Stoves and methods for controlling cooking fumes

Abstract

This invention relates to a cooktop and a method for controlling the generation of cooking fumes. The cooktop includes a cooktop, a heating device, a cooling device, a temperature detection device, and a control device. The cooktop has multiple nozzles that surround the cookware. The cooling device includes a cooling fluid assembly connected to the nozzles, which sprays cooling fluid onto the cookware wall through the nozzles. The temperature detection device measures the temperature of the cookware wall. The control device is electrically connected to both the cooling fluid assembly and the temperature detection device. When the temperature detection device detects that the cookware wall has been heated to a first preset temperature, the control device controls the cooling fluid assembly to operate. The cooling fluid generated by the cooling fluid assembly is sprayed onto the cookware wall through the nozzles to cool the wall, preventing the oil splashed onto the wall from rapidly decomposing and generating a large amount of cooking fumes. The heating device continuously heats the bottom of the cookware, thus enabling the cooktop to reduce the generation of cooking fumes without affecting the cooking effect.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliances technology, and in particular to a stove and a method for controlling the generation of cooking fumes. Background Technology

[0002] When stir-frying, to improve the texture of food, it's necessary to constantly stir-fry to ensure even heating. However, during this process, the cooking oil at the bottom of the pan is stirred up and splatters onto other parts of the pan. Because the temperature of the pan is much higher than that of the oil droplets, and the oil droplets are smaller, heat is conducted from the pan's surface to the oil droplets, causing them to heat up rapidly and produce fumes. Excessively high oil temperatures can destroy nutrients in food and produce substances harmful to the human body, and excessive fumes can also negatively impact health.

[0003] Furthermore, during this process, because the cooking oil at the bottom of the pot is of greater mass and in close contact with the food, the heat from the cooking oil at the bottom of the pot is quickly transferred to the food. In contrast, the cooking oil on the sides of the pot is of less mass and is not covered by the food. Therefore, the amount of oil smoke generated on the sides of the pot is usually greater than that generated at the bottom of the pot. Summary of the Invention

[0004] Therefore, it is necessary to provide a stove and a method for controlling the generation of cooking fumes to address the above problems. This stove can reduce the generation of cooking fumes without affecting the cooking effect.

[0005] This invention first provides a stove, comprising: a stove platform for placing a pot and having multiple nozzles that surround the pot; a heating device disposed on the stove platform for heating the bottom of the pot; a cooling device including a cooling fluid assembly communicating with the nozzles, the cooling fluid assembly being able to spray cooling fluid through the nozzles onto the pot wall; a temperature detection device for measuring the temperature of the pot wall; and a control device electrically connected to both the cooling fluid assembly and the temperature detection device, wherein when the temperature detection device detects that the pot wall has been heated to a first preset temperature, the control device controls the cooling fluid assembly to operate.

[0006] In the aforementioned cooktop, the heating element heats the bottom of the pot, causing the pot walls to heat up simultaneously. A temperature detection device monitors the pot wall temperature, and when it detects that the pot wall temperature has reached a first preset temperature, the control device activates the cooling fluid assembly. This assembly sprays cooling fluid through nozzles surrounding the pot onto the outer perimeter of the pot wall, cooling it and preventing the rapid decomposition of oil splattered on the pot wall during stir-frying, thus avoiding the generation of excessive fumes. Because the nozzles surround the pot, the cooling fluid is sprayed from all directions onto the pot wall. Simultaneously, since the heating element continuously heats the bottom of the pot, and the cooling fluid sprayed from the pot does not directly hit the bottom, it does not affect the temperature of the bottom and therefore does not affect the cooking effect of the food inside. Thus, this cooktop reduces the generation of fumes during cooking without affecting the cooking results.

[0007] In one embodiment, when the temperature detection device detects that the pot wall has cooled down to a second preset temperature, the control device controls the cooling fluid assembly to stop working, wherein the first preset temperature is higher than the second preset temperature.

[0008] This setting ensures that the temperature of the pot wall is always maintained between the first and second preset temperatures, preventing it from becoming too high or too low, thus improving the cooking effect.

[0009] In one embodiment, the first preset temperature is 165°C to 185°C, and the second preset temperature is 150°C to 170°C.

[0010] This setting maintains the temperature within the aforementioned range, preventing the generation of excessive oil fumes, preserving the nutritional value of the ingredients, and ensuring cooking efficiency.

