U.S. patent application number 14/885845 was filed with the patent office on 2016-02-11 for circulator cooker.
The applicant listed for this patent is Jeff WU. Invention is credited to Jeff WU.
Application Number | 20160037956 14/885845 |
Document ID | / |
Family ID | 55266470 |
Filed Date | 2016-02-11 |
United States Patent
Application |
20160037956 |
Kind Code |
A1 |
WU; Jeff |
February 11, 2016 |
CIRCULATOR COOKER
Abstract
A sous-vide circulator cooker is disclosed. A sous-vide
circulator cooker can include a controller located in a sealed
housing. The controller configured to be communicatively coupled to
an electronic input device, such as a smart phone or server, and be
capable of receiving control instructions from the electronic input
device. The sous-vide circulator cooker can also include a
submersible pump connected to the sealed controller, an adjustable
electrode to detect water level, a clamp enabling the device to be
adjustably secured to a container such as a water chamber. The
cooker can be used to cook food placed in water within the chamber
by heating the water.
Inventors: |
WU; Jeff; (Stafford,
TX) |
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Applicant: |
Name |
City |
State |
Country |
Type |
WU; Jeff |
Stafford |
TX |
US |
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|
Family ID: |
55266470 |
Appl. No.: |
14/885845 |
Filed: |
October 16, 2015 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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13935971 |
Jul 5, 2013 |
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14885845 |
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14491961 |
Sep 19, 2014 |
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13935971 |
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61764984 |
Feb 14, 2013 |
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61880714 |
Sep 20, 2013 |
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Current U.S.
Class: |
99/403 |
Current CPC
Class: |
A47J 27/10 20130101;
H05B 3/80 20130101 |
International
Class: |
A47J 27/10 20060101
A47J027/10 |
Claims
1. A circulator cooker comprising: a body having a fluid agitation
device, a heating element, and a temperature controller; the
temperature controller configured to actuate the fluid agitation
device and the heating element to heat a fluid of a fluid container
to a constant temperature; and a clamp coupled to the body and
configured to at least partially submerge the body in the fluid of
the fluid container.
2. The circulator cooker of claim 1 further comprising: the body
having an upper portion coupled to a lower portion, wherein the
upper portion includes a display and an input device; and the lower
portion includes the fluid agitation device and the heating element
and is configured for at least partial submersion in the fluid.
3. The circulator cooker of claim 2, wherein the upper portion is
sealed, thereby preventing the fluid from entering the upper
portion.
4. The circulator cooker of claim 2, wherein the lower portion is
composed of at least stainless steel, aluminum or plastic.
5. The circulator cooker of claim 2, further comprising the lower
portion having one or more openings running along at least a
portion of a length of the lower portion.
6. The circulator cooker of claim 2, wherein the lower portion can
include a removable cap having one or more openings.
7. The circulator cooker of claim 2, wherein the lower portion is
removable from the upper portion and removal of the lower portion
exposes the fluid agitation device and heating element.
8. The circulator cooker of claim 2, wherein the lower portion is
manually removable.
9. The circulator cooker of claim 2, wherein the temperature
controller is configured to control the temperature of the heating
element and to receive control data from the input device.
10. The circulator cooker of claim 2, wherein the input device is a
scroll wheel.
11. The circulator cooker of claim 2, wherein the upper portion has
a wireless communication receiver/transmitter.
12. The circulator cooker of claim 2, wherein the display is
turn-able at least three hundred and sixty degrees.
13. The circulator cooker of claim 1, wherein the fluid agitation
device can be a submersible pump system, the submersible pump
system including a motor and an impeller.
14. The circulator cooker of claim 1 wherein the fluid agitation
device includes a rotatable impeller.
15. The circulator cooker of claim 1, wherein the clamp attaches
circumferentially to the body and enables the body to be positioned
substantially vertically.
16. The circulator cooker of claim 1, wherein the clamp can be a
hinged clamp that secures the body to the fluid container and
enables the body to be positioned substantially vertically.
17. The circulator cooker of claim 1, wherein the clamp is
removably coupled to the body.
18. The circulator cooker of claim 1, wherein the clamp is
configured to enable vertical height adjustment of the body
relative to the fluid container.
19. The circulator cooker of claim 1, wherein the clamp is
configured to enable angular adjustment of the body relative to the
fluid container.
20. The circulator cooker of claim 1, further comprising one or
more electrodes configured to detect a water level of the
container.
21. A sous-vide cooking device releasably mountable upon a rim of a
cook pot, the sous-vide cooking device comprising: an elongate body
having an upper portion and a lower portion in an installed
configuration, wherein the lower portion is configured to be at
least partially submerged in a sous-vide water bath contained
within a cook pot; a mounting device coupled to the elongate body
by an interconnection that accommodates relative motion between the
mounting device and the elongate body, the mounting device having a
cook pot rim engaging portion for releasably fixing the mounting
device to a rim of a cook pot; and the interconnection between the
mounting device and the elongate body facilitating at least one of:
(1) reciprocating motion of the elongate body relative to the
mounting device and (2) rotational motion of the elongate body
relative to the mounting device.
22. The sous-vide cooking device recited in claim 21, wherein the
interconnection between the mounting device and the elongate body
is a slip-connection that in a released configuration permits
relative motion between the mounting device and the elongate body
and in a secured configuration prevents relative motion between the
mounting device and the elongate body.
23. The sous-vide cooking device recited in claim 22, wherein in
the slip-connection is friction-secured in the secured
configuration thereby preventing relative motion between the
mounting device and the elongate body.
24. The sous-vide cooking device recited in claim 21, wherein the
relative motion that the interconnection accommodates between the
mounting device and the elongate body is reciprocating motion of
the elongate body relative to the mounting device.
25. The sous-vide cooking device recited in claim 21, wherein the
relative motion that the interconnection accommodates between the
mounting device and the elongate body is rotational motion of the
elongate body relative to the mounting device.
26. The sous-vide cooking device recited in claim 21, wherein the
upper portion further comprises a user display and the lower
portion further comprises a water circulation outlet.
27. The sous-vide cooking device recited in claim 26, wherein the
upper portion and a lower portion of the elongate body are
rotatably coupled one relative to the other thereby accommodating
various positions of the user display relative to the water
circulation outlet.
28. The sous-vide cooking device recited in claim 21, wherein the
upper portion of the elongate body has an outer housing that is
substantially cylindrically shaped.
29. The sous-vide cooking device recited in claim 21, wherein the
lower portion of the elongate body has an outer housing that is
substantially cylindrically shaped.
30. The sous-vide cooking device recited in claim 29, wherein the
upper portion of the elongate body has an outer housing that is
similarly cylindrically shaped relative to the substantially
cylindrically shaped outer housing of the lower portion so that the
elongate body of the sous-vide cooking device is substantially
uniformly cylindrically shaped along a majority of a length
thereof.
Description
CROSS-REFERENCE TO RELATED APPLICATION
[0001] This application is a continuation-in-part of U.S.
application Ser. No. 13/935,971, filed Jul. 5, 2014 which claims
priority to U.S. provisional Application No. 61/764,984 filed Feb.
14, 2013; this application is also a continuation-in-part of U.S.
application Ser. No. 14/491,961, filed Sep. 19, 2014, which claims
priority to U.S. Provisional Application No. 61/880,714, filed on
Sep. 20, 2013; the contents of each of the applications being
hereby expressly incorporated herein by reference.
FIELD OF TECHNOLOGY
[0002] The present disclosure relates generally to food cooking
devices, and more specifically, to a precision temperature control
water heater and water circulator appliance for cooking food in
water baths.
