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Stove with rice-cooking function

A technology of stoves and functions, which is applied in the field of stoves with cooking function, and can solve the problems of low thermal conductivity, low heat conduction efficiency, and being turned off

Inactive Publication Date: 2003-07-09
RINNAI CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, for example, when using a pot with low heat transfer efficiency such as an earthen pot, because of the low heat transfer rate, the inside of the pot does not go through the above-mentioned temperature equilibrium state, and it is abnormal that the fire cannot be turned off because the above-mentioned predetermined temperature cannot be cooked. Case
[0005] In this way, in the past, although the situation of poor rice cooking caused by rising to the above-mentioned predetermined temperature under the temperature balance state could not be obtained, the control suitable for this situation could not be performed.

Method used

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  • Stove with rice-cooking function
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  • Stove with rice-cooking function

Examples

Experimental program
Comparison scheme
Effect test

Deformed example 1

[0144] Figure 26 shows that the time data Δt will also be balanced in the standard mode 2 Flowchart for judging heat power and cooking volume.

[0145] In the standard cooking mode of Figure 12, the data Δt 2 It is only used for pot type discrimination (step 216), but in FIG. 26, as shown in step 302, it is used for discrimination of firepower and cooking amount. That is, in the standard rice cooking mode and the quick rice cooking mode, the data Δt 2 The plate is used to judge the firepower and the amount of cooking.

[0146] Step 303 corresponds to step 222 in FIG. 12 , and enters step 246 in FIG. 14 . Step 304 corresponds to step 220, and enters step 305 corresponding to step 244. Step 306 corresponds to step 245, go to step 261. Step 307 corresponds to step 255, go to step 259.

[0147] It can be seen from Figure 26 that the Δt 2 The results for judging the heat power and the amount of cooked rice, the processing for judging the heat power and the amount of cooked r...

Deformed example 2

[0150] Figure 27 With Figure 16 In the flowchart corresponding to a part of processing, step 401 corresponds to step 247, and step 402 and step 403 are branched from step 401.

[0151] Figure 16 In the above, when the heat power is switched from strong heat to low heat, when MIN+7°C or higher is detected, it is captured as a judgment of whether there is roasting, but in Figure 27 Among them, it is captured as a discrimination of pot thickness. That is, when MIN+7 degreeC or more is detected, it judges that the thickness of a pan is thin, and it progresses to step 403. When not detected, it is judged that the thickness of the pot is thick, and step 402 is entered. When the thickness of the pan is thick, it proceeds to step 248 and judges that it is baked, and when the thickness of the pan is thin, it proceeds to step 249 and judges that it is not baked.

[0152] That is, in the processing here, the rice cooking control with or without roasting is determined based on th...

Deformed example 3

[0155] Fig. 28 is a diagram corresponding to Fig. 14, and is a flow chart for capturing pot thickness judgment as pot thickness and baked presence / absence judgment. Step 501 corresponds to step 244 . Step 502 corresponds to step 245 . Step 503 corresponds to step 255 . Step 504 corresponds to step 259 . Step 505 corresponds to step 261 .

[0156] When the judging result of pan thickness is used for judging whether there is toasting, the result like step 502 or step 503 can be obtained, it is judged as having toasting in step 246, and it is judged as not toasting in step 504 and step 505.

[0157] In addition, step 305 in FIG. 26 may also be used as pan thickness and non-baking discrimination capture, and the setting in step 259 may be no-baked. In addition, if the step 501 of Fig. 28 is taken as the judgment capture of whether there is toasting, then Figure 7 The pot thickness judging part 159 is included in Figure 8 In the presence or absence of baking judging part 16...

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Abstract

A strove has a rice cooking function, which can heat a pot and which can conduct a control acting in response to an abnormal cooking mode when an equilibrium temperature of the pot's temperature equilibrium condition is not determined. When an equilibrium temperature detector 161 of a temperature equilibrium condition determining portion 153 still cannot detect the equilibrium temperature upon reaching a predetermined temperature, a control portion 143 will cause a safety valve 133a to change to a closed position, thereby conducting the so-called error control.

Description

technical field [0001] The present invention relates to a stove with a function of cooking rice, in particular to a stove with a function of detecting the temperature balance of a heated pot. Background technique [0002] Generally, rice cooking is performed using a rice cooker using a dedicated pot. Usually, when cooking rice, as the heating continues, the temperature rises, and after passing through the temperature equilibrium state of the water boiling state, it becomes the water evaporation state, and the temperature rises further until it rises to the specified temperature, turn off the fire or switch from strong fire to weak fire, Thereby, the step of stewing rice is carried out. Water absorption of the rice is carried out between the above-mentioned temperature equilibrium states, and the rice is cooked normally. [0003] Among the stoves for boiling water or cooking rice with a kettle, there is a stove with a rice cooking function that can adjust the firepower, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J27/00A47JA47J27/12F23N5/02F24CF24C3/00F24C3/12
CPCF24C3/126F24C15/10G01K2207/00
Inventor 立松彻雄森口诚治花房明
Owner RINNAI CORP
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