CN212574683U - Cooking apparatus - Google Patents
Cooking apparatus Download PDFInfo
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- CN212574683U CN212574683U CN202020870529.XU CN202020870529U CN212574683U CN 212574683 U CN212574683 U CN 212574683U CN 202020870529 U CN202020870529 U CN 202020870529U CN 212574683 U CN212574683 U CN 212574683U
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Abstract
The utility model provides a cooking device, include: a cooking body; the control structure is arranged on the cooking body and can be triggered to control the operation of the cooking body; and the disinfection structure is arranged corresponding to the control structure and can guide disinfection fluid to the control structure. Through the technical scheme of the utility model, will disinfect the fluid direction control structure to disinfect the disinfection to control structure, can effectively reduce the risk that bacterial growing and disease were infected.
Description
Technical Field
The utility model relates to a kitchen equipment field particularly, relates to a cooking equipment.
Background
At present electric rice cooker when using, uncap button exposes outside usually, and frequent use can touch the button many times, and if the user does not pay attention to personal hygiene when using, then can make uncap button can regard as a propagation medium in order to breed or propagate the bacterium virus, influences user's healthy.
SUMMERY OF THE UTILITY MODEL
The present invention aims at least solving one of the technical problems existing in the prior art or the related art.
In view of the above, an object of the present invention is to provide a cooking apparatus.
In order to achieve the above object, the present invention provides a cooking apparatus, including: a cooking body; the control structure is arranged on the cooking body and can be triggered to control the operation of the cooking body; and the disinfection structure is arranged corresponding to the control structure and can guide disinfection fluid to the control structure.
According to the technical scheme of the utility model provides a cooking equipment, including culinary art body and control structure, the culinary art body can cook the edible material that needs were handled, control structure then can be through the operation by the trigger control culinary art body, can understand, the operation of culinary art body includes the regulation of culinary art procedure and heating power, certainly still include uncap before the operation so that put into the operation of culinary art body with eating the material, need emphasize, correspond the disinfection structure that sets up through setting up and control structure, can be with disinfection fluid direction control structure, with the disinfection of disinfecting to control structure, can effectively reduce the risk of bacterial growing and disease infection.
Wherein, the disinfection fluid can be for having the gas of disinfection function, still can be for having the liquid of disinfection function, certainly, for reducing the influence of disinfection fluid to control structure self function, the disinfection fluid only flows to the one side that control structure was triggered under the effect of disinfection structure, also can disinfect to control structure wholly.
The control structure can be a cover opening button or a control panel for controlling cooking programs and cooking power, the triggering of the control structure can be physical triggering, such as keys and buttons, and the user can trigger the cooking device in a remote control mode.
In the above technical solution, the cooking body includes: the cooker body is internally provided with a cooking cavity; the cover body is rotationally connected with the cooker body, wherein the control structure is arranged on the cooker body and/or the cover body, and the control structure can be triggered to control the rotation of the cover body relative to the cooker body.
In this technical scheme, the culinary art body is including the a kind of deep pot body and the lid of rotation connection, the internal culinary art chamber that is used for cooking the edible material that is equipped with of a kind of deep pot, the lid is connected the opening of switching input edible material through the rotation with the a kind of deep pot body, the lid rotates to open the back promptly, edible material accessible opening arranges the culinary art intracavity in, what need explain, because the rotation of the a kind of deep pot body and lid is connected relatively, so control structure can locate one in the a kind of deep pot body and lid, perhaps all set up control structure on the a kind of deep pot body and the lid, the rotation of the steerable lid through control.
Wherein, the control structure for controlling the rotation of the cover body can be a cover opening button.
In the above technical solution, the sterilizing structure includes: and the guide pipe is arranged corresponding to the control structure and can guide the steam in the cooking cavity to the control structure.
In this technical scheme, disinfection structure includes and corresponds the honeycomb duct that sets up with control structure, and at the culinary art body during operation, the culinary art intracavity can produce high-temperature steam because the heating, through setting up the honeycomb duct this moment, can be with high-temperature steam direction control structure to utilize the useless steam of culinary art body self during operation to realize the disinfection to control structure, improve the product functionality on the basis that does not increase energy consumption, also satisfy the disinfection demand after the use.
