Abstract: The invention of the present disclosure may be a temperature probe comprising a probe body. The probe body may comprise a tip, a tube, a sleeve configured to join the tip and the tube, the sleeve having one or more tapered ends configured to at least partially enter the tip and the tube, and an end, where a cavity may extend from the proximal end to the distal end, and where the cavity may be internal to the tip, the tube, the sleeve, and the end. The temperature probe may comprise a printed circuit board (PCB) comprising a proximal rigid PCB, a flex PCB, and a distal rigid PCB and a temperature sensor disposed within the tip. A battery may be disposed between the proximal rigid PCB and the distal rigid PCB, the battery at least partially surrounded by the flex PCB.

Abstract: A temperature sensing device includes a temperature sensor to measure a temperature of a cooking chamber of a cooking appliance. A housing of the temperature sensing device is configured to be mounted on the cooking appliance. A Printed Circuit Board Assembly (PCBA) inside the housing is coupled to the temperature sensor, and an insulating layer is located outside an interior wall of the housing. In one aspect, an antenna is coupled to the PCBA to wirelessly transmit data from the temperature sensing device indicating the measured temperature. In another aspect, the temperature sensing device includes a temperature gauge with a needle to indicate the measured temperature, and a motor inside the housing to actuate the needle. According to another aspect, the temperature sensing device is a wireless signal repeater including an exterior antenna and an interior antenna to transmit signals through a wall of the cooking appliance.

Abstract: Temperature probe systems and methods include a probe body having a sharp end adapted to penetrate an edible substance, a plurality of temperature sensing elements distributed along a length of the probe body, electrical components operable to receive data signals from the plurality of temperature sensing elements, the electrical components disposed in the probe body between the sharp end and at least one of the temperature sensing elements, and an insertion aid. The electrical components may include wireless components to facilitate communications with a host cooking appliance, and the temperature sensing elements may be used to measure temperature and communicate the temperature measurements via the wireless components to the host cooking appliance. The insertion aid, the probe body, and the temperature sensing elements may include one or more heat resistant materials.

Abstract: A rolling information display apparatus configured to rotate on the rolling surfaces of a roller grill is provided. The apparatus includes a tubular shaped body configured to roll in contact with the rolling surfaces of a roller grill. The apparatus further includes a calibrated cook timer, a temperature monitor, a temperature indicator, and an information medium removably positioned on the tubular shaped body. The calibrated cook timer includes a printed circuit board that is calibrated to rise in temperature in a similar manner to a food item that is cooked on said roller grill. The apparatus is used to display product information, to monitor the temperature of food items in close proximity to the apparatus, and to indicate when the food item is no longer suitable for consumption and sale.

Abstract: A trocar assembly and method for uterine and fetal surgeries includes a cannula defining a hollow tubular sleeve that extends from a first open end to a second open end, a hollow obturator defining a shaft that extends from a first open end that is tapered to a second open end, wherein the hollow obturator is located within the cannula, and wherein the trocar assembly is configured to be inserted into a patient's body to give access to a bodily cavity, such as the amniotic cavity or the fetus. The trocar assembly is configured for insertion into the amniotic cavity using the Seldinger technique.

Abstract: Systems and methods for monitoring and/or controlling a temperature related condition of an item, including from a location different than a location at which the food item is located, are disclosed. At least one remote unit has a temperature sensor, a computing device configured to analyze measured temperature data, and a user interface. The user interface displays information regarding a temperature related condition of the item via light or visual signals. A control unit may wirelessly communicate with the remote unit. The control unit may be used to program the user interface to display particular light or visual signals in response to particular temperature related conditions. The control unit may instruct a temperature control mechanism to adjust the temperature of the item.

Abstract: A slow cooker comprises a case; a control circuit component and an inner pot for receiving food are disposed inside the case; the inner pot is arranged inside the case in a pick-and-place manner; a temperature detection component for temperature detection is arranged on the sidewall of the inner pot, and a mount seat connected to the case is arranged at the bottom of the inner pot; a liftable heating apparatus is arranged on the mount seat; the heating apparatus comprises a heating component and a lifting mechanism which can drive the heating component upwards and downwards. A temperature detection component arranged in the slow cooker is capable of detecting the temperature in the inner pot precisely; a lifting mechanism arranged in the slow cooker is capable of adjusting the distance from the inner pot to preheat the inner pot, improving cooking efficiency.