BACKGROUND
[0003] Sous-vide is a method of cooking food sealed in airtight
plastic bags in a water bath for longer than conventional cooking
times at an accurately regulated temperature much lower than
temperatures used for conventional cooking, typically around
55.degree. C. (131.degree. F.) to 60.degree. C. (140.degree. F.)
for meats and higher for vegetables. Current sous-vide circulators
tend to be designed like scientific equipment consisting of an AC
motor above the water and shaft attached to a submersed impeller
that agitates or pumps water.
SUMMARY
[0004] Several definitions that apply throughout this document will
now be presented. "Circulating" means moving, pumping, agitating,
blending, mixing, and the like of one or more fluids. Hence a
"circulator" is a device, which is configured to provide such
circulation to a cooking fluid. "Fluids" will be understood to
comprise liquids. "Coupled" is defined as connected, whether
directly or indirectly through intervening components and is not
necessarily limited to physical connections. Coupled devices can be
devices that are in signal communication with one another; that is,
communicatively coupled to one another. "Connected" means directly
connected or indirectly connected. "Sealed" can mean to make fluid
passage resistant, hermetically sealed, mechanically sealed or
otherwise make substantially imperious to air and water.
[0005] Broadly speaking, this disclosure relates to sous-vide
circulator cookers for home sous-vide cooking. The disclosed
devices are particularly suited for use in home kitchens; however,
the devices are not limited to home kitchens and can be used in
commercial environments.
[0006] The terms sous-vide cooker, sous-vide cooking device,
circulator cooker, fluidic temperature control device, and cooker
are used interchangeably throughout this specification and each
refers to a device configured to cook food in a temperature
controlled water bath.
[0007] In at least one embodiment, a fluidic temperature control
device for sous-vide cooking can have one or more turn-able or
rotatable information displays. The display can be located on the
top of the device and can be configured to keep electronics housed
therein protected from steam, water and heat and to enable easy
viewing from a plurality of different angles.
[0008] In at least one embodiment, a fluidic temperature control
device can include a detachable skirt which enables cleaning of the
skirt and cleaning of a heater and water pump covered by the skirt.
In at least one embodiment, the removable skirt can also expose the
water pump impellers enabling a user to clean out food and debris.
In at least one embodiment the skirt can be manually removed
without tools. In at least one embodiment the skirt can be
stainless steel, aluminum and/or plastic.
[0009] In at least one embodiment, a fluidic temperature control
device can have a water proof or resistant submersible pump in
which the motor can be located under water, at the water line, or
above water, with inflow and outflow lines. In at least one
embodiment, the submersible pump can be opened and/or accessed
without tools for cleaning. In at least one embodiment, the device
can be configured such that one or more motors of the device can be
easily removed for cleaning or replacement. In at least one
embodiment, the entire device can be sealed and can be submersed
into water, whether purposely or by accident, without damaging any
components of the device.
[0010] In at least one embodiment, a fluidic temperature control
device can include a housing or body that defines the shape or form
of the device. The housing can internally enclose and support
various electrical components (e.g., motors, fans, and/or
electronics). In at least one embodiment, the housing can be
cylindrical. In another embodiment, the housing can be a shape
other than cylindrical (e.g., rectangular, circular, square, and/or
oval). In at least one embodiment, the housing can be an elongated
body.
[0011] In at least one embodiment, a fluidic temperature control
device for sous-vide cooking can include an upper portion including
a controller, a display device and an input device coupled to the
controller; a middle portion connected to the upper portion, the
middle portion housing a motor coupled to the controller; a lower
portion connected to the middle portion, the lower portion housing
a fluid agitation device coupled to the motor, a heating element
coupled to the controller, and the lower portion configured for at
least partial immersion in a fluid.
[0012] In at least one embodiment, a fluidic temperature control
device can include a clamp that enables an operator to secure the
fluidic temperature control device to a container. In at least one
embodiment, the clamp or other securement device can be configured
to enable vertical height of the device to be adjusted with respect
to the water bath or the chamber containing the bath, (for example,
a cooking pot). In at least one embodiment, the fluidic temperature
control device can have a ring clamp that enables an operator to
angle or rotate the entire system to vector or angle the pump
output or to turn the system for better display viewing angle.
[0013] In at least one embodiment, components of a fluidic
temperature control device can be controlled by a remotely located
device, for example, a phone, a server, a tablet, a Personal
Computer (PC) or other electronic device. The remotely located
device can be wirelessly and communicatively coupled to the fluidic
temperature control device, for example, by Wi-fi, Bluetooth, Near
Field Communication (NFC), short-range wireless or other similar
system capable of sending and receiving data. In at least one
embodiment, the remotely located device can be configured to
wirelessly transmit information to the fluidic temperature control
device (e.g., cooking operations information, a warning that
additional water is required in the chamber cooking the food, or an
alert indicating that cooking has been completed). In at least one
embodiment, the fluidic temperature control device can receive
recipe specifications from the remote device. The recipe
specifications can then direct the cook time, water pump speed, and
cook temperature of the device.
[0014] In at least one embodiment, a fluidic temperature control
device can include a memory storage unit. The memory storage unit
can be used to store information (e.g., favorite recipes and
cooking parameters for certain foods). In at least one embodiment,
a fluidic temperature control device can store a plurality of
recipe specifications and user generated data files. Users of the
device can recall recipe specifications from an internal recipe
book. In at least one embodiment, the fluidic temperature control
device can categorize stored recipe specifications and generated
data files which can be searchable.
[0015] In at least one embodiment, a fluidic temperature control
device can be configured to communicate with a wireless
thermometer. The wireless thermometer can be located in a bag or
other suitable container containing food being cooked by the
device. The wireless thermometer can be located proximate the food
in the bag. A thermometer located proximate the food can enable the
device to have highly accurate information about the temperature of
the food being cooked. Accurate information regarding food
temperature can enhance the quality of the cooked food and can aid
in ensuring the food is properly and thoroughly cooked without
being overcooked (thereby ensuring food safety). In at least one
embodiment, the wireless thermometer can be inductively
rechargeable.
[0016] In at least one embodiment, a fluidic temperature control
device can be constructed to protect electronic components of the
device from environmental factors associated with cooking (e.g.,
high temperatures, water, and steam). In at least one embodiment,
one or more portions of the fluidic temperature control device can
dynamically change color depending on operational state of the
device. In at least one embodiment, the portions of the sealed
housing can be configured to change color and to provide
information regarding an operational state of the device.
[0017] In at least one embodiment, the upper portion of the fluidic
temperature control device can be configured to protect the
controller, display device and input device from steam during use.
In at least one embodiment, the agitation device can be an impeller
or a rotatable blade.
[0018] In at least one embodiment, the lower portion of the fluidic
temperature control device can be composed of at least stainless
steel, aluminum, or plastic. The lower portion can be configured to
be removable without tools. In at least one embodiment, the lower
portion can contain slits or openings running along at least a
portion of a length of the lower portion. In at least one
embodiment, the lower portion can be removable from the middle
portion and removal of the middle portion exposes the agitation
device. In at least one embodiment, the upper portion of the
fluidic temperature control device can be rotatable with respect to
the middle portion.
[0019] In at least one embodiment, the heating element can be
proximate the agitation device. Additionally, the heating element
can be housed substantially within the agitation device. In at
least one embodiment, the controller can be configurable to control
the temperature of the heating element. In at least one embodiment,
the controller can be configurable to receive data inputted by the
input device, the data comprising control commands to control the
temperature of the heating element. At least one embodiment of a
fluidic temperature control device for sous-vide cooking can
include an upper portion including a turn-able display and an input
device coupled to the microprocessor controller; a middle portion
connected to the upper portion, the middle portion housing a
temperature controller controlled by the microprocessor; and a
lower portion connected to the middle portion. The lower portion
can house or encase a submersible fluid agitation device including
impellers and motor, and a heating element coupled to the
temperature controller, the lower portion configured for at least
partial immersion in a fluid.
