Low-temperature cooking box

Abstract

The utility model discloses a low-temperature cooking box, and relates to the technical field of cooking equipment. The device structurally comprises a box body, the box body comprises an equipment bin, a cooking bin and a box door; the equipment bin and the cooking bin are separated through an isolation groove; a plurality of cooking trays are mounted in the cooking bin; a water tank is mounted in the equipment bin; an airflow circulation assembly is mounted between the water tank and the cooking bin; the water tank is further provided with a temperature control assembly. According to the utility model, an airflow circulation assembly and an optimized cooking tray design are introduced. The airflow circulation assembly circularly guides airflow into the water tank under the action of an air pump, so that the air temperature and humidity are increased, the evaporation of low-temperature steam and the efficiency of participating in low-temperature cooking are improved, the low-temperature cooking time is effectively shortened, and the low-temperature cooking processing efficiency is improved; due to the design of the cooking tray, especially the long round through hole and the horizontal lap joint plate below the rectangular groove body, uniform distribution of steam is facilitated, food materials can be heated more uniformly, and the operation convenience and the cooking effect are improved.

Description

Technical Field

[0001] The utility model belongs to the technical field of steaming and boiling equipment, in particular to a low-temperature steaming and boiling box. Background Art

[0002] In the traditional high-temperature cooking process, the nutrients of water chestnuts and other ingredients are often destroyed, especially some heat-sensitive vitamins and antioxidants, which are easily lost in high-temperature environments. In order to solve this problem, low-temperature cooking technology came into being.

[0003] Low-temperature cooking usually refers to the cooking process at a temperature between 70℃ and 85℃. This temperature range can effectively retain the nutrients in the ingredients and ensure that the ingredients meet the food safety standard of doneness. Low-temperature cooking can not only minimize the loss of nutrients, but also maintain the original flavor and taste of the ingredients, avoiding the production of unpleasant flavors and harmful substances that may be caused by excessively high temperatures.

[0004] In the traditional low-temperature cooking process, the food may not be heated evenly by natural hot steam diffusion, and the cooking efficiency is much lower than that of high-temperature cooking, which affects the cooking effect and food quality. In order to improve the efficiency of low-temperature cooking and the uniformity of heating of food, this application document provides a low-temperature cooking box. Utility Model Content

[0005] The utility model aims to provide a low-temperature cooking box, which realizes low-temperature cooking of water chestnuts and other ingredients by optimizing air circulation and temperature control.

[0006] In order to solve the above technical problems, the utility model is realized by the following technical solutions:

[0007] The utility model discloses a low-temperature cooking box, comprising a box body; the box body comprises an equipment compartment, a cooking compartment and a box door; the equipment compartment and the cooking compartment are separated by an isolation groove; a plurality of cooking trays are installed in the cooking compartment; a water tank is installed in the equipment compartment; an airflow circulation component is installed between the water tank and the cooking compartment; and a temperature control component is also installed on the water tank.

[0008] As a preferred technical solution of the utility model, the air flow circulation component includes an air pump and a return pipe; the return pipe passes through the isolation groove, and the return pipe is placed at the upper end of the rear wall of the cooking bin; the lower end of the return pipe is connected to the air inlet end of the air pump; a diversion air guide pipe is fixedly passed through the upper surface of the water tank; the air outlet end of the air pump is connected to the air inlet end of the diversion air guide pipe; a rectangular air outlet pipe is fixedly passed through the upper surface of the water tank; the upper end of the rectangular air outlet pipe passes through the isolation groove.

[0009] As a preferred technical solution of the utility model, the diversion air duct includes a main pipe; a row of branch pipes are fixedly connected to the main pipe; the branch pipes pass through the upper surface of the water tank to its inner bottom; an air intake pipe is fixedly connected to the main pipe; the air intake pipe is connected to the air outlet end of the air pump.

[0010] As a preferred technical solution of the utility model, the temperature control component includes a temperature controller, an electric heater, and a temperature sensor; the temperature controller is installed on the outer wall of the box body; the electric heater and the temperature sensor are respectively installed through the water tank.

[0011] As a preferred technical solution of the utility model, a water inlet pipe is fixedly passed through one side of the water tank; an electromagnetic pipeline valve is installed on the water inlet pipe; and a liquid level switch is installed on the upper end wall of the water tank.

[0012] As a preferred technical solution of the utility model, the cooking tray comprises a rectangular trough body; a plurality of oblong through holes are opened on the lower surface of the rectangular trough body; and horizontal lap plates are symmetrically fixed to one opposite side wall of the rectangular trough body.

[0013] The utility model has the following beneficial effects:

[0014] 1. The utility model adopts air circulation through the air circulation component to flow air into the water tank to increase the temperature and humidity and then enter the cooking chamber to perform low-temperature cooking of the food. This method can increase the evaporation of low-temperature steam, participate in the efficiency of low-temperature cooking, effectively shorten the time of low-temperature cooking, and improve the processing efficiency of low-temperature cooking.

