WO2021262247A1 - Système de table de cuisson à induction, ustensile de cuisson et couvercle - Google Patents

Système de table de cuisson à induction, ustensile de cuisson et couvercle Download PDF

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Publication number
WO2021262247A1
WO2021262247A1 PCT/US2020/070329 US2020070329W WO2021262247A1 WO 2021262247 A1 WO2021262247 A1 WO 2021262247A1 US 2020070329 W US2020070329 W US 2020070329W WO 2021262247 A1 WO2021262247 A1 WO 2021262247A1
Authority
WO
WIPO (PCT)
Prior art keywords
cookware
lid
outer shell
inner shell
induction
Prior art date
Application number
PCT/US2020/070329
Other languages
English (en)
Inventor
Michael Kobida
Original Assignee
Bonbowl, LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bonbowl, LLC filed Critical Bonbowl, LLC
Publication of WO2021262247A1 publication Critical patent/WO2021262247A1/fr

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Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/10—Induction heating apparatus, other than furnaces, for specific applications
    • H05B6/12—Cooking devices
    • H05B6/1209—Cooking devices induction cooking plates or the like and devices to be used in combination with them
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
    • A47J36/04—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay the materials being non-metallic
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/02—Induction heating
    • H05B6/06—Control, e.g. of temperature, of power
    • H05B6/062—Control, e.g. of temperature, of power for cooking plates or the like

Definitions

  • the present disclosure relates to induction cooktop systems, cookware and lids for cookware.
  • Induction cooking utilizes electric currents to directly heat pots and pans through magnetic induction. Instead of using gas or an electric element transferring heat from a burner to a pot or pan via thermal conduction, induction heats the cooking vessel itself.
  • induction cooking an electric current is passed through a coiled copper wire underneath the cooking surface, which creates a magnetic current throughout the cooking pan to produce heat. Because induction avoids use of traditional gas and electric element heat sources, only the coiled copper wire in use will heat due to heat transferring from the pot or pan. Induction cooking is more efficient than traditional electric and gas cooking because little heat energy is lost. Thus, induction cooktops have slowly been gaining popularity since introduction to the market due to speed of heat transfer, ease of operation, precise and constant temperature control, and power efficiency.
  • An induction cooktop usually takes an input from the user, such as cook time or temperature, and then operates on a single setting for a given amount of time.
  • the amount of cook time is usually provided on the food package that the user is attempting to cook. Due to inconsistencies in size, shape, power, and other features involved in a system of induction cooking, food is often improperly cooked. This can lead to waste of food, waste of energy by the device, or waste of time by the user.
  • Induction cookware usually consists of a pot or pan that is fabricated using material that is substantially magnetic, or material that will heat when a switching electric current is induced from within.
  • the outer surface of this cookware usually gets very hot while cooking and transfers heat to surrounding areas and back to the cooktop itself. Accordingly, this cookware is not convenient to eat out of, requiring the use of traditional tableware, like a bowl or plate, thus multiplying the amount of equipment that must be obtained, washed and stored to the general inconvenience of a user.
  • covers for cooking and food related vessels are used for different purposes, including, sealing, straining, storage and covering while cooking. These covers can be used with a wide variety of cookware including pots, pans, bowls, cups and plates.
  • lids are mostly used for a singular purpose. For example, most lids are only used for cooking, or only used for sealing during food storage, and not for multiple purposes.
  • the present disclosure is generally directed to lids for cooking related vessels that have multiple functions and can be used in different orientations to achieve various functions.
  • Vessels used for cooking and food storage are typically made up of a functional base that holds the food or drink material and a lid to cover or seal the vessel.
  • the lid can have a variety of purposes, including the following: covering the food material while cooking to retain heat or moisture, or covering the food during storage by creating an airtight seal to preserve freshness.
  • Some lids also include features that interact with the base to provide a more robust seal, like a latch, snap or press fit. The seal created with these features can provide an air or water barrier between the vessel contents and the surrounding environment, keeping the food fresh or the food temperature consistent.
  • Additional accessories can be used with cooking vessel bases. Some of these accessories include strainers that are attached to the base in order to strain liquid from a food and liquid mixture after cooking is completed. An example of this is a strainer that can be used to drain water from a cooking pot after pasta has been cooked in the water. Typically the strainer is attached to the pot, or is a separate accessory.
  • lids can be used for multiple functions, but these lids are typically made from more than one part containing extra flaps, movable parts, seals or handles that are attached to the lid to create an assembly.
  • the addition of other parts within the assembly can lead to failure due to the presence of poor attachment methods, in addition to being more expensive to manufacture due to the need to assemble.
