A multi-needle detection method and system for food temperature detection

Abstract

This invention provides a multi-needle detection method and system for food temperature detection, comprising: step S1, selecting at least two food temperature probes and networking them using a food temperature probe repeater; step S2, inserting the at least two food temperature probes into the food to be cooked in a staggered manner; step S3, detecting and recording the temperature detection data of each food temperature probe in real time, and judging whether the food to be cooked has reached a preset cookedness threshold based on the temperature detection data and its position information; if yes, proceeding to step S4; otherwise, returning to continue detection; step S4, sending cooking completion information to the user's mobile terminal device. This invention can perform temperature detection at different positions and with different insertion angles according to a preset distance threshold, and can also judge based on the temperature detection data and its position information, so as to meet the needs of comprehensive, efficient and accurate temperature detection.

Description

Technical Field

[0001] This invention relates to a food temperature detection method, more particularly to a multi-needle detection method for food temperature detection, and further to a multi-needle detection system employing the multi-needle detection method for food temperature detection. Background Technology

[0002] In current food cooking techniques, the doneness of food is often judged by visual observation or by controlling the cooking time. This method is actually quite imprecise, and its direct impact may be that the food is undercooked or overcooked. Regardless of whether the food is undercooked or overcooked, it not only directly affects the user's appetite but also poses health and safety risks. Although there are simple detection methods on the market that use a single temperature probe, these methods can only detect the temperature at a single point, resulting in incomplete and inaccurate temperature data. This is especially true when dealing with food of varying thickness or large volume, and they cannot adequately meet the needs for comprehensive, efficient, and accurate detection during food cooking. Summary of the Invention

[0003] The technical problem to be solved by this invention is to provide a multi-needle detection method for food temperature detection, thereby aiming to well meet the comprehensive, efficient, and accurate detection needs during food cooking. Furthermore, a multi-needle detection system employing this multi-needle detection method for food temperature detection is also provided.

[0004] To address this, the present invention provides a multi-needle detection method for food temperature detection, comprising the following steps:

[0005] Step S1: Select at least two food temperature probes and network the selected food temperature probes using a food temperature probe repeater.

[0006] Step S2: Insert at least two food temperature probes into the food to be cooked, staggered in position.

[0007] Step S3: Real-time detection and recording of temperature data from each food temperature probe, and determination based on temperature data and location information to determine whether the food to be cooked has reached the preset doneness threshold. If yes, proceed to step S4; otherwise, return to continue detection.

[0008] Step S4: Send cooking completion information to the user's mobile terminal device.

[0009] A further improvement of the present invention is that step S2 includes the following sub-steps:

[0010] Step S201: Insert the first food temperature probe into the food to be cooked and record the position information of the first food temperature probe;

[0011] Step S202: Insert the second food temperature probe into the food to be cooked, record the position information of the second food temperature probe, and calculate the relative position data between the second food temperature probe and the first food temperature probe.

[0012] Step S203: Determine whether the relative position data has reached a preset distance threshold. If not, issue a misalignment insertion reminder message and return to step S202 to wait for re-insertion and calculation. If yes, proceed to step S204.

[0013] In step S204, determine whether all food temperature probes have been inserted. If yes, proceed to step S3; otherwise, use the food temperature probe to be inserted as the new second food temperature probe and proceed to step S202 to insert the new food temperature probe.

[0014] A further improvement of the present invention is that, in step S201, after inserting the first food temperature probe into the food to be cooked, the insertion angle of the first food temperature probe is also recorded; in step S202, after inserting the second food temperature probe into the food to be cooked, the insertion angle of the second food temperature probe is also recorded, and then the relative angle data between the first food temperature probe and the second food temperature probe is calculated by the difference between the two insertion angles.

[0015] A further improvement of the present invention is that step S203 further includes judging the relative angle data information between the first food temperature probe and the second food temperature probe. When the relative position data reaches a preset distance threshold and the relative angle data reaches a preset angle difference threshold, the process jumps to step S204; otherwise, if not, a misalignment insertion reminder message is issued and the process returns to step S202 to wait for re-insertion and calculation.

[0016] A further improvement of the present invention is that step S3 includes the following sub-steps:

[0017] Step S301: Real-time detection of temperature data of each food temperature probe, and matching and recording the temperature data of each food temperature probe with its location information.

