WO2013170266A1

WO2013170266A1 - Cooking system

Info

Publication number: WO2013170266A1
Application number: PCT/US2013/040793
Authority: WO
Inventors: Robert D. Lamson; Geun Bae IM
Original assignee: Fusionchef Llc
Priority date: 2012-05-11
Filing date: 2013-05-13
Publication date: 2013-11-14

Abstract

A cooking system including a housing with a removable lid and a control panel is provided. The control panel includes controls for selecting a plurality of cooking modes. A vessel is supported within the housing and a temperature sensor is attached to the vessel. A heating element is positioned adjacent to the vessel. A circuit board including a proportional-integral-derivative (PID) controller is in operative connection with the control panel, the heating element, and the temperature sensor to control parameters for the plurality of cooking modes.

Description

[0001] COOKING SYSTEM

[0002] This application claims the benefit of U.S. Provisional Application No. 61/645,740, which was filed May 11, 2012, the entire contents of which are incorporated herein by reference as if fully set forth herein.

[0003] FIELD OF INVENTION

[0004] This application is generally related to a cooking system and more particularly related to a cooking system configured for cooking by a variety of different methods. More particularly, the present invention relates to a versatile multi-function cooking system, for sous vide cooking vacuum packaged foods as well as steam cooking, and slow cooking.

[0005] BACKGROUND

[0006] Existing cooking devices are designed for household use and can individually cook by a variety of methods. Crock pots, rice cookers, microwave ovens, toaster ovens, fryers, and numerous other cooking devices are commercially available for home use. Sous vide cooking devices, which have not traditionally been in home kitchens, are becoming more popular for home use due to the increasing popularity of celebrity chefs and cooking television programs using such devices or methods.

[0007] Sous vide cooking is a French cooking technique that utilizes vacuum-sealed food submerged in low-temperature water baths. Generally, sous vide techniques cook the food at a very precise, consistent temperature. The precise temperature control allows food to be cooked properly, while attempting to eliminate concerns about overcooking.

[0008] Sous vide cooking generally requires the water bath to reach between approximately 57°C - 84°C. Due to the precision of the temperature of the water bath, sous vide cooking produces repeatable results. Sous vide cooking produces more flavorful food cooked more uniformly as compared to traditional cooking methods. Sous vide cooking also keeps food moist and "juicy" instead of drying it out, which can occur with grilling. Traditional cooking methods cause food, especially meat, to shrink during cooking. Sous vide cooking greatly reduces this potential cooking shrinkage. Sous vide also produces more nutritious food since all of the nutrients remain within the vacuum sealed bag during the cooking process.

[0009] Despite the numerous advantages of sous vide, sous vide cook devices for home use have not become as popular as other cooking devices due to spatial limitations in most kitchens. The footprint of a functional sous vide cooker may be too great for some kitchens. An industrial type of sous vide cooking system is shown in U.S. Patent No. 5,123,337, the entire contents of which are incorporated herein by reference as if fully set forth herein. As noted in U.S. Patent No. 5,123,337, sous vide cooking systems typically include a bath vessel having a heating chamber, and a drain. A water circulation system can be included in the bath with a water pump for circulating the warm water throughout the vessel. A faucet can be included within the cooking system for direct connection to a water supply. A control panel and electrical circuit controls the functions of the sous vide cooking system. The control panel can adjust the cooking time and temperature of the cooking system. Standalone sous vide devices are typically of an industrial type, such as the one described U.S. Patent No. 5,123,337, and thus too expensive for most customers to add to an existing collection of cooking devices.

[0010] As described at www.fusionchef.us, sous vide cooking is becoming increasingly popular for home use. As described on this website, sous vide cooking at home provides quick preparation time, easy clean up, protection against overcooking, and hands-free cooking. fusionChe ^M produces industrial sous vide cookers under the names: Diamond, Diamond Z, Diamond XS, Diamond S, Diamond M, Diamond L, Diamond XL, Pearl, Pearl Z, Pearl XS, Pearl S, Pearl M, Pearl L, and Pearl XL. fusionChe ^M produces home unit sous vide cookers under the names: Sous Vide Prime, and Sous Vide Pure.

[0011] Figure 8 shows the inside of an exemplary cooking system, such as the Sous Vide Prime cooker by fusionChe ^M (product number: 9FC111L.02). As shown in Figure 8, the cooker includes an interior of a vessel 3, which can include a rack 30 with a plurality of separators. The rack 30 can be in communication with the heating element 7 to help distribute the heat to the water in the vessel 3. The rack 30 is preferably stainless steel. The rack 30 is removable from the vessel 3. The rack 30 can include a perforated, bottom grid 31 to generate thermal convection. The perforated bottom grid 31 can be formed from stainless steel. Figure 9 shows the rack 30 removed from the vessel 3 with food sealed in vacuum bags. Those in the art are familiar with the operation of sous vide cookers such as shown in Figure 8.

