Grill, cooking rack and cooking equipment

Abstract

The embodiment of the utility model discloses a grill, a cooking rack and cooking equipment, relates to the technical field of cooking devices, and can effectively improve the standardization degree of a cooking process. The grill comprises a limiting piece and a temperature measuring piece; the limiting piece comprises a supporting seat and a containing structure, the containing structure is arranged on the supporting seat, one end of the containing structure is connected with the supporting seat, and the other end of the containing structure extends in the direction away from the supporting seat to form a containing area suitable for containing a cooking object; the temperature measuring piece is arranged in the containing area, and the temperature measuring piece can be inserted into the cooking object to monitor the internal temperature of the cooking object. The method is suitable for standardized baking scenes of meat products.

Description

Technical Field

[0001] The present application relates to the technical field of cooking devices, and in particular to a grill, a cooking stand, and cooking equipment. Background Art

[0002] When cooking meat products such as roast duck, the goal is to achieve crispy skin and tender meat. Specifically, the fat beneath the duck's skin melts, forming a crispy outer layer while the meat inside remains tender and juicy. However, due to the thicker layer of fat and meat beneath the duck's skin, there is a significant temperature difference between the duck's surface and the abdominal cavity, making it difficult to determine the abdominal cavity temperature. This often results in "crisp skin but undercooked meat" or "cooked meat but darkened skin."

[0003] At present, the cooking effect of roast duck in the industry depends more on the experience of the operator. Whether the roast duck is cooked is judged by the color of the roast duck skin, the oil dripping state of the tail, the aroma of the roast duck, etc. This makes the production of roast duck too dependent on manual experience, the cooking quality effect is difficult to control, and the cooking process cannot be standardized. Utility Model Content

[0004] In view of this, the present application provides a grill, a cooking stand and a cooking device to improve the standardization of the cooking process.

[0005] In a first aspect, an embodiment of the present application provides a grill, comprising: a limiting member, the limiting member comprising a support seat and a accommodating structure, the accommodating structure being arranged on the support seat, one end of the accommodating structure being connected to the support seat, and the other end extending away from the support seat to form an accommodating area suitable for accommodating a cooking object; a temperature measuring member, arranged in the accommodating area, the temperature measuring member being insertable into the cooking object to monitor the internal temperature of the cooking object.

[0006] In a specific embodiment, the grill further includes an introduction member, which is a rod-shaped structure, a first end of the introduction member is connected to the support seat, and a second end of the introduction member is arranged in the accommodating area; the temperature measuring member is arranged on the introduction member.

[0007] In a specific embodiment, the accommodating area has an entrance for the cooking object to enter and exit, and the second end of the introducing member faces the entrance.

[0008] In a specific embodiment, the grill also includes a blocking member, which includes a third end and a fourth end arranged opposite to each other, the third end is connected to the support seat, and the fourth end is connected to the first end of the guide member; wherein, the blocking member is arranged to gradually widen from the fourth end to the third end.

[0009] In a specific embodiment, a connecting section is provided between the third end of the blocking member and the supporting seat, and a width of the connecting section is smaller than a width of the third end.

[0010] In a specific embodiment, the distance between the fourth end of the blocking member and the connecting section is 5~7 cm; and / or the height of the limiting member is 20±5 cm; and / or the distance between the temperature measuring part of the temperature measuring member and the first end of the introducing member is 15±5 cm.

[0011] In a specific embodiment, the accommodating structure includes a second retaining structure and multiple first retaining structures, the first retaining structure is strip-shaped and the second retaining structure is ring-shaped, one end of the first retaining structure is connected to the support seat, and the other end extends away from the support seat and connected to the second retaining structure, the first retaining structure and the second retaining structure enclose the accommodating area.

[0012] In a specific embodiment, the grill also includes a control unit, and the temperature measuring component is communicatively connected to the control unit; wherein, the control unit includes a temperature setting module, a time setting module and a reminder module; the temperature setting module is used to set the target cooking temperature; the time setting module is used to set the target cooking time; the reminder module is used to send a reminder signal when the temperature value monitored by the temperature measuring component meets the target cooking temperature and the duration for which the temperature value monitored by the temperature measuring component meets the target cooking temperature reaches the target cooking time.

