CN114323342A - Temperature measuring device for oven or steam box and operation method thereof - Google Patents
Temperature measuring device for oven or steam box and operation method thereof Download PDFInfo
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- CN114323342A CN114323342A CN202210079232.5A CN202210079232A CN114323342A CN 114323342 A CN114323342 A CN 114323342A CN 202210079232 A CN202210079232 A CN 202210079232A CN 114323342 A CN114323342 A CN 114323342A
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Abstract
The temperature measuring device for the oven or the steam box comprises the oven or the steam box with a heating device, food is arranged in a heating cavity of the oven or the steam box, one end of a temperature probe is inserted into the food, a first temperature sensor and a second temperature sensor are arranged on the temperature probe, the first temperature sensor is located at one end of the temperature probe and is inserted into the food, the second temperature sensor is located at the middle rear part of the temperature probe and is located outside the food, the first temperature sensor and the second temperature sensor are respectively electrically connected with a central controller of the oven or the steam box, and the central controller is electrically connected with the heating device. A baffle plate positioned outside the food is arranged on the temperature probe, and a second temperature sensor is arranged behind the baffle plate. The middle part of the temperature probe is provided with a sliding sleeve, and the rear part of the temperature probe is provided with a positioning sleeve. The invention has the characteristics of accurate temperature control and good baking effect.
Description
Technical Field
The invention relates to a temperature measuring device for an oven or a steam box and an operation method thereof.
Background
Chinese patent document No. CN 102197834a discloses a fast oven body in 2011, 09 and 28, which solves the problems of single function, slow speed, high energy consumption and the like of the current food heating. The oven comprises an oven shell, wherein an oven cavity of the oven shell is divided into a baking chamber and a heating chamber by an air deflector, and a gap is reserved between the air deflector and the side surface of the oven cavity; an electric heating element and a blower device are arranged in the heating chamber, and a steam inlet pipe is inserted into the heating chamber; the wind shield is provided with a return air inlet, and a catalytic converter is arranged at the return air inlet; a high-frequency microwave generating device is arranged on the other surface of the oven shell; an independent temperature measuring chamber is arranged on the furnace chamber wall. When the oven is used for baking food, the temperature measuring chamber is used for detecting the baking temperature of the food, and the temperature measuring chamber is not in direct contact with the food, so that the temperature obtained by the temperature measuring chamber is the temperature of the inner cavity of the oven, and the baking effect is not ideal finally, and needs to be improved.
Disclosure of Invention
The invention aims to provide a temperature measuring device for an oven or a steam box, which has accurate temperature control and good baking effect, and an operation method thereof, so as to overcome the defects in the prior art.
The temperature measuring device for the oven or the steam box is structurally characterized in that food is arranged in a heating cavity of the oven or the steam box, one end of a temperature probe is inserted into the food, a first temperature sensor and a second temperature sensor are arranged on the temperature probe, the first temperature sensor is located at one end of the temperature probe and is inserted into the food, the second temperature sensor is located at the middle rear part of the temperature probe and is located outside the food, the first temperature sensor and the second temperature sensor are respectively and electrically connected with a central controller of the oven or the steam box, and the central controller is electrically connected with the heating device.
Further, a baffle plate positioned outside the food is arranged on the temperature probe, and a second temperature sensor is arranged behind the baffle plate.
Furthermore, a sliding sleeve is arranged in the middle of the temperature probe, a positioning sleeve is arranged at the rear part of the temperature probe, the sliding sleeve is sleeved on the positioning sleeve in a sliding manner, and one end of the sliding sleeve is connected with the baffle; the second temperature sensor is arranged on the sliding sleeve;
wherein, reset spring sets up in the position sleeve, and reset spring's one end crimping is on position sleeve, and reset spring's other end crimping is on baffle or sliding sleeve, and perhaps, reset spring sets up between position sleeve and sliding sleeve, and reset spring's one end crimping is on position sleeve, and reset spring's other end crimping is on baffle or sliding sleeve.
Further, be provided with the anti-disengaging structure who prevents its slippage each other between positioning sleeve and the sliding sleeve, this anti-disengaging structure is including setting up first anticreep groove or first anticreep boss on positioning sleeve's outer wall and corresponding second anticreep boss or the second anticreep groove of setting on the inner wall of sliding sleeve, and the gliding setting of second anticreep boss is in first anticreep inslot or the gliding setting of first anticreep boss is in the second anticreep inslot.
