Self-regulating oven

Abstract

The present invention provides a self-regulating oven. A movable probe is provided. When the probe moves, it can abut against an object to be baked and measure parameters such as the fluffiness of the object to be baked. A controller adjusts parameters such as the heating temperature of a first heating device according to the detection result of the probe, thereby making the object to be baked have a better taste.

Description

Technical Field

[0001] The invention relates to the technical field of kitchen equipment, in particular to a self-regulating oven. Background Art

[0002] A bread oven is an electrical appliance specially used for baking bread. The bread oven can adjust the baking temperature to meet the baking needs of different types of bread. Generally speaking, the temperature for baking bread is between 150℃ and 220℃. The bread oven can also set the baking time to ensure that the bread is baked to the right degree. The baking time will vary according to the size, shape and type of bread. Common heating methods for bread ovens include upper and lower heating tube heating, hot air circulation heating, etc. Upper and lower heating tube heating can make the surface of the bread evenly heated, while hot air circulation heating can improve baking efficiency and make the bread crispier. Bread ovens are usually equipped with baking trays and baking nets to place bread for baking. The baking tray can be used to bake a whole loaf of bread or bread slices, and the baking net is suitable for baking small bread or rusks.

[0003] Before baking, the dough needs to be fermented to expand its volume. During the fermentation process, the yeast will break down the sugar in the dough and produce carbon dioxide gas, which will expand the dough and make the bread fluffy. During the baking process, the temperature in the bread oven will gradually increase, and the moisture in the dough will gradually evaporate, forming bubbles. These bubbles will expand the dough and make the bread fluffy. However, existing bread ovens generally bake specific types of bread through preset programs to achieve the corresponding fluffiness. If certain processing parameters change during the baking process, such as an abnormal oven heating curve, the quality parameters such as the fluffiness of the bread will not reach the ideal level.

[0004] The information disclosed in the background technology section of the present invention is only intended to deepen the understanding of the general background technology of the present invention, and should not be regarded as acknowledging or suggesting in any form that the information constitutes the prior art already known to those skilled in the art. Summary of the invention

[0005] Based on this, it is necessary to provide a self-regulating oven to address the problem of uncontrollable processing quality in current ovens.

[0006] The above purpose is achieved through the following technical solutions:

[0007] A self-regulating oven, comprising:

[0008] A main shell, wherein a first inner container is disposed inside the main shell, a first heating chamber is formed inside the first inner container, a baking area for accommodating objects to be baked is formed inside the first heating chamber, a first heating device and a probe are disposed inside the first heating chamber, the first heating device is used to control the temperature inside the first heating chamber, and the probe can move relative to the baking area and detect the fluffiness of the objects to be baked when moving;

[0009] A controller is used to control the operation of the first heating device according to an operation instruction, and to adjust the operation parameters of the first heating device according to the detection result of the probe.

[0010] In one embodiment, the probe includes a main body and an expansion portion, and a cross-sectional dimension of the expansion portion is greater than a cross-sectional dimension of the main body.

[0011] In one embodiment, the cross-sectional dimension of the expansion portion is 2-10 times the cross-sectional dimension of the main body portion.

[0012] In one embodiment, the probe further includes a puncture portion, and along a direction away from the baking area, the puncture portion, the expansion portion and the main body are arranged in sequence; and a cross-sectional size of the puncture portion is smaller than a cross-sectional size of the expansion portion.

[0013] In one embodiment, a temperature tester is provided at one end of the probe close to the baking area.

[0014] In one embodiment, a hollow channel is provided inside the probe, and the hollow channel connects the baking area and the heat source.

[0015] In one embodiment, a moving component is further included. The moving component is disposed in the first inner container and is used to drive the probe to move relative to the baking area.

[0016] In one embodiment, the moving assembly includes a driving motor, a driving rod and a driving nut, wherein the driving motor is used to drive the driving rod to rotate, and the rotation of the driving rod drives the driving nut to slide axially along the driving rod, and the driving nut is fixedly connected to the probe.

