U.S. patent application number 14/971316 was filed with the patent office on 2016-05-26 for slow cooker with thermometer for indicating a temperature condition of the food in the cooking vessel.
This patent application is currently assigned to Sunbeam Products, Inc.. The applicant listed for this patent is Sunbeam Products, Inc.. Invention is credited to Monte Davis, Phetsouvanh Kounlavong.
Application Number | 20160143471 14/971316 |
Document ID | / |
Family ID | 51297601 |
Filed Date | 2016-05-26 |
United States Patent
Application |
20160143471 |
Kind Code |
A1 |
Kounlavong; Phetsouvanh ; et
al. |
May 26, 2016 |
Slow cooker with thermometer for indicating a temperature condition
of the food in the cooking vessel
Abstract
A slow cooker having a thermometer such as a capillary
thermometer and a graphic display device for indicating a
temperature condition of the food product contained within the
cooking vessel, the thermometer measuring the temperature of an
outer surface of the cooking vessel and the graphic display device
displaying the temperature measured by the thermometer but adjusted
by a correlation factor to indicate at least an approximate
temperature of the food product within the cooking vessel.
Inventors: |
Kounlavong; Phetsouvanh;
(Lake Worth, FL) ; Davis; Monte; (Boynton Beach,
FL) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Sunbeam Products, Inc. |
Boca Raton |
FL |
US |
|
|
Assignee: |
Sunbeam Products, Inc.
Boca Raton
FL
|
Family ID: |
51297601 |
Appl. No.: |
14/971316 |
Filed: |
December 16, 2015 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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13764334 |
Feb 11, 2013 |
9241592 |
|
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14971316 |
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61596861 |
Feb 9, 2012 |
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Current U.S.
Class: |
219/432 ;
219/431; 219/433 |
Current CPC
Class: |
A47J 31/56 20130101;
A47J 27/09 20130101; A47J 27/004 20130101 |
International
Class: |
A47J 27/00 20060101
A47J027/00 |
Claims
1-22. (canceled)
23. A slow cooker comprising: a housing; a cooking vessel having an
inner and outer surface, said cooking vessel being configured to be
removably nestable within said housing; a lid configured to
removably cover said cooking vessel; a heating element powered by a
power source for heating a food product positioned within the
cooking vessel; a thermometer coupled to said housing and in
thermal communication with an outer surface of said cooking vessel
when said cooking vessel nests within said housing; and a graphic
display device for indicating a measured adjusted temperature
condition of the food product contained within the cooking vessel,
the thermometer measuring the temperature of an outer surface of
the cooking vessel without power from the power source powering the
heating element and the graphic display device displaying the
temperature measured by the thermometer but adjusted by a
correlation factor to indicate at least an approximate temperature
of the food product within the cooking vessel.
24. The slow cooker of claim 23 wherein said thermometer includes a
temperature sensing device having at least a portion thereof biased
against the outer surface of said cooking vessel.
25. The slow cooker of claim 24 wherein said temperature sensing
device and said graphic display device are operable separate and
apart from the power source powering said heating element.
26. The slow cooker of claim 24 wherein said temperature sensing
device is a capillary thermometer.
27. The slow cooker of claim 4 wherein said capillary thermometer
includes a housing assembly having a top cap, a bottom cap, and a
biasing member disposed therebetween for urging said top cap away
from said bottom cap, said top cap including a top wall in thermal
communication with said temperature sensing device.
28. The slow cooker of claim 23 wherein the outer surface of said
cooking vessel bears against the top wall of said top cap when said
cooking vessel nests within said housing, and wherein said biasing
member applies a resistive force to said top cap to ensure that the
top wall of said top cap is at all times in thermal communication
with the outer surface of said cooking vessel.
29. The slow cooker of claim 28 wherein said housing assembly
includes a guide mechanism to prevent relative rotation between
said top cap and said bottom cap.
30. The slow cooker of claim 23 wherein said lid includes a
vent.
31. The slow cooker of claim 30 wherein said vent is a one-way
valve configured to release pressure within said cooking vessel
during cooking.
32. The slow cooker of claim 31 wherein said vent includes an
elastomeric membrane having one or more slits extending
therethrough, said membrane configured to displace under pressure
such that one or more slits will open when a predetermined pressure
force is reached within the cooking vessel.
33. The slow cooker of claim 32 wherein said vent is configured to
allow an instrument to be inserted into said cooking vessel.
