An intelligent wireless induction charging temperature measuring spatula

Abstract

The invention provides an intelligent wireless induction charged temperature measuring spatula, which comprises a spatula main body, wherein the spatula main body is arranged on an automatic cooking machine; a mounting plate is arranged at the top of the spatula main body; a motor is arranged on the mounting plate; a speed reducer is connected to the output end of the motor; a spatula transmission system is connected to the speed reduce ; a spatula handle is connected to the spatula transmission system; the spatula handle is connected to the end of the spatula; and a wireless charging component is arranged on the mounting plate. With the application of the intelligent wireless charged spatula provided by the invention, food can be uniformly and comprehensively turned; meanwhile, temperature change in a pot can be comprehensively and accurately mastered at all times; instead of a heavy battery, the wireless charging component is arranged to support the work of a temperature inductor, so that temperature in the pot can be mastered by a user timely and the food can be kept under the best cooking state; and meanwhile, by arranging a guide groove, seasonings can spread into the food more rapidly; therefore, two purposes are achieved.

Description

technical field [0001] The invention relates to the technical field of cooking utensils, in particular to an intelligent wireless induction charging temperature measuring spatula. Background technique [0002] In the process of cooking, the most important thing is to know the cooking temperature. Different foods require different heating temperatures. When you choose the same food, what will you consider? Taste, taste or nutritional value? In fact, the temperature of the food determines the first three factors. Different foods have their own safe cooking temperature and the most suitable eating temperature. For example: [0003] meat [0004] Meat products are most delicious and tender at 70-75°C. Whole poultry must be heated to 82°C to be fully cooked. The taste of beef, venison, etc. that have been marinated and cooled before eating is also quite good. The drop in temperature makes the meat firmer, and there is no fishy smell when it is steaming. However, marinated c...

AI Technical Summary

Problems solved by technology

When the oil temperature for frying seafood is too low, the uncooked seafood is unhygienic and has high purine content, which can easily cause diarrhea; when the temperature is too high, the protein contained in the seafood will solidify, making it difficult to digest

[0013] Therefore, how to keep track of the cooking temperature of food is very important for the cooking industry. If a general temperature detector is used, it will hinder the operation. This problem needs to be solved urgently

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