U.S. patent application number 14/527588 was filed with the patent office on 2015-04-30 for fully-automatic food preparation device, machine readable data on food bearing pouch and initiation of food preparation via mobile device reservation.
The applicant listed for this patent is Walter Raczynski. Invention is credited to Walter Raczynski.
Application Number | 20150118362 14/527588 |
Document ID | / |
Family ID | 52995744 |
Filed Date | 2015-04-30 |
United States Patent
Application |
20150118362 |
Kind Code |
A1 |
Raczynski; Walter |
April 30, 2015 |
Fully-Automatic Food Preparation Device, Machine Readable Data On
Food Bearing Pouch And Initiation Of Food Preparation Via Mobile
Device Reservation
Abstract
The system and method for providing dynamic and static
information on a label relating to a sealed package for cooking.
The dynamic information can include data about the contents of the
package which can include spoiling events or thawing which can
impact the further processing of the contents, wherein the contents
of the label can be used by itself and or with a user selected
ready time to control the cooking of the sealed package.
Inventors: |
Raczynski; Walter;
(Arlington Heights, IL) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Raczynski; Walter |
Arlington Heights |
IL |
US |
|
|
Family ID: |
52995744 |
Appl. No.: |
14/527588 |
Filed: |
October 29, 2014 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
61962047 |
Oct 30, 2013 |
|
|
|
Current U.S.
Class: |
426/87 |
Current CPC
Class: |
A47J 36/00 20130101;
A47J 27/10 20130101; B65D 2203/06 20130101; A47J 36/027 20130101;
B65D 2203/10 20130101; G06K 19/06046 20130101; B65D 81/34
20130101 |
Class at
Publication: |
426/87 |
International
Class: |
B65D 81/34 20060101
B65D081/34; B65D 25/20 20060101 B65D025/20 |
Claims
1. A package for providing an automated, controlled cooking
process, the package including: a) a sealed container including a
thermally conductive layer; b) a multicomponent label for scanning,
the label including; i) a static region including information about
the content inside the sealed thermally conductive layer; ii) a
dynamic region, including thermal information which may be used in
the cooking process of the package.
2. The package of claim 1, wherein the static region and dynamic
regions of the multicomponent label are separate.
3. The package of claim 1, wherein the thermal information includes
the current temperature of the package.
4. The package of claim 1, wherein the thermal information includes
information corresponding to a spoilage event.
5. The package of claim 1, wherein the static information includes
information corresponding to a predetermined cooking time for the
package.
6. The package of claim 1, wherein the static information includes
information corresponding to a predetermined cooking temperature
for the package.
7. The package of claim 1, wherein the static information includes
information corresponding to a portion size contained within the
package.
8. The package of claim 1, wherein the static information includes
information corresponding to a protein type contained within the
package.
9. The package of claim 1, wherein the container is made
substantially entirely of the thermally conductive layer.
Description
RELATED APPLICATION DATA
[0001] This application claims priority to provisional patent
application No. 61/962,047, filed on Oct. 30, 2013.
FIELD OF INVENTION
[0002] The present invention relates to residential or commercial
cooking appliances, in specific sous vide cooking (cooking in a
relatively low-temperature water bath) and/or more conventional yet
under-technologized cooking methods such as microwave cooking. More
specifically, the present invention relates to an automated,
controlled cooking process with a sealed container including static
and dynamic information for the scanning and cooking of the
contents therein.
BACKGROUND OF THE INVENTION
[0003] The technique of cooking meat, fish or vegetables in an
evacuated, sealed pouch with herbs, seasonings, oils and/or other
flavorants placed in a bath of relatively low-temperature
circulating water at a precise temperature; a process identified as
"Sous Vide" has been growing in popularity owing to the nutritional
and gastronomic benefits since its inception in the 1970's. Such
processes would entail, for example, cooking a steak at its "Rare"
temperature (e.g., 134.degree. F.), but no higher. While it would
take substantially longer than quickly grilling it, the process
would result in no "gray areas" and the steak would be uniformly
rare and succulent from outside to the core, even if cooked
substantially longer than food safety would dictate. More
importantly, this technique affords tenderness with even the
toughest cuts of meat, given that prolonged low-temperature cooking
breaks-down tough connective tissue in often flavorful but chewy
cuts. Such a steak could be "finished" by high heat searing simply
to add grill marks, etc. This process compares favorably with
traditional high-heat methods which are notorious for inadvertent
overcooking with unpleasant results such as "rubber chickens".
