CN101672492A - Fume free range - Google Patents
Fume free range Download PDFInfo
- Publication number
- CN101672492A CN101672492A CN200810212148A CN200810212148A CN101672492A CN 101672492 A CN101672492 A CN 101672492A CN 200810212148 A CN200810212148 A CN 200810212148A CN 200810212148 A CN200810212148 A CN 200810212148A CN 101672492 A CN101672492 A CN 101672492A
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- Prior art keywords
- temperature
- oil
- fume
- oil smoke
- stove
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The patent technology of a fume free range belongs to the technical field of temperature monitor and temperature control. In daily cooking, oil is heated, and when the temperature of the oil reaches the smoke point of edible oil, which is 170 DEG C, the oil is preliminarily decomposed to generate blue smoke; when the temperature of the oil continues to rise, the decomposition speed is accelerated,and when the temperature reaches 250 DEG C, a great amount of fume is generated, the sharp odor is also generated, and the fume can strongly irritate the nose, the eye and the mucous membrane of thethroat; and when the oil is continuously heated until firing, the oil temperature reaches 350 DEG C, aggregates besides acrolein are also generated at the time, the aggregates and acrolein can renderpeople in a 'drunk oil' state, even make people slowly poisoned. The patient is mainly based on the fume generating theory in cooking, uses the modern method of temperature monitor and temperature control(such as a thermocouple and temperature measuring optical fiber), and controls the temperature of a cooking vessel to be between 150 and 170 DEG C by adjusting heat flux(such as an electromagneticvalve and the like) of a gas range or electric range at a proper time, thereby avoiding the generation of harmful fume and realizing the non-fume in daily cooking.
Description
Technical field:
This patent belongs to temperature control and temperature monitoring field.
Background technology:
The oil smoke that our cooking at ordinary times gives out be edible oil and food under hot conditions, a large amount of thermal oxide catabolites of generation.During the cooking, grease is heated, when temperature reaches 170 ℃ of the smoke points of edible oil, the blue smoke mist that the appearance initial stage decomposes, the main component methacrylaldehyde, it has strong acid, nose, eye, throat mucous membrane there are stronger stimulation, can cause breathing problems such as rhinitis, sphagitis, tracheitis; Along with temperature continues to raise, decomposition rate is accelerated, and when temperature reaches 250 ℃, a large amount of oil smoke occur, and with pungent smell, the oil smoke granularity is at 0.01 micron-0.3 micron.When rusting during to " telling fire ", at this moment 350 ℃ of oily Wen Keda except producing methacrylaldehyde, also can produce agglomerate, not only can make the people produce " liquor-saturated oil " symptom, can also cause slow poisoning, bring out easily and breathe and cancer in digestive system.
Oil smoke gas makes the respiratory mucosa damage after being sucked by human body, and reduces immune function of human body.Oil smoke stimulates people's eyes, brings out angiocardiopathy.Interrelated data shows that in causing the lung cancer factor, cooking fume is to be only second to the hazards that " degree of depth smoking " smog arrives the respiratory tract deep.If eliminate the harm of smoking and cooking fume, can make lung cancer reduce 85%.
So kitchen fume has become healthy killer.
Summary of the invention:
This patent utilizes modern temperature control and temperature monitoring technology according to when culinary art principle of producing of oil smoke, has invented fume free range.Fume free range is when culinary art, monitor the temperature of cooking apparatus in real time by temperature sensor, and according to the historical temperature rising curve of the temperature of cooking apparatus, use electronic-controlled installation to adjust fume free range (no oil smoke gas-cooker, the size of heat flow no oil smoke electric stove), thereby cooking temp is controlled at best 150-170 degree centigrade, has avoided the generation of harmful oil smoke.
The specific embodiment:
Fume free range mainly is made up of three parts: cooking stove, device for detecting temperature, temperature control equipment.Wherein cooking stove part is identical with conventional cooking stove, installs the temperature sensing device that directly links to each other with cooking apparatus (as the thermocouple support, or Fibre Optical Sensor support) on cooking stove additional, is used for monitoring in real time the temperature of cooking apparatus.This temperature will be placed in the electronic chip record of cooking stove inboard, and according to the history curve of variations in temperature, calculate and keep the cooking stove required heat flow of cooking apparatus in desirable temperature range (150-170 degree centigrade), utilize temperature control equipment (as magnetic valve, or temperature control circuit) dynamically adjusts the heat flow of cooking stove, and then realized the no oil smoke culinary art in kitchen.
Claims (3)
1. this patent principle that is based on temperature monitoring and control realizes the no oil smokeization in the cooking stove cooking process, and this patent is therefore to the soot controlling principle request patent protection based on temperature monitoring and control.
2. this patent is applicable to various gas-cooker (gas ranges; natural gas range; liquefied gas cooker; methane cooker); various electric stoves and electromagnetic stove (stove) and variant thereof; patent protection is used in the various combination cooking stove designs that this patent request produces using this patent; as various no oil smoke gas-cooker (smoke-free gas burner based on this patent and principle thereof; no oil smoke liquefied gas cooker, no oil smoke methane cooker, no oil smoke natural gas range; or the like), various no oil smoke electric stove (no oil smoke electric stove; no oil smoke electromagnetic stove, no oil smoke infrared stove, etc.).
3. this patent request is implemented patent protection to all temps monitoring variant (thermocouple temperature measurement, optical fiber temperature-measurement, infrared measurement of temperature etc.) based on this patent principle with the fume free range of temperature control variant (solenoid control, mechanical valve control etc.).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810212148A CN101672492A (en) | 2008-09-09 | 2008-09-09 | Fume free range |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810212148A CN101672492A (en) | 2008-09-09 | 2008-09-09 | Fume free range |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101672492A true CN101672492A (en) | 2010-03-17 |
Family
ID=42019831
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810212148A Pending CN101672492A (en) | 2008-09-09 | 2008-09-09 | Fume free range |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101672492A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102359731A (en) * | 2011-10-08 | 2012-02-22 | 秦飞 | Range hood monitoring system with intelligent reminding and cooking safety protection functions |
| US11375850B2 (en) | 2016-05-24 | 2022-07-05 | Koninklijke Philips N.V. | Air-based fryer |
-
2008
- 2008-09-09 CN CN200810212148A patent/CN101672492A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102359731A (en) * | 2011-10-08 | 2012-02-22 | 秦飞 | Range hood monitoring system with intelligent reminding and cooking safety protection functions |
| US11375850B2 (en) | 2016-05-24 | 2022-07-05 | Koninklijke Philips N.V. | Air-based fryer |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100317 |