Cooking device

Abstract

The embodiment of the invention provides a cooking device comprising a shell, an upper cover hinged with the upper end part of the shell, a heat insulating inner cylinder fixedly arranged in the shell, a cooking pot arranged in the heat insulating inner cylinder and a control device used for controlling the running of the cooking device, as well as a lower heating device positioned at the lower part of the cooking pot and fixedly arranged on an inner bottom surface of the heat insulating inner cylinder; an air inlet of an exhaust device is communicated with a cavity which is formed by the shell and the upper cover, and an air outlet thereof is communicated with the atmosphere and used for discharging waste gas in the cavity; a temperature control device is arranged at the bottom surface of the heat insulating inner cylinder and used for detecting the temperature of the cooking pot and sending temperature information to the control device so as to control a switch of the lower heating device; and the lower heating device, the exhaust device and the temperature control device are respectively electrically connected with the control device. In the cooking device, the lower heating device is used for heating food in the cooking pot, and the exhaust device is used for exhausting oil fume and water stream in the cavity of the cooking device, thus improving the quality of cooking food.

Description

technical field [0001] Embodiments of the present invention relate to food processing equipment, in particular to a cooking device. Background technique [0002] At present, there are more and more types of kitchen utensils for cooking. Because cooking requires a lot of raw materials, and various cooking methods are also different, the cooking operation is usually performed manually. [0003] In the prior art, when the cooking operation is performed manually, the oil temperature in the pot is usually judged based on experience, and when people think that the oil temperature is appropriate, the food materials are put into the pot and stir-fried. In the process of cooking, it is necessary to frequently open the pot cover and stir the dishes in the pot, so that all the dishes in the pot can be evenly heated. [0004] In the prior art, during the cooking process, people cannot accurately control the oil temperature, which usually causes the outer surface of the food to be fried...

AI Technical Summary

Problems solved by technology

[0004] In the prior art, during the cooking process, people cannot accurately control the oil temperature, which usually causes the outer surface of the food to be fried and the inside of the food is not yet fully cooked; in addition, the secondary waste water and gas in the pot and the oil after decomposition cannot be removed in time. out, and into the food in the pot

Therefore, the quality of food produced by cooking equipment in the prior art is low

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