Cooking equipment

[0049] In order to be able to understand the above-mentioned objectives, features and advantages of the present invention more clearly, the present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the application and the features in the embodiments can be combined with each other if there is no conflict.

[0050] In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can also be implemented in other ways different from those described here. Therefore, the protection scope of the present invention is not limited to the specific details disclosed below. Limitations of the embodiment.

[0051] Refer below Figure 1 to Figure 6 The cooking apparatus 100 according to some embodiments of the present invention is described.

[0052] Such as Figure 1 to Figure 6 As shown, the cooking device 100 provided in this embodiment includes: a cooking pot body 10, a feeding device 20, a weighing element 30, and an electric control board 40.

[0053] Specifically, the cooking pot body 10 has a pot 11 suitable for holding materials; the feeding device 20 is connected to the pot 11 for feeding the pot 11; the weighing element 30 is provided in the cooking pot 10, and the weighing element 30 is located below the pot 11 and supports the pot 11; the electric control board 40 is connected to the feeding device 20 and the weighing element 30, wherein the weighing element 30 is used to detect the pot when the feeding device 20 feeds the pot 11 When it is detected that the weight increase value is not less than the set value, the electronic control board 40 is triggered to control the feeding device 20 to stop feeding the pot 11. More specifically, the electronic control board 40 may be a Central Processing Unit (CPU) or a Microcontroller Unit (MCU).

[0054] It is worth noting that the materials described in this solution can be rice, soybeans, mung beans, and/or water, which are suitable for cooking and eating.

[0055] The cooking equipment 100 provided by the present invention is provided with a feeding device 20 for conveying materials to the pot 11, so that one of the feeding device 20 and the pot 11 can be used to store wet materials such as water in the reservation stage, and The other stores dry materials such as rice, soybeans, mung beans, etc. other than water, and after the reservation period is over, the materials are sent to the pot 11 through the feeder 20 to mix with the materials in the pot 11, This can solve the problem of dry materials being soaked for a long time, causing them to become rotten and fermented, so that the appointment time of existing products can be extended accordingly, and the cooking taste can be guaranteed while meeting the appointment function; in addition, weighing is set in this plan The component 30 weighs the pot 11, so that when the feeding device 20 conveys the material into the pot 11, the weight increase value of the pot 11 can be used to determine the amount of input material, so as to facilitate the feeding device 20 The weight of the material in the pot 11 is controlled at the set value, so as to ensure the mixing ratio of the material in the pot 11 and the input material, which can better ensure the cooking taste.

[0056] In an embodiment of the present invention, the cooking device 100 further includes a drying device, specifically, the drying device is used to dry the material in the pot 11, wherein the electric control board 40 is connected to the drying device for controlling the drying device Start and stop.

[0057] In this scheme, a drying device is provided to dry the dry materials such as rice, soybeans, mung beans, etc., stored in the pot 11 during the reservation stage, so as to avoid the dry materials that are cleaned in the pot 11 during the reservation stage. The remaining clean water causes the problem of dry materials being soaked and rotten and fermented, which can effectively prolong the reservation time of the product and improve the use of the product while ensuring the taste of the product.

[0058] Of course, this solution is not limited to this. For the case where dry materials are stored in the feeding device 20 and wet materials are stored in the pot 11, the drying device can also be set in the feeding device 20 to dry The sexual material is dried.

[0059] In some embodiments of the present invention, such as figure 1 with figure 2 As shown, the drying device includes a heating element 50 arranged in the cooking pot body 10, and the heating element 50 is used to dry the material in the pot 11.

[0060] In this solution, the drying device is set as the heating element 50 to dry the materials in the pot 11 by drying. This method has the characteristics of high drying efficiency and energy saving, which can reduce the use cost of the product; in addition, For the electric cooking pot body 10, the cooking pot body 10 is generally provided with an electric heating element for heating the pot 11, such as an electric heating plate, an electromagnetic coil plate, etc., and the material in the pot 11 is heated by the electric heating element to realize the product For the cooking function, here, the electric heating element and the heating element 50 can be further provided as the same component, thereby simplifying the product composition and reducing the cost of the product. Of course, this solution is not limited to this. In addition, a drying device including an air blowing element can be provided to blow air into the pot through the air blowing element to air-dry the materials in the pot.

[0061] In a specific embodiment of the present invention, the drying device further includes a temperature measuring element (not shown in the figure), specifically, the temperature measuring element is connected to the electric control board 40 for detecting the temperature of the pot 11 during the drying process. When it is detected that the temperature of the pot 11 is not higher than the preset temperature lower limit, the electric control board 40 is triggered to control the heating element 50 to start, and when it is detected that the temperature of the pot 11 is not lower than the preset temperature upper limit When the value is reached, the electric control board 40 is triggered to control the heating element 50 to turn off.

