Cooking equipment

Abstract

The cooking equipment comprises an equipment main body, a pot cover, a temperature sensor, a liquid touch heat transfer piece and a control unit, when liquid is contained in the pot cavity and the liquid touch heat transfer piece is not installed in place, the temperature sensor is of a structure not making contact with the liquid, and a structure for detecting the temperature of a space area above the liquid level face in the pot cavity in the first cooking mode is formed. When liquid is contained in the pot cavity and the liquid touch heat transfer piece is installed in place, the temperature sensor is of a structure not making contact with the liquid, and the liquid touch heat transfer piece is of a structure making contact with the liquid, so that the structure that the liquid touch heat transfer piece transmits the temperature of the liquid to the temperature sensor is formed. And a structure for detecting the temperature of the liquid touch heat transfer piece through the temperature sensor in the second cooking mode is formed. According to the scheme, the problems that an existing cooking device is complex in temperature detection structure and high in cost are solved, and the problems that the temperature detection structure is inconvenient to maintain and clean by a user and is prone to being collided and damaged are further solved.

Description

Technical Field

[0001] The utility model relates to the field of kitchen appliances, and particularly to a cooking device. Background Art

[0002] For existing cooking devices, such as rice cookers, pressure cookers, etc., temperature sensors are mainly set on the cooker lids to detect the temperature, so as to achieve the effect of preventing overflow. However, the temperature sensors cannot detect the temperature of the rice soup in the cooking pot by contact, and thus cannot better control the heating temperature. Among them, some cooking devices set two temperature sensors, one of which is used to detect the temperature of the space area above the rice soup to achieve the effect of preventing overflow, and the other is used to detect the temperature of the rice soup to achieve a better precise temperature control effect. However, the structural distribution of the two temperature sensors results in a complex overall structure and high cost. At the same time, the sensor for detecting the temperature of the rice soup needs to extend into the cooking pot for a long length, resulting in the problems that it is inconvenient for users to maintain and clean the sensor, and it is also easily damaged by collision when users are performing cooking operations. The above problems seriously affect the user experience. Summary of the Utility Model

[0003] The utility model aims to solve at least one of the technical problems in the above related technologies to a certain extent.

[0004] Therefore, the purpose of the utility model is to provide a cooking device, which mainly solves the problems of complex structure and high cost of the temperature detection structure existing in the existing cooking devices, and further solves the problems that the temperature detection structure is inconvenient for users to maintain and clean and is easily damaged by collision.

[0005] An embodiment of the utility model provides a cooking device, including a device main body and a cooker lid. The device main body is provided with a cooking pot, and the cooking pot is provided with a cooking cavity. The cooking device further includes a temperature sensor, which is set to be installed on the cooker lid and is set to be a convex structure facing the cooking cavity.

[0006] The cooking device further includes a liquid-contact temperature transfer member, which is set to be detachably installed at the end position of the temperature sensor, and at least a part of the liquid-contact temperature transfer member is set to be located below the temperature sensor to form a structure extending downward.

[0007] The cooking device further includes a control unit. The temperature sensor and the control unit are electrically connected, and the liquid-contact temperature transfer member and the temperature sensor are in contact and not electrically connected.

[0008] When there is liquid in the cooking cavity and the liquid-contact temperature transfer member is not installed in place, the temperature sensor is set to be not in contact with the liquid to form a structure for detecting the temperature of the space area above the liquid level in the cooking cavity in the first cooking mode.

[0009] When there is liquid in the cooking cavity and the liquid-contact heat transfer member is installed in place, the temperature sensor is arranged in a structure that does not contact the liquid, and the liquid-contact heat transfer member is arranged in a structure that contacts the liquid, so as to form a structure in which the liquid-contact heat transfer member transfers the temperature of the contacted liquid to the temperature sensor, and a structure in which the temperature of the liquid-contact heat transfer member is detected by the temperature sensor in the second cooking mode.

[0010] In the aforementioned cooking device, a temperature measurement part is arranged on the temperature sensor, a temperature measurement contact part is arranged on the temperature measurement part, and a contact part is arranged on the liquid-contact heat transfer member. When the liquid-contact heat transfer member is installed in place, the temperature measurement contact part and the contact part are in a mutually contacting and fitting structure for transferring temperature;

[0011] The area of the outer surface of the temperature measurement contact part is set to be greater than or equal to one-third of the area of the outer surface of the temperature measurement part.

[0012] In the aforementioned cooking device, at least a part of the temperature measurement contact part is arranged in a flat structure and at least a part of the contact part is also arranged in a flat structure, so that when the temperature sensor detects the temperature of the liquid-contact heat transfer member, a temperature measurement structure with flat contact is formed.

[0013] In the aforementioned cooking device, a flat temperature measurement part with a flat structure in the horizontal direction is arranged on the temperature measurement contact part, and a flat contact part with a flat structure in the horizontal direction is arranged on the contact part. When the liquid-contact heat transfer member is installed in place, the flat temperature measurement part and the flat contact part are in a flat contact and fitting structure in the horizontal direction for transferring temperature.

[0014] In the aforementioned cooking device, an annular temperature measurement part with an annular structure is arranged on the temperature measurement contact part, and an annular contact part with an annular hollow structure is arranged on the contact part. When the liquid-contact heat transfer member is installed in place, the annular contact part is configured to surround the annular temperature measurement part in an annular shape and is in an annular contact structure.

[0015] In the aforementioned cooking device, the height value H0 formed by the annular temperature measurement part in the protruding direction is set to be greater than or equal to one-third of the height value H1 formed by the temperature measurement part in the protruding direction;

[0016] And / or, the height value H1 formed by the temperature measurement part in the protruding direction is set to be less than the height value H2 formed by the liquid-contact heat transfer member in the extending direction.

[0017] In the aforementioned cooking device, a temperature collecting part is arranged at the end position of the liquid-contact heat transfer member in the extending direction. The outer diameter value of the temperature collecting part is set to be greater than the outer diameter value of the area part of the liquid-contact heat transfer member other than the temperature collecting part and / or the height value H3 of the temperature collecting part is set to be greater than the height value H0 formed by the annular temperature measurement part in the protruding direction.