[0004] One of the benefits of cooking slowly in an evacuated pouch
(without oxidation) is that even very tough cuts of meat are slowly
broken-down leaving rich flavor and little of the unpleasant
toughness that is associated with fast, high-temperature cooking.
The other desirable aspect of Sous Vide cooking is that flavors are
enhanced, concentrated and complexity is developed over time, not
degraded by oxidation. Indeed, many who have eaten at a high-end
restaurant have likely have enjoyed Sous Vide cooking without even
knowing it.
[0005] Unfortunately, the adoption of this low temperature
technique has been limited to professional chefs and food
aficionados because of the technical challenges required for the
technique to reliably eliminate food-borne pathogens. Presently,
users of this equipment must understand (or at least appreciate and
over compensate for) the intricacies of obtaining the required
logarithmic reduction in pathogens that any cooking process,
especially low temperature cooking processes such as Sous Vide are
governed by. Food aficionados and professional chefs can obtain
reasonable results by making some mathematical calculations (e.g.,
regarding cross-section of food and core temperature targets for a
given protein) and more often than not cooking longer than required
to make sure. However, the general consumer population cannot be
expected to do so and indeed, danger to the persons attempting to
employ Sous Vide techniques would certainly ensue.
[0006] Thus, the present state of the art reflects a need for a
system and method which provides a flexible tool supporting sous
vide and other cooking processes which could benefit from the
modulation of cooking energy.
DESCRIPTION OF THE PRIOR ART
[0007] Those of skill in the art are aware a variety of tools for
assisting the sous vide cooking process. For instance, WIPO Patent
Application WO2104019018 A1 entitled "Sous Vide Device" relates to
domestic cooking appliances, and more particularly to a domestic
sous vide device. This device discloses the use of an RFID tag or
the like extending from a corner of the sous vide bag for
identification. This disclosure further teaches the use of a
special device including a controller which may be used with such
bags, wherein the device displays a suggested cooking time and
temperature. This reference, however, teaches the use of a probe or
the like to obtain temperature information of the contents of a
package, including a reusable probe that extends through the
packaging into the contents. A seal around such a probe is an
unworkable arrangement due to the differential coefficients of
thermal expansion of a probe and a pouch. Moreover, nothing in this
reference teaches or suggesting controlling the cooking process
with information specific to the package, operating in a variety of
cooking devices, or providing information about the package
subsequent to being sealed (e.g., spoiling information) but prior
to being cooked (i.e.: the food safety history from packer to
kitchen).
[0008] In sum, none of the known prior art approaches permit a
package to control the cooking based upon the specific contents of
the package while providing information to prevent the accidental
cooking of food that may already be spoiled.
[0009] What is needed is a non-invasive method for providing a
mechanism for controlling the process, cooking as well as dynamic
information specific to the package.
DEFINITION OF TERMS
[0010] The following terms are used in the claims of the patent as
filed and are intended to have their broadest plain and ordinary
meaning consistent with the requirements of the law.
[0011] The following terms are used in the claims of the patent as
filed and are intended to have their broadest plain and ordinary
meaning consistent with the requirements of the law.
[0012] An "automated, controlled cooking process" means a cooking
device that includes, interfaces with, or is connected with an
automated reader (e.g., a bar code scanner, rfid pinger or the
like) which operates with information on a food package being read
to provide controls (e.g., cooking time and/or temperature) for
cooking the food package being read.
[0013] A "thermally conductive layer" is a layer forming at least
part of the food package through which heat from inside the
container may permeate therethrough so as to provide reasonably
accurate thermal information to the dynamic region of the
label.
[0014] A "static region" refers to data about the content inside
the sealed container which does not change after the food is sealed
inside of the container (e.g., the type or size of the food sealed
inside the container, the cross-sectional dimensions, thickness or
its protein type and even permissible cooking time/temperature
ranges for that specific protein).
[0015] A "dynamic region" refers to data about the content inside
the sealed container which can change after the food is sealed
inside of the container (e.g., the current temperature of the
contents of the package, or the occurrence of spoilage temperatures
inside the container).
