113 results about "Internal temperature" patented technology

The invention provides a temperature measurement calibration method and system, and the method comprises the steps: putting food to be cooked into an oven cavity, and selecting corresponding food information on an operation panel; the temperature probe is inserted into the food, a heating program is started, the thermopile array sensor scans and measures the surface temperature of the food and transmits data to the main control module, and the temperature probe transmits the real-time measured internal temperature data of the food to the main control module; after the main control module receives the temperature data, a corresponding temperature correction coefficient matrix is called according to the selected food type, measurement data of the thermopile array sensor is calibrated, and the corrected food comprehensive temperature is obtained; and the main control module dynamically adjusts the heating power and time according to the corrected food comprehensive temperature data and preset cooking target temperature and food type information. By optimizing the installation position of the sensor, designing an anti-interference and self-cleaning mechanism and combining an accurate correction algorithm, high-precision measurement and calibration of the food temperature are achieved, accurate data support is provided for intelligent food cooking, accurate intelligent regulation and control of the food heating process are achieved, and the cooking effect and the user experience are improved.

The invention provides a temperature control system for a rechargeable catering storage platform, and belongs to the technical field of temperature control. The system comprises an acquisition module used for acquiring and acquiring basic parameter data of a catering storage platform, the basic parameter data including internal temperature data, environment humidity parameters, power parameters of heating equipment and refrigeration equipment, energy related parameters of the platform and historical state data of a heat preservation cover body of the catering storage platform; the control module is used for calculating energy revenue and expenditure according to the basic parameter data and selecting a corresponding control strategy; and the heating and refrigerating execution module is used for regulating and controlling the heating equipment and the refrigerating equipment according to the selected control strategy. According to the invention, the problems of temperature control misalignment and out-of-control energy consumption caused by frequent access and sudden environment change are effectively solved, and accurate temperature control and efficient energy management in a complex scene are realized.

The invention relates to the technical field of temperature and humidity control, in particular to a temperature and humidity self-adaptive control method for a tea aging workshop, which comprises the following steps: acquiring the temperature and humidity outside the workshop, the temperature and humidity of a stacking area and the temperature and humidity set by temperature and humidity adjusting equipment; according to the temperature of the accumulation area, the influence degree of the external temperature and the influence degree of the internal temperature on the accumulation area are obtained; according to the temperature of the accumulation area, the temperature outside the workshop, the temperature of the accumulation area and the temperature set by the temperature adjusting equipment, a temperature prediction model of the accumulation area is built, and the set temperature of the temperature adjusting equipment is obtained by combining the temperature change outside the workshop of the accumulation area and the temperature prediction model of all the accumulation areas. By analyzing the influence of the temperature and humidity adjusting equipment and the environment outside the workshop on each accumulation area, the temperature and humidity in the workshop are adjusted in a self-adaptive manner, so that the tea aging quality is improved.

The invention provides a heating and deodorizing device, cooking equipment, a cooking method and a self-cleaning method, the heating and deodorizing device comprises a hot air mechanism, a deodorizing mechanism and a control mechanism, a heat transfer flow path is constructed between the hot air mechanism and a cooking liner, and the deodorizing mechanism is connected with the control mechanism and is movably arranged on the heat transfer flow path under control; the control mechanism is used for adjusting the airflow interference area of the deodorizing mechanism. The cooking method comprises the step that the control mechanism drives the odor removal mechanism to move in the formal cooking stage so that the airflow interference area can be increased. The self-cleaning method comprises the following steps: when the internal temperature of the cooking liner is not higher than a preset smoke point, the control mechanism drives the deodorizing mechanism until the airflow interference area is equal to a preset lower limit value; when the internal temperature of the cooking liner is between a preset smoke point and a self-cleaning temperature, the control mechanism drives the odor removal mechanism until the airflow interference area is equal to a preset upper limit value; and when the internal temperature of the cooking liner is not lower than the self-cleaning temperature, the control mechanism drives the deodorizing mechanism until the airflow interference area is equal to a preset lower limit value.

