Core temperature sensor and temperature monitoring system

Description

[0001] The invention relates to a core temperature sensor, comprising an insertion section (4) with at least one temperature sensor and a data transmission device connected to the temperature sensors, which is configured to wirelessly transmit temperature measurement data sensed by the at least one temperature sensor. The invention also relates to a temperature monitoring system comprising at least the core temperature sensor and a display device that can be data-linked to the data transmission device of the core temperature sensor, wherein the display device is configured to display measurement data transmitted by the data transmission device of the core temperature sensor. The invention is particularly advantageous for measuring the temperature of food.

[0002] WO 2016 / 210356 A1 discloses a food thermometer for measuring a temperature of a food subjected to heat, the food thermometer comprising: a first portion containing heat-sensitive electronic components, the first portion configured to be positioned within the food; a second portion connected to the first portion, at least one of the first portion and the second portion containing a heat sensor for sensing the temperature of the food; and a third portion connected to the second portion, the third portion containing an antenna for wirelessly transmitting data based on the sensed temperature of the food.

[0003] US 2019 / 0339133 A1 discloses a wireless temperature measurement system comprising (a) one or more temperature probes, each containing one or more energy storage capacitors that provide the electrical energy for operating the one or more probes, and (b) a probe charging station having circuitry configured to supply the energy storage capacitors with electrical charge before the temperature probes are positioned to measure the temperature.

[0004] WO 2016 / 058616 A1 discloses a wireless cooking thermometer system comprising: a food temperature indicator configured to provide a temperature measurement, a wireless transmitter unit operatively connected to the food temperature indicator to receive a temperature measurement therefrom and to wirelessly transmit information representative of the temperature measurement.

[0005] DE 10 2018 108 223 A1 discloses a thermometer comprising a first sensor unit configured to detect an internal temperature of a monitored object to generate a first temperature value; a second sensor unit configured to detect an ambient temperature outside the monitored object to generate a second temperature value; an antenna; a wireless communication unit configured to be electrically connected to the first sensor unit, the second sensor unit, and the antenna, wherein the wireless communication unit comprises a memory storing a first previous temperature value and a second previous temperature value, wherein the wireless communication unit first counts a monitoring time and performs a measuring procedure to: load the first previous temperature value and the second previous temperature value from the memory;obtain the first temperature value and the second temperature value from the first sensor unit and the second sensor unit; generate and wirelessly transmit a temperature information signal if the difference between the first temperature value and the first previous temperature value exceeds a first threshold or if the difference between the second temperature value and the second previous temperature value exceeds a second threshold, otherwise exit the measurement procedure; store the first temperature value and the second temperature value in the memory after transmitting the temperature information signal to replace the first previous temperature value and the second previous temperature value in the memory, respectively, and then exit the measurement procedure;wherein the wireless communication unit performs a time interval generation procedure after the measurement procedure to: determine a time interval according to the monitoring time and the second temperature value; and determine whether the measurement procedure is finished; execute the measurement procedure again after the time interval if the measurement procedure is not finished; and switch to a power saving mode when the measurement procedure is finished, and a battery unit configured to be electrically connected to the wireless communication unit to provide output voltage to the wireless communication unit; wherein the temperature information signal comprises temperature information, and the temperature information comprises the first temperature value and the second temperature value.

[0006] EP 1 624 724 A1 discloses a probe for detecting at least one parameter during the heat treatment of a food product, comprising a sensor device suitable for detecting a value of the at least one parameter, an antenna device for transmitting the value to a control device for controlling the heat treatment in the absence of connecting cables, wherein the probe comprises supply means of a type other than the electrochemical type.

[0007] US 6,568,848 B1 discloses a wireless remote cooking thermometer system comprising: a first handling unit removably positionable at a first location adjacent to the food to be cooked, the first handling unit including a first liquid crystal display and operating using a radio frequency transmitter adapted to transmit temperature values; a temperature sensor connected to the first handling unit, the temperature sensor including a substantially rigid temperature probe having a curved portion insertable into the food to be cooked, and a substantially flexible communication line extending between the probe and the first handling unit, the flexible communication line allowing the temperature probe to be positioned in multiple orientations relative to the first handling unit;a second handling unit having data entry keys operable to select meat selection preferences of the food to be cooked for temperature monitoring and to select a flavor preference associated with the selected meat selection, a second liquid crystal display, and a radio frequency receiver adapted to receive the temperature readings transmitted by the radio frequency transmitter, the second handling unit being movable to a second location spaced from the first handling unit to enable continuous monitoring of the transmitted temperature readings during a cooking process, the second handling unit including a microprocessor capable of calibrating flavor preferences associated with the food being cooked, and a clip for carrying the second handling unit on a body of an operator;

[0008] EP 2 233 899 A1 discloses a fork-shaped meat thermometer with an extension, a bridging spacer, and two sensor prongs with surface acoustic wave temperature sensors. The fork-shaped meat thermometer is inserted into a piece of meat in the muffle of an oven, so that the temperature data is wirelessly transmitted to a communication circuit located immediately outside the muffle.

