2951results about "Warming devices" patented technology

The invention belongs to the technical field of kitchen appliances, and particularly relates to an intelligent interconnected steaming oven and a temperature and energy efficiency coupling control method thereof. According to the intelligent interconnected steaming oven and the temperature and energy efficiency coupling control method thereof, an intelligent sensing and equipment interconnection device and a heating device are arranged, and the intelligent sensing and equipment interconnection device is used for sending equipment state information to an intelligent terminal and a cloud server; the communication module receives a control instruction sent by the intelligent terminal and sends the control instruction to the steaming and baking oven control system, the heating device and the steam generating device are controlled to steam and bake food, temperature, humidity and pressure data in the steaming and baking chamber are monitored in real time and fed back to the intelligent terminal, and a user can conduct remote adjustment according to feedback information. Or the preset parameter PID controller is used for automatically adjusting the steaming and baking parameters, so that the problems that the temperature distribution of an existing steaming and baking oven is not uniform, the steaming and baking process cannot be remotely monitored in real time, the equipment state cannot be adjusted, and the energy consumption is large are solved.

The invention discloses cooking equipment which comprises a cooking device provided with a steam inlet; the steam device comprises a combustion chamber, a combustor and a water pipe, the combustor is arranged in the combustion chamber and is configured to be heated through fuel gas, at least one part of the water pipe is arranged in the combustion chamber and is matched with the combustion chamber in a heat exchange mode, and the water pipe is connected with the steam inlet so as to supply steam to the cooking equipment. According to the cooking equipment disclosed by the embodiment of the invention, the steam can be generated by heating the fuel gas, and the steam is provided for the cooking device, so that the cooking of the steam device is facilitated. Steam is generated through gas heating, the limitation of electric heating can be broken through, and the power of the steam device can be greatly improved.

The invention provides a heating method and device for dynamically controlling the cooking degree of dishes and electronic equipment, and relates to the technical field of food material analysis, and the method comprises the steps: obtaining food material images according to a preset time interval; analyzing the food material image based on a ripening degree identification model, and outputting a real-time ripening degree numerical value of the current food material; comparing the real-time ripening degree value with a preset NI target ripening degree value to obtain a ripening degree difference value; according to the ripening degree difference value, a corresponding dynamic heating curve is matched from a ripening degree-heating curve database, the dynamic heating curve is converted into a control instruction, a temperature control system is driven to adjust heating parameters until the ripening degree difference value is not smaller than zero, and dish heating is completed. According to the method, the resource consumption and the monitoring real-time performance of the system are balanced by adopting a time-sharing variable-period image acquisition strategy, and the ripening degree recognition robustness is improved by combining a two-channel convolutional neural network of hue evolution characteristics and morphological parameters.

The invention discloses a method for improving indoor heating. A circular heating electric stove wire electric stove, a stepless temperature and pressure regulator, a circular electric ceramic stove microcrystalline panel, an upper-layer stainless steel round barrel, a lower-layer stainless steel round barrel and water are matched for use, the water added into the lower-layer stainless steel round barrel is heated and boiled, and low-cost, high-efficiency and energy-saving effects are achieved by efficiently utilizing water vapor generated by heating. The invention discloses a noiseless indoor heating method. A simple and convenient mode is adopted, the comfortable and ideal temperature requirement is met, and the indoor heating method which is low in cost, environmentally friendly and free of noise and reaches about 24 DEG C is achieved. Under different environment conditions, the heating temperature and the heating time are set according to respective requirements; the heating device is simple in structure and convenient to use, continuous heating is conducted for 60 minutes at the power of 200 W-300 W in a room with the area of 15 square meters, and electricity consumption displayed by an electricity meter is 0.10 yuan to 0.15 yuan and is far lower than the electricity consumption cost of air conditioner heating and is only equivalent to about 50% of the concentrated heating cost.

The multifunctional cooking utensil comprises a cooking machine body, the cooking machine body is provided with a first partition plate and a partition plate, and the partition plate divides the interior of the cooking machine body into a first cavity and a second cavity; the first electromagnetic heating assembly comprises a first wire coil and a first electromagnetic coil, and the first wire coil is installed in the first cavity; the second electromagnetic heating assembly comprises a driving part, a heat conduction fan blade, a second wire coil and a second electromagnetic coil; the second wire coil is installed above the heat conduction fan blades, and the second electromagnetic coil is arranged on the second wire coil and heats the heat conduction fan blades after being powered on. The first electromagnetic heating assembly and the second electromagnetic heating assembly are used for heating up and down, up-down cooking is achieved, the second electromagnetic heating assembly directly heats the flow guide fan blades, flow is guided in the rotating process, and therefore heat is evenly distributed, and the heating efficiency is higher.

