CN202820887U - System adopting intelligent temperature control to achieve standard cooking - Google Patents
System adopting intelligent temperature control to achieve standard cooking Download PDFInfo
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- CN202820887U CN202820887U CN 201220487870 CN201220487870U CN202820887U CN 202820887 U CN202820887 U CN 202820887U CN 201220487870 CN201220487870 CN 201220487870 CN 201220487870 U CN201220487870 U CN 201220487870U CN 202820887 U CN202820887 U CN 202820887U
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Abstract
The utility model discloses a system adopting intelligent temperature control to achieve standard cooking. Operating personnel who do not master culinary skills are also enabled to cook dishes which are delicious in taste and uniform in flavor, and therefore the system adopting the intelligent temperature control to achieve the standard cooking can be widely applicable to households and business places. The system adopting the intelligent temperature control to achieve the standard cooking comprises an electrical heating temperature controllable stove and a cooking container, wherein the electrical heating temperature controllable stove is provided with a control unit. The cooking container is placed on the electrical heating temperature controllable stove. The system further comprises a temperature sensor and a module memorizer, wherein a cooking module, a temperature departure digestive sub-module, a temperature compensation module and a high temperature limit module are stored in the module memorizer. The temperature sensor, the cooking module, the temperature departure digestive sub-module, the temperature compensation module and the high temperature limit module are respectively connected with the control unit.
Description
Technical field
The utility model relates to the cooking system of Chinese meal, relates in particular to a kind of system that adopts intelligent temperature to control to realize Chinese meal dish standardization culinary art.
Background technology
The preparation method of Chinese meal dish is that we are worth proud place always, and it can both perfectly be embodied the mouthfeel taste of various food materials.But the culinary art skill and technique of Chinese meal dish is to be difficult to grasp, even with the difference of a course owing to cooking method, the dynamic duration and degree of heating, the vegetable taste of producing has than big difference.The cooking methods of the traditional dish of China mainly comprises: Fried, fried, cooked, fried, the several different methods such as boil, stew, boil in a covered pot over a slow fire, stir-fry before stewing and mix.Its cooking process is according to selected different culinary art food materials, adopts the cooking methods of different permutation and combination to cook to finish.(wherein major-minor material and condiment can solve with prescription).But in the cooking process, owing to putting into different food materials or the different amount of identical food materials, the speed of heat conduction is different, need the cook rule of thumb to regulate the duration and degree of heating, mobile pan-furnace fire apart from controlling heating, therefore grasping dynamic duration and degree of heating control is that dynamic temperature control is the key of culinary art, also is the difficult point of Chinese meal culinary art.
Open day be that on 04 09th, 2003, publication number are that the patent documentation of CN1409212A discloses the technical scheme that name is called a kind of automatic cooking method and system, it is to draw a portrait processing after the action that the cook cooks is recorded, by the calculating of the coordinate of three distinctive mark points in pot that the cook is used and the shovel cooking appliance, thereby calculate cook the cook pot in the process and the movement locus that shovels.Then, work out out the program of cooking accordingly according to the cook major ingredient, condiment amount and the feed time that use in the process and the movement locus of pot and shovel of cook.With the cook action of the mechanical arm in the mechanical manipulator according to the imitation of the signal instruction in said procedure cook, burn the dish that the cook burns afterwards.Yet, the weak point of this scheme is: the one, only carried out cook's action imitation, temperature link processing for most critical is nowhere near, because it adopts thick mad fire control switch angle imitation at each time point, there are not real-time temperature detection and FEEDBACK CONTROL, and do not consider therefore will have a strong impact on the uniformity of vegetable taste and taste owing to the impact of vegetable material amount difference, initial temperature difference etc. factor on the process of heating; The 2nd, the inherent shortcoming that image is processed can be brought the error in judgement of technical process, causes technological process inaccurate, affects the making quality of vegetable.
Summary of the invention
The utility model main purpose is to provide a kind of system that adopts intelligent temperature control to realize the standardization culinary art, so that do not grasp the operating personnel of culinary art, also can produce delicious flavour, standardization dish that taste is unified.