[0015] 2. The low-temperature cooking tank of the utility model has an automatic water replenishment function. Through the coordinated use of the liquid level switch and the electromagnetic pipeline valve, it can automatically replenish water according to the water level in the water tank to ensure that there is enough water in the water tank, thereby ensuring the continuity and stability of the cooking process.

[0016] 3. The low-temperature cooking box of the utility model is designed with full consideration of energy efficiency ratio, and reduces energy waste by optimizing air circulation and temperature control, thus achieving an energy-saving and environmentally friendly cooking method.

[0017] 4. The steaming tray of the utility model comprises a rectangular trough body, and a plurality of oblong through holes are opened on the lower surface thereof, which is conducive to the uniform distribution of steam, so that the food can be heated more evenly. The design of the horizontal lap plate makes it more convenient to take and put the tray, and improves the convenience of operation.

[0018] 5. The equipment compartment and the cooking compartment of the low-temperature cooking box of the utility model are separated by an isolation groove, which effectively prevents the mechanical and circuit parts of the equipment compartment from directly contacting the food, thereby ensuring the safety and hygiene of the cooking process.

[0019] 6. The utility model uses a temperature control component so that the low-temperature cooking box can accurately control the water temperature between 70°C and 85°C. This temperature range can not only effectively retain the nutrients in food ingredients such as water chestnuts, but also ensure that they meet the food safety standard of doneness.

[0020] Of course, any product implementing the present invention does not necessarily need to achieve all of the advantages described above at the same time. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions of the embodiments of the utility model, the drawings required for describing the embodiments are briefly introduced below. Obviously, the drawings described below are only some embodiments of the utility model. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0022] Figure 1 It is a structural schematic diagram of a low-temperature cooking box of the utility model.

[0023] Figure 2 for Figure 1 Schematic diagram of the structure from another perspective.

[0024] Figure 3 for Figure 1 Schematic diagram of the structure after removing the box door.

[0025] Figure 4 It is a schematic diagram of the structure of the water tank and the electromagnetic pipeline valve, liquid level switch and temperature control components installed thereon.

[0026] Figure 5 It is a schematic diagram of the structure of the cooking tray.

[0027] In the accompanying drawings, the components represented by the reference numerals are listed as follows:

[0028] 1-box body, 2-water tank, 3-cooking tray, 4-air pump, 5-reflux pipe, 6-temperature controller, 7-electric heater, 8-temperature sensor, 9-electromagnetic pipeline valve, 10-liquid level switch, 11-preparation bin, 12-cooking bin, 13-box door, 14-isolation tank, 21-diversion air guide pipe, 22-rectangular air outlet pipe, 23-water inlet pipe, 211-main pipe, 212-branch pipe, 213-inlet pipe, 31-rectangular tank body, 32-long round through hole, 33-horizontal lap plate. DETAILED DESCRIPTION

[0029] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments of the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model. Specific embodiment one:

[0031] See also Figure 1-5 As shown, the utility model is a low-temperature cooking box, including a box body 1. The box body 1 includes an equipment compartment 11, a cooking compartment 12, and a box door 13. The equipment compartment 11 and the cooking compartment 12 are separated by an isolation groove 14. A plurality of cooking trays 3 are installed in the cooking compartment 12. A water tank 2 is installed in the equipment compartment 11. An airflow circulation component is installed between the water tank 2 and the cooking compartment 12. A temperature control component is also installed on the water tank 2. Among them, the cooking tray 3 includes a rectangular trough body 31. A plurality of oblong through holes 32 are provided on the lower surface of the rectangular trough body 31. Horizontal lap plates 33 are symmetrically fixed to the opposite side walls of the rectangular trough body 31, and horizontal support plates supporting the horizontal lap plates 33 are symmetrically fixed to the two side walls of the cooking compartment 12. The temperature control component is used to control the water temperature in the water tank 2 within the temperature range of low-temperature cooking. The air circulation component adopts an air circulation method to flow air into the water tank 2 to increase the temperature and humidity and then enter the cooking chamber 12 to cook water chestnuts and other items at a low temperature.

[0032] The temperature control assembly specifically includes a temperature controller 6, an electric heater 7, and a temperature sensor 8. The temperature controller 6 is installed on the outer wall of the box body 1. The electric heater 7 and the temperature sensor 8 are respectively installed through the water tank 2. The temperature controller 6 sets the temperature between 70°C and 85°C. This temperature range can effectively retain the nutrients in the water chestnuts and ensure that they meet the food safety standard of maturity.

