The present invention generally relates to thermometers, and more particularly, to cooking thermometers used to measure the temperature of meats while they are cooking on a barbeque grill.
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. Each of the temperature probes is comprised of a base end, a meat piercing end, and an elongated flexible member connecting the meat piercing end to the base end. The meat piercing end is adapted to sense the localized temperature of a piece of meat into which it is inserted, and the elongated flexible member is adapted to transmit meat temperature information collected by the meat piercing end to the base end of the temperature probe. The base end of each of said temperature probes is connected or connectable to one of the temperature monitoring inputs of the base unit, wherein the temperature monitoring inputs of the base unit simultaneously receive different meat temperature indications corresponding to the sensed temperature of different pieces of meat or portions of a piece of meat into which the meat piercing ends of the temperature probes are inserted.
The temperature display of said base unit has a doneness indication portion or section associated with each temperature monitoring input of the base unit. Each of the doneness indication portions or sections of the temperature display is responsive to meat temperature indications received from the temperature probes connected to the temperature inputs of the base unit. The doneness indication sections of the temperature display will display, and preferably simultaneously display, an indication of the doneness of each piece of meat or each portion of a piece of meat into which the meat piercing ends of the temperature probes are inserted.
In a further and separate aspect of the invention, the plurality of temperature probes provided with the base unit can be removably plugged into the base unit and can be stowed in the base unit when not in use.
In another and separate aspect of the invention, the temperature probes can be color coded or provided with other means of visually distinguishing one temperature probe from another so that a particular temperature probe can be readily associated with a particular display section on the base unit.
Thus, using a temperature sensing and display system in accordance with the invention, the degree of doneness of different pieces of meat cooking on a barbeque can be monitored at the same time by a single monitoring unit. Separate monitoring units are not required. A compact monitoring station can be provided the can be easily used and with easily storable temperature probes.
Referring now to the drawings,
The temperature sensing and display system includes multiple temperature probes 15 and a base unit 17, The base unit has multiple temperature signal inputs, suitably in the form of inputs jacks 18a, 18b, 18c, 18d, to which the temperature probes can be connected. Each of the temperature probes is comprised of a probe tip 13, a flexible conductive probe extension line 27, and a plug end 29 that removably plugs into one of the base unit's input jacks. While plug and jack connectors are shown for connecting the multiple probes to the base unit, other means of connecting the multiple probes to the base unit are considered within the scope of the invention, even including temperature probes that are connected by means of a permanent connection. Also, while four temperature probes and four input jacks on the base unit are shown, it will be understood that more or fewer (but at least two) probes and more or fewer base unit input jacks (but at least two input jacks) for the probes can be provided. Suitably, the number of available temperature probes will equal the number of base unit input jacks.
The probe tip 13 of each temperature probe 15 can be a rigid elongated element that has a tapered meat piercing end 21 and a base end 23. The probe tips contain temperature sensors for sensing the temperature of the meat into which they are inserted and are constructed of a thermally-conductive material, such as stainless steel.
A visually prominent probe Lip marker structure is preferably provided at the base end 23 of each probe tip. The marker structures can be visually coded so that one probe can be distinguished from another probe and so that the probe tip of any one of the probes can be visually associated with the base unit input jack to which is connected. For example, the probe tip marker structures can be similarly sized marker balls 25 as shown in the drawings, each of which is color-coded. The plug ends 29 of the temperature probes and/or the base unit input jacks 18a-18d can have corresponding color-coding to allow any of the probes to be readily associated with an input jack. Other visual coding schemes would be possible, such as differently shaped probe tip markers which correspond to probe plug ends provided with correspondingly shaped visual marker structures. The marker structures 25 can be fabricated from a thermally tolerant material such as high temperature rated silicone.
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Furthermore, it is contemplated that the display 31 could be provided, instead of in a single display window 32 as shown, in multiple display windows, for example in a separate display window associated with each base unit input jack 18a-18d. It is still further contemplated that the temperature information received at each of the base unit's temperature inputs could be relayed to a remote monitoring or alarm device. Also, while the doneness indication sections of the base unit display 31 preferably simultaneously displays doneness indications associated with the different temperature inputs received by the base unit, it is contemplated that the base unit could display doneness indications at different staggered times, and that in this case that the doneness indication sections could appear at the same location within the display window, that is, overlap.
The base unit 17 can be a relatively compact unit having a top face 36 with the above-described display window 32, a bottom face 38 having a stand 73 pivotally connected thereto, a front temperature probe plug-in end 39 for the base unit input jacks 33a-33d, and a back end 40, which can include an on-off switch 34.
The base unit of the illustrated embodiment can also uniquely include means for stowing the temperature probes on the base unit when not in use. This stowing means include stow channels 85 in the plug-in end 39 of the base unit beneath the base unit input plugs, and opposed outwardly extending L-brackets 75 projecting from the back of the stand on connected to the back face of the base unit. As shown in
The number of stow channels in the base unit will preferably correspond to the number of temperature probes provided with the meat thermometer.
A suitable construction of the base unit 17 is illustrated in
The base unit's stand 73 is pivotally connected to the back cover 37 of the base unit casing 31 by pivot arms 67. The stand 73 can be in the form of an open frame structure having side rails 69 and cross bars 71. The front and back covers 35, 37, and the stand 73, can be fabricated from a commercially available heat-resistant plastic, or other suitable material.
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While the present invention has been described in considerable detail in the foregoing specification and accompanying drawings, it is not intended that the invention be limited to such detail, except as necessitated by the following claims.
This is a continuation-in-part application of U.S. Design Patent Application No. 29/357,202, filed Mar. 9, 2010, now pending. This application also claims the benefit of U.S. Provisional Patent Application No. 61/373,787 filed Aug. 13, 2010. Both of the foregoing applications are incorporated herein by reference and made a part hereof.
Number | Date | Country | |
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61373787 | Aug 2010 | US |
Number | Date | Country | |
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Parent | 29357202 | Mar 2010 | US |
Child | 13210298 | US |