38results about How to "Guaranteed cooking effect" patented technology

The invention provides a steaming oven and a control method and system thereof. The control method comprises the steps that in response to a steaming oven starting instruction, a water pump and a steam generation module are controlled to start working; monitoring the working current when the water pump pumps water and the current temperature of the steam generation module; monitoring whether the water tank is in a first water shortage state according to the working current and the current temperature; in response to the first water shortage state of the water tank, supplementing water to the water tank until the first water shortage state is released. Whether the water tank is in the first water shortage state or not is detected by monitoring the working current when the water pump pumps water and the current temperature of the steam generation module, when the water tank is short of water, water is intelligently supplemented to the water tank, the cooking process is not interrupted, and the cooking effect is guaranteed.

The frying and baking machine comprises a baking tray, an annular heating pipe is arranged on the outer surface of the baking tray, the baking tray comprises a bottom wall, and a plurality of first heat conduction ribs which are arranged at intervals are arranged on the side, facing the center of the baking tray, of the heating pipe in a protruding mode; a plurality of second heat conduction ribs which are arranged at intervals are convexly arranged on the other side, far away from the center of the baking tray, of the heating tube on the bottom wall, and the first heat conduction ribs and the second heat conduction ribs extend along arc lines; the two ends of the heating pipe extend in the radial direction in the direction close to the center of the baking tray. The arc-shaped heat conduction ribs are adopted, heat of the heating pipe can be transferred to more positions covering the baking tray, uniform distribution of heat of the baking tray is achieved, meanwhile, the heat of the heating pipe is directly conducted to the two sides through the first heat conduction ribs and the second heat conduction ribs, the heat conduction path is short, the heat transfer efficiency is high, and the heating efficiency of the baking tray can be improved.

This application belongs to the field of stove control technology and discloses a cooking control method and system for a gas stove. When controlling the cooking of a gas stove with intelligent automatic cooking, the system determines a first power level based on the cooking steps in the recipe; controls the opening of the flow regulating device to correspond to the first power level and acquires the first gas pressure collected by the pressure detection device; determines a second power level based on the first gas pressure and the first power level, and controls the opening of the flow regulating device to correspond to the second power level. By installing a pressure detection device on the output pipe of the flow regulating device, the gas pressure on the output pipe is collected in real time, and the power level is automatically adjusted according to the gas pressure during the cooking process to ensure that the output power of the gas stove is not affected, thereby guaranteeing the cooking effect.

This application provides a cooking device, relating to the field of kitchen appliance technology. The cooking device includes: a housing and at least two food containers and at least two heating devices respectively disposed within a first and second receiving cavity of the housing, wherein the at least two heating devices heat food in their respective food containers; it also includes a barrier member separately connected between the at least two heating devices to block the circulating airflow of the at least two heating devices; and a partition assembly disposed within the first receiving cavity, the partition assembly separately connected between the at least two food containers, with the edges of the partition assembly separately connected to the barrier member and the inner wall of the first receiving cavity, thereby forming at least two receiving spaces within the first receiving cavity for accommodating the at least two food containers. The modular, separately connected partition assembly and barrier member are suitable for stainless steel cooking devices, resulting in a stable multi-cavity partition design and preventing mutual interference of circulating airflow between the heating devices.

The application provides a microwave air-frying oven, which comprises a shell, an inner shell arranged in the shell, an inner cavity of the inner shell forming a cooking cavity, an air inlet hole arranged at the top of the inner shell, an air outlet hole arranged at the rear of the inner shell, a heating pipe assembly arranged at the top of the inner shell, a fan assembly arranged at the rear of the inner shell and having an air outlet, a fan cover assembly arranged at the top of the inner shell and forming an air duct between the top of the inner shell and the fan cover assembly, the air duct having an air inlet end with a larger diameter than that of a tail air end, the air inlet end being communicated with the air outlet, air generated by the fan assembly flowing through the air outlet, the air inlet end, the air duct and the air inlet hole in sequence to form hot air, the hot air entering the cooking cavity and being discharged from the air outlet hole to form a circulation, a rotating disc rotatably arranged at the inner side of the bottom of the inner shell, and a frying basket assembly arranged on the rotating disc. The application has a reasonable structure layout, the air duct between the fan cover assembly and the top of the inner shell is designed in a form that the air inlet end is spacious and the tail air end is narrow, which is beneficial to improving the wind power, increasing the air pressure and improving the cooking effect.