[0013] In a second aspect, an embodiment of the present application provides a cooking rack, comprising: a grill; a bracket, at least one grill being provided on one side of the bracket; wherein the grill is any one of the grills described in the embodiments of the present application.

[0014] In a specific embodiment, the grill also includes a control unit, and the temperature measuring element is communicatively connected to the control unit; wherein the control unit includes a temperature setting module, a time setting module and a reminder module; the temperature setting module is used to set the target cooking temperature; the time setting module is used to set the target cooking time; the reminder module is used to, when the temperature value monitored by the temperature measuring element meets the target cooking temperature, and the duration for which the temperature value monitored by the temperature measuring element meets the target cooking temperature reaches the target cooking time, the reminder module sends a reminder signal; the cooking rack includes a plurality of the grills, and the plurality of the grills are arranged on one side of the bracket; wherein the temperature measuring element of any of the plurality of the grills is respectively communicatively connected to the control unit; the reminder module is used to, when the temperature value monitored by the temperature measuring element of any of the grills meets the target cooking temperature, and the duration for which the temperature value monitored by the temperature measuring element of any of the grills meets the target cooking temperature reaches the target cooking time, the reminder module sends a reminder signal.

[0015] In a third aspect, an embodiment of the present application provides a cooking device, comprising: a main body, wherein a shelf is provided inside the main body; and a cooking rack, wherein the cooking rack is slidably connected to the shelf, wherein the cooking rack is any cooking rack described in the embodiments of the present application.

[0016] In a specific embodiment, the main body of the cooking device is equipped with a heating tube and a circulation fan, and the circulation fan is used to evenly transfer the heat generated by the heating tube to the cooking rack.

[0017] The present invention provides a grill, cooking station, and cooking equipment comprising a position-limiting member and a temperature-measuring member. The position-limiting member comprises a support base and a receiving structure. The receiving structure is disposed on the support base, with one end of the receiving structure connected to the support base and the other end extending away from the support base to form a receiving area suitable for accommodating cooking objects. The temperature-measuring member is disposed within the receiving area and can be inserted into the cooking object to monitor its internal temperature. The grill can monitor the cooking temperature of the cooking object, facilitating control over the cooking time at the corresponding cooking temperature, thereby improving cooking quality and standardizing the cooking process. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0019] Figure 1A schematic diagram of a grill provided in an embodiment of the present application;

[0020] Figure 2 A schematic diagram of a blocking member of a grill provided in an embodiment of the present application;

[0021] Figure 3 A schematic diagram of a second blocking structure of a grill provided in an embodiment of the present application;

[0022] Figure 4 A schematic diagram of a cooking stand for a grill provided in an embodiment of the present application;

[0023] Figure 5 A schematic diagram of a cooking device for a grill provided in an embodiment of the present application.

[0024] Description of main reference numerals:

[0025] 10-grill; 11-limiting member; 111-support seat; 112-accommodating structure; 113-first blocking structure; 114-second blocking structure; 12-introduction member; 13-blocking member; 130-connecting section; 14-control unit; 100-cooking stand; 20-bracket; 30-cooking object; 1000-cooking equipment; 200-main body. DETAILED DESCRIPTION

[0026] The embodiments of the present application are described in detail below with reference to the accompanying drawings.

[0027] It should be clear that the embodiments described are only part of the embodiments of this application, not all of the embodiments. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application.

