CPC A47J 27/10 (2013.01) [A47J 36/32 (2013.01); A47J 36/321 (2018.08)] | 20 Claims |
1. A sous vide device, comprising:
a fully submergible body shaped and configured for full submersion in a container of water during sous vide cooking, the body including a battery, water circulator, moisture sensor, and temperature sensor, wherein the body includes an external surface and first and second internal cavities, the external surface including one or more ports defined therein, wherein the first internal cavity is sealed and houses the battery and the second internal cavity is in fluid communication with the one or more ports, wherein the temperature sensor is exposed to the second internal cavity to sense a temperature of water within the second internal cavity, and wherein the water circulator is exposed to the second internal cavity to circulate water through the one or more ports; and
a controller disposed within the first internal cavity of the body, the controller coupled to the moisture sensor, the temperature sensor and the water circulator and powered by the battery, and the controller including a wireless communication circuit;
wherein the controller is configured to actuate the water circulator to circulate water when the body is submerged in the container of water and to wirelessly communicate with an external device using the wireless communication circuit; and
wherein the controller is further configured to determine that the moisture sensor has sensed moisture and to automatically initiate pairing with the external device to establish a wireless connection with the external device and thereby enable wireless data communication with the external device using the wireless communication circuit in response to the determination that moisture has been sensed with the moisture sensor.
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