The present application discloses a coupler with upper and lower couplings, a functional module, a cart body and a dining cart. The coupler includes an upper coupling arranged on a functional module and a lower coupling arranged on a cart body. The upper coupling is provided with pins and a first limiting structure arranged around the periphery of the pins, the lower coupling is provided with jacks and a second limiting structure adapted to the first limiting structure, and during coupling, the pins are inserted into the jacks, and the first limiting structure is clamped in the second limiting structure to form locking to restrict the upper coupling from moving.

A modular food warming pad includes a first heating pad and a plurality of second heating pads. The first heating pad includes a first support panel, a controller and a first connector electrically connected to each other. Each second heating pad includes a second supporting panel, a second connector, and a third connector electrically connected to each other. The first heating pad and the second heating pads are arranged in a first direction. The first connector of the first heating pad is electrically connected to the second connector of an adjacent second heating pad; the third connector of one second heating pad is electrically connected to the second connector of its adjacent second heating pad.

The utility model relates to the technical field of sewage circulating filtration, and provides circulating filtration equipment for cooking sewage, which comprises a cooking component, the cooking component comprises a cooking barrel, two groups of limiting ring seats are fixedly connected to the upper part and the lower part of one side of the cooking barrel, and filtering components for filtering the sewage are arranged in the limiting ring seats. The bottom of the cooking barrel is fixedly connected with a heating seat, the top of the heating seat is fixedly provided with a heating wire used for cooking sewage, and the back surface of the cooking barrel is provided with a circulating assembly used for circularly filtering the sewage. And meanwhile, the whole sewage circulation work must be stopped during replacement.

Provided is a food warming tray, which includes a warmer pad and a shielding bar. The warmer pad is configured to hold external tableware. Specifically, a groove is provided at the bottom of the warmer pad, and a heating wire is provided in the groove. The shielding bar is arranged at the outlet of the groove to seal the heating wire in the groove. The heating wire is bonded to the shielding bar and side walls of the groove by means of an adhesive. The food warming tray utilizes a combination of the groove and the shielding bar to seal the adhesive between the groove and the shielding bar, forming a closed space to prevent adhesive weathering from direct exposure. The shielding bar can work as an effective thermal insulation to prevent the heat of the heating wire from being transferred to the tabletop and thereby avoiding scorching.

The invention discloses steaming and baking cooking equipment, a control method and device thereof, equipment and a medium. The micro steaming and baking cooking equipment comprises a microwave generator and a steam generator, and the method comprises the steps that a target function mode selected by a user is received, cooking operation information corresponding to the target function mode is obtained, the user is prompted, and the cooking operation information comprises partition plate hierarchical placement information and food material hierarchical placement information; acquiring image information of the food materials, performing image recognition on the image information to determine attribute information of the food materials, and calling a target cooking program corresponding to the target function mode according to the attribute information and a preset cooking rule; and controlling at least one of the first heating pipe, the second heating pipe, the steam generator and the microwave generator according to the target cooking program to cook the food materials. According to the invention, synchronous operation of steaming and baking functions is realized, so that waiting time of multi-time cooking is eliminated, and temperature drop and taste deterioration caused by waiting when food is cooked first are avoided.

The embodiment of the invention provides a control method and device of cooking equipment, the cooking equipment and a storage medium. The cooking equipment comprises a heating cavity, heating devices arranged at the top and the bottom of the heating cavity correspondingly, and a lifting mechanism connected with the heating devices. The method comprises the following steps: acquiring a set cooking temperature and an initial distance between a heating device and a cooking food material; according to the cooking temperature and the initial distance, first heat generated when the heating device radiates to the cooking food materials and makes the cooking food materials reach a mature state is determined; obtaining second heat required to be absorbed when the cooking food material reaches a mature state; determining whether the first heat is matched with the second heat; if the first heat quantity is not matched with the second heat quantity, controlling a lifting mechanism to drive a heating device to be close to or far away from the cooking food materials, so that the first heat quantity is matched with the second heat quantity. By adjusting the distance between the heating device and the cooked food materials, local overheating or insufficient heating is avoided, and the food materials are heated more uniformly.