[0016] "Thermal information" refers to temperature related
parameters or events which may influence the cooking process or the
suitability of the sealed container for use in the cooking
process.
[0017] Where alternative meanings are possible, the broadest
meaning is intended. All words used in the claims set forth below
are intended to be used in the normal, customary usage of grammar
and the English language.
OBJECTS AND SUMMARY OF THE INVENTION
[0018] The present invention proposes a solution to the depressed
(or sluggish) adoption rate for this Sous Vide cooking technique
and also to benefit other cooking techniques as well (such as
microwave cooking), to the mutual benefit of the consumer and
protein packing interests as well. Indeed, low-temperature cooking
via Sous Vide techniques (circulating, temperature-controlled water
bath) is not the only way to achieve slow-cooking. Equipment such
as Crock-pots and Microwave Ovens could benefit from modulating
their application of energy according to the present invention.
[0019] The system of the present invention includes a number
principle components. First, the system involves a machine-readable
label (1D or 2D barcode, QR code or even a passive RFID Tag) on the
food-bearing pouch. This label includes the "food metadata" (food
type, cross section dimensions, "done" time and temperature
choices, etc.) of the contents of the package bearing the label.
For example, one type of data label represented by the above type
of commonly used QR Code can contain up to 4,296 Alphanumeric or
2,953 binary bytes of information (more than sufficient quantities
of information to sustain a machine-driven cooking profile, even if
food information, heating ramp-up and cooling ramp-down profiles
are explicitly included in the coded portion of the label). The
label, however, is an improvement upon prior approaches in that it
includes regions of Active Data in addition to the Passive Data.
For example such a mixed Passive/Active Data Label could include a
defined region that contains one or more temperature-indicating
fields, via say liquid-crystal printing inks. These defined regions
could therefore each be responsive to a certain range of
temperatures, changing visual state and indicative of the thermal
status of the food-bearing pouch.
[0020] These non-static, thermally-responsive regions fall into two
broad categories: continuously-responsive regions that always
represent current thermal conditions and "peak-hold" regions that
"trip" when a certain, predefined thermal limit has been
exceeded.
[0021] A system employing the active data/passive data pouch of the
present invention could use such a pouch with a Sous Vide or other
Cooking Apparatus containing a microprocessor that includes as
internal or external components: 1) an Arithmetic operations unit
capable of making time-based calculations based-upon the present
time, the desired serving time and the time required for a
determined log reduction in food pathogens (cooking time), 2) a
pouch label querying means such as an adapted 1D, 2D or QR code
reader or an RFID pinger; and 3) a communications unit that
includes logical, media connection means and protocol stacks
sufficient to receive instructions from an authorized
Internet-connected or cellular-connected mobile device, as well as
a device address that can be engaged remotely e.g., in order to
permit a consumer to remotely program a desired start time.
[0022] The microprocessor and program would therefore obtain
cooking (time-temperature profiles) instructions from the
food-bearing pouch, desired serving time instructions from the
consumer (which could include remote communications) and the
present time. It would operate on these variables in a manner that
would result in fully-cooked meal at the requested time.
[0023] The immediate application of a present invention will be
seen in the field of Sous Vide cooking, though those of skill will
see that the present invention could be applied to other cooking
appliances (e.g., crockpots and microwave ovens) for which a
controlled, reliable method of cooking can be obtained based upon
information in the cooking package.
[0024] Thus can be seen that one object of the present invention is
to provide a mechanism for using active and passive data in
providing information which controls a sous vide or similar slow
cooking process.
[0025] A further object of the present invention is to provide a
method enabling a home user to begin a sous vide or similar slow
cooking process from a remote location for a desired completion
time without having knowledge of the required cooking instructions
to be used.
[0026] Still another object of the present invention is to provide
a method and system to enable a sous vide or similar slow cooking
process in which the cooking process is modifying by dynamic
information processed and transmitted by the package label.
[0027] Yet another object of the present invention is to provide a
sous vide system which can be operated by a person lacking cooking
experience.
[0028] Still another object of the present invention is to provide
a system and method for providing for the quick and easy set up for
the sous vide or other slow cooking process.
