CN106821017A - Temperature probe, cooking apparatus and method for heating and controlling - Google Patents
Temperature probe, cooking apparatus and method for heating and controlling Download PDFInfo
- Publication number
- CN106821017A CN106821017A CN201710102704.3A CN201710102704A CN106821017A CN 106821017 A CN106821017 A CN 106821017A CN 201710102704 A CN201710102704 A CN 201710102704A CN 106821017 A CN106821017 A CN 106821017A
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- Prior art keywords
- temperature
- probe
- food
- soup
- heating
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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
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
- G01K13/00—Thermometers specially adapted for specific purposes
-
- 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
- A47J2202/00—Devices having temperature indicating means
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
- G01K2207/00—Application of thermometers in household appliances
- G01K2207/02—Application of thermometers in household appliances for measuring food temperature
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
- G01K2207/00—Application of thermometers in household appliances
- G01K2207/02—Application of thermometers in household appliances for measuring food temperature
- G01K2207/06—Application of thermometers in household appliances for measuring food temperature for preparation purposes
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Manufacturing & Machinery (AREA)
- Cookers (AREA)
Abstract
The invention provides a kind of temperature probe, cooking apparatus and method for heating and controlling, wherein, temperature probe includes probe, hardware box and fixture, temperature sensor is provided with probe, for inserting detection temperature in food and/or soup, and temperature detection signal is wirelessly sent to the controller of cooking apparatus by probe radio transmitting device, so that controller judges whether the ripe degree and heating firepower size of food are suitable according to temperature detection signal, and judge heat firepower it is improper when adjustment heater heating power, to lift culinary art effect.Food, soup temperature are detected by temperature probe, and by detect temperature signal judge food it is ripe degree and and heat firepower size it is whether suitable, this judgment mode is more more reliable according to the mode that food colors, profile variation are judged than user, can be prevented effectively from because user's error in judgement causes the not yet done or too ripe problem of the food for cooking to occur, allow users to easily obtain the delicious food of nutrition.
Description
Technical field
The present invention relates to cooking apparatus field, more specifically, it is related to a kind of temperature probe, it is a kind of to be visited with said temperature
The cooking apparatus of pin, and a kind of method for heating and controlling for above-mentioned cooking apparatus.
Background technology
With the improvement of living standards, it is desirable to easily obtain the delicious food of nutrition.At present, people are passing through
During cooking apparatus cooking food, it is typically only capable to according to the experience of oneself, by color, the profile variation etc. of observing food
Judge whether firepower size is suitable, whether food has been cooked, but so carry out that culinary art is very difficult, user is often because judge
It is inaccurate and cause the food for cooking not yet done or too ripe, influence taste of food and nutrition.
The content of the invention
Present invention seek to address that at least one technical problem present in prior art.
Therefore, it is an advantage of the invention to provide a kind of temperature probe.
It is a further object of the invention to provide a kind of cooking apparatus, including said temperature probe.
It is still another object of the present invention to provide a kind of method for heating and controlling for above-mentioned cooking apparatus.
To achieve the above object, the embodiment of first aspect present invention provides a kind of temperature probe, for cooking apparatus,
Including：Probe, the probe includes heat conduction syringe needle and the temperature sensor being arranged in the heat conduction syringe needle, and the probe is used for
Detection temperature in insertion food and/or soup；Hardware box, the hardware box includes heat-resisting box body and is arranged on the heat-resisting box body
Interior supply unit, probe radio transmitting device, the supply unit is electrically connected with probe radio transmitting device, and the temperature is passed
Sensor is connected by wire with the supply unit, the probe radio transmitting device, and the supply unit is used to be the temperature
Degree sensor, the probe radio transmitting device are powered, and the probe radio transmitting device is used to receive the temperature sensor
The temperature detection signal of transmission, and temperature detection signal is radioed to the controller of the cooking apparatus；Fixture, it is and described
Hardware box is fixedly connected, and can be clipped in the pot of the cooking apparatus, for the hardware box to be fixed on into the pot
On.
The temperature probe that this programme is provided includes probe, hardware box and fixture, temperature sensor is provided with probe, for inserting
Enter the temperature of detection food and/or soup in the food and/or soup in pot, and temperature detection signal is transferred to hardware box
Interior probe radio transmitting device, temperature detection signal is wirelessly sent to the control of cooking apparatus by probe radio transmitting device
Device processed, so that controller judges whether the ripe degree and heating firepower size of food are suitable according to temperature detection signal, and
The heating power of adjustment cooking apparatus heater when judging that heating firepower is improper, to lift culinary art effect.By temperature
Degree probe in detecting food, soup temperature, and food ripe degree is judged by the temperature signal for detecting and and is heated firepower size and is
No suitable, this judgment mode is more more reliable according to the mode that food colors, profile variation are judged than user, can effectively keep away
Exempt to cause the not yet done or too ripe problem of the food for cooking to occur because of user's error in judgement, allow users to easily obtain nutrition U.S.
The food of taste.
In the above-mentioned technical solutions, it is preferable that the hardware box can releasably be fixed on the pot by the fixture
On body.
In this programme, hardware box is clipped in pot by fixture, makes hardware box detachable with the connection of pot, many for having
Individual pot may be selected the cooking apparatus for using, and select which pot is cooked, and just clips in hardware box for which pot, so that
Temperature probe can be applied to different pots, and when probe is not used, temperature probe can be removed from pot and stored.
In addition, clipping in pot hardware box in culinary art, hardware box will bear temperature very high, therefore the casing part of hardware box is adopted
The heat-resisting box body being made of heat proof material, supply unit and probe radio transmitting device are arranged in heat-resisting box body.
In the above-mentioned technical solutions, it is preferable that the end of the heat conduction syringe needle is provided with adiabatic handle.
This programme sets handle on probe, facilitates user to take probe, so that user carries out inserting a probe into food, soup
Water or the operation that probe is taken out from food, soup.Also, the temperature of heat conduction syringe needle is very high during due to probe thermometric, therefore
Handle is manufactured by heat-insulating material, to prevent user to be burned.
In any of the above-described technical scheme, it is preferable that the heat-resisting box body and/or the fixture are provided with for fixing
The fixing hole of probe is stated, the fixture is clipped in when in the pot, the fixed hole position is in the pot mouthful top of the pot or pot
Mouthful, so that the heat conduction syringe needle can pass through the fixing hole to insert the pot mouthful of the pot；Wherein, the heat conduction syringe needle includes
Cylindrical section, the aperture of the fixing hole is adapted to the external diameter of the cylindrical section, and the fixing hole can be any with the cylindrical section
Position coordinates, so that the probe can be fixed on different height by the fixing hole..