[0009] DE 31 19 496 A1 discloses a fork-shaped meat thermometer with three skewer-shaped probes held in a common handle and connected to an evaluation unit via a common connecting wire or separate connecting wires. The fork-shaped meat thermometer is inserted into a piece of meat to measure the meat temperature during cooking in a microwave oven.

[0010] It is the object of the present invention to at least partially overcome the disadvantages of the prior art and in particular to provide a particularly user-friendly possibility for temperature measurement by means of a core temperature sensor over a wide range of applications.

[0011] This object is achieved according to the features of the independent claim. Preferred embodiments can be found in particular in the dependent claims. The object is achieved by a core temperature sensor comprising a first insertion section with at least one temperature sensor, a second insertion section which is designed differently than the first insertion section and which has at least one temperature sensor, wherein the first insertion section and the second insertion section are arranged for selectively measuring a temperature of a product, in particular a product to be cooked, and a data transmission device connected to the temperature sensors, which is set up to transmit temperature measurement data sensed by the at least one temperature sensor of at least one of the insertion sections, in particular wirelessly, to an external instance (such as an oven, a hob, a mobile user terminal, etc.).

[0012] This core temperature probe offers the advantage of providing two different insertion sections, which can be used to selectively measure the temperature of food items for different purposes, for example, different food items (e.g., food, water, etc.) and / or food items under different treatment conditions (e.g., different temperatures and / or preparation methods). In particular, a user can select the insertion section for contact with the food item that is better suited, or even only suited, for temperature measurement for a specific food item and / or a specific temperature and / or preparation method. The use of different core temperature probes for different purposes is unnecessary.

[0013] The core temperature probe can be used specifically to measure the core temperature of food, but is not limited to this; it can also be referred to as a general temperature sensor. Therefore, the core temperature probe can also be referred to simply as a temperature probe, especially as a multifunctional temperature probe.

[0014] The core temperature probe can be used, in particular, to measure the temperature of food during a cooking process ("food temperature probe"), but is not limited to this. For example, the core temperature probe can also be used to measure the temperature of heated water, e.g., in a baby bottle, of food that is kept warm, of refrigerated food, e.g., frozen food, etc.

[0015] A core temperature sensor can be understood in particular as a temperature measuring device in which an insertion area is inserted into the food to be measured and then senses the internal temperature of the food.

[0016] The fact that the first insertion section and the second insertion section are arranged for selectively measuring the temperature of a product, in particular a product being cooked, particularly means that the first insertion area and the second insertion area represent different insertion areas that are not intended to be inserted into the product simultaneously. In particular, it does not mean that the first insertion section and the second insertion section form (partial) sections of a single insertion section arranged directly behind one another.

[0017] An insertion section can be understood as a section of the core temperature probe that is intended to be inserted or plugged into the food being cooked. The first insertion section can have one or more temperature sensors. The second insertion section can have one or more temperature sensors.

[0018] The fact that the second plug-in section is designed differently from the first plug-in section can, for example, include the second plug-in section having a different length, a different width, a different number, a different arrangement of temperature sensors and / or a different nature (e.g. in terms of structure, material, etc.) on its surface compared to the first plug-in section, etc.

[0019] The data transmission device allows the temperature values ​​sensed by the temperature sensors to be transmitted to an external device that is connected to the data transmission device. For this purpose, a wireless data transmission device, i.e., one that transmits data wirelessly, is advantageous because it allows for a variety of positioning options for the core temperature sensor, independent of cables.

[0020] In a further development, at least one insertion section has a hollow cylindrical sleeve in which the respective at least one temperature sensor is housed. A free end section ("tip") of the sleeve can be tapered ("pointed"), e.g., conical or truncated cone-shaped. In a further development, the sleeve is designed as a circular-cylindrical or prism-shaped hollow cylinder.

[0021] A further development is that at least one insertion section has a metallic sleeve. This offers the advantage of good thermal conductivity and also durability.

[0022] In a further development, the at least one temperature sensor is designed as a thermistor (NTC resistor) and / or thermocouple. Such temperature sensors are particularly inexpensive, accurate, and durable.

