CN106618154B - A kind of dry combustion method the protection implement method of cooking equipment - Google Patents
A kind of dry combustion method the protection implement method of cooking equipment Download PDFInfo
- Publication number
- CN106618154B CN106618154B CN201611115980.5A CN201611115980A CN106618154B CN 106618154 B CN106618154 B CN 106618154B CN 201611115980 A CN201611115980 A CN 201611115980A CN 106618154 B CN106618154 B CN 106618154B
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- dry combustion
- combustion method
- culinary art
- cooking equipment
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Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/21—Water-boiling vessels, e.g. kettles
- A47J27/21008—Water-boiling vessels, e.g. kettles electrically heated
- A47J27/21058—Control devices to avoid overheating, i.e. "dry" boiling, or to detect boiling of the water
- A47J27/21083—Control devices to avoid overheating, i.e. "dry" boiling, or to detect boiling of the water with variable operating parameters, e.g. temperature or boiling period
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J2201/00—Devices having a modular construction
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing & Machinery (AREA)
- Electric Stoves And Ranges (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
The present invention relates to a kind of dry combustion method the protection implement methods of cooking equipment, it is characterised in that：The operating mode of cooking equipment is divided at least two different culinary art patterns according to culinary art type, for each different culinary art mode setting different the first dry combustion method critically weighted and the second dry combustion method critically weighted, under different culinary art patterns, detection is placed on the cookware bottom temp on cooking equipment in real time, when cookware bottom temp reaches the first dry combustion method critically weighted under the culinary art pattern, cooking equipment carries out user reminding, and to prompt user currently to cook situation, there are dry combustion method possibility；When cookware bottom temp reaches the second dry combustion method critically weighted under the culinary art pattern, cooking equipment stops heating, same to alarm, and prompts user that dry combustion method has occurred.Compared with prior art, the present invention can carry out the mode of dry combustion method protection according to different culinary art patterns in different reasonable dry combustion method protection points, improve culinary art experience and the culinary art safety of user.
Description
Technical field
The present invention relates to a kind of dry combustion method the protection implement methods of cooking equipment.
Background technology
In daily cooking process, it will appear cooker often and cooking and causing in pot because having a lot of work to do or forgetting
Situations such as water dryouies, dish is burnt or rusting is burnt.For this case, also occurred some stoves for being directed to the security risk in the market
Tool, especially in Japan, the kitchen range with dry combustion method protection are the standards of kitchen range product.However, the dry combustion method protection of existing kitchen range is all
It is by the way of more succinct, such as when detecting that cooking bottom temperature reaches 250 DEG C or a certain specific temperature value kitchen range
Whether fire is closed, the dry combustion method of analysis current state cannot be carried out according to the culinary art situation of user, for example, when to boil water, standard
In the case of boiling water when 100 DEG C, when water dryouies, cooking bottom temperature rapid increase since long-term 100 DEG C, reach 250 DEG C
For a long time, this not only wastes combustion gas or electric power, and both to pot, there is also damages for dry combustion method when dry combustion method, while there is also cause fire
Possibility, therefore the simple exploitativeness for judging that just progress dry combustion method protects shortage certain when cooking bottom temperature reaches a certain temperature value.
Invention content
The technical problem to be solved by the present invention is to provide for the above-mentioned prior art it is a kind of can be according to different culinary art moulds
Formula carries out the dry combustion method the protection implement method of the cooking equipment of dry combustion method protection in different reasonable dry combustion method protection points.
Technical solution is used by the present invention solves above-mentioned technical problem：A kind of dry combustion method the protection implement side of cooking equipment
Method, it is characterised in that：The operating mode of cooking equipment is divided at least two different culinary art patterns according to culinary art type, is
Each different culinary art mode setting different the first dry combustion method critically weighted and the second dry combustion method critically weighted, are cooked in different
It prepares food under pattern, detection in real time is placed on the cookware bottom temp on cooking equipment, when cookware bottom temp reaches the culinary art pattern
When lower first dry combustion method critically weighted, cooking equipment carries out user reminding, with prompt user currently to cook situation there are dry combustion methods can
Energy；When cookware bottom temp reaches the second dry combustion method critically weighted under the culinary art pattern, cooking equipment stops heating, same to Times
It is alert, and prompt user that dry combustion method has occurred.