[0020] In at least one embodiment, the upper portion and middle
portion can be sealed, thereby preventing water entry, thereby
protecting electronics, the display and other electrical devices
within the fluidic temperature control device. In at least one
embodiment, the agitation device can be wholly or partially
submersible. The agitation device can include a pump system having
a motor and an impeller. The agitation device can also comprise a
rotatable impeller blade.
[0021] In at least one embodiment, the lower portion can be
configured to be removable from the middle portion such that
removal of the lower portion exposes the agitation device and
heaters. In at least one embodiment, the middle portion can have
two adjustable electrodes that can sense the water level. In at
least one embodiment, the lengths of the electrodes can be
adjustable to enable detection of different water levels. In at
least one embodiment, the electrodes can be configurable with
attachments that enable adjustment of a length of the
electrodes.
[0022] In at least one embodiment, the microprocessor controller
can be configurable to receive data inputted by the input device,
the data comprising control commands to control the temperature of
the heating element. In at least one embodiment, the controller is
configurable to control the temperature of the heating element. In
at least one embodiment, the heating element is located proximate
the agitation device.
[0023] At least one embodiment of a fluidic temperature control
device can comprise a controller located in a sealed housing; a
submersible pump connected to the sealed controller; one or more
adjustable electrodes to detect water level; and a ring clamp
enabling the device to be turned, angled, and adjusted.
[0024] In at least one embodiment, the entire device can be
submersed in water without negatively impacting the operation of
the system. In at least one embodiment, the submersible pump can be
opened without tools to expose the impeller blades. In at least one
embodiment, the submersible pump can include a barb located on the
pump outlet containing a tube receiver.
[0025] In at least one embodiment, a sous-vide cooking device can
be releasably mountable upon a rim of a cook pot. The sous-vide
cooking device can comprising an elongate body having an upper
portion and a lower portion in an installed configuration, wherein
the lower portion is configured to be at least partially submerged
in a sous-vide water bath contained within a cook pot; a mounting
device coupled to the elongate body by an interconnection that
accommodates relative motion between the mounting device and the
elongate body, the mounting device having a cook pot rim engaging
portion for releasably fixing the mounting device to a rim of a
cook pot; and the interconnection between the mounting device and
the elongate body facilitating at least one of: (1) reciprocating
motion of the elongate body relative to the mounting device and (2)
rotational motion of the elongate body relative to the mounting
device.
[0026] In at least one embodiment, the interconnection between the
mounting device and the elongate body is a slip-connection that in
a released configuration permits relative motion between the
mounting device and the elongate body and in a secured
configuration prevents relative motion between the mounting device
and the elongate body.
[0027] In at least one embodiment, the slip-connection is
friction-secured in the secured configuration thereby preventing
relative motion between the mounting device and the elongate
body.
[0028] In at least one embodiment, the relative motion that the
interconnection accommodates between the mounting device and the
elongate body is reciprocating motion of the elongate body relative
to the mounting device.
[0029] In at least one embodiment, the relative motion that the
interconnection accommodates between the mounting device and the
elongate body is rotational motion of the elongate body relative to
the mounting device.
[0030] In at least one embodiment, the upper portion further
comprises a user display and the lower portion further comprises a
water circulation outlet.
[0031] In at least one embodiment, the upper portion and a lower
portion of the elongate body are rotatably coupled one relative to
the other thereby accommodating various positions of the user
display relative to the water circulation outlet.
[0032] In at least one embodiment, the upper portion of the
elongate body has an outer housing that is substantially
cylindrically shaped.
[0033] In at least one embodiment, the lower portion of the
elongate body has an outer housing that is substantially
cylindrically shaped.
[0034] In at least one embodiment, the upper portion of the
elongate body has an outer housing that is similarly cylindrically
shaped relative to the substantially cylindrically shaped outer
housing of the lower portion so that the elongate body of the
sous-vide cooking device is substantially uniformly cylindrically
shaped along a majority of a length thereof.
BRIEF DESCRIPTION OF THE DRAWINGS
[0035] In order to describe a manner in which features of the
disclosure can be obtained, reference is made to specific
embodiments that are illustrated in the appended drawings. Based on
an understanding that these drawings depict only example
embodiments of the disclosure and are not intended to be limiting
of scope, the principles herein are described and explained with
additional specificity and detail through the use of the
accompanying drawings in which:
[0036] FIG. 1 illustrates a fluidic temperature control device in
accordance with an example embodiment;
[0037] FIG. 2 illustrates a fluidic temperature control device in
accordance with an example embodiment;
[0038] FIG. 3 illustrates a fluidic temperature control device in
accordance with an example embodiment;
[0039] FIGS. 4A-4C are cross-sectional views illustrating a fluidic
temperature control device in accordance with an example
embodiment;
[0040] FIG. 4D-4E are cross-sectional top views illustrating a
fluidic temperature control device in accordance with an example
embodiment;
[0041] FIGS. 5-6 illustrates a clamping mechanism for a fluidic
temperature control device in accordance with an example
embodiment;
[0042] FIG. 7 illustrates a fluidic temperature control device in
accordance with an example embodiment;
[0043] FIG. 8 illustrates a fluidic temperature control device in
accordance with an example embodiment;
[0044] FIG. 9 illustrates a fluidic temperature control device in
accordance with an example embodiment;
[0045] FIG. 10 is a cross-sectional view illustrating a fluidic
temperature control device in accordance with an example
embodiment;
[0046] FIG. 11 is a block diagram of a system for enabling users of
fluidic temperature control devices to share control and recipe
information in accordance with an example embodiment;
[0047] FIG. 12 is a system and/or control unit for a fluidic
temperature control device or related electronic device in
accordance with an example embodiment; and
[0048] FIG. 13 is a block diagram of an electronic device in
accordance with an example implementation is illustrated.
DETAILED DESCRIPTION
[0049] Various embodiments of the disclosure are discussed in
detail below. While specific implementations are discussed, it
should be understood that this is done for illustration purposes
only. A person skilled in the relevant art will recognize that
other components and configurations may be used without departing
from the scope of the disclosure.
[0050] FIGS. 1 and 2 illustrate an example embodiment of a fluidic
temperature control device 105. The temperature control device 105
can comprise an upper portion 130, a middle portion 120 and a lower
portion 110. In at least one embodiment, a fluidic temperature
control device can include two portions; an upper portion and a
lower portion. In at least one embodiment, a fluidic temperature
control device can include one portion. In at least one embodiment,
a fluidic temperature control device can include one or more
portions.
[0051] The upper portion 130 can include a display device 132 which
can display information (e.g., the temperature of the fluid in
which the lower portion 110 is at least partially immersed, the
throughput at which intake and ejection ports are operating, or the
speed at which an impeller housed within the lower portion is
rotating). The upper portion 130 can also include an input device
(e.g., one or more buttons, scroll wheels, or controls that can
enable a user to select a temperature for the water in which the
lower portion is at least partially immersed). In at least one
embodiment, the input device can include physical buttons and/or
virtual buttons rendered on display device 132. The buttons or
input controls can include capacitive sensor pads.
[0052] The middle portion 120 can comprise a mounting device or
ring clamp 112 enabling attachment of the fluidic temperature
control device 105 to a container, or the like. Middle portion 120
can include housing 124 for motor and heater base. In some
embodiments, the middle portion 120 is integrated into the upper
portion 130 or lower portion 110.
