CN109984565B - Cooking appliance and vacuum reservation fresh-keeping control method thereof - Google Patents
Cooking appliance and vacuum reservation fresh-keeping control method thereof Download PDFInfo
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- CN109984565B CN109984565B CN201810003127.7A CN201810003127A CN109984565B CN 109984565 B CN109984565 B CN 109984565B CN 201810003127 A CN201810003127 A CN 201810003127A CN 109984565 B CN109984565 B CN 109984565B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- Cold Air Circulating Systems And Constructional Details In Refrigerators (AREA)
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Abstract
The invention discloses a cooking appliance and a vacuum reservation fresh-keeping control method thereof, wherein the cooking appliance comprises: the pot body is provided with a cooking cavity with an open top; the cover body is movably arranged on the pot body between a closing position and an opening position and is provided with an air suction opening and an air exhaust opening; the vacuum device is arranged in the cover body and is respectively communicated with the air suction port and the air exhaust port, and the vacuum device vacuumizes the cooking cavity so as to form negative pressure vacuum in the cooking cavity; the control device is used for acquiring the reservation time corresponding to the vacuum reservation fresh-keeping instruction when the cooking appliance receives the vacuum reservation fresh-keeping instruction, acquiring the vacuum degree of the cooking appliance during reservation fresh-keeping according to the reservation time, controlling the vacuum device to work according to the acquired vacuum degree, and controlling the vacuum device to stop working until the vacuum degree in the cooking cavity reaches the acquired vacuum degree, so that the vacuum fresh-keeping effect is ensured.
Description
Technical Field
The invention relates to the technical field of kitchen appliances, in particular to a cooking appliance and a vacuum reservation fresh-keeping control method of the cooking appliance.
Background
The cooking appliance (such as an electric cooker) has a long-time reservation function (such as reservation cooking), when the cooking appliance enters a reservation stage, the cooking appliance is vacuumized and kept vacuumized for a long time, so that rice water or other food materials can be effectively prevented from deteriorating, and a fresh-keeping effect is achieved.
In the related art, the freshness is maintained at a constant vacuum degree regardless of a user's scheduled time, as shown in fig. 1. When the reservation time is too long, the preservation effect may be deteriorated due to the constant vacuum degree; when the time is short, the fresh-keeping effect is good at a constant vacuum value, but the vacuum system is excessively used, so that the service life of the vacuum system is reduced.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art. Therefore, a first object of the present invention is to provide a cooking appliance, which is capable of acquiring a vacuum degree of a reserved fresh-keeping time according to a reserved time when a vacuum reserved fresh-keeping instruction is received, controlling a vacuum device to operate according to the acquired vacuum degree, and controlling the vacuum device to stop operating until a pressure in a cooking cavity is less than or equal to the acquired vacuum degree, so as to effectively ensure a vacuum fresh-keeping effect and prolong a service life of a system.
The second purpose of the invention is to provide a vacuum reservation fresh-keeping control method for a cooking appliance.
A third object of the invention is to propose a non-transitory computer-readable storage medium.
A fourth object of the invention is to propose a computer device.
In order to achieve the above object, a first embodiment of the present invention provides a cooking appliance, including: a pan body having a cooking cavity with an open top; the cover body is movably arranged on the pot body between a closing position and an opening position and is provided with an air suction opening and an air exhaust opening; the vacuum device is arranged in the cover body and is respectively communicated with the air pumping port and the air exhaust port, and the vacuum device is used for vacuumizing the cooking cavity so as to form negative pressure vacuum in the cooking cavity; the control device is connected with the vacuum device, acquires the reservation time corresponding to the vacuum reservation fresh-keeping instruction when the cooking appliance receives the vacuum reservation fresh-keeping instruction, acquires the vacuum degree of the cooking appliance when reserving fresh-keeping according to the reservation time, controls the vacuum device to work according to the acquired vacuum degree, and controls the vacuum device to stop working until the vacuum degree in the cooking cavity reaches the acquired vacuum degree.
