CN215993616U - Cooling control device and cooking equipment - Google Patents
Cooling control device and cooking equipment Download PDFInfo
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- CN215993616U CN215993616U CN202121287103.2U CN202121287103U CN215993616U CN 215993616 U CN215993616 U CN 215993616U CN 202121287103 U CN202121287103 U CN 202121287103U CN 215993616 U CN215993616 U CN 215993616U
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- 238000001816 cooling Methods 0.000 title claims abstract description 58
- 238000010411 cooking Methods 0.000 title claims abstract description 50
- 239000000463 material Substances 0.000 claims abstract description 52
- 230000007246 mechanism Effects 0.000 claims abstract description 48
- 238000005507 spraying Methods 0.000 claims abstract description 32
- 238000002347 injection Methods 0.000 claims abstract description 18
- 239000007924 injection Substances 0.000 claims abstract description 18
- 230000000712 assembly Effects 0.000 claims abstract description 12
- 238000000429 assembly Methods 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims description 44
- 239000007921 spray Substances 0.000 claims description 25
- 238000012545 processing Methods 0.000 claims description 23
- 238000009529 body temperature measurement Methods 0.000 claims description 13
- 238000003384 imaging method Methods 0.000 claims description 9
- 238000004939 coking Methods 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 6
- 239000000243 solution Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
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Abstract
The utility model provides a cooling control device and cooking equipment, which are applied to the cooking equipment and comprise a cooling mechanism, wherein the cooling mechanism is arranged in the cooking equipment and is connected with a steam outlet of a steam generator on the cooking equipment; the cooling mechanism comprises a steam nozzle, a conveying assembly and a plurality of spraying assemblies; the steam nozzle is connected with a steam outlet of the cooking equipment, and the injection assembly is arranged on the conveying assembly; steam is received to the steam mouth, through conveying assembly carries steam extremely the injection subassembly is used for rightly the cooling of eating the material in the cooking equipment is right the inside material of cooking equipment cools down, reduces the brown stain and the coking on eating the material surface, and control process is intelligent, accurate more.
Description
Technical Field
The utility model relates to the technical field of household appliances, in particular to a cooling control device and cooking equipment.
Background
In the process of baking food by cooking equipment such as an oven or a steaming oven, all areas in the cavity are difficult to reach a state with consistent temperature. In actual food baking, different ovens or steam ovens have larger difference in temperature in different areas in different product cooking devices due to the difference in heating tube design and temperature control accuracy. When the temperature in a local area is too high, the browning of the baked food in the area is serious relative to the browning of the food in other areas, and even the baking is scorched. This is particularly evident when baking chicken wings, biscuits, bread and other food evenly arranged on a baking tray, which not only affects the overall baking effect, but also affects health when users eat things with severe browning and coking.
SUMMERY OF THE UTILITY MODEL
The utility model aims to provide a cooling control device and cooking equipment, which can solve the problems that food materials are coked due to overhigh local temperature in the cooking equipment.
In order to achieve the above purpose, the solution of the utility model is as follows:
a cooling control device is applied to cooking equipment and comprises a cooling mechanism, wherein the cooling mechanism is arranged in the cooking equipment and is connected with a steam outlet of a steam generator on the cooking equipment;
the cooling mechanism comprises a steam nozzle, a conveying assembly and a plurality of spraying assemblies; the steam nozzle is connected with a steam outlet of the cooking equipment, and the injection assembly is arranged on the conveying assembly; the steam nozzle receives steam, and the steam is conveyed to the spraying assembly through the conveying assembly and is used for cooling food materials in the cooking equipment.
Further, the device comprises 9 injection assemblies, and the 9 injection assemblies are uniformly arranged on the conveying assembly.
Further, delivery unit includes steam house steward and steam branch pipe, steam house steward and steam branch pipe locate cooking equipment's top, steam house steward with the steam mouth with steam branch pipe all links to each other closely, the injection subassembly is evenly located on the steam branch pipe.