In the above technical scheme, the cover body is provided with an air outlet pipe communicated with the cooking cavity, one end of the flow guide pipe is communicated with the air outlet pipe, and the other end of the flow guide pipe faces the control structure.
In this technical scheme, be equipped with the outlet duct on the lid, the outlet duct is used for deriving the steam in culinary art chamber to external, through being connected to the outlet duct with the one end of honeycomb duct, and the other end is towards control structure, is about to the honeycomb duct as the branch of outlet duct, and accessible honeycomb duct utilizes the steam of culinary art chamber production in the culinary art process, realizes the high temperature disinfection to control structure.
Wherein, the other end of honeycomb duct is towards control structure, and the other end can be to control structure blowout high temperature steam.
In the above technical solution, the sterilizing structure includes: a flow guide pipe; the steam generator is arranged at one end of the flow guide pipe, the steam generator can form steam flowing into the flow guide pipe, and the other end of the flow guide pipe faces the control structure.
In this technical scheme, disinfection structure includes honeycomb duct and steam generator, under the inoperative condition of culinary art body, the accessible directly sets up steam generator and generates high temperature steam, through the honeycomb duct to control structure direction in order to realize the disinfection, in other words, sterile function does not confine the use prerequisite that the culinary art body is in the culinary art state to, as long as the user has the disinfection demand, can control steam generator and disinfect to control structure, improve the flexibility of function, do benefit to the different user demands that satisfy the user.
In the above technical solution, the disinfection structure further includes: and the air guide valve is arranged in the flow guide pipe and can be opened and closed to control whether the steam flows to the control structure or not.
In this technical scheme, through set up the air guide valve in the honeycomb duct, switching through controlling the air guide valve, can realize whether carrying out steam disinfection's operation to control structure, can understand, under the use scene of difference, also different to steam disinfection's demand and disinfection frequency, some circumstances probably all need disinfect after culinary art at every turn, but also can interval cook several times under other circumstances, perhaps disinfect appointed number of times a day, so through setting up the air guide valve, can operate according to the disinfection law that sets for in advance, satisfy the different user demand of user.
In the above technical solution, the method further comprises: and the microcontroller is electrically connected with the air guide valve, and the air guide valve responds to a control signal of the microcontroller to realize opening and closing.
In the technical scheme, the microcontroller electrically connected with the air guide valve is arranged, and the air guide valve can be controlled to be opened and closed according to a preset disinfection rule, so that different disinfection frequencies and disinfection periods are realized, and different use requirements are met.
It can be understood that the disinfection rule can be preset when leaving the factory, and can be flexibly adjusted according to the use habit of the user.
In the above technical solution, the method further comprises: the temperature sensor is electrically connected with the microcontroller, wherein the temperature sensor can send the temperature value of the steam flowing through the flow guide pipe to the microcontroller, and the microcontroller is used for controlling the air guide valve to be opened when the temperature value is not less than the disinfection temperature value, or controlling the air guide valve to be closed.
In this technical scheme, through setting up temperature sensor, can acquire the temperature of the steam of honeycomb duct of flowing through, can understand, the temperature of steam just has the ability of disinfecting above the uniform temperature, so can confirm the temperature value of the steam that flows through temperature sensor, under microcontroller's effect, only arrange the steam that the temperature value is higher than or equal to the disinfection temperature value to control structure through the honeycomb duct, it is lower to the temperature value, be less than the steam of disinfection temperature value still directly to the external atmosphere in promptly, in a word under microcontroller's effect, can classify through the temperature with steam, arrange the steam that the temperature is higher has certain bactericidal effect to control structure, improve the disinfection efficiency that disinfects.
Of course, to improve the sterilization effect, this can be achieved by increasing the sterilization temperature value.
In the above technical solution, the method further comprises: and the timer is electrically connected with the microcontroller and is used for determining the duration of the opening of the air guide valve, and the microcontroller is also used for controlling the air guide valve to be closed when the duration is not less than the single disinfection time, or controlling the air guide valve to be opened.
