Food thermometer, system and method for preparing food

Abstract

The invention relates to a food thermometer (1), wherein the food thermometer (1) comprises an electrical resistance thermometer with electrical conductors (6) and there are at least three measuring points (7), preferably at least six measuring points (7), for the electrical conductors (6). The invention also relates to a system comprising a food thermometer (1) and a kitchen appliance, wherein the food thermometer (1) and the kitchen appliance are configured such that the kitchen appliance can read the temperature determined by the food thermometer (1) and control the preparation of the food in accordance with the read temperature. The invention also relates to a method for preparing food using a food thermometer (1), wherein the temperature of the food is determined in a spatially resolved manner by the food thermometer (1) and the preparation of the food is controlled in accordance with the determined temperature.

Description

Technical Field

[0001] This invention relates to food thermometers and methods for preparing food using food thermometers. Summary of the Invention

[0002] A food thermometer is a temperature measuring device designed and intended for measuring the temperature of food during food preparation. Therefore, a food thermometer can measure temperatures that may occur during food preparation. It cannot measure temperatures that deviate significantly from these temperatures. Furthermore, a food thermometer can withstand the environmental conditions that may occur during food preparation.

[0003] Typically, temperatures reached in food preparation are below 200°C. However, temperatures can also reach 350°C, for example, in baking pizza. Temperatures generally do not exceed 350°C. Therefore, the food thermometer of this invention is configured such that temperatures above 400°C, preferably above 300°C, and particularly preferably above 250°C, cannot be measured. Typically, the food thermometer is configured such that it can be used in conventional baking ovens (i.e., at temperatures up to 250°C).

[0004] The food thermometer of this invention is not designed to measure very low temperatures, such as those below freezing reached in household freezers. Therefore, the food thermometer of this invention is not designed to measure temperatures below -70°C. In principle, the food thermometer of this invention is designed so that it cannot measure temperatures below -50°C, because food is typically produced under heating conditions, and very low temperatures are only suitable for frozen foods.

[0005] The food thermometer of this invention can withstand steam environments. Therefore, food thermometers are typically encapsulated in a waterproof manner. The food thermometer of this invention can withstand common food ingredients, such as citric acid or vinegar.

[0006] According to the present invention, kitchen appliances with heating devices, such as ovens or pizza ovens, microwave ovens, steamers, stoves with cooking containers, food processors, or grills, can be used to heat prepared food. However, the heating device can also be a radiator used to heat a room, and therefore it is not part of the kitchen appliance.

[0007] According to the present invention, examples of foods that can be heated are meat, vegetables, casserole dishes, or dough for baking.

[0008] There are kitchen utensils, such as Food processors measure and control the temperature within food preparation containers to properly heat products to be cooked for food preparation. However, such kitchen appliances cannot measure the temperature of food very accurately.

[0009] For example, there exists a meat thermometer (i.e., a food thermometer) that can and should be partially inserted into the meat in order to accurately determine the internal temperature of the meat during preparation. Such food thermometers typically have a tip for easy insertion into the food.

[0010] The objective of this invention is to enable accurate measurement of temperature in food during preparation. Furthermore, the objective of this invention is to enable food preparation in an improved manner.

[0011] A food thermometer having the features of claim 1, a system having the features of the first appendix claim, and a method having the features of the second appendix claim are used to solve this task. Advantageous embodiments are derived from the dependent claims.

[0012] This food thermometer is a resistance thermometer. A resistance thermometer is configured such that the resistance of an electrical conductor between the two measuring points of the thermometer is determined. The determined resistance is a measure of temperature, because resistance depends on temperature. Therefore, the determined resistance can be converted into temperature. "Determining resistance" means determining at least one measure of resistance by determining voltage and / or current. For example, a constant voltage can be applied, and the current flowing through the electrical conductor can be measured as a measure of resistance. The current can remain constant, and the voltage changing with temperature can be measured as a measure of the change in resistance.

[0013] There are multiple measurement points for an electrical conductor to determine multiple temperatures. The resistance of the electrical conductor between two measurement points can be determined.

[0014] There are at least three measurement points. Therefore, a food thermometer can determine at least two temperatures at two different locations on the food thermometer. Therefore, temperature can be measured in a spatially resolved manner. Therefore, at least two different temperatures within the food can be determined at two different locations within the food. Using a food thermometer, it is also possible to simultaneously measure the temperature within the food and the ambient temperature.