[0011] In one embodiment, the cooling device further includes an annular pipe disposed on the underside of the stove and communicating with the cooling fluid assembly, the annular pipe having a plurality of outlets communicating with each of the nozzles.

[0012] This design allows the cooling fluid to be evenly sprayed from different nozzles, ensuring that every part of the pot's circumference is covered by the cooling fluid, thus guaranteeing effective cooling of the pot. Furthermore, the annular pipe and the connection structure between it and the cooling fluid assembly are not exposed, maintaining a neat overall appearance of the cooktop and minimizing the space it occupies above the cooktop.

[0013] In one embodiment, the outlet is located on the side of the annular tube that is in contact with the stove.

[0014] This design allows the outlet to be directly connected to the nozzle, resulting in a simple structure that facilitates the assembly of the annular pipe and enables the cooling liquid to be sprayed out quickly.

[0015] In one embodiment, the nozzle and the outlet are both arranged at uniform intervals along the circumference of the annular tube.

[0016] With this setup, every part of the pot wall can be evenly sprayed with the same amount of cooling fluid, ensuring uniform cooling of the pot wall and guaranteeing the cooling effect.

[0017] In one embodiment, the cooling fluid assembly includes an atomizer and a fan that are in communication with each other, the fan being used to blow cooling fluid generated by the atomizer toward the nozzle.

[0018] This configuration allows the atomizer to generate atomized water vapor, and the fan to accelerate the flow rate of the atomized water vapor, causing it to be rapidly ejected. Upon contact with the outer surface of the pot, some of the atomized water vapor adheres to the surface and rapidly absorbs heat from the pot through conduction. Other portion flows along the outer surface, undergoing forced convection heat exchange, thus increasing the cooling rate of the pot. Furthermore, the atomized water vapor flows upwards along the outer surface of the pot. Upon reaching the upper edge of the pot, it is subjected to the thermophoretic force of the inner wall, causing it to tend to tumble inwards, which helps to push the fumes inwards and prevent them from spreading outwards.

[0019] In one embodiment, the nozzle is directed toward the pot wall near the pot opening. to The area; and / or, the inner diameter of the nozzle is less than 5 mm.

[0020] This design ensures that the cooling fluid falls on the pot wall a considerable distance from the bottom, preventing it from splashing onto the bottom and affecting its temperature, thus maintaining a consistently high temperature. The nozzle's inner diameter is less than 5mm to prevent oil, dust, and other debris from clogging the nozzle due to its excessive size.

[0021] The present invention also provides a method for controlling the generation of cooking fumes, for use in the aforementioned stove, comprising:

[0022] The heating device heats the bottom of the pot placed on the stove.

[0023] A temperature detection device measures the temperature of the pot wall.

[0024] When the temperature detection device detects that the pot wall has been heated to a first preset temperature, the control device controls the cooling fluid assembly to work.

[0025] The cooling fluid assembly sprays cooling fluid through nozzles surrounding the cookware toward the outer periphery of the cookware wall.

[0026] This design involves a heating device that continuously heats the bottom of the pot, while a temperature detection device monitors the temperature of the pot walls. When the temperature detection device detects that the pot wall temperature has risen to a first preset temperature, the control device activates the cooling fluid assembly. This assembly sprays cooling fluid through nozzles surrounding the pot onto the outer perimeter of the pot walls, cooling them and preventing the oil splattering onto the pot walls during stir-frying from rapidly decomposing and producing excessive fumes. Because the heating device continuously heats the bottom of the pot, and the cooling fluid sprayed from the pot does not directly hit the bottom, it does not affect the temperature of the bottom. This allows the cooktop to reduce the production of fumes during cooking without affecting the cooking effect. When the cooling fluid is atomized water vapor, the atomized water vapor flows upward along the outer surface of the pot wall after contacting it. Upon reaching the upper edge of the pot wall, the atomized water vapor is subjected to the thermophoretic force of the inner wall of the pot, causing it to tend to roll inward, thus helping to push the fumes inward and preventing them from spreading outward.

[0027] In one embodiment, when the temperature detection device detects that the pot wall has cooled down to a second preset temperature, the control device controls the cooling fluid assembly to stop working.

[0028] This setting ensures that the temperature of the pot wall is always maintained between the first and second preset temperatures, preventing it from becoming too high or too low, thus improving the cooking effect.

