• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    DEEP FAT FRYER, DETECTOR, METHOD OF CONTROL OF A LIQUID LEVEL This is a detector configured to indirectly monitor a liquid level inside a container. The detector includes a temperature sensor and a heat producing element close to the temperature sensor. A housing is arranged around the temperature sensor and heat producing element, the housing is configured to be arranged inside a container and to provide a barrier between the liquid disposed within the container and each one between the temperature sensor and the element heat producer. The heat producing element is configured to transfer the heat generated in it to the housing and the sensor is configured to measure a surface temperature of the heat producing element.
    公开号:BR112014024446B1
    申请号:R112014024446-4
    申请日:2013-03-20
    公开日:2020-11-17
    发明作者:John P. Gardner；Steven J. Savage
    申请人:Pitco Frialator, Inc.；
    IPC主号:
    专利说明:

    CROSS REFERENCE TO RELATED DEPOSIT REQUESTS
    [0001] This application claims the priority of provisional patent application No. 61 / 618,780 filed on March 31, 2012 and provisional patent application No. 61 / 619,389 filed on April 2, 2012 and non-provisional application US Patent No. 13 / 804,124, filed on March 14, 2013, the entirety of each is hereby fully incorporated by reference in this document. TECHNICAL FIELD
    [0002] The disclosure in question refers to commercial deep fat fryers or other pieces of restaurant or industrial equipment in which a heated liquid is kept within a normal range. Conventional level detectors such as buoys and the like are known to have several disadvantages. BRIEF SUMMARY
    [0003] A first representative embodiment of the revelation provides a deep fat fryer with a liquid level detection system. The fryer includes a bowl suitable for holding a volume of cooking liquid. The vat is in thermal communication with a heat source that is configured to supply heat to the cooking liquid when disposed inside the vat. A liquid level detector is disposed within the bowl, wherein the liquid level detector comprises a heat producing element and a temperature sensor arranged close to the heat producing element and configured to provide a first output signal representative of a surface temperature of the heat producing element.
    [0004] A second embodiment of the disclosure provides a detector configured to indirectly monitor a liquid level within a container. The detector includes a temperature sensor and a heat producing element next to the temperature sensor. A housing is arranged around the temperature sensor and the heat producing element. The housing is configured to be arranged within a container and to provide a barrier between liquid disposed within the container and each of the temperature sensor and the heat producing element. The heat producing element is configured to transfer the heat generated in it to the housing and the sensor is configured to measure a surface temperature of the heat producing element.
    [0005] A third representative embodiment of the revelation provides a method of controlling a liquid level within a cooking pan. The method includes the steps of providing a tank configured to receive a volume of liquid and providing a liquid level detector inside the tank. The liquid level detector comprises a heat producing element and a temperature sensor arranged close to the heat producing element and configured to provide a first output signal representative of a surface temperature of the heat producing element. The method further comprises the step of providing a controller that selectively energizes and de-energizes the heat producing element and receives the first output signal. Furthermore, the method includes energizing the heat producing element and de-energizing the heat producing element after the first output signal reaches either a predetermined value or a substantially steady state value. The method then measures the rate of change of the first output signal after the heat producing element is de-energized, compares the rate of change of the first output signal with a reference value range and then determines the presence or absence of liquid close to the liquid level detector based on the comparison between the measurement rate of change of the first output signal and the reference value range.
    [0006] The advantages of the revealed system will become more evident to those skilled in the art from the description below of the modalities that have been shown and described by way of illustration. As will be understood, other modalities and different modalities are contemplated and the details revealed are capable of modification in several aspects. Consequently, the drawings and description should be considered as illustrative in nature and not as restrictive. BRIEF DESCRIPTION OF THE DRAWINGS
    [0007] Figure 1 is a schematic perspective view of a deep fryer using a cooking liquid level detection system.
    [0008] Figure 2 is a perspective view inside a tank of the housing of the level detection system.