[0023] In one embodiment according to the invention, the core temperature sensor has a linear basic shape and the first insertion section and the second insertion section form opposite end sections of the core temperature sensor along the linear basic shape. This advantageously facilitates insertion into the food to be cooked. In this embodiment, the longitudinal axes of the insertion sections or their sleeves are in particular identical, i.e. they correspond to the longitudinal axis of the core temperature sensor. However, it is also possible in principle for at least one of the insertion sections or its sleeve to have an elongated, curved shape, e.g. in the form of a bent hollow cylinder.

[0024] In a further development, the first insertion section is wider than the second insertion section. This advantageously allows for more and / or larger components to be accommodated in its cavity than in the second insertion section, while the second insertion section can be kept particularly narrow, e.g., for insertion into packaging or other wrappings, such as vacuum packaging during vacuum or / or sous-vide treatment of cooked food, without compromising the tightness of the packaging when removed.

[0025] In a further development, the second insertion section or its sleeve is so thin or narrow that it is mechanically flexible or bendable, particularly elastically flexible, for applications with food. This advantageously allows the second insertion section to be inserted into food in a particularly simple and versatile manner.

[0026] In the case of a circular cylindrical first insertion section, it has proven advantageous for it to have a diameter between 4 mm and 7 mm, particularly advantageously 6 mm.

[0027] In the case of a circular cylindrical second insertion section, it has proven advantageous for it to have a diameter between 0.8 mm and 2 mm, particularly advantageously between 1 mm and 1.6 mm.

[0028] One development is that the first insertion section is longer than the second insertion section, which, for example, allows for an even larger cavity volume for arranging components. One development is that the first insertion section is shorter than the second insertion section. However, both insertion sections can also be the same length.

[0029] A further development is that both plug-in sections are directly adjacent to one another. A particularly advantageous development is that both plug-in sections are separated from each other by a region with poor thermal conductivity, as this reduces heat transfer between the two plug-in sections. This is particularly advantageous when the sleeves of both plug-in sections are made of metal.

[0030] In one embodiment of the invention, an antenna of the data transmission device is arranged in an antenna section between the first plug-in section and the second plug-in section. This has the advantage that when the plug-in section is plugged in or inserted, the antenna is exposed and its radiation is therefore not obstructed by the food being cooked. In addition, the antenna can then be shaped in a variety of ways to achieve good radiation characteristics. In one development, the antenna section consists of a sleeve made of electrically and / or thermally insulating material such as ceramic or plastic, and the antenna is housed in the sleeve. This enables the antenna to have particularly well-defined radiation characteristics. In one development, the sleeves of the antenna section contact the sleeves of the plug-in sections.

[0031] In one embodiment, the electronics and a battery of the data transmission device are arranged in the first insertion section, particularly if this is wider than the second antenna section. This provides the advantage that the core temperature sensor can be constructed particularly compactly. In particular, the first insertion section can then be intended for insertion into food that does not heat up significantly on the inside, e.g., into a piece of meat or fish ("meat probe"). The electronics can be, for example, a Bluetooth, WLAN, radio, etc. module to which an antenna of the data transmission device is connected. The Bluetooth module, e.g., designed as a Bluetooth component, can transmit in the frequency range around 2.4 GHz, with the antenna being adapted accordingly to this frequency range.The battery is, in particular, a rechargeable battery ("accumulator"), which is advantageously particularly user-friendly, as there is no need to change the battery.

[0032] It is an embodiment that the core temperature sensor has a charging port for charging the rechargeable battery, which is advantageously particularly user-friendly.

[0033] A particularly simple design feature is that the charging terminal is connected to a positive pole of the rechargeable battery, and the negative pole of the battery is connected to the electrically conductive, particularly metallic, sleeve of the first plug-in section. The sleeve of the first plug-in section can then be simply connected to ground. A two-wire voltage supply from the charging terminal to the battery is then dispensed with.

[0034] In a further development, a cooking appliance or a dedicated holder for the core temperature probe has a receptacle for receiving or storing the core temperature probe. This receptacle can be designed as a charging station for the core temperature probe and, for example, have a metallic area which, when the grip sleeve of the core temperature probe is removed, contacts an electrically conductive sleeve of a plug-in section and is connected to a reference potential such as ground or similar. Such a charging station can also have a charging cable, which is connected to a positive electrical potential, for connection to the charging port of the core temperature probe. As an alternative to a charging cable, an electrically contacting support surface or an inductor can also be provided.

