Movable control box electric oven

Abstract

The present application relates to the technical field of electric oven, and particularly relates to a movable control box electric oven. The existing movable electric oven has the problem of water imbalance due to the difference in oil content, insufficient water supplement for high-fat meat, excessive water supplement for low-fat meat, inconsistent consumption and supplement. A movable control box electric oven comprises a base, a water tray, a heating element and a roasting net. The water tray, the heating element and the roasting net are detachably connected to the base from bottom to top, forming an electric roasting platform. The base is also provided with a control system. The control system comprises an identification module, a timing module and a local module. The identification module, the timing module and the local module are electrically connected to the movable control box. The movable control box executes the quantitative control of the external water source, injects the corresponding water consumption in the data table, that is, injects the same amount of water consumed by oil dripping, realizes the precise dynamic balance of "water supplement on demand" based on the different water consumption of different meats.

Description

Technical Field

[0001] This invention belongs to the field of electric oven technology, specifically relating to a portable control box electric oven. Background Technology

[0002] When using a portable electric grill outdoors, long grilling times are often required. During this extended grilling period, the water in the water pan evaporates rapidly due to the combined effects of heat radiation from the heating element and the continuous dripping of hot grease from the grilled meat. If the water level is insufficient, it will not only fail to effectively cool the grease and suppress fumes, but it will also cause the water pan to overheat and burn directly due to dry burning, producing a large amount of harmful fumes. Therefore, it is necessary to replenish the water in the water pan.

[0003] Different types of meat have different fat contents. High-fat meats (such as pork belly and fatty beef) continuously release a large amount of fat when heated, resulting in high drip density and intense heat exchange, which easily leads to faster evaporation of water in the water pan. On the other hand, low-fat meats (such as chicken breast, fish, and shrimp) drip less fat, and the water consumption is relatively slow. However, existing electric ovens cannot dynamically adjust the water replenishment strategy according to the fat content of meat. They rely on manual judgment or timed and quantitative water replenishment. But due to the difference in fat content, high-fat meats may not be replenished with enough water, while low-fat meats may be replenished with too much water. The inconsistency between consumption and replenishment leads to water imbalance.

[0004] To address this issue, the present invention provides a portable control box electric oven. By identifying the density of oil dripping and combining it with the oil density curve generated by the timing module per unit time, the curve is compared and matched with the oil water consumption and doneness data of different meats in the local module. After determining the type of meat, the portable control box dynamically adjusts the water supply of the water supply pipe, thereby achieving a precise dynamic balance of "on-demand water supply". This solves the problem of inconsistent water consumption and replenishment in the water pan of existing portable electric ovens, which leads to water imbalance. Summary of the Invention

[0005] To address the aforementioned problems in the prior art, the present invention provides a portable control box electric oven.

[0006] The objective of this invention can be achieved through the following technical solutions: A portable control box electric oven includes a base, a water tray, a heating element, and a grill rack. The water tray, heating element, and grill rack are detachably snapped onto the base from bottom to top, forming an electric grilling platform. The heating element includes a portable control box and a heating tube. The heating tube is located below the grill rack and is electrically connected to the portable control box. The portable control box controls the heating tube to heat the oven, and heat exchange causes the grease from the grilled meat to drip into the water tray. The water tray is equipped with a water supply pipe connected to an external water source, which is electrically connected to the portable control box. The base also houses a control system, which includes an identification module, a timing module, and a local module. All three modules are electrically connected to the movable control box. The water tray has a square groove through which the identification module identifies the density of dripping oil. The timing module provides time data, which, combined with the identification module, generates an oil density curve data per unit time. This data records the oil density changes at different stages of the meat's life. The local module stores oil data tables for different types of meat, water consumption tables for oils of different densities, and a doneness data table based on oil density. Based on a comparison and matching of the oil density curve per unit time with the data tables in the local module, the movable control box executes water replenishment and provides doneness feedback.

[0007] Preferably, the identification module consists of a vertical infrared group and a horizontal infrared group, with the two groups forming a cross-scanning optical path. Each group includes a transmitter and a receiver, and the droplet frequency is detected by the low-level pulse signal generated by the grease droplets blocking the infrared light.

