CN113294822A - Method for detecting smoke absorption effect of range hood - Google Patents
Method for detecting smoke absorption effect of range hood Download PDFInfo
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- CN113294822A CN113294822A CN202110628252.9A CN202110628252A CN113294822A CN 113294822 A CN113294822 A CN 113294822A CN 202110628252 A CN202110628252 A CN 202110628252A CN 113294822 A CN113294822 A CN 113294822A
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- smoking effect
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- 239000000779 smoke Substances 0.000 title claims abstract description 78
- 238000000034 method Methods 0.000 title claims abstract description 36
- 230000000694 effects Effects 0.000 title claims abstract description 12
- 238000010521 absorption reaction Methods 0.000 title claims abstract description 11
- 230000000391 smoking effect Effects 0.000 claims abstract description 38
- 238000012360 testing method Methods 0.000 claims abstract description 8
- 230000003068 static effect Effects 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims description 47
- 235000019198 oils Nutrition 0.000 claims description 47
- 230000007246 mechanism Effects 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000009434 installation Methods 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000011161 development Methods 0.000 abstract description 3
- 235000019504 cigarettes Nutrition 0.000 abstract 1
- 230000008859 change Effects 0.000 description 4
- 241000512259 Ascophyllum nodosum Species 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000004898 kneading Methods 0.000 description 2
- 241000208125 Nicotiana Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/20—Removing cooking fumes
- F24C15/2021—Arrangement or mounting of control or safety systems
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Ventilation (AREA)
Abstract
The invention discloses a method for detecting the smoking effect of a range hood, which comprises the following steps: step A1: obtaining the air performance data of the range hood and drawing an air volume-static pressure curve and an air volume-power curve; step A2: installing a range hood and a smoke tube of the range hood, wherein the smoke tube is provided with an air volume adjusting valve, the motor power of the range hood is adjusted by adjusting the valve opening of the air volume adjusting valve according to the corresponding relation between the motor power of the range hood and the air volume and static pressure, and the smoke absorption effect of the range hood is tested after the power points are controlled to correspond to the power points on an air volume-power curve one by one; and obtaining smoking effect test results under different working points. The smoking effect of different working points can be measured, all working states of the cigarette machine are covered, so that the smoking effect is more suitable for the actual experience of a user, and the development work is better guided.
Description
Technical Field
The invention relates to the technical field of range hoods, in particular to a method for detecting the smoke absorption effect of a range hood.
Background
Chinese patent No. CN 109959521a discloses a device and a method for testing smoke absorption effect of a range hood, which adopts a method of setting a plurality of sampling points in a simulated kitchen to evaluate the amount of the out-spilling oil smoke of the range hood, and compares the amount of the out-spilling oil smoke of different range hoods. The method only adopts a multipoint testing method to improve the measurement precision of the amount of the spilled oil smoke of the range hood at a certain working point.
The Chinese patent with the patent number of CN 112503598A discloses a device and a method for detecting the smoking effect of a range hood, which adopt an oil smoke collecting box with a static pole holding piece and an anion generator to collect and detect the overflow oil smoke under three working conditions of large, medium and small air volume of the range hood. The Chinese patent with the patent number of CN 112503599A discloses a device and a method for detecting the smoking effect of a range hood, wherein a horn-shaped smoke collecting cylinder is adopted to collect and detect the excessive oil smoke under three working conditions of large air volume, medium air volume and small air volume of the range hood. The method for detecting the smoke suction effect of the range hood disclosed in the prior patent application only adopts different smoke collecting devices to improve the measurement precision of the amount of the spilled oil smoke of the range hood at three different gear working points.
The practical application environment of the range hood is mainly divided into a low-rise building without a common flue and a high-rise residence with the common flue. The back pressure of the low-rise building is small, the range hood opening rate of the high-rise building is different from that of the whole building along with the change of the floors, and the back pressure change is large. The table below shows the actual measurement of the backpressure change of the range hood on different floors of a certain commodity building. When the smoking effect is tested, the smoking effect on the whole working curve needs to be measured
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide the method for detecting the smoking effect of the range hood, which covers all working states of the range hood, better fits the actual experience of users and better guides the development work.
In order to achieve the purpose, the invention adopts the following technical scheme.
