Method of regulating temperature for sous vide cooking and apparatus therefor

• US 10,292,521 B2
• Filed: 08/21/2018
• Issued: 05/21/2019
• Est. Priority Date: 06/09/2014
• Status: Active Grant

• Current Assignee: Whirlpool Corporation
• Original Assignee: Whirlpool Corporation
• Inventors: Johncock, James Charles, Patil, Darpan Dinkar
• Primary Examiner(s): Stapleton, Eric S
• Application Number:
  US16/106,277
• Publication Number:
  US 20180352991A1
• Time in Patent Office: 273 Days
• Field of Search: 99330, 99331, 99342, 99343, 99344, 99403, 99483
• CPC Class Codes: A47J 27/10 Cooking-vessels with water-bath arrangements for domestic use
• CPC Class Codes: A47J 36/321 the electronic control being performed over a network, e.g. by means of a handheld device

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.

Claims

1. A method of regulating a temperature of a cooking liquid during a sous vide cooking procedure, the method comprising the steps of:

providing a cooktop having a burner;

providing a user interface in communication with a controller, wherein the controller is in communication with the burner for supplying an energy output to the burner;

providing a cooking vessel positioned on the burner, wherein the cooking vessel includes a bottom surface and a surrounding side wall extending orthogonally upward from the bottom surface to define an interior space;

providing a first temperature sensor mounted on an interior surface of the side wall of the cooking vessel;

providing a cooking liquid in the interior space of the cooking vessel, wherein the first temperature sensor is submerged in the cooking liquid;

using the user interface to set a desired cooking temperature of the cooking liquid;

measuring a current temperature value of the cooking liquid inside the cooking vessel at a plurality of predetermined time intervals using the first temperature sensor;

measuring the current temperature of the cooking liquid inside the cooking vessel at a plurality of predetermined time intervals using a second temperature sensor mounted on the interior surface of the side wall of the cooking vessel;

transmitting the current temperature value of the cooking liquid from one of the first temperature sensor and the second temperature sensor to the controller;

using the controller to compare the current temperature value of the cooking liquid from one of the first temperature sensor and the second temperature sensor to the desired cooking temperature of the cooking liquid at each of the predetermined time intervals; and

using the controller to control the energy output of the burner based on a difference between the current temperature value from one of the first temperature sensor and the second temperature sensor of the cooking liquid and the desired cooking temperature of the cooking liquid.

2. The method of claim 1, wherein the step of transmitting the current temperature value of the cooking liquid to the controller includes wirelessly transmitting the current temperature value of the cooking liquid to the controller.

3. The method of claim 1, wherein the current temperature of the cooking liquid is displayed on a display of the user interface.

4. The method of claim 1, wherein the energy output of the burner is increased when the current temperature value of the cooking liquid is below the desired cooking temperature of the cooking liquid.

5. The method of claim 4, wherein the energy output of the burner is decreased when the current temperature value of the cooking liquid exceeds the desired cooking temperature of the liquid.

6. The method of claim 1, further comprising the steps of:

using the user interface to set a desired cooking time; and

using the controller to reduce the energy output to the burner when the desired cooking time has elapsed.

7. The method of claim 1, further comprising the steps of:

providing a signal when the current temperature of the cooking liquid reaches the desired cooking temperature;

monitoring the current temperature of the cooking liquid for a period of time after the signal is provided; and

starting a cooking timer if the temperature of the cooking liquid is reduced by a predetermined threshold value during the period of time after the signal is provided.

8. The method of claim 7, wherein the signal includes an audible signal.

9. The method of claim 7, wherein the signal includes a message displayed on a display of the user interface.

10. The method of claim 1, wherein the second temperature sensor is positioned at a height that is lower than a height of the first temperature sensor along the interior surface of the side wall of the cooking vessel.

11. The method of claim 10, further comprising the steps of:

comparing the current temperature of the cooking liquid as measured by the first temperature sensor with the current temperature of the cooking liquid as measured by the second temperature sensor.

12. The method of claim 11, further comprising the steps of:

providing a signal if a difference in the current temperature of the cooking liquid measured by the first temperature sensor and the current temperature of the cooking liquid measured by the second temperature sensor exceeds a predetermined threshold value.

13. The method of claim 1, wherein the side wall includes inner and outer upright walls that are spaced-apart from one another to define an insulating space therebetween.

14. The method of claim 1, wherein the step of transmitting the current temperature value of the cooking liquid to the controller includes transmitting the current temperature value of the cooking liquid to the controller via a wired connection between the first temperature sensor and the controller.