The utility model is mainly solved by following technical proposals for the prior art problem, a kind of system that adopts intelligent temperature control to realize the standardization culinary art, comprise electrical heating controllable temperature stove and accessory and cooking container with control module, cooking container is placed on the electrical heating controllable temperature stove and accessory, also comprise temperature sensor and store module storage, temperature sensor and the module storage connection control unit of cooking module, temperature deviation digestion submodule, temperature compensation module and high temperature limit module.Temperature sensor detects the temperature of electrical heating controllable temperature stove and accessory and cooking container bottom contact-making surface, the culinary art module is technological process when making according to water, oil, water oil mixes and steam is set temperature range and the various vegetables of Temperature Control Model U=P-k (t-T) establishment and the control program of each timing node control temperature, and temperature deviation digestion submodule is used for eliminating the outer temperature deviation of technological process; Temperature compensation module is used for the technological process starting stage delimited temperature compensation range, in the time of in the design temperature scope vegetable of cooking is carried out proportional compensation or the fixed value compensation of process time; The high temperature limit module is used for carrying out power adjusting and high temperature protection after observed temperature begins greater than the target temperature that arranges.
Control module is connected temperature sensor detect real time temperature, use culinary art module, temperature deviation digestion submodule (by the power back-off within the process time), temperature compensation module and high temperature limit module in the module storage, vegetable is carried out standardization make.
The vegetable manufacture craft is to begin each technological process from initial cooking status to set in advance the various cooking methods that collect in the required temperature of its each timing node, after cooking furnace starts, under temperature control, according to traditional dish culinary art require appropriate dish by give birth in the ripe process take the time as axis, by the power back-off within the process time, accurately transmit the heat that needs.
As preferably, described system also comprises host computer, and one is connected to host computer to several electrical heating controllable temperature stove and accessorys.To the centralized management of networking of electrical heating controllable temperature stove and accessory.Design and installation control software in host computer generate cooking process thereby input the every kind of vegetable manufacture craft that produces through overtesting according to demand.In actual cooking process, only need the concrete vegetable coding of input, access corresponding cooking process by host computer, be issued in the control module, can begin vegetable and make.
As preferably, be electromagnetic oven with control module with the electrical heating controllable temperature stove and accessory of control module.
As preferably, this system also comprises dish ordering machine, LAN, printer, bar-code scanner, and dish ordering machine is the touch-screen that connects host computer, and host computer connects respectively LAN, printer and bar-code scanner.Realize ordering dishes, garnish food, cooking and the dish delivery management by bar-code scanner, printer, the vegetable cooking process can be downloaded to control module by network simultaneously.
The beneficial effect that the utility model brings is, adopt intelligent temperature control, in the Chinese meal vegetable is made, used middle WATER AS FLOW MEDIUM, oil, water oil have been mixed and the temperature range control of steam and innovation mode that temperature dynamic is regulated and on the temperature deviation cancellation of impact culinary art effect (outside the technological process by carry out the power back-off in the timing node within the process time and successively decrease), what both guaranteed every kind of vegetable should have taste, has realized again the standardization of Chinese meal culinary art; Realized from the intelligent production and administration of the culinary art dish delivery of ordering dishes, garnish food by the networking operation, both be fit to average family and used, also be suitable for operational place and make in a large number vegetable.
Description of drawings
Fig. 1 is a kind of electrical heating controllable temperature Range structure block diagram of the present utility model;
Fig. 2 is a kind of flow chart of the present utility model;
Fig. 3 is a kind of electrical heating controllable temperature stove and accessory of the present utility model and host computer connection layout;
Fig. 4 is the technological process of pork braised in brown sauce traditional fabrication;
Fig. 5 is the technological process that pork braised in brown sauce is made in the utility model cooking program;
Fig. 6 is that a kind of network of the present utility model is opened up complement.