[0018] Step S302: Calculate the average temperature detection value based on the temperature detection data of all food temperature probes;

[0019] In step S303, determine whether the food to be cooked has reached the preset cooking level threshold. If yes, proceed to step S4; otherwise, return to step S301 for further testing.

[0020] A further improvement of the present invention is that step S303 includes the following sub-steps:

[0021] Step S3031, the maturity threshold includes a single-point temperature threshold and a temperature average threshold, and the single-point temperature threshold and temperature average threshold are preset for the food to be cooked;

[0022] Step S3032: Determine whether the temperature detection data of each food temperature probe reaches the single-point temperature threshold. If yes, send the temperature detection data and location information of the food temperature probe to the user's mobile terminal device; otherwise, proceed to step S3033.

[0023] Step S3033: Determine whether the average temperature detected reaches the average temperature threshold. If yes, proceed to step S4; otherwise, return to step S301 to continue detection.

[0024] A further improvement of the present invention is that step S1 includes the following sub-steps:

[0025] Step S101: Select at least two food temperature probes and number each food temperature probe.

[0026] Step S102: Based on the Bluetooth protocol and the food temperature probe repeater, the selected food temperature probe is networked via Bluetooth.

[0027] A further improvement of the present invention is that it also includes a temperature rise trend judgment step, the specific process of which includes: first, in the process of real-time detection and recording of temperature detection data of each food temperature probe, calculating the temperature rise rate of the food to be cooked within a preset time period based on the temperature detection data and its time; then, calculating the predicted time required to reach the preset temperature threshold based on the current temperature detection data and the temperature rise rate; and finally, sending the predicted time to the user's mobile terminal device.

[0028] A further improvement of the present invention is that, after cooking is completed, the preset temperature threshold is adjusted by comparing the difference between the predicted time and the actual cooking time.

[0029] The present invention also provides a multi-needle detection system for food temperature detection, which adopts the multi-needle detection method for food temperature detection as described above, and includes a food temperature probe repeater and at least two food temperature probes. When the food temperature probes are placed in the food temperature probe repeater, the food temperature probes are automatically charged.

[0030] Compared with existing technologies, the advantages of this invention are as follows: At least two food temperature probes are inserted into the food to be cooked at staggered positions. This allows for temperature detection at different locations and insertion angles of the food according to a preset distance threshold. Furthermore, the temperature data of each probe is detected and recorded in real time. Based on the temperature data and its position information, a judgment is made as to whether the food has reached a preset doneness threshold. Once the preset doneness threshold is reached, a cooking completion message is sent to the user's mobile terminal device. This effectively meets the need for comprehensive, efficient, and accurate temperature detection during food cooking. Even with inconsistent food thickness and / or large volume, this invention can effectively meet different temperature detection requirements, providing more comprehensive and reliable results. It also effectively improves the product's user-friendliness and intelligent control level, providing a better foundation for product upgrades. Attached Figure Description

[0031] Figure 1 This is a schematic diagram of the workflow of one embodiment of the present invention;

[0032] Figure 2 This is a detailed flowchart of step S2 of one embodiment of the present invention;

[0033] Figure 3 This is a detailed flowchart of step S3 of one embodiment of the present invention;

[0034] Figure 4 This is a schematic diagram of the system structure according to an embodiment of the present invention;

[0035] Figure 5 This is a schematic diagram of the usage state of one embodiment of the present invention;

[0036] Figure 6 This is a schematic diagram of the usage state of another embodiment of the present invention. Detailed Implementation

[0037] In the description of this invention, if directional descriptions are involved, such as "up," "down," "front," "back," "left," "right," etc., indicating the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, it is only for the convenience of describing the invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. If a feature is referred to as "set," "fixed," "connected," or "installed" on another feature, it can be directly set, fixed, or connected to the other feature, or it can be indirectly set, fixed, connected, or installed on the other feature.

[0038] In the description of this invention, the term "several" means one or more; the term "multiple" means two or more; the terms "greater than," "less than," and "exceeding" are all understood to exclude the stated number; and the terms "above," "below," and "within" are all understood to include the stated number. The terms "first," "second," and "third," etc., are understood to be used only to distinguish the names of identical or similar technical features, and should not be construed as implying / indicating the relative importance of the technical features, the number of technical features, or the sequential relationship between the technical features.

