An electronic visual food probe for viewing the interior of a body of food being cooked. The probe has a food-safe, heat resistant and elongated stem designed for insertion into the body of food. A thermally insulated cavity formed in one end of the stem has a window that allows light into and out of the cavity. A light source illuminates the interior of the food exposed to the window. An electronic image sensor receives the light reflected from the interior surfaces of the food proximate the window and generates an elongated color image of the reflected light. An electronic display system receives the elongated color image from the image sensor and displays it on an electronic display for viewing.

A battery-powered temperature probe for measuring the temperature of food products within a cooking utensil. The temperature probe includes a flexible arm that includes a flexible connector that extends between a first end and a second end, each of which include magnets to permit adjustable positioning of the flexible arm on the cooking utensil. In addition. the temperature probe includes a temperature sensor movably mounted to the first end of the flexible arm and being configured for measuring the temperature in the cooking utensil.

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.

A waterproof food temperature probe includes a penetrating portion for inserting into food during cooking; a cable for coupling the penetrating portion to a display unit separated from the penetrating portion; and, a high temperature resistant seal portion permanently covering at least part of the penetrating portion and at least part of the cable. The seal portion prevents moisture from entering the penetrating portion thereby preventing the temperature probe from malfunctioning.

The present invention relates to an inorganic thermochromic additive for an inorganic ceramic coating composition, comprising a thermally colour-changeable yellow inorganic pigment, a thermally colour-changeable green inorganic pigment, and optionally a white inorganic pigment. It also relates to a thermally colour-changeable ceramic coating composition comprising the inorganic thermochromic additive and the inorganic ceramic coating composition. The present invention further provides a kit for preparing the thermally colour-changeable ceramic coating composition. The present invention further relates to an artefact, in particular a cookware item coated with the thermally colour-changeable ceramic coating composition, and to the use of the thermally colour-changeable ceramic coating composition for coating an artefact, in particular a cookware item.

Embodiments include systems and methods for heating materials, including heating materials for cooking and soldering. A representative system and method for cooking food includes passing electric current through the food, sensing a characteristic of the food, and modulating the electric current in response to the characteristic of the food to achieve a selected internal temperature of the food. The system and method can include searing the food with hot oil or photons directed at the surface of the food. A representative system and method for heating a material includes modulating a plurality of semiconductor light sources to emit photons toward the material, measuring a temperature of the material, and modulating the plurality of semiconductor light sources in response to the temperature of the material. The material can include solder and the method can include heating solder in a reflow soldering process.

A food thermometer includes a tip portion and an outer shell including a minimum food insertion depth indicator visible on an exterior of the outer shell. A thermal barrier member is located inside the outer shell along a center virtual axis defined by the outer shell at or adjacent a projected position of the minimum food insertion depth indicator on the virtual axis, or closer to the tip portion than the orthogonally projected position of the minimum food insertion depth indicator. In another aspect, a food thermometer includes a first portion and a second portion connected to the first portion. A third portion connected to the second portion includes an antenna. A thermal barrier member is located in at least one of the first portion and the second portion to thermally insulate the interior of the first portion from at least a portion of the interior of the second portion.

The present invention provides a wireless cooking thermometer system, comprising: a food temperature indicator configured to provide a temperature reading, and a wireless transmitter unit operably connected to the food temperature indicator to receive a temperature reading therefrom and to wirelessly transmit an information representing the temperature reading.

A digital thermometer for cooking includes an outer casing having a bottom wall that defines a closed lower end and a side wall that projects upwardly from the bottom wall to define an open upper end, and a housing for electronic components disposed inside the outer casing and being surrounded by the side wall of the outer casing. A printed circuit board is disposed inside the housing, and a microprocessor and a visual display component are mounted on the printed circuit board. An insulating assembly is disposed inside the outer casing and is located between the bottom wall of the outer casing and the housing containing the electronic components. A temperature sensing probe projects from the bottom wall of the outer casing for obtaining temperature readings and transmitting the temperature readings to the microprocessor. The side wall of the outer casing is spaced from the housing to define a heat vent for dissipating heat.

A heat radiation-resistant NTC temperature sensor comprises a measurement rod which is in contact with a plane of an object to be measured. A cavity for accommodating a thermistor is provided in an axial direction of the measurement rod, and the thermistor is in close contact with an upper wall of the cavity of the measurement rod. The thermistor is connected to an external detection device through a wire. The temperature sensor can be used for temperature measurement of a pan bottom, and it has an accurate temperature measurement and a high reaction speed, and it can prevent surrounding heat radiation from affecting the temperature measurement.