Abstract:
A Combination Grill Press and Thermometer. The device provides a user with dual functionality—that of a conventional grill press as well as the ability to detect and display the temperature of the item being grilled. The device is preferably constructed to have a solid metal base portion that may or may not have a plurality of grooves embossed in its bottom face. In addition, the device has one or more temperature probes extending past the bottom face. The probes are configured to actually protrude into a piece of meat when the device is pressed down onto it. Finally, there is a temperature display element for each temperature probe, with these one or more display elements being viewable from atop the base portion.

Description:
[0001]    This application is filed within one year of, and claims priority to Provisional Application Ser. No. 61/583,003, filed Jan. 4, 2012. 
     
    
     BACKGROUND OF THE INVENTION 
       [0002]    1. Field of the Invention 
         [0003]    This invention relates generally to cooking accessories and, more specifically, to a Combination Grill Press and Thermometer. 
         [0004]    2. Description of Related Art 
         [0005]    One of the most prevalent problems facing home chefs is determining when a piece of meat has achieved the proper level of doneness. The most common approaches that people use to assess whether or not a particular piece of meat is done or not include: poking it to determine how soft or firm the meat has become; using a timer to govern how long the meat stays on the grill; and just using the visual appearance of the meat to signal that it has reached its appropriate doneness. 
         [0006]    It is well-known that the only accurate way to test a piece of meat for doneness is to check the temperature inside of the piece. A wide variety of conventional and electronic meat thermometers are available, and can be purchased in any corner grocery store. An yet, it is rare to actually see a home chef actually using a meat thermometer while grilling (or stove-top frying). It is unclear why this is the case, but perhaps it has something to do with either safety (not wanting to handle a hot thermometer on the grill), or simply a case of complacency (it is too much trouble to seek out the grill thermometer and then test each individual piece of meat on a periodic basis). 
         [0007]    The solution described herein is to combine a meat thermometer with a device known as a grill press. A conventional grill press is a metallic “iron” that the chef will press down onto a piece of meat or burger while it is cooking. The press can also have grooves cut into it that will create marks in the surface of the meat or burger as a result of being pressed. It is believed that pressing the meat (in addition to marking and flattening it) will also force out some of the grease and fat, thereby resulting in a leaner and more flavorful burger or piece of meat. While smooth and grooved grill presses are well known, never before have the two been combined into a single device that can then perform two functions. 
         [0008]    A search for prior art references revealed Spicer, Muskat, Hill, Kwoh, Coffman and Stevens. Of these, only Stevens has any relationship with Applicant&#39;s device. W. W. Stevens et al., U.S. Pat. No. 2,040,676 describes a “Cooking Utensil” that has an integrated thermometer for determining the temperature of the device when it has been placed on a grill or stove. The Stevens thermometer is not capable to detecting the temperature of a meat upon which the device is placed because the Stevens device does not probe into the meat, nor does it even sense the temperature of the face of the piece of meat. 
         [0009]    R. A. Coffman is an “apparatus for cooking meat and the like.” It, like the Stevens device is designed to heat a piece of meat upon which it is placed. While Stevens provides heat that is obtained by pre-heating the device on the grill or stove, the Coffman device actually has built-in electric heating element(s). Coffman does not include any thermometer for sampling the temperature within the meat. 
         [0010]    E. T. Y. Kwoh describes a “reversible multiple cooking oven, steamer, grill and griddle.” While the Kwoh device does include an integral thermometer, like Stevens, the Kwoh thermometer does not display the meat temperature. The Kwoh device has a hollow chamber formed beneath the lid—it is this region that is temperature-sampled and displayed, and not the piece of meat. 
         [0011]    Hill and Muskat et al., U.S. Pat. Nos. 7,586,067 and 7,703,387, respectively, both disclose modified grill presses. Neither Hill nor Muskat, however, include any sort of thermometer. Finally, Spicer, U.S. Pat. No. 5,712,466 for the “perfect steak device” does include temperature probes for determining meat temperature. Rather than being a grill press, the Spicer device is actually a temperature-sampling cooking lid. It is place atop food that is cooking on a cooking surface—the device uses sampled temperature to control the heat of the cooking device in response to the Spicer device&#39;s sensing of the meat&#39;s temperature. 