[0028] When cooking meat products such as roast duck, the surface temperature of the duck gradually rises. As the temperature rises, surface moisture rapidly evaporates until the skin is almost completely dehydrated. A dry crust forms on the duck's surface, known as the dehydration zone. The burnt brown crust on the duck's skin represents the dehydration zone. This burnt brown color is the product of the Maillard reaction in the shallow surface area of the duck meat under the high temperature, and is accompanied by a rich aromatic aroma. As the dehydration zone forms, moisture and fat within the duck meat gradually migrate toward the skin, where they continuously boil and evaporate under the high temperature. This then forms a boiling zone within the thinner area below the dehydration zone, accelerating the cooking of the duck and continuously transferring energy to the interior. Most of the duck below the boiling zone is in the conduction zone, receiving energy primarily from the boiling zone for cooking. The actual temperature of this portion of the meat is below the boiling point, and it is heated indirectly by the duck's own moisture and fat. Therefore, the actual cooking process of roast duck can be understood as "roasting on the outside and boiling on the inside." In addition, because the subcutaneous fat layer and duck meat are thick, the boiling stage needs to last for a longer time to achieve the cooking effect of completely melting the subcutaneous fat and maturing the duck meat, thus making a "crispy outside and tender meat" roast duck. This is also one of the reasons why the abdominal cavity of the roast duck is filled with juicy seasonings when making roast duck.

[0029] When cooking roast duck, the desired effect is crispy skin and tender meat. This means that the subcutaneous fat layer melts, forming a crispy outer shell while the meat inside remains tender and juicy. However, due to the thick subcutaneous fat and meat layers of duck meat, there is a significant difference between the surface temperature and the abdominal cavity temperature during roasting. This temperature is difficult to determine, often resulting in "crisp skin and undercooked meat" or "cooked meat with darkened skin."

[0030] Currently, the cooking effect of roast duck in the industry relies more on the experience of the chef. The chef judges whether the roast duck is cooked by the color of the duck skin, the state of oil dripping from the tail, the aroma of the roast duck, etc. This makes the production of roast duck too dependent on manual experience, the cooking quality is difficult to control, and the cooking process cannot be standardized. To solve this problem, Figure 1 As shown, an embodiment of the present application provides a grill 10 , which may include a limiting member 11 and a temperature measuring member.

[0031] The limiting member 11 includes a support seat 111 and a accommodating structure 112. The accommodating structure 112 is arranged on the support seat 111. One end of the accommodating structure 112 is connected to the support seat 111, and the other end extends in a direction away from the support seat 111 to form an accommodating area suitable for accommodating the cooking object 30; wherein, the support seat 111 can be a columnar structure or a table-like structure, used to provide support for the cooking object 30, such as meat products such as roast duck, and the support seat 111 can also be used to be fixedly connected to other equipment that provides a baking environment; one end of the accommodating structure 112 is connected to the support seat 111, and extends in a direction away from the support seat 111 to form an accommodating area suitable for accommodating the cooking object 30, thereby performing shape and position constraints on the cooking target, so that the cooking target has a reasonable heating area and baking shape. For example, according to the external contours of different cooking targets, the accommodating structure 112 can be designed as a corresponding prosthetic structure to form better limiting support for the cooking target.

[0032] A temperature measuring element (not shown) is disposed within the accommodating area and can be inserted into the cooking object 30 to monitor the internal temperature of the cooking object 30. For example, the temperature measuring element can be simply designed as a separate structure separated from the retaining element 11 to achieve more economical use. Alternatively, the temperature measuring element can be fixedly connected to the retaining element 11 as needed to further enhance the functionality and convenience of the grill 10 during use. A temperature measuring element insertion cavity can be pre-set at one end of the cooking object 30 to facilitate insertion of the temperature measuring element into the cavity. The temperature measuring element can be used to monitor the internal temperature of the cooking object 30 during the cooking process. To facilitate user temperature control, the temperature measuring element can be equipped with a temperature indicator module. The temperature indicator module can be based on a display mode, such as displaying different symbols or colors according to different temperatures, or based on an audio mode, such as emitting different sounds according to different temperatures. The temperature indicator module can be located on a portion exposed to the cooking object 30. The temperature value measured by the temperature measuring element can also be obtained and indicated via wired or wireless means.