The invention relates to the technical field of temperature measurement, and discloses a high-precision anti-interference food core temperature probe which comprises a first probe used for measuring the internal temperature of food, the temperature measuring end of the first probe is provided with a first heat conduction contact, and the outer wall of the first probe is slidably provided with a sliding plate. A second probe used for measuring the temperature of the outer surface of the food is elastically arranged on the outer wall of the sliding plate, and a second heat conduction contact is arranged at the temperature measuring end of the second probe; the outer wall of the first probe is sleeved with an implanter. The first probe is inserted into food through the first heat conduction contact to accurately capture the core temperature of the food, the second probe is tightly attached to the surface of the food through the second heat conduction contact to obtain surface temperature data, temperature signals of the first probe and the second probe are processed and then transmitted to the numerical control board, the temperature and the temperature difference are displayed in real time, and an operator can adjust the cooking degree accordingly. And the condition that the outside of food is scorched and inside or the inside of food is over-cooked and the outside taste becomes poor is effectively reduced.

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.

One or more implementations of the present disclosure relate to a wireless, multi-sensor food thermometer that includes a temperature probe having a linear array of temperature sensors that are operative to measure: temperature profiles within a food product during a cooking process, a temperature at a core of the food product, a temperature at the surface of the food product, and a temperature of the ambient cooking environment in which the food is being cooked. The temperature probe includes a wireless interface that transmits temperature information to one or more external devices for use thereby. Rather than transmitting raw temperature data, the temperature probe may transmit coefficients that correspond to a function that describes the temperature profile within the food or parameters necessary to solve a governing heat equation, which reduces data transmission requirements and reduces power consumption. The food thermometer may include a charger case that houses the temperature probe and charges a power source of the temperature probe using a replaceable battery.

The present application relates to the dough processing technical field, particularly to a dough fermentation device with constant temperature and humidity function, including processing bin, the top of processing bin is provided with transparent sealing cover for sealing, the top of transparent sealing cover is provided with humidifier for humidifying the inside of processing bin, and the top of transparent sealing cover is also provided with thermometer for monitoring the temperature of the inside of processing bin, and the outside of processing bin is provided with controller for adjusting the data of humidifier and thermometer, the inside of processing bin is provided with fermentation detection mechanism for cutting dough; the present application is driven to insert cutting knife into the inside of dough accurately and cut out incision through the cooperation of fermentation detection mechanism, embedding mechanism, fermentation tray, cutting knife, electric hydraulic rod and pressure rod and other structures, which can intuitively present the pore state of the inside of dough, so as to facilitate the accurate judgment of fermentation degree by operator, thereby improving the taste of finished food, reducing the waste of raw materials and cost loss caused by misjudgment.

1. The name of the design product: roast probe assembly. 2. The use of the design product: for real-time monitoring and measuring the internal temperature of barbecue food (especially meat). 3. The design points of the design product: in the perspective view. 4. The picture or photo that best indicates the design points: perspective view.

The utility model discloses a steam channel assembly, a detachable cover assembly, a cover body and a cooking utensil, a complementary cooking steam supply channel and a cooking steam discharge channel are formed in the steam channel assembly, and the complementary cooking steam supply channel is used for allowing complementary cooking steam of a cooking cavity to pass through; the cooking steam discharging channel is used for allowing steam discharged from the cooking cavity to pass through, and the complementary cooking steam supply channel is arranged in the cooking steam discharging channel. According to the invention, the complementary cooking steam supply channel is contained in the cooking steam discharge channel, and the structure forming the two steam channels can be arranged more compactly, so that the occupied internal space in the cover body is small, the miniaturization of the cover body is facilitated, and the utilization rate of the internal space is improved. The internal temperature of the cooking steam exhaust channel is high, the complementary cooking steam supply channel can keep higher temperature, the temperature of complementary cooking steam is higher, the complementary cooking effect is better, and the complementary cooking steam is not condensed and liquefied when conveyed in the complementary cooking steam supply channel.

The present invention relates to the technical field of beer brewing, and specifically to a temperature control system; the temperature control system comprises an information acquisition unit, a temperature control unit and a control response unit; the present invention can determine whether the temperature is uniform at various locations, and can also determine whether the internal temperature of a fermentation tank is within the temperature range of the fermentation stage, thereby ensuring that the overall temperature distribution of the fermented material is uniform, and that the fermentation temperature is reasonable, and at the same time, can perform temperature prediction on the fermentation, and perform temperature compensation in advance at the predicted time, thereby reducing the impact of temperature fluctuations on the fermentation and ensuring the quality of the brewing, and in addition, can again determine the fermentation temperature at the predicted time stage, to achieve real-time temperature prediction and calibration effects.