Abstract: A portable temperature probe. The probe has a handle probe assembly with a longitudinal, steel, antimicrobial, heat-conductive element. A removable, hollow, stainless steel sheath is provided for enclosing and protecting the probe assembly. The heat-conductive element is hardened to resist bending and silver plated for maximum heat-conductivity. The sheath can be carried in a pocket to keep the probe easily accessible, sanitary, and protected from bending. A magnetic closure on the sheath allows the probe to be quickly accessible for removal and storage. The entire unit can be sanitized along with other kitchen utensils without corroding.

Abstract: A thermistor module disposed in an insertion hole formed in a mold material that covers a stator coil of a rotary electric machine, and configured to measure a temperature of the stator coil includes: a heat collection member that faces an inner peripheral surface of the insertion hole in a state where the thermistor module is disposed in the insertion hole.

Abstract: Disclosed herein is a smoker with multiple separate drawers for smoking meat, fish, sausage, etc. In an example embodiment, one drawer may contain water and another drawer may contain smoking material such as wood chips. The sliding drawers enable the maintenance of a stable smoking temperature and offer a safer means to replenish water and/or wood during the actual smoking operation. The multiple drawers allow a user to add wood and/or water without opening the smoking chamber.

Abstract: A remote temperature monitoring system includes a first unit operatively connected to one or more temperature sensors for sensing the temperature of one or more materials or food items being cooked or heated. The first unit transmits the sensed temperature to a second unit that is located remotely from the first unit during heating. The second unit is programmable with the desired temperature and/or heating parameters of the item. By monitoring the temperature status of the item over time, the system determines when the food has reached the desired temperature or degree of cooking, and notifies the user.

Abstract: A thermal processing and control system (10) includes a thermal processing station (12) for receiving food products (14) being carried on a conveyor system (16). A first scanning station (18) is located upstream from a similar processing station (12) for scanning the food products being carried by the conveyor (16). A second scanning station (20) is located downstream of the thermal processing station (12). A diverter conveyor (24) diverts selected food products (14) from the conveyor (16) to a transverse conveyor (26) which is capable of positioning the diverted food product onto a temperature measurement station (28), whereat the temperature of the food product is measured, either manually or automatically.

Abstract: A non-metallic pop-up “doneness” indicator to indicate that a food item has reached a desired temperature, including a housing, a stem, button indicator and an actuation subassembly. Methods of manufacture are included.

Abstract: A multi-stage temperature indicating device having a housing having a bore formed therein having a closed end and an open end, the housing having a first neck region spaced from the closed end, a first internal cavity between the first neck region and the closed end, a second internal cavity between the first neck region and the open end; an indicator rod comprising a first stem stretch and a second stem stretch; an extension segment having a first extension stretch and a second extension stretch, the second extension stretch slidably cooperating with the first stem stretch; the indicator rod and the extension segment slidably positioned in the bore; and a fusible material retaining the indicator rod and the extension segment in the housing, wherein different portions of the fusible material soften at different predetermined temperatures, whereby upon the softening of a first portion of the fusible material allows a spring to urge the indicator rod a first distance out of the housing indicating that a first t

Abstract: A battery powered microprocessor-controlled fondue fork has a thermal sensor, a timer, a color LED display for indicating degree of doneness, and a control switch for selecting a predefined cooking time. When the fondue fork is placed into a heated liquid for cooking, the thermal sensor activates the microprocessor-controlled timer which then illuminates the LED display. The LED displays flashing green to indicate the food is cooking, yellow to indicate the food is cooked rare, steady green to indicate the food is cooked medium, red to indicate the food is well-done, and flashing red to indicate an overdone stage of cooking.

Abstract: A temperature sensing device includes a casing having top and bottom walls with at least one wall connecting the top and bottom walls so that the casing is sealed, the top, bottom, and side walls being constructed of a heat resistant material. The sensing device includes a probe having a first portion attached to the casing bottom wall and extending downwardly and a second portion situated inside the interior space, the first and second portions being operatively connected to one another to transfer thermal energy therebetween. The probe second portion is coated with a thermochromic material that is color responsive to temperature. At least one wall of the casing defines an aperture that is covered by a material that is heat resistant, the probe second portion being viewable through the aperture for determining a temperature of an article of meat.