[0035] In one embodiment, a circuit board is arranged in the first plug-in section, which circuit board is equipped with the electronics of the data transmission device and with components of an evaluation device. The evaluation device is electrically connected to the temperature sensors and the electronics of the data transmission device, and the evaluation device is configured to convert measurement signals from the temperature sensors into measurement data that can be transmitted by the data transmission device. This provides a unit that is easy to equip and particularly easy to insert into the sleeve of the first plug-in section.

[0036] In one embodiment, the at least one temperature sensor of the first plug-in section is also arranged on the circuit board. This enables a particularly simple arrangement of the at least one temperature sensor in the first plug-in section.

[0037] In one embodiment, the battery is arranged closer to a tip of the first plug-in section or its sleeve than the circuit board, in particular in an end region of the cavity of the first plug-in section near the tip. This achieves the advantage that a comparatively large-volume battery can be accommodated in the first plug-in section without hindering wiring within the cavity. This embodiment is particularly advantageous when the charging terminal is connected to a positive pole of the rechargeable battery and the negative pole of the battery is connected to the electrically conductive, in particular metallic, sleeve of the first plug-in section, because then electrical contact of the negative pole of the battery can be implemented via simple electrical contacts with an inner side of the sleeve without wiring.

[0038] One embodiment provides for a plurality of temperature sensors arranged at a distance from one another in the longitudinal direction of the first insertion section. This provides the advantage that the first insertion section can serve as a spatially resolved insertion section, e.g., for spatially resolved temperature measurement in a piece of meat or fish. This can be used in a generally known manner to provide a user with an indication of correct insertion into the food and / or to detect a minimum core temperature particularly reliably.

[0039] In one embodiment, only at least one temperature sensor is arranged in the second plug-in section. This provides the advantage that the second plug-in section is particularly simple and inexpensive to construct and is also highly temperature-resistant, since it does not contain any temperature-sensitive components such as electronic modules, batteries, etc. The at least one temperature sensor of the second plug-in section can be connected, for example, to the evaluation device housed in the first plug-in section by means of at least one cable routed through its sleeve.

[0040] A further development is that a temperature sensor is arranged (precisely) in the second insertion section, in particular near the tip of the second insertion section. This offers the advantage that, with a particularly simple and inexpensive design, a temperature measurement can be measured with sufficient accuracy in food that has a comparatively uniform temperature or a low temperature gradient.

[0041] One design includes a first grip sleeve that can be removably attached to the first insertion section, and a second grip sleeve that can be removably attached to the second insertion section. This provides the advantage of allowing the core temperature probe to be handled safely. To use an insertion section, the grip sleeve that has been pulled over it is simply removed and can be reattached after use.

[0042] As a further development, the grip sleeves are made of a material with poor thermal conductivity, such as high-temperature-resistant plastic. This makes it easier for the user to grip the grip sleeves.

[0043] In one embodiment, a holding area is arranged between the first insertion section and the second insertion section, which holding area is designed to hold the first grip sleeve and the second grip sleeve in a force-fitting and / or form-fitting manner. This enables the grip sleeve to be held securely. The holding area can, for example, have a protruding thread in the direction of the respective insertion section, onto which thread the respective grip sleeve, which has a matching mating thread, can be screwed. Alternatively, the holding area and the grip sleeve(s) can be connected to one another, for example, by a bayonet lock or a force-fitting plug-in lock. The holding area can be formed or present on or with the antenna section.

[0044] It is a particularly advantageous embodiment that at least the first plug-in section is wider than the second plug-in section, the circuit board which is equipped with the electronics of the data transmission device and with the components of the evaluation device, as well as the, in particular rechargeable, battery, are arranged in the first plug-in section, only at least one temperature sensor is arranged in the second plug-in section, in particular near the tip of the second plug-in section.

[0045] This design provides the advantage that the first insertion section can be designed for insertion into food with a comparatively low temperature, e.g., between 30°C and 100°C, such as a piece of meat. As a result, the temperature-sensitive components located in the first insertion section, such as the electronics and the battery, are protected from high temperatures by the food. The components of the second insertion section, on the other hand, are comparatively insensitive to temperature and can, for example, withstand ambient temperatures of up to 250°C to 300°C. Such an application can be advantageous, for example, as a core temperature sensor for a piece of meat that is cooked in an oven at cooking chamber temperatures typically between 200°C and 250°C.

[0046] If, however, the second insertion section is intended for insertion into food, the temperature of the food can be significantly higher, for example, for sensing the temperature of oil in a pan or deep fryer, typically around 200°C to 250°C, or for sensing the temperature in sugar, typically around 150°C. Care must be taken to ensure that the temperature in the area surrounding the food does not become too high to avoid damaging the components located in the first insertion section.