34. The slow cooker of claim 23 further including at least two arms
coupled to said housing, said at least two arms configured such
that a power cord associated with the slow cooker for providing
power to the heating element may be wrapped around said at least
two arms for storage or transport.
Description
CROSS-REFERENCE TO RELATED APPLICATION
[0001] This application claims the benefit of U.S. Provisional
Patent Application Ser. No. 61/596,861 filed Feb. 9, 2012, the
entire disclosure of which is incorporated herein by reference.
BACKGROUND OF THE INVENTION
[0002] Slow cooker appliances have been broadly used in households
since at least the 1970's and are commonly used for a variety of
purposes. Slow cookers are convenient ways to cook a wide variety
of foods including, but not limited to, soups, stews, dips, chilis,
roasts, and other large cuts of meat at a lower temperature for
extended periods of time. One benefit of slow cookers is that a
user may add all the ingredients for a meal, namely, the meat,
starches, vegetables, and so forth, together into one appliance and
it will "slow cook" during the day and be ready for consumption at
dinner time. Many slow cookers only have a "cooking" setting and an
"off" setting. Some slow cookers may include a "warm" setting
however the "warm" setting often may only be activated after a
pre-determined cooking cycle has been completed.
[0003] Often times, slow cookers are used at potluck dinners,
family reunions, smaller restaurants/bars, parties or other
applications for holding and serving food items for an extended
period of time. In this situation, the slow cooker is often
transported from the cooking location to the serving location.
Further, these events often require the food to be made available
for serving for prolonged periods of time. Once the desired food
product has finished cooking in the slow cooker, it is desirable to
keep the food product at a comfortable consuming temperature in the
slow cooker, rather than at the "cooking" temperature.
Unfortunately, as stated above, since most slow cookers only have a
"cooking" setting and an "off" setting, keeping the food product at
a comfortable consuming temperature is oftentimes problematic.
Thus, to prevent the served food product in the slow cooker from
(1) being too hot to eat, (2) burning or over cooking, or (3)
drying out the contents due to boiling off of the liquid or
moisture associated with the food product, most users often serve
the food product with the slow cooker turned off. This situation
presents other undesirable issues including not being able to
control the serving temperature of the food product in the slow
cooker.
[0004] Leaving a food product unheated for a prolonged period of
time presents obvious risks. First, if food is left unheated too
long, it may become too cold and will not be at an ideal consuming
temperature. Second, if the temperature of the food product gets
too low, bacteria may reappear and/or start to grow. Thus, to
prevent the served food product from getting too cold so as to be
unappetizing, or worse, harmful to the consumer, it is desirable to
monitor the temperature of the contents of the food in the slow
cooker. There is therefore a need for a slow cooker which provides
users with some indication of the actual temperature of the food
product inside the cooking vessel so that a user can selectively
re-heat the food product, if necessary, to keep the food product at
an optimal serving temperature. There is also a need for a slow
cooker that incorporates a heat sensor and/or thermometer combined
with a visual/graphic indicator which will allow a user to monitor
the temperature of the food product inside the cooking vessel after
cooking and while the food product is being served.
SUMMARY OF THE INVENTION
[0005] The present invention teaches the construction and operation
of several embodiments of a slow cooker that incorporates a
thermometer for providing a visual indicator of the food product
temperature contained therein thereby allowing a user to monitor
the temperature of the food contents inside the cooking vessel. The
present slow cooker includes components associated with typical
slow cookers including, but not limited to, a housing, a cooking
vessel, a lid having a lid handle, a food temperature indicator
display, an electronic control panel, a heating element controlled
by the electronic controls, a power cord and a pair of handles
extending from the slow cooker housing for transporting the slow
cooker from one location to another. The slow cooker may also
include a latch mechanism for securing the lid to the cooking
vessel and to the housing.
[0006] In one embodiment, the present slow cooker may include an
opening in the lid which may include a one-way valve that acts as a
vent. The vent may release steam or vapor when the pressure inside
the cooking vessel gets above a pre-determined limit.
Alternatively, the opening may also allow for insertion of a
temperature probe directly into the food contents being heated
inside the cooking vessel. The present slow cooker may additionally
include a pair of arms coupled to the outer surface of the housing,
these arms being configured to allow the power cord to wrap
therearound for stowing the power cord when not in use or during
transport.
