Low-temperature vacuum cooking equipment

Abstract

The invention discloses low-temperature vacuum cooking equipment. The equipment comprises a heating device positioned outside a cooker and a stirring device which partially extends into the cooker, wherein the stirring device comprises a stirrer, a motor component and a first temperature sensor; one end of the stirrer extends into the cooker, the motor component and the other end of the stirrer are connected to drive the stirrer to stir water in the cooker; the first temperature sensor extends into the cooker to detect water temperature in the cooker; the heating device comprises a heating plate and a control component; the heating plate is used for heating the cooker; the control component comprises a low-temperature cooking module; the low-temperature cooking module is used for adjusting the heating power of the heating plate and the rotating speed of the motor component according to the difference between the water temperature of the cooker, which is detected by the first temperature sensor in real time, and a preset temperature. The low-temperature vacuum cooking equipment can ensure the nutritional value and taste of cooked food, and has relatively high safety and universality.

Description

technical field [0001] The invention relates to the technical field of household appliances, in particular to a low-temperature vacuum cooking device. Background technique [0002] Low-temperature vacuum cooking is to pack food by vacuuming, or tightly packed with plastic wrap, and then put it in a water bath at about 65°C for constant temperature cooking. Therefore, low-temperature vacuum cooking can retain the original flavor of food and the aroma of spices to the greatest extent. Compared with cooking methods such as steaming and boiling, it can better retain the vitamins and other nutrients of the food, and can retain the original color of the food, while reducing the use of salt and oil, and improving the taste of the user. In addition, low-temperature vacuum cooking can ensure that the cooking result is the same every time, and the food after low-temperature vacuum cooking can be frozen or refrigerated again, and then heated when needed, which can maximize the preparat...

AI Technical Summary

Problems solved by technology

When a water pump is used for water circulation, not only custom-made cooking pots and equipment are required, but also two diversion openings must be opened on the cooking pot to connect to the water pump. Poor performance; while adding a water stirring system similar to a propeller, the heating module and the propeller are directly made into an external module, and then fixed to the cooking pot when needed, because the AC mains is directly added to the heating module, and The heating rod of the heating module is in direct contact with the water, and if there is an electric leakage, it will bring safety hazards

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