88results about How to "Extended cooking time" patented technology

The invention is a stove system that is portable, has a double walled external structure for the passage of air used in combustion of the fuel, which air also maintains the external surface at a cool enough temperature that it can be touched, and which air flow prevents the waste of heat laterally to the ambient air from a hot outer surface. This increases cooking efficiency, because almost all heat that reaches the air flow between the two walls is drawn right into the combustion chamber in the form of preheated air by reason of the chimney effect. Thus almost no heat can escape the outside wall except by reaching the cooking pot bottom and pot sides after passing out the cover vents as exhaust. An internal heat concentrator ring improves the overall efficiency of the burner. The stove is preferably powered with coal, and uses about half as much coal as a conventional coal fired stove resulting from cooking efficiency. Provision is made for generation of electrical energy from the excess stove heat. Additionally, special thermally designed cook pots add to the stove system to decrease food cooking time while reducing the fuel required.

A programmable control system for a cooking apparatus having a housing defining a cooking chamber with one or more food transport conveyors traveling there-through between opposing cooking elements. A food probe is provided for insertion into cooked food items to ascertain the internal cooked temperature and a control program to automatically call for the probing of temperature readings of food items on a predefined schedule, and to record the temperature readings. The control program also compensates for temperature degradation when the apparatus is under significant cooking loads. The control program also compensates for the malfunction in the cooking elements, wherein if one cooking element on one side of the conveyor path malfunctions, a corresponding heating element on the opposite side of the conveyor is deactivated and simultaneously the conveyor speed is slowed to compensate for the reduction in heating to maintain balanced cooking of the food.

A cooking oven is disclosed. The cooking oven comprises a housing having an oven cavity and an oven door for access to the oven cavity, at least one air blower for generating heated air, one or more air channels for directing the heated air from the air blower toward the oven cavity, and one or more removable air plenums, wherein each removable air plenum is connected to one of the one or more air channels, comprises an air intake edge for receiving the heated air from the air channel, defines the top or the bottom of a cooking chamber within the oven cavity, and comprises a plurality of air vents for directing the heated air into the cooking chamber. The cooking oven may further comprise a control panel for separately and independently controlling each of the cooking chambers defined by the removable air plenums.

The invention is a stove that is portable, has a double walled external structure for the passage of air used in combustion of the fuel, which air also maintains the external surface at a cool enough temperature that it can be touched, and which air flow prevents the waste of heat laterally to the ambient air from a hot outer surface. This increases cooking efficiency, because almost all heat that reaches the air flow between the two walls is drawn right into the combustion chamber in the form of preheated air by reason of the chimney effect. Thus almost no heat can escape the outside wall except by reaching the cooking pot bottom and pot sides after passing out the cover vents as exhaust. The stove is preferably powered with coal, and uses about half as much coal as a conventional coal fired stove resulting from cooking efficiency.

The invention discloses a cooking utensil and a detection method and device thereof, a storage medium, and a processor. The detection method of the cooking utensil comprises the steps of obtaining type information of the cooking utensil after the cooking utensil is powered on, wherein the type information is used for representing a comparison result of a first temperature of the bottom of a pot body of the cooking utensil and a first preset temperature; controlling the cooking utensil to be heated according to preset power and obtaining second temperature of the bottom of the pot body, the preset power being lower than rated power of the cooking utensil; judging whether the second temperature meets a judgment condition corresponding to the type information or not; and when the second temperature meets the judgment condition corresponding to the type information, determining that the cooking utensil is subjected to dry burning. The technical problems that in the prior art, whether the cooking utensil is subjected to dry burning or not is judged through the temperature speed and the accuracy is low are solved.

The invention discloses a composite insulator interface detection method. The method comprises the following steps of sampling from composite insulators to be detected to acquire an experiment group insulator and a reference group insulator, and then carrying out a water boiling experiment on the experiment group insulator, wherein water boiling time is 300h; installing the reference group insulator and the experiment group insulator on an electrode structure of a respective high voltage circuit and applying a voltage on the electrode structure; through a leakage current detection apparatus in the high voltage circuit, detecting leakage currents of the experiment group insulator and the reference group insulator, and simultaneously, through a surface temperature tester, testing surface temperatures of the experiment group insulator and the reference group insulator; and according to the leakage currents and the surface temperatures of the experiment group insulator and the reference group insulator, determining whether an interface of a sheath of each composite insulator to be detected and a core rod has a debonding type defect. By using the method, the insulator whose interface has the defect or hydrolysis resistance performance is poor can be effectively determined.

A deep fryer that saves oil and expedites the deep frying process when frying small batches of food. By reducing the size of the lower portion of the food basket and oil pot with the present invention the user need only fill a smaller cubic area of the lower portion of the oil pot thereby reducing the amount of oil needed when cooking small batches of food which in turn saves the user money. Since the lower portion of the oil pot and food basket are smaller in cubic area than their respective upper portions less oil is needed to be heated thereby reducing the time for frying small batches of food. This saves time and energy costs.

A large batch of food can also be fried in the present invention by simply adding more oil to utilize the entire oil pot and food basket.

The invention discloses an electric steaming tank and a water supplementing control method. The water supplementing control method includes acquiring actual relative humidity parameters of the insideof a cavity of the electric steaming tank; computing target water supplementing quantities according to preset target humidity, target temperatures and the actual relative humidity parameters; computing water supplementing durations according to the obtained target water supplementing quantities and water supplementing speeds of a water supplementing device; automatically adjusting working modes of the electric steaming tank according to the water supplementing durations. The electric steaming tank and the water supplementing control method have the advantages that water supplementing quantities can be automatically regulated according to cooking requirements, and accordingly food cooking taste can be effectively improved.

