CN107048986A - Fish steaming plant and control method - Google Patents
Fish steaming plant and control method Download PDFInfo
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- CN107048986A CN107048986A CN201710219131.2A CN201710219131A CN107048986A CN 107048986 A CN107048986 A CN 107048986A CN 201710219131 A CN201710219131 A CN 201710219131A CN 107048986 A CN107048986 A CN 107048986A
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- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000010025 steaming Methods 0.000 title claims abstract description 14
- 241000251468 Actinopterygii Species 0.000 claims abstract description 84
- 238000001514 detection method Methods 0.000 claims abstract description 31
- 238000010411 cooking Methods 0.000 claims description 40
- 230000001954 sterilising effect Effects 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000005259 measurement Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000002070 germicidal effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims 2
- 238000003754 machining Methods 0.000 abstract description 5
- 238000004378 air conditioning Methods 0.000 description 6
- 230000007547 defect Effects 0.000 description 2
- 230000005611 electricity Effects 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003028 elevating effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
Classifications
-
- 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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum 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
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
- A61L2/02—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor using physical phenomena
- A61L2/08—Radiation
- A61L2/10—Ultraviolet radiation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
- A61L2/02—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor using physical phenomena
- A61L2/08—Radiation
- A61L2/12—Microwaves
-
- 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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
Landscapes
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Epidemiology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of fish steaming plant and control method, including computer, controller, steam box, the display on steam box, steam inlet duct and n temperature sensor on steam box, size detection mechanism；Size detection mechanism includes the casing of lower ending opening, and the m being connected first swinging structure, the m+2 angular transducer on cover plate are rotated with the cover plate of casing；Side is respectively equipped with the second swinging structure before and after the side lower part of casing one is provided with opening, lower box.The present invention has high in machining efficiency, the characteristics of machining accuracy is high.
Description
Technical Field
The invention relates to the technical field of fish processing, in particular to a fish cooking device with high processing efficiency and high processing precision and a control method.
Background
The fish processing process in the prior art has the defects of non-standard operation, low processing efficiency, incapability of realizing standard control on the specification of fish, incapability of accurately controlling the processing temperature and the processing time and the processing effect, and poor quality consistency of the processed fish.
Disclosure of Invention
The invention aims to overcome the defects of low processing efficiency and low processing precision of fishes in the prior art, and provides a fish cooking device with high processing efficiency and high processing precision and a control method.
In order to achieve the purpose, the invention adopts the following technical scheme:
a fish cooking device comprises a computer, a controller, a steam box, a display arranged on the steam box, a steam inlet pipe, n temperature sensors and a size detection mechanism, wherein the steam inlet pipe, the n temperature sensors and the size detection mechanism are arranged on the steam box; the size detection mechanism comprises a box body with an opening at the lower end, m first swing structures which are rotationally connected with a cover plate of the box body, and m +2 angle sensors which are arranged on the cover plate; the lower part of one side of the box body is provided with an opening, the front side and the rear side in the lower part of the box body are respectively provided with a second swing structure, each angle sensor is respectively connected with a corresponding first swing structure or a corresponding second swing structure, a reset spring is arranged between each first swing structure, each second swing structure and the box body, the steam intake pipe is provided with an electromagnetic valve, and the controller is respectively electrically connected with the computer, the display, each temperature sensor, each angle sensor and the electromagnetic valve.
The invention can detect the size and the weight of the fish to be processed, select the fish with the size and the weight meeting the requirements for cooking processing, and because the size and the weight of the fish are similar, the required cooking temperature, the cooking time, the heat preservation time and the cooling time are the same, thereby being convenient for accurately controlling the processing parameters of the fish in the processing process, having high processing efficiency, the same processing quality of the fish and good quality consistency of the processed fish, and producing the fish with stable quality.
Preferably, the sterilizing box is further included, an ultraviolet sterilizing lamp and a microwave tube are arranged in the sterilizing box, and the ultraviolet sterilizing lamp and the microwave tube are both electrically connected with the controller.
As the preferred, be equipped with the steaming rack of horizontal placing on the steam ager, steam the rack top and be equipped with the air conditioning nest of tubes respectively with the below, every air conditioning nest of tubes all includes a plurality of can be to the blast pipe of the fish injection air conditioning on the steaming rack, every blast pipe all with air-cooler UNICOM, the air-cooler is connected with the controller electricity.
Preferably, first swing structure and second swing structure all include the body of rod and locate the ball that body of rod tip was equipped with.
The staff can put fish into the box through the breach, goes up and down through computer control elevating gear.