[0053] Lower portion 110 can be configured with a cap 100
configured with one or more openings 102. Lower portion 110 can
enclose submersible pump 109 with one or more liquid intake ports
107 and ejection ports 108. Alternatively, ports 108 can be fluid
ejection ports and ports 107 can be fluid intake ports. The lower
portion 110 can be configured with liquid intake (flow-in) openings
118 through which the heated water can be drawn by submersible pump
109, an impeller or other agitation device located within the lower
portion 110 and ejected out of lower portion 110 through liquid
ejection (flow-out) openings 102. Alternatively, openings 118 can
be liquid output (flow-out) openings and openings 102 can be liquid
intake (flow-in) openings. The lower portion 110 can enclosure a
thermometer device for taking the temperature of the fluid in which
it is immersed.
[0054] FIG. 3 illustrates components of at least one embodiment of
a fluidic temperature control device 105. The device can include a
lower portion 110. The lower portion 110 can be a removable,
tool-less screw or clamp-on circulator pump housing or other
agitation device housing. Lower portion 110 can include heaters
125, drive shaft 101 and impeller 104. The lower portion 110 can be
composed of stainless steel or other suitable materials. In one
embodiment, the lower portion 110 can be a removable clamp-on
skirt. The lower portion 110 can be configured with one or more
liquid intake (flow-in) openings 118. Alternatively, openings 118
can be liquid output (flow-out) openings. The device 105 can also
include a liquid ejection (flow-out) cap 100 with one or more
openings 102, on the side or bottom, through which fluid can pass
(as liquid intake (flow-in) or liquid output (flow-out)). Middle
portion 120 can enclose motor and heater base 123 connected to
electric heaters 125. Middle portion 120 can also comprise a fan
(not shown) to blow out any steam that may be present. Middle
portion 120 can include collar 124 including one or more openings
to provide ventilation to motor and heater base 123. The device 105
can also include an upper portion 130. The upper portion 130 can
include a LCD display 132 with touch controls. In other
embodiments, upper portion 130 can include a separate input device
121 (e.g., a scroll wheel, one or more buttons, etc.). Input device
121 and/or the touch controls of LCD display 132 can be configured
to operate device 105 (e.g., set temperature, set time, select
settings, etc.). Device 105 can be sealed against water/air and can
be fully submersed for periods of time in the cooking container
with the fluid being heated by the device.
[0055] FIG. 4A is a cross-sectional view illustrating an example
embodiment of fluidic temperature control device 105 having a
mounting device or clamp 112. The clamp 112 can be configured to
releasably secure the fluidic temperature control device 105 to a
pot, or any container holding a fluid. The clamp 112 can have a
collar 117 and an attachment portion 111 at the uppermost portion
of the clamp. The collar 117 can circumferentially engage with
device 105 by attachment portion 111. The attachment portion 111
can be spring operated and configured to enable the clamp 112 to
attach to the fluidic temperature control device 105. In at least
one embodiment, the interconnection between the clamp 112 and
device 105 can facilitate at least a reciprocating motion and
rotational motion of device 105 relative to clamp 112. The
interconnection can be a slip-connection including a released
configuration and a secured configuration. The released
configuration enabling relative motion of device 105. The secured
configuration preventing relative motion of device 105. The secured
configuration can be friction based.
[0056] The engagement portion can further be configured to enable
the device 105 to pivot or be angled away from the container. The
clamp 112 can further have a stationary engagement portion 113
configured to engage an inner portion of a pot. The clamp 112 can
further have a moveable engagement portion 116 configured to engage
an outer portion of the pot thereby securing the fluidic
temperature control device 105 to the pot. Engagement portion 116
can be screw, spring or latch operated. The collar 117 can be
positioned at any point along the fluidic temperature control
device 105 to enable vertical adjustment of device 105 immersed in
the fluid of container 114.
[0057] FIG. 4B is a cross-sectional view illustrating an example
embodiment of fluidic temperature control device 105 having a clamp
112. The clamp 112 can be configured to releasably secure the
fluidic temperature control device 105 to a pot, or any container
holding a fluid. The clamp 112 can have an engagement portion at
the uppermost portion of the clamp. The engagement portion can be
spring operated and configured to allow the clamp 112 to pivot or
be angled away from the fluidic temperature control device 105. The
clamp 112 can further be configured to accommodate a lip of the
pot. The clamp 112 can further be configured to engage an outer
edge of the pot thereby securing the fluidic temperature control
device 105 to the pot. Clamp 112 can be positioned at any point
along the fluidic temperature control device 105 to enable
adjustment in the length of the lower portion 110 that is immersed
in fluid of container 114.
[0058] FIG. 4C is a cross-sectional view illustrating an example
embodiment of a fluidic temperature control device 105. The clamp
112 can include a bracket 136 coupled to a pivotable lever 134. The
lever 134 can be pivotably coupled to an axle 130 and configured to
transition between an unlocked configuration 180, shown in FIG. 4D
and a locked configuration 190, shown in FIG. 4E. The pivotable
lever 134 can further include an abutment portion 132 (e.g., in the
form of a cam lobe) configured to secure the clamp 112 and fluidic
temperature control device 105 to a container 114 in locked
configuration 190. The pivotable lever 134 can further be
configured to enable the device 105 to pivot or be angled away from
the container 114. The bracket 136 can be positioned at any point
along the fluidic temperature control device 105 to enable
adjustment in the length of the lower portion 110 that is immersed
in fluid of container 114.
[0059] FIG. 4D is a cross-sectional top view illustrating an
example embodiment of a fluidic temperature control device 105
engaged with a container 114 with the clamp 112 in an unlocked
configuration 180. In the unlocked configuration 180, the lever 134
can be substantially perpendicular with device 105 and abutment
portion 132 can not be engaged with the container 114. The bracket
136 can be positioned at any point along the fluidic temperature
control device 105 to enable adjustment in the length of the lower
portion 110 that is immersed in fluid of container 114.
[0060] FIG. 4E is a cross-sectional top view illustrating an
example embodiment of a fluidic temperature control device 105
engaged with a container 114 with the clamp 112 in a locked
configuration 190. In the locked configuration 190, the lever 134
can be substantially parallel with device 105 and abutment portion
132 can be engaged with the container 114. The engagement of lever
134 affixes clamp 112 with container 114 and can remove slop
between the bracket 136 and the fluidic temperature control device
105. The engagement can further prevent movement of the bracket 136
relative to the fluidic temperature control device 105 and can lock
the position of the bracket 136 on the fluidic temperature control
device 105 relative to the container 114.
[0061] FIG. 5 and FIG. 6 illustrate an exploded view and assembled
view of an example clamp 112 respectively. Clamp 112 can include a
collar 117 to engage with a fluidic temperature control device (not
shown). Collar 117 can be engaged by actuating attachment portion
111. Attachment portion 111 can be configured as a screw mechanism,
latch mechanism, spring-loaded or any other configuration for
attaching a collar to a device. When attachment portion 111 is
actuated, collar 117 can be engaged with the temperature control
device preventing movement of collar 117. Clamp 112 can also
include a stationary engagement portion 113. Stationary engagement
portion 113 can be configured to engage the inside wall of a
container. Clamp 112 can also include a moveable engagement portion
116. Moveable engagement portion 116 can be configured to engage
the outside wall of a container. Moveable engagement portion 116
can be actuated by a screw mechanism. In another embodiment,
moveable engagement portion 116 can be screw mechanism, latch
mechanism, spring-loaded or any other configuration for attaching
the collar to a container. Clamp 112 can also be configured to
rotate, angle or vector device 105 relative to a container.