Further, including 2 steam main and 3 steam branch pipes, 3 the perpendicular joint of steam branch pipe is in 2 between the steam main for connect 2 steam main.
Furthermore, the injection assembly comprises a connecting pipe, a steam nozzle and an electromagnetic valve, the connecting pipe is rotatably connected with the steam branch pipe, the steam nozzle is movably connected with the connecting pipe, and the electromagnetic valve is arranged inside the steam nozzle.
Furthermore, the injection assembly comprises a connecting pipe, a steam nozzle and an electromagnetic valve, the connecting pipe is fixedly connected with the steam branch pipe, the steam nozzle is rotatably connected with the connecting pipe, and the electromagnetic valve is arranged inside the steam nozzle.
Furthermore, the steam nozzle is in a cross shape and comprises four steam outlets.
Further, still include:
an imaging mechanism: the temperature field data of the surface of the food material in the cooking equipment is acquired and transmitted to the control mechanism;
a control mechanism: and the electromagnetic valve is used for receiving and processing the temperature field data, controlling the electromagnetic valve according to the temperature field data and adjusting the opening and closing, the spraying direction and the spraying time of the steam spray head.
Furthermore, the imaging mechanism comprises an acquisition module for acquiring information of each area on the surface of the food material and an infrared temperature measurement module for detecting temperature signals of each area information, and the temperature field data comprises each area information and the temperature signals.
Further, the control mechanism includes:
a receiving module: the infrared temperature measuring module is used for receiving the area information of the acquisition module and the temperature signal of the infrared temperature measuring module;
a comparison module: the temperature signal acquisition module is used for comparing the acquired temperature signal with a preset temperature signal and acquiring a comparison result signal;
a processing module: and controlling the opening and closing of the electromagnetic valve, the spraying time and the spraying direction according to the comparison result signal.
The infrared temperature measurement module is used for measuring the temperature of the infrared temperature measurement module, and comprises a timing module for timing, wherein the timing module transmits a timing signal to the receiving module and transmits the timing signal to the comparison module, the comparison module compares the timing signal with a preset timing signal to obtain an output signal, and the processing module controls the infrared temperature measurement module according to the output signal.
A cooking device comprises the cooling control device.
After the technical scheme is adopted, the cooling mechanism is used for carrying out steam spraying cooling on the region with the overhigh temperature of the food material, so that the phenomenon that the local region of the food material is overhigh in temperature to cause the coking of the food material is prevented, and the browning degree of the surface of the food material and the generation of harmful substances are reduced; the cooking equipment is simpler and more convenient to operate on the whole, so that the food material is richer in taste, and the use experience of a user is improved.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to these drawings without creative efforts.
Fig. 1 is a schematic structural diagram of a cooling mechanism of a cooling control device according to embodiment 1 of the present invention;
FIG. 2 is a schematic structural view of the jetting assembly shown at A in FIG. 4;
fig. 3 is a schematic flow chart of a cooling control device according to embodiment 1 of the present invention;
fig. 4 is a schematic flow chart of a cooling control device according to embodiment 1 of the present invention;
fig. 5 is a schematic flow chart of a cooling control device according to embodiment 1 of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the utility model and are not intended to limit the utility model.
Referring to fig. 3, a cooling control device applied to a cooking device includes an imaging mechanism 2, a control mechanism 3 and a cooling mechanism 1, where the cooling mechanism 1 is disposed above an inside of the cooking device, and directly performs steam directional spraying on food materials placed in the cooking device, so as to cool the food materials in the cooking device, and reduce browning degree of the surface of the food materials and generation of harmful substances;
the imaging mechanism 2: after the temperature of food materials put into the oven reaches a set value, acquiring temperature field data of a baking tray area in the cooking equipment, transmitting the temperature field data to the control mechanism 3, dividing the interior of the cooking equipment into different areas, collecting the different areas, and transmitting the collected information to the control mechanism 3;
the control mechanism 3: the temperature field data acquisition device is used for receiving and processing the temperature field data acquired by the imaging mechanism 2 and controlling the cooling mechanism 1 according to the temperature field data;
cooling mechanism 1: the control mechanism 3 is used for receiving the instruction, according to the data in different regional temperature fields, control cooling mechanism 1 open or closed state, spray direction and spray time, it is right the inside edible material surface of cooking equipment carries out steam spray cooling, prevents to eat material surface browning coking.