[0008] Preferably, the infrared light emitted by the transmitter is near-infrared light that is sensitive to grease blockage, and the receiver converts the optical signal into an electrical signal, outputting a high level when there is no blockage and a low level when there is blockage.

[0009] Preferably, the oil data table includes the oil drop density of various meats at the three stages of raw, medium-rare, and fully cooked, and the water consumption table includes the mapping relationship between different oil drop densities and the amount of water required to vaporize the oil.

[0010] Preferably, the movable control box determines the type of meat by comparing the first two-thirds of the data segment of the fat density curve with the local module data table, and then predicts the timing of stopping water replenishment and the degree of doneness based on the remaining one-third of the data segment.

[0011] Preferably, the portable control box includes a control box execution module, which controls the external water source to stop supplying water when it is predicted that the meat is fully cooked, and activates a buzzer to issue a flipping prompt after the timing module has completed one-third of the remaining time.

[0012] Preferably, it also includes a switching component, which includes a power strip fixed to the slot and a power groove opened in the movable control box. Both the power strip and the power groove are provided with terminals, and the on / off state is controlled by a plug-in type normally closed micro switch.

[0013] Preferably, the detachable snap-fit ​​structure of the water tray, heating element, and grill rack to the base facilitates assembly and storage for outdoor use.

[0014] Preferably, the movable control box has a groove at the bottom and a slot is provided in the middle of one side of the base. The slot is provided with a rib that matches the groove. The movable control box is anti-detached and detachable by engaging with the groove and the rib.

[0015] The beneficial effects of this invention are as follows: 1. When the frequency of oil dripping is detected to correspond to the data of one type of meat oil in the local module, the control module feeds back to the control box execution module. The control box execution module then quantitatively controls the external water source and injects the corresponding water consumption in the data table, that is, injects the same amount of water consumed by the oil dripping, so as to achieve a precise dynamic balance of "replenishing water on demand" based on the different water consumption of different meats.

[0016] 2. Based on two-thirds of the data segment of the fat density curve per unit time, it is compared and matched with the different meat mapping data table stored in the local module to determine the specific meat. Then, according to the local module data table, it is fed back to the control box execution module in real time. The control box execution module controls the external water inlet pan to replenish water quantitatively. The remaining one-third of the time is simultaneously executed by the movable control box to predict the water replenishment action and provide cooking feedback prompts. Attached Figure Description

[0017] To facilitate understanding by those skilled in the art, the present invention will be further described below with reference to the accompanying drawings.

[0018] Figure 1 This is a schematic diagram of the first three-dimensional structure of the present invention; Figure 2 This is a partial three-dimensional structural schematic diagram of the present invention; Figure 3 This is a three-dimensional structural schematic diagram of the heating element of the present invention; Figure 4 This is an enlarged three-dimensional structural schematic diagram of invention B; Figure 5 This is an enlarged three-dimensional structural schematic diagram of invention A; Figure 6 This is a three-dimensional structural diagram of the water tray and base of the present invention; Figure 7 This is a cross-sectional three-dimensional structural diagram of the present invention; Figure 8 This is a schematic diagram of the disassembled three-dimensional structure of the present invention; Figure 9 This is a structural diagram of the control system of the present invention; Legend: 1. Base; 11. Rib; 12. Power strip; 2. Water tray; 3. Removable control box; 31. Groove; 32. Power groove; 4. Heating element; 5. Temperature probe; 6. Wire end; 7. Baking rack; 72. Water pipe; 81. Horizontal infrared group; 92. Vertical infrared group; 101. Identification module; 102. Timing module; 103. Local module; 104. Control box execution module. Detailed Implementation

[0019] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with the accompanying drawings and preferred embodiments, is provided.