The invention relates to the technical field of food processing, and discloses a vertical rotary barbecue oven and a control method.The vertical rotary barbecue oven comprises a control base and a barbecue oven cavity formed in the control base, a heating device is vertically arranged in the center of the barbecue oven cavity, barbecue sticks are distributed on the two sides of the barbecue oven cavity, and food materials can be evenly heated in combination with a rotary mechanism; various sensors in the acquisition assembly can acquire the surface temperature and the internal temperature of the barbecued food material and the linear distance from the heating device to the surface of the barbecued food material, so that whether the food material is mature or not is judged, and the external heating efficiency is controlled; according to different food materials and different tastes, an inner temperature threshold value of the food materials is automatically set to obtain a desired barbecue cooking degree, a low-pressure input mode realizes a higher barbecue temperature condition, the temperature rising time of the barbecue oven is shortened, the temperature rising speed of the barbecue oven is improved, it is guaranteed that oil and water in barbecued meat or food are locked, and high quality of barbecued products is achieved. And low-voltage input ensures the safety of a working environment, and more energy consumption is saved.

The embodiment of the utility model discloses an infrared heating control system and a drying oven, the system is used for detecting the internal temperature and the external temperature of an infrared heating device and sending the internal temperature and the external temperature to a control module by respectively installing a first detection assembly and a second detection assembly inside and outside the infrared heating device; the control module is electrically connected with each explosion-proof execution end and is used for regulating and controlling at least one explosion-proof execution end according to the internal temperature and / or the external temperature, and rapid ventilation action is carried out through the explosion-proof execution end when the internal temperature or the external temperature is abnormally increased, so that temperature control on the infrared heating device is realized; the use safety of the infrared heating device is effectively improved. The infrared heating control system is applied to the infrared heating device in the drying oven, the infrared heating device dries workpieces in the drying oven, meanwhile, the temperature of the workpieces is monitored through the infrared heating control system, and the use safety of the drying oven is effectively improved.

A wireless meat temperature probe comprising a probe body, wherein a first temperature sensor, a second temperature sensor, a wireless communication module, a control module, and a battery module for power supply are embedded in the probe body; the first temperature sensor and the second temperature sensor are respectively embedded in a first end and a second end of the probe body for monitoring an internal temperature of food and a furnace temperature respectively; the control module is connected to the first temperature sensor and the second temperature sensor for transmitting out the monitored temperature through the wireless communication module; and a wireless charging module is further embedded in the probe body and connected to the battery module for charging the battery module through a wireless charging device.

The present invention provides an apparatus and method for cooking food in a pressurized steam oven, wherein the food is steam cooked in a first stage and grilled in a next stage. The method automatically identifies the time of the first stage (slow) cooking and the time of the second stage (fast) cooking based on the type, size, temperature and 3d image of the food. The slow cooking stops when the food reaches the critical temperature by an amount determined by various parameters and then starts the quick cooking of frying and baking. The slow cooking method may be a pressurized steam cooking method. The method automatically reduces the time of slow cooking so that the internal temperature of the food does not prematurely reach the critical temperature. The method helps to avoid overcooking of food during the grilling phase.

The invention relates to the technical field of temperature measurement based on a food type self-adaptive temperature measurement strategy, and discloses a temperature measurement method and device based on the food type self-adaptive temperature measurement strategy and a medium. The temperature measurement process can adapt to the heat conduction characteristics of different foods, the pertinence of temperature acquisition is improved, the adaptive optimization of the temperature measurement strategy is realized by acquiring detection data of each probe and dynamically adjusting the weight of the probe according to the detection data, the system can accurately reflect the change of the internal temperature gradient, and finally, the real-time temperature is subjected to weighted fusion, so that the accuracy of temperature measurement is improved. And the measured temperature of the food to be subjected to temperature measurement is obtained. The method has the beneficial effects that the problems that a traditional temperature measurement method is inaccurate in measurement, cannot reflect the gradient, depends on manual operation and the like are effectively solved, and the temperature measurement precision, the operation convenience and the final cooking quality stability of the intelligent cooking equipment are remarkably improved.