Adopt above-mentioned structure for cooking equipment is whole more intelligent, and it is more convenient to operate, and avoids eating material surface local temperature too high, causes to eat material surface coking, influences and eats material taste.
Referring to fig. 3 or 5, further, the imaging mechanism 2 includes a collecting module 21 for collecting information of each region on the surface of the food material inside the cooking apparatus and an infrared temperature measuring module 22 for detecting a temperature signal of each region information, in this embodiment, the imaging structure 1 adopts a camera structure with an infrared camera function; specifically, this temperature field data includes the information in each region and the temperature signal of each regional information, with eating the material surface and dividing into different regional information, carry out temperature acquisition to each regional information, show and distinguish with the colour to the place that the temperature is different, if the temperature is too high, then embody just more obviously in infrared temperature measurement module 22, it is redder to form an image promptly, through dividing the method that different regions gathered temperature signal, it is more accurate to gather temperature signal, reduce the uneven condition of temperature, it is more accurate convenient.
Referring to fig. 4, further, the control mechanism 3 includes a receiving module 31, a comparing module 32 and a processing module 33, and the control mechanism 3 adopts a controller;
the receiving module 31: the system is used for acquiring the area information acquired by the acquisition module 21 and the temperature signal measured by the infrared temperature measurement module 22;
the comparison module 32: the temperature signal processing module is used for comparing the obtained temperature signal with a preset temperature signal and obtaining a comparison result signal, specifically, performing difference calculation on the obtained temperature signal and the preset temperature signal, and outputting the comparison result signal when the absolute value of the difference between the measured temperature signal and the preset temperature signal is between 0 ℃ and 5 ℃, without performing cooling treatment on the surface of the food material; if the absolute value of the difference value between the measured temperature signal and the preset temperature signal is not between 0 ℃ and 5 ℃, outputting a comparison result signal, and cooling the surface of the food material;
the processing module 33: when the absolute value of the difference value between the two is between 0 ℃ and 5 ℃, the processing module 33 controls the cooling mechanism 1 to be in a closed state, and when the absolute value of the difference value between the two is not between 0 ℃ and 5 ℃, the processing module 33 controls the cooling mechanism 1 to carry out steam spraying cooling on the food material area with overhigh temperature, and controls the cooling mechanism 1, the spraying time and the spraying direction.
Referring to fig. 4, specifically, after the cooling mechanism 1 performs steam spraying cooling on the food material region for 1min to 2min, in this embodiment, after the cooling mechanism 1 performs steam spraying cooling on the food material region with too high temperature for 2min, the infrared temperature measurement module 22 measures the temperature of different regions on the surface of the food material, transmits the temperature measurement information to the receiving module 31, and then the receiving module 31 transmits the temperature measurement information to the comparison module 32, compares the new temperature signal with the preset temperature signal, and controls the operating state of the cooling mechanism 1 according to the comparison result.
According to the receiving module 31, the comparing module 32 and the processing module 33, the control effect is better, the use is more convenient, and the control is more accurate.
Referring to fig. 1, further, the temperature reducing mechanism 1 includes a steam nozzle 11, a conveying assembly 12 and a plurality of spraying assemblies 13; the steam nozzle 11 is connected with a steam outlet of a steam generator in the cooking equipment, the injection assembly 13 is arranged on the conveying assembly 12, the conveying assembly 12 is fixedly arranged at the top of the cooking equipment, and the conveying assembly 12 can be arranged on each side surface of the cooking equipment, so that the surface of the food material is sufficiently cooled, the food material is prevented from browning and coking;
the steam is received through the steam nozzle 11, the steam is conveyed to the spraying assembly 13 through the conveying assembly 12, and the control mechanism 3 controls the opening and closing, the spraying direction and the spraying time of the spraying assembly 13.