[0007] In one embodiment, the thermometer used with the present
invention may be a capillary thermometer positioned under the
cooking vessel. The capillary thermometer measures the actual
temperature of the outer wall of the cooking vessel and uses an
established correlation to estimate and display the approximate
temperature of the food items inside the cooking vessel. Since the
capillary thermometer measures the temperature of the cooking
vessel, and not specifically the temperature of the food product
therewithin, a temperature difference does exist between the
measured cooking vessel temperature and the actual temperature of
the food product contained therewithin. A correlation can be
established to account for this differential in temperature between
the actual temperature of the food product within the cooking
vessel and the measured temperature of the cooking vessel. For
example, this temperature differential can be established by
experimental testing or other means such that the temperature
displayed on the food temperature indicator represents at least an
approximate temperature of the food contents inside the cooking
vessel as will be hereinafter further explained.
[0008] The capillary thermometer may be positioned in a housing
assembly located beneath the cooking vessel of the slow cooker. The
housing assembly includes a top cap which may protrude through an
opening in the bottom of the slow cooker housing so that the upper
portion of the top cap is in direct contact with the bottom wall of
the cooking vessel when the cooking vessel is positioned and seated
in the housing. The upper portion of the top cap and the capillary
thermometer disposed therein may be spring loaded to ensure that
the upper portion of the top cap is always urged against the bottom
wall of the cooking vessel. The capillary thermometer may be
connected to a graphic offset display positioned in the control
panel on the outside of the slow cooker housing. The graphic
display is offset based upon the estimated correlation to account
for the differential between the actual temperature of the food
product inside the cooking vessel and the measured temperature of
the exterior wall of the cooking vessel as sensed by the capillary
thermometer. The food temperature indicator may indicate whether
the food in the cooking vessel is hot, cool, or is in some range
between hot and cool.
[0009] For example, one embodiment of the food temperature
indicator display may have a dial which points to color coded
degradations on the display face that signify whether the estimated
food temperature is "cool" which may be represented by a yellow
degradation, "hot" which may be represented by a red degradation,
or a degradation, for example of a color between yellow and red, to
represent a temperature between cool and hot. The food temperature
indicator may be connected to the capillary thermometer via a tube
associated with the capillary thermometer and housed within the
housing assembly. The tube and capillary thermometer may be filled
with a fluid that has a coefficient of expansion which results in
the fluid expanding and contracting as the capillary thermometer is
heated and cooled.
[0010] The expanding and contracting fluid within the capillary
thermometer causes the fluid in the tube to flow back and forth
inside the tube and, as it does so, the fluid urges against a
spring biased dial indicator associated with the food temperature
indicator display thereby causing the dial indicator to rotate to a
color degradation corresponding to an approximate temperature of
the food product within the cooking vessel. Thus, the approximate
temperature of the food may be visually illustrated on the exterior
of the slow cooker, i.e., cool, hot, or somewhere in between using
the capillary thermometer and the food temperature indicator. One
embodiment of the present invention includes a capillary
thermometer and display requiring no power in order to measure and
display the temperature of the food within the cooking vessel. As a
result, the temperature of the food within the cooking vessel may
be constantly measured and displayed despite the power cord of the
slow cooker being disconnected from a power source.
[0011] The present cooking vessel may also include a sidewall that
is thicker than the sidewall associated with typical cooking
vessels of this type. This may be beneficial to prolong the heat
retention of the food product within the cooking vessel.
[0012] Other aspects and advantages of the present invention will
be apparent from the following detailed description of the several
embodiments and the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
[0013] The accompanying drawings form a part of the specification
and are to be read in conjunction therewith, in which like
reference numerals are employed to indicate like or similar parts
in the various views.
[0014] FIG. 1 is a perspective view of one embodiment of the
present slow cooker constructed in accordance with the teachings of
the present invention;
[0015] FIG. 2 is a cross-sectional view of the housing of the slow
cooker of FIG. 1 taken along line 2-2 of FIG. 1;
[0016] FIG. 3 is a front elevational view of one embodiment of a
control panel associated with the present slow cooker constructed
in accordance with the teachings of the present invention;
[0017] FIG. 4 is a cross-sectional view of one embodiment of a
thermometer and a thermometer housing assembly constructed in
accordance with the teachings of the present invention;
[0018] FIG. 5 is a bottom view of the thermometer and thermometer
housing assembly of FIG. 4;
[0019] FIG. 6 is a cross-sectional view of the present slow cooker
of FIG. 1 taken along the line 6-6 of FIG. 1; and
[0020] FIG. 7 is a partial top view of one embodiment of a vent in
the lid of the present slow cooker constructed in accordance with
the teachings of the present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0021] The following detailed description of the present invention
references the accompanying drawing figures that illustrate
specific embodiments in which the invention can be practiced. The
embodiments are intended to describe aspects of the present
invention in sufficient detail to enable those skilled in the art
to practice the invention. Other embodiments can be utilized and
changes can be made without departing from the spirit and scope of
the present invention. The present invention is defined by the
appended claims and, therefore, the description is not to be taken
in a limiting sense and shall not limit the scope of equivalents to
which such claims are entitled.
