CN109567562B - Cooking machine - Google Patents
Cooking machine Download PDFInfo
- Publication number
- CN109567562B CN109567562B CN201811615558.5A CN201811615558A CN109567562B CN 109567562 B CN109567562 B CN 109567562B CN 201811615558 A CN201811615558 A CN 201811615558A CN 109567562 B CN109567562 B CN 109567562B
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- gas
- cooker
- detection unit
- unit
- output
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- 238000010411 cooking Methods 0.000 title claims description 32
- 238000001514 detection method Methods 0.000 claims abstract description 56
- 238000005070 sampling Methods 0.000 claims abstract description 35
- 238000012544 monitoring process Methods 0.000 claims abstract description 9
- 230000008786 sensory perception of smell Effects 0.000 claims abstract description 6
- 230000005494 condensation Effects 0.000 claims description 34
- 238000009833 condensation Methods 0.000 claims description 34
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 30
- 239000012459 cleaning agent Substances 0.000 claims description 21
- 239000001569 carbon dioxide Substances 0.000 claims description 15
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 15
- 239000003205 fragrance Substances 0.000 claims description 12
- 238000002347 injection Methods 0.000 claims description 12
- 239000007924 injection Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000004891 communication Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 20
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000007789 gas Substances 0.000 description 146
- 235000013305 food Nutrition 0.000 description 20
- 230000000875 corresponding effect Effects 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- -1 aldehyde ketones Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003546 flue gas Substances 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 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
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing & Machinery (AREA)
- Sampling And Sample Adjustment (AREA)
- Cookers (AREA)
Abstract
The invention relates to a cooker, which comprises a cooker control unit, a cooker, a gas sampling unit and an electronic olfaction detection unit, wherein the gas sampling unit is communicated with the cooker and is used for acquiring sampling gas from the cooker, and the electronic olfaction detection unit is arranged in the gas sampling unit and is connected with the cooker control unit and is used for monitoring gas parameters of the sampling gas. The implementation of the invention can intelligently control the whole dish frying process and ensure the mouthfeel and the flavor of dishes.
Description
Technical Field
The invention relates to the technical field of cooking machines, in particular to a cooking machine.
Background
The traditional cooker only controls heating power, temperature and time. Aiming at the differences of environmental temperature and humidity and altitude, the initial temperature, weight and water content of the raw materials are different. The same cooking parameters, the quality of the produced dishes is far from. The feeding process of the traditional cooker is also formed by calculating the temperature and time, and in each stage, the temperature transmission has indirection, so that the time cooking process is difficult to reflect, and the difference of feeding time can lead to the taste and flavor of dishes.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a cooking machine aiming at the prior defects in the prior art.
The technical scheme adopted for solving the technical problems is as follows: the structure of the cooking machine comprises a cooking machine control unit and a cooker, and further comprises a gas sampling unit which is communicated with the cooker and used for acquiring sampling gas from the cooker, and an electronic olfaction detection unit which is arranged in the gas sampling unit and connected with the cooking machine control unit and used for monitoring gas parameters of the sampling gas.
Preferably, the cooker comprises a cooker body and a cooker cover, and the gas sampling unit penetrates through the cooker cover to be communicated with the inner space of the cooker body.
Preferably, the gas sampling unit comprises a first pipe and a second pipe, and the electronic olfactory detection unit is arranged in the second pipe.
Preferably, both ends of the second pipeline are connected with the first pipeline, and a first valve is arranged in the first pipeline and between the two connecting ends of the second pipeline and the first pipeline.
Preferably, the second pipeline comprises a gas input end close to the cooker and a gas output end far away from the cooker, and a gas condensing part arranged between the gas input end and the gas output end;
the electronic olfaction detection unit comprises a first temperature detection unit and a first gas flow detection unit which are arranged in the gas input end, and a second gas flow detection unit, a carbon dioxide detection unit, a fragrance detection unit and a second temperature detection unit which are arranged in the gas output end.