Abstract: The subject matter described herein relates to thermoresponsive switching materials that undergo a thermal transition over a narrow temperature range and to devices, such as actuators, indicators, and sensors, prepared from such compositions.

Abstract: A wireless remote cooking thermometer system includes a first unit positionable at a first location adjacent food being cooked, the first unit including a radio frequency transmitter adapted to transmit a temperature signal associated with temperature readings of the food being cooked. The system also includes at least one microprocessor operative to calibrate taste and choice preferences. The system also includes a temperature probe and a second unit that includes a noise generator or visual indicator and a radio frequency receiver for reception of the signal from the transmitter.

Abstract: The invention relates to a temperature probe for an oven, comprising in one embodiment a longitudinal housing in the form of a spit. A temperature sensor and an electronic unit are arranged in a tip and are connected at the other end to emitting means. The temperature probe comprises a thermogenerator for producing energy. The thermogenerator uses a temperature difference between a higher temperature inside the oven and a lower core temperature in a food product, such as roast, in which the temperature probe is inserted, for producing energy for operating the emitting means.

Abstract: A temperature sensing and display system is provided for simultaneously monitoring the doneness of different pieces of meat or different portions of a piece of meat being cooked or grilled. The temperature sensing and display system includes a base unit having a temperature display and a plurality of temperature monitoring inputs. A plurality of temperature probes are provided that connect to the different temperature inputs of the base unit.

Abstract: A temperature sensing device includes a casing having top and bottom walls with at least one wall connecting the top and bottom walls so that the casing is sealed, the top, bottom, and side walls being constructed of a heat resistant material. The sensing device includes a probe having a first portion attached to the casing bottom wall and extending downwardly and a second portion situated inside the interior space, the first and second portions being operatively connected to one another to transfer thermal energy therebetween. The probe second portion is coated with a thermochromic material that is color responsive to temperature. At least one wall of the casing defines an aperture that is covered by a material that is heat resistant, the probe second portion being viewable through the aperture for determining a temperature of an article of meat.

Abstract: A pair of cooking tongs is provided for use in manipulating and handling food items and displaying the temperature and degree of “doneness” of a meat during cooking. The invention comprises a pair of arms, one of which includes a fork at its end in which there is a temperature sensor. The other arm features a display which is in electronic communication with the temperature sensor. Some embodiments include a speaker which provides an audio signal indicating that the temperature of the meat has reached or passed a selected threshold. The invention allows a user to manipulate food using one hand while conveniently reading the temperature of any of a variety of meats to ensure they are cooked to a desired “doneness,” such as rare, medium rare, medium, and well done.

Abstract: A beverage dispensing apparatus adapted for use in a refrigerator, which may comprise, inter alia, a beverage-dispensing nozzle, a perforated beverage container drain nozzle connected to the beverage-dispensing piping, an electronically actuated valve means, a beverage container holder, a thermal insulating chamber surrounding the beverage container holder, an access door for selectively providing access to the chamber, and a safety interlock switch on the access door, and electronic beverage dispenser control means and devices connected thereto.

Abstract: A wireless remote cooking thermometer system includes a first unit positionable at a first location adjacent food being cooked, the first unit including a radio frequency transmitter adapted to transmit temperature readings for the food being cooked, and a temperature sensor connectable to the first unit for providing temperature readings to the first unit. The system also includes a second unit including a radio frequency receiver adapted to receive the temperature readings transmitted by the radio frequency transmitter and a visual display for displaying the received temperature readings, wherein the second unit is movable to a second location remote from the first location while maintaining radio contact with the first unit. The system includes a microprocessor operative to calibrate a taste preference and a choice preference associated with the food being cooked.

Abstract: A cooking apparatus with an information exchange system that involves an assembly featuring a cooking apparatus such as a smoker or an electric turkey fryer and an information exchange system that provides for local and/or remote monitoring of cooking characteristic that preferably includes food item temperature probing that is displayed externally on the cooking appliance as in a local remote cooking characteristic information conveyance device that are preferably either in unidirectional of bi-directional.