[0033] The grill 10 provided in the embodiment of the present application includes a position-limiting member 11 and a temperature-measuring member. The position-limiting member 11 includes a support base 111 and a receiving structure 112. The receiving structure 112 is disposed on the support base 111. One end of the receiving structure 112 is connected to the support base 111, and the other end extends away from the support base 111 to form an accommodating area suitable for accommodating a cooking object 30. The temperature-measuring member is disposed within the accommodating area and can be inserted into the cooking object 30 to monitor the internal temperature of the cooking object 30. The grill 10 can monitor the cooking temperature of the cooking object 30, facilitate control over the cooking time at the corresponding cooking temperature, thereby improving cooking quality and achieving a standardized cooking process.

[0034] In order to facilitate the use of the temperature measuring element to monitor the internal temperature of the cooking object 30, it is optional, such as Figure 2As shown, in one embodiment of the present application, the grill 10 also includes an introduction member 12, which is a rod-shaped structure. The first end of the introduction member 12 is connected to the support seat 111, and the second end of the introduction member 12 is arranged in the accommodating area; the temperature measuring member is arranged on the introduction member 12.

[0035] The introduction piece 12 is a rod-shaped structure and the temperature measuring piece is arranged on the introduction piece 12, so that the temperature measuring piece can be inserted into the cooking object 30 through the introduction piece 12. The first end of the introduction piece 12 is connected to the support seat 111, and the second end of the introduction piece 12 is arranged in the accommodating area. In this way, for the cooking object 30 placed in the limiting piece 11, the temperature measuring piece is preset into a cavity at one end of the cooking object 30, and the second end of the introduction piece 12 is specifically configured as a pointed top structure to facilitate insertion into the cavity of the cooking object 30, or for some cooking objects 30 such as roast duck, the second end of the introduction piece 12 can be inserted from the anus of the roast duck. Since the temperature measuring component is arranged on the introduction component 12, for example, the temperature measuring component can be a temperature sensor and is arranged at the second end of the introduction component 12 or at a position close to the second end of the temperature measuring component, after the second end of the introduction component 12 is inserted into the cooking object 30, the temperature sensor of the temperature measuring component is also placed into the cooking object 30; in addition, since the first end of the introduction component 12 is connected to the support seat 111, when the introduction component 12 is made of a material with strong structural strength, such as stainless steel, it can further provide auxiliary support for the cooking object 30 to prevent the cooking object 30 from being skewed.

[0036] In one embodiment of the present application, the accommodating area has an entrance for the cooking object 30 to enter and exit, and the second end of the introduction member 12 faces the entrance. Since the second end of the introduction member 12 faces the entrance directly, the second end of the introduction member 12 can be smoothly inserted into the cooking object 30 during the process of placing the cooking object 30 from the entrance into the accommodating area, thereby further improving the convenience of the cooking operation.

[0037] After the temperature measuring element at one end of the cooking object 30 is placed into the cavity, in order to form a more stable support for the bottom of the cooking object 30, optionally, Figure 2As shown, in one embodiment of the present application, the grill 10 further includes a blocking member 13. The blocking member 13 includes a third end and a fourth end disposed opposite each other. The third end is connected to the support base 111, and the fourth end is connected to the first end of the guide member 12. The blocking member 13 gradually widens from the fourth end to the third end. For example, the blocking member 13 can be designed as a frustum, with the third end connected to the support base 111, the fourth end facing the top of the stopper 11, and the fourth end connected to the first end of the guide member 12. It is understood that the gradually widening configuration of the blocking member 13, i.e., the top cross-sectional area of the frustum is smaller than the bottom cross-sectional area of the frustum, facilitates insertion of the blocking member 13 from the fourth end into the insertion cavity of the cooking object 30. Furthermore, the blocking member 13, connected to the support base 111, supports and constrains the cooking object 30, further preventing the bottom of the cooking object 30 from shifting sideways and causing the cooking object 30 to tilt. Of course, the blocking member 13 can also be designed into other shapes according to actual needs, such as a truncated cone structure, etc., which is not limited here.

