Planar-shaped thermal balloon for mesenteric fat reduction

A system for cooling tissue comprising:

• a first surgical device comprising:
• an elongate shaft;
• an inflatable member, the inflatable member comprising a small-profile deflated configuration for being advanced into the abdominal cavity of the patient, and a large-profile inflated configuration comprising a planar distal treatment surface for treating the visceral fat;
• a fluid inlet line to transport a thermal fluid to the inflatable member;
• a fluid return line to transport the thermal fluid from the inflatable member;
• and
• wherein the thermal fluid is circulated through the inflatable member by the inlet line and outlet line;
• a temperature sensor arranged to measure temperature of the thermal fluid entering (or within) the inflatable member (Ti);
• and
• a pressure control device to control the pressure of the thermal fluid transported to the inflatable member (Pi);
• and
• a second surgical device comprising:
• an elongate shaft;
• an inflatable member, the inflatable member comprising a small-profile deflated configuration for being advanced into the abdominal cavity of the patient, and a large-profile inflated configuration comprising a planar distal treatment surface for treating the visceral fat;
• a fluid inlet line to transport a thermal fluid to the inflatable member;
• a fluid return line to transport the thermal fluid from the inflatable member;
• and
• wherein the thermal fluid is circulated through the inflatable member by the inlet line and outlet line;
• a temperature sensor arranged to measure temperature of the thermal fluid entering (or within) the inflatable member (Ti);
• and
• a pressure control device to control the pressure of the thermal fluid transported to the inflatable member (Pi);
• and
• wherein the distal treatment surface of each of the first surgical device and the second surgical device is provided with a positioning sensor;
• a controller operable to:
• determine thickness, optionally volume, of the visceral fat based on signals from the positioning sensors;
• compute a desired temperature and duration for applying cooling to the visceral fat based on the determine step;
• and
• maintain, for each of the first surgical device and the second surgical device, the measured temperature (Ti) at the desired temperature by adjusting the Pi using the pressure control device for the duration.