[0018] For the aforementioned cooking device, the positions where the temperature sensor is in contact with the liquid-touching temperature transfer member are all located inside the cooking cavity;

[0019] Or, the positions where the temperature sensor is in contact with the liquid-touching temperature transfer member are all located inside the cooking cavity and above the central position of the height distance of the cooking cavity;

[0020] Or, the end position of the liquid-touching temperature transfer member in the extending direction is located below the central position of the height distance of the cooking cavity;

[0021] Or, the outer diameter value of the liquid-touching temperature transfer member is set to be greater than the outer diameter value of the temperature sensor.

[0022] For the aforementioned cooking device, the thermal conductivity coefficient of the liquid-touching temperature transfer member is set to be greater than the thermal conductivity coefficient of the temperature sensor;

[0023] Or, a containing part for containing a heat-conducting medium is provided on the liquid-touching temperature transfer member, and the heat-conducting coefficient of the heat-conducting medium is set to be greater than the heat-conducting coefficient of the area part of the liquid-touching temperature transfer member other than the heat-conducting medium or greater than the heat-conducting coefficient of the temperature sensor.

[0024] For the aforementioned cooking device, the liquid-touching temperature transfer member and the temperature sensor are set to be in a socket-connected structure or a plug-connected structure;

[0025] Or, the liquid-touching temperature transfer member and the temperature sensor are set to be in a magnetically attracted connection structure.

[0026] Compared with the prior art, the present utility model has the following beneficial effects:

[0027] In this solution, it is not only possible to detect the temperature of the space area above the liquid level in the first cooking mode, but also possible to detect the temperature of the liquid below the liquid level in the second cooking mode, thereby achieving the effect of detecting the temperature in different cooking modes. It can not only achieve a better anti-overflow effect, but also achieve a better detection of the actual cooking temperature inside the cooking pot, thereby improving the reliability and safety of the cooking device for cooking.

[0028] In this solution, the temperature sensor can be used independently to detect the temperature of the space area above the liquid level, thereby achieving a better anti-overflow effect based on the temperature detection. The temperature of the liquid below the liquid level, that is, the actual cooking temperature, can also be detected by installing the liquid-touching temperature transfer member on the temperature sensor, thereby achieving the effect of accurate temperature measurement. The overall structure is simple and the cost is low. It can also achieve an improvement in the cooking effect of ingredients or rice, such as the cooking taste, based on the structure of accurate temperature measurement.

[0029] In this solution, the temperature sensor and the liquid-contact temperature transfer component are structurally configured to form a stable and effective temperature transfer structure between them. Furthermore, the temperature sensor indirectly detects the temperature of the liquid level by detecting the temperature of the liquid-contact temperature transfer component. The temperature detection structure is simple and highly reliable, and at the same time, it is convenient for users to maintain and clean the temperature detection structure.

[0030] In this solution, the structural configuration of the liquid-contact temperature transfer component and the temperature sensor enables the overall temperature detection structure to be simple. There is no need to electrically connect or control the liquid-contact temperature transfer component. Only the temperature sensor needs to be electrically connected to the control unit, achieving a simple overall structure and low cost.

[0031] In this solution, with the structural configuration of the liquid-contact temperature transfer component, when the user performs cooking operations on the cooking cavity, the liquid-contact temperature transfer component can be disassembled first. This can effectively prevent the problem that the liquid-contact temperature transfer component blocks the user's cooking operations on the cooking cavity, and can also prevent the problem that the liquid-contact temperature transfer component is damaged when the user collides with it during cooking operations, greatly improving the safety and reliability of the liquid-contact temperature transfer component and being convenient for users to use.

[0032] In this solution, by setting the liquid-contact temperature transfer component to be detachably installed on the temperature sensor, it is convenient for users to disassemble, maintain, and clean the liquid-contact temperature transfer component, greatly improving the convenience of users for maintaining and cleaning the liquid-contact temperature transfer component.

[0033] In this solution, the structural configuration of the liquid-contact temperature transfer component can effectively transfer the temperature of the liquid to the temperature detection part on the temperature sensor, and then make the temperature on the liquid-contact temperature transfer component approximately equal to the temperature of the liquid, so that the temperature sensor indirectly detects the temperature of the liquid by measuring the temperature of the liquid-contact temperature transfer component, effectively realizing that the liquid-contact temperature transfer component can safely and reliably transfer the temperature. Description of the Drawings

[0034] Figure 1 Schematic diagram of the cooking device when the liquid-contact temperature transfer component is not installed on the temperature sensor;

[0035] Figure 2 Schematic diagram of the cooking device when the liquid-contact temperature transfer component is installed on the temperature sensor;

[0036] Figure 3 For Figure 2 Partial enlarged schematic diagram at X in

[0037] Figure 4 Schematic diagram of the liquid-contact temperature transfer component;

[0038] Reference numerals: 1 - main body of the device, 2 - pot lid, 3 - pot liner, 301 - pot cavity, 4 - temperature sensor, 401 - temperature measurement part, 4011 - contact part, 40111 - flat measurement part, 40112 - annular measurement part, 5 - liquid-contact temperature transfer part, 501 - contact part, 5011 - flat contact part, 5012 - annular contact part, 502 - temperature collection part, 503 - accommodation part, 504 - heat-conducting medium. Detailed implementation manners

[0039] In order to make the technical means, creative features, achieved purposes and functions realized by the present utility model easy to understand, the present utility model will be further described below in conjunction with specific embodiments.

[0040] Embodiment: The cooking device of the present utility model, as Figures 1 to 4 As shown in the composition, the cooking device is mainly used for cooking food materials, and the food materials can be rice. By setting the structures of the temperature sensor 4 and the liquid-contact temperature transfer part 5, the cooking device can detect the temperature of the space area above the liquid level surface through the temperature sensor 4, and detect the temperature of the liquid or rice soup below the liquid level surface through the temperature sensor 4 and the liquid-contact temperature transfer part 5. It only needs to select to disassemble the liquid-contact temperature transfer part 5 and install it in place or install it in place at the end position of the temperature sensor 4 to achieve this. The overall structure for temperature measurement is simple and the cost is low. At the same time, the structural setting of the liquid-contact temperature transfer part 5 can better facilitate the user to carry out maintenance and cleaning, and can be relatively easily disassembled to prevent the user from colliding with the liquid-contact temperature transfer part 5 and causing damage, greatly improving the safety and reliability of the liquid-contact temperature transfer part 5 during use.

