Dry heating protection implementation method for cooking equipment

Abstract

The invention relates to a dry heating protection implementation method for cooking equipment. The dry heating protection implementation method is characterized in that according to cooking types, the working mode of the cooking equipment is divided into at least two different cooking modes, different first dry heating critical temperature points and second dry heating critical temperature points are set for all the cooking modes, under the different cooking modes, the temperature of the bottom of a pot put on the cooking equipment is detected in real time, and when the temperature of the pot reaches the first dry heating critical temperature point under the cooking mode, the cooking equipment reminds a user that dry heating may exist according to current cooking conditions; when the temperature of the bottom of the pot reaches the second dry heating critical temperature point under the cooking mode, the cooking equipment stops heating, meanwhile gives an alarm and reminds the user of dry heating. Compared with the prior art, the mode that according to different cooking modes, dry heating protection can be carried out on different reasonable dry heating protection points improves the cooking experience and cooking safety for the user.

Description

technical field [0001] The invention relates to a method for implementing dry burning protection of cooking equipment. Background technique [0002] In the daily cooking process, it often happens that the cook is busy with affairs or forgets that he is cooking, which causes the water in the pot to dry up, the vegetables to burn, or the oil to burn. In response to this situation, there have also been some cookers on the market aimed at this potential safety hazard. Especially in Japan, cookers with dry-burn protection are the standard for cooker products. However, the dry burning protection of the existing stoves is relatively simple. For example, when the temperature of the bottom of the pot is detected to reach 250°C or a specific temperature value, the stove fire is turned off, which cannot be analyzed according to the user's cooking situation. Whether the state has been dry-boiled, for example, when boiling water, under standard conditions, when the water boils, it is 10...

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Problems solved by technology

However, the dry burning protection of the existing stoves is relatively simple. For example, when the temperature of the bottom of the pot is detected to reach 250°C or a specific temperature value, the stove fire is turned off, which cannot be analyzed according to the user's cooking situation. Whether the state has been dry-boiled, for example, when boiling water, under standard conditions, when the water boils, it is 100°C. When the water is boiled dry, the temperature of the bottom of the pot starts to rise rapidly from the long-term 100°C, and it has been dry-boiled for a long time when it reaches 250°C. This is not only a waste of gas or electricity, but also damages the pot, and there is also the possibility of causing a fire. Therefore, it is not feasible to perform dry burning protection only when the bottom temperature of the pot reaches a certain temperature value.

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