Multi-Sensor Food Thermometer for Cooking Time Prediction

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Solution Overview

Problem

Existing food thermometers are unable to accurately predict the cooking time required for food based on temperature measurements, lacking the capability to extrapolate from multiple temperature readings to determine when food will be fully cooked.

Innovation Solution

A multi-point food thermometer with a metallic sensor tube housing multiple temperature sensors and a ceramic handle, capable of measuring spatial temperature distributions and using mathematical algorithms to estimate cooking time by determining the core and surface temperatures, as well as the geometric shape and cooking environment, allowing for precise cooking time predictions.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Device complexity

If a single temperature sensor is used to monitor food temperature, then the device complexity is reduced, but the ability to predict cooking time and determine geometric shape is lost

Engineering Contradiction:

Improvenumber of sensorsVSAvoidcooking time prediction accuracy

Core Design Contradiction:

Device complexityVSMeasurement precision

Solution Approach 1:

The thermometer probe is divided into multiple sensing zones along its length, with temperature sensors positioned at different depths. This segmentation allows simultaneous measurement of multiple temperature points (surface, intermediate, core), enabling the system to determine food geometry and predict cooking time accurately without requiring multiple separate devices.

Inventive Principle:

Principle #1Segmentation

2Measurement precision

If multiple temperature sensors are positioned at different depths, then cooking time prediction capability is improved, but the device complexity increases

Engineering Contradiction:

Improvecooking time predictionVSAvoidsensor arrangement

Core Design Contradiction:

Measurement precisionVSDevice complexity

Solution Approach 1:

Multiple temperature sensors at different depths are merged into a single integrated probe assembly. The sensors are positioned along the length of one probe to measure surface, intermediate, and core temperatures simultaneously, combining the functionality of multiple measurement points into one device that can determine food geometry and predict cooking time.

Inventive Principle:

Principle #5Merging (Combining)

Solution Approach 2:

The multi-sensor probe serves multiple functions: it measures temperature at various depths, determines food geometric shape (slab, cylinder, sphere), calculates cooking time remaining, and identifies the coldest point. This universal probe replaces what would otherwise require multiple separate measurement devices and calculation steps.

Inventive Principle:

Principle #6Universality (Multi-functionality)

3Reliability

If the probe remains inside the food during cooking, then continuous temperature monitoring is achieved, but power consumption increases

Engineering Contradiction:

Improvecontinuous monitoringVSAvoidpower consumption

Core Design Contradiction:

ReliabilityVSUse of energy by moving object

Solution Approach 1:

The thermometer operates in periodic measurement cycles rather than continuous monitoring. The microcontroller activates sensors, ADC conversions, and data processing at intervals, allowing the probe to remain in the food for reliable monitoring while significantly reducing average power consumption compared to continuous operation.

Inventive Principle:

Principle #19Periodic action

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 prediction of cooking time and temperature gradients within the food, providing real-time monitoring and control of the cooking process, accounting for evaporative cooling and environmental conditions, and minimizing power consumption through intelligent data transmission.

Implementation Method 1

a metallic sensor tube that houses a plurality of temperature sensors

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Implementation Method 2

capable of measuring spatial temperature distributions and using mathematical algorithms to estimate cooking time by determining the core and surface temperatures

Methodology Applied

Scientific EffectThermal gradient: Temperature Gradient

Data Source

PatentUS12571688B2Wireless multi-point food thermometer

Publication Date: 2026.03.10 COMBUSTION LLC

AI summary

One or more implementations of the present disclosure relate to a wireless, multi-sensor food thermometer that includes a temperature probe having a linear array of temperature sensors that are operative to measure: temperature profiles within a food product during a cooking process, a temperature at a core of the food product, a temperature at the surface of the food product, and a temperature of the ambient cooking environment in which the food is being cooked. The temperature probe includes a wireless interface that transmits temperature information to one or more external devices for use thereby. Rather than transmitting raw temperature data, the temperature probe may transmit coefficients that correspond to a function that describes the temperature profile within the food or parameters necessary to solve a governing heat equation, which reduces data transmission requirements and reduces power consumption. The food thermometer may include a charger case that houses the temperature probe and charges a power source of the temperature probe using a replaceable battery.