[0012] Figure 10 shows another larger example of a sous vide cooking system such as the Sous Vide Diamond L cooker by fusionChef™ (product number: 9FT2B44). As shown in Figure 10, the cooking system 1" can include a drainage port 32. The control panel 5 can be included on a top surface by the lid 4. Those in the art are familiar with the operation of sous vide cookers such as shown in Figure 10.

[0013] While the above embodiments include sous vide cooking systems, there is a need for a cooking device having the ability to cook using the sous vide method, the slow cooking method, and steam cooking method to address the problems outlined above or otherwise discussed herein. It would be desirable to provide a combined cooking system capable of cooking by a variety of methods.

[0014] SUMMARY

[0015] A cooking system is provided including a housing with a removable lid and a control panel. The control panel includes controls for selecting a plurality of cooking modes. A vessel is supported within the housing and a temperature sensor is attached to the vessel. A heating element is positioned adjacent to and in communication with the vessel. A circuit board including a proportional-integral- derivative (PID) controller is provided in operative connection with the control panel, the heating element, and the temperature sensor to control parameters for the plurality of cooking modes. The plurality of cooking modes can include sous vide, slow cooking, and steam cooking. A plurality of pots can be supported within the vessel. The control panel includes a liquid crystal display (LCD) that displays time and temperature settings of the cooking system. The temperature within the vessel and a tolerance of temperature changes is adjusted based on the cooking mode. The plurality of pots are supported within the vessel in direct contact or close contact with a bottom surface of the vessel. The heating element is in direct contact with a bottom surface of the vessel.

[0016] Various arrangements are described below and in the appended claims.

[0017] BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The foregoing Summary as well as the following Detailed

Description will be best understood when read in conjunction with the appended drawings. In the drawings:

[0019] Figure 1 is a perspective view of a cooking system according to the present invention.

[0020] Figure 2 is a front plan view of a cooking system according to the present invention.

[0021] Figure 3 is a top plan view of a cooking system according to the present invention.

[0022] Figure 4 is a schematic view of a cooking system according to the present invention.

[0023] Figure 5 is a side view of a lid of a cooking system according to the present invention.

[0024] Figure 6 is a view of a control panel of a cooking system according to the present invention.

[0025] Figure 7 is a side cross-sectional view of a cooking system.

[0026] Figure 8 is a perspective view of an exemplary embodiment of a cooking system.

[0027] Figure 9 is a perspective view of the exemplary embodiment of

Figure 8 with a food rack removed from the cooking system.

[0028] Figure 10 is a perspective view of an exemplary embodiment of an industrial cooking system.

[0029] Figure 11 is a perspective view of a cooking system according to the present invention.

[0030] Figure 12 is front plan view of a cooking system according to the present invention.

[0031] Figure 13 is a side plan view of a cooking system according to the present invention.

[0032] Figure 14 is a top plan view of a cooking system according to the present invention.

[0033] Figure 15 is a diagram showing the operation with regard to setting a cook time.

[0034] DETAILED DESCRIPTION OF THE PREFERRED

EMBODIMENTS

[0035] Certain terminology is used in the following description for convenience only and is not limiting. The words "inner," "outer," "inwardly," and "outwardly" refer to directions towards and away from the parts referenced in the drawings. A reference to a list of items that are cited as "at least one of a, b, or c" (where a, b, and c represent the items being listed) means any single one of the items a, b, c or combinations thereof. The terminology includes the words specifically noted above, derivates thereof, and words of similar import.

[0036] FIG. 1 shows a preferred embodiment of a cooking system 1 according to the present invention. The cooking system 1 includes a housing 2 with a preferably removable lid 4 and a control panel 5, and a vessel 3. The lid 4 can include locks 11 for securing the lid 4 to the housing 2. The lid 4 may preferably include a resting leg 12 on a top surface so the lid 4 can be flipped and/or otherwise turned upside down when removed from the housing 2, such that a surface 13 of the lid can be used as a cradle for food removed from the vessel 3. Insulation may be provided between the housing 2 and the vessel 3. Insulation may also be provided around the heating element 7. The housing 2 may include an outer casing formed from hairline stainless steel SUS410. The lid 4 and the vessel 3 may be made of electro-polished stainless steel SUS304. The lid 4 may be made of glass. The lid 4 may include two rubber handles. Other materials effective for the same purposes may be substituted, as will be appreciated by those of skill in the art. FIGS. 11-14 show alternative views of the cooking system 1.