[0022] Slow cooker appliances such as that disclosed herein
include, but are not limited to, the slow cookers disclosed in U.S.
Pat. Nos. 6,740,855; 6,587,739; and 7,312,425, all of which are
incorporated herein by reference. The slow cooker of the present
invention includes a thermometer which detects the temperature of
the cooking vessel and relates that temperature to the temperature
of the food product being cooked within the cooking vessel.
[0023] Referring to FIG. 1, there is illustrated a slow cooker 10
including, but not limited to, a housing 12 having a thermometer 14
(see FIG. 2) operably disposed therein, a cooking vessel 16 seated
within the housing 12, and a lid 18 configured to removably seat on
and cover cooking vessel 16. As best shown in FIG. 2, housing 12
includes a sidewall 20, a bottom wall 22, and an open top 24
defined by a top annular rim 26. Sidewall 20 includes an inner wall
28 and an outer wall 30 defining a sidewall thickness therebetween.
Bottom wall 22 includes a bottom inner wall 32 and a bottom outer
wall 34 also defining a bottom thickness therebetween. Inner wall
28 of sidewall 20 and/or inner wall 32 of bottom wall 22 includes
an opening or recess 40 defined therein for receiving the
thermometer 14 therethrough or therewithin. Housing 12 further
includes at least one heating element 38 positioned and located
between inner walls 28 and 32 and outer walls 30 and 34 as
shown.
[0024] Inner walls 28 and 32 may be comprised of a wide variety of
materials including aluminum, stainless steel, copper, or any other
known commercial alloy or other suitable material. Metal inner
walls 28 and 32 are beneficial in transferring heat from housing 12
to the cooking vessel 16. Outer walls 30 and 34 may also be
comprised of aluminum, stainless steel, copper, or any other known
commercial alloy, glass, carbon fiber, composite, ceramic, or some
temperature resistant plastics depending upon the amount of heat
that is transferred to outer walls 30 and 34. The selection of the
material of outer walls 30 and 34 may be made for both functional
and aesthetic reasons. Other similar and functionally equivalent
materials now known or hereafter developed may be used for both
inner walls 28 and 32, and outer walls 30 and 34. Outer wall 30 of
sidewall 20 may also include opposing handles 42 coupled thereto as
shown in FIGS. 1 and 2.
[0025] Referring back to FIG. 1, a control panel 44 may be coupled
to outer wall 30 as shown. FIG. 3 illustrates one embodiment of
control panel 44 that includes a plurality of electronic controls
including, but not limited to, one or more of the following: an
on/off switch 46, a timer 48, a cooking mode indicator 50, a
cooking mode switch 52, and a food temperature graphic display 54.
Slow cooker 10 is generally a standard plug-in type electrical
cooking device which includes a power cord 59 as best illustrated
in FIG. 6. It is however also recognized and anticipated that slow
cooker 10 could be configured to be alternatively powered by
battery or some other power source. On/Off switch 46 turns slow
cooker 10 on and off. Timer 48 may display the current time, the
remaining cooking time, the actual cooking time, and/or other timer
or clock features now known or hereafter developed.
[0026] Cooking mode indicator 50 displays which cooking mode or
temperature range has been selected by a user through cooking mode
switch 52. Common examples are: low, medium, high, or warm. As
shown in FIG. 3, one embodiment includes indicators which are
designated as "HI," "LO," and "WM." Alternatively, cooking mode
indicator 50 may display an actual cooking temperature and/or time
duration to be selected by the user. Cooking mode indicator 50 may
also include an indication of cooking time ranges associated with
each cooking temperature range. For example, in the embodiment
illustrated in FIG. 3, control panel 44 may include a cooking mode
indicator 50 that displays several operating times for each of the
HI and LO settings such as preset times of 4 hours and 6 hours for
the HI setting, and 8 hours and 10 hours for the LO setting. In one
embodiment, slow cooker 10 may operate at a high temperature for
about four (4) hours and then switch to a warming mode. One
embodiment may also include a warming mode that is either (1)
activated after the completion of the selected cooking mode and
time duration, or (2) a separate setting chosen by the user. Still
further, mode indicator 50 may be an LED or other light positioned
next to the written description of the cooking mode, time or
temperature. It is recognized and anticipated that still other
settings may be used and any configuration of preset times and
cooking temperatures may be incorporated into control panel 44 and
slow cooker 10 and all such variations are intended to be within
the scope of the present invention.