  • an induction cooking system comprising: an induction cooking appliance comprising: a cooktop surface; an induction heating system contained below the cooktop surface, the induction heating system including a coil positioned immediately below the cooktop surface, wherein the coil is configured to produce an electromagnetic field when the coil is energized; and a temperature sensor, the temperature sensor sensing temperature above the cooktop surface; and custom cookware configured to be placed on the cooktop surface above the coil, the custom cookware comprising: an inner shell comprised of a metallic material to heat a food material; an outer shell comprised of a thermally insulative material that is substantially transparent to magnetic flux, the outer shell having an underside configured to rest on the cooktop surface above the coil during cooking; and defined in the outer shell on the underside of cookware, a thermal- insulation aperture; wherein the temperature sensor extends temperature sensing above the cooktop surface and through the thermal-insulation aperture to the inner shell.
  • An induction cooking system in accordance with the principals of the present disclosure creates a more desirable user experience, decreases the time to cook meals and limits waste throughout the cooking and cleanup process.
  • cookware configured to be placed on an indication cooktop surface, the cookware comprising: an inner shell comprised of a metallic material to heat a food material; an outer shell comprised of a thermally insulative material that is substantially transparent to magnetic flux, the outer shell having an underside configured to rest on the cooktop surface during cooking; and defined in the outer shell on the underside of cookware, a thermal-insulation aperture.
  • the preferred cookware in accordance with the principals of the present disclosure creates a more desirable user experience, decreases the number of dishes required to cook a meal, eliminates much of the time required to clean up after eating, and is cool to the touch after cooking, allowing the user to eat directly from the cooking vessel without burning their hands.
  • the induction cookware comprises of a bowl specifically designed to be used with an induction cooktop.
  • the bowl includes an outer, generally bowl-shape shell, an inner generally bowl-shape shell and preferably an insulating ring connecting the shells at their periphery forming the rim of the bowl.
  • An airgap or vacuum may be maintained between the shells to provide insulation.
  • an insulation layer of material may be added between the outside and inside shell. This insulation layer is used to reduce the heat transfer from the inside to outside shell. It may be fabricated using ceramic, fiberglass or Aerogel insulation for example.
  • the thermal insulation aperture in the outer shell extends through this insulation so that the inner shell is exposed.
  • the induction cookware is designed to be used with an induction cooktop that heats cookware by utilizing current that switches back and forth in order to heat ferromagnetic metals.
  • the cookware is configured to be placed on the induction cooktop surface above the coil which creates the switching current.
  • the inner shell of the cookware is comprised of a metallic material to heat a food material.
  • the outer shell is comprised of a thermally insulative material that is substantially transparent to magnetic flux.
  • the outer shell includes an underside configured to rest on the cooktop surface above the coil during cooking.
  • the underside includes an aperture through which the temperature sensor extends above the cooktop surface to contact the inner shell.
  • This temperature sensor could be a thermocouple that measures the bowl temperature by making contact with the bottom of the inner shell of the bowl, or it could be an infrared sensor that measures the temperature of the bottom of the bowl without making contact. Additionally, the bowl stays cool to the touch because the inner shell, which is hot from the induction, does not transfer heat to the outer shell.
  • a cookware lid the lid being reversible between a first orientation and a second orientation in which respectively a first side or a second side is located against the opening of the cookware, wherein in the first orientation the lid covers the opening of the cookware and in the second orientation the lid can be used to strain the contents of the cookware.
  • a lid to contain features that allow the user to cover food while cooking, strain liquid from the food after cooking and seal the cooking vessel when storing cooked food. Additionally, it would be beneficial if this lid was substantially made from only one part to reduce cost and eliminate the need for assembly, for instance injection moulded plastics.
  • the cookware lid in accordance with the principals of the present disclosure creates a more desirable user experience, decreases the number of dishes needed to cook and store food, and eliminates the time to clean up after cooking and eating.
  • the lid is made from one substantially flat, circular part that is parallel to the bottom plane of the cookware base.
  • the lid includes features on both sides, and can be used with either side facing the base of the cookware.
  • the cookware lid substantially a flat circular shape, has a top and bottom side.
  • the sides will be known as the sealing side and straining side moving forward. It is to be assumed that the side of the lid that is being described is facing towards from the cookware, or towards from the food material contained within the cookware base. Thus, the user sees the straining side when the lid located on the cookware in the sealing orientation, and the user sees the sealing side when the lid located on the cookware in the straining orientation.
  • the straining orientation is used substantially for straining liquid from the cookware after cooking is complete as well as covering the vessel while cooking food.
  • the plane of the lid covers the entire open area on the top of the cookware.
  • the lid contains perforations, or one or more holes, to allow liquid to be drained from inside the cookware through the lid.
  • the perforations or holes are small enough to retain the solid food inside the cookware while the liquid is draining.