[0017] In one embodiment, a second inner container is disposed in the main shell, a second heating chamber is formed in the second inner container, a second heating device is disposed inside the second heating chamber, and the second heating chamber is connected to the first heating chamber through an openable and closable connecting passage;

[0018] The controller is used to control the operation of the second heating device according to the operation instruction, and to adjust the operation parameters of the second heating device and the opening and closing of the connecting channel according to the detection result of the probe.

[0019] In one embodiment, the connecting channel is located inside the probe.

[0020] The beneficial effects of the present invention are:

[0021] The self-regulating oven provided in an embodiment of the present invention is provided with a movable probe. When moving, the probe can abut against the object to be baked and measure parameters such as the fluffiness of the object to be baked. The controller adjusts parameters such as the heating temperature of the first heating device according to the detection result of the probe, thereby making the object to be baked have a better taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 A schematic diagram of the three-dimensional structure of a self-adjusting oven provided in one embodiment of the present invention;

[0023] Figure 2 A front view of a self-adjusting oven provided by an embodiment of the present invention;

[0024] Figure 3 A schematic diagram of the structure of a probe in a self-regulating oven provided in one embodiment of the present invention.

[0025] in:

[0026] 100, main shell; 110, first inner shell; 120, second inner shell; 200, probe; 201, main body; 202, expansion part; 203, puncture part. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below through embodiments and in conjunction with the accompanying drawings. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0028] The serial numbers assigned to the components herein, such as "first", "second", etc., are only used to distinguish the objects described and do not have any order or technical meaning. The "connection" and "coupling" mentioned in the present invention, unless otherwise specified, include direct and indirect connections (couplings). In the description of the present invention, it should be understood that the terms "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", etc., indicating the orientation or position relationship are based on the orientation or position relationship shown in the accompanying drawings, which is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation to the present invention.

[0029] In the present invention, unless otherwise clearly specified and limited, a first feature being "above" or "below" a second feature may mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, a first feature being "above", "above" or "above" a second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. A first feature being "below", "below" or "below" a second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0030] The embodiment of the present invention provides a self-adjusting oven, which is suitable for baking various foods, and is particularly suitable for baking bread and other foods that require a certain degree of fluffiness. Figure 1-Figure 3 As shown, the self-adjusting oven provided by the embodiment of the present invention includes:

[0031] The main shell 100 is the main frame of the self-regulating oven. On the one hand, it is used to form an internal environment relatively isolated from the external environment so as to complete food processing operations in the internal environment. On the other hand, the main shell 100 is used as the installation base of other components and forms a relative whole after the other components are installed. A first inner liner 110 is arranged inside the main shell 100. A first heating chamber is formed inside the first inner liner 110. The first inner liner 110 generally has good heat insulation performance, so that the heat exchange between the first heating chamber and its external environment is less, so as to ensure that the temperature in the first heating chamber is controllable. A baking area for accommodating baked objects is formed in the first heating chamber. The baking area can be a partial area of ​​the first heating chamber. There is no obvious distinction between the two in physical space and nature. It is only a regional division. The baking area can also be a relatively independent part in the first heating chamber, which is isolated by physical isolation or other methods so that the baking area and other areas in the first heating chamber have a heat difference, so as to facilitate baking.

[0032] The first heating chamber is provided with a first heating device, which is used to control the temperature in the first heating chamber. The first heating device may be a heating element such as a heating tube. When the first heating device is working, it emits heat to heat the food in the first heating chamber. Generally, the oven plays a role of heating when baking, and the first heating device mainly plays a role of heating. However, under certain baking requirements, the first heating device also plays a role of temperature equalization and temperature control.