[0039] The preferred embodiments of the present invention will now be described in further detail with reference to the accompanying drawings.

[0040] like Figure 1 As shown, this embodiment provides a multi-needle detection method for food temperature detection, including the following steps:

[0041] Step S1: Select at least two food temperature probes and network the selected food temperature probes using a food temperature probe repeater.

[0042] Step S2: Insert at least two food temperature probes into the food to be cooked, staggered in position.

[0043] Step S3: Real-time detection and recording of temperature data from each food temperature probe, and determination based on temperature data and location information to determine whether the food to be cooked has reached the preset doneness threshold. If yes, proceed to step S4; otherwise, return to continue detection.

[0044] Step S4: Send cooking completion information to the user's mobile terminal device.

[0045] The food temperature probe repeater described in this embodiment refers to a repeater device used to house the food temperature probes. While housed, it also provides charging functionality. For example, when the food temperature probe is inserted into the storage groove of the food temperature probe repeater, it automatically charges. When the food temperature probe is in operation—that is, when it is removed from the storage groove of the food temperature probe repeater and inserted into the food to be cooked—it can establish a Bluetooth network via a communication module such as a Bluetooth module to receive real-time temperature detection data and location information data from each food temperature probe. The food temperature probe refers to an insertable temperature probe equipped with a temperature detection chip, antenna, battery, and Bluetooth module. Of course, in practical applications, the Bluetooth module can be replaced with other communication modules according to actual usage / design requirements, as long as it can meet the communication needs between the food temperature probe repeater and the mobile terminal device, thus providing a good foundation for temperature detection and communication networking.

[0046] Specifically, step S1 in this embodiment preferably includes the following sub-steps:

[0047] Step S101: Select at least two food temperature probes and number each food temperature probe so that each food temperature probe corresponds to a food temperature probe in the food temperature probe repeater and the user's mobile terminal device.

[0048] Step S102: The selected food temperature probes are networked using Bluetooth based on the Bluetooth protocol and the food temperature probe repeater. Ideally, existing Bluetooth networking should be used to monitor the temperature of different food probes within the same cooking ingredient. Of course, in practical applications, if a Bluetooth module is not used, it can be replaced with a protocol corresponding to the communication module to achieve networking.

[0049] It is worth noting that this embodiment uses a food temperature probe repeater, rather than simply setting up a data receiving device as a storage device. The reason for this is that cooking equipment and containers are often made of metal, which can have a certain shielding / attenuation effect on the signal. Therefore, this embodiment uses a food temperature probe repeater to effectively relay the signal and thus achieve a signal amplification effect, so as to achieve more real-time and accurate food temperature detection.

[0050] like Figure 2 As shown, step S2 in this embodiment includes the following sub-steps:

[0051] Step S201: Insert the first food temperature probe into the food to be cooked and record the position information of the first food temperature probe;

[0052] Step S202: Insert the second food temperature probe into the food to be cooked, record the position information of the second food temperature probe, and calculate the relative position data between the second food temperature probe and the first food temperature probe.

[0053] Step S203: Determine whether the relative position data has reached a preset distance threshold. If not, issue a misalignment insertion reminder message and return to step S202 to wait for re-insertion and calculation. If yes, proceed to step S204.

[0054] In step S204, determine whether all food temperature probes have been inserted. If yes, proceed to step S3; otherwise, use the food temperature probe to be inserted as the new second food temperature probe and proceed to step S202 to insert the new food temperature probe.

[0055] This embodiment preferably displays the temperature and location information of each food temperature probe in real time on the user's mobile terminal device, allowing the user to intuitively see the real-time temperature corresponding to each temperature detection point and understand the current cooking status through real-time temperature. The temperature detection point refers to the location of the temperature detection chip within the food temperature probe.