[0038] After the blocking member 13 is inserted into the placement cavity of the cooking object 30, in order to ensure that the cooking object 30 does not fall out, optionally, as Figure 2 As shown, in one embodiment of the present application, a connecting section 130 is disposed between the third end of the obstruction member 13 and the support seat 111. The width of the connecting section 130 is smaller than that of the third end. This connecting section 130 can tighten the cooking object 30 by placing it into the cavity. The connecting section 130 can be a groove defined between the third end of the obstruction member 13 and the support seat 111. Thus, if the cooking object 30 is a poultry product such as roast duck, after the fourth end of the obstruction member 13 is inserted into the duck's anus, the connecting section 130 can secure the obstruction member 13 to the duck's sphincter, preventing the duck from falling out.

[0039] In order to make the cooking object 30 have a larger heating area, it is optional to Figure 2As shown, in one embodiment of the present application, the accommodating structure 112 includes a second blocking structure 114 and a plurality of first blocking structures 113. The first blocking structure 113 is in the shape of a strip and the second blocking structure 114 is in the shape of a ring. One end of the first blocking structure 113 is connected to the support seat 111, and the other end extends in a direction away from the support seat 111 and is connected to the second blocking structure 114. The first blocking structure 113 and the second blocking structure 114 enclose a accommodating area. The first blocking structure 113 and the second blocking structure 114 can be made of metal such as stainless steel to have a strong structural strength and form a stable support for the cooking object 30. The first blocking structure 113 is designed to be in the shape of a strip, and the plurality of first blocking structures 113 extend toward the top of the limiting member 11, which can not only provide limiting support for the cooking object 30, but also can reduce the shape and area of the support structure as much as possible to reduce the impact of heat transfer on the cooking object 30 during the cooking process. Figure 1 、 Figure 3 As shown, the second retaining structure 114 of the position-limiting member 11 is an annular structure, and the plurality of first retaining structures 113 are respectively connected to the second retaining structure 114. It is understood that the annular second retaining structure 114 is respectively connected to each of the first retaining structures 113, thereby forming a more stable support structure for the first retaining structures 113. The second retaining structure 114 may be provided in one or more forms. For example, the ends of the extensions of the plurality of first retaining structures 113 may each be connected to a second retaining structure 114, and the portions between the ends of the plurality of first retaining structures 113 may also be respectively connected to a plurality of second retaining structures 114, thereby forming a stable mesh-like structure.

[0040] The cooking object 30, such as roast duck, often has a certain shape and size. In order to improve the use effect of the limiter 11 and the temperature measuring member, optionally, in one embodiment of the present application, the distance between the fourth end of the blocking member 13 and the connecting section 130 is 5 to 7 cm, so as to ensure that the blocking member 13 and the sphincter position of the roast duck are clamped with each other and will not detach from each other; and / or the height of the limiter 11 is 20±5 cm, so as to ensure that the height of the limiter 11 exceeds the center height of the abdominal cavity of the roast duck, so that the roast duck will not fall over after being placed in and during the roasting process; and / or the distance between the temperature measuring part of the temperature measuring member and the first end of the introduction member 12 is 15±5 cm, so as to ensure that the design height of the temperature measuring part of the temperature measuring member is not too low or too high relative to the target temperature measuring point of the roast duck, thereby avoiding affecting the judgment of the abdominal cavity temperature of the roast duck.

[0041] In order to improve the intelligence level of the grill 10, optionally, in one embodiment of the present application, it also includes a control unit 14, and the temperature measuring component is communicatively connected to the control unit 14; wherein, the control unit 14 includes a temperature setting module, a time setting module and a reminder module; the temperature setting module is used to set the target cooking temperature; the time setting module is used to set the target cooking time; the reminder module is used to send a reminder signal when the temperature value monitored by the temperature measuring component meets the target cooking temperature and the duration for which the temperature value monitored by the temperature measuring component meets the target cooking temperature reaches the target cooking time.

[0042] In this way, the target cooking temperature of the cooking object 30 and the target cooking time at the target cooking temperature can be pre-set according to the different meat qualities of the cooking object 30. After starting cooking, when the control unit 14 detects that the temperature sensor of the temperature measuring component has reached the set target cooking temperature and the duration at the target cooking temperature has reached the set target cooking time, it will remind you that the cooking is ready and you can take out the cooking object 30.