Preferably, the gas condensing part comprises a condensing cavity formed by a closed condensing circulation pipe, and the condensing cavity is communicated with the gas input end and the gas output end; the condensation circulation pipeline is provided with a cold source input end and a cold source output end for cold source input and output.
Preferably, a heat sink extending to the inside of the condensation cavity is further arranged on the outer wall of the condensation circulation pipeline.
Preferably, the self-cleaning device further comprises a self-cleaning unit connected with the gas output end; and/or, a self-calibration unit connected with the gas input end.
Preferably, a cleaning agent injection opening is formed at the gas output end, close to the gas condensation part, and a cleaning agent output opening is formed at the position, far away from the gas condensation part, of the gas output end, wherein the carbon dioxide detection unit and the fragrance detection unit are arranged between the cleaning agent injection opening and the cleaning agent output opening, and the self-cleaning unit is connected with the cleaning agent injection opening; and/or the number of the groups of groups,
the gas input end is far away from a standard gas input port arranged at the gas condensation part and a second valve connected with the standard gas input port, and the self-calibration unit is connected with the standard gas output port.
Preferably, the cross-sectional areas of the second pipeline and the first pipeline near one end of the pot are in a preset proportion.
The cooking machine has the following beneficial effects: the whole dish frying process can be intelligently controlled, and the taste and flavor of dishes are ensured.
Drawings
The invention will be further described with reference to the accompanying drawings and examples, in which:
FIG. 1 is a schematic view of a cooking machine according to an embodiment of the present invention;
FIG. 2 is a schematic view showing a partial structure of an embodiment of a cooker according to the present invention;
fig. 3 is a schematic partial structure of an embodiment of a cooker according to the present invention.
Detailed Description
For a clearer understanding of technical features, objects and effects of the present invention, a detailed description of embodiments of the present invention will be made with reference to the accompanying drawings.
As shown in fig. 1, in a first embodiment of the cooker according to the present invention, the cooker comprises a cooker control unit and a cooker 100, and further comprises a gas sampling unit 200 which is in communication with the cooker 100 and is used for obtaining sampled gas from the inside of the cooker 100, and an electronic olfactory detection unit 300 which is arranged in the gas sampling unit 200 and is connected with the cooker control unit and is used for monitoring gas parameters of the sampled gas. Specifically, a gas sampling unit 200 matched with the cooker 100 is arranged inside the cooker, and is used for collecting food gas in the cooker 100 in the cooking process to obtain sampled gas, meanwhile, an electronic olfactory detection unit 300 is arranged in the gas sampling unit 200 in a position matched with the position of the gas sampling unit 200, gas parameters in the sampled gas are detected and monitored through the electronic olfactory detection unit 300, and the gas parameters are sent to a cooker control unit, and the cooker control unit controls the cooker to perform corresponding operations according to the obtained gas parameters. So as to control the operation of the cooker according to the monitoring result of the electronic olfaction detection unit 300 in the operation process of the cooker and complete the cooking process.
Further, the cooker 100 includes a cooker body 120 and a cover 110, and the gas sampling unit 200 is connected to the space in the cooker body 120 through the cover 110. Specifically, the cooker 100 may include a cooker body 120 and a cooker cover 110 mounted in cooperation with the cooker body 120, and the gas sampling unit 200 passes through the cooker cover 110 and is conducted with a space inside the cooker body 120, and it can be understood that the cooker cover 110 and the cooker body 120 are in sealed and detachable mounting, and the gas sampling unit 200 can be conducted with the space inside the cooker body 120 through an original exhaust hole of the cooker cover 110, and also can improve the cooker cover 110 according to actual needs, and is provided with a through hole to be conducted with the gas sampling unit 200. It will also be appreciated herein that the gas sampling unit 200 should have good sealing performance at the junction of the lid 110 to avoid gas leakage within the pot 100.
