巴西专利BR102015012686A2 TEMPERATURE REGULATION METHOD FOR COOKING YOUR VIDEO AND APPLIANCE FOR THIS

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专利摘要:
Temperature regulation method for cooking sous vide and apparatus for this "This is a method for regulating the temperature of a cooking liquid during cooking sous vide in a cooking vessel on a burner of a cooking table that includes setting a desired cooking temperature and measuring the temperature of the cooking liquid within the sous vide cooking vessel at a plurality of predetermined time intervals with a first temperature sensor mounted on an inner surface of a sous vide cooking vessel wall. The temperature of the cooking liquid is compared to the desired cooking temperature in each of the predetermined time intervals The burner energy output is controlled based on the difference between the temperature of the cooking liquid and the desired cooking temperature. A cooking vessel and a sous vide cooking system using this method are described. and all.
公开号:BR102015012686A2
申请号:R102015012686-7
申请日:2015-05-29
公开日:2018-03-06
发明作者:Dinkar Patil Darpan；Charles Johncock James
申请人:Whirlpool Corporation；
IPC主号:

专利说明:

(54) Title: TEMPERATURE REGULATION METHOD FOR COOKING SOUS VIDE AND APPLIANCE FOR THIS (51) Int. Cl .: A47J 27/10; A47J 37/01; A47J 36/00; A23L 5/10 (52) CPC: A47J 27/10, A47J 37/01, A47J 36/00, A23L 5/13 (30) Unionist Priority: 06/09/2014 US 14 / 298,991 (73) Holder (s) : WHIRLPOOL CORPORATION (72) Inventor (s): DARPAN DINKAR PATIL; JAMES CHARLES JOHNCOCK (74) Attorney (s): RANA GOSAIN (57) Summary: TEMPERATURE REGULATION METHOD FOR SOUS VIDE COOKING AND APPARATUS FOR THIS This is a method for regulating the temperature of a cooking liquid during sous cooking vide in a cooking vessel on a burner on a cooking table which includes setting a desired cooking temperature and measuring the temperature of the cooking liquid inside the cooking vessel sous vide in a plurality of predetermined time intervals with a first sensor temperature mounted on an internal surface of a sous vide cooking vessel wall. The temperature of the cooking liquid is compared to the desired cooking temperature at each of the predetermined time intervals. The energy output of the burner is controlled based on the difference between the cooking liquid temperature and the desired cooking temperature. Also described are a cooking vessel and a sous vide cooking system using this method.
1/13 “TEMPERATURE REGULATION METHOD FOR COOKING SOUS VIDE AND APPLIANCE FOR IT”
Background [001] This description relates to a method for adjusting the sous vide cooking temperature and to a cooking vessel and cooking table for this purpose.
Summary [002] One aspect of the present description includes a cooking vessel for sous vide cooking on a cooking table burner. The cooking vessel has a bottom surface and at least one wall that extends generally orthogonally from the bottom surface. The at least one wall has a height h and an internal surface, and the internal surface and the bottom surface define an internal space in the cooking container. A first temperature sensor is affixed to the internal surface of at least one wall, between a maximum of 20% to 30% of the height h of the at least one wall.
[003] In another aspect, the present description includes a system for sous vide cooking. The system includes a cooking table that has at least one burner, a controller to control a power source for the burner, and a user interface, which allows a user to enter a predetermined cooking temperature and a predetermined cooking time. The system also includes a sous vide cooking vessel that has a bottom surface, at least one wall that extends generally orthogonally from the bottom surface, having a height h and an inner surface, and a first attached temperature sensor to the inner surface of at least one wall. The first temperature sensor includes a sensor for detecting a cooking liquid temperature and a transmitter for transmitting the cooking liquid temperature to a receiver in the controller. The controller adjusts the energy output of the burner based on the temperature of the cooking liquid, the
2/13 predetermined cooking and at predetermined cooking time.
[004] Yet another aspect of the present description includes a method of regulating a temperature of a cooking liquid during sous vide cooking in a sous vide cooking vessel on a cooking table burner. The method includes setting a desired cooking temperature and measuring the temperature of the cooking liquid inside the sous vide cooking vessel at a plurality of predetermined time intervals with a first temperature sensor mounted on an internal surface of a cooking vessel wall. sous vide cooking. The temperature of the cooking liquid is compared to the desired cooking temperature at each of the predetermined time intervals. The energy output of the burner is controlled based on the difference between the cooking liquid temperature and the desired cooking temperature.
