CN107960835A - Cooking equipment - Google Patents
Cooking equipment Download PDFInfo
- Publication number
- CN107960835A CN107960835A CN201610915582.5A CN201610915582A CN107960835A CN 107960835 A CN107960835 A CN 107960835A CN 201610915582 A CN201610915582 A CN 201610915582A CN 107960835 A CN107960835 A CN 107960835A
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- Prior art keywords
- water
- supply conduit
- electric
- culinary art
- cooker body
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- 238000010411 cooking Methods 0.000 title claims abstract description 114
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 384
- 239000000463 material Substances 0.000 claims abstract description 51
- 238000009825 accumulation Methods 0.000 claims description 33
- 239000012530 fluid Substances 0.000 claims description 17
- 230000003068 static effect Effects 0.000 claims description 11
- 230000008676 import Effects 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 4
- 235000020679 tap water Nutrition 0.000 claims description 4
- 238000007654 immersion Methods 0.000 abstract description 13
- 238000000855 fermentation Methods 0.000 abstract description 6
- 230000004151 fermentation Effects 0.000 abstract description 6
- 238000006073 displacement reaction Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 description 26
- 241000209094 Oryza Species 0.000 description 21
- 235000007164 Oryza sativa Nutrition 0.000 description 21
- 235000009566 rice Nutrition 0.000 description 21
- 238000000034 method Methods 0.000 description 15
- 230000008569 process Effects 0.000 description 13
- 238000001514 detection method Methods 0.000 description 11
- 238000010438 heat treatment Methods 0.000 description 9
- 238000005086 pumping Methods 0.000 description 8
- 230000009286 beneficial effect Effects 0.000 description 7
- 238000010586 diagram Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000005265 energy consumption Methods 0.000 description 4
- 230000035939 shock Effects 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 240000004922 Vigna radiata Species 0.000 description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000006835 compression Effects 0.000 description 3
- 238000007906 compression Methods 0.000 description 3
- 230000007797 corrosion Effects 0.000 description 3
- 238000005260 corrosion Methods 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 239000008400 supply water Substances 0.000 description 3
- 238000009841 combustion method Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000013021 overheating Methods 0.000 description 2
- 235000021251 pulses Nutrition 0.000 description 2
- 238000009790 rate-determining step (RDS) Methods 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000011144 upstream manufacturing Methods 0.000 description 2
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 210000000476 body water Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 230000003648 hair appearance Effects 0.000 description 1
- 230000002706 hydrostatic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
-
- 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
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
-
- 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
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means
-
- 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
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/09—Safety devices
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- 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
- 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
Abstract
The present invention provides a kind of cooking equipment, including：Cook cooker body；Water supply conduit, the water outlet of water supply conduit are connected with culinary art cooker body, and the water inlet of water supply conduit is used to be connected with water source；Water pump, is arranged in water supply conduit；Electric-controlled plate, is connected with water pump, for controlling water pump to culinary art cooker body constant displacement pump water；Valve element, is arranged in water supply conduit, and in the state of starting mode of pump, valve element, which is opened, can be such that the water at water source feeds in culinary art cooker body；When valve element is closed, water supply conduit is disconnected；The cooking equipment that this programme provides, possesses the function of sending water automatically, quantitatively to culinary art cooker body, it is so designed that on the premise of product use is not influenced, can be during cooking equipment be in the reservation stage, material and water are separately stored, to avoid the material in subscription time in cooking pot body be subject to the immersion of water spoil and turn sour fermentation the problem of, controlled after reservation to culinary art cooker body automatic ration and send water, ensure culinary art mouthfeel.
Description
Technical field
The present invention relates to cooking equipment field, in particular to a kind of cooking equipment.
Background technology
At present, in the cooking apparatus such as electric cooker, electric steamer or electric pressure cooking saucepan with reservation function of in the market, it preengages work(
The reservation maximum duration of energy is when 12 is small, before reservation starts, after user eluriates the materials such as rice, by rice with cooking institute
The water needed is placed in pot, after reservation starts, when the accumulation duration that utensil to be cooked performs reservation function reaches reservation duration, is cooked
Utensil prepare food automatically into cooking stage to be cooked to material in pot.The defects of this kind of product is：Subscription time cannot be long, once
Long, meter Shui spoils and turn sour, and influences rice quality.
The content of the invention
At least one in order to solve the above-mentioned technical problem, it is an object of the invention to provide a kind of cooking equipment.
To achieve the above object, the present invention provides a kind of cooking equipment, including：Cooker body is cooked, including suitable for receiving thing
Material is with the cookware of water and for the electrothermal piece to cookware heat supply；Water supply conduit, the water outlet of the water supply conduit and the culinary art
Cooker body is connected, and the water inlet of the water supply conduit is used to be connected with water source；Water pump, is arranged in the water supply conduit；Electric-controlled plate,
It is connected with the water pump, the cookware for controlling the water pump to culinary art cooker body quantitatively pumps；Valve element, is arranged on described send
In water lines, in the state of the starting mode of pump, the valve element, which is opened, can make the water at water source feed the cooking pot
In the cookware of body；When the valve element is closed, the water supply conduit is disconnected.
It is suitable for culinary art what deserves to be explained is the material described in this programme can be rice, soya bean, mung bean etc. and eats
Material.