The application discloses a control method and system of a steaming and baking machine, electronic equipment and a medium. The control method comprises the following steps: determining the current weight of food in the steaming and baking machine and the weight range to which the current weight belongs; determining the corresponding air speed range according to the weight range; and controlling the steaming and baking machine to operate according to the corresponding air speed range, wherein the weight range is positively correlated with the air speed range. Through the control method, the food is heated at different air speeds according to the weight of the food, so that the food of different weights is uniformly heated, the use scene is diversified, and the user experience is good.

The utility model discloses an easy-to-take steam cabinet with an anti-scald supporting structure, which comprises a cabinet body, a rotating cabinet door is arranged on one side of the cabinet body, an evaporation cavity is arranged in the lower end of the cabinet body, an electric heating tube is arranged in the evaporation cavity, the supporting structure is arranged on the side surface of the cabinet body, and the cabinet door is arranged on the side surface of the cabinet body. And the tray can be conveniently taken and placed through pitching adjustment of the supporting structure. According to the easy-to-take steam cabinet with the anti-scald supporting structure, the supporting frame can be turned over downwards under the action of gravity by sliding the pulling plate when the tray is taken, so that the tray placed on the supporting frame can automatically slide downwards out of the cabinet body, and the tray can be conveniently taken out. And after the tray is taken out, the bearing frame can rotate and reset in a mode that the bearing frame is not pressed and rebounds under the support of the spring, so that the next tray can slide into the bearing frame along the inclined bearing plate when being put in, and the occurrence of scalding is further prevented.

The air fryer comprises a machine body, a first hot air assembly, a second hot air assembly and a heat dissipation channel, the heat dissipation channel comprises a first heat dissipation channel and a second heat dissipation channel, the first heat dissipation channel communicates with the first hot air assembly, and the second heat dissipation channel communicates with the second hot air assembly; the first heat dissipation channel and the second heat dissipation channel share one first air outlet; at least partial area of at least one of the first hot air assembly and the second hot air assembly is arranged on the outer side of the machine body.

The utility model relates to an electric cooker NTC and double fuse internal and external split type connection structure, which relates to the technical field of electronic component connection, and comprises an outer shell and an inner slide block, and the outer shell and the inner slide block are provided with the same connection mechanism; the connecting mechanism comprises a connecting part A and a connecting part B which are used for connecting the outer shell and the inner sliding block. According to the internal and external split type connecting structure of the NTC and the double fuses of the electric cooker, a connecting mechanism on the outer shell and the inner sliding block comprises a limiting block, an arc-shaped groove, a semi-ring groove, a ring piece and the like, enough creepage distance is provided, the phenomenon of electric leakage can be effectively prevented even in a high-humidity or polluted environment, and the service life of the electric cooker is prolonged. The insulation performance of the whole circuit system is improved, so that the insulation performance of the whole circuit is improved, stricter UL safety specification requirements can be met, and the problems of poor insulation performance and insufficient creepage distance of some left-right split structures in the market are solved.

The embodiment of the utility model provides a food probe and a cooking utensil, and belongs to the technical field of kitchen utensils, the food probe comprises a probe body and a moisture detection device, the moisture detection device is arranged on the probe body, the moisture detection device comprises a surface acoustic wave transponder, a first electrode and at least one second electrode, the first electrode and the second electrode are electrically connected with the surface acoustic wave transponder. When the food probe is used, the first electrode and the second electrode are in contact with to-be-detected food, the first electrode converts a first electric signal transmitted by the surface acoustic wave transponder into a sound signal, and the second electrode receives the sound signal on the to-be-detected food, converts the sound signal into a second electric signal and transmits the second electric signal to the surface acoustic wave transponder; the surface acoustic wave responder obtains the moisture content according to the first electric signal and the second electric signal; and finally, the water content is transmitted to the controller, so that the water content of the food is determined.