The embodiment of the invention provides a steam device, a high-temperature steam box and a cooking method of the high-temperature steam box, the steam device comprises a steam generator or a plurality of steam generators which are sequentially connected to perform multi-stage evaporation, and the steam generator or the last-stage steam generator of the plurality of steam generators is provided with a plurality of steam outlets. The plurality of steam outlets are respectively communicated to the same or different cooking areas in the cooking cavity of the high-temperature steam box so as to respectively or simultaneously feed high-temperature steam into the cooking cavity; the multiple steam outlets comprise at least one first steam outlet directly communicated with the cooking area and at least one second steam outlet capable of being switched between closing and opening. According to the steam device, the steam outlets in different forms are formed, opening and closing of the steam outlets can be adjusted according to cooking requirements, high-temperature steam directly acts on food materials or fills the whole cooking cavity to achieve different cooking modes, and the requirements of different food materials for different cooking modes are met.

The invention discloses a pan based on ultrasonic-assisted heating, a cooking system and a cooking method.The pan comprises a pan body and a bottom cover detachably and fixedly connected to the bottom face of the pan body, a closed cavity is formed between the pan body and the bottom cover, and an ultrasonic vibrator and a heating coil are fixedly arranged in the closed cavity; a rigid heat insulation layer is arranged between the ultrasonic vibrator and the pot body, and a heat insulation sheath is further arranged on the outer side of the ultrasonic vibrator; the device further comprises a power socket, and the ultrasonic vibrators and the heating coil are electrically connected with the power socket. When the pan works, the ultrasonic vibrator can apply ultrasonic waves to the pan body, so that food in the pan body is evenly heated, the problem of uneven heating is avoided, high-frequency vibration of the ultrasonic waves accelerates heat transfer, cooking time is shortened, cooking efficiency is improved, the food can be rapidly cooked at a low temperature through ultrasonic heating, and the cooking efficiency is improved. And the ultrasonic vibration has a sterilization effect, so that the food safety is favorably improved.

Provided in the present invention are a food processor and a control method. The food processor comprises: an input and display device, which is configured to at least receive information input by a user and display food-processing-type information; a stirring device, which is configured to contain ingredients and stir the ingredients; a heating device, which is configured to heat the ingredients; a weighing device, which is configured to weigh the ingredients; and a central controller, which is connected to the input and display device, the stirring device, the heating device and the weighing device and is configured to determine a reference recipe on the basis of the information input by the user, determine, by means of the weighing device, the actual weight of main ingredients added by the user, determine a target recipe by taking into account the reference recipe and the actual weight, and then control the operation of the stirring device and / or the heating device on the basis of the target recipe, so as to complete food processing, wherein the weights of ingredients and parameters involved in a food processing flow in the target recipe are different from those in the reference recipe. The food processor of the present invention can flexibly configure a recipe according to user requirements, and can implement food processing on the basis of a newly configured recipe.

The invention relates to a soybean milk machine and belongs to the field of soybean milk machine devices. A soybean milk machine comprises a shell assembly, a soybean milk machine body and a soybean milk machine body, the air duct assembly is arranged on the shell assembly and located in the mounting cavity; the heating pot assembly is arranged on the shell assembly and / or the air duct assembly, and the heating pot assembly is provided with a containing cavity; the motor assembly is arranged on the air duct assembly, and part of the motor assembly extends into the containing cavity; and the stirring knife assembly is arranged on the motor assembly. Through the design of the shell assembly, the sealing performance of the soybean milk machine is improved, and when a user cleans the soybean milk machine, water is prevented from invading the interior of the mounting cavity from the shell assembly. The air duct assembly, the heating pot assembly, the motor assembly and the stirring knife assembly are in close fit, all the assemblies are integrally assembled and then assembled with the shell assembly, and the production and assembly process is simplified.

The embodiment of the invention provides a cooking control method of an electric cooker and the electric cooker, and relates to the technical field of electric cookers, the electric cooker comprises a cooker body, a first heating assembly, a second heating assembly and a third heating assembly, the first heating assembly is located on the side portion of the cooker body, the second heating assembly is located at the bottom of the cooker body, and the third heating assembly is located on the side portion of the cooker body. The third heating assembly is located on the top of the cooker body. When the electric cooker is in the first working stage, the first heating assembly and the second heating assembly are controlled to conduct heating; after the electric cooker finishes the first working stage and enters the second working stage, the third heating assembly is controlled to conduct heating. According to the embodiment of the invention, the salt roasted chicken is intelligently cooked in a top, side and bottom combined heating mode.