[0029] In one embodiment, the cooling fluid assembly sprays cooling fluid through a nozzle onto the pot wall, including:

[0030] The atomizer produces atomized water vapor;

[0031] The fan blows the atomized water vapor toward the nozzle;

[0032] The atomized water vapor is sprayed onto the outer periphery of the pot wall through the nozzles surrounding the pot.

[0033] With this design, when the atomized steam comes into contact with the outer surface of the pot, some of the steam adheres to the surface and rapidly absorbs a large amount of heat from the pot through heat conduction. Other steam flows along the outer surface, creating forced convection heat exchange, thus increasing the cooling rate of the pot. Furthermore, the steam flows upwards along the outer surface of the pot, and upon reaching the upper edge, it is subjected to the thermophoretic force of the inner wall, causing it to tend to tumble inwards. This helps to push the fumes inwards and prevent them from spreading outwards. Attached Figure Description

[0034] To more clearly illustrate the technical solutions in the embodiments of this application or the conventional technology, the drawings used in the description of the embodiments or the conventional technology will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0035] Figure 1 This is a three-dimensional structural diagram of a stove according to one embodiment of the present invention;

[0036] Figure 2 Provided by the present invention Figure 1 A three-dimensional structural diagram of the central annular tube;

[0037] Figure 3 This is a flowchart illustrating a method for controlling the generation of cooking fumes according to one embodiment of the present invention.

[0038] Reference numerals: 1. Stove; 11. Nozzle; 2. Cookware; 21. Bottom of pot; 22. Pot wall; 3. Cooling device; 31. Cooling fluid assembly; 311. Atomizer; 312. Fan; 32. Circular pipe; 321. Outlet; 4. Control device; 5. Pot rack; 6. Temperature detection device. Detailed Implementation

[0039] To make the above-mentioned objectives, features, and advantages of this application more apparent and understandable, the specific embodiments of this application are described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a thorough understanding of this application. However, this application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of this application. Therefore, this application is not limited to the specific embodiments disclosed below.

[0040] It should be noted that when a component is referred to as being "fixed to" or "set on" another component, it can be directly on the other component or there may be an intermediate component. When a component is considered to be "connected to" another component, it can be directly connected to the other component or there may be an intermediate component present. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used in this application's specification are for illustrative purposes only and do not represent the only possible implementation.

[0041] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0042] In this application, unless otherwise expressly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature and the second feature are in indirect contact through an intermediate medium. Furthermore, "above," "over," and "on top" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0043] Unless otherwise defined, all technical and scientific terms used in this application have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in this application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and / or" as used in this application includes any and all combinations of one or more of the associated listed items.

[0044] To improve the texture of food, it's necessary to stir-fry constantly to ensure even heating. However, during this process, the cooking oil at the bottom of the pan is stirred up and splatters onto other parts of the pan. Since the temperature of the pan is much higher than that of the oil droplets, and the oil droplets are relatively small, heat is conducted from the pan's surface to the oil droplets, causing them to heat up rapidly and produce smoke.

[0045] It's understandable that cooking oil produces a large amount of thermal oxidation and decomposition products at high temperatures. When the temperature reaches 170℃, a small amount of initial decomposition blue smoke appears. As the temperature rises, the decomposition rate of cooking oil accelerates, and when the temperature reaches 250℃, a large amount of oil fumes are produced, affecting human health. Furthermore, when the oil temperature is below 175℃, 60% to 70% of vitamin C and more than 80% of riboflavin and carotene are retained; however, when the oil temperature exceeds 240℃, not only are most nutrients destroyed, but many substances harmful to the human body are also produced.

[0046] Furthermore, during this process, because the cooking oil at the bottom of the pot is of greater mass and in close contact with the food, the heat from the cooking oil at the bottom of the pot is quickly transferred to the food. In contrast, the cooking oil on the sides of the pot is of less mass and is not covered by the food. Therefore, the amount of oil smoke generated on the sides of the pot is usually greater than that generated at the bottom of the pot.

[0047] To solve the above problems, such as Figures 1 to 2 As shown, the present invention first provides a stove that can reduce the generation of oil fumes without affecting the cooking effect.