According to the cooking appliance provided by the embodiment of the invention, the vacuum device is utilized to vacuumize the cooking cavity so as to form negative pressure vacuum in the cooking cavity, when the cooking appliance receives a vacuum reservation fresh-keeping instruction, the control device acquires the reservation time corresponding to the vacuum reservation fresh-keeping instruction, acquires the vacuum degree of the cooking appliance when reserving fresh-keeping according to the reservation time, and controls the vacuum device to work according to the acquired vacuum degree until the vacuum degree in the cooking cavity reaches the acquired vacuum degree, so that the vacuum device is controlled to stop working. Therefore, the cooking utensil can effectively guarantee the vacuum preservation effect and simultaneously prolong the service life of the system.
In addition, the cooking utensil provided according to the above embodiment of the invention may also have the following additional technical features:
according to an embodiment of the present invention, the cooking appliance further includes: and the pressure detection device is connected with the control device and is used for detecting the pressure in the cooking cavity, wherein when the vacuum degree in the cooking cavity reaches the acquired vacuum degree, the pressure in the cooking cavity is less than or equal to the negative pressure corresponding to the acquired vacuum degree.
According to one embodiment of the invention, the reserved time is in positive correlation with the vacuum degree of the cooking utensil when the preservation is reserved.
According to one embodiment of the invention, the reserved time and the vacuum degree of the cooking utensil at the reserved fresh-keeping time satisfy the following relation:
| appointment time | T is more than or equal to 12 hours | T is more than 8 hours and less than 12 hours | T is more than 4 hours and less than or equal to 8 hours | T is less than or equal to 4 hours |
| Degree of vacuum | ≤-40KPa | -40KPa～-20KPa | -30KPa～-15KPa | -20KPa～-10KPa |
Wherein T is the reserved time.
According to one embodiment of the invention, the vacuum device comprises: the vacuum pump is arranged in the cover body; and the vacuum pump is respectively connected to the air suction port and the air exhaust port through connecting pipes so as to form negative pressure vacuum in the cooking cavity during work.
According to an embodiment of the invention, the vacuum device further comprises: and the electromagnetic valve is connected between the air pumping port and the vacuum pump.
In order to achieve the above object, a second aspect of the present invention provides a vacuum preservation control method for a cooking appliance, where the cooking appliance includes a pot body, a cover body and a vacuum device, the pot body has a cooking cavity with an open top, the cover body is movably mounted to the pot body between a closed position and an open position, the cover body has an air suction opening and an air exhaust opening, the vacuum device is disposed in the cover body, the vacuum device is respectively communicated with the air suction opening and the air exhaust opening, and the vacuum device vacuums the cooking cavity to form a negative pressure vacuum in the cooking cavity, where the vacuum preservation control method includes the following steps: when the cooking appliance receives a vacuum reservation fresh-keeping instruction, acquiring reservation time corresponding to the vacuum reservation fresh-keeping instruction; acquiring the vacuum degree of the cooking utensil when the preservation is reserved according to the reserved time, and controlling the vacuum device to work according to the acquired vacuum degree; judging whether the vacuum degree in the cooking cavity reaches the negative pressure corresponding to the acquired vacuum degree; and if so, controlling the vacuum device to stop working.
According to the vacuum reservation fresh-keeping control method of the cooking appliance, when the cooking appliance receives a vacuum reservation fresh-keeping instruction, the reservation time corresponding to the vacuum reservation fresh-keeping instruction is obtained, the vacuum degree of the cooking appliance during reservation fresh-keeping is obtained according to the reservation time, the vacuum device is controlled to work according to the obtained vacuum degree, whether the vacuum degree in the cooking cavity reaches the obtained vacuum degree is judged, and if yes, the vacuum device is controlled to stop working. Therefore, the method can effectively ensure the vacuum preservation effect and prolong the service life of the system.
In addition, the vacuum reservation fresh-keeping control method for the cooking appliance provided by the embodiment of the invention can also have the following additional technical characteristics:
according to an embodiment of the invention, when the vacuum device is controlled to work, the pressure in the cooking cavity is also detected, and whether the vacuum degree in the cooking cavity reaches the acquired vacuum degree is judged by judging that the pressure in the cooking cavity is less than or equal to the negative pressure corresponding to the acquired vacuum degree.
According to one embodiment of the invention, the reserved time is in positive correlation with the vacuum degree of the cooking utensil when the preservation is reserved.
