CN110786725A

CN110786725A - Dry-burning-prevention electric heating pot, dry-burning-prevention temperature measuring method for electric heating pot and dry-burning-prevention alarm

Info

Publication number: CN110786725A
Application number: CN201911252511.1A
Authority: CN
Inventors: 林志鹏; 袁良峰; 王振; 李志锋; 林山
Original assignee: Foshan Shunde District Chi Chi Technology Co Ltd
Current assignee: Foshan Shunde District Chi Chi Technology Co Ltd
Priority date: 2019-12-09
Filing date: 2019-12-09
Publication date: 2020-02-14

Abstract

The invention discloses an anti-dry heating electric heating pot, an anti-dry heating temperature measuring method for the electric heating pot and an anti-dry heating alarm. The steam boiler is characterized in that a steam guide channel is arranged in the boiler body, a steam parameter detection sensor is arranged in the steam guide channel or at the outlet of the guide channel, and if the monitored steam parameter of the steam parameter detection sensor is lower than a preset value, a control signal is output. The temperature measuring method of the electric heating pot monitors the steam parameter in real time, and outputs a control signal when the monitored steam parameter is lower than a preset value. The invention uses the steam parameter as the monitoring data to judge whether the pot is in the dry-burning state, thereby realizing the accurate judgment of the temperature of the pot made of glass or ceramics.

Description

Dry-burning-prevention electric heating pot, dry-burning-prevention temperature measuring method for electric heating pot and dry-burning-prevention alarm

Technical Field

The invention relates to an anti-dry heating electric heating pot, an anti-dry heating temperature measuring method for the electric heating pot and an anti-dry heating alarm.

Background

In the electric heating cooker, in order to prevent the cooker from being dry-burned, the automatic temperature control function is added. For the electric cooker for steaming rice, a heat sensor is added near the bottom of the cooker, and when water is in the cooker, the temperature of the bottom of the cooker is about 100 ℃ and 104 ℃; when no water is present in the pot bottom, the temperature rises sharply, and when the temperature exceeds a preset temperature, the heating is stopped at 105 ℃.

However, some cookers cannot measure the temperature of the bottom of the pan or the temperature of the bottom of the pan is inaccurate, for example, the body of the electrically heated glass pan or ceramic pan is made of glass or ceramic, and the heat dissipation of the body of the pan is slow, so that the temperature of the bottom of the pan is inaccurate, and the pan is easy to be burnt.

Disclosure of Invention

In order to overcome the defects, the invention provides a dry heating prevention pot and a dry heating prevention method and a dry heating prevention alarm.

In order to achieve the purpose, the anti-dry heating electric heating pot is characterized in that a steam guide channel is arranged in the pot body, a steam parameter detection sensor is arranged in the steam guide channel or at the outlet of the guide channel, and if the monitored steam parameter of the steam parameter detection sensor is lower than a preset value in the heating process, a control signal is output.

In order to achieve the aim, the anti-dry heating electric heating pot is characterized in that a steam guide channel is arranged in the pot body, and more than two temperature sensors are arranged in the steam guide channel along the length direction of the guide channel;

and when the temperature detected by the downstream temperature sensor in the steam diversion channel is lower than the temperature detected by the upstream temperature sensor for more than a preset time in the heating process, outputting a control signal.

Furthermore, a heat dissipation through hole is formed in the steam guide channel.

Further, the steam parameter detection sensor is a steam temperature sensor, a steam flow sensor and/or a steam resistance detection sensor.

Further, the steam parameter detecting sensor is deviated from a predetermined position of the steam passage or the steam outlet.

In order to achieve the aim, the anti-dry heating temperature measuring method for the electric heating pot monitors the steam parameter in the heating process in real time, and outputs a control signal when the monitored steam parameter is lower than a preset value.

Further, the steam parameter is a steam temperature sensor, a steam flow sensor and/or a steam resistance detection sensor.