[0029] It should be noted that not every embodiment of the claimed
invention will accomplish each of the objects of the invention set
forth above. In addition, further objects of the invention will
become apparent based on the summary of the invention, the detailed
description of preferred embodiments, and as illustrated in the
accompanying drawings. Such objects, features, and advantages of
the present invention will become more apparent in light of the
following detailed description of a best mode embodiment thereof,
and as illustrated in the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
[0030] FIG. 1 shows static/dynamic multi-region label in accord
with a first preferred embodiment of the present invention.
[0031] FIGS. 2a and 2b shows static/dynamic multi-region label in
accord with a second preferred embodiment of the present
invention.
[0032] FIG. 3 shows a schematic of a system using a static/dynamic
multi-region label in accord with another preferred embodiment of
the present invention.
[0033] FIG. 4 shows a time versus temperature chart for a
hypothetical application of the process of the present invention as
compared to the capabilities of prior art processes.
[0034] FIG. 5 shows a graphical user interface according to a
preferred embodiment for a user of the process and system of the
present invention.
[0035] FIG. 6 shows a perspective view of a conductive particle
bearing meltable link cell structure in accord with a preferred
embodiment of the present invention.
[0036] FIG. 7 shows a exposed cross section view of a conductive
particle bearing meltable link cell structure in accord with a
preferred embodiment of the present invention.
[0037] FIGS. 8a and 8b show ink layer and adsorbent layer top views
of a RFID temperature indicator in accord with a preferred
embodiment of the present invention.
[0038] FIG. 9 shows an exposed cross section view of a conductive
particle bearing link cell with a melted ink layer in accord with a
preferred embodiment of the present invention.
[0039] FIGS. 10a and b shows a plurality of latching cells, each
containing a different melt-point latching cell in accord with a
preferred embodiment of the present invention.
[0040] FIG. 11 shows a passive RFID process-monitoring probe with a
plurality of different melt-point latching cells in accord with a
preferred embodiment of the present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0041] Set forth below is a description of what is currently
believed to be the preferred embodiment or best examples of the
invention claimed. Future and present alternatives and
modifications to this preferred embodiment are contemplated. Any
alternatives or modifications which make insubstantial changes in
function, in purpose, in structure or in result are intended to be
covered by the claims in this patent.
[0042] FIG. 1 shows a first preferred embodiment of the
multicomponent label 100 of a first preferred embodiment of the
present invention. In this embodiment, the label 100 includes a
first passive (static) information region 110 which can include
(among other things), the identity of the contents of a package
containing the label, the weight of the contents of the package
containing the label, one or more of the protein types
corresponding to the contents of the package containing the label,
a predetermined cooking time, or other parameters determined before
or during the process of sealing and labelling the contents of the
package. In this particular preferred embodiment, the label for the
passive (static) information region 110 comprises a QR code, which
can contain up to 4,296 alphanumeric or 2953 binary bytes of
information. Such a field should be enable more than sufficient
quantities of information to sustain a machine-driven cooking
profile, even if food information, heating ramp-up and cooling ramp
down profiles are included. A second active (dynamic) region 120
can be used in conjunction with the passive data to significant
improve upon the cooking process for the user when used in
combination with the passive data. For example, the active
(dynamic) information region 120 in this embodiment comprises a
series of temperature-indicating fields 122, which in this
particular embodiment comprise liquid crystal printing inks. These
defined fields 122 would each be responsive to a different
temperature within a certain range of temperatures, and would
change visual state (to be the "active bit" when corresponding to
the current package temperature) in order to modify and enhance the
cooking instructions so as to reflect the current status of the
package.
[0043] A further variant or alternative embodiment label 200 is
shown in FIGS. 2a and 2b. This alternative, similarly, includes a
first passive (static) information region 210 and a second active
(dynamic) region 220, but also further includes a visually
indicated critical temperature region 230. In this region, one
could use bistable liquid crystal inks that would, once activated,
"trip" when they reach certain defined critical temperature levels
(e.g., temperature events corresponding to freezer burn, spoiling
or the like). This region would be indicative not of the current
thermal status of the food bearing pouch, but of post packaging
& labelling events reflecting the highest temperature that the
package experienced on its way from producer to home. Of course,
those of skill would understand that this region critical
temperature region 230 need not be physically distinct from the
other regions of the label, nor do the passive 210 or active 220
regions need to be distinct, though the use of a separate,
information dense passive region 210 such as a QR code provides for
a greater conveyance of information, such as might be necessary for
certain cooking profiles. Furthermore, as shown in FIG. 2b, the
functionality of this component could be enhanced via the addition
of 232 a temporary means for constraining the critical temperature
region 230, even when the label is stored above the Transition
Temperature, as may be the case when labels are received by the
packing firm, prior to application to the food-bearing pouches and
prior to process freezing for safe storage.
