Electronic temperature-control cooker without oil smoke

Abstract

An electronic temperature-controlled cooker without oil fume, including a cooker body, a cooker body, a thermocouple temperature sensor, a cooker handle, an electronic temperature detection and transmitter, an electronic signal receiver and controller, a combustible gas sensor, an electronic high-voltage ignition head, and a bypass Through valve, solenoid valve; thermocouple temperature sensor is embedded in the bottom and middle of the pot body, electronic temperature detection and transmitter are installed in the pot handle, and the thermocouple temperature sensor is connected to the electronic temperature detection and transmitter. The electronic signal receiving and controller has the function of temperature display and setting. It can receive the electronic signal containing the temperature information of the pot body emitted by the electronic temperature detection and transmitter, and control the flow of gas in the solenoid valve to ensure that the temperature of the pot body does not exceed Preset temperature to prevent oil fumes from volatilizing; it can set multiple sets of time and temperature to suit different cooking purposes and realize cooking intelligence.

Description

[0001] 1. Technology area [0002] The invention relates to a cooking utensil, in particular to an environmentally friendly and energy-saving oil-smoke-free cooking range capable of electronically automatically controlling the cooking temperature. 2. Background technology [0003] There are many defects in the known oil-smoke pot patented technology. First, some technologies reduce the heat conduction rate of the pot body by thickening the thickness of the pot body or making a multi-layer pot body, coating a heat-resistant coating, etc., so as to slow down the temperature rise of the pot body, thereby slowing down the volatilization of oil fume. This technical solution has the following defects: the weight of the pot is not dexterous; the heat transfer of the pot body is slow, which greatly wastes energy, is not energy-saving, environmentally friendly, and uneconomical; it cannot really achieve no oil fume, it can only slow down the volatilization of oil fume, which is not env...

AI Technical Summary

Problems solved by technology

This technical solution has the following defects: the weight of the pot is not dexterous; the heat transfer of the pot body is slow, which greatly wastes energy, is not energy-saving, environmentally friendly, and uneconomical; it cannot really achieve no oil fume, it can only slow down the volatilization of oil fume, which is not environmentally friendly and is not conducive to The health of the cooking staff; due to the slow heat transfer of the pot body, the cooking time is prolonged, and the food is warm rather than fried, and the food tastes extremely poor

[0004] 1. Some technologies use a temperature switch to control the catheter to inject circulating heat-conducting liquid into the interlayer of the pot body to control the temperature of the pot body to prevent the volatilization of oil fumes. Inconvenient to move during cooking, not suitable for promotion

[0005] 3. The pot and stove in the existing cooking utensils are completely independent monomers, completely relying on manual control, without introducing electronic intelligence, automatic management and control

Images