[0062] In this solution, a temperature measuring element is set to detect the temperature of the pot 11 and feed it back to the electric control board 40. The electric control board 40 controls the heating element 50 when the detected temperature of the pot 11 is higher than the preset temperature upper limit. Turn off, and control the heating element 50 to start when the detected temperature of the pot 11 is lower than the preset temperature lower limit, which can effectively control the temperature of the pot 11 at the preset temperature lower limit and the preset temperature upper limit In this way, on the one hand, the drying efficiency of the material can be controlled at a higher level to save the cost of the product. On the other hand, it can prevent the temperature of the pot 11 from being too high to cause the material to mature, gelatinize or The problem of reduced freshness achieves the purpose of effectively ensuring the taste of cooking.

[0063] In a specific embodiment of the present invention, the drying device further includes a timer (not shown in the figure). Specifically, the timer is connected to the electronic control board 40 for sending out pulse signals every set interval, and the electronic control The plate 40 is triggered by the pulse signal to control the heating element 50 to continue to operate for a preset time period, wherein the preset time period is less than the set interval time period.

[0064] In this solution, a timer is set, and the timer sends a pulse signal to the electric control board 40 every set interval, so that the electric control board 40 is triggered by the pulse signal to control the heating element 50 to continue to run for a preset period of time. The preset time length is less than the set interval time, so that the heating element 50 can work in an intermittent heating mode for the pot 11, which can effectively control the temperature of the pot 11 from the preset temperature lower limit to the preset temperature upper limit Within the range of, avoid the problem that the temperature of the pot 11 is too high due to the continuous heating of the pot 11, causing the material in the pot to mature, gelatinize, or reduce the freshness, and achieve the purpose of effectively ensuring the taste of cooking. Furthermore, it is preferable that the preset duration is gradually reduced on the time axis. In this way, according to the changing law of the gradual reduction of the heat required for drying due to the continuous decrease of the material moisture during the drying process, the design can further reduce the energy of the product. Consumption to save the cost of using the product.

[0065] In any of the above specific embodiments, preferably, the preset temperature lower limit is not less than 40°C, and the preset temperature upper limit is not greater than 60°C, wherein the preset temperature upper limit is greater than or equal to the preset temperature lower limit value.

[0066] In this solution, the lower limit of the preset temperature is set to be no less than 40°C, and the upper limit of the preset temperature is set to be no greater than 60°C, so as to ensure that the temperature of the pot 11 during the drying process is roughly controlled at 40°C to 60°C , In order to effectively avoid the problem that the temperature of the pot 11 is too high during the drying process to cause the rice, soybean or mung bean and other materials to mature, gelatinize or reduce the freshness, and effectively ensure the cooking taste. For the solution of intermittent heating of the pot 11 by the heating element 50, under the premise of a certain heating power, by setting the preset duration and the set interval time, the temperature of the pot 11 during the drying process can also be roughly reduced. The purpose of controlling at 40℃~60℃. Of course, this solution is not limited to this. In addition, a heating element 50 can be provided to continuously heat the pot 11, and the heating power of the heating element 50 can be controlled to decrease over time before the pot 11 reaches thermal equilibrium with the environment. A small trend change can also achieve the purpose of controlling the temperature of the pot 11 during the drying process to be approximately 40°C-60°C.

[0067] In some embodiments of the present invention, such as figure 1 with figure 2 As shown, the feeding device 20 includes a water supply pipeline 21 and a water supply element.

[0068] Specifically, the outlet of the water supply pipeline 21 is connected to the cooking pot body 10, and the inlet of the water supply pipeline 21 is used to connect to a water source; the water supply element is arranged on the water supply pipeline 21, wherein the electric control board 40 is connected to the water supply element, Therefore, the on and off of the water supply pipeline 21 is controlled by the water supply element. More specifically, such as figure 1 with figure 2 As shown, the feeding device 20 also includes a water pipe joint 70, which is arranged at the entrance of the water supply pipe 21, and the water pipe joint 70 is used to connect the inlet of the water pipe 21 to the household tap water pipe.

[0069] In this solution, the feeding device 20 is provided to include a water supply line 21 and a water supply element, so that when the water supply element is in communication, water is supplied to the pot 11 through the water supply line 21, and the water supply line 21 is stopped when the water supply element is disconnected. The pot 11 sends water. The material that the water supply device is selected to transport to the pot 11 is water. Compared with other materials, the driving force required to realize the transportation is relatively small, which can reduce the amount of work done by the equipment and reduce the cost of use.