[005] The method of regulating the temperature of the cooking liquid during sous vide cooking in a cooking vessel on a cooking table burner, and the cooking vessel and the sous vide cooking system described in the present invention, allow sous vide cooking on a cooking table, instead of on a dedicated appliance, keeping the cooking liquid temperature at a low and controlled cooking temperature for slow and uniform cooking. Measuring the temperature of the cooking liquid directly also allows more precise control than measuring the temperature of the cooking vessel itself. In addition, the temperature regulation method described in the present invention allows for a pre-programmed cooking program that uses different cooking temperatures over the cooking time.
[006] These and other features, advantages and objectives of the device of the present invention will be better understood and understood by those skilled in the art through the study of the specification, the claims and the attached drawings described below.
3/13
Brief description of the drawings [007] Figure 1 is a top perspective view of an embodiment of a sous vide cooking container with a lid, positioned on a cooking table;
[008] Figure 2 is a top perspective view of the sous vide cooking container and the lid of Figure 1;
[009] Figure 3 is a top perspective view of the sous vide cooking container embodiment of Figure 1, with the lid removed;
[010] Figure 4 is a top perspective view of the sous vide cooking container in Figure 1, with the lid removed and a separation grid installed;
[011] Figure 5 is a schematic representation of an embodiment of a system for regulating the temperature for sous vide cooking in a sous vide cooking vessel on a cooking table burner;
[012] Figure 6 is a schematic representation of another modality of a system for regulating the temperature for sous vide cooking in a sous vide cooking vessel on a cooking table burner; and [013] Figure 7 is a flow chart illustrating a modality of a temperature regulation method for sous vide cooking in a sous vide cooking vessel on a cooking table burner.
Detailed Description [014] For the purposes of describing the present invention, the terms "top", "bottom", "right", "left", "rear (or rear)", "front (or front)", "vertical "," Horizontal ", and derivatives thereof refer to the device as directed in Figure 1. However, it should be understood that the device may assume various orientations and sequences of alternative steps, ^ except where expressly specified otherwise. It should also be understood that the specific devices and processes illustrated in the accompanying drawings and described in the specification below are simply exemplary modalities of the concepts of the invention defined in the attached claims. Therefore, the specific dimensions and other physical characteristics related to the modalities presented in the present invention should not be considered as limiting, unless expressly stated otherwise in the claims.
[015] In general, sous vide cooking involves cooking food items 12, enclosing food items 12 in a package 14 and submerging package 14 in a cooking liquid 16 for a period of time, as shown in Figure 4. The cooking liquid 16 is generally kept at a temperature that is low compared to traditional cooking, that is, below the boiling temperature of the water, which allows for the slow and gentle cooking of food items 12. The cooking times for sous vide cooking vary widely, from less than an hour to several days, depending on the type of food item 12, the size of food item 12 and the temperature of the cooking liquid 16.
[016] One embodiment of a cooking vessel 20 for sous vide cooking is generally illustrated as the numeral 20 in Figures 1 to 4. Cooking vessel 20 is adapted for sous vide cooking on a table burner 22 cooking surface, and includes a bottom surface 26 and at least one side wall 28 that extends generally orthogonal from the bottom surface 26.
The at least one side wall 28 has a height h and an inner surface 30. The inner surface 30 of the at least one wall 28 and the bottom surface 26 define an inner space 32 in the cooking vessel 20. A first temperature sensor 34 it is affixed to the inner surface 30 of at least one side wall 28.
In the embodiment illustrated in Figures 1 to 4, the first temperature sensor 34 is attached to the internal surface 30 of at least one side wall 28, between at most
5/13
20% to 30% of height h of at least one side wall 28.
[017] As shown in the embodiment of the cooking container 20 illustrated in Figures 1 to 4, a preferred cooking container configuration 20 includes a square shape, in general, with handles 36 provided at opposite corners 38 of the cooking container 20 and a lid 40 to cover the cooking container 20, which helps to keep the cooking liquid 16 at a desired cooking temperature. The sous vide cooking vessel 20 can be produced from any material known for the construction of sous vide cooking vessels or cooking vessels, preferably including materials which help to maintain the desired cooking temperature for long periods of time . In a preferred construction, the sous vide 20 cooking vessel includes a ceramic or stone base member that defines the bottom surface 26, and a double layer of glass with an insulating layer between them for the side walls 28. Alternative materials for cooking container 20 may include, without limitation, ceramic, stone, stainless steel, aluminum, copper, or any other material used for cooking containers 20, with or without non-stick coatings.
