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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
First Claim
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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.

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