591results about "Temperature measurement in household appliances" patented technology

A system and method to calibrate a temperature probe through immersion in a substance of known change of state temperature. The saturated Surface Acoustic Wave (SAW) probe temperature signal is calculated, overcoming oven reference temperature variability.

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 monitoring system particularly useful for monitoring food located at one or a plurality of food serving or storage location includes a sensing subsystem and a processing subsystem. The sensing subsystem may include at least one sensing device and the processing subsystem may include a personal computer. The processing subsystem may be adapted to encrypt received data to the end that data stored in memory is substantially impervious to data tampering.

An automated temperature control system for a barbecue grill or other structure comprises an automated damper assembly coupled to a vent of said grill, which damper assembly opens and closes selectively to adjust the flow passage area of the grill's vent. The system further comprises an operating area temperature probe for communicating the temperature of the operating area of the grill to the automated damper assembly, such that the automated damper assembly may maintain a user-specified target operating temperature by way of affecting combustion rates within the grill. A remote control may also be provided to allow the user to input a desired temperature for the system to obtain and/or to change temperature information for the grill or other structure.

The present invention is a water use and/or a water energy use monitoring apparatus that is affixed to the hot and cold water supply piping for continuously (or on demand) monitoring displaying the water and water energy (hot vs. ambient) use within a residential or commercial building. A first wire or wireless means is incorporated to communicate with a remote display for viewing by the owner of a commercial building or occupier/resident of a home. A second optional wire or wireless means can be incorporated that can be monitored by civil, commercial, governmental or municipal operators or agencies, using a remote display and/or recorder means or by a secure wire or wireless communication network (e.g. cell phone technology communication means). A third wireless means communicates water parameter data utilizing typical cell tower technology and/or mesh network technology. The water use monitor apparatus includes a power generation, a microprocessor, temperature and water flow sensors, optional water quality sensors, timing circuits, wireless circuitry, and a display means. A first wired or wireless means is designed to electronically communicate water use and water energy use information to a remotely located display for convenient observation by a commercial operator or occupier, or resident. An optional second wireless means is designed to electronically communicate water and/or water energy use information to governmental or municipal operators or agencies.

The invention provides a temperature probe, a cooking device and a heating control method. The temperature probe comprises a probe, a hardware box and a clamp, wherein a temperature sensor is arranged in the probe, is inserted into food and/or soup to detect the temperature and wirelessly sends a temperature detection signal to a controller of the cooking device through a probe wireless transmission device, so that the controller judges whether the cooking degree of food and heating firepower are proper according to the temperature detection signal and adjusts the heating power of the heating device to improve the cooking effect if the heating firepower is judged to be improper. The temperature of food and soup is detected by the temperature probe, whether the cooking degree of the food and the heating firepower are proper is judged according to the detected temperature signal, and the judgement mode is more reliable than that according to food color and appearance change. The problem that cooked food is not yet done or overdone due to misjudgment by a user can be effectively solved, and the user can more easily obtain nutritional and delicious food.

A multi function thermometer is provided which operates to display temperatures sensed by one or more temperature sensors. The thermometer comprises a thermometer housing and a temperature probe engaged to the housing, the probe being translatable between a first stowed position and a second deployed position. An infrared temperature reader element is also engaged to the housing, and operative to sense the temperature of objects remote from the housing, within a field of view of the infrared reader element. A temperature display is connected to the retractable probe and to the infrared temperature reader element. The display is operative to display temperatures sensed by the retractable probe and/or the infrared reader element.

Systems and methods for monitoring conditions that affect the quality of food being served. Conditions such as temperature and elapsed time affect the quality of food and the safety of food consumers. Various embodiments of monitoring systems can be incorporated with different types of food containers. Sensors such as temperature probes can provide temperature information about the container and/or the food being served. The monitoring system can use such information in conjunction with elapsed time information in various ways. The monitored information can be displayed generally “real-time,” or it can be stored for subsequent analysis. The monitored information can also be used to trigger an alarm or similar indicator when a condition detrimental to food-serving is present. Various embodiments of the monitoring system having such features can be packaged in various embodiments, including a self-contained unit and an assembly of modular components linked by wire and/or wireless connections.

