Cooker and preparation method thereof
A technology for pots and control circuits, which is applied in household utensils, kitchen utensils, and special materials for cooking utensils. It can solve the problems of knowing the surface temperature of pots, short life of temperature-changing ceramics, and reduced discoloration efficiency, so as to improve consumer experience and temperature. The effect of short response time and high sensitivity
Active Publication Date: 2018-06-01
GUANGDONG MIDEA WHITE GOODS TECH INNOVATION CENT CO LTD +1
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- Abstract
- Description
- Claims
- Application Information
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Problems solved by technology
In the early stage, this technology has the effect of reminding users to carry out healthy cooking. However, due to the large difference in oil temperature in different scenarios, and the technology is difficult to achieve quantitative temperature display, when the red dot pattern is covered by non-transparent food, the user cannot observe the red dot. The surface temperature of the pot can be obtained by the pattern, and the life of the temperature-changing ceramic is short, and the discoloration efficiency decreases after multiple temperature changes. Therefore, there are still many limitations in realizing the quantification of the surface temperature of the pot.
[0003] Thereby, present pot still needs to be improved
Method used
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Embodiment 1
[0109] 1. Preparation of a layer of Al on the cast aluminum pot by thermal spraying method 2 o 3 Coating, insulating coating thickness is 40-50μm;
[0110] 2. Drill a miniature blind hole on the surface of the pot, with a diameter of 1mm and a depth of 1mm
[0111] 3. Wet a layer of conductive silver paste on the bottom of the micro blind hole, and only cover the bottom of the hole;
[0112] 4. Put a negative temperature coefficient sensor element (Negative Temperature Coefficient, NTC) coated with silver paste on both ends into the hole. The NTC chip size is 0.46*0.46*0.2mm, the resistance at 25°C is 10KΩ, and the B value is 4150, so that The lower electrode of the NTC chip is fully in contact with the silver paste in step 3, and the upper electrode of the NTC chip is parallel to the surface of the pot and faces upward;
[0113] 5. Put the whole pan into the oven to bake, solidify the silver paste, bake at 150°C, and keep warm for 40 minutes;
[0114] 6. Then seal the mic...
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Abstract
The invention provides a cooker and a preparation method thereof. The cooker comprises a cooker body, a temperature sensor and a data acquisition unit, wherein the cooker body is made of conductive materials, a blind hole with an upper open opening is formed in the cooker body, the temperature sensor is arranged in the blind hole and provided with a lower electrode and an upper electrode, and thelower electrode is electrically connected with the cooker body; the data acquisition unit is electrically connected with the cooker body and the upper electrode. The temperature sensor is arranged inthe cooker body, the temperature sensor generates electrical signals according to temperature changes, the electrical signals are transmitted to the data acquisition unit by exquisitely utilizing thecharacteristic that the cooker body is electrically conductive, the temperature of the surface of the cooker can be more flexibly or accurately measured in real time, cooker surface temperature quantization is achieved after the temperature is processed by the data acquisition unit, then, the requirement for healthy cooking is met, and the cooker is simple in structure, easy to obtain, wide in application prospect and long in service life.
Description
technical field [0001] The invention relates to the technical field of cooking utensils, in particular, to a pot and a preparation method thereof. Background technique [0002] For a long time, when people use pots for cooking, cooks rely on subjective experience to judge the temperature of food, and the cooking skills of different foods are purely based on experience, so it is difficult to quantify the temperature. In order to know the temperature of the surface of the pot during cooking, there are pots with temperature-changing ceramics at the center of the bottom of the pot (such as Supor’s red dot pot), which can be indirectly estimated by observing the color change of the temperature-changing ceramics. The temperature of the surface of the pan. In the early stage, this technology has the effect of reminding users to carry out healthy cooking, but because the oil temperature is very different in different scenes, and this technology is difficult to realize the quantitat...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A47J27/00A47J36/02A47J36/00A47J45/06
CPCA47J27/00A47J36/00A47J36/02A47J36/025A47J45/068
Inventor 王慷慨成乐熊玉明
Owner GUANGDONG MIDEA WHITE GOODS TECH INNOVATION CENT CO LTD