[0041] The cooking device of this solution includes a main body 1 of the device and a pot lid 2. The pot lid 2 is set to be rotatable and swingable relative to the main body 1 of the device. The main body 1 of the device is provided with a pot liner 3. The pot liner 3 is detachably installed on the main body 1 of the device. The pot liner 3 is provided with a pot cavity 301. The rotation of the pot lid 2 can be used to open or close the pot cavity 301. The cooking device further includes a temperature sensor 4. The temperature sensor 4 is set to be installed on the pot lid 2 for detecting temperature, and the temperature sensor 4 is set to protrude towards the pot cavity 301; mainly when the pot lid 2 forms a closed structure with respect to the pot cavity 301, at this time the temperature sensor 4 protrudes towards the bottom wall surface of the pot cavity 301. The temperature sensor 4 can be used to detect the temperature in the space area above the liquid level surface in the pot cavity 301, so as to achieve the effect of preventing the liquid in the pot cavity 301 from overflowing. Especially when the cooking device is making rice, porridge, or congee, a good anti-overflow effect can be achieved.

[0042] Among them, the cooking device further includes a liquid-contact temperature transfer member 5 for transferring temperature. The liquid-contact temperature transfer member 5 is detachably mounted at the end position of the temperature sensor 4. The user can manually install the liquid-contact temperature transfer member 5 onto the temperature sensor 4 or manually remove the liquid-contact temperature transfer member 5 from the temperature sensor 4. At least a part of the liquid-contact temperature transfer member 5 is located below the temperature sensor 4 to form a structure extending downward. When the cooking lid 2 forms a closed structure for the cooking cavity 301, the liquid-contact temperature transfer member 5 mainly forms a structure extending toward the bottom wall surface of the cooking cavity 301, so that the end position of the liquid-contact temperature transfer member 5 in the extended state can contact the liquid in the cooking cavity 301. When the cooking device starts to work and heats the liquid in the cooking cavity 301, the temperature of the liquid can be transferred to the liquid-contact temperature transfer member 5. At this time, the temperature sensor 4 can be used to detect the temperature on the liquid-contact temperature transfer member 5, thereby indirectly detecting the temperature of the liquid; the structures of the temperature sensor 4 and the liquid-contact temperature transfer member 5 are simple overall and low in cost. There is no need to set up multiple independent temperature sensors 4 to directly detect the temperature, and the liquid-contact temperature transfer member 5 can be disassembled relatively conveniently for maintenance and cleaning.

[0043] Specifically, the cooking device further includes a control unit disposed in the device main body 1. The temperature sensor 4 and the control unit are electrically connected. When the temperature sensor 4 works, it detects the temperature and transmits the temperature signal to the control unit. At the same time, the liquid-contact temperature transfer member 5 is in contact with the temperature sensor 4 but not electrically connected. The liquid-contact temperature transfer member 5 can transfer temperature but does not directly detect temperature like the temperature sensor 4. The liquid-contact temperature transfer member 5 does not need to be electrically connected to the control unit. The liquid-contact temperature transfer member 5 only needs to transfer the temperature of the liquid to the temperature sensor 4 through the contact position with the temperature sensor 4, so that the temperature sensor 4 can detect the temperature on the liquid-contact temperature transfer member 5, that is, the temperature sensor 4 indirectly detects the temperature of the liquid by detecting the temperature of the liquid-contact temperature transfer member 5.

[0044] Wherein, when there is liquid in the cooking cavity 301 and the liquid-contact temperature-transferring member 5 is not installed in place, the temperature sensor 4 is arranged in a structure that does not contact the liquid to form a structure for detecting the temperature of the space area above the liquid level surface in the cooking cavity 301 in the first cooking mode; at this time, there is liquid and food in the cooking cavity 301, and the food can be rice. The structure of the temperature sensor 4 is such that it will not contact the liquid. When the control unit of the cooking device controls the start of the first cooking mode, the temperature sensor 4 starts to work to detect the temperature of the space area above the liquid level surface in the cooking cavity 301. As the liquid in the cooking cavity 301 is continuously heated, the temperature of the entire space area in the cooking cavity 301 continues to rise. The temperature sensor 4 can detect the temperature to prevent the liquid or rice soup in the cooking cavity 301 from overflowing. When the temperature value detected by the temperature sensor 4 reaches the preset first preset temperature value, the working state of the heating member can be controlled according to the detected temperature at this time, thereby preventing the problem of liquid overflowing outside the cooking cavity 301.

[0045] Wherein, when there is liquid in the cooking cavity 301 and the liquid-contact temperature-transferring member 5 is installed in place, the temperature sensor 4 is arranged in a structure that does not contact the liquid and the liquid-contact temperature-transferring member 5 is arranged in a structure that contacts the liquid, to form a structure in which the liquid-contact temperature-transferring member 5 transfers the temperature of the contacted liquid to the temperature sensor 4, and to form a structure for detecting the temperature of the liquid-contact temperature-transferring member 5 by the temperature sensor 4 in the second cooking mode; at this time, there is liquid and food in the cooking cavity 301, and the food can be rice. The structure of the liquid-contact temperature-transferring member 5 is such that the end position in the extending direction can be located below the liquid level surface to contact the liquid. When the control unit of the cooking device controls the start of the second cooking mode, the temperature sensor 4 starts to work to detect the temperature on the liquid-contact temperature-transferring member 5, and the liquid-contact temperature-transferring member 5 transfers the temperature of the liquid in real time. As the liquid in the cooking cavity 301 is continuously heated, the temperature of the liquid continues to rise, and the temperature of the liquid will be transferred to the liquid-contact temperature-transferring member 5 in real time. The liquid-contact temperature-transferring member 5 will also transfer the temperature to the temperature sensor 4 in real time. The temperature sensor 4 will sense and detect the temperature through the position in contact with the liquid-contact temperature-transferring member 5, thereby realizing the structure for detecting the temperature of the liquid-contact temperature-transferring member 5 by the temperature sensor 4 in the second cooking mode, forming a structure in which the temperature sensor 4 indirectly detects the temperature of the liquid through the liquid-contact temperature-transferring member 5. The structural setting of the liquid-contact temperature-transferring member 5 can effectively transfer the temperature of the liquid to the temperature-sensing part 4011 on the temperature sensor 4, thereby making the temperature on the liquid-contact temperature-transferring member 5 approximately equal to the temperature of the liquid, so that the temperature sensor 4 can indirectly detect the temperature of the liquid by measuring the temperature of the liquid-contact temperature-transferring member 5, effectively realizing that the liquid-contact temperature-transferring member 5 can transfer the temperature safely and reliably, and realizing the structure for the temperature sensor 4 to detect the temperature.

