Sous VIDE device

Abstract

A sous vide device for at least partial immersion in a liquid contained in a vessel. The sous vide device includes a housing defining a cavity for fluidic communication with the vessel to at least partially fill the cavity with liquid, a heater to heat the liquid within the cavity, a liquid displacement indicator configured to generate a liquid displacement signal indicative of a level of liquid within the cavity, a vessel temperature sensor to generate a vessel temperature signal indicative of a temperature of the liquid within the vessel, and a controller. The controller is in electrical communication with the heater, liquid displacement indicator, and vessel temperature sensor, and is configured to control the heater according to a set point temperature, the liquid displacement signal and the vessel temperature signal to repeatedly activate the heater to generate vapour within the cavity, thereby displacing liquid within the cavity to the vessel, and deactivate the heater, thereby drawing liquid from the vessel into the cavity.

Description

SOUS VIDE DEVICERELATED APPLICATIONS

[0001] This application claims the benefit of priority to Australian Provisional Patent Application No. 2024901985, filed 28 June 2024, entitled "Sous Vide Device," which is incorporated herein by reference in its entirety.TECHNICAL FIELD

[0002] The present disclosure relates to sous vide cooking devices, and more particularly to a sous vide device, system and method for heating and circulating liquid in a vessel.BACKGROUND

[0003] Sous vide cooking is a culinary technique that involves cooking food in vacuum- sealed pouches at precisely controlled temperatures in a water bath. This method allows for even heat distribution and helps retain moisture and flavor in the cooked food. Sous vide devices typically consist of a heating element, a temperature sensor, and a circulation mechanism to maintain uniform water temperature throughout the cooking process.

[0004] Traditional sous vide devices often employ motorized pumps or impellers to circulate water within the cooking vessel. These mechanical components play a role in distributing heat evenly and maintaining consistent temperatures across the water bath. The circulation helps prevent temperature stratification and ensures that food cooks uniformly regardless of its position in the vessel.

[0005] However, the use of motorized components in sous vide devices can present certain challenges. Mechanical parts such as pumps and impellers are subject to wear and tear over time, potentially leading to reduced performance or failure. This is particularly relevant in sous vide cooking, where devices may operate for extended periods, sometimes up to 48 hours or more for certain recipes. The prolonged operation puts additional stress on moving parts, potentially shortening their lifespan.

[0006] Recent proposals have introduced the concept of a motorless sous vide device that uses vapor generation and pressure changes to circulate water without mechanical components. While these systems eliminate the problems associated with motors, they typically rely solely on temperature sensors and pressure changes to control heating cycles. This can lead to inconsistent temperature distribution, particularly when cooking for extended periods, as the system cannot accurately determine when liquid has been displaced from or drawn into the cavity. This limitation can result in suboptimal circulation patterns and potential temperature fluctuations that may affect cooking results.SUMMARY

[0007] The present invention seeks to ameliorate one or more of the above-mentioned disadvantages or provide a useful alternative.

[0008] This Summary is provided to introduce a selection of concepts in a simplified form that are further described below in the Detailed Description.

[0009] According to a first aspect, there is provided a sous vide device for at least partial immersion in a liquid contained in a vessel, the sous vide device comprising: a housing defining a cavity for fluidic communication with the vessel to at least partially fill the cavity with at least some of the liquid; a heater to heat the liquid within the cavity; a liquid displacement indicator configured to generate a liquid displacement signal indicative of a level of liquid within the cavity; a vessel temperature sensor to generate a vessel temperature signal indicative of a temperature of the liquid within the vessel; and a controller, in electrical communication with the heater, the liquid displacement indicator, and the vessel temperature sensor, wherein the controller is configured to control the heater according to a set point temperature, the liquid displacement signal and the vessel temperature signal to repeatedly: activate the heater to generate vapour within the cavity, thereby displacing at least some of the liquid within the cavity to the vessel; and deactivate the heater within the cavity, thereby drawing at least some of the liquid from the vessel into the cavity.

[0010] In one or more embodiments, the controller may be configured to activate the heater, after deactivation, in response to the vessel temperature signal being less than or equal to the set point temperature.

[0011] In one or more embodiments, the controller may be configured to activate the heater, after deactivation, in response to the vessel temperature signal being less than the set point temperature and outside a threshold temperature window.

[0012] In one or more embodiments, memory of the controller may have stored therein the set point temperature.

[0013] The sous vide device may further include an input device to receive user input of the set point temperature for storage within the memory.

[0014] In one or more embodiments, the sous vide device may further include a wireless communication interface to receive, from a remote device, data indicative of the set point temperature for storage within the memory.

[0015] In one or more embodiments, the remote device may be a mobile communication device, wherein the wireless communication interface is configured to receive, from a mobile communication device via a wireless personal area network, the data indicative of the set point temperature.

[0016] In one or more embodiments, the remote device may be a server processing system, wherein the wireless communication interface is configured to receive, from the server processing system via a wide-area network, the data indicative of the set point temperature.

[0017] In one or more embodiments, the controller may be configured to deactivate the heater, after activation, in response to the liquid displacement signal being indicative of a level of fluid within the cavity.

[0018] In one or more embodiments, the liquid displacement indicator may include a voltage divider including an electrically conductive member extending within the cavity in electrical connection with a load, wherein the liquid displacement signal is indicative of thevoltage drop across the electrically conductive member varying according to an amount of liquid in contact with the electrically conductive member.

[0019] In one or more embodiments, the electrically conductive member may be an elongate member.

[0020] In one or more embodiments, a first terminal of the electrically conductive member may be electrically connected to a first reference voltage, and wherein a second terminal of the electrically conductive member may be electrically connected to the load, wherein the load is electrically connected to a second reference voltage.

[0021] In one or more embodiments, the controller may be configured to deactivate the heater, after activation, in response to the vessel temperature being greater than or equal to the set point temperature for a temporal threshold.

[0022] The sous vide device may further comprise a cavity temperature sensor to sense a temperature of the liquid located within the cavity, wherein the controller is configured to deactivate the heater, after activation, in response to receiving a cavity temperature signal indicative of the temperature of the liquid equalling or exceeding a cavity temperature threshold.

[0023] In one or more embodiments, the cavity temperature sensor may include an immersible Negative Temperature Coefficient (NTC) thermistor.

[0024] In one or more embodiments, the housing may include a first end and a second end, wherein the first end is immersed in the liquid within the vessel, wherein the housing further includes an opening to enable transfer of the liquid in and out of the cavity, wherein the opening is located an equal or less distance from the first end compared to the heater.

[0025] In one or more embodiments, the vessel temperature sensor may be supported by the housing.

[0026] In one or more embodiments, the vessel temperature sensor may include an immersible Negative Temperature Coefficient (NTC) thermistor.

[0027] In one or more embodiments, the heater may be a resistive element.

[0028] The sous vide device may further include a switching device in electrical connection with a power supply and the heater, wherein the controller is configured to actuate the switching device between a first mode to activate the heater by electrically connecting the heater with the power supply, and a second mode to deactivate the heater by electrically disconnecting the heater with the power supply.