[0027] As best shown in FIGS. 1 and 2, housing 12 may also include
a plurality of legs 56 extending away from bottom wall 22. Legs 56
may be integrally formed with bottom wall 22 or they may be coupled
thereto using any known coupling or fastener means. One embodiment
of housing 12 may include hooks 60 that are configured to engage a
latch mechanism associated with lid 18 as will be further described
below.
[0028] As best illustrated in FIGS. 2 and 4, housing 12 of slow
cooker 10 includes a thermometer 14 having a temperature sensing
device 61 positioned and located within a thermometer housing
assembly 62 that is received into or extends through the housing
recess or opening 40. As shown in FIG. 4, thermometer housing
assembly 62 includes a top cap 64, a bottom cap 66 configured to
receive top cap 64, and a spring member or other biasing member 68
operably positioned between top cap 64 and bottom cap 66. Top cap
64 further includes an annular sidewall 70, a top wall 72, and an
open bottom 74 defined by a bottom rim 76 of sidewall 70. Sidewall
70 includes an inner surface 78 and an outer surface 80. Top wall
72 also includes a top inner surface 82 and a top outer surface 84
as shown. One embodiment of top cap 64 includes a plurality of legs
86 which extend downwardly away from rim 76, the legs 86 extending
through corresponding openings or slots 104 in the bottom cap 66
for holding the top cap in operative position on the bottom
cap.
[0029] Bottom cap 66 includes an annular sidewall 88, a bottom wall
90, and an open top 92 defined by top rim 94. Sidewall 88 includes
an inner surface 96 and an outer surface 98. Bottom wall 90
includes a bottom inner surface 100 and a bottom outer surface 102.
Bottom outer surface 102 may include one or more slots 104 therein,
the slots 104 being complimentary to legs 86 of top cap 64. Legs 86
may pass through slots 104 and thereby function as a guide to
properly orient the respective caps to each other and to prevent
top cap 64 from rotating within bottom cap 66. Alternatively, top
cap 64 may include other guiding mechanisms, such as pins, rods,
grooves, projections or other similar structures (not shown) that
engage bottom cap 66.
[0030] Although any temperature sensing device 61 (FIG. 2) can be
used in the present invention to measure the temperature of the
cooking vessel 16, as illustrated in FIGS. 4 and 5, a preferred
embodiment of the temperature sensing device 61 includes a
capillary thermometer having a capillary fluid reservoir 106
positioned against top inner surface 82 of top cap 64 as shown.
Capillary fluid reservoir 106 may be coupled to the top wall 72 of
top cap 64 using one or more mounting flanges 108 as shown in FIG.
5. The top wall 72 and the capillary fluid reservoir 106 are in
thermal communication with each other and both are in thermal
communication with the bottom surface of the cooking vessel as will
be further explained. The capillary thermometer further includes a
capillary tube 110 that is in fluid communication with both the
capillary fluid reservoir 106 and the food temperature display 54
as will likewise be further explained.
[0031] Capillary fluid reservoir 106 and capillary tube 110 may
contain any fluid now known or hereafter developed which expands
and contracts when it is heated and cooled. In one embodiment of
the present invention, tube 110 and capillary reservoir 106 are
filled with kerosene which has a thermal coefficient of expansion
of 0.00100/.degree. F. Other suitable fluids having similar
coefficients of expansion, such as ethyl alcohol or gasoline, may
also be used. However, it shall be appreciated by a person of skill
in the art that there are numerous configurations of the volume of
fluid, diameter of tube, and sensitivity of food temperature
display 54 that may be used to accurately and successfully measure
the temperature of cooking vessel 16. The expanding and contracting
fluid within the capillary thermometer causes the fluid in the tube
110 to flow back and forth inside the tube and as it does so the
fluid urges against a spring-biased dial indicator 55 associated
with food temperature display 54 so as to cause the dial indicator
55 to rotate to a color degradation or other scale parameter
corresponding to at least an approximate temperature of the food
product within the cooking vessel 16. This enables a user to at
least visually determine what the approximate temperature of the
food product is at all times, namely, hot, cool or somewhere in
between. The accuracy of the correlation between the measured
cooking vessel wall temperature and the actual temperature of the
food contents therewithin will determine the accuracy of the
estimated temperature of the food contents as discussed below. In
another embodiment, the food temperature display 54 may be replaced
with an electronic digital display having light emitting diodes to
represent a color degradation or other scale parameter
corresponding to at least an approximate temperature of the food
product within the cooking vessel 16. A portable or replaceable
power source such as batteries or other power means unrelated to
the power source powering the slow cooker 10 such as power cord 59
can be utilized to power the electronic digital display 54 when the
slow cooker 10 is unplugged and is being utilized in its serving
mode.