[018] The first temperature sensor 34 is affixed to the internal surface 30 of at least one side wall 28, where it is positioned to measure the temperature of the cooking liquid 16 through contact with the liquid. Detecting the temperature of the cooking liquid 16, instead of the temperature of the cooking container 20 itself, allows precise control of the cooking temperature and allows the use of double-walled or insulated cooking vessels, 20, to maintain the cooking temperature. cooking.
[019] A second temperature sensor 42 is optionally affixed to the internal surface 30 of at least one wall 28, as shown in Figure 3. In one embodiment, the second temperature sensor 42 operates as a support sensor to detect the cooking liquid temperature 16. In another mode,
6/13 the second temperature sensor 42 is located at a lower height than the first temperature sensor 34, and the difference in height allows the sensors to be used to detect when the level of the cooking liquid 16 has dropped below the height of the first temperature sensor 34. When the cooking liquid level 16 drops below the height of the first temperature sensor 34, but is still above the height of the second temperature sensor 42, the temperature readings of the first temperature sensor 34 will diverge from the temperature readings of the second temperature sensor 42, due to the change in air temperature compared to the temperature of the cooking liquid 16.
[020] A grid 44 is optionally provided to the cooking container 20 to fit within the internal space 32 of the cooking container 20 and to support the packages 14, so that the packages 14 are spaced to allow the cooking liquid 16 to circulate between them.
[021] In one embodiment, temperature sensors 34, 42 are affixed to at least one internal surface 30 with the use of an epoxy based adhesive.
In other embodiments, temperature sensors 34, 42 can be attached to a clamp, or include latching features to interact with the inner surface 30 and attach temperature sensors 34, 42 there. In several embodiments, the first or second temperature sensor, 34, 42, are removable. Removable temperature sensors 34, 42 facilitate cleaning of the cooking container 20, using the container for storing food items 12 or other uses of the cooking container 20.
[022] The cooking container 20 of Figures 1 to 4, is used in conjunction with the cooking table 24 to form a system for cooking sous vide 50. Figures 5 and 6 illustrate schematic representations of two modalities of the system for sous cooking see 50. As shown in the embodiment illustrated in Figures 5 and 6, * several modalities of the sous vide 50 cooking system include a cooking table
7/13 cooking that has at least one burner 22, a controller 52 to control a power supply 54 for burner 22 and thereby control the energy output of burner 22, and a user interface 56 that allows a user enter a predetermined cooking temperature and a predetermined cooking time. The cooking table is used with the cooking container 20, as shown in Figures 1 to 4, with the cooking container 20 including the bottom surface 26 and at least one wall 28 that extends generally orthogonally from of the bottom surface 26, having the height h and the inner surface 30. The cooking container 20 for use in these modalities of sous vide cooking systems, also includes the first temperature sensor 34, affixed to the internal surface 30 of at least one wall 28. The first temperature sensor 34 includes a sensor 58 for detecting the temperature of the cooking liquid 16 and a transmitter 60 for transmitting the temperature of the cooking liquid 16 to a receiver in the controller 52. The controller 52 adjusts the power output 54 for burner 22 based on the temperature of the cooking liquid 16, the predetermined cooking temperature and the predetermined cooking time.
[023] In both modalities illustrated in Figures 5 and 6, the system includes the cooking table 24 and the cooking container sous vide 20. The cooking table 24 includes the user interface 56, which has, in general, a user input device 64 and a display 66. User input device 64 can be a keyboard, a touch screen, a series of buttons, a slide bar, a scrolling device or any other input device user 64. Preferably, display 66 includes a screen to show the user which options have been selected or entered with user input device 64. User interface 56 is in communication with controller 52 on cooking table 24, to transmit input made by user 67 to controller 52, and to receive information from controller 52 to display to the user. Controller8 / 13 dor 52 is also in communication with the first temperature sensor 34 (and optionally the second temperature sensor 42) inside the cooking container 20, with controller 52 receiving information from the first temperature sensor 34 (and, optionally, the second temperature sensor 42) including the cooking liquid temperature 16. In the embodiment illustrated in Figure 5, the first temperature sensor 34 communicates with the controller 52 through a wired connection 68 between the transmitter 60 of the temperature sensor temperature 58 and a receiver 62 of controller 52. In the embodiment illustrated in Figure 6, transmitter 60 of the first temperature sensor 34 communicates wirelessly with receiver 62 on controller 52 using any known wireless communication protocol. As shown in Figure 3, where a wired connection is used, the cooking container 20 preferably includes a groove 70 around at least a portion of an upper edge 72 of the at least one wall 28 to accommodate the passage of the wire conductor between the top edge of the at least one wall 28 and the lid 40 of the cooking container 20, while still allowing the lid 40 to tightly close the cooking container 20.
