Novel measuring and controlling device of electric pressure cooker

Abstract

The invention discloses a novel measuring and controlling device of an electric pressure cooker. By means of distance changes of exhaust and jet of steam with different pressure intensities and temperature and humidity changes after the steam and air are mixed, the temperature and humidity of the steam flowing through an exhaust pipe and a valve body can be detected through a sensor which is arranged on a cooker cover and can detect the temperature and humidity change area of the steam, so that whether the steam is exhausted or not and the exhaust amount of the steam are judged. A brand new measuring and controlling method is used for overcoming defects in an existing control method, boiling-free cooking and boiling cooking of the electric pressure cooker are organically combined, the cooking effect of the electric pressure cooker is actually improved, and different requirements of more customers are met.

Description

technical field [0001] The invention relates to the technical field of electric cooking appliances, in particular to an electric pressure cooker which has detected the temperature and humidity of steam entering the atmosphere as a control signal. Background technique [0002] Electric pressure cooker as a pressure vessel, the existing known control technology has developed from single bottom temperature control to pressure displacement control, and then to dual control of pressure displacement and bottom temperature, and for commercial needs, in pressure displacement and bottom temperature control On the basis of this method, a method for measuring and controlling the steam temperature inside the top is further added. [0003] Indeed, the existing various control methods have realized extensive automatic cooking control. However, due to the complexity of the heat transfer system of the electric pressure cooker, the particularity of the components and the manufacturing error...

AI Technical Summary

Problems solved by technology

However, due to the complexity of the heat transfer system of the electric pressure cooker, the particularity of the parts and the manufacturing error of mass production, it is difficult for the existing control technology to achieve the cooking effect and control accuracy of the product promotion

Moreover, no matter the pressure displacement control, temperature control, or the comprehensive control method of pressure displacement and multiple temperatures, it is impossible to judge whether the steam is discharged or not and the discharge status of the steam. In order to avoid the jet caused by the pressure difference between the atmospheric pressure and the steam pressure during cooking, Cause food spillage or more serious consequences, existing electric pressure cooker can only cook under the situation of no steam discharge (that is, known non-boiling cooking), so the cooking performance has not been substantially improved, so that the existing The cooking effect of the electric pressure cooker is not recognized by consumers, which reduces the purchasing power of the product

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