In this programme, heat-resisting box body and/or the fixture are provided with fixing hole, and fixing hole is used to detect soup in temperature probe
Probe is fixed during coolant-temperature gage, specifically, hardware box is fixed on when in pot by fixture, the part for being provided with fixing hole is located at pot mouthful
Pot mouthful is stretched into top, and heat conduction syringe needle just can be inserted into soup through fixing hole from top to bottom carries out thermometric, and heat conduction syringe needle is by point
Head end is that, in cylindrical cylindrical section, the aperture of fixing hole is adapted to the external diameter of cylindrical section to the part between adiabatic handle,
Fixing hole coordinates the fixation being capable of achieving to probe with cylindrical section any position, so that user can as needed adjust probe and insert
Enter the depth in pot..
In any of the above-described technical scheme, it is preferable that elastic anti-slip circle, the heat conduction syringe needle energy are provided with the fixing hole
Enough by being passed through in the elastic anti-slip circle, and the cylindrical section coordinates with the inner surface of the elastic anti-slip circle.
When production is designed, the relative size of fixing hole and heat conduction syringe needle cylindrical section is difficult to control, if fixing hole is smaller,
Then probe is difficult to insert fixing hole, influences user's use feeling, and undue force is easily caused tissue damage deformation；If fixing hole
Larger, then the fixed effect to probe is undesirable, and probe is easily rocked or risen and fallen because soup rolls, if heat conduction needle contact is arrived
Pot surface, can influence the accuracy of thermometric.Therefore this programme suitably increases the size of fixing hole in design, and in fixing hole
Interior increase elastic anti-slip circle, the internal diameter of elastic anti-slip circle is slightly less than the external diameter of probe cylindrical section, and heat conduction syringe needle passes through elastic anti-slip
During circle, elastic anti-slip circle can produce elastic deformation, and the resistance caused to user's operation less, therefore does not interfere with user's use feeling
Receive, and the back stretch of elastic anti-slip circle can clamp probe, so as to lift the fixed effect to probe.
In any of the above-described technical scheme, it is preferable that power switch, the power switch are installed on the heat-resisting box body
Electrically connected with the supply unit, for controlling the supply unit to be wirelessly transferred dress with the temperature sensor, the probe
The break-make of the power supply circuit between putting.
During temperature in use probe thermometric, user closes power switch, make supply unit for temperature sensor, probe is wireless
Transmitting device is powered, and to carry out temperature detection work, not during temperature in use probe, user disconnects power switch, fills power supply
Stopping is put for temperature sensor, probe radio transmitting device are powered, to avoid energy waste.
In any of the above-described technical scheme, it is preferable that the wire includes heatproof sleeve and is arranged in the interior hot jacket
Power line, holding wire, the power line connect the temperature sensor and the supply unit, and the holding wire connects the temperature
Degree sensor and the probe radio transmitting device.
Because the temperature that wire during temperature probe use bears is higher, therefore in this programme, wire external layer is used by resistance to
The heatproof sleeve that hot material is made, with prevent wire because temperature is too high deformed damaged.
Generally, the production material of the adiabatic handle, the heat-resisting box body, the elastic anti-slip circle and the heatproof sleeve is all
Using silica gel.
In any of the above-described technical scheme, it is preferable that the fixture includes the first clamping part, the second clamping that are oppositely arranged
Portion and the connecting portion being connected between first clamping part, second clamping part, the connecting portion and the heat-resisting box body
It is fixedly connected, first clamping part and second clamping part are respectively used to match somebody with somebody with the madial wall and lateral wall of the pot
Close, so that the fixture can be clamped in the top side wall of the pot.
The usual fixture and the heat conduction syringe needle are made up of metal material.Alternatively, the fixture is bent by metallic plate
Form, the simple production process of such design fixture, low cost.
In any of the above-described technical scheme, it is preferable that the heat-resisting box body includes base and lid, the base and described
Lid can be connected releasably.So design facilitates heat-resisting tray interior part and circuit to install.
In any of the above-described technical scheme, it is preferable that the fixture is fixedly connected with the heat-resisting box body by screw.This
Plant connected mode simple and reliable, can prevent hardware box from being come off from fixture.
In any of the above-described technical scheme, it is preferable that the supply unit is battery.
Specifically, supply unit can be that battery can also be dry cell.
In any of the above-described technical scheme, it is preferable that the radio transmitting device is blue-tooth device.
According to one embodiment of present invention, the temperature sensor is near the tip of the heat conduction syringe needle.
During probe in detecting food, in the tip insertion food of heat conduction syringe needle, temperature sensor is close to the point of heat conduction syringe needle
End is set, so that temperature sensor can carry out thermometric with heat conduction syringe needle into food therein, so as to lift the accuracy of thermometric.
According to one embodiment of present invention, the first temperature sensor and second temperature sensing are provided with the heat conduction syringe needle
Device, near the tip of the heat conduction syringe needle, the second temperature sensor is near the heat conduction pin for first temperature sensor
The end of head.
The first temperature sensor and second temperature sensor are provided with this programme, in probe, make the temperature probe can be while examining
The temperature of food and soup is surveyed, the first temperature sensor is set near the tip of heat conduction syringe needle, so that the first temperature sensor can
Thermometric is carried out into food therein with heat conduction syringe needle, second temperature sensor is set near the end of heat conduction syringe needle, so that heat conduction
During needle tip insertion food, second temperature sensor position is located in soup, can detect second temperature sensor
Soup temperature.
The embodiment of second aspect present invention provides a kind of cooking apparatus, including：Pot, controller, utensil are wirelessly passed
Temperature probe described in defeated device, heater and any one of first aspect present invention, the controller is wireless with the utensil
Transmitting device, heater electrical connection, the utensil radio transmitting device are used to receive the probe in the temperature probe
The temperature detection signal that radio transmitting device is wirelessly transferred, and the temperature detection signal that will be received is conveyed to the controller,
The controller is used to control the heating power of the heater.
The cooking apparatus that second aspect present invention embodiment is provided, provides with first aspect present invention any embodiment
Temperature probe, therefore the cooking apparatus has whole beneficial effects of the temperature probe of any of the above-described embodiment offer, herein not
Repeat again.
Specifically, the cooking apparatus includes electromagnetic oven, electric food warmer etc..The probe radio transmitting device and the utensil
Radio transmitting device can select blue-tooth device.
The embodiment of third aspect present invention provides a kind of method for heating and controlling, for the implementation of second aspect present invention
The cooking apparatus that example is provided, method for heating and controlling includes：Setting steps, set the target temperature of cooking；Detecting step, leads to
The temperature of excess temperature probe in detecting cooking；Rate-determining steps, controller is according to the target temperature and cooking for controlling cooking
Detection temperature controls the running parameter of heater.