Further, as shown in fig. 2, the gas sampling unit 200 includes a first pipe 210 and a second pipe 220, and the electronic olfactory detection unit 300 is disposed in the second pipe 220. Specifically, since there may be a large amount of gas produced during the cooking process of the cooker, two pipes may be provided in consideration of the processing speed of the sampled gas during the gas sampling process, one pipe, i.e., the second pipe 220, in which the electronic olfactory detection unit 300 is provided, and the exhaustion of a large amount of gas in the cooker 100 is performed through the first pipe 210, so as to achieve the acquisition of the required gas parameters through the sampling of a part of the gas, thereby reducing the workload of processing all the gases. It will be appreciated herein that the conduit design may be such that more gas flows through the first conduit 210 than through the second conduit 220.
Further, both ends of the second pipe 220 are connected to the first pipe 210, and a first valve 211 is disposed in the first pipe 210 between the second pipe 220 and both connection ends of the first pipe 210. Specifically, a valve is provided in the first pipe 210 to control the gas flowing through the first pipe 210, wherein the ratio of the flow rates is controlled by controlling the area ratio of the valve in order to secure the split ratio of the first pipe 210 and the second pipe 220. The valve area ratio is positively correlated to the flow rate of the two channels.
Further, as shown in fig. 3, the second pipe 220 includes a gas input 221 near the cooker 100 and a gas output 223 far from the cooker 100, and a gas condensing part 222 disposed between the gas input 221 and the gas output 223; the electronic olfactory detection unit 300 includes a first temperature detection unit 310 and a first gas flow detection unit 320 provided in the gas input 221, and a second gas flow detection unit 330, a carbon dioxide detection unit 340, a fragrance detection unit 350, and a second temperature detection unit 360 provided in the gas output 223. Specifically, the second pipe 220 is divided according to the passage of the sampled gas, and may include a gas output end 223, a gas condensing portion 222 and a gas output end 223, the gas input end 221 is provided with a temperature measuring device for measuring the temperature of the sampled gas, so as to determine the temperature of the food according to the temperature of the gas, the gas input end 221 is provided with a first gas flow detecting unit 320 for measuring the flow of the input gas, the sampled gas is condensed into water after flowing through the gas condensing portion 222, and at this time, the gas output end 223 is provided with a second gas flow detecting unit 330 for measuring the flow of the output gas, so as to calculate the water vapor content of the gas according to the flow of the input gas and the flow of the output gas. So as to finally finish monitoring the water vapor content in the sampled gas. Meanwhile, the sampled gas enters the gas output end 223 after being condensed, and the carbon dioxide detection unit 340 and the aroma detection unit 350 arranged at the gas output end 223 are respectively used for monitoring the carbon dioxide value and the aroma value in the cooking process of the food material, and the temperature of the discharged sampled gas is detected by the second temperature detection unit 360, namely, the temperature of the condensed gas is detected by the second temperature detection unit 360. The condensation speed is adjusted by the monitoring results of the first temperature detecting unit 310 and the second temperature detecting unit 360. A correspondingly greater condensation rate is required when the flue gas temperature is high. The second temperature detecting unit 360 serves as a correction parameter for detecting the gas component. Because the sensitivity of the sensor is different at different temperatures, more accurate detection results can be obtained after the temperature parameters of the exhaust gas are corrected.