The utility model belongs to the technical field of medical instruments, and particularly relates to a liquid food feeding device for critical nursing, which comprises a feeding device body for liquid food feeding of critical patients, the feeding device body consists of a pushing seat and a food storage barrel, an operation panel and an anti-skid rubber mat are arranged on the pushing seat, and the food storage barrel is arranged on the pushing seat. A storage battery, a microprocessor, an electric heating element, a temperature sensor and an electric telescopic rod are arranged in the pushing seat, a mounting groove, a first notch and a second notch are formed in the pushing seat, the food storage cylinder is mounted in the mounting groove, a piston is movably arranged in the food storage cylinder and connected with one end of a push rod, and the other end of the push rod is connected with a motor. When in use, the nursing device is convenient to mount, demount and clean, and meanwhile, liquid food can be heated at constant temperature and automatically pushed, so that the workload of nursing personnel can be effectively reduced, and a critical patient can conveniently absorb nutrition.

A food holding apparatus and associated components and methods. The food holding apparatus includes multiple food receivers configured to be independently controlled to heat or cool food received therein. The food holding apparatus includes a refrigeration system. Components of the refrigeration system are mounted on a sled movable between stowed and access positions to facilitate access to the components. The food holding apparatus can include touch screen controls, serpentine-shaped bar heating elements, and / or other features.

The invention discloses a cooking device and a control method. The cooking device comprises a support; the heating electrode set comprises a first electrode and a second electrode which are oppositely arranged in pairs, a containing space used for containing food is defined between the first electrode and the second electrode, and the first electrode and the second electrode can be far away from each other or close to each other so as to adjust the containing space. The first electrode and the second electrode are used for being in contact fit with food to form an electric loop; the distance measuring element is connected with at least one electrode, and the distance measuring element is used for measuring the thickness of the food; the current frequency adjusting element is electrically connected with the heating electrode group, and the current frequency adjusting element is used for adjusting the current frequency of the heating electrode group according to the thickness of the food. According to the scheme, the cooking device can adjust the heating power according to the thickness of the food when the food is subjected to ohmic heating cooking so as to achieve the cooking expectation.

The utility model relates to an electric heating technology, and aims to provide a dual-function heating structure for a hot drink vending machine. In the product, the main body parts of the electric heating pipe and the metal water pipe are positioned in the aluminum casting wrapping body, the aluminum casting wrapping body is connected with the fin structure, and the aluminum casting wrapping body and the fin structure are of an integrated structure; a fan is arranged in the air duct; an air duct outlet is connected with the air guide box body; an air inlet and an air outlet are oppositely formed in the side face of the air guide box body, and the fin structure is installed in the air guide box body through an opening in the upper portion of the air guide box body, so that air exchanges heat with the fin structure in the air guide box body. According to the product, the functional requirements of two different heating media can be met by only one electric heating system, so that the overall energy consumption, the internal installation space, the comprehensive manufacturing cost, the circuit control logic, the equipment stability and the like of the machine are well optimized and improved.

A beverage container storing device, including a main body, a cold compartment disposed within at least a portion of the main body to store at least one first item therein and generate cold air therein, a warm compartment disposed within at least a portion of the main body to store at least one second item therein, and a bottle warmer disposed on at least a portion of the main body to increase a temperature level of a bottle inserted therein.

A cooking assembly for a portable stove that includes a pot having cylindrical vertical sides, an open circular top and a closed rounded bottom and a cylindrical containment ring positioned around a portion of the pot that creates a containment volume between the containment ring and the pot. The containment ring including an open circular bottom configured to interface with a portable stove, to hold the pot in a vertical orientation, and to let flame from the portable stove and air to flow freely into the containment volume so as to reduce back pressure. The containment further including a plurality of vent holes at an upper area of the containment volume configured to let combustion gas escape freely.

The utility model discloses a pot liner and an electromagnetic cooking utensil, the pot liner comprises a low-permeability metal base body and at least one local high-permeability magnet, and the low-permeability metal base body forms a pot body with an accommodating cavity; the local high magnetizers are arranged on the low-permeability metal base body, and every two adjacent local high magnetizers or the adjacent part of a single local high magnetizer are arranged in a spaced mode in at least one of the radial direction, the circumferential direction and the height direction of the pot body. A distance D is formed between two adjacent local high magnetizers or between adjacent parts of a single local high magnetizer, and the distance D is related to at least one of the heat conductivity coefficients lambda1 and lambda2, the thicknesses d1 and d2, the maximum temperature difference delta T and the heat flow density q. According to the utility model, an obvious temperature gradient can be generated in a local temperature difference area during cooking, and heat convection in the pot becomes fast and violent by utilizing the temperature gradient, so that liquid and food materials in the pot are boiled and turned over more fully, the food materials are heated more uniformly, and cooked food tastes better.