The invention discloses a cooking method for adding dishes in the midway of a pressure cooker, and belongs to the technical field of adding dishes in the midway of the pressure cooker, and the method comprises the following steps: if a user selects a midway dish adding function before cooking, executing a first cooking logic, the first cooking logic starts a midway dish adding function under different triggering conditions according to whether a user sets midway dish adding parameters or not; and if the user selects the midway dish adding function in the cooking process, executing a second cooking logic which directly starts the midway dish adding function. According to the method, a user can add dishes halfway before cooking and in the cooking process, different cooking logics are adapted, and user requirements can be met to the greatest extent.

The present application discloses a control method and a cooking appliance for cooking starchy ingredients, wherein the cooking of starchy ingredients has a rolling boiling stage and a pause instruction, wherein the pause instruction is located after the rolling boiling stage, and the control method comprises: obtaining a first heating power when receiving a pause instruction; obtaining when receiving a cooking restart instruction; determining a second heating power for restarting heating according to the pause state information, wherein the second heating power is less than the first heating power; and restarting heating with the second heating power. The heating power after restarting heating is determined based on the pause state information during the pause period, and the heating power after restarting heating is less than that before pausing cooking, thereby effectively reducing the phenomenon of the bottom of ingredients containing more starch becoming sticky after restarting cooking, ensuring the overall cooking effect, and improving the user experience.

The utility model provides cooking equipment which comprises a heat insulation cavity assembly, the heat insulation cavity assembly comprises an inner cavity assembly and a heat insulation frame assembly which are sequentially arranged from inside to outside, a heat insulation piece is arranged between the inner cavity assembly and the heat insulation frame assembly, the heat insulation piece is connected with the heat insulation frame assembly in a clamped mode, and the heat insulation frame assembly is connected with the inner cavity assembly; according to the cooking equipment, on one hand, the heat insulation and heat resistance effects are provided, heat in the oven cavity is prevented from being transmitted to the electrical cavity, and the conditions that the heat dissipation load in the electrical cavity is too large, even the temperature in the electrical cavity is too high and electrical elements are damaged due to high temperature caused by heat transmission are avoided, and on the other hand, heat can be effectively gathered in the oven cavity, and the heat dissipation efficiency is improved. A good temperature rising speed in the oven cavity is ensured, and the temperature required by cooking can be quickly reached; accordingly, energy loss and energy waste caused by outward heat transfer of the oven cavity are reduced, and consumption of electric energy can be effectively reduced under the same cooking condition.

This utility model relates to an oven, comprising: an oven body including a heating source and an oven cavity, the heating source being used to heat the oven cavity; a first communication port on the oven body communicating with the oven cavity, the first communication port being provided with a valve for opening or closing the first communication port, and the valve being a normally closed valve; and a tableware sterilization container, the tableware sterilization container having a second communication port communicating with its inner cavity, the tableware sterilization container being provided with an opening valve structure for opening the valve when the tableware sterilization container is placed in a preset position on the oven body, so that the oven cavity and the inner cavity of the tableware sterilization container are interconnected through the first communication port and the second communication port. The oven provided by this utility model can improve the convenience and efficiency of tableware sterilization.

The utility model discloses a steam air fryer of up and down heating relates to air fryer technical field, including door component, the bottom shell is arranged in door component lower side, the bottom shell center is provided with the electric ceramic heating disc, a corner of bottom shell is provided with the steam hole, the bottom shell upside is provided with the air fryer cavity, the air fryer cavity upside is provided with the lower fan blade, the lower fan blade outer ring side is provided with the heating pipe. The utility model discloses the electric ceramic heating disc, heating pipe, upper fan blade, lower fan blade and motor that are arranged, make heating pipe and electric ceramic heating disc carry out the heating of food upper and lower side simultaneously, guarantee food even heating, and then guarantee the cooking effect.