[0015] Since the resistance thermometer according to claim 1 includes at least three measuring points, different resistances can be determined, thereby allowing multiple different temperatures to be determined. With three measuring points, the resistance and temperature between the first and second measuring points can be determined. The resistance and temperature between the second and third measuring points can be determined. The resistance and temperature between the first and third measuring points can also be determined. Because the food thermometer can measure multiple different temperatures at different locations during food preparation, food preparation can be improved. Therefore, through this invention, the temperature during food preparation is determined in a spatially resolved manner, enabling improved preparation results.

[0016] If a food thermometer includes more than three measuring points, such as at least four, the possibility of determining the temperature based on location increases exponentially. With four measuring points, the temperature between the third and fourth measuring points can be determined. Combinations can also be made, for example, measuring the resistance between the first and third measuring points, and the resistance between the third and fourth measuring points, to determine the temperature together.

[0017] With each additional measurement point, the number of possibilities multiplies. During food preparation, temperature can be determined in response to greater variations, thus improving food preparation. Therefore, preferably, a food thermometer includes at least six measurement points to enable the determination of temperature in the food and / or the food environment in a very flexible manner.

[0018] This food thermometer requires only one evaluation device. Evaluation can be performed flexibly and easily. Food thermometers with very small diameters can be manufactured. This is advantageous because food thermometers with smaller diameters can be easily inserted into food.

[0019] The food thermometer may include evaluative electronics that convert measured resistance into temperature. For example, the temperature, in degrees Celsius or Fahrenheit, can then be transmitted to an external device, such as wirelessly. However, resistance and / or measured voltage or measured current can also be used directly as a measure of temperature, for example, to automate the heating of food based on its function.

[0020] The electrical conductor of a food thermometer can be made of pure metal or a metal alloy. Pure metals exhibit a stronger temperature-dependent change in resistance than metal alloys. The resistance of pure metals is almost linear with temperature. Therefore, pure metals are preferred as electrical conductors compared to metal alloys. Platinum is preferred for reliable measurements because it exhibits particularly little aging effect and is corrosion-resistant. Therefore, platinum can be used to produce particularly reliable and durable food thermometers.

[0021] The electrical conductor of a food thermometer can be made of semiconductors to increase the temperature-dependent change in resistance compared to metals, thereby improving the temperature sensitivity of the food thermometer. Therefore, the electrical conductor of a food thermometer can be made of semiconductor metal oxides. Alternatively, the electrical conductor of a food thermometer can be made of silicon.

[0022] The electrical conductor can be an NTC resistor or a PTC resistor. With an NTC resistor, the resistance decreases as temperature increases. With a PTC resistor, the resistance increases as temperature increases.

[0023] In one embodiment, the measuring point is an electrical contact made of silver that makes electrical contact with an electrical conductor. The silver electrical contact can be applied directly to the electrical conductor, for example, in the form of a strip. The strip-shaped electrical contact can extend laterally to the longitudinal extension of the electrical conductor. The electrical conductor can also be strip-shaped to advantageously achieve a relatively large contact area between the electrical contact and the electrical conductor.

[0024] The bar is on average much wider than its height and much longer than its width. For example, the width of the bar can be at least three times its height, and the length can be at least three times its width. The cross-section of the bar can be rectangular. The main surface of the bar can be rectangular.

[0025] Silver has the advantage of very high electrical conductivity and is otherwise well-suited for these requirements. Possible alternatives include metals such as copper, gold, or aluminum. However, silver is technically preferred.

[0026] In one embodiment of the invention, an electrical conductor is applied to or embedded in an electrically insulating support. This electrically insulating support serves to electrically shield the electrical conductor from its environment, particularly from a metallic environment. The support material can be, for example, a ceramic material.

[0027] If the food thermometer's casing is made of electrically insulating material, electrical conductors can be applied directly to the inside of the casing. Therefore, no additional support for the electrically insulating material is needed. The casing refers to the outer wall of the food thermometer, which isolates the thermometer's electrical components from the environment. "Electrical components" also refers to electronic components.

[0028] The support can be shaped to fit the sheath of a food thermometer, thereby maximizing the required heat transfer.