[0062] FIG. 7 illustrates an assembled view of an embodiment of an
example fluidic temperature control device 205. The temperature
control device 205 comprises an upper portion 230, a middle portion
220, and a lower portion 210. The upper portion 230 can include a
display device 232 which can display information (e.g., the
temperature of the fluid in which the lower portion 210 is at least
partially immersed, the throughput at which intake and ejection
ports are operating or the speed at which an impeller housed within
the lower portion is rotating). The display device 232 can also
include an input device. The input device can be integrated with
display device 232 by a touch screen. In at least one embodiment,
input device can include one or more buttons, scroll wheels, or
controls, which can enable a user to select a temperature for the
water in which the lower portion is immersed. The middle portion
220 can enclose a motor and heater base. The lower portion 210 can
include cap 200 with one or more openings 202. The one or more
openings 202 can be configured to draw in heated water or eject out
heated water by a submersible pump, an impeller, or other agitation
device located within the lower portion 210. The lower portion 210
can be configured with one or more openings 218 through which the
heated water can be drawn in or ejected out by a pump, an impeller
or other agitation device located within lower portion 210. Device
105 can also include clamp 212. Clamp 212 can include a clamping
hanger 240 that can be configured to connect to the middle portion
220 by a clamp joint 245. A power jack (not shown) can be located
in the clamp joint 245.
[0063] FIG. 8 and FIG. 9 illustrate an exploded view and an
internal view of an embodiment of an example fluidic temperature
control device 205, respectively. The device 205 can include a
removable, tool-less screw-on or clamp-on lower portion 210 with a
cap 200. In one embodiment the lower portion 210 can be a skirt.
The lower portion 210 and cap 200 can be composed of stainless
steel or other suitable material. The lower portion 210 can engage
middle portion 220 by removable screw-on or clamp-on mechanisms.
Cap 200 can include one or more openings 202 which can be
configured to draw in heated water or eject out heated water by a
submersible pump, an impeller, or other agitation device located
within the lower portion 210. The cap 200 can engage lower portion
210 by removable screw-on or clamp-on mechanisms. The lower portion
210 and the cap 200 can rotate in order to let the opening 202 aim
to various directions in the water tank. The lower portion 210 can
be configured with one or more liquid intake (flow-in) one or more
openings 218. In at least one embodiment, one or more openings 218
can be liquid output (flow-out) openings. In at least one
embodiment, a circulator pump 224 including an impeller 204 which
can be used to mix or circulate a fluid (for example, cooking
water) is substantially within the lower portion 210. The impeller
204 can be connected to a pump motor drive shaft 201, which can be
rotatably connected to the circular motor 224. The circulate motor
224 can rotate motor drive shaft 201 actuating impeller 204. When
actuated, impeller 204 can drawn in and eject out fluid through
openings 218 and 202. In at least one embodiment, the middle
portion 220 can include circulate motor 224, the motor being
configured to drive a pump or impeller to agitate the fluid. The
middle portion 220 can also comprise a fan (not shown) to blow out
any steam that may be present through openings in middle portion
220 (not shown). Upper portion 230 can rotate 360 degrees and
include a display 232. The display 232 can include an LCD display
with touch controls. Upper portion 230 can engage middle portion
220 by removable screw-on or clamp-on mechanisms. Device 205 can
also include clamp 212. Device 205 can be removably attached to a
container, containing the fluid, being heated by the device 205.
Claim 212 can include a clamping hanger 240 that can be configured
to connect to the middle portion 220 by a clamp joint 245. A power
jack (not shown) can be located in the clamp joint 245.
[0064] FIG. 10 illustrates an example fluidic temperature control
device 105 in communication with a wireless temperature sensor.
Device 105 is adjustably attached to container 114 containing fluid
150 (e.g., water). The temperature of fluid 150 can be regulated by
device 105, as previously described. The wireless temperature
sensor 156 can be placed proximate (or within) the food 154 within
a sealed container 152 (e.g., a plastic bag or plastic envelope)
located in fluid 150. In another embodiment, the temperature sensor
can be wired to and located at fluidic temperature control device
105. Wireless temperature sensor 156 can connect to and transmit
temperature data to device 105. Wireless temperature sensor 156 can
connect to and transmit temperature data to an electronic device in
communication with device 105.
[0065] FIG. 11 is a block diagram of a system 300 for enabling
users of fluidic temperature control device 105 (e.g., a sous-vide
cooker and related electronic devices) to share control and recipe
information. System 300 can include one or more servers 301, one or
more client electronic devices 350a-c, and one or more professional
electronic devices 375a-b, one or more fluidic temperature control
device 105 coupled to or more electronic device 350a-c, 375a-b
and/or server 301. Device 105 can be wirelessly controlled by, and
in signal communication with, one or more electronic devices
350a-c, 375a-b or one or more servers 301. The system 300 can be
accessed by any one of the one or more client electronic devices
350a-c and one or more professional electronic devices 375a-b by a
web browser, the Internet, the World Wide Web, an intranet, a
web-based application, a smartphone application, an electronic pad
application, or any other application executable on an electronic
device by wireless or wired communication interface.
[0066] In at least one embodiment, the server 301 can be a system
of servers. In other embodiments, the server 301 can be a single
central server 301. In other embodiments, the server 301 can be a
web-based server, a webserver, a cloud-based server, a backend
server associated with a website or application of the system 300.
Although not illustrated in FIG. 11, the server 301 can include at
least one processor. In other embodiments, the server 301 can
include more than one processors. The server 301 can be configured
to receive, process, and transmit data and requests from the one or
more client electronic devices 350a-c and the one or more
professional electronic device 375a-b. The requests, which execute
processes, can be associated with at least recipe, cooking, and
control related instructions to the one or more client electronic
devices 350a-c and interfaces between the one or more client
electronic devices 350a-c and the one or more professional
electronic devices 375a-b.
[0067] Server 301 can be communicatively coupled to a recipes
database 305. The recipes database 305 can be a non-transitory or
transitory computer-readable storage medium. The recipes database
305 can include data associated with one or more foods and/or
recipes. For example, the recipes database 305 can include
preparation, seasoning, measurement, cooking and temperature
information related to the one or more foods and/or recipes.
[0068] The server 301 can also be communicatively coupled to a
search terms database 310. The search terms database 310 can
include a glossary of terms associated with the information of the
recipes database 305. For example, the terms of the search terms
database 310 can be associated with one or more aspects of recipes
of the recipes database 305 (for example, by food type, recipe
name, metadata, key value pairs, etc.).
[0069] The server 301 can be communicatively coupled with a user
review database 315. The user review database 315 can include data
representing user reviews of the one or more recipes stored in the
recipes database 305. For example, the user review database 315 can
include data representing one or more user reviews of a recipe
stored in the recipes database 305. In at least one embodiment, the
user review can include critiques, reviews, ratings, and comments
regarding the recipes stored in the recipes database 305.
[0070] The server 301 can also be communicatively coupled with a
user suggestion database 320. The user suggestion database 320 can
include data representing user suggestions regarding recipes stored
in the recipes database 305. In at least one example, the user
suggestion can include critiques, reviews, and comments regarding
the suitability of the recipes in the recipes database 305. For
example, the user suggestion can be an electronic survey, an
electronic peer performance rating, an electronic comment card, or
any other electronic representation of a suggestion that can be
stored in and queried from the user suggestion database 320. The
user suggestion data stored in the user suggestion database 320 can
be paired with the data stored in the recipes database 305, such
that the data stored in the recipes database 305 can be paired or
retrieved when corresponding user suggestion data is retrieved.