  • the sealing side includes features to keep the user’s fingers away from or to insulate from the hot surfaces of the lid while straining. These features could be ridges or ribs that promote airflow around the user’s fingers to reduce heat transfer from the hot lid.
  • these insulating features could be pads designed for ergonomic interaction made from material that provide thermal insulation and reduce the heat transfer from the lid to the users hands, the material could be a rubber, like silicone. This allows for straining to be completed without the use of a hot mitt or other insulating kitchen accessories.
  • the straining side contains locating features to ensure that the lid is located properly over the cookware to allow the user to successfully use the features of the straining side. The locating features could be ridges on the straining side that interact with the top edge of the cookware base.
  • the sealing side of the lid is used for covering the vessel for food storage purposes.
  • the lid includes a plane that completely covers the open area of the top of the cookware. Additionally, the sealing side includes features to create an airtight seal with the cookware base while using the sealing side. These sealing features could include an edge that press fits into the inside of the top edge of the cookware base, or features that clamp, snap, lock or utilize another positive interaction with the top edge or sides of the cookware base in order to create an airtight seal.
  • the center axis of functional features of the straining side are offset from the center axis of the functional features of the sealing side.
  • the functional surface area of the sealing side is offset so that the holes used for straining are located outside of the functional surface area of the sealing side.
  • the locating features on the straining side functionally locate a particular surface area of the lid over the cookware whilst the sealing features on the sealing side locate another functional surface area over the cookware, where these functional surface areas do not perfectly overlap, i.e. are offset, and the perforations are within part of the functional surface area of the straining side that do not coincide with the functional surface area of the sealing side, i.e. not within the periphery of the sealing features of the sealing side. This ensures that the perforations or holes used for straining are not within the seal formed when the straining side is connected to the cookware base.
  • Figure 1 is a diagram of an induction cooking system, according to an example embodiment in accordance with the principals of the present disclosure.
  • FIG. 2 is a block diagram of a cooking process using an induction cooking system, according to an example embodiment in accordance with the principals of the present disclosure.
  • Figure 3 is an isometric view of the cookware, according to an example embodiment in accordance with the principals of the present disclosure.
  • Figure 4 is a cross-sectional view of the cookware, according to an example embodiment in accordance with the principals of the present disclosure.
  • Figure 5 is a cross-sectional view of the induction cooking system cooktop surface, according to an example embodiment in accordance with the principals of the present disclosure.
  • Figure 6 is a view of the underside of cookware, according to an example embodiment in accordance with the principals of the present disclosure.
  • Figure 7 is a cross-sectional view of the induction cooking system cooktop surface of Figure 5 having the cookware of Figure 6, according to an example embodiment in accordance with the principals of the present disclosure.
  • Figure 8 is an isometric top side view of the sealing side of the cookware lid, according to an example embodiment in accordance with the principals of the present disclosure.
  • Figure 9 is an isometric top side view of the straining side of the cookware lid, according to an example embodiment in accordance with the principals of the present disclosure.
  • Figure 10 is a cut-away side view of the cookware and lid in the sealing position, according to an example embodiment in accordance with the principals of the present disclosure.
  • Figure 11 is a top view of the lid, showing the center axes of the straining side and sealing side, according to an example embodiment in accordance with the principals of the present disclosure.
  • Figure 12 is a cut-away side view of the cookware and lid in the straining position showing the staining process, according to an example embodiment in accordance with the principals of the present disclosure.
  • induction cooking utilizes an electric current passed through a coiled copper wire underneath a cooking surface, which creates a magnetic current throughout the cooking pan to produce heat. Due to inconsistencies in size, shape, power, and other features involved in a system of induction cooking, food is often improperly cooked. This can lead to waste of food, waste of energy by the device, or waste of time by the user.
  • most cookware is designed to be used on a gas or electric stovetop, and is not optimized specifically for induction cooktops. Additionally, the food is usually cooked in a container that is specifically designed for cooking purposes and not for eating, which creates extra dirty dishes to clean after the user eats the meal, or extra waste that the user must dispose of.
  • the cookware After cooking a meal, the cookware is oftentimes too hot to touch and requires the user to insulate their hands with a hot mitt or similar solution while they transfer the food to a cold dish to eat out of. All of the added steps of cooking a food, such as pasta, make for a time consuming and wasteful process.
  • An induction cooktop system in accordance with the principals of the present disclosure allows the user to cook food on an induction cooktop, with induction-specific cookware that also doubles as a vessel from which the food can be eaten. Additionally, an induction cooktop system in accordance with the principals of the present disclosure contains preset settings that allow the user to cook the food to their desired setting each time. The benefits of utilizing an induction cooktop system in accordance with the principals of the present disclosure create a more desirable user experience, decrease the time to cook meals, and limits waste throughout the cooking and cleanup process.