Cooking equipment provided by the invention, sets water pump in water supply conduit, is carried out using operation of the electric-controlled plate to water pump
Control, which can be realized, makes water pump that using the function, the process in reservation stage can be in equipment to culinary art cooker body constant displacement pump water
In, by material and water separately store to avoid the material in subscription time in cooking pot body be subject to water immersion and fermentation of spoiling and turning sour
Material, more specifically, during cooking equipment is in the reservation stage, can only be stored in cooking pot body by problem, and
The finish time in reservation stage, electric-controlled plate control starting mode of pump to be pumped into cooking pot body for culinary art demand again, so not only
Solve the problems, such as that material is rotten by immersion, the reservation duration for product of effectively having postponed, and thing may insure by quantitative water supply
The mixed proportion of material and water, the culinary art mouthfeel of product has been effectively ensured while meeting that reservation uses function in this.
In addition, the cooking equipment in above-described embodiment provided by the invention can also have following additional technical feature：
In above-mentioned technical proposal, the cooking equipment further includes：First timer, is connected to the electric-controlled plate, for examining
The accumulation operation duration of the water pump is surveyed, and when the accumulation operation duration of the water pump reaches setting value, triggering is described automatically controlled
Plate controls the water pump to close.
In the present solution, set the first timer detect water pump accumulation operation duration, and make electric-controlled plate detection should
Accumulating when operation duration reaches setting value controls water pump to close, and determines frequency the in the case of of working for water pump, passes through the accumulation to water pump
Operation duration is controlled can realize to the precisely quantitative of water pump water pumping amount indirectly, this can be beneficial to ensure material in cooking pot body
With the mixed proportion of water, so that while meeting that reservation uses function, the culinary art mouthfeel of product is effectively ensured.
In above-mentioned technical proposal, it is preferable that the electric-controlled plate is electrically connected with the culinary art cooker body, and the electric-controlled plate is also used
In：After controlling the water pump to close to stop supplying water to the culinary art cooker body, the culinary art cooker body is controlled to perform cooking function.
In the present solution, set electric-controlled plate control water pump close, with stop to culinary art cooker body pump after, control culinary art
Cooker body performs cooking function, can so reduce the duration that material is soaked to greatest extent, more conducively ensure cooking for product
Prepare food mouthfeel.
In above-mentioned technical proposal, the cooking equipment further includes：Second timer, is connected to the electric-controlled plate, for examining
The accumulation duration that the culinary art cooker body performs reservation function is surveyed, and is grown to when the culinary art cooker body performs the accumulation of reservation function
During up to reservation duration, trigger the electric-controlled plate and control the starting mode of pump.
In the present solution, set the second timer to detect the accumulation duration that culinary art cooker body performs reservation function, and cooking
When the accumulation duration that cooker body performs reservation function reaches reservation duration, make electric-controlled plate control starting mode of pump to be supplied to culinary art cooker body
Water, even if the finish time automatically controlled water pump that electric-controlled plate performs reservation function in culinary art cooker body is actuated for supplying water, so may be used
Farthest avoid the problem that in cooking pot body that material is caused material to spoil and turn sour fermentation by water immersion, improve the culinary art mouth of product
Sense.
Certainly, this programme is not limited thereto, for example, needing to carry out one to material before performing cooking function for product
The immersion fixed time, softening situation for, the first timer can be set to detect that cooking equipment performs reservation function
When accumulating duration arrival less than the first setting duration for preengaging duration, starting mode of pump is set to be pumped into cooking pot body, with product
Material is set to obtain the immersion of short time before performing cooking function to ensure to cook mouthfeel according to the actual requirements, alternatively, can set
The first timer is put to set in second of accumulation duration arrival less than reservation duration for detecting cooking equipment execution reservation function
During duration, starting mode of pump is pumped into cooking pot body, will be calculated to the water supply time of culinary art cooker body in reservation for a long time
It is interior, and at the time of the accumulation duration of reservation function reaches reservation duration, terminate to supply water and start the cooking function of culinary art cooker body,
To achieve the purpose that to improve the cooking efficiency of product, even, according to specific requirements, it can also set and detect that culinary art cooker body performs in advance
Control starting mode of pump supplies water etc. at the time of about the accumulation duration of function is slightly larger than reservation duration, will not enumerate herein.
In the technical solution of the present invention, it is preferable that the valve element is arranged in the water supply conduit relatively
At the position in the water pump downstream.
It is located relatively in water supply conduit at the position in water pump downstream in the present solution, valve element is arranged on, so may be used
Cause water pump the problem of idle running, air sinuses occur to avoid error starting water pump under being not switched on state in valve element, realize and reduce water
Pump is damaged, extends its service life, further, since the problem of avoiding water pump idle running, the pump to water pump can be further improved with this
The accuracy of water detection.
In above-mentioned technical proposal, the valve element is check valve, the import of the check valve and the outlet of the water pump
Communicate, the outlet of the check valve is communicated with the culinary art cooker body；Wherein, the Opening pressure of the check valve is more than in the water
The static pressure of fluid in the water supply conduit in the state of closing is pumped, and it is described less than or equal in the state of the starting mode of pump
The static pressure of fluid in water supply conduit.
In the present solution, set valve element be check valve, and set check valve Opening pressure be more than water pump closing
In the state of in water supply conduit fluid static pressure, in this way, in the state of water pump closing, the hydraulic pressure in water supply conduit can not be realized
Check valve is opened, then check valve is in two-way closed mode, and appearing in culinary art cooker body execution with the state correspondence of check valve cooks
Illustrate exemplified by the temperature rise period for function of preparing food, at this time, water supply conduit is disconnected so as to no normal direction cooking pot body inner water-supply by check valve, with
Make to can be achieved in cooking pot body persistently overheating, it is ensured that meet culinary art demand, and the steam produced in cooking pot body is due to by unidirectional
Valve is blocked and will not be back in water supply conduit, reduces the steam corrosion that water pump is subject to；In addition, set the Opening pressure of check valve small
In or equal in the state of starting mode of pump in water supply conduit fluid static pressure, in this way, utilizing water pump convection current in water supply conduit
After body boosting, since Fluid pressure is more than the Opening pressure of check valve, then check valve is in unilaterally connected state, fluid is flowed
Through check valve and flow in cooking pot body, said so that the state of check valve corresponds to the stage for appearing in and supplying water to culinary art cooker body as an example
Bright, at this time, the water pump at water source is quantitatively sent in cooking pot body by water supply conduit connection, water pump, and due to the unidirectional stream of check valve
Logical effect so can not only realize fluid pressurize, reduce product driving energy consumption to avoid the water reflux in water supply conduit, and
It may further ensure that the precision to the detection of water pump pumps amount, that is, improve the precision that water is quantitatively sent to culinary art cooker body.