         [0012]    In order to obtain the benefits of having a handy meat thermometer as well as being to press the meat to release excess fat and grease, what is needed is a combination grill press and meat thermometer, such as is described herein below. 
       SUMMARY OF THE INVENTION 
       [0013]    In light of the aforementioned problems associated with the prior devices and combinations, it is an object of the present invention to provide an Combination Grill Press and Thermometer. The device should provide a user with dual functionality—that of a conventional grill press as well as the ability to detect and display the temperature of the item being grilled. The device should preferably be constructed to have a solid metal base portion that may or may not have a plurality of grooves embossed in its bottom face. In addition, the device should also have one or more temperature probes extending past the bottom face. The probes should be configured to actually protrude into a piece of meat when the device is pressed down onto it. Finally, there should be a temperature display element for each temperature probe, with these one or more display elements being viewable from atop the base portion. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0014]    The objects and features of the present invention, which are believed to be novel, are set forth with particularity in the appended claims. The present invention, both as to its organization and manner of operation, together with further objects and advantages, may best be understood by reference to the following description, taken in connection with the accompanying drawings, of which: 
           [0015]      FIG. 1  is a perspective view of a preferred embodiment of the combination grill press and thermometer of the present invention; 
           [0016]      FIG. 2  is a bottom perspective view of the device of  FIG. 1 ; 
           [0017]      FIG. 3  is a partially cutaway side view of the device of  FIGS. 1 and 2 ; 
           [0018]      FIG. 4  is a partially cutaway side view of an alternate embodiment of the device of the present invention; and 
           [0019]      FIG. 5  is a partially cutaway side view of yet another alternate embodiment of the device of the present invention. 
       
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
       [0020]    The following description is provided to enable any person skilled in the art to make and use the invention and sets forth the best modes contemplated by the inventor of carrying out his invention. Various modifications, however, will remain readily apparent to those skilled in the art, since the generic principles of the present invention have been defined herein specifically to provide a Combination Grill Press and Thermometer. 
         [0021]    The present invention can best be understood by initial consideration of  FIG. 1 .  FIG. 1  is a perspective view of a preferred embodiment of the combination grill press and thermometer  10  of the present invention. The device  10  is fairly simple in design, and is intended to be easily handled and stored. An optimal size might be approximately twice the surface area of a typical hamburger. There is a base  12 , defined by a top face  16  and a bottom face  18 . A temperature display  20  is provided on the base  12 , typically dispersed on the top face  16  in a convenient location for viewing. 
         [0022]    In its preferred form, the base  12  is made from a solid block of metal, such as aluminum or steel. A solid piece of metal will enhance the heat transfer capability of the base  12 , and will provide a durable, solid structure that the chef can easily use to press down on burgers, steaks and other pieces of meat. The handle  14  should be thermally insulated from the base  12  to protect the user from burning his or her hand. It could be made from a solid insulating material (e.g. wood, plastic, etc.), could comprise an insulating outer layer over a conducting center structural element, or could simply be thermally isolated from the base  12  by spacers or grommets at the attachment points of the handle  14 . 
         [0023]    The temperature display  20  depicted here is conceptual in form. Here, the display  20  is an analog, dial-type display that is common to conventional meat thermometers. The face  21  of the display  20  would be labeled with temperature gradations to indicate that temperature detected by the temperature probe (see  FIG. 2 ). Additionally, the face  21  may display recommended temperatures for a variety of donenesses of meat (e.g. medium rare, well-done, etc.). In alternate, non-depicted embodiments, the temperature display  20  could be electronic (LED or LCD), and would display the sensed temperature digitally. Of course, in such versions, the temperature probe (see  FIG. 2 ) will include a thermocouple or other electronic temperature-sensing element.  FIG. 2  provides additional detail regarding this novel device. 
         [0024]      FIG. 2  is a bottom perspective view of the device  10  of  FIG. 1 . The bottom face  18  of the device  10  may or may not have a plurality of grooves  22  cut into it. The grooves  22  are intended to imprint a pattern onto the top of the burger or piece of meat when the press is forced onto it. Furthermore, the grooves  22  may channel fat and grease to the sides of the meat when pressed down. In other versions, the face  18  may be smooth, or may even have other designs or indicia cut into it (e.g. a person&#39;s initials or name, etc.). This feature is not intended to contribute to the functioning of the temperature-sensing capability of the device  10 . 