[0046] Optionally, in the second cooking mode, the temperature sensor 4 indirectly detects the temperature of the liquid in the cooking cavity 301 through the liquid-touch temperature transfer member 5. When the temperature value detected by the temperature sensor 4 reaches the preset second preset temperature value, the working state of the heating member can be controlled according to the detected temperature at this time, so as to adjust the actual cooking temperature, so as to achieve a better cooking effect, achieve the effect of accurate temperature measurement and accurate temperature control, and thus achieve the cooking effect of the ingredients, such as cooking texture. When cooking porridge or congee, the thickness can be increased to improve the texture.

[0047] In this solution, the liquid-touch temperature transfer member 5 is detachably installed on the temperature sensor 4, so that the user can disassemble, maintain and clean the liquid-touch temperature transfer member 5, which greatly improves the convenience of the user to maintain and clean the liquid-touch temperature transfer member 5. At the same time, when the user performs a cooking operation on the cooking cavity 301, the liquid-touch temperature transfer member 5 can be disassembled first, which can effectively prevent the problem that the liquid-touch temperature transfer member 5 with a longer length may block the user's cooking operation, and can effectively prevent the problem that the liquid-touch temperature transfer member 5 is damaged by collision.

[0048] In this solution, when the liquid-touch temperature transfer member 5 is disassembled, the temperature sensor 4 can independently detect the temperature of the space area above the liquid level. Then, based on the temperature detection, a better anti-overflow effect can be achieved. When the liquid-touch temperature transfer member 5 is installed in place, the liquid-touch temperature transfer member 5 can transfer the temperature of the liquid, and the temperature sensor 4 can detect the temperature of the liquid below the liquid level, that is, the actual cooking temperature, so as to achieve the effect of accurate temperature measurement. There is no need to set multiple temperature sensors 4 to separately detect the temperature above and below the liquid level in the cooking cavity 301, which makes the overall structure simple and the cost low. This solution can also improve the cooking effect of ingredients or rice, such as cooking texture, based on the accurate temperature measurement structure.

[0049] In this solution, the structures of the liquid-touch temperature transfer member 5 and the temperature sensor 4 are set so that the overall structure for detecting temperature is simple. There is no need to electrically connect or control the liquid-touch temperature transfer member 5. It only needs to electrically connect the temperature sensor 4 to the control unit, which makes the overall structure simple and the cost low.

[0050] In this solution, the structures of the temperature sensor 4 and the liquid-touch temperature transfer member 5 are cooperatively set to form a stable and effective temperature transfer structure between the two. Then, the temperature sensor 4 indirectly detects the temperature of the liquid level by detecting the temperature of the liquid-touch temperature transfer member 5. The temperature detection structure is simple and highly reliable, and at the same time, the temperature detection structure is convenient for the user to maintain and clean.

[0051] Among them, the cooking device further includes a heating element located outside the cooking pot 3 to heat the cooking pot 3, and the heating element is electrically connected to the control unit, and the control unit controls the working state of the heating element.

[0052] Among them, a first cooking mode is preset in the control unit. After the first cooking mode is started, at this time, the liquid-contact temperature transfer element 5 is not installed in place, and the control temperature sensor 4 is used to detect the temperature of the space area above the liquid level in the cooking cavity 301. By detecting the temperature, it is possible to prevent the rice soup in the cooking cavity 301 from overflowing outside the cooking pot 3, and thus achieve an effective anti-overflow effect.

[0053] Among them, a second cooking mode is preset in the control unit. After the second cooking mode is started, at this time, the liquid-contact temperature transfer element 5 is installed in place, and the end position of the liquid-contact temperature transfer element 5 will contact the liquid, and the temperature of the liquid level will be transferred to the liquid-contact temperature measuring element. As the temperature is transferred, the temperature on the liquid-contact temperature transfer element 5 will be approximately equal to the temperature of the liquid. During this process, the liquid-contact temperature transfer element 5 realizes the effect of transferring temperature. During this process, the control temperature sensor 4 detects the temperature of the liquid-contact temperature transfer element 5, and thus indirectly detects the temperature of the liquid, that is, the temperature of the liquid is detected through the liquid-contact temperature transfer element 5, and then the effect of accurate temperature measurement is achieved. The temperature of the liquid is the actual cooking temperature during the cooking of the cooking ingredients or the cooking of rice. Based on the effect of accurate temperature measurement, the working state of the heating element can be better controlled, such as the working power and working time of the heating element, and thus a better cooking effect on the ingredients or rice can be achieved.

[0054] Among them, the user can select to start the first cooking mode or the second cooking mode through a button. When the user installs the liquid-contact temperature transfer element 5 in place, the user can select to start the second cooking mode at this time. When the user disassembles the liquid-contact temperature transfer element 5 so that the liquid-contact temperature transfer element 5 is not installed in place, the user can select to start the first cooking mode at this time.

[0055] In this solution, in the structural part of the temperature sensor 4, a temperature measuring part 401 is provided on the temperature sensor 4. The temperature measuring part 401 can be used to detect the temperature. When the liquid-touching temperature transfer part 5 is not installed in place, the temperature measuring part 401 can be used to detect the temperature of the space area above the liquid level. Among them, for the structural part where the temperature measuring part 401 detects the temperature of the liquid-touching temperature transfer part 5, a contact measuring part 4011 is provided on the temperature measuring part 401. The contact measuring part 4011 is mainly used to contact the liquid-touching temperature transfer part 5 to achieve the effect of detecting the temperature. At the same time, a contact part 501 is provided on the liquid-touching temperature transfer part 5. The contact part 501 is mainly used to contact and fit with the contact measuring part 4011. When the liquid-touching temperature transfer part 5 is installed in place, the contact measuring part 4011 and the contact part 501 are in contact and fit with each other to transfer the temperature. When the liquid-touching temperature transfer part 5 contacts the liquid, the temperature of the liquid will be transferred to the liquid-touching temperature transfer part 5, and at the same time, the temperature will gradually transfer from bottom to top on the liquid-touching temperature transfer part 5. When the liquid-touching temperature transfer part 5 has a temperature, the liquid-touching temperature transfer part 5 will transfer the temperature to the contact measuring part 4011 through the contact part 501, and the contact measuring part 4011 can detect the temperature to achieve the effect of detecting the temperature of the liquid-touching temperature transfer part 5. In order to enable the temperature sensor 4 to effectively and stably detect the temperature on the liquid-touching temperature transfer part 5, in this solution, it is also set that the outer surface area of the contact measuring part 4011 is greater than or equal to one-third of the outer surface area of the temperature measuring part 401. In this way, the contact measuring part 4011 has a certain area to form contact and fit with the contact part 501, so as to form a contact surface to transfer and detect the temperature, rather than forming a point. It can be understood that when the area of the contact measuring part 4011 is relatively small, the temperature on the liquid-touching temperature transfer part 5 is relatively not easy to transfer to the contact measuring part 4011, resulting in the temperature sensor 4 being unable to effectively detect the temperature on the liquid-touching temperature transfer part 5. Therefore, in this solution, by setting the total area formed by the outer surface of the contact measuring part 4011 to be greater than or equal to one-third of the total area formed by the outer surface of the temperature measuring part 401, the temperature sensor 4 can effectively and stably detect the temperature on the liquid-touching temperature transfer part 5.