A method for detecting the smoking effect of a range hood is characterized by comprising the following steps: step A1: obtaining the air performance data of the range hood and drawing an air volume-static pressure curve and an air volume-power curve; step A2: installing a range hood and a smoke tube of the range hood, wherein the smoke tube is provided with an air volume adjusting valve, the motor power of the range hood is adjusted by adjusting the valve opening of the air volume adjusting valve according to the corresponding relation between the motor power of the range hood and the air volume and static pressure, and the smoke absorption effect of the range hood is tested after the power points are controlled to correspond to the power points on an air volume-power curve one by one; and obtaining smoking effect test results under different working points.
More preferably, the air volume adjusting valve includes: the air quantity adjusting valve comprises a valve main body with a channel, a blade rod rotatably connected with the valve main body, a blade connected with the blade rod and arranged in the valve main body to adjust the air quantity passing through the valve main body, and a driving mechanism driving the blade rod to rotate.
More preferably, the driving mechanism is a handle connected to the blade lever, the handle including a handle upper leaf and a handle lower leaf combined together, a handle spring provided at the handle upper leaf and the handle lower leaf, and a spring pin for fixing the handle spring.
More preferably, the actuating mechanism is connected with a limiting mechanism, and the limiting mechanism comprises a flange fixedly arranged on the valve main body, a sleeve connected with the flange, and a limiting disc arranged on the sleeve and matched with the actuating mechanism.
More preferably, the air volume adjusting valve includes: the valve comprises a valve main body with a channel, a mounting rod arranged in the valve main body, and a conical valve core arranged on the mounting rod in a sliding manner; the mounting rod is coaxial with the channel, and the opening of the channel is changed along with the back-and-forth movement of the conical valve core, so that the air passing quantity of the valve main body is changed.
More preferably, the range hood air performance data is measured by a measuring method provided by national standard GBT 17713-2011.
More preferably, one end of the air volume adjusting valve is detachably connected with a smoke tube connector connected with the smoke tube.
More preferably, the air volume adjusting valve is installed at the tail end of the smoke tube and fixed in a hole of a wall body.
More preferably, the range hood is installed in a simulated kitchen with good sealing performance, the range hood is hung right above a hearth according to the installation size in a specification of the range hood, and the vertical distance between the lowest part of the range hood and a gas stove is the minimum installation height marked in the specification.
More preferably, the oil absorption effect detection steps of the range hood are as follows: step B1: starting the range hood and the illuminating lamp, and enabling the range hood to firstly run for a period of time at the highest rotating speed gear; step B2: placing a frying pan on any burner of the double cookers of the gas stove, then starting the gas stove, paying attention to observing the smoking effect when the single-side stove is fried, wherein the smoking effect comprises whether all oil smoke emitted from the frying pan can be sucked away, observing the flow direction and area of the escaping oil smoke if the oil smoke escapes outwards, and shooting a video for recording; step B3: and repeating the step B2 by using the other burner of the gas stove double burner.
More preferably, the stir-frying step includes: step B21: preparing food materials, and evenly dividing the food materials into a plurality of parts; step B22: firstly, heating the frying pan to 200 +/-10 ℃ by using big fire; step B23: pouring a first amount of vegetable oil into a frying pan, continuously heating the frying pan until the oil temperature in the frying pan is 290-310 ℃, immediately adding a portion of food materials, enabling the frying pan to generate thick smoke, turning the frying pan by using a turner until the oil smoke generated in the frying pan is reduced, adding a certain amount of water when the oil temperature in the frying pan is increased to 290-310 ℃ again, enabling the frying pan to generate the thick smoke again, and ending the first frying period; step B24: adding a second amount of vegetable oil into the frying pan after the oil smoke is weakened, continuously stir-frying until the oil temperature in the frying pan is 290-310 ℃, pouring a certain amount of water into the frying pan and stir-frying, generating dense smoke in the frying pan again until the oil smoke is weakened, adding a certain amount of water when the oil temperature in the frying pan is 290-310 ℃ again, generating dense smoke in the frying pan again, and ending a second cooking period after the oil smoke is weakened; the temperature and the oil temperature of the frying pan are measured by an infrared temperature instrument; the gas stove keeps a big fire state in the whole stir-frying process.
The invention has the beneficial effects.