[0032] Other temperature sensing devices 61 may also be used in
place of a capillary thermometer, including a digital thermometer
operating on conventional battery power or a rechargeable battery
that charges while slow cooker 10 is plugged in, a liquid crystal
thermometer, a temporal thermometer, a bi-metal mechanical
thermometer, an alcohol thermometer, a resistance thermometer, a
pyrometer, or any other temperature sensing device now known or
hereafter developed. Generally, a capillary thermometer is
preferred because it requires no power source whatsoever to display
at least an approximate temperature of the food contents even when
the slow cooker 10 is unplugged. The use of other temperature
sensing devices as indicated above can be used so long as they can
operate independent of the power source which powers the heating
elements 38 associated with the slow cooker 10, or which operate on
a power source separate and apart from the power cord 59. This
enables a user to monitor the temperature of the food contents
within the present slow cooker 10 during the serving mode without
continuously heating the food contents.
[0033] As shown in FIG. 6, one embodiment of housing 12 may also
include two or more opposing legs 58 coupled to outer wall 30 of
sidewall 20 for allowing a power cord 59 to be wrapped around the
legs 58 and stored thereon. Moreover, FIG. 6 illustrates a cooking
vessel 16 including a sidewall 112, a bottom wall 114, and an
annular rim 116 defining an open top 118. Sidewall 112 includes a
sidewall inner surface 120 and a sidewall outer surface 122
defining a sidewall thickness therebetween. One embodiment of the
present invention may include a cooking vessel 16 having a sidewall
thickness that is greater than the sidewall thickness typically
associated with cooking vessels used in the art. For example, one
embodiment may include a sidewall thickness of about two-times the
sidewall thickness of conventional slow cookers. An increase in
sidewall thickness may reduce the rate at which the food contents
within the cookware vessel 16 lose heat when no heat is being
applied thereto by the heating element 38. Annular rim 116 may
further include a ledge 124 defined therein which may be a recess
associated with a portion of inner surface 118. Ledge 124 may be
configured to receive and support lid 18 as shown and further
described below.
[0034] Bottom wall 114 further includes a bottom inner surface 126
and a bottom outer surface 128 defining a bottom thickness
therebetween. One embodiment of cooking vessel 16 may include a
thermometer engagement zone 130 wherein a portion of engagement
zone 130 may include a portion of bottom outer surface 128 being
recessed to engage top cap 64. Alternatively, engagement zone 130
may be either flat or include a portion thereof projecting
outwardly so as to be received by a complimentary recess associated
with top cap 64. Further, in one embodiment, an air space 132 may
be present between the inner walls 28 and 32 of housing 12 and the
outer surfaces 122 and 128 of cooking vessel 16.
[0035] As further illustrated in FIG. 6, lid 18 includes an outer
surface 134, an inner surface 136, an annular rim 138, and a handle
140. Annular rim 138 of lid 18 is configured to rest upon ledge 124
as shown. When annular rim 138 rests upon ledge 124, cooking vessel
16 is substantially enclosed thereby capturing heat and moisture
which assist the cooking process.
[0036] Handle 140 may be coupled to or otherwise attached to the
outer surface 134 of lid 18 through the use of a fastener 144 which
passes through an aperture 146 extending through both inner surface
134 and outer surface 136 of lid 18 and which is received into
handle 140 as shown. Another embodiment (not shown) may include a
lid 18 having handle 140 integrally formed therewith.
[0037] Lid 18 may further include a vent 148 as illustrated in FIG.
