GB2501059A - Apparatus for Sous Vide Cooking - Google Patents

Abstract

A sous vide cooking apparatus comprises a heater 110 and a bracket 120 releaseably secured to a standard cooking vessel 10. The bracket 120 comprises a platform portion 121 upon which the control module rests in use. At the edges of the platform 121 are lips 122 and inward of the lips 122 are provided locking apertures 123 for securing the platform in position. The platform 121 is also provided with a cage 125 hanging from its lower face so as to prevent direct contact between the heating element and any items placed in the vessel 10. The heater 110 has a control module 111 and, projecting down from the control module 111, a heating element 114 and a sensing element 115. A cage 116 is provided around the sensing element 115 so as to protect it from direct exposure to heat radiated from the heating element 114.

Description

Apparatus for Sous Vide Cooking The present invention relates to sot.is vide cooking and in particular to a bracket for releaseably securing a heater to a standard cooking vessel so as to enable sous vide cooking to be carried out using said vessel.

Sous vide cooking involves sealing an item to be cooked in a vacuum pouch. The pouch is then immersed in a water bath at a predetermined temperature for an extended period. Typically, the temperatures are rather lower than used in conventional cooking methods, say of the order of 70°C and may, in many instances, be very precisely defined. In vicw of thc low tcmpcraturc, the cooking time is typically signi licantly].onger than iii conventional cooking method, say several tens of hours.

The advantages of sous vide cooking include improved taste, greater consistency of the cooked food, and reduced likelihood of overcooking. Food prepared sous vide is also readily vacuum packed for prolonged storage. In view of these benefits sous vide cooking has become increasingly popular.

l'ypically, in order to use the sous vide method, a chef will need to purchase a dedicated sous vide cooking bath comprising: an insulated tank and lid suitable for retaining an ample volume of water; a heater for heating tho water in thc tank to the desired temperature; and sensor means for monitoring the tank temperature and controlling the heater accordingly. Many baths will also be provided with user operable controls, timers, overrides and the like, Whi]st such devices provide excellent results, they. are of limited flexibility and relatively high cost and are therefore not used in many kitchens.

Ti is of course possible to attempt sous vidc cooking with an iniprovised set up comprising a heater and a cooking vessel. This can advantageously reduce the cost of the apparatus and save storage space, particularly if a standard cooking vessel used for another purpose can be co-opted on the occasions where sous vide techniques are required. It is however difficult to safely and securely attach a heater to a vessel, particularly in a readily releasable maimer. As this is the ease, use of such set ups is rare despite the potential cost and convenience benefits.

It is an object of the present invention to provide an apparatus that at least partially overcomes or alleviates the above problems.

According to a first aspect of the present invention there is provided a bracket for a heater, silitahie for releaseably securing the heater to a standard cooking vessel so as to enable sous vide cooking to be canied out using said vessel, the bracket comprising: a platform portion for sLtpporLing the heater, the platform portion being adapted to rest upon the rim of the vessel, the platform portion also being provided with a downwardly projecting lip so as to abut or hang adjacent to the outer wall of the vcssel and one or more locking apertures located inward of the lip; and a locking portion comprising one or more locking projections adapted to project downwardly through the one or more locking apertures so as to abut or lie adjacent to the inner wall of the vessel.

In this maimer, the platform portion is supported by the vessel and in turn provides support for the heater. The movement of the bracket relative to the vessel is restrained by Lhe lip in combination with the one or more projections. This therefore provides a releasable secure mount for a heater on a standard cooking vessel so as to enable sous vide cookin.g to be calTied out using said vessel.

The lip may be piovided along one or more edges of the platform. The lip may comprise a simple downwardly projecting tab. In some embodiments, the lip may comprise a downwardly projecting tab and an inwardly projecting tab section attached to the downwardly projecting tab. Such a lip may provide additional engagement in cases wherein S the cooking vessel has a horizontal rim portion. The edges upon which the lip is provided may be selected based upon the shape of the cooking vessel.