[0033] A probe 200 is provided in the first heating chamber. The probe 200 can move relative to the baking area and detect the fluffiness of the object to be baked when moving. For example, a pressure sensor is provided on the probe 200. When the probe 200 moves and contacts the object to be baked, the pressure sensor detects the contact force between the probe 200 and the object to be baked, and determines the fluffiness of the object to be baked according to the magnitude of the contact force. Fluffiness is a defined index, and its value is the ratio between the size of the object to be baked in a certain direction when it is not subject to external force and the size of the object to be baked in the same direction when it is subjected to external force until it cannot be compressed. For example, for chiffon bread, when it is not subject to external force, its length direction size is 20cm. Pressure is applied to one side of the chiffon bread along the length direction, forcing the chiffon bread to deform under force until the chiffon bread cannot be compressed. At this time, the chiffon bread has a length direction size of 4cm and the fluffiness of the chiffon bread is 5. It should be noted that when the probe 200 is used to squeeze the object to be baked to test the fluffiness, the fluffiness is not measured by compressing the object to be baked until it is incompressible, but the fluffiness of the bread is judged by the magnitude of the force when the probe 200 abuts against the surface of the object to be baked. The fluffier the object to be baked, the easier it is to deform, and therefore the smaller the force applied to the probe 200.

[0034] The self-regulating oven is also equipped with a controller, which is used to control the operation of the first heating device according to the user's operating instructions. The controller can be integrated into the self-regulating oven operating system. The user sends operating instructions to the controller through the oven operating interface, such as low-temperature baking, fast baking, etc. After receiving these operating instructions, the controller controls the heating temperature and heating rate of the first heating device according to the type of operating instructions. In addition, the self-regulating oven can also adjust the parameters of the first heating device according to the detection result of the probe 200. For example, during the baking process, if the detection result of the probe 200 shows that the current fluffiness of the object to be baked is lower than the ideal fluffiness, the controller can adjust the heating temperature and temperature change rate of the first heating device after receiving the detection result, so that the fluffiness of the object to be baked reaches the ideal state. It should be noted that, for different objects to be baked at different baking stages, the effects of parameters such as temperature and temperature change rate on the fluffiness are inconsistent. For example, for bread with a high water content, a higher temperature in the early stage of baking can rapidly increase the fluffiness of the bread, while a higher temperature in the later stage of baking will reduce the fluffiness of the bread. Therefore, the controller's regulation of the first heating device based on the fluffiness can be determined according to the type of the object to be baked and the baking stage.

[0035] Therefore, the self-regulating oven provided in the embodiment of the present invention is provided with a movable probe 200. When moving, the probe 200 can abut against the object to be baked and measure parameters such as the fluffiness of the object to be baked. The controller adjusts parameters such as the heating temperature of the first heating device according to the detection result of the probe 200, thereby making the object to be baked have a better taste.

[0036] In one embodiment, the probe 200 includes an expansion portion 202 of a main body 201. When the probe 200 moves relative to the baking area, the expansion portion 202 is relatively close to the baking area, and the main body 201 is relatively far away from the baking area. The cross-sectional size of the expansion portion 202 is larger than the cross-sectional size of the main body 201. When the probe 200 abuts against the object to be baked, the expansion portion 202 has a larger size, can better contact with the object to be baked, and detect the resistance of the object to be baked to the movement of the probe 200. The expansion portion 202 may be located at the end of the probe 200, that is, the expansion portion 202 first contacts the object to be baked, and the main body 201 does not contact the object to be baked; the expansion portion 202 may also be located near the end of the probe 200, and the end of the probe 200 is a part of the main body 201. When contacting the object to be baked, the main body 201 first contacts the object to be baked. Since the size of the main body 201 is relatively small, the main body 201 will pierce the surface of the object to be baked and penetrate into the interior of the object to be baked, and then the expansion portion 202 contacts the surface of the object to be baked. At this time, the pierced part of the main body 201 will not penetrate deeper.