[0071] Databases 305, 310, 315, and 320 are shown in FIG. 11 as
being independent databases communicatively coupled with each other
and server 301. In at least one embodiment, databases 305, 310,
315, and 320 can be one database communicatively coupled to server
301. In another embodiment, databases 305, 310, 315, and 320 can be
one or more databases communicatively coupled to each other and
server 301.
[0072] Client electronic devices 350a-c can be configured to access
a sous-vide cooking community (e.g., social network, virtual
cooking community, professional cooking community, etc.) associated
with or hosted by the server 301. Client electronic devices 350a-c
can include a smartphone 350a, an electronic table 350b, and a
portable computer 350c, or any other type of electronic device
including portable communication devices, mobile communication
devices, mobile computers, smartphones, computing pads, electronic
pads personal computers, desktop computers, laptop computers,
netbooks, servers, routers, set-top phones, or other electronic
devices capable of at least accepting data, transmitting data, and
executing commands. In another embodiment, the client electronic
device can be device 105. Client electronic devices 350a-c can
search for and select recipes to use with device 105. The client
electronic device 350a-c can receive the recipes and then transmit
the recipes and cooking instruction to device 105. In other
embodiments, device 105 can determine the cooking instructions from
the recipe. Client electronic devices 350a-c can search for, select
and conduct virtual consultations with a professional chef of the
sous-vide cooking community at any location convenient for the
client, for example a virtual consultation with a professional
remote from the professional chef. The electronic devices 350 can
also be configured to operate with audio and visual hardware (for
example speakers, microphones, video cameras, display screens 352,
and other audio-visual hardware) by which the clients operating the
client electronic device 350a-c can conduct virtual consultations.
The client devices 350a-c can also include input interfaces 353 by
which user of the client device 350a-c can enter or input data. The
entered or inputted data can be transmitted to server 301 or device
105. For example, the input interfaces 353 can include but are not
limited to keyboards, touchscreens, touch sensitive displays, voice
command interface, gaze tracking interfaces, motion input
interfaces, or any other input interface by which user inputs can
be entered.
[0073] Client electronic devices 350a-c and fluidic temperature
control device 105 can be communicatively coupled to the server 301
by a network 390. For example, the network 390 can include a
communication network, a wireless network, an intranet, the
Internet, a cellular network, a mobile network, a local area
network, wide area network, a near field communication network, a
cloud-based network, peer-to-peer networks, ad-hoc networks, or any
other such network or combination thereof. Protocols and components
for communicating via such a network are well known and will not be
discussed herein in detail. Communication over the network 390 can
be enabled by wired or wireless connections, and combinations
thereof. In one embodiment, server 301 is a web-based server and
network 390 is the Internet for receiving requests and serving
content in response thereto, although for other networks an
alternative device serving a similar purpose could be used as would
be apparent to one of ordinary skill in the art. While FIG. 11
illustrates a plurality of electronic devices 350a-c and devices
105, it will be appreciated that a plurality of users, each having
one or more electronic devices, can be communicatively coupled to
the server 301 to access the sous-vide cooking community.
[0074] A professional chef can access the sous-vide cooking
community associated with the server 301 (for example, hosted by
the server 301) by professional electronic devices 375a-b. For
example, the professional chef's professional electronic devices
375a-b can include an electronic tablet 375a and a portable
computer 375b. However, the professional electronic devices 375a-b
can be any other type of electronic device including portable
communication devices, mobile communication devices, mobile
computers, smartphones, computing pads, electronic pads, personal
computers, desktop computers, laptop computers, netbooks, servers,
routers, set-top phones, or other electronic devices capable of at
least accepting data, transmitting data, and executing commands. In
another embodiment, the professional electronic device can be
device 105. A professional chef can respond to questions and
requests for information from other members of the sous-vide
cooking community. That is, the professional chef can conduct a
virtual cooking consultation with a user remote from the
professional chef. The electronic devices 375a-b can also be
configured with audio and visual hardware (for example speakers,
microphones, video cameras, display screens 377, and other
audio-visual hardware) by which the user operating the professional
electronic device 375a-b can conduct virtual cooking consultations.
The professional electronic device 375a-b can also include input
interfaces 376 by which user of the professional electronic device
375a-b can enter or input data. The entered or inputted data can be
transmitted to server 301. For example, the input interfaces 376
can include but are not limited to keyboards, touchscreens, touch
sensitive displays, voice command interface, gaze tracking
interfaces, motion input interfaces, or any other input interface
by which user inputs can be entered. The electronic devices 375a-b
can be communicatively coupled to the server 301 by a network 390.
For example, the network 390 can include a communication network, a
wireless network, an intranet, the Internet, a cellular network, a
mobile network, a local area network, wide area network, a near
field communication network, a cloud-based network, peer-to-peer
network, ad-hock network, or any other such network or combination
thereof. Protocols and components for communicating via such a
network are well known and will not be discussed herein in detail.
Communication over the network can be enabled by wired or wireless
connections, and combinations thereof. In one embodiment, server
301 is a web-based server and network 390 is the Internet for
receiving requests and serving content in response thereto,
although for other networks an alternative device serving a similar
purpose could be used as would be apparent to one of ordinary skill
in the art. While FIG. 11 illustrates a plurality of professional
electronic devices 375a-b associated with one professional chef, it
will be appreciated that a plurality of professionals, each having
one or more electronic devices, can be communicatively coupled to
the server 301 to access the sous-vide cooking community.
[0075] FIG. 12 illustrates an example system and/or control unit
1100 of device 105 including a processing unit (for example, a
central processing unit (CPU) or processor) 1120 and a system bus
1110 that couples various system components, including the system
memory 1130 such as read only memory (ROM) 1140 and random access
memory (RAM) 1150, to the processor 1120. The system 1100 can
include a cache 1122 of high-speed memory connected directly with,
in close proximity to, or integrated as part of the processor 1120.
The system 1100 can copy data from the memory 1130 and/or the
storage device 1160 to the cache 1122 for access by the processor
1120. These and other modules can control or be configured to
control the processor 1120 to perform various operations or
actions. The memory 1130 can include multiple different types of
memory with different performance characteristics.
[0076] Multiple processors or processor cores can share resources
such as memory 1130 or the cache 1122, or can operate using
independent resources. The processor 1120 can include one or more
of a state machine, an application specific integrated circuit
(ASIC), or a programmable gate array (PGA) including a field PGA.
The system bus 1110 can be any of several types of bus structures
including a memory bus or memory controller, a peripheral bus, and
a local bus using any of a variety of bus architectures. A basic
input/output (BIOS) stored in ROM 1140 or the like, can provide the
basic routine that helps to transfer information between elements
within the computing device 1100, such as during start-up.
[0077] The computing device 1100 can further include storage
devices 1160 or computer-readable storage media such as a hard disk
drive, a magnetic disk drive, an optical disk drive, tape drive,
solid-state drive, RAM drive, removable storage devices, a
redundant array of inexpensive disks (RAID), hybrid storage device,
or the like. The storage device 1160 can include software modules
1162, 1164, 1166 for controlling the processor 1120. The system
1100 can include other hardware or software modules. Although the
exemplary embodiment(s) described herein employs the hard disk as
storage device 1160, other types of computer-readable storage
devices which can store data that are accessible by a computer,
such as magnetic cassettes, flash memory cards, digital versatile
disks (DVDs), cartridges, random access memories (RAMs) 1150, read
only memory (ROM) 1140, a cable containing a bit stream and the
like can also be used in the exemplary operating environment.
Tangible computer-readable storage media, computer-readable storage
devices, or computer-readable memory devices, expressly exclude
media such as transitory waves, energy, carrier signals,
electromagnetic waves, and signals per se.
