Temperature indicator for cooked meats

#This invention relates to "pop-up" temperature indicators for cooked meats.

#Temperature indicators for cooked meats are well known in the art. Typically, such temperature indicators include an outer housing and an internal, centrally located and moveable stem. The stem is typically spring loaded and held in a withdrawn position by a solid, fusible material. Upon attainment of the desired temperature, the fusible material softens, allowing the force of the compressed spring to push the stem outward, thereby indicating that the desired temperature for the cooked meat has been obtained.

#It is important that the stem be maintained within a closed environment so that the fusible material does not leak out of the timer and, vice versa, so that hot cooking juices do not enter the timer and prematurely soften the fusible material for release of the signal stem. One type of seal is disclosed in U.S. Pat. No. 4,748,931 of Volk, entitled "Umbrella Top Timer." The Umbrella Top Timer of Volk offers as a solution to the sealing problem the utilization of an enlarged flat outer end on the stem, which end extends radially outwardly of the stem and has an undersurface complementary to the upper surface on the outer housing or barrel flange for mating therewith to seal the interior of the barrel against the intrusion of foreign material such as hot cooking juices or fluids prior to release of the stem as the result of melting of the fusible material. In order for the enlarged flat outer end of the stem to engage the barrel flange, the stem must be inserted in proper alignment so that the necessary 360.degree. sealing area can be effected. Any misalignment of the stem may cause the seal to be rendered ineffective.

#FIG. 1 is a side view, in section, of the temperature indicator of this invention illustrating the releasable stem in the contracted or withdrawn position; and

#FIG. 2 is side view, partly in section, illustrating the stem in a released position, which occurs upon the attainment of desired temperature within the cooked meat.

#Referring to the drawings, FIGS. 1 and 2 illustrate the Temperature Indicator I of the preferred embodiment of this invention. The Temperature Indicator I is comprised of two principal components: an outer housing or barrel B and an inner shaft or stem S.

#The outer housing or barrel B is a generally cylindrical housing, which is open at the upper end and converges to a point at its lower end so that the housing may be easily inserted into a meat which is to be cooked. Housing B includes a generally cylindrical internal bore 10 which may be divided into sections for purposes of discussion. The bore 10 includes a first internal, cylindrical section 10a which is formed integrally with an annular, frusto-conical, radially outwardly extending flanged portion 10b. The first internal bore section 10a includes a chamfered annular inwardly extending, upwardly facing shoulder 10c.

#The second internal bore section 10d includes a cylindrical section 10e which joins the internally chamfered shoulder 10c. Section 10e is joined to an outwardly angled, downwardly facing, annular shoulder portion 10f, which joins to an elongated cylindrical wall portion 10g. The elongated cylindrical wall portion 10g has the same internal diameter as the cylindrical wall of the first bore section 10a. The second bore section 10d terminates in an inwardly extending chamfered, annular shoulder 10h.