[0037] In one embodiment, the interface size of the expansion part 202 is 2-10 times that of the main body 201. Generally, the main body 201 is an elongated cylindrical shape, with a length of 10cm-30cm and a diameter of 0.2-2cm. The expansion part 202 is slightly circular in shape as a whole, with a diameter of 0.5cm-5cm and a thickness of 0.2-1cm. For different types of objects to be baked, the size of the expansion part 202 can be adaptively adjusted. For example, for objects to be baked with greater fluffiness, the size of the expansion part 202 is correspondingly larger, and for objects to be baked with less fluffiness, the size of the expansion part 202 is correspondingly smaller. For different types of objects to be baked, the sizes of the main body 201 and the expansion part 202 in the probe 200 can be adaptively adjusted. For example, the expansion part 202 can be detachably installed on the main body 201. When the expansion part 202 needs to be replaced, the original expansion part 202 is removed from the main body 201 and a new expansion part 202 is installed on the main body 201.

[0038] In one embodiment, the probe 200 includes a puncture portion 203, an expansion portion 202 and a main body 201. The puncture portion 203 is located at the end of the probe 200, the expansion portion 202 is located near the end of the probe 200, and the main body 201 is located away from the end of the probe 200. When contacting the object to be baked, the puncture portion 203 first contacts the object to be baked. Since the size of the puncture portion 203 is relatively small, the puncture portion 203 will puncture the surface of the object to be baked and penetrate into the interior of the object to be baked. Then the expansion portion 202 contacts the surface of the object to be baked. At this time, the puncture portion 203 will not penetrate deeper, and the main body 201 will not directly contact the object to be baked.

[0039] In one embodiment, a temperature tester is provided at one end of the probe 200 close to the baking area, and the temperature tester can measure the temperature at the end of the probe 200. Generally, ovens have a temperature detection function to measure the temperature inside the oven, but the temperature detection device in the existing oven is often arranged on the peripheral wall of the oven liner, and its temperature detection position is far away from the baking area, and is generally close to the heating device, so that the temperature measured is greatly different from the temperature at the baking area. A temperature tester is provided at the end of the probe 200, and the temperature tester can approach the baking area or directly contact the object to be baked, thereby measuring a more accurate temperature of the object to be baked. In particular, the end of the probe 200 can pierce the surface of the object to be baked and penetrate into the interior of the object to be baked, thereby measuring the temperature inside the object to be baked.

[0040] In one embodiment, a hollow channel is provided inside the probe 200, and the hollow channel runs through the entire probe 200, and has an air inlet end and an air outlet end. The air outlet end is located at the end of the probe 200 close to the baking area, and the air inlet end is located at the end of the probe 200 away from the baking area. The air outlet end can be located near the object to be baked or inside the object to be baked, and the air inlet end is connected to the heat source inside the oven. Through the hollow channel, gas of a preset temperature can be delivered to a specific area of ​​the object to be baked, or gas of a preset temperature can be delivered to the inside of the object to be baked to meet different baking requirements. For example, for bread baking, while the surface of the bread is baked at high temperature, high-temperature gas is delivered to the inside of the bread, which can make the surface and specific areas inside the bread crispy and achieve a special taste.

[0041] In one embodiment, a moving assembly is provided inside the oven, and the moving assembly is provided in the first inner container 110, and the moving assembly can drive the probe 200 to move relative to the baking area. Specifically, the moving assembly includes a driving motor, a driving rod and a driving nut, the driving motor housing is fixedly connected to the first inner container 110, the driving motor and the driving rod are in transmission connection, the driving motor can drive the driving rod to rotate forward or reverse, the driving rod and the driving nut form a nut screw pair, the driving rod rotation can drive the driving nut to slide along the axial direction of the driving rod, the driving nut and the probe 200 are fixedly connected, and the sliding of the driving nut drives the probe 200 to slide, so that the probe 200 moves relative to the baking area, thereby enabling the probe 200 to move relative to the object to be baked during baking. It is understandable that other common driving forms that can drive the probe 200 to move relative to the baking area can be applied to the present invention, such as a linear driving motor. In addition, the baking area can also be driven to move so as to achieve relative movement between the probe 200 and the baking area. For example, for an oven with a sliding tray, the object to be baked is placed on the sliding tray, and the probe 200 is fixed to the inner wall of the oven. When the driving mechanism in the oven drives the sliding tray to move, the object to be baked moves relative to the probe 200.