In the technical scheme, the timer electrically connected with the microcontroller is arranged, so that the closing of the air guide valve can be controlled to determine the duration of the opening of the air guide valve, and the duration of high-temperature disinfection meets the sterilization requirement, namely the duration is greater than or equal to the single disinfection time.
The duration of the opening of the air guide valve is the duration of the air guide valve between two closing moments, namely, the duration from the first moment when the air guide valve is switched from closing to opening to the second moment when the air guide valve is switched from opening to closing.
In the above technical solution, the method includes: the heating device is arranged in the pot body, and the control structure can be triggered to control the operation of the heating device.
In this technical scheme, through set up heating device in the a kind of deep pot is internal, be convenient for cook the edible material in the a kind of deep pot, specifically, the operation of steerable heating device when control structure is triggered, the operation of heating device includes but not limited to heating power and the heating mode of heating device.
In the above technical scheme, part of the control structure is in contact with the outside air, and the sterilizing structure can guide the steam in the cooking cavity to the part of the control structure in contact with the outside air.
In the technical scheme, the control structure is in contact with the outside air through the limited part, namely the part of the control structure is exposed in the air, so that the control structure is convenient for a user to control, in addition, the disinfection structure can specifically guide the steam of the cooking cavity to the part of the control structure exposed in the air so as to disinfect the part of the user used by touching for many times, the safety of the product in the process of using for many times is improved, and the propagation of virus and bacteria caused by touching is reduced.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 shows a schematic structural view of a cooking apparatus according to an embodiment of the present invention;
fig. 2 shows a schematic structural view of a cooking apparatus according to an embodiment of the present invention;
fig. 3 shows a schematic structural diagram of a cooking device according to an embodiment of the present invention
Fig. 4 shows a schematic structural view of a cooking apparatus according to an embodiment of the present invention;
fig. 5 shows a schematic flow diagram of a disinfection method according to an embodiment of the invention.
Wherein, the corresponding relation between the mark and the structure in the above figures is as follows:
the cooking pot comprises a cooking body 1, a pot body 12, a heating device 122, a cover 14, a gas outlet pipe 142, a control structure 2, a disinfection structure 3, a flow guide pipe 32, a steam generator 34, a gas guide valve 36, a microcontroller 4, a temperature sensor 5 and a timer 6.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings, which are illustrated in the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.
Some embodiments according to the invention are described below with reference to fig. 1 to 5.
Example one
As shown in fig. 1 and 2, according to the utility model discloses a cooking device of an embodiment, including the cooking body 1 that has a kind of deep pot body 12 and lid 14, a kind of deep pot body 12 can rotate with lid 14 and be connected and drop into the opening of eating the material with the switching, the internal heating device 122 that is equipped with of a kind of deep pot, cooking body 1 can cook the edible material that needs to be handled, cooking device still is equipped with control structure 2 in addition, control structure 2 can be through being triggered the operation of control cooking body 1, can understand, cooking body 1's operation includes the regulation of cooking procedure and heating power, of course still include the operation of uncapping before the operation in order to put into cooking body 1 with eating the material.
It should be emphasized that the cover 14 is provided with an air outlet pipe 142 communicating with the cooking cavity, one end of the air outlet pipe is arranged corresponding to the control structure 2, the other end of the air outlet pipe 32 is communicated to the air outlet pipe 142, the air outlet pipe 32 is used as a disinfection structure 3, and the steam generated by the cooking body 1 in the cooking process can be guided to the control structure 2 through the air outlet pipe 32, so that the control structure 2 is sterilized and disinfected, and the risk of bacterial breeding and disease infection can be effectively reduced.
Certainly, in order to facilitate intelligent control of the cooking device, an air guide valve 36 and a microcontroller 4 are further provided, the air guide valve 36 is arranged in the guide pipe 32, the microcontroller 4 is electrically connected with the air guide valve 36, and the on-off of the air guide valve 36 can be controlled by the microcontroller 4.
The control structure 2 may be a cover opening button, or a control panel for controlling a cooking program and cooking power, the triggering of the control structure 2 may be physical triggering, such as a key, a button, etc., and the user may trigger the cooking in a remote control manner.