[0029] In one or more embodiments, the switching device may be at least one of: a relay switch; a MOSFET; and a TRI AC.

[0030] According to a second aspect, there is provided a method of controlling a sous vide device for at least partial immersion in a liquid contained in a vessel, the sous vide device comprising a controller and defining a cavity within a housing for fluidic communication with the vessel to at least partially fill the cavity with at least some of the liquid; the method comprising: controlling, by the controller, a heater to heat the liquid within the cavity; receiving, by the controller, a liquid displacement signal indicative of a level of liquid within the cavity from a liquid displacement indicator; receiving, by the controller, a vessel temperature signal indicative of a temperature of the liquid within the vessel from a vessel temperature sensor; and controlling, by the controller, the heater according to a set point temperature, the liquid displacement signal and the vessel temperature signal to repeatedly: activate the heater to generate vapour within the cavity, thereby displacing at least some of the liquid within the cavity to the vessel; and deactivate the heater within the cavity, thereby drawing at least some of the liquid from the vessel into the cavity.

[0031] In one or more embodiments, the method may further comprise activating, by the controller, the heater, after deactivation, in response to the vessel temperature signal being less than or equal to the set point temperature.

[0032] In one or more embodiments, the method may further comprise activating, by the controller, the heater, after deactivation, in response to the vessel temperature signal being less than the set point temperature and outside a threshold temperature window.

[0033] In one or more embodiments, the method may further comprise storing, by the controller, the set point temperature in memory of the controller.

[0034] The method may further comprise receiving, by the controller, user input of the set point temperature for storage within the memory.

[0035] In one or more embodiments, the method may further comprise receiving, by the controller from a remote device via a wireless communication interface, data indicative of the set point temperature for storage within the memory.

[0036] In one or more embodiments, the method may further comprise receiving, by the controller from a mobile communication device via a wireless personal area network, the data indicative of the set point temperature.

[0037] In one or more embodiments, the method may further comprise receiving, by the controller from a server processing system via a wide-area network, the data indicative of the set point temperature.

[0038] In one or more embodiments, the method may further comprise deactivating, by the controller, the heater, after activation, in response to the liquid displacement signal being indicative of a level of fluid within the cavity.

[0039] The method may further comprise deactivating, by the controller, the heater, after activation, in response to the vessel temperature being greater than or equal to the set point temperature for a temporal threshold.

[0040] In one or more embodiments, the method may further comprise: receiving, by the controller from a cavity temperature sensor, a cavity temperature signal indicative of a temperature of the liquid located within the cavity; and deactivating, by the controller, the heater, after activation, in response to the cavity temperature signal indicating the temperature of the liquid equalling or exceeding a cavity temperature threshold.

[0041] In one or more embodiments, the method may further comprise actuating, by the controller, a switching device between a first mode to activate the heater by electrically connecting the heater with a power supply, and a second mode to deactivate the heater by electrically disconnecting the heater with the power supply.

[0042] According to a third aspect, there is provided a sous vide cooking system comprising: a sous vide device according to the first aspect; and a mobile communication device configured to communicate with the sous vide device via a wireless communicationinterface, wherein the mobile communication device is configured to transmit data indicative of the set point temperature to the sous vide device for storage within the memory of the controller.

[0043] In one or more embodiments, the mobile communication device may be configured to communicate with the sous vide device via a wireless personal area network.

[0044] In one or more embodiments, the wireless personal area network may operate according to Bluetooth protocol.

[0045] In one or more embodiments, the mobile communication device may be configured to receive cooking program data from a server processing system and relay the cooking program data to the sous vide device.

[0046] The mobile communication device may include a user interface configured to receive user input of cooking parameters including the set point temperature and cooking time.

[0047] In one or more embodiments, the mobile communication device may be configured to display status information received from the sous vide device via the wireless communication interface.

[0048] In one or more embodiments, the mobile communication device may be configured to provide notifications to a user regarding cooking progress based on data received from the sous vide device.

[0049] The sous vide cooking system may further comprise a server processing system configured to communicate with the mobile communication device via a wide-area network, wherein the server processing system is configured to provide cooking program data to the mobile communication device for transmission to the sous vide device.

[0050] In one or more embodiments, the server processing system may include a database storing a plurality of cooking programs, each cooking program including at least one of a set point temperature, cooking time, and cooking instructions for different food types.

[0051] In one or more embodiments, the server processing system may be configured to receive user preferences from the mobile communication device and provide customized cooking recommendations based on the user preferences.

[0052] In one or more embodiments, the server processing system may be configured to collect cooking data from a plurality of sous vide devices and analyze the cooking data to generate improved cooking programs.

[0053] In one or more embodiments, the server processing system may be configured to provide firmware updates to the sous vide device via the mobile communication device.BRIEF DESCRIPTION OF FIGURES

[0054] Embodiments of the invention will be described, by way of example, with reference to the following drawings, in which:

[0055] FIG. 1 illustrates a sectional view of a sous vide device, according to aspects of the present disclosure.

[0056] FIG. 2 illustrates a functional block diagram of a sous vide device, according to an embodiment.

[0057] FIG. 3 illustrates a flowchart representing a method for controlling a heater in a sous vide device, according to aspects of the present disclosure.

[0058] FIG. 4 illustrates a block diagram of a sous vide device, according to an embodiment.

[0059] FIG. 5 illustrates a voltage divider circuit configuration for a liquid displacement indicator, according to aspects of the present disclosure.

[0060] FIG. 6 illustrates a flowchart representing a method for controlling a heating element in a sous vide device, according to an embodiment.

[0061] FIG. 7 depicts a graph showing temperature profiles over time for a sous vide device, according to aspects of the present disclosure.

[0062] FIG. 8 depicts a graph showing temperature profiles over time for a sous vide device, according to an embodiment.

[0063] Common reference numerals are used throughout the figures to indicate similar features.DETAILED DESCRIPTION

[0064] The sous vide device described herein is configured for at least partial immersion in a liquid contained in a vessel. The sous vide device is designed to heat and maintain the liquid at a desired temperature for cooking food items sealed in pouches. Unlike conventional sous vide devices, this device operates without a motor or impeller for liquid circulation. Instead, the sous vide device utilizes a novel heating and liquid displacement mechanism to achieve temperature control and circulation within the vessel. This motorless design offers significant advantages including enhanced reliability, reduced mechanical complexity, elimination of moving parts that are prone to wear and failure, quieter operation, and simplified maintenance. The absence of mechanical circulation components also reduces manufacturing costs and potential points of failure during extended cooking sessions. Critically, the sous vide device addresses the limitations of prior motorless designs by incorporating a novel liquid displacement indicator that provides real-time feedback on liquid levels within the cavity, enabling effective detection of when liquid has been displaced from or drawn into the cavity. This innovative approach allows the controller to make nuanced decisions about heater activation based on actual fluid dynamics rather than relying solely on temperature sensors and pressure changes, resulting in suitable temperature distribution and optimal circulation patterns during cooking operations without the use of a motor or impeller while overcoming the temperature fluctuation problems inherent in proposed motorless circulation systems.

