Wireless Probe System for Sous Vide Core Temperature Monitoring

The patent introduces a wireless probe that communicates temperature data without physically piercing the sealed pouch. The probe is inserted through the cap of the pouch, maintaining the seal integrity while enabling wireless temperature monitoring. This intermediary approach allows temperature measurement while avoiding direct piercing of the food-containing sealed environment, thereby reducing pathogen risk.

The patent employs multiple temperature sensors distributed along the length of the probe rather than a single sensing element. This segmentation allows the system to capture temperature gradients within the food, enabling accurate determination of core temperature without requiring expert-level probe placement skills. The distributed sensors provide comprehensive temperature profiling throughout the cooking process.

The patent implements energy harvesting capability that allows the probe to draw power from the surrounding electromagnetic environment or thermal energy in the cooking environment. This self-service approach eliminates the need for an onboard battery, enabling wireless communication functionality while avoiding the safety hazards associated with batteries in high-temperature cooking environments.

The patent implements a closed-loop feedback system where temperature data from multiple sensors is continuously transmitted wirelessly to a receiving device. The system provides automated cooking control by comparing real-time temperature readings against target temperatures and providing guidance on when to adjust cooking parameters or remove the food. This feedback mechanism enables detailed cooking guidance and automated control while maintaining relatively simple device architecture.