[024] Controller 52 uses an algorithm 74 to compare the cooking liquid temperature received from the first temperature sensor 34 with the desired cooking temperature entered, using user interface 56, and adjusts power supply 54 to the cooking table burners 22 based on the comparison of the desired cooking temperature and the temperature reading to adjust the energy output of the burners 22. In addition, controller 52 tracks the predetermined cooking time and reduces or eliminates the power supply 54 for burner 22 when the predetermined cooking time has been reached. In alternative modes, the controller 52 can cause the display 66 of the user interface 56 to alert the user of the predetermined cooking time was reached using an audible signal or showing this
9/13 information on the display 66.
[025] As illustrated in the embodiment shown in Figure 7, the temperature of the cooking liquid 16 is regulated during sous vide cooking in a cooking vessel 20, as described in the present invention, by defining the cooking temperature and measuring the temperature of the cooking liquid 16 inside the cooking container 20 at a plurality of predetermined time intervals with the first temperature sensor 34, which is mounted on an internal surface 30 of the cooking vessel wall 20. The temperature of the liquid cooking temperature 16 is compared with the desired cooking temperature at each of the predetermined time intervals and the energy output of the burner 22 is controlled based on the difference between the desired cooking temperature and the temperature of the cooking liquid 16. For example , in one embodiment, the energy output of burner 22 is increased when the temperature of the cooking liquid 16 is below the cooking temperature desired temperature or when it falls below a desired range of cooking temperatures. In another embodiment, the energy output of the burner 22 can also be reduced when the temperature of the cooking liquid 16 is above the desired cooking temperature, or when it is above the desired cooking temperature range. In some embodiments, the energy output of the burner 22 is controlled by a controller 52 on the cooking table 24, which instructs the adjustment of the power supply 54 to the burner 22, if necessary, at each of the predetermined time intervals. In alternative embodiments, the temperature of the cooking liquid 16 is shown on the display 66 and the power supply 54 for the burner 22, and its energy output, is controlled by the user when monitoring the display 66.
[026] In another mode, as shown in the flow chart illustrated in Figure 7, the user selects a sous vide cooking mode using the input by user 67 from the cooking table 24 and then sets the desired cooking temperature and time. desired cooking time using user interface 56. User interface 56 transmits this information to controller 52 which then determines whether the first temperature sensor 34 is recognized. If the first temperature sensor 34 is not recognized, the user is notified that a first temperature sensor 34 is not being detected and the user is asked to check the connection (wireless or wired, as applicable) between the first sensor temperature 34 in the cooking vessel 20 and the cooking table 24 If the first temperature sensor 34 is detected, controller 52 compares the temperature measurement value of cooking liquid 16, provided by the first controller 52, with the temperature of desired cooking. If the temperature measurement transmitted to controller 52 by the first temperature sensor 34 is less than the desired cooking temperature, controller 52 instructs an increase in the burner energy output from the cooking table 22. The first temperature sensor 34 continues to capture temperature measurements of cooking liquid 16 at a plurality of predetermined time intervals and transmit the measurements to controller 52. Controller 52 continues to compare measurements from the first temperature sensor 34 with the desired cooking temperature until cooking liquid temperature 16 reaches the desired cooking temperature. Optionally, as shown in Figure 7, when the cooking liquid temperature 16 reaches the desired cooking temperature, the user is notified that the desired cooking temperature has been reached and receives a signal to insert the food and a cooking timer is initialized to determine when the desired cooking time has been reached.