In order to achieve the above object, the method for stewing rice by an electric heating cooker of the present invention at least comprises the following steps: 1) heating for a predetermined time with a first heating power or a first heating program;

2) heating by using second heating power or a second heating program, monitoring steam parameters in the real-time heating process, and continuously heating by using third heating power or a third heating program when the monitored steam parameters are higher than a first preset value;

3) and monitoring the steam parameters in the heating process in real time, and stopping heating or executing a fourth heating program or outputting a control signal when the monitored steam parameters are lower than a preset value.

Further, the first heating power is less than the second heating power; the fourth heating program is that the heating is continuously carried out for a preset time by using fourth heating power.

In order to achieve the purpose, the dry burning prevention alarm is provided with a shell, wherein a steam guide channel is arranged in the shell; and a steam parameter detection sensor is arranged in the steam diversion channel or at the outlet of the steam diversion channel, and if the steam parameter detection sensor detects that the steam parameter is lower than a preset value, an alarm signal is output.

The invention uses the steam parameter as the monitoring data to judge whether the pot is in the dry-burning state, thereby realizing the accurate judgment of the temperature of the pot made of glass or ceramics.

Drawings

Fig. 1 is a schematic structural diagram of embodiment 1 of the present invention.

Fig. 2 is a schematic structural diagram of embodiment 2 of the present invention.

Fig. 3 is a schematic structural diagram of embodiment 3 of the present invention.

Fig. 4 is a schematic structural diagram of embodiment 4 of the present invention.

Fig. 5 is a partially enlarged schematic view of fig. 4.

Fig. 6 is a schematic structural diagram of embodiment 5 of the present invention.

FIG. 7 is a graph showing the test results of the present invention.

Fig. 8 is a schematic structural diagram of embodiment 6 of the present invention.

Detailed Description

The invention is further described below with reference to the accompanying drawings and examples.

The invention is realized according to the monitoring of the steam.

The steam parameter detecting sensor in the present invention is a general concept of a sensor capable of detecting a parameter of steam, including but not limited to a steam temperature sensor or a steam flow sensor. The invention will now be further described in terms of steam temperature and steam flow.

The pot in the invention includes but is not limited to electric rice cooker. For convenience of explanation, the following description will be given taking an electric cooker as an example.

Example 1

In this embodiment, the steam temperature is detected, as shown in fig. 1, a pot cover 11 is disposed on a pot body 1, a steam diversion channel 12 (the steam diversion channel may be disposed at other positions in the pot body as required) is disposed on the pot cover 11, a steam temperature sensor 13 is disposed in the steam diversion channel, and when the monitored steam temperature of the steam temperature sensor is lower than a predetermined value, a control signal is output.

The principle of the embodiment is as follows: when the water in the boiler body is boiled, the steam can always keep a certain amount under the condition of keeping heating, and at the moment, the steam temperature sensor of the steam diversion channel 12 can also detect the temperature of the steam. With the continuous heating of the pot body, when the water in the pot body is gradually reduced, the amount of the steam is smaller and smaller, and the temperature detected by the steam temperature sensor of the steam diversion channel 12 is also gradually reduced. When the temperature is lower than the preset value, the pan can be judged to be in a dry-burning state, and heating is stopped.

Fig. 7 is a graph showing the test results of 5 temperature sensors arranged in series in the flow guide channel, each two of which are spaced apart by 10 mm. It can be seen from the figure that when the pot is in a dry-burning state, the temperatures detected by the 5 temperature sensors all show cliff type falling. It can thus be demonstrated that the method of the present embodiment is effective.

Example 2

In the embodiment, the steam temperature is detected, as shown in fig. 2, a steam guide channel 12 is arranged on the pot body 1 and the pot cover 11, and three steam temperature sensors 13 are arranged in the steam guide channel, so that when the last steam temperature sensor in the steam guide channel cannot detect steam and the first two in the steam guide channel can detect the steam temperature, a control signal is output. Or when the steam temperature sensor in the last two steam diversion channels can not detect the steam and the first steam diversion channel can detect the steam temperature, the control signal is output.

