METHOD OF REGULATING TEMPERATURE FOR SOUS VIDE COOKING AND APPARATUS THEREFOR

• US 20150351579A1
• Filed: 06/09/2014
• Published: 12/10/2015
• Est. Priority Date: 06/09/2014
• Status: Active Grant

• Current Assignee: Whirlpool Corporation
• Original Assignee: Whirlpool Corporation
• Inventors: JOHNCOCK, JAMES CHARLES, PATIL, DARPAN DINKAR
• Granted Patent: US 10,085,584 B2
• Time in Patent Office: Days
• US Class Current: 1/1
• 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 cooking vessel for sous vide cooking on a burner of a cooktop, comprising:

a bottom surface;

at least one wall extending generally orthogonally from the bottom surface, having a height h and an interior surface, the interior surface and the bottom surface defining an interior space; and

a first temperature sensor affixed to the interior surface of the at least one wall, within a top 20% to 30% of the height h of the at least one wall.

2. The cooking vessel of claim 1, wherein the first temperature sensor includes a wireless transmitter to transmit the temperature of a cooking liquid to a controller for the burner.

3. The cooking vessel of claim 1, wherein the first temperature sensor includes a wired output to transmit the temperature of a cooking liquid to a controller for the burner.

4. The cooking vessel of claim 3, further comprising:

a lid; and

a groove about at least a portion of a top edge of the at least one wall to accommodate passage of a conductive wire between the top edge of the at least one wall and the lid.

5. The cooking vessel of claim 1, further comprising a second temperature sensor affixed to the interior surface of the at least one wall, wherein the second temperature sensor is located at a height below the first temperature sensor.

6. The cooking vessel of claim 1, wherein the first temperature sensor is adhered to the interior surface of the at least one wall using an epoxy-based adhesive.

7. A system for sous vide cooking, comprising:

a cooktop, comprising;

at least one burner,

a controller to control a power supply for the burner, and

a user interface which permits a user to enter a predetermined cooking temperature and a predetermined cooking time; and

a sous vide cooking vessel, comprising;

a bottom surface,

at least one wall extending generally orthogonally from the bottom surface having a height h and an interior surface, and

a first temperature sensor affixed to the interior surface of the at least one wall, wherein the first temperature sensor includes a sensor to detect a temperature of a cooking liquid and a transmitter to transmit the temperature of the cooking liquid to a receiver in the controller, wherein the controller adjusts the power supply to the burner based on the temperature of the cooking liquid, the predetermined cooking temperature, and the predetermined cooking time.

8. The system for sous vide cooking of claim 7, wherein the transmitter and receiver are operatively connected via a wireless communication method.

9. The system for sous vide cooking of claim 7, wherein the transmitter and receiver are operatively connected with a conductive wire.

10. The system for sous vide cooking of claim 7, wherein the first temperature sensor is affixed to the interior surface of the at least one wall, within a top 20% to 30% of the height h of the at least one wall.

11. The system for sous vide cooking of claim 10, wherein the first temperature sensor is removably mounted to the interior surface of the at least one wall.

12. A method of regulating a temperature of a cooking liquid during sous vide cooking in a sous vide cooking vessel on a burner of a cooktop, comprising:

setting a desired cooking temperature;

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;

comparing the temperature of the cooking liquid to the desired cooking temperature at each of the predetermined time intervals; and

controlling an energy output of the burner based on the difference between the temperature of the cooking liquid and the desired cooking temperature.

13. The method of regulating the temperature of a cooking liquid during sous vide cooking of claim 12, wherein the energy output of the burner is controlled by a controller in the cooktop at each of the predetermined time intervals.

14. The method of regulating the temperature of a cooking liquid during sous vide cooking of claim 12, wherein the temperature of the cooking liquid is displayed on a display and the energy output of the burner is controlled by a user monitoring the display.

15. The method of regulating the temperature of a cooking liquid during sous vide cooking of claim 12, wherein the energy output of the burner is increased when the temperature of the cooking liquid is below the desired cooking temperature.

16. The method of regulating the temperature of a cooking liquid during sous vide cooking of claim 12, wherein the energy output of the burner is decreased when the temperature of the cooking liquid is above the desired cooking temperature.

17. The method of regulating the temperature of a cooking liquid during sous vide cooking of claim 12, further comprising the steps of:

setting a desired cooking time;

operating a cooking timer to determine when the desired cooking time has elapsed; and

reducing or eliminating the energy output of the burner when the desired cooking time has elapsed.

18. The method of regulating the temperature of a cooking liquid during sous vide cooking of claim 17, further comprising the step of:

starting a cooking timer when the temperature of the cooking liquid reaches the desired cooking temperature for the first time.

19. The method of regulating the temperature of a cooking liquid during sous vide cooking of claim 17, further comprising the steps of:

notifying the user when the temperature of the cooking liquid reaches the desired cooking temperature;

monitoring the temperature of the cooking liquid for a period of time after the user is notified that the cooking liquid has reached the desired cooking temperature; and

starting or restarting the cooking timer if the temperature of the cooking liquid is reduced by a predetermined threshold value during the period of time after the user is notified.

20. The method of regulating the temperature of a cooking liquid during sous vide cooking of claim 12, further comprising the steps of:

measuring the temperature of the cooking liquid inside the sous vide cooking vessel at a plurality of predetermined time intervals with a second temperature sensor mounted on the interior surface of the wall of the cooking at a height lower than the first temperature sensor;

comparing the temperature as measured by the first temperature sensor and the second temperature sensor; and

signaling a user if the difference in temperature measured by the first temperature sensor and the second temperature setting exceeds a predetermined threshold value.