CN212415506U - Cooking equipment - Google Patents
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- CN212415506U CN212415506U CN202020870510.5U CN202020870510U CN212415506U CN 212415506 U CN212415506 U CN 212415506U CN 202020870510 U CN202020870510 U CN 202020870510U CN 212415506 U CN212415506 U CN 212415506U
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Abstract
The utility model provides a cooking device. Wherein, cooking equipment includes: a heating device; the pot is provided with a heating and sterilizing water line; the control panel comprises a sterilization function key, and the sterilization function key is configured to trigger the heating device to heat the cookware. By adopting the technical scheme of the utility model, on one hand, the purpose of high-temperature sterilization of the cooking equipment can be realized, and the breeding of bacteria caused by residual moisture in the cooking equipment is avoided; on the other hand, the water injection amount is prompted to the user through the heating and sterilizing water level line, the water injection amount is the appropriate water amount for heating and sterilizing, not only can enough boiling time be guaranteed for sterilization and sterilization, but also too much water can not be left after sterilization and sterilization.
Description
Technical Field
The utility model relates to a cooking equipment technical field particularly, relates to a cooking equipment.
Background
After the user uses the cooking equipment, the inner container of the cooking equipment is cleaned, but the water remained in the inner container is usually not wiped off and is put into the cooker body of the cooking equipment for storage, so that bacteria are easy to grow in the cooker body of the cooking equipment under the condition of long-time non-use.
SUMMERY OF THE UTILITY MODEL
The present invention aims at least solving one of the technical problems existing in the prior art or the related art.
Therefore, the utility model provides a cooking device.
In view of this, according to the utility model provides a cooking device, include: a heating device; the pot is provided with a heating and sterilizing water line; the control panel comprises a sterilization function key, and the sterilization function key is configured to trigger the heating device to heat the cookware.
In this technical scheme, cooking equipment's pan is provided with the heating sterilization water level line, can be before heating the pan, annotates water to heating sterilization water level line in to the pan. Be provided with the sterilization function key on cooking equipment's the control panel, the user triggers cooking equipment through operation sterilization function key and gets into heating sterilization mode, controls heating device promptly in order to heat the pan, through heating water to boiling and keeping a period of time to pan, cooking equipment upper cover, the sterilization of cooking equipment a kind of deep pot body, the water is boiled off the back and is stopped heating, utilizes the waste heat to evaporate remaining water. According to the technical scheme, on one hand, the aim of sterilizing the cooking equipment at high temperature can be fulfilled, and bacteria breeding caused by residual moisture in the cooking equipment is avoided; on the other hand, the water injection amount is prompted to the user through the heating and sterilizing water level line, the water injection amount is the appropriate water amount for heating and sterilizing, not only can enough boiling time be guaranteed for sterilization and sterilization, but also too much water can not be left after sterilization and sterilization.
According to the utility model discloses an above-mentioned cooking equipment can also have following technical characterstic:
in the above technical solution, the control panel further includes: the display screen is configured to display the heating sterilization working state.
In this technical scheme, the display screen is used for showing cooking equipment's heating sterilization operating condition, for example, shows information such as heating sterilization time, temperature in the pan, can provide the user with heating sterilization working process more directly perceivedly.
In any one of the above technical solutions, the display screen includes: a plurality of nixie tubes configured to display a heat sterilization working state.
In the technical scheme, the information such as preset patterns, heating sterilization time, temperature in the cooker and the like can be displayed through the plurality of nixie tubes, wherein the displayed preset patterns can represent the heating sterilization working stage. For example, the time code tube displays a marquee when the heating sterilization key is triggered, the water quantity in the cooker is judged after 1 minute of heating, so that the heating sterilization time is obtained according to the water quantity, and the code tube displays the heating sterilization time.
In the above technical solution, the control panel further includes: a cancel sterilization key configured to trigger the heating device to stop heating.
In the technical scheme, in the process of heating sterilization, a user can interrupt the heating sterilization process by triggering the sterilization key to cancel the sterilization, so that the applicability is improved.
In any of the above technical solutions, the method further includes: a detection device connected with the pot, the detection device configured to detect a temperature of the pot.
In this technical scheme, detection device is configured to the temperature that detects the pan, specifically can be pan bottom temperature, controls heating device stop heating through judging pan bottom temperature, accomplishes the sterilization work.