    [0009] Figure 3 is a front view of the view in Figure 2.
    [00010] Figure 4 is a side cross-sectional view of the cooking level detector system arranged inside a vat that shows a liquid level above the housing.
    [00011] Figure 5 is the view of Figure 4 that shows a liquid level below the housing.
    [00012] Figure 6 is a flow chart showing the operational steps of the control system to control the liquid level inside the tank. DETAILED DESCRIPTION OF THE DRAWINGS AND THE PREFERENTIAL MODALITIES PRESENT
    [00013] Turning now to Figures 1 to 6, a liquid level detection system 1 is provided. The level detection system 1 includes a liquid level detector that is normally disposed within , or extends into, a container that holds a volume of cooking liquid. In some embodiments, the container may be a vat 20 which is arranged under a commercial deep fat fryer 10, as shown schematically in Figure 1. In other embodiments, the liquid level detector may be disposed within other types of associated containers to other cooking appliances (or, in fact, other types of machines as well) where the level of cooking liquid (or other liquid disposed in the container) is usually heated above room temperature and is preferably normally kept above a specific container level or within a specific level range. As will be readily understood by an individual of ordinary skill in the art upon review of the present specification and drawings, the cooking level detection system is readily used with a deep fat fryer in which the cooking liquid, such as oil, it is continuously lost from the vat due to it emerging inside the food product that is cooked inside it. Consequently, the oil level inside the cooking bowl of conventional fryers needs to be monitored manually periodically during periods of heavy use and kitchen operators often need to manually fill the cooking bowl with fresh oil. The instant cooking level detection system provides an automatic signal that the oil level has dropped below a certain level (which can be set by the manufacturer or the user), which allows automatic refilling of the oil into the bowl or an alarm for the kitchen operator that the oil needs to be added to the bowl.
    [00014] For the sake of brevity, the cooking level detection system is discussed below with respect to use with a commercial deep fat fryer 10. Examples of other equipment that may benefit from the cooking level detection system revealed in the present document are retermalizers, pasta ovens and the like and an individual of ordinary skill in the art would readily understand any suitable modifications to the system revealed in this document for application with other equipment that may benefit from this system, with careful analysis of this specification and of the Figures. The fryer 10 used with the cooking level detection system can be a conventional fryer (shown schematically in Figure 1), with a housing 12 that supports a bowl 20. The fryer 10 includes a heater 18 (either an electric or gas burner) ) to continuously or cyclically supply heat to the cooking liquid Z (Figures 3, 4, 5) disposed inside the bowl 20. The bowl 20 can receive a basket (not shown) containing the food product inside the heated cooking liquid (like oil) to cook the food and can then be removed to easily remove the food product from the cooking liquid. The fryer 10 can have a control panel 15 that allows the user to enter the cooking functions of the fryer 10 into the control. The control panel 15 can communicate with a control system 110 (shown schematically in Figure 1), discussed above to operate fryer 10 automatically or manually for manual or repeated cooking cycles (how to cycle the heater 18 to maintain the cooking liquid temperature Z based on the liquid temperature or expected temperature measurements).
    [00015] As is best shown in Figures 4 to 5, the cooking liquid level detection system may include a housing 30 that supports both a temperature sensor 50 and a heat producing element 40. In some embodiments, the housing 30 can be formed to extend into the cooking volume inside the bowl 20 and can completely envelop both the temperature sensor 50 and the heat producing element 40, so that the cooking liquid Z does not come into direct contact with or the temperature sensor 50 or the heat producing element 40.
    [00016] In some embodiments, best shown in Figure 3, the housing 30 may be arranged at or just above the desired minimum operating liquid level level 24 within the bowl 20, to allow a determination that the liquid cooking zone Z is not in contact with frame 30, as calculated by control system 110, discussed above. This position of the carcass 30 just above the desired minimum cooking liquid level within the bowl 20 provides an opportunity to add the cooking liquid to the bowl 20, either through an automated function as directed by the control system 110, discussed below, or through manual action, potentially upon receipt of a low level audible and / or visual alarm initiated by control system 110.
