The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Apr. 11, 2023

Filed:

Dec. 02, 2016
Applicant:

Convotherm Elektrogeraete Gmbh, Eglfing, DE;

Inventor:

Lutz Riefenstein, Welheim, DE;

Assignee:
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A47J 36/00 (2006.01); H05B 6/64 (2006.01); H05B 6/68 (2006.01); F24C 7/08 (2006.01); G06K 9/62 (2022.01); A23L 5/10 (2016.01); G06T 7/00 (2017.01); H04N 5/335 (2011.01);
U.S. Cl.
CPC ...
A47J 36/00 (2013.01); A23L 5/10 (2016.08); F24C 7/085 (2013.01); G06K 9/6201 (2013.01); G06T 7/001 (2013.01); H04N 5/335 (2013.01); H05B 6/6435 (2013.01); H05B 6/6447 (2013.01); H05B 6/6455 (2013.01); H05B 6/687 (2013.01); A23V 2002/00 (2013.01); G06T 2207/30128 (2013.01);
Abstract

Disclosed are cooking methods using inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The methods also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The methods ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion; and (4) the quality of the cooked food product meets expected standards.


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