The method comprises the steps of measuring air performance data of the range hood, and controlling the motor power of the range hood through an air volume adjusting valve, so that different backpressure states are simulated according to the one-to-one correspondence relationship between air volume static pressure and motor power, smoking effects of different working points can be measured, all working states of the range hood are covered, the smoking effects are more suitable for the actual experience of users, and development work is guided better.
And secondly, by arranging the air volume adjusting valve with a specific structure, the air volume can be changed through a corresponding driving mechanism (a manual mechanism or an electric mechanism), an inserting plate does not need to be additionally replaced, and the air volume adjustment is quick, convenient and simple.
Drawings
Fig. 1 is a flow chart of a method for detecting the smoking effect of a range hood provided by the invention.
Fig. 2 is a schematic diagram of a simulated kitchen structure of the method for detecting the smoking effect of the range hood provided by the invention.
Fig. 3 is an exploded view of the air volume adjusting valve of the method for detecting the smoking effect of the range hood according to the present invention.
Fig. 4 is a side view of the air volume adjusting valve of the method for detecting the smoking effect of the range hood according to the present invention.
Fig. 5 is an exploded view of another embodiment of the air volume adjusting valve of the method for detecting the smoking effect of the range hood according to the present invention.
Fig. 6 is a structural view of another embodiment of the air volume adjusting valve of the method for detecting the smoking effect of the range hood according to the present invention.
Reference numerals indicate the same.
1: range hood, 2: smoke tube, 3: cooking bench, 4: an air volume adjusting valve.
41: valve body, 42: tobacco pipe connector, 43: blade, 44: blade bar, 45: flange, 46: sleeve, 47: spacing dish, 48: handle lower leaf, 49: handle spring, 410: spring pin, 411: handle upper leaf, 412: lock nut, 413: first locking bolt, 414: second lock bolt, 415: mounting rod, 416: a conical valve core.
Detailed Description
In the description of the present invention, it should be noted that, for the terms of orientation, such as "central", "lateral", "longitudinal", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc., it indicates that the orientation and positional relationship shown in the drawings are based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present invention and simplifying the description, but does not indicate or imply that the device or element referred to must have a specific orientation, be constructed in a specific orientation, and be operated without limiting the specific scope of protection of the present invention.
Furthermore, if the terms "first" and "second" are used for descriptive purposes only, they are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features. Thus, a definition of "a first" or "a second" feature may explicitly or implicitly include one or more of the feature, and in the description of the invention, "at least" means one or more unless specifically defined otherwise.
In the present invention, unless otherwise expressly specified or limited, the terms "assembled", "connected", and "connected" are to be construed broadly, e.g., as meaning fixedly connected, detachably connected, or integrally connected; or may be a mechanical connection; the two elements can be directly connected or connected through an intermediate medium, and the two elements can be communicated with each other. The specific meanings of the above terms in the present invention can be understood by those of ordinary skill in the art according to specific situations.
In the present invention, unless otherwise specified and limited, "above" or "below" a first feature may include the first and second features being in direct contact, and may also include the first and second features not being in direct contact but being in contact with each other through another feature therebetween. Also, the first feature being "above," "below," and "above" the second feature includes the first feature being directly above and obliquely above the second feature, or simply an elevation which indicates a level of the first feature being higher than an elevation of the second feature. The first feature being "above", "below" and "beneath" the second feature includes the first feature being directly below or obliquely below the second feature, or merely means that the first feature is at a lower level than the second feature.
The following describes the embodiments of the present invention with reference to the drawings of the specification, so that the technical solutions and the advantages thereof are more clear and clear. The embodiments described below are exemplary and are intended to be illustrative of the invention, but are not to be construed as limiting the invention.
As shown in fig. 1, a method for detecting smoking effect of a range hood includes the following steps:
[ step A1: obtaining the air performance data of the range hood and drawing an air volume-static pressure curve and an air volume-power curve;
step A2: installing a range hood 1 and a smoke tube 2 of the range hood, wherein an air volume adjusting valve 4 is arranged on the smoke tube 2, the opening of the smoke hood motor is adjusted to control the power of the smoke hood motor according to the corresponding relation between the motor power of the smoke hood and the static air volume pressure, and the smoke absorption effect of the range hood is tested after the control power points are in one-to-one correspondence with the power points on an air volume-power curve; and obtaining smoking effect test results under different working points.