In any of the above technical solutions, the method further includes: and the control device is connected with the control panel, the heating device and the detection device, and is configured to respond to an instruction that the sterilization function key is triggered, control the heating device to heat the cooker, control the heating device to stop heating based on the temperature being greater than the temperature threshold value or the change rate of the temperature being greater than the change rate threshold value, and control the display screen to display the heating sterilization working state.
In this technical scheme, controlling means receives after the signal that the sterilization function key was triggered, control heating device heating pan, receive the pan bottom temperature that detection device detected simultaneously, when judging that this temperature is greater than the temperature threshold value or the ascending slope of this temperature curve is greater than the rate of change threshold value, it has been boiled futilely to confirm the water in the pot, then control heating device stops the heating, although the water has been boiled futilely in the pot this moment, probably remain moisture or have steam in the pan cavity at the pan lateral wall, and these moisture, steam accessible waste heat is evaporated, thereby realize carrying out high temperature sterilization's purpose to the pan, cooking equipment upper cover, the cooking equipment a kind of deep pot body, avoid remaining moisture and breed the bacterium. And moreover, the display screen is controlled to display the heating and sterilizing working state in the whole heating and sterilizing process, so that the heating and sterilizing working process can be more intuitively provided for users.
In any of the above technical solutions, the method further includes: and the prompting device is connected with the control device and is configured to send out a prompting signal after the control device controls the heating device to stop heating.
In the technical scheme, the prompting device sends out a prompting signal after the heating device stops heating, and prompts a user that the high-temperature disinfection and sterilization are finished and the information such as no touch is required at the current high temperature in the cooking equipment.
In any of the above technical solutions, the prompting device includes a sound prompting device and/or a light prompting device.
In this embodiment, the prompting device may be a sound prompting device, for example, a buzzer, a voice broadcast, or the like. The prompting device may also be a light prompting device, such as an LED (light emitting diode) light. The prompting device can also be combined with the display screen into a component for prompting images, characters and the like.
In any of the above technical solutions, the method further includes: the containing device is arranged in the cooker and is configured to bear tableware.
In the technical scheme, the tableware can be carried by the containing device (such as a steamer), and the heating sterilization of the tableware is realized. Particularly, the containing device bearing the tableware is placed in the pot, and when the pot is heated, the tableware and the containing device are heated and sterilized through water vapor, so that the sanitation of the tableware is guaranteed.
In any of the above technical solutions, the pot is further provided with a cooking water level line.
In this technical scheme, the pan is provided with heating sterilization water level line and culinary art water level line, distinguishes mutually through heating sterilization water level line and culinary art water level line for the user confirms heating sterilization's suitable water yield more directly perceivedly, can guarantee that sufficient boiling time disinfects, can guarantee again to disinfect and can not remain too much moisture after disinfecting.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 shows a schematic view of a control panel of a cooking apparatus of a first embodiment of the present invention;
fig. 2 shows a schematic view of a control panel of a cooking apparatus according to a second embodiment of the present invention;
fig. 3 shows a schematic view of a control panel of a cooking apparatus according to a third embodiment of the present invention;
fig. 4 shows a schematic block diagram of a cooking apparatus of a first embodiment of the present invention;
fig. 5 shows a schematic block diagram of a cooking apparatus of a second embodiment of the present invention;
fig. 6 shows a schematic block diagram of a cooking apparatus of a specific embodiment of the present invention;
fig. 7 shows a schematic flow chart of a cooking apparatus heating sterilization control method according to an embodiment of the present invention.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more clearly understood, the present invention will be described in further detail with reference to the accompanying drawings and detailed description. It should be noted that the embodiments and features of the embodiments of the present invention may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited to the specific embodiments disclosed below.
In an embodiment of the first aspect of the present invention, a control panel of a cooking apparatus is provided, and fig. 1 shows a schematic diagram of a control panel 100 of a cooking apparatus according to a first embodiment of the present invention. Wherein, the control panel 100 of the cooking apparatus includes:
a sterilization function key 102, the sterilization function key 102 being configured to trigger the cooking device to enter a heat sterilization mode of operation to heat sterilize the cooking device.
In this embodiment, the user triggers the cooking device to enter the heating and sterilizing mode by operating the sterilization function key 102 to heat the pot, so that the water in the pot is boiled and evaporated to dryness, thereby achieving the purpose of heating and sterilizing the cooking device and avoiding the bacteria breeding due to the residual water.
