U.S. patent application number 15/595566 was filed with the patent office on 2017-08-31 for radio frequency identification controlled heatable objects.
The applicant listed for this patent is MAMORU IMURA. Invention is credited to MAMORU IMURA.
Application Number | 20170245674 15/595566 |
Document ID | / |
Family ID | 34930344 |
Filed Date | 2017-08-31 |
United States Patent
Application |
20170245674 |
Kind Code |
A1 |
IMURA; MAMORU |
August 31, 2017 |
RADIO FREQUENCY IDENTIFICATION CONTROLLED HEATABLE OBJECTS
Abstract
A temperature controlled heatable object is provided in which a
temperature sensor is connected to a Radio Frequency Identification
(RFID) tag. The RFID tag is located within the handle of the
object, and the temperature sensor is placed in contact with the
object. In a first embodiment of the invention, the temperature
sensor is partially imbedded within the object via a notch located
in the side of the object. In a second embodiment of the invention,
a temperature sensor is imbedded within a tunnel drilled within the
base of the object. In a third embodiment, a temperature sensor is
imbedded between the bottom of the object and a slab attached to
the bottom of the object. The sensor can be located in a slot
formed in either the slab or the bottom or the object. Handles and
receivers for mounting the handles to the temperature controllable
objects are also provided.
Inventors: |
IMURA; MAMORU; (Nishinomiya
Hyogo, JP) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
IMURA; MAMORU |
Nishinomiya Hyogo |
|
JP |
|
|
Family ID: |
34930344 |
Appl. No.: |
15/595566 |
Filed: |
May 15, 2017 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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14166245 |
Jan 28, 2014 |
9648975 |
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15595566 |
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11617407 |
Dec 28, 2006 |
8637797 |
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14166245 |
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10833356 |
Apr 28, 2004 |
7157675 |
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11617407 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
G06K 7/10336 20130101;
G06K 19/0717 20130101; H05B 1/0269 20130101; A47J 36/321 20180801;
H05B 2213/06 20130101; H05B 6/12 20130101; A47J 45/07 20130101;
A47J 36/00 20130101; H05B 6/101 20130101; A47J 45/068 20130101;
A47J 45/071 20130101; H04B 5/0062 20130101; H05B 1/0266
20130101 |
International
Class: |
A47J 27/62 20060101
A47J027/62; H05B 6/12 20060101 H05B006/12; G06K 19/07 20060101
G06K019/07; H04B 5/00 20060101 H04B005/00; H05B 6/10 20060101
H05B006/10; G06K 7/10 20060101 G06K007/10 |
Claims
1. A heatable object comprising: a temperature sensor placed in
contact with a heatable portion of the object; and a microprocessor
associated with said temperature sensor and located outside of a
heat-generation zone for the object, said microprocessor being
operable to calculate a temperature of the object based on
temperature information obtained by said temperature sensor,
wherein said temperature sensor is at least partially imbedded in a
tunnel in said heatable portion of the object.
2. The heatable object as claimed in claim 1 wherein said
temperature sensor is placed in contact with a primary
heat-distribution layer of said heatable portion of the object.
3. The heatable object as claimed in claim 2 wherein said primary
heat-distribution layer comprises an aluminum core for the
object.
4. The heatable object as claimed in claim 3 wherein said heatable
portion of the object further comprises a ferromagnetic layer
associated with said aluminum core.
5. The heatable object as claimed in claim 1 wherein said heatable
portion of the object comprises a primary base portion and a slab
attached to a surface of said primary base portion, and wherein
said temperature sensor is located between said primary base
portion and said slab.
6. The heatable object as claimed in claim 5 wherein the tunnel in
which said temperature sensor is located is formed between said
base portion and said slab of the object.
7. The heatable object as claimed in claim 1 wherein said heatable
portion of the object is heated by magnetic induction.
8. The heatable object as claimed in claim 1 wherein said
microprocessor is located within a handle of the object.
9. The heatable object as claimed in claim 1 wherein the object
comprises a cookware object.
10. The heatable object as claimed in claim 1 wherein the object
comprises a servingware object.
11. A heatable object comprising: a temperature sensor at least
partially imbedded within a heatable portion of the object; and a
microprocessor associated with said temperature sensor, said
microprocessor being operable to calculate a temperature of the
object based on temperature information obtained by said
temperature sensor, wherein said temperature sensor is at least
partially imbedded within a notch in said heatable portion of the
object.
12. The heatable object as claimed in claim 11 wherein said
microprocessor is located remote from said heatable portion of the
object.
13. The heatable object as claimed in claim 11 wherein said
heatable portion of the object comprises a primary base portion and
a slab attached to a surface of said primary base portion, and
wherein said temperature sensor is located between said primary
base portion and said slab.
14. The heatable object as claimed in claim 13 wherein the notch in
which said temperature sensor is located is formed in said base
portion of the object.
15. The heatable object as claimed in claim 13 wherein the notch in
which said temperature sensor is located is formed in said
slab.
16. The heatable object as claimed in claim 11 wherein said
heatable portion of the object is heated by magnetic induction.
17. The heatable object as claimed in claim 11 wherein said
microprocessor is located within a handle of the object.
18. The heatable object as claimed in claim 11 wherein the object
comprises a cookware object.
19. The heatable object as claimed in claim 11 wherein the object
comprises a servingware object.
20. A heatable object comprising: a primary base portion; a slab
attached to a surface of said primary base portion; a temperature
sensor located between said primary base portion and said slab; and
a microprocessor associated with said temperature sensor and
located outside of a heat-generation zone for the object, said
microprocessor being operable to calculate a temperature of the
object based on the temperature information obtained by said
temperature sensor.
Description
RELATED APPLICATIONS
[0001] This application is a continuation of U.S. application Ser.
No. 14/166,245 filed Jan. 28, 2014, now U.S. Pat. No. 9,648,975,
which is a continuation of U.S. application Ser. No. 11/617,407
filed Dec. 28, 2006, now U.S. Pat. No. 8,637,797, which is a
continuation of U.S. application Ser. No. 10/833,356 filed Apr. 28,
2004, now U.S. Pat. No. 7,157,675, titled Radio Frequency
Identification Controlled Heatable Objects, the entire disclosures
of each application being incorporated herein by reference.
FIELD OF THE INVENTION
[0002] The present invention is broadly concerned with temperature
regulated cookware and servingware items, such as pots, pans,
buffet serving pans, serving dishes, platters, and the like. More
particularly, the invention is concerned with cookware and
servingware objects that are temperature regulated using Radio
Frequency Identification (RFID) technology and temperature sensors
associated with the objects. An RFID tag, which is associated with
a temperature sensor, includes information regarding heating
characteristics of the particular object. The RFID tag transmits
the information regarding the heating characteristics of the object
as well as temperature reading information to a reader located
within a cookware appliance, which are used by the cookware
appliance to regulate the temperature of the cooking process.
BACKGROUND OF THE INVENTION
[0003] Cooking is often referred to as an art, not only because of
the combination of ingredients that go into a particular recipe,
but also due to the skill necessary for proper application and
infusion of varying levels of heat over a given period of time
throughout the different phases of the food preparation process.
Traditional cookware appliances, such as ovens (microwave ovens
being an exception), grills, heat lamps and stoves, all utilize the
thermodynamic process of conduction to transfer heat from the outer
surface of the food item to its interior. This is generally true
regardless of the type of heat source used to heat the surface of
the food, be it a radiation heat source (i.e. a heat lamp),
conduction heat source (i.e. a stovetop), or a convection heat
source (i.e. a convection oven or a food dehydrator).
[0004] The time and temperature necessary to cook fully and
properly a specific food item through conduction is dependant upon
the thermal conductivity of the item, the uncooked temperature of
the item (i.e. frozen, room temperature, etc.), as well as the size
and shape of the item. A food item having higher thermal
conductivity will cook faster than a similarly sized and shaped
food item having a lower thermal conductivity, as the heat will
more quickly migrate from the outer surface to the interior.