[0047] Temperature sensing using the first insertion section is therefore particularly suitable for food with rather low temperatures (e.g. up to 100°C to 150°C), whereby the ambient temperature of the food can be rather high (e.g. up to 300°C).

[0048] Temperature sensing using the second insertion section is particularly suitable for cooking processes in which the ambient temperature of the food being cooked is relatively low (e.g., up to 100°C to 150°C). The temperature of the food itself can be relatively high, but this does not have to be the case. As already explained above, the second insertion section is also particularly suitable in cases where the hole created by the insertion section needs to be small, e.g., when inserting into a vacuum bag during sous-vide cooking. If the second insertion section only has one temperature sensor, it is particularly advantageous for food with only a small temperature gradient.

[0049] The object is also achieved by a system (hereinafter referred to as a "temperature monitoring system" without limitation of generality), comprising at least the core temperature sensor as described above and a display device of another entity that can be wirelessly coupled to the data transmission device of the core temperature sensor, wherein the display device is configured to display measurement data transmitted by the data transmission device of the core temperature sensor. The system can be designed analogously to the core temperature sensor and has the same advantages. Furthermore, it is advantageously possible to read the temperature(s) measured by the core temperature sensor in real time on the display device.

[0050] In one embodiment, the display device is a component of a cooking appliance, and the cooking appliance has a data transmission device that is connected to the display device for data transmission purposes. This allows the user to read the temperature(s) measured by the core temperature sensor in real time on the display device of the cooking appliance. The display device can be connected to the data transmission device of the cooking appliance directly or indirectly via additional logic units such as a control device or similar. The display device can be, for example, a screen such as an LCD or OLED screen.

[0051] The cooking appliance can be, for example, a grill, oven, steamer, sous vide appliance, or any combination thereof. Additionally or alternatively, the cooking appliance can be or include a hob.

[0052] It is a further development that the cooking appliance is set up to control a cooking process based on the temperature data transmitted by the core temperature sensor, for example to adjust a cooking temperature, to abort a cooking process when a predetermined temperature threshold is reached and / or to reduce the cooking chamber temperature when a predetermined temperature threshold is reached, e.g. to a keep-warm temperature.

[0053] In one embodiment, the display device is a component of a mobile user terminal, and the mobile user terminal has a data transmission device that is data-technically connected to the display device. This allows the user to read the temperature(s) measured by the core temperature sensor in real time on the mobile user terminal. This can be particularly advantageous if the cooking appliance is not designed for data communication with the core temperature sensor, e.g., because it does not have a corresponding data transmission device. The mobile user terminal can be, for example, a smartphone, tablet, smartwatch, etc. The mobile user terminal is configured to interact with the core temperature sensor, e.g., by running a corresponding application program ("app", e.g., "Home Connect") on it.

[0054] If the cooking appliance can be linked to the mobile user terminal for data purposes, but does not have a data transmission device for receiving data from the core temperature sensor, it can be set up in a further development to receive the temperature data of the core temperature sensor from the mobile user terminal and thus control the cooking process accordingly (e.g. lower a cooking temperature, cancel the cooking process, etc.).

[0055] In a further development, the display unit shows both the temperature(s) sensed by the first insertion section and the temperature(s) sensed by the second insertion section. This has the advantage that a user can be informed that the temperature(s) of the insertion section not inserted into the food or of the associated grip sleeve may be too high to be safely grasped by a user. Alternatively or additionally, if a temperature threshold in the non-inserted insertion section is exceeded, e.g. 100°C or higher, the cooking process can be aborted or the cooking chamber temperature can be reduced.

[0056] It is a further development that a user can specify which insertion section is or should be used to measure the product. They can make this selection, for example, on their mobile user device or on a cooking appliance. It is an additional or alternative development that it is automatically recognizable which insertion section is or should be used to measure the product, for example via automatic detection of whether a grip sleeve of only one insertion section has been removed, and then this insertion section is used to measure the temperature of the product. Another possibility for automatic detection is, for example, that the temperatures and / or temperature curves measured at the insertion areas are checked for plausibility using rules, calculation instructions, etc.For example, if the core temperature probe is used in an oven and the temperatures rise at both insertion points, but more slowly at the first insertion point than at the second insertion point, it can be concluded that the first insertion point is inserted into the food (e.g., a piece of meat), since the internal temperature of the food typically rises noticeably more slowly than the oven temperature. Also, for example, a temperature within the range of typical refrigerated food temperatures (e.g., between -24°C and +8°C) can be an indication that the insertion point measuring such a temperature is the insertion point inserted into the refrigerated food, etc.

