Automatic heat power calibration method of combustion gas-type cooking system

Abstract

The invention provides an automatic heat power calibration method of a combustion gas-type cooking system. The method comprises 1, carrying out initial calibration on all heat power intensity values of a combustion gas-type cooking system in an initial calibration environment, 2, measuring combustion gas pressure in a combustion gas pipe in the downstream of a combustion gas adjustment device along a combustion gas flowing direction in the current work environment, 3, measuring an environment temperature and atmospheric pressure of the combustion gas-type cooking system in the current work environment, 4, carrying out operation on the measured environment temperature and atmospheric pressure to ensure desired combustion gas pressure, and 5, according to a result of comparison between the measured combustion gas pressure and the desired combustion gas pressure, controlling or adjusting combustion gas pressure. The method realizes the same or substantially same heat power of the combustion gas-type cooking system in various work environments and realizes cooking of a dish or other cooked foods with stable quality.

Description

technical field [0001] The invention relates to the field of cooking utensils; more specifically, the invention relates to an automatic fire calibration method of a gas cooking system. Background technique [0002] Cooking is the process of heating and seasoning cooking materials that have been processed and arranged to make them into dishes with excellent color, aroma, taste, shape and nutrition. The types of dishes are complex, and their cooking techniques are also very different, especially for Chinese dishes, there are many cooking techniques, such as frying, frying, cooking, deep-frying, simmering, popping, stir-frying, steaming, roasting, boiling, etc. For every dish and its cooking technique, the mastery of heat is one of the key factors. For example, techniques such as stir-frying, popping, cooking, and deep-frying are mostly done quickly with high heat, while techniques such as roasting, stewing, boiling, and braising are mostly cooked with low heat for a long time...

AI Technical Summary

Problems solved by technology

[0007] The above-mentioned heat control system can theoretically obtain representative temperature measurement data and realize accurate control of the cooking heat, but it is not only complicated in structure, but also for some cooking processes, especially for frying, frying, frying, and frying. For cooking techniques such as cooking, frying, etc., since the cooked food is usually in a "smoky" state at this time, the oily smoke will interfere with the image of the dish acquired by the image imaging module, making it difficult to accurately obtain Correct typical heating objects, the fire control based on these incorrect measurement data is of course not accurate enough

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