According to one embodiment of the invention, the reserved time and the vacuum degree of the cooking utensil at the reserved fresh-keeping time satisfy the following relation:
| appointment time | T is more than or equal to 12 hours | T is more than 8 hours and less than 12 hours | T is more than 4 hours and less than or equal to 8 hours | T is less than or equal to 4 hours |
| Degree of vacuum | ≤-40KPa | -40KPa～-20KPa | -30KPa～-15KPa | -20KPa～-10KPa |
Wherein T is the reserved time.
In order to achieve the above object, a non-transitory computer readable storage medium is provided in a third embodiment of the present invention, and a computer program is stored thereon, and when executed by a processor, the program implements the vacuum preservation control method for a cooking appliance.
The non-transitory computer readable storage medium of the embodiment of the invention can effectively ensure the vacuum preservation effect and prolong the service life of the system by executing the vacuum reservation preservation control method of the cooking appliance.
In order to achieve the above object, a fourth aspect of the present invention provides a computer device, which includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the computer program to implement the above-mentioned vacuum preservation control method for a cooking appliance.
According to the computer equipment provided by the embodiment of the invention, the vacuum reservation fresh-keeping control method of the cooking appliance is executed, so that the vacuum fresh-keeping effect can be effectively ensured, and the service life of the system is prolonged.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, 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 is a schematic diagram showing a relationship between a reserved time and a reserved vacuum degree in the related art;
fig. 2 is a schematic structural view of a cooking appliance according to an embodiment of the present invention;
fig. 3 is a schematic structural view of a cooking appliance according to another embodiment of the present invention;
FIG. 4 is a schematic diagram of a relationship between a scheduled time and a scheduled vacuum level according to an embodiment of the present invention;
fig. 5 is a flowchart of a vacuum refreshing control method of a cooking appliance according to an embodiment of the present invention.
Reference numerals:
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.
In the description of the present invention, it is to be understood that the terms "center", "thickness", "upper", "lower", "horizontal", "inner", "outer", "left", "right", "axial", "circumferential", and the like, indicate orientations or positional relationships based on those shown in the drawings, and are used merely for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The cooking appliance 100 according to the embodiment of the present invention is described below with reference to fig. 2 and 3, where the cooking appliance 100 may be an electric cooker, an electric pressure cooker, an electric stewpot, or the like. The following description will take the cooking appliance as an electric cooker.
As shown in fig. 2 and 3, a cooking appliance 100 according to an embodiment of the present invention includes: pot 10, cover 20, vacuum device 30 and control device 50.
Wherein the pot body 10 defines a cooking chamber 11 having an open surface (an upper side surface as shown in fig. 3). The cover body 20 is pivotally connected to the pot body 10 and is movable between a closed position and an open position to close or open the cooking chamber 11, and the cover body 20 is provided with an air suction opening 21 and an air exhaust opening 22, and the air exhaust opening 22 is communicated with the air suction opening 21. The vacuum device 30 is arranged in the cover body 20, the vacuum device 30 is respectively communicated with the air pumping hole 21 and the exhaust hole 22, the vacuum device 30 is used for vacuumizing the cooking cavity 11 so as to form negative pressure vacuum in the cooking cavity 11, and when air pumping is needed, the vacuum device 30 is used for pumping the air in the cooking cavity 11 from the air pumping hole 21 and exhausting the air out of the cooking cavity 11 through the exhaust hole 22. The control device 50 is connected with the vacuum device 30, and when the cooking appliance receives a vacuum reservation fresh-keeping instruction, the control device 50 acquires a reservation time corresponding to the vacuum reservation fresh-keeping instruction, acquires a vacuum degree of the cooking appliance when reserving fresh-keeping according to the reservation time, and controls the vacuum device 30 to work according to the acquired vacuum degree, and when the vacuum degree in the cooking cavity 11 reaches the acquired vacuum degree, controls the vacuum device 30 to stop working. In one embodiment of the present invention, the control device 50 may be an electric control board of the cooking appliance 100.