  • an induction cooktop system in accordance with the principals of the present disclosure, comprises a magnetic induction field cooking and heating apparatus and induction cookware.
  • the magnetic induction field cooking and heating apparatus is comprised primarily of a controller and induction coil, which create a high frequency magnetic induction field to heat induction cookware, which will heat a food product.
  • the food product contains a food material, like pasta, inside of a package that is typically labeled with the appropriate settings for the user to communicate to the cooking device.
  • the user interacts with a controller interface to communicate the setting that is presented on the food packaging to the controller within the induction cooktop.
  • the controller interface could be a list of numbered buttons or settings on a keypad, a barcode scanner or another input mechanism such as a microphone.
  • the controller can then reference a list of preset settings within its memory, which will determine the cook time and power output of the coil.
  • the list of preset settings could be stored locally on the controller or the controller could access the information over Wi-Fi.
  • cookware is specifically designed to be used while cooking with a magnetic induction field cooking device.
  • Induction cookware in accordance with the principals of the present disclosure is comprised of an outer shell and an inner shell.
  • the outer shell is made of a material that is substantially transparent to the magnetic flux, such as for example like plastic, ceramic, wood, and/or the like.
  • the inner shell is made of a material designed to be heated by a high frequency magnetic induction field, such as for example a metallic material like stainless steel, iron, titanium, and/or the like.
  • the outside shell of the cookware will be substantially insulated from the inner shell, which will reduce heat transfer from the metallic inner shell to the outer shell.
  • This layer of insulation can be for example comprised of foam, fiberglass, gas, air, vacuum, ceramic, Aerogel, fiberglass paper, and/or the like.
  • An insulating ring may connect the inner and outer shell which is made of a thermal insulating material that is designed to minimize the heat transfer between the inner shell and the outer shell.
  • the insulating ring may act as the top edge of the cookware, where the user is most likely to touch the cookware after cooking.
  • the insulating ring connects the inner shell and outer shell near the top edge of the cookware, maintaining space between the top and bottom shells elsewhere in the cookware.
  • the space between the inner and outer shell is void of anything other than air, which reduces the heat transfer between the inner and outer shell. Additionally, the space could be a vacuum, further reducing the heat transfer between the inner and outer shells.
  • the insulating ring can create a physical layer of insulation between the outer shell and the inner shell throughout the cookware. This layer of insulation can be for example comprised of foam, fiberglass, gas, air, vacuum, and/or the like.
  • Induction cookware in accordance with the principals of the present disclosure is capable of heating a food product within the cookware, while allowing the user to touch the outer shell of the cookware immediately after the cooking process has concluded without transferring substantial heat to their hands.
  • the cookware could be constructed in many forms to cook or heat specific foods or drinks.
  • the cookware could be designed to brew a cup of coffee or cook popcorn.
  • the specific forms of cookware are all designed to work singularly with an induction cooktop.
  • Cookware designed with this method could be handled immediately after cooking without the need for a hot mitt or any sort of insulating kitchen accessory. By allowing the user to handle the cookware immediately after cooking, the cookware can be used for cooking as well as eating, saving the user from creating many dirty dishes.
  • Devices and parts that are connected to or in communication with each other need not be in continuous connection or communication with each other, unless expressly specified otherwise.
  • devices and parts that are connected to or in communication with each other may communicate directly or indirectly through one or more connection or communication means or intermediaries, logical or physical.
  • steps may be performed simultaneously despite being described or implied as occurring non-simultaneously (e.g., because one step is described after the other step).
  • the illustration of a process by its depiction in a drawing does not imply that the illustrated process is exclusive of other variations and modifications thereto, does not imply that the illustrated process or any of its steps are necessary to one or more of the embodiments, and does not imply that the illustrated process is preferred.
  • steps are generally described once per aspect, but this does not mean they must occur once, or that they may only occur once each time a process, or method is carried out or executed. Some steps may be omitted in some embodiments or some occurrences, or some steps may be executed more than once in a given aspect or occurrence.
  • FIG. 1 a diagram of an induction cooking system 11 according to an example embodiment in accordance with the principals of the present disclosure is seen.
  • the induction cooking system 11 is comprised primarily of an induction cooktop 12 and cookware 13.
  • the induction cooktop 12 is comprised of a cooktop surface 14, a housing 15, and an induction heating system 16.
  • the cooktop surface 14 can be made from a variety of materials including plastic, wood, glass, and the like.
  • the induction heating system 16 is contained below the cooktop surface 14 and within the housing 15.
  • the cookware 13 is located above the cooktop surface 14, centrally located above the coil 18 of the induction heating system 16.