Specifically, before heating and sterilizing the pan, a certain amount of water is injected into the pan, the user triggers the cooking equipment to enter a heating and sterilizing working mode by operating the sterilization function key 102, the water is heated to boiling and kept for a period of time to sterilize and sterilize the pan, the upper cover of the cooking equipment and the body of the cooking equipment, the water is heated to be dry and then stops heating, and the residual water is evaporated by using the waste heat. Or, the user does not inject water into the pot after cleaning the pot, and by operating the sterilization function key 102, the cooking device is triggered to enter a heating sterilization working mode, so that the residual water is evaporated by heating the pot.
The sterilization function key 102 can be an entity key, and the user can trigger the function of the sterilization function key 102 by pressing downwards; or a touch key, the function of the sterilization function key 102 can be triggered by the user touching the touch key.
Fig. 2 shows a schematic view of a control panel 100 of a cooking apparatus according to a second embodiment of the present invention. Wherein, the control panel 100 of the cooking apparatus includes:
a sterilization function key 102, wherein the sterilization function key 102 is configured to trigger the cooking device to enter a heating sterilization working mode so as to heat sterilize the cooking device;
a display screen 104, the display screen 104 being configured to display a heat sterilization operating state of the cooking apparatus.
In this embodiment, the display screen 104 is used for displaying the heating sterilization working state of the cooking apparatus, for example, displaying the heating sterilization time, the temperature in the pot, and the like, and can provide the heating sterilization working process to the user more intuitively.
In any of the above embodiments, the display screen 104 includes: a plurality of nixie tubes configured to display a heat sterilization working state.
In this embodiment, the display screen 104 displays the heating and sterilizing operation status of the cooking device, which includes displaying a preset pattern by using a plurality of nixie tubes, or displaying information such as heating and sterilizing time, temperature of the pot by using a plurality of nixie tubes, for example, a marquee is displayed by the nixie tubes when a heating and sterilizing key is triggered, and the amount of water in the pot is determined after 1 minute of heating, so as to obtain the heating and sterilizing time according to the amount of water, and the nixie tubes display the heating and sterilizing time. The displayed preset pattern may represent a heat sterilization working stage, for example, a pattern representing heating is displayed at a fixed position of the display screen to represent that the cooking device is working for heat sterilization.
Fig. 3 shows a schematic view of a control panel of a cooking apparatus according to a third embodiment of the present invention. Wherein, this cooking equipment's control panel includes:
the high-temperature sterilization key 202, the high-temperature sterilization key 202 is configured to trigger the cooking device to enter a heating sterilization working mode so as to heat and sterilize the cooking device;
a display screen 204, the display screen 204 being configured to display a heat sterilization operating state of the cooking apparatus;
a keep-warm or cancel key 206, the keep-warm or cancel key 206 configured to trigger the cooking apparatus to enter a keep-warm mode or stop operation;
a start key 208, the start key 208 configured to trigger the cooking apparatus to enter a cooking mode;
a cooking function key 210, the cooking function key 210 configured to trigger the cooking appliance to enter different cooking function modes, the cooking functions may include a regular function and a feature function.
The display screen 204 may display normal functions and special functions, as well as heat sterilization working time, cooking time, and the like in hours and minutes.
In an embodiment of the second aspect of the present invention, a cooking apparatus is provided, and fig. 4 shows a schematic block diagram of a cooking apparatus 300 according to a first embodiment of the present invention. Wherein, this cooking apparatus 300 includes:
a heating device 302;
a pot 304, wherein the pot 304 is provided with a heating and sterilizing water line;
In this embodiment, the pot 304 of the cooking apparatus 300 is provided with a heating and sterilizing water level line, and water can be injected into the pot 304 to the heating and sterilizing water level line before the pot 304 is heated. The control panel 306 of the cooking device 300 is provided with a sterilization function key 3062, and a user operates the sterilization function key 3062 to trigger the cooking device 300 to enter a heating sterilization working mode, namely, the heating device 302 is controlled to heat the pot 304, the water is heated to boiling and kept for a period of time to sterilize and sterilize the pot, the upper cover of the cooking device and the pot body of the cooking device, the water stops being heated after being boiled dry, and the residual water is evaporated by using the waste heat. According to the technical scheme, on one hand, the aim of sterilizing the cooking equipment at high temperature can be fulfilled, and bacteria breeding caused by residual moisture in the cooking equipment is avoided; on the other hand, the water injection amount is prompted to the user through the heating and sterilizing water level line, the water injection amount is the appropriate water amount for heating and sterilizing, not only can enough boiling time be guaranteed for sterilization and sterilization, but also too much water can not be left after sterilization and sterilization.