In the technical solution of the present invention, it is preferable that the valve element is electric control valve, the electric-controlled plate connection
To the electric control valve, for controlling the opening and closing of the electric control valve.
In the present solution, set valve element be electric control valve, make electric-controlled plate control electric control valve opening and closing, this can be real
The break-make of water supply conduit is now controlled, under water pump closed mode, to realize that cut-out water supply conduit is subject to steam rotten to avoid water pump
Erosion, and avoid water pump from still thering is water to instill water supply error caused by culinary art cooker body after closing.
In above-mentioned technical proposal, the electric-controlled plate is configured to：The electric control valve is controlled before the water pump is started
Open, and/or control the electric control valve to close after the water pump is closed.
In the present solution, being arranged on the feelings that are located relatively in water supply conduit at the position of water pump upstream for electric control valve
Condition, can so realize and carry out filling pump to water pump, avoid water pump idle running, air sinuses problem, so as to reduce pump damage, and effectively protect
The precision to the detection of water pump water pumping amount is demonstrate,proved, and can avoid first closing that water pump after electric control valve is anhydrous enters asking of dallying
Topic.The in the case of of being located relatively in water supply conduit at the position in water pump downstream is arranged on for electric control valve, can so reduce electricity
The compression shock being subject on control valve, reduces electric control valve damage, reduces equipment operational shock and noise.
In any of the above-described technical solution, the water outlet of the water supply conduit is located at the top of the cookware pot mouth.
In the present solution, set water supply conduit water outlet be located at cookware pot mouth top, in this way, water supply conduit is by water
When sending to water outlet, water can be gravitationally fallen in cookware, in this process, can be realized in cookware using the impact force of water
The problem of material is broken up to prevent solid accumulation, so as to improve the heated of uniformity coefficient that material in cooking process absorbs water and material
Uniformity.
In any of the above-described technical solution, the cooking equipment further includes：Water pipe head, is arranged on the institute of the water supply conduit
Water inlet is stated, the water pipe head is used to be connected with tap water pipe line；Or water tank, the water inlet of the water supply conduit with
The water tank connection.
In the present solution, set water pipe head to be located at the water inlet of water supply conduit, flow pipe can be made using water pipe head
The water inlet on road is linked into domestic running water pipeline by water pipe head, so that cooking equipment is used as water using domestic running water
Source, the advantages of this arrangement are as follows, beneficial to the fresh and healthy of guarantee water quality；Set water tank to carry out water storage, and make water supply conduit
Water inlet be connected with water tank,, can be with this way, for automatic cooking apparatus using by the use of the water storage in water tank as water source
Avoid the problem that cutting off the water equipment dry combustion method under state, beneficial to ensureing Product Safety.
In any of the above-described technical solution, it is preferable that the water pump is micro pump.
Alternatively, the culinary art cooker body is electric cooker, electric pressure cooking saucepan, electric cooking pot or electric steamer.
The additional aspect and advantage of the present invention will become obvious in following description section, or the practice by the present invention
Recognize.
Brief description of the drawings
The above-mentioned and/or additional aspect and advantage of the present invention will become in the description from combination accompanying drawings below to embodiment
Substantially and it is readily appreciated that, wherein：
Fig. 1 is the structure diagram of cooking equipment described in one embodiment of the invention；
Fig. 2 is the structure diagram of cooking equipment described in one embodiment of the invention；
Fig. 3 is the structure diagram under cooking equipment first state described in one embodiment of the invention；
Fig. 4 is the structure diagram under the second state of cooking equipment described in one embodiment of the invention；
Fig. 5 is the structure diagram under the cooking equipment third state described in one embodiment of the invention；
Fig. 6 is the schematic flow diagram of the control method of cooking equipment described in one embodiment of the invention.
Wherein, the correspondence between the reference numeral in Fig. 1 to Fig. 5 and component names is：
100 cooking equipments, 10 culinary art cooker bodies, 11 cookwares, 20 water supply conduits, 30 electric-controlled plates, 40 water pumps, 50 heating members, 60
Water pipe head, 71 rice, 72 water, 80 check valves, 81 springs, 82 ball sealers.
Embodiment
It is to better understand the objects, features and advantages of the present invention, below in conjunction with the accompanying drawings and specific real
Mode is applied the present invention is further described in detail.It should be noted that in the case where there is no conflict, the implementation of the application
Feature in example and embodiment can be mutually combined.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still, the present invention may be used also
To be implemented using other different from other modes described here, therefore, protection scope of the present invention and from described below
Specific embodiment limitation.
Cooking equipment 100 described according to some embodiments of the invention is described referring to Fig. 1 to Fig. 5.
As shown in Figures 1 to 5, the present invention provides a kind of cooking equipment 100, including：Cook cooker body 10, water supply conduit
20th, water pump 40, electric-controlled plate 30 and valve element.