6. Vent 148 may be simply an opening (fixed or adjustable) for
allowing vapor to escape therethrough during cooking, or for
allowing a user to insert an instrument (not shown) such as a
temperature probe or sensor to directly measure the temperature of
the food contents within the cooking vessel 16 during cooking or
during serving. Alternatively, vent 148 further includes an
elastomeric membrane 150 that is configured to provide a barrier in
lid 18 that allows pressure to escape out of the enclosed cooking
vessel 16 during cooking when a predetermined pressure is reached,
or otherwise. The membrane 150 can also be configured for allowing
a user to insert an instrument (not shown) such as a temperature
sensor (not shown) through vent 148. One embodiment of vent 148 is
shown in FIG. 7. This embodiment includes vent 148 being configured
to be a one-way valve allowing pressure to escape the enclosed
cooking vessel 16. As shown, vent 148 may include membrane 150
having a pattern of slits 142 through membrane 150. Membrane 150
may be fabricated from a material and thickness wherein membrane
150 only displaces under a predetermined level of pressure thereby
allowing one or more slits 142 to open and release pressure within
enclosed cooking vessel 16 when the predetermine pressure level is
reached. Alternatively, any type of vent 148 now known or hereafter
developed may be used in concert with lid 18, including one-way or
two way valves, or any other type of vent.
[0038] Lid 18 may further include at least one latch 152 as best
illustrated in FIG. 1. FIG. 1 illustrates two latches 152 at
opposing sides of lid 18 proximate annular rim 138. As shown,
latches 152 may include a handle 154 and a loop 156 wherein loop
156 is configured to engage hooks 60 of housing 12 as shown. Loops
156 are secured within a recess 158 in hook 60 when handle 154 is
in a raised position. As shown in FIG. 1, when handle 154 is
levered downwardly, lid 18 is secured to cooking vessel 16 upon
ledge 124 and both are secured to housing 12 as shown.
[0039] In use, a user will place the food items desired to be
cooked in cooking vessel 16. The user may place the food items in
cooking vessel 16 with cooking vessel 16 either inside or outside
of housing 12. If the food items are placed in cooking vessel 16
outside housing 12, the user will nest cooking vessel 16 into
housing 12 and housing 12 will receive cooking vessel 16 through
the open top 24. In any event, when cooking vessel 16 is received
into housing 12, rim 116 of cooking vessel 16 bears upon rim 26 of
housing 12 thereby suspending cooking vessel 16 within housing 12.
The weight of the cooking vessel 16 prevents it from being
unwantingly removed from housing 12. Further, when cooking vessel
16 is received into housing 12, thermometer contact zone 130 of
bottom wall surface 128 of cooking vessel 16 engages outer surface
84 of top wall 72 of top cap 64 as shown in FIG. 6. As a result,
capillary fluid reservoir 106 is in thermal communication with
bottom surface 128 of cooking vessel 16.
[0040] In one embodiment, a user will use on/off switch 46 to turn
the slow cooker on and employ cooking mode switch 52 to select a
cooking temperature and a cooking time. The food product will cook
at the preset cooking temperature for the preset cooking time.
During the cooking stage, the fluid within capillary fluid
reservoir 106 will heat up and expand thereby exerting a pressure
upon the spring dial 55 of food temperature indicator 54 resulting
in a visual temperature indication of "hot."
[0041] If a user desires to serve the food items contained inside
the slow cooker 10, the slow cooker 10 can be unplugged and moved
to another location for serving, or the on/off switch can simply be
turned off. While unplugged or in its off condition, the fluid
within the capillary fluid reservoir 106 will continue to measure
the temperature of the bottom wall surface 128 of cooking vessel
16. Once heating has stopped, either by turning the slow cooker 10
off or unplugging it, thermometer 14 will provide the user with at
least an estimated or approximate indication of the temperature of
the food contents in cooking vessel 16.
[0042] Thermometer 14 measures the actual temperature of the
exterior of cooking vessel 16 at a specific wall location for
furthering estimating and displaying the approximate food
temperature inside cooking vessel 16. Capillary thermometer 14 is
connected to a food temperature indicator 54 positioned in control
panel 44 or elsewhere on the front of the slow cooker housing 12.
Food temperature indicator 54 indicates whether the food in cooking
vessel 16 is hot, cool, or is in some range between hot and cool.
This information is useful for determining whether the food inside
cooking vessel 16 has cooled such that re-heating may be warranted.
Food temperature indicator 54 is calibrated to account for the
differential between the actual temperature of the food product
within the cooking vessel 16 and the measured temperature on the
exterior 122 and/or 128 of cooking vessel 16 as measured by the
capillary thermometer 14. The relationship between the temperature
of the food product at the center of cooking vessel 16 and the
exterior surface 122 or 128 of cooking vessel 16 can be
experimentally observed and obtained as set forth in Table 1
below.