In the cooking process, temperature parameters of the gas in each stage in the cooking process of the food are monitored through a temperature sensor, carbon dioxide content of the gas in each stage in the cooking process of the food is monitored through a carbon dioxide sensor, fragrance value of the gas in each stage in the cooking process of the food is monitored through a fragrance sensor, and water vapor content of the gas in each stage in the cooking process of the food is obtained through a flow sensor and calculation. And (3) judging whether the cooking process of the food is normally finished or abnormal by monitoring the change of the parameters at each stage in the cooking process of the food so as to confirm whether the parameters meet the corresponding preset values. For example, in the stage of dehydrating the food material, the water content of the food material does not reach the boiling point, so that the water vapor in the corresponding gas parameters is less, and the flavor and the carbon dioxide are also less. In the stage of food dehydration, water in food materials can be quickly evaporated, the steam quantity is large, and at the moment, the corresponding gas parameters have more steam, less fragrance and increased temperature. In the caramel reaction stage, the water vapor in the corresponding gas parameters starts to decrease, the carbon dioxide gradually increases, and when the carbon dioxide increases to a preset value, the next stage is started. In the Maillard stage, the water vapor is still kept less, the carbon dioxide is relatively reduced, the fragrance value is increased, and when the fragrance value reaches a preset value, the heating can be stopped. The gas parameters corresponding to each stage may be one or more of them. It is possible to observe whether the critical gas parameters of each stage satisfy the preset conditions to determine whether each stage is completed. The operation corresponding to each stage of the cooking process of the food materials is realized by the control of the main control unit of the cooker. Wherein the flavour parameters are defined in terms of the content of short chain fatty acids, aldehyde ketones, esters, terpenes, phenols and sulphur in the gas.
Further, the gas condensing part 222 includes a condensing chamber 2225 formed by a closed condensing circulation duct 2221, the condensing chamber 2225 being in communication with the gas input 221 and the gas output 223; the condensation cycle pipe 2221 is provided with a cold source input end 2222 and a cold source output end 2223 for cold source input and output. Specifically, the gas condensation part 222 may be a condensation cavity 2225 formed by a closed condensation circulation pipe 2221, the condensation circulation pipe 2221 is provided with a cold source input end 2222 for inputting a cold source and a cold source output end 2223 for outputting the cold source, and the condensation cavity 2225 formed by the condensation circulation pipe 2221 is communicated with the gas input end 221 and the gas output end 223. The sample gas enters the condensation chamber 2225 through the gas input 221, is condensed, and is output through the gas output 223.
Further, a heat sink 2224 extending into the condensation chamber 2225 is further provided on the outer wall of the condensation cycle pipe 2221. Specifically, in order to ensure the condensation effect of the condensation chamber 2225, a heat sink 2224 is disposed in the condensation chamber 2225, and the heat sink 2224 is disposed on the outer wall of the condensation circulation pipe 2221 and extends toward the interior of the condensation chamber 2225.
Further, a cooker of the invention, in some embodiments, further comprises a self-cleaning unit coupled to the gas outlet 223; in another embodiment, a self-calibration unit 400 is also included that is connected to the gas input 221. Specifically, the self-cleaning unit cleans the electronic olfactory detection unit 300 in each different cooking stage or different cooking process of the food material, so as to avoid the mutual influence of the gas parameters of different stages or different food materials, and reduce the accuracy of the electronic olfactory detection unit 300 in detecting the gas parameters. It will be appreciated that the self-cleaning unit may also be used to clean the gas sampling unit 200 from interfering with the detection of the next sample by the residue of the previous sample. The electronic olfactory detection unit 300 can be self-calibrated by the self-calibration unit 400, so that the accuracy of detecting the gas parameters of each stage of the electronic olfactory detection unit 300 in the cooking process of the food is ensured. It is understood that the self-calibration unit 400 may be manually set, or may be controlled by the cooker control unit to set the timing, and may be performed before cooking the food or after cooking the food each time.