An operation method of a temperature measuring device for an oven or a steam box is characterized by comprising the following steps:
firstly, inserting a temperature probe into food in a heating cavity to enable a first temperature sensor on the temperature probe to be inserted into the food, enabling a second temperature sensor to be located outside the food, then starting a heating device by a central controller according to the type of the food selected by a user, heating according to preset output power corresponding to the selected type of the food and preset temperature of the heating cavity, and respectively obtaining internal temperature T of the food transmitted by the first temperature sensor by the central controller after a period of heating timeInner partAnd the external temperature T of the food transmitted by the second temperature sensorOuter cover；
Step two, when the external temperature T of the food is reachedOuter coverWhen the temperature of the preset heating cavity corresponding to the selected food type is equal, the central controller controls the heating device to reduce the output power so as to reduce the external temperature of the food, when the external temperature of the food is reduced by 5% -15% compared with the temperature of the preset heating cavity, the central controller controls and maintains the working state for 1-10 minutes, and the step II is executed after the 1-10 minutes are finished;
step three, the central controller controls the heating device to continuously reduce the output power so as to reduce the external temperature of the food, at the moment, the external temperature of the food is reduced by 10% -25% compared with the temperature of the preset heating cavity, and along with the heating, when the internal temperature T of the food is increasedInner partWhen the temperature of the preset heating cavity reaches 25% -55%, continuing to heat for 15-35 minutes, and entering a fourth step after the 15-35 minutes are finished;
step four, the central controller controls the heating device to increase the output power so as to increase the external temperature of the food, and at the moment, when the external temperature of the food reaches the preset heating cavity temperature, the central controller works for 1-10 minutes; and after the 1-10 minutes is finished, the central controller cuts off the working power supply of the heating device.
Further, in the fourth step, within 1 to 10 minutes, the central controller controls the spraying mechanism to spray the juice on the surface of the food, and the central controller cuts off the working power supply of the heating device when the juice spraying is finished and the 1 to 10 minutes are finished.
One end of a temperature probe is inserted into food, a first temperature sensor and a second temperature sensor are arranged on the temperature probe, the first temperature sensor is positioned at one end of the temperature probe and is inserted into the food, the second temperature sensor is positioned at the middle rear part of the temperature probe and is positioned outside the food, the first temperature sensor and the second temperature sensor are respectively and electrically connected with a central controller of an oven or a steam box, and the central controller is electrically connected with a heating device; through the inside temperature of food and the outside temperature of food respectively, just can control heating device's output through well accuse ware, control the specific process of toasting the heating, prevent that the great or thick food of size from appearing outside ripe when toasting, and inside still presents the situation appearance of half done to toasting that can be accurate, thoroughly improve the taste and the quality of toasting food.
The temperature probe is provided with a baffle positioned outside food, and the second temperature sensor is arranged behind the baffle; this product of use that can be comparatively simple through the baffle to also can give a comparatively audio-visual impression of user, thereby reduced the operation degree of difficulty.
The middle part of the temperature probe is provided with a sliding sleeve, the rear part of the temperature probe is provided with a positioning sleeve, the sliding sleeve is sleeved on the positioning sleeve in a sliding way, and one end of the sliding sleeve is connected with a baffle; the second temperature sensor is arranged on the sliding sleeve; the reset spring is arranged in the positioning sleeve, one end of the reset spring is in press connection with the positioning sleeve, and the other end of the reset spring is in press connection with the baffle or the sliding sleeve, or the reset spring is arranged between the positioning sleeve and the sliding sleeve, one end of the reset spring is in press connection with the positioning sleeve, and the other end of the reset spring is in press connection with the baffle or the sliding sleeve; through setting up second temperature sensor on the sliding sleeve, the food of the different thickness of adaptation that can be better, because to the food that the size is thicker, along with the insertion of temperature probe, the surface of food at first meets with the baffle, when further inserting along with temperature probe, the baffle will drive the sliding sleeve and move backward, in order to ensure that second temperature sensor is located the outside of food all the time, thereby can obtain the temperature of heating intracavity, then, the temperature of the inside central authorities of food and the temperature of heating intracavity of acquisition that can be accurate through well accuse ware, thereby the process of the control that can be more accurate toasting heating.