TABLE-US-00001 TABLE 1 Temperature of Bottom of Cooking Vessel and
Center of Stoneware Vessel versus Time After the Heat Source Has
Been Removed. Temperature of Time After Temperature of Bottom
Center of Heat Removed Surface of Stoneware Stoneware Vessel
Difference (minutes) Cooking Vessel (.degree. C.) (.degree. C.)
(.degree. C.) 0 120.0 100 -20 10 104.0 100 -4 20 89.0 97.7 8.7 30
(1/2 hr) 82.0 94.8 12.8 40 80.0 91.9 11.9 50 78.0 89.7 11.7 60 (1
hr) 76.0 87.3 11.3 70 73.0 85.0 12.0 80 70. 82.9 12.9 90 (11/2 hrs)
69.0 81.4 12.4 100 68.0 79.1 11.1 110 67.0 77.3 10.4 120 (2 hrs)
66.0 75.4 9.4 130 65.0 73.5 8.5 140 63.0 72.9 9.9 150 (21/2 hrs)
62.0 71.3 9.3 160 61.0 70.1 9.1 170 60.0 68.8 8.8 180 (3 hrs) 59.0
67.9 8.9 190 58.0 66.6 8.6 200 57.0 65.5 8.5 210 (31/2 hrs) 56.0
64.3 8.3 220 55.0 63.0 8.0 230 54.0 62.0 8.0 240 (4 hrs) 53.0 60.7
7.7 Average 8.17
[0043] Experimental values of the temperature differential between
the actual temperature of the food within cooking vessel 16 and the
measured temperature of bottom wall 128 of cooking vessel 16 after
heating elements 38 were turned off are shown in Table 1 above. For
example, after the first ten minutes, the temperature differential
between the actual temperature of the food within cooking vessel 16
and the measured temperature on exterior surface 128 of cooking
vessel 16 was 4.degree. C. After four (4) hours with no heat
applied to the cooking vessel 16, the temperature differential was
mostly in a range between about 8.degree. C. to about 13.degree. C.
with the average temperature differential being around 8.2.degree.
C. As such, a correlation temperature offset of 8.degree. C.
(correlation factor) could be used to calibrate the dial indicator
55 to the approximate temperature of food product within the
cooking vessel 16.
[0044] Thus, the approximate temperature of the food product within
vessel 16 may be visually determined at all times during the
serving process, that is, cool, hot, or somewhere in between. If
food temperature dial 55 moves toward the "cool" end of the dial, a
user may then plug-in or otherwise turn-on heating elements 38 of
housing 12 to re-heat the food contents. Thus, a user will always
have a visual indicator of the temperature of the food contents
using slow cooker 10 of the present invention.
[0045] Although it is preferred that the thermometer 14 be a
capillary thermometer as disclosed above and illustrated in FIGS. 4
and 6, it is recognized that other types of thermometers as
discussed above can likewise be utilized in the present invention
so long as the thermometer is able to read and correlate at least
an approximate temperature of the food product being cooked within
the cooking vessel 16 when the slow cooker 10 is disconnected from
its power source. In those instances where the thermometer requires
a power source, a portable or replaceable power source such as
batteries or other power means unrelated to the power source
powering the slow cooker 10 such as power cord 59 can be utilized
to power the thermometer 14 when the slow cooker 10 is unplugged
and is being utilized in its serving mode. It is also recognized
and anticipated that other fluids besides kerosene can be utilized
with a capillary thermometer as discussed above. Still further, it
is also recognized and anticipated that the overall dimensions of
the present slow cooker 10 including the thermometer 14, the
housing assembly 62, and the overall configuration of the
temperature sensing device 61 as well as the specific shape and
configuration of these members are subject to wide variations and
may be sized and shaped into a wide variety of different sizes and
configurations so as to be compatible with the size and shape of a
particular slow cooker assembly, or to conform with any space
limitations associated therewith. Other variations and
modifications to the various components comprising the present
structures are also contemplated.
[0046] Thus, there has been shown and described several embodiments
of a novel slow cooker with a thermometer for indicating a
temperature condition of the food product contained in the cooking
vessel, which slow cooker fulfills all of the objects and
advantages sought therefor. Many changes, modifications, variations
and other uses and applications of the present invention will,
however, become apparent to those skilled in the art after
considering this specification and the accompanying drawings. All
such drawings, modifications, variations and other uses and
applications which do not depart from the spirit and scope of the
present invention are deemed to be covered by the present invention
which is limited only by the claims which follow.
* * * * *