[0043] The reminder module can compare the temperature monitored by the temperature measuring element on the cooking object 30 with a preset target cooking temperature. The target cooking temperature can be an expected cooking temperature value for the cooking object 30 or an expected cooking temperature range for the cooking object 30. When the expected cooking temperature value or expected cooking temperature range is met, the cooking object 30 has a relatively ideal cooking effect. When the temperature monitored by the temperature measuring element meets the target cooking temperature, the reminder module measures the duration of the target cooking temperature. When the duration reaches the preset target cooking time, i.e., the duration of the target cooking temperature meeting the target cooking time, indicating that the cooking object 30 has been kept at the target cooking temperature for the required duration, the reminder module can issue a prompt signal, such as a text display or an audio signal, to notify the user that the cooking object 30 on the grill 10 is cooked. Specifically, the reminder module can be a human-computer interaction component, such as a display screen for user interaction or a voice module for emitting an audio reminder, etc., without limitation herein.

[0044] It can be seen that the control unit 14 can further improve the standardization and automation control level of the cooking process, reduce the dependence on user experience, and make the cooking effect more efficient and stable.

[0045] like Figure 4As shown, in a second aspect, embodiments of the present application further provide a cooking stand 100 comprising a grill 10 and a bracket 20. At least one grill 10 is disposed on one side of the bracket 20; the grill 10 can be any of the grills 10 described in the embodiments of the present application. In this embodiment, the bracket 20 is configured to support multiple grills 10, allowing multiple cooking objects 30 to be cooked using the multiple grills 10 during each cooking process, thereby improving cooking efficiency. The bracket 20 can be a frame-like structure, and the support bases 111 of the multiple grills 10 can be fixedly connected to one side of the bracket 20.

[0046] The cooking grill 100 provided in an embodiment of the present application includes a position-limiting member 11 and a temperature-measuring member. The position-limiting member 11 includes a support base 111 and a receiving structure 112. The receiving structure 112 is disposed on the support base 111, with one end of the receiving structure 112 connected to the support base 111 and the other end extending away from the support base 111 to form a receiving area suitable for accommodating a cooking object 30. The temperature-measuring member is disposed within the receiving area and can be inserted into the cooking object 30 to monitor the internal temperature of the cooking object 30. The grill 10 can monitor the cooking temperature of the cooking object 30, facilitate control over the cooking time at the corresponding cooking temperature, thereby improving cooking quality and achieving a standardized cooking process.

[0047] Optionally, in one embodiment of the present application, the grill 10 further includes a control unit 14, and the temperature measuring element is communicatively connected to the control unit 14; wherein the control unit 14 includes a temperature setting module, a time setting module and a reminder module; the temperature setting module is used to set the target cooking temperature; the time setting module is used to set the target cooking time; the reminder module is used to send a reminder signal when the temperature value monitored by the temperature measuring element meets the target cooking temperature and the duration for which the temperature value monitored by the temperature measuring element meets the target cooking temperature reaches the target cooking time; the cooking rack 100 includes multiple grills 10, and the multiple grills 10 are arranged on one side of the bracket 20; wherein the temperature measuring element of any grill 10 among the multiple grills 10 is communicatively connected to the control unit 14 respectively; the reminder module is used to send a reminder signal when the temperature value monitored by the temperature measuring element of any grill 10 meets the target cooking temperature and the duration for which the temperature value monitored by the temperature measuring element of any grill 10 meets the target cooking temperature reaches the target cooking time.

[0048] Since the cooking objects 30, such as roast ducks, vary in size and fatness, in this embodiment, the control unit 14 can issue reminders based on the temperature value monitored by the temperature measuring element of any grill 10. In this way, for the cooking objects 30 at each cooking position of the cooking station 100, the corresponding cooking temperature can be set by the temperature setting module of the control unit 14, and the corresponding cooking time can be set by the time setting module of the control unit 14. The temperature of the cooking object 30 at the cooking position can be monitored by the temperature measuring element of the grill 10 at the corresponding cooking position.