Among the figure: the 1st, with the electrical heating controllable temperature stove and accessory of control module, the 2nd, control module, the 3rd, temperature sensor, the 4th, culinary art module, the 51st, temperature deviation digestion submodule, the 52nd, temperature compensation module, the 53rd, high temperature limit module, the 6th, touch-screen, the 7th, host computer, the 8th, printer, the 9th, bar-code scanner, 10 is 8 port address distributors, the 11st, server, the 12nd, other PCs, the 13rd, Office Area PC, the 14th, the network switch, the 15th, router.
The specific embodiment
Below by embodiment, and by reference to the accompanying drawings, the technical solution of the utility model is further described in detail.
Embodiment:
Figure 1 shows that electrical heating controllable temperature Range structure block diagram.Electromagnetic oven with control module 2 with the electrical heating controllable temperature stove and accessory 1 of control module.The heating power of control module 2 control electromagnetic ovens; Control module 2 connects respectively temperature sensor 3 and module storage 4, stores culinary art module 50, temperature deviation digestion submodule 51, temperature compensation module 52 and high temperature limit module 53 in module storage 4; Temperature sensor 3 adopts embedded PT1000 temperature sensor, be installed on the contact-making surface of electromagnetic oven and pot body, culinary art module 4 contains the software control procedure according to the manufacture craft establishment of determined temperature of middle medium scope, Temperature Control Model U=P-k (t-T) and various vegetables, and temperature deviation digestion submodule 51 contains the control program of eliminating the outer temperature deviation of technological process; 52 pairs of starting stages of temperature compensation module delimited temperature compensation range, and observed temperature and normal temperature are compared, and in the time of in the design temperature scope dish of cooking carried out proportional compensation or the fixed value compensation of process time; High temperature limit module 53 realizes high temperature limit by setting limiting value; Control module 2 also has overcurrent, overvoltage, overheat protector concurrently, and unloaded the detection reported to the police, the function such as communicate by letter with host computer.
In cooking container (being specially pot in the present embodiment) bottom and electromagnetic oven contact-making surface mounting temperature sensor 3, cooking bottom temperature is carried out real-time detection, so that control module 2 in time and exactly collects current temperature, process according to control program rapidly, constantly adjust to suitable power, thereby realize the purpose of control temperature.In addition outer pan body sealing is subjected to ectocine hardly, namely can think, temperature of boiler approximates pot required temperature of interior food materials, thereby the cooking methods whole process is carried out artificial intelligence control, has realized intelligent cooking.
In the intelligent cooking practical operation, the factor (the outer temperature deviation of technological process) that affects the dish cooking quality has:
1. temperature deviation
1), the deviation of food materials when culinary art initial temperature, such as the raw material of preparation with condiment because the storage environment is different from cooking environments, when initial culinary art, have certain temperature deviation.
2), the temperature of boiler deviation, namely because the pot storage environment is different, and cause pot temperature of boiler when culinary art is initial also different.When the operator is disposed at food materials in the pot according to the garnishes handbook, when holding point was single, pot and food materials left in the refrigerator and refrigerate, and therefore, temperature of boiler is lower.If need be through refrigeration, the temperature of pot body generally be exactly room temperature.
3), seasonal environment temperature difference main cause is along with the seasonal variations indoor temperature also changes thereupon.Stove and accessory startup initial temperature and coefficient of heat transfer, stove and accessory and pot body etc. exist temperature deviation under the room temperature environment temperature effect of Various Seasonal.
4), the real time temperature of electrical heating stove and accessory is related to stove and accessory and starts initial temperature and coefficient of heat transfer thereof, mainly be reflected in front course meat and fish dishes culinary art finish after the uncertainty of its furnace surface temperature of course meat and fish dishes under the correspondence.
2. soup stock viscosity deviation
Viscosity has influence on thermal conductivity factor, finally can be converted into the deviation of kettle temperature.
3. the deviation of pot cover seal degree causes the variation of pot interior water content
Seal degree is related to coefficient of heat transfer, finally can be converted into the deviation of kettle temperature.
