An intelligent steam cooking machine

Abstract

The invention discloses an intelligent steam cooking machine. The machine comprises a base device, a housing arranged on the base device, a steam device arranged in the housing and extends upward out of a steam outlet column, a pot body arranged on the upper end of the housing and a controller, the steam outlet column extends upward through the pot body and can eject steam; the base device comprises a bottom housing, and further comprises a water inlet pipe, an water drain pipe, a water inlet solenoid valve, a water drain solenoid valve, a water pump, a control circuit board, a heat dissipation draught fan and a anti-dry-fire controller; the steam device comprises an external liner structure arranged in the housing, an internal liner structure arranged at the lower end of the inside of the external liner structure, a first heat generating device arranged in the external liner structure, a second heat generating device arranged in the internal liner structure, a water-steam separator arranged at the bottom of the inner liner structure, and a dirt discharge device arranged at the bottom of the external liner structure and communicated with the water drain pipe, a steam outlet column extends downward into the inside of the inner liner structure and the inside of the external liner structure, and the steam device further comprises and a water passing structure communicated among the external liner structure, the inner liner structure and the water inlet pipe.

Description

technical field [0001] The invention relates to a cooking device, in particular to an intelligent steam cooking machine. Background technique [0002] The food processing method of steaming is a cooking method that uses water vapor generated after boiling water as a heat transfer medium to mature food. The food processed in this way has the characteristics of high water content, moist, soft and glutinous, original flavor, delicious soup and clear soup. During the steaming process, the raw materials are in a closed state during the heating process and are directly in contact with the steam. Generally, the heating time is short and the water will not evaporate in large quantities, so the finished product has the original flavor, and the taste may be tender or soft. In the context of people's increasing pursuit of healthy eating, more and more food is cooked by steaming, but the structure of traditional food cooking utensils is traditional and old, generally there are low ther...

AI Technical Summary

Problems solved by technology

In the context of people's increasing pursuit of healthy eating, more and more food is cooked by steaming, but the structure of traditional food cooking utensils is traditional and old, generally there are low thermal efficiency, cumbersome steps to use, and poor cooking effect. It is not ideal, the cooking temperature is limited, the steam temperature is difficult to increase, and it is difficult to meet various cooking needs. In addition, the traditional cooking utensils use heating elements to directly heat the food, which is easy to cause nutritional loss of the food. This is for The main disadvantage of traditional technology

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