In the design of a conventional oven or a conventional steam box, the temperature inside the heating cavity, i.e. the ambient temperature inside the heating cavity or the external temperature of the food, is mainly considered, and when the food with different volume sizes is cooked, the specific state of the internal cooking of the food cannot be determined. Since the ripening indicator of food is generally divided into internal temperature and external temperature during the actual cooking process, or can be understood as internal ripening and external ripening. The internal cooking refers to the reactions of sterilization and inactivation, protein denaturation, phospholipid cell membrane denaturation, carbohydrate hydrolysis and the like caused by the increase of the internal temperature of food in the heating cavity; external cooking refers to the Maillard reaction or glycosylation reaction of food in the presence of oxygen as the temperature rises.
The present invention provides the above solution for determining the cooking state of the inside and outside of the food at the same time; this scheme obtains food inside temperature and food outside temperature through first temperature sensor and second temperature sensor at first, judges at the judgement standard of different stages curing according to the different foods that the well accuse ware was preset again, obtains the accuse temperature of whether entering next stage or the judgement that whether needs the adjustment heating method, finally promotes the culinary art quality and improves food taste.
The invention has the characteristics of accurate temperature control and good baking effect.
Drawings
Fig. 1 is a schematic structural diagram of a first embodiment of the present invention.
Fig. 2 is a schematic structural diagram of a second embodiment of the present invention.
Fig. 3 is a schematic structural diagram of a third embodiment of the present invention.
FIG. 4 is a block diagram of the operational flow of the present invention.
In the figure: 1 is first temperature sensor, 2 is second temperature sensor, 3 is temperature probe, 4 are the baffle, 5 are the sliding sleeve, 6 are the position sleeve, 7 are reset spring.
Detailed Description
The invention is further described with reference to the following figures and examples.
First embodiment
Referring to fig. 1 and 4, a temperature measuring device for an oven or a steam box and an operation method thereof include an oven or a steam box with a heating device, wherein food is arranged in a heating cavity of the oven or the steam box, one end of a temperature probe 3 is inserted into the food, a first temperature sensor 1 and a second temperature sensor 2 are arranged on the temperature probe 3, wherein the first temperature sensor 1 is arranged at one end of the temperature probe 3 and inserted into the food, the second temperature sensor 2 is arranged at the middle rear part of the temperature probe 3 and outside the food, the first temperature sensor 1 and the second temperature sensor 2 are respectively electrically connected with a central controller of the oven or the steam box, and the central controller is electrically connected with the heating device.
A method of operating a temperature measuring device for an oven or a steam box, comprising the steps of:
firstly, inserting a temperature probe 3 into food in a heating cavity, enabling a first temperature sensor 1 on the temperature probe 3 to be inserted into the food, enabling a second temperature sensor 2 to be located outside the food, then, starting a heating device according to the type of the food selected by a user, heating according to preset output power corresponding to the selected type of the food and preset temperature of the heating cavity, and respectively obtaining internal temperature T of the food transmitted by the first temperature sensor 1 through a central control device after a period of heating timeInner partAnd the external temperature T of the food transmitted from the second temperature sensor 2Outer cover；
Step two, when the external temperature T of the food is reachedOuter coverWhen the temperature of the preset heating cavity corresponding to the selected food type is equal, the central controller controls the heating device to reduce the output power so as to reduce the external temperature of the food, when the external temperature of the food is reduced by 5% -15% compared with the temperature of the preset heating cavity, the central controller controls and maintains the working state for 1-10 minutes, and the step II is executed after the 1-10 minutes are finished;
step three, the central controller controls the heating device to continuously reduce the output power so as to reduce the external temperature of the food, at the moment, the external temperature of the food is reduced by 10% -25% compared with the temperature of the preset heating cavity, and along with the heating, when the internal temperature T of the food is increasedInner partWhen the temperature of the preset heating cavity reaches 25% -55%, continuing to heat for 15-35 minutes, and entering a fourth step after the 15-35 minutes are finished;
step four, the central controller controls the heating device to increase the output power so as to increase the external temperature of the food, and at the moment, when the external temperature of the food reaches the preset heating cavity temperature, the central controller works for 1-10 minutes; and after the 1-10 minutes is finished, the central controller cuts off the working power supply of the heating device.
And step four, the central controller controls the spraying mechanism to spray the juice on the surface of the food within 1-10 minutes, and the central controller cuts off the working power supply of the heating device when the juice spraying is finished and the 1-10 minutes are finished.