Preferably, the opening is provided with a push-pull plate, and the push-pull plate is provided with a plurality of elastic bands for vegetarian fish.
A control method of a fish cooking device comprises the following steps:
(6-1) measurement of size of Fish
The working personnel gradually push the fishes into the box body through the opening, each angle sensor respectively detects the rotating angle of each first swinging structure or each second swinging structure, the computer calculates the distance between the fixed point of each first swinging structure and the upper edge of the fishes and the distance between the fixed point of 2 second swinging structures and the front edge and the rear edge of the fishes according to the rotating angle, the computer draws a three-dimensional model of the fishes, and the length, the volume and the weight of the fishes are calculated by utilizing the three-dimensional model;
(6-2) automatic cooking of Fish
(6-2-1) setting a length standard range and a weight standard range of the fishes in the computer, and judging whether the current fishes are in the length standard range and the weight standard range by the computer;
the working personnel selects n-1 fishes meeting the length standard range and the weight standard range of the fishes, places n-1 temperature sensors in the central parts of the bodies of the n-1 fishes respectively, places all the fishes in a steam box, and places the other temperature sensor at the upper part in the steam box;
(6-2-2) controlling the opening of the electromagnetic valve to be 100% by the computer, introducing steam into the steam box, respectively detecting temperature values by the temperature sensors, and displaying real-time temperature curves detected by the temperature sensors by the display;
(6-2-3) setting a target balance temperature in the computer;
when the temperature of the steam above the steam box reaches the target equilibrium temperature, the computer starts to calculate the cooking time, and meanwhile, the computer controls the opening valve of the electromagnetic valve to be A multiplied by 100 percent, and A belongs to (0, 1);
(6-2-4) setting a threshold value B of the cooking ending temperature and the cooking time in the computer;
when the internal central temperature of n-1 fishes reaches the cooking ending temperature and the cooking time reaches a threshold value B, the opening of the electromagnetic valve is controlled to be 0 by the computer;
and (5) after the heat preservation time C, finishing the cooking.
Preferably, an ultraviolet sterilizing lamp and a microwave tube are arranged in the sterilizing box, and both the ultraviolet sterilizing lamp and the microwave tube are electrically connected with the controller; the steps (6-1) and (6-2) further comprise the following steps:
the worker puts the fish into the sterilizing box, and the worker controls the ultraviolet sterilizing lamp and the microwave tube through the computer to sterilize the fish by using ultraviolet rays and microwaves T1.
Preferably, the steaming box is provided with a horizontally placed steaming frame, cold air pipe groups are respectively arranged above and below the steaming frame, each cold air pipe group comprises a plurality of exhaust pipes capable of spraying cold air to fishes on the steaming frame, each exhaust pipe is communicated with an air cooler, and the air coolers are electrically connected with the controller; the step (6-2) is followed by a fish cooling step:
the worker controls the air cooler to work through the computer, and the cold air is supplied to the fishes for T2.
Preferably, the following processing is performed on the temperature signal detected by each temperature sensor to obtain a detected temperature value:
the computer selects a current time period A1 and a previous time period B1 of each temperature sensor detection signal, wherein n1 detection values exist in each time period,
the detection value of the set time period A1 is xiEach detection value of the period B1 is yi，i＝1，2，...，n1；
Using formulasCalculating the similarity of the detection values corresponding to the two time periods;
if siIf < 1, will be compared with siCorresponding to yiDeleting; wherein,is the average of all the detected values in the time period a1,is the average value of all the detected values in the time period B1, and the computer calculates the remaining y in the time period B1iAnd obtaining an average value, and taking the average value as the currently output detection temperature value. The invention carries out similarity analysis on the detection signals of the temperature sensor, removes data with large errors and ensures the detection precision.
Therefore, the invention has the following beneficial effects: the machining efficiency is high, the machining precision is high, and the machining quality is stable.
Drawings
FIG. 1 is a functional block diagram of the present invention;
FIG. 2 is a schematic view of one configuration of the size detection mechanism of the present invention;
FIG. 3 is a schematic view of one embodiment of the lift structure of the present invention;
fig. 4 is a flow chart of the present invention.
In the figure: the device comprises a computer 1, a controller 2, a display 4, a temperature sensor 5, a size detection mechanism 6, a box body 61, a first swing structure 62, an angle sensor 63, an opening 64, a second swing structure 65, an electromagnetic valve 7, an ultraviolet germicidal lamp 81, a microwave tube 82, an air cooler 9, a rod body 631, a ball 632, a push-pull plate 66 and an elastic bandage 67.
Detailed Description
The invention is further described with reference to the following figures and detailed description.