[0037] The control panel 5 preferably includes controls for selecting a plurality of cooking modes, which may, in an embodiment, include sous vide cooking, slow cooking, and steam cooking. The temperature within the vessel 3 and a tolerance of temperature change within the vessel 3 will be adjusted based on the cooking mode selected. Temperature tolerance is defined as the variation from a desired temperature. The vessel 3 preferably is approximately 240 mm in width, 290 mm in length, and 170 mm in height. The vessel 3 preferably holds approximately 10 L of liquid. The control panel 5 may include a liquid crystal display (LCD) that displays various time and temperature settings of the cooking system 1.

[0038] The vessel 3 is supported within the housing 2 and a temperature sensor 6 is connected to and in communication with the vessel 3. The housing 2 may include arms for supporting the vessel 3 within the housing 2. A plurality of pots 10 may be supported within the vessel 3. The vessel 3 may include arms 16 for supporting the plurality of pots 10 within the vessel 3. The arms 16 of the vessel 3 may be adjustable to support a variety of pots 10 of different shapes, volumes and sizes. The plurality of pots 10 may be supported within the vessel 3 in direct contact or close contact with a bottom surface of the vessel 3. A heating element 7 is positioned adjacent to the vessel 3. The heating element 7 may be in direct contact with the bottom surface of the vessel 3. A circuit board 8 including a proportional-integral- derivative (PID) controller 9 is provided within the housing 2. The circuit board 8 is in operative communication with the control panel 5, the heating element 7, and the temperature sensor 6. The PID controller 9 of the circuit board 8 controls the functions of the cooking system 1. For example, the control panel 5 may include a plurality of controls 14, switches, dials, and timers to provide a user interface for observing information about the device, or controlling the device. The control panel 5 may include an on/off switch. The LCD may display various temperatures associated with the cooking system 1 in either Fahrenheit or Celsius. For example, the screen may display system temperature, food temperature, set temperature, time to achieve set temperature, etc. The LCD may further display the current temperature, the remaining cooking time, or any other information related to the cooking process.

[0039] A keypad may be provided for inputting settings and/or adjusting the time and temperature settings of the cooking system 1. A dial may control the amount of heat applied to the vessel 3 via the heating element 7. The controls 14 may also be configured to adjust the cooking method of the cooking system 1, i.e., a selection may be made of sous vide, steam cooking, and/or slow cooking. The different cooking methods correspond to varying temperatures as well as varying tolerances for variations in temperature during the cooking process.

[0040] For example, sous vide requires a lower temperature and stricter tolerance for variation in temperature relative to steam cooking and slow cooking. For example, sous vide cooking can require a temperature control range of approximately 30°C-90°C with a temperature tolerance of approximately ±0.5°C. Slow cooking can require a temperature control range of approximately 30°C-230°C with a temperature tolerance of approximately ±5.0°C. For steam cooking, the temperature control range can be approximately 100°C. The control panel 5 may further include an input such as a button to adjust the steam cooking option, such as between stick rice cooking and steam rice cooking.

[0041] The control panel 5 may include a timer 15 with a shut-off option that automatically shuts off the cooking system 1 after a desired time period. The control panel 5 can also include a "keep warm" button to maintain the current temperature of the vessel 3. Preferably, the "keep warm" function maintains the temperature of the vessel 3 at approximately 60°C. The control panel 5 may include a pause/cancel button. The pause/cancel button can temporarily stop all the functions of the cooking system 1. If the pause/cancel button is pressed twice the cooking system 1 is shut off and the input memory of cooking settings is deleted.

[0042] The temperature, as well as other settings for the cooking system

1 are adjusted via the inputs of the control panel 5. The control panel 5 is configured to transmit a signal to the circuit board 10 and the controller 14. The controller 14 will transmit a signal with the desired temperature to control the heating element 7. Preferably, the heating element 7 includes an aluminum plate flux welding on a sheath heater and bend heater. A coil within the aluminum plate is heated and distributes heat to the entire aluminum plate. The heating element 7 may be secured to the bottom surface of the vessel 3. The heating element 7 is preferably powered by approximately 950 watts + 650 watts. The cooking system 1 is preferably powered by a detachable electrical power cord.