    [00017] In some embodiments, the housing 30 may include an insulation block 38 arranged to thermally insulate the heat producing element 40 and the temperature sensor 50 from the environment through an open end 34 of the housing (where provided). The modalities that include an insulation block 38 are calibrated with the assumption that no heat escapes (or only a certain amount or percentage of heat escapes as understood after experimental testing of the system inside a bowl 20 with cooking liquid Z ) of the open end 34 of the housing 30. The insulation block 38 can be formed from one of more conventional materials with relatively low thermal conductivity. Alternatively, in other embodiments, the housing 30 may not include an insulation layer 38, with the control system 110, discussed below, calibrated based on the experimentally determined amount of heat escaping from the heat producing element 40 through the open end 34 of frame 30. In still other embodiments, both opposite ends (32, 34) of frame 30 can be sealed (with or without an insulation block 38 provided close to the end (similar to open end 34) that extends out of the bowl 20. The housing 30 can extend into the cooking volume through an opening in a wall that defines the bowl 20 and be fixed to the wall that defines the bowl 20 with one or more fasteners 37 (shown schematically in Figures 4 to 5).
    [00018] The heat producing element 40 can be arranged in surface-to-surface contact with an internal surface of the housing 30, so that a significant portion of the heat generated by the heat producing element 40, when energized by the control system 110, pass directly to frame 30 via conduction heat transfer. The heat producing element 40 is preferably a resistance heater, which provides a known amount of heat in response to a known amount of current that passes through it. In general, the heat produced by a resistance is equivalent to the amount of current (squared) multiplied by the resistance of the heat producing element 40 (12R). Other types of heaters that fit within a small, enclosed housing 30 and that can be operated remotely based on an electrical signal can be used instead or in conjunction with a resistance heater. In some embodiments, the heat producing element 40 may be a DTR with a known or calibrated heat output.
    [00019] It is preferred that the heat producing element 40 is disposed close to or in contact with the closed distal end 32 of the housing 30, to minimize the amount of heat transfer to the housing 30 which is transferred to the wall defining the vat 20 through conduction instead of to the cooking liquid Z through convection and conduction with carcass 30. A person skilled in the art, after a thorough analysis of this specification, will appreciate the ideal length (or range of lengths) for the carcass 30 which extends inside the vat 20 based on the desire to minimize heat loss from the carcass to vat 20 through conduction, while also minimizing the distance that the carcass 30 extends within the cooking volume to prevent the carcass 30 to interfere with the basket position, a basket lifting mechanism, a filtering mechanism, an oil removal mechanism or other components that can be associated with or placed inside the vat 20. The heat producing element 40 is electrically connected to the control system 110 with one or more wires 82, which provide a path for the current between the control system 110 and the heat producing element 40 to energize the heat producing element. 40.
    [00020] In some embodiments, the type and classification for the heat producing element 40 are selected so that the heat generated by the heat producing element 40 is sufficient to establish a steady state temperature similar to a normal temperature of the disposed liquid inside bowl 20. For example, in systems designed for use with a deep fat fryer, the heat producing element 40 can generate enough heat to maintain its temperature around 162.7 to 176.6 degrees Celsius (325 to 350 degrees Fahrenheit), which is part of or all of the range of normal oil temperatures in a commercial deep fat fryer.