[0057] The task is also solved by appropriate methods for using the temperature sensor described above.

[0058] The above-described properties, features and advantages of this invention, as well as the manner in which they are achieved, will become clearer and more clearly understood in connection with the following schematic description of an embodiment, which is explained in more detail in connection with the drawings. Fig.1 shows a sectional side view of a core temperature sensor without grip sleeves; Fig.2 shows a sectional side view of a core temperature sensor from Fig.1 with grip sleeves; Fig.3 shows a sketch of a possible application using a temperature monitoring system with the core temperature sensor from Fig.1 and Fig.2 ; and Fig.4 shows a sketch of another possible application using a temperature monitoring system with the core temperature sensor from Fig.1 and Fig.2 .

[0059] Fig.1shows a sectional side view of a core temperature sensor 1 without grip sleeves 2, 3 (see Fig.2 ). The core temperature sensor 1 has a rectilinear basic shape with a rectilinear first insertion section 4 and an identically aligned rectilinear second insertion section 5. The two insertion sections 4 and 5 are separated from each other by an antenna section 6 arranged between them.

[0060] The first plug-in section 4 has a hollow cylindrical sleeve 7 made of metal (e.g., stainless steel or aluminum), which tapers to a point at its free end or tip. A rechargeable battery 8 is housed in the tip region of the first plug-in section 4. Furthermore, the first plug-in section 4 houses a circuit board 9, which is equipped with several temperature sensors 10, 11, an evaluation device 12, and electronics of a data transmission device in the form of, for example, a Bluetooth chip 13. At least the evaluation device 12 and the Bluetooth chip 13 are supplied with electrical energy via the battery 8.

[0061] The temperature sensors 10, 11 are arranged spaced apart from one another in the longitudinal direction of the first plug-in section 4. The evaluation device 12 is connected to the temperature sensors 10, 11 via conductor tracks (not shown) of the circuit board 9, so that the evaluation device 12 can convert the measurement signals from the temperature sensors 10, 11 into digital temperature data compatible with the Bluetooth chip 13. For this purpose, the evaluation device 12 can, for example, have an A / D converter. This digital temperature data is forwarded to the Bluetooth chip 13 via conductor tracks of the circuit board 9. The temperature data is converted by the Bluetooth chip 13 such that it can be transmitted in compliance with the specifications via a Bluetooth antenna 14 accommodated in the antenna section 6, for example at a frequency of 2.4 GHz. For this purpose, the antenna section 6 has an electrically non-conductive sheath 15, e.g. made of ceramic or plastic.At least the evaluation device 12 and the Bluetooth chip 13 are supplied with electrical energy via the battery 8. The Bluetooth chip and the antenna 14 thus form a data transmission device 13, 14.

[0062] A charging connection 16 is also formed in the casing 15, which is connected to a positive pole of the battery 8 via an electrical line (not shown) and via which the battery 8 can be charged when the sleeve 7, which is electrically connected to the negative pole of the battery 8, is at a reference potential such as ground.

[0063] The casing 15 is further formed on the outside in such a way that it forms two holding sections 17, 18, which hold the first grip sleeve 2 and the second grip sleeve 3, respectively, in a force-fitting and / or form-fitting manner when plugged onto the first insertion section 4 and the second insertion section 5, respectively, as shown in Fig.2shown. For this purpose, the holding sections 17 and 18 can be designed, for example, as threads, bayonet connections, plug-in tubes, etc.

[0064] The second insertion section 5 also has a hollow cylindrical sleeve 19 made of metal, which tapers to a point at its free end or tip. However, the sleeve 19 is narrower than the first sleeve 7, e.g., 1 mm to 1.6 mm in diameter instead of, for example, approximately 6 mm in diameter like the sleeve 7. The sleeve 19 is therefore mechanically flexible. A temperature sensor 20 is inserted in the tip area of ​​the second insertion section 5 and is connected to the evaluation device 12 by means of an electrical line 21 routed through the sleeve 19 and the sleeve 7. The measurement signals output by the temperature sensor 20 can therefore also be transmitted as temperature (measurement) data via the antenna 14.

[0065] Fig.3shows a sketch of a possible application using a temperature monitoring system with the core temperature sensor 1, an oven 22 and a mobile user terminal in the form of, for example, a smartphone 23. The oven 22 has a data transmission device 24 which is suitable for data transmission with the smartphone 23, but not for receiving the temperature data from the core temperature sensor 1. The smartphone 23 is set up to receive the temperature data from the core temperature sensor 1, e.g. by means of a Bluetooth module, and to exchange data with the data transmission device 24, e.g. by means of a WLAN module.

