Cooking device and components thereof

Patent metadata

Field	Value
Publication number	US-11033146-B2
Application number	US-201916402029-A
Country	US
Kind code	B2
Filing date	May 2, 2019
Priority date	Feb 25, 2019
Publication date	Jun 15, 2021
Grant date	Jun 15, 2021

Abstract

A cooking system includes a housing having a hollow interior and food is receivable within said hollow interior. A heating element is associated with the housing and a support body supports food within the hollow interior. The support body includes a body having a plurality of diffuser ribs. A plurality of channels is formed between the plurality of diffuser rib and at least one of the plurality of diffuser ribs and the plurality of channels is operable to deflect a relatively downward flowing fluid relatively horizontally across said support body.

First claim

What is claimed is:

1. A cooking system comprising:
a housing having a hollow interior, food being receivable within said hollow interior;
a heating element associated with said housing; and
a support body for supporting food within said hollow interior, said support body including a support surface, wherein said support surface includes a plurality of ribs;
wherein said support surface includes a plurality of channels between said plurality of ribs,
wherein said plurality of ribs includes diffuser ribs, said plurality of diffuser ribs including short ribs, intermediate ribs, and long ribs, and
further comprising a food container receivable in said hollow interior, said support body being removably mounted within an interior of said food container.

2. The cooking system of claim 1 , wherein at least one of said plurality of diffuser ribs and said plurality of channels are operable to deflect a relatively downward flowing fluid relatively horizontally across said support body, said downward flowing fluid has a rotational motion, and said rotational motion of said downward flowing fluid is decreased as said downward flowing fluid contacts said support body.

3. The cooking system of claim 2 , wherein said fluid enters said plurality of channels adjacent a periphery of said support body and is directed radially inwardly through said channels and across said support body by at least one of said plurality of diffuser ribs and said plurality of channels, said fluid being exhausted from said channels at a relative center of said body.

4. The cooking system of claim 1 , wherein said plurality of diffuser ribs extend upwardly from said surface into said hollow interior.

5. The cooking system of claim 1 , wherein said diffuser ribs are said long ribs.

6. The cooking system of claim 1 , wherein said diffuser ribs are said long ribs and said intermediate ribs.

7. The cooking system of claim 1 , wherein said support body defines a plurality of openings extending through the body.

8. The cooking system of claim 1 , wherein said support body has a thermal mass between about 200 g and about 3 kg.

9. The cooking system of claim 1 , wherein said support body is formed from a metal material.

10. The cooking system of claim 1 , wherein said support body is formed from a ferromagnetic material.

11. The cooking system of claim 1 , wherein said support body is coated with a non-stick material.

12. The cooking system of claim 1 , further comprising at least one handle extending from said support body.

13. The cooking system of claim 1 , further comprising a temperature sensor for monitoring at least one of a temperature within said hollow interior and a temperature of said support body, said temperature sensor being located remotely from said heating element.

14. The cooking system of claim 13 , wherein said hollow interior includes a ledge on which said food container is seated, said temperature sensor being supported by said ledge.

15. The cooking system of claim 14 , wherein said temperature sensor extends through a sidewall of said food container.

16. The cooking system of claim 13 , wherein said temperature sensor is operable to monitor if a temperature of said support body is above a minimum threshold for achieving a Maillard reaction with the food.

17. The cooking system of claim 13 , further comprising a second temperature sensor for monitoring a temperature of a fluid circulating within said hollow interior.

18. The cooking system of claim 17 , wherein said second temperature sensor is located downstream from said heating element relative to a flow of said fluid circulating with said hollow interior.

19. A cooking system employing a heated fluid circulating therein, the system comprising:
a housing having a hollow interior, food being receivable within said hollow interior;
a heating element associated with said housing;
a temperature sensor positioned in the system to monitor a temperature of the heated fluid circulating within said hollow interior;
a support body for supporting food within said hollow interior, said support body including a support surface, wherein said support surface includes a plurality of diffuser ribs;
a food container receivable in said hollow interior, said support body being positioned within said food container; and
an additional temperature sensor for monitoring a temperature of said support body, said temperature sensor and said additional temperature sensor being located remotely from said heating element,
wherein said support surface includes a plurality of channels formed between said plurality of diffuser ribs.

20. The cooking system of claim 19 , wherein said plurality of diffuser ribs extend upwardly from said surface into said hollow interior.

21. The cooking system of claim 19 , wherein said support body further comprises a plurality of openings extending through the body.

22. The cooking system of claim 19 , wherein said support body has a thermal mass between about 200 g and about 3 kg.

23. The cooking system of claim 19 , further comprising at least one handle extending from said support body.

24. The cooking system of claim 19 , wherein said additional temperature sensor is operable to monitor if a temperature of said support body is above a minimum threshold for achieving a Maillard reaction with the food.

25. The cooking system of claim 19 , wherein said support body is removably mountable in said food container.

26. The cooking system of claim 19 , wherein said support body is integral with or affixed to said food container.

Assignees

• Sharkninja Operating Llc

Inventors

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

Classifications

• A47J36/32

  Time-controlled igniting mechanisms or alarm devices · CPC title

• A47J36/2483

  with electrical heating means · CPC title

• A47J27/002 Primary

  Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels · CPC title

• A47J37/0676

  electrically heated · CPC title

• A47J37/067

  Horizontally disposed broiling griddles · CPC title