Method of regulating temperature for sous vide cooking and apparatus therefor
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Solution Overview
Problem
Current sous vide cooking methods fail to accurately control cooktop temperature, leading to inconsistent results due to the difficulty in maintaining precise temperature control for even cooking.
Innovation Solution
A cooking vessel with a temperature sensor affixed to its interior surface, integrated with a cooktop system that includes a controller to adjust energy output based on the liquid's temperature, allowing for precise temperature regulation and pre-programmed cooking programs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If a temperature sensor is placed inside the cooking liquid, then temperature measurement precision is improved, but device complexity increases
Solution Approach 1:
The patent uses the cooking vessel wall as an intermediary medium to transmit temperature information from the cooking liquid to the sensor. The sensor mounted on the interior surface of the wall indirectly measures liquid temperature through thermal conduction, avoiding direct sensor immersion while maintaining measurement accuracy.
Solution Approach 2:
The patent replaces the need for direct mechanical contact between the sensor and cooking liquid with thermal field interaction. The temperature sensor detects temperature through the vessel wall material, substituting a complex mechanical immersion system with a simpler thermal conduction-based measurement system.
2Temperature
If the burner energy output is continuously adjusted to maintain precise temperature, then temperature control precision is improved, but energy consumption increases
Solution Approach 1:
The patent implements a feedback control system where the temperature sensor continuously monitors the cooking liquid temperature and the controller adjusts the burner energy output based on the difference between actual and target temperatures. This closed-loop feedback enables precise temperature control while optimizing energy consumption by reducing heating power when temperature is stable.
Solution Approach 2:
The system uses periodic temperature measurements and controlled energy adjustments rather than continuous high-level heating. The controller periodically compares temperature readings with the target temperature and makes incremental energy output adjustments, replacing continuous high-energy operation with periodic, optimized heating cycles.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables accurate and consistent temperature control for sous vide cooking, allowing for precise control of cooking liquid temperature, even cooking, and the ability to maintain low temperatures for extended periods, enhancing cooking results.
Implementation Method 1
a first temperature sensor affixed to the interior surface of the at least one wall... a sensor to detect a temperature of a cooking liquid
Implementation Method 2
a cooktop having at least one burner... The controller adjusts the energy output of the burner based on the temperature of the cooking liquid
Implementation Method 3
A first temperature sensor is affixed to the interior surface of the at least one wall... to detect a temperature of a cooking liquid
Data Source
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AI summary
A method of regulating the temperature of a cooking liquid 16 during sous vide cooking in a cooking vessel 20 on a burner 22 of a cooktop includes setting a desired cooking temperature and measuring the temperature of the cooking liquid 16 inside the sous vide cooking vessel 20 at a plurality of predetermined time intervals with a first temperature sensor 34 mounted on an interior surface 30 of a wall of the sous vide cooking vessel 20. The temperature of the cooking liquid 16 is compared to the desired cooking temperature at each of the predetermined time intervals. The energy output of the burner 22 is controlled based on the difference between the temperature of the cooking liquid 16 and the desired cooking temperature. A cooking vessel 20 and system for sous vide cooking 50 using this method are also disclosed.