The method for heating and controlling that this programme is provided detects the temperature of cooking (food and/or soup) by temperature probe,
The temperature signal of controller detection and the target temperature of setting judge the ripe degree of food, control heating firepower size, make cooking pot
The cooking process of tool is more intelligent, reduces the difficulty of culinary art work, it is to avoid because user leads to the ripe degree of food, heating firepower error in judgement
Cause the not yet done or too ripe problem of the food for cooking to occur, allow users to easily obtain the delicious food of nutrition.
Wherein, method for heating and controlling, is divided into three kinds：
The first method for heating and controlling is applied to the situation of fried thin piece of group food, and in this programme, the cooking includes
The food of solid-state, the setting steps are specifically included：Food target temperature A is set；The detecting step is specifically included：By temperature
Degree probe in detecting food central temperature, obtains food initial temperature B；The rate-determining steps are specifically included：Obtain food initially warm
After degree B, controller control heater begins to warm up；Temperature probe detects food central temperature and is increased to turn-over temperature (A-
When B)/2, user is reminded to give food turn-over；When temperature probe detects food central temperature and is increased to food target temperature A, control
Device control heater stop heating processed, reminds user that culinary art terminates.
The method for heating and controlling that this programme is provided is used for the thin piece of group foods such as fried beefsteak, and during beginning, user first sets food
Temperature when thing culinary art is ripe, i.e. target temperature A；Then detection food central temperature in food is inserted a probe into, at the beginning of obtaining food
Beginning temperature B；Then the temperature to be reached, i.e. turn-over temperature (A- when controller calculates heating the first face of food according to program
B)/2；Subsequent controller control heater starts to heat food in pot；Probe in detecting is to food central temperature liter
When height is to turn-over temperature (A-B)/2, user is reminded to give food turn-over, it is to avoid simultaneously to decoct paste another side not yet done；User removes probe
After to food turn-over, probe is detected into food central temperature again insertable into continuation in food；When probe in detecting to food center temperature
When degree is increased to food target temperature A, it was demonstrated that food is ripe, now controller control heater stop heating, and remind use
Family culinary art terminates, and prevents food from decocting paste.This method for heating and controlling detects food therein temperature by temperature probe, and temperature is examined
Survey signal and be sent to controller, so that controller judges the ripe degree of food according to temperature detection signal, so as to judge when should
To food turn-over, when stopping heating terminating culinary art, and reminds the user to carry out respective handling, reduces the difficulty of culinary art work,
Avoid causing the not yet done or too ripe problem of the food for cooking to occur the ripe degree of food, heating firepower error in judgement because of user, make
User can easily obtain the delicious food of nutrition.
Wherein it is preferred to, for different meats, when food target temperature A is set, cooking apparatus can set according to controller
Fixed program give user suggestion, for example, the recommended temperature of fried beef be 52 DEG C~72 DEG C, decoct pork recommended temperature for 50 DEG C~
80 DEG C, the recommended temperature of fried fish meat is 50 DEG C~60 DEG C, and the recommended temperature of fried chicken meat is 75 DEG C~80 DEG C.
Second method for heating and controlling is applied to the situation of soup high temperature fricassee, in this programme, the cooking bag
The food of solid-state and the soup of liquid are included, the setting steps are specifically included：Soup target temperature C is set；The computer heating control
Method also includes：The object time T for continuing fricassee with target temperature C is set；The detecting step is specifically included：Set
After object time T, soup temperature is detected by temperature probe；The rate-determining steps are specifically included：Temperature probe starts to detect soup
After coolant-temperature gage, controller control heater begins to warm up；When temperature probe detects soup temperature and is increased to target temperature C,
Controller adjusts the heating power of heater, by soup temperature control in preset temperature range, starts simultaneously at record permanent
Temperature stews the time；When the record constant temperature for being recorded stews time arrival object time T, controller control heater stop adds
Heat, reminds user that culinary art terminates.Wherein it is preferred to, the target temperature C is 100 DEG C, and the preset temperature range is 99.5 DEG C
~100 DEG C.
The method for heating and controlling that this programme is provided is used for high temperature fricassee, during beginning, first sets soup target temperature C,
Usual fricassee is all using 100 DEG C of boiling water, therefore the soup target temperature C of controller acquiescence is 100 DEG C, but user expects
During with other temperature fricassees, it is also possible to change the setting of soup target temperature C；Then user is set and is held with target temperature C
The object time T of continuous fricassee, why the time that stews reached soup after target temperature C is set to object time T, without
It is timing being stewed since opening fire, because the factor such as soup initial temperature, soup amount, quantity of food can all influence soup to be warming up to
The time of target temperature C, thus this programme selection started the clock after soup temperature reaches target temperature C, at such pair
Between control it is more accurate so that can the more accurately ripe degree of control food；Then insert a probe into detection soup temperature in soup；Connect
Controller control heater to begin to warm up；When probe in detecting is increased to target temperature C to soup temperature, controller is appropriate
Reduce heater adjustment heating power, by soup temperature control in preset temperature range, and energy dissipation is avoided, while opening
Beginning record constant temperature stews the time, wherein, target temperature C is under conditions of 100 DEG C, preset temperature range is 99.5 DEG C~100 DEG C；
When the constant temperature of record stews the time reaches object time T, it was demonstrated that just, now controller control heater stops the ripe degree of food
Only heat, remind user that culinary art terminates.This method for heating and controlling detects soup temperature by temperature probe, and temperature detection is believed
Number controller is sent to, so that controller judges whether the ripe degree of food and firepower size are suitable according to temperature detection signal, from
And judge when the adjustment heating power, when the stopping heating terminate culinary art, reduce culinary art work difficulty, it is to avoid because with
Family causes the not yet done or too ripe problem of the food for cooking to occur the ripe degree of food, heating firepower error in judgement, allows users to
Easily obtain the delicious food of nutrition.
Wherein it is preferred to, for the difference of fricassee type and quantity, when food object time T is set, cooking pot
The program that tool can set according to controller is advised to user.
The third method for heating and controlling is applied to the situation of soup low temperature fricassee, in this programme, the cooking apparatus
Probe include the first temperature sensor and second temperature sensor, point of first temperature sensor near heat conduction syringe needle
End, near the end of heat conduction syringe needle, the cooking includes the food of solid-state and the soup of liquid to the second temperature sensor,
The setting steps are specifically included：The target temperature D of soup and food is set；The detecting step is specifically included：By temperature
The first temperature sensor detection food temperature of probe, second temperature sensor detection soup temperature；The rate-determining steps are specific
Including：After temperature probe starts detection food temperature and soup temperature, controller control heater begins to warm up；Second sensing
When device detects soup temperature and is increased to target temperature D, controller adjusts the heating power of heater, by soup temperature control
System is in preset temperature range；When first sensor detects food temperature and is increased to target temperature D, controller control heating dress
Stopping heating being put, reminds user that culinary art terminates.