[0056] If two food temperature probes are inserted too close together, the temperature readings at their corresponding points will be similar. This can lead to incomplete and inaccurate temperature readings, especially when the food has varying thicknesses and / or is large. Therefore, if... Figure 5 As shown, in step S202 of this embodiment, the second food temperature probe is inserted into the food to be cooked, and the position information of the second food temperature probe is recorded. The relative position data between the second food temperature probe and the first food temperature probe is calculated. The relative position data refers to the distance between the first food temperature probe and the second food temperature probe. Then, in step S203, the relative position data is judged to determine whether the relative position data reaches a preset distance threshold. If not, a misalignment insertion reminder message is issued, prompting the user to increase the distance between the second food temperature probe and the first food temperature probe to achieve misalignment insertion, and returning to step S202 to wait for re-insertion and calculation. If yes, the process jumps to step S204. The preset misalignment threshold can be set according to the actual situation and needs. The default misalignment threshold range is set to [D1, D2], where D1=1 / (n+1)*D, D2=(1 / n)*D, where n is the total number of food temperature probes and D is the length of the food to be cooked. This misalignment threshold setting effectively prevents the distance between two adjacent food temperature probes from being too small or too large, which could affect the accuracy of temperature detection.

[0057] like Figure 6 As shown, in step S201 of this embodiment, it is preferable to insert the first food temperature probe after it is inserted into the food to be cooked, and record the insertion angle of the first food temperature probe; in step S202, after it is inserted into the food to be cooked, the insertion angle of the second food temperature probe is also recorded, and then the relative angle data between the first food temperature probe and the second food temperature probe is calculated by the difference between the two insertion angles. The relative angle data refers to the angle difference between the two food temperature probes. That is to say, the control of the two food temperature probes in this embodiment can not only avoid the distance being too small or too large, but also avoid the insertion angle not meeting the requirements, thereby achieving double misalignment in both distance and angle, so as to further increase the accuracy of temperature detection.

[0058] Specifically, in step S203 of this embodiment, it is preferable to further include judging the relative angle data information between the first food temperature probe and the second food temperature probe. When the relative position data reaches a preset distance threshold and the relative angle data reaches a preset angle difference threshold, the process jumps to step S204; otherwise, if not, a misalignment insertion reminder message is issued, and the process returns to step S202 to wait for re-insertion and calculation. The preset angle difference threshold can be set and adjusted according to the actual situation. The preferred angle difference threshold is (90°, 180°), that is, the angle difference does not include the vertical angle, so as to avoid the tips of the two food temperature probes being inserted into positions that are too close together. When the relative angle data is exactly 180°, it means that the two adjacent food temperature probes are inserted from opposite squares in a staggered manner, so that the insertion angle can be increased as much as possible on the basis of distance misalignment, so as to ensure better comprehensive temperature detection.

[0059] like Figure 3 As shown, step S3 in this embodiment includes the following sub-steps:

[0060] Step S301: Real-time detection of temperature data of each food temperature probe, and matching and recording the temperature data of each food temperature probe with its location information so as to display the temperature data and location information of each food temperature probe in real time.

[0061] Step S302: Calculate the average temperature detection data from all food temperature probes to obtain the average temperature detection value, which is used as the average temperature of the cooked food to reflect the overall doneness of the cooked food.

[0062] Step S303: Determine whether the food to be cooked has reached the preset doneness threshold. If yes, proceed to step S4; otherwise, return to step S301 for further detection. The doneness threshold refers to the temperature threshold corresponding to the doneness level, which can be customized according to actual conditions and needs. For example, the temperatures of the food temperature probes corresponding to doneness levels such as 60%, 70%, and 80% can be preset to automatically determine whether the food to be cooked has reached the preset doneness level.

[0063] In actual cooking, due to variations in the thickness or size of the food being cooked, such as in the case of roast turkey or roast chicken, different parts will have different levels of doneness; if the chicken body is fully cooked, the wings may become burnt. Therefore, to better obtain more accurate data on the doneness of different parts, step S303 in this embodiment preferably includes the following sub-steps:

[0064] Step S3031, the maturity threshold includes a single-point temperature threshold and a temperature average threshold, and the single-point temperature threshold and temperature average threshold are preset for the food to be cooked; the single-point temperature threshold refers to the temperature threshold preset for a single temperature monitoring point, and the temperature average threshold refers to the overall temperature threshold preset for the food to be cooked.

[0065] Step S3032: Determine whether the temperature detection data of each food temperature probe has reached the single-point temperature threshold. If yes, send the temperature detection data and location information of the food temperature probe to the user's mobile terminal device so as to inform the user in a timely manner that the temperature detection point has reached the preset ripeness level. If no, proceed to step S3033.

[0066] Step S3033: Determine whether the average temperature detected reaches the average temperature threshold. If yes, proceed to step S4; otherwise, return to step S301 to continue detection.