Specifically, culinary art cooker body 10 includes cookware 11 and electrothermal piece, and cookware 11 is suitable for accommodating material and receiving coming from water
The water in source, electrothermal piece can be electric hot tray, electromagnetic coil disk etc., and the material in cookware 11 is heated to realize product by electrothermal piece
Cooking function；The water outlet of water supply conduit 20 is connected with culinary art cooker body 10, and the water inlet of water supply conduit 20 is used to connect with water source
Connect；Water pump 40 is arranged in water supply conduit 20；Electric-controlled plate 30 is connected with water pump 40, for controlling water pump 40 to culinary art cooker body 10
Cookware quantitatively pumps；Valve element is arranged in water supply conduit 20, and in the state of the startup of water pump 40, valve element is opened can
The water at water source is set to feed in the cookware of culinary art cooker body 10；When valve element is closed, water supply conduit 20 is disconnected.It is more specifically, electric
Control plate 30 can be central processing unit (CPU, Central Processing Unit) or be micro-control unit (MCU,
Microcontroller Unit)；Water pump 40 is micro pump 40.
It is suitable for culinary art what deserves to be explained is the material described in this programme can be rice, soya bean, mung bean etc. and eats
Material.
Cooking equipment 100 provided by the invention, sets water pump 40, using electric-controlled plate 30 to water pump 40 in water supply conduit 20
Operation be controlled can realize make water pump 40 to culinary art cooker body 10 quantitatively pump, using the function, can be in equipment
During the reservation stage, material and water are separately stored and are subject to water to avoid the material in subscription time in culinary art cooker body 10
Soak and the problem of fermenting of spoiling and turning sour, more specifically, during cooking equipment 100 is in the reservation stage, only can deposit material
In culinary art cooker body 10, and in the finish time in reservation stage, electric-controlled plate 30 controls water pump 40 to start to culinary art cooker body 10 again for storage
Internal pump water for cooking demand, so not only solve material by immersion it is rotten the problem of, during the reservation for product of effectively having postponed
Long, and may insure by quantitative water supply the mixed proportion of material and water, this is while meeting that reservation use function, effective guarantor
The culinary art mouthfeel of product is demonstrate,proved.
In one embodiment of the invention, cooking equipment 100 further includes the first timer (not shown), specifically
Ground, the first timer are connected to electric-controlled plate 30, are run for detecting the accumulation operation duration of water pump 40, and in the accumulation of water pump 40
When duration reaches setting value, triggering electric-controlled plate 30 controls water pump 40 to close.
In the present solution, set the first timer to detect the accumulation operation duration of water pump 40, and detecting electric-controlled plate 30
The accumulation operation duration when reaching setting value control water pump 40 close, for water pump 40 fixed frequency in the case of of working, by water
The accumulation operation duration of pump 40, which is controlled, can realize that this can be cooked beneficial to guarantee to the precisely quantitative of 40 water pumping amount of water pump indirectly
The mixed proportion of material and water in cooker body of preparing food 10, so that while meeting that reservation uses function, is effectively ensured the culinary art of product
Mouthfeel.
Certainly, this programme is not limited thereto, it will be appreciated by persons skilled in the art that also being replaced using counter
The first timer herein, in the case of 40 single pump output of water pump is certain, the pumping time of water pump 40 is detected by counter
Number, makes total pump output of the electric-controlled plate 30 according to the pumping number conversion water outlet pump 40 that counter detects to culinary art cooker body 10.
Further, electric-controlled plate 30 is electrically connected with culinary art cooker body 10, and electric-controlled plate 30 is additionally operable to：Control water pump 40 close with
Stop after supplying water to culinary art cooker body 10, control culinary art cooker body 10 performs cooking function.
In the present solution, set electric-controlled plate 30 control water pump 40 close, with stop to culinary art cooker body 10 pump after, control
System culinary art cooker body 10 performs cooking function, can so reduce the duration that material is soaked to greatest extent, more conducively ensure
The culinary art mouthfeel of product.
In one embodiment of the invention, as shown in Figure 1, valve element is check valve 80, which is arranged on
It is located relatively in water supply conduit 20 at the position in 40 downstream of water pump, so can be to avoid opening under being not switched on state in valve element by mistake
Dynamic water pump 40 causes water pump 40 the problem of idle running, air sinuses occur, realizes that reducing water pump 40 is damaged, extends its service life, further, since
The problem of water pump 40 dallies is avoided, the accuracy of the water pumping amount detection to water pump 40 can be further improved with this.
More specifically, as shown in Figure 1, the import of check valve 80 is communicated with the outlet of water pump 40, the outlet of check valve 80 with
Culinary art cooker body 10 communicates, wherein, the Opening pressure of check valve 80 is more than to flow in the state of the closing of water pump 40 in water supply conduit 20
The static pressure of body, and less than or equal to the static pressure of fluid in water supply conduit 20 in the state of starting in water pump 40.More specifically, it is single
Spring 81 and ball sealer 82 are provided with into valve 80, ball sealer 82 is blocked for connecting check valve by the elastic force effect of spring 81
80 import and the through hole of the outlet of check valve, the static pressure of fluid is greater than or equal to the elastic force of spring 81 in water supply conduit 20
When, 81 forced compression of spring, ball sealer 82 is removed from through hole so that the import of check valve 80 is to outlet, water supply conduit 20
When the static pressure of interior fluid is less than the elastic force of spring 81, the elastic force of spring 81 makes sealing 82 block through hole；The stream in water supply conduit 20
During body reverse flow, sealing 82 is acted on by hydrostatic pressure and bullet 81 and blocks through hole, realizes 80 non-return effect of check valve.