In another embodiment, the control structure 2 and the draft tube 32 are both provided on the pot body 12 to reduce the volume of the upper cover.
Example two
As shown in fig. 3, according to the utility model discloses a cooking device of an embodiment, including the cooking body 1 that has a kind of deep pot body 12 and lid 14, a kind of deep pot body 12 can rotate with lid 14 and be connected and drop into the opening of eating the material with the switching, the internal heating device 122 that is equipped with of a kind of deep pot, cooking body 1 can cook the edible material that needs to handle, cooking device still is equipped with control structure 2 in addition, control structure 2 can be through being triggered the operation of control cooking body 1, can understand, cooking body 1's operation includes the regulation of culinary art procedure and heating power, of course still include before the operation uncap so that will eat the operation of material putting into cooking body 1.
It should be emphasized that the cover 14 is provided with an air outlet pipe 142 communicating with the cooking cavity, and further provided with a steam generator 34 and a flow guide pipe 32 as the sterilizing structure 3, so that steam generated by the steam generator 34 can be guided to the control structure 2 through the flow guide pipe 32, so as to sterilize and disinfect the control structure 2 at any time, and effectively reduce the risk of bacterial growth and disease infection.
Of course, in order to facilitate the intelligent control of the cooking device, as shown in fig. 4, an air guiding valve 36 and a microcontroller 4 are further provided, the air guiding valve 36 is disposed in the air guiding pipe 32, and the microcontroller 4 is electrically connected to the air guiding valve 36, so that the on/off of the air guiding valve 36 can be controlled by the microcontroller 4.
The control structure 2 may be a cover opening button, or a control panel for controlling a cooking program and cooking power, the triggering of the control structure 2 may be physical triggering, such as a key, a button, etc., and the user may trigger the cooking in a remote control manner.
On the basis of any of the above embodiments, in order to facilitate the intelligent use of the cooking device, a temperature sensor 5 and a timer 6 are further provided, the temperature sensor 5 is used for detecting the temperature of the steam, no matter whether the steam is generated by the steam generator 34 or the cooking cavity during the heating process, the temperature detected by the temperature sensor 5 is only the temperature of the steam passing through the flow guide pipe 32, and it can be understood that the temperature drop is small during the flow of the flow guide pipe 32, so that the temperature detected by the temperature sensor 5 can be approximately used as the temperature of the steam sprayed out from the flow guide pipe 32 towards one end of the control structure 2.
The timer 6 is arranged, so that the high-temperature steam can be ensured to have a good sterilization effect only after being continuously acted for a period of time, the duration of the high-temperature steam can be limited by the timer 6, and the air guide valve 36 is closed only when the duration is greater than or less than the preset word disinfection time so as to meet the disinfection standard.
EXAMPLE III
As shown in fig. 5, an embodiment of the present invention provides a method for sterilizing an electric rice cooker, the electric rice cooker includes a cooker body and a cover body, a cover-opening button (i.e. a control structure) is disposed on the cover body, and the method for sterilizing the control structure during cooking includes: step S102, switching on the power supply to start a cooking procedure; step S104, controlling heating by strong fire; step S106, judging whether the steam sterilization temperature on the cover body reaches 60 ℃; if yes, step S108, starting the air guide valve, starting timing through a timer, and if not, step S110, keeping the closing state of the air guide valve; step S112, determining whether the time of the timer reaches 40 minutes; if yes, step S114, closing the valve, completing disinfection, if not, returning to step S108, and continuing to open the air guide valve and continuously timing.
And step S102, electrifying the electric cooker to perform a normal cooking procedure, detecting whether the temperature transmitted to the cover body reaches 60 ℃ by the temperature sensor when the high-heat heating is controlled in step S104, if the temperature reaches 60 ℃, determining that the steam has the sterilization capability, controlling the air guide valve to open so that the steam flows to the cover opening button for sterilization, determining the sterilization time in step S108, and closing the air guide valve in step S114 after the sterilization time reaches 40 minutes to complete the sterilization work.
It can be understood that in the prior art, related viruses can be effectively killed by keeping the steam sterilized for more than 30 minutes at more than 56 degrees, and the sterilizing time can be reduced at higher steam temperature, so that the sterilizing efficiency is improved.