[0020] When using a portable electric grill outdoors, long grilling times are often required. During this extended grilling process, the water in the water pan 2 evaporates rapidly due to the combined effects of heat radiation from the heating element 4 and the continuous dripping of hot grease from the grilled meat. If the water level is insufficient, it will not only fail to effectively cool the grease and suppress fumes, but it will also cause the water pan 2 to overheat and burn due to dry burning, producing a large amount of harmful fumes. Therefore, it is necessary to replenish the water in the water pan 2.

[0021] In this regard, refer to Figures 1-9 As shown, this invention provides a portable control box 3 electric oven, which solves the problem that water replenishment in existing portable electric ovens easily leads to water imbalance in the water pan 2. Specifically, it includes a base 1, a water pan 2, a heating element, and a grill rack 7. The water pan 2, heating element, and grill rack 7 are detachably snapped onto the base 1 from bottom to top, forming a detachable electric grilling platform, which is convenient for outdoor use. The heating element includes a portable control box 3 and a heating tube 4. The bottom of the portable control box 3 has two grooves 31, and the middle of one side of the base 1 has a locking groove with two protruding ribs 11. The portable control box 3 is snapped onto the grooves 31 and the protruding ribs 11, which not only realizes the detachability of the base 1 and the portable control box 3, but also prevents the portable control box 3 from falling off. The heating tube 4 is located below the grill rack 7 and is electrically connected to the portable control box 3.

[0022] Specifically, the power supply terminal of heating element 4 is connected to the movable control box 3. Additionally, a temperature probe 5 is installed between heating elements 4 to measure the temperature in real time during heating; this probe is also connected to the movable control box 3. A wire 6 is connected to one side of the movable control box 3. The movable control box 3 controls the heating elements 4 to heat, causing the meat fat to fall into the water pan 2 through heat exchange. Because the fat from the roasted meat is at a high temperature, when the fat falls into the water in the water pan 2, the water quickly absorbs the heat, instantly reaching its boiling point and vaporizing. Furthermore, the water pan 2 is located below the heating elements 4, and since the heating elements 4 are electrically heated... The heating element radiates heat from both the grill wire 7 and the water pan 2 below. To prevent hot oil from dripping onto the tabletop of the base 1, the water in the water pan 2 counteracts the heat radiation from the heating element 4 and absorbs any dripping hot oil. Since the water in the water pan 2 will evaporate, a water supply pipe 72 is provided to connect to an external water source. The external water source is electrically connected to a portable control box 3. The portable control box 3 controls the external water source to pump water into the water pan 2 along the water supply pipe 72 to replenish the water.

[0023] In addition, it also includes a switch, which includes a power strip 12 and a power groove 32. The power strip 12 is fixedly mounted on the slot, and the power groove 32 is opened in the movable control box 3. Both the power strip 12 and the power groove 32 are provided with terminals, which are controlled by a plug-in type normally closed micro switch.

[0024] Because different types of meat have different fat contents, high-fat meats (such as pork belly and fatty beef) continuously release a large amount of fat when heated, resulting in high drip density and intense heat exchange, which easily leads to faster evaporation of water in water pan 2. On the other hand, low-fat meats (such as chicken breast, fish, and shrimp) drip less fat, and the water consumption is relatively slow. However, existing electric ovens cannot dynamically adjust the water replenishment strategy according to the fat content of meat, relying on manual judgment or timed and quantitative water replenishment. But due to the difference in fat content, high-fat meats may not be replenished with enough water, while low-fat meats may be replenished with too much water, resulting in a mismatch between consumption and replenishment and causing water imbalance.

[0025] To address this, a control system is also installed inside the base 1. This system dynamically replenishes water as needed. The control system includes an identification module 101, a timing module 102, and a local module 103. All three modules are electrically connected to the movable control box. The water tray 2 has a square groove. The identification module 101 identifies the density of oil droplets through the square groove. The timing module 102 provides time data. The two modules are combined to form the oil density curve data per unit time. The local module 103 contains the water consumption of different meat oils and a meat doneness data table based on oil density. The oil density curve per unit time is compared and matched with the data table in the local module 103. The movable control box 3 then performs the water replenishment action and provides doneness feedback prompts.

