Barbecue Tongs With Temperature Sensor

• US 20110044370A1
• Filed: 07/19/2010
• Published: 02/24/2011
• Est. Priority Date: 08/18/2009
• Status: Abandoned Application

• Current Assignee: YSN Imports Incorporated
• Original Assignee: YSN Imports Incorporated
• Inventors: Schochet, Yisroel Ovadyah, Newman, Shmuel Dovid
• Application Number:
  US12/839,343
• Publication Number:
  US 20110044370A1
• Time in Patent Office: Days
• US Class Current: 374/155
• CPC Class Codes: A47J 43/283 Tongs; Devices for picking, holding or rotating food
• CPC Class Codes: G01K 13/00 Thermometers specially adapted for specific purposes
• CPC Class Codes: G01K 2207/06 for preparation purposes
• CPC Class Codes: G01K 2217/00 Temperature measurement using electric or magnetic components already present in the system to be measured

Abstract

A pair of cooking tongs is provided for use in manipulating and handling food items and displaying the temperature and degree of “doneness” of a meat during cooking. The invention comprises a pair of arms, one of which includes a fork at its end in which there is a temperature sensor. The other arm features a display which is in electronic communication with the temperature sensor. Some embodiments include a speaker which provides an audio signal indicating that the temperature of the meat has reached or passed a selected threshold. The invention allows a user to manipulate food using one hand while conveniently reading the temperature of any of a variety of meats to ensure they are cooked to a desired “doneness,” such as rare, medium rare, medium, and well done.

Claims

1. Cooking tongs comprising:

(a) a first arm having a first inner portion, a first outer portion, a first proximal end and a first distal end, the first arm further having a fork at the first distal end, the fork having at least one tine, the at least one tine having a temperature sensor therein;

(b) a second arm having a second inner portion, a second outer portion, a second proximal end and a second distal end, the second arm being in hinged association with the first arm at generally the second proximal end and the first proximal end, the second arm further having a spatula at the second distal end;

(c) a user output portion configured to provide status information to the user, the status information including a temperature of a meat and a doneness of the meat, the user output portion including an electronic display configured to display at least the temperature of the meat, the electronic display being disposed on the second outer portion at a distance from the second distal end, thereby allowing the electronic display to be readily viewable to a user while the fork is at least partially inserted in a food item on a cooking surface with the second arm generally disposed above the first arm; and

(d) operational circuitry configured to receive input data from the temperature sensor, generate output data associated with the status information; and

send the output data to the user output portion.

2. Cooking tongs as defined in claim 1 in which the electronic display is further configured to display the doneness of the meat.

3. Cooking tongs as defined in claim 1 in which the user output portion further includes a speaker element, the speaker element being electrically connected to the operational circuitry to audibly indicate the doneness of the meat.

4. Cooking tongs as defined in claim 1 further comprising a user input portion electrically connected to the operational circuitry, the user input portion being configured to allow the user to readily choose a meat setting from a plurality of meat options.

5. Cooking tongs as defined in claim 4 in which at least one of the meat options is selected from the group consisting of beef, veal, lamb, pork, chicken and turkey.

6. Cooking tongs as defined in claim 1 further comprising a user input portion electrically connected to the operational circuitry, the user input portion being configured to allow the user to readily choose a doneness setting from a plurality of doneness options.

7. Cooking tongs as defined in claim 6 in which at least one of the doneness options is selected from the group consisting of rare, medium rare, medium and well done.

8. Cooking tongs as defined in claim 1 further comprising a user input portion electrically connected to the operational circuitry, the user input portion being configured to allow the user to readily choose between temperature units of Celsius and Fahrenheit such that the temperature of the meat is displayed in the chosen temperature units while the cooking tongs are powered on.

9. Cooking tongs as defined in claim 1 further comprising a first heat-resistant grip disposed on the first outer portion and a second heat-resistant grip disposed on the second outer portion.

10. Cooking tongs as defined in claim 1 in which the first inner portion and the second inner portion are comprised of stainless steel.

11. Cooking tongs as defined in claim 1 in which the fork and the spatula are comprised of stainless steel.

12. Cooking tongs as defined in claim 1 in which the first outer portion and the second outer portion are comprised of a polymer.