[0065] Referring to Figure 1 there is shown an example of a sous vide device 100 for at least partial immersion in a liquid contained in a vessel (not shown), such as a pot. The sous vide device 100 comprises a housing 110, a heater 140, a liquid displacement indicator 150, a vessel temperature sensor 170, and a controller 130.

[0066] The housing 110 defines a cavity 120 for fluidic communication with the vessel to at least partially fill the cavity 120 with at least some of the liquid. As shown in Figure 1, the housing 110 includes a first end and a second end, wherein the first end is immersed in the liquid within the vessel. The housing 110 further includes an opening 122 to enable transfer of the liquid in and out of the cavity 120, wherein the opening 122 is located the same distance or closer to the first end compared to the heater 140. The housing 110 preferably has an elongate profile extending between the first and second ends.

[0067] The heater 140 is configured to heat the liquid within the cavity 120. In one embodiment, the heater 140 is a resistive element. A resistive heating element provides efficient and controllable heating, suitable for the precise temperature control required in sous vide cooking. In a preferable form, the resistive element is a coiled resistive element to increase the surface area for heat transfer to the liquid. The heater 140 is preferably powered via AC power.

[0068] The liquid displacement indicator 150 is configured to generate a liquid displacement signal indicative of a level of liquid within the cavity 120. In one form, the liquid displacement indicator 150 includes an electrically conductive member that extends at least partially within the cavity 120. In a more preferable form, the electrically conductive member preferably extends substantially from a first end of the cavity 120 closest to the first end of the sous vide device 100 to a second end of the cavity 120 closest to the second end of the sous vide device 100. In a preferable form, the electrically conductive member is a rod.

[0069] The vessel temperature sensor 170 is configured to generate a vessel temperature signal indicative of a temperature of the liquid within the vessel. In one embodiment, the vessel temperature sensor 170 includes an immersible Negative Temperature Coefficient (NTC) thermistor. Using an NTC thermistor provides accurate temperature measurements across a wide range, enabling precise control of the heating process. As shown in Figure 1, the vessel temperature sensor 170 is mounted to an external surface of the housing 110 and is configured to be at least partially immersed in the liquid contained in the vessel.

[0070] Referring to Figure 2 which shows a functional block diagram of the sous vide device 100 of Figure 1, the controller 130 is in electrical communication with the heater 140, the liquid displacement indicator 150, and the vessel temperature sensor 170. The controller130 is configured to control the heater 140 according to a set point temperature, the liquid displacement signal and the vessel temperature signal to repeatedly activate the heater 140 to increase pressure within the cavity 120 thereby displacing at least some of the liquid from the cavity 120 to the vessel, and deactivate the heater 140 to decrease pressure within the cavity 120 thereby drawing at least some of the liquid from the vessel into the cavity 120.

[0071] Advantageously, by repeatedly activating and deactivating the heater 140 according to the set point temperature, the liquid displacement signal and the vessel temperature signal, heated liquid can be displaced from the cavity 120 and relatively cooler liquid can be drawn within the cavity 120 of the sous vide device 100 to thereby attempt to heat and maintain the liquid substantially at the set point temperature without the use of a pump or impeller.

[0072] As shown in Figure 2, the controller 130 includes a processor 132, a memory 134 and an input / output (i / o) interface 136 in data communication together via a bus 138. The memory 134 has stored therein executable instructions. Execution of the executable instructions by the processor 132 of the controller 130 configure the processor 132 to perform a method 300 as shown in Figure 3 or Figure 6, as discussed in more detail herein.

[0073] Continuing with Figure 2, the memory 134 of the controller 130 has stored therein the set point temperature. In some embodiments, storing the set point temperature in memory allows for quick recall of preferred cooking temperatures and facilitates consistent results across multiple cooking sessions. Whilst it is possible that the sous vide device 100 is preconfigured to have a fixed set point temperature stored in memory 134, it is preferable that the set point temperature can be adjusted by the user accordingly. In one form, the sous vide device 100 includes an input device 180, coupled to the i / o interface 136 which is in turn coupled to the processor 132, to receive user input of the set point temperature for storage within the memory 134. The user may also optionally input via the input device 180 a cooking time and optionally a delayed start time.

[0074] The sous vide device 100 can also include an output device 190, such as an electronically controlled display screen which is coupled to the Vo interface 136 which in turn is coupled to the processor 132, to display information to the user.

[0075] In one form, the input device 180 and output device 190 can be provided in a single integrated form, such as a touch screen display. However, in other forms, the input device 180 can be provided in the form of buttons that are separate to the output device 190. In an alternate form, a combination of a touch screen display with various buttons is possible. Providing a user input device allows for easy customization of cooking temperatures, enhancing the versatility of the sous vide device for different recipes and user preferences.

[0076] In a preferable form, the upper surface of the housing 110 provides a user interface including the input device 180 and output device 190.

[0077] The sous vide device 100 can also include a cavity temperature sensor 160 which is electrically coupled to the processor 132 of the controller 130 via the i / o interface 136. The cavity temperature sensor 160 generates a cavity temperature sensor 160. This additional temperature sensor provides an extra layer of safety and control, helping to prevent overheating within the cavity and ensuring optimal performance of the device. The cavity temperature sensor 160 can include an immersible Negative Temperature Coefficient (NTC) thermistor. The cavity temperature sensor 160 can include an elongate probe member which extends within the cavity 120. As will be discussed in relation to Figure 6, the controller 130 can be configured to deactivate the heater 140, after activation, in response to receiving the cavity temperature signal indicative of the temperature of the liquid equalling or exceeding a cavity temperature threshold. This feature helps prevent overheating and potential damage to the device by ensuring the heater is deactivated when the liquid level in the cavity becomes too low.

[0078] As shown in Figure 2, the sous vide device 100 includes a switching device 210 in electrical connection with a power supply 230 and the heater 140. The controller 130 is configured to actuate the switching device 210 between a first mode to activate the heater 140 by electrically connecting the heater 140 with the power supply 230, and a second mode to deactivate the heater 140 by electrically disconnecting the heater 140 with the AC power source 1000. The switching device 210 can be provided as at least one of a relay switch, a MOSFET, and a TRIAC.

[0079] The power supply 230 can be electrically coupled to an AC power source 1000 such as a household AC power source 1000 via a wired medium such as an electrical powercable. The power supply 230 can provide AC electrical power to the switching device 210 and DC electrical power to the controller 130. As such, the power supply 230 can include an AC / DC converter. The power supply 230 can be electrically coupled to an on / off switch 250 to turn the sous vide device 100 on or off. Once turned on, electrical power is supplied to components of the sous vide device 100.

[0080] Referring to Figure 3 there is shown a flowchart representing a method 300 performed by the controller 130 of Figure 2.

[0081] At step 310, the method 300 includes the controller 130 activating or maintaining the activation of the heater 140. The activation of the heater 140 includes switching the heater 140 on. In one example, the controller 130 can generate a high output signal which is transferred to the switching device 210 to close the switching device 210, thereby electrically connecting the heater 140 with the AC power source 1000.