[0033] The air circulation component specifically includes an air pump 4 and a return pipe 5. The return pipe 5 passes through the isolation groove 14, and the return pipe 5 is placed at the upper end of the rear wall of the cooking bin 12. The lower end of the return pipe 5 is connected to the air inlet end of the air pump 4. A diversion air guide pipe 21 is fixedly passed through the upper surface of the water tank 2. The air outlet end of the air pump 4 is connected to the air inlet end of the diversion air guide pipe 21. A rectangular air outlet pipe 22 is fixedly passed through the upper surface of the water tank 2. The upper end of the rectangular air outlet pipe 22 passes through the isolation groove 14. The diversion air guide pipe 21 includes a main pipe 211. A row of branch pipes 212 are fixedly connected to the main pipe 211. The branch pipe 212 passes through the upper surface of the water tank 2 to its inner bottom. An air inlet pipe 213 is fixedly connected to the main pipe 211. The air inlet pipe 213 is connected to the air outlet end of the air pump 4. When adding water, it can be added quantitatively from the rectangular air outlet pipe 22.

[0034] The air pump 4 drives the air flow to circulate between the cooking chamber 12 and the water tank 2, thereby increasing the evaporation efficiency of the low-temperature steam, improving the efficiency of low-temperature cooking, effectively reducing the time of low-temperature cooking, and improving the processing efficiency of low-temperature cooking.

[0035] In order to automatically replenish water to the water tank 2, a water inlet pipe 23 is fixedly passed through one side of the water tank 2. An electromagnetic pipeline valve 9 is installed on the water inlet pipe 23. A liquid level switch 10 is installed on the upper end wall of the water tank 2. The liquid level switch 10 controls the on and off of the electromagnetic pipeline valve 9 through a relay switch. When the water level is low, the liquid level switch 10 controls the electromagnetic pipeline valve 9 to open for water replenishment, and stops water replenishment when the water level reaches a certain level, so as to ensure that there is enough water in the water tank 2.

[0036] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the utility model. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0037] The preferred embodiments of the utility model disclosed above are only used to help explain the utility model. The preferred embodiments do not describe all the details in detail, nor do they limit the utility model to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the utility model, so that technicians in the relevant technical field can well understand and use the utility model. The utility model is limited only by the claims and their full scope and equivalents.

Claims

1. A low temperature cooking box, characterized in that: It comprises a box body (1); the box body (1) comprises an equipment compartment (11), a cooking compartment (12), and a box door (13); the equipment compartment (11) and the cooking compartment (12) are separated by an isolation groove (14); A plurality of cooking trays (3) are installed in the cooking bin (12); A water tank (2) is installed in the equipment bin (11); an airflow circulation component is installed between the water tank (2) and the cooking bin (12); A temperature control component is also installed on the water tank (2).

2. The low temperature cooking box according to claim 1, characterized in that: The air circulation component comprises an air pump (4) and a return pipe (5); the return pipe (5) passes through the isolation groove (14), and the return pipe (5) is placed at the upper end of the rear wall of the cooking chamber (12); the lower end of the return pipe (5) is connected to the air inlet end of the air pump (4); a flow-dividing air guide pipe (21) is fixedly passed through the upper surface of the water tank (2); the air outlet end of the air pump (4) is connected to the air inlet end of the flow-dividing air guide pipe (21); a rectangular air outlet pipe (22) is fixedly passed through the upper surface of the water tank (2); the upper end of the rectangular air outlet pipe (22) passes through the isolation groove (14).

3. The low temperature cooking box according to claim 2, characterized in that: The flow-dividing air guide pipe (21) comprises a main pipe (211); a row of branch pipes (212) are fixedly connected to the main pipe (211); the branch pipes (212) penetrate the upper surface of the water tank (2) to the inner bottom thereof; an air intake pipe (213) is fixedly connected to the main pipe (211); the air intake pipe (213) is connected to the air outlet end of the air pump (4).

4. The low temperature cooking box according to claim 1, characterized in that: The temperature control component comprises a temperature controller (6), an electric heater (7), and a temperature sensor (8); the temperature controller (6) is mounted on the outer wall of the box body (1); the electric heater (7) and the temperature sensor (8) are respectively installed through the water tank (2).

5. The low temperature cooking box according to claim 1, characterized in that: A water inlet pipe (23) is fixedly passed through one side of the water tank (2); an electromagnetic pipeline valve (9) is installed on the water inlet pipe (23); and a liquid level switch (10) is installed on the upper end wall of the water tank (2).

6. The low temperature cooking box according to claim 1, characterized in that: The cooking tray (3) comprises a rectangular trough body (31); a plurality of oblong through holes (32) are provided on the lower surface of the rectangular trough body (31); and horizontal lap plates (33) are symmetrically fixed to opposite side walls of the rectangular trough body (31).

Images