Since most of bacteria are grown at a suitable temperature of 20 to 40 ℃, the bacteria can be destroyed by boiling the water in the pot 304. The moisture content of the bacteria is 75% to 85%, and the bacteria cannot normally grow and reproduce if the moisture is absent, so that a dry environment is created by evaporating the moisture to dry, thereby preventing the bacteria from growing and reproducing.
Wherein, the cooking device 300 can be an electric cooker, and the pot 304 is an inner pot of the electric cooker.
In some embodiments, water may not be injected into the pot 304, and the residual water after cleaning may be evaporated by heating the pot 304.
In some embodiments, in this embodiment, the pot 304 is heated by the heating device 302, so as to achieve high temperature sterilization and avoid bacteria growth due to residual moisture. For example, the heating device 302 is used for heating with high power to boil water in the pot quickly, and then the heating device 302 is used for heating with low power to keep boiling continuously, so as to sterilize and disinfect the pot, the upper cover of the cooking equipment and the pot body of the cooking equipment.
In the above technical solution, the pot 304 is further provided with a cooking water level line.
In this technical scheme, pan 304 is provided with heating sterilization water level line and culinary art water level line, through distinguishing heating sterilization water level line and culinary art water level line mutually for the user confirms heating sterilization's suitable water yield more directly perceivedly, can guarantee that sufficient boiling time disinfects, can guarantee again to disinfect and can not remain too much moisture after disinfecting.
Fig. 5 shows a schematic block diagram of a cooking apparatus 300 of a second embodiment of the present invention. Wherein, this cooking apparatus 300 includes:
a heating device 302;
a pot 304, wherein the pot 304 is provided with a heating and sterilizing water line;
a control panel 306, the control panel 306 comprising:
a sterilization function key 3062, the sterilization function key 3062 configured to trigger the heating arrangement 302 to heat the pot 304;
a display screen 3064, the display screen 3064 being configured to display a heating sterilization working state;
the sterilization key 3066 is removed, the sterilization key 3066 is removed configured to trigger the heating apparatus 302 to stop heating.
In the technical scheme, the display screen 3064 is used for displaying the heating and sterilizing working state of the cooking equipment, for example, displaying information such as heating and sterilizing time and temperature in a cooker, and the heating and sterilizing working process can be more intuitively provided for a user. During the heating sterilization process, the user can interrupt the heating sterilization process by triggering the cancel sterilization key 3066, thereby improving the applicability.
In any of the above solutions, the display screen 3064 includes: a plurality of nixie tubes configured to display a heat sterilization working state.
In the technical scheme, the information such as preset patterns, heating sterilization time, temperature in the cooker and the like can be displayed through the plurality of nixie tubes, wherein the displayed preset patterns can represent the heating sterilization working stage. For example, the time code tube displays a marquee when the heating sterilization key is triggered, the water quantity in the cooker is judged after 1 minute of heating, so that the heating sterilization time is obtained according to the water quantity, and the code tube displays the heating sterilization time.
In any of the above embodiments, as shown in fig. 5, the cooking apparatus 300 further includes: a detection device 308 connected with the pot 304, the detection device 308 is configured to detect the temperature of the pot 304.
In this embodiment, the detecting device 308 is configured to detect the temperature of the pot 304, specifically, the bottom temperature of the pot 304, and control the heating device 302 to stop heating by determining the bottom temperature of the pot 304, so as to complete the sterilization.
In any of the above embodiments, as shown in fig. 5, the cooking apparatus 300 further includes: a control device 310 connected to the control panel 306, the heating device 302 and the detection device 308, wherein the control device 310 is configured to control the heating device 302 to heat the pot 304 in response to an instruction that the sterilization function key 3062 is triggered, control the heating device 302 to stop heating based on whether the temperature is greater than the temperature threshold or the rate of change of the temperature is greater than the rate of change threshold, and control the display screen 3064 to display the heating sterilization working state.