[0082] At step 320, the method 300 includes the controller 130 determining whether a deactivation criterion has been satisfied. In one embodiment, the controller 130 is configured to deactivate the heater 140 (e.g., switching the heater 140 off), after activation, in response to the liquid displacement signal being indicative of condensation of vapour to steam within the cavity 120 due to one or more air bubbles being displaced from the cavity 120 resulting in a drop in pressure within the cavity 120 and relatively cooler liquid being drawn within the cavity 120 from the vessel. This innovative liquid displacement detection system enables temperature maintenance throughout the cooking process by directly monitoring fluid dynamics rather than relying solely on basic temperature readings, representing a significant technical advancement in sous vide technology. In response to a negative determination, the method 300 proceeds to repeat execution of step 320 until a negative determination has been achieved. Thus, whilst step 320 is repeatedly being executed, the heater 140 is maintained in an ON state, thereby continuing to heat the fluid. In response to a negative determination, the method 300 proceeds to step 330.

[0083] At step 330, the method 300 includes the controller 130 deactivating or maintaining deactivation of the heater 140. The deactivation of the heater 140 includes switching the heater 140 off. In one example, the controller 130 can generate a low outputsignal which is transferred to the switching device 210 to open the switching device 210, thereby electrically disconnecting the heater 140 from the AC power source 1000.

[0084] At step 340, the method 300 includes the controller 130 determining whether an activation criterion has been satisfied. In one form, the controller 130 is configured to determine whether the activation criterion has been satisfied based on the temperature signal and a set point temperature. In response to a negative determination, the method 300 proceeds to repeat execution of step 330 until a positive determination is achieved. Thus, as step 340 is repeated, the controller 130 continues to maintain the switching device 210 in the open position. In response to a positive determination, the method 300 proceeds back to step 310 to activate the switching device 210 again. The novel combination of vessel temperature monitoring and liquid displacement detection creates a suitably responsive control system that adapts dynamically to changing cooking conditions in an elegant manner, representing a significant technical improvement over traditional temperature control approaches.

[0085] In one embodiment, at step 340, the controller 130 is configured to activate the heater 140, after deactivation, in response to the vessel temperature signal being less than or equal to the set point temperature. In a more specific embodiment, the controller 130 is configured to activate the heater 140, after deactivation, in response to the vessel temperature signal being less than the set point temperature and outside a threshold temperature window. This feature ensures that the liquid temperature in the vessel is maintained at or near the desired set point temperature, providing consistent cooking conditions. Method 300 continues to be performed by the controller 130 until an end condition is reached. The end condition could include the user interacting with a user interface to stop the execution of the method, an operation timer expiring, or no electrical power being supplied to the sous vide device 100.

[0086] Referring to Figure 4 there is shown a further functional block diagram of the sous vide device 100. As can be seen, the sous vide device 100 of Figure 4 includes common components as the sous vide device 100 of Figure 2. These common components are shown with the same reference number and the above functional description applies to Figure 4. However, the sous vide device 100 of Figure 4 includes some additional components which are herein described.

[0087] The sous vide device 100 includes a wireless communication interface 410 which is electrically coupled to the processor 132 of the controller 130 via the i / o interface 136 to receive and transmit wireless signals. Incorporating a wireless communication interface enables convenient remote control and monitoring of the sous vide device, enhancing user experience and allowing for integration with smart home systems. In one form, the wireless communication interface 410 can receive data indicative of the set point temperature for storage within the memory 134. In one embodiment, the remote device 3000 is a computerised device (e.g., smart phone, tablet, laptop, PC, etc). In this embodiment, the wireless communication interface 410 is configured to receive, from the computerised device 3000 via a wireless personal area network 2000, the data indicative of the set point temperature. In this arrangement, the wireless personal area network 2000 can be according to Bluetooth protocol. In another embodiment, the remote device 3000 is a server processing system 4000, wherein the wireless communication interface 410 is configured to receive, from the server processing system 4000 via a wide-area network 2000, the data indicative of the set point temperature. Connecting to a server processing system enables access to cloudbased recipes, cooking profiles, and potentially Al-driven cooking recommendations, further enhancing the capabilities of the sous vide device. In another form, the remote device 3000 may be a computerised user device such as a mobile communication device (e.g., smart phone, tablet, laptop) which is in data communication with the wireless communication device of the sous vide device 100 via a wide area network 2000. This feature allows users to control and monitor the sous vide device using their smartphones or tablets, providing flexibility and convenience in managing cooking processes. In this embodiment, the wide- area network 2000 can be via the Internet, wherein data received from the wide-area network 2000 can be transmitted via a router using Wi-Fi protocol. As such, the wireless communication interface 410 can support multiple wireless communication protocols depending on the location of the remote device 3000.

[0088] The server processing system 4000 includes a database that stores a plurality of cooking programs, each cooking program being configured for specific food types and cooking applications. Each cooking program may include at least one of a set point temperature, cooking time, and cooking instructions for different food types. The database may be structured to categorize cooking programs by food categories such as proteins,vegetables, or specific dishes, enabling efficient retrieval and selection of appropriate cooking parameters. This comprehensive repository of culinary data allows the server processing system 4000 to provide accurate and varied cooking guidance across a wide range of ingredients and cooking scenarios.

[0089] The server processing system 4000 may be configured to receive user preferences from the mobile communication device and provide customized cooking recommendations based on these preferences. User preferences may include dietary restrictions, preferred cooking doneness levels, flavor profiles, or cooking time constraints. The server processing system 4000 can process these preferences using algorithms that match user requirements with available cooking programs in the database. This personalization capability enables the system to deliver tailored cooking experiences that align with individual user needs and preferences, enhancing the overall utility of the sous vide cooking system.

[0090] In some aspects, the server processing system 4000 may be configured to collect cooking data from a plurality of sous vide devices and analyze this cooking data to generate improved cooking programs. The collected data may include temperature profiles, cooking durations, user feedback, and performance metrics from multiple devices operating under various conditions. The server processing system 4000 can employ data analytics techniques to identify patterns, optimize cooking parameters, and develop enhanced cooking programs based on aggregated real-world usage data. This data-driven approach enables continuous improvement of cooking programs and may lead to more effective temperature control strategies and better cooking outcomes.

[0091] The server processing system 4000 may be configured to provide firmware updates to the sous vide device 100 via the mobile communication device. These firmware updates may include improvements to control algorithms, new cooking programs, enhanced safety features, or bug fixes. The update process may involve the server processing system 4000 transmitting update packages to the mobile communication device, which then relays the updates to the sous vide device 100 through the wireless communication interface 410. This remote update capability ensures that the sous vide device 100 can receive ongoing improvements and maintain optimal performance throughout its operational life without requiring physical access to the device.