As an improvement, the operating mode of cooking equipment is divided into following three kinds of culinary art patterns：
First culinary art pattern, including but not limited to following culinary art type：To boil water, Baoshang, is stewed at steaming；
Second culinary art pattern, including but not limited to following culinary art type：It braises in soy sauce, fry, quick-fried；
Third cooks pattern, including but not limited to following culinary art type：It is fried.
Preferably, in first kind culinary art pattern, the first dry combustion method critically weighted is 102 DEG C~106 DEG C, and the second dry combustion method is critical
Temperature spot is 108 DEG C~112 DEG C；In second class culinary art pattern, the first dry combustion method critically weighted is 175 DEG C~185 DEG C, and second is dry
It is 195 DEG C~210 DEG C to burn critically weighted；In third class culinary art pattern, the first dry combustion method critically weighted is 215 DEG C~225 DEG C,
Second dry combustion method critically weighted is 235 DEG C~245 DEG C.
User can voluntarily select different culinary art patterns when using cooking equipment, can also be according to cookware bottom temperature
Degree changing condition analysis cooking equipment which kind of culinary art pattern be currently at, after cooking equipment begins to use, cooking equipment according to
The culinary art pattern of user's selection voluntarily analyzes the culinary art pattern for obtaining and being currently according to cooking equipment, and detection in real time is placed
Cookware bottom temp on cooking equipment, when cookware bottom temp reaches the first dry combustion method critically weighted under the culinary art pattern
When, cooking equipment carries out user reminding, and to prompt user currently to cook situation, there are dry combustion method possibility；When cookware bottom temp reaches
Under the culinary art pattern when the second dry combustion method critically weighted, cooking equipment stops heating, same to alarm, and it is dry to prompt user to have occurred
Burn the first dry combustion method critically weighted and the second dry combustion method critically weighted voluntarily executed under the culinary art pattern.
Compared with the prior art, the advantages of the present invention are as follows：Cooking equipment is divided into different culinary art patterns, is cooked for each
Two dry combustion method critically weighteds of mode setting of preparing food, when cookware bottom temp reaches the first dry combustion method critically weighted under the culinary art pattern
When, cooking equipment carries out user reminding, and to prompt user currently to cook situation, there are dry combustion method possibility；When cookware bottom temp reaches
Under the culinary art pattern when the second dry combustion method critically weighted, cooking equipment stops heating, same to alarm, and it is dry to prompt user to have occurred
It burns, this mode for carrying out dry combustion method protection in different reasonable dry combustion method protection points according to different culinary art patterns improves user
Culinary art experience and culinary art safety.
Description of the drawings
Fig. 1 is the dry combustion method the protection implement method flow diagram of cooking equipment in the embodiment of the present invention.
Specific implementation mode
Below in conjunction with attached drawing embodiment, present invention is further described in detail.
The dry combustion method the protection implement method of cooking equipment as shown in Figure 1, according to culinary art type by the Working mould of cooking equipment
Formula is divided into following three kinds of culinary art patterns：First culinary art pattern, including but not limited to following culinary art type：To boil water, Baoshang, steaming,
It stewes；
Second culinary art pattern, including but not limited to following culinary art type：It braises in soy sauce, fry, quick-fried；
Third cooks pattern, including but not limited to following culinary art type：It is fried；
For each different culinary art mode setting different the first dry combustion method critically weighted and the second dry combustion method critically weighted,
Wherein in first kind culinary art pattern, the first dry combustion method critically weighted is 102 DEG C~106 DEG C, and the second dry combustion method critically weighted is 108
DEG C~112 DEG C；In second class culinary art pattern, the first dry combustion method critically weighted is 175 DEG C~185 DEG C, the second dry combustion method critical-temperature
Point is 195 DEG C~210 DEG C；In third class culinary art pattern, the first dry combustion method critically weighted is 215 DEG C~225 DEG C, and the second dry combustion method is faced
Boundary's temperature spot is 235 DEG C~245 DEG C；
User can voluntarily select different culinary art patterns when using cooking equipment, can also be according to cookware bottom temperature
Which kind of culinary art pattern degree changing condition analysis cooking equipment is currently at, and under different culinary art patterns, detection in real time is placed on
Cookware bottom temp on cooking equipment, when cookware bottom temp reaches the first dry combustion method critically weighted under the culinary art pattern,
Cooking equipment carries out user reminding, and to prompt user currently to cook situation, there are dry combustion method possibility；When cookware bottom temp reaches this
Under culinary art pattern when the second dry combustion method critically weighted, cooking equipment stops heating, same to alarm, and it is dry to prompt user to have occurred
It burns.
