Vacuum low temperature cooking machine

Abstract

A vacuum low temperature cooker, comprising a casing (400); the casing (400) is provided with a container (100) and a heating and circulating system (200) therein; the container (100) comprises a water basin (104) and a cover (101); the heating and circulating system (200) comprises a heater (107), a water pump (111) and connecting pipes (106, 110, 112, 114, 118); the heater (107) and the water pump (111) are connected to the water basin (104) in series via the connecting pipes (106, 110, 112, 114, 118) to form a closed circulation loop; and the water basin (104) is provided with a water inlet (116) and a water outlet (117) in communication with the connecting pipes (106, 110, 112, 114, 118). In the vacuum low temperature cooker, the water temperature in the whole container is uniform; the heating and circulating loop for heating the circulating water enables the water, quickly flowing through the heater (107), to absorb more than 95% of the thermal energy of the heater (107), thus saving energy; the heater (107) is disposed outside the container (100), facilitating user cleaning and allowing the water basin (104) of the cooking container (100)to have maximum cooking space.

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...

AI Technical Summary

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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