[0092] Referring to Figure 5, there is shown an electrical schematic of an example of the liquid displacement indicator 150 of the sous vide device 100 of Figures 2 and 4. In particular, the liquid displacement indicator 150 includes a voltage divider circuit including an electrically conductive member RCav extending within the cavity 120 in electrical connection with a resistive load. The electrically conductive member RCav can be provided in the form of a conductivity probe Rcav. The conductivity probe Rcav includes a pair of electrodes. Furthermore, this configuration provides an elegant and reliable method for detecting liquid levels within the cavity. The liquid displacement signal is indicative of the voltage drop across the electrically conductive member Rcav (e.g., across the electrodes) which varies according to an amount of liquid in contact with the electrically conductive member Rcav and / or the type of medium (water, air, steam) which the electrically conductive member Rcav is in contact therewith. This electronic measurement system enables suitable temperature regulation and circulation control in an elegant manner by providing feedback about the internal fluid dynamics within the device. In one embodiment, a first terminal of the electrically conductive member Rcav is electrically connected to a first reference voltage VRefi and a second terminal of the electrically conductive member is electrically connected to the resistive load Rl. In one form, he first reference voltage VRefi could be ground. The resistive load Rl is electrically connected to a second reference voltage VRef2. In one form, the second reference voltage VRef2 could be a voltage of a power rail (e.g., 5 Volts) of the controller 130. In one form, the resistive load Rl may be a 500 K resistor. As the electrically conductive member Rcav acts in a similar manner to a potentiometer due to the resistance thereof varying according to the amount of liquid in contact with the electrically conductive member Rcav and / or the type of medium (water, air, steam) which the electrically conductive member Rcav is in contact therewith, the voltage sensed at the output terminal 510 varies accordingly which is provided to the i / o interface 136 as the liquid displacement signal. This integrated electronic sensing approach delivers suitable temperature maintenance throughout the cooking process through continuous monitoring of internal fluid conditions. Furthermore, this feature helps prevent overheating and potential damage to the device by ensuring the heater is deactivated when the liquid level in the cavity becomes too low.

[0093] Referring to Figure 6, there is shown a further flowchart representing an example of a method 600 performed by the controller 130 of the sous vide device 100 of Figure 4. Inthis example, the controller 130 is configured to deactivate the heater 140, after activation, in response to the vessel temperature being greater than or equal to the set point temperature for a temporal threshold, as will be appreciated throughout the description of method 600 below. This innovative temporal threshold approach delivers suitable temperature stability by preventing temperature overshooting through time-based analysis rather than relying solely on instantaneous temperature readings.

[0094] At step 605, the method 600 includes the controller 130 deactivating or maintaining deactivation of the heater 140. In one form, a low output signal is generated by the controller 130 and received by the switching device 210 via the i / o interface 136 to switch the switching device 210 to an open position or maintain the open position such that the heater 140 is electrically disconnected from the power supply 230.

[0095] At step 610, the method 600 includes the controller 130 determining if the temperature of the liquid within the vessel is less than or equal to the set point temperature less a temperature window (i.e. Vesseltemp <= SetPtTemp - Tempwindow). The temperature of the liquid within the vessel is received from the vessel temperature sensor 170 mounted on the external surface of the housing 110 of the sous vide device 100 or from the cavity sensor 160 located within the cavity 120 of the sous vide device 100. The set point temperature and the temperature window are stored in memory 134. The setting and storage of the set point temperature has been discussed in earlier examples and can be performed in a similar manner in relation to method 600. The temperature window can be a predetermined value stored in memory 134. In one form, the temperature window can be 0 to 7 degrees Celcius, and preferably about 1.5 degrees Celsius. In the event of a positive determination (Y), the method 600 proceeds to step 615. In response to a negative determination (N), the method 600 proceeds to 625. This temperature window implementation intelligently manages heating cycles based on dynamic temperature differentials rather than simple threshold crossing.

[0096] At step 615, the method 600 includes the controller 130 determining if a state of the sous vide device 100 is operative and safe. In particular, the user may have provided input via the user interface to stop the sous vide cooking process such that the sous vide device 100 is no longer operating. In this example, the sous vide device 100 is not in an operative state. The controller 130 can determine, based on the cavity temperature sensor 160, whether thesous vide device 100 is operating in a safe state. In particular, a maximum cavity 120 temperature threshold can be stored in memory 134 of the controller 130, wherein if the cavity 120 temperature signal is indicative of the cavity 120 temperature equalling or exceeding the maximum cavity 120 temperature threshold, the controller 130 determines that the sous vide device 100 is operating is an unsafe state. In another form, the controller 130 can determine, based on the liquid displacement indicator 150, whether a minimum level of fluid is contained in the cavity 120. In particular, a minimum fluid level is stored in memory 134 of the controller 130, wherein if the liquid displacement signal is indicative of a liquid level less or equal to the minimum level of fluid in the cavity 120, the controller 130 determines that the sous vide device 100 is not operating is operating in an unsafe state. In response to the controller 130 determining that the state of the device is operative and safe, the method 600 proceeds to step 620. Otherwise, the method 600 proceeds back to 610. This multi-layered safety monitoring system provides substantially enhanced protection against overheating and dry-running conditions through monitoring of multiple operational parameters, representing an advancement in cooking appliance safety technology.

[0097] At step 620, the method 600 includes the controller 130 activating the heater 140. For example, the controller 130 can generate a high output signal to close the switching device 210 to thereby electrically connect the power supply 230 with the heater 140. It will be appreciated that this is merely an example and that using various logic circuitry, a low signal could be generated which causes the same result.

[0098] At step 625, the method 600 includes the controller 130 determining if the temperature of the liquid in the vessel is within the temperature window of the set point temperature. In response to a positive determination, the method 600 proceeds to step 630. In response to a negative determination, the method proceeds to step 605.

[0099] At step 630, the method 600 includes the controller 130 determining if the state of the device is operative and safe. Step 630 is performed in the same manner as step 615. In response to a positive determination, the method proceeds to step 635. In response to a negative determination, the method 600 proceeds to step 605. This redundant safety verification at multiple control flow points delivers enhanced operational reliability through continuous system monitoring throughout the cooking process.

[0100] At step 635, the method 600 includes the controller 130 starting a timer. This may utilise a timer function provided by the controller 130. In an alternate form, a timing circuit, such as a 555 timer, could be used. This timing functionality enables implementation of predictive temperature control algorithms that anticipate thermal behavior rather than simply reacting to temperature changes, representing an advancement over basic thermostatic control systems.

[0101] At step 640, the method 600 includes the controller 130 determining if one or more deactivation criterion of a plurality of deactivation criteria have been satisfied. A first deactivation criterion can include detecting, based on the liquid displacement indicator 150, that air has been purged from the cavity 120 and relatively cooler liquid has been drawn into the cavity 120. A second deactivation criterion can be the timer equalling or exceeding a temporal threshold. In one form, the temporal threshold is stored in memory 134. In one example, the temporal threshold can be set in memory 134 to between 30 seconds to 5 minutes A third deactivation criterion can include detecting whether the state of the device is operative. This is performed in the same manner as previously described. A fourth deactivation criterion can include detecting whether the cavity 120 temperature equals or exceeds the maximum cavity 120 temperature threshold. This can be performed in the same manner as previously described. A fifth deactivation criterion can include detecting whether a minimum level of fluid is contained in the cavity 120. In response to one or more of the deactivation criteria being satisfied, the method 600 proceeds to step 605. In response to none of the deactivation criteria being satisfied, the method 600 proceeds to step 645. This multicriteria deactivation system delivers robust operation through simultaneous monitoring of multiple operational parameters, ensuring suitable performance across diverse cooking scenarios and environmental conditions.