The principle of this embodiment is similar to embodiment 1: when the water in the boiler body is boiled, the steam can always keep a certain amount under the condition of keeping heating, and at the moment, the three steam temperature sensors in the steam diversion channel 12 can detect the temperature of the steam. With the continuous heating of the pot body, when the water in the pot body is gradually reduced, the amount of the steam is smaller and smaller, and the temperature detected by the steam temperature sensor of the steam diversion channel 12 is also gradually reduced. Therefore, when one or two of the front sides can detect the steam temperature and one or two of the rear sides can not detect the steam temperature, the cooker can be judged to be in a dry-burning state, and heating is stopped.

The structure can prevent the food in the cooker from overflowing to cause the blockage of the steam guide channel and cause the misjudgment.

When the temperature sensor is plural, the pitch thereof may be gradually increased from small to large. For example, the first and second sensors are spaced apart by 10 millimeters; the distance between the second sensor and the third sensor is 20 mm; the third sensor is 40 mm away from the fourth sensor; therefore, the values detected by the two close sensors are relatively close to each other, and the misjudgment can be prevented.

Example 3

In this embodiment, a steam resistor is used for detection, as shown in fig. 3, a pan cover 11 is disposed on a pan body 1, a steam diversion channel 12 is disposed on the pan cover 11, and a steam resistor sensor 14, which is two metal probes disposed at a predetermined distance from each other, is disposed in the steam diversion channel. The distance between the two probes is 0.1-2 mm.

The principle of this embodiment is similar to embodiment 1: when the water in the pot body is boiled, the steam can always keep a certain amount under the condition of keeping heating, at the moment, the humidity in the steam guide channel 12 is enough, and the resistance between the two probes is lower. And along with the continuous heating of the pot body, when the water in the pot body reduces gradually, the volume of steam can be more and more little, and at this moment the resistance between two probes can be more and more high, then can judge when the resistance is high to a definite value that the pan has been in the dry combustion method state, and the stop heating can.

Example 4

The embodiment is the detection of steam flow

In this embodiment, the steam temperature is detected, as shown in fig. 4 and 5, a steam guide channel 12 is disposed on the pot cover 11, a steam flow sensor 15 is disposed in the steam guide channel, and if the steam flow monitored is lower than a predetermined value, a control signal is output.

As shown in fig. 5, the steam flow sensor 15 is disposed above the pot cover and corresponds to the steam guide passage 12. The steam flow sensor 15 comprises an upper cover 151 and a lower cover 152, the upper cover and the lower cover are mutually buckled, and a lower flow guide channel 153 is upwards arranged on the lower cover; an impeller chamber is arranged on the upper cover corresponding to the lower flow guide channel 153; the impeller chamber is provided with an upper flow guide channel 154 downwards; when the upper and lower covers are fastened, the lower flow guide channel 153 and the upper flow guide channel 154 are communicated. A flow guide through hole 156 is arranged at the upper section of the upper flow guide channel 154, so that steam passes through the lower flow guide channel 15 and the upper flow guide channel 154 from the flow guide channel 12 and is then sprayed out from the flow guide through hole 156; an impeller 155 is rotatably disposed in the upper guide passage 154, and blades of the impeller are disposed to correspond to the guide through holes 156. An air outlet 157 is arranged at the lower part of the impeller chamber and an air outlet 158 is arranged at one side of the upper cover;

therefore, when steam exists, the impeller rotates under the action of the steam, and when the steam is reduced, the rotating speed of the impeller is reduced, so that the judgment can be carried out only through the rotating speed monitoring device. When the rotating speed is reduced to a preset value, the cooker can be judged to be in a dry-burning state, and heating is stopped.

The rotating speed detection device can be selected according to requirements. In fig. 5, a ferromagnetic material 159 is provided on one of the blades of the impeller 155; and a magnetic induction detection element 160, such as a hall element, is arranged on one side of the impeller, so that the impeller can be detected by the magnetic induction detection element once per rotation, and the rotation speed can be calculated by recording the time required by one rotation. And comparing the rotating speed of each time, the steam amount of the existing cooker can be known. A contact 161 is provided at one side of the lower cover for contacting with a contact at a corresponding position on the lid to transmit a rotation speed signal.