In this embodiment, as shown in fig. 2, the range hood 1 is installed in a simulated kitchen with good sealing performance. The range hood 1 is hung right above the top of the cooking bench 3 according to the installation size in the specification of the range hood. The air volume adjusting valve 4 is installed at the end of the smoke tube 2 and fixed in a hole of a wall body, and of course, a person skilled in the art can adjust the installation position of the air volume adjusting valve 4 according to actual use requirements, and is not limited to this embodiment. The distance between the lowest part of the range hood 1 and the gas stove positioned on the cooking bench 3 is the minimum installation height marked in the product specification.
The air performance data of the range hood is measured by a measuring method provided by national standard GBT 17713-2011.
Specifically, as shown in fig. 3 and 4, the air volume adjusting valve includes: the air volume adjusting valve comprises a valve main body 41 with a channel, a blade rod 44 rotatably connected with the valve main body 41, a blade 43 which is arranged on the blade rod 44 and is arranged in the valve main body 1 and used for adjusting the air volume passing through the valve main body 1, a driving mechanism driving the blade rod 44 to rotate, and a limiting mechanism used for limiting the rotating mechanism. The driving mechanism is a handle fixedly connected with the blade lever 44, and the handle comprises a handle upper leaf 411 and a handle lower leaf 48 which are combined together, a handle spring 49 which is arranged between the handle upper leaf 411 and the handle lower leaf 48, and a spring pin 410 for fixing the handle spring 49. The limiting mechanism comprises a flange 45 fixedly connected with the valve body 1 and a sleeve 46 connected with the flange 45, a limiting disc 47 is arranged at the tail end of the sleeve 46, the blade rod 44 penetrates through the flange 45 and the sleeve 46 and is connected with the handle, a plurality of through holes matched with the driving mechanism are formed in the limiting disc 47, and a limiting pin matched with the through holes is arranged on the upper blade of the handle. The upper leaf of the kneading handle is drawn close to the lower leaf of the handle to enable the limiting pin to be separated from the through hole, the handle can be rotated to drive the blade rod to rotate at the moment, and the upper leaf of the kneading handle is reset under the action of the handle spring to enter the limiting handle of the through hole after the handle is loosened. The handle and the blade lever are connected by a lock nut 412, and a first lock bolt 413 and a second lock bolt 414 are fitted to the lock nut 412.
The front end of the valve main body 41 is detachably provided with a smoke tube connector 42 for connecting the smoke tube 2, and different smoke tube connectors can be replaced according to the size of the smoke tube. Preferably, the smoke tube connector is in threaded connection or snap connection with the valve body, and it is obvious that those skilled in the art can adopt other connection modes according to actual needs, and the connection mode is not limited by the protection scope of the present invention.
In another embodiment, as shown in fig. 5 and 6, the air volume adjusting valve is a conical adjusting valve, and the conical adjusting valve includes: a valve body 41 with a channel, wherein an installation rod 415 and a conical valve core 416 connected with the installation rod in a sliding way are arranged in the valve body 41; the mounting rod 415 is arranged coaxially with the channel, and the opening degree of the channel is changed along with the back-and-forth movement of the conical valve core 416, so that the air volume passing through the valve main body is changed. The relative position of the conical valve core and the valve main body is adjusted to adjust the air quantity passing through the valve main body. Of course, those skilled in the art may also change the driving mode of the air volume adjusting valve from manual to electric instead of the manual air volume adjusting valve of the present embodiment, and is not limited to the present embodiment.