First application example
The baked food is square bread.
Firstly, a user inserts one end of a temperature probe 3 into square bread serving as baked food, which is hereinafter referred to as food for short; the first temperature sensor 1 is inserted inside the food, and the second temperature sensor 2 is positioned outside the food; the user feeds bread and the temperature probe 3 into the heating cavity; selecting bread from food types on a control panel which is electrically connected with a central controller and arranged on an oven or a steam box by a user, starting a heating device by the central controller according to the food type bread selected by the user, and heating according to preset output power and preset heating cavity temperature corresponding to the selected food type, wherein the preset heating cavity temperature is 200 ℃; then, the central controller judges the ambient temperature in the heating cavity through a second temperature sensor 2 positioned outside the breadDegree, i.e. the external temperature T of the breadOuter coverWhen the temperature reaches 200 ℃, the central controller controls the heating device to reduce the output power, so that the ambient temperature in the heating cavity is reduced to 180 ℃, and the ambient temperature is kept for 5 minutes, thereby realizing the external expansion of the bread;
step two, the central controller controls the heating device to continuously reduce the output power so as to reduce the external temperature of the food, controls the ambient temperature in the heating cavity to be reduced by 20% of the preset heating cavity temperature, namely 200 ℃ (1-20%) -160 ℃, and starts to time for 20 minutes when the internal temperature of the bread obtained by the central controller through the first temperature sensor 1 reaches 47.5% of the preset heating cavity temperature of 200 ℃ along with the continuous heating, namely the internal temperature of the food reaches 95 ℃, so that the internal part of the bread is uniformly expanded by continuous heating, and the cooled bread is prevented from collapsing; after the 20 minutes is finished, the next step is carried out;
and step three, the central controller controls the heating device to improve the output power so as to improve the external temperature of the food, when the central controller controls the ambient temperature in the heating cavity to reach 200 ℃, the surface of the bread is heated and colored, when the temperature collected by the second temperature sensor 2 outside the bread reaches 200 ℃, the central controller starts timing, and after 5 minutes, the cooking is finished.
For starch food, the internal temperature of the starch food is generally controlled to be 45-110 ℃, and different cooking effects can be achieved along with gradual increase of the internal temperature of the starch food; 1) enzymatic saccharification: when the internal temperature is in the range of 45-60 ℃, the self protease of the starch food is utilized to degrade starch into maltose, or amylopectin is changed into short straight chain starch, so that the effect of improving the taste and flavor is achieved; 2) fluffing: when the internal temperature of the starch food is in the range of 56-95 ℃, the carbon dioxide generated by fermentation can promote the internal expansion of the food and generate a porous structure under the action of high temperature; the size and the fineness of the air holes can be controlled by accurate temperature control; preventing the image from collapsing due to cooling caused by excessive expansion; 3) drying and cooking: the internal temperature of the starch food is 96-110 ℃, and the quick dehydration is realized, so that the crisp effect is achieved. Then, through inserting the inside first temperature sensor 1 of food and being located the outside second temperature sensor 2 of food, the well accuse ware of this product can accurate control heating process, finally cooks and obtains the food that taste and taste are all compared.
In the present application example, the square bread to be used as the baked food may be pure starch, a sandwich food in which other food materials are sandwiched, or other food materials may be smeared on the surface thereof, and the like, and in all of these foods, one end of the temperature probe 3 needs to be inserted into the square bread to be used as the baked food.
Second application example
The baked food is thick cut beefsteak.