[0048] like Figure 1 As shown, specifically, the stove includes a stovetop 1, a heating device (not shown), a cooling device 3, a temperature detection device 6, and a control device 4. Specifically: the stovetop 1 is used to place the pot 2 and is equipped with multiple nozzles 11 that surround the pot 2; the heating device is located on the stovetop 1 and is used to heat the bottom 21 of the pot 2; the cooling device 3 includes a cooling fluid assembly 31 connected to the nozzles 11, which sprays cooling fluid through the nozzles 11 onto the pot wall 22 of the pot 2; the temperature detection device 6 is used to measure the temperature of the pot wall 22; the control device 4 is electrically connected to both the cooling fluid assembly 31 and the temperature detection device 6. When the temperature detection device 6 detects that the pot wall 22 has been heated to a first preset temperature, the control device 4 controls the cooling fluid assembly 31 to operate.

[0049] As mentioned earlier, existing stoves often produce a lot of oil fumes during cooking due to excessively high oil temperatures, which damages the nutrients in food and affects human health. However, in the stove provided in this embodiment of the invention, the pot 2 is placed on the stovetop 1, and the bottom 21 of the pot is heated by a heating device. Since the pot 2 is a heat-conducting structure, the pot wall 22 also heats up simultaneously with the bottom 21, thus heating the food inside the pot 2. The temperature detection device 6 monitors the temperature of the pot wall 22, and the control device 4 controls the opening and closing of the cooling fluid assembly 31 based on the temperature detected by the temperature detection device 6. When the temperature detection device 6 detects that the temperature of the pot wall 22 has risen to a first preset temperature, the control device 4 controls the cooling fluid assembly 31 to start working, and the cooling fluid... Component 31 can spray cooling fluid through nozzles 11 surrounding the cookware 2 onto the outer periphery of the pot wall 22, cooling the pot wall 22 and preventing the oil splattered on the pot wall 22 during stir-frying from rapidly decomposing and producing a large amount of oil fumes. Since the nozzles 11 are surrounding the cookware 2, it can be ensured that the pot wall 22 can be sprayed with cooling fluid from all directions. At the same time, since the heating device always heats the bottom 21 of the pot, and the cooling fluid sprayed from the cookware 2 does not spray onto the bottom 21 of the pot, it will not affect the temperature of the bottom 21 of the pot, and therefore will not affect the cooking effect of the food in the cookware 2. Thus, the stove can reduce the generation of oil fumes during cooking without affecting the cooking effect of the food.

[0050] The temperature detection device 6 can be an infrared sensor, which is a non-contact temperature measuring device. The infrared sensor can be placed on the stovetop 1, and the infrared rays emitted by the sensor can be aimed at the pot wall 22. This will not affect the normal use of the pot 2, nor will it require moving the temperature detection device 6, making temperature measurement convenient. Of course, the temperature detection device 6 can also be a thermometer or other contact or non-contact sensors installed on the pot wall 22, as long as it can monitor the temperature of the pot wall 22. This embodiment of the invention does not impose specific limitations here.

[0051] like Figure 1 As shown, the stove also includes a pot rack 5, which can be directly mounted on the stove 1 and used to support the pot 2. When the pot 2 is placed on the pot rack 5, the heating device is located at the bottom of the pot 2, and the nozzle 11 surrounds the pot rack 5.

[0052] like Figure 1 As shown in the illustrated embodiment, the cooling fluid assembly 31 includes an atomizer 311 and a fan 312 connected to each other. The fan 312 blows the atomized water vapor generated by the atomizer 311 toward the nozzle 11. The atomizer 311 generates atomized water vapor, and the fan 312 accelerates the flow rate of the atomized water vapor, causing it to be rapidly ejected. After the atomized water vapor comes into contact with the outer surface of the pot wall 22, some of the atomized water vapor adheres to the outer surface of the pot wall 22. Due to the high specific heat of the atomized water vapor, it can quickly absorb a large amount of heat from the pot wall 22 through heat conduction. Some of the atomized water vapor also flows on the outer surface of the pot wall 22, resulting in forced convection heat exchange with the pot wall 22, thereby increasing the cooling rate of the pot wall 22.

[0053] Furthermore, after the atomized water vapor comes into contact with the pot wall 22, it flows upward along the outer surface of the pot wall 22. Upon reaching the upper edge of the pot wall 22, the atomized water vapor is subjected to the thermophoretic force of the inner wall of the pot 2, causing it to tend to roll inwards. This helps to push the oil fumes inwards and prevent them from spreading outwards. Simultaneously, the atomized water vapor can also come into contact with small oil fume particles on the pot wall 22 or in the air, increasing the size of the oil fume particles. Since the range hood's ability to capture large oil fume particles is greater than its ability to capture small oil fume particles, the increased size of the oil fume particles also helps the range hood capture the oil fumes, improving the grease extraction rate of the range hood and reducing the amount of oil fume floating in the air.