[0102] At step 645, the method 600 includes the controller 130 activating or maintaining activation of the heater 140. In particular, the controller 130 can generate an output signal received by the switching device 210 to cause the switching device 210 to operate in a closed position such that the heater 140 is in electrical connection with the power supply 230. This elegant approach substantially maintains suitable regulation through continuous monitoring and adaptive response to changing cooking conditions, resulting in cooking results with minimal temperature variation.

[0103] Referring to Figures 7 and 8 there are shown graphs of sensed temperature versus time using a matrix of thermocouples located within a simulated food article comparing the performance of the motorless sous vide device 100 configured according to Figures 2 or 4 with a conventional motorized sous vide device. The matrix of thermocouples includes a top temperature sensor and a bottom temperature sensor. As can be seen in Figures 7 (set point temperature set at 50 degrees Celsius) and 8 (set point temperature set at 85 degrees Celsius), the average sensed temperature for the motorless sous vide device 100 tracks substantially similarly to the conventional motorized device, despite the innovative design that eliminates mechanical circulation components while maintaining suitable temperature control performance. This empirical data demonstrates the technical advancement achieved through the novel vapor-driven circulation system. It can be seen from the Figures 7 and 8 that the top and bottom sensed temperatures have a stepwise profile based on the control algorithm that has been implemented in Figures 2 and 4 to create the purge and draw cycle with respect to the fluid within the cavity 120, providing effective temperature control while eliminating the noise, maintenance requirements, and potential failure points associated with conventional mechanical circulation systems.

[0104] During use, one or more food items to be cooked are placed in a food-grade polymer pouch and sealed shut (preferably vacuumed sealed shut). The one or more sealed food items at least partially immersed in a vessel, such as a pot, containing liquid, typically water. The sous vide device 100 is then partially or fully immersed in the water contained in the vessel together with the food product.

[0105] The user can set the set point temperature via the user interface on the top surface of the housing 110. The cooking time can also input via the user interface and a delay start if necessary. However, in other instances, the user may set the set point temperature and / or the desired cooking schedule via input provided via a mobile communication device (e.g., smart phone, tablet, laptop) in wireless communication with the wireless communication interface 410 of the sous vide device 100. In an alternate form, the set point temperature and / or cooking schedule can be provided via the server processing system 4000. In particular, the user can interact with the mobile communication device to request a cooking program from the server processing system 4000. The server processing system 4000 can transfer thecooking program to either the sous vide device 100 or the mobile communication device which relays the cooking program to the sous vide device 100.

[0106] The sous vide device 100 is positioned in the vessel such that the elongate housing 110 is generally upright. The device can stand on a support foot resting on the base of the vessel and may be fully or partially immersed in the water. However, the sous vide device 100 may also hook onto a side wall of the vessel, or be detachably held in an upright position via another method such as magnetic coupling to the vessel and so on.

[0107] The elongate housing 110 is provided in the form of a tubular body which defines an internal cavity 120 with an opening 122 at its lower end and control electronics within the upper end. Water flows through the opening 122 and fills the cavity 120 until water level within the cavity 120 matches the water level in the vessel (when the device is partially immersed). If fully immersed, the cavity 120 completely fills as the air is forced out the vent. Air in the head space of the cavity 120 is expelled through the vent. The diameter of the vent is about 0.1mm to 5mm. Dimensioning the vent within this range vents air at a reasonable rate while allowing vapour pressure to build up in the head space when the internal water is heated. However, the vent is not essential in all forms of the sous vide device 100 10 which can be held horizontally in the water to fill the cavity 120 before being placed upright on the foot.

[0108] The controller 130 receives a signal from the liquid displacement indicator 150 to determine whether the water level in the cavity 120 is above a preset minimum. If the water level is beneath the minimum, a notification is displayed via the output device 190 requesting the user to increase the water level in the vessel.

[0109] Prior to the heater 140 being activated to begin heating the liquid, the liquid displacement indicator 150 provides a signal indicative of a level of the liquid within the cavity 120. If an insufficient level of fluid is contained in the vessel, an output notification can be provided via the output interface or via the mobile communication device indicating that further fluid must be transferred into the vessel to begin cooking the food item.

[0110] A headspace of air is generally located between the upper end of the cavity 120 and the water level within the cavity 120. Once the heater 140 begins heating the water within the cavity 120, pressure within the cavity 120 increases and vapour (in this casesteam) is generated in the head space above the internal water level. If the steam is generated at a rate exceeding the flow rate of air and vapour venting to atmosphere, the pressure builds in the head space and pushes the internal water level downwards to displace heated water out of the opening 122 and into the vessel. This innovative vapor-driven circulation mechanism delivers effective fluid movement without requiring any mechanical components, eliminating potential points of failure while maintaining excellent temperature distribution. The displaced heated water diffuses into the water in the vessel and raises its temperature. A temperature sensor on a submerged part of the housing 110 transfers the vessel temperature signal to the controller 130 as discussed earlier. Furthermore, due to the pressure building and some of the liquid within the cavity 120 being displaced, the liquid level within the cavity 120 drops resulting in less liquid being in contact with the liquid level indicator 150. As the liquid level indicator 150 is in contact with less liquid, the resistance increases, resulting in the voltage of the liquid level signal reducing. This elegant electronic sensing approach delivers reliable and consistent operation through direct monitoring of internal fluid dynamics rather than inferring conditions from indirect measurements.

[0111] The heater 140 will continue to heat liquid within the cavity 120 until one or more deactivation criterion of the plurality of deactivation criteria are satisfied, as previously discussed in relation to Figure 6. In response to one of the deactivation criterion being satisfied, the controller 130 deactivates the heater 140. The controller 130 then continues to check whether the activation criterion has been satisfied, as previously discussed in relation to Figure 6. In response to the reactivation criterion being satisfied, the controller 130 then reactivates the heater 140. This process will continue to repeat until the sous vide device 100 is either switched off at the power supply 230 or the reactivation criterion continues to be unsatisfied (e.g., the user stops operation of the sous vide device 100 via input using the input device 180). This cyclical heating and cooling approach maintains suitable temperature control while eliminating the noise, vibration, and maintenance requirements typically associated with mechanical circulation systems.

[0112] The above description of various embodiments of the present invention is provided for purposes of description to one of ordinary skill in the related art. It is not intended to be exhaustive or to limit the invention to a single disclosed embodiment. As mentioned above, numerous alternatives and variations to the present invention will beapparent to those skilled in the art of the above teaching. Accordingly, while some alternative embodiments have been discussed specifically, other embodiments will be apparent or relatively easily developed by those of ordinary skill in the art.