[027] In addition, as shown in Figure 7, once the desired cooking temperature has been reached, the first temperature sensor 34 continues to capture cooking liquid temperature measurements 16' at predetermined intervals and transmits the temperature of the cooking liquid. cooking liquid 16 for controller 52. controller 11 continues to compare each measurement with the desired cooking temperature at each of the predetermined intervals. If the temperature of the cooking liquid 16 decreases by more than a predetermined amount (for example, -15 ° C (5 ° F)) within a predetermined period of time, (for example, 5 minutes), after notification that the cooking liquid 16 has reached the desired cooking temperature, the controller 52 recognizes this as a signal of introducing food into the cooking container 20 and resets the cooking timer. The cooking timer can be reset when the temperature drops or when it reaches the cooking temperature again after the temperature drops, as desired. Once the desired cooking temperature has been reached, and optionally, after detecting the introduction of food into the cooking container 20, the first temperature sensor 34 continues to measure the temperature of the cooking liquid 16 at predetermined intervals and the Controller 52 continues to compare the temperature of the cooking liquid 16 with the predetermined cooking temperature and adjusts the energy output of the burner of the cooking table 22 to maintain the temperature of the cooking liquid 16 at the desired cooking temperature for the entire cooking time. cooking. When the desired cooking time has elapsed, the user is notified that the cooking time has been completed and the burner energy output from the cooking table 22 is eliminated or reduced to a minimum level to stop or reduce the cooking of food items 12.
[028] The method of regulating the temperature of the cooking liquid 16 during sous vide cooking described in the present invention, also allows the use of predetermined cooking programs that make use of a desired cooking temperature that varies over the course of the predetermined cooking time. . For example, sous vide cooking can be performed using a desired first cooking temperature for a first portion of the cooking time and using controller 52 to adjust the energy output of the burner
12/13 to obtain the desired first cooking temperature and then switch to a desired second cooking temperature for a second portion of the cooking time and use controller 52 to adjust the energy output of burner 22 to obtain the second temperature desired cooking time.
[029] It is also important to note that the construction and arrangement of the device elements, as shown in the example modalities, are illustrative only. Although only a few modalities of the present innovations have been described in detail in this document, when analyzing this content, those skilled in the art will readily recognize that many modifications are possible (for example, variations in size, dimensions, structures, shapes and proportions of the various elements, parameter values, assembly settings, use of materials, colors, orientations, etc.) without departing from the innovative teachings and advantages of the referred subject. For example, elements shown as integrally formed can be constructed of multiple parts, or elements shown formed of multiple parts can be constructed integrally, the operation of the interfaces can be inverted or otherwise varied, the length or width of the structures and / or the members or connectors or other elements of the system may be different, the nature or number of adjustment positions provided between the elements may be different. It should be noted that the elements and / or assemblies of the system can be constructed from any of a wide variety of materials that provide sufficient strength or durability, in any of a wide variety of colors, textures and combinations thereof. Consequently, all of these modifications are intended to be included within the scope of the present innovations. Other substitutions, modifications, alterations and omissions can be made in the design, operating conditions and configuration of the desired exemplary modalities and other modalities without departing from the spirit of the present invention.
13/13 [030] It should be understood that any processes or steps described within the processes of the present description can be combined with other processes or steps presented to form structures within the scope of the device of the present invention. The exemplary structures and processes presented here are for illustrative purposes only and should not be construed as limiting.
[031] It should also be understood that variations and modifications can be made to the aforementioned structures and methods without departing from the concepts of the device of the present invention, and it should be further understood that such concepts are designed to be covered by the following claims unless these claims expressly specify otherwise.
[032] The description above is considered only the description of the illustrated modalities. Modifications to the device will be evident to those skilled in the art and to those who manufacture or make use of the device. Therefore, it must be understood that the modalities shown in the drawings and described above are presented for illustrative purposes only and are not intended to limit the scope of the device, which is defined by the following claims as interpreted in accordance with the principles of patent law , including the Doctrine of Equivalents.
1/5