[0056] In this solution, for the structural part where the temperature sensor 4 and the liquid-touching temperature transfer part 5 are in contact to achieve temperature detection, at least a part of the contact measuring part 4011 is set to be a planar structure and at least a part of the contact part 501 is also set to be a planar structure, so that when the temperature sensor 4 detects the temperature of the liquid-touching temperature transfer part 5, it constitutes a temperature measuring structure with planar contact. The structure of planar contact and fit can be better used to transfer the temperature. The structure of planar contact enables the temperature sensor 4 and the liquid-touching temperature transfer part 5 to form a large-area contact and fit in the horizontal direction, thereby achieving a more stable effect of detecting the temperature and a higher accuracy of the detected temperature value.

[0057] In this solution, in order to improve the stability and accuracy of the temperature sensor 4 for detecting the temperature of the liquid-contact temperature transfer component 5, a planar measuring part 40111 with a planar structure in the horizontal direction is provided on the measuring and contacting part 4011. The planar measuring part 40111 realizes a structure of planar contact and fitting to detect the temperature. At the same time, a planar contacting part 5011 with a planar structure in the horizontal direction is provided on the contacting part 501. The position of the planar measuring part 40111 corresponds to that of the planar contacting part 5011 to form a structure of planar contact and fitting between the two. When the liquid-contact temperature transfer component 5 is installed in place, the planar measuring part 40111 and the planar contacting part 5011 are in a planar contact and fitting structure in the horizontal direction to better transfer and detect the temperature. The planar contact structure enables the planar measuring part 40111 and the planar contacting part 5011 to form a large-area contact and fitting effect in the horizontal direction, thereby achieving a more stable temperature detection effect, and the detected temperature value is more accurate.

[0058] In this solution, in order to improve the stability and accuracy of the temperature sensor 4 for detecting the temperature of the liquid-contact temperature transfer component 5, an annular measuring part 40112 with an annular structure is provided on the measuring and contacting part 4011. The annular measuring part 40112 realizes a structure of surrounding contact in the annular direction and forms a large-area contact structure. At the same time, an annular contacting part 5012 with an annular hollow structure is provided on the contacting part 501. The annular measuring part 40112 corresponds to the annular contacting part 5012 in position. When the liquid-contact temperature transfer component 5 is installed in place, the annular contacting part 5012 is configured to surround the annular measuring part 40112 in an annular shape and is in an annular contact structure. When the liquid-contact temperature transfer component 5 is installed in place, at this time, the annular contacting part 5012 surrounds the annular measuring part 40112 inside it and forms a large-area contact structure in the annular direction. At the same time, the setting of the annular structure can prevent the temperature on the liquid-contact temperature transfer component 5 from spreading easily, enabling the temperature sensor 4 to stably and closely contact and fit the annular contacting part 5012 through the annular measuring part 40112, thereby effectively improving the stability and accuracy of the temperature sensor 4 for detecting the temperature of the liquid-contact temperature transfer component 5.

[0059] In order to improve the accuracy and stability of the temperature sensor 4 for detecting the temperature of the liquid-contact temperature transfer component 5, in this solution, the height value H0 formed by the annular measuring part 40112 in the protruding direction is greater than or equal to one-third of the height value H1 formed by the temperature measuring part 401 in the protruding direction. This enables the annular measuring part 40112 to have a certain height distance to achieve a certain area for contact with the liquid-contact temperature transfer component 5. The area formed at the height value H0 for contact with the liquid-contact temperature transfer component 5 can effectively achieve the large-area contact and fitting of the annular measuring part 40112 with the liquid-contact temperature transfer component 5, thereby achieving a more stable temperature detection of the liquid-contact temperature transfer component 5, and at the same time, the accuracy of the detected temperature value is higher.

[0060] And / or, in order to prevent the temperature sensor 4 from directly contacting the liquid level surface, in this solution, the height value H1 formed by the temperature measurement part 401 in the protruding direction is set to be less than the height value H2 formed by the liquid-contact temperature transfer part 5 in the extending direction, so that the height of the temperature sensor 4 in the vertical direction is relatively small, realizing that the temperature measurement part 401 on the temperature sensor 4 can always be located above the liquid level surface. At the same time, the height of the liquid-contact temperature transfer part 5 is relatively large, realizing that the liquid-contact temperature transfer part 5 can effectively be located below the liquid level surface to contact the liquid, and further realizing that the temperature sensor 4 can only stably detect the temperature of the liquid-contact temperature transfer part 5, rather than directly contacting the liquid level surface to detect the temperature.

[0061] Optionally, the height value H2 formed by the liquid-contact temperature transfer part 5 in the extending direction is greater than or equal to twice the height value H1 formed by the temperature measurement part 401 in the protruding direction.

