APPARATUS AND METHODS FOR AT LEAST SEMI-AUTONOMOUS MEAL STORAGE AND COOKING VIA FLUID IMMERSION
First Claim
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, the method comprising:
- disposing a first food item in the first volume;
disposing a second food item in a first position within the second volume;
disposing a third food item in a second position within the second volume, the second position different from the first position;
circulating a volume of fluid through the first volume, the volume of fluid having a first temperature and being configured to transfer thermal energy to the first food item;
heating, after a predetermined time, at least a portion of the volume of fluid to a second temperature greater than the first temperature; and
conveying at least the portion of the volume of fluid to the second volume, the second food item being substantially submerged in the portion of the volume of fluid conveyed into the second volume, the third food item being disposed substantially outside of the volume of fluid conveyed into the second volume.
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Accused Products
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.
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Citations
30 Claims
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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, the method comprising:
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disposing a first food item in the first volume; disposing a second food item in a first position within the second volume; disposing a third food item in a second position within the second volume, the second position different from the first position; circulating a volume of fluid through the first volume, the volume of fluid having a first temperature and being configured to transfer thermal energy to the first food item; heating, after a predetermined time, at least a portion of the volume of fluid to a second temperature greater than the first temperature; and conveying at least the portion of the volume of fluid to the second volume, the second food item being substantially submerged in the portion of the volume of fluid conveyed into the second volume, the third food item being disposed substantially outside of the volume of fluid conveyed into the second volume. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10)
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11. An apparatus, comprising;
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a thermal container formed of a material having a relatively low thermal conductivity, the thermal container having a first portion and a second portion, the first portion defining a first volume configured to receive a first food item, the second portion defining a second volume configured to receive a second food item and a third food item, the thermal container including a wall collectively defining a portion of the first volume and a portion of the second volume, the wall formed of a material having a relatively high thermal conductivity; and a fluid circulation system in fluid communication with the first volume and the second volume, the fluid circulation system having a first configuration, a second configuration, and a third configuration, wherein, in the first configuration, the fluid circulation system is configured to circulate a volume of fluid having a first amount of thermal energy through the first volume, wherein, in the second configuration, the fluid circulation system is configured to circulate the volume of fluid having a second amount of thermal energy through the first volume, the second amount of thermal energy being greater than the first amount of thermal energy, and wherein, in the third configuration, the fluid circulation system is configured to (1) increase the thermal energy of the volume of fluid from the second amount of thermal energy to a third amount of thermal energy and (2) convey at least a portion of the volume of fluid having the third amount of thermal energy to the second volume. - View Dependent Claims (12, 13, 14, 15, 16, 17, 18, 19, 20)
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21. 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, the method comprising:
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disposing a first food item in the first volume; disposing a second food item in the second volume; circulating a volume of fluid through the first volume, the volume of fluid having a temperature below a temperature threshold, the food item in the first volume being at least partially disposed in the volume of fluid to at least temporarily maintain a temperature of the food item below the temperature threshold; transferring thermal energy from the second volume to the first volume via a thermally conductive wall disposed between a portion of the first volume and a portion of the second volume, a portion of the thermal energy being absorbed by the volume of fluid circulating through the first volume; and removing thermal energy from the volume of fluid. - View Dependent Claims (22, 23, 24, 25, 26, 27, 28, 29, 30)
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Specification