[0113] In some variations, the housing 110 may be configured with multiple cavities 120, each containing separate heaters 140 and liquid displacement indicators 150. This multicavity arrangement may provide enhanced circulation patterns and improved temperature uniformity across larger cooking vessels.

[0114] The heater 140 may be implemented using various heating technologies. In some aspects, the heater 140 may comprise a ceramic heating element, a PTC (Positive Temperature Coefficient) heater, or an induction heating coil. The heating element may be coated with a non-stick or corrosion-resistant material to enhance durability and ease of cleaning.

[0115] In alternate embodiments, the liquid displacement indicator 150 may utilize different sensing technologies. The indicator may comprise optical sensors that detect changes in light transmission through the liquid, ultrasonic sensors that measure liquid level through acoustic waves, or capacitive sensors that detect changes in dielectric properties as liquid levels vary.

[0116] The vessel temperature sensor 170 may be positioned at various locations on the housing 110. In some cases, multiple vessel temperature sensors 170 may be distributed around the housing 110 to provide more comprehensive temperature monitoring of the cooking liquid. The sensors may be arranged in a helical pattern around the housing 110 or positioned at predetermined intervals along the length of the housing 110.

[0117] The controller 130 may incorporate machine learning algorithms that adapt the heating cycles based on historical cooking data and user preferences. The controller 130 may also include predictive algorithms that anticipate temperature changes and adjust heating patterns accordingly.

[0118] In some embodiments, the opening 122 may be configured with adjustable flow characteristics. The opening 122 may include a variable aperture mechanism or multiple openings of different sizes that can be selectively activated to control liquid flow rates.

[0119] The wireless communication interface 410 may support additional communication protocols such as Zigbee, Z-Wave, or proprietary mesh networking protocols for integration with smart home ecosystems. The interface may also include near-field communication (NFC) capabilities for simplified device pairing and configuration.

[0120] Alternative power supply configurations may include battery operation for portable use or power-over-Ethemet functionality for integrated smart kitchen installations. The power supply 230 may also incorporate power factor correction and energy monitoring features.

[0121] The switching device 210 may be implemented using solid-state relays, thyristors, or other semiconductor switching technologies. In some cases, multiple switching devices 210 may be used in parallel to handle higher power loads or provide redundancy.

[0122] The memory 134 may include removable storage media such as SD cards or USB drives to allow for recipe sharing and firmware updates. Cloud-based storage integration may also be provided for backup and synchronization of cooking profiles across multiple devices.

[0123] In some variations, the sous vide device 100 may include additional sensors such as pH sensors, dissolved oxygen sensors, or turbidity sensors to monitor water quality and provide enhanced cooking control. Accelerometers or gyroscopes may be included to detect device orientation and movement.

[0124] The housing 110 may be constructed from various materials including stainless steel, food-grade plastics, or composite materials. The housing 110 may feature modular construction allowing for easy disassembly and cleaning, or may include antimicrobial coatings to enhance food safety.

[0125] Alternative user interface configurations may include voice control capabilities, gesture recognition, or augmented reality interfaces accessed through mobile devices. The display may comprise e-ink technology for improved visibility and reduced power consumption.

[0126] In this specification, the terms ‘comprises’, ‘comprising’, ‘includes’, ‘including’, or similar terms are intended to mean a non-exclusive inclusion, such that a method, system,or apparatus that comprises a list of elements does not include those elements solely but may well include other elements not listed.

[0127] It should be appreciated that the term connected, when used in the claims, should not be interpreted as being limited to direct connections only. The terms "coupled" and "connected," along with their derivatives, may be used. It should be understood that these terms are not intended as synonyms for each other. Thus, the scope of the expression a device A connected to a device B should not be limited to devices or systems wherein an output of device A is directly connected to an input of device B. It means that there exists a path between an output of A and an input of B which may be a path including other devices or means. "Connected" may mean that two or more elements are either in direct physical contact, or that two or more elements are not in direct contact with each other but yet still cooperate or interact with each other, unless otherwise specified.

[0128] The reference in this specification to any known matter or any prior publication is not, and should not be taken to be, an acknowledgment or admission or suggestion that the known matter or prior art publication forms part of the common general knowledge in the field to which this specification relates.

[0129] Features of any of the examples or embodiments outlined above may be combined to create additional examples or embodiments without losing the intended effect. It should be understood that the description of an embodiment or example provided above is by way of example only, and various modifications could be made by one skilled in the art. Furthermore, one skilled in the art will recognise that numerous further modifications and combinations of various aspects are possible. Accordingly, the described aspects are intended to encompass all such alterations, modifications, and variations that fall within the scope of the appended claims.

Claims

CLAIMS1. A sous vide device for at least partial immersion in a liquid contained in a vessel, the sous vide device comprising: a housing defining a cavity for fluidic communication with the vessel to at least partially fill the cavity with at least some of the liquid; a heater to heat the liquid within the cavity; a liquid displacement indicator configured to generate a liquid displacement signal indicative of a level of liquid within the cavity; a vessel temperature sensor configured to generate a vessel temperature signal indicative of a temperature of the liquid within the vessel; and a controller in electrical communication with the heater, the liquid displacement indicator, and the vessel temperature sensor, wherein the controller is configured to control the heater according to a set point temperature, the liquid displacement signal and the vessel temperature signal to repeatedly: activate the heater to generate vapour within the cavity, thereby displacing at least some of the liquid within the cavity to the vessel; and deactivate the heater, thereby drawing at least some of the liquid from the vessel into the cavity.

2. The sous vide device of claim 1, wherein the controller is configured to activate the heater, after deactivation, in response to the vessel temperature signal being less than or equal to the set point temperature.

3. The sous vide device of claim 2, wherein the controller is configured to activate the heater, after deactivation, in response to the vessel temperature signal being less than the set point temperature and outside a threshold temperature window.

4. The sous vide device of any one of claims 1 to 3, wherein the controller comprises a memory having stored therein the set point temperature.

5. The sous vide device of claim 4, further comprising an input device configured to receive user input of the set point temperature for storage within the memory.

6. The sous vide device of claim 4, further comprising a wireless communication interface configured to receive, from a remote device, data indicative of the set point temperature for storage within the memory.

7. The sous vide device of claim 6, wherein the remote device is a mobile communication device, and wherein the wireless communication interface is configured to receive, from the mobile communication device via a wireless personal area network, the data indicative of the set point temperature.

8. The sous vide device of claim 6, wherein the remote device is a server processing system, and wherein the wireless communication interface is configured to receive, from the server processing system via a wide-area network, the data indicative of the set point temperature.

9. The sous vide device of any one of claims 1 to 8, wherein the controller is configured to deactivate the heater, after activation, in response to the liquid displacement signal being indicative of a predetermined level of fluid within the cavity.

10. The sous vide device of claim 9, wherein the liquid displacement indicator comprises a voltage divider including an electrically conductive member extending within the cavity in electrical connection with a load, wherein the liquid displacement signal is indicative of a voltage drop across the electrically conductive member varying according to an amount of liquid in contact with the electrically conductive member.

