Novel measuring and controlling device of electric heating cooking utensil

Abstract

The invention discloses a novel measuring and controlling device of an electric heating cooking utensil. The heat transfer knowledge and fluid temperature and humidity change characteristics at the intersection of fluids are fully applied, and a sensor is arranged in a fluid intersection range which can be reached by steam on the electric heating cooking utensil. A brand new technical scheme is used, a controller of the utensil can timely detect whether the steam flows to the atmosphere or not and detect the amount change conditions of the steam flowing to the atmosphere, and accordingly boiling, evaporation, exhaust, overflowing and splashing of the cooking utensil can be quickly, accurately and effectively judged and controlled regardless of the altitude, boiling point changes, the amount of cooked food, different initial cooking temperatures and operation difference of users, and products with more reliable and stable performance are provided for consumers.

Description

technical field [0001] The invention relates to the technical field of electric heating cooking utensils, in particular to an electric heating cooking utensil in which humidity and temperature sensors are arranged at the junction of steam and air, and the physical variation of steam is used as a measurement and control signal. Background technique [0002] From the invention of electric cooking appliances to the present, it is well known that most electric cooking appliances use indirect temperature measurement and control methods, that is, using devices to detect temperature changes outside the food utensils, as signals and instructions for controlling the cooking process of appliances, such as electric kettles, electric cookers, etc. Bottom, side and top temperature sensors for saucepans, electric steamers, rice cookers, IH rice cookers, electric pressure cookers, etc. As consumers continue to improve product performance, on the basis of the original technology, various ma...

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Problems solved by technology

[0003] But no matter what kind of technology is known, since it is by detecting the outer wall of the food utensils, the cooking temperature is obtained indirectly as a means of cooking control, and the structure of the sensor needs to be protected layer by layer, so that there is a gap between the detection control temperature of the sensor and the actual cooking temperature. , there are serious hysteresis and mismatching phenomena, coupled with a large number of applications of different materials for cooking utensils, the introduction of a large variety of heating methods (such as IH and microwave heating), and the difference in cooking volume and initia

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