In this embodiment, the smoking effect detecting step of the range hood includes:
step B1: soaking dried herba Zosterae Marinae in water for one hour, cleaning, draining off water, cutting into pieces, dividing into four parts (about 80 g/part), and placing into four dishes;
step B2: starting the range hood and the illuminating lamp, and operating the range hood for 30min at the highest rotation speed gear;
step B3: placing a frying pan on any burner of the double cookers of the gas stove, then starting the gas stove, observing the smoking effect when the single-side stove is fried, wherein the oil absorption effect is whether all oil smoke emitted from the frying pan can be absorbed, observing the flow direction and area of the escaping oil smoke if the oil smoke escapes outwards, and shooting a video for recording by using a DV player;
step B4: firstly, heating a frying pan by using a big fire, and when the frying pan is heated to emit white smoke, keeping the temperature in the frying pan at about 200 +/-10 ℃;
step B5: pouring 40ml of vegetable oil into a frying pan, immediately putting a part of kelp when the oil is heated to emit white smoke and the temperature of the oil in the frying pan is about 290-310 ℃, enabling the frying pan to generate thick smoke, turning the kelp by a turner until the oil smoke in the frying pan is reduced, and after the white smoke is emitted again and the temperature of the oil in the frying pan is about 290-310 ℃, adding 20ml of water, enabling the frying pan to generate the thick smoke again, and ending the first cooking period;
step B6: after the oil smoke is weakened, adding 20ml of vegetable oil into the frying pan, continuously stir-frying until the kelp smokes, wherein the oil temperature in the frying pan is about 290-310 ℃, pouring 20m of water into the frying pan, stir-frying, generating dense smoke in the frying pan again, stir-frying until the oil smoke is weakened, when the oil temperature in the frying pan is about 290-310 ℃, adding 20ml of water, generating dense smoke in the frying pan again, and ending the second frying period when the oil smoke is weakened;
step B7: the above test was repeated again with the other burner of the double burner of the gas range.
It should be noted that the temperature of the frying pan and the temperature of the oil can be measured by an infrared thermometer. The gas stove keeps a big fire state in the whole stir-frying process.
In the present embodiment, the type and weight of the food material, the amount of the edible oil and the water added are exemplary and should not be construed as limiting the present invention, and those skilled in the art can adjust the food material according to actual needs.
It will be appreciated by those skilled in the art from the foregoing description of construction and principles that the invention is not limited to the specific embodiments described above, and that modifications and substitutions based on the teachings of the art may be made without departing from the scope of the invention as defined by the appended claims and their equivalents. The details not described in the detailed description are prior art or common general knowledge.
Claims (10)
1. A method for detecting the smoking effect of a range hood is characterized by comprising the following steps:
step A1: measuring to obtain the air performance data of the range hood and drawing an air volume-static pressure curve and an air volume-power curve;
step A2: installing a range hood and a smoke tube of the range hood, arranging an air volume adjusting valve on the smoke tube, adjusting the valve opening of the air volume adjusting valve to adjust the motor power of the range hood according to the corresponding relation between the motor power of the range hood and the air volume and static pressure, and testing the smoking effect of the range hood after controlling the power points to be in one-to-one correspondence with the power points on an air volume-power curve; and obtaining smoking effect test results under different working points.
2. The method for detecting the smoking effect of the range hood according to claim 1, wherein the air volume adjusting valve comprises: the air quantity adjusting valve comprises a valve main body with a channel, a blade rod rotatably connected with the valve main body, and a blade which is connected with the blade rod and arranged in the valve main body to adjust the air quantity passing through the valve main body, and a driving mechanism driving the blade rod to rotate.
3. The method for detecting the smoking effect of the range hood according to claim 2, wherein the driving mechanism is a handle connected with the blade rod, the handle comprises an upper handle blade and a lower handle blade which are combined together, a handle spring arranged on the upper handle blade and the lower handle blade, and a spring pin for fixing the handle spring.
4. The method for detecting the smoking effect of the range hood according to claim 2, wherein the driving mechanism is connected with a limiting mechanism, and the limiting mechanism comprises a flange fixedly arranged on the valve body, a sleeve connected with the flange, and a limiting disc arranged on the sleeve and matched with the driving mechanism.
5. The method for detecting the smoking effect of the range hood according to claim 1, wherein the air volume adjusting valve comprises: the valve comprises a valve main body with a channel, a mounting rod arranged in the valve main body, and a conical valve core arranged on the mounting rod in a sliding manner; the mounting rod is coaxial with the channel, and the opening of the channel is changed along with the back-and-forth movement of the conical valve core, so that the air passing quantity of the valve main body is changed.
6. The method for detecting the smoking effect of the range hood according to claim 1, wherein the air performance data of the range hood is measured by a measuring method provided by national standard GBT 17713-2011.
7. The method for detecting the smoking effect of the range hood according to claim 1, wherein one end of the air volume adjusting valve is detachably connected with a smoke tube connector connected with the smoke tube, and the air volume adjusting valve is installed at the tail end of the smoke tube and fixed in a hole of a wall body.