As shown in fig. 1, further, including 9 injection assemblies 13, 9 injection assembly 13 evenly locates on the conveyor assembly 12, when measuring that certain food surface temperature is too high, control mechanism 3 controls corresponding injection assembly 13 to open to control the injection direction and the spray time of corresponding injection assembly 13, adopt 9 injection assemblies 13, realize comprehensive coverage to the edible material that is in cooking equipment, can cool down the processing to different edible material regions, handle more comprehensively.
As shown in fig. 1, further, the conveying assembly 12 includes a steam main pipe 121 and steam branch pipes 122, the steam main pipe 121 and the steam branch pipes 122 are both disposed at the top of the cooking device, the steam main pipe 121 is tightly connected with the steam nozzles 11 and the steam branch pipes 122, the spraying assemblies 13 are uniformly disposed on the steam branch pipes 122, the steam main pipe 121 conveys steam to each steam branch pipe 122, and then the spraying assemblies 13 spray steam, so that the food material is fully covered, the cooling process is better, and the steam is guided to flow.
Referring to fig. 1, specifically, the food steaming device comprises 2 steam main pipes 121 and 3 steam branch pipes 122, wherein 3 steam branch pipes 122 are vertically clamped between the 2 steam main pipes 121 and used for connecting the 2 steam main pipes 121, the steam main pipes 121 at two ends are connected, steam is conveyed, the steam can completely cover the surface of food materials, the spraying assembly 13 can be sprayed to each surface of the food materials, and browning or coking can not occur on the surface of the food materials.
Referring to fig. 2, further, the spray assembly 13 includes a connection pipe 131, a steam nozzle 132 and an electromagnetic valve 133, the connection pipe 131 is rotatably connected to the steam branch pipe 122 in a penetrating manner for guiding steam to enter, the connection pipe 131 is ensured to be more flexible by adopting a rotating manner, more areas can be cooled, the steam nozzle 132 is movably connected to the connection pipe 131, the electromagnetic valve 133 is disposed inside the steam nozzle 132 and connected to the control mechanism 3, and the opening and closing, the spraying direction and the spraying time of the steam nozzle 132 are controlled;
referring to fig. 1, specifically, the steam nozzle 132 has a cross shape and includes four steam outlets, so that different surfaces of food can be cooled, when the steam nozzle 132 is controlled to act, the four steam outlets spray steam simultaneously, and rotate in comparison with the steam branch pipe 122, and form an umbrella-shaped spraying surface above the food, so that the cooling process is better, and more surfaces can be cooled.
When eating material surface temperature and being higher than when predetermineeing the temperature, the solenoid valve 133 in the corresponding and region of leading the high-temperature of processing module 33 control among the control mechanism 3 is opened to control this steam nozzle 132's direction, cool down the processing to eating the material surface, control more intelligent, control more accurately, can avoid effectively eating the problem of material surface brown stain and coking.
Referring to fig. 3 or 5, further, the temperature measuring device further includes a timing module 4 for timing, the timing module 4 transmits a timing signal to the receiving module 31, the receiving module 31 transmits the obtained timing signal to the comparing module 32, and the comparing module 32 compares the timing signal with a preset timing signal, in this embodiment, the preset timing signal is 2min, that is, after the steam nozzle 132 sprays steam to a corresponding area for 2min, an output signal is obtained, and the processing module 33 controls the infrared temperature measuring module 22 to measure the temperature of each area again according to the output signal.