    [00021] The temperature sensor 50 is arranged inside the housing 30 and in close proximity to one or more surfaces of the heat producing element 40, so that the temperature sensor 50 measures the surface temperature of the heat producing element 40. In In some embodiments, the temperature sensor 50 is in contact with a surface of the heat producing element 40. The temperature sensor 50 can be a DTR (resistance temperature detector) or other compact electrical temperature sensing device. In some embodiments, the temperature sensor 50 may be small in size compared to the heat producing element 40, and the housing 30, so that the heat transfer from the heat producing element 40 to the temperature sensor 50 is small or negligible compared to the heat transfer to the housing 30 of the heat producing element 40. The temperature sensor 50 can be dimensioned and positioned with respect to the heat producing element 40 so that the temperature measured by the temperature sensor 50 is based entirely, or almost completely, on the surface temperature of the heat-producing element 40 and not based on the temperature of the housing 30. In some embodiments, all or portions of the outer surface of the temperature sensor 50 not in contact with (or close to) the heat producing element 40 can be isolated to minimize the contribution of the captured temperature by the carcass temperature 30 (or ambient temperature inside the carcass 30).
    [00022] Temperature sensor 50 can be electrically connected to control system 110 with one or more wires 84. In some embodiments, control system 110 receives a signal from temperature sensor 50 that is proportional to or representative of the surface temperature captured from the heat producing element 40. In some embodiments, the temperature sensor 50 can send a first signal that is proportional to, or representative of, the captured surface temperature of the heat producing element 40 and a second signal that is proportional to or representative of a rate of change of the first signal (that is, the rate of change of surface temperature). In other embodiments, the control system 110 can calculate the rate of change of temperature instead of the temperature sensor 50.
    [00023] The control system 110 is shown schematically in Figure 1 and can control the operation of the fryer 10 (for example, the cycle operation of the heater 18) to maintain a measured oil temperature within a predetermined band, to determine the time and count the cooking cycles, etc. and it can additionally control the operation of the cooking liquid level detection system. As mentioned above, control system 110 is in communication with both the heat producing element 40 (via electrical connection 82, shown schematically in Figures 4 to 5) and temperature sensor 50 (through electrical connection 84, shown schematically) in Figures 4 to 5). The control system 110 selectively provides a signal to energize and de-energize the heat producing element 40 and can also provide electrical power to operate the heat producing element 40. The control system can also provide operational power to and receive a signal from the sensor temperature 50 proportional to or representative of the surface temperature of the heat producing element 40. Alternatively, in some embodiments, the heat producing element 40 can receive electrical power for the operation of another source, but receive a signal to control the operation of the heat producing element 40 of the control system 110.
    [00024] In some modalities, the control system 110 follows the steps and performs the determinations depicted in Figure 6, while in other modalities the control system 110 can follow a different routine designed to perform one or more of the described steps or functions. in this document for use with the level detection system disclosed in this document.
    [00025] Initially, or at the beginning of a new monitoring cycle, control system 110 can initialize itself (step 210) and can perform one or more operational self-checks (such as available power, available signal, temperature sensor detection) open or closed 50, etc.) (Step 215). Then, in step 220, the control system 110 energizes the heat producing element 40 located inside the housing 30, while measuring the captured surface temperature of the heat producing element 40 as received by the temperature signal from the temperature sensor 50 (step 230). When the surface temperature of the heat-producing element 40 reaches either a temperature help point (as stored inside a memory source or in a remote storage location in communication with the control system 110), as a help point temperature close to or within the normal cooking liquid temperature range (generally 162.7 to 176.6 ° C (325 to 350 ° F), or when the heating sequence reaches a defined time duration, the control system 110 de-energizes the heat producing element 40 (step 240). As will be understood, the temperature set point for holding the heat producing element 40 ("hot set point") can be a function of several heating parameters fryer design and operational features, such as oil temperature, room temperature, etc. In a specific embodiment, a temperature within the range of about 165.5 to 187.7 degrees Celsius (330 to 370 degrees Fahrenheit) can be proper (including outside all temperatures within this range), while in other modalities, specific values such as 176,6,179,4, 181,1, and 182,2 degrees Celsius (350, 355, 358 and 360 degrees Fahrenheit) can be suitable for the hot setpoint. Due to the tolerances at the heat output of the heat producing element 40 and the tolerances and calibration of the sensor, this setpoint can vary within a temperature range.