[0029] The shape can be designed (e.g., spiral or zigzag) to also achieve spatial resolution around the circumference of the food thermometer. This allows for improved determination of where heat enters the food. It also allows for improved inference of the size of the product to be cooked. This is especially true if the system including the food thermometer and control device, or kitchen appliances with the control device, know what the product to be cooked is. The location of the food thermometer within the food can be determined in an improved manner. This is especially true if the system including the food thermometer and control device, or kitchen appliances with the control device, know what the product to be cooked is, and / or know the size and / or weight of the product to be cooked.

[0030] The cross-section of the support member can be partially circular. The support member can be appropriately placed adjacent to or flat against the inner wall of a substantially cylindrical sheath. Thus, the support member can be held in a stable position within the preferred cylindrical sheath. This is particularly suitable when the support member is at least semi-circular.

[0031] The support, along with the components present thereon, can slide into the sheath to manufacture the food thermometer in a technically simple manner.

[0032] The support component can be a (printed) circuit board. This circuit board may be made of fiber-reinforced plastic. Conductive traces are present on the circuit board. These conductor traces are securely connected to the circuit board. The conductor traces of the circuit board can electrically connect to electrical components of the food thermometer, such as electronic components. Electrical components, in the context of this invention, are components supplied with current for their operation. For example, an electrical component can be a wireless device capable of wirelessly transmitting measured or calculated data from the food thermometer to an external device. An electrical component can be an integrated circuit for measuring resistance and / or calculating temperature. An electrical component can be a rechargeable battery. The electrical component can be connected to one or more conductor traces of the circuit board via one or more solder joints.

[0033] The conductor traces on a printed circuit board can be the antenna of a wireless device for a food thermometer. However, the antenna can also be a wire applied to the printed circuit board independently of the conductor traces on the circuit board.

[0034] An electrical conductor with measuring points can extend in a spiral or zigzag pattern within a food thermometer to improve the determination of spatially resolved temperatures. Therefore, heat flow within the food can be determined in a more efficient manner, allowing for improved control of food preparation based on the determined heat flow.

[0035] A food thermometer may contain two electrical conductors, each with at least three measuring points, preferably at least six. Therefore, the heat flow within the food can be determined in an improved manner, allowing for more effective control of food preparation based on the determined heat flow. Furthermore, erroneous measurements can be detected in an improved way.

[0036] The outer sheath of a food thermometer may be made entirely or primarily of metal (e.g., stainless steel). The sheath may include one or more areas made of plastic or elastomer. For example, one such area may serve as a handle. The sheath of a food thermometer may be substantially cylindrical. Thus, the cross-section of the sheath along the length of the food thermometer is at least primarily circular. One end of the food thermometer may be pointed to allow easy insertion of the food thermometer into the food. The sheath of a food thermometer may be pen-shaped. The cross-section of the sheath of a food thermometer may be angular, such as triangular or quadrilateral, at least in one section or along its entire length.

[0037] The cross-section of the conductor with the measuring point can be partially circular. Preferably, in this embodiment, the sheath of the food thermometer is at least substantially cylindrical. Thus, the shape of the conductor conforms well to the shape of the sheath. This embodiment allows for compact design and technically simple production.

[0038] If the food thermometer is at least substantially cylindrical, and / or, for example, pen-shaped, then the food thermometer is elongated. An elongated design is preferred so as to allow for particularly suitable measurement in a spatially resolvable manner. For example, the food thermometer may not exceed 30 cm, preferably not exceeding 20 cm.

[0039] The food thermometer preferably has a tip, and therefore a pointed tip. An energy storage device is located within and / or at this tip. The tip is used for insertion into food. The interior of the food is ultimately heated. Therefore, in this embodiment, the energy storage device is particularly well protected from heat. The energy storage device can be the aforementioned rechargeable battery. Typically, rechargeable batteries must be particularly well protected from heat.

[0040] Preferably, the energy storage device is adjacent to the evaluation electronics. This arrangement allows for a particularly space-saving design. The evaluation electronics may include or be formed from the integrated circuit.

[0041] The present invention also relates to a system comprising kitchen utensils and a food thermometer according to the invention. The food thermometer and kitchen utensils are configured such that the kitchen utensils can read the temperature measured by the food thermometer and control the preparation of food based on the read temperature.