[0026] Specifically, the identification module 101 is located inside the base 1. The identification module 101 consists of a vertical infrared group 92 and a horizontal infrared group 81. The vertical infrared group 92 is positioned at a higher horizontal height than the horizontal infrared group 81. The vertical infrared group 92 and the horizontal infrared group 81 form two infrared scanning light paths. Each infrared group includes a transmitter and a receiver. Emitter: Continuously emits stable infrared light with moderate penetration and is sensitive to grease blockage; Receiver: Receives infrared light in real time and converts the optical signal into an electrical signal. When unobstructed, the received light intensity is stable, and the output electrical signal strength is high; when obstructed, the received light intensity drops sharply, and the output electrical signal strength drops sharply. When grease droplets fall from above, they pass vertically through the infrared light path. Without droplets, the infrared light is unobstructed, and the receiver outputs a stable high-level signal (or a stable current value). When a droplet passes through, the droplet (opaque or semi-transparent) briefly blocks the infrared light, causing a sudden drop in the light intensity received by the receiver, and the output electrical signal drops sharply from "high level" to "low level." After the droplet leaves the light path, the infrared light returns to normal, and the electrical signal rises back from "low level" to "high level." Each time a droplet passes through the light path, a "low-level pulse" signal is generated. Therefore, the pulse signal is generated by the grease droplet's obstruction of the infrared light path, and the timing module 102 records and counts the number of pulses per unit time to achieve frequency detection. Furthermore, the horizontal infrared group 81 and the vertical infrared group 92 intersect to prevent grease at the same horizontal level from being blocked and undetected, ensuring the accuracy of the grease droplet frequency.

[0027] The local module 103 includes a data table of different meat fats, a water consumption table of different fat densities, and a meat doneness data table based on fat density. The water consumption data table contains the fat drop density corresponding to three states of various meats: raw, medium-rare, and well-done, as well as a mapping data table of different fat drop densities and the amount of water required for vaporization of fat. Therefore, when the fat drop frequency is detected to correspond to one of the meat fat data in the local module 103, the control module feeds back to the control box execution module 104. The control box execution module 104 then quantitatively controls the external water source, injecting the corresponding water consumption in the data table, that is, injecting the same amount of water consumed by fat drop, thereby achieving a precise dynamic balance of "on-demand water replenishment" based on the different water consumption of different meats.

[0028] Different types of meat will have different levels of doneness when grilled at the same temperature and in the same quantity. This is mainly because high-fat and low-fat meats contain different amounts of oil. Therefore, low-fat meats will cook faster than high-fat meats during the grilling process. Currently, most grilling decisions are based on personal grilling experience. However, in this embodiment, the main reason for the difference in doneness between low-fat and high-fat meats is the amount of oil, which will be used to determine the doneness during the grilling process.

[0029] Specifically, based on the combined timing module 102 and recognition module 101 mentioned above, the oil density curve data per unit time is obtained. This data records the density curve of meat on one side during baking, from raw to medium-well to well-done. Therefore, based on two-thirds of the oil density curve data segment per unit time, it is compared and matched with the different meat mapping data table stored in the local module 103 to determine the specific meat. Then, according to the data table in the local module 103, it is fed back to the control box execution module 104 in real time. The control box execution module 104 controls the external water inlet pan 2 to add water quantitatively, while the remaining one-third of the time is simultaneously performed by the movable control box 3 to predict the water addition action and provide cooking feedback prompts. In other words, through the recognition module 101, the timing module 102... The oil density curve obtained during the first two-thirds of the time in module 02 is compared with the density data of different meats in the three stages recorded by the main module to determine the meat. Based on the density data of the remaining one-third of the time recorded by the local module 103, a prediction is made to stop adding water. The timing of oil dripping can also be recorded to determine the doneness of the meat during baking and provide feedback. The purpose of predictively stopping water addition is that during the baking stage, the oil is produced, dripped, and decays in a dynamic process. The oil produced between the late semi-cooked and fully cooked state of the meat is a sparse droplet of oil that eventually disappears. Therefore, the water addition can be stopped in advance based on the change of oil. Based on the change of oil, it can be determined that the meat is fully cooked and can be flipped to assist baking.