The working process is as follows:
the food is put into the cooking equipment, a heating tube in the cooking equipment starts to work, when the temperature of the cooking equipment reaches the temperature value set by a user, the acquisition module 21 acquires different areas on the surface of the food material, the infrared temperature measurement module 22 acquires temperature signals of the different areas, the corresponding areas acquire corresponding temperature signals, the acquisition module 21 transmits the temperature signals measured by the areas and the infrared temperature measurement module 22 to the receiving module 31 in the control mechanism 3, the receiving module 31 transmits the temperature signals of the different areas and the temperature signals to the comparison module 32, compares the temperature signals with preset temperature signals, when the absolute value of the difference value between the temperature signal of the corresponding area and the preset temperature signal is between 0 and 5 ℃, the processing module 33 does not act on the electromagnetic valve 133 in the cooling mechanism 1, that is, the surface of the food material with low temperature is not cooled;
when the absolute value of the difference value between the temperature signal of the corresponding area and the preset temperature signal is not between 0 and 5 ℃, the processing module 33 acts on the solenoid valves 133 of the respective zones, controlling the solenoid valves 133 to open, at which time the timing module 4 opens simultaneously, steam flows in through the steam nozzle 11, as indicated by the arrows in fig. 4, first into the first steam manifold 121, and the other steam header 121 is communicated through the steam branch pipe 122, so that the steam header 121 and the steam branch pipe 122 are provided with steam, the steam then flows through the steam spray head 132, and the processing module 33 adjusts the steam spray head 132, to be adjusted to the corresponding position, the connection pipe 131 is rotated compared to the steam branch pipe 122, simultaneously, the steam nozzle 132 is driven to rotate, the steam outlet sprays steam, an umbrella-shaped spraying surface is formed above the surface of the food material, the surface of the food material is cooled, so that the browning and coking of the surface of the food material caused by overhigh temperature are prevented;
after the timing signal in the timing module 4 reaches the preset timing signal 2min, that is, after the steam nozzle 132 sprays steam to the corresponding region for 2min, the processing module 33 controls the infrared temperature measurement module 22 to measure the temperature of different regions again, and if the temperature of the region is still too high, the processing module 33 controls the corresponding electromagnetic valve 133 and the steam nozzle 132 to act again to cool the surface of the food material.
Adopt this cooling control device, can detect eating material different regions, cool down the processing to the region of high temperature, whole process is more intelligent and handle more accurately, can avoid eating material surface brown stain and coking effectively, increases the user and uses the culinary art taste who experiences the sense and increase the edible material.
Example 2:
Example 3:
a cooking device, comprising the cooling control device in embodiment 1 or embodiment 2, wherein the cooking device can be a steam box, a steam oven, a steaming and baking all-in-one machine, a micro steam box, a micro steam oven, or the like.
The present invention is not limited to the above preferred embodiments, and 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 (12)
1. The cooling control device is applied to cooking equipment and is characterized by comprising a cooling mechanism (1), wherein the cooling mechanism (1) is arranged in the cooking equipment and is connected with a steam outlet of a steam generator on the cooking equipment;
the cooling mechanism (1) comprises a steam nozzle (11), a conveying assembly (12) and a plurality of spraying assemblies (13); the steam nozzle (11) is connected with a steam outlet of the cooking equipment, and the injection assembly (13) is arranged on the conveying assembly (12); steam is received in steam mouth (11), through conveying subassembly (12) carry steam extremely jet subassembly (13) for to the edible material cooling in the cooking equipment.
2. A temperature-reducing control device according to claim 1, characterized by comprising 9 injection assemblies (13), wherein 9 injection assemblies (13) are uniformly arranged on the conveying assembly (12).
3. A temperature-reducing control device according to claim 2, wherein the delivery assembly (12) comprises a steam main pipe (121) and a steam branch pipe (122), the steam main pipe (121) and the steam branch pipe (122) are arranged at the top of the cooking device, the steam main pipe (121) is tightly connected with the steam nozzle (11) and the steam branch pipe (122), and the spray assembly (13) is uniformly arranged on the steam branch pipe (122).
4. A temperature-reducing control device according to claim 3, comprising 2 steam main pipes (121) and 3 steam branch pipes (122), wherein the 3 steam branch pipes (122) are vertically clamped between the 2 steam main pipes (121) for connecting the 2 steam main pipes (121).