Specifically, the user can select the vacuum reservation fresh-keeping function through a function button on a control panel of a cooking appliance (such as an electric cooker), or send the reservation fresh-keeping function through a corresponding function button on an APP interface on the mobile terminal, and set the reservation fresh-keeping time. When the cooking appliance receives the vacuum scheduled preservation instruction, the scheduled time corresponding to the vacuum scheduled preservation instruction is obtained, and the vacuum degree during the vacuum scheduled preservation is selected according to the scheduled time T, for example, a table of correspondence between the pre-stored scheduled time T and the negative pressure P corresponding to the vacuum degree can be searched, as shown in table 1. As shown in table 1 and fig. 4, the reservation time is in a positive correlation with the vacuum degree of the cooking utensil when the cooking utensil is reserved for fresh keeping, that is, the longer the reservation time is, the higher the corresponding vacuum degree is (the larger the absolute value of the negative pressure is), and the better effect of vacuum fresh keeping can be maintained.
For example, when the reserved time T is 4 hours or less, the corresponding vacuum degree is between-20 KPa and-10 KPa; when the scheduled time T is more than or equal to 4 hours, the corresponding vacuum degree is less than or equal to-40 KPa, namely the higher the vacuum degree is. It is understood that the correspondence shown in table 1 is obtained through a large number of experimental tests.
TABLE 1
| Appointment time | T is more than or equal to 12 hours | T is more than 8 hours and less than 12 hours | T is more than 4 hours and less than or equal to 8 hours | T is less than or equal to 4 hours |
| Degree of vacuum | ≤-40KPa | -40KPa～-20KPa | -30KPa～-15KPa | -20KPa～-10KPa |
As can be seen from table 1, the longer the reserved time T is, the smaller the negative pressure of the corresponding vacuum degree is, and the higher the vacuum degree is, for example, when the reserved time T is 9 hours, the value of the corresponding vacuum degree can be between-20 KPa and-30 KPa; when the reserved time T is 11 hours, the corresponding vacuum degree can be between-30 KPa and-40 KPa.
Assuming that the predetermined time T is within 8 hours to 12 hours and the corresponding vacuum level P1, the control device 50 controls the vacuum device 30 to start operating, and the vacuum device 30 draws the gas in the cooking cavity 11 from the air suction port 21, so that the pressure in the cooking cavity 11 is lower than the external pressure, and when the gas in the cooking cavity 11 is continuously reduced, the pressure in the cooking cavity 11 is also gradually reduced. Since the vacuum degree in the cooking cavity 11 is related to the operating time of the vacuum device 30, the vacuum degree in the cooking cavity 11 can be obtained according to the operating time of the vacuum device 30, that is, the real-time pressure in the cooking cavity 11 can be converted according to the operating time of the vacuum device 30. The vacuum degree in the cooking chamber 11 can be obtained according to the real-time pressure in the cooking chamber 11, and when the vacuum degree in the cooking chamber 11 reaches the obtained vacuum degree P1, the vacuum device 30 is controlled to stop working. It can be understood that when the predetermined time T is between 4 hours and 8 hours, the corresponding vacuum degree corresponds to the negative pressure P2, and then when the pressure in the cooking chamber 11 is judged, the pressure in the cooking chamber 11 and the pressure P2 are compared in magnitude.
The vacuum degree refers to the gas rarefied degree in a vacuum state, and the larger the absolute value of the negative pressure is, the higher the vacuum degree is; a higher vacuum level indicates a lower pressure within the cooking chamber. Because the gas in the cooking cavity 11 is continuously pumped away, the vacuum degree gradually rises, the pressure in the cooking cavity 11 gradually falls, and whether to control the vacuum device 30 to continue to work is judged by judging the pressure in the cooking cavity 11, for example, when the vacuum degree in the cooking cavity 11 reaches the acquired vacuum degree P1, the gas is thin, and the vacuum device 30 can be controlled to stop working.
Therefore, the cooking utensil can select the vacuum degree of the cooking utensil for reserving preservation according to the reservation time, the higher vacuum degree is adopted when the reservation time is longer, and the lower vacuum degree is adopted when the reservation time is shorter, so that the preservation effect can be ensured, and the service life of a vacuum system can be prolonged.
