Sous vide device

Patent metadata

Field	Value
Publication number	US-9603477-B2
Application number	US-201314418439-A
Country	US
Kind code	B2
Filing date	Jul 31, 2013
Priority date	Jul 31, 2012
Publication date	Mar 28, 2017
Grant date	Mar 28, 2017

Abstract

A sous vide device and method for cooking food. The device including: a reservoir for retaining water; a user interface having one or more user input elements and a display element; a heating element for heating water in the reservoir; a temperature sensor element for providing a temperature signal indicative of water temperature in the reservoir; and a processor module, the processor module being coupled to the user interface for receiving user inputs; the processor module being coupled to the temperature sensor element for receiving the temperature signal; the processor module enables control of the heating element for regulating the temperature of water in the reservoir.

First claim

The invention claimed is:

1. A device for cooking food, the device including:
a reservoir for retaining water;
a user interface having one or more user input elements and a display element;
a user interface receives user input of a food style, wherein the food style for a selected food type of eggs includes a user selected egg white texture and a user selected egg yolk texture;
a heating element for heating water in the reservoir;
a temperature sensor element for providing a temperature signal indicative of water temperature in the reservoir; and
a processor module, the processor module being coupled to the user interface for receiving the user inputs; the processor module being coupled to the temperature sensor element for receiving the temperature signal;
wherein the processor module control operation of the heating element for regulating the temperature of water in the reservoir based on the temperature signal, the cooking temperature and the cooking time;
wherein the processor module, from both the user selected egg white texture and the user selected egg yolk texture, determines both a corresponding cooking temperature and a corresponding cooking time.

2. The device according to claim 1 , wherein egg white texture is selected from any one or more of the set comprising: firm;
medium; soft; and just set.

3. The device according to claim 2 , wherein the food style for a selected food type of eggs is selected from any one or more of the set comprising: soft, medium, hard, and poached.

4. The device according to claim 1 , wherein egg yolk texture is selected from any one or more of the set comprising: hard; medium; soft; and runny.

5. The device according to claim 1 , wherein the processor module determines the corresponding cooking temperature and the corresponding cooking time using a mapping of the user selected egg white texture and the user selected egg yolk texture.

6. The device according to claim 5 , wherein the corresponding cooking temperature and the corresponding cooking time are predetermined for the selected combination of egg white texture and egg yolk texture; wherein processor module uses the user selected egg white texture to determine the corresponding cooking time, and uses the user selected egg yolk texture to determine the corresponding cooking temperature.

7. The device according to claim 1 , wherein: based on user input, the processor determines a cooking profile comprising a predetermined sequence of cooking temperatures each having a respective cooking time within a single cooking period.

8. The device according to claim 7 , wherein: in a first cycle, a food article is cooked at a first cooking temperature for a first cooking time; and then in a sequenced second cycle the food article is cooked at a second cooking temperature for a second cooking time.

9. The device according to claim 8 , wherein the food item is allowed to cool to a third temperature at the conclusion of any cooking cycle.

10. The device according to claim 1 , wherein a cooking temperature and a cooking time are predetermined;
the device further including a movable food rack that can be lowered into the reservoir to define a cooking configuration; and wherein, when the processor module determines water in the reservoir has reached a predefined temperature, the food rack is lowered to commence a cooking period.

11. The device according to claim 1 , the device further including:
a temperature probe for providing a signal indicative of food temperature;
wherein the processor module is coupled to the a temperature probe for receiving the signal indicative of food temperature; such that the processor module, upon determining a food temperature, can adjust the cooking temperature and/or cooking time.

12. The device according to claim 11 , wherein the processor module is in wireless communication with the temperature probe.

13. A device for cooking eggs, the device including:
a reservoir for retaining water;
a user interface having one or more user input elements and a display element;
a temperature sensor element for providing a temperature signal indicative of water temperature in the reservoir;
a heating element for heating water in the reservoir;
a processor module, the processor module being coupled to the user interface for receiving user inputs of a food type and a food style; the processor module being coupled to the temperature sensor element for receiving the temperature signal;
the processor module controlling operation of the heating element to regulate the temperature of water in the reservoir;
wherein, upon user selection of an egg food type, user selection of a food style includes selection of an egg white texture and an egg yolk temperature; and
wherein the processor module determines a corresponding cooking temperature and corresponding cooking time, and controls operation of the device based on the temperature signal, the cooking temperature and the cooking time.

Assignees

• Breville R & D Pty Ltd

Inventors

• Hoare Richard
• Foxlee Brendan John
• Rose Vyvyan
• Ryan Garth
• Barnard Pierce James

Classifications

• A23L5/13

  using water or steam · CPC title

• A23L5/17

  in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure · CPC title

• A23V2300/24

  Heat, thermal treatment · CPC title

• A23L5/15

  using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat · CPC title

• A47J27/10 Primary

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