[0054] In another embodiment, the cooling fluid assembly 31 may only include an atomizer 311. After the atomizer 311 generates atomized water vapor, the internal air pressure of the atomizer 311 increases, exceeding the external atmospheric pressure, and the atomized water vapor can be sprayed out under the action of the pressure difference. Alternatively, the cooling fluid assembly 31 may only include a fan 312, which can directly accelerate air and blow it towards the pot wall 22. Of course, in other embodiments, the cooling fluid assembly 31 may also be configured with other structures that can generate cooling fluid or transport external cooling fluid to the nozzle 11. This embodiment of the invention does not impose specific limitations here.

[0055] like Figure 1 As shown, the pot wall 22 gradually cools down under the action of the cooling fluid. To prevent the pot wall 22 from becoming too cold and affecting the cooking effect, when the temperature detection device 6 detects that the pot wall 22 has cooled down to the second preset temperature, the control device 4 controls the cooling fluid assembly 31 to stop working. The first preset temperature is higher than the second preset temperature. At this time, the cooling fluid assembly 31 stops generating cooling fluid, and the nozzle 11 also stops spraying cooling fluid onto the pot wall 22. The temperature of the pot wall 22 gradually rises again under the action of the heating device. When the temperature of the pot wall 22 rises back to the first preset temperature, the control device 4 controls the cooling fluid assembly 31 to work again to cool the pot wall 22 again, and so on in a cycle. In this way, the temperature of the pot wall 22 can always be maintained between the first preset temperature and the second preset temperature, so that the temperature is neither too high nor too low, thereby improving the cooking effect.

[0056] Because a small amount of initial blue smoke from decomposition begins to appear when the oil temperature reaches 170℃, and when the oil temperature is below 175℃, 60% to 70% of vitamin C and over 80% of riboflavin and carotene are retained. Therefore, the first preset temperature can be set to 165℃ to 185℃, and the second preset temperature can be set to 150℃ to 170℃, with the first preset temperature being higher than the second. Maintaining the temperature within this range avoids the generation of excessive oil fumes, does not damage the nutritional value of the food, and also ensures cooking efficiency.

[0057] Furthermore, the cooling fluid ejected from the nozzle 11 is sprayed toward the pot wall 22 in a direction perpendicular to the stove 1, and will land on the pot wall 22 near the pot opening. to The preferred area is located on the pot wall 22 near the pot opening. This ensures that the cooling fluid falls on the pot wall 22 at a distance from the pot bottom 21, preventing it from splashing onto the pot bottom 21. This further avoids affecting the temperature of the pot bottom 21, allowing the pot bottom 21 to maintain a high temperature and ensuring optimal cooking results.

[0058] like Figure 1As shown, the nozzle 11 can be circular, and the inner diameter of the circular nozzle 11 is less than 5mm, preferably less than 3mm. This ensures the effective spraying of the cooling fluid while preventing the nozzle 11 from being too large, which could cause oil, dust, or other foreign matter to fall into the nozzle 11 and clog it. Of course, the nozzle 11 can also be elliptical, square, polygonal, or other regular or irregular shapes, as long as the cooling fluid can be sprayed out normally. This embodiment of the invention does not impose specific limitations here.

[0059] like Figures 1 to 2 As shown, the cooling device 3 also includes an annular pipe 32 disposed on the underside of the stove 1 and connected to the cooling fluid assembly 31. The annular pipe 32 has multiple outlets 321 that are connected to the nozzles 11 one by one. The cooling fluid assembly can introduce cooling fluid into the annular pipe 32, so that the annular pipe 32 is filled with cooling fluid. The cooling fluid in the annular pipe 32 can be sprayed evenly from different nozzles 11, ensuring that every part along the circumference of the pot wall 22 can be sprayed with cooling fluid, ensuring the cooling effect on the pot wall 22. Furthermore, placing the annular pipe 32 on the underside of the stove 1 ensures that the annular pipe 32 and the connection structure between the annular pipe 32 and the cooling fluid assembly 31 are not exposed, ensuring the overall appearance of the stove is neat, and also avoiding occupying too much space above the stove 1.