According to an embodiment of the present invention, as shown in fig. 2, the cooking appliance may further include: and the pressure detection device 40 is connected with the control device 50, and the pressure detection device 40 is used for detecting the pressure in the cooking cavity 11, wherein when the vacuum degree in the cooking cavity 11 reaches the acquired vacuum degree, the pressure in the cooking cavity 11 is less than or equal to the negative pressure corresponding to the acquired vacuum degree.
That is to say, not only can the real-time pressure in the cooking cavity 11 be obtained according to the operating time of the vacuum device 30, but also the pressure in the cooking cavity 11 can be detected in real time through the pressure detection device 40, and the pressure in the cooking cavity 11 can be judged, when the pressure in the cooking cavity 11 is less than or equal to the negative pressure corresponding to the obtained vacuum degree, it is indicated that the vacuum degree in the cooking cavity 11 reaches the obtained vacuum degree, and the vacuum device 30 is controlled to stop operating.
According to an embodiment of the present invention, during the operation of the vacuum device 30, the amount of the conditioned matter in the cooking chamber 11 is also detected, and the acquired vacuum degree is corrected according to the amount of the conditioned matter in the cooking chamber 11. Wherein, the amount of the conditioning matter can be the volume occupied by the conditioning matter or the weight of the conditioning matter.
Specifically, the amount of the conditioning material is taken as the volume in the cooking cavity 11. The reserved time is not less than 12 hours, and the corresponding vacuum degree is-40 KPa. Controlling the vacuum device 30 to start working according to the acquired vacuum degree of-40 KPa, detecting the volume of the conditioning matter in the cooking cavity 11 in the process of vacuumizing, and correcting the acquired vacuum degree of-40 KPa according to the volume, for example, when the volume of the conditioning matter in the cooking cavity 11 is larger than a certain value (can be calibrated according to actual conditions), the shorter the time that the vacuum device 30 pumps the pressure in the cooking cavity to-40 KPa is, the longer the time that the fresh-keeping is needed is, and at the moment, the higher the acquired vacuum degree of-40 KP is by a certain value, for example, to-42 KPa; when the volume of the conditioning matter in the cooking cavity 11 is less than a certain value (which can be calibrated according to actual conditions), the obtained vacuum degree of-40 KPa can be reduced to a certain value, for example, to-38 KPa. Therefore, the fresh-keeping effect can be further improved, and the service life of the system is prolonged.
According to an embodiment of the present invention, as shown in fig. 2, the vacuum apparatus 30 may include: a vacuum pump 31 and a connecting pipe 32, the vacuum pump 31 is arranged in the cover body (20), the vacuum pump 31 is respectively connected to the suction opening 21 and the exhaust opening 22 through the connecting pipe 32 so as to form negative pressure vacuum in the cooking cavity 11 during operation. When the vacuum pump 31 is operated, the gas in the cooking cavity 11 is exhausted out of the cooking cavity 11 through the connecting pipe 32 under the suction action of the vacuum pump 31, so that negative pressure is formed in the cooking cavity 11. When the air in the cooking cavity 11 is pumped out, the water vapor in the air in the connecting pipe 32 can be condensed to form liquid water to flow back to the cooking cavity 11, thereby reducing the moisture loss.
Wherein, utilize the vacuum pump 31 to adjust the negative pressure condition of culinary art chamber 11, the controllability is stronger, utilizes connecting pipe 32 intercommunication vacuum pump 31 and extraction opening 21 and gas vent 22 moreover, is favorable to promoting vacuum apparatus 30's seal, avoids influencing the negative pressure in the culinary art chamber 11 because of gas leakage.
According to an embodiment of the present invention, as shown in fig. 2, the vacuum apparatus 30 may further include: and an electromagnetic valve 33, the electromagnetic valve 33 being connected between the suction port 21 and the vacuum pump 31. The electromagnetic valve 33 is used to control the connection and disconnection between the vacuum pump 31 and the extraction opening 21, so as to ensure that the vacuum pump 31 can smoothly extract steam.
