公开(公告)号：US20210289989A1

公开(公告)日：2021-09-23

申请号：US17324716

申请日：2021-05-19

Applicant: SharkNinja Operating LLC

Inventor： Joshua D. Anthony ,  Christopher T. Martin ,  Thomas Guerin ,  John M. Steinmetz ,  Ethan T. Brown ,  Chad P. Woodrow ,  Michaela Dubeau ,  Jennifer Kathryn Marsden ,  Roger Neil Jackson ,  Christina J. Crowley ,  Rupert Elliston ,  Andrew John Roy Tattersfield

IPC: A47J37/06

Abstract: A cooking system including a housing having a hollow interior and food being receivable within said hollow interior. A support body supports food within the hollow interior and a heating element is positioned to heat the hollow interior and the support body. A temperature sensor is operable to monitor a temperature of the support body. The temperature sensor is located remotely from said heating element.

公开(公告)号：US20200069113A1

公开(公告)日：2020-03-05

申请号：US16678628

申请日：2019-11-08

Applicant: SHARKNINJA OPERATING LLC

Inventor： Joshua D. Anthony ,  Christopher T. Martin ,  Thomas Guerin ,  John M. Steinmetz ,  Ethan T. Brown ,  Chad P. Woodrow ,  Michaela Dubeau ,  Jennifer Kathryn Marsden ,  Roger Neil Jackson ,  Christina J. Crowley ,  Rupert Elliston ,  Andrew John Roy Tattersfield

IPC: A47J37/06

Abstract: A cooking system including a housing having a hollow interior and food being receivable within said hollow interior. A support body supports food within the hollow interior and a heating element is positioned to heat the hollow interior and the support body. A temperature sensor is operable to monitor a temperature of the support body. The temperature sensor is located remotely from said heating element.

公开(公告)号：US20190254476A1

公开(公告)日：2019-08-22

申请号：US16402023

申请日：2019-05-02

Applicant: SHARKNINJA OPERATING LLC

Inventor： Joshua D. Anthony ,  Christopher T. Martin ,  Thomas Guerin ,  John M. Steinmetz ,  Ethan T. Brown ,  Chad P. Woodrow ,  Michaela Dubeau ,  Jennifer Kathryn Marsden ,  Roger Neil Jackson ,  Christina J. Crowley ,  Rupert Elliston ,  Andrew John Roy Tattersfield

IPC: A47J37/06

Abstract: A cooking system includes a housing having a hollow interior including a cooking zone for receiving food to be cooked, a heating element associated with said housing, and a grill plate having a support surface for supporting food within said hollow interior. The grill plate has a thermal mass sufficient to maintain a temperature required to achieve a Maillard reaction of said food At least a portion of said cooking zone is disposed between said support surface and said heating element. Said heating element is operable to heat said support body to impart contact cooking from said support surface to food supported thereby in said cooking zone.

公开(公告)号：US20190254474A1

公开(公告)日：2019-08-22

申请号：US16402035

申请日：2019-05-02

Applicant: SHARKNINJA OPERATING LLC

Inventor： Joshua D. Anthony ,  Christopher T. Martin ,  Thomas Guerin ,  John M. Steinmetz ,  Ethan T. Brown ,  Chad P. Woodrow ,  Michaela Dubeau ,  Jennifer Kathryn Marsden ,  Roger Neil Jackson ,  Christina J. Crowley ,  Rupert Elliston ,  Andrew John Roy Tattersfield

IPC: A47J37/06

Abstract: A cooking system including a housing having a hollow interior and food being receivable within said hollow interior. A support body supports food within the hollow interior and a heating element is positioned to heat the hollow interior and the support body. A temperature sensor is operable to monitor a temperature of the support body. The temperature sensor is located remotely from said heating element.

公开(公告)号：US20190090503A1

公开(公告)日：2019-03-28

申请号：US16143003

申请日：2018-09-26

Applicant: SharkNinja Operating LLC

Inventor： Joshua D. Anthony ,  Jeremy John Kuempel ,  Matthew Edward Walliser ,  Catherine Bao-Ngoc Tran ,  Jack D. Clark ,  Edward J. Scarsella ,  Ethan T. Brown ,  Chad P. Woodrow

IPC: A23F5/26 ,  A23F3/18 ,  A47J31/18 ,  A47J31/52

Abstract: A method of preparing a cold brew beverage includes providing a flavorant, identifying a brew cycle for preparing the cold brew beverage, and performing said brew cycle, wherein performing said brew cycle includes steeping said flavorant within a predetermined volume of water having a temperature between about 30° C. and about 50° C.