In the present solution, it be check valve 80 to set valve element, and the Opening pressure of check valve 80 is set more than in water pump
40 close in the state of in water supply conduit 20 fluid static pressure, in this way, in the state of the closing of water pump 40, in water supply conduit 20
Hydraulic pressure can not realize that check valve 80 is opened, then check valve 80 is in two-way closed mode, is corresponded to out with the state of check valve 80
Now culinary art cooker body 10 perform cooking function temperature rise period exemplified by illustrate, at this time, water supply conduit 20 by check valve 80 disconnect from
And without 10 inner water-supply of normal direction cooking pot body, so as to can be achieved in culinary art cooker body 10 persistently overheating, it is ensured that meet culinary art demand, and cook
The steam produced in cooker body of preparing food 10 will not be back in water supply conduit 20 due to being blocked by check valve 80, reduce what water pump 40 was subject to
Steam corrosion；In addition, the Opening pressure of check valve 80 is set to be less than or equal to the water supply conduit 20 in the state of the startup of water pump 40
The static pressure of interior fluid, in this way, after water pump 40 is utilized in water supply conduit 20 to liquid pressure rise, since Fluid pressure is more than check valve
80 Opening pressure, then check valve 80 be in unilaterally connected state, fluid is flowed through check valve 80 and flow to cooking pot body 10
It is interior, illustrate so that the state of check valve 80 corresponds to the stage for appearing in and supplying water to culinary art cooker body 10 as an example, at this time, water supply conduit 20
The water pump 40 at water source is quantitatively sent in culinary art cooker body 10 by connection, water pump 40, and since the one-way flow effect of check valve 80 can
To avoid the water reflux in water supply conduit 20, it so can not only realize fluid pressurize, reduce product driving energy consumption, and can be into
One step ensures the precision to the detection of 40 pump output of water pump, that is, improves the precision that water is quantitatively sent to culinary art cooker body 10.
In another embodiment of the present invention, valve element is electric control valve, is for example, used for butterfly valve, the gate valve to shut off
Deng electric control valve, electric-controlled plate is connected to electric control valve, for controlling the opening and closing of electric control valve.
In the present solution, set valve element be electric control valve, make electric-controlled plate control electric control valve opening and closing, this can be real
Now control the break-make of water supply conduit 20, with 40 closed mode of water pump, realize cut-out water supply conduit 20 to avoid water pump 40 by
To steam corrosion, and water pump 40 is avoided still to have water to instill water supply error caused by culinary art cooker body 10 after closing.It is appreciated that
Be, in the present solution, due to be not related in 80 scheme of check valve need using water pump 40 to water pressurization, so that hydraulic pressure by check valve
The problem of 80 opening, it is located relatively in this way, electric control valve can be arranged in water supply conduit 20 at the position of 40 upstream of water pump,
Or electric control valve is arranged in water supply conduit 20 and is located relatively at the position in 40 downstream of water pump.
In one particular embodiment of the present invention, electric control valve is arranged in water supply conduit 20 and is located relatively on water pump 40
At the position of trip, electric-controlled plate 30 is configured to：Electric control valve is controlled to open before water pump 40 is started；Switching off the pump after 40
Electric control valve is controlled to close.In this way, before water pump 40 is started, by opening electric control valve so that the water inlet and water of water pump 40
Source communicates, and realizes and carries out filling pump to water pump 40, avoids water pump 40 from dallying, air sinuses problem, is damaged so as to reduce water pump 40, and effectively
Ensure the precision to the detection of 40 water pumping amount of water pump, and avoid first closing after electric control valve that water pump 40 is anhydrous to enter what is dallied
Problem.Certainly, this programme is not limited thereto, it is to be understood that and the rate-determining steps of the process can also realize by pressure switch,
The pressure change in water supply conduit is detected using pressure switch, the pressure in water supply conduit has judged water pump when reducing preset value
Through closing, pressure switch controls electric control valve to close by circuit, controls electric control valve to close after 40 switching off the pump to realize
Close.
In one particular embodiment of the present invention, electric control valve is arranged in water supply conduit 20 and is located relatively under water pump 40
At the position of trip, electric-controlled plate 30 is configured to：Electric control valve is controlled to open before water pump 40 is started；Switching off the pump after 40
Electric control valve is controlled to close.The compression shock being subject on electric control valve can be so reduced, reduces electric control valve damage, reduction is set
Standby operational shock and noise.Certainly, this programme is not limited thereto, it is to be understood that the rate-determining steps of the process also can be by
Pressure switch is realized, detects the pressure change in water supply conduit using pressure switch, the pressure in water supply conduit reduces default
Judge that water pump has been switched off during value, pressure switch controls electric control valve to close by circuit, is switching off the pump to realize after 40
Electric control valve is controlled to close.
In one embodiment of the invention, as shown in Figures 1 to 5, the water outlet of water supply conduit 20 is located at 11 pots of cookware
The top of mouth.
In the present solution, the water outlet of setting water supply conduit 20 is located at the top of the pot mouth of cookware 11, in this way, water supply conduit
20 when water is sent to water outlet, and water can be gravitationally fallen in cookware 11, in this process, using the impact force of water can realize by
The problem of material in cookware 11 is broken up to prevent solid accumulation, thus improve uniformity coefficient that material in cooking process absorbs water and
The being heated evenly property of material.
In one embodiment of the invention, as depicted in figs. 1 and 2, cooking equipment 100 further includes water pipe head 60, tool
Body, water pipe head 60 is arranged on the water inlet of water supply conduit 20, and water pipe head 60 is used to be connected with tap water pipe line；Or water
Case, the water inlet of water supply conduit 20 are connected with water tank.