The invention provides cooking equipment and a control method thereof, relates to the technical field of household appliances, and is used for reducing the cooking time required by the cooking equipment for cooking a plurality of recipes at the same time. The cooking equipment comprises a heating device; the controller is configured to obtain temperature intervals corresponding to N menus respectively, and N is a positive integer; when the temperature intervals corresponding to the N recipes have intersections, cooking temperatures and recipes corresponding to the multiple cooking periods are determined based on the temperature intervals corresponding to the N recipes and the heating coefficients corresponding to the N recipes; for any cooking period in the multiple cooking periods, the heating temperature of the heating device is adjusted to the cooking temperature corresponding to the cooking period in the cooking period, so that cooking of the menu corresponding to the cooking period is completed.

The utility model discloses a high-sealing-performance soup-frying integrated pot, and relates to the technical field of kitchen utensils. The high-leakproofness soup-frying integrated pot comprises a pot body, an upper cover, an exhaust seat and a control unit, the pot body is provided with a first thread, and the first thread is sleeved with a first sealing ring. The upper cover is in threaded connection with the pot body, a second thread meshed with the first thread is formed in the upper cover, and a second sealing ring is arranged in the second thread. According to the soup-frying integrated pot with the high sealing performance, through threaded connection between the pot body and the upper cover and the design of double sealing rings, the high sealing performance is achieved, loss of water vapor and heat in the cooking process is effectively prevented, the cooking efficiency and the taste of food materials are improved, meanwhile, an adjustable exhaust system is innovatively arranged, and the cooking effect is improved. A user can flexibly adjust the size of the exhaust port according to cooking requirements, the cooking requirements of different food materials are met, the cooking effect is guaranteed, and unnecessary energy waste is avoided.

The invention discloses pressure cooking equipment, a control method and device thereof and a storage medium. The pressure cooking equipment comprises a pot, a cover body and an emulsifying device located between the pot and the cover body, and a pressure relief device used for exhausting is arranged on the cover body. The control method comprises the following steps: controlling the pressure cooking equipment to perform at least one time of emulsification control based on pressure relief of a pressure relief device in response to a pressure relief stage of stopping heating of the pressure cooking equipment, so that liquid in a pot is emulsified through an emulsification hole of an emulsification device. Due to the introduction of the emulsifying device, the emulsifying effect of soup can be effectively improved; besides, emulsification control is carried out in the pressure relief stage when heating is stopped, so that the additionally increased emulsification time can be saved, the cooking time can be saved, the food materials can be prevented from being excessively cooked, and the cooking effect of the food materials is guaranteed.

The air-cooled cooking utensil comprises a pot body and an inner container, the pot body comprises an outer cover provided with a ventilation window, a heat preservation cover provided with an air inlet, a fan used for cooling the inner container and a fan support, the fan support is fixed to the heat preservation cover corresponding to the air inlet, and the ventilation window and the fan support are in butt joint to form an air inlet channel; the fan is located in the air inlet channel, the butt joint position of the ventilation window and the fan support is located in the interlayer space of the outer cover and the heat preservation cover, and a sealing piece is arranged between the ventilation window and the fan support to seal the butt joint gap between the ventilation window and the fan support. The sealing piece is arranged between the ventilation window and the fan support, the butt joint gap between the ventilation window and the fan support can be sealed, the problem that cold air generated in the using process leaks into the interlayer space from the gap or the fan sucks hot air in the interlayer space from the gap is solved, the air cooling efficiency is further improved, and the air cooling effect on the inner container is improved.

The utility model discloses a weighing assembly and kitchen equipment, which are mainly characterized in that a sealing cover is arranged on the periphery of a weighing sensor, so that the weighing sensor is isolated from the external environment, and the weighing sensor is kept clean and high in sensitivity after being used for a long time. The main technical scheme of the utility model is that the weighing assembly comprises at least one weighing sensor; the sealing cover is positioned on the periphery of at least partial area of the weighing sensor; and at least partial area of the sealing cover is a deformable area. The electronic scale is mainly used for weighing.