[0044] As shown in FIG. 3, the multicomponent label 100 is used on
the body of the sealed package 140 to enable effective temperature
measurement for dynamic temperature information via conduction
through the sealed package. The sealed package can comprise one or
multiple layers and is made of a composition (e.g., a plastic) of a
type known to those of skill in the art. The system of the present
invention enables one or more of the sealed packages 140 to be
placed in a sous vide or other cooking apparatus 150. The cooking
apparatus preferably includes a reader 160 which is either
integrally part of the sous vide device or otherwise has a
connection 152 (e.g., a wireless connection) which allows the
cooking apparatus 150 to communicate directly or indirectly with a
reader (e.g., a QR code reader on a smartphone, not shown).
Internal to the cooking device 150 would preferably be an
arithmetic operations unit 170, a communications unit 180, and a
microprocessor 190. The arithmetic operations unit 170 is capable
of making time-based calculations based-upon the present time, the
desired serving time and the time required for a determined log
reduction in food pathogens (cooking time). The communications unit
180 preferably includes logical, media connection means and
Protocol stacks sufficient to receive instructions from an
authorized Internet-connected or Cellular-connected remote device
(e.g., a smartphone or desktop computer). The arithmetic operations
unit 170, a communications unit 180, and the microprocessor 190
would therefore obtain cooking (time-temperature profiles)
instructions from the food-bearing pouch 140, desired serving time
instructions from the connected remote device and present time,
either from the connected remote device or an internal clock (not
shown). The arithmetic operations unit 170 and microprocessor 190
would operate on these inputs in a manner that would result in
fully-cooked meal at the requested time.
[0045] As shown in FIG. 4, the process 400 of a preferred
embodiment of the invention involves the ability to monitor and
control transition from a frozen condition 410 to a refrigerated
condition to a cooking step 430. This process includes a first step
of passing machine-readable cooking parameters (in effect, food
metadata) from the pre-packaged, uncooked foodstuff (e.g., chicken
breasts) to the cooking device (e.g., the Sous Vide machine)
directly or indirectly. These cooking parameters could be
step-oriented and exact, such as "cook at 134.degree. F. for 2
hours and shut-off' or "cook at 134.degree. F. and turn-off heater
and introduce cold water or ice cubes into the vessel to hold for
serving" or the cooking parameters could be solved by the machine,
given food parameters identified in the metadata such as: "Chicken
breast, 1.2" maximum thickness, permissible core temperature
between 134.degree. F. and 140.degree. F.," permitting the user to
select, within limits their "done-ness" preferences. Since all
Sous-Vide and certain other types of cooking equipment presently
contains both heaters as well as bath temperature sensor it is
conceivable that the present invention could include the further
step of processing the dynamic temperature data contained on the
active regions of the food-bearing pouch, or the negative delta T
of the bath when the food pouch is introduced to the bath to
further refine the calculations based on the initial temperature of
the food pouch, advantageously to confidently produce safe food.
Further, this process would preferably involve a further step of
receiving input from a remote location via a smartphone or similar
device for setting a desired completion time. As shown by example
in FIG. 5, the provision for receiving "Dinner (or other mealtime)
Reservations" from the consumer's mobile device completes the
automation of food preparation and the result is a perfectly
repeatable meal experience despite the vagaries of food-type, food
dimensions, initial temperature conditions of food pouch, schedule
or changes in schedule of the consumer associated with this
device.
[0046] Still a further alternative embodiment for data cells for
recording and transmitting dynamic region information in accordance
with the presence information is shown in FIGS. 6-9. Such an
alternative mechanism would include a passive RFID cell 600 as
another way to guide the cooking device. Such an RFID cell 600
would be placed on a substrate layer 610 of the label placed on a
circuit trace 620. The cell 600 is formed by a dam 630 which
surrounds a conductive particle-bearing meltable link 640 working
in conjunction with pads 650 and an adsorbant 660. When a critical
temperature has been crossed conductive particle-bearing meltable
link 640 is melted and is adsorbed by the adsorbant layer 660,
removing or transducably diminishing the conduction path from the
circuit trace 620 between the two pads 650 (as shown in FIG. 9).