[0042] In one implementation, the system is configured to determine the size of the food based on a temperature profile measured when a food thermometer has been inserted into the food up to its center. For example, a user may have informed the system that they want a steak prepared. In response to this input, the system can prompt the user, for example via the system's display, to insert the food thermometer horizontally into the middle of the steak. Once the user has inserted the thermometer horizontally into the middle of the steak, they can confirm, for example, by inputting a key. Once confirmed, the system can determine the size of the meat. Initially, this is often possible because the ambient temperature is typically different from the internal temperature of the meat. Therefore, the food thermometer can independently determine the range of the meat by temperature fluctuations, thus obtaining a size indication. However, the size or range can also be determined during heating, because the internal temperature of the food will change relatively slowly, and especially initially, the temperature drop inside the food will be relatively large. The temperature drop outside the food is at most very small. Therefore, a limit can be determined, which is directly a measure of the range. For example, if the food thermometer is inserted horizontally 7 cm into the steak, the steak will have a diameter of approximately 14 cm, and the system will determine this diameter.

[0043] In one implementation, measuring the size of the food is used to control the cooking process. For example, the size of the food may change due to food preparation. If the size of the food is continuously monitored during food preparation, in an advantageous implementation, the change in size can be used to control the food preparation. For example, if the system knows how much the size of the food will change based on a reference value, it can stop heating when the target size is reached. However, when the target size is reached, the user may also be informed, for example, that it will take another 5 minutes to complete the food preparation. In one implementation, the system determines the depth to which a food thermometer has been inserted into the food. Depending on this, the user may receive instructions. For example, it may be necessary to keep the tip of the food thermometer as cold as possible because the temperature-sensitive part of the food thermometer is located in the tip region. The food thermometer can be kept relatively cold by the food because the interior of the food is heated last. If the system determines that the tip is not deep enough inside the food to keep the temperature-sensitive part cool, the action instruction given to the user by the system may be to insert the food thermometer deeper into the food.

[0044] In one implementation, the system is configured to estimate what kind of food is being prepared based on the detected temperature. For example, if heat is supplied to food from the outside, the temperature change in a piece of meat will differ from that in a fish. Therefore, reference data can be used to estimate which food is involved. This can be used to prepare food in a more automated manner. For example, if the system knows what kind of food is being prepared, it can estimate the fat content, as fat content also affects the temperature profile. Thus, detailed information about the food is available, which can help in preparing the food in a more refined way.

[0045] Reference values ​​can be stored in a database. For example, a food processor can be configured to communicate with a food thermometer (e.g., wirelessly) and issue action commands to the user when necessary, and / or control the preparation of food automatically.

[0046] This invention also relates to a method for preparing food using a food thermometer. The temperature of the food is measured spatially using the food thermometer, and the preparation of the food is controlled based on this temperature. Control is typically performed by an external device. The external device can be a purely control device, such as a computer. The external device can be a kitchen appliance, such as a food processor. The kitchen appliance includes control devices. For example, the external appliance can automatically control the heating of the food for control purposes. Thus, food can be heated in the external appliance. However, food can also be heated in another kitchen appliance. For example, the external appliance can then control the heating through this other kitchen appliance. For example, the external appliance can issue instructions to the user on how to set and / or change the heating to control the food preparation.

[0047] A food processor is an apparatus having a base component and a food preparation container, which can mix food at least by means of a mixing tool located in the food preparation container. A motor for driving the mixing tool may be located in the base component. The food preparation container may be detachable from the base component. Preferably, the food processor can weigh the food in the food preparation container by means of an integrated scale, and / or heat the food in the food preparation container by means of a heating device. The heating device may be integrated into the food preparation container and supplied with power via the base component.

[0048] Preferably, the temperature is determined by a constant current flowing through an electrical conductor having at least three measuring points, as per the food thermometer. To determine the temperature, the voltage between two measuring points is measured. By keeping the current constant, the temperature of the conductor does not change due to variations in the current. This improves measurement accuracy.

[0049] Preferably, the temperature is measured one after another in a spatially resolved manner. This can be done in a timing manner, with the interval between two measurements in the millisecond range. Therefore, the required equipment can be kept to a minimum. This implementation is particularly advantageous if a large number of measurement points are available, such as at least six measurement points.

[0050] To improve accuracy, an average can be formed from multiple measurements. Specifically, the food thermometer is configured such that it can select which measurement points to perform the measurement between. When preparing steak, it is particularly interesting to be able to measure the temperature with high spatial resolution. For example, each voltage appearing between adjacent measurement points is then measured. On the other hand, if roasting meat in an oven, lower spatial resolution is sufficient. In this case, the food thermometer can enter a mode that does not measure the voltage between two adjacent measurement points. Instead, for example, one measurement point can be omitted. This reduces the number of measurements and transmissions to external devices, thereby reducing power consumption and thus, for example, extending the battery life of the food thermometer. Therefore, in one embodiment of the invention, the spatial resolution of the food thermometer can be varied. In one embodiment of the invention, this can be done automatically depending on the food to be prepared.