This utility model belongs to the field of plum jam processing technology, and in particular, it is a plum jam processing and cooking device, including a base, with rollers fixedly installed at the bottom of the base, a protective shell fixedly installed on one side wall of the base, guide seats installed on both sides of the upper end of the base, and a mounting seat slidably connected between the two guide seats. A cooking pot is installed inside the mounting seat, and a feeding pipe is provided at the bottom of the cooking pot. An adjustment mechanism is provided inside the base, and a limiting mechanism is provided at the bottom of the base. This utility model, through the setting of the limiting mechanism, can limit the device, ensuring the stability of the plum jam during cooking, ensuring the cooking effect, and improving the flexibility of the device; and in conjunction with the adjustment mechanism, the height of the cooking pot can be adjusted, thereby adjusting the feeding height, and further adjusting the feeding depth according to the height of the jam collection bucket, expanding the applicability range, making the jam feeding more thorough and complete, and avoiding spillage.

The automatic cooking machine comprises a pot body and a pot cover, a stirring shovel is arranged on the pot cover, the stirring shovel extends into the pot body from top to bottom to conduct stirring cooking, the pot cover further comprises a material box body and a material storage box, the material storage box is provided with a material storage cavity and a material outlet, and the material box body is provided with a feeding channel; the air supply mechanism is used for supplying air into the feeding channel; the feeding part is provided with a blanking channel; the feeding part is movably arranged on the material box main body so as to have a first feeding state and a second storage state; in the first state, the blanking channel communicates with the feeding channel, and the air supply mechanism supplies air to the feeding channel; and in the second state, the blanking channel is communicated with the discharge port to store materials. When the feeding part is in the first state, the discharging channel communicates with the feeding channel, the air supply mechanism operates to supply air into the feeding channel, oil smoke and water vapor overflowing from the cooking cavity are prevented from entering the discharging channel, the probability that seasoning is affected with damp and agglomerated is greatly reduced, and feeding smoothness and accuracy are guaranteed.

The present invention discloses a cooking control method, device and medium for an oven, which specifically includes obtaining a preset recipe for oven cooking and specific heat data of corresponding food; obtaining the initial state of food in the oven cavity; determining the target temperature and the first temperature based on the preset recipe; obtaining the real-time temperature of the oven cavity; recording the working time of the oven heating tube during the time period when the real-time temperature of the oven cavity rises from the first temperature to the target temperature; determining the weight of the food in the oven cavity based on the preset recipe, the specific heat data of the food, the initial state of the food and the working time of each heating tube of the oven; and determining the cooking time of the oven based on the weight of the food. The oven cooking control method, device and medium provided by the present invention can enable the oven to automatically measure the weight of the food in the oven cavity, adaptively adjust the cooking time of the food, ensure the cooking effect, and do not need to add additional hardware.

The utility model relates to the field of household appliances, and particularly discloses a cooking utensil capable of preventing neglected installation of an inner cover, which comprises a body, a cover body and a buckling device, the cover body is provided with a detachable inner cover, the buckling device comprises a buckling plate and a buckling seat, the buckling plate is combined on the cover body in a way of rotating around a fixed axis, and the buckling seat is fixedly connected on the body; the inner cover is provided with an actuating part suitable for abutting against the buckle plate, and the actuating part is configured to be capable of driving the buckle plate to rotate from the first position to the second position; a first elastic component is arranged between the buckle plate and the cover body, and the first elastic component applies force to the buckle plate, so that the buckle plate tends to rotate from the second position to the first position; wherein the first position is configured as follows: the buckle plate is propped against the buckle seat, so that the cover body is prevented from being buckled with the body; wherein the second position is configured in a way that the buckle plate can be clamped with the buckle seat, so that the cover body is allowed to be buckled with the body. The device is simple in structure and convenient and safe to use.