8. The method for detecting the smoking effect of the range hood according to claim 1, wherein the range hood is installed in a simulated kitchen with good sealing performance, the range hood is hung right above a top of a kitchen range according to the installation size in a specification of the range hood, and the vertical distance between the lowest part of the range hood and a gas stove is the minimum installation height marked in the specification.
9. The method for detecting the smoke absorption effect of the range hood according to claim 1, wherein the steps for detecting the oil absorption effect of the range hood are as follows:
step B1: starting the range hood and the illuminating lamp, and enabling the range hood to firstly run for a period of time at the highest rotating speed gear;
step B2: placing a frying pan on any burner of the double cookers of the gas stove, then starting the gas stove, observing the smoking effect of the range hood when the single-side stove is fried, wherein the smoking effect comprises whether all oil smoke emitted from the frying pan can be sucked away, observing the flow direction and area of the escaping oil smoke if the oil smoke escapes outwards, and shooting a video for recording;
step B3: and repeating the step B2 by using the other burner of the gas stove double burner.
10. The method for detecting the smoking effect of the range hood according to claim 9, wherein the stir-frying step comprises the following steps:
step B21: preparing food materials, and evenly dividing the food materials into a plurality of parts;
step B22: firstly, heating the frying pan to 200 +/-10 ℃ by using big fire;
step B23: pouring a first amount of vegetable oil into a frying pan, continuously heating the frying pan until the oil temperature in the frying pan is 290-310 ℃, immediately adding a portion of food materials, enabling the frying pan to generate thick smoke, turning the frying pan by using a turner until the oil smoke generated in the frying pan is reduced, adding a certain amount of water when the oil temperature in the frying pan is increased to 290-310 ℃ again, enabling the frying pan to generate the thick smoke again, and ending the first frying period;
step B24: adding a second amount of vegetable oil into the frying pan after the oil smoke is weakened, continuously stir-frying until the oil temperature in the frying pan is 290-310 ℃, pouring a certain amount of water into the frying pan and stir-frying, generating dense smoke in the frying pan again until the oil smoke is weakened, adding a certain amount of water when the oil temperature in the frying pan is 290-310 ℃ again, generating dense smoke in the frying pan again, and ending a second cooking period after the oil smoke is weakened;
the temperature and the oil temperature of the frying pan are measured by an infrared temperature instrument; the gas stove keeps a big fire state in the whole stir-frying process.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114264496A (en) * | 2021-12-31 | 2022-04-01 | 广东万家乐燃气具有限公司 | Cooking bench for simulating kitchen laboratory and simulated kitchen laboratory |
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| CN104990115A (en) * | 2015-07-06 | 2015-10-21 | 浙江康纳电器有限公司 | Control system and control method for extractor hood with function of kitchen air detection |
| CN207741161U (en) * | 2017-12-28 | 2018-08-17 | 北京中家智锐科技有限公司 | A kind of fume exhaust test device |
| CN111207424A (en) * | 2018-11-21 | 2020-05-29 | 宁波方太厨具有限公司 | Control method of flow self-adaptive electric valve of range hood |
| CN111434994A (en) * | 2019-01-11 | 2020-07-21 | 宁波方太厨具有限公司 | Oil smoke buffer mechanism for range hood |
| CN209877048U (en) * | 2019-02-22 | 2019-12-31 | 宁波方太厨具有限公司 | Oil smoke buffer mechanism for range hood |
| CN110657478A (en) * | 2019-10-30 | 2020-01-07 | 深圳世纪百利环保科技有限公司 | Multi-stage linkage variable frequency air volume control device |
| CN211315259U (en) * | 2019-11-21 | 2020-08-21 | 江苏普熙斯实业有限公司 | Air volume adjusting valve |
| CN112484116A (en) * | 2020-11-23 | 2021-03-12 | 宁波方太厨具有限公司 | Operation control method of building centralized smoke exhaust system |
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| CN114264496A (en) * | 2021-12-31 | 2022-04-01 | 广东万家乐燃气具有限公司 | Cooking bench for simulating kitchen laboratory and simulated kitchen laboratory |
| CN114264496B (en) * | 2021-12-31 | 2024-04-02 | 广东万家乐燃气具有限公司 | Kitchen range for simulating kitchen laboratory and simulating kitchen laboratory |
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