[0062] In order to further improve the effect of the liquid-contact temperature transfer part 5 in transferring the temperature of the liquid, in this solution, a temperature collection part 502 is provided at the end position of the liquid-contact temperature transfer part 5 in the extending direction. The temperature collection part 502 is used to concentrate the heat of the liquid so that the heat of the liquid can enter the liquid-contact temperature transfer part 5 more stably. The outer diameter value of the temperature collection part 502 is set to be greater than the outer diameter value of the area part of the liquid-contact temperature transfer part 5 other than the temperature collection part 502 and / or the height value H3 of the temperature collection part 502 is set to be greater than the height value H0 formed by the annular measurement part 40112 in the protruding direction. By setting the temperature collection part 502 to have a relatively larger outer diameter value, it is realized that the temperature collection part 502 can better contact the liquid and increase the area of contact with the liquid, so that the temperature in the liquid can be better transferred to the liquid-contact temperature transfer part 5. By setting the temperature collection part 502 to have a relatively higher height, it is realized that the temperature collection part 502 can better contact the liquid and increase the height of contact with the liquid, thereby realizing an increase in the area of contact with the liquid, so that the temperature in the liquid can be better transferred to the liquid-contact temperature transfer part 5, and further realizing the improvement of the effect of the liquid-contact temperature transfer part 5 in transferring the temperature of the liquid.

[0063] Optionally, the temperature collection part 502 is set as a circular structure or a spherical structure, and can also be set as a cylindrical structure.

[0064] Among them, setting the height value H3 of the temperature collection part 502 to be greater than the height value H0 formed by the annular measurement part 40112 in the protruding direction makes the height of the temperature collection part 502 in contact with the liquid to transfer the temperature greater than the height of the liquid-contact temperature transfer part 5 in contact with the temperature sensor 4 to transfer the temperature. This can realize the improvement of the stability and accuracy of the temperature sensor 4 in detecting the temperature of the liquid-contact temperature transfer part 5, and can effectively reduce the temperature difference between the position of the liquid-contact temperature transfer part 5 in contact with the liquid and the position of the liquid-contact temperature transfer part 5 in contact with the temperature sensor 4.

[0065] In this solution, in order to improve the accuracy and stability of the temperature sensor 4 for detecting the temperature of the liquid-contact temperature transfer component 5, the positions where the temperature sensor 4 and the liquid-contact temperature transfer component 5 are in contact with each other are all located within the cooking cavity 301. In this way, the positions where the temperature sensor 4 and the liquid-contact temperature transfer component 5 are in contact with each other can be in an environment with relatively stable ambient temperature. When the cooking device starts to work, heating causes the temperature in the cooking cavity 301 to continuously rise. At the same time, the entire space area within the cooking cavity 301 will form a state with a certain temperature. In this stable space area, the accuracy of the temperature sensor 4 for detecting the temperature of the liquid-contact temperature transfer component 5 is relatively high, and it is not easy to have problems with poor detection temperature accuracy caused by low ambient temperature or unstable ambient temperature.

[0066] Alternatively, in this solution, in order to improve the accuracy and stability of the temperature sensor 4 for detecting the temperature of the liquid-contact temperature transfer component 5, the positions where the temperature sensor 4 and the liquid-contact temperature transfer component 5 are in contact with each other are all located within the cooking cavity 301 and above the central position of the height of the cooking cavity 301. In this way, the positions where the temperature sensor 4 and the liquid-contact temperature transfer component 5 are in contact with each other can be in an environment with relatively stable ambient temperature. When the cooking device starts to work, heating causes the temperature in the cooking cavity 301 to continuously rise. At the same time, the entire space area within the cooking cavity 301 will form a state with a certain temperature. In this stable space area, the accuracy of the temperature sensor 4 for detecting the temperature of the liquid-contact temperature transfer component 5 is relatively high, and it is not easy to have problems with poor detection temperature accuracy caused by low ambient temperature or unstable ambient temperature; at the same time, by setting the positions where the temperature sensor and the liquid-contact temperature transfer component 5 are in contact with each other above the central position of the height of the cooking cavity 301, it is possible to prevent the liquid in the cooking cavity 301 from surging into the positions where the temperature sensor 4 and the liquid-contact temperature transfer component 5 are in contact. It can be understood that when liquid or rice soup enters the positions where the temperature sensor 4 and the liquid-contact temperature transfer component 5 are in contact, it will cause unstable and inaccurate problems during the process of the temperature sensor 4 detecting the temperature of the liquid-contact temperature transfer component 5, and there is likely to be an error in the detected temperature value.

[0067] Alternatively, in order to improve the liquid-contact temperature transfer component 5 to better contact the liquid and then achieve the transfer of the liquid temperature, in this solution, the end position of the liquid-contact temperature transfer component 5 in the extending direction is located below the central position of the height of the cooking cavity 301. In this way, it can be ensured that the liquid-contact temperature transfer component 5 can effectively contact the liquid, or ensure that the end position of the liquid-contact temperature transfer component 5 is below the liquid level surface and forms a certain height of submerged height, so as to increase the contact height between the liquid-contact temperature transfer component 5 and the liquid, and then increase the contact area, which can improve the effect of the liquid-contact temperature transfer component 5 in transferring the liquid temperature.

[0068] Optionally, a liquid level line can be provided on the side wall surface of the cooking cavity 301. The liquid level line is set above the central position of the height distance of the cooking cavity 301 and below the position where the temperature sensor 4 contacts the liquid-touching temperature transfer member 5. Users can supplement the liquid in the cooking cavity 301 under the guidance of the liquid level line. The liquid is clear water, so that the end position of the liquid-touching temperature transfer member 5 is below the liquid level surface, thereby ensuring that the liquid-touching temperature transfer member 5 can contact the liquid and transfer the temperature.

[0069] Alternatively, in order to enable the liquid-touching temperature transfer member 5 to transfer the temperature of the liquid better and faster, and to further reduce the temperature difference between the temperature on the liquid-touching temperature transfer member 5 and the temperature of the liquid, in this solution, the outer diameter value of the liquid-touching temperature transfer member 5 is set to be greater than the outer diameter value of the temperature sensor 4. The liquid-touching temperature transfer member 5 can be set to have an annular structure, and the temperature sensor 4 can also be set to have an annular structure. By setting the outer diameter value of the liquid-touch sensor to be greater than the outer diameter value of the temperature sensor 4, the liquid-touching temperature transfer member 5 can better form contact and fit with the temperature sensor 4 to transfer the temperature, the liquid-touching temperature transfer member 5 can transfer the temperature of the liquid better and faster, and at the same time the temperature sensor 4 can better detect the temperature on the liquid-touching temperature transfer member 5, so that the temperature on the liquid-touching temperature transfer member 5 is close to the temperature of the liquid, thereby reducing the temperature difference between the liquid-touching temperature transfer member 5 and the liquid caused by the transfer of temperature by the liquid-touching temperature transfer member 5, and further improving the accuracy of the temperature detected by the temperature sensor 4.

