Automated immersion apparatus and method for cooking meals

• US 10,537,198 B2
• Filed: 03/10/2014
• Issued: 01/21/2020
• Est. Priority Date: 03/08/2013
• Status: Active Grant

• Current Assignee: Marc Gagnon
• Original Assignee: Marc Gagnon
• Inventors: Gagnon, Marc
• Primary Examiner(s): Leff, Steven N
• Application Number:
  US14/432,176
• Publication Number:
  US 20150272371A1
• Time in Patent Office: 2,143 Days
• CPC Class Codes: A23L 3/0155 using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
• CPC Class Codes: A23L 3/10 by heating materials in packages which are not progressively transported through the apparatus
• 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: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2300/24 Heat, thermal treatment
• CPC Class Codes: A47J 2203/00 Devices having filling level indicating means
• CPC Class Codes: A47J 27/10 Cooking-vessels with water-bath arrangements for domestic use
• CPC Class Codes: A47J 27/18 heated by water-bath , e.g. pasta-cookers
• CPC Class Codes: A47J 36/2405 for warming food contained in vessels immersed in a water bath, e.g. chafers or steam tables A47J36/2438 takes precedence
• CPC Class Codes: A47J 36/321 the electronic control being performed over a network, e.g. by means of a handheld device
• CPC Class Codes: B65D 2581/3416 Cooking meat products, e.g. hot-dogs, hamburgers
• CPC Class Codes: B65D 2581/3424 Cooking fish or shellfish B65D2581/3413 takes precedence
• CPC Class Codes: B65D 2581/3425 Cooking a complete meal, e.g. TV-dinners trays with moulded compartments B65D1/36
• CPC Class Codes: B65D 2581/3427 Cooking vegetables
• CPC Class Codes: B65D 81/3415 specially adapted to be heated in hot water, e.g. boil pouches dissolvable packages B65D65/46; packaging articles or materials intended to be mixed or infused with a liquid B65D85/808

Abstract

A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

Claims

1. An automated sous-vide cooking method for a plurality of food components held in at least one bag for cooking food, the bag comprising at least two discrete sections and being immersible in a water-based liquid, the sections being impervious from one another, wherein the method comprises the steps to:

fetch an electronic data source to retrieve predetermined cooking instructions associated to the at least one bag;

insert a plurality of food components in the at least two discrete sections of the at least one bag in a first sequence according to the predetermined cooking instructions, the food components requiring longer cooking time being placed in lower individual sections of the bag;

suspend the bag vertically so that the at least two discrete sections of the bag are in a superposed position relative to each other;

automatically and sequentially immerse each non-immersed lowest section of the bag in the water-based liquid at predetermined times according to the predetermined cooking instructions, each of the predetermined time being associated with the section being immersed, wherein the temperature of the liquid is maintained at a constant temperature for cooking or reheating food;

circulate the water-based liquid around the immersed sections of the bag to maintain the temperature of the water-based liquid surrounding the immersed sections at a constant temperature for cooking or reheating food;

leave the immersed sections of the bag in the water-based liquid for a specific duration according to the predetermined cooking instructions, and;

automatically and sequentially retract each of the immersed sections of the bag from the water-based liquid in a second sequence being reverse to the first sequence, wherein each of the immerse sections is retracted when the duration of the predetermined cooking instructions associated with the said immersed sections is over.

2. The method as described in claim 1, wherein the method further comprises the steps to maintain the bag at a temperature allowing the preservation of the food.

3. The method as described in claim 1, wherein the method further comprises the step to maintain the bag retracted from the water-based liquid at a surrounding temperature maintaining the food at a warm temperature.

4. The method as described in claim 1, wherein the method further comprises a step to input the cooking instruction parameters relating to each of the sections of the bag to be cooked.

5. The method as described in claim 1, wherein the method further comprises a step to read an identification mark related to each of the sections of the at least one bag to be cooked and to fetch the cooking instructions related to the read identification mark.

6. The automated sous-vide cooking method of claim 1, the method further comprising vacuum sealing each of the at least two discrete sections of the at least one bag.

7. The automated sous-vide cooking method as described in claim 1, wherein the durations of cooking of all immersed sections are over at a same time, the method comprising retracting all the immersed sections at the said same time.