[0042] In one embodiment, a second liner 120 is further provided inside the main shell 100, and a second heating chamber is formed inside the second liner 120. The second liner 120 has good heat insulation performance, so that the heat exchange between the second heating chamber and other environments is less, so as to ensure that the temperature in the second heating chamber is controllable. Generally, the temperature in the second heating chamber is higher than the temperature in the first heating chamber. A connecting channel is provided between the second heating chamber and the first heating chamber, and the connecting channel can be opened and closed by the controller. When the connecting channel is opened, the high-temperature gas in the second heating chamber enters the first heating chamber to quickly heat up the first heating chamber. In particular, the connecting channel can be provided near the baking area, so that the high-temperature gas in the second heating chamber directly enters the baking area and heats the object to be baked; or, the connecting channel is provided in the probe 200, that is, one end of the probe 200 is connected to the second heating chamber, and the other end can extend into the baking area or the object to be baked.

[0043] The technical features of the above embodiments may be combined arbitrarily. To make the description concise, 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.

[0044] The above-described embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that, for a person of ordinary skill in the art, several modifications and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the attached claims.

Claims

1. A self-regulating oven, characterized in that: include: A main shell, wherein a first inner shell is provided inside the main shell, a first heating chamber is formed inside the first inner shell, a baking area for accommodating an object to be baked is formed inside the first heating chamber, a first heating device and a probe are provided inside the first heating chamber, the first heating device is used to control the temperature inside the first heating chamber, the probe can move relative to the baking area and detect the fluffiness of the object to be baked when moving; a pressure sensor is provided on the probe, the pressure sensor is used to detect the contact force between the probe and the object to be baked, and the fluffiness of the object to be baked is judged according to the contact force; the probe comprises a main body and an expansion part, and the cross-sectional size of the expansion part is larger than the cross-sectional size of the main body; A controller is used to control the operation of the first heating device according to an operation instruction, and to adjust the operation parameters of the first heating device according to the detection result of the probe.

2. The self-regulating oven according to claim 1, characterized in that: The cross-sectional dimension of the expansion portion is 2-10 times the cross-sectional dimension of the main body portion.

3. The self-regulating oven according to claim 1, characterized in that: The probe further comprises a puncture portion, and along a direction away from the baking area, the puncture portion, the expansion portion and the main body portion are arranged in sequence; and a cross-sectional dimension of the puncture portion is smaller than a cross-sectional dimension of the expansion portion.

4. The self-regulating oven according to any one of claims 1 to 3, characterized in that: A temperature tester is arranged at one end of the probe close to the baking area.

5. The self-regulating oven according to any one of claims 1 to 3, characterized in that: A hollow channel is arranged inside the probe, and the hollow channel communicates the baking area and the heat source.

6. The self-regulating oven according to any one of claims 1 to 3, characterized in that: The invention also comprises a moving component, which is arranged in the first inner container and is used for driving the probe to move relative to the baking area.

7. The self-regulating oven according to claim 6, characterized in that: The moving assembly includes a driving motor, a driving rod and a driving nut. The driving motor is used to drive the driving rod to rotate. The rotation of the driving rod drives the driving nut to slide axially along the driving rod. The driving nut is fixedly connected to the probe.

8. The self-regulating oven according to claim 1, characterized in that: A second inner container is disposed in the main shell, a second heating chamber is formed in the second inner container, a second heating device is disposed inside the second heating chamber, and the second heating chamber is connected to the first heating chamber through an openable and closable connecting passage; The controller is used to control the operation of the second heating device according to the operation instruction, and to adjust the operation parameters of the second heating device and the opening and closing of the connecting channel according to the detection result of the probe.

9. The self-regulating oven according to claim 8, characterized in that: The connecting channel is located inside the probe.

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