Cooking equipment and control method and disinfection application thereof

A technology of cooking equipment and control method, which is applied in the direction of disinfection, lighting and heating equipment, applications, etc., and can solve the problems that water vapor is easy to attach to the inner wall of the chamber to breed bacteria, and the cooking equipment has single purpose and low utilization rate.

Pending Publication Date: 2021-11-26
SHANGHAI MATSUSHITA MICROWAVE OVEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In this technical solution, the existing cooking equipment is used for disinfection, which solves the problem that the existing cooking equipment has a single purpose, is only used for processing food, and has a low utilization rate; on the other hand, it utilizes the existing cooking equipment Heating function, which is used for drying. Through the setting of the drying step, the sterilized items can be dried, which solves the problem that the existing steam disinfection equipment has a single function, and the water vapor after disinfection is easy to adhere to the inner wall of the chamber to breed bacteria The problem

Method used

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  • Cooking equipment and control method and disinfection application thereof
  • Cooking equipment and control method and disinfection application thereof
  • Cooking equipment and control method and disinfection application thereof

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Embodiment approach 1

[0032] Such as figure 1 As shown, this embodiment provides a control method for cooking equipment, wherein the cooking equipment has a chamber for heating food, a steam generating device for providing steam to the chamber, and a heating device for increasing the temperature of the chamber Specifically, the cooking device may be a commercially available microwave oven, steam oven, or other cooking device having a steam generating device and a heating device. Hereinafter, the cooking device is a microwave oven as an example for description.

[0033] A control method for cooking equipment includes the steps of:

[0034] a sterilizing step, releasing steam into the heated chamber to sterilize the contents of the chamber; and

[0035] In the drying step, the chamber is heated to dry the items.

[0036] In this embodiment, the use of existing cooking equipment for disinfection, on the one hand, solves the problem that the existing cooking equipment has a single purpose, is only us...

Embodiment approach 2

[0060] Such as figure 2 As shown, the present embodiment provides a cooking device 100 that can sterilize items by using the steam generated by the steam generating device it has. The cooking device 100 mainly includes: a chamber 1 for heating food, a steam generating device 2 for providing steam to the chamber 1, a heating device 3 for increasing the temperature of the chamber 1, and a temperature sensor for detecting the temperature of the chamber 1. A sensor 4 and a control unit 5 for controlling the operation of the cooking device 100 .

[0061] Wherein, the temperature sensor 4 can transmit the temperature information of the chamber 1 to the control unit 5, and the control unit 5 can issue commands based on the temperature information to control the operation of the cooking device.

[0062] Specifically, when the temperature sensor 4 detects that the temperature of the chamber 1 exceeds the current preset temperature, the control unit 5 can issue a corresponding instruc...

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Abstract

The invention discloses cooking equipment and a control method and disinfection application thereof. The invention relates to a control method of the cooking equipment. The control method comprises the following steps: a disinfection step: releasing steam into a heated chamber so as to disinfect articles in the chamber; and a drying step: heating the chamber to dry the articles, and disinfecting by using the existing cooking equipment, so that on one hand, the problems that the existing cooking equipment is single in purpose, only used for processing food and low in utilization rate are solved; and on the other hand, the drying function of existing cooking equipment is utilized, the disinfected articles can be dried by setting the drying steps, and the problems that existing steam disinfection equipment is single in function, and water vapor is prone to being attached to the inner wall of the cavity to breed bacteria after disinfection are solved.

Description

technical field [0001] The invention relates to the technical field of household appliances, in particular to a cooking device, a control method thereof and a disinfection application. Background technique [0002] Existing disinfection equipment mainly adopts four methods of infrared disinfection, ultraviolet disinfection, ozone disinfection and steam disinfection or a combination thereof for disinfection. Among them, compared with other disinfection methods, steam disinfection has lower cost and higher working stability, so it has been widely used in the field of household appliances. Steam disinfection equipment can be used to sterilize household items such as clothing and tableware. [0003] However, existing steam sterilization equipment has the following disadvantages: [0004] On the one hand, the steam generating device of the existing steam disinfection equipment usually uses an open heater for heating, and the single addition of water to the heater is relatively ...

Claims

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Application Information

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IPC IPC(8): F24C7/02F24C7/08F24C15/32A61L2/07A61L2/26
CPCF24C7/02F24C7/088F24C15/322A61L2/07A61L2/26
Inventor 吴小燕
Owner SHANGHAI MATSUSHITA MICROWAVE OVEN
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