    [00026] After the heat producing element 40 is de-energized, the control system 110 continues to monitor the surface temperature of the heat producing element 40 (step 250) and additionally calculate the magnitude of the rate of change in surface temperature (step 260) or in the modalities in which the temperature sensor 50 is capable of calculating this rate of change, receiving a signal proportional to or representative of that rate of change in surface temperature. The control system 110 continuously compares the magnitude of the rate of change in surface temperature with a reference value or a reference value range (step 270). In some embodiments, the control system 110 can compare the rate of change of change with a range of possible reference values, instead of a specific reference value due to the tolerance range of the thermal output of a heat producing element 40, as well as the sensor tolerances or calibration that could cause the measured temperature and therefore the calculated rate of change to be affected. As can be understood, due to the fact that the heat producing element 40 and the housing 30 are configured for the effective heat transfer between them and the rate of heat loss and the change in surface temperature (or due to the loss of heat of the housing 30 and the heat producing element 40 or the potential heat gain of the relatively hotter oil) are a function of the presence of cooking liquid or the absence of cooking liquid in contact with the external surface of the housing 30. Due to the heat-producing element 40 is originally heated to a temperature close to the normal temperature cooking liquid, there will be only a small amount of heat flow through the housing when the heat-producing element 40 is de-energized when the hot cooking liquid is in contact with frame 30. This results in a small rate of change in the surface temperature of the heat producing element 40 and therefore the control system and 110 is programmed to conclude that cooking liquid is present at the level of the housing 30 and the upper surface X (Figure 4) of the cooking liquid Z is above the housing 30.
    [00027] In contrast, when there is no hot cooking liquid close to, or in contact with, housing 30, housing 30 comes into contact with ambient air at room temperature (or at an increased temperature, but significantly less than the oil temperature). In this situation there is a large flow of heat from the housing 30 to the environment (due to the difference in temperature between them) and, therefore, a large flow of heat from the heat producing element 40 to the housing 30 and finally into the environment. This large flow of heat causes the surface temperature of the heat producing element 40 to fall rapidly, which causes the temperature sensor 50 to capture a large magnitude of the rate of surface temperature change (step 2 60). When the magnitude of the rate of change in surface temperature is within a reference value range that is indicative of a significant heat loss from the heat producing element 40 and the housing 30 (either programmed in the control system 110 or in communication with the control system 110) the control system 110 determines that the cooking liquid is not in contact with the housing 30 (step 280) and the upper surface X is below the housing 30 (Figure 5). As will be understood by a person of ordinary skill in the art with reference to this disclosure, an appropriate reference value range may be a function of several design parameters of the fryer, such as the vat geometer, the normal cooking fluid temperature, the expected ambient temperature, the normal carcass level 30 inside the vat, among other factors.
    [00028] Consequently, due to the fact that the system identifies a low cooking liquid condition, control system 110 can provide an audible and / or visual alarm (step 290) and can initiate an automatic replenishment sequence (step 300 ). As shown schematically in Figure 1, the fryer 10 and specifically a vat 20 can be connected to a source of cooking liquid as in a holding tank 100 that can either be pumped into vat 20 or allowed to drain by gravity into the vat 20. In situations where the control system 110 automatically directs the replacement of the cooking liquid to the vat 20, the control system 110 can operate a pump 103 that takes the suction from the holding tank 100 and directs the replacement liquid to bowl 20 and can open one or more isolation valves 105 to allow the cooking liquid to refill the bowl 20. Upon completion of the cooking liquid replenishment cycle (as measured by one or more elapsed time, the change in level of the holding tank 100 or via other parameters), the control system 110 can start the level measurement cycle again (step 210). In some embodiments, by determining that the liquid level X is below the housing 30, the control system 110 can de-energize the heaters 18 inside the bowl 20 and re-energize (to return to the normal heating cycle) when the liquid level return to the normal band. In some embodiments, after the liquid replenishment cycle 300, the system initiates a delay (such as a 3 to 5 minute delay) that allows the system to thermally stabilize after the heat producing element 40 performs the probe checks again (step 215 ) and energize the probe again (step 220).