Likewise, a generally smaller or thinner food item will cook faster
than a generally larger or thicker food item of the same thermal
conductivity, as the heat must migrate a shorter distance through
the thinner item. Frozen items require considerably more heat to
cook than do non-frozen or thawed items. While increasing the
cooking temperature for an item will increase the amount of heat
that migrates from the surface to the interior of a food item,
applying too much heat at one time will result in cooking the outer
surface of the item faster than the heat can migrate to the
interior, usually resulting in burning or scorching of the surface
and undercooking of the interior. Therefore, obtaining real-time
information regarding the temperature of the item being cooked,
during the cooking process is often beneficial to ensure proper
heating.
[0005] The use of thermometers or other temperature sensors to
monitor and control the cooking process is well known. A common
thermometer used to monitor and control the cooking process is a
probe-type or contact thermometer which is inserted directly into
the food item to obtain a temperature of the interior of the food
item. Such thermometers are undesirable for many cooking
applications. For, example, when cooking in pots or pans using a
lid, the use of a probe-type thermometer requires removal of the
lid each time a temperature reading is taken. Continuous removal of
the lid during cooking reduces the transfer of heat to the item
being cooked, and often results it a detrimental loss of moisture.
In addition, the use of contact thermometers usually require manual
adjustment of the power of the cooking appliance to obtain and
maintain a desired temperature. Not to mention the probe-type
thermometer is yet another cooking instrument that must be located
and properly used during the often complex cooking process. To
overcome the disadvantages associated with contact thermometers, a
number of cookware-associated non-contact thermometers have been
developed that are attached to, or incorporated into, cookware
objects such as pots and pans. Such non-contact thermometers are
often in communication with the cooking appliance to control the
power level based on the temperature reading. Nevertheless, as
discussed below, none of these non-contact thermometers, which
control the cooking process solely based upon the temperature of
the cookware object, provide a means of obtaining consistent and
accurate measurement and control of the temperature of the food
item being cooked within the cookware object.
[0006] U.S. Pat. No. 3,742,178 to Hamden, Jr. describes a
non-contact thermometer placed in thermal contact with an inner
wall surface of an inner cup of a cookware object, located between
the inner cup and an outer cup in which the inner cup is nested.
The inner cup is constructed of a ferromagnetic material that can
be heated by an induction coil located in an induction cook-top
appliance. Maintaining a stable connection between the temperature
sensor and the inner wall of the inner cup is difficult due to
thermal expansions and contractions during heating and cooling of
the pot. In addition, a large temperature differential may often
exist between the inner wall of the inner cup and the outer wall of
the inner cup, particularly when extremely cold items are placed
within the cookware object while the inner cup is being heated.
This large temperature differential makes an accurate determination
of the temperature of the food item within the pot difficult, if
not impossible to obtain when the temperature reading is taken at
the inner wall surface of the inner cup.
[0007] In the cookware object taught by Harnden, Jr., the field
produced by the induction coil for heating the object also powers
the temperature sensor which transmits temperature information to
the cook-top appliance via radio frequency to control heating of
the cookware object. Although such an arrangement works with
induction heating appliances, the temperature sensor of Harnden,
Jr. is inoperable when used with a traditional gas or electric
stove which heats the cookware object by conduction. Furthermore,
the nested cup design of Harnden, Jr., which includes a gap between
the inner wall surfaces of the inner and outer cups filled with
either thermal insulation material, air or vacuum, is inefficient
for conducting heat from the outer cup to the inner cup, making use
of the cookware object of Harnden, Jr. with traditional appliances
undesirable even if use of the temperature sensor is utilized.
[0008] U.S. Pat. No. 5,951,900 to Smrke describes a non-contact
temperature sensor that attempts to overcome many of the
disadvantages of Harnden, Jr. by inclusion of a temperature sensor
mounted to the exterior surface of a lid of cookware object. The
temperature sensor of Smrke transmits, either via radio frequency
or via wire, temperature information to a cookware appliance to
control heating of the cookware object. Although Smrke asserts that
a determination of the temperature on the lid of a cookware object
is ideal for controlling cooking because such temperature is
dependant upon heater power, pot type, food quantity, etc., Smrke
does not provide an accurate means of determining temperature of
the food item within the cookware object. Furthermore, as discussed
above, maintaining a stable connection between the temperature
sensor and a surface of the cookware object to which the sensor is
attached is difficult due to thermal expansions and contractions
during heating and cooling of the object. Both Harnden, Jr. and
Smrke teach cookware objects that are temperature regulated solely
by the temperature obtained by the temperature sensors. While
temperature information from the object is important, it is often
not sufficient to obtain a desired regulation temperature within a
desired period of time. For example, it is well known that the
power applied to an object placed upon an induction cook-top
depends greatly upon the distance between the object's
ferromagnetic material and the work coil of the cook-top. Should an
object require a particular graduated power application to prevent
overheating of some parts of the object while reaching the desired
regulation temperature throughout the object, it is essential that
the proper power be coupled to the object. Furthermore, most
practical heating operations require that the prescribed regulation
temperature be reached within a maximum prescribed time. This
restraint makes it even more important that proper power be applied
during each temperature gradation. A means to correct for
inconsistent power coupling that is based upon comparisons between
power measurements and stored power coupling data is essential to
achieve consistent heating operations and accurate temperature
regulation.
[0009] U.S. Pat. No. 6,320,169 to Clothier, the disclosure of which
is incorporated herein by reference, teaches the use of a Radio
Frequency Identification (RFID) tag attached to an induction
heatable object to transmit information (typically about a heating
characteristic of the object) to a control system of an induction
heating device. RFID is an automatic identification technology
similar in application to bar code technology, but which uses radio
frequency instead of optical signals. RFID systems can be either
read-only or read/write. For a read-only system such as Motorola's
OMR-705+ reader and IT-254E tag, an RFID system consists of two
major components, a reader and a special "tag". The reader performs
several functions, one of which is to produce a low-level radio
frequency magnetic field, typically either at 125 kHz or at 13.56
MHz. The RF magnetic field emanates from the reader by means of a
transmitting antenna, typically in the form of a coil. A reader may
be sold in two separate parts: an RFID coupler, including a radio
processing unit and a digital processing unit, and a detachable
antenna. An RFID tag also contains an antenna, also typically in
the form of a coil, and an integrated circuit (IC). Read/write
systems permit two-way communication between the tag and
reader/writer, and both the tag and the reader/writer typically
include electronic memory for the storing of received
information.
[0010] Although Clothier discloses that RFID controlled objects can
be either cookware or servingware objects, all of the objects
disclosed by Clothier are in the form of servingware objects, such
as plates and cups. Such objects, which are designed to keep food
that has already been cooked at an adequate serving temperature,
are subjected to significantly lower temperatures and usually
heated for shorter time intervals than are pots, pans and other
cookware items, i.e. approximately 250 degrees Fahrenheit for
servingware versus approximately 900 degrees Fahrenheit for
cookware. Therefore, servingware objects have fewer design
constraints than do cookware objects. For example, each of the
servingware objects disclosed by Clothier include RFID tags located
in the base of the objects, thermally insulated from the heating
element or heatable portion of the object. The RFID tag is
thermally insulated from the heatable portion of the object due to
the limited operating temperatures for most RFID tags. The RFID tag
is located in the base of the servingware objects disclosed by
Clothier so as to be positioned parallel to and within a range of
several inches from the RFID reader/writer located in the induction
heating device to enable communication between the tag and the
reader/writer during heating of the object. Nevertheless, locating
an RFID tag in the base of a cookware object such as a pot or pan,
makes adequate thermal insulation difficult to obtain. In addition,
even if sufficient thermal insulation is provided, such insulation
prevents the cookware object from being heated by traditional
cook-top appliances, such as gas or electric stoves conduction
stoves as the RFID tag is located directly in the heat-generation
zone (i.e. the area directly above the heat source--such as the gas
or electric burner for traditional heating appliances, or the
induction coil for induction heating appliances--in which the
energy used to heat the object is directed) for the object.