4. the deviation that produces in the dish layoutprocedure
Mainly be the heat demand difference that the deviation of food materials input amount causes, finally can be converted into the deviation of kettle temperature.
5. there is the deviation of processing technology in pot body itself
Heat generation speed and conduction deviation finally can be converted into the deviation of kettle temperature.
6. electrical heating stove and accessory self power deviation
The difference of electrical heating stove and accessory components and parts causes Difference of Output Power, finally can be converted into the deviation of kettle temperature; The aging power output deviation that also can cause of electrical heating stove and accessory.
7. the deviation of operating voltage, electric current is reflected as the power deviation of electrical heating stove and accessory
Electrical heating stove and accessory Difference of Output Power finally can be converted into the deviation of kettle temperature.
In above-mentioned deviation, because raw material condiment and the dish for preparing and pot body are states such as refrigerating, thaw in practice, with all kinds of food materials and vessel under the normal temperature be different to heat demand, so before formulation dish cooking technology begins, the dish after the refrigeration and a pot body thereof are tested, compare with the test gained technique under the normal temperature, obtain error parameter, determine again set temperature after obtaining probe temperature, improve power to system's headspace of rectifying a deviation;
For above-mentioned deviation, the different initial temperature (t) of actual measurement is related to the actual culinary art effect of dish.In summer, also involve the problem that can apparatus overheat start.Remedy in order to make dish when culinary art electrical heating stove and accessory start smoothly and carry out energy, when starting, need insert following two steps:
A) when design construction vegetable manufacture craft, no maximum improves the temperature requirements (being that T is much larger than t) of first technique, so that no matter how high the real time temperature of sensor is, lower one technological process can start operation, then in process time, heat is based on hot transfer principle balance voluntarily between stove and accessory and pot body.
B) for guaranteeing that the actual culinary art of vegetable effect error is in controlled range, control module is monitored compensation to the vegetable fabrication processing, the real time temperature and the normal temperature (can arrange) that are about to temperature sensor compare, delimit the overtemperature scope according to experimental data, in the time of in scope the vegetable of cooking is carried out proportional compensation or the fixed value compensation of manufacture craft time, real time temperature such as sensor is higher or lower than normal temperature (can arrange) X degree, then (X/10) % of system's auto-compensation dish first paragraph process time or add X/10 second.Implementing process compensation that the rest may be inferred reduces vegetable culinary art differentiation.
Heat conduction factor and heat radiation factor are the main causes of impact culinary art effect.For kettle temperature being reached and keeping target temperature, when carrying out manufacture craft, be provided with temperature deviation digestion subprogram (submodule), so that the heat that firing equipment produces is all the time greater than because the loses heat that heat conduction factor and heat radiation factor cause, thereby eliminate to greatest extent this two error effects that factor causes.
The error of food materials input amount can affect required heat, shows as temperature contrast.Because cook utensil manufacture craft difference can cause caloric value different with heat transfer rate.Therefore in the controlled situation of target temperature, this error is also eliminated by temperature deviation digestion subprogram (submodule).
Be performed in the vegetable manufacture craft and can use more than once temperature deviation digestion subprogram (submodule) in the process to eliminate the impact that temperature deviation was brought.Dish is adjusted affirmation by electromagnetic oven on controlled basis at power corresponding to target temperature T in the section sometime, make interior dish of this time period obtain target temperature T.And can also allow and power P is set by this Temperature Control Model of U=P-k (t-T) actual power U is remained on certain specified scope, constant to keep target temperature T, like this we just formerly reach this time target temperature T with after reach and made up a controlled temperature deviation between the Different Individual of this time target temperature T and digest platform.The item that may cause as mentioned above error to produce, final common result are to make kettle temperature produce deviation.Set temperature deviation digestion subprogram (submodule) in one vegetable fabrication processing after the vegetable culinary art is finished, can be controlled at the vegetable quality error of the same race of producing in 3%.