Wherein it is preferred to, the preset temperature range is (D-0.5 DEG C)~(D+0.5 DEG C).
The method for heating and controlling that this programme is provided is used for low temperature fricassee, at utmost to retain the nutrition of food, institute
Temperature in use probe needs two temperature sensors, and two temperature sensors are respectively used to detect food temperature and soup temperature
Degree.During beginning, food and soup target temperature D are first set；Then insert a probe into food, enter the first temperature sensor
In food, second temperature sensor is located in soup, so that the first temperature sensor is detected to food temperature, second temperature
Soup is detected sensor position；Then controller control heater begins to warm up；When second temperature sensor is detected
When soup temperature is increased to target temperature D, controller suitably reduces heater adjustment heating power, and soup temperature control is existed
In preset temperature range, and energy dissipation is avoided, wherein, preset temperature range is generally scheduled on target temperature D and adds and subtracts 0.5 DEG C
In the range of；When first sensor detects food temperature is increased to target temperature D, it was demonstrated that food is ripe to spend just, controller control
Refrigerating/heating apparatus stop heating, remind user that culinary art terminates.This method for heating and controlling detects food and soup by temperature probe
Temperature, and temperature detection signal is sent to controller so that controller according to temperature detection signal judge the ripe degree of food and
Whether firepower size suitable, so as to judge when the adjustment heating power, when stopping heating terminating culinary art, reduces culinary art
The difficulty of work, it is to avoid because user causes the food for cooking not yet done or too ripe the ripe degree of food, heating firepower error in judgement
Problem occurs, and allows users to easily obtain the delicious food of nutrition.
Wherein it is preferred to, for different types of food, when food target temperature D is set, cooking apparatus can be according to control
The program of device setting processed is advised to user.
Additional aspect of the invention and advantage will become obvious in following description section, or by practice of the invention
Recognize.
Brief description of the drawings
Of the invention above-mentioned and/or additional aspect and advantage will become from description of the accompanying drawings below to embodiment is combined
Substantially and be readily appreciated that, wherein：
Fig. 1 is the structural representation when temperature probe that one embodiment of the invention is provided coordinates with pot；
Fig. 2 is the decomposition texture schematic diagram of temperature probe shown in Fig. 1；
Fig. 3 be one embodiment of the present of invention provide probe and structural representation；
Fig. 4 be an alternative embodiment of the invention provide probe and structural representation；
Schematic diagram when Fig. 5 is probe thermometric shown in Fig. 4；
Fig. 6 is the structural representation of the elastic anti-slip circle that one embodiment of the present of invention is provided；
Fig. 7 is the structural representation of fixture shown in Fig. 1；
Fig. 8 is the flow chart of the method for heating and controlling that one embodiment of the present of invention is provided；
Fig. 9 is the flow chart of the method for heating and controlling that first specific embodiment of the invention is provided；
Figure 10 is the temperature change schematic diagram of food when being cooked using method for heating and controlling shown in Fig. 9；
Figure 11 is the flow chart of the method for heating and controlling that second specific embodiment of the invention is provided；
Figure 12 is the temperature change schematic diagram of soup when being cooked using method for heating and controlling shown in Figure 11；
Figure 13 is the flow chart of the method for heating and controlling that the 3rd specific embodiment of the invention is provided；
Figure 14 is the temperature change schematic diagram of soup when being cooked using method for heating and controlling shown in Figure 13；
Figure 15 is the temperature change schematic diagram of food when being cooked using method for heating and controlling shown in Figure 13.
Wherein, the corresponding relation between the reference and component names in Fig. 1 to Fig. 7 is：
1 probe, 11 heat conduction syringe needles, 12 temperature sensors, 13 first temperature sensors, 14 first temperature sensors, 15 is exhausted
Hot handle, 2 hardware box, 21 supply units, 22 probe radio transmitting devices, 23 power switches, 24 lids, 25 bases, 251 fix
Hole, 3 fixtures, 31 first clamping parts, 32 second clamping parts, 33 connecting portions, 4 wires, 5 pots, 6 elastic anti-slip circles, 7 foods.
Specific embodiment
It is below in conjunction with the accompanying drawings and specific real in order to be more clearly understood that the above objects, features and advantages of the present invention
Mode is applied to be further described in detail the present invention.It should be noted that in the case where not conflicting, the implementation of the application
Feature in example and embodiment can be mutually combined.
Many details are elaborated in the following description in order to fully understand the present invention, but, the present invention may be used also
Implemented with being different from mode described here using other, therefore, protection scope of the present invention does not receive following public tool
The limitation of body embodiment.
As shown in Figures 1 to 7, the embodiment of first aspect present invention provides a kind of temperature probe, for cooking apparatus,
Including：Probe 1, probe 1 includes heat conduction syringe needle 11 and the temperature sensor being arranged in heat conduction syringe needle 11, and probe 1 is used to insert
Detection temperature in food and/or soup；Hardware box 2, hardware box 2 includes heat-resisting box body and the power supply dress being arranged in heat-resisting box body
21, probe radio transmitting device 22 is put, supply unit 21 is electrically connected with probe radio transmitting device 22, temperature sensor is by leading
Line 4 is connected with supply unit 21, probe radio transmitting device 22, and supply unit 21 is used to wirelessly be passed for temperature sensor, probe
Defeated device 22 is powered, and probe radio transmitting device 22 is used to receive the temperature detection signal of temperature sensor transmission, and by temperature
Detection signal radios to the controller of cooking apparatus；Fixture 3, is fixedly connected with hardware box 2, and can be clipped in cooking apparatus
Pot 5 on, for hardware box 2 to be fixed on into pot 5.
The temperature probe that this programme is provided includes being provided with temperature sensor in probe 1, hardware box 2 and fixture 3, probe 1, uses
The temperature of food and/or soup is detected in food and/or soup in pot 5 is inserted, and temperature detection signal is transferred to
, be wirelessly sent to for temperature detection signal by probe radio transmitting device 22 by the probe radio transmitting device 22 in hardware box 2
The controller of cooking apparatus, so that controller judges the ripe degree and heating firepower size of food according to temperature detection signal
Whether properly, and when judging that heating firepower is improper the heating power of cooking apparatus heater is adjusted, to lift culinary art
Effect.Food, soup temperature are detected by temperature probe, and the ripe degree of food and and heating are judged by the temperature signal for detecting
Whether firepower size is suitable, and this judgment mode is reliably obtained than user according to the mode that food colors, profile variation are judged
It is many, can be prevented effectively from because user's error in judgement causes the not yet done or too ripe problem of the food for cooking to occur, allow users to light
Pine obtains the delicious food of nutrition.
In the above-mentioned technical solutions, it is preferable that hardware box 2 can be releasably fixed in the pot 5 by fixture 3.
