The present disclosure relates to a control device for a food thermometer and a system comprising an electric food thermometer and the control device. By means of the control device, the energy consumption of the food thermometer can be kept low.

The control device for a food thermometer, which can control the measurement of temperatures by the food thermometer, is configured such that intervals between temperature measurements by the food thermometer depending on the preparation of a food are controlled by the food thermometer.

The present disclosure relates to a food thermometer with a housing comprising a pointed end for a measurement of a temperature inside a product to be cooked. Inside the housing there is a battery arranged at the pointed end of the food thermometer. The battery is encased by a thermal insulation located between the housing and the battery.

The disclosure further relates to a method of manufacturing a food thermometer. Thermally insulating material is brought into a housing part of the housing of the food thermometer and heated. The battery is pushed into the heated thermally insulating material. The thermally insulating material is then cooled.

A food thermometer includes a resistance thermometer with an electrical conductor and at least three measuring points for the electrical conductor.

An electrical penetration food thermometer having an elongated probe, a temperature sensor within the probe, an energy converter capable of generating an electrical power from a temperature difference, and a heat conductor thermally conductively connected to the energy converter.

A domestic cooking appliance for heating a food item is provided. The domestic cooking appliance includes a housing; a cooking chamber located in the housing and having a wall, the cooking chamber being configured to contain the food item while the food item is being heated; a heating element that provides heat to the cooking chamber for heating the food item; a temperature detector located in the cooking chamber and configured to detect a temperature in the cooking chamber; and a temperature detector positive motion stop located in the cooking chamber and surrounding a portion of the temperature detector.

An electronic visual food probe for insertion into and viewing of the interior of a body of food. The distal end of the stem has one or more openings that collectively allow light into and out of the cavity, the opening(s) exhibiting a degree of radial displacement. A light source in the stem illuminates the interior of the food exposed to the opening. An electronic image sensor receives the light reflected from the interior surfaces of the food proximate the opening(s) and generates an elongated color image of the reflected light. An electronic display system displays the elongated color image.

The present disclosure provides a temperature detection system arranged in a temperature detection device, and a charging device thereof. The temperature detection system includes a power supply, a Bluetooth chip configured to detect a temperature of an object to be measured, output detection pulses and including a thermistor module that is configured to detect an ambient temperature of the object to be measured to obtain an intermediate temperature value, and a pulse temperature sensor arranged around the Bluetooth chip. The Bluetooth chip is configured to receive the detection pulses, determine a final temperature value according to the intermediate temperature value and number of the detection pulses per unit time, and convert the final temperature value into Bluetooth signals to output. The present disclosure can ensure detection redundancy and improve detection accuracy, by providing two temperature detections to calculate the final temperature value according to a preset software program.

One or more implementations of the present disclosure relate to a wireless, multi-sensor food thermometer that includes a temperature probe having a linear array of temperature sensors that are operative to measure: temperature profiles within a food product during a cooking process, a temperature at a core of the food product, a temperature at the surface of the food product, and a temperature of the ambient cooking environment in which the food is being cooked. The temperature probe includes a wireless interface that transmits temperature information to one or more external devices for use thereby. Rather than transmitting raw temperature data, the temperature probe may transmit coefficients that correspond to a function that describes the temperature profile within the food or parameters necessary to solve a governing heat equation, which reduces data transmission requirements and reduces power consumption. The food thermometer may include a charger case that houses the temperature probe and charges a power source of the temperature probe using a replaceable battery.

Temperature data is wirelessly received from a food thermometer inserted into food. A remaining time for cooking the food is estimated based at least in part on the received temperature data. The progression of a recipe to at least two new stages is indicated on a user interface based on the received temperature data. According to one aspect, the food thermometer includes a thermal sensor configured to measure an internal temperature of the food or an ambient temperature adjacent the food. It is determined that the indicated temperature measured by the thermal sensor increased by at least a threshold value from a previously indicated temperature wirelessly received from the food thermometer, and the progression of the recipe is indicated on the user interface to a new cooking stage.

A gas burner assembly includes a gas burner. A grate with a plurality of fingers is positioned above the gas burner. The plurality of fingers includes a sensor finger. A temperature sensor is mounted to the sensor finger of the plurality of fingers of the grate at a first end portion of the sensor finger. The temperature sensor is thermally isolated from the grate.