[0070] More specifically, such as figure 1 As shown, the water supply element can be an electromagnetic water valve 221, or figure 2 As shown, the water supply element is a water pump 222, and the electronic control board 40 controls the on and off of the water supply pipeline 21 through the electromagnetic water valve 221 or the water pump 222, and the timer detects that the accumulated time for the cooking device 100 to perform the scheduled function reaches the set time , The electronic control board 40 is triggered to control the electromagnetic water valve 221 or the water pump 222 in a connected state, so that the water in the water supply pipeline 21 is driven to be sent to the pot 11 along the water supply pipeline 21. In the process, the weighing element 30 detects The weight increase value of the pot 11, and when the detected weight increase value is not less than the set value, the electronic control board 40 is triggered to control the electromagnetic water valve 221 or the water pump 222 in a disconnected state to quickly cut off the water supply pipeline 21 to the pot 11 The water supply process realizes the quantitative delivery of water from the water supply device to the pot 11; among them, because the electromagnetic water valve 221 or the water pump 222 controls the on and off of the water delivery pipeline 21, it has the characteristics of rapid response, which can reduce the quantitative error and ensure the accuracy of quantitative water delivery. degree.

[0071] Furthermore, as image 3 As shown, it is preferable that the outlet of the water supply pipeline 21 is located above the pot opening of the pot 11, and the water supplied from the feeding device 20 to the cooking pot body 10 falls into the pot 11 by gravity.

[0072] In any of the above embodiments, preferably, the cooking pot 10 further includes an execution body and a control device.

[0073] Specifically, the pot 11 and the heating element are located in the execution body; the control device is electrically connected to the execution body for controlling the execution body to perform cooking functions; wherein, the control device and the electric control board 40 are the same component; or the electric control board 40 Communication is established with the control device, and the electronic control board 40 can send a start command to the control device for the control device to control the execution body to perform the cooking function according to the start command.

[0074] In this solution, the control device and the electronic control board 40 are set to be the same component, which can simplify the composition of the product, reduce the size of the product and reduce the cost of the product; of course, the electronic control board 40 and the control device can also be set as separate parts. The body structure can facilitate the modification of the existing cooking pot body 10 to obtain the product, reduce the cost of the product, and facilitate the promotion of the product.

[0075] In a specific embodiment of the present invention, such as figure 1 with figure 2 As shown, the cooking pot body 10 includes a base 12 for mounting a pot 11, a weighing element 30 is arranged on the base 12, and when the pot 11 is assembled to the base 12, the weighing element 30 is supported on the pot 11 Between the bottom wall and the base 12, it can ensure that the pot 11 is installed on the base 12 while being supported by the weighing element 30, thereby ensuring that the weighing element 30 can accurately measure the weight of the pot 11 and the feeding device 20 to the pot 11 During the feeding process, the weight increase value of the pot 11 realizes the control accuracy of the feeding device 20 to feed the pot 11 quantitatively. Among them, it is further preferred that the weighing element 30 is a weighing sensor, the weighing sensor is connected to the electric control board 40, the water volume is monitored by the weighing sensor sensing the change of the inner pot weight, and the adjustment is realized by the electromagnetic water valve 221 or the water pump 222 The opening and closing of the water supply pipeline 21 is used to coordinately control the water intake of the pot 11.

[0076] In an embodiment of the present invention, the cooking device 100 further includes a timer (not shown in the figure), the timer is connected to the electronic control board 40, wherein the timer is used to count time and trigger the electricity when the set time is reached. The control board 40 performs corresponding control.

[0077] Regarding the cooking device 100 described in the above embodiment, its control method will be further described below, and the scenario where the cooking device 100 is used for cooking rice is mainly used as an example for description. It is understandable that this implementation scenario is not relevant to this The solution poses a limitation. In fact, the cooking device 100 can also be applied to the scene of cooking materials such as soybeans, mung beans, and coix seed.

[0078] In addition, it is worth noting that for the cooking device 100 described in this embodiment, in the reservation stage, the pot 11 mainly stores rice that is washed and drained by the user, and the feeding device 20 is mainly used to send water to the pot 11 .

[0079] First, like Figure 4 As shown, the user drains the washed rice 61 and puts it in the pot 11, because the draining method cannot completely remove the clean water remaining on the rice 61. At this time, the pot 11 contains rice 61 and water 62 After that, the user inputs the setting of the reservation function to the cooking device 100, and then enters the automatic control process of the cooking device 100.

