Sensor and control systems for food preparation

A temperature sensing and control system comprising:

• a temperature probe including:
• an elongated body;
• and
• a plurality of temperature sensors positioned along a length of the elongated body, each of the plurality of temperature sensors configured to acquire temperature data regarding a temperature of a food product at a respective depth of the food product;
• and
• a non-transitory computer-readable medium having programmed instructions that, when executed by one or more processors, cause the one or more processors to:
• acquire the temperature data from the plurality of temperature sensors;
• and
• at least one of:
• (a) determine at least one of a depth, a level, or a thickness of the food product based on the temperature data;
• or
• (b) determine a temperature gradient across the depth or the thickness of the food product based on the temperature data.

A temperature sensing and control system comprising:

• a non-transitory computer-readable medium having programmed instructions that, when executed by one or more processors, cause the one or more processors to:
• acquire temperature data from a plurality of temperature sensors positioned along a length of a temperature probe;
• and
• at least one of:
• (a) determine at least one of a depth, a level, or a thickness of the food product based on the temperature data;
• or
• (b) determine a temperature gradient across the depth or the thickness of the food product based on the temperature data.