In this programme, hardware box 2 is clipped in pot 5 by fixture 3, makes hardware box 2 detachable with the connection of pot 5, right
In there are multiple pots 5 that the cooking apparatus for using may be selected, select which pot 5 is cooked, and just clips to by hardware box 2 for which pot
On body 5, so that temperature probe can be applied to different pots 5, and when probe 1 is not used, can be by temperature probe from pot 5
Remove and store.In addition, clipping in pot 5 hardware box 2 in culinary art, hardware box 2 will bear temperature very high, therefore firmly
The heat-resisting box body that the casing part of part box 2 is made of heat proof material, supply unit 21 and probe radio transmitting device 22 are pacified
In heat-resisting box body.
In one embodiment of the invention, as shown in figure 3, being provided with a temperature sensor 12 in heat conduction syringe needle 11, temperature
Degree sensor 12 is near the tip of heat conduction syringe needle 11.
During the detection food of probe 1, in the tip insertion food of heat conduction syringe needle 11, by temperature sensor near heat conduction syringe needle 11
Tip setting so that temperature sensor can carry out thermometric with heat conduction syringe needle 11 into food therein, so as to lift the standard of thermometric
True property.
In another embodiment of the present invention, as shown in Figure 4 and Figure 5, it is provided with the first TEMP in heat conduction syringe needle 11
Device 13 and second temperature sensor 14, the first temperature sensor 13 is near the tip of heat conduction syringe needle 11, second temperature sensor 14
Near the end of heat conduction syringe needle 11.
In this programme, the first temperature sensor 13 and second temperature sensor 14 are provided with probe 1, make temperature probe same
When detection food 7 and soup temperature, the first temperature sensor 13 near heat conduction syringe needle 11 tip setting so that the first temperature
Sensor 13 can be with heat conduction syringe needle 11 into thermometric is carried out inside food 7, and second temperature sensor 14 is near heat conduction syringe needle 11
End is set, so that during the insertion food 7 of the tip of heat conduction syringe needle 11, the position of second temperature sensor 14 is located in soup, is made
Second temperature sensor 14 can detect soup temperature.
As depicted in figs. 1 and 2, in any of the above-described embodiment, it is preferable that the end of heat conduction syringe needle 11 is provided with adiabatic handle
15。
This programme sets handle on probe 1, facilitates user to take probe 1, so that user enters to be about to the insertion food of probe 1
Thing, soup or the operation that probe 1 is taken out from food, soup.Also, the temperature of heat conduction syringe needle 11 during due to 1 thermometric of probe
It is very high, therefore handle is by heat-insulating material manufacture, to prevent user to be burned.
In any of the above-described embodiment, it is preferable that heat-resisting box body and/or fixture 3 are provided with the fixation for fixing probe 1
Hole 251, fixture 3 is clipped in when in pot 5, and fixing hole 251 is located at pot mouthful top or the pot mouthful of pot 5, so that the energy of heat conduction syringe needle 11
Enough pots mouthful through the insertion pot 5 of fixing hole 251；Wherein, heat conduction syringe needle 11 includes cylindrical section, the aperture of fixing hole 251 and circle
The external diameter adaptation of shell of column, fixing hole 251 can coordinate with cylindrical section any position, so that fixing hole 251 can fix probe 1
In different height.
In this programme, heat-resisting box body and/or fixture 3 are provided with fixing hole 251, and fixing hole 251 is used in temperature probe inspection
Probe 1 is fixed when surveying soup temperature, specifically, hardware box 2 is fixed on when in pot 5 by fixture 3, is provided with fixing hole 251
Part is located at pot mouthful top or stretches into pot mouthful, and heat conduction syringe needle 11 just can be inserted into soup through fixing hole 251 from top to bottom is carried out
Thermometric, heat conduction syringe needle 11 is by the cylindrical section that pointed tip to the part adiabatic handle is in cylinder, the hole of fixing hole 251
Footpath is adapted to the external diameter of cylindrical section, and fixing hole 251 coordinates the fixation being capable of achieving to probe 1 with cylindrical section any position, so that
User is set as needed to adjust the depth in the insertion pot 5 of probe 1.
As shown in fig. 6, in any of the above-described embodiment, it is preferable that be provided with elastic anti-slip circle 6, heat conduction pin in fixing hole 251
First 11 can be by passing through in elastic anti-slip circle 6, and cylindrical section coordinates with the inner surface of elastic anti-slip circle 6.
When production is designed, the relative size of fixing hole 251 and the cylindrical section of heat conduction syringe needle 11 is difficult to control, if fixing hole
251 is smaller, then probe 1 is difficult to insert fixing hole 251, influences user's use feeling, and undue force to be easily caused probe 1 and damage
Deformation；If fixing hole 251 is larger, the fixed effect to probe 1 is undesirable, and probe 1 is easily rocked or risen because soup rolls
Volt, if heat conduction syringe needle 11 touches the surface of pot 5, can influence the accuracy of thermometric.Therefore this programme is suitably increased in design
The size of fixing hole 251, and increase elastic anti-slip circle 6 in fixing hole 251, the internal diameter of elastic anti-slip circle 6 is slightly less than probe 1 to be justified
The external diameter of shell of column, when heat conduction syringe needle 11 passes through elastic anti-slip circle 6, elastic anti-slip circle 6 can produce elastic deformation, and user's operation is made
Into resistance less, therefore do not interfere with user's use feeling, and the back stretch of elastic anti-slip circle 6 can clamp probe 1 so that
Lift the fixed effect to probe 1.
As depicted in figs. 1 and 2, in any of the above-described embodiment, it is preferable that power switch 23 is installed on heat-resisting box body,
Power switch 23 is electrically connected with supply unit 21, for controlling supply unit 21 and temperature sensor, probe radio transmitting device
The break-make of the power supply circuit between 22.
During temperature in use probe thermometric, user closes power switch 23, makes supply unit 21 be temperature sensor, probe
Radio transmitting device 22 is powered, and to carry out temperature detection work, not during temperature in use probe, user disconnects power switch 23,
Stop supply unit 21 for temperature sensor, probe radio transmitting device 22 are powered, to avoid energy waste.
In any of the above-described embodiment, it is preferable that wire 4 includes heatproof sleeve and the power line, the letter that are arranged in interior hot jacket
Number line, power line connection temperature sensor and supply unit 21, holding wire connection temperature sensor and probe radio transmitting device
22。
Because the temperature that wire 4 during temperature probe use bears is higher, thus in this programme the outer layer of wire 4 use by
The heatproof sleeve that heat proof material is made, with prevent wire 4 because temperature is too high deformed damaged.
Generally, the production material of adiabatic handle 15, heat-resisting box body, elastic anti-slip circle 6 and heatproof sleeve all uses silica gel.