[0067] It is worth noting that this embodiment also preferably includes a temperature rise trend judgment step. The specific process includes: first, during the real-time detection and recording of temperature data from each food temperature probe, calculating the temperature rise rate of the food to be cooked within a preset time period based on the temperature detection data and its time; then, calculating the predicted time required to reach the preset temperature threshold based on the current temperature detection data and the temperature rise rate; finally, sending the predicted time to the user's mobile terminal device. This design of the embodiment facilitates a higher degree of user-friendliness in the product design. Users no longer need to monitor the food being cooked; they can check the actual cooking situation anytime, anywhere, and know in advance the predicted time required to reach the preset temperature threshold, demonstrating a high level of intelligence and user-friendliness.

[0068] Since theoretical calculations and actual cooking may contain errors due to various factors such as different cooking equipment and cooking scenarios, this embodiment also preferably adjusts the preset temperature threshold by comparing the difference between the predicted time and the actual cooking time after cooking is completed. For example, if the predicted time is less than the actual cooking time, it indicates that the preset temperature threshold used to calculate the predicted time is too low, and the preset temperature threshold is adaptively increased; if the predicted time is greater than the actual cooking time, it indicates that the preset temperature threshold used to calculate the predicted time is too large, and the preset temperature threshold is adaptively decreased. This allows for automatic adjustment of the preset temperature threshold, facilitating continuous optimization of the threshold value range based on user habits and improving the product's intelligent control level.

[0069] like Figure 4 As shown, this embodiment also provides a multi-needle detection system for food temperature detection, which adopts the multi-needle detection method for food temperature detection as described above, and includes a food temperature probe repeater and at least two food temperature probes. When the food temperature probes are placed in the food temperature probe repeater, the food temperature probes are automatically charged, so that while storing and tidying up, the food temperature probe repeater can be used to charge them for easy use next time. The Bluetooth function of the food temperature probes is turned off when charging. When the food temperature probe is removed from the food temperature probe repeater and put into use, the real-time detection data of the food temperature probe, including temperature data, position data, and angle data, can be wirelessly transmitted to the food temperature probe repeater and displayed synchronously through the user's mobile terminal device. The communication connection between the food temperature probe and the food temperature probe repeater, and between the food temperature probe repeater and the mobile terminal device, includes, but is not limited to, Bluetooth connection, WIFI wireless signal connection, etc. The mobile terminal device includes, but is not limited to, mobile phones and tablets. There can be multiple mobile terminal devices, and multiple mobile terminal devices can be networked with the food temperature probe repeater.

[0070] Furthermore, it is worth noting that, in Figures 4 to 6 In this example, for ease of illustration, the same food to be cooked is used to represent its working principle. However, in practical applications, the number of foods to be cooked is unlimited; it can be one or more foods to be cooked, referred to simply as "cooked foods." Therefore, this example can use at least two food temperature probes to detect the data of the same cooked food in real time and accurately, or it can use at least two food temperature probes to detect the data of different cooked foods simultaneously in real time and accurately.

[0071] In summary, this embodiment inserts at least two food temperature probes into the food to be cooked at staggered positions. This allows for temperature detection at different locations and insertion angles of the food based on preset distance thresholds. The system monitors and records the temperature data of each probe in real time, and uses this data and its location to determine if the food has reached a preset doneness threshold. Once the threshold is reached, a cooking completion message is sent to the user's mobile device. This effectively meets the need for comprehensive, efficient, and accurate temperature detection during food cooking. Even with inconsistent food thickness and / or large volume, this embodiment effectively meets diverse temperature detection requirements, providing more comprehensive and reliable results. Furthermore, it significantly improves the product's user-friendliness and intelligent control, laying a better foundation for product upgrades.

[0072] The above description, in conjunction with specific preferred embodiments, provides a further detailed explanation of the present invention. It should not be construed that the specific implementation of the present invention is limited to these descriptions. For those skilled in the art, various simple deductions or substitutions can be made without departing from the concept of the present invention, and all such modifications and substitutions should be considered within the scope of protection of the present invention.

