Anti-dry-burning detection method of cooking utensil and cooking utensil

A technology of cooking utensils and detection methods, which is applied in the field of kitchen appliances, can solve the problems that pots are easy to be burned dry, and the collected temperature is not accurate, etc., so as to prevent the pot from being easily dry burned, avoid dry burning, and protect the cooking utensils.
CN113133636AActive Publication Date: 2021-07-20JOYOUNG CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
JOYOUNG CO LTD
Publication Date
2021-07-20

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Abstract

The invention discloses an anti-dry-burning detection method of a cooking utensil and the cooking utensil. The method comprises the steps: enabling a main control chip to control a temperature sensor to collect the temperature of a pot when a heating magnetic disk starts to heat; judging whether the pot is in a dry burning state or not according to the working mode of the cooking utensil and the pot temperature collected by the temperature sensor, wherein the working mode comprises a hot oil stage and a cooking stage, and the method comprises the step of judging whether the pot is in a dry burning state or not in the hot oil stage and the cooking stage. According to the anti-dry-burning detection method of the cooking utensil and the cooking utensil disclosed by the invention, the actual temperature of the pot can be quickly reflected, and the pot of the cooking utensil is prevented from being dry-burnt.
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Description

technical field

[0001] The invention relates to the field of kitchen appliances, in particular to a cooking utensil anti-dry detection method and the cooking utensil. Background technique

[0002] Existing cooking utensils (such as automatic cooking machines) set a temperature threshold when heating, and when the detected temperature of the temperature sensor reaches this threshold, the heating is stopped immediately.

[0003] Due to the installation of the mechanism, the collected temperature of each machine is not accurate. For example, when there is no food in the pot, the temperature in the pot rises quickly, but because it takes time for the temperature of the pot to be transmitted to the temperature sensor, there is a delay in the temperature collected by the temperature sensor, that is, the temperature detected by the temperature sensor cannot be too fast The actual temperature of the reaction pot causes the pot of the cooking utensil to be easily burned dry. Conte...

Claims

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