The platform portion may comprise a substantially planar shelf adapted to support the heater. The upper face of the platform portion maybe provided with means for retaining the heater in a desired position. The plaLforrn porLion may have a shape adapted Lo fit the cooking vessel. For instance, the platform portion may be adapted to fit a corner of a substantially euhoici cooking vessel.

the platform may be provided with a heater aperture in addition to the one or more locking apertures. This can enable a heating element to project through the platform whilst other parts of the heater rest on the upper face of the platform. The platform may additionally he provided with a sensor aperture. This can enable a sensing element to project through the plalform whilsL other parts of the heater rest on the upper face of the platform. In some embodiments, the heater aperture can be adapted to enable both a heating element and a sensing element to project through the platform.

A cage may be provided attached to and projecting from the lower face of the platform. The cage can be integrated with the platform or may be releaseably attached to the platform. The cage may be adapted to fit around a heating element of the heater. The cage may additionally he adapted to fit around a sensing element of the heater. The cage can prevent items of food or vacuum pouches from coining into direct contact with the heating elemeni. duriiig cooking. The cage may be adapted to fit around the hcating clement on all sides. Alternatively, the cage may only be adapted to fit around the heating element on some sides. in such cases, the adjacent walls of the cooking vessel may effectively provide additional sides to thc cage. The provision of the cage as part of the bracket allows for ready S access to the heating element and/or the sensing element by a user for the puroposes of cleaning! repair, maintenance or replacement.

The cage may be adaptd to rest upon the bottom of the vessel. This can allow it to providc additional support for all or part of the hcatcr. The cage may he provided with a water level indicator means. the indicator means may provide an illustration of the minimum recommended water level within the vessel for cooking operation. This minimum level may be determined by reference In the position of thc heating element and/or sensing element within the cage. In particular. this level may ensure that both the heating element and sensing element are completely immersed in the water.

The locking projections and locking apertures are preferably adapted to be of corresponding fomt. In. particular, the locking apertures may be of substantially rounded form and the locking projections may be in the fonn of elongate rods.

The heater may comprise a control module and a heating element prolecting li-cm the control module. A sensing element may also project from the control module. The control module may be provided with a user interface. The user interface nay comprise one or more user inputs and a display screen for displaying information relating I:u the uperalion ol the heater. In use, the control module may be adapted to rest on an upper surface of the platform whilst the heating element and the sensing element project below. The heating element can thus heat the water in the vessel to a desired temperature, as monitored by the sensing den cut. The control module meanwhile remains accessible for a. user to view the display and/or manipulate the inputs.

The locking portion may comprise a body upon which the one or more locking projection.s are provided. The body may he adapted to fit between the platform and the s control module of the heater., Alternatively the locking portion is integrated with the control module of the heater. In such embodiments, the locking projections may be provided on a bottom surface of the control module.

According to a second aspect of the present invention there is provided a sous vide cooking apparatus suitable for use with a standard cooking vessel, the apparatus comprising: a heater having a control module and a heating element projecting from the control module; and a bracket comprising a platform portion adapted to rest upon the rim of the vessel, the piatibrrn. portion also being provided with a downwardly projecting lip so as to abut or hang adjacent to the outer wall of the vessel, a heater aperture adapted to allow the heating clement to pass therethrough and one or more locking apertures located inward of the lip; wherein the control modu]c is provided with one or more locking projections adapted to project downwardly through the one or more locking aperlures so as to abut or lie adiacent to the inner wall of the vessel.

The apparatus of the second aspect of the present invention may incorporate any or all features o.1 the iirst aspect of the present invention as arc desired or as are appropriate.

In order that the invention is more clearly understood, one embodiment is described in more detail below, by way of example only and with reference to the accompanying drawings, in which: Figure 1 shows a sous vide cooking apparatus according to the present invention releaseably secured to a standard cooking vessel; Figure 2 is an exploded view of the apparatus of figure 1; Figure 3 is an expanded underside view of the apparatus of figure 1 when S removed from the cooking vessel; and Figure 4 is an expanded cross-sectional view of the apparatus of figure 1 when releaseahly secured to the cooking vessel.

Turning now to figures 1 & 2, a sons vidc cooking apparatus 100 is rclcaseah]y secured to a standard cooking vessel 10. The vessel 10 may be formed from stainless steel 3.0 and has a hoiizontal rim 11 at its upper edges. A vessel 10 of this form is commonly used in commercial kitchens. In use, the vessel 10 will be filled with water which is maintained at a.

desired temperature by the sous vide apparatus 100. Food items (not shown) in vacuum pouches (not shown) can then be placed in the water to be cooked.