权利要求:
Claims (20)
[1]
1. Cooking vessel for sous vide cooking on a cooking table burner FEATURED by the fact that it comprises:
a bottom surface;
at least one wall extending in a generally orthogonal manner from the lower surface, having a height h and an internal surface, the internal surface and the bottom surface defining an internal space; and a first temperature sensor affixed to the internal surface of the at least one wall, between a maximum of 20% to 30% of the height h of the at least one wall.
[2]
2. Cooking vessel according to claim 1, CHARACTERIZED by the fact that the first temperature sensor includes a wireless transmitter to transmit the temperature of a cooking liquid to a controller for the burner.
[3]
3. Cooking container according to claim 1, CHARACTERIZED by the fact that the first temperature sensor includes a wired outlet to transmit the temperature of a cooking liquid to a controller for the burner.
[4]
4. Cooking container according to claim 3, CHARACTERIZED by the fact that it additionally comprises:
a lid; and a groove around at least a portion of a top edge of the at least one wall to accommodate the passage of a conductive wire between the top edge of the at least one wall and the lid.
[5]
5. Cooking container according to claim 1, CHARACTERIZED by the fact that it additionally comprises a second temperature sensor affixed to the internal surface of at least one wall, being
2/5 that the second temperature sensor is located at a height below the first temperature sensor.
[6]
6. Cooking container according to claim 1, CHARACTERIZED by the fact that the first temperature sensor is adhered to the internal surface of at least one wall with the use of an epoxy based adhesive.
[7]
7. Sous vide cooking system CHARACTERIZED by the fact that it comprises:
a cooking table comprising: at least one burner, a controller for controlling a power source for the burner, and a user interface that allows a user to enter a predetermined cooking temperature and a predetermined cooking time; and a sous vide cooking vessel comprising: a bottom surface;
at least one wall extending generally orthogonally from the bottom surface, having a height h and an internal surface; and a first temperature sensor affixed to the internal surface of the at least one wall, the first temperature sensor including a sensor for detecting a temperature of a cooking liquid and a transmitter for transmitting the temperature of the cooking liquid to a receiver in the controller, with the controller adjusting the power supply to the burner based on the cooking liquid temperature, the predetermined cooking temperature and the predetermined cooking time.
[8]
8. Sous vide cooking system, according to claim 7, CHARACTERIZED by the fact that the transmitter and the receiver are connected in an operational way through a wireless communication method.
3/5
[9]
9. Sous vide cooking system, according to claim 7, CHARACTERIZED by the fact that the transmitter and receiver are operationally connected with a conductive wire.
[10]
10. Sous vide cooking system, according to claim 7, CHARACTERIZED by the fact that the first temperature sensor is affixed to the internal surface of at least one wall, between a maximum of 20% to 30% of the height h of the at least one wall.
[11]
11. Sous vide cooking system according to claim 10, CHARACTERIZED by the fact that the first temperature sensor is removably mounted on the internal surface of at least one wall.
[12]
12. Method of regulating a cooking liquid temperature during sous vide cooking in a sous vide cooking vessel on a cooking table burner FEATURED by the fact that it comprises:
set a desired cooking temperature;
measuring the temperature of the cooking liquid inside the sous vide cooking vessel at a plurality of predetermined time intervals with a first temperature sensor mounted on an internal surface of a sous vide cooking vessel wall;
comparing the temperature of the cooking liquid with the desired cooking temperature at each of the predetermined time intervals; and controlling an energy output from the burner based on the difference between the cooking liquid temperature and the desired cooking temperature.