Example 1
The embodiment shown in fig. 2 is a fish cooking device, which comprises a computer 1, a controller 2, a steam box, a display 4 arranged on the steam box, a steam inlet pipe and 5 temperature sensors 5 arranged on the steam box, and a size detection mechanism 6; the size detection mechanism comprises a box body 61 with an opening at the lower end, 3 first swing structures 62 which are rotationally connected with a cover plate of the box body, and 5 angle sensors 63 which are arranged on the cover plate; an opening 64 is formed in the lower portion of one side of the box body, second swing structures 65 are arranged on the front side and the rear side in the lower portion of the box body respectively, each angle sensor is connected with a corresponding first swing structure or a corresponding second swing structure respectively, a reset spring is arranged between each first swing structure, each second swing structure and the box body, an electromagnetic valve 7 is arranged on the steam inlet pipe, and as shown in fig. 1, the controller is electrically connected with the computer, the display, each temperature sensor, each angle sensor and the electromagnetic valve respectively.
An ultraviolet sterilizing lamp 81 and a microwave tube 82 are arranged in the sterilizing box, and the ultraviolet sterilizing lamp and the microwave tube are both electrically connected with the controller.
Be equipped with the steaming rack of horizontal placing on the steam ager, steaming rack top and below are equipped with the air conditioning nest of tubes respectively, and every air conditioning nest of tubes all includes that a plurality of can be to the blast pipe of the fish injection air conditioning on the steaming rack, and every blast pipe all with 9 UNICOMs of air-cooler, the air-cooler is connected with the controller electricity.
As shown in fig. 2 and fig. 3, the first swing structure and the second swing structure each include a rod 631 and a ball 632 disposed at an end of the rod. As shown in fig. 2, the opening is provided with a push-pull plate 66, and the push-pull plate is provided with 2 elastic bands 67 for vegetarian fish.
As shown in fig. 4, a method for controlling a fish cooking device includes the following steps:
step 100, fish size measurement
The working personnel gradually push the fishes into the box body through the opening, each angle sensor respectively detects the rotating angle of each first swinging structure or each second swinging structure, the computer calculates the distance between the fixed point of each first swinging structure and the upper edge of the fishes and the distance between the fixed point of 2 second swinging structures and the front edge and the rear edge of the fishes according to the rotating angle, the computer draws a three-dimensional model of the fishes, and the length, the volume and the weight of the fishes are calculated by utilizing the three-dimensional model;
step 200, sterilizing
The worker puts the fish into the sterilizing box, and the worker controls the ultraviolet sterilizing lamp and the microwave tube through the computer to sterilize the fish by using ultraviolet rays and microwaves T1. T1 was 5 minutes.
Step 300, automatically cooking fish
Step 310, setting a length standard range and a weight standard range of the fishes in a computer, and judging whether the current fishes are in the length standard range and the weight standard range by the computer;
for example, a standard range of length is 18 to 20 centimeters and a standard range of weight is 900 grams to 1000 grams;
the working personnel select 4 fishes meeting the length standard range and the weight standard range of the fishes, the 4 temperature sensors are respectively placed in the central parts of the bodies of the 4 fishes, each fish is placed in the steam box, and the other temperature sensor is placed at the upper part in the steam box;
step 320, controlling the opening of the electromagnetic valve to be 100% by the computer, introducing steam into the steam box, respectively detecting temperature values by the temperature sensors, and displaying real-time temperature curves detected by the temperature sensors by the display;
step 330, setting a target balance temperature in the computer;
when the temperature of the steam above the steam box reaches the target equilibrium temperature, the computer starts to calculate the cooking time, and meanwhile, the computer controls the opening valve of the electromagnetic valve to be 60%;
step 340, setting a threshold value B of the cooking ending temperature and the cooking time in the computer;
when the internal central temperature of 4 fishes reaches the cooking ending temperature and the cooking time reaches a threshold value B, the opening of the electromagnetic valve is controlled to be 0 by the computer; b was 40 minutes.
And (5) after the heat preservation time C, finishing the cooking.
Step 400, cooling
The worker controls the air cooler to work through the computer, and the time T2 for introducing cold air to the fishes is 12 minutes T2.
Example 2
Embodiment 2 includes all the structure and method parts of embodiment 1, and embodiment 2 further includes the following steps:
the temperature signal detected by each temperature sensor is processed as follows to obtain a detected temperature value:
the computer selects a current time period A1 and a previous time period B1 of detection signals of each temperature sensor, wherein n1 detection values exist in each time period, A1 and B1 are 1 minute, and n1 is 60:
the detection value of the set time period A1 is xiEach detection value of the period B1 is yi，i＝1，2，...，n；
Using formulasCalculating the similarity of the detection values corresponding to the two time periods;
if siIf < 1, will be compared with siCorresponding to yiDeleting; wherein,is the average of all the detected values in the time period a1,is time of dayThe average value of all the detected values in the segment B1, and the computer calculates the remaining y in the time segment B1iAnd obtaining an average value, and taking the average value as the currently output detection temperature value.