[0049] The reminder module can compare the temperature monitored value of a cooking position with a preset target cooking temperature based on the temperature value inside the cooking object 30 monitored by the temperature measuring element of the grill 10 at a certain cooking position. When the temperature monitored value monitored by the temperature measuring element at the cooking position meets the target cooking temperature, the reminder module times the duration for which the target cooking temperature is met at the cooking position. When the duration reaches the preset target cooking time, that is, the duration for which the cooking object 30 at the cooking position meets the target cooking time, it means that the duration for which the cooking object 30 at the cooking position meets the target cooking time, which indicates that the duration for which the cooking object 30 at the cooking position meets the target cooking temperature meets the requirement, the reminder module can issue a reminder signal, such as a text display or a sound, to remind the user that the cooking object 30 on the grill 10 at the cooking position is cooked. For example, the user can check the text display of the reminder module based on the sound emitted by the reminder module to specifically indicate which cooking position of the grill 10 where the cooking object 30 is cooked. This makes it easier for the user to remove the cooked cooking object 30 and leave the uncooked cooking object 30 in the cooking device 1000 for further heating.

[0050] like Figure 5 As shown, in a third aspect, an embodiment of the present application further provides a cooking device 1000, which includes a main body 200 and a cooking rack 100, wherein a layer rack is provided inside the main body 200; the cooking rack 100 is slidably connected to the layer rack, wherein the cooking rack 100 is any cooking rack 100 in the embodiment of the present application.

[0051] The cooking device 1000 of this embodiment can be specifically an oven. When using the cooking device 1000, first, the cooking objects 30, such as multiple roast ducks, are placed on a cooking rack 100 having multiple placement positions. The temperature measuring element of the grill 10 at each cooking position of the cooking rack 100 is ensured to be inserted into the duck's abdominal cavity, and the blocking element 13 is able to block the duck's anus. The cooking rack 100 is then pushed into the cooking device 1000, and the target cooking temperature and target cooking time for the roast duck are set using the control unit 14. After cooking is started, when the control unit 14 detects that the temperature of the cooking object 30 at a certain cooking position of the cooking rack 100 meets the target cooking temperature and the duration of the cooking object 30 being at the target cooking temperature reaches the target cooking time, it will remind the user that the cooking object 30 at the cooking position is cooked. Alternatively, when the control unit 14 detects that the temperature of the cooking object 30 at each cooking position of the cooking rack 100 meets the target cooking temperature and the duration of each cooking object 30 being at the target cooking temperature reaches the target cooking time, it will remind the user that the cooking objects 30 at all cooking positions of the cooking rack 100 are cooked and the cooking rack 100 can be removed from the cooking device 1000 as a whole.

[0052] As can be seen, the cooking device 1000 provided in the embodiment of the present application includes: a position limiting member 11 and a temperature measuring member. The position limiting member 11 includes a support base 111 and a receiving structure 112. The receiving structure 112 is disposed on the support base 111. One end of the receiving structure 112 is connected to the support base 111, and the other end extends away from the support base 111 to form an accommodating area suitable for accommodating a cooking object 30. The temperature measuring member is disposed within the accommodating area and can be inserted into the cooking object 30 to monitor the internal temperature of the cooking object 30. The grill 10 can monitor the cooking temperature of the cooking object 30, facilitating control of the cooking time at the corresponding cooking temperature, thereby improving cooking quality and achieving a standardized cooking process.

[0053] Optionally, in one embodiment of the present application, the main body 200 of the cooking device 1000 is equipped with a heating tube and a circulating fan. The circulating fan is used to evenly transmit the heat generated by the heating tube to the cooking station 100. This ensures that the grills 10 at each position of the cooking station 100 can obtain a uniform and sufficient supply of heat energy, and each part of the cooking object 30 on each grill 10 is heated evenly, and cooked as much as possible in the same time period.