[0078] The basic components and appropriate variations can be
modified depending on the type of device, such as whether the
device 1100 is a small, handheld computing device, a desktop
computer, or a computer server. When the processor 1120 executes
instructions to perform "operations", the processor 1120 can
perform the operations directly and/or facilitate, direct, or
cooperate with another device or component to perform the
operations.
[0079] To enable user interaction with the computing device 1100,
an input device 1190 represents any number of input mechanisms,
such as a microphone for speech, a touch-sensitive screen for
gesture or graphical input, keyboard, mouse, motion input, scroll
wheel, speech and so forth. An output device 1170 can also be one
or more of a number of output mechanisms known to those of skill in
the art. In some instances, multimodal systems enable a user to
provide multiple types of input to communicate with the computing
device 1100. The communications interface 1180 generally governs
and manages the user input and system output. There is no
restriction on operating on any particular hardware arrangement and
therefore the basic hardware depicted can easily be substituted for
improved hardware or firmware arrangements as they are
developed.
[0080] One or more parts of the example computing device 1100, up
to and including the entire computing device 1100, can be
virtualized. For example, a virtual processor can be a software
object that executes according to a particular instruction set,
even when a physical processor of the same type as the virtual
processor is unavailable.
[0081] FIG. 13 is a block diagram illustrating an electronic device
for controlling a fluidic temperature control device. Electronic
device 1200 can include fluidic temperature control device 105, a
sous-vide cooker, components of a sous-vide cooker, an electronic
device used to control device 105, professional electronic devices
375, and/or client electronic devices 350. Electronic device 1200
includes a microprocessor 1238 that controls the operation of the
electronic device 1200. A communication subsystem 1211 performs
communication transmission and reception with the wireless network
1219. The microprocessor 1238 can be communicatively coupled with
an auxiliary input/output (I/O) subsystem 1228 and/or to a serial
port (for example, a Universal Serial Bus port) 1230 which can
allow for communication with other devices or systems. A display
1222 can be communicatively coupled to microprocessor 1238 to allow
for displaying of information to an user of the electronic device
1200. The electronic device 1200 can include a keyboard, 1231,
speaker 1234, a microphone, 1236, random access memory (RAM) 1226,
and flash memory 1224, all of which can be communicatively coupled
to the microprocessor 1238. Other similar components can be
provided on the electronic device 1200 as well and optionally
communicatively coupled to the microprocessor 1238. Other
communication subsystems 1240 and other electronic device
subsystems 1242 can be communicatively coupled with the
microprocessor 1238. For example, a short range communication
system such as BLUETOOTH.RTM. communication module or a WI-FI.RTM.
communication module (a communication module in compliance with
IEEE 802.11b). Microprocessor 1238 is configured to perform
operating system functions and enables execution of programs on the
electronic device 1200. In some implementations not all of the
above components can be included in the electronic device 1200. For
example, in at least one implementation, the keyboard 1232 is not
provided as a separate component and is instead integrated with a
touchscreen as described below.
[0082] Electronic device 1200 can be equipped with components to
enable operation of various programs. In at least one embodiment,
flash memory 1224 is enabled to provide a storage location for the
operating system 1257, device programs 1258, Address book 1252, PIM
1254 and item management application 1259. The operating system
1257 is generally configured to manage programs 1258 that are also
stored in memory 1224 and executable on the microprocessor 1238.
The operating system 1257 is configured to service requests made by
programs 1258 through predefined program 1258 interfaces. More
specifically, the operating system 1257 typically determines the
order in which multiple programs 1258 are executed on the
microprocessor 1238 and the execution time allotted for each
program 1258, manages the sharing of memory 1224 among multiple
programs 1258, handles input and output to and from other device
subsystems 1242. In addition, users can typically interact directly
with the operating system 1257 through a user interface shown on
display screen 1222. In at least one embodiment, the operating
system 1257 is stored in flash memory 1224; the operating system
1257 in other implementations is stored in read-only memory (ROM)
or similar storage element (not shown). As those skilled in the art
will appreciate, the operating system 1257, device program 1258 or
parts thereof can be loaded in RAM 1226 or other volatile
memory.
[0083] Electronic device 1200 can be enabled for two-way
communication within the wireless communication network 1219. The
electronic device 1200 can send and receive signals from a mobile
communication service. Examples of communication systems enabled
for two-way communication include, but are not limited to, the
General Packet Radio Service (GPRS) network, the Universal Mobile
Telecommunication Service (UMTS) network, the Enhanced Data for
Global Evolution (EDGE) network, the Code Division Multiple Access
(CDMA) network, High-Speed Packet Access (HSPA) networks, Universal
Mobile Telecommunication Service Time Division Duplexing
(UMTS-TDD), Ultra Mobile Broadband (UMB) networks, Worldwide
Interoperability for Microwave Access (WiMAX), and other networks
that can be used for data and voice, or just data or voice. For the
systems listed above, the electronic device 1200 can use a unique
identifier to enable the electronic device 1200 to transmit and
receive signals from the communication network 1219. Other systems
can operate without such identifying information. GPRS, UMTS, and
EDGE use a smart card such as a Subscriber Identity Module (SIM) in
order to allow communication with the communication network 1219.
Likewise, most CDMA systems use a Removable User Identity Module
(RUIM) in order to communicate with the CDMA network. A smart card
can be used in multiple different electronic devices 1200. The
electronic device 1200 can perform some operations without a smart
card, but the electronic device 1200 cannot be able to communicate
with the network 1219. A smart card interface 1244 located within
the electronic device 1200 can enable the removal or insertion of a
smart card (not shown). The smart card features memory and holds
key configurations 1251, and other information 1253 such as
identification and subscriber related information.
[0084] Electronic device 1200 can be enabled to both transmit and
receive information from the communication network 1219. In order
to enable communication with the network 1219, the electronic
device 1200 can be equipped with an integral or internal antenna
1218 for transmitting signals to the communication network 1219.
Electronic device 1200 can be equipped with antenna 1216 for
receiving communication from the communication network 1219.
Antennas (1216, 1218) in another embodiment can be combined into a
single antenna. As one skilled in the art would appreciate, the
antenna or antennae (1216, 1218) in another implementation are
externally mounted on the electronic device 1200.
[0085] Communication subsystem 1211 can be configured to support
the operational needs of the electronic device 1200. The subsystem
1211 includes a transmitter 1214 and receiver 1212 including the
associated antenna or antennae (1216, 1218) as described above,
local oscillators (LOs) 1213, and a processing module 1220 for
example a digital signal processor (DSP).
[0086] Communication between the electronic device 1200 and
wireless network 1219 can be any type of communication that both
the wireless network 1219 and electronic device 1200 are enabled to
transmit, receive and process. In general, the communication can be
classified as voice and data. Voice communication generally refers
to communication in which signals for audible sounds are
transmitted by the electronic device 1200 through the communication
network 1219. Data generally refers to all other types of
communication that the electronic device 1200 is capable of
performing within the constraints of the wireless network 1219.
[0087] The keyboard 1232 can include a plurality of keys that can
be physical buttons or the plurality of keys can be of a software
nature, typically constituted by virtual representations of
physical keys on the display screen 1222 (referred to herein as
"virtual keys"). The user input can be provided as a combination of
the two types of keys. Each key of the plurality of keys can have
at least one action which can be the input of indicia such as a
character, a command or a function. "Characters" are contemplated
to exemplarily include alphabetic letters, language symbols,
numbers, punctuation, insignias, icons, pictures, and even a blank
space.