Realize high temperature limit by the method for setting limiting value, specific as follows:
A) after observed temperature begins greater than the target temperature that arranges; the power shelves progressively lower category according to the relation with (t-T); then no longer carry out and lower category when the power shelves drop to minimum; if this moment, temperature value still continued to rise; rise to (usually come across do pot is dried fries in shallow oil dried drying when the state such as stir-frying before stewing) limiting value (overtemperature protection value), then electrical heating controllable temperature stove and accessory execution halt command of setting more.
B) eliminate (being that food materials pan temperature is down in the controlled range) when high temperature limit, stove and accessory starts, and the starting power gear is according to constantly adjusting with the relation of (t-T).
Figure 2 shows that flow chart.Its basic procedure is:
S101: prepare the electrical heating controllable temperature stove and accessory with control module;
S102: determine the temperature of middle medium scope, wherein, coolant-temperature gage is controlled in the Celsius temperature 99-105 degree scope; Oil temperature is controlled in the Celsius temperature 170-250 degree scope; The temperature that water oil mixes is controlled in Celsius temperature 135-170 degree; Steam temperature is controlled in Celsius temperature 100-110 degree (under the normal pressure), for vegetable manufacture craft process provides accurately temperature parameter;
S103: set temperature control model U=P-k (t-T), wherein P is that electrical heating controllable temperature stove and accessory arranges power (target power on the time point), and T is target temperature, and t is observed temperature, U is the actual execution of electrical heating controllable temperature stove and accessory power, and k is proportionality coefficient;
S104: according to temperature parameter and the Temperature Control Model of S102 and S103, and the fabrication processing of vegetable, the culinary art software program of establishment vegetable;
S105: will specify the vegetable main ingredient to put into cooking-vessel, cooking-vessel is placed on the electrical heating controllable temperature stove and accessory, and the cooking process control module of packing into starts electrical heating controllable temperature stove and accessory and begins specifying vegetable to cook;
S106: judge whether to exist the outer temperature deviation of technological process;
S107: when having the outer temperature deviation of technological process, then processed by temperature deviation digestion subprogram, to eliminate this temperature deviation to the impact of culinary art vegetable quality;
S108: judge whether super setting range of starting stage observed temperature, delimit the overtemperature scope according to experimental data, in the time of in scope the vegetable of cooking is carried out proportional compensation or the fixed value compensation of process time;
S109: carry out proportional compensation or the customization compensation of process time;
S110: judge that whether observed temperature is greater than target temperature;
S111: judge whether observed temperature surpasses the limiting value of setting, if the value of overstepping the extreme limit then goes to S112 and carries out halt command, wait for cooling; After judging the high temperature elimination through S114, turn S117;
S113: at actual measurement high temperature greater than target temperature but when not reaching the temperature extremes value, then progressively carry out the power operation that lowers category according to power and relation (t-T);
S115: judge whether observed temperature is lower than target temperature after the operation of power downshift, if it is turns S118, otherwise turns S116;
S116: judge whether the power shelves drop to deep low gear, if it is turn S112 electrical heating controllable temperature stove and accessory and shut down;
S117: eliminate through high temperature after shutting down, restart electrical heating controllable temperature stove and accessory, the starting power gear is according to adjusting with the relation of (t-T);
S118: press operation stage and carry out temperature control;
S119: execute last technological process, then specify vegetable to cook complete.
Fig. 3 is electrical heating controllable temperature stove and accessory and host computer connection layout, connects host computers 7 with the electrical heating controllable temperature stove and accessory 1 of control module by 8 port address distributors 10, and host computer 7 also connects respectively touch-screen 6, printer 8 and bar-code scanner 9.Wherein, electrical heating controllable temperature stove and accessory 1 with control module communicates to connect by the MAX485 communication module in the control module 2 and host computer, every host computer 7 can connect a plurality of 8 port address distributors 10, and each 8 port address distributor 10 can connect 8 electrical heating controllable temperature stove and accessorys.