It should be understood that this example is for illustrative purposes only and is not intended to limit the scope of the present invention. Further, it should be understood that various changes or modifications of the present invention may be made by those skilled in the art after reading the teaching of the present invention, and such equivalents may fall within the scope of the present invention as defined in the appended claims.
Claims (9)
1. A fish cooking device is characterized by comprising a computer (1), a controller (2), a steam box, a display (4) arranged on the steam box, a steam inlet pipe, n temperature sensors (5) and a size detection mechanism (6), wherein the steam inlet pipe and the n temperature sensors are arranged on the steam box; the size detection mechanism comprises a box body (61) with an opening at the lower end, m first swing structures (62) rotatably connected with a cover plate of the box body, and m +2 angle sensors (63) arranged on the cover plate; an opening (64) is formed in the lower portion of one side of the box body, second swing structures (65) are arranged on the front side and the rear side in the lower portion of the box body respectively, each angle sensor is connected with the corresponding first swing structure or the corresponding second swing structure respectively, a reset spring is arranged between each first swing structure and each second swing structure and the box body, an electromagnetic valve (7) is arranged on the steam inlet pipe, and the controller is electrically connected with the computer, the display, each temperature sensor, each angle sensor and the electromagnetic valve respectively.
2. The fish cooking device of claim 1, further comprising a sterilization chamber, wherein the sterilization chamber is provided with an ultraviolet germicidal lamp (81) and a microwave tube (82), both of which are electrically connected to the controller.
3. The fish cooking device as claimed in claim 1, wherein the steam box is provided with a horizontally arranged steaming rack, and cold air pipe sets are respectively arranged above and below the steaming rack, each cold air pipe set comprises a plurality of exhaust pipes capable of spraying cold air to the fishes on the steaming rack, each exhaust pipe is communicated with an air cooler (9), and the air coolers are electrically connected with the controller.
4. Fish cooking device according to claim 1, 2 or 3, wherein the first and second oscillating structures each comprise a rod (631) and a ball (632) arranged at the end of the rod.
5. Fish cooking device according to claim 1, 2 or 3, wherein the opening is provided with a push-pull plate (66) provided with a plurality of elastic straps (67) for vegetarian fish.
6. A method for controlling a fish cooking device according to claim 1, comprising the steps of:
(6-1) measurement of size of Fish
The working personnel gradually push the fishes into the box body through the opening, each angle sensor respectively detects the rotating angle of each first swinging structure or each second swinging structure, the computer calculates the distance between the fixed point of each first swinging structure and the upper edge of the fishes and the distance between the fixed point of 2 second swinging structures and the front edge and the rear edge of the fishes according to the rotating angle, the computer draws a three-dimensional model of the fishes, and the length, the volume and the weight of the fishes are calculated by utilizing the three-dimensional model;
(6-2) automatic cooking of Fish
(6-2-1) setting a length standard range and a weight standard range of the fishes in the computer, and judging whether the current fishes are in the length standard range and the weight standard range by the computer;
the working personnel selects n-1 fishes meeting the length standard range and the weight standard range of the fishes, places n-1 temperature sensors in the central parts of the bodies of the n-1 fishes respectively, places all the fishes in a steam box, and places the other temperature sensor at the upper part in the steam box;
(6-2-2) controlling the opening of the electromagnetic valve to be 100% by the computer, introducing steam into the steam box, respectively detecting temperature values by the temperature sensors, and displaying real-time temperature curves detected by the temperature sensors by the display;
(6-2-3) setting a target balance temperature in the computer;
when the temperature of the steam above the steam box reaches the target equilibrium temperature, the computer starts to calculate the cooking time, and meanwhile, the computer controls the opening valve of the electromagnetic valve to be A multiplied by 100 percent, and A belongs to (0, 1);
(6-2-4) setting a threshold value B of the cooking ending temperature and the cooking time in the computer;
when the internal central temperature of n-1 fishes reaches the cooking ending temperature and the cooking time reaches a threshold value B, the opening of the electromagnetic valve is controlled to be 0 by the computer;
and (5) after the heat preservation time C, finishing the cooking.