As shown in fig. 7, in any of the above-described embodiment, it is preferable that fixture 3 include be oppositely arranged the first clamping part 31,
Second clamping part 32 and the connecting portion 33 being connected between the first clamping part 31, the second clamping part 32, connecting portion 33 and heat-resisting box
Body is fixedly connected, and the first clamping part 31 and the second clamping part 32 are respectively used to coordinate with the madial wall and lateral wall of pot 5, so that
Fixture 3 can be clamped in the top side wall of pot 5.
Specifically, the connecting portion 33 of fixture 3 is provided with two connecting holes, position corresponding with the connecting hole of fixture 3 on heat-resisting box body
Two studs are installed, fixture 3 is fixedly connected with heat-resisting box body by screw.This connected mode is simple and reliable, can prevent hard
Part box 2 comes off from fixture 3.
Usual fixture 3 and heat conduction syringe needle 11 are made up of metal material.Alternatively, fixture 3 is formed by metallic plate bending, so
The simple production process of design fixture 3, low cost.
As shown in Figure 2, it is preferable that heat-resisting box body includes base 25 and lid 24, and matching is provided between base 25 and lid 24
The interface arrangment of conjunction, base 25 and lid 24 being capable of releasably clampings.So design facilitates heat-resisting tray interior part and circuit
Install.
In any of the above-described embodiment, it is preferable that supply unit 21 is battery.
Specifically, supply unit 21 can be that battery can also be dry cell.
In any of the above-described embodiment, it is preferable that radio transmitting device is blue-tooth device.
The embodiment of second aspect present invention provides a kind of cooking apparatus, including：Pot 5, controller, utensil are wirelessly passed
The temperature probe of defeated device, heater and any one of first aspect present invention, controller and utensil radio transmitting device, heating
Device is electrically connected, and utensil radio transmitting device is used to receive the temperature that the probe radio transmitting device 22 in temperature probe is wirelessly transferred
Degree detection signal, and the temperature detection signal that will be received is conveyed to controller, controller is used to control the heating of heater
Power.
The cooking apparatus that second aspect present invention embodiment is provided, provides with first aspect present invention any embodiment
Temperature probe, therefore the cooking apparatus has whole beneficial effects of the temperature probe of any of the above-described embodiment offer, herein not
Repeat again.
Specifically, cooking apparatus includes electromagnetic oven, electric food warmer etc..Probe radio transmitting device and utensil radio transmitting device
Can select blue-tooth device.
As shown in figure 8, the embodiment of third aspect present invention provides a kind of method for heating and controlling, for the present invention second
The cooking apparatus that the embodiment of aspect is provided, method for heating and controlling includes：Setting steps 102, set the target temperature of cooking
Degree；Detecting step 104, the temperature of cooking is detected by temperature probe；Rate-determining steps 106, controller is according to control cooking
Target temperature and cooking detection temperature control heater running parameter.
The method for heating and controlling that this programme is provided detects the temperature of cooking (food and/or soup) by temperature probe,
The temperature signal of controller detection and the target temperature of setting judge the ripe degree control heating firepower size of food, make cooking apparatus
Cooking process it is more intelligent, reduce culinary art work difficulty, it is to avoid because user to the ripe degree of food, heating firepower error in judgement cause
The not yet done or too ripe problem of the food for cooking occurs, and allows users to easily obtain the delicious food of nutrition.
Specific embodiment one：
As shown in figure 9, the method for heating and controlling that this programme is provided is applied to the situation of fried thin piece of group food, wherein, cook
Thing of preparing food includes the food of solid-state, and method for heating and controlling includes：Step 202, sets food target temperature A；Step 204, by temperature
Degree probe in detecting food central temperature, obtains food initial temperature B；Step 206, controller control heater begins to warm up；
Step 208, when temperature probe detects food central temperature and is increased to turn-over temperature (A-B)/2, reminds user to give food turn-over；
Step 210, when temperature probe detects food central temperature and is increased to food target temperature A, controller control heater stops
Only heat, remind user that culinary art terminates.
The method for heating and controlling that this programme is provided is used for the thin piece of group foods such as fried beefsteak, and during beginning, user first sets food
Temperature when thing culinary art is ripe, i.e. target temperature A；Then detection food central temperature in food is inserted a probe into, at the beginning of obtaining food
Beginning temperature B；Then the temperature to be reached, i.e. turn-over temperature (A- when controller calculates heating the first face of food according to program
B)/2；Subsequent controller control heater starts to heat food in pot；Probe in detecting is to food central temperature liter
When height is to turn-over temperature (A-B)/2, user is reminded to give food turn-over, it is to avoid simultaneously to decoct paste another side not yet done；User removes probe
After to food turn-over, probe is detected into food central temperature again insertable into continuation in food；When probe in detecting to food center temperature
When degree is increased to food target temperature A, it was demonstrated that food is ripe, now controller control heater stop heating, and remind use
Family culinary art terminates, and prevents food from decocting paste.This method for heating and controlling detects food therein temperature by temperature probe, and temperature is examined
Survey signal and be sent to controller, so that controller judges the ripe degree of food according to temperature detection signal, so as to judge when should
To food turn-over, when stopping heating terminating culinary art, and reminds the user to carry out respective handling, reduces the difficulty of culinary art work,
Avoid causing the not yet done or too ripe problem of the food for cooking to occur the ripe degree of food, heating firepower error in judgement because of user, make
User can easily obtain the delicious food of nutrition.
When the method for heating and controlling of the fried thin piece of group food provided using the present embodiment is cooked, the temperature change mistake of food
Journey is as shown in Figure 10.
Wherein it is preferred to, for different meats, when food target temperature A is set, cooking apparatus can set according to controller
Fixed program give user suggestion, for example, the recommended temperature of fried beef be 52 DEG C~72 DEG C, decoct pork recommended temperature for 50 DEG C~
80 DEG C, the recommended temperature of fried fish meat is 50 DEG C~60 DEG C, and the recommended temperature of fried chicken meat is 75 DEG C~80 DEG C.
Specific embodiment two：
As shown in figure 11, the method for heating and controlling that this programme is provided is applied to the situation of soup high temperature fricassee, wherein,
Cooking includes the food of solid-state and the soup of liquid, and method for heating and controlling includes：Step 302, sets soup target temperature C；
Step 304, sets the object time T for continuing fricassee with target temperature C；Step 306, soup temperature is detected by temperature probe
Degree；Step 308, controller control heater begins to warm up；Step 310, temperature probe detects soup temperature and is increased to mesh
During mark temperature C, controller adjusts the heating power of heater, by soup temperature control in preset temperature range, while
Start recording constant temperature stews the time；Step 312, when the record constant temperature for being recorded stews time arrival object time T, controller control
Refrigerating/heating apparatus stop heating, remind user that culinary art terminates.