By touch-screen 6 demand of ordering dishes is sent into host computer 7 and generated menu, output bars shape code menu on printer 8; Operating personnel input host computer 7 by bar-code scanner 9 with the bar code menu, the bar code that 7 pairs of inputs of host computer are come in is identified and preliminary treatment, detect unloaded electrical heating controllable temperature stove and accessory, the unloaded electrical heating controllable temperature stove and accessory of choosing is activated and specifies cooking process by 8 port address distributors 10, the pot that operating personnel will be equipped with the vegetable main ingredient on the menu is placed on the electrical heating controllable temperature stove and accessory that is activated, and begins to cook.
Touch-screen 6: finish menu information typing This move (ordering dishes), client and attendant all can operate.
Host computer 7: generate menu, and print out corresponding menu; The menu bar code that the scanning input is come in is identified, and the stove and accessory that configuration is idle makes stove and accessory finish vegetable according to certain technique and makes.
8 port address distributors 10: by self-defining address mode, finish host computer to the configuration of respective electrical heating controllable temperature stove and accessory.
Electrical heating controllable temperature stove and accessory: the electromagnetic oven of control module 2 is installed, adopts Temperature Control Model U=P-k (t-T), control temperature and power.
Figure 4 shows that the technological process of pork braised in brown sauce traditional fabrication: excessively oily-colouring-spice-as to boil-as to stew slowly-receipts juice.
Make according to conventional method, need the cook according to the experience that oneself accumulates, estimating out different cooking stages needs the great duration and degree of heating, and which type of pan is finished cooking process.Traditional pork braised in brown sauce is made needs rule of thumb select materials batching and put into seasoning matter of cook, selects different pots to finish the culinary art in each stage.If receive the juice process because water is put slightly manyly, then the cook need to be according to the own too much problem of experience processing soup.General culinary art pork braised in brown sauce needs at least 45 minutes time, need to regulate the duration and degree of heating and be adjusted to little fire again to big fire from big fire, operation is loaded down with trivial details, needs Artificial Control, and can not be in same pot all cooking methods more than the disposable realization, divide pot, the different operation of the artificial realization of the pot that falls.
Figure 5 shows that the technological process that pork braised in brown sauce is made in the cooking program, temperature required according to timing node among Fig. 4, through the pork braised in brown sauce standardization fabrication processing after a large amount of practice improvement, be subdivided into 15 sections operations, comprise three variablees in every section operation: setting-up time, setting power and target temperature.1-3 section operation has been simulated the cooking method that boils; The 4-10 section has been simulated the cooking method of stewing and painting; The 11st section time-out is that the operator mixes meat and material thoroughly; The 12-14 section has been simulated and has been received juice and excessively oily cooking method; Final stage is set to insulation.Altogether needed during culinary art 13.5 minutes and a stainless-steel pan, stainless-steel pan is placed on the electromagnetic oven with control module, and cooking program is in control module.
The target temperature setting of boiling in the operation rises to 105 degree again from 168 degree to 99 degree, variations in temperature depends on that fully temperature sensor is to the detection of temperature of boiler, the observed temperature value is transferred to Temperature Control Model in the control module, thereby calculates needed power.When the actual temperature that records exceeds or is lower than target temperature, according to overtemperature or cooling rate, power is regulated voluntarily from power 1900W is set and is dropped to lower heating power shelves or rise to power is set, form the controlled regulation mechanism of a governing speed and frequency scope, the error that causes to overcome the factors such as environment, different stove and accessory pot body, raw material input, when the vegetable culinary art finishes, realize dish product standardization and uniformity.
Figure 6 shows that a kind of network opens up complement, is a kind of intelligent food and drink network, and the solid line coupling part is LAN one, and the dotted line coupling part is LAN two.LAN one is connected with server 11, other PCs 12, and other PCs 12 are used for the management work such as warehouse; LAN two is positioned at the telecommuting district, is connected with Office Area PC 13, the network switch 14, router one 5.The telecommuting district can manage the electrical heating controllable temperature stove and accessory of bottom, such as the cooking process download of vegetable, condition managing etc.