Thereby, upon querying by a microcontroller (not shown), the cell
600 will be indicative of having crossed this temperature boundary.
Such an alternative cell would not be interrogated not optically
(e.g., via a scanner or camera) but rather via ports on a low-power
microcontroller such as that suitable for ultra-low power
energy-harvesting operation as may be appropriate for powering via
impingement of RF energy. This alternative embodiment would be
particularly applicable to cells for irreversible temperature
indication, such as to identify when foodstuffs have thawed or
their temperature has risen above a critical threshold is thought
to be valuable in the pursuit of food safety.
[0047] The cell 600 contents consist of thermo-morphologically
bi-stable conductive material such as what is generally known as a
phase-change material with a defined transition temperature that is
at temperatures of interest to the materials contained in the
pouch.
[0048] In the case of foodstuffs, several Transition Temperatures
could be important: 0.degree. C. and 4.degree. C. (32.degree. F.
and 38.degree. F. respectively) the Freezing Temperature of Water
and the High Limit of the range of Safe Food Storage Temperatures.
There are other temperatures as well, depending on what is
contained in the pouch.
[0049] In the case of an optically queried label in the practice of
the present invention: this phase changing material can be thought
of as the morphological definition of the optical "bit"
representing the Transition Temperature, with the actual indication
being provided by pigment particles dispersed within the phase
change material. When the transition temperature has been exceeded,
the matrix (formed by the phase change material and dispersed
pigments) loses its morphological definition by transiting from
solid to liquid and the now principally fluid matrix is adsorbed by
the materials surrounding the cell, making the optical character of
the cell change accordingly, e.g., from black to white.
[0050] In the case of an RFID or other electronically queried
embodiment of the present invention this phase change material can
be thought of as the morphological definition of the conduction
path between the pads, with the actual conduction provided by
conductive particles dispersed within the phase change material.
This embodiment's matrix, therefore, consists of one substance that
defines the morphological integrity and another substance,
dispersed within the first that defines the conduction
integrity.
[0051] When the transition temperature has been exceeded: the
matrix, formed by the phase change material and dispersed
conductive particles, loses its morphological definition by
transiting from solid to liquid and the now principally fluid
matrix is adsorbed by the materials surrounding the cell 600,
greatly reducing the conduction between the circuit pads.
[0052] It is important to note that in the case of the
electronically queried embodiment of the present invention that the
circuit connected to the cell is not required to be operational
continuously, but only when queried, as with passive RFID "tags".
Because of the nature of the thermo-morphologically bi-stable
conductive material, this link's status with regard to the defined
Transition Temperature(s) can be read out once the circuit is
queried.
[0053] Given that there are a plurality of temperatures of interest
with regard to food and likely more than one temperature of
interest to non-food, thermally-processed materials: a complete
solution of one embodiment of the present invention might include a
plurality of latching cells 600, each containing a different
melt-point matrix, as shown in FIGS. 10a and 10b. Furthermore, as
shown in FIG. 10b, the functionality of the latching cells could be
enhanced via the addition of 670 a temporary means for constraining
the activation of the cells, even when the label is stored above
the Transition Temperature, again as the aid the situation when
labels are received by the packing firm, prior to application to
the food-bearing pouches and prior to process freezing for safe
storage. Ultimately, such latching cells 600 can be arranged in a
complete passive RFID process-monitoring probe 700, wherein the
elements might be arranged logically as shown in FIG. 11.
[0054] The above description is not intended to limit the meaning
of the words used in the following claims that define the
invention. Rather, it is contemplated that future modifications in
structure, function or result will exist that are not substantial
changes and that all such insubstantial changes in what is claimed
are intended to be covered by the claims. For instance, the
application of the dynamic/static label information of the present
invention could be used with other cooking appliances (e.g.,
microwave ovens). Likewise, it will be appreciated by those skilled
in the art that various changes, additions, omissions, and
modifications can be made to the illustrated embodiments without
departing from the spirit of the present invention. All such
modifications and changes are intended to be covered by the
following claims.
* * * * *