Further, in an embodiment, the gas output end 223 is provided with a cleaning agent injection port 2231 near the gas condensation portion 222, and a cleaning agent output port 2232 far from the gas condensation portion 222, wherein the carbon dioxide detecting unit 340 and the fragrance detecting unit 350 are disposed between the cleaning agent injection port 2231 and the cleaning agent output port 2232, and the self-cleaning unit is connected with the cleaning agent injection port 2231; specifically, the self-cleaning unit may be connected to the gas sampling unit 200 by providing a cleaning agent injection port 2231 and a cleaning agent output port 2232 at the gas output port 223, wherein some components of the electronic olfactory detection unit 300, such as the carbon dioxide detection unit and the fragrance detection unit 350, are provided between the cleaning agent injection port 2231 and the cleaning agent output port 2232, injecting a liquid or gas for cleaning at the cleaning agent injection port 2231 through the self-cleaning unit, cleaning the electronic olfactory detection unit 300 by the flowing cleaning liquid or gas, and flowing out through the cleaning agent output port 2232 after cleaning. In another embodiment, the gas input 221 is far from the standard gas input port provided at the gas condensation portion 222 and the second valve 410 is connected to the standard gas input port, and the self-calibration unit 400 is connected to the standard gas output port. Specifically, by providing a standard gas input port at the gas input port 221, the self-calibration unit 400 provides a standard gas, and the standard gas enters the gas input port 221 through the standard gas input port, which can also be understood as entering the gas sampling unit 200, and the electronic olfactory detection unit 300 matched with the gas sampling unit 200 calibrates the detection result thereof through the standard gas.
Further, the second pipe 220 is close to the connecting end of the pan 100 with the first pipe 210, and the cross-sectional area of the second pipe 220 is in a preset ratio with the cross-sectional area of the first pipe 210. Specifically, when the gas sampling unit 200 is designed, the second pipe 220 in which the electronic olfactory detection unit 300 is located and the first pipe 210 for exhausting the redundant gas may be set in a preset ratio, and the total gas flow qtu of the whole pot 100 is obtained by detecting the sampled gas information of the second pipe 220, where qtu=the second pipe Qc/the preset ratio+the second pipe Qc. The food materials can be corresponding according to the total flow of the gas when necessary.
It is to be understood that the above examples only represent preferred embodiments of the present invention, which are described in more detail and are not to be construed as limiting the scope of the invention; it should be noted that, for a person skilled in the art, the above technical features can be freely combined, and several variations and modifications can be made without departing from the scope of the invention; therefore, all changes and modifications that come within the meaning and range of equivalency of the claims are to be embraced within their scope.
Claims (7)
1. The cooking machine comprises a cooking machine control unit and a cooker (100), and is characterized by further comprising a gas sampling unit (200) which is communicated with the cooker (100) and is used for acquiring sampling gas from the inside of the cooker (100), and an electronic olfaction detection unit (300) which is arranged in the gas sampling unit (200) and is connected with the cooking machine control unit and is used for monitoring gas parameters of the sampling gas;
the cooker (100) comprises a cooker body (120) and a cooker cover (110), and the gas sampling unit (200) penetrates through the cooker cover (110) to be communicated with the space in the cooker body (120);
the gas sampling unit (200) comprises a first pipeline (210) and a second pipeline (220), and the electronic olfactory detection unit (300) is arranged in the second pipeline (220);
the second pipeline (220) comprises a gas input end (221) close to the cooker (100) and a gas output end (223) far away from the cooker (100), and a gas condensing part (222) arranged between the gas input end (221) and the gas output end (223);
the electronic olfactory detection unit (300) comprises a first temperature detection unit (310) and a first gas flow detection unit (320) which are arranged in the gas input end (221), and a second gas flow detection unit (330), a carbon dioxide detection unit (340), a fragrance detection unit (350) and a second temperature detection unit (360) which are arranged in the gas output end (223);
wherein the first gas flow detection unit (320) and the second gas flow detection unit (330) are respectively used for measuring an input gas flow and an output gas flow so as to calculate the gas water vapor content according to the input gas flow and the output gas flow.
2. The cooker according to claim 1, characterized in that both ends of said second duct (220) are connected to said first duct (210), and a first valve (211) is provided inside said first duct (210) between the two connection ends of said second duct (220) and said first duct (210).
3. A machine as claimed in claim 1, wherein said gas condensation portion (222) comprises a condensation chamber (2225) formed by a closed condensation circulation duct (2221), said condensation chamber (2225) being in communication with said gas input (221) and said gas output (223); the condensation circulation pipeline (2221) is provided with a cold source input end (2222) and a cold source output end (2223) for cold source input and output.