13. Cooking tongs as defined in claim 1 in which the fork comprises two tines, the two tines being generally parallel and laterally spaced apart.

14. Cooking tongs as defined in claim 1 in which the distance is at least 2 inches.

15. Cooking tongs as defined in claim 1 in which the hinged association is provided by way of a hinge clip, the hinge clip elastically clamping the first inner portion to the second inner portion.

16. Cooking tongs comprising:

(a) a first arm having a first inner portion, a first outer portion, a first proximal end and a first distal end, the first arm further having a fork at the first distal end, the fork having at least one tine, the at least one tine having a temperature sensor therein;

(b) a second arm having a second inner portion, a second outer portion, a second proximal end and a second distal end, the second arm being in hinged association with the first arm at generally the second proximal end and the first proximal end, the second arm further having a spatula at the second distal end;

(c) a user output portion configured to provide status information to the user, the status information including a temperature of a meat and a doneness of the meat, the user output portion including an electronic display configured to display the temperature of the meat and the doneness of the meat, the electronic display being disposed on the second outer portion at a distance from the second distal end, thereby allowing the electronic display to be readily viewable to a user while the fork is at least partially inserted in a food item on a cooking surface with the second arm generally disposed above the first arm;

(d) operational circuitry configured to receive input data from the temperature sensor, generate output data associated with the status information; and

send the output data to the user output portion; and

(e) a user input portion electrically connected to the operational circuitry, the user input portion being configured to allow the user to readily choose;

(i) a meat setting from a plurality of meat options;

(ii) a doneness setting from a plurality of doneness options; and

(iii) between temperature units of Celsius and Fahrenheit such that the temperature of the meat is displayed in the chosen temperature units while the cooking tongs are powered on.

17. Cooking tongs as defined in claim 16 in which:

(a) at least two of the meat options are selected from the group consisting of beef, veal, lamb, pork, chicken and turkey; and

(b) at least two of the doneness options are selected from the group consisting of rare, medium rare, medium and well done.

18. Cooking tongs as defined in claim 16 in which the user output portion further includes a speaker element, the speaker element being electrically connected to the operational circuitry to audibly indicate the doneness of the meat.

19. Cooking tongs as defined in claim 16 in which:

(a) the first inner portion, the second inner portion, the fork and the spatula are comprised of stainless steel; and

(b) the first outer portion and the second outer portion are comprised of a polymer.

20. Cooking tongs comprising:

(a) a first arm having a first inner portion, a first outer portion, a first proximal end and a first distal end, the first arm further having a fork at the first distal end, the fork having at least one tine, the at least one tine having a temperature sensor therein;

(b) a second arm having a second inner portion, a second outer portion, a second proximal end and a second distal end, the second arm being in hinged association with the first arm at generally the second proximal end and the first proximal end, the second arm further having a spatula at the second distal end;

(c) a user output portion configured to provide status information to the user, the status information including a temperature of a meat and a doneness of the meat, the user output portion including;

(i) an electronic display configured to display the temperature of the meat and the doneness of the meat, the electronic display being disposed on the second outer portion at a distance from the second distal end, thereby allowing the electronic display to be readily viewable to a user while the fork is at least partially inserted in a food item on a cooking surface with the second arm generally disposed above the first arm; and

(ii) a speaker element being electrically connected to the operational circuitry to audibly indicate the doneness of the meat;

(d) operational circuitry configured to receive input data from the temperature sensor, generate output data associated with the status information; and

send the output data to the user output portion; and

(e) a user input portion electrically connected to the operational circuitry, the user input portion being configured to allow the user to readily choose;

(i) a meat setting from a plurality of meat options, at least two of the meat options being selected from the group consisting of beef, veal, lamb, pork, chicken and turkey; and

(ii) a doneness setting from a plurality of doneness options, at least two of the doneness options being selected from the group consisting of rare, medium rare, medium and well done; and

(iii) between temperature units of Celsius and Fahrenheit such that the temperature of the meat is displayed in the chosen temperature units while the cooking tongs are powered on.