Method, device and system for controlling flame intensity of stove and stove

Abstract

The invention relates to the field of kitchen appliances and discloses a method, device and system for controlling the flame intensity of a stove, and the stove comprising the system. The method for controlling the flame intensity of the stove comprises the steps that the smell generated in the heating process of edible oil in a pot on the stove is received; the oil temperature of the edible oil is determined according to the smell; and under the condition that the oil temperature is within a preset temperature range, a prompt signal indicating that the current oil temperature is suitable for cooking is given out; or under the condition that the oil temperature exceeds the preset temperature range, the flame intensity of the stove is reduced or the flame of the stove is stopped temporarily. By the adoption of the method, device and system for controlling the flame intensity of the stove, and the stove comprising the system, oil fume can be effectively reduced, a good cooking environment is created for cooks, and the situation that the health of an eater is affected due to the fact that food covered with oil fume is eaten by the eater can be avoided.

Description

technical field [0001] The present invention relates to the field of kitchen appliances, in particular to a method for controlling the fire power of a cooker, a device for controlling the fire power of the cooker, a system for controlling the fire power of the cooker, and a cooker including the system. Background technique [0002] With the improvement of the quality of life, when we cook food, we not only pay attention to the quality, taste and nutritional health of the food, but also the cooking process in a good environment is also our enjoyment of the joy of life. At present, when using a cooker for cooking, the cooking oil in the pot on the cooker is first heated to a certain degree, and then food is put into the cooker for cooking. However, in the process of heating edible oil, if the firepower of the stove is not properly controlled, a large amount of soot will often be produced. The main reason for the soot is that the oil molecules in the pot are cracked and volatil...

AI Technical Summary

Problems solved by technology

Long-term exposure to smoke will affect the health of cooks, and even cause cancer in severe cases

Even if the range hood has a strong exhaust capacity, the fumes will still adhere to the cooked food and be eaten into the body, seriously affecting human health

However, if the food is put in when the oil temperature is low, the cooking effect is not ideal.

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