In the present solution, set water pipe head 60 to be located at the water inlet of water supply conduit 20, can be made using water pipe head 60
The water inlet of water supply conduit 20 is linked into domestic running water pipeline by water pipe head 60, so that cooking equipment 100 is with family
Tap water as water source, the advantages of this arrangement are as follows, beneficial to ensure water quality it is fresh and healthy；Water tank is set to carry out water storage,
And the water inlet of water supply conduit 20 is connected with water tank, using by the use of the water storage in water tank as water source, in this way, for automatic cooking
, can be to avoid under state of cutting off the water the problem of equipment dry combustion method, beneficial to ensureing Product Safety for equipment 100.
In one embodiment of the invention, cooking equipment 100 further includes the second timer (not shown), specifically
Ground, the second timer are connected to electric-controlled plate 30, perform the accumulation duration of reservation function for detecting culinary art cooker body 10, and cooking
When the accumulation duration that cooker body 10 performs reservation function reaches reservation duration, triggering electric-controlled plate 30 controls water pump 40 to start.
In the present solution, set the second timer to detect the accumulation duration that culinary art cooker body 10 performs reservation function, and cooking
When the accumulation duration that cooker body of preparing food 10 performs reservation function reaches reservation duration, electric-controlled plate 30 is set to control water pump 40 to start with to culinary art
Cooker body 10 supplies water, even if the finish time automatically controlled water pump 40 that electric-controlled plate performs reservation function in culinary art cooker body 10 is actuated for
Supply water, so can farthest avoid the problem that material is caused material to spoil and turn sour fermentation by water immersion in culinary art cooker body 10, raising
The culinary art mouthfeel of product.
Certainly, this programme is not limited thereto, for example, needing to carry out one to material before performing cooking function for product
The immersion fixed time, softening situation for, the first timer can be set to detect that cooking equipment 100 performs reservation function
Accumulation duration reach be less than reservation duration first setting duration when, make water pump 40 start to culinary art 10 internal pump water of cooker body, with
Material is set to obtain the immersion of short time before product performs cooking function to ensure to cook mouthfeel according to the actual requirements, alternatively,
The first timer can be set to be reached in the accumulation duration for detecting the execution reservation function of cooking equipment 100 and be less than reservation duration
During the second setting duration, water pump 40 is started to culinary art 10 internal pump water of cooker body, will be calculated to the water supply time of culinary art cooker body 10
In reservation in long-time, and at the time of the accumulation duration of reservation function reaches reservation duration, terminate to supply water and start culinary art
The cooking function of cooker body 10, to achieve the purpose that to improve the cooking efficiency of product, even, according to specific requirements, can also set inspection
Control water pump 40 at the time of culinary art cooker body 10 performs the accumulation duration of reservation function slightly larger than reservation duration is measured to be actuated for supplying
Water etc., will not enumerate herein.
Further, cooking equipment 100 further includes drying device, and specifically, drying device is arranged in culinary art cooker body 10,
Electric-controlled plate 30 is connected to drying device, for controlling drying device during culinary art cooker body 10 performs reservation function to culinary art
Dry materials in cooker body 10, so can be to avoid clean water remaining on the material after cleaning in cookware 11 in the reservation stage
Cause material by immersion spoil and turn sour fermentation the problem of.
Preferably, the second timer is configured to：At the beginning of detecting that cooking equipment 100 performs the reservation function
Carve, triggering electric-controlled plate 30 controls the drying device to start, farthest to avoid the material in culinary art cooker body 10 from being subject to clearly
The immersion of clean residual water and spoil and turn sour fermentation the problem of, ensure culinary art mouthfeel.
Further, cooking equipment 100 further includes：3rd timer (not shown), the detection drying of the 3rd timer
Device performs the drying total duration of functions/drying, and when the drying total duration of detection reaches default dry duration, triggering is automatically controlled
Plate 30 controls drying device to close.
In a specific embodiment of such scheme, drying device includes the heating member being arranged in culinary art cooker body 10
50, heating member 50 is used for the drying materials in culinary art cooker body 10, and which has the characteristics that drying efficiency is high, saves energy consumption,
The use cost of product can be reduced；In addition, it is same that can further set the electrothermal piece of culinary art cooker body 10 and heating member 50 herein
One component, simplifies forming for product with this, reduces the cost of product.Certainly, this programme is also not limited thereto, in addition,
Can also set drying device to include air-supply element, by blow element into cookware 11 air blast to be air-dried to material in cookware 11.
Preferably, drying device further includes temperature element, and the temperature signal in culinary art cooker body 10 is detected by temperature element
And electric-controlled plate 30 is fed back to, it will be cooked so that electric-controlled plate 30 controls heating member 50 to be opened and closed according to temperature signal with realizing in cooker body 10
Temperature control within a preset range, for example, by cook cooker body 10 in temperature control at 40 DEG C~60 DEG C.Alternatively, dry dress
Put and further include timer, timer is used to send pulse signal every setting interval duration, and electric-controlled plate 30 is by the pulse signal
Triggering control 50 continuous service preset duration of heating member, wherein, preset duration be less than setting interval duration so that heating member 50 with
Predetermined manner discontinuous operation, realize will cook cooker body 10 in temperature control within a preset range, for example, will culinary art cooker body 10 in
Temperature control at 40 DEG C~60 DEG C.
With regard to the cooking equipment 100 described in above example, its control method is further elaborated in herein below, and
Herein mainly by cooking equipment 100 cook purposes scene exemplified by illustrate, it is to be understood that the implement scene is simultaneously
This programme is not caused to limit, in fact, the cooking equipment 100 apply also for the materials such as soya bean, mung bean, adlay into
In the scene of row culinary art.
In addition, what deserves to be explained is, to the cooking equipment 100 described in the present embodiment, in the reservation stage, cook cooker body 10
The rice that interior major storage user is eluriated and drained, under 40 operating status of water pump, makes to send water by opening valve element
Pipeline 20 feeds the water at water source in culinary art cooker body 10.