The sous vide apparatus 100 comprises a heater 110 and a bracket 120. The heater 110 has a control module 111 provided with various user inputs 112 and a display 113.

Projecting down from the control module 111 is a heating element 114 and a sensing element 115. In use, the heating element 114 and sensing element 115 are immersed in water held within the vessel 10. A user may use the inputs 112 to set or vary the desired cooking temperature and/or cooking time. information as to the cooking temperature or cooking time may be displayed on display 113. Based on the temperature measured by sensing device 115, the operation of heating element 114 is controlled to maintain the water at a desired cooking temperature. A cage 116 is provided around the sensing element 115 so as to protect it from direci. exposure to heat radiated from the heating element 114. The control module nay also be provided with a power input 117 and/or a data connection 11 8 allowing it to be powered and/or controlled and/or monitored by external apparatus.

The bracket 120 comprises a platform portion 121 upon which the control module s rests in use. At the edges of the platform 121 arc lips 122 comprising tab sections projecting first downwardly and then inwardly from the platlbmi 121. The lips are thereby adapted to fit around the horizontal rim 11 of the vessel 10 and abut or hang adj acent to the outer wall of vessel 10. In particular, the dimensions of the lips 122 maybe adapted such that the lips 122 can fit around the rim 11 of a standard cooking vessel 10. Ihe lips 122 can thus help enable the platform 121 to be accurately secured relative to the vessel 10.

Inward of the lips 122 are provided locking apertures 123 for securing the platform in position, as win he explained further below. In addition to the locking apertures 123 there is provided a heating aperture 124 throagh winch the heating clcment 114 and sensing clement can project when the heater 110 is placed upon the platform 121. The platform 121 is also provided with a cage 125 hanging from its lower face. The cage 125 is provided to prevent direct contact between the heating element and ally items or food or vacuum pouches place in the vessel 10. Integration of the cage 125 with the bracket 120 also provides for ready access to the heating clement 115 and/or sensing element 115 for cleaning, maintenance or replacement. The cage 125 may also be provided with a water level indicator 127. The indicator 127 is positioned on the cage at a level above the active parts of eth heating element 114 and sensing element 115. In this manner, if the water level in the vessel is above the indicator 127. both the heating and sensing elements 114, 115 are immersed in water and thus sous vide cooking can be carried out safely and effectively.

In order to releaseably secure the bracket 120 into position, the bracket 120 is first lowered onto the vessel 10 and then slid relative to the vessel 10 until the lips 122 fit around the adjacent sections of rim 11. To releaseably secure the bracket 120 to the vessel 10 a locking portion comprising two locking projections 1 26 is required (see figure 3 & 4). These locking projections 126 are adapted to be passed through locking apertures 123 from above the platform 121. The locking portion may comprise a body adapted to lie upon the upper surface of the platform 12] upon which the locking projections are provided. AlternativeJ.y, as is shown in the present example, the locking projections 126 are provided on the under surface of the control module 111 As can be seen most clearly in figure 4, once the locking projections 126 are placed through locking aperLure 1 23, the locking projections 126 cithcr abut or lie alongside th.e inner wall of vessel 10. The locking projections 126 are securely maintained in this position by the weight of the heater 110 whether by pining the body of the locking portion between the platform 121 and the control module Ill or by virtue of projecting from the control module lii. Whilst in this position, the locking projections 126 prevent the bracket 120 being moved such that the lips 122 no longer fit around the adjacent sections of rim 11.

In order to release the bracket 120, the locking projections 126 are removed from locking apertures 123. In the present example this is achieved simply by lifting the heater 110. In an embodiment with a spare locking portion held in position between the heater 110 and platform 121, the heater is first lifted off the platform 121 and then the locking portion is lifted in turn. The bracket 120 can then slide relative to the vessel 10 to a position where the lips 122 no longer fit around the adjacent sections of rim 11. At this point, the bracket 120 can also be simply lifted clear of the vessel 10.

Ii. can thus he seen that the present invention provides a simple means for securely and releaseably mounting a heater 110 to a standard cooking vessel 10 for the purpose of performing sons vide cooking in the standard vessel 10.

It should of course be understood that the invention is not to be restricted to the details of the above embodiments which are described by way of example only.