[0060] like Figures 1 to 2 As shown in the illustrated embodiment, outlet 321 is located on the side of the annular tube 32 that is in contact with the stove 1. After the annular tube 32 is installed on the lower side of the stove 1, outlet 321 is directly connected to nozzle 11. The structure is simple, easy to assemble the annular tube 32, and allows the cooling liquid to be sprayed out quickly. Of course, in other embodiments, outlet 321 can also be located at other positions on the annular tube 32, and each outlet 321 on the annular tube 32 can be connected to the corresponding nozzle 11 through a connecting pipe, as long as the liquid in the annular tube 32 can be sprayed out through outlet 321 and nozzle 11. This embodiment of the invention does not impose specific limitations here.

[0061] like Figures 1 to 2 As shown, the nozzles 11 and outlets 321 are evenly spaced along the circumference of the annular pipe 32. In this way, every part along the circumference of the pot wall 22 can be evenly sprayed with an equal amount of cooling fluid, so that the circumference of the pot wall 22 can be uniformly cooled, further ensuring the cooling effect on the pot wall 22.

[0062] like Figure 3 As shown, the present invention also provides a method for controlling the generation of cooking fumes, for use in the aforementioned stove, comprising:

[0063] The heating device heats the bottom 21 of the pot 2 placed on the stove 1;

[0064] Temperature detection device 6 measures the temperature of the pot wall 22 of the cookware 2;

[0065] When the temperature detection device 6 detects that the pot wall 22 has been heated to the first preset temperature, the control device 4 controls the cooling fluid assembly 31 to work.

[0066] The cooling fluid assembly 31 sprays cooling fluid through nozzles 11 surrounding the pot 2 toward the outer periphery of the pot wall 22.

[0067] In the method for controlling the generation of cooking fumes provided in this embodiment of the invention, after the cookware 2 is placed on the stove 1, the bottom 21 of the pot is continuously heated by the heating device, and the temperature of the pot wall 22 is monitored by the temperature detection device 6. When the temperature detection device 6 detects that the temperature of the pot wall 22 has risen to a first preset temperature, the control device 4 controls the cooling fluid assembly 31 to start working. The cooling fluid assembly 31 can spray cooling fluid through the nozzles 11 surrounding the cookware 2 to the outer periphery of the pot wall 22 to cool the pot wall 22 and prevent the oil splashed onto the pot wall 22 during the stir-frying process from rapidly decomposing and generating a large amount of cooking fumes. Since the heating device always heats the bottom 21 of the pot, and the cooling fluid sprayed from the cookware 2 does not spray onto the bottom 21 of the pot, it will not affect the temperature of the bottom 21 of the pot. Thus, the stove can reduce the generation of cooking fumes during the cooking process without affecting the cooking effect.

[0068] Furthermore, when the cooling fluid is atomized water vapor, the atomized water vapor flows upward along the outer surface of the pot wall 22 after contacting it. Upon reaching the upper edge of the pot wall 22, the atomized water vapor is subjected to the thermophoretic force of the inner wall of the pot 2, causing it to tend to roll inwards. This helps to push the oil fumes inwards and prevent them from spreading outwards. Simultaneously, the atomized water vapor can also contact small oil fume particles on the pot wall 22 or in the air, increasing the size of the oil fume particles. Since the range hood's ability to capture large oil fume particles is greater than its ability to capture small oil fume particles, the increased size of the oil fume particles also helps the range hood capture the oil fumes, improving the grease extraction rate and reducing the amount of oil fume floating in the air.

[0069] like Figure 3 As shown, when the temperature detection device 6 detects that the pot wall 22 has cooled down to the second preset temperature, the control device 4 controls the cooling fluid assembly 31 to stop working. Since the pot wall 22 will gradually cool down under the action of the cooling fluid, in order to avoid the pot wall 22 being too cold and affecting the cooking effect of the food, this method of controlling the generation of oil fumes can keep the temperature of the pot wall 22 between the first preset temperature and the second preset temperature, so that the temperature is neither too high nor too low.

[0070] Furthermore, the first preset temperature can be set to 165℃ to 185℃, and the second preset temperature can be set to 150℃ to 170℃, with the first preset temperature being higher than the second preset temperature. Maintaining the temperature within the above range avoids the generation of excessive oil fumes, does not damage the nutritional value of the food, and also ensures cooking efficiency.

[0071] like Figure 3 As shown, specifically, the cooling fluid assembly 31 sprays cooling fluid onto the pot wall 22 through the nozzle 11, including:

[0072] Atomizer 311 produces atomized water vapor;

[0073] Fan 312 blows atomized water vapor toward nozzle 11;

[0074] Atomized water vapor is sprayed onto the outer periphery of the pot wall 22 through nozzles 11 surrounding the pot 2.