The utility model discloses soft boiled egg centering cooking equipment convenient for temperature spot check, which belongs to the field of egg product processing, and comprises a cooking pool, a feeding mechanism, a heating device, a temperature detection device, a temperature detection device and a control device, and is characterized in that the cooking pool is internally provided with steam sprayed upwards and used for conveying eggs; the transmission chamber is arranged above the cooking pool, is used for rotating the eggs placed on the feeding mechanism and is used for intensively discharging steam at the same time; and the sampling inspection mechanism is arranged above the cooking pool on the outer side of the discharging end of the feeding mechanism in a liftable manner, and is used for taking out the discharged eggs one by one and detecting the internal temperature. According to the cooking equipment, automatic steam cooking of eggs can be achieved through steam in the cooking pool and the feeding mechanism, meanwhile, the transmission chamber is combined to drive the conveyed eggs to rotate, it is guaranteed that egg yolk is located in the center position after cooking while it is guaranteed that heating is uniform, and temperature sampling inspection can be conducted on the cooked eggs according to the sampling inspection mechanism.

The cooking device and the internal temperature adjustment method of the cooking device provided by the present invention include: a heating cavity with a carrier for holding food placed therein; a plurality of heating units distributed on the carrier and adapted to heat the food placed on the carrier; a temperature detection unit respectively communicatively connected to each of the heating units and adapted to detect the temperature at the corresponding position of each of the heating units in the heating cavity; and a controller respectively communicatively connected to each of the heating units and the temperature detection unit. With such a setting, the opening and closing of the heating units at different positions can be correspondingly adjusted, and then the heating temperature at different positions on the carrier can be adjusted, improving the uniformity of cooking and heating of the food on the carrier. Since the food to be heated is mainly placed on the carrier, the uniformity of heating of different positions of the food by the cooking device can be improved, realizing the fine adjustment of the temperature on the carrier and increasing the automation level of temperature adjustment.

The utility model provides a drying temperature control device for sausages and bacon, which comprises a drying box body and a plurality of circulating pipes, a frequency conversion fan is obliquely arranged at the upper end of the right side of the drying box body, fixed strip blocks are fixed on the left side and the right side of the lower end in the drying box body, and an oil collecting groove plate is horizontally arranged at the upper ends of the fixed strip blocks. The multiple circulating pipes are sequentially embedded into the rear end of the drying box body from left to right, inclined air outlet pipes are installed on the front sides of the upper ends of the multiple circulating pipes, and air outlets are formed in the inclined ends of the multiple inclined air outlet pipes. According to the utility model, a gear transmission type rotary structure is adopted, the rotary heating of the hung sausages and preserved meat can be realized, the heating uniformity of the sausages and preserved meat can be ensured, and meanwhile, a multi-point circulating air inlet and outlet structure is matched, so that the hot air dead angle can be eliminated, and the temperature consistency of each area can be ensured.

The invention discloses an oven preheating method and an oven, and relates to the technical field of smart home, the method comprises the steps of determining baking control parameters of the oven based on a baking demand of a user, and determining a target temperature of a preheating task of the oven and a fan operation mode based on the baking control parameters; according to the fan operation mode and the load rated working power of each heating pipe in the oven, preheating control information of the oven is determined, and the preheating control information comprises fan operation parameters, preheating heating pipes of the oven and the working power of the preheating heating pipes; and a fan of the oven is controlled to operate based on the fan operation parameters, a preheating heating pipe operates based on the working power of the preheating heating pipe so as to execute the preheating task of the oven, and the preheating task of the oven is ended when the internal temperature of the oven reaches the target temperature. The oven preheating task can be executed in a high-quality mode, the preheating effect and the control accuracy of the preheating task are improved, the environment in the oven after preheating is more suitable for executing the baking task, and the food baking effect is improved.