[0011] The RFID servingware objects disclosed by Clothier are
primarily temperature regulated using heating algorithms based upon
the heating characteristics transmitted from the object to the
induction heating device. Clothier further discloses the inclusion
of temperature regulation switches in combination with the RFID tag
to better regulate the temperature of the object during heating.
The temperature switches disclosed by Clothier operate to prevent
or alter the transmission of information from the RFID tag to the
induction heating device controller when the thermal switch
experiences a predetermined temperature condition. Thus the
temperature switches disclosed by Clothier do not provide the
ability to obtain a temperature reading other than providing
confirmation that the predetermined temperature has been exceeded.
This results in a finite number of temperatures, based upon the
number of temperature switches, to which the object can be
accurately regulated. While such a finite number of predetermined
temperatures is acceptable for servingware objects that function to
keep already cooked food warm, cookware items, such as pots and
pans require a much broader range of regulation temperatures. In
fact, cooking of a single item can often require heating in several
phases at varying temperatures.
[0012] The RFID controlled servingware object combined with
temperature switches disclosed by Clothier is in the form of a
sizzle plate typically used in restaurants. The temperature
switches, which are connected to the RFID tag are placed in contact
with the undersurface of the cast iron plate. While such an
arrangement may be adequate for lower temperature servingware such
as the sizzle plate, the problems associated with maintaining a
stable connection to a surface of the heatable object discussed
above still exist.
SUMMARY OF THE INVENTION
[0013] An object of the instant invention is to provide a
temperature regulated object (or item). Another object of the
instant invention is to provide a temperature regulated item that
can be used for as servingware, cookware, and the like. Yet another
object of the instant invention is to provide a temperature
regulated item in which a temperature reading taken of the item is
utilized in regulating the item's temperature. Another object of
the instant invention is to provide a temperature regulated object
in which the temperature reading provides an accurate indication of
the temperature of the food being heated within the item without
contacting the food. Still another object of the instant invention
is to provide a temperature regulated item in which the temperature
reading provides an accurate indication of the temperature of the
food being heated within the item, and which can be used with
traditional or induction heating devices. Another object of the
invention is to provide a temperature regulated item having a
temperature sensor contacting a heatable portion of the item. Yet
another object of the present invention is to provide a temperature
regulated item having a temperature sensor contacting a heatable
portion of the item that is capable of regulating the item to an
wide range of temperatures. Still another object of the instant
invention is to provide a temperature regulated item having a
temperature sensor contacting a heatable portion of the item,
wherein the item is suitable for high temperature applications such
as cooking. Another object of the present invention is to provide a
temperature regulated item including a temperature sensor
contacting a heatable portion of the item, wherein the connection
between the sensor and the heatable portion of the item is capable
of withstanding thermal expansion and contraction during heating
and cooling of the item. An other object of the instant invention
is to provide a temperature regulated item that having a
temperature sensor contacting a heatable portion of the item,
wherein the connection between the sensor and the heatable portion
of the item is capable of withstanding thermal expansion and
contraction during heating and cooling of the item, and which is
capable of utilizing heating characteristics other than a
temperature reading to regulate cooking temperature for the
item.
[0014] The above described objects are achieved using a temperature
regulated object including a heatable body, a temperature sensor
and an RFID tag. The temperature sensor contacts the heatable body
of the object, and is connected to the RFID tag by a pair of wires.
The RFID tag acts as a transmitter (and sometimes as receiver) to
communicate with a reader/writer located in a cook-top for heating
the object, providing temperature information and other information
regarding the object (such as heating characteristics) to the
cook-top. The temperature information and the heating information
is used by the cook-top to control the temperature of the
object.
[0015] An illustrative embodiment of the instant invention is
described in which the heatable object is a cookware object such as
a pan. In a first embodiment of the invention, the temperature
sensor is partially imbedded within a notch located in the side and
toward the bottom of the pan, placed in contact with a conductive
core of the pan. Partially imbedding the sensor in the body of the
pan provides an improved connection between the sensor and the
heatable body of the pan that is more capable of withstanding
thermal expansion and contraction caused by heating and cooling of
the pan. In addition, the partially imbedded temperature sensor is
located closer to the interior of the pan and the food item being
cooked, providing a more accurate reading of the temperature of the
food item than is possible by measuring the temperature of the
bottom surface of the pan, which will be influenced by the heat
source. Furthermore, by partially imbedding the sensor, it is
possible to utilize pan walls that are thinner than the diameter of
the sensor.
[0016] In a second embodiment of the instant invention, the
temperature sensor is imbedded within a tunnel that is formed in
the bottom wall of the pan. In a preferred embodiment the pan in
manufactured in a manner known in the art, and the tunnel is then
drilled into the base of the pan. As with the side-notch
embodiment, the bottom tunnel provides increased durability of the
connection between the temperature sensor and the heatable portion
of the pan, and places the temperature sensor closer to the
interior of the pan. In addition, the bottom tunnel permits the
temperature sensor to be located at the center of the pan where one
of the hottest temperatures for the pan is obtained and is very
robust against a dislocation of the pan from the center of the
heating object, like a center of induction coil or center of
halogen heater or center of electric heater and so on.
[0017] In a third embodiment of the instant invention, the
temperature sensor is imbedded between the bottom of the pan and a
slab connected to the pan bottom. One variation of this slab-bottom
includes a slot formed in the slab for placement of the temperature
sensor and associated wires. This allows for placement of a
temperature sensor at the center of the pan base, even when the pan
walls are relatively thin (thinner than the diameter of the
sensor). Another variation of the slab bottom includes a slot
formed in the bottom of the pan itself. In this embodiment, the
temperature sensor is positioned closer to the interior of the
pan.
[0018] The RFID tag is located within a cavity formed in the handle
of the pan of the instant invention to position the tag outside of
the heat-generation zone for the pan. This reduces the temperature
to which the tag is subjected, maximizing the life of the tag.
Ramped guide channels are located within the cavity to guide the
RFID tag into a proper assembled location. The handle holds the
RFID tag parallel to the cook-top surface for maximum signal
strength during operation. The inventive handle includes a
releasable spring-clip connection between the handle and a receiver
for supporting the handle.
[0019] The receiver of the instant invention supports the handle. A
window between a pair of opposing supports maximizes the strength
of the signal transmitted between the RFID tag and the
reader/writer by minimizing obstruction of the RFID tag antenna. In
a preferred embodiment of the invention, the receiver includes an
injection port for injecting a potting material into a tunnel or
slot in which the temperature sensor in located. In alternative
preferred embodiments, a rigid rod or tube is connected to the
receiver and the temperature sensor to aid in insertion of the
sensor in the tunnel or slot during assembly.
[0020] The foregoing and other objects are intended to be
illustrative of the invention and are not meant in a limiting
sense. Many possible embodiments of the invention may be made and
will be readily evident upon a study of the following specification
and accompanying drawings comprising a part thereof. Various
features and subcombinations of invention may be employed without
reference to other features and subcombinations. Other objects and
advantages of this invention will become apparent from the
following description taken in connection with the accompanying
drawings, wherein is set forth by way of illustration and example,
an embodiment of this invention and various features thereof.
DESCRIPTION OF THE DRAWINGS
[0021] Preferred embodiments of the invention, illustrative of the
best modes in which the applicant has contemplated applying the
principles, are set forth in the following description and are
shown in the drawings and are particularly and distinctly pointed
out and set forth in the appended claims.
[0022] FIG. 1 is an exploded perspective view of a RFID controlled
frying pan of the instant invention in which a temperature sensor
is positioned in a notch in the side of the pan.
[0023] FIG. 2 is a partial top plan view of the RFID controlled
frying pan shown in FIG. 1.
