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EP-4537720-B1 - A FOOD COOKING SYSTEM

EP4537720B1EP 4537720 B1EP4537720 B1EP 4537720B1EP-4537720-B1

Inventors

  • PUUPPONEN, ANTTI

Dates

Publication Date
20260513
Application Date
20240917

Claims (14)

  1. A cooking system (100) comprising a cooking receptacle (7), such as a kettle; and a control and monitoring unit (110); and a sensing device (1) for sensing conditions inside the cooking receptacle (7); wherein the sensing device (1) comprises a metal tube (2) comprising a first end portion (2a), a second end portion (2b) and a hook portion (2c) connecting the first and second end portion (2a,2b), the hook portion (2c) having a downwards open concave shape, and the first and second end portions (2a,2b) extend downwards from the hook portion (2c); and one or more sensors (3a,3b,3c) mounted on the first end portion (2a) or an extension part (e1,e2) fixed to it, in a position below the level of the hook portion (2c); and an electrical wiring (4) connected to said one or more sensors (3a,3b,3c) and extending from said one or more sensors (3a,3b,3c) inside the metal tube (2) via the interior (i2a) of the first end portion (2a) to the interior (i2c) of the hook portion (2c) and therefrom to the interior (i2b) of the second end portion (2b); wherein the second end portion (2b) of the metal tube comprises an opening (5) between the interior (i2b) of the second end portion (2b) and the exterior of the metal tube (2) in particular for facilitating connecting of the electrical wiring (4) to electrical means (10) external to the metal tube (2); and wherein the sensing device (1) is mounted or at least mountable in a use position wherein it hangs vertically supported by the upper edge (7b) of the receptacle wall (7a) via the hook portion (2c); and wherein the one or more sensors (3a,3b,3c) comprise a temperature sensor (3a) for sensing temperature of water (w) in which the first end portion (2a) is dipped, and the control and monitoring unit (110) is configured to control based on sensor signals received from the temperature sensor (3a) a heating system (8) of the cooking receptacle (7) such as in particular a heating device (8a) thereof; and at least one water level sensor (3b) for sensing level of water (w) in which the first end portion (2a) is dipped, and the control and monitoring unit (110) is configured to control based on sensor signals received from the water level sensor (3b) a water supply system (9) of the cooking receptacle (7), such as in particular a valve (9a) thereof.
  2. A cooking system (100) according to claim 1, wherein the first end portion (2a), in particular of the sensing device (1) mounted as defined, extends downwards from the hook portion (2c) into interior of the cooking receptacle (7).
  3. A cooking system (100) according to any of the preceding claims, wherein the sensing device (1) comprises a horizontal support and positioning member (6) protruding from the first end portion (2a) towards the side on which the second end portion (2a) extends, and the member (6) leans against an inner face of a wall (7a) of the cooking receptacle (7), in particular the sensing device (1) being supported in horizontal direction by said inner face of wall (7a) and positioned in horizontal direction relative to the wall (7a) such that there is a gap (g) between the first end portion (2a) and the inner face of a wall (7a) of the cooking receptacle (7).
  4. A cooking system (100) according to any of the preceding claims, wherein the cooking system (100) comprises a lid (11) for the cooking receptacle (7), which is movable between open and closed position, and comprises a recess (11a) at its edge through which recess (11a) the sensing device (1) extends or can extend into the cooking receptacle (7), when the lid (11) is in closed position.
  5. A cooking system (100) according to claim 4, wherein the lid (11) is mounted tiltably via a support arm (15) pivotally mounted on a frame (16) of the cooking system (100).
  6. A cooking system (100) according to any of the preceding claims, wherein the electrical wiring (4) is suitable for transmitting sensor signals from the one or more sensors (3a,3b,3c) and/or for transmitting power to the one or more sensors (3a,3b,3c).
  7. A cooking system (100) according to any of the preceding claims, wherein the electrical wiring (4) is connected to or connectable to an electrical means (10) external to the metal tube (2) via the opening (5), wherein the electrical means (10) external to the metal tube (2) is preferably a cable (10) for transmitting sensor signals from the one or more sensors (3a,3b,3c) and/or power to the electrical wiring (4).
  8. A cooking system (100) according to any of the preceding claims, wherein the first portion (2a), the hook portion (2c) and the second portion (2b) are successive portions of a continuous one-piece metal tube (2).
  9. A cooking system (100) according to any of the preceding claims, wherein sensing device (1) is further such that - the aforementioned opening (5) between the interior (i2b) of the second end portion (2b) and the exterior of the metal tube (2) is below the level of the hook portion (2c); and/or - the aforementioned opening (5) between the interior (i2b) of the second end portion (2b) and the exterior of the metal tube (2) is a downwards open end opening of the metal tube (2); and/or - the cross sectional profile of the metal tube (2) is corner free; and/or - the metal tube (2) has a circular cross sectional profile; and/or - the tube (2) is two ended, having two end openings (5 and 12), one (12) being an opening between the interior (i2a) of the first end portion (2a) and the exterior of the metal tube (2) and the other (5) being an opening between the interior (i2b) of the second end portion (2b) and the exterior of the metal tube (2).
  10. A cooking system (100) according to any of the preceding claims, wherein each of said one or more sensors (3a,3b,3c) is mounted at least partially inside the interior (i2a) of the first end portion (2a) or at least partially inside the interior of a tubular extension part (e1,e2) fixed to the first end portion (2a).
  11. A cooking system (100) according to any of the preceding claims, wherein the one or more sensors (3a,3b,3c) comprise two of the water level sensors (3b,3c) at different vertical levels.
  12. A cooking system (100) according to any of the preceding claims, wherein each said sensor (3a,3b,3c) is in flow connection, in particular via one or more water flow passages (p1,p2,p3), with the exterior of the sensing device (1), the water being arranged to flow into direct contact with the sensor (3a,3b,3c) when the end portion is dipped into water such that the level thereof is at or above the level of the sensor (3a,3b,3c).
  13. A cooking system (100) according to any of the preceding claims, wherein the sensing device (1) comprises a horizontal support and positioning member (6) protruding from the first end portion (2a) towards the side on which the second end portion (2b) extends.
  14. A cooking system (100) according to any of the preceding claims, wherein the water supply system (9) comprises a water pipe (9b) flow of which is controllable by a valve (9a) and having an water outlet via which water can be outlet to flow in the cooking receptacle (7).