8. An automated sous-vide cooking method for a plurality of food components held using a bag immersible in a water-based liquid for cooking food, the bag comprising at least two discrete sections, the sections being impervious from one another, wherein the method comprises the steps to:

insert a plurality of food components in the at least two discrete sections of the at least one bag in a first sequence according to predetermined cooking instructions, the food components requiring longer cooking time being placed in lower individual sections of the bag;

attach the bag over a container containing the water-based liquid maintained at a temperature for cooking or reheating food, the bag being attached vertically so that the at least two discrete sections of the bag are in a superposed position relative to each other;

automatically lower the bag to a first predetermined height and at a first predetermined time according to the predetermined cooking instructions to immerse at least a non-immersed lowest section of the bag within the container;

automatically lower the bag to a second predetermined height and at a second predetermined time according to the predetermined cooking instructions to immerse a second non-immersed lowest section of the bag within the container according to the first sequence;

circulate liquid around the immersed sections of the bag to maintain the temperature of the water-based liquid surrounding the immersed sections at a constant temperature for cooking or reheating food;

leave the two immersed sections within the liquid for a predetermined duration; and

automatically raise one of the immersed sections of the bag from the water-based liquid in a second sequence being reverse to the first sequence, wherein each of the immerse sections is raised when a duration of cooking of the predetermined cooking instructions associated with the one of the immersed sections is over.

9. The method as described in claim 8, the method further comprising the step to maintain the bag at a temperature allowing the preservation of the food.

10. The method as described in claim 8, the method further comprising the step to maintain the bag at a warm temperature suitable to be eaten.

11. The method as described in claim 8, wherein each of the at least one bag is attached in an independent compartment.

12. The method as described in claim 8, wherein the method further comprises a step to input the cooking instruction parameters relating to each of the sections of the at least one bag to be cooked.

13. The method as described in claim 8, wherein the method further comprises a step to read an identification mark related to each of the sections of the bag to be cooked and to fetch an electronic data source to retrieve the cooking instructions related to the read identification mark.

14. An apparatus for automatically sous-vide cooking a plurality of food components in water-based liquid, the apparatus comprising:

a container configured for receiving the water-based liquid at a temperature allowing the cooking of the food, the container comprising a liquid circulator mechanism;

at least one independent compartment in liquid communication with the container, the compartment being configured to receive at least one bag containing food, each bag comprising at least two discrete sections adapted to receive food, the sections being impervious from one another, the food requiring longer cooking time being placed in lower sections of the bag;

wherein, for each compartment comprised in the apparatus, the apparatus comprises;

at least one mechanism for vertically automatically moving the at least one bag in and out of the water-based liquid of the container at least one section at a time;

at least one bag holder attached to the at least one mechanism, the bag holder being adapted to suspend the bag vertically so that the sections of the bag are in a superposed position relative to one or more other sections;

the apparatus further comprising a central controller connected to the mechanism, the central controller being configured to;

retrieve cooking instructions from an electronic data source, the cooking instructions comprising;

i. data for determining cooking duration relating to each of the sections of the at least one bag of food;

ii. lowering and rising sequences of the bag, the rising sequence being reverse of the lowering sequence;

instruct the at least one mechanism to vertically move at least at two predetermined times and at a predetermined height to cook each section during the cooking duration of the retrieved cooking instructions and according to the lowering and rising sequences of the bag;

command the liquid circulator mechanism to circulate water-based liquid around the at least two sections of the bag to maintain the temperature of the liquid surrounding the immersed sections at a constant temperature for cooking or reheating food.

15. The apparatus as described in claim 14, wherein the at least one mechanism for moving the at least one bag in and out of the liquid is powered by a motor.

16. The apparatus as described in claim 15, wherein the motor is controlled by a motor controller.

17. The apparatus as described in claim 16, wherein the central controller is connected to the motor controller and controls the moving of the at least one bag.

18. The apparatus as described in claim 16, wherein the at least one motor comprises a moving elongated member, the elongated member being attached to the motor at one extremity and wherein at least one bag holder is attached to a second extremity of the elongated member.

19. The apparatus as described in claim 14, wherein the central controller runs a computer program acting as a server and executes cooking instructions on reception of a request from a client device.

20. The apparatus as described in claim 14, wherein the apparatus further comprises a user interface for inputting the cooking instructions relating to each of the sections of the at least one bag to be cooked.

21. The apparatus as described in claim 14, wherein the volume of the water-based liquid of the container is maintained at any level.

22. The apparatus as described in claim 14, wherein each compartment is maintained at a temperature ensuring the preservation of the bag within the compartment.

23. The apparatus as described in claim 22, wherein the temperature of each compartment is individually controlled.

24. The apparatus as described in claim 14, wherein each compartment further comprises a door located at the bottom of the compartment allowing the moving of the bag within the liquid of the container.

25. The apparatus as described in claim 14, further comprising a liquid heater.

26. The apparatus as described in claim 14, wherein the apparatus further comprises a mechanism to replace the water-based liquid of the container.

27. The apparatus as described in claim 26, wherein the apparatus is configured to automatically activate the mechanism to replace the liquid of the container at one or more predetermined times.