PROBE FOR THE READING OF FOOD TEMPERATURE, PARTICULARLY IN HEAT LOWERING DEVICES

Abstract: Probe for the reading of the temperature of foods introduced into heat lowering devices, being provided of a curved handle, almost at right angles to the part to be introduced into the food, favouring above all the extraction, equipped on the end with sensitive means for reading the temperature, and in which at least a part of said body to be introduced is heated, being provided internally with an electric resistor operating in low tension, said probe heating itself only in the presence of determined conditions controlled by an electronic microprocessing apparatus interacting with the operative logic of the heat lowering device.

Description: DESCRIPTION PROBE FOR THE READING OF FOOD TEMPERATURE. PARTICULARLY IN HEAT LOWERING DEVTCES Technical Field This invention as an object has a probe for the reading of food temperature, particularly in heat lowering devices. The innovation finds special even if not exclusive application in the sector of large plants for the processing, preservation and administration of food products. Background All In prior art heat lowering devices are well known. In modern practice, freezers and the like, have found increasingly vast use, above all in the processes of manufacturing and preservation of food, therefore allowing in a subsequent phase, the retail distribution and consumption. Traditionally, one proceeded with the simple introduction of the food into the freezers, and here the temperature was empirically lowered, acting on external commands separate from the specific temperature of the introduced food. As a general rule the drawbacks observed could regard the non uniform freezing of the product or products introduced, therefore altering the necessary qualitative characteristics for a good preservation process. To overcome some of the drawbacks cited above, in the specific sector, it was thought of introducing a means of reading the temperature, which is none other than a probe based on those commonly used in cooking systems initially for community use which has now spread to domestic a level. More in particular, it is of a straight metallic component, essentially cylindric, developed longitudinally in order to almost resemble a pen, which on one side provides an element with an end which is somewhat pointed of the type sensitive to temperature variations, while the opposite end is introduced inside of a protective sheath coaxial to which the communicating cable meets the external data. The user, therefore, once the food has been introduced into the freezer, must carefully stick the probe into the same, and re- close the door. The same probe, interacting with an external thermostat of the heat lowering device, and as soon as the freezing cycle of the product has been completed, must finally be removed, to allow other usage. It is this last phase that results being the source of numerous drawbacks. In the first place the fact that during the freezing cycle, the probe practically forms a single body with the frozen product, making the extraction very difficult for the user. The operation is made even more difficult by the natural presence of fat that is unavoidably deposited onto the surface of the probe, therefore once grasped has a strong propensity to slip, a situation also aggravated in that on the same even before being grasped a film of condensation immediately forms. Usually, the user, to extract the probe, must therefore expose the product for a long time to the outside, in order that it softens enough for removing but still with some difficulty, and therefore to reintroduce the food into the freezer or destine it to other purposes. Such condition causes the start of defrosting that, as already known, alters negatively the characteristics of the product, on one side reactivating the proliferation of bacteria, on the other further decreasing the nutritious values, with modification of the organoleptic characteristics. Resulting in a bad preservation, imposing a quick as possible consumption. Even under the hygienic profile, the operation result particularly negative, in fact, the user is obliged to handle the product more than once, and on all the sides to allow the extraction of the probe. Finally other drawbacks regard the structural features of the probe. In detail, the lack of a safe grasp, can cause the interference of the hands with the connection cable of the equipment, which other than being able to be accidentally pulled, with the passing of time would wear out particularly in proximity of the entry into the sheath, necessitating a constant maintenance. The aim of this invention is also to avoid the above- mentioned drawbacks. This and other aims are reached with the present innovation according to the characteristics of the included claims solving the exposed problems by means of a probe for the reading of food temperature introduced into heat lowering devices, being provided with a curve handle, almost at right angles to the part to be introduced into the food, favouring above all the extraction, equipped on the end with sensitive means for reading the temperature, and in which at least a part of said body to be introduced is heated, being provided internally with an electric resistor operating in low tension, said probe heating itself only in the presence of determined conditions controlled by an electronic microprocessing apparatus interacting with the operative logic of the heat lowering device. In this way through the notable creative contribution the effect of which realizes an immediate technical progress, various advantages are achieved. Firstly it is possible to rapidly remove the probe from the product without any effort, also thanks to the particular conformation of the handle that favours the grasp. Resulting in, that on one side manipulation is avoided, giving the product a guaranty of maximum hygiene, on the other considering the programmable and greatly reduced time, necessary on the detaching of probe, preventing the start of the defrosting, all, optimal conditions for a better preservation. These and other advantages appear from the subsequent preferred embodiments, with the help of the included drawings, the details of which are not to be considered limitative but only supplied as an example. Figure 1 represents a side view of a probe for reading the temperature of food products. Also making reference to the figure, it is disclosed that a probe (A) for the reading of food temperature, introduced particularly in heat lowering devices, is essentially made up of a single body obtained preferably in stainless steel AISI 316, polished and connected to the heat lowering equipment by a cabl e of norm (2), of the silicon type fit to be used for contact particularly of food substances. The characteristic of the structure and conformation of the body, is such to provide two functions, on one side that offering a convenient handle ( 1 ), giving the probe the faculty to be comfortably grasped by the user making the introduction easier, but above all simplifying the extraction from the product to be conserved, on the other that to simplify the single extraction providing a rapid heating of at least a part of the probe (3). As far the handle (1) is concerned, it greatly resembles an "L" shape, overturned, of which the upper section ( 1 ), being at right angles to the vertical section ( 1 "), favours the hold of the fingers or viceversa the stop of the palm of the hand. Forming an all in one with the body, and at the end of the curved handle ( 1 ), the heated part (3) is found, being provided with resistances operating in low tension, that extends for a good part of the tapered element, and which ending with a pointed part for piercing (3'), provides in this proximity means sensitive to temperature (3"). Finally, the data detected from this last are directly carried by the cable (2) to the heat lowering device, through which a logical command unit will co-ordinate the functioning of the probe (A). In a heat lowering device, at the end of a freezing cycle, only the part (3) of the probe (A), heats for about 2", allowing to remove said probe (A) without touching the product. Such possibility, preferably, is guaranteed by the safety of not defrosting the product accidentally, heating only in the presence of the following conditions, controlled by an electronic microprocessing apparatus, also co-operating with the logical command of the heat lowering device, in more detail, consisting in the fact that: - it is necessary that the probe reads a temperature < - 10° C; - it is necessary that the door of the heat lowering device is open. To these conditions, one adds the intrinsic safety, and which regard the short heating time of the part (3), that, in this case, cannot go over 1.5". Secondly, the fact that even if the probe (A) reads a temperature such to go over the pre-set temperature, it automatically disengages, and finally the low tension functioning.