4. A cooker as claimed in claim 3, characterized in that a fin (2224) extending inside said condensation chamber (2225) is also provided on the outer wall of said condensation circulation duct (2221).
5. A cooker according to claim 1, further comprising a self-cleaning unit connected to said gas output (223); and/or a self-calibration unit (400) connected to the gas input (221).
6. The cooker according to claim 5, characterized in that a cleaning agent injection port (2231) is provided at the gas output end (223) near the gas condensing portion (222), and a cleaning agent output port (2232) is provided at a position far away from the gas condensing portion (222), wherein the carbon dioxide detection unit (340) and the fragrance detection unit (350) are provided between the cleaning agent injection port (2231) and the cleaning agent output port (2232), and the self-cleaning unit is connected to the cleaning agent injection port (2231); and/or the number of the groups of groups,
the gas input end (221) is far away from a standard gas input port arranged at the gas condensation part (222) and a second valve (410) connected with the standard gas input port, and the self-calibration unit (400) is connected with the standard gas output port.
7. The cooker according to claim 1, characterized in that the cross-sectional areas of the second duct (220) and of the first duct (210) near one end of the pan (100) are in a preset ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811615558.5A CN109567562B (en) | 2018-12-27 | 2018-12-27 | Cooking machine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811615558.5A CN109567562B (en) | 2018-12-27 | 2018-12-27 | Cooking machine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109567562A CN109567562A (en) | 2019-04-05 |
| CN109567562B true CN109567562B (en) | 2024-03-12 |
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ID=65932126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811615558.5A Active CN109567562B (en) | 2018-12-27 | 2018-12-27 | Cooking machine |
Country Status (1)
| Country | Link |
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| CN (1) | CN109567562B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1608561A (en) * | 2003-10-17 | 2005-04-27 | 刘小勇 | Intelligent cooking method |
| CN101111718A (en) * | 2004-12-27 | 2008-01-23 | 乐信股份公司 | Cooking appliance comprising at least one gas sensor array, sampling system for such a cooking appliance, method for cooking using said cooking appliance and method for cleaning said cooking appliance |
| CN106908286A (en) * | 2017-01-16 | 2017-06-30 | 广州华宝食品有限公司 | A kind of dish fragrance harvester |
| CN107468048A (en) * | 2017-09-30 | 2017-12-15 | 广东美的厨房电器制造有限公司 | Cooking apparatus and its control method |
| CN108065787A (en) * | 2017-07-28 | 2018-05-25 | 宁波方太厨具有限公司 | A kind of steam treatment structure for steam box |
| CN209846870U (en) * | 2018-12-27 | 2019-12-27 | 惠州拓邦电气技术有限公司 | Cooking machine |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10009965B2 (en) * | 2015-01-28 | 2018-06-26 | Samsung Electronics Co., Ltd. | Gas detection apparatus, cooking apparatus, and method of controlling the apparatuses |
-
2018
- 2018-12-27 CN CN201811615558.5A patent/CN109567562B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1608561A (en) * | 2003-10-17 | 2005-04-27 | 刘小勇 | Intelligent cooking method |
| CN101111718A (en) * | 2004-12-27 | 2008-01-23 | 乐信股份公司 | Cooking appliance comprising at least one gas sensor array, sampling system for such a cooking appliance, method for cooking using said cooking appliance and method for cleaning said cooking appliance |
| CN106908286A (en) * | 2017-01-16 | 2017-06-30 | 广州华宝食品有限公司 | A kind of dish fragrance harvester |
| CN108065787A (en) * | 2017-07-28 | 2018-05-25 | 宁波方太厨具有限公司 | A kind of steam treatment structure for steam box |
| CN107468048A (en) * | 2017-09-30 | 2017-12-15 | 广东美的厨房电器制造有限公司 | Cooking apparatus and its control method |
| CN209846870U (en) * | 2018-12-27 | 2019-12-27 | 惠州拓邦电气技术有限公司 | Cooking machine |
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| CN109567562A (en) | 2019-04-05 |
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