Method of regulating temperature for sous vide cooking and apparatus therefor

Patent metadata

Field	Value
Publication number	US-10085584-B2
Application number	US-201414298991-A
Country	US
Kind code	B2
Filing date	Jun 9, 2014
Priority date	Jun 9, 2014
Publication date	Oct 2, 2018
Grant date	Oct 2, 2018

Abstract

A method of regulating the temperature of a cooking liquid during sous vide cooking in a cooking vessel on a burner of a cooktop 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 interior surface of a wall of the sous vide cooking vessel. 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 temperature of the cooking liquid and the desired cooking temperature. A cooking vessel and system for sous vide cooking using this method are also disclosed.

First claim

What is claimed is:

1. A system for sous vide cooking, comprising:
a cooktop, comprising:
at least one burner,
a controller to control a power supply for the burner, and
a user interface which permits 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, the at least one wall including inner and outer upright walls that are spaced-apart from one another to define an insulating space therebetween, wherein the inner wall including an interior surface, and further wherein the inner wall of the at least one wall and the bottom surface cooperate to define an interior space within the cooking vessel for receiving a cooking liquid; and
a first temperature sensor affixed to the interior surface of the inner wall and having an exposed portion that is exposed to the interior space of the cooking vessel, wherein the first temperature sensor includes a sensor in contact with the cooking liquid to detect a temperature of the cooking liquid and a transmitter to transmit the temperature of the cooking liquid to a receiver in the controller, wherein the controller adjusts the power supply to the burner based on the temperature of the cooking liquid, the predetermined cooking temperature, and the predetermined cooking time.

2. The system for sous vide cooking of claim 1 , wherein the transmitter and receiver are operatively connected via a wireless communication method.

3. The system for sous vide cooking of claim 1 , wherein the transmitter and receiver are operatively connected with a conductive wire.

4. The system for sous vide cooking of claim 1 , wherein the first temperature sensor is affixed to the interior surface of the inner wall, within a top 20% to 30% of a height of the inner wall.

5. The system for sous vide cooking of claim 4 , wherein the first temperature sensor is removably mounted to the interior surface of the inner wall.

6. The system for sous vide cooking of claim 1 , wherein the first temperature sensor includes a wireless transmitter to transmit the temperature of a cooking liquid to a controller for the burner.

7. The system for sous vide cooking of claim 1 , wherein the first temperature sensor includes a wired output to transmit the temperature of a cooking liquid to a controller for the burner.

8. The system for sous vide cooking of claim 7 , wherein the cooking vessel includes a lid and a groove about at least a portion of a top edge of the at least one wall to accommodate passage of a conductive wire between the top edge of the at least one wall and the lid.

9. The system for sous vide cooking of claim 1 , further comprising:
a second temperature sensor affixed to the interior surface of the inner wall, wherein the second temperature sensor is located at a height below the first temperature sensor.

10. The system for sous vide cooking of claim 1 , wherein the first temperature sensor is adhered to the interior surface of the inner wall using an epoxy-based adhesive.

Assignees

• Whirlpool Co

Inventors

• Johncock James Charles
• Patil Darpan Dinkar

Classifications

• A47J37/01

  Vessels uniquely adapted for baking (for use in baker's ovens A21B) · CPC title

• A47J27/10 Primary

  Cooking-vessels with water-bath arrangements for domestic use · CPC title

• A23L5/13

  using water or steam · CPC title

• A47J36/00

  Parts, details or accessories of cooking-vessels (A47J27/00 - A47J33/00 take precedence insofar as these parts, details or accessories are restricted to a particular kind of cooking-vessel provided for in a single one of these groups) · CPC title

• A47J36/321

  the electronic control being performed over a network, e.g. by means of a handheld device · CPC title