    [00029] Alternatively, in situations where the calculated rate of change is outside the reference value range (with a magnitude less than the reference value range), the control system 110 will continue to monitor the surface temperature of the element producing the heat 40 (repeat step 250), calculate the rate of change in surface temperature (repeat step 260) and compare the rate of change of measure with the reference value range (step 270) and collectively step 310. The system control 110 can additionally start a clock with the completion of the first comparison step (270) which continues to run as step 310 continues to be carried out. If the rate of change remains outside the reference value range, the monitoring and comparison step (310) can end after a specific time measured by the clock and the system reverts to probe checks (step 215). If the surface temperature drops to a low temperature setpoint of the heat producing element 40, the system also automatically reverts to the probe checks (step 215). Similar to the heat set point mentioned above, the "cold set point" for the measured set point can be within a temperature range, such as between 93.3 to 275 degrees Celsius (200 to 275 degrees Fahrenheit) (inclusive all temperatures within them). In some embodiments, the cold setpoint can be 118.3, 121.1, 123.8 or 126.6 degrees Celsius (245, 250, 255 or 260 degrees Fahrenheit).
    [00030] Although the preferred modalities have been described, it should be understood that the invention is not so limited and modifications can be made without departing from the invention. The scope of the invention is defined by the appended claims and all devices that come within the meaning of the claims, both literally and by equivalence, are intended to be adopted within them.
    权利要求:
    Claims (13)
    [0001]
    1. Deep fat fryer characterized by the fact that it comprises: a bowl suitable for containing a volume of cooking liquid, the bowl in thermal communication with a heat source and configured to provide heat to the cooking liquid when disposed inside the bowl, and a liquid level detector disposed within the bowl, wherein the liquid level detector comprises a heat producing element and a temperature sensor disposed close to the heat producing element and configured to provide a first output signal representative of a surface temperature of the heat producing element; where the detector comprises a housing that supports and surrounds the temperature sensor and the heat producing element, it also comprises a control system in communication with the temperature sensor and the heat producing element, the control system configured to monitor the output signal from the temperature sensor and selectively energize and de-energize the heat producing element, in which the control system is operationally connected to a pump and the tub is fluidly connected to the pump, in which the control system it is configured to selectively provide a second signal to operate the pump to make the cooking liquid flow into the bowl to increase the volume of cooking liquid within the bowl.
    [0002]
    2. Fryer, according to claim 1, characterized by the fact that the temperature sensor comes into contact with the heat producing element.
    [0003]
    3. Fryer, according to claim 1, characterized by the fact that the control system is configured to energize the heat producing element and then de-energize the heat producing element while monitoring the first signal from the temperature sensor after heat producing element be de-energized.
    [0004]
    4. Fryer, according to claim 1, characterized in that the control system is configured to determine a presence or absence of cooking liquid close to the liquid level detector based on a rate of change of the first temperature sensor signal after the heat producing element is de-energized.
    [0005]
    5. Fryer, according to claim 1, characterized by the fact that the controller is configured to detect an absence of liquid close to the liquid level detector when a magnitude of the rate of change of the first signal is within a value range of reference.
    [0006]
    6. Fryer, according to claim 1, characterized by the fact that the heat producing element is configured to generate a sufficient heat flow to establish a steady state temperature similar to a normal temperature of the liquid normally disposed in the vat.