[0080] In the automatic control process of the cooking device 100, such as Figure 7 As shown, in order:

[0081] In step 702, the electronic control board 40 obtains the set duration of the reservation function, and starts a timer to count time, to indicate that the cooking device 100 starts to perform the reservation function;

[0082] In step 704, when the timer detects the start time of the cooking device 100 performing the reservation function, that is, corresponding to the time when the timer starts counting in this embodiment, the electronic control board 40 is triggered to control the drying device to start, so as to show that the reservation function is being executed. , Began to enter the drying stage;

[0083] In step 706, when the timer detects that the total drying time reaches the preset drying time, it triggers the electronic control board 40 to control the drying device to turn off to indicate the end of the drying phase; Figure 5 As the corresponding product status in this step, the original moisture is removed in the drying stage, and at this time almost only rice 61 is left in the pot 11; in addition, it is worth explaining in this step that if the timer detects dryness When the total time does not reach the preset drying time, the electronic control board 40 should control the drying device to remain in the activated state; further, in this step, the preset drying time is preferably 30min~120min to avoid the problem of insufficient drying time leading to residual clean water , At the same time, avoid problems such as excessive drying time that will increase the energy consumption of the product or cause the loss of material nutrients and decrease in freshness;

[0084] In step 708, when the timer detects that the accumulated time for the cooking device 100 to execute the reservation function reaches the reserved time, it triggers the electronic control board 40 to control the feeding device 20 to feed the pot 11, that is, the feeding device 20 in this embodiment supplies the pot 11 Water delivery in 11; among them, it is understandable that the duration can also be set to replace the appointment duration in this step according to needs, and the set duration should be less than or equal to the appointment duration;

[0085] Step 710, when the weighing element 30 detects that the weight increase value of the pot 11 is not less than the set value, it triggers the electronic control board 40 to control the feeding device 20 to stop supplying the pot 11 to realize the weight delivery to the pot 11 Is the set value of water, while the electric control board 40 controls the cooking pot 10 to perform the cooking function; among them, it can be attached Image 6 As the corresponding product status in this step, rice 61 and water 62 whose weight is the set value are stored in the pot 11 at this time; in addition, it is worth explaining in this step that if the weighing element 30 detects the pot When the weight increase value of 11 is less than the set value, the feeding device 20 should continue to send water to the pot 11.

[0086] At present, in the cooking appliances such as rice cookers, electric steamers or electric pressure cookers with reservation function on the market, the reservation time of the reservation function is generally 8-12 hours, and the rice is soaked in water for a long time during the whole process, The influence of high temperature will cause the rice to change hair quality and even become rotten, which will affect the taste of rice cooking. The present invention provides a solution that can avoid the deterioration of rice in a long-term appointment: After the user washes the rice, drains the rice, and then puts the rice into the pot 11 to turn on the appointment function; in this process, the electric control board 40. Heat the rice slightly to remove the excess water after washing and draining the rice. The heating time is expected to be 30 to 120 minutes, which can be heated intermittently or in sections, so that the temperature of the pot 11 is controlled at 40°C to 60°C; At the time point, the electric control board 40 controls the feeding device 20 to add water to the pot 11. The specific implementation is: the electromagnetic water valve 221 or the water pump 222 is turned on to supply water to the pot 11, and the weighing sensor detects the pot 11 by weighing. When the water inflow reaches the set value, the electromagnetic water valve 221 or the water pump 222 is closed; then the normal cooking process is entered. The beneficial effect of this design is to avoid the deterioration of the rice due to various environments during the appointment time and affect the rice The quality can achieve a longer appointment and guarantee the quality of the rice.

[0087] Optionally, the cooking pot body 10 is an electric rice cooker, an electric pressure cooker, an electric cooker or an electric steamer.

[0088] In the present invention, the terms "first", "second", and "third" are only used for descriptive purposes, and cannot be understood as indicating or implying relative importance. The terms "installed", "connected", "connected", "fixed" and other terms should be understood in a broad sense. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; "connected" can be It is directly connected or indirectly connected through an intermediary. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0089] In the description of this specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that specific features, structures, materials or characteristics described in conjunction with the embodiment or examples are included in the present invention In at least one embodiment or example. In this specification, the schematic representation of the above-mentioned terms does not necessarily refer to the same embodiment or example. Moreover, the described specific features, structures, materials or characteristics can be combined in any one or more embodiments or examples in a suitable manner.

[0090] The above descriptions are only preferred embodiments of the present invention and are not used to limit the present invention. For those skilled in the art, the present invention may have various modifications and changes. Any modification, equivalent replacement, improvement, etc., made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.