To provide a cooker that has improved accuracy in detecting boiling of an object to be cooked.SOLUTION: A microwave oven of the present invention includes: a cooking chamber 14 for storing an object S to be cooked including liquid; microwave heating means 78 for microwave-heating the object S to be cooked; automatic microwave cooking control part 88 for controlling the microwave heating means 78; in-chamber temperature detection means 72 for detecting in-chamber temperature of the cooking chamber 14; and object-to-be cooked temperature detection means 65 for detecting the temperature by receiving an infrared ray in the cooking chamber 14 with infrared detection elements 63 and 68. The automatic microwave cooking control part 88 determines that the object S to be cooked has boiled when a first condition is satisfied that the increase rate ΔTQTM of the detection temperature TQTM by the in-chamber temperature detection means 72 is a first threshold TB or more, or on the basis of a second condition that the increase rate ΔTIR of the detection temperature TIR by the object-to-be cooked temperature detection means 65 is the value (maximum increase quantity×C) or less.SELECTED DRAWING: Figure 14

The invention relates to the technical field of cooking equipment, in particular to cooking equipment and a cooking method. The cooking equipment comprises a cooking chamber and a controller, the cooking chamber is provided with a top wall; a distance detection sensor is arranged on the top wall, and the distance detection sensor is used for detecting the distance between the to-be-detected food material and the distance detection sensor; a moving mechanism is further arranged on the top wall, and a temperature probe is arranged on the moving mechanism; the controller is used for determining a target position according to the distance, detected by the distance detection sensor, between the to-be-detected food material and the distance detection sensor; the controller is further used for controlling the moving mechanism to move to the target position and controlling the temperature probe to be inserted into the to-be-detected food material so as to detect the internal temperature of the to-be-detected food material. According to the cooking equipment, the cooking conditions in food materials with different thicknesses can be detected, so that the cooking time is saved, and the cooking efficiency is improved.

The application discloses a control method of a cooking device and the cooking device. The cooking device comprises a cooking cavity for placing food to be heated and a heating member for heating the cooking cavity. The control method comprises: controlling the heating member to perform a first heating operation on the cooking cavity until a first cooking temperature in the cooking cavity reaches a first preset temperature, and a first cooking time length of the first heating operation reaches a first predetermined time length; and controlling the heating member to perform a second heating operation on the cooking cavity until a second cooking temperature in the cooking cavity reaches a target temperature, and a second cooking time length of the second heating operation reaches a second predetermined time length. The first preset temperature is less than the target temperature, and a heating power of the heating member when performing the second heating operation on the cooking cavity is greater than a heating power of the heating member when performing the first heating operation on the cooking cavity. Through the first heating operation, the internal temperature of the cooking cavity is uniformly diffused, and a better cooking effect is ensured.

A cooking appliance providing context of cooking food as an image and a method for controlling the same are provided. The cooking appliance may be configured to determine an internal temperature of a cooking thing based on at least one surface temperature sensed on a surface of the cooking thing by a non-contact temperature sensor, obtain a reference cross-sectional image corresponding to the determined internal temperature among reference cross-sectional images pre-registered for each cooking progress state of the cooking thing, as a virtual cross-sectional image for feeding back the cooking progress state, and output the same.

The invention discloses a multi-specification pastry processing constant-temperature fermentation device which comprises a shell, and a fermentation tank is formed in the front side of the shell; the placing mechanism comprises inserting grooves formed in the inner walls of the left side and the right side of the fermentation tank, an inserting plate is arranged on the two inserting grooves in an inserting mode, and two penetrating openings are formed in the inserting plate; the gas circulating mechanism comprises a circulating fan installed at the upper end of the shell, the air outlet end of the circulating fan is communicated with a hose, the other end of the hose extends to the inner top space of the fermentation tank, and the left side of the shell is fixedly connected with a temperature adjusting box; the air inlet end of the circulating fan communicates with the inner top space of the temperature adjusting box. In the actual use process of the device, the gas circulation mechanism, the temperature adjusting mechanism, the humidity adjusting mechanism and other structures are matched, it can be guaranteed that the internal temperature and humidity are in a uniform and moderate state, and the fermentation effect is guaranteed.

