电饭锅的发展

Development of the electric cooker after twenty years

介绍了电饭锅发展过程中的几种典型产品并对无沸腾全味烹饪法及新的机电一体化产品设计做了详述。

This thesis analyse the development of the electric cooker in twenty years,point out that temperature control in electronical technology has blind area, the sensor's precision can't help the electric cooker to promote quality. Here introduce a 4kPa cooker, use pressure control replace temperature control, which can saving more energy and expand the cooker's function. And in 'fang' structure, we can make the pressure up to 4kPa^120kPa inside, use the movable whorl structure to prove safety. This new product do not need pressure protect device, so here we advance a proposal: in related standard, named the existing pressure cooker which need pressure protect device as typeⅠ, named this new pressure cooker as typeⅡ.