[0088] In the case of virtual keys, the indicia for the respective
keys are shown on the display screen 1222, which in one
implementation is enabled by touching the display screen 1222, for
example, with a stylus, finger, or other pointer, to generate the
character or activate the indicated command or function. Some
examples of display screens 1222 capable of detecting a touch
include resistive, capacitive, projected capacitive, infrared and
surface acoustic wave (SAW) touchscreens.
[0089] Physical and virtual keys can be combined in many different
ways as appreciated by those skilled in the art. In one
implementation, physical and virtual keys are combined such that
the plurality of enabled keys for a particular program or feature
of the electronic device 1200 is shown on the display screen 1222
in the same configuration as the physical keys. Using the
configuration just described, the operator can select the
appropriate physical key corresponding to what is shown on the
display screen 1222. Thus, the desired character, command or
function is obtained by depressing the physical key corresponding
to the character, command or function displayed at a corresponding
position on the display screen 1222, rather than touching the
display screen 1222.
[0090] While the above description generally describes the systems
and components associated with a handheld electronic device, the
electronic device 1200 could be another electronic device such as a
PDA, a laptop computer, desktop computer, a server, or other
electronic device. The electronic device 1200 can comprise
different components or the above system might be omitted in order
to provide the desired electronic device 1200. Additionally, other
components not described above can be used to allow the electronic
device 1200 to function in a desired fashion. The above description
provides only general components and additional components can be
used to enable the system to function. The additional systems and
components would be appreciated by those of ordinary skill in the
art
[0091] The term "comprising", which is synonymous with "including,"
"containing," or "characterized by" is inclusive or open-ended and
does not exclude additional, unrecited elements or method steps.
"Comprising" is a term of art used in claim language which means
that the named elements are present, but other elements can be
added and still form a construct or method within the scope of the
claim.
[0092] As discussed above, the various embodiments can be
implemented in a wide variety of operating environments, which in
some cases can include one or more user computers, computing
devices, or processing devices which can be used to operate any of
a number of applications. User or client devices can include any of
a number of general purpose personal computers, such as desktop or
laptop computers running a standard operating system, as well as
cellular, wireless, and handheld devices running mobile software
and capable of supporting a number of networking and messaging
protocols. Such a system also can include a number of workstations
running any of a variety of commercially-available operating
systems and other known applications for purposes such as
development and database management. These devices also can include
other electronic devices, such as dummy terminals, thin-clients,
gaming systems, and other devices capable of communicating via a
network.
[0093] Various aspects also can be implemented as part of at least
one service or Web service, such as can be part of a
service-oriented architecture. Services such as Web services can
communicate using any appropriate type of messaging, such as by
using messages in extensible markup language (XML) format and
exchanged using an appropriate protocol such as SOAP (derived from
the "Simple Object Access Protocol"). Processes provided or
executed by such services can be written in any appropriate
language, such as the Web Services Description Language (WSDL).
Using a language such as WSDL allows for functionality such as the
automated generation of client-side code in various SOAP
frameworks.
[0094] Most embodiments utilize at least one network that would be
familiar to those skilled in the art for supporting communications
using any of a variety of commercially-available protocols, such as
TCP/IP, OSI, FTP, UPnP, NFS, CIFS, and AppleTalk.TM.. The network
can be, for example, a local area network, a wide-area network, a
virtual private network, the Internet, an intranet, an extranet, a
public switched telephone network, an infrared network, a wireless
network, and any suitable combination thereof.
[0095] In embodiments utilizing a Web server, the Web server can
run any of a variety of server or mid-tier applications, including
HTTP servers, FTP servers, CGI servers, data servers, Java servers,
and business application servers. The server(s) also can be capable
of executing programs or scripts in response requests from user
devices, such as by executing one or more Web applications that can
be implemented as one or more scripts or programs written in any
programming language, such as Java.RTM., C, C# or C++, or any
scripting language, such as Perl, Python, or TCL, as well as
combinations thereof. The server(s) can also include database
servers, including without limitation those commercially available
from Oracle.RTM., Microsoft.RTM., Sybase.RTM., and IBM.RTM..
[0096] The environment can include a variety of data stores and
other memory and storage media as discussed above. These can reside
in a variety of locations, such as on a storage medium local to
(and/or resident in) one or more of the computers or remote from
any or all of the computers across the network. In a particular set
of embodiments, the information can reside in a storage-area
network ("SAN") familiar to those skilled in the art. Similarly,
any necessary files for performing the functions attributed to the
computers, servers, or other network devices can be stored locally
and/or remotely, as appropriate. Where a system includes
computerized devices, each such device can include hardware
elements that can be electrically coupled via a bus, the elements
including, for example, at least one central processing unit (CPU),
at least one input device (e.g., a mouse, keyboard, controller,
touch screen, or keypad), and at least one output device (e.g., a
display device, printer, or speaker). Such a system can also
include one or more storage devices, such as disk drives, optical
storage devices, and solid-state storage devices such as random
access memory ("RAM") or read-only memory ("ROM"), as well as
removable media devices, memory cards, flash cards, etc.
[0097] Such devices also can include a computer-readable storage
media reader, a communications device (e.g., a modem, a network
card (wireless or wired), an infrared communication device, etc.),
and working memory as described above. The computer-readable
storage media reader can be connected with, or configured to
receive, a computer-readable storage medium, representing remote,
local, fixed, and/or removable storage devices as well as storage
media for temporarily and/or more permanently containing, storing,
transmitting, and retrieving computer-readable information. The
system and various devices also typically will include a number of
software applications, modules, services, or other elements located
within at least one working memory device, including an operating
system and application programs, such as a client application or
Web browser. It should be appreciated that alternate embodiments
can have numerous variations from that described above. For
example, customized hardware might also be used and/or particular
elements might be implemented in hardware, software (including
portable software, such as applets), or both. Further, connection
to other computing devices such as network input/output devices can
be employed.
[0098] Storage media and computer readable media for containing
code, or portions of code, can include any appropriate media known
or used in the art, including storage media and communication
media, such as but not limited to volatile and non-volatile,
removable and non-removable media implemented in any method or
technology for storage and/or transmission of information such as
computer readable instructions, data structures, program modules,
or other data, including RAM, ROM, EEPROM, flash memory or other
memory technology, CD-ROM, digital versatile disk (DVD) or other
optical storage, magnetic cassettes, magnetic tape, magnetic disk
storage or other magnetic storage devices, or any other medium
which can be used to store the desired information and which can be
accessed by a system device.
[0099] Embodiments of the present disclosure can be provided as a
computer program product including a non-transitory
machine-readable storage medium having stored thereon instructions
(in compressed or uncompressed form) that can be used to program a
computer (or other electronic device) to perform processes or
methods described herein. The machine-readable storage medium can
include, but is not limited to, hard drives, floppy diskettes,
optical disks, CD-ROMs, DVDs, read-only memories (ROMs), random
access memories (RAMs), EPROMs, EEPROMs, flash memory, magnetic or
optical cards, solid-state memory devices, or other types of
media/machine-readable medium suitable for storing electronic
instructions. Further, embodiments can also be provided as a
computer program product including a transitory machine-readable
signal (in compressed or uncompressed form). Examples of
machine-readable signals, whether modulated using a carrier or not,
include, but are not limited to, signals that a computer system or
machine hosting or running a computer program can be configured to
access, including signals downloaded through the Internet or other
networks. For example, distribution of software can be via Internet
download.
[0100] Based on the disclosure and teachings provided herein, it
will be understood that other ways and methods of implementing the
various embodiments described above are possible. The specification
and drawings are illustrative and are not to be construed as
limiting the scope of the following claims.
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