Culinary article that allows the detection of its temperature via a cooking plate
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A47J-027/00
G05D-023/24
G01K-007/16
출원번호
US-0307621
(2007-07-06)
등록번호
US-8231269
(2012-07-31)
우선권정보
FR-06 06176 (2006-07-06)
국제출원번호
PCT/FR2007/001160
(2007-07-06)
§371/§102 date
20090416
(20090416)
국제공개번호
WO2008/003874
(2008-01-10)
발명자
/ 주소
Bonnel, Jocelyn
Burais, Noël
출원인 / 주소
SEB SA
대리인 / 주소
Seyfarth Shaw LLP
인용정보
피인용 횟수 :
0인용 특허 :
8
초록▼
The invention relates to a culinary article (100) having a bottom (101) in which heat-sensitive means (130) made of electrically conductive materials are placed. According to the invention, the heat-sensitive means (130) are made of non-ferromagnetic materials having a temperature-variable resistivi
The invention relates to a culinary article (100) having a bottom (101) in which heat-sensitive means (130) made of electrically conductive materials are placed. According to the invention, the heat-sensitive means (130) are made of non-ferromagnetic materials having a temperature-variable resistivity (p).
대표청구항▼
1. A method of sensing a temperature of a culinary article, comprising: providing a culinary article without a coil comprising a bottom, the culinary article configured to be supported by a plate including heating means and a temperature measuring system;placing heat-sensitive means in the bottom, t
1. A method of sensing a temperature of a culinary article, comprising: providing a culinary article without a coil comprising a bottom, the culinary article configured to be supported by a plate including heating means and a temperature measuring system;placing heat-sensitive means in the bottom, the heat-sensitive means made of electrically conductive materials which are non-ferromagnetic and have a temperature-variable resistivity; andallowing, by the heat-sensitive means, the plate to measure a temperature of the culinary article based on the resistivity of the heat-sensitive means. 2. A cooking apparatus comprising: a culinary article comprising a bottom, the culinary article configured to be supported by a plate fitted with measuring means distinct from heating means; andheat-sensitive means placed in the bottom, the heat-sensitive means made of electrically conductive materials, which are non-ferromagnetic and have a temperature-variable resistivity, the heat-sensitive means configured to allow the plate to measure a temperature of the culinary article based on the resistivity of the heat-sensitive means. 3. The method of claim 1, further comprising measuring, by the plate, the temperature of the culinary article using the variation of resistivity to the temperature of the heat-sensitive means. 4. The method of claim 1, further comprising providing the heat-sensitive means as a material whereof the resistivity varies linearly with the temperature in a temperature range of 20 to 300° C. 5. The method of claim 1, further comprising providing the heat-sensitive means as a metal including titanium, platinum, copper, aluminium, magnesium, zinc, bismuth, molybdenum, and nickel, or from an alloy of these metals, or from a metallic ceramic, austenitic stainless steel or non-ferrous enamels. 6. The method of claim 1, wherein placing the heat-sensitive means includes placing the heat-sensitive means in a central part of the bottom. 7. The method of claim 1, wherein placing the heat-sensitive means includes inserting the heat-sensitive means in the form of an insert into the bottom. 8. The method of claim 1, wherein placing the heat-sensitive means includes depositing the heat-sensitive means in the form of at least one layer of heat-sensitive material onto the bottom. 9. The method of claim 1, wherein placing the heat-sensitive means includes placing the heat-sensitive means in the form of co-rolling. 10. The method of claim 1, wherein placing the heat-sensitive means includes placing at least part of the heat-sensitive means as at least part of a face of the bottom. 11. The method of claim 1, further comprising covering at least part of the heat-sensitive means by a material which is transparent to a magnetic field and which constitutes at least part of a face of the bottom. 12. The cooking apparatus of claim 2, further comprising ferromagnetic means integrated into the bottom and arranged relative to the heat-sensitive means so as to transmit to the latter the heat which they produce under the effect of an induction magnetic field. 13. The cooking apparatus of claim 12, wherein the ferromagnetic means are distant from the heat-sensitive means. 14. The cooking apparatus of claim 2, wherein the variation of resistivity to the temperature of the heat-sensitive means is used for measuring the temperature of the culinary article. 15. The cooking apparatus of claim 2, wherein the heat-sensitive means are made of materials whereof the resistivity varies linearly with the temperature in a temperature range of 20 to 300° C. 16. The cooking apparatus of claim 2, wherein the heat-sensitive means are made from a metal including titanium, platinum, copper, aluminium, magnesium, zinc, bismuth, molybdenum, and nickel, or from an alloy of these metals, or from a metallic ceramic, austenitic stainless steel or non-ferrous enamels. 17. The cooking apparatus of claim 2, wherein the heat-sensitive means are placed in a central part of the bottom. 18. The cooking apparatus of claim 2, wherein the heat-sensitive means are in the form of an insert inserted into the bottom. 19. The cooking apparatus of claim 2, wherein the heat-sensitive means are in the form of at least one layer of heat-sensitive material deposited onto the bottom. 20. The cooking apparatus of claim 2, wherein the heat-sensitive means are in the form of co-rolling. 21. A method of sensing a temperature of a culinary article, comprising: providing a culinary article without a coil comprising a bottom;depositing heat-sensitive means in the form of at least one layer of heat-sensitive material onto the bottom, the heat-sensitive means made of electrically conductive materials which are non-ferromagnetic and have a temperature-variable resistivity; andallowing, by the heat-sensitive means, a plate fitted with non-inductive heating means to measure a temperature of the culinary article. 22. A cooking apparatus comprising: a culinary article comprising a bottom;heat-sensitive means placed in the bottom, the heat-sensitive means made of electrically conductive materials, which are non-ferromagnetic and have a temperature-variable resistivity, the heat-sensitive means configured to allow a plate fitted with heating means and measuring means distinct from the heating means to measure a temperature of the culinary article; andferromagnetic means integrated into the bottom and arranged relative to the heat-sensitive means so as to transmit to the latter the heat produced under the effect of an induction magnetic field, the ferromagnetic means being distant from the heat-sensitive means. 23. A cooking apparatus comprising: a culinary article comprising a bottom; andheat-sensitive means in the form of at least one layer of heat-sensitive material deposited onto the bottom, the heat-sensitive means made of electrically conductive materials, which are non-ferromagnetic and have a temperature-variable resistivity, the heat-sensitive means configured to allow a plate fitted with heating means and measuring means distinct from the heating means to measure a temperature of the culinary article.
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이 특허에 인용된 특허 (8)
Christensen Keld,DKX ; Jensen Torben,DKX, Apparatus for controlling the heating of foodstuffs.
Imura, Mamoru, Induction heatable cookware and serving ware, method of making induction heatable items, and coating for making induction heatable items.
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