Cooking equipment
By receiving food information and environmental parameters, and optimizing heater control using temperature and power measurements, the problem of overcooking the outside of food in sous-vide cooking is solved, achieving the effect of uniform heating and reduced cooking time.
CN115568754BActive Publication Date: 2026-05-26BREVILLE USA INC
View PDF 2 Cites 0 Cited by
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- BREVILLE USA INC
- Filing Date
- 2019-08-29
- Publication Date
- 2026-05-26
Smart Images
Figure CN115568754B_ABST
Abstract
Predictive cooking systems and methods are disclosed. A representative system may include a cooking apparatus submerged in a container of fluid and a memory device storing instructions for enabling a processor to receive information and determine a heater setpoint temperature and on-time. The processor may receive information indicating one or more characteristics of the food to be cooked in the fluid and a desired food temperature. The processor may execute a control process that may include: sending instructions for controlling the heater; obtaining a temperature measurement of the fluid from a temperature sensor; determining a power measurement transmitted to the heater; determining a constant related to a corresponding physical characteristic of the fluid and / or the container based on at least one of the temperature measurement and the power measurement; and determining the food temperature.
Need to check novelty before this filing date? Find Prior Art