First, as shown in figure 3, user is put into after the rice 71 eluriated is drained the water in the cookware 11 of culinary art cooker body 10,
Remaining clean water on rice 71 can not be removed completely due to draining mode, and at this time, cooking in the cookware 11 of cooker body 10 has rice
71 and the mixed material of water 72, hereafter, user inputs the setting of reservation function to cooking equipment 100, subsequently enters cooking equipment
100 automatic control process.
In the automatic control process of cooking equipment 100, as shown in fig. 6, being followed successively by：
Step 602, electric-controlled plate 30 obtains the setting duration of reservation function, and during the second timer of startup, to show culinary art
Equipment 100 starts to perform reservation function；
Step 604, the second timer is carved at the beginning of detecting that cooking equipment 100 performs reservation function, that is, corresponds to this
At the time of the second timer starts timing in embodiment, triggering electric-controlled plate 30 controls drying device to start, and triggers electric-controlled plate 30
Start the drying total duration that the 3rd timer detection drying device performs functions/drying, the process of reservation function is being performed to show
In, initially enter drying stage；
Step 606, the 3rd timer when detecting that dry total duration reaches default dry duration, control by triggering electric-controlled plate 30
Drying device processed is closed, to show that drying stage terminates；Wherein it is possible to attached drawing 4 is as Product Status corresponding in this step, it is former
Some moisture is removed in drying stage, and it is mainly rice 71 to cook at this time in the cookware 11 of cooker body 10；In addition, in this step
What deserves to be explained is if the second timer when detecting dry total duration not up to default dry duration, electric-controlled plate 30 should
Control drying device is maintained at operating status；Further, a length of 30min~120min when preferably default dry in this step,
The problem of causing clean water to remain to avoid drying time deficiency, at the same avoid drying time it is long cause product energy consumption increase or
The problems such as causing the loss of material nutrition, freshness to decline；
Step 608, the second timer is when detecting that cooking equipment 100 performs the accumulation duration arrival reservation of reservation function
When long, triggering electric-controlled plate 30 controls water pump 40 to run, so that the hydraulic pressure in water supply conduit 20 rises with open check valve 80, makes water
The water in source is sent into culinary art cooker body 10 through water supply conduit 20, and electric-controlled plate starts the accumulation operation of the first timer detection water pump 40
Duration；Wherein it is possible to understand, according to demand can also be above-mentioned first setting duration, second setting duration replace this step
Reservation duration in rapid, and first, second setting duration should be less than or equal to reservation duration；
Step 610, the first timer triggers electric-controlled plate when the accumulation operation duration for detecting water pump 40 reaches setting value
The 30 control water pumps 40 are closed, and after the closing of water pump 40, the hydraulic pressure in water supply conduit 20 declines and less than check valve 80
Opening pressure, check valve 80 are in two-way closed mode；Wherein it is possible to attached drawing 5 is as Product Status corresponding in this step,
Cook at this time and have the water 72 of rice 71 and water for setting value in the cookware 11 of cooker body 10.
Step 612, the control of electric-controlled plate 30 culinary art cooker body 10 performs cooking function.
Currently on the market in the cooking apparatus such as electric cooker, electric steamer or electric pressure cooking saucepan with reservation function, it preengages work(
Generally when 8~12 is small, and in whole process, rice soaks in water the subscription time of energy, prolonged immersion, plus high temperature
Influence, meter Fa Sheng can be caused to become hair quality and even spoiled and turn sour, rice is influenced and cook mouthfeel.The present invention provides one kind can avoid for a long time
The solution that reservation meter Fa Sheng goes bad：After user eluriates rice, rice is drained, is then placed in cookware 11, opens reservation work(
Energy；In the process, rice is carried out micro- heating removing rice washing and drains rear unnecessary moisture by electric-controlled plate 30, and the heating time is estimated
At 30~120 minutes, it can be interrupted or split time heats, make 11 temperature control of cookware at 40 DEG C~60 DEG C；During reservation to be achieved
Between point, electric-controlled plate 30 control micro pump 40 to culinary art cooker body 10 cookware 11 in pump；Its embodiment is：Micro pump 40
Open and pumped to cookware 11, when the water pumping amount of micro pump 40 reaches setting value, micro pump 40 is shut down to stop to cooking pot
The cookware 11 of body 10 pumps；Subsequently into normal cooking process, the beneficial effect so designed is to avoid in subscription time respectively
It is rotten that rice occurs for kind environment, influences rice quality, can reach the reservation of longer time, ensures the quality of rice.
Alternatively, it is electric cooker, electric pressure cooking saucepan, electric cooking pot or electric steamer to cook cooker body 10.
In the present invention, term " first ", " second ", " the 3rd " are only used for the purpose described, and it is not intended that instruction
Or imply relative importance；Term " multiple " then refers to two or more, unless otherwise restricted clearly.Term " installation ",
The term such as " connected ", " connection ", " fixation " should all be interpreted broadly, for example, " connection " can be fixedly connected or can
Dismantling connection, or be integrally connected；" connected " can be directly connected, and can also be indirectly connected by intermediary.For this
For the those of ordinary skill in field, the concrete meaning of above-mentioned term in the present invention can be understood as the case may be.
In the description of this specification, the description of term " one embodiment ", " some embodiments ", " specific embodiment " etc.
Mean to combine at least one reality that the particular features, structures, materials, or characteristics that the embodiment or example describe are contained in the present invention
Apply in example or example.In the present specification, schematic expression of the above terms is not necessarily referring to identical embodiment or reality
Example.Moreover, description particular features, structures, materials, or characteristics can in any one or more embodiments or example with
Suitable mode combines.