Firstly, a user inserts one end of a temperature probe 3 into the thick sliced beefsteak, a first temperature sensor 1 is inserted into the thick sliced beefsteak, and a second temperature sensor 2 is positioned outside the thick sliced beefsteak. The user sends the thick beef steak and the temperature probe 3 into the heating cavity; the thick sliced steak is selected by the user from the food types on the control panel on the oven or the steam box which is electrically connected with the central controller. The central controller starts the heating device according to the bread of the food type selected by the user and heats the bread according to the preset output power and the preset heating cavity temperature corresponding to the selected food type; the temperature of the heating chamber is preset to 220 ℃. Then, the central controller judges the ambient temperature in the heating cavity through the second temperature sensor 2 positioned outside the thick-cut steak, namely the external temperature T of the thick-cut steakOuter coverWhen the temperature reaches 220 ℃, the central controller controls the heating device to reduce the output power, so that the ambient temperature in the heating cavity is reduced to 180 ℃, and the temperature is kept for 1 minute; at the moment, the external temperature of the thick-cut beefsteak is reduced by 9.1 percent compared with the preset heating cavity temperature of 220 ℃; 220 ℃ (1-18.2%) -180 ℃;
step two, the central controller controls the heating device to continuously reduce the output power so as to reduce the external temperature of the food, controls the ambient temperature in the heating cavity to be 160 ℃, and at the moment, reduces the external temperature of the thick-cut steak by 9.1 percent compared with the preset heating cavity temperature of 220 ℃; 220 ℃ (1-27.3%) -160 ℃;
with the heating, when the internal temperature of the thick-cut beefsteak is more than 65 ℃, the central controller starts to time for 20 minutes; at the moment, the internal temperature of the thick-cut steak reaches 29.55 percent of the preset heating cavity temperature of 220 ℃, and the temperature of 220 ℃ is 29.55 percent and 65 percent;
after the 20 minutes is finished, entering a third step;
and step three, the central controller controls the heating device to improve the output power so as to improve the external temperature of the food, starts timing when the central controller controls the ambient temperature in the heating cavity to reach 220 ℃, and finishes cooking after 1 minute.
For thick-cut steak, it consists essentially of protein and fat. For protein, the internal temperature of the protein is controlled to be 45-110 ℃, and different cooking effects are achieved along with the gradual increase of the internal temperature: 1) tenderizing: the internal temperature of the protein is controlled to be 45-55 ℃, and the food material is degraded by the protease of the food material, so that the tenderization effect is achieved; 2) tender and cooked: the internal temperature of the protein is controlled to be 56-85 ℃, and the protein is denatured to achieve the effect of tenderness and maturity; 3) fully cooking: the internal temperature of the protein is controlled to be 86-100 ℃, and the protein is gradually dehydrated to achieve the effect of complete cooking; 4) drying and cooking: the internal temperature of the protein is controlled to be 101-110 ℃, and the quick dehydration scheme is adopted, so that the dry-cooked effect is achieved.
For fat, the internal temperature of the fat is controlled to be 45-210 ℃, and different cooking effects are achieved along with the gradual increase of the internal temperature of the fat; 1) emulsification: the internal temperature of fat is controlled to be 45-65 ℃, the fat is degraded into triglyceride, diglyceride, monoglyceride, fatty acid, glycerol and the like with smaller molecular chains and below sixteen gastric cavities by utilizing the lipase family of the food material, and then the triglyceride, the diglyceride, the monoglyceride, the fatty acid, the glycerol and the like form a new copolymer with juice, protein and saccharides to play a role in tenderization; 2) tender and cooked: the internal temperature of the fat is controlled to be 66-100 ℃, fatty acid rises along with the temperature, different dissolving effects are achieved at different temperatures, food materials are wrapped, water loss is reduced, and the tenderization effect is achieved; 3) flavoring: the flavors of different meats mainly exist in fat, the internal temperature of the fat is controlled to be 101-210 ℃, the decomposed or dissolved fat participates in the rapid Maillard reaction, and the unique taste experience of different food materials is brought into full play.
Third application example
The baked food is thick cut beefsteak.
And step three, in 1 minute, the central control device controls the spraying mechanism to spray salt-sugar mixed juice on the surface of the thick-cut beefsteak, and the central control device cuts off the working power supply of the heating device when the spraying of the salt-sugar mixed juice is finished and the 1 minute is finished.
The rest parts which are not described are shown in the second application example, and are not described again.
Second embodiment
Referring to fig. 2, in the present embodiment, a baffle 4 located outside the food is disposed on the temperature probe 3, and the second temperature sensor 2 is disposed behind the baffle 4.
The rest of the parts which are not described in the first embodiment are not described in detail.
Third embodiment
Referring to fig. 3, in this embodiment, a sliding sleeve 5 is disposed in the middle of the temperature probe 3, a positioning sleeve 6 is disposed at the rear of the temperature probe 3, the sliding sleeve 5 is slidably sleeved on the positioning sleeve 6, and one end of the sliding sleeve 5 is connected to the baffle 4. The second temperature sensor 2 is arranged on the sliding sleeve 5.