[0051] The ability to determine the spatially resolved temperature value within food using a food thermometer can be used to determine the precise location of the thermometer within the food. This can be done, for example, by comparing it to reference values, which can be stored in a database. Once the location is determined, this can be used, for example, to issue instructions via an external device regarding whether the food thermometer should be inserted deeper into the food. Determining the precise location can also be used to control food preparation in a more efficient manner. Once the location is determined, the temperature inside the food can be known. Therefore, the desired target temperature inside the food can be controlled very precisely.

[0052] This food thermometer, capable of spatially resolving multiple temperatures, allows for the determination of temperature distribution within food. Therefore, the actual temperature distribution within the food can be compared in an improved manner with a target temperature distribution for that type of food, and the heating of the food can be controlled based on the comparison results, or the user can adjust the heating. This target temperature distribution can be stored in a database.

[0053] Therefore, deviations and errors before and during food preparation can be detected and / or corrected in an improved manner. For example, if the tip of a food thermometer is hotter than its center, this may mean that the thermometer has been incorrectly inserted into the food. For example, it can be detected whether heat is applied to food from both sides, such as in an oven where it is heated from the top and bottom, or only from one side, such as in a pan. Such measurements can also be used to detect errors during preparation. If it is determined that an uneven temperature distribution is asymmetrical, this may indicate an error during preparation. For example, the invention can be used to produce steaks in an improved manner, where the steak is cooked medium-rare, not just medium-well in the center. For example, it can control when the user should flip the steak in the pan.

[0054] To prepare food in an improved manner according to the desired method, a food thermometer can also be used, which can alternatively measure multiple temperatures in a spatially resolved manner, i.e., at least three temperatures, preferably at least six temperatures. To achieve this, the food thermometer may include, for example, a series diode having a temperature-dependent pn transition. Therefore, the described means of using a food thermometer to produce food in an improved manner are not limited to using a food thermometer as a resistance thermometer. However, the resistance thermometer according to the invention has manufacturing advantages compared to other technical embodiments and is therefore preferred.

[0055] The invention will be explained in more detail below with reference to examples. Attached image description:

[0056] Figure 1 Pen-shaped food thermometer used during food preparation;

[0057] Figure 2 A support component with electrical conductors and measuring points;

[0058] Figure 3 Food thermometer with a semi-circular support;

[0059] Figure 4 Cross-sectional view of a food thermometer with a semi-circular support;

[0060] Figure 5 Food thermometer with a slender support;

[0061] Figure 6 : Figure 5 A cross-sectional view of a food thermometer;

[0062] Figure 7 A food thermometer with two slender support members;

[0063] Figure 8Food thermometer with spiral support;

[0064] Figure 9 A food thermometer comprising an antenna, evaluation electronics, and a rechargeable battery, according to the first embodiment;

[0065] Figure 10 A food thermometer with an antenna, evaluation electronics and a rechargeable battery, according to the second embodiment. Detailed Implementation

[0066] Figure 1 A pen-shaped food thermometer 1 is shown, its tip inserted into bread dough 2. Bread dough 2 is located in an oven 3 and is being heated. The food thermometer 1 determines the temperature in a spatially resolved manner and transmits these determined temperatures to an external device via a radio unit 4. The bread preparation is controlled via the external device. This can be done by directly controlling the oven temperature or by instructing the user on how to change the oven temperature, the type of temperature (heat) supply, and / or the arrangement of the bread inside the oven. "Type of temperature supply" refers to, for example, the selection of top heating, bottom heating, or convection. Arrangement refers to where the bread should be located in the oven.