Claims

1. A multi-needle detection method for food temperature detection, characterized in that, Includes the following steps: Step S1: Select at least two food temperature probes and network the selected food temperature probes using a food temperature probe repeater. Step S2: Insert at least two food temperature probes into the food to be cooked, staggered in position. Step S3: Real-time detection and recording of temperature data from each food temperature probe, and determination based on temperature data and location information to determine whether the food to be cooked has reached the preset doneness threshold. If yes, proceed to step S4; otherwise, return to continue detection. Step S4: Send cooking completion information to the user's mobile terminal device; Step S2 includes the following sub-steps: Step S201: Insert the first food temperature probe into the food to be cooked and record the position information of the first food temperature probe; Step S202: Insert the second food temperature probe into the food to be cooked, record the position information of the second food temperature probe, and calculate the relative position data between the second food temperature probe and the first food temperature probe. Step S203: Determine whether the relative position data has reached a preset distance threshold. If not, issue a misalignment insertion reminder message and return to step S202 to wait for re-insertion and calculation. If yes, proceed to step S204. In step S204, determine whether all food temperature probes have been inserted. If yes, proceed to step S3; otherwise, use the food temperature probe to be inserted as the new second food temperature probe and proceed to step S202 to insert the new food temperature probe.

2. The multi-needle detection method for food temperature detection according to claim 1, characterized in that, In step S201, after inserting the first food temperature probe into the food to be cooked, the insertion angle of the first food temperature probe is also recorded; in step S202, after inserting the second food temperature probe into the food to be cooked, the insertion angle of the second food temperature probe is also recorded, and then the relative angle data between the first food temperature probe and the second food temperature probe is calculated by the difference between the two insertion angles.

3. The multi-needle detection method for food temperature detection according to claim 2, characterized in that, Step S203 further includes judging the relative angle data between the first food temperature probe and the second food temperature probe. When the relative position data reaches a preset distance threshold and the relative angle data reaches a preset angle difference threshold, the process jumps to step S204; otherwise, if not, a misalignment insertion reminder message is issued, and the process returns to step S202 to wait for re-insertion and calculation.

4. The multi-needle detection method for food temperature detection according to any one of claims 1 to 3, characterized in that, Step S3 includes the following sub-steps: Step S301: Real-time detection of temperature data of each food temperature probe, and matching and recording the temperature data of each food temperature probe with its location information. Step S302: Calculate the average temperature detection value based on the temperature detection data of all food temperature probes; In step S303, determine whether the food to be cooked has reached the preset cooking level threshold. If yes, proceed to step S4; otherwise, return to step S301 for further testing.

5. The multi-needle detection method for food temperature detection according to claim 4, characterized in that, Step S303 includes the following sub-steps: Step S3031, the maturity threshold includes a single-point temperature threshold and a temperature average threshold, and the single-point temperature threshold and temperature average threshold are preset for the food to be cooked; Step S3032: Determine whether the temperature detection data of each food temperature probe reaches the single-point temperature threshold. If yes, send the temperature detection data and location information of the food temperature probe to the user's mobile terminal device; otherwise, proceed to step S3033. Step S3033: Determine whether the average temperature detected reaches the average temperature threshold. If yes, proceed to step S4; otherwise, return to step S301 to continue detection.

6. The multi-needle detection method for food temperature detection according to claim 4, characterized in that, Step S1 includes the following sub-steps: Step S101: Select at least two food temperature probes and number each food temperature probe. Step S102: Based on the Bluetooth protocol and the food temperature probe repeater, the selected food temperature probe is networked via Bluetooth.

7. The multi-needle detection method for food temperature detection according to any one of claims 1 to 3, characterized in that, It also includes a step for judging the temperature rise trend. The specific process includes: First, in the process of real-time detection and recording of temperature detection data of each food temperature probe, the temperature rise rate of the food to be cooked within a preset time period is calculated based on the temperature detection data and its time; then, the predicted time required to reach the preset temperature threshold is calculated based on the current temperature detection data and the temperature rise rate; finally, the predicted time is sent to the user's mobile terminal device.

8. The multi-needle detection method for food temperature detection according to claim 7, characterized in that, After cooking is completed, the preset temperature threshold is adjusted by comparing the difference between the predicted time and the actual cooking time.

9. A multi-needle detection system for food temperature detection, characterized in that, The method employs a multi-needle detection method for food temperature detection as described in any one of claims 1 to 8, and includes a food temperature probe repeater and at least two food temperature probes. When the food temperature probes are placed in the food temperature probe repeater, the food temperature probes are automatically charged.

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