[13]
13. Method for regulating the temperature of a cooking liquid during sous vide cooking, according to claim 12, CHARACTERIZED by the fan that the energy output of the burner is controlled by a controller on the cooking table at each of the cooking intervals predetermined time.
4/5
[14]
14. Method for regulating the temperature of a cooking liquid during sous vide cooking, according to claim 12, CHARACTERIZED by the fact that the temperature of the cooking liquid is displayed on a display, and the energy output of the burner is controlled by a user who monitors the display.
[15]
15. Method for regulating the temperature of a cooking liquid during sous vide cooking, according to claim 12, CHARACTERIZED by the fact that the energy output of the burner is increased when the cooking liquid temperature is below the cooking temperature desired.
[16]
16. Method for regulating the temperature of a cooking liquid during sous vide cooking, according to claim 12, CHARACTERIZED by the fact that the energy output of the burner is decreased when the cooking liquid temperature is above the cooking temperature desired.
[17]
17. Method for regulating the temperature of a cooking liquid during sous vide cooking, according to claim 12, CHARACTERIZED by the fact that it comprises the steps of:
set a desired cooking time;
operate a cooking timer to determine when the desired cooking time has elapsed; and reduce or eliminate the energy output from the burner when the desired cooking time has elapsed.
[18]
18. Method for regulating the temperature of a cooking liquid during sous vide cooking, according to claim 17, CHARACTERIZED by the fact that it comprises the step of:
initialize a cooking timer when the cooking liquid temperature reaches the desired cooking temperature for the first time.
[19]
19. Method for regulating the temperature of a cooking liquid © during sous vide cooking, according to claim 17, CHARACTERIZED by
5/5 fact that it comprises the steps of:
notify the user when the cooking liquid temperature reaches the desired cooking temperature;
monitor the cooking liquid temperature for a period of time after the user is notified that the cooking liquid has reached the desired cooking temperature; and initialize or reset the cooking timer if the temperature of the cooking liquid is reduced by a predetermined limit value during the period of time after the user is notified.
[20]
20. Method for regulating the temperature of a cooking liquid during sous vide cooking, according to claim 12, CHARACTERIZED by the fact that it comprises the steps of:
measuring the temperature of the cooking liquid inside the sous vide cooking vessel at a plurality of predetermined time intervals with a second temperature sensor mounted on the inner surface of the cooking vessel wall at a height lower than the first temperature sensor; compare the temperature, as measured by the first temperature sensor and the second temperature sensor; and signaling to a user if the difference in temperature measured by the first temperature sensor and the second defined temperature exceeds a predetermined limit value.
1/6

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法律状态:
2018-03-06| B03A| Publication of an application: publication of a patent application or of a certificate of addition of invention|

2018-10-30| B06F| Objections, documents and/or translations needed after an examination request according art. 34 industrial property law|

2020-01-28| B06U| Preliminary requirement: requests with searches performed by other patent offices: suspension of the patent application procedure|

2020-07-28| B11B| Dismissal acc. art. 36, par 1 of ipl - no reply within 90 days to fullfil the necessary requirements|

优先权:

申请号 | 申请日 | 专利标题

US14/298,991|US10085584B2|2014-06-09|2014-06-09|Method of regulating temperature for sous vide cooking and apparatus therefor|

US14/298,991|2014-06-09|

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