The present invention provides a temperature sensing light-emitting device, applicable for use in electronic devices, and is structured from a temperature sensing element, a processing unit, a display element, and a voice unit. The temperature sensing element is used to sense the temperature of the area under measurement, after which the electrically connected processing unit determines the measured temperature. The present invention is characterized in that the processing unit is connected to the display element, thereby enabling the measured temperature to be visually displayed for the user; and the temperature sensing element is used to sense the temperature of the area under measurement after which the processing unit determines the temperature range of the area under measurement to adjust the display element to display different color lights, thereby enabling the user to easily determine the temperature of the area under measurement.

An electronic assembly may be contained in a label that performs time-temperature integration (TTI) and indicates that time and/or temperature levels have been reached that may compromise the quality, shelf life, or safety of the item to which the label is affixed. The label may be used on a wide variety of objects that require careful handling in terms of temperature and/or time elapsed before use. The labeling system includes circuitry that measures and calculates, and indictor(s) that signal that the time has come for discounted sale, and, later, that the time has come for disposal rather than sale. Optionally, the circuitry may act as an “over-temperature alarm” system, to measure, calculate, and indicate when a one-time temperature violation has occurred that is of such a magnitude that the item is immediately considered compromised or spoiled. The label may take the form of a flexible, disposable label that is typically powered by a small battery. Methods may include providing a temperature-variable oscillator or time-base, counting cycles of said oscillator within a logic circuit to determine when one or more preset total cycle counts is/are reached, and signaling when said total cycle count(s) is/are reached. Extra sensing, time-keeping, memory storage, and/or communication interface circuits may be incorporated to augment the electronic assembly's and method's capabilities.

A method for determining the relative body temperature of a warm-bodied animal is described. The method, in part, involves an article of manufacture that provides a manifestation, or visually observable indication on an exterior surface, of a relative state of the warm-bodied animal's body temperature, either being too cold or too hot, as a measure against relative levels of hypothermia or hyperthermia, or poor circulation.

The invention provides a dual thermometer system for the measurement and display of temperature data taken at two separate locations within an oven. In one aspect, the invention provides an elongated probe connected with a flexible electronic cable. The probe houses two temperature sensors—one for sensing internal food temperature, one for sensing inside oven air temperature. The sensors are space apart within the probe such that the one sensor can be positioned substantially within a food item and the other sensor can positioned substantially outside of the food item and within the oven. Signals from the sensors are relayed from the probe and through the cable; external electronics may attach to the cable to acquire the signals and display associated temperatures. In another aspect, signals from temperature sensors are relayed from the probe and through the cable to a first wireless termination. The first wireless termination wirelessly relays signals from the probe to a second wireless termination coupled to module electronics, to acquire the wireless signals and to display associated temperatures. In operation, the probe is inserted into food within an operating oven, such that one of the sensors senses food temperature and such that the other of the sensors senses oven air temperature; the cable extends from the probe and through the door of the oven; the module electronics may be attached to a convenient location in the kitchen, usually near to the oven, to display temperatures from the probe.

The sufficiency of refrigerant charge in an air conditioning system is determined by a comparison of two sensed temperatures in the system, one being the liquid line temperature and the other being either the outdoor temperature or the condenser coil temperature. In one embodiment the two sensed temperatures are displayed on respective thermochromic strips which are so calibrated and juxtaposed as to provide a visual indication, by the relative positions of the two displayed sensed temperatures, as to whether the refrigerant charge is adequate. In another embodiment, the sensed liquid line temperature is displayed by way of a plurality of LEDs and the other temperature is displayed by way of a marker on a temperature scale. If the two displayed temperatures are aligned, then the refrigerant charge is optimized, and if they are not aligned, the system is undercharged or overcharged.

A metallic can end for a container is described. The metallic can end has a curl defining an outer perimeter of the can end. A wall extends downwardly from the curl. A strengthening member is joined to a lowermost end of the wall. A center panel is joined to the strengthening member and is centered about a longitudinal axis. The center panel has a product side and a public side. A rivet is located on the center panel. A displaceable tear panel is on the center panel. The tear panel is at least substantially defined by a frangible score and a non frangible hinge segment. A non-detachable tab is staked to the center panel by the rivet. The non-detachable tab has a nose end extending over a portion of the tear panel, a lift end opposite the nose end, and a central webbing between the nose and lift end. The webbing has a hinge region and a rivet island surrounding the rivet. The rivet island is at least partially surrounded by a first void region to provide a first exposed area of the center panel. A first temperature indicator has a first thermochromic material which undergoes a color change upon reaching a first predetermined temperature. The first temperature indicator is located on the non-detachable tab.