[0043] During operation, the cooking mode may be selected via the control panel 5. The time and temperature settings may also be selected on the control panel 5. An indicator light can be provided on or adjacent to the control panel 5; the indicator light can turn red when cooking begins. When cooking is finished, the light can change colors and/or begin flickering. An audible alarm or buzzer can also be provided to indicate cooking has finished. The alarm could also continue to go off during operation.

[0044] Figure 6 shows the control panel 5 of the cooking system 1. The control panel 5 includes a sous vide button 16, a slow cook button 17, a stick rice button 18, and a steam rice button 19. Alternatively, these buttons could instead be light indicators, and the cooking modes can be controlled through the LCD screen 21. The control panel 5 includes a menu button 20 that changes the LCD screen 21. The LCD screen 21 can display the cooking time elapsed, cooking time remaining, current temperature inside the vessel 3, or any other measurements regarding the cooking process. A pause control button 22 can temporarily stop the cooking process. The control panel 5 includes a set temperature button 23 and a set timer button 24. The temperature and time information displays on the LCD screen 21. The control panel 5 includes an on/off button 25 for powering up and shutting down the cooking system 1. The control panel 5 includes a start button 26 with up and down buttons for adjusting units displayed on the LCD screen 21. The control panel 5 includes a button or switching temperature units from Celsius to Fahrenheit 27. The control panel 5 also includes a heating light indicator 28 and a warming light indicator 29.

[0045] The following specifications, or combinations thereof, may be included in a cooking system according to the present invention:

[0046] 1. Electric specification:

[0047] a. Voltage: 120V-230V

[0048] b. Heater power: 950 Watt + 650 Watt (Bend heater for baking and slow cooking)

[0049] c. Heater: Aluminum plate flux welding on sheath heater + bend heater.

[0050] d. Insulation: Insulation for base heater and bend heater.

[0051] e. Frequency: 50-60Hz

[0052] f. Power cord: Detachable power cord; length, approximately 1 M length by approximately 0.824 mm thickness

[0053] 2. PID, Fuzzy, On/Off Control System and Temperature Control

Range

[0054] a. All temperature and time control can be performed by PID,

Fuzzy, and/or On/Off control system.

[0055] b. The temperature control range is approximately 30°C-90°C for sous vide and approximately 30°C-230°C for slow cooking.

[0056] c. The rice cooking mode has a separated independent-control system.

[0057] d. The temperature variation after reaching a target temperature is approximately ±0.5°C for sous vide and approximately ±5.0°C for slow cooking.

[0058] e. The display is a LCD.

[0059] f. The time and temperature setting is performed using a soft touch keypad and joggle s/w system.

[0060] 3. Exterior and Materials [0061] a. The bath, heat spread plate, grill, heat spread plate handle, body case, and lid cover are preferably SUS304 with electro-polish.

[0062] b. The housing 2 or body case is preferably stainless steel

SUS410 with hair line.

[0063] c. The vessel 3 or bake oven is preferably GI steel plate with ceramic coating.

[0064] 4. Operation:

[0065] a. On/off switch: to turn on and off the electric power, the on/off switch is pressed for 1.5 seconds. A function checking lamp turns on in 2-3 seconds.

[0066] b. Select cooking: one of the three kinds (sous vide, slow, steam) of cooking methods may be selected.

[0067] c. Cooking time and temperature setting (in the case of sous vide and slow cooking):

[0068] As shown in FIG. 15, during step 500, a temperature button and/or switch is pressed or otherwise actuated to begin selecting the temperature mode, so that a desired temperature, or temperature range, can be selected by a user. Next, during step 510, a button and/or switch or switches, which may be of a "joggle" type where a user presses an "up" or "down" arrow to make a selection, for setting the temperature or temperature range is operated such as in an up/down adjustment manner (setting temperature visible to a user on, for example, the LCD window) to adjust temperature settings. During step 520, after setting the temperature, a time switch and/or button may be pressed or otherwise operated to select the time mode, in a similar manner to selecting the temperature mode. In step 530, the time setting may be adjusted in a manner similar to the temperature setting, such as with "up" and "down" buttons, which sets the time for a user to view on the LCD window. The applicable button and or switch may then be depressed again as in step 540 to enter a "start cooking" mode. During step 550, the cooking process begins; the cooking time and temperature are set when setting the cooking method. It is appreciated that the buttons and/or switches may be of any type as are known in the art to assist a user in interfacing with the controls of the cooking system. For example, the buttons can be a 4-way joystick type control, capable of movement in four different directions.