[0024] FIG. 3 is a partial section view taken along line A-A of
FIG. 2 showing the notched side and corresponding temperature
sensor in detail.
[0025] FIG. 4 is a side elevation view of a receiver for connecting
a handle to the frying pan shown in FIG. 1.
[0026] FIG. 5 is a rear elevation view of the receiver of FIG.
4.
[0027] FIG. 6 is a frontal perspective view of the receiver of FIG.
4.
[0028] FIG. 7 is a perspective view of a handle for the frying pan
shown in FIG. 1.
[0029] FIG. 8 is an end view of the handle shown in FIG. 7.
[0030] FIG. 9 is an exploded perspective view of a RFID controlled
sauce pan of the instant invention in which a temperature sensor is
positioned at the center of the base of the pan.
[0031] FIG. 10 is an exploded perspective view of a RFID controlled
frying pan of the instant invention in which a temperature sensor
is positioned at the center of the base of the pan.
[0032] FIG. 11 is an exploded perspective view of a RFID controlled
pot of the instant invention in which a temperature sensor is
positioned at the center of the base of the pot.
[0033] FIG. 12 is an exploded perspective view of a RFID controlled
frying pan of the instant invention in which a temperature sensor
is positioned at the center of the base of the pan through the use
of a tunnel extending into the base of the pan.
[0034] FIG. 13 is a side elevation view of an embodiment of a
receiver for connecting the RFID housing handle to any of the pans
shown in FIG. 9 through 11.
[0035] FIG. 14 is a rear elevation view of the receiver of FIG.
13.
[0036] FIG. 15 is a detailed perspective view of the pan of FIG. 12
showing a notch for accepting a end tab of a receiver.
[0037] FIG. 16 is a detailed perspective view of the pan of FIG. 15
showing a receiver assembled with the notch.
[0038] FIG. 17 is a partial section view of the pan of FIG. 12
fully assembled showing the tunnel, receiver and corresponding
temperature sensor in detail.
[0039] FIG. 18 is an exploded perspective view of a first
embodiment of a slab bottom pan having a slot in the base of the
pan.
[0040] FIG. 19 is a partial section view of second embodiment of a
slab bottom pan having a slot in the slab, showing a first
embodiment for a receiver.
[0041] FIG. 20 is a partial section view of second embodiment of a
slab bottom pan having a slot in the slab, showing an alternative
embodiment for a receiver.
[0042] FIG. 21 is a partial perspective view of the receiver
presented in FIG. 20.
[0043] FIG. 22 is a partial section view of second embodiment of a
slab bottom pan having a slot in the slab, showing another
alternative embodiment for a receiver.
[0044] FIG. 23 is a partial perspective view of a second embodiment
of a slab bottom pan having a slot in the slab, showing another
alternative embodiment for a receiver and a stamped-tunnel
slot.
DESCRIPTION OF PREFERRED EMBODIMENTS
[0045] As required, detailed embodiments of the present invention
are disclosed herein; however, it is to be understood that the
disclosed embodiments are merely exemplary of the principles of the
invention, which may be embodied in various forms. Therefore,
specific structural and functional details disclosed herein are not
to be interpreted as limiting, but merely as a basis for the claims
and as a representative basis for teaching one skilled in the art
to variously employ the present invention in virtually any
appropriately detailed structure.
[0046] The instant invention is concerned with temperature
regulated objects in which a temperature reading from the object is
transmitted to a controller for a heat source. The controller for
the heat source utilizes the temperature reading to control the
amount of heat applied from the heat source on the object to
control a cooking process. In a preferred embodiment of the instant
invention, other information about the object, such as
identification information or heating characteristics for the
object, are transmitted to the controller of the heat source. This
other information, along with the temperature reading, is utilized
by the controller of the heat source in regulating the temperature
of the object during the cooking process.
[0047] Preferred embodiments of the instant invention are described
herein in the form of temperature regulated cookware objects, such
as pots and pans; it will however be appreciated that the instant
invention relates to all temperature regulated objects including
cookware objects as well as servingware objects. In addition, the
instant invention relates to component parts of temperature
regulated objects. In a preferred embodiment, the temperature
regulated objects of the instant invention are intended to be used
in connection with a Radio Frequency Identification (RFID)
controlled induction heating appliance, similar to that discussed
in U.S. Pat. No. 6,320,169, the disclosure of which is incorporated
herein by reference. Nevertheless, it will be appreciated that
temperature regulated objects intended to be heated by RFID
controlled traditional cookware appliances (i.e. gas and electric
stoves) are included within the scope of the instant invention.
Furthermore, the scope of the instant invention includes
temperature regulated objects utilizing non-RFID alternative means
of transmitting object heating characteristic information and
temperature reading information to a cookware appliance which are
now known or later discovered.
[0048] Referring to FIGS. 1 through 3, a first embodiment of an
RFID controlled cookware object, in the form of a frying pan is
shown. FIG. 1 shows an exploded view of cookware object 10
including pan body 20, primary handle 40, and secondary (helper)
handle 50. Primary handle 40 is connected to pan body 20 via
bracket/receiver 30. Spring clips 80 releasably secure primary
handle 40 to receiver 30 through the engagement of clip ends 82
with holes 32 in receiver 30. Helper handle 50 is connected to pan
body 20 via bracket 55. An RFID tag, 60, is connected to
temperature sensor 70 via a pair of wires, 72. RFID tag 60 is
stored in a cavity located within handle 40. Wires 72 extend from
the interior of the cavity through a portal 34 of receiver 30 to
sensor 70 which is generally located between receiver 30 and the
exterior of pan body 20 within notch 22 formed into the side of pan
body 20.
[0049] Pan body 20 is fabricated from materials and manufactured by
means well known in the art. Types of materials commonly used for
fabrication of pan body 20 include, but are not limited to, cast
iron, stainless steel, aluminum, aluminum alloys, copper,
copper-clad stainless steel, etc. In a preferred embodiment, pan
body 20 is fabricated to be used for induction cooking. Although a
number of materials can be utilized for fabrication of a pan body
capable of induction heating, the construction of a multi-ply body
comprising layers of several different materials is quite common.
The specific material used for each ply or layer, the thickness of
each layer, and the total number of layers will vary depending upon
the size, shape, desired appearance and desired heating
characteristics of the pan. In an exemplary embodiment, pan body 20
is a 5-ply construction, including a first layer of magnetic
stainless steel forming the interior cooking surface of the pan, a
second inner-layer of 3003 pure aluminum, a third inner-layer of
1145 aluminum alloy, a fourth inner-layer of 1145 aluminum, and a
fifth layer of magnetic stainless steel forming the exterior
surface of the pan. The two surface layers of magnetic stainless
steel provide strength, durability, easy cleaning and a
long-lasting, attractive appearance to the pan body. The exterior
surface layer of magnetic stainless steel builds up heat generated
from a stove cook-top (either by conduction in a traditional stove,
or by induction utilizing the ferromagnetic properties of the steel
in an induction stove) generally at the center of the base of the
pan body. The three layers of aluminum and aluminum alloy, which
form an aluminum core for the pan, absorb heat quickly from the
exterior layer of steel, and smoothly and evenly distribute the
heat through conduction across the bottom and sides of the pan body
to the inner layer of steel.
[0050] FIGS. 4 through 6 show detail views of receiver 30 for use
with the RFID controlled cookware object shown in FIGS. 1 through
3. Receiver 30 includes support members 36 for engaging handle 40.
Spring clips 80 frictionally engage with support member 36 to
releasably secure handle 40 to receiver 30. Support members 36 of
receiver 30 perform several functions, one is to support handle 40
in the manner described above, an other is to increase and/or
concentrate the transmission signal strength between tag 60 and a
reader/writer located below the surface of a cook-top. The
transmission signal is increased and/or concentrated through the
use of window 37 that is formed between the lower interior edges of
opposing support members 36. Window 37 provides a generally
unobstructed transmission zone between tag 60 and the reader/writer
of the cook-top. The size and shape of window 37 is adjusted based
upon the particular arrangement of the antenna of pan tag 60 to
help tune the transmission signal by reducing obstruction between
the antenna of pan tag 60 and the antenna of the reader/writer
located in the cook-top.