The invention discloses a plisse crepe lattice fabric production technology which is characterized by comprising the following steps: evenly winding first warps and second warps on a warp beam through a warping technology, wherein warps include the first warps and the second warps, and the first warps and the second warps have different warp tensions; utilizing a single warp beam weaving technology to weave gray fabric of the plisse crepe lattice fabric; finishing through a later dyeing and finishing technology to enable the shell fabric to not only form grid shape distribution Plisse crepe lattice fabric with a unique style, but also have good all-side stretch touch of shell fabric. According to the seersucker grid shell fabric production technology disclosed by the invention, the technologies of warping, re-beaming, weaving, desizing, scouring, bleaching and the like are innovated, so that the problem that single warp beam weaving cannot weave plisse crepe is solved.

The invention discloses a preparation method of a silicon carbide ceramic pot using graphene to enhance heat conductivity. The preparation method comprises the following steps of according to scientific and reasonable component proportional ratio, compounding silicon carbide micropowder, boron carbide micropowder, liquid phenolic resin, and graphene component; performing ball milling, granulating, isostatic pressing forming, non-pressure sintering and the like, so as to obtain the silicon carbide ceramic pot. The silicon carbide ceramic pot has the advantages that the density of a prepared blank is large, the uniformity is good, the strength is high, and the sintering can be performed through simple drying; by adopting the non-pressure sintering, the energy consumption is decreased. The preparation method has the advantages that the method is simple, the industrial control is convenient, the raw material cost is low and the obtaining is easy, and the non-toxic and non-harmful ceramic pot which can be in direct contact with food can be prepared; the heat conductivity is higher, the boiling time of foods is accelerated, and the energy-saving effect is realized.

The invention relates to an energy-saving stove with an inductive fire-control pot frame and a fire control method. A fire-side pot frame for temporarily placing a pot in a cooking process is arranged on the edge of one side, close to an operator, of a cooking bench surface and is provided with support legs, and induction facilities for sensing the position of the pot are arranged in the support legs; and the induction facilities include a first pot position sensing facility and a second pot position sensing facility, the first pot position sensing facility is used for sensing the existence of the pot above a hearth, the second pot position sensing facility is used for sensing the existence of the pot on the fire-side pot frame, and the induction facilities are used for lighting furnace fire when sensing that the pot is placed on a stove hole and turning down or quenching the fire when the pot is taken away from the stove hole. A space between a stove cycle and the pot is closed, and fresh air is introduced to cool the fire-side pot frame and a fire controller. Based on the practicality, the inductive fire control and energy saving of the pot capable of stably working for a long time are truly realized, and the working stability and safety of a system are improved.

The cooking container (1) has a container body (2) and a cover (3), where the cover is locked by a bolting device (4) to the container body (2), to produce a (steam) pressure with a maximum p<0.5.

The invention relates to the field of recovery and reuse of tail gas of a continuous distillation blowing pot in a pulping industry and discloses a method for recovery and reuse of tail gas of a pulping continuous distillation blowing pot. The method comprises preheating pulp in an obliquely spiral dehydrator, a preheating spiral conveyer, a digestion liquor barrel and a spiral conveyer in a bleaching vacuum pulp washer through tail vapor of a blowing pot so that the temperature of bagasse is increased. The method fully utilizes tail vapor of the blowing pot, reduces energy consumption and a production cost and protects the environment.

The invention discloses a cooking control method of a steam heating type electric cooker and belongs to the field of kitchen appliances so that the problem that an existing steam heating appliance ispoor in cooking effect is solved. The steam heating type electric cooker comprises a cooking container and a steam generator, the steam generator outputs steam to heat the cooking container, and the cooking control method comprises the steps that in the water absorption heating stage, the steam generator outputs steam at the water absorption temperature to heat the cooking container, and materialsare promoted to be heated to absorb water; and in the curing heating stage, the steam generator outputs steam at an overheat temperature higher than the water absorption temperature to heat the cooking container, and the materials are promoted to be heated and cured. According to the technical scheme, in the multidirectional three-dimensional heating process, the steam temperature is controlled in different stages, and therefore the steam cooking quality is improved.

The present invention provides a preparation method of a healthy beverage beneficial to sleep. The preparation method includes the following steps: (1) adding 5-35 parts by weight of spina date seeds,5-20 parts by weight of lancelesf lily bulbs, 5-15 parts by weight of semen nelumbinis, 5-15 parts by weight of dried longan pulp, 5-15 parts by weight of indian buead and 1-12 parts by weight of Chinese dates into 1000 parts by weight of purified water to cook; (2) filtering the cooked solid-liquid mixture, and extracting filtrate for later use; and (3) adding an acidulant and a sweetening agentinto the filtrate, and performing uniform mixing. The preparation method has the beneficial effects that the healthy beverage provided by the present invention is prepared by cooking and blending a plurality of traditional Chinese medicines, is sour and sweet in taste and smooth in taste, not only has the effects of calming the nerves and helping sleep as well as improving the sleep quality, butalso has no toxic or side effects on bodies so as to be used as a food/beverage to be taken at ease; and meanwhile, the preparation method is simple and convenient in preparation process, low in costand extremely high in market popularization value.

A cooker control device and a cooker control method are disclosed. The cooker control method includes: recognizing a cooking ingredient based on vision recognition, inputting cooking information, and transmitting a cooking instruction corresponding to a detected recipe. According to the present disclosure, a cooker which cooks the recognized cooking ingredient may be controlled using an artificial intelligence (AI) model which performs machine learning (ML) through a 5G network.