  • the induction heating system 16 operates by driving an alternating current through the coil 18, creating an electromagnetic field or flux that induces eddy currents within the metallic material of the inner shell of the cookware 13.
  • the eddy currents within the metallic material cause the metallic material to increase in temperature.
  • the induction heating system 16 is made up of a coil 18, coil drive system 19, one or more fans 20, a temperature sensor 21, and a controller 22.
  • the coil drive system 19 creates alternating current within the coil 18.
  • the coil drive system 19 is controlled by the controller 22.
  • the controller 22 controls the coil drive system 19 and the fans 20 by executing commands that are saved within its memory 25 as software or firmware.
  • the controller interface 24 and temperature sensor 21 provide input to the controller 22 to prompt the execution of specific commands.
  • the controller 22 can preferably be a microprocessor and the memory 25 within the controller 22 may include for example a combination of random access memory (RAM), read only memory (ROM), nonvolatile random-access memory (NVRAM), and/or the like.
  • the one or more fans 20 contained within the induction heating system 16 are designed to cool the components of the induction heating system 16. As the cookware 13 increases in temperature, some of the heat can be transferred to the cooktop surface 14, which can transfer the heat to the controller 22 and coil drive system 19. Additionally, the controller 22 and coil drive system 19 will produce heat. The controller 22 and coil driver system 19 do not have a high resistance to heat, so the controller 22 and coil driver system 19 can be actively cooled by the fans 20.
  • the induction heating system 16 contains a temperature sensor 21, which actively monitors the temperature of the cookware 13. If the temperature increases beyond a desired level, then the controller 22 will reduce/lower the power being produced by the induction heating system 16. If the temperature of the cookware 13 increases beyond a desired limit, then the controller 22 may also completely turn off the power of the induction heating system 16. By maintaining a safe temperature of the cookware 13 using the temperature sensor 21, the components within the induction heating system 16 are also protected from overheating.
  • the use of a temperature sensor 21 is an important safety feature to ensure that the cookware 13 does not overheat and cause damage to the cooktop, or harm to the user. More detail on the temperature sensor 21 is provided below.
  • the food product 26 is made up of the food packaging 27, food material 28, and cooking instructions 29.
  • the food material 28 can contain solids, liquids or both.
  • the food product 26 could contain: soup, rice, pasta, pizza, coffee, tea, popcorn or any other food materials or combinations of food materials.
  • the user obtains a food product 26 and uses the cooking instructions 29 to prepare the food material 28 within the cookware 13.
  • the food product contains the cooking instructions; however, cooking instructions could be communicated to the user through a variety of methods, including but not limited to: internet forums, internet social networking websites, cookbooks, ebooks and the like.
  • the user interacts with the controller interface 24 to select the cook settings 23 described in the cooking instructions 29.
  • the controller interface 24 sends the user generated input to the controller 22 to begin the cook process.
  • the controller interface 24 could contain preset settings that the user can select to begin cooking. As depicted in Figure 2, the user selects a preset setting.
  • the controller interface 24 then accesses the memory 25 of the controller 22 to initiate the designated cook settings 31.
  • Each cook preset setting consists of a cook sequence 31 that applies power to the coil drive system 19 for a predetermined amount of time.
  • the cook sequence 31 could consist of applying power of 300 Watts for 5 minutes.
  • Another example cook sequence 31 could consist of applying power of 500 Watts for 2 minutes and then 300 Watts for an additional 8 minutes.
  • Each food product 26 can be designed to be cooked with a specific cook sequence 31. While Figure 2 depicts the user using cook presets to communicate the intended cook sequence 31, the user can also enter the cook sequence 31 manually by interacting with the controller interface 24.
  • Each cook sequence 31 is designed to cook the food material 28 to optimal conditions within the cookware 13.
  • the controller interface 24 can use a variety of methods to obtain the desired cook settings 23 from the user or from the food packaging 27. These methods could include, but are not limited to a touchscreen, a number pad, a digital interface, buttons, barcode scanning, matrix barcode scanning, voice control or radio-frequency identification (RFID) communication with an RFID tag in the food packaging 27 of the food product 26. If a method is used for communicating cook settings 23, the corresponding hardware and software can be included within the induction cooktop 12 to communicate the information to the controller 22. For example, if a barcode is used to communicate a cook setting 23, then the induction cooktop 12 will include a barcode scanner and the food product 26 would display a barcode on the food packaging 27.
  • RFID radio-frequency identification
  • FIG. 3 and Figure 4 depict cookware 13 comprising an outer shell 33, an inner shell 34, and an interface ring 35, which optionally has a cookware lid 100 (shown in Figures 8 to 12).