The foregoing is only a preferred embodiment of the present invention, is not intended to limit the invention, for the skill of this area
For art personnel, the invention may be variously modified and varied.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should all be included in the protection scope of the present invention.
Claims (11)
- A kind of 1. cooking equipment, it is characterised in that including：Cook cooker body, including suitable for receiving the cookware of material and water and for the electrothermal piece to the cookware heat supply；Water supply conduit, the water outlet of the water supply conduit are connected with the culinary art cooker body, and the water inlet of the water supply conduit is used for It is connected with water source；Water pump, is arranged in the water supply conduit；Electric-controlled plate, is connected with the water pump, and the cookware for controlling the water pump to the culinary art cooker body quantitatively pumps；Valve element, is arranged in the water supply conduit, and in the state of the starting mode of pump, the valve element is opened can The water at water source is set to feed in the cookware of the culinary art cooker body；When the valve element is closed, the water supply conduit is disconnected.
- 2. cooking equipment according to claim 1, it is characterised in that further include：First timer, is connected to the electric-controlled plate, for detecting the accumulation operation duration of the water pump, and in the water pump When accumulating operation duration arrival setting value, trigger the electric-controlled plate and control the water pump to close.
- 3. cooking equipment according to claim 2, it is characterised in thatThe electric-controlled plate is electrically connected with the culinary art cooker body, and the electric-controlled plate is additionally operable to：Closed controlling the water pump to stop After supplying water to the culinary art cooker body, the culinary art cooker body is controlled to perform cooking function.
- 4. cooking equipment according to any one of claim 1 to 3, it is characterised in that further include：Second timer, is connected to the electric-controlled plate, and the accumulation duration of reservation function is performed for detecting the culinary art cooker body, and When the accumulation duration that the culinary art cooker body performs reservation function reaches reservation duration, trigger the electric-controlled plate and control the water pump Start.
- 5. cooking equipment according to any one of claim 1 to 3, it is characterised in thatThe valve element, which is arranged on, to be located relatively in the water supply conduit at the position in the water pump downstream.
- 6. cooking equipment according to claim 5, it is characterised in thatThe valve element is check valve, and the import of the check valve is communicated with the outlet of the water pump, and the check valve goes out Mouth is communicated with the culinary art cooker body；Wherein, the Opening pressure of the check valve is more than in the state of water pump closing the quiet of fluid in the water supply conduit Pressure, and it is less than or equal to the static pressure of the fluid in the water supply conduit in the state of the starting mode of pump.
- 7. cooking equipment according to any one of claim 1 to 3, it is characterised in thatThe valve element is electric control valve, and the electric-controlled plate is connected to the electric control valve, for controlling the electric control valve Opening and closing.
- 8. cooking equipment according to claim 7, it is characterised in thatThe electric-controlled plate is configured to：The electric control valve is controlled to open before the water pump is started, and/or described in closing The electric control valve is controlled to close after water pump.
- 9. cooking equipment according to any one of claim 1 to 3, it is characterised in thatThe water outlet of the water supply conduit is located at the top of the cookware pot mouth.
- 10. cooking equipment according to any one of claim 1 to 3, it is characterised in that further include：Water pipe head, is arranged on the water inlet of the water supply conduit, and the water pipe head is used to connect with tap water pipe line Connect；OrWater tank, the water inlet of the water supply conduit are connected with the water tank.
- 11. cooking equipment according to any one of claim 1 to 3, it is characterised in thatThe culinary art cooker body is electric cooker, electric pressure cooking saucepan, electric cooking pot or electric steamer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610915582.5A CN107960835A (en) | 2016-10-20 | 2016-10-20 | Cooking equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610915582.5A CN107960835A (en) | 2016-10-20 | 2016-10-20 | Cooking equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107960835A true CN107960835A (en) | 2018-04-27 |
Family
ID=61996530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610915582.5A Pending CN107960835A (en) | 2016-10-20 | 2016-10-20 | Cooking equipment |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113125660A (en) * | 2019-12-31 | 2021-07-16 | 浙江苏泊尔家电制造有限公司 | Water quality detection method for cooking appliance and cooking appliance |
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| CN201798512U (en) * | 2010-07-12 | 2011-04-20 | 黄绪波 | Intelligent rice soaking-free electric rice cooker |
| CN102090840A (en) * | 2010-11-29 | 2011-06-15 | 九阳股份有限公司 | Pressure electric cooker and rice cooking method thereof |
| CN102697387A (en) * | 2012-05-29 | 2012-10-03 | 戴宇波 | Intelligent water adding electric pressure cooker |
| JP3196065U (en) * | 2014-12-05 | 2015-02-19 | 邦敏 柴田 | rice cooker |
| CN204698318U (en) * | 2015-06-08 | 2015-10-14 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201798512U (en) * | 2010-07-12 | 2011-04-20 | 黄绪波 | Intelligent rice soaking-free electric rice cooker |
| CN102090840A (en) * | 2010-11-29 | 2011-06-15 | 九阳股份有限公司 | Pressure electric cooker and rice cooking method thereof |
| CN102697387A (en) * | 2012-05-29 | 2012-10-03 | 戴宇波 | Intelligent water adding electric pressure cooker |
| JP3196065U (en) * | 2014-12-05 | 2015-02-19 | 邦敏 柴田 | rice cooker |
| CN204698318U (en) * | 2015-06-08 | 2015-10-14 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus |
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| CN113125660A (en) * | 2019-12-31 | 2021-07-16 | 浙江苏泊尔家电制造有限公司 | Water quality detection method for cooking appliance and cooking appliance |
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