Abstract: An accessory for measuring temperature in solidified products such as frozen meats and frozen food in general, adapted to pierce the frozen product. The accessory comprises a cavity enclosing a thermometry element suitable for such purpose and is defined by a body made of a thermo-conducting material. The accessory comprises a tubular portion that can be inserted into the product which temperature needs to be measured, and an operator handle for the accessory. A cavity enclosing a temperature sensing element extends along the tubular portion to the proximity of its distal end, which has a pointed end. The distal section of the tubular portion comprises at least one helical cutting edge for cutting the frozen product, which allows the insertion of the accessory when being turned. The operator handle is perpendicular to the longitudinal axis of the tubular portion, and comprises a hole that connects with the cavity that contains the temperature sensing element.

Abstract: The present invention relates to a thermometer for measuring the temperature in foods, preferably meat dishes which thermometer (1) comprises a main element (3), a outer element (4) disposed on the latter, and a sensor (5) which extends through the outer element (4) and is intended to be inserted into food (2) in order to measure the temperature thereof, the outer element (4) being movable relative to the main element (3) and the sensor (5) With the object primarily of protecting the whole sensor (5) outside the main element (3) when the sensor is not in use, the outer element (4) is configured and arranged to conceal the sensor (5) entirely and engages the sensor movably in the main element (3) in order, in the course of movement, to expose variously long portions (5a) of the sensor (5) relative to the outer element (4) so that the exposed portions (5a) can be inserted into the food (2).

Abstract: An inexpensive reusable device for measuring the temperature distribution in a substrate, such as meat, poultry, or fish, is disclosed. The device is easy to read, fast and convenient and low in cost without the use of batteries. The device, which utilizes thermochromic materials mounted on one or more metal carriers, can be inserted into or placed in contact with the substrate for determining the temperature gradient across the substrate.

Abstract: A combination cooking utensil for use in food preparation has a handle with a shank extending from the handle to a utensil head. An audio input/output and audio player are provided with the housing for storing and playing audio files. A power supply is located within the handle for powering the audio player.

Abstract: A probe for detecting at least one parameter during thermal treatment of a food product comprises a sensor arrangement suitable for detecting a value of said at least one parameter, at least one antenna for communicating said value to a control device for controlling said thermal treatment in the absence of connection cables, and a supply arrangement of a different type from the electrochemical type.

Abstract: A device for checking the internal temperature of food, which includes a piercing element for insertion into food and a temperature sensor integral with the piercing element. The piercing element is connected to a main handle, which is removably connected to a handle portion. The handle portion contains a display, electronically connected to the temperature sensor, whereby the temperature sensed by the temperature sensor and, in some embodiments, the level of doneness is displayed by the display. In this embodiment, the piercing element and main handle are dishwasher safe and can be inserted safely into a dishwasher when the handle portion, containing a substantial portion of the electronics, is removed.

Abstract: A programmable control system for a cooking apparatus having a housing defining a cooking chamber with one or more food transport conveyors traveling there-through between opposing cooking elements. A food probe is provided for insertion into cooked food items to ascertain the internal cooked temperature and a control program to automatically call for the probing of temperature readings of food items on a predefined schedule, and to record the temperature readings. The control program also compensates for temperature degradation when the apparatus is under significant cooking loads. The control program also compensates for the malfunction in the cooking elements, wherein if one cooking element on one side of the conveyor path malfunctions, a corresponding heating element on the opposite side of the conveyor is deactivated and simultaneously the conveyor speed is slowed to compensate for the reduction in heating to maintain balanced cooking of the food.

Abstract: The cooking pan in which one side of an outer circumferential face of a main body is combined with a handle through a bolt fastening has such a construction that a temperature display member is equipped with an upper face of a coupling end part combined with a guide protrusion of the main body, wherein the temperature display member is provided with a sense rod formed in one body from a lower portion of a display, the sense rod being closely inserted into a rod insertion hole of the coupling protrusion projected in one body from the main body, thereby displaying temperature transferred from the coupling protrusion so as to provide an easy cooking and the best taste of food and to prevent unnecessary consumption of fuel in cooking.