7. The control method of the fish cooking device according to claim 6, further comprising a sterilizing box, wherein an ultraviolet sterilizing lamp and a microwave tube are arranged in the sterilizing box, and are electrically connected with the controller; the method is characterized in that the steps (6-1) and (6-2) further comprise the following steps:
the worker puts the fish into the sterilizing box, and the worker controls the ultraviolet sterilizing lamp and the microwave tube through the computer to sterilize the fish by using ultraviolet rays and microwaves T1.
8. The method for controlling a fish cooking device according to claim 6, wherein the steam box is provided with a horizontally arranged steam rack, and cold air pipe groups are respectively arranged above and below the steam rack, each cold air pipe group comprises a plurality of exhaust pipes capable of spraying cold air to the fishes on the steam rack, each exhaust pipe is communicated with an air cooler, and the air cooler is electrically connected with the controller; the method is characterized by further comprising a fish cooling step after the step (6-2):
the worker controls the air cooler to work through the computer, and the cold air is supplied to the fishes for T2.
9. The method of controlling a fish cooking device according to claim 6, 7 or 8, wherein the temperature signal detected by each temperature sensor is processed as follows to obtain a detected temperature value:
the computer selects a current time period A1 and a previous time period B1 of each temperature sensor detection signal, wherein n1 detection values exist in each time period,
the detection value of the set time period A1 is xiEach detection value of the period B1 is yi，i＝1，2，...，n1；
Using formulasCalculating the similarity of the detection values corresponding to the two time periods;
if siIf < 1, will be compared with siCorresponding to yiDeleting; wherein,is the average of all the detected values in the time period a1,is the average of all the detected values in the time period B1Value, y remaining in the computer-calculated time period B1iAnd obtaining an average value, and taking the average value as the currently output detection temperature value.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710219131.2A CN107048986B (en) | 2017-04-05 | 2017-04-05 | Fish steaming plant and control method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710219131.2A CN107048986B (en) | 2017-04-05 | 2017-04-05 | Fish steaming plant and control method |
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| Publication Number | Publication Date |
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| CN107048986A true CN107048986A (en) | 2017-08-18 |
| CN107048986B CN107048986B (en) | 2019-04-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710219131.2A Active CN107048986B (en) | 2017-04-05 | 2017-04-05 | Fish steaming plant and control method |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1128851A (en) * | 1994-10-27 | 1996-08-14 | Lg电子株式会社 | Cooking arrangement with infrared sensor |
| CN101334179A (en) * | 2007-06-27 | 2008-12-31 | 株式会社东芝 | Heating cooker |
| US20140199454A1 (en) * | 2011-08-18 | 2014-07-17 | Legupro Ab | Food Movement and Control Within a Container for Food Preparation |
| CN104566539A (en) * | 2013-10-14 | 2015-04-29 | 林靖权 | Method for heating according to food characteristics |
| CN105120722A (en) * | 2014-02-26 | 2015-12-02 | 恒鹏设备有限公司 | Holding cabinets, methods for controlling environmental conditions in holding cabinets,and computer-readable media storing instructions for implementing such methods |
| CN205374055U (en) * | 2015-12-28 | 2016-07-06 | 三浦橡胶（无锡）有限公司 | Undulant detection device's of tire external diameter carousel structure |
| CN105938341A (en) * | 2016-06-14 | 2016-09-14 | 长沙喵厨智能科技有限公司 | Automatic kitchen system and automatic cooking method |
-
2017
- 2017-04-05 CN CN201710219131.2A patent/CN107048986B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1128851A (en) * | 1994-10-27 | 1996-08-14 | Lg电子株式会社 | Cooking arrangement with infrared sensor |
| CN101334179A (en) * | 2007-06-27 | 2008-12-31 | 株式会社东芝 | Heating cooker |
| US20140199454A1 (en) * | 2011-08-18 | 2014-07-17 | Legupro Ab | Food Movement and Control Within a Container for Food Preparation |
| CN104566539A (en) * | 2013-10-14 | 2015-04-29 | 林靖权 | Method for heating according to food characteristics |
| CN105120722A (en) * | 2014-02-26 | 2015-12-02 | 恒鹏设备有限公司 | Holding cabinets, methods for controlling environmental conditions in holding cabinets,and computer-readable media storing instructions for implementing such methods |
| CN205374055U (en) * | 2015-12-28 | 2016-07-06 | 三浦橡胶（无锡）有限公司 | Undulant detection device's of tire external diameter carousel structure |
| CN105938341A (en) * | 2016-06-14 | 2016-09-14 | 长沙喵厨智能科技有限公司 | Automatic kitchen system and automatic cooking method |
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| Publication number | Publication date |
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| CN107048986B (en) | 2019-04-12 |
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