[0070] In order to further improve the performance of the liquid-touching temperature transfer member 5 in transferring temperature and further reduce the temperature difference between the temperature on the liquid-touching temperature transfer member 5 and the temperature of the liquid, in this solution, the thermal conductivity of the liquid-touching temperature transfer member 5 is set to be greater than the thermal conductivity of the temperature sensor 4. The liquid-touching temperature transfer member 5 is mainly made of a material with a higher thermal conductivity, and the temperature sensor 4 is made of a material with a relatively lower thermal conductivity, so that the liquid-touching temperature transfer member 5 can transfer the temperature of the liquid better and faster, the temperature value of the liquid-touch sensor detected by the temperature sensor 4 can more truly reflect the temperature value of the liquid, and the temperature value detected by the temperature sensor 4 is more accurate and closer to the temperature value of the liquid, that is, closer to the actual cooking temperature value for cooking the food in the cooking cavity 301.

[0071] In order to further improve the performance of the liquid contact temperature transfer element 5 in transferring temperature, and to further reduce the temperature difference between the temperature on the liquid contact temperature transfer element 5 and the temperature of the liquid, in the present solution, a receiving portion 503 for containing a heat-conducting medium 504 is provided on the liquid contact temperature transfer element 5, and the thermal conductivity of the heat-conducting medium 504 is set to be greater than the thermal conductivity of the area other than the heat-conducting medium 504 on the liquid contact temperature transfer element 5 or greater than the thermal conductivity of the temperature sensor 4; specifically, a receiving portion 503 with an airtight structure can be provided on the liquid contact temperature transfer element 5, and the receiving portion 503 is used to contain the heat-conducting medium 504, and the heat-conducting medium 504 can be a liquid structure or a solid structure. At the same time, the heat-conducting medium 504 has a larger thermal conductivity to achieve better and faster temperature transfer, so that the temperature value of the liquid contact sensor detected by the temperature sensor 4 can more truly feedback the temperature value of the liquid, so that the temperature value detected by the temperature sensor 4 is more accurate and closer to the temperature value of the liquid, that is, closer to the actual cooking temperature value of the food in the pot cavity 301.

[0072] In the present scheme, for the structural part in which the liquid contact temperature transfer component 5 is detachably installed on the temperature sensor 4, the liquid contact temperature transfer component 5 and the temperature sensor 4 can be arranged to be a socket-connected structure or a plug-in connected structure. The socket-connected structure can be arranged to be a tightly socketed structure, so that the user can manually socket-install the liquid contact temperature transfer component 5 on the temperature sensor 4, or manually remove the liquid contact temperature transfer component 5 from the temperature sensor 4; the plug-in connected structure can be arranged to be a tightly plug-in limited structure, so that the user can manually plug the liquid contact temperature transfer component 5 into the temperature sensor 4, or manually pull the liquid contact temperature transfer component 5 out of the temperature sensor 4 for removal; the above two structures can enable the user to more conveniently install the liquid contact temperature transfer component 5 in place or remove it for maintenance and cleaning.

[0073] In the present solution, with regard to the structural part in which the liquid-contacting temperature transfer component 5 is detachably mounted on the temperature sensor 4, the liquid-contacting temperature transfer component 5 and the temperature sensor 4 can also be arranged as a magnetically attracted connecting structure, and the magnetically attracted structure realizes a magnetically attracted connecting structure between the two. When the liquid-contacting temperature transfer component 5 is close to the temperature sensor 4, it is attracted by the magnetic attraction force to realize the connection between the two. When the user applies an external force to the liquid-contacting temperature transfer component 5, the liquid-contacting temperature transfer component 5 can overcome the magnetic attraction force and separate from the temperature sensor 4. At this time, the disassembly effect of the liquid-contacting temperature transfer component 5 is realized. The magnetic attraction structure allows the user to more conveniently install the liquid-contacting temperature transfer component 5 in place or disassemble it for maintenance and cleaning.

[0074] Optionally, a first magnetic part can be provided on the temperature sensor 4, and a first attracting part can be provided on the liquid-touching temperature transfer member 5. The first attracting part can be a magnetic structure or made of iron material. It only needs to be set that the first magnetic part and the first attracting part can form a magnetic attracting structure, so that the liquid-touching temperature transfer member 5 can be attracted in place by the first magnetic part through the first attracting part to realize the structure of the liquid-touching temperature transfer member 5 being installed in place.

[0075] The cooking device of this solution can be an electric rice cooker, or other kitchen appliances with the function of cooking rice, such as a pressure cooker, etc. It can also be other cooking utensils with the function of steaming food materials, and the food materials are not limited to rice, so as to achieve a better precise temperature measurement effect during the cooking process of the food materials.

[0076] The cooking device in this solution can also be set as a low-temperature slow cooking device. The temperature is transferred by contacting the liquid through the liquid-touching temperature transfer member 5, and the temperature of the liquid is indirectly detected through the liquid-touching temperature transfer member 5 by the temperature sensor 4. In this way, the working state of the heating element can be better controlled to control the temperature of the liquid, that is, to control the actual cooking temperature of the food materials, so as to better realize the function of low-temperature slow cooking, improve the low-temperature slow cooking effect of meat food materials, and improve the cooking taste.

[0077] Among them, a third cooking mode can be set. The third cooking mode is a low-temperature slow cooking mode. In the low-temperature slow cooking mode, the temperature sensor 4 indirectly detects the temperature of the liquid through the liquid-touching temperature transfer member 5, and controls the liquid temperature, that is, the actual cooking temperature, based on the detected temperature, so as to achieve the cooking effect of low-temperature slow cooking, and achieve the effects of precise temperature measurement and precise temperature control, which can greatly improve the cooking taste of meat food materials in low-temperature slow cooking.

[0078] For the parts not described in this solution, the existing technology can be adopted or borrowed to achieve.