[0067] Figure 2 A support 5 with an applied electrical conductor 6 is shown for a food thermometer 1. The support 5 is made of an electrically insulating material. The support 5 can be made of ceramic material, and therefore of a heat-resistant material. The support can also be a plastic sheet. The electrical conductor 6 extends in a strip shape. The electrical conductor 6 can be made of amorphous silicon. Multiple strip-shaped electrical contacts 7 are applied to the electrical conductor 6 as measuring points. The electrical contacts 7 can be made of silver. As shown, the strip-shaped electrical contacts 7 can extend laterally to the electrical conductor 6. Thus, there is a relatively large area of ​​electrical contact between each electrical contact 7 and the electrical conductor 6. An electrical connection conductor 8 connects the electrical contacts 7, for example, made of silver, to the current measuring device of the food thermometer. The electrical connection conductor 8 is also made of a material with good conductivity, such as silver. Therefore, the resistance of the electrical conductor 6 can be determined segment by segment. This allows the temperature to be determined in a locally resolved manner (i.e., spatially resolved manner). The choice of the structure and material of the electrical conductor 6 can be adapted to the desired temperature range and the desired measurement accuracy. When selecting the material for support 5, it is preferable to pay attention to good thermal conductivity so that the overall temperature can be determined quickly.

[0068] The support 5 can be small and located at the edge of the sheath of the food thermometer 1 to provide sufficient space to accommodate power sources, evaluation electronics, and communication technologies. Energy storage devices such as rechargeable batteries (i.e., accumulators) or supercapacitors can be provided as energy suppliers. Energy converters such as nanogenerators can also be used as energy suppliers.

[0069] Figure 3An exemplary embodiment of a food thermometer 1 is shown, the thermometer's sheath comprising a hollow cylinder 9 and a hollow tip 10. A support 5, having electrical components (not shown) applied thereto, slides into the cylinder 9 through an end 11 opposite the tip 10. After sliding in, the end 11 can be closed by a closure. Thus, the end 11 can be a blunt end. The length of the support 5 can be approximately the same as the length of the food thermometer 1, or approximately the same as the length of the cylinder 9. However, the support 5 can also be significantly shorter than the cylinder 9. For stability reasons, the tip 10 can be made of metal. The cylinder 9 is preferably made at least primarily of metal so as to be a stable material with good thermal conductivity. At the end 11, there may be an area made of plastic serving as a handle.

[0070] Figure 4 Shown through the sectional view Figure 3 The cross-section of the support member 5 can be semi-circular. The outer diameter of the semi-circular shape advantageously corresponds to the inner diameter of the cylinder 9, such as... Figure 4 As shown. This helps ensure that the support 5 can be stably held within the food thermometer 1 without much technical effort. For example, the support 5 can be held in a slightly clamped manner. Since the support has a semi-circular shape, the electrical conductors located on the support can also be semi-circular. Due to the relatively large surface area, a stable signal can be obtained. In addition to the electrical conductors, the inner surface of the semi-circular shape of the support 5 can be used to apply components, such as those for evaluating electronic devices, to the support.

[0071] Figure 5 An exemplary embodiment of a food thermometer 1 is shown, the housing of which includes a hollow section 9 and a hollow tip 10. An elongated support 5 can be attached to the inner wall of the hollow section 9, the cross-section of which can be as follows: Figure 6 The cross-section of the support 5 can be circular, as shown. However, the cross-section of the support 5 can also be angular, such as rectangular or square. An electrical conductor with at least three measuring points can be located inside the elongated support 5, i.e., integrated into the support 5, or attached to the surface of the elongated support.

[0072] Figure 7 The implementation scheme of the food thermometer 1 shown is the same as Figure 5The illustrated embodiment differs in that it provides two elongated support members 5, the length of which is approximately the same as the length of the hollow-shaped segment 9. The two support members 5 are attached to opposite sides of the inner wall of the hollow-shaped segment 9. Additional components of the food thermometer 1 located on the two support members 5 allow for independent temperature measurement on opposite sides of the food thermometer 1. By providing two support members 5, each having an electrical conductor thereon, measurement errors can be minimized and / or detected. In cross-section, the support members 5 can be, for example, circular, angular, or partially circular. One support member 5 may also have a circular or angular cross-section, and the other support member 5 may have an angular or partially circular cross-section. An electrical conductor with at least three measurement points can be applied to the two support members to enable spatially resolved temperature determination. Additional components, such as evaluation electronics, can be applied to only one of the two support members to produce a food thermometer with small installation space and reliable operation.

[0073] Figure 8 A food thermometer 1 with a support 5 having a spiral path is shown. Therefore, an electrical conductor with at least three measuring points located on the support 5 can also extend in a spiral shape. This means that temperature can also be measured spatially on the circumference of the food thermometer 1.