11. The sous vide device of claim 10, wherein the electrically conductive member is an elongate member.

12. The sous vide device of claim 10 or 11, wherein a first terminal of the electrically conductive member is electrically connected to a first reference voltage, and wherein a second terminal of the electrically conductive member is electrically connected to the load, wherein the load is electrically connected to a second reference voltage.

13. The sous vide device of any one of claims 1 to 12, wherein the controller is configured to deactivate the heater, after activation, in response to the vessel temperature being greater than or equal to the set point temperature for a temporal threshold.

14. The sous vide device of any one of claims 1 to 13, further comprising a cavity temperature sensor configured to sense a temperature of the liquid located within the cavity, wherein the controller is configured to deactivate the heater, after activation, in response to receiving a cavity temperature signal indicative of the temperature of the liquid equalling or exceeding a cavity temperature threshold.

15. The sous vide device of claim 14, wherein the cavity temperature sensor comprises an immersible Negative Temperature Coefficient (NTC) thermistor.

16. The sous vide device of any one of claims 1 to 15, wherein the housing comprises a first end and a second end, wherein the first end is configured to be immersed in the liquid within the vessel, wherein the housing further comprises an opening to enable transfer of the liquid in and out of the cavity, wherein the opening is located an equal or less distance from the first end compared to the heater.

17. The sous vide device of any one of claims 1 to 16, wherein the vessel temperature sensor is supported by the housing.

18. The sous vide device of any one of claims 1 to 17, wherein the vessel temperature sensor comprises an immersible Negative Temperature Coefficient (NTC) thermistor.

19. The sous vide device of any one of claims 1 to 18, wherein the heater comprises a resistive element.

20. The sous vide device of any one of claims 1 to 19, further comprising a switching device in electrical connection with a power supply and the heater, wherein the controller is configured to actuate the switching device between a first mode to activate the heater by electrically connecting the heater with the power supply, and a second mode to deactivate the heater by electrically disconnecting the heater from the power supply.

21. The sous vide device of claim 20, wherein the switching device comprises at least one of: a relay switch; a MOSFET; and a TRIAC.

22. A method of controlling a sous vide device for at least partial immersion in a liquid contained in a vessel, the sous vide device comprising a controller and defining a cavity within a housing for fluidic communication with the vessel to at least partially fill the cavity with at least some of the liquid, the method comprising: controlling, by the controller, a heater to heat the liquid within the cavity; receiving, by the controller, a liquid displacement signal indicative of a level of liquid within the cavity from a liquid displacement indicator; receiving, by the controller, a vessel temperature signal indicative of a temperature of the liquid within the vessel from a vessel temperature sensor; and controlling, by the controller, the heater according to a set point temperature, the liquid displacement signal and the vessel temperature signal to repeatedly: activate the heater to generate vapour within the cavity, thereby displacing at least some of the liquid within the cavity to the vessel; and deactivate the heater, thereby drawing at least some of the liquid from the vessel into the cavity.

23. The method of claim 22, further comprising activating, by the controller, the heater, after deactivation, in response to the vessel temperature signal being less than or equal to the set point temperature.

24. The method of claim 23, further comprising activating, by the controller, the heater, after deactivation, in response to the vessel temperature signal being less than the set point temperature and outside a threshold temperature window.

25. The method of any one of claims 22 to 24, further comprising storing, by the controller, the set point temperature in a memory of the controller.

26. The method of claim 25, further comprising receiving, by the controller, user input of the set point temperature for storage within the memory.

27. The method of claim 25, further comprising receiving, by the controller from a remote device via a wireless communication interface, data indicative of the set point temperature for storage within the memory.

28. The method of claim 27, further comprising receiving, by the controller from a mobile communication device via a wireless personal area network, the data indicative of the set point temperature.

29. The method of claim 27, further comprising receiving, by the controller from a server processing system via a wide-area network, the data indicative of the set point temperature.

30. The method of any one of claims 22 to 29, further comprising deactivating, by the controller, the heater, after activation, in response to the liquid displacement signal being indicative of a predetermined level of fluid within the cavity.

31. The method of any one of claims 22 to 30, further comprising deactivating, by the controller, the heater, after activation, in response to the vessel temperature being greater than or equal to the set point temperature for a temporal threshold.

32. The method of any one of claims 22 to 31, further comprising: receiving, by the controller from a cavity temperature sensor, a cavity temperature signal indicative of a temperature of the liquid located within the cavity; and deactivating, by the controller, the heater, after activation, in response to the cavity temperature signal indicating the temperature of the liquid equalling or exceeding a cavity temperature threshold.

33. The method of any one of claims 22 to 32, further comprising actuating, by the controller, a switching device between a first mode to activate the heater by electricallyconnecting the heater with a power supply, and a second mode to deactivate the heater by electrically disconnecting the heater from the power supply.

34. A sous vide cooking system comprising: a sous vide device according to any one of claims 1 to 21; and a mobile communication device configured to communicate with the sous vide device via a wireless communication interface, wherein the mobile communication device is configured to transmit data indicative of the set point temperature to the sous vide device for storage within the memory of the controller.

35. The sous vide cooking system of claim 34, wherein the mobile communication device is configured to communicate with the sous vide device via a wireless personal area network.

36. The sous vide cooking system of claim 35, wherein the wireless personal area network operates according to Bluetooth protocol.

37. The sous vide cooking system of any one of claims 34 to 36, wherein the mobile communication device is configured to receive cooking program data from a server processing system and relay the cooking program data to the sous vide device.

38. The sous vide cooking system of any one of claims 34 to 37, wherein the mobile communication device comprises a user interface configured to receive user input of cooking parameters including the set point temperature and cooking time.

39. The sous vide cooking system of claim 38, wherein the mobile communication device is configured to display status information received from the sous vide device via the wireless communication interface.

40. The sous vide cooking system of any one of claims 34 to 39, wherein the mobile communication device is configured to provide notifications to a user regarding cooking progress based on data received from the sous vide device.

41. The sous vide cooking system of any one of claims 34 to 40, further comprising a server processing system configured to communicate with the mobile communication devicevia a wide-area network, wherein the server processing system is configured to provide cooking program data to the mobile communication device for transmission to the sous vide device.

42. The sous vide cooking system of claim 41, wherein the server processing system comprises a database storing a plurality of cooking programs, each cooking program including at least one of a set point temperature, cooking time, and cooking instructions for different food types.

43. The sous vide cooking system of claim 41 or 42, wherein the server processing system is configured to receive user preferences from the mobile communication device and provide customized cooking recommendations based on the user preferences.

44. The sous vide cooking system of any one of claims 41 to 43, wherein the server processing system is configured to collect cooking data from a plurality of sous vide devices and analyze the cooking data to generate improved cooking programs.

45. The sous vide cooking system of any one of claims 41 to 44, wherein the server processing system is configured to provide firmware updates to the sous vide device via the mobile communication device.

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