    [0007]
    7. Detector configured to indirectly monitor a liquid level inside a container characterized by the fact that it comprises: a temperature sensor; a heat producing element close to the temperature sensor; and a housing arranged around the temperature sensor and the heat producing element, the housing configured to be arranged inside a container and to provide a barrier between liquid disposed within the container and each one between the temperature sensor and the producing element heat, where the heat producing element is configured to transfer the heat generated in it to the housing and the temperature sensor is configured to measure a surface temperature of the heat producing element and the temperature sensor generates a first output signal which is representative of the measured surface temperature of the heat producing element; further comprising a control system that receives the first output signal in which the rate of change of the first output signal is calculated, in which the control system is configured to determine the presence or absence of liquid near the carcass based on the rate of change of the first output signal for a period of time after the heat producing element is de-energized in which the control system is configured to detect the absence of liquid close to the liquid level detector when the magnitude of the rate of change of the first signal during the period of time after the heat producing element is de-energized it is within a reference value range.
    [0008]
    8. Detector, according to claim 7, characterized by the fact that the heat producing element makes surface contact with the housing to allow the transfer of conductive heat between them.
    [0009]
    9. Detector according to claim 7, characterized by the fact that the heat producing element is configured to generate a heat flow to establish a steady state temperature similar to a normal temperature of a liquid normally disposed within the container.
    [0010]
    10. Detector according to claim 7, characterized by the fact that the heat producing element and the housing are configured so that the heat loss of the housing and the heat producing element is greater when the housing is not in contact with the liquid that when the carcass is in contact with the cooking liquid at normal cooking temperature.
    [0011]
    11. Detector according to claim 7, characterized by the fact that the temperature sensor is configured to measure or calculate a rate of change of the first output signal.
    [0012]
    12. Method of controlling a liquid level inside a cooking vessel characterized by the fact that it comprises: providing a vessel configured to receive a volume of liquid; providing a liquid level detector inside the tank, wherein the liquid level detector comprises a heat producing element and a temperature sensor arranged close to the heat producing element and configured to provide a first output signal representative of a temperature surface of the heat producing element; providing a controller that selectively energizes and de-energizes the heat producing element and receives the first output signal; energize the heat producing element; de-energize the heat producing element after the first output signal reaches either a predetermined value or a substantially steady state value; measuring the rate of change of the first output signal after the heat producing element is energized; comparing the rate of change of the first output signal with a reference value range; and determining the presence or absence of liquid close to the liquid level detector based on the comparison between the measurement rate of change of the first output signal and the reference value range.
    [0013]
    13. Method, according to claim 12, characterized by the fact that the controller determines the absence of liquid close to the liquid level detector when a magnitude of the rate of change of the first output signal is within the reference value range .
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    同族专利:
    公开号 | 公开日
    CA2868790C|2017-07-25|
    MX343051B|2016-10-21|
    EP2831552A2|2015-02-04|
    AU2013240104A1|2014-10-09|
    AU2013240104B2|2016-10-13|
    ES2698507T3|2019-02-05|
    MX2014011832A|2015-04-08|
    EP2831552B8|2019-01-02|
    US10390658B2|2019-08-27|
    US20130295245A1|2013-11-07|
    CA2868790A1|2013-10-03|
    EP2831552A4|2015-10-28|
    EP2831552B1|2018-10-24|
    WO2013148425A2|2013-10-03|
    BR112014024446A2|2018-04-10|
    WO2013148425A3|2013-11-28|
    US9357881B2|2016-06-07|
    US20160270595A1|2016-09-22|
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    法律状态:
    2018-12-04| B06F| Objections, documents and/or translations needed after an examination request according art. 34 industrial property law|
    2020-02-11| B06U| Preliminary requirement: requests with searches performed by other patent offices: suspension of the patent application procedure|
    2020-06-23| B09A| Decision: intention to grant|
    2020-11-17| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 20/03/2013, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    US201261618780P| true| 2012-03-31|2012-03-31|
    US61/618,780|2012-03-31|
    US201261619389P| true| 2012-04-02|2012-04-02|
    US61/619,389|2012-04-02|
    US13/804,124|2013-03-14|
    US13/804,124|US9357881B2|2012-03-31|2013-03-14|Oil level detection system for deep fat fryer|
    PCT/US2013/033069|WO2013148425A2|2012-03-31|2013-03-20|Oil level detection system for deep fat fryer|
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