[0074] Figure 9 A food thermometer 1 with a support member 5 is shown, the cross-section of which can be as follows: Figure 4 The support 5 may include an extension with an antenna 12. The cross-section of this extension need not be semi-circular. This extension mechanically stabilizes the antenna 12. The antenna 12 extends into an area of ​​the food thermometer 1 that is typically not cooled by the food during preparation. This is not a problem, as the antenna is generally not temperature-sensitive. Evaluation electronics 13 with wireless transmitting and receiving units may be attached to the support 5. The evaluation electronics 13 may be applied directly to the support 5. However, the evaluation electronics 13 may be mounted on a separate plate. The end of the plate may be attached to the support 5. Adjacent to the evaluation electronics 13, a rechargeable battery or accumulator 14 may be provided. The cross-section of the battery 14 may be circular, allowing the insertion of a commercially available battery. The semi-circular shape of the support 5 may be adapted to the exterior of the battery 14 to easily and securely hold the battery 14. As shown, the battery 14 may extend into the tip 10 of the food thermometer 1, thereby extending into an area that can be cooled by the food.

[0075] and Figure 9 The implementation schemes shown are different. Figure 10 In the illustrated embodiment, the support member 5 has a slender structure. For example... Figure 9 As shown, the antenna can be integrated into the support 5.

Claims

1. A food thermometer (1), wherein, The food thermometer (1) is a resistance thermometer having an electrical conductor (6), wherein there are at least three measuring points (7) for the electrical conductor (6), characterized in that each measuring point (7) is in electrical contact with the electrical conductor (6) in order to measure the resistance of the electrical conductor (6) between two measuring points (7), wherein the resistance depends on the temperature.

2. The food thermometer (1) according to claim 1, characterized in that, There are at least six measurement points (7) for the electrical conductor (6).

3. The food thermometer (1) according to claim 1, characterized in that, The electrical conductor (6) is formed of semiconductor.

4. The food thermometer (1) according to claim 3, characterized in that, The electrical conductor (6) is formed of amorphous silicon.

5. The food thermometer (1) according to any one of claims 1-4, characterized in that, Each measuring point includes an electrical contact (7) made of silver, which makes electrical contact with the electrical conductor (6).

6. The food thermometer (1) according to any one of claims 1-4, characterized in that, The food thermometer (1) includes a support (5) made of electrically insulating material, and an electrical conductor (6) is applied to the support (5).

7. The food thermometer (1) according to claim 6, characterized in that, The food thermometer (1) has a sheath (9), and the support (5) is the sheath (9), or the support (5) is applied to the inner wall of the sheath (9).

8. The food thermometer (1) according to claim 6, characterized in that, The cross-section of the support member (5) is partially circular.

9. The food thermometer (1) according to claim 6, characterized in that, The support (5) is a printed circuit board that electrically interconnects and / or includes the electrical components of the food thermometer (1).

10. The food thermometer (1) according to claim 6, characterized in that, The food thermometer (1) includes a radio device (4), and the antenna (12) of the radio device (4) is applied to the support (5).

11. The food thermometer (1) according to any one of claims 1-4, characterized in that, The electrical conductor (6) extends spirally inside the food thermometer (1).

12. The food thermometer (1) according to any one of claims 1-4, characterized in that, There are two electrical conductors (6), and for each electrical conductor (6), there are at least three measurement points (7).

13. The food thermometer (1) according to claim 12, characterized in that, For each electrical conductor (6), there are at least six measurement points (7).

14. A system comprising a food thermometer (1) and a kitchen utensil according to any one of claims 1-13, wherein, The food thermometer (1) and kitchen utensils are configured such that the kitchen utensils can read the temperature measured by the food thermometer (1) and control the preparation of food based on the read temperature.

15. A method for preparing food using a food thermometer (1), characterized in that, The food temperature is measured spatially using the food thermometer (1) and the food preparation is controlled accordingly, characterized in that the food thermometer is designed according to any one of claims 1-13.

16. The method according to claim 15, characterized in that, Temperature is determined by passing a constant current through an electrical conductor (6) of the food thermometer (1) having at least three measuring points (7) and measuring the voltage between two measuring points (7) used to determine the temperature.

17. The method according to claim 15 or 16, characterized in that, Temperatures are measured one by one using spatial resolution.

18. The method according to claim 15 or 16, characterized in that, The position of the food thermometer (1) inside the food is determined.

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