Vacuum low temperature cooking machine

Abstract

The invention discloses a vacuum low temperature cooking machine, which comprises a machine housing; a container and a heating circulation system are disposed in the machine housing; the container comprises a water basin and a machine cover; the heating circulation system comprises a heater, a water pump and a connecting pipeline; the heater and the water pump are connected in series with the water basin through the connecting pipeline to form a closed circulating loop; and the water basin is provided with a water inlet and a water outlet communicated with the connecting pipeline. The vacuum low temperature cooking machine realizes uniform temperature of water in the whole container; such heating circulation loop of heating and circulating water makes water quickly flowing through the heater absorb above 95% of heat energy of the heater so as to save energy source; the heater is placed at the outer part of the container, and such arrangement can make the water basin of the cooking container get maximal cooking space and provide convenience for user to clean.

Description

technical field [0001] The invention belongs to cooking utensils, in particular to a vacuum low-temperature cooking machine. Background technique [0002] Sous-vide cooking is a method of cooking that involves heating water in a relatively low, constant temperature for an extended period of time. Foods that use this method of cooking take a long time to cook, some over 24 hours, unlike cooking in a slow cooker, sous-vide is where food is sealed in a plastic bag and placed in hot water well below the boiling point of water (e.g. : 60°C or 140°F) for a long time in the bath, and sous-vide cooking often requires precise control of the temperature of the hot water, and even a deviation of 1 degree will affect the quality of the food. [0003] Traditional sous-vide cooking machines are divided into two types: the heater is placed close to the bottom of the container to heat or the heater is placed inside the container to heat, and then the heater is controlled by a temperature s...

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Problems solved by technology

[0004] The defect of these two vacuum low-temperature cooking machines is that the heating method in which the heater is close to the bottom of the container or placed inside the container will cause the temperature in the part of the container close to the heater to be high, resulting in uneven water temperature in the container and affecting the quality of food; Moreover, neither of these two temperature sensors is in direct contact with water to sense temperature, resulting in a deviation between the displayed temperature and the real temperature, which further affects the quality of food

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