The utility model relates to the technical field of cooking utensils, and discloses an air fryer which comprises a frying barrel and a frying pan body. The baking tray is arranged at the bottom in the frying barrel, and food materials to be cooked are placed on the baking tray; the hot air supply structure blows hot air to food materials to be cooked through the air duct; the air guide assembly is arranged in the air duct and is suitable for changing the blowing direction of hot air so as to blow the hot air to different areas of cooking food materials. The blowing direction of hot air is timely changed through the air guide assembly, the baking uniformity of the food materials is improved, the baking temperature of the centers and the edges of the food materials is balanced, and the cooking effect of the food materials is ensured.

The utility model relates to domestic appliance technical field discloses cooking equipment, include: cooking cavity, is equipped with exhaust hole on it, exhaust structure, including exhaust hood and exhaust valve piece, exhaust hood has the exhaust passage of communication exhaust hole and outside space in, exhaust hood is detachably connected on cooking cavity, and exhaust valve piece is pressed at exhaust hole, exhaust valve piece includes elastic deformation part, elastic deformation part can change shape under the action of pressure in cooking cavity, and can automatically adjust the amount of opening and closing along with pressure change. The elastic deformation part of exhaust valve piece in the application can change shape under the action of pressure in cooking cavity, and can automatically adjust the opening size of exhaust hole along with pressure change, so as to realize the automatic regulation of exhaust volume, ensure the steam temperature and pressure in cooking cavity under the steam mode, simple and reliable structure can also shorten the cooking time, improve food cooking effect.

The utility model provides a digester for processing traditional Chinese medicine decoction pieces, which comprises a digester component and a driving mechanism, the digester component comprises an outer frame, an outer pot body and an inner pot body; wherein the outer pot body is arranged at the top of the inner side wall of the outer rack, and the inner pot body is mounted in the outer pot body; the stirring mechanism and the internal circulation mechanism are driven by the driving mechanism to move, the moving stirring mechanism stirs traditional Chinese medicine decoction pieces in the inner pot body, and the moving internal circulation mechanism pumps out steam in the inner pot body to promote the steam to circularly flow between the outer pot body and the inner pot body, so that the steam is more uniformly distributed, and the quality of the traditional Chinese medicine decoction pieces is improved. The cooking effect is guaranteed, the inner pot body is opened through the driving mechanism, the driving mechanism and the stirring mechanism are separated, then the outer pot body is driven to rotate integrally through the discharging mechanism, and therefore discharging operation can be directly carried out without taking the stirring mechanism out of the cooking pot, and the discharging operation mode is simplified.

The utility model discloses micro steaming and baking cooking equipment. The micro steaming and baking cooking equipment comprises a door; the cavity is provided with a first inner wall and a top wall; the convection system forms at least one strand of circulating air flow in the cavity so as to promote air flow in the cavity, and the objects in the cavity are heated in a forced heat convection mode; the microwave system comprises a microwave generating assembly and a microwave stirring assembly, a microwave emitting area is arranged on the top wall, and microwaves generated by the microwave generating assembly are emitted into the cavity from the microwave emitting area after being stirred by the microwave stirring assembly; and the first heating element is arranged in the heating area, the heating area is arranged on the top wall and located outside the microwave emitting area, and the first heating element heats the articles in the cavity in a heat radiation mode. The micro steaming and baking cooking equipment is reasonable in layout, and the defects in the prior art can be effectively overcome.

The utility model relates to the technical field of medicinal material decoction equipment, and discloses a medicinal material slicing decoction device which comprises a decoction pot body, a pot cover and a filtering assembly, the decoction pot body is of a cylindrical structure, a heat insulation layer is arranged on the inner wall of the decoction pot body, a mounting groove is formed in the bottom of the decoction pot body, a heating disc is mounted on the inner wall of the mounting groove and used for heating, and the pot cover is mounted at the top of the decoction pot body. According to the medical material slicing and decocting device, medicinal material slices and water are fully stirred through a stirring paddle of the stirring mechanism, so that the medicinal material slices can be uniformly heated in the decocting process, the problem of excessive or insufficient local heating is effectively avoided, and the medical material slicing and decocting device is simple in structure, convenient to use and high in practicability. The extraction rate of effective components is increased, and the decoction effect is ensured.