  • the outer shell 33 is formed out of a thermally insulative material that is designed to reduce heat transfer between the inner shell and the hands of a user, which will grip the outside surface of the outer shell 33.
  • thermally insulative material could be a polymer, a ceramic material, a rubber material or a wood material.
  • the inner shell of the cookware is made of a metallic material like stainless steel, iron, titanium, and/or the like, and it is designed to be heated by a high frequency magnetic induction field.
  • the inner shell is designed to be heated by the induction cooktop 12, and then transfer that heat to the food material 28.
  • the inner shell 34 can also include a non-stick layer applied to the inside surface, or the surface that touches the food.
  • the non-stick layer could contain a material like polytetrafluoroethylene (PTFE) that is designed to keep the food from sticking to the cookware 13.
  • PTFE polytetrafluoroethylene
  • the interface ring 35 connects the outer shell 33 to the inner shell 34.
  • the interface ring 35 is designed to minimize heat transfer between the outer shell 33 and the inner shell 34, and can be a part of the outer shell 33, inner shell 34 or both.
  • the interface ring 35 can be formed with a number of materials including polymers like polycarbonate or rubbers like silicone.
  • the cookware 13 assembly is designed to keep water out of the insulated area between the outer shell 33 and the inner shell 34. Additionally, the cookware 13 assembly can be designed in a way that the user can disassemble in order to clean the individual parts.
  • the cookware 13 is designed to contain and transfer heat to the food material 28 during the cooking process 30. Following the conclusion of the cooking process, the cookware 13 can then be used as a vessel for eating the food. It is important that the outer shell 33 remains cool, less than 100 degrees Celsius, to ensure that the user can touch the surface when the cook process 30 is complete.
  • the cookware 13 can be designed in a wide variety of shapes in order to cook and serve different types of food. These shapes include but are not limited to a bowl, pan, plate, pot, cup or mug, and can be designed to cook or heat food material 28 that is substantially solid, liquid or a combination of both.
  • the cookware 13 may be used with a lid 100 having a metallic inner surface facing the food. This surface can be used to heat the top surface of the food material 28, or provide an effect that adds a crisp or crunch to the top surface of the food material 28.
  • the induction heating system 16 contains a temperature sensor 21, which actively monitors the temperature of the cookware 13.
  • the use of a temperature sensor 21 is an important safety feature to ensure that the cookware 13 does not overheat and cause damage to the cooktop, or harm to the user.
  • the temperature sensor 21 could utilize a variety of different sensor types like a thermistor or an infrared temperature sensor.
  • the temperature sensor 21 comprises a thermocouple 43 adapted to be in contact with the inner shell of the cookware. This ensures that the thermocouple sensor is directly reading the bowl temperature in a location close to where the heat is being generated.
  • the thermocouple 43 is seen extending upwardly through the cooktop surface 14.
  • the thermocouple 43 is held in thermocouple housing 45 contained in a thermocouple mount 47 extending below the cooktop surface 14 and within the housing 15.
  • the thermocouple sensor can be housed in a conductive material such as aluminum, which allows heat to rapidly pass through the housing so that the thermocouple sensor can actively sense the temperature of the bowl without delay.
  • thermocouple sensor will be electrically insulated from the sensor housing. This can be accomplished for example by using a thin layer of rubber 49 that rapidly transfers heat, but electrically insulates the sensor from the housing.
  • a thermal- insulation aperture 51 is defined in the outer shell 33 in order to allow temperature sensing access to the inner shell 34.
  • This aperture 51 is designed to allow a temperature sensing device to directly measure the temperature of the inside shell 34. This is important because the inside shell 34 contains the surface that is in contact with the food material that is being heated. Maintaining control of the temperature within the cookware 13 is crucial to being able to cook in a repeatable way.
  • the cookware contains a gasket 52 that is in place around the aperture 51 in order to maintain a watertight seal within the inside area of the cookware 13. This ensures that water does not enter the inside area of the cookware 13 while cleaning in a sink or dishwasher.
  • the gasket 52 can be fabricated from a variety of materials including various rubbers, plastics or foams. Additionally, the gasket 52 can be attached to the bottom of the inner shell 34 and the inside of the outer shell 33 with adhesive, like silicone.
  • the thermocouple sensor 21 passes through the outer shell 33 of the cookware 13 to make physical contact with the inner shell 34. This may also locate the cookware on the cooktop surface and stops it potentially slipping. This can be seen in Figure 7. In other examples, the temperature may be sensed without physical contact being required, e.g. an infrared sensor, in which case the sensor need not extend above the cooktop.
  • the cookware lid 100 is designed to be utilized in two different orientations, using each substantially flat side of the lid for different functions.
