Sharkninja Operating LLC

Jentek Sensors, Incorporated

Sharkninja Operation LLC

Christopher T Martin

Neil J Goldfine

Joyce Chien Tu

Joshua D Anthony

Michaela Dubeau

Roger Neil Jackson

Thomas Guerin

John M Steinmetz

Rupert Elliston

Ethan T Brown

Nicholas Chow

Christopher Smith

Andrew John Roy Tattersfield

Jennifer Kathryn Marsden

Chad P Woodrow

Christina J Crowley

Blake Hishmeh

Benjamin Sharp

Steven Carter

Kerry Schwarz

Andrew P Washabaugh

Zachary Michael Thomas

Robert J Lyons

Adam Garland

Danny Martins Raposo

John Benoit

Scott A Denenberg

Nathaniel R Lavins

Yanko K Sheiretov

Todd M Dunford

Karen E Walrath

David J Hensel

David A Jablonski

Kevin P Dixon

Daniel Cavalcanti

Anita A Martin

Grace Sperling

Cooking devices, cooking systems, and smoke assemblies for use therewith are provided. In one embodiment, a cooking system is provided and includes a housing and a smoke assembly. The housing can have a lower base portion and an upper lid portion that together define a hollow cooking chamber. The smoke assembly can be coupled to the upper lid portion, and can be in fluid communication with the hollow cooking chamber. The smoke assembly can generate smoke during cooking operations in order to impart smoke flavor onto a food product disposed within the hollow cooking chamber.

Grill system with smoke assembly

In general, cooking devices having at least one electric heating element and that are configured to cook various foods, including pizza, are provided. In some embodiments, the cooking device can include a housing having a base, a movable door coupled to the base that together define an interior cooking chamber. A cooking surface, such as a cooking stone, can be disposed proximate a heating element within the cooking chamber such that food, such as a pizza, can be placed on top of the cooking stone when inserted into the interior chamber. The heating element can be in operable communication with a controller configured to adjust the amount of heat supplied by the heating element to the interior chamber to optimize the cooking of a food, such as pizza, placed inside the interior chamber.

Systems and methods for cooking pizza

A grill plate includes a body having a top surface for supporting food, a grease trap associated with said body, a cavity defined by said grease trap, and an opening to said cavity disposed proximate said top surface.

Grease trap

In an aspect, data characterizing an instruction for an activation of an igniter and an operating mode of a smoke generator that includes the igniter can be received. A first amount of energy required for an ignition of a fuel source by the igniter can be determined based on the operating mode characterized by the received data. The igniter can be caused to activate based on the received data. A second amount of energy, output by the igniter over a period of time during which the igniter is activated, can be determined. A determination of whether the second amount of energy exceeds the first amount of energy can be made. The igniter can be caused to deactivate in response to a determination that the second amount of energy exceeds the first amount of energy. Related systems, apparatus, techniques, and articles are also described.

Methods and systems for open-loop ignition of a smoke generator fuel source

A cooking system includes a housing having at least one internal compartment and a cooking container receivable within said at least one internal compartment. A cooking volume is defined within an interior of said cooking container. A bottom surface of said cooking container is angled upwardly. A heating element is associated with said at least one internal compartment.

Cooking device and components thereof

Cooking devices and methods of cooking are provided. The cooking devices can include a housing defining an interior cooking chamber, a fan disposed within the interior cooking chamber, a smoke unit coupled to an exterior of the housing, a smoke channel, and a limiter disposed at least partially within the smoke unit. The smoke unit is configured to generate smoke. The smoke channel has a first end in fluid communication with an interior of the smoke unit and a second end terminating within the interior cooking chamber proximate the fan such that a low-pressure zone created by operation of the fan causes smoke generated by the smoke unit to be drawn into the interior cooking chamber. The limiter is configured to reduce a volume of smoke being drawn through the smoke channel.

Grill systems

Cooking devices and methods of cooking are provided. The cooking devices can include a housing defining an interior cooking chamber, a fan disposed within the interior cooking chamber, a smoke unit coupled to an exterior of the housing, and a smoke channel at least partially defined by a contour of the housing. The smoke unit is configured to generate smoke. The smoke channel has a first end in fluid communication with an interior of the smoke unit and a second end terminating within the interior cooking chamber proximate the fan such that a low-pressure zone created by operation of the fan causes smoke generated by the smoke unit to be drawn into the interior cooking chamber.

A cooking system positionable on a support surface including a housing including at least a top wall, bottom wall, and side walls, said housing defining a hollow chamber including a cooking chamber and a convecting chamber. A convection heater is disposed within the convecting chamber. At least one fluidly communicable opening extends between the convecting chamber and the cooking chamber. The at least one fluidly communicable opening fully extends between the top wall and the bottom wall of the housing.

Countertop cooking system

A cooking system includes a housing defining a hollow chamber configured to receive food. The housing has an upper portion defining an opening to said hollow chamber. A lid is movable relative to the housing between an open position and a closed position. The lid seals the opening to the hollow chamber when in the closed position. A portion of the lid is selectively positionable to form a pressure-tight heating volume between the hollow chamber and the portion of said lid. At least one heating element is associated with at least one of the housing and the lid. The at least one heating element is arranged within the pressure-tight heating volume.

A combination cooking system and methods for cooking having a simplified venting structure are provided. In one embodiment, the cooking system can include a housing having a hollow chamber for receiving food, a lid coupled to the housing for enclosing food within the chamber, and at least one heating element. In use, a seal disposed between the lid and housing can be selectively removed to create an air gap there between, thus providing a simplified method for venting air within the housing and thereby enabling the system to operate in different cooking modes. A locking element for locking the lid relative to the housing and/or an adjustable vent can also be selectively used to control venting within the system to enable the system to operate in different cooking modes.

Venting for a combination cooking system

In an aspect, data characterizing a plurality of measurements of a rate of energy supplied to an igniter of a smoke unit and of a temperature of a region proximate the igniter, acquired during a predetermined period of time of igniter activation, can be received. A maximum time of igniter activation can be determined based on an average rate of energy supplied to the igniter and an average temperature of the region proximate the igniter. Whether a total length of time, during which the igniter is activated and during a subsequent period of time, exceeds the maximum time of activation can be determined, and the igniter can be deactivated in response to determining that the total length of the time exceeds the determined maximum time of activation.

Methods and systems for ignition of a smoke unit fuel source

Growing community of inventors

Concord, MA, United States of America

Christopher T Martin