[0051] FIGS. 2 and 3 show detail views of receiver 30 in attached
engagement with pan body 20, wherein handle 40 has been removed.
Receiver 30 includes member 39 extending downward from support
members 36 to the base of pan body 20. Channel 38 is formed in
member 39 to permit wires 62 and sensor 70 to be located in the
cavity created between member 39 of receiver 30 and pan body 20.
Member 39 covers notch 22 and sensor 70 which is located in notch
22. Notch 22 is machined (EDM, CNC, etc.) into the side of pan body
20 exposing the aluminum core and permitting contact of the
aluminum core by sensor 70. The lower-most portion of member 39
extends beyond the bottom of sensor 70 and inward to surround
sensor 70 and provide a clean, generally flush base for the
assembled combination of pan body 20 and receiver 30.
[0052] Receiver 30 is manufactured of a metal such as steel,
aluminum alloy, or any other material suitable for supporting
handle 40 to pan body 20. In the preferred embodiment described
herein, in which pan body 20 is heated by induction, receiver 30 is
manufactured from a non-ferromagnetic material, such as
non-magnetic stainless steel, to reduce the possibility that
receiver 30 will be heated by the magnetic field of the cook-top.
Receiver 30 includes recess 33 which corresponds to a locator (not
shown) protruding from pan body 20. The combination of the locator
and recess 33 ensures proper alignment of receiver 30 over notch 22
during assembly and throughout the life of cookware object 10. In a
preferred embodiment, receiver 30 is welded or braised to pan body
20 for a long-lasting, durable connection, and channel 38 is filled
with a potting material, such as a high temperature silicone like
Loctite.RTM. 5406, to protect the exposed aluminum core of pan body
20 and to secure sensor 70 within notch 22. To aid in an automated
braising process, receiver 30 includes a number of nubs
(welding/braising lugs) 35 protruding from the back surface of the
receiver, which contact the outer surface of pan body 20 when
receiver is properly positioned over notch 22. Nubs 35 are formed
of a material having a lower melting point than the material used
to manufacture receiver 30, allowing nubs 35 to be melted for
braising by applying heat to the surface of receiver 30 opposite
nubs 35, without melting receiver 30.
[0053] Tag 60 is located within end 42 of handle 40. To position
tag 60 within operating range from the reader/writer located within
the cook-top, receiver 30 locates handle end 42 relatively close to
the base of pan body 20. On most cookware items, such a placement
of handle end 42 is much lower than normally utilized. In many
instances, low placement of the handle on a cookware object can
make the object difficult to handle and even unsafe, especially
when the cookware object is used on traditional stoves-tops in
which the burner surface gets extremely hot. To provide safer and
easier handling of pan 10, handle 40 curves upward from end 42 to
end 44. This allows the cook to grasp handle 40 at end 44 without
being too close to the surface of the cook-top.
[0054] FIGS. 7 and 8 show handle 40 apart from pan 10. End 42 of
handle 40 includes section 46 that is cut away in relief to permit
handle end 42 to engage with receiver 30. In addition, the relief
cutaway results in a flush outer-surface connection between handle
end 42 and receiver 30, giving pan 10 a clean professional
appearance. Cutaway section 46 further includes an additional
relief-cut graduated ramp and groove on each side of handle 40 for
receipt of spring clips 80. Grooves 48 are cut partially into the
top of handle 40 and extend down each side to the bottom of handle
40. Ramps 49 are cut into each side of handle 40, originating from
grooves 48 and sloping upward to the end of handle 40. Spring clips
80 are positioned into grooves 48 and ramps 49 on each side of
handle 40 such that end 84 of each spring clip fits within groove
48, the main body of each spring clip extends generally along ramp
49, and opposing end 82 of each spring clip curves downward from
handle 40 at the pan-side end of handle 40. As is discussed above,
spring clips 80 releasably secure primary handle 40 to receiver 30
through the engagement of clip ends 82 with holes 32 in receiver
30. Ramps 49 provide room for lateral movement of ends 82 of spring
clips 80 during assembly and disassembly of handle 40 to receiver
30. Handle 40 can be removed from receiver 30 by depressing ends 82
of spring clips 80 through holes 32 of receiver 30 and
simultaneously pulling handle 40 away from receiver 30.
[0055] End 42 of handle 40 includes internal cavity 41 for housing
RFID tag 60. Each side of cavity 41 includes a graduated guide
ramp, 43, which slopes downward from the pan-side end of handle 40
toward the interior of cavity 41. Ramp 43 leads to channel 45 which
extends into cavity 41. During assembly, RFID tag 60 is inserted
into cavity 41 of handle 40, ramps 43, located on each side of
cavity 41, guide tag 60 into channels 45. When fully assembled,
channels 45 hold RFID tag 60 generally parallel to the cook-top
surface, providing optimum signal transmission between the antenna
of RFID tag 60 and the antenna of the reader/writer. As any
condensation or moisture within cavity 41 can harm tag 60, handle
40 includes notch 47 located at the pan-side end to permit drainage
of any moisture that accumulates within cavity 41.
[0056] Although handle 40 can be constructed from any suitable
material, handle 40 is preferably molded of a phenolic resin
commonly used for pot and pan handles of the prior art. Use of a
phenolic resin to mold handle 40 provides for quick and easy
production of a unitary handle including cutaway relief 46, grooves
48, ramps 49, cavity 41, notch 47 and all other components of
handle 40. Use of alternate materials that are not suitable for
molding or casting would require machining of handle 40 to provide
such components as cutaway relief 46, grooves 48, ramps 49, cavity
41, and notch 47. In addition, a phenolic material provides minimal
interference to the transmission between RFID tag 60 and the
reader/writer in the stove-top.
[0057] As is shown in FIG. 3, sensor 70 is partially imbedded
within the wall of pan body 20. Notch 22 extends slightly more than
half way into the thickness of the wall of pan body 20, permitting
sufficient contact between sensor 70 and the aluminum core of pan
body 20, while also maintaining the integrity of the pan structure,
particularly the integrity of the interior cooking surface of pan
body 20. Partially imbedding sensor 70 within pan body 20 basically
provides three points of contact between sensor 70 and pan body 20,
one at inner face 23 of notch 22, and one on each of sides 24 and
26 of notch 22. Such an arrangement maintains a more stable
connection between sensor 70 and pan body 20 that is less impacted
by thermal expansions and contractions during heating and cooling
of the object, than is possible with surface connections used in
prior art devices. In addition, partially imbedding temperature
sensor 70 into pan body 20 locates sensor 70 closer to the food
being cooked within object 10, providing a more accurate
temperature for cooking purposes than the prior art surface-mounted
sensors.
[0058] In a preferred embodiment, temperature sensor 70 is a
resistance temperature detector (RTD), which changes electrical
resistance with the change of temperature. The electrical
resistance of RTD sensor 70 is measured by RFID tag 60 which is
connected to sensor 70 by wires 62. RFID tag 60 then transmits
temperature information to the reader/writer located within the
stove so that the power level provided by the stove can be adjusted
accordingly by a controller within the stove to maintain the
desired cooking temperature. The temperature information
transmitted from tag 60 to the stove can be the resistance
measurement, or alternatively, the actual temperature reading based
upon the resistance measurement. In a preferred embodiment, tag 60
includes a microprocessor connected to sensor 70 via wires 62. The
microprocessor stores specification information regarding sensor
70, such as a resistance measurement to temperature table, and
using the resistance measurement obtained from sensor 70 along with
the specification information, calculates the temperature. Tag 60
then transmits the temperature to the reader/writer in the
stove-top to be used by control algorithms of the stove-top
controller. In an alternative embodiment, tag 60 transmits the
resistance measurement directly to the stove-top controller and the
controller will calculate the temperature. In this embodiment, it
will be necessary for the stove-top controller to obtain
specification information regarding sensor 70 to calculate the
temperature. Such information can be stored in tag 60 and
transmitted to the controller along with the resistance
measurement.