To sum up, according to the utility model provides an air conditioning equipment will disinfect the fluid direction control structure to disinfect the disinfection to control structure, can effectively reduce bacterial growing and the risk of disease infection.
In the present application, the terms "first", "second", "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance; the term "plurality" means two or more unless expressly limited otherwise. The terms "mounted," "connected," "fixed," and the like are to be construed broadly, and for example, "connected" may be a fixed connection, a removable connection, or an integral connection; "coupled" may be direct or indirect through an intermediary. The specific meaning of the above terms in the present invention can be understood according to specific situations by those skilled in the art.
In the description of the present invention, it should be understood that the terms "upper", "lower", "left", "right", "front", "back", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the device or unit indicated must have a specific direction, be constructed and operated in a specific orientation, and therefore, should not be construed as limiting the present invention.
In the description of the present specification, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (11)
1. A cooking apparatus, characterized by comprising:
a cooking body;
the control structure is arranged on the cooking body and can be triggered to control the operation of the cooking body;
and the disinfection structure is arranged corresponding to the control structure and can guide disinfection fluid to the control structure.
2. The cooking apparatus according to claim 1, wherein the cooking body comprises:
the cooker body is internally provided with a cooking cavity;
a cover body which is rotationally connected with the cooker body,
the control structure is arranged on the cooker body and/or the cover body, and the control structure can be triggered to control the rotation of the cover body relative to the cooker body.
3. The cooking apparatus of claim 2, wherein the sanitizing structure comprises: and the guide pipe is arranged corresponding to the control structure and can guide the steam in the cooking cavity to the control structure.
4. The cooking apparatus of claim 3, wherein the cover has an outlet pipe communicating with the cooking chamber, one end of the flow guide pipe is communicated with the outlet pipe, and the other end of the flow guide pipe faces the control structure.
5. The cooking apparatus of claim 2, wherein the sanitizing structure comprises:
a flow guide pipe;
the steam generator is arranged at one end of the flow guide pipe, the steam generator can form steam flowing into the flow guide pipe, and the other end of the flow guide pipe faces the control structure.
6. The cooking apparatus according to any one of claims 3 to 5, wherein the sterilizing structure further comprises:
and the air guide valve is arranged in the flow guide pipe and can be opened and closed to control whether the steam flows to the control structure or not.
7. The cooking apparatus of claim 6, further comprising:
and the microcontroller is electrically connected with the air guide valve, and the air guide valve responds to a control signal of the microcontroller to realize opening and closing.
8. The cooking apparatus of claim 7, further comprising:
a temperature sensor electrically connected to the microcontroller,
the temperature sensor can send the temperature value of the steam flowing through the flow guide pipe to the microcontroller, and the microcontroller is used for controlling the air guide valve to be opened when the temperature value is not less than the disinfection temperature value, or controlling the air guide valve to be closed.
9. The cooking apparatus of claim 7, further comprising:
and the timer is electrically connected with the microcontroller and is used for determining the duration of the opening of the air guide valve, and the microcontroller is also used for controlling the air guide valve to be closed when the duration is not less than the single disinfection time, or controlling the air guide valve to be opened.
10. The cooking apparatus of claim 2, further comprising:
the heating device is arranged in the pot body, and the control structure can be triggered to control the operation of the heating device.
11. The cooking apparatus of claim 2, wherein a portion of the control structure is in contact with ambient air, and the sanitizing structure is capable of directing steam within the cooking cavity to the portion of the control structure in contact with ambient air.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202020870529.XU CN212574683U (en) | 2020-05-22 | 2020-05-22 | Cooking apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202020870529.XU CN212574683U (en) | 2020-05-22 | 2020-05-22 | Cooking apparatus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN212574683U true CN212574683U (en) | 2021-02-23 |
Family
ID=74641587
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202020870529.XU Active CN212574683U (en) | 2020-05-22 | 2020-05-22 | Cooking apparatus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN212574683U (en) |
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2020
- 2020-05-22 CN CN202020870529.XU patent/CN212574683U/en active Active
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