Claims (5)
1. a kind of dry combustion method the protection implement method of cooking equipment, it is characterised in that：According to culinary art type by the work of cooking equipment
Mode division is at least two different culinary art patterns, is the first different dry combustion method stagnation temperature of each different culinary art mode setting
Degree point and the second dry combustion method critically weighted, under different culinary art patterns, detection in real time is placed on the cookware bottom on cooking equipment
Portion's temperature, when cookware bottom temp reaches the first dry combustion method critically weighted under the culinary art pattern, cooking equipment carries out user and carries
It wakes up, to prompt user currently to cook situation, there are dry combustion method possibility；When cookware bottom temp reaches the second dry combustion method under the culinary art pattern
When critically weighted, cooking equipment stops heating, same to alarm, and prompts user that dry combustion method has occurred.
2. the dry combustion method the protection implement method of cooking equipment according to claim 1, it is characterised in that：By the work of cooking equipment
Operation mode is divided into following three kinds of culinary art patterns：
First culinary art pattern, including but not limited to following culinary art type：To boil water, Baoshang, is stewed at steaming；
Second culinary art pattern, including but not limited to following culinary art type：It braises in soy sauce, fry, quick-fried；
Third cooks pattern, including but not limited to following culinary art type：It is fried.
3. the dry combustion method the protection implement method of cooking equipment according to claim 2, it is characterised in that：First culinary art pattern
In, the first dry combustion method critically weighted is 102 DEG C~106 DEG C, and the second dry combustion method critically weighted is 108 DEG C~112 DEG C；Second culinary art
In pattern, the first dry combustion method critically weighted is 175 DEG C~185 DEG C, and the second dry combustion method critically weighted is 195 DEG C~210 DEG C；Third
In culinary art pattern, the first dry combustion method critically weighted is 215 DEG C~225 DEG C, and the second dry combustion method critically weighted is 235 DEG C~245 DEG C.
4. the dry combustion method the protection implement method of cooking equipment according to claim 1 or 2 or 3, it is characterised in that：User makes
When with cooking equipment, different culinary art patterns is voluntarily selected, after cooking equipment begins to use, cooking equipment is selected according to user
Culinary art pattern, detection in real time is placed on the cookware bottom temp on cooking equipment, when cookware bottom temp reaches the culinary art pattern
When lower first dry combustion method critically weighted, cooking equipment carries out user reminding, with prompt user currently to cook situation there are dry combustion methods can
Energy；When cookware bottom temp reaches the second dry combustion method critically weighted under the culinary art pattern, cooking equipment stops heating, same to Times
It is alert, and prompt user to have occurred dry combustion method voluntarily executes the first dry combustion method critically weighted under the culinary art pattern and the second dry combustion method is critical
Temperature spot.
5. the dry combustion method the protection implement method of cooking equipment according to claim 1 or 2 or 3, it is characterised in that：Cooking equipment
At work, it analyzes which kind of culinary art pattern cooking equipment is currently at according to cookware bottom temp changing condition, then works as cookware
When bottom temp reaches the first dry combustion method critically weighted under the culinary art pattern, cooking equipment carries out user reminding, to prompt user
There are dry combustion method possibility for current culinary art situation；When cookware bottom temp reaches the second dry combustion method critically weighted under the culinary art pattern,
Cooking equipment stops heating, same to alarm, and prompts user that dry combustion method has occurred.
Priority Applications (1)
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| CN201611115980.5A CN106618154B (en) | 2016-12-07 | 2016-12-07 | A kind of dry combustion method the protection implement method of cooking equipment |
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| CN201611115980.5A CN106618154B (en) | 2016-12-07 | 2016-12-07 | A kind of dry combustion method the protection implement method of cooking equipment |
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| Publication Number | Publication Date |
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| CN106618154A CN106618154A (en) | 2017-05-10 |
| CN106618154B true CN106618154B (en) | 2018-10-02 |
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