Light-sensation control-controlled slow cooker

Abstract

The invention relates to a light-sensation control-controlled slow cooker. The slow cooker comprises a shell, a control device, a clamping part, a heating body, a motor and an impeller, the clamping part is connected to the periphery of the shell, and the heating body is arranged at the lower end in the shell; the motor is arranged at the upper end in the shell, the impeller is connected with themotor, and the control device is arranged at the upper end of the shell and electrically connected with the motor and the heating body and comprises a temperature-adjustment wheel disc and a key display panel; an inner ring of the temperature-adjustment wheel disc is divided into multiple black-white-cross areas, the key display panel is arranged in the temperature-adjustment wheel disc, and a light-sensation probe is arranged on the key display panel and corresponds to the inner ring of the temperature-adjustment wheel disc. By means of the technical scheme, the risk of a touch screen controldevice and a mechanical control device in the field of the slow cooker can be solved, and the touch screen failure and short-circuit accidents are prevented.

Description

technical field [0001] The invention relates to the field of kitchen equipment, in particular to a light-sensitive temperature-controlled slow cooker. Background technique [0002] Slow cooker technology is based on scientific research to find out the temperature range of the protein cell explosion temperature of each food material, so as to calculate the explosion temperature and the cooking time of the food. Low-temperature slow cooking can preserve the original taste and color of food to the greatest extent. Low-temperature slow cooking has a good development prospect in today's society that pays more and more attention to food health. The current low-temperature slow cooking machines put the lower half of the body in water, use The heating element heats the water in the container to cook the food. Therefore, if the slow cooker is often in contact with water, the touch buttons of the control part will fail or the mechanical buttons will be short-circuited by water, etc., ...

AI Technical Summary

Problems solved by technology

Low-temperature slow cooking can preserve the original taste and color of food to the greatest extent. Low-temperature slow cooking has a good development prospect in today's society that pays more and more attention to food health. The current low-temperature slow cooking machines put the lower half of the body in water, use The heating element heats the water in the container to cook the food. Therefore, if the slow cooker is often in contact with water, the touch buttons of the control part will fail or the mechanical buttons will be short-circuited by water, etc., which will affect the user's experience of the slow cooker. and there will be danger

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