Claims: CLAIMS 1 . Probe, for the reading of food temperature introduced particularly into heat lowering devices, characterized in that it is provided with a handle, equipped on the end with sensitive means for reading the temperature, and in which at least a part of the body to be introduced in the food is heated. 2. Probe according to claim 1., characterized in that the handle (1 ), greatly resembles an "L" shape, overturned, of which the upper section ( 1 ), is almost at right angles to the vertical section ( 1 "). 3. Probe according to claims 1. and 2., characterized in that the part to be introduced into the food is heated (3), being provided with resistances operating in low tension, that extend for a good part of the tapered body. 4. Probe according to the preceding claims, characterized in that the curve handle ( 1 ) forms an all in one with the heated body (3) and of temperature (3") reading. 5. Probe according to the preceding claims, characterized in that it heats only in the presence of the following conditions, controlled by an electronic microprocessing apparatus, also co-operating with the logical command of the heat lowering device, consisting in the fact that: - it is necessary that the probe reads a temperature < - 10° C; - it is necessary that the door of the heat lowering device is open. 6. Probe according to the preceding claims, characterized in that the short heating time of the part (3) cannot go over 1.5" - 2". 7. Probe according to the preceding claims, characterized in that even if the probe (A), reads a temperature such to go over the pre- set temperature, it automatically disengages.

Inventors: GRANZIERA LUIGINO, GRANZIERA, LUIGINO
Applicants: GRANZIERA LUIGINO, IRINOX SRL, GRANZIERA, LUIGINO, IRINOX S.R.L.
Application year: 1995
Main classification: G01K1
IPC codes: G01K1, G01K13