Electronic temperature-control cooker without oil smoke

Abstract

The invention discloses an electric temperature control no-fume pot range, comprising a pot body, a range body, a thermoelectric couple temperature sensor, a pot handle, an electric temperature testing and emitting device, an electric signal receiving and controlling device, a combustible gas inductor, an electric high tension igniter, a by pass valve and an electromagnetic valve, wherein the thermoelectric couple temperature sensor is embedded between the bottom part and the middle part of the pot body; the pot handle is provided inside with the electric temperature testing and emitting device of which the inner part is connected with the thermoelectric couple temperature sensor. Because the electric signal receiving and controlling device has the functions of the temperature display and the setting, the invention can receive the electric signals which are transmitted by the electric signal receiving and controlling device and contain the temperature information of the pot body, control the gas flow in the electromagnetic valve, ensure that the temperature of the pot body is less than the preset temperature for avoiding the fume volatilization; moreover, the invention can set a plurality of sets of time and temperature settings for adapting to different cooking intensions, thereby realizing the intelligent cooking.

Description

[0001] 1. Technology area [0002] The invention relates to a cooking utensil, in particular to an environmentally friendly and energy-saving oil-smoke-free cooking range capable of electronically automatically controlling the cooking temperature. 2. Background technology [0003] There are many defects in the known oil-smoke pot patented technology. First, some technologies reduce the heat conduction rate of the pot body by thickening the thickness of the pot body or making a multi-layer pot body, coating a heat-resistant coating, etc., so as to slow down the temperature rise of the pot body, thereby slowing down the volatilization of oil fume. This technical solution has the following defects: the weight of the pot is not dexterous; the heat transfer of the pot body is slow, which greatly wastes energy, is not energy-saving, environmentally friendly, and uneconomical; it cannot really achieve no oil fume, it can only slow down the volatilization of oil fume, which is not env...

AI Technical Summary

Problems solved by technology

This technical solution has the following defects: the weight of the pot is not dexterous; the heat transfer of the pot body is slow, which greatly wastes energy, is not energy-saving, environmentally friendly, and uneconomical; it cannot really achieve no oil fume, it can only slow down the volatilization of oil fume, which is not environmentally friendly and is not conducive to The health of the cooking staff; due to the slow heat transfer of the pot body, the cooking time is prolonged, and the food is warm rather than fried, and the food tastes extremely poor

[0004] 1. Some technologies use a temperature switch to control the catheter to inject circulating heat-conducting liquid into the interlayer of the pot body to control the temperature of the pot body to prevent the volatilization of oil fumes. Inconvenient to move during cooking, not suitable for promotion

[0005] 3. The pot and stove in the existing cooking utensils are completely independent monomers, completely relying on manual control, without introducing electronic intelligence, automatic management and control

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