5. The cooling control device according to claim 4, wherein the spray assembly (13) comprises a connecting pipe (131), a steam spray head (132) and a solenoid valve (133), the connecting pipe (131) is rotatably connected with the steam branch pipe (122), the steam spray head (132) is movably connected with the connecting pipe (131), and the solenoid valve (133) is disposed inside the steam spray head (132).
6. The cooling control device according to claim 4, wherein the spray assembly (13) comprises a connecting pipe (131), a steam spray head (132) and a solenoid valve (133), the connecting pipe (131) is fixedly connected with the steam branch pipe (122), the steam spray head (132) is rotatably connected with the connecting pipe (131), and the solenoid valve (133) is arranged inside the steam spray head (132).
7. A cooling control device according to any one of claims 5 or 6, characterized in that the steam spray head (132) is of a cross-type and comprises four steam outlets.
8. The cooling control device according to claim 7, further comprising:
imaging mechanism (2): the temperature field data of the surface of the food material in the cooking device is acquired and transmitted to the control mechanism (2);
control means (3): the electromagnetic valve (133) is used for receiving and processing the temperature field data, controlling the electromagnetic valve (133) according to the temperature field data and adjusting the opening and closing, the spraying direction and the spraying time of the steam spray head (132).
9. A cooling control device according to claim 8, characterized in that the imaging mechanism (2) comprises a collecting module (21) for collecting information of each area on the surface of the food material and an infrared temperature measuring module (22) for detecting a temperature signal of each area information, and the temperature field data comprises the information of each area and the temperature signal.
10. A cooling control device according to claim 9, characterized in that the control means (3) comprises:
receiving module (31): the system is used for receiving the area information of the acquisition module (21) and the temperature signal of the infrared temperature measurement module (22);
a comparison module (32): the temperature signal acquisition module is used for comparing the acquired temperature signal with a preset temperature signal and acquiring a comparison result signal;
a processing module (33): and controlling the electromagnetic valve (133) according to the comparison result signal so as to adjust the opening and closing, the spraying direction and the spraying time of the steam spray head (132).
11. A cooling control device according to claim 10, further comprising a timing module (4) for timing, wherein the timing module (4) transmits a timing signal to the receiving module (31) and to the comparing module (32), the comparing module (32) compares the timing signal with a preset timing signal to obtain an output signal, and the processing module (33) controls the infrared temperature measuring module (22) according to the output signal.
12. A cooking apparatus comprising a cooling control device according to any one of claims 1 to 11.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202121287103.2U CN215993616U (en) | 2021-06-09 | 2021-06-09 | Cooling control device and cooking equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202121287103.2U CN215993616U (en) | 2021-06-09 | 2021-06-09 | Cooling control device and cooking equipment |
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| CN215993616U true CN215993616U (en) | 2022-03-11 |
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| CN202121287103.2U Active CN215993616U (en) | 2021-06-09 | 2021-06-09 | Cooling control device and cooking equipment |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794904A (en) * | 2022-04-19 | 2022-07-29 | 北京润捷浩达科技有限公司 | Automatic baking method and system based on steam flow |
| WO2023229607A1 (en) * | 2020-05-01 | 2023-11-30 | Rlmb Group, Llc | Modular mobile treatment and precooling apparatus, methods and systems |
-
2021
- 2021-06-09 CN CN202121287103.2U patent/CN215993616U/en active Active
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023229607A1 (en) * | 2020-05-01 | 2023-11-30 | Rlmb Group, Llc | Modular mobile treatment and precooling apparatus, methods and systems |
| CN114794904A (en) * | 2022-04-19 | 2022-07-29 | 北京润捷浩达科技有限公司 | Automatic baking method and system based on steam flow |
| CN114794904B (en) * | 2022-04-19 | 2024-04-26 | 北京顺鑫农业股份有限公司鹏程食品分公司 | Steam-flow-based automatic baking method and system |
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