[0079] Working principle: The cooking device of this solution mainly sets a temperature sensor 4 and a liquid-contact temperature transfer component 5. The liquid-contact temperature transfer component 5 is set to be detachably installed on the temperature sensor 4. When the liquid-contact temperature transfer component 5 is not installed in place, the temperature sensor 4 can be used alone to detect the temperature of the space area above the liquid level, and then a better anti-overflow effect can be achieved by detecting the temperature. When the liquid-contact temperature transfer component 5 is installed in place, the temperature sensor 4 can be controlled to detect the temperature of the liquid-contact temperature transfer component 5. Since the end position of the liquid-contact temperature transfer component 5 contacts the liquid, it can transfer the temperature of the liquid, so that the temperature on the liquid-contact temperature transfer component 5 is approximately the same as the temperature of the liquid. That is, the temperature of the liquid-contact temperature transfer component 5 detected by the temperature sensor 4 is approximately equal to the temperature of the liquid. It is equivalent to the temperature sensor 4 indirectly detecting the temperature of the liquid through the liquid-contact temperature transfer component 5, so as to better detect the actual cooking temperature in the cooking pot 3, and better control the working state of the heating component to adjust the actual cooking temperature up and down, and then achieve a better cooking effect on the ingredients. In this solution, the overall structure of the temperature sensor 4 and the liquid-contact temperature transfer component 5 is simple and the cost is low. At the same time, the structure of the liquid-contact temperature transfer component 5 can facilitate the user to maintain and clean it better, and it can be conveniently disassembled to prevent the user from colliding with the liquid-contact temperature transfer component 5 and causing damage, greatly improving the safety and reliability of the liquid-contact temperature transfer component 5 in use.

[0080] Those of ordinary skill in the art can understand that the above embodiments are specific embodiments for implementing the present invention. In actual applications, various changes can be made to its form and details without departing from the spirit and scope of the present invention, and all are within the protection scope of the present invention.

Claims

1. Cooking device, including a device main body and a pot lid, the device main body is provided with a pot liner, and the pot liner is provided with a pot cavity, characterized in that: It further includes a temperature sensor, which is arranged to be mounted on the pot lid and is arranged to be convex towards the pot cavity; It further includes a liquid-contact temperature transfer member, which is arranged to be detachably mounted at the end position of the temperature sensor, and at least a part of the liquid-contact temperature transfer member is arranged to be located below the temperature sensor to form a structure that extends downward; It further includes a control unit. The temperature sensor and the control unit are electrically connected, and the liquid-contact temperature transfer member and the temperature sensor are in contact but not electrically connected; When there is liquid in the pot cavity and the liquid-contact temperature transfer member is not mounted in place, the temperature sensor is arranged not to contact the liquid, so as to form a structure for detecting the temperature of the space area above the liquid level in the pot cavity in the first cooking mode; When there is liquid in the pot cavity and the liquid-contact temperature transfer member is mounted in place, the temperature sensor is arranged not to contact the liquid and the liquid-contact temperature transfer member is arranged to contact the liquid, so as to form a structure for the liquid-contact temperature transfer member to transfer the temperature of the contacted liquid to the temperature sensor, and to form a structure for detecting the temperature of the liquid-contact temperature transfer member through the temperature sensor in the second cooking mode.

2. The cooking device according to claim 1, wherein: A temperature measurement part is arranged on the temperature sensor, a measurement contact part is arranged on the temperature measurement part, and a contact part is arranged on the liquid-contact temperature transfer member. When the liquid-contact temperature transfer member is mounted in place, the measurement contact part and the contact part are in contact and fit with each other for temperature transfer; It is set that the area of the outer surface of the measurement contact part is greater than or equal to one-third of the area of the outer surface of the temperature measurement part.

3. The cooking device according to claim 2, wherein: At least a part of the measurement contact part is arranged to be a flat structure and at least a part of the contact part is also arranged to be a flat structure, so that when the temperature sensor detects the temperature of the liquid-contact temperature transfer member, it forms a temperature measurement structure with flat contact.

4. The cooking device according to claim 3, characterized in that: A flat measurement part with a flat structure in the horizontal direction is arranged on the measurement contact part, and a flat contact part with a flat structure in the horizontal direction is arranged on the contact part. When the liquid-contact temperature transfer member is mounted in place, the flat measurement part and the flat contact part are in flat contact and fit with each other in the horizontal direction for temperature transfer.

5. The cooking device according to claim 4, wherein: An annular measurement part with an annular structure is arranged on the measurement contact part, and an annular contact part with an annular hollow structure is arranged on the contact part. When the liquid-contact temperature transfer member is mounted in place, the annular contact part is arranged to annularly surround the annular measurement part and is in annular contact.

6. The cooking device according to claim 5, characterized in that: It is set that the height value H0 formed by the annular measurement part in the convex direction is greater than or equal to one-third of the height value H1 formed by the temperature measurement part in the convex direction; And / or, it is set that the height value H1 formed by the temperature measurement part in the convex direction is less than the height value H2 formed by the liquid-contact temperature transfer member in the extending direction.

7. The cooking device according to claim 6, wherein: A temperature collection part is arranged at the end position of the liquid-contact temperature transfer member in the extending direction. It is set that the outer diameter value of the temperature collection part is greater than the outer diameter value of the area part of the liquid-contact temperature transfer member other than the temperature collection part and / or the height value H3 of the temperature collection part is greater than the height value H0 formed by the annular measurement part in the convex direction.

8. The cooking device according to any one of claims 1-7, characterized in that: It is set that the positions where the temperature sensor and the liquid-contact temperature transfer member are in contact with each other are all located in the pot cavity; Or, it is set that the positions where the temperature sensor and the liquid-contact temperature transfer member are in contact with each other are all located in the pot cavity and are all above the central position of the height distance of the pot cavity; Alternatively, set the end position of the liquid-touch heat transfer member in the extending direction to be below the central position of the height distance of the cooking cavity; Alternatively, set the outer diameter value of the liquid-touch heat transfer member to be greater than the outer diameter value of the temperature sensor.

9. The cooking device according to claim 8, characterized in that: Set the thermal conductivity coefficient of the liquid-touch heat transfer member to be greater than the thermal conductivity coefficient of the temperature sensor; Alternatively, a containing portion for containing a heat-conducting medium is provided on the liquid-touch heat transfer member, and the thermal conductivity coefficient of the heat-conducting medium is set to be greater than the thermal conductivity coefficient of the area portion of the liquid-touch heat transfer member other than the heat-conducting medium or greater than the thermal conductivity coefficient of the temperature sensor.

10. The cooking device according to claim 9, characterized in that: The liquid-touch heat transfer member and the temperature sensor are set to be connected in a socket connection structure or a plug connection structure; Alternatively, the liquid-touch heat transfer member and the temperature sensor are set to be connected in a magnetically attracted connection structure.

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