[0030] Specifically, the above-mentioned fat density curve per unit time is used in conjunction with data tables for different types of meat, water consumption tables for different fat densities, and cookedness tables for different fat densities. For each grade, water is dynamically replenished based on the data for the first two-thirds of the time, meaning the water consumption equals the water replenishment. In the last third of the time, water replenishment is stopped and cookedness feedback is sent to the control box execution module 104. More specifically, the control box execution module 104 also includes a buzzer. After receiving the feedback information, the control box execution module 104 controls the external water source to stop supplying water. At the same time, after the timing module 102 completes the last third of the time, the buzzer is activated to prompt the meat to be turned over, thereby assisting the baking personnel in baking better and solving the problem of the meat being easily burned or undercooked.

[0031] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A portable control box electric oven, characterized in that: The device includes a base, a water tray, a heating element, and a grill rack. The water tray, heating element, and grill rack are detachably snapped onto the base from bottom to top, forming an electric grilling platform. The heating element includes a movable control box and a heating tube. The heating tube is located below the grill rack and is electrically connected to the movable control box. The movable control box controls the heating tube to heat the meat, and heat exchange causes the grease from the grilled meat to drip into the water tray. The water tray is equipped with a water supply pipe connected to an external water source, which is electrically connected to the movable control box. The base also houses a control system, which includes an identification module, a timing module, and a local module. All three modules are electrically connected to the movable control box. The water tray has a square groove through which the identification module identifies the density of dripping oil. The timing module provides time data, which, combined with the identification module, generates an oil density curve data per unit time. This data records the oil density changes at different stages of the meat's life. The local module stores oil data tables for different types of meat, water consumption tables for oils of different densities, and a doneness data table based on oil density. Based on a comparison and matching of the oil density curve per unit time with the data tables in the local module, the movable control box executes water replenishment and provides doneness feedback.

2. The portable control box electric oven according to claim 1, characterized in that: The identification module consists of a vertical infrared group and a horizontal infrared group. The two groups of infrared groups form a cross-scanning optical path. Each group includes a transmitter and a receiver. The droplet frequency is detected by the low-level pulse signal generated by the grease droplets blocking the infrared light.

3. The portable control box electric oven according to claim 2, characterized in that: The transmitter emits near-infrared light that is sensitive to grease blockage. The receiver converts the light signal into an electrical signal, outputting a high level when there is no blockage and a low level when there is blockage.

4. The portable control box electric oven according to claim 1, characterized in that: The oil data table contains the oil drop density of various meats at the three stages of raw, medium-rare, and fully cooked. The water consumption table contains the mapping relationship between different oil drop densities and the amount of water required to vaporize the oil.

5. The portable control box electric oven according to claim 1, characterized in that: The movable control box determines the type of meat by comparing the first two-thirds of the data segment of the fat density curve with the local module data table, and then predicts the timing of stopping water replenishment and the degree of doneness based on the remaining one-third of the data segment.

6. A portable control box electric oven according to claim 5, characterized in that: The portable control box includes a control box execution module. When the meat is predicted to be fully cooked, the control box execution module controls the external water source to stop supplying water, and after the timing module has completed one-third of the remaining time, it activates a buzzer to issue a flipping prompt.

7. The portable control box electric oven according to claim 1, characterized in that: It also includes a switching component, which includes a power strip fixed to the slot and a power groove opened in the movable control box. Both the power strip and the power groove are provided with terminals, and the on and off are controlled by a plug-in type normally closed micro switch.

8. A portable control box electric oven according to claim 7, characterized in that: The detachable snap-fit ​​structure of the water tray, heating element, and grill rack to the base facilitates assembly and storage for outdoor use.

9. A portable control box electric oven according to claim 8, characterized in that: The movable control box has a groove at the bottom and a slot in the middle of one side of the base. The slot has a rib that matches the groove. The movable control box is secured by the groove and the rib to prevent detachment and make it detachable.

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