[0059] The side-notch location of temperature sensor 70 described
in connection with FIGS. 1 through 6, provides considerable
versatility for materials in construction of cookware object 10. In
particular, the total thickness of the walls of pan body 20 can
vary in thickness regardless of the diameter of sensor 70. As is
seen in FIG. 3, sensor 70 can have a diameter greater than the
total thickness of the wall of pan body 20, and partly protrude
from the exterior surface of pan body 20. Such an arrangement is
beneficial it situations in which it is desirable to have
relatively thin walls for the pan body. Nevertheless, the location
of the temperature sensor at the side of pan body 20 does not
provide the optimum temperature reading for temperature regulation
of the cookware. The optimum temperature reading is generally found
at the center of the base of the pan body, as this is where the
food items are usually positioned, and also where the highest
temperature reading will be found. When sensor 70 is positioned at
the side-notch location, the temperature at the center of the base
of pan body 20 can be estimated using the conductivity constants
for the materials of pan body 20. If it is desirable to obtain the
exact (rather than estimated) temperature of the center of the base
of the pan body, it is necessary to position the temperature at the
center of the pan body. FIGS. 9 through 23, discussed below, show
several embodiments of heatable cookware objects, and related
components, in which the temperature sensor is located at the
center of the base of the object. In a first embodiment, the sensor
is positioned within a tunnel that extends into the center of the
base of the object from the side of the object. In a preferred
embodiment, the tunnel is drilled or machined in the object after
the object has been manufactured. In a second embodiment, the
sensor is within a tunnel that is formed between the bottom of the
object and a slab that is connected to the bottom of the
object.
[0060] FIGS. 9 through 11 show exploded views of three different
types of pans, 110, 210, utilizing either a tunnel (110) or a slab
bottom (210) to locate a temperature sensor at the center of the
base of the pan. While both the tunnel, 110, and the slab bottom,
210, embodiments enable location of the temperature sensor at the
center of the base of pan 110, 210, each embodiment provides
several unique advantages. Tunnel pan 110 results in pan body 120
having a unitary construction, and generally positions the
temperature sensor in relatively close proximity to the food item
being cooked, as opposed to slab bottom pan 220. Nevertheless, the
wall thicknesses of pan body 120 will usually be thicker than those
of pan body 220 and also pan body 20 of the side notch embodiment,
10, (discussed above), so as to allow the temperature sensor to
become fully imbedded in pan body 120. Other advantages of the
various embodiments of the instant invention will become apparent
through the following description.
[0061] FIG. 9 shows an exploded view of cookware object 110, 210
including pan body 120, 220 in the form of a two quart saucepan or
pot. Saucepan 110, 210 also includes handle 40, which is of
identical construction as handle 40 discussed above. Handle 40 is
connected to pan body 120, 220 via bracket/receiver 130, 230.
Spring clips 80 (identical to those discussed above) releasably
secure handle 40 to receiver 130, 230 through the engagement of
clip ends 82 with holes 132, 232 in receiver 130, 230. An RFID tag,
60 (identical to that discussed above), is connected to temperature
sensor 70 (identical to that discussed above) via a pair of wires,
72 (identical to those discussed above, but longer to extend to the
center of the pan base). RFID tag 60 is stored in a cavity located
within handle 40. Gasket 90, made of high temperature silicone, is
located between receiver 130, 230 and handle 40 to thermally shield
tag 60 from radiating heat of the pan sidewall, aiding in
maintaining the temperature within the cavity of handle 40 below
the desired maximum operating temperature of tag 60 (generally
100.degree. C.). Wires 72 extend from the interior of the cavity
through portal 94 of silicone gasket 90, through portal 134, 234 of
receiver 130, 230, between receiver 130, 230 and the exterior of
pan body 120, 220, and to sensor 70 which is generally located
between at the center of the base of pan body 120, 220.
[0062] FIG. 10 shows an exploded view of cookware object 110, 210
including pan body 120, 220 in the form of a frying pan similar to
pan 10 discussed above. Pan 110, 210 includes primary handle 40,
and secondary (helper) handle 50, both of which are of identical
construction as primary handle 40 and helper handle 50 discussed
above. Primary handle 40 is connected to pan body 120, 220 via
bracket/receiver 130, 230. Lateral member 139, 239 of receiver 130,
230 shown in FIG. 10 is shorter in length to accommodate the
shallower frying pan of FIG. 10 than is the same member for the
deeper pans shown in FIGS. 9 and 11. Spring clips 80 (identical to
those discussed above) releasably secure primary handle 40 to
receiver 130, 230 through the engagement of clip ends 82 with holes
132, 232 in receiver 130, 230. Helper handle 50 is connected to pan
body 120, 220 via bracket 55 and screw 57. An RFID tag, 60
(identical to that discussed above), is connected to temperature
sensor 70 (identical to that discussed above) via a pair of wires,
72 (identical to those discussed above, but longer to extend to the
center of the pan base). RFID tag 60 is stored in a cavity located
within handle 40. Gasket 90, made of high temperature silicone, is
located between receiver 130, 230 and handle 40 to thermally shield
tag 60, aiding in maintaining the temperature within the cavity of
handle 40 below the desired maximum operating temperature of tag 60
(generally 100.degree. C.). Wires 72 extend from the interior of
the cavity through portal 94 of silicone gasket 90, through portal
134, 234 of receiver 130, 230, between receiver 130, 230 and the
exterior of pan body 120, 220, and to sensor 70 which is generally
located between at the center of the base of pan body 120, 220.
[0063] FIG. 11 shows an exploded view of cookware object 110, 210
including pan body 120, 220 in the form of a four quart sauce
pan/pot. Pot 110, 210 includes primary handle 140, and secondary
(helper) handle 150. Primary handle 140 is connected to pan body
120, 220 via bracket/receiver 130, 230. Spring clips 80 (identical
to those discussed above) releasably secure primary handle 140 to
receiver 130, 230 through the engagement of clip ends 82 with holes
132, 232 in receiver 130, 230. Helper handle 150 is connected to
pan body 120, 220 via bracket 155 and spring clips 80. An RFID tag,
60 (identical to that discussed above), is connected to temperature
sensor 70 (identical to that discussed above) via a pair of wires,
72 (identical to those discussed above, but longer to extend to the
center of the pan base). RFID tag 60 is stored in a cavity located
within handle 140. Gasket 90, made of high temperature silicone, is
located between receiver 130, 230 and handle 140 to thermally
shield tag 60, aiding in maintaining the temperature within the
cavity of handle 140 below the desired maximum operating
temperature of tag 60 (generally 100.degree. C.). Another gasket,
90, can also be located between bracket 155 and secondary handle
150 to maintain a cooler operating temperature for handle 150.
Wires 72 extend from the interior of the cavity in handle 140
through portal 94 of silicone gasket 90, through portal 134, 234 of
receiver 130, 230, between receiver 130, 230 and the exterior of
pan body 120, 220, and to sensor 70 which is generally located
between at the center of the base of pan body 120, 220.
[0064] Primary handle 140 shown in FIG. 11 is constructed in a
similar manner to handle 40 discussed above, the primary difference
being the arrangement of the grasping ends 44 and 144 of handles 40
and 144, respectively. Handle grasping end 144 extends generally
upward from pot-side end 142 of handle 140 and then extends outward
away from pot body 120, 220. Grasping end 144 of handle 140 is
generally shorter and taller than grasping end 44 of handle 40 to
accommodate the deeper pot on which handle 144 is utilized.
