Apparatus and methods for at least semi-autonomous meal storage and cooking via fluid immersion

• US 10,440,979 B2
• Filed: 01/30/2017
• Issued: 10/15/2019
• Est. Priority Date: 11/11/2015
• Status: Active Grant

• Current Assignee: Home Tech Innovation, Inc.
• Original Assignee: Home Tech Innovation, Inc.
• Inventors: Liss, Robin
• Primary Examiner(s): Becker, Drew E
• Assistant Examiner(s): Kim, Bryan
• Application Number:
  US15/419,627
• Publication Number:
  US 20170135383A1
• Time in Patent Office: 988 Days
• CPC Class Codes: A23B 4/068 with packages or with shaping in the form of blocks or portions
• CPC Class Codes: A23L 3/364 with packages or with shaping in form of blocks or portions
• CPC Class Codes: A23L 5/10 General methods of cooking foods, e.g. by roasting or frying
• CPC Class Codes: A23L 5/13 using water or steam
• CPC Class Codes: A47J 27/002 Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
• CPC Class Codes: A47J 27/18 heated by water-bath , e.g. pasta-cookers
• CPC Class Codes: A47J 36/00 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 Class Codes: A47J 36/32 Time-controlled igniting mechanisms or alarm devices
• 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 using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

Claims

1. A method of using a fluid-immersion storage and cooking device, the device including a thermal container defining a first volume and a second volume independent of the first volume and including a circulation system in selective fluid communication with the first volume and the second volume, the method comprising:

disposing a first food item in the first volume;

disposing a second food item in the second volume;

circulating a volume of water through a first portion of the circulation system and to the first volume, the volume of water having a first temperature and configured to cool the first food item, the first temperature being at or below 40°

F.;

transitioning the circulation system to circulate the volume of water through a second portion of the circulation system and to the first volume;

heating the volume of water to a second temperature greater than the first temperature to cook the first food item;

transferring, after a predetermined length of time, a portion of the volume of water from the first volume into the circulation system such that the portion of the volume of water is circulated in the second portion of the circulation system;

heating the portion of the volume of water in the second portion of the circulation system to a third temperature greater than the second temperature, the third temperature associated with cooking the second food item, the third temperature being between 170°

F. and 212°

F.; and

conveying the portion of the volume of water to the second volume.

2. The method of claim 1, wherein the second food item is in a first position within the second volume, the method further comprising:

disposing a third food item in a second position within the second volume different from the first position, wherein the first position within the second volume is below the second position within the second volume.

3. The method of claim 1, wherein the thermal container includes a wall defining a portion of the first volume and a portion of the second volume and being configured to transfer thermal energy between the first volume and the second volume.

4. The method of claim 1, wherein the first temperature is based on a predetermined temperature associated with storing the first food item.

5. The method of claim 1, wherein the device includes a controller, the controller configured to receive data associated with each food item is disposed in the thermal container.

6. The method of claim 5, wherein the first food item is disposed in a first food cartridge having a first communication device including data associated with the first food item.

7. The method of claim 6, wherein the second food item is disposed in a second food cartridge having a second communication device including data associated with the second food item.

8. The method of claim 1, wherein a first amount of thermal energy is transferred to the first food item and a second amount of thermal energy greater than the first amount is transferred to the second food item.

9. The method of claim 8, further comprising:

disposing a third food item in a second position within the second volume; and

disposing a fourth food item in a third position within the second volume, the third position being different from the first position and the second position,

wherein a third amount of thermal energy greater than the first amount of energy is transferred to the third food item and a fourth amount of thermal energy greater than the first amount of thermal energy is transferred to the fourth food item.

10. The method of claim 1, wherein the predetermined length of time is based at least in part on a length of time for cooking the first food item.

11. The method of claim 10, wherein the predetermined length of time is a first predetermined length of time, the conveying of the portion of the volume of water to the second volume includes conveying the portion of the volume of water to the second volume for a second predetermined length of time, the second predetermined length of time is based at least in part on a length of time for cooking the second food item.

12. The method of claim 11, wherein the second predetermined length of time is different from the first predetermined length of time.

13. The method of claim 12, wherein at least a portion of the second predetermined length of time occurs concurrently with at least a portion of the first predetermined length of time.

14. The method of claim 2, further comprising:

transferring an amount of heat from at least one of the second food item or the third food item disposed in the second volume to the first volume in response to the volume of the water having the first temperature being circulated through the first volume.

15. The method of claim 14, wherein the thermal container includes a wall defining a portion of the first volume and a portion of the second volume, the wall being configured to transfer thermal energy between the first volume and the second volume.

16. The method of claim 1, wherein the second temperature is between 140°

F. and 170°

F.

17. A method of using a fluid-immersion storage and cooking device, the device including a thermal container defining a first volume and a second volume independent of the first volume and including a circulation system in selective fluid communication with the first volume and the second volume, the method comprising:

disposing a first food item in the first volume;

disposing a second food item in the second volume;

circulating a volume of water through a first portion of the circulation system and to the first volume, the first portion of the circulation system cooling the volume of water to a first temperature, the first food item in the first volume being at least partially disposed in and cooled by the volume of water;

circulating the volume of water through a second portion of the circulation system and to the first volume, the second portion of the circulation system configured to heat the volume of water;

heating the volume of water in the second portion of the circulation system to a second temperature greater than the first temperature to cook the first food item at least partially disposed in the volume of water in the first volume;

heating a portion of the volume of water in the second portion of the circulation system to a third temperature greater than the second temperature; and

conveying the portion of the volume of water in the second portion of the circulation system into the second volume to cook the second food item.

18. The method of claim 17, wherein the first temperature is at or below 40°

F.

19. The method of claim 17, wherein conveying the portion of the volume of water in the second portion of the circulation system into the second volume includes conveying a portion of the volume of water from the first volume, through the second portion of the circulation system, and to the second volume.

20. The method of claim 17, wherein the second food item is disposed in a first position within the second volume, the method further comprising:

disposing a third food item in a second position within the second volume, the second position different from the first position.

21. The method of claim 20, wherein the first position within the second volume is below the second position within the second volume.

22. The method of claim 21, wherein the device includes a controller, the controller configured to receive data associated with the first food item when the first food item is disposed in the first volume.

23. The method of claim 22, wherein the first food item is disposed in a first food cartridge having a communication device including the data associated with the first food item.

24. The method of claim 23, wherein the communication device is at least one of an RFID tag, a bar code, a QR code, and a NFC radio.

25. The method of claim 22, wherein the controller is configured to receive data associated with the second food item when the second food item is disposed in the second volume.

26. The method of claim 25, wherein the second food item is disposed in a second food cartridge having a communication device including the data associated with the second food item.

27. The method of claim 17, further comprising:

transferring an amount of heat from the second food item disposed in the second volume to the volume of water having the first temperature being circulated through the first volume.

28. The method of claim 27, wherein the thermal container includes a wall defining a portion of the first volume and a portion of the second volume, the wall being configured to transfer thermal energy between the first volume and the second volume.

29. The method of claim 18, wherein the second temperature is between 140°

F. and 170°

F.

30. The method of claim 29, wherein the third temperature is between 170°

F. and 212°

F.