[0075] The atomizer 311 generates atomized water vapor, and the fan 312 accelerates the flow rate of the atomized water vapor, causing it to be rapidly ejected. After the atomized water vapor comes into contact with the outer surface of the pot wall 22, some of it adheres to this surface. Due to its high specific heat, the atomized water vapor can quickly absorb a large amount of heat from the pot wall 22 through heat conduction. Other atomized water vapor flows along the outer surface of the pot wall 22, undergoing forced convection heat exchange, thus increasing the cooling rate of the pot wall 22. Simultaneously, the atomized water vapor prevents oil fumes from spreading outwards, facilitating the capture of oil fumes by the range hood and reducing the amount of oil fumes floating in the air.

[0076] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0077] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the scope of protection of this application. Therefore, the patent protection scope of this application should be determined by the appended claims.

Claims

1. A stove, characterized in that, include: The stove (1) is used to place the pot (2) and is provided with multiple nozzles (11) that can surround the pot (2). A heating device is installed on the stove (1) and used to heat the bottom (21) of the pot (2); The cooling device (3) includes a cooling fluid assembly (31) connected to the nozzle (11), the cooling fluid assembly (31) being able to spray cooling fluid through the nozzle (11) onto the pot wall (22) of the cookware (2). Temperature detection device (6) for measuring the temperature of the pot wall (22); and, The control device (4) is electrically connected to both the cooling fluid assembly (31) and the temperature detection device (6). When the temperature detection device (6) detects that the pot wall (22) has been heated to the first preset temperature, the control device (4) controls the cooling fluid assembly (31) to work. The cooling fluid assembly (31) includes an atomizer (311) and a fan (312) connected to each other, the fan (312) being used to blow the atomized water vapor generated by the atomizer (311) toward the nozzle (11).

2. The stove according to claim 1, characterized in that, When the temperature detection device (6) detects that the pot wall (22) has cooled down to the second preset temperature, the control device (4) controls the cooling fluid assembly (31) to stop working, and the first preset temperature is higher than the second preset temperature.

3. The stove according to claim 2, characterized in that, The first preset temperature is 165°C to 185°C, and the second preset temperature is 150°C to 170°C.

4. The stove according to claim 1, characterized in that, The cooling device (3) also includes an annular pipe (32) disposed on the lower side of the stove (1) and connected to the cooling fluid assembly (31). The annular pipe (32) is provided with multiple outlets (321) that are connected to the nozzle (11) one by one.

5. The stove according to claim 4, characterized in that, The outlet (321) is located on the side of the annular pipe (32) that is in contact with the stove (1).

6. The stove according to claim 5, characterized in that, The nozzle (11) and the outlet (321) are arranged at uniform intervals along the circumference of the annular pipe (32).

7. The stove according to any one of claims 1-6, characterized in that, The nozzle (11) faces the pot wall (22) near the pot opening. to The area; and / or, The inner diameter of the nozzle (11) is less than 5 mm.

8. A method for controlling the generation of cooking fumes, used in a stove as described in any one of claims 1-7, characterized in that, include: The heating device heats the bottom (21) of the pot (2) placed on the stove (1); The temperature detection device (6) measures the temperature of the pot wall (22) of the cookware (2); When the temperature detection device (6) detects that the pot wall (22) has been heated to the first preset temperature, the control device (4) controls the cooling fluid assembly (31) to work; The cooling fluid assembly (31) sprays cooling fluid through nozzles (11) surrounding the pot (2) toward the outer periphery of the pot wall (22).

9. The method for controlling the generation of cooking fumes according to claim 8, characterized in that, When the temperature detection device (6) detects that the pot wall (22) has cooled down to the second preset temperature, the control device (4) controls the cooling fluid assembly (31) to stop working.

10. The method for controlling the generation of cooking fumes according to claim 8, characterized in that, The cooling fluid assembly (31) sprays cooling fluid through nozzles (11) surrounding the pot (2) onto the outer periphery of the pot wall (22), including: The atomizer (311) produces atomized water vapor; The blower (312) blows the atomized water vapor toward the nozzle (11); The atomized water vapor is sprayed onto the outer periphery of the pot wall (22) through the nozzle (11) surrounding the pot (2).

Images