The reset spring 7 can be arranged in the positioning sleeve 6, one end of the reset spring 7 is pressed on the positioning sleeve 6, and the other end of the reset spring 7 is pressed on the baffle 4 or the sliding sleeve 5; the return spring 7 can be arranged between the positioning sleeve 6 and the sliding sleeve 5, one end of the return spring 7 is in press connection with the positioning sleeve 6, and the other end of the return spring 7 is in press connection with the baffle 4 or the sliding sleeve 5.
Be provided with the anti-disengaging structure who prevents its slippage each other between positioning sleeve 6 and sliding sleeve 5, this anti-disengaging structure is including setting up first anticreep groove or first anticreep boss on positioning sleeve 6's outer wall and corresponding second anticreep boss or the second anticreep groove of setting on sliding sleeve 5's inner wall, and the gliding setting of second anticreep boss is in first anticreep inslot or the gliding setting of first anticreep boss is in the second anticreep inslot.
The temperature probe 3 with the sliding sleeve 5 can be suitable for foods with large changes of external dimensions.
The rest of the parts which are not described in the first embodiment are not described in detail.
In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are used only for the convenience of description and simplicity of description, rather than to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and thus should not be construed as limiting the invention, the terms "first" and "second" are used for descriptive purposes only, and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. The utility model provides a temperature measuring device for oven or steam ager, is including oven or steam ager that has heating device, characterized by be provided with food in the heating chamber of oven or steam ager, the inside of food is inserted to the one end of temperature probe (3), be provided with first temperature sensor (1) and second temperature sensor (2) on temperature probe (3), wherein, first temperature sensor (1) are located the one end of temperature probe (3) and insert the inside of food, and second temperature sensor (2) are located the well rear portion of temperature probe (3) and are located outside the food, and first temperature sensor (1) and second temperature sensor (2) are connected with the well accuse ware electricity of oven or steam ager respectively, and well accuse ware is connected with heating device electricity.
2. The temperature measuring device for ovens or steamers as claimed in claim 1, characterized in that said temperature probe (3) is provided with a baffle (4) located outside the food, the second temperature sensor (2) being arranged behind the baffle (4).
3. The temperature measuring device for the oven or the steam box according to claim 2, wherein a sliding sleeve (5) is arranged in the middle of the temperature probe (3), a positioning sleeve (6) is arranged at the rear part of the temperature probe (3), the sliding sleeve (5) is sleeved on the positioning sleeve (6) in a sliding manner, and one end of the sliding sleeve (5) is connected with the baffle (4); the second temperature sensor (2) is arranged on the sliding sleeve (5);
wherein, reset spring (7) set up in positioning sleeve (6), the one end crimping of reset spring (7) is on positioning sleeve (6), the other end crimping of reset spring (7) is on baffle (4) or sliding sleeve (5), perhaps, reset spring (7) set up between positioning sleeve (6) and sliding sleeve (5), the one end crimping of reset spring (7) is on positioning sleeve (6), the other end crimping of reset spring (7) is on baffle (4) or sliding sleeve (5).
4. The temperature measuring device for the oven or the steam box according to claim 3, wherein an anti-slip structure is arranged between the positioning sleeve (6) and the sliding sleeve (5) for preventing the positioning sleeve and the sliding sleeve from slipping off each other, the anti-slip structure comprises a first anti-slip groove or a first anti-slip boss arranged on the outer wall of the positioning sleeve (6) and a second anti-slip boss or a second anti-slip groove correspondingly arranged on the inner wall of the sliding sleeve (5), and the second anti-slip boss is slidably arranged in the first anti-slip groove or the first anti-slip boss is slidably arranged in the second anti-slip groove.
5. The temperature measuring apparatus for an oven or a steam box according to claim 1, wherein a spraying mechanism for spraying juice on the surface of the food is further provided in the oven or the steam box, the spraying mechanism comprises a liquid container, one end of a liquid spraying pipe is communicated with the liquid outlet of the liquid container, the other end of the liquid spraying pipe is communicated with the inlet of a spraying head located in the heating chamber, the outlet of the spraying head is located above or at the side of the food, and a water pump electrically connected with the central controller is connected in series in the liquid spraying pipe.