[0054] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply the existence of any such actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article, or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or device. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or device comprising the element.

[0055] The above content has briefly described the embodiments of the present application in detail. Those skilled in the art can design and modify the device and its usage within the scope of the present application according to the on-site construction conditions.

[0056] Each embodiment in this specification is described in a related manner. The same or similar parts between the embodiments can be referred to each other. Each embodiment focuses on the differences from other embodiments.

[0057] The above is merely a specific embodiment of the present application, but the scope of protection of this application is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in this application should be included in the scope of protection of this application. Therefore, the scope of protection of this application should be based on the scope of protection of the claims.

Claims

1. A grill, characterized in that: include: a limiting member, the limiting member comprising a support base and a receiving structure, the receiving structure being disposed on the support base, one end of the receiving structure being connected to the support base, and the other end of the receiving structure extending away from the support base to form a receiving area suitable for receiving cooking objects; A temperature measuring component is provided in the accommodating area, and the temperature measuring component can be inserted into the cooking object to monitor the internal temperature of the cooking object.

2. The grill according to claim 1, wherein: It also includes an introduction piece, which is a rod-shaped structure. The first end of the introduction piece is connected to the support seat, and the second end of the introduction piece is arranged in the accommodating area; the temperature measuring piece is arranged on the introduction piece.

3. The grill according to claim 2, wherein: The accommodating area has an entrance for the cooking object to enter and exit, and the second end of the introducing member faces the entrance.

4. The grill according to claim 3, wherein: It also includes a blocking member, the blocking member including a third end and a fourth end disposed opposite to each other, the third end being connected to the support seat, and the fourth end being connected to the first end of the introducing member; Wherein, the blocking member is gradually widened from the fourth end to the third end.

5. The grill according to claim 4, wherein: A connecting section is provided between the third end of the blocking member and the supporting seat, and a width of the connecting section is smaller than a width of the third end.

6. The grill according to claim 5, wherein: The distance between the fourth end of the blocking member and the connecting section is 5 to 7 cm; and / or The height of the limiting member is 20±5 cm; and / or The distance between the temperature measuring part of the temperature measuring component and the first end of the introducing component is 15±5 cm.

7. The grill according to any one of claims 1 to 6, characterized in that The accommodating structure includes a second retaining structure and multiple first retaining structures, the first retaining structure is strip-shaped and the second retaining structure is ring-shaped, one end of the first retaining structure is connected to the support seat, and the other end extends away from the support seat and connected to the second retaining structure, the first retaining structure and the second retaining structure enclose the accommodating area.

8. The grill according to any one of claims 1 to 6, characterized in that: It also includes a control unit, and the temperature measuring element is in communication with the control unit; Among them, the control unit includes a temperature setting module, a time setting module and a reminder module; the temperature setting module is used to set the target cooking temperature; the time setting module is used to set the target cooking time; the reminder module is used to send a reminder signal when the temperature value monitored by the temperature measuring component meets the target cooking temperature and the duration for which the temperature value monitored by the temperature measuring component meets the target cooking temperature reaches the target cooking time.

9. A cooking stand, characterized in that: include: grill; a bracket, wherein at least one grill is provided on one side of the bracket; Wherein, the grill is the grill according to any one of claims 1-8.

10. The cooking stand according to claim 9, wherein: The grill is the grill according to claim 8, and the cooking rack includes a plurality of the grills, and the plurality of the grills are arranged on one side of the bracket; wherein the temperature measuring component of any one of the plurality of the grills is respectively communicated with the control unit; the reminder module is used to send a reminder signal when the temperature value monitored by the temperature measuring component of any one of the grills meets the target cooking temperature and the duration for which the temperature value monitored by the temperature measuring component of any one of the grills meets the target cooking temperature reaches the target cooking time.

11. A cooking device, characterized in that: include: A main body, wherein a shelf is provided inside the main body; A cooking stand, wherein the cooking stand is slidably connected to the shelf, wherein the cooking stand is the cooking stand according to any one of claims 9-10.

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