[0069] d. Operation of Lamp:

[0070] When cooking is started, a cooking lamp turns red. When a desired temperature is reached, the lamp changes to blue and a buzzer makes three audible noises. When cooking is finished, the buzzer makes three longer audible noises and the lamp changes to white and flickers. The buzzer also makes a noise every five minutes.

[0071] e. LCD marking on cooking:

[0072] When cooking is started (in the case of sous vide cooking) the

LCD shows the current temperature in the vessel 3. In the case of slow cooking, the LCD shows the balance time of cooking.

[0073] f. For rice cooking, the rice cooking button may be pressed. If the rice cooking button is pressed once, the rice cooking mode is stick rice cook. If the rice cooking button is pressed twice, the rice cooking mode is steam rice cook.

[0074] g. Pause/cancel button:

[0075] If a user wants to stop cooking, the pause switch may be pressed once. All the functions of the cooking system 1 will be stopped temporarily. To continuously cook again with the same settings, the switch can be pressed again. To change the cooking conditions, the pause switch can be pressed again and then all the input memory is deleted. When resetting the cooking menu, the cooking method is the same as 4a above.

[0076] h. Confirmation of setting temperature and balance times for cooking during operations. During cooking, the current temperature of the vessel 3 can be displayed on the LCD. In case of slow cooking, the temperature does not show. Only the balance cooking time is shown on the LCD. To know the setting temperature, the "temp" button may be pressed. To know the balance time for coking, the "time" button may be pressed. For sous vide cooking, after 3 seconds, the LCD automatically shows the current temperature of the vessel 3. In the case of slow cooking, the LCD shows the balance time of cooking left.

[0077] i. To change temperature units from Fahrenheit to Celsius or

Celsius to Fahrenheit, the "°C or °F" button may be pressed, after 1.5 seconds, the units change.

[0078] j. A "keep warm" button may be pressed in order to maintain a constant temperature inside the vessel 3. If the temperature is more than 60°C, then the temperature is lowered and set at 60°C. If the temperature is lower than 60° C, then the "keep warm" button maintains the temperature.

[0079] 5. Working Volume and Measurement

[0080] a. Working volume: 10L

[0081] b. Bath (vessel) size: 240 mm (W) x 290 mm (L) x 170 mm (H)

[0082] c. Product outer size: 310 mm (W) x 340 mm (L) x 280 mm (H)

[0083] 6. Fixed temperature cut off.

[0084] 7. Standard accessories

[0085] a. Bake oven

[0086] b. Grill

[0087] c. Heater spread plate

[0088] d. Spread plate holder

[0089] e. Manual book & warranty card.

[0090] f. recipe sheet (vinyl coated)

[0091] g. DVD for usage and cooking

[0092] The control panel may include the following controls or any combination of these:

[0093] 1. Pause/Cancel button

[0094] 2. Set Temp, dial or button

[0095] 3. Set Timer dial or button

[0096] 4. On/Off button

[0097] 5. Joggle Switch

[0098] 6. LED Lamp

[0099] 7. C/F (Celsius/Fahrenheit) button

[0100] 8. Warm button [0101] 9. Buzzer

[0102] Having thus described various embodiments of the present cooking system in detail, it will be appreciated and apparent to those skilled in the art that many changes, only a few of which are exemplified in the detailed description above, could be made in the cooking system according to the invention without altering the inventive concepts and principles embodied therein. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore to be embraced therein.

Claims

CLAIMS What is claimed is:

1. A cooking system, comprising:

a housing including a removable lid and a control panel, the control panel includes controls for selecting a plurality of cooking modes;

a vessel supported within the housing;

a temperature sensor attached to the vessel;

a heating element positioned adjacent to the vessel; and

a circuit board including a proportional-integral- derivative (PID) controller, wherein the circuit board is in operative connection with the control panel, the heating element, and the temperature sensor to control parameters for the plurality of cooking modes.

2. The cooking system of claim 1, wherein the plurality of cooking modes includes sous vide, slow cooking, and steam cooking.

3. The cooking system of claim 1, wherein a plurality of pots can be supported within the vessel.

4. The cooking system of claim 1, wherein the control panel includes a liquid crystal display (LCD) that displays time and temperature settings of the cooking system.

5. The cooking system of claim 1, wherein the temperature within the vessel and a tolerance of temperature changes is adjusted based on the cooking mode.

6. The cooking system of claim 3, wherein the plurality of pots are supported within the vessel in direct contact or close contact with a bottom surface of the vessel.

7. The cooking system of claim 1, wherein the heating element is in direct contact with a bottom surface of the vessel.