Abstract: An apparatus for measuring internal temperatures of food patties that includes a drawer sled slidably mounted on a pair of shafts. The drawer sled is formed with a drawer cavity that is sized and shaped to receive a food patty. Moreover, the drawer sled is movable between a loading/unloading position and a temperature measuring position. In the loading/unloading position a food patty can be inserted into or removed from the drawer cavity. Conversely, in the temperature measuring position, one or more temperature probes are inserted radially into the food patty such that one of the temperature probes detects the temperature of the food patty at its geometric center.

Abstract: A wireless remote cooking thermometer system includes a first unit positionable at a first location adjacent food being cooked, the first unit including a radio frequency transmitter adapted to transmit temperature readings for the food being cooked, and a temperature sensor connectable to the first unit for providing temperature readings to the first unit, the temperature sensor including a substantially rigid temperature probe insertable into the food being cooked and a substantially flexible communication line extending between the temperature probe and the first unit so that the substantially rigid temperature probe is positionable at a plurality of orientations relative to the first unit.

Abstract: The invention is directed towards a cooking thermometer having an audible alarm and triggering mechanism therefore. The cooking thermometer includes a skewer having a segment of nitinol wire disposed therein. The nitinol wire is secured to a connecting wire which extends upwardly into the housing and is vertically displaceable within the skewer. The connecting wire extends out of the skewer into a wire guide having a curvilinear passage therein which is adapted to allow sliding displacement of the connecting wire therethrough. The upper end of the connecting wire is fixedly attached to a gear assembly whereby sliding displacement of the connecting wire causes the rotation of the gear assembly, which engages a spur gear train which is connected to a pivoting pointer positionable over the temperature indicia plate.

Abstract: A method and an apparatus for monitoring the cooking or roasting process of foods Abstract The invention relates to a method and an apparatus for monitoring the cooking or roasting process of foods in which, in accordance with the invention, an electrical, electromagnetic or magnetic property of the food or one of its parts is measured during the cooking or roasting process. The invention further relates to an apparatus for the carrying out of the method in accordance with the invention.

Abstract: A method of remotely monitoring the cooking of meat includes providing a first hand-held unit having a first liquid crystal display and a radio frequency transmitter, providing a temperature sensor in communication with the first unit, the temperature sensor including a substantially rigid temperature probe and a substantially flexible communication line extending, positioning the first unit adjacent a heating compartment, providing a second hand-held unit having a second liquid crystal display and a radio frequency receiver for receiving the temperature readings transmitted by the radio frequency transmitter, selecting a meat for temperature monitoring, selecting a taste preference associated with the selected meat, placing the meat in thermal communication with the heating compartment, inserting the probe into the meat for obtaining temperature readings for the meat, communicating the temperature readings from the probe to the first unit, moving the second unit to a second location spaced from the first uni

Abstract: A device for collecting data relating to a cooking and/or heating process performed on a hob comprising at least one sensor associated with wireless data transmission means and means for receiving the signals transmitted from the data transmission means and connected to a hob management system for the purpose of permitting automatic control of the process. The sensor is fitted substantially at one end of a kitchen utensil suitable for coming into contact with the food to be cooked and/or heated, while the data transmission means are arranged in the handle of the kitchen utensil.

Abstract: A wireless cooking thermometer consisting of a transmitter unit and a receiver unit. The transmitter unit senses the cooking temperature of food item and periodically transmits the temperature as an RF signal to the receiver unit. The receiver unit compares the current food temperature to preprogrammed values representative of different levels of doneness and provides visual and audible alerts when the food temperature reaches one level of doneness below the selected level, when the food reaches the selected level of doneness, and again when the food reaches an overcooked level. A display on the receiver unit has an ascending bar graph to visually depict the progress of cooking through the various cooking levels. The display also has indicia to display the type of meat selected, the current temperature of the sensing probe, the temperature corresponding to the selected level of doneness and an overcook indicator.

Abstract: A temperature sensing utensil including a handle and a plurality of modular, detachable utensil heads. The handle includes an engagement region, having an engagement member moveable between locking and release orientations, a temperature indicating display assembly and a voice synthesizer to convert a temperature signal into audible output. The detachable heads may be selected from a fork head, a spatula head and a probe with a flexible extension member. Each of the detachable heads includes a receiving region having a receiving member and temperature sensing circuitry, as well as a food piercing member for sensing the temperature of food at an internal location thereof.