6. A method of operating a temperature measuring device for an oven or a steam box according to claim 1, comprising the steps of:
firstly, inserting a temperature probe (3) into food in a heating cavity, enabling a first temperature sensor (1) on the temperature probe (3) to be inserted into the food, enabling a second temperature sensor (2) to be located outside the food, then starting a heating device by a central control device according to the type of the food selected by a user, heating according to preset output power corresponding to the selected type of the food and preset temperature of the heating cavity, and respectively obtaining the internal temperature T of the food transmitted by the first temperature sensor (1) by the central control device after a period of heating timeInner partAnd the external temperature T of the food transmitted by the second temperature sensor (2)Outer cover；
Step two, when the external temperature T of the food is reachedOuter coverWhen the temperature of the preset heating cavity corresponding to the selected food type is equal, the central controller controls the heating device to reduce the output power so as to reduce the external temperature of the food, when the external temperature of the food is reduced by 5% -15% compared with the temperature of the preset heating cavity, the central controller controls and maintains the working state for 1-10 minutes, and the step II is executed after the 1-10 minutes are finished;
step three, the central controller controls the heating device to continuously reduce the output power so as to reduce the external temperature of the food, at the moment, the external temperature of the food is reduced by 10% -25% compared with the temperature of the preset heating cavity, and along with the heating, when the internal temperature T of the food is increasedInner partWhen the temperature of the preset heating cavity reaches 25% -55%, continuing to heat for 15-35 minutes, and entering a fourth step after the 15-35 minutes are finished;
step four, the central controller controls the heating device to increase the output power so as to increase the external temperature of the food, and at the moment, when the external temperature of the food reaches the preset heating cavity temperature, the central controller works for 1-10 minutes; and after the 1-10 minutes is finished, the central controller cuts off the working power supply of the heating device.
7. The temperature measuring device for the oven or the steam box according to claim 6, wherein in the fourth step, the central controller controls the spraying mechanism to spray the juice on the surface of the food within 1 to 10 minutes, and the central controller cuts off the operating power supply of the heating device when the juice spraying is finished and the 1 to 10 minutes are finished.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210079232.5A CN114323342A (en) | 2022-01-24 | 2022-01-24 | Temperature measuring device for oven or steam box and operation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210079232.5A CN114323342A (en) | 2022-01-24 | 2022-01-24 | Temperature measuring device for oven or steam box and operation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114323342A true CN114323342A (en) | 2022-04-12 |
Family
ID=81028693
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210079232.5A Withdrawn CN114323342A (en) | 2022-01-24 | 2022-01-24 | Temperature measuring device for oven or steam box and operation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN114323342A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114711645A (en) * | 2022-04-13 | 2022-07-08 | 海信家电集团股份有限公司 | Oven and control method thereof |
| CN115962866A (en) * | 2022-11-30 | 2023-04-14 | 深圳市安服优智能互联科技有限公司 | Wireless meat temperature probe |
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| US4455924A (en) * | 1982-09-30 | 1984-06-26 | Alco Standard Corporation | Oven for cooking and flavoring meat products |
| EP0723115A2 (en) * | 1995-01-23 | 1996-07-24 | V-Zug AG | Oven and process for cooking meat products |
| US6472642B1 (en) * | 2002-02-19 | 2002-10-29 | Wei-Wen Jian | Oven with a spraying device |
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| US20130128919A1 (en) * | 2011-11-22 | 2013-05-23 | Electronic Controls Design, Inc. | Food temperature probe |
| CN208822472U (en) * | 2017-12-11 | 2019-05-07 | 珠海金佰莱科技有限公司 | A kind of steaming and baking box of controllable food therein temperature |
| US10397989B1 (en) * | 2019-01-18 | 2019-08-27 | King Saud University | Oven with temperature probe |
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| US4455924A (en) * | 1982-09-30 | 1984-06-26 | Alco Standard Corporation | Oven for cooking and flavoring meat products |
| EP0723115A2 (en) * | 1995-01-23 | 1996-07-24 | V-Zug AG | Oven and process for cooking meat products |
| EP1271061A2 (en) * | 2001-06-29 | 2003-01-02 | Electrolux Professional S.P.A. | Cooking oven with control arrangement for the core temperature probe |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114711645A (en) * | 2022-04-13 | 2022-07-08 | 海信家电集团股份有限公司 | Oven and control method thereof |
| CN115962866A (en) * | 2022-11-30 | 2023-04-14 | 深圳市安服优智能互联科技有限公司 | Wireless meat temperature probe |
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