Description

Field of the invention The invention relates to cooking systems of food and equipment therefor. The cooking system may be in particular a sous vide -cooking system. Background of the invention Cooking systems are known where food is cooked in hot water bath. In a cooking method known sous vide -cooking method, food is held submerged in hot water in a receptacle. The water temperature is lower than in conventional cooking in boiling water, typically between 50 and 90 Celsius degrees, and the cooking time is often, although not necessarily, longer than in conventional cooking. The cooking time can be, for example, hours or tens of hours, but in some cases also less than an hour. The receptacle is typically a kettle, for instance. For ensuring an optimal outcome in these systems, the cooking conditions typically need to be accurately adjusted during the long cooking process so as to maintain the water temperature within an optimal range. Particularly, water temperature should be controlled very accurately, such as to be within tolerance of 0,5 Celsius degrees from a target temperature. In cooking systems, the conditions are prone to change during the relatively long period of cooking time. The changes involve heat loss but may also involve evaporation of water, whereby some water may need to be added to the system during the cooking. The kettles of industrial and/or professional scale cooking systems are typically designed large. Thus, they also have large and heavy lids difficult to move and open. It may also be needed that the kettle is tiltable. Such industrial and/or professional scale cooking systems are known, where temperature of the cooking system is measured by a sensor sensing the temperature of the kettle structure. Thus, the lid need not be opened for the sensing. This has provided relatively good results since the water and the kettle structure are in contact with each other. The water level on the other hand has been checked intermittently and additions made if needed. A drawback of this kind of system has been that it does not produce detection of prevailing temperature and water level inside the kettle very accurately and without delay. For example, when the heating system is active, temperature of the kettle structure can momentarily deviate from the temperature of the water and thereby inaccurately reflect the temperature of the water. Also such systems have been contemplated, where a temperature sensor is submerged in the water, but there has been difficulties in providing a simple and robust solution producing consistently accurate results from inside the kettle interior where the food is also present and the water may need to be moved/stirred during the process for improving heat transfer and/or for facilitating even heat distribution. Related prior art has been disclosed in documents US 20150114962A1, CN 218330325U and EP 2950610A1. These documents disclose sensing devices for cooking systems. Brief description of the invention The object of the invention is to introduce an improved food cooking system. An object is particularly to introduce a new solution by which one or more of the above-mentioned problems of prior art and/or drawbacks discussed or implied elsewhere in the description can be alleviated. An object is particularly to introduce a new sensing device solution by which the prevailing state of relevant cooking parameters can be sensed reliably and with a simple, robust and easy to use structure. An object is further to introduce a system where these objects are achievable and where the relevant cooking parameters can be reacted to in a timely and appropriate manner. Embodiments are presented which enable one or more of: ensuring a lot of room inside the receptacle for receiving food to be cooked; unobstructed opening of a lid of the receptacle without disturbing sensing operations; firm, stable and predetermined positioning of the sensor(s) even in cases where water moves; simple, enduring and safe electrical connection to a control system; hygienic and easy to clean structures; solution that is simple and economic to manufacture; a compact structure consuming little space from other cooking functions; a high level of feed back -based automatization of relevant functions of a cooking system. It is brought forward a new cooking system comprising a cooking receptacle such as a kettle; and a control and monitoring unit; and a sensing device for sensing conditions inside the cooking receptacle. The sensing device comprises a metal tube comprising a first end portion, a second end portion and a hook portion connecting the first and second end portion, the hook portion having a downwards open concave shape, and the first and second end portions extend downwards from the hook portion; and one or more sensors mounted on the first end portion or an extension part fixed to it, in a position below the level of the hook portion; and an electrical wiring connected to said one or more senso