That is, when the vacuum device 30 is controlled to operate according to the acquired vacuum degree, the solenoid valve 33 is opened, the vacuum pump 31 is operated, the pressure in the cooking chamber 11 is decreased, and when it is detected that the pressure in the cooking chamber 11 is equal to or less than the acquired vacuum degree, the vacuum pump 31 is stopped, and the solenoid valve 33 is closed, so that the freshness is reserved by the acquired vacuum degree. When the pressure in the cooking cavity 11 is detected to be less than or equal to the acquired vacuum degree, the vacuum pump 31 stops working, and the electromagnetic valve 33 is closed, so that the acquired vacuum degree is reserved for fresh keeping.
In summary, according to the cooking appliance of the embodiment of the present invention, the vacuum device is used to vacuumize the cooking cavity, so as to form negative pressure vacuum in the cooking cavity, when the cooking appliance receives a vacuum reservation fresh-keeping instruction, the control device obtains a reservation time corresponding to the vacuum reservation fresh-keeping instruction, obtains a vacuum degree when the cooking appliance reserves fresh-keeping according to the reservation time, and controls the vacuum device to operate according to the obtained vacuum degree, until the vacuum degree in the cooking cavity reaches the obtained vacuum degree, the vacuum device is controlled to stop operating. Therefore, the cooking utensil can effectively guarantee the vacuum preservation effect and simultaneously prolong the service life of the system.
Fig. 5 is a flowchart of a vacuum refreshing control method of a cooking appliance according to an embodiment of the present invention.
In an embodiment of the present invention, the cooking appliance may include a pot body having a cooking cavity with an open top, a cover movably mounted to the pot body between a closed position and an open position, the cover having an air suction opening and an air exhaust opening, and a vacuum device disposed in the cover, the vacuum device being respectively communicated with the air suction opening and the air exhaust opening, the vacuum device vacuuming the cooking cavity to form a negative pressure vacuum in the cooking cavity.
As shown in fig. 5, the vacuum preservation control method for a cooking appliance according to an embodiment of the present invention may include the following steps:
and S1, when the cooking appliance receives the vacuum reservation fresh-keeping instruction, acquiring the reservation time corresponding to the vacuum reservation fresh-keeping instruction.
And S2, acquiring the vacuum degree of the cooking utensil when the preservation is reserved according to the reserved time, and controlling the vacuum device to work according to the acquired vacuum degree.
And S3, judging whether the vacuum degree in the cooking cavity reaches the acquired vacuum degree.
And S4, if yes, controlling the vacuum device to stop working.
According to an embodiment of the invention, when the vacuum device is controlled to work, the pressure in the cooking cavity is also detected, and whether the vacuum degree in the cooking cavity reaches the acquired vacuum degree is judged by judging that the pressure in the cooking cavity is less than or equal to the negative pressure corresponding to the acquired vacuum degree.
According to one embodiment of the invention, the reserved time is in positive correlation with the vacuum degree of the cooking utensil when the preservation is reserved.
According to one embodiment of the invention, the reserved time and the vacuum degree of the cooking utensil when the preservation is reserved satisfy the following relation:
| appointment time | T is more than or equal to 12 hours | T is more than 8 hours and less than 12 hours | T is more than 4 hours and less than or equal to 8 hours | T is less than or equal to 4 hours |
| Degree of vacuum | ≤-40KPa | -40KPa～-20KPa | -30KPa～-15KPa | -20KPa～-10KPa |
Wherein T is the reserved time.
It should be noted that, for details that are not disclosed in the vacuum reservation fresh-keeping control method of the cooking appliance in the embodiment of the present invention, please refer to details that are disclosed in the cooking appliance in the embodiment of the present invention, and detailed description thereof is omitted here.
According to the vacuum reservation fresh-keeping control method of the cooking appliance, when the cooking appliance receives a vacuum reservation fresh-keeping instruction, the reservation time corresponding to the vacuum reservation fresh-keeping instruction is obtained, the vacuum degree of the cooking appliance during reservation fresh-keeping is obtained according to the reservation time, the vacuum device is controlled to work according to the obtained vacuum degree, whether the vacuum degree in the cooking cavity reaches the obtained vacuum degree is judged, and if yes, the vacuum device is controlled to stop working. Therefore, the method can effectively ensure the vacuum preservation effect and prolong the service life of the system.