In this embodiment, after receiving the signal that the sterilization function key 3062 is triggered, the control device 310 controls the heating device 302 to heat the pot 304, and at the same time receives the temperature at the bottom of the pot 304 detected by the detection device 308, and when it is determined that the temperature is greater than the temperature threshold, which may be 150 ℃, or the rising slope of the temperature curve is greater than the change rate threshold, which may be 2 ℃/s, it is determined that the water in the pot has been boiled dry, and the heating device 302 is controlled to stop heating. Although the water in the pot is boiled, water may be remained on the side wall of the pot 304 or water vapor exists in the cavity of the pot, and the water vapor can be evaporated by waste heat, so that the purpose of high-temperature sterilization of the pot, the upper cover of the cooking equipment and the pot body of the cooking equipment is realized, and bacteria breeding caused by the residual water in the cooking equipment is avoided. And moreover, the display screen is controlled to display the heating and sterilizing working state in the whole heating and sterilizing process, so that the heating and sterilizing working process can be more intuitively provided for users.
In any of the above embodiments, as shown in fig. 5, the cooking apparatus 300 further includes: and the prompting device 312 is connected with the control device 310, and the prompting device 312 is configured to send out a prompting signal after the control device 310 controls the heating device 302 to stop heating.
In this embodiment, the prompting device 312 sends a prompt signal after the heating device 302 stops heating, so as to prompt the user to complete the high-temperature sterilization and the cooking device to be heated without touching.
The prompting device 312 may be a voice prompting device, for example, a buzzer, a voice announcement, or the like. The prompting device 312 may also be a light prompting device, such as an LED (light emitting diode) light. The prompting device 312 may also be integrated with the display screen to perform image and text prompting.
In any of the above embodiments, as shown in fig. 5, the cooking apparatus 300 further includes: a holding device 314, the holding device 314 is disposed in the pot 304, and the holding device 314 is configured to carry tableware.
For tableware, high-temperature heating or hot washing is the most common disinfection method, but two conditions must be met for high-temperature disinfection to achieve the effect: temperature and time. The mode of spraying and scalding with boiled water before and after using tableware is not capable of killing most pathogenic microorganisms due to insufficient temperature and time. In this embodiment, the dishes may be carried by a holding device 314 (e.g., a food steamer) to effect heat sterilization of the dishes. Specifically, the container 314 for carrying the tableware is placed in the pot 304, and when the pot 304 is heated, the tableware and the container 314 are heated and sterilized by water vapor, so that the sanitation of the tableware is ensured.
Fig. 6 shows a schematic block diagram of a cooking apparatus according to a specific embodiment of the present invention. Wherein, this cooking equipment includes: the display system 402, the control system 404 and the heating system 406, an inner pot (not shown) of the cooking equipment is added with a high-temperature sterilization water line on the basis of the cooking water line, and water is added to the high-temperature sterilization water line again after the inner pot is cleaned and is placed into the cooking equipment. The display system 402 is a control panel, on which a high-temperature sterilization key is arranged, and after a user triggers the high-temperature sterilization key, the control system 404 controls the heating system 406 to heat the inner pot, so as to achieve the purpose of high-temperature sterilization. The display system 402 includes a nixie tube, which can display the operating status of high temperature sterilization. In addition, if no water is added into the inner pot after cleaning, the residual water can be simply evaporated to dryness to prevent the breeding of bacteria. The specific process of high-temperature sterilization comprises the following steps:
(1) the user washes the inner pot after meals, puts the inner pot into cooking equipment after washing and presses a high-temperature sterilization key (one key), and the nixie tube displays the horse race lamp.
(2) The cooking equipment is self-heated, the approximate water quantity of the inner pot is judged after 1 minute, and the nixie tube displays the corresponding sterilization time.
(3) And returning to the standby state after the sterilization work is finished, and sounding a buzzer to prompt.
In addition, the tableware can be sterilized only by adding water to a high-temperature sterilization water level line, placing the tableware on a food steamer and then pressing a high-temperature sterilization key.
Fig. 7 shows a schematic flow chart of a cooking apparatus heating sterilization control method according to an embodiment of the present invention, the method includes:
And step 504, boiling water with high power, controlling the temperature of the bottom of the pot at 150 ℃, and continuously collecting the temperature of the upper cover of the cooking equipment.
And step 512, continuously collecting the temperature of the bottom of the cookware, and calculating the slope of the temperature rise of the bottom.
At step 516, the heating is stopped and the remaining water is boiled dry using thermal inertia.