  • a straining side faces the open top of the cookware and is used primarily for straining the water from the food material once cooking has completed, as well as covering the cookware while cooking food material.
  • the sealing configuration a sealing side faces the open top of the cookware and is used primarily for creating an airtight seal as a means of maintaining freshness of the food while in storage.
  • FIG 8 depicts the cookware lid 100 in the straining orientation, i.e. with the straining side facing downwards so as to engage with the open top of the cookware and with the sealing face 102 facing the user, the orientation utilized mainly for straining liquid after cooking and for covering the cookware while cooking.
  • the lid 100 is constructed of a mostly flat shape that matches that of the top edge of the cookware. In this use case, the lid is of a circular shape because the cookware has a circular edge where the lid attaches. If the edge of the cookware where the lid attaches had an alternative shape, like such as a square, then the lid would also have square shape.
  • the lid can be used with various types of cookware, not limited to pots, pans, bowls, cups and the like.
  • FIG 8 Also shown in Figure 8 are the perforations or holes 113 used to strain liquid from the food material contained within the cookware. These holes 113 are shown to be substantially smaller than the food material that is intended to remain inside the cookware while straining the liquid, for instance less that 10mm across, or less than 5mm across, or less than 1mm across, etc. In Figure 8, the holes 113 shown are located near to the edge of the lid 100. This ensures that most of the liquid will drain from the cookware when the cookware and lid assembly is turned on its side by the user during the straining process.
  • FIG. 8 Also shown in Figure 8 are the ribs 115 that are designed to insulate the user’s hands while holding the lid in position on the cookware during the operation of straining liquid from a hot dish.
  • the ribs 115 shown in Figure 8 are specifically designed to be used with both of the user’s thumbs, while the rest of the user’s hands are used to grip the cookware at the sides. Other designs could include various strategies for gripping the lid 100, holding against the cookware while straining and insulating the user’s hands.
  • the lid 100 shown in Figure 8, is preferably constructed from one part.
  • the material is a rigid plastic, but could alternatively or additionally include wood, metal, rubber or other materials.
  • Figure 8 shows the sealing edge 116 of the lid 100 that is used to create an airtight seal when using the lid in the sealing orientation.
  • the sealing edge 116 extends from the plane of the lid face 117 and creates a complete circle (or, as appropriate, another complete boundary shape to match the rim of the cookware) to ensure a complete seal with the cookware.
  • This sealing edge 116 is then press fit against the top edge of the cookware base.
  • the holes 113 depicted in Figure 8 are located outside of the sealing edge 116. This ensures that there are no voids within the sealed area of the cookware and lid assembly when the user engages the sealing side 101 of the lid 100 with the cookware in the sealing configuration.
  • Figure 9 depicts the lid in the sealing configuration of the lid 100 described above, i.e. with the sealing side 101 facing downwards for engagement with the cookware and the straining side 102 facing the user.
  • the lid 100 is being used to create an airtight seal with the cookware in order to store and preserve the food material contained within.
  • Figure 9 depicts the straining side 102 including the locating features 121 that help to locate the lid 100 over the entire area of the cookware to ensure that the liquid being strained exits from the holes 113 and not from the space between the lid 100 and top edge of the cookware.
  • FIG 10 shows the lid 100 in the sealing configuration with the sealing side 101 facing downward to depict the use as a sealing assembly with the cookware 13.
  • the sealing edge 116 of the lid 100 can be press-fit against the inside of the cookware top edge 132, creating an airtight seal.
  • this seal could be formed using a number of different strategies.
  • the sealing edge could be constructed so that it interacts substantially with the outside of the cookware top edge 132, creating a seal by snapping over the cookware top edge 132.
  • the seal along the edge could also be firmly attached with an external clamping or locking mechanism created with snaps, flaps or a threaded screwing mechanism.
  • the top edge of the cookware 132 may be made of a flexible plastic or rubber and the lid made of a rigid plastic material. When the user presses the lid into the cookware 13, the rubber of the top edge of the cookware 13 flexes to maintain pressure against the rigid sealing edge 116 of the lid 100, maintaining the seal. Additionally, the lid 100 could be manufactured from a flexible material, and the cookware top edge 132 could be rigid material, metal or plastic. This would allow the lid 100 to flex around the rigid elements of the cookware top edge 132 to create the airtight seal. Also, there could be use of a tertiary part that acts as the flexible seal if both the lid 100 and cookware top edge 132 were fabricated using rigid materials. This part would be located at the connection point between the lid 100 and the cookware top edge 132, and could be part of either the cookware 13 or lid 100.
  • the functional center axis of the straining side of the lid 100 is offset from the functional center axis of the sealing side of the lid to ensure that the holes 113 used for straining are located outside the sealing edge 116 when used with the sealing side of the lid 100 to create an airtight seal.