Example 5

For the variant of example 4, a special dry-fire prevention detection device can also be prepared, as shown in fig. 6. A steam guide channel 12 is arranged on the pot cover 11, an anti-dry heating alarm device is arranged at the outlet of the steam guide channel 12, the anti-dry heating alarm device comprises a base, the base can be placed on the pot cover, and a rotary impeller is arranged on the base in an upright manner; thus, the impeller on the steam guide channel 12 can rotate under the action of steam, and a rotating speed detection device is arranged in the base. Similar to the embodiment, only the rotational speed of the impeller needs to be monitored to prevent dry burning.

Example 6

This example is a modification of example 1. As shown in fig. 8, a pan cover 11 is arranged on a pan body 1, a steam guide channel 12 is arranged on the pan cover 11, a steam temperature sensor 13 is arranged in the steam guide channel, and the difference from embodiment 1 is that the steam temperature sensor is arranged at one side of a steam outlet by about 0.5-5 cm.

Thus, when the amount of steam is sufficient, the steam temperature sensor 13 is offset from the steam by a distance, but can sense the temperature without affecting the detection of the temperature. When the water in the pot is about to be burnt out, the steam quantity of the pot is obviously reduced, and the steam temperature sensor 13 deviates from the steam for a certain distance, so that the temperature is early detected to be reduced, and the phenomenon of 'drying the pot' is early and timely intervened.

Example 7

The method for stewing rice by using the electric heating pot in the embodiment at least comprises the following steps:

1) heating for a predetermined time with a first heating power or a first heating program; generally, the rice in the pot is preheated by using smaller power so as to ensure that the rice fully absorbs moisture;

2) heating with a second heating power or a second heating program, generally heating with medium power or high power; monitoring steam parameters in the real-time heating process, and when the monitored steam parameters are higher than a first preset value, continuously heating by using third heating power or a third heating program, wherein the steam is generally heated by high power or medium power; the second heating power and the third heating power may be the same power, if necessary.

Claims

1. The anti-dry heating electric heating pot is characterized in that a steam guide channel is arranged in the pot body, a steam parameter detection sensor is arranged in the steam guide channel or at the outlet of the guide channel, and if the monitored steam parameter of the steam parameter detection sensor is lower than a preset value in the heating process, a control signal is output.

2. An anti-dry heating electric heating pot is characterized in that a steam diversion channel is arranged in a pot body, and more than two temperature sensors are arranged in the steam diversion channel along the length direction of the diversion channel;

3. The dry-heating preventing electric heating pan according to claim 1 or 2, wherein a heat dissipating through hole is provided on the steam guide passage.

4. The dry-heating preventing electric heating pan as claimed in claim 1 or 2, wherein the steam parameter detecting sensor is a steam temperature sensor, a steam flow sensor and/or a steam resistance detecting sensor.

5. The dry-heating preventing electric heating pan as set forth in claim 1 or 2, wherein the steam parameter detecting sensor is deviated from a predetermined position of the steam passage or the steam outlet.

6. An electric heating pot dry-burning-prevention temperature measurement method is characterized in that steam parameters in the heating process are monitored in real time, and when the monitored steam parameters are lower than a preset value, a control signal is output.

7. The method of claim 6, wherein the steam parameter is a steam temperature sensor, a steam flow sensor and/or a steam resistance sensor.

8. A method for stewing rice by an electric heating pot is characterized by at least comprising the following steps: 1) heating for a predetermined time with a first heating power or a first heating program;

9. The method of electrically heating braised rice in a boiler according to claim 8, wherein the first heating power is less than the second heating power; the fourth heating program is that the heating is continuously carried out for a preset time by using fourth heating power.

10. The dry burning prevention alarm is characterized by comprising a shell, wherein a steam guide channel is arranged in the shell; and a steam parameter detection sensor is arranged in the steam diversion channel or at the outlet of the steam diversion channel, and if the steam parameter detection sensor detects that the steam parameter is lower than a preset value, an alarm signal is output.