And step 518, finishing high-temperature sterilization.
Before cooking equipment entered the high temperature sterilization mode, the user washed the pan and accomplished to put into cooking equipment to can annotate water to high temperature sterilization waterline in the pan, also can not carry out the water injection certainly. If water is injected, the temperature of the upper cover is higher than 90 ℃ due to higher-temperature water vapor in the pot after the high-power water boiling is carried out till boiling, and if water is not injected, the temperature of the upper cover is not higher than 90 ℃ after the high-power water boiling is carried out till boiling. The determination in step 508 is that whether the water is boiled, if so, the heating is stopped, and the residual water is evaporated by thermal inertia.
Under the condition of injecting water into the pot, the water in the pot is quickly boiled to be boiling at high power, then the water is continuously kept boiling at low power, the water is gradually boiled to be dry after being kept boiling for 30 minutes, the bottom temperature begins to rapidly rise, the temperature rising curve is continuously detected, the bottom temperature or the rising slope thereof exceeds a certain threshold value, the water is indicated to be boiled to be dry, the heating is stopped, and the residual water is evaporated by thermal inertia. Further, the user can be prompted that the high-temperature disinfection and sterilization are finished, the cooking equipment is not touched at the high temperature at present, and the cooking equipment waits for the natural cooling.
It should be noted that the high temperature sterilization water level is the lowest water level capable of keeping boiling for 30 minutes in experimental tests, and the high temperature steam for 30 minutes is enough to kill most of the disease bacteria.
And after water is added, the inner parts of the cookware, the upper cover and the cooking equipment can be disinfected, and meanwhile, the food steamer can be placed to disinfect tableware, food steamers and the like at high temperature.
The embodiment of the application can solve the problems that a large amount of residual water exists after rice cooker products are cleaned, and bacteria are bred in a large amount under the condition that the placing time in a humid environment is long.
In the description herein, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance unless explicitly stated or limited otherwise; the terms "connected," "mounted," "secured," and the like are to be construed broadly and include, for example, fixed connections, removable connections, or integral connections; may be directly connected or indirectly connected through an intermediate. The specific meaning of the above terms in the present invention can be understood according to specific situations by those skilled in the art.
In the description of the present specification, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A cooking apparatus, characterized by comprising:
a heating device;
the cooker is provided with a heating and sterilizing water line;
a control panel comprising a sterilization function key configured to trigger the heating device to heat the pot.
2. The cooking apparatus of claim 1, wherein the control panel further comprises:
a display screen configured to display a heat sterilization operating state.
3. The cooking apparatus of claim 2, wherein the display screen comprises:
a plurality of nixie tubes configured to display the heat sterilization operating state.
4. The cooking apparatus of claim 1, wherein the control panel further comprises:
a cancel sterilization key configured to trigger the heating device to stop heating.
5. The cooking apparatus of claim 2, further comprising:
a detection device connected with the pot, the detection device configured to detect a temperature of the pot.
6. The cooking apparatus of claim 5, further comprising:
the control device is connected with the control panel, the heating device and the detection device, and the control device is configured to respond to the instruction that the sterilization function key is triggered, control the heating device to heat the cookware, control the heating device to stop heating based on the temperature being greater than the temperature threshold value or the change rate of the temperature being greater than the change rate threshold value, and control the display screen to display the heating sterilization working state.
7. The cooking apparatus of claim 6, further comprising:
and the prompting device is connected with the control device and is configured to send out a prompting signal after the control device controls the heating device to stop heating.
8. Cooking apparatus according to claim 7,
the prompting device comprises a sound prompting device and/or a light prompting device.
9. The cooking apparatus according to any one of claims 1 to 8, further comprising:
a holding device disposed within the pot, the holding device configured to carry tableware.
10. The cooking apparatus according to any one of claims 1 to 8,
the pan still is provided with the culinary art water line.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202020870510.5U CN212415506U (en) | 2020-05-22 | 2020-05-22 | Cooking equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202020870510.5U CN212415506U (en) | 2020-05-22 | 2020-05-22 | Cooking equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN212415506U true CN212415506U (en) | 2021-01-29 |
Family
ID=74286594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202020870510.5U Active CN212415506U (en) | 2020-05-22 | 2020-05-22 | Cooking equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN212415506U (en) |
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2020
- 2020-05-22 CN CN202020870510.5U patent/CN212415506U/en active Active
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