Generally, shorter handles positioned toward the top of deeper pot
bodies are customary in the art to provide better aesthetics and
handling of the deeper bodies. Pot-side end 142 of handle 140 is
constructed in a manner identical to pan-side end 42 of handle 40,
including (but not limited to) the relief-cutaway section, the
spring retaining grooves and ramps, internal cavity and the drain
notch. Although helper handle 150 does not require an internal
cavity for housing an RFID tag, for ease of manufacturing, helper
handle 150 is identical to handle 140. In addition, bracket 155 can
be identical to receiver 130, 230. In the preferred embodiment
shown in FIG. 11, bracket 155 is identical to receiver 130, 230,
except that the unnecessary lateral member, 139, 239, is
removed.
[0065] Referring to FIG. 12, an exploded, bottom perspective view
of a pan, 110, similar to that presented in FIG. 9, is shown in
which tunnel 122 extends to the center of the base of pan body 120.
As discussed above with respect to FIG. 9, pan 110 includes handle
40 connected to pan body 120 via bracket/receiver 130. Spring clips
80 releasably secure handle 40 to receiver 130. RFID tag, 60, is
connected to temperature sensor 70 via wires, 72, and RFID tag 60
is stored in a cavity located within handle 40. Gasket 90 is
located between receiver 130 and handle 40. In a preferred
embodiment, tunnel 122 is drilled into the base of pan body 120
after pan body 120 has been manufactured. In this manner, a wide
variety of preexisting pan bodies can be utilized without the need
of special manufacturing processes for those bodies.
[0066] FIGS. 13 and 14 show detailed views of an embodiment of
receiver 130, 230 that can be used with any of the tunnel (110) or
slab-bottom (220) pans discussed herein. Receiver 130, 230 is
manufactured, operates, and is assembled to pan body 120, 220 in
the same or similar manner as that of receiver 30 discussed above.
Receiver 130, 230 shall now be described wherein like numbers (i.e.
30, 130, 230) represent similar components to those of receiver 30.
Receiver 130, 230 includes opposing support members 136, 236 for
engaging the handle, and window 137, 237 located between opposing
support members 136, 236. Receiver 130, 230 also includes lateral
member 139, 239 extending downward from support members 136, 236 to
the base of pan body 120, 220. Channel 138, 238 is formed in member
139, 239 to permit wires 62 to pass through the cavity created
between member 139, 239 of receiver 130, 230 and pan body 120, 220.
Lateral member 139, 239 includes an end tab, 133, 233, that engages
with a notch in the pan body or the bottom slab to provide a clean,
generally flush base for the assembled combination of pan body 120,
220 and receiver 130, 230. The inclusion of end tab 133, 233 for
insertion into a notch located within the pan body, eliminates the
need for locator recess 33 and the associated locator discussed
above with respect to receiver 30, as the combination of end tab
133, 233 and the notch in the pan body will ensure proper assembly.
As with receiver 30, receiver 130, 230 includes nubs 135, 235 for
use in an automated welding/braising assembly process. Receiver
130, 230 further includes injection port 131, 231 near the bottom
of lateral member 139, 239 for insertion of a needle or injector.
Injection port 131, 231, which is not present in receiver 30,
allows for the injection of a silicone potting material, such as
Loctite.RTM. 5406, to be injected into the tunnel or between the
pan body and attached slab, protecting the internal layers of the
pan and/or slab and securing the temperature sensor in
position.
[0067] Although end tab 133, 233 shown in FIGS. 13 and 14 includes
a generally central tab extending beyond the sides of end tab 133,
233 (as can be seen in FIG. 11), it will be appreciated that end
tab 133, 233 can be of any number of shapes and sizes to mate with
a corresponding notch in the pan body. For example, FIGS. 15 and 16
show an embodiment of receiver 130 for insertion into notch 124 of
pan body 120 wherein end tab 133 of receiver 130 is generally flat.
As is shown in FIG. 15, notch 124 is cut, machined or drilled into
the perimeter surface of pan body 120 at the end of tunnel 122.
Although tunnel 122 shown in FIG. 15 is generally cylindrical, it
will be appreciated that the shape of the tunnel may vary depending
upon the shape of the temperature sensor. End tab 133 of receiver
130 mates with notch 124 in pan body 120 to form a generally flush
connection between pan body 120 and receiver 130. Injection port
131 in receiver 130 allows for insertion of a needle for injecting
a potting material into tunnel 122 once receiver 130 has been
assembled to pan body 120.
[0068] FIG. 17 shows a partial section view of pan 110 presented in
FIG. 12 fully assembled. As is shown in FIG. 17, the diameter of
tunnel 122 is slightly larger than that of temperature sensor 70.
In addition the total diameter of wires 62 is less than the
diameter of temperature sensor 70. This provides enough space for
insertion of a needle into tunnel 122 when receiver 130 is
assembled to pan body 120 and temperature sensor 70 and associated
wires 62 are located in tunnel 122. The needle is inserted into
tunnel 122 through injection port 131 located at the base of
lateral member 139 of receiver 130. As the potting material fills
tunnel 122, and surrounds temperature sensor 70 and wire 62, the
needle is removed and injection port 131 is closed using a Laser,
tig, or similar welding process.
[0069] Pan body 120 shown in FIG. 17 is constructed of a 5 ply
material as discussed above. The layers of pan body 120 may however
be thicker than those discussed above with respect to pan body 20,
to allow temperature sensor 70 to be fully imbedded within pan body
120. Tunnel 122 is located within the aluminum core (the three
internal layers of the pan body) so that temperature sensor 70 is
in contact with the aluminum core. In addition, the stainless steel
layers (the two surface layers) are laminated on both sides of each
layer to provide better corrosion protection from possible exposure
caused by tunnel 122 extending into pan body 120 from its
exterior.
[0070] Referring to FIG. 18, an exploded, bottom perspective view
of a pan, 210, similar to that presented in FIG. 9, is shown in
which slot 222 is milled between the center of the base of pan body
220 to the perimeter of the base of pan body 220. Pan 210 includes
a thin slab, 226, made of stainless steel (although a combination
of aluminum and stainless steel layers, or any other suitable
material can be utilized in alternative embodiments), which is
attached to the bottom of pan body 220. Slab 226 is braised to the
bottom of pan body 220 using a suitable solder, such as an 1170
melt solder. Although not shown in FIG. 18, pan 210 includes handle
40 connected to pan body 220 via bracket/receiver 230. Spring clips
80 releasably secure handle 40 to receiver 230. RFID tag, 60, is
connected to temperature sensor 70 via wires, 72, and RFID tag 60
is stored in a cavity located within handle 40. Gasket 90 is
located between receiver 230 and handle 40. In a preferred
embodiment, slot 222 is machined into the base of pan body 220
after pan body 220 has been manufactured. In this manner, a wide
variety of preexisting pan bodies can be utilized without the need
of special manufacturing processes for those bodies. In another
preferred embodiment, pan body 220 is of 5 ply construction, as
discussed above. In this embodiment, slot 222 is milled into pan
body 220 so that sensor 70 is placed in contact with the aluminum
core of pan body 220.
[0071] FIGS. 19 through 23 show several variations of a second
embodiment of pan 210 having a slab attached to the bottom of pan
body 220, in which slot 222 is formed in slab 226 instead of being
milled in pan body 220. Locating slot 222 within slab 226 allows
for a thinner wall thickness for pan body 220, and eliminates the
need to perform any machining operations on pan body 220 once the
body is manufactured (other than braising slab 226 to pan body
220). In a preferred embodiment of the slab base pan having a slot
formed within the slab, slab 226 is constructed of an aluminum
layer (or aluminum alloy) and a steel layer (although any other
suitable material can be utilized for slab 226 depending upon the
conductive, inductive and various other properties desired). Slot
222 is formed in the aluminum layer to position temperature sensor
70 in contact with the heat conductive aluminum to provide a more
accurate temperature reading. The steel layer is positioned
opposite the side of slab 226 that contacts pan body 220 to provide
a durable, attractive finish to pan 210. In addition, the steel
layer can be heated by induction if pan 210 is used on an induction
stove-top.