So the utlity model has following characteristics: in the Chinese meal vegetable is made, adopted middle WATER AS FLOW MEDIUM, oil, water oil have been mixed and the temperature range control of steam and innovative approach that temperature dynamic is regulated and the temperature deviation removing method of impact culinary art effect (by carrying out the power back-off in the timing node and successively decrease within the process time) reduced to greatest extent and realized that the cook controls the duration and degree of heating, what both guaranteed every kind of vegetable should have taste, has realized again the standardization of Chinese meal culinary art; Realized from the intelligent production and administration of the culinary art dish delivery of ordering dishes, garnish food by network management, both be fit to average family and used, also be suitable for operational place and produce in a large number vegetable.
Claims (4)
1. one kind is adopted intelligent temperature control to realize the system that standardization is cooked, comprise electrical heating controllable temperature stove and accessory and cooking container with control module, described cooking container is placed on the electrical heating controllable temperature stove and accessory, it is characterized in that: also comprise temperature sensor and store the module storage of cooking module, temperature deviation digestion submodule, temperature compensation module and high temperature limit module, described temperature sensor is connected described control module with module storage.
2. described a kind of system that adopts intelligent temperature control to realize the standardization culinary art according to claim 1, it is characterized in that: described system also comprises host computer, one is connected to host computer to several described electrical heating controllable temperature stove and accessorys.
3. described a kind of system that adopts intelligent temperature control to realize the standardization culinary art according to claim 1, it is characterized in that: described electrical heating controllable temperature stove and accessory with control module is the electromagnetic oven with control module.
4. described a kind of system that adopts intelligent temperature control to realize the standardization culinary art according to claim 2, it is characterized in that: described system also comprises dish ordering machine, LAN, printer, bar-code scanner, and described host computer connects respectively LAN, printer and bar-code scanner.
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| CN 201220487870 CN202820887U (en) | 2012-09-24 | 2012-09-24 | System adopting intelligent temperature control to achieve standard cooking |
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| CN 201220487870 CN202820887U (en) | 2012-09-24 | 2012-09-24 | System adopting intelligent temperature control to achieve standard cooking |
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| CN202820887U true CN202820887U (en) | 2013-03-27 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433748A (en) * | 2014-09-02 | 2016-03-30 | 广东德豪润达电气股份有限公司 | Method for Precisely Controlling Temperature of Low Temperature Cooking Machine |
| WO2016091025A1 (en) * | 2014-12-08 | 2016-06-16 | 佛山市顺德区美的电热电器制造有限公司 | Cooking machine and control method thereof |
| CN105725721A (en) * | 2014-12-08 | 2016-07-06 | 佛山市顺德区美的电热电器制造有限公司 | Cooking machine and control method for cooking machine |
| CN109512265A (en) * | 2018-12-04 | 2019-03-26 | 华帝股份有限公司 | Automatic system of cooking and use intelligent pot and induction cooker of this system |
-
2012
- 2012-09-24 CN CN 201220487870 patent/CN202820887U/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433748A (en) * | 2014-09-02 | 2016-03-30 | 广东德豪润达电气股份有限公司 | Method for Precisely Controlling Temperature of Low Temperature Cooking Machine |
| CN105433748B (en) * | 2014-09-02 | 2017-09-15 | 广东德豪润达电气股份有限公司 | Method for accurately controlling temperature of low-temperature cooking machine |
| WO2016091025A1 (en) * | 2014-12-08 | 2016-06-16 | 佛山市顺德区美的电热电器制造有限公司 | Cooking machine and control method thereof |
| CN105725721A (en) * | 2014-12-08 | 2016-07-06 | 佛山市顺德区美的电热电器制造有限公司 | Cooking machine and control method for cooking machine |
| CN105725721B (en) * | 2014-12-08 | 2018-05-01 | 佛山市顺德区美的电热电器制造有限公司 | The control method of cooking machine and cooking machine |
| CN109512265A (en) * | 2018-12-04 | 2019-03-26 | 华帝股份有限公司 | Automatic system of cooking and use intelligent pot and induction cooker of this system |
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