[0066] In the present case, the core temperature probe 1 is inserted with its first insertion section 4 into a food G1 such as meat or fish (in particular at least up to a mark applied to an outer side of the sleeve 7) and measures a core temperature using its temperature sensors 10, 11. The second insertion section 5 is covered by the second grip sleeve 3. The second grip sleeve 3 with the second insertion section 5 and the antenna section 6 are thus exposed in a cooking chamber 28 of the oven 22. This application can, for example, be cooking the food G1 at a cooking chamber temperature of up to 250°C. The first insertion section 4 with the rather heat-sensitive components 8, 12, 13 located therein is heated only by the food G1. Since this food G1 is typically not cooked until completely dry, its temperature is typically in a range between 30°C and 100°C.As a result, the first insertion section 4 is also only heated to such a low temperature, preventing thermal overload of the heat-sensitive components 8, 12, 13. The antenna section 6, the second grip sleeve 3, and the second insertion section 5, however, are designed to withstand even the higher cooking chamber temperatures without damage.

[0067] The temperature measurement data transmitted by the antenna 14 are received by the smartphone 23, which is configured so that a user can view the temperature measurement data on an associated screen 29.

[0068] The smartphone 23 is further configured to forward the temperature measurement data to the data transmission device 24 of the oven 22, e.g., directly or—as shown—via a network 25 such as the Internet or similar. The data transmission device 24 forwards the received temperature measurement data to a control device 26 of the oven 22, which control device 26 can, in turn, forward the temperature measurement data to a screen 27 for display. A user can therefore also view the temperature measurement data on the oven 22. In one variant, the smartphone 23 is used solely as a "relay station" to forward the temperature measurement data to the oven 22.

[0069] The control device 26 can further be configured to control a cooking process on the basis of the temperature measurement data, e.g. to vary a cooking chamber temperature, to activate and deactivate additional functions such as adding steam or feeding in microwaves and / or to terminate a cooking process.

[0070] In some of the possible alternative applications, a cooking utensil placed on a hob or a grill can be used instead of the oven 1. In these cases, the antenna section 6 and the second insertion section 5 with the handle sleeve 3 can be located in an environment whose temperature is noticeably lower than that of an oven. Specifically in these cases, the hob or grill may not have a data transmission device 24. Then, the smartphone 23 can be used primarily to display the received temperature measurement data.

[0071] Fig.4shows a sketch of another possible application using the temperature monitoring system 1, 22, 23. Fig.3 . Here, the variant shown is an example in which the smartphone 23 can communicate directly with the data transmission device 24 of the oven 22.

[0072] In the present case, the core temperature probe 1 is inserted with its second insertion section 5 into a food item G2 to be cooked in the form of a foodstuff enclosed in a vacuum bag and, using its temperature sensor 20, measures the temperature of the foodstuff, which exhibits virtually no temperature gradient given the typically low temperatures in the cooking chamber 28 and the foodstuff between 30°C and 80°C and the long cooking times. Thus, the second insertion section 5 measures the temperature of the foodstuff with high accuracy. Because the second insertion section 5 has only a small diameter, the vacuum bag's function is not impaired even if a user pulls out the second insertion section 5 again.

[0073] Furthermore, due to the low cooking chamber temperatures, the exposed first insertion section 4, which is now surrounded by the handle sleeve 2, is not damaged.

[0074] In some of the possible alternative applications, the second insertion section 5 can be inserted into a product, which can be food to be cooked or other product (e.g. water or oil), if the ambient temperatures outside the product are comparatively low, e.g. not exceeding 100°C. These conditions can occur, for example, when measuring water in a baby bottle heated in a pot, tea water, oil in a pan or pot, sugar, for example during caramelization, etc. In these cases, the smartphone 23 can in particular be used primarily to display the received temperature measurement data. Another possible application can be one in which food is heated in a cooking vessel on a hob and the hob has a data transmission device or is connected to a data transmission device.Then, analogous to the above-described application of the oven 22 with data transmission device 24, the temperature measurement data transmitted to the hob can be used to vary a temperature input into the food to be cooked, e.g. by changing a cooking level. List of reference symbols