  • the lid 100 is substantially circular, however this same concept of offset center axes would also apply to various other lid shapes. This is illustrated by Figure 11 which shows a top view of the sealing side 101 of the lid 100. The sealing edge 116 can be seen, as well as a mark 151 showing the center point of the sealing edge.
  • a dashed circular line 152 can be seen that represents the location where the lid 100 interacts with the cookware top edge 132 on the opposite side of the lid 100 that is used while straining. Additionally, the center point of this dashed line is marked as the center of the straining features 153. It can be seen that the center point 153 of the straining features and the center point 151 of the sealing edge are offset. As previously mentioned, this is to ensure that the holes 113 do not prohibit the sealing edge 116 from creating an airtight seal with the cookware top edge 132. [0079] Figure 12 depicts the cookware 13 and lid 100 being used together to strain liquid 61 from food material 62.
  • the cookware 13 and lid 100 are held together at an angle to allow the liquid 51 to exit through the holes 113 while the food material 62 remains within the cookware 13.
  • the ribs 115 used to insulate the user’s hands from the heat from the lid 100 can be seen located on the sides of the lid 100, located along the outside edge, 90 degrees in both directions from the straining holes 113.
  • the temperature sensor makes physically contact with the inner shell; however, an alternative temperature sensor that measures the temperature while not in physical contact with of the inner shell such as, for example, an infrared thermal sensor contained within but capable of sensing temperature above the cooktop surface and through the thermal-insulation aperture could be utilized. Accordingly, it will be intended to include all such alternatives, modifications and variations set forth within the spirit and scope of the appended claims.

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  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)

Abstract

Un système de cuisson à induction comporte un appareil de cuisson à induction (12) et un ustensile de cuisson (13). L'appareil de cuisson à induction comporte une surface de table de cuisson (14), un système de chauffage à induction contenu sous la surface de table de cuisson et un capteur de température (21) détectant une température au-dessus de la surface de table de cuisson. Le système de chauffage à induction comporte une bobine positionnée immédiatement au-dessous de la surface de table de cuisson configurée pour produire un champ électromagnétique. L'ustensile de cuisson personnalisé comporte une coque interne et une coque externe. La coque interne (34) est composée d'un matériau métallique permettant de chauffer un matériau alimentaire. La coque externe (33) est composée d'un matériau thermiquement isolant qui est sensiblement transparent à un flux magnétique. La coque externe comporte une face inférieure configurée pour reposer sur la surface de table de cuisson au-dessus de la bobine pendant la cuisson. La face inférieure définit une ouverture d'isolation thermique (51) à travers laquelle le capteur de température étend la détection de température au-dessus de la surface de table de cuisson vers la coque interne.
PCT/US2020/070329 2020-06-22 2020-07-30 Système de table de cuisson à induction, ustensile de cuisson et couvercle WO2021262247A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US202063042191P 2020-06-22 2020-06-22
US202063042177P 2020-06-22 2020-06-22
US63/042,191 2020-06-22
US63/042,177 2020-06-22

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3710062A (en) * 1971-04-06 1973-01-09 Environment One Corp Metal base cookware induction heating apparatus having improved power supply and gating control circuit using infra-red temperature sensor and improved induction heating coil arrangement
US3777094A (en) * 1971-09-09 1973-12-04 Environment One Corp Thermally insulated cookware for dynamic induction field heating and cooking apparatus
US6144019A (en) * 1998-10-05 2000-11-07 Bsh Bosch Und Siemens Hausgeraete Gmbh Inductor for an induction cooking area
US20060289487A1 (en) * 2004-01-28 2006-12-28 Meyer Intellectual Properties Limited Double Walled Induction Heated Article of Cookware
WO2018019766A1 (fr) * 2016-07-28 2018-02-01 Morphy Richards Limited Récipient de cuisson chauffé par induction

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3710062A (en) * 1971-04-06 1973-01-09 Environment One Corp Metal base cookware induction heating apparatus having improved power supply and gating control circuit using infra-red temperature sensor and improved induction heating coil arrangement
US3777094A (en) * 1971-09-09 1973-12-04 Environment One Corp Thermally insulated cookware for dynamic induction field heating and cooking apparatus
US6144019A (en) * 1998-10-05 2000-11-07 Bsh Bosch Und Siemens Hausgeraete Gmbh Inductor for an induction cooking area
US20060289487A1 (en) * 2004-01-28 2006-12-28 Meyer Intellectual Properties Limited Double Walled Induction Heated Article of Cookware
WO2018019766A1 (fr) * 2016-07-28 2018-02-01 Morphy Richards Limited Récipient de cuisson chauffé par induction

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