[0072] FIG. 19 shows a partial section view of slab-bottom pan 210
fully assembled having a generally rectangular slot formed in the
slab. As is shown in FIG. 19, the height and width of slot 222
milled into slab 226 is slightly larger than that of temperature
sensor 70. In addition the total height and width of wires 62 is
less than the height and width of temperature sensor 70. This
provides enough space for insertion of needle 300 into slot 222
when receiver 230 is assembled to pan body 220 and temperature
sensor 70 and associated wires 62 are located in slot 222. Needle
300 is inserted into slot 222 through injection port 231 located at
the bottom of lateral member 239 of receiver 230. As the potting
material fills slot 222, and surrounds temperature sensor 70 and
wires 62, needle 300 is removed and injection port 231 is closed
using a Laser, tig, or similar welding process.
[0073] The bottom of lateral member 239 of receiver 230 includes
tab 233 that fits within slot 222 of slab 226. As is shown in FIG.
19, the bottom of lateral member 239 extends below tab 233 slightly
less than the thickness of slab 226 existing below tunnel 222 to
provide a generally flush bottom connection between slab 226 and
receiver 230. Gap 225 is positioned between the bottom of lateral
member 239 of receiver 230 and slab 226 to allow for thermal
expansion and contraction to slab 226 and receiver 230 during
heating and cooling of pan 210.
[0074] FIG. 20 shows a partial section view of slab-bottom pan 210
fully assembled including a generally rectangular slot formed in
the slab and a temperature sensor rod attached to receiver 230. Rod
310 is a rigid member that connects sensor 70 to receiver 230 for
easier insertion of sensor 70 into pan body 220 during assembly. As
is shown in FIG. 20, the height and width of slot 222 milled into
slab 226 is slightly larger than that of temperature sensor 70. In
addition the total height and width of wires 62 and rod 310 is less
than the height and width of slot 222, allowing wires 62, rod 310
and sensor 70 to all fit within slot 222. Micro hole 228 is
included at the bottom of slab 226 extending into slot 222. Micro
hole 228 allows for the injection of a potting material into slot
222 which surrounds temperature sensor 70 and wires 62. Once the
potting material is injected into slot 222, micro hole 228 is
closed using a Laser, tig, or similar welding process.
[0075] FIG. 21 shows a bottom perspective view of receiver 230
presented in FIG. 20. The bottom of lateral member 239 of receiver
230 includes tab 233 that fits within slot 222 of slab 226. As is
shown in FIG. 21 (and FIG. 20), the bottom of lateral member 239
extends below tab 233 slightly less than the thickness of slab 226
existing below tunnel 222 to provide a generally flush bottom
connection between slab 226 and receiver 230. Gap 225 is positioned
between the bottom of lateral member 239 of receiver 230 and slab
226 to allow for thermal expansion and contraction to slab 226 and
receiver 230 during heating and cooling of pan 210. Rod 310 is
positioned within hole 315 located within tab 233. Wire channels
238a and 238b are included in tab 233 for wires 62 to extend from
wire channel 238 of receiver 230 into slot 222.
[0076] FIG. 22 shows a partial section view of slab-bottom pan 210
fully assembled including a generally cylindrical slot formed in
the slab and an insertable tube attached to receiver 230. Tube 320
is a rigid member connected to receiver 230 into which sensor 70 is
inserted for easier insertion of sensor 70 into pan body 220 during
assembly. Tube 320 surrounds sensor 70 and wires 62, with the end
of sensor 70 extending beyond tube 320. As is shown in FIG. 22, the
diameter of slot 222 formed into slab 226 is slightly larger than
that of tube 320, allowing wires 62, and sensor 70, located within
tube 320, to all fit within slot 222. Hole 228 is included at the
bottom of slab 226 extending into slot 222 just in front of the end
of tube 320. Hole 228 allows for the injection of a potting
material into slot 222 which surrounds temperature sensor 70 and
tube 320. Once the potting material is injected into slot 222, hole
228 is closed using a Laser, tig, or similar welding process.
Receiver 230 also includes injection port 231 for injecting potting
material into tube 320. The total diameter of wires 62 is less than
the diameter of tube 230. This provides enough space for insertion
of needle 300 into tube 320 when receiver 230 is assembled to pan
body 220 and tube 320, temperature sensor 70 and associated wires
62 are located in slot 222. Needle 300 is inserted into tube 320
through injection port 231 located at the bottom of lateral member
239 of receiver 230. As the potting material fills tube 320, and
surrounds wires 62, needle 300 is removed and injection port 231 is
closed using a Laser, tig, or similar welding process.
[0077] FIG. 23 shows an alternative embodiment of slab-bottom pan
210 including a tunnel formed in slab 226. A stamped stainless
steel tunnel, 227, is positioned in slot 222 of slab 226. Tunnel
227 protrudes from the outer perimeter of slab 226 for engagement
with wire channel 238 of receiver 230.
[0078] Once the temperature controllable objects discussed above
(either 10, 110, or 210) have been manufactured an assembled, the
RFID tags are initialized and control algorithms and data are
downloaded to the tags. The control algorithms and data can include
such information as the class of the object, i.e. sauce pan, frying
pan, serving tray, warming dish, etc. In addition, information
regarding the location of the temperature sensor can be included
(i.e. side notch, bottom center, etc.) for use in determining ideal
cooking temperatures. Heating characteristics, such as conductivity
of the materials of the object, thickness, number of layers, etc.,
can also be downloaded to the tag, or alternatively these
characteristics can be used in determining the class of the
object.
[0079] It will be appreciated that components from any of the
embodiments of heatable objects discussed above can be interchanged
with similar components of any of the other embodiments of heatable
objects discussed herein. For example, the insert rod or insertable
tube receivers discussed in connection with pans 210 could be
utilized in connection with pans 110. Likewise, handles 40, 140,
50, and 150, as well as silicone gasket 90, and handle mounting
hardware, can be interchangeably utilized on any of pans 10, 110,
and 210. In addition, the methods of manufacturing and locating the
temperatures sensors (i.e. side-notch 10, tunnel-bottom 110, or
bottom-slab 210) can be interchangeably utilized with any of the
various pots and pans discussed an shown herein, as well as in any
cookware, servingware or other heatable objects now known or later
discovered.
[0080] In the foregoing description, certain terms have been used
for brevity, clearness and understanding; but no unnecessary
limitations are to be implied therefrom beyond the requirements of
the prior art, because such terms are used for descriptive purposes
and are intended to be broadly construed. Moreover, the description
and illustration of the inventions is by way of example, and the
scope of the inventions is not limited to the exact details shown
or described.
[0081] Although the foregoing detailed description of the present
invention has been described by reference to exemplary embodiments,
and the best mode contemplated for carrying out the present
invention has been shown and described, it will be understood that
certain changes, modification or variations may be made in
embodying the above invention, and in the construction thereof,
other than those specifically set forth herein, may be achieved by
those skilled in the art without departing from the spirit and
scope of the invention, and that such changes, modification or
variations are to be considered as being within the overall scope
of the present invention. Therefore, it is contemplated to cover
the present invention and any and all changes, modifications,
variations, or equivalents that fall with in the true spirit and
scope of the underlying principles disclosed and claimed herein.
Consequently, the scope of the present invention is intended to be
limited only by the attached claims, all matter contained in the
above description and shown in the accompanying drawings shall be
interpreted as illustrative and not in a limiting sense.
[0082] Having now described the features, discoveries and
principles of the invention, the manner in which the invention is
constructed and used, the characteristics of the construction, and
advantageous, new and useful results obtained; the new and useful
structures, devices, elements, arrangements, parts and
combinations, are set forth in the appended claims.
[0083] It is also to be understood that the following claims are
intended to cover all of the generic and specific features of the
invention herein described, and all statements of the scope of the
invention which, as a matter of language, might be said to fall
therebetween.
* * * * *