[0075] 1Core temperature probe 2Handle sleeve 3Handle sleeve 4First insertion section 5Second insertion section 6Antenna section 7Sleeve 8Battery 9PCB 10Temperature sensor 11Temperature sensor 12Evaluation device 13Bluetooth chip 14Antenna 15Cover 16Charging connection 17Holding section 18Holding section 19Sleeve 20Temperature sensor 21Cable 22Oven 23Smartphone 24Data transmission device 25Network 26Control device 27Oven screen 28Cooking chamber 29Smartphone screen G1Food to be cooked G2Food to be cooked

Claims

1. Core temperature probe (1), having - a first insertion portion (4) with at least one temperature sensor (10, 11), - a section insertion portion (5) designed differently from the first insertion portion (4) with at least one temperature sensor (20), wherein the first insertion portion (4) and the second insertion portion (5) are arranged for selective measurement of a temperature of an item (G1; G2), and - a data transmission facility (13, 14) connected to the temperature sensors (10, 11, 20), which is configured to transfer, in particular wirelessly, temperature measurement data sensed by means of the at least one temperature sensor (10, 11, 20) of at least one of the insertion portions (4, 5), wherein - the core temperature probe (1) has a linear basic shape and the first insertion portion (4) and the second insertion portion (5) form opposite end sections of the core temperature probe (1) along the linear basic shape and wherein - an antenna (14) of the data transmission facility (13, 14) is arranged in an antenna section (6) between the first insertion portion (4) and the second insertion portion (5).

2. Core temperature probe (1) according to claim 1, wherein the first insertion portion (4) is wider than the second insertion portion (5).

3. Core temperature probe (1) according to claim 2, wherein the second insertion portion (5) is so narrow that it is mechanically flexible for use with food to be cooked.

4. Core temperature probe (1) according to one of the preceding claims, wherein longitudinal axes of the insertion portions (4, 5) correspond to a longitudinal axis of the core temperature probe (1).

5. Core temperature probe (1) according to one of the preceding claims, wherein an electronic system (13) of the data transmission facility (13, 14) and a battery (8) is arranged in the first insertion portion (4).

6. Core temperature probe (1) according to claim 5, wherein the core temperature probe (1) has a charging connection (16) for charging the battery (8).

7. Core temperature probe (1) according to one of claims 5 to 6, wherein a circuit board (9) is arranged in the first insertion portion (4), which is fitted with the electronic system (13) of the data transmission facility (13, 14) and with components of an evaluation facility (12), the evaluation facility (12) is electrically connected to the temperature sensors (10, 11, 20) and the electronic system (13) of the data transmission facility (13, 14) and the evaluation facility (12) is configured to convert measurement signals of the temperature sensors (10, 11, 20) into temperature measurement data which can be transferred by the data transmission facility (13, 14).

8. Core temperature probe (1) according to claim 7, wherein moreover the at least one temperature sensor (10, 11) of the first insertion portion (4) is arranged on the circuit board (9).

9. Core temperature probe (1) according to one of claims 7 to 8, wherein the battery (8) is arranged closer to a tip of the first insertion portion (4) than the circuit board (9).

10. Core temperature probe (1) according to one of the preceding claims, wherein a plurality of temperature sensors (10, 11) are arranged in the first insertion portion (4) at a distance relative to the longitudinal direction of the first insertion portion (4) and a temperature sensor (20) is arranged in the second insertion portion (5), in particular in the proximity of the tip of the second insertion portion (5).

11. Core temperature probe (1) according to one of the preceding claims, wherein a first handle sleeve (2) can be fitted to the first insertion section (4) in a detachable manner and a second handle sleeve (3) can be fitted to the second insertion section (5) in a detachable manner.

12. Core temperature probe (1) according to claim 11, wherein a stop region is arranged between the first insertion portion (4) and the second insertion portion (5) which is configured to hold the first handle sleeve (2) and the second handle sleeve (3) in the manner of a non-positive fit and / or positive fit.

13. Temperature monitoring system (1, 22, 23) having at least the core temperature probe (1) according to one of the preceding claims and a display facility (27, 29) which can be coupled wirelessly in terms of data technology to the data transmission facility (13, 14) of the core temperature probe (1), wherein the display facility (27, 29) is configured to display measurement data transferred by the data transmission facility (13, 14) of the core temperature probe (1).

14. Temperature monitoring system (1, 22, 23) according to claim 13, wherein the display facility (27) is a component of a cooking appliance (22) and the cooking appliance (23) has a data transmission facility (24) which is connected to the display facility (27) in terms of data technology.

15. Temperature monitoring system (1, 22, 23) according to one of claims 13 to 14, wherein the display facility (29) is a component of a mobile user terminal (23) and the mobile user terminal (23) has a data transmission facility which is connected to the display facility (29) in terms of data technology.