Christopher S Hopper

US Patent:

20200404751, Dec 24, 2020

Filed:

Jun 15, 2020

Appl. No.:

16/901288

Inventors:

- Glenview IL, US
Christopher Hopper - Buffalo Grove IL, US

International Classification:

H05B 6/64
H05B 6/68

Abstract:

An oven may include a cooking chamber configured to receive a food product, a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber using solid state electronic components to heat the food product, and a context awareness engine. The context awareness engine may include processing circuitry configured to receive RF signature data (including measurements of at least forward power and reflected power) associated with provision of RF energy into the cooking chamber, and to correlate an RF signature with a phenomenon observed with respect to the food product to define a signature profile for the phenomenon observed.

US Patent:

20180146811, May 31, 2018

Filed:

Nov 13, 2017

Appl. No.:

15/810706

Inventors:

- Glenview IL, US
Christopher Hopper - Troy OH, US
Michele Sclocchi - San Donato Milanese, IT
Joshua M. Linton - Winnetka IL, US

International Classification:

A47J 27/00
A47J 36/00

Abstract:

An oven may include a cooking chamber configured to receive a food product, an EM heating system configured to provide EM energy into the cooking chamber using solid state electronic components, and control electronics configured to control the EM heating system. The control electronics are configured to enable user selection of a cooking program associated with cooking the food product. The control electronics select a first algorithm to direct application of the EM energy to the food product. The control electronics perform a learning process to receive feedback on execution of the cooking program during execution of the cooking program according to the first algorithm. Responsive to detecting a trigger event during the learning process, the control electronics are configured to select a second algorithm that is different from the first algorithm to direct application of the EM energy to the food product during execution of the cooking program.