The application relates to the field of intelligent commercial kitchen equipment, in particular to a chef function energy consumption dynamic optimization management system based on digital twinning; the system comprises a multi-dimensional perception module, a twinning inversion module, a risk decision module and a closed-loop correction module; the system inverses an internal temperature field by collecting equipment operation and food material response data; the core of the system is to introduce model confidence entropy to quantitatively predict uncertainty and establish a risk self-adaptive decision mechanism; when the confidence is high, intermittent energy input is performed by using thermal inertia to save energy; when the confidence is lower than a threshold value, the energy-saving strategy is fused and switched to a robust safety mode for continuous heating; the application solves the technical contradiction between simply pursuing energy saving and insufficient heating, and realizes dynamic switching of energy efficiency priority and robust safety.

The utility model belongs to the technical field of drying devices, particularly relates to a sausage processing and drying device, and aims to solve the problems that a temperature sensor in a smoking furnace does not detect the temperature in a sausage, so that the processing quality is not favorably improved, and when a sausage suspension bracket is pushed into the smoking furnace, a tilting part at the front end of the sausage suspension bracket needs to be put into the smoking furnace, so that the operation is more labor-consuming. According to the scheme, the device comprises a smoking furnace body, a master controller used in cooperation with the smoking furnace body is arranged on the outer wall of the smoking furnace body, a sealing door is rotationally installed at a bin opening of the smoking furnace body, and a hanging frame used for hanging to-be-dried sausage is arranged in a bin of the smoking furnace body. By means of the design of the sliding rail assembly, the hanging frame can be pushed in and moved out easily and rapidly, operation time is greatly saved, and machining efficiency is improved; the sampling monitoring assembly can monitor the internal temperature of the sample sausage in real time, accurate data support is provided for operators, the drying condition can be adjusted in time, and it is ensured that the sausage is dried evenly and high in quality.

A refrigerator control system utilizes infrared cameras positioned within the refrigerator. The infrared cameras are configured to monitor a food item placed in the refrigerator to determine if the food item exceeds a set temperature. The system may then alert a user over a wireless network of the food item exceeding the set temperature while simultaneously controlling the operation of the refrigerator compressor to control the internal temperature of the refrigerator in order to cool the food item. The system also monitors the temperature variations to determine if there are any thermal losses. The system may send the user a cooling map to allow the user to determine if service is required. Alternatively, the system may alert or notify a service center directly. The service center may then alert the user or dispatch a service provider.

The utility model relates to the technical field of kitchen appliances, in particular to an intelligent oven with a uniform heating function. According to the technical scheme, the oven comprises an oven body, an oven door is movably arranged on the front face of the oven body, heating lamps used for heating and baking are arranged on the inner walls of the two sides, the inner wall of the top and the inner wall of the bottom of the oven body, and a rotating structure used for improving the heating uniformity is arranged on the inner wall of the bottom of the oven body; the multi-directional heating lamps are arranged, the driving motor is arranged, the heating uniformity of food can be further improved, the temperature sensor, the PLC, the rotating motor, the steel ball and the cover are arranged, and if the temperature in the box body is not within a preset temperature interval, the heating lamp is turned on, and the heating lamp is turned off. The motor is rotated to drive the steel ball on the output shaft to hit the cover to make a sound, so that a user can be reminded that the internal temperature does not meet the preset standard, the user can check whether equipment has faults or not in time and take corresponding measures in time, and the baking quality and efficiency are ensured.

The invention discloses an auxiliary cooking method and device, electronic equipment, a storage medium and a program product, and relates to the technical field of intelligent cooking. The method comprises the steps of obtaining a target to-be-cooked menu, and determining cooking data of the target to-be-cooked menu; in the cooking process, an infrared image of a cooking pot and a cooking pot image are obtained respectively; extracting a target cooking area in the cooking pot image, mapping the target cooking area to the infrared image, and determining the surface temperature of a cooking food material based on a mapping result; and determining an internal temperature of the cooking food material based on the surface temperature, determining a current cooking state based on the internal temperature, and generating a target execution instruction based on the current cooking state. According to the scheme, the multi-point temperature distribution in the pot can be sensed in real time, the heat state of the food materials can be accurately estimated, the heating strategy is dynamically optimized based on the characteristics of the food materials, nutrition loss or burning of the food materials is avoided, and the cooking precision is improved.