         [0025]    As can be seen, a temperature probe element  24  protrudes beyond the face  18  of the device  10 . The probe element  24  is operatively connected to the temperature display [ 20 ] (brackets [ ] are intended to indicate that the enumerated element is depicted in another drawing figure in the instant Specification). As should be apparent, when the bottom face  18  is pressed down onto the burger or piece of meat, the probe element  24  will protrude into the burger/meat so as to provide a temperature reading of the internal volume of the burger/meat, rather than just the outer layer. The probe  24  may function by thermocouple, thermistors, strain gage, integrated circuit, or just conventional bi-metallic (like any budget meat thermometer).  FIG. 3  continues to provide additional detail regarding this invention. 
         [0026]      FIG. 3  is a partially cutaway side view of the device  10  of  FIGS. 1 and 2 . A piece of meat  26  is being cooked upon a grill  28 . At an appropriate time, the user has pressed the device  10  down onto the top surface of the piece of meat  26 . The grooves  22  are being pressed into the meat  26 , and the probe element  24  has been driven down into the center region of the thickness of the piece of meat  26 . As should be apparent, the temperature display  20  will display the temperature that the probe element  24  is sensing from the center region of the meat  26 . 
         [0027]    Here, the probe element  24  and display  20  are a single assembly. The probe element  24  extends through a bore  25  formed in the base  12  of the device  10 . The stem of the meat thermometer  27  extends between the display head  20  and the probe element  24  (through the bore  25 ). The thermometer  27  should be removable from the bore  25  in order to permit the safe cleaning and replacement of the thermometer  27 . The interior surface of the bore (and exterior surface of the stem) may be threaded in order to allow for the secure attachment and detachment of the thermometer  27  to the base  12 . Furthermore, it might be desirable that the depth of the probe  24  be adjustable, so that it can be raised or lowered in order to cooperate with the thickness of the particular burger/piece of meat to be positioned in the center of the item. 
         [0028]    Many chefs use grill presses for their grilling, but are required to assess the doneness of the cooking meat by some other means. Using the device  10 , now chefs can press the meat and test for doneness in one simple step. The handle  14  makes the device  10  convenient and safe for use on even the hottest grill.  FIG. 4  depicts an expansion on the basic device. 
         [0029]      FIG. 4  is a partially cutaway side view of an alternate embodiment of the device  10 A of the present invention. In certain cases, the chef may wish to sample the meat temperature at more than one location (or on more than a single piece of meat or burger) at one time. This alternate design  10 A will provide such functionality. Essentially, the base  12 A has more than one bore (e.g.  25 A- 25 C) formed through it in order to accept more than one temperature probe ( 24 A,  24 B,  24 C), such that the meat temperature is displayed at several different points within the meat at the plurality of temperature displays ( 20 A- 20 C). This could be useful for large pieces of meat, or for commercial-style cooking/grilling operations where a large quantity of meat is placed on the grill/griddle. In cases where the base  12 A is quite large, it is possible that the raising and lowering of the device  10 A onto and off of the meat will be operated by machinery, rather than by hand. Finally, turning to  FIG. 5 , we can examine yet another version of the present invention. 
         [0030]      FIG. 5  is a partially cutaway side view of yet another alternate embodiment of the device  10 B of the present invention. Here, the device  10 B incorporates a temperature sensor that is integrated into the bottom face  18 B of the base  12 B. The temperature reading would not be from inside the piece of meat, but rather from the top surface. While this may not provide the most accurate information regarding the doneness at the center of the meat, it does allow for a reading to be taken without puncturing the meat (or fish). This could be of value in cases where puncturing the meat is not desirable. Furthermore, as should be apparent, the bottom face  18 B of this device  10 B will be much easier to clean. 
         [0031]    Those skilled in the art will appreciate that various adaptations and modifications of the just-described preferred embodiment can be configured without departing from the scope and spirit of the invention. Therefore, it is to be understood that, within the scope of the appended claims, the invention may be practiced other than as specifically described herein.