Wherein it is preferred to, target temperature C is 100 DEG C, and preset temperature range is 99.5 DEG C~100 DEG C.
The method for heating and controlling that this programme is provided is used for high temperature fricassee, during beginning, first sets soup target temperature C,
Usual fricassee is all using 100 DEG C of boiling water, therefore the soup target temperature C of controller acquiescence is 100 DEG C, but user expects
During with other temperature fricassees, it is also possible to change the setting of soup target temperature C；Then user is set and is held with target temperature C
The object time T of continuous fricassee, why the time that stews reached soup after target temperature C is set to object time T, without
It is timing being stewed since opening fire, because the factor such as soup initial temperature, soup amount, quantity of food can all influence soup to be warming up to
The time of target temperature C, thus this programme selection started the clock after soup temperature reaches target temperature C, at such pair
Between control it is more accurate so that can the more accurately ripe degree of control food；Then insert a probe into detection soup temperature in soup；Connect
Controller control heater to begin to warm up；When probe in detecting is increased to target temperature C to soup temperature, controller is appropriate
Reduce heater adjustment heating power, by soup temperature control in preset temperature range, and energy dissipation is avoided, while opening
Beginning record constant temperature stews the time, wherein, target temperature C is under conditions of 100 DEG C, preset temperature range is 99.5 DEG C~100 DEG C；
When the constant temperature of record stews the time reaches object time T, it was demonstrated that just, now controller control heater stops the ripe degree of food
Only heat, remind user that culinary art terminates.This method for heating and controlling detects soup temperature by temperature probe, and temperature detection is believed
Number controller is sent to, so that controller judges whether the ripe degree of food and firepower size are suitable according to temperature detection signal, from
And judge when the adjustment heating power, when the stopping heating terminate culinary art, reduce culinary art work difficulty, it is to avoid because with
Family causes the not yet done or too ripe problem of the food for cooking to occur the ripe degree of food, heating firepower error in judgement, allows users to
Easily obtain the delicious food of nutrition.
When the method for heating and controlling of the fricassee provided using the present embodiment is cooked, the temperature changing process of soup is as schemed
Shown in 12, in figure T1 represent soup reach soup target temperature C when time, (T1+T) represent soup reach terminate culinary art when
Between, (T1+T)-T1 is the object time T that constant temperature is stewed.
Wherein it is preferred to, for the difference of fricassee type and quantity, when food object time T is set, cooking pot
The program that tool can set according to controller is advised to user.
Specific embodiment three：
As shown in figure 13, the control method that this programme is provided is applied to the situation of soup low temperature fricassee, wherein, culinary art
Thing includes the food of solid-state and the soup of liquid, and the probe in cooking apparatus includes that the first temperature sensor and second temperature are sensed
Device, near the tip of heat conduction syringe needle, second temperature sensor is near the end of heat conduction syringe needle for the first temperature sensor.Computer heating control
Method includes：Step 402, sets the target temperature D of soup and food；Step 404, by the first TEMP of temperature probe
Device detection food temperature, second temperature sensor detection soup temperature；Step 406, controller control heater begins to warm up；
Step 408, when second sensor detects soup temperature and is increased to target temperature D, controller adjusts the heating work(of heater
Rate, by soup temperature control in preset temperature range；Step 410, first sensor detects food temperature and is increased to mesh
During mark temperature D, controller control heater stop heating reminds user that culinary art terminates.
Wherein it is preferred to, preset temperature range is (D-0.5 DEG C)~(D+0.5 DEG C).
The method for heating and controlling that this programme is provided is used for low temperature fricassee, at utmost to retain the nutrition of food, institute
Temperature in use probe needs two temperature sensors, and two temperature sensors are respectively used to detect food temperature and soup temperature
Degree.During beginning, food and soup target temperature D are first set；Then insert a probe into food, enter the first temperature sensor
In food, second temperature sensor is located in soup, so that the first temperature sensor is detected to food temperature, second temperature
Soup is detected sensor position；Then insert a probe into detection soup temperature in soup；Then controller control heating is filled
Put and begin to warm up；When second temperature sensor detects soup temperature is increased to target temperature D, controller suitably reduces heating
Device adjusts heating power, by soup temperature control in preset temperature range, and avoids energy dissipation, wherein, generally will be pre-
If temperature range is scheduled on target temperature D and adds and subtracts in the range of 0.5 DEG C；Target is increased to when first sensor detects food temperature
During temperature D, it was demonstrated that just, controller control heater stop heating reminds user that culinary art terminates to the ripe degree of food.This heating is controlled
Method processed detects food and soup temperature by temperature probe, and temperature detection signal is sent into controller, so that controller
Judge whether the ripe degree of food and firepower size are suitable according to temperature detection signal, so as to judge when work(is heated in the adjustment
Rate, when the stopping heating terminate culinary art, reduce culinary art work difficulty, it is to avoid because user to the ripe degree of food, heating firepower sentence
Disconnected error causes the not yet done or too ripe problem of the food for cooking to occur, and allows users to easily obtain the delicious food of nutrition.
When the method for heating and controlling of the fricassee provided using the present embodiment is cooked, the temperature changing process of soup is as schemed
Shown in 14, the temperature changing process of food is as shown in figure 15.
Wherein it is preferred to, for different types of food, when food target temperature D is set, cooking apparatus can be according to control
The program of device setting processed is advised to user.
In the description of this specification, the description of term " one embodiment ", " some embodiments ", " specific embodiment " etc.
Mean that the specific features, structure, material or the feature that are described with reference to the embodiment or example are contained in of the invention at least one real
In applying example or example.In this manual, the schematic representation to above-mentioned term is not necessarily referring to identical embodiment or reality
Example.And, the specific features of description, structure, material or feature can in one or more any embodiments or example with
Suitable mode is combined.
In the description of the invention, term " connection ", " installation ", " fixation " etc. all should be interpreted broadly, for example, " connection "
Can be fixedly connected, or be detachably connected, or be integrally connected；Can be joined directly together, it is also possible to by centre
Medium is indirectly connected to.For the ordinary skill in the art, can as the case may be understand above-mentioned term in this hair
Concrete meaning in bright.
The preferred embodiments of the present invention are the foregoing is only, is not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.It is all within the spirit and principles in the present invention, made any repair
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (15)
1. a kind of temperature probe, for cooking apparatus, it is characterised in that including：
Probe, the probe includes heat conduction syringe needle and the temperature sensor being arranged in the heat conduction syringe needle, and the probe is used for
Detection temperature in insertion food and/or soup；
Hardware box, the hardware box includes that heat-resisting box body is wirelessly passed with the supply unit, probe that are arranged in the heat-resisting box body
Defeated device, the supply unit is electrically connected with probe radio transmitting device, and the temperature sensor passes through wire and the power supply
Device, probe radio transmitting device connection, the supply unit are used to wirelessly be passed for the temperature sensor, the probe
Defeated device is powered, and the probe radio transmitting device is used to receive the temperature detection signal of the temperature sensor transmission, and will
Temperature detection signal radios to the controller of the cooking apparatus；
Fixture, is fixedly connected with the hardware box, and can be clipped in the pot of the cooking apparatus, for by the hardware box
It is fixed in the pot.