The utility model relates to a heating assembly and a dish warming device, the heating assembly comprises a heating film, a panel and a heat insulation layer, the heating film comprises a first insulation layer, a heating layer and a second insulation layer, the heating layer comprises a graphene layer and a conductive layer, and the heating film is arranged between the panel and the heat insulation layer; the graphene layer is arranged on the conductive layer; the graphene layer is composed of graphene channels with two ends, and the graphene channels are continuously and uniformly arranged. The heating assembly and the dish warming device have the advantages that under the condition that the same heat is output, the resistance wire is of a winding type, the center temperature is very high, the graphene layer is used for heating in a face mode, heat conduction is fast and uniform, the temperature is far lower than that of the resistance wire, larger power density can be achieved, and the heating efficiency is improved. And higher heating rate and effective output power are realized.

The utility model discloses an energy-saving rice steaming box with internal steam circulation, which comprises a rice steaming box cabinet body, a cabinet door arranged on the rice steaming box cabinet body, a rice steaming chamber arranged in the rice steaming box cabinet body, a water tank arranged below the rice steaming chamber, an electric heater arranged in the water tank, a plurality of steaming plates arranged in the rice steaming chamber, and a water tank arranged below the water tank, the two sides of the steaming plates are arranged on the rice steaming plate supports respectively, one end of each steaming plate is close to the cabinet door, a steam runner is formed between the other end of each steaming plate and the inner wall of the rice steaming chamber, a plurality of flow guide plates are inserted into the steam runners, the upper ends of the flow guide plates are obliquely upward and close to the corresponding steaming plates, and the lower ends of the flow guide plates are located in the steam runners. According to the energy-saving rice steaming box with the steam internal circulation function, the flow guide plate is additionally arranged in the steam flow channel of the rice steaming box, steam circulation flow heat exchange is promoted, the heat transfer performance of a poor heat exchange area of the rice steaming box is enhanced, the temperature uniformity of the rice steaming box is improved, then the heat efficiency of the rice steaming box is improved, and steam waste heat loss is reduced.

This invention discloses a fully automatic intelligent cooking machine, comprising a cooking mechanism, a seasoning mechanism, a conveying mechanism, a food preparation mechanism, a heat preservation mechanism, and a central control system. The seasoning mechanism is located above the cooking mechanism, the conveying mechanism is positioned between the cooking mechanism and the heat preservation mechanism, and the food preparation mechanism is located to one side of the conveying mechanism. The central control system includes a communication module connected to the cooking mechanism, seasoning mechanism, conveying mechanism, food preparation mechanism, and heat preservation mechanism. This invention offers advantages such as reasonable ingredient mixing, precise heat control, even heating of the cooking pan, thorough and even stirring during cooking, easy and quick cleaning of the cooking pan, and preservation of the freshness of the finished dish.

The invention provides a cooking control method, an electric cooker, a storage medium and a product, and relates to the technical field of cooking electric cookers. The method comprises the following steps: in response to a cooking instruction, performing preheating treatment on rice added with water, heating the preheated rice to a first temperature range, and keeping for a first preset time; raising the temperature of the heated rice to the boiling temperature of water based on second preset time; the third preset time is shorter than the second preset time, the rice can be subjected to low-temperature soaking treatment before the rice is rapidly heated, a water pre-absorption channel is formed in the rice, the rice expansion effect is improved, temperature transfer can be more uniform, and the rice quality is improved. The half-cooking risk of the rice is reduced, the gelatinization effect is improved, the texture and taste of the rice are effectively improved, the overall quality of the rice is greatly improved, and the eating experience of a user is improved.

The utility model provides intelligent cooking equipment which comprises a cooking cavity, a heating module used for heating the cooking cavity, a sound control acquisition module used for detecting cooking sound in the cooking cavity and a detection module, and the sound control acquisition module and the heating module are electrically connected with the detection module. When the heating module works, the sound control collection module detects sound signals generated in the cooking process and transmits the sound signals to the detection module, and the detection module controls the heating module to be turned on or turned off according to the sound signals collected by the sound control collection module. Specifically, a sound signal generated in the cooking process is detected through a sound control acquisition module, the cooking state of food can be monitored in real time, the problem of excessive or insufficient cooking caused by traditional timing control is avoided, the cooking quality is improved, unnecessary energy waste is avoided, and the energy utilization efficiency is improved; and the user does not need to manually adjust the cooking time or frequently check the cooking state, so that the use convenience and the user experience are improved.