Abstract: A wireless remote cooking thermometer system includes a first unit positionable at a first location adjacent food being cooked, the first unit including a radio frequency transmitter adapted to transmit temperature readings for the food being cooked, and a temperature sensor connectable to the first unit for providing temperature readings to the first unit, the temperature sensor including a substantially rigid temperature probe insertable into the food being cooked and a substantially flexible communication line extending between the temperature probe and the first unit so that the substantially rigid temperature probe is positionable at a plurality of orientations relative to the first unit.

Abstract: A device is mounted on a rotary spit of a rotisserie. The spit has an external handle at one end, a rod, and a connection member at the other end releasably coupled to a drive source. The device comprises temperature sensing elements on a central portion of the rod; and a thermometer on the handle, the thermometer having a sensing rod inserted into the handle to be conductive with the temperature sensing elements. After the rotisserie is activated, an internal temperature of a meat impaled by the rod being roasted is sensed by the temperature sensing elements. Next, the internal temperature of the meat is conveyed to the sensing rod from the temperature sensing elements so as to be indicated on the thermometer.

Abstract: A rotisserie system includes a rotatable skewer adapted to secure meat, the rotatable skewer including a temperature sensor for recording a temperature of the meat and a wireless transmitter for wirelessly transmitting the temperature. The system also includes a remote temperature monitor having a wireless receiver for receiving the wirelessly transmitted temperature and a visual display for displaying the temperature, whereby the remote temperature monitor is movable away from the rotatable skewer while remaining in wireless communication with the wireless transmitter to enable an operator to continuously monitor the cooking temperature of the meat. The wireless transmission and reception may be accomplished using infrared light or radio frequency waves.

Abstract: An intelligent cork screw device which determines the temperature of the bottle and informs the consumer as to what type of wine is suitable for that temperature. In a preferred embodiment, the cork screw provides a temperature readout. Alternative embodiments include temperature gauges which are marked to indicate the wines which are appropriate for that temperature. Other alternative embodiments provide entertainment features such as voice or other audio indications related to the temperature. Still other embodiments include visual indication such as lamps which indicate what type of wine would be proper for the temperature of the bottle being measured. The cork screw can use thermal measurement of the exterior of the wine bottle, or alternatively, the actual screw which penetrates the wine cork can be used as a temperature probe.

Abstract: The present invention relates to a cooking thermometer which can measure a temperature in contact with foodstuffs directly or around foodstuffs during the cooking process. Particularly, the present invention relates to a cooking thermometer which inhibits the proliferation of bacteria on the surface of the thermometer and is coated with an antibacterial compound such as titanium dioxide.

Abstract: An electronic candy and oil thermometer includes a housing having a visual display for displaying indicia associated with a plurality of candy cooking stages and a plurality of fried foods. The housing includes a controller having operating protocols and a memory for storing predetermined optimal temperature ranges for each said candy cooking stage and each said fried food. The electronic thermometer also includes a temperature sensing probe projecting from the housing for obtaining temperature readings and transmitting the temperature readings to the controller, and a control interface provided on the housing and in communication with the controller for selectively activating either a first of the operational protocols for monitoring temperatures associated with the candy cooking stages or a second of the operational protocols for monitoring temperatures associated with the fried foods.

Abstract: A glass transition temperature Tg measurement system includes a probe point penetrating into a sample under test that has been heated by a heater to a temperature where the sample undergoes a phase change from a solid to a semisolid. A thermocouple is used to measure the temperature while a motion transducer is used to measure the amount of penetration. The penetration amount sharply increases at the glass transition temperature. A portable unit can be used in the field to test the Tg properties of various composite materials used, for example, in structures including buildings and bridges.

Abstract: A food thermometer has a holder, a temperature tube extending out from the bottom of the holder, a display mounted on the top of the holder and a solar cells mounted next to the display. The temperature tube is hollow and has a thermoresistor received therein so that the temperature from the temperature tube is able to initiate the reaction of the thermoresistor. The resistance change from the thermoresistor is sent to the circuit and then is displayed from the display so as to allow the user is have the exact temperature change of the food.

Abstract: A cookware lid having a handle where the handle supports a thermometer having a meat probe and an aperture to cause a whistling sound to warn that the internal temperature of a container has reached 180 degrees, eliminating possible carcinogens, e. Coli bacterium, salmonella and the like.