2. temperature probe according to claim 1, it is characterised in that
The hardware box can be releasably fixed in the pot by the fixture.
3. temperature probe according to claim 1, it is characterised in that
The end of the heat conduction syringe needle is provided with adiabatic handle.
4. temperature probe according to claim 3, it is characterised in that
The heat-resisting box body and/or the fixture are provided with the fixing hole for fixing the probe, and the fixture is clipped in described
When in pot, the fixed hole position is intraoral in the pot mouthful top of the pot or pot, so that the heat conduction syringe needle can pass through institute
State the pot mouthful that fixing hole inserts the pot；
Wherein, the heat conduction syringe needle includes cylindrical section, and the aperture of the fixing hole is adapted to the external diameter of the cylindrical section, described solid
Determining hole can coordinate with the cylindrical section any position, so that the probe can be fixed on different height by the fixing hole.
5. temperature probe according to claim 4, it is characterised in that
Elastic anti-slip circle is provided with the fixing hole, the heat conduction syringe needle can be by passing through and described in the elastic anti-slip circle
Cylindrical section coordinates with the inner surface of the elastic anti-slip circle.
6. temperature probe according to claim 1, it is characterised in that
Power switch is installed, the power switch is electrically connected with the supply unit, for controlling on the heat-resisting box body
State the break-make of the power supply circuit between supply unit and the temperature sensor, the probe radio transmitting device.
7. temperature probe according to claim 1, it is characterised in that
The wire includes heatproof sleeve and the power line, the holding wire that are arranged in the interior hot jacket, and the power line connection is described
Temperature sensor and the supply unit, the holding wire connect the temperature sensor and the probe radio transmitting device.
8. temperature probe according to claim 1, it is characterised in that
The fixture includes the first clamping part being oppositely arranged, the second clamping part and is connected to first clamping part, described the
Connecting portion between two clamping parts, the connecting portion is fixedly connected with the heat-resisting box body, first clamping part and described
Two clamping parts are respectively used to coordinate with the madial wall and lateral wall of the pot, so that the fixture can be clamped in the pot
Top side wall.
9. temperature probe according to any one of claim 1 to 8, it is characterised in that
The temperature sensor is near the tip of the heat conduction syringe needle.
10. temperature probe according to any one of claim 1 to 8, it is characterised in that
The first temperature sensor and second temperature sensor are provided with the heat conduction syringe needle, first temperature sensor is near institute
The tip of heat conduction syringe needle is stated, the second temperature sensor is near the end of the heat conduction syringe needle.
A kind of 11. cooking apparatus, it is characterised in that including：Pot, controller, utensil radio transmitting device, heater and such as
Temperature probe any one of claim 1 to 10, the controller and the utensil radio transmitting device, the heating
Device is electrically connected, and the probe radio transmitting device that the utensil radio transmitting device is used to receive in the temperature probe is wirelessly passed
Defeated temperature detection signal, and the temperature detection signal that will be received is conveyed to the controller, the controller is used to control
The heating power of the heater.
12. a kind of method for heating and controlling, for cooking apparatus as claimed in claim 11, it is characterised in that including：
Setting steps, set the target temperature of cooking；
Detecting step, the temperature of cooking is detected by temperature probe；
Rate-determining steps, controller controls the work of heater according to the target temperature of control cooking and the detection temperature of cooking
Make parameter.
13. method for heating and controlling according to claim 12, it is characterised in that the cooking includes the food of solid-state,
The setting steps are specifically included：Food target temperature A is set；
The detecting step is specifically included：Food central temperature is detected by temperature probe, food initial temperature B is obtained；
The rate-determining steps are specifically included：
After obtaining food initial temperature B, controller control heater begins to warm up；
When temperature probe detects food central temperature and is increased to turn-over temperature (A-B)/2, user is reminded to give food turn-over；
When temperature probe detects food central temperature and is increased to food target temperature A, controller control heater stop adds
Heat, reminds user that culinary art terminates.
14. method for heating and controlling according to claim 12, it is characterised in that the food of the cooking including solid-state and
The soup of liquid,
The setting steps are specifically included：Soup target temperature C is set；
The method for heating and controlling also includes：The object time T for continuing fricassee with target temperature C is set；
The detecting step is specifically included：After setting object time T, soup temperature is detected by temperature probe；
The rate-determining steps are specifically included：
After temperature probe starts detection soup temperature, controller control heater begins to warm up；
When temperature probe detects soup temperature and is increased to target temperature C, controller adjusts the heating power of heater, will
Soup temperature control starts simultaneously at record constant temperature and stews the time in preset temperature range；
When the record constant temperature for being recorded stews time arrival object time T, controller control heater stop heating is reminded and used
Family culinary art terminates.
15. method for heating and controlling according to claim 12, it is characterised in that the probe of the cooking apparatus includes first
Temperature sensor and second temperature sensor, first temperature sensor is near the tip of heat conduction syringe needle, the second temperature
Near the end of heat conduction syringe needle, the cooking includes the food of solid-state and the soup of liquid to sensor,
The setting steps are specifically included：The target temperature D of soup and food is set；
The detecting step is specifically included：Detect that food temperature, second temperature are passed by the first temperature sensor of temperature probe
Sensor detects soup temperature；
The rate-determining steps are specifically included：
After temperature probe starts detection food temperature and soup temperature, controller control heater begins to warm up；
When second sensor detects soup temperature and is increased to target temperature D, controller adjusts the heating power of heater, with
By soup temperature control in preset temperature range；
When first sensor detects food temperature and is increased to target temperature D, controller control heater stop heating is reminded
User's culinary art terminates.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710102704.3A CN106821017A (en) | 2017-02-24 | 2017-02-24 | Temperature probe, cooking apparatus and method for heating and controlling |
| PCT/CN2017/101154 WO2018153056A1 (en) | 2017-02-24 | 2017-09-10 | Temperature probe, cooking utensil and heating control method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710102704.3A CN106821017A (en) | 2017-02-24 | 2017-02-24 | Temperature probe, cooking apparatus and method for heating and controlling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106821017A true CN106821017A (en) | 2017-06-13 |
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ID=59133694
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710102704.3A Pending CN106821017A (en) | 2017-02-24 | 2017-02-24 | Temperature probe, cooking apparatus and method for heating and controlling |
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| WO (1) | WO2018153056A1 (en) |
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