In addition, an embodiment of the present invention further provides a non-transitory computer-readable storage medium, on which a computer program is stored, and the program, when executed by a processor, implements the vacuum preservation control method for a cooking appliance described above.
The non-transitory computer readable storage medium of the embodiment of the invention can effectively ensure the vacuum preservation effect and prolong the service life of the system by executing the vacuum reservation preservation control method of the cooking appliance.
In addition, the embodiment of the invention also provides a computer device, which comprises a memory, a processor and a computer program stored on the memory and capable of running on the processor, wherein when the processor executes the program, the vacuum preservation control method of the cooking appliance is realized.
According to the computer equipment provided by the embodiment of the invention, the vacuum reservation fresh-keeping control method of the cooking appliance is executed, so that the vacuum fresh-keeping effect can be effectively ensured, and the service life of the system is prolonged.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an illustrative embodiment," "an example," "a specific example," or "some examples" or the like mean 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.
While embodiments of the invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.
Claims (10)
1. A cooking appliance, comprising:
a pan body having a cooking cavity with an open top;
the cover body is movably arranged on the pot body between a closing position and an opening position and is provided with an air suction opening and an air exhaust opening;
the vacuum device is arranged in the cover body and is respectively communicated with the air pumping port and the air exhaust port, and the vacuum device is used for vacuumizing the cooking cavity so as to form negative pressure vacuum in the cooking cavity;
the control device is connected with the vacuum device, acquires the appointment time corresponding to the vacuum appointment fresh-keeping instruction when the cooking appliance receives the vacuum appointment fresh-keeping instruction, acquires the vacuum degree of the cooking appliance during appointment fresh keeping according to the appointment time, and controls the vacuum device to work according to the acquired vacuum degree until the vacuum degree in the cooking cavity reaches the acquired vacuum degree, and controls the vacuum device to stop working;
the reserved time and the vacuum degree of the cooking utensil during the reserved preservation satisfy the following relation:
Wherein T is the reserved time.
2. The cooking appliance of claim 1, further comprising:
and the pressure detection device is connected with the control device and is used for detecting the pressure in the cooking cavity, wherein when the vacuum degree in the cooking cavity reaches the acquired vacuum degree, the pressure in the cooking cavity is less than or equal to the negative pressure corresponding to the acquired vacuum degree.
3. The cooking appliance of claim 1, wherein the predetermined time is positively correlated to the vacuum level of the cooking appliance when the freshness is predetermined.
4. The cooking appliance according to any one of claims 1 to 3, wherein the vacuum means comprises:
the vacuum pump is arranged in the cover body;
and the vacuum pump is respectively connected to the air suction port and the air exhaust port through connecting pipes so as to form negative pressure vacuum in the cooking cavity during work.
5. The cooking appliance of claim 4, wherein the vacuum device further comprises:
and the electromagnetic valve is connected between the air pumping port and the vacuum pump.
6. A vacuum reservation fresh-keeping control method of a cooking appliance is characterized in that the cooking appliance comprises a pot body, a cover body and a vacuum device, the pot body is provided with a cooking cavity with an open top, the cover body is movably mounted on the pot body between a closed position and an open position, an air suction opening and an air exhaust opening are formed in the cover body, the vacuum device is arranged in the cover body and is respectively communicated with the air suction opening and the air exhaust opening, the vacuum device is used for vacuumizing the cooking cavity so as to form negative pressure vacuum in the cooking cavity, and the vacuum reservation fresh-keeping control method comprises the following steps:
when the cooking appliance receives a vacuum reservation fresh-keeping instruction, acquiring reservation time corresponding to the vacuum reservation fresh-keeping instruction;
acquiring the vacuum degree of the cooking utensil when the preservation is reserved according to the reserved time, and controlling the vacuum device to work according to the acquired vacuum degree;
judging whether the vacuum degree in the cooking cavity reaches the acquired vacuum degree;
if yes, controlling the vacuum device to stop working;
the reserved time and the vacuum degree of the cooking utensil during the reserved preservation satisfy the following relation:
Wherein T is the reserved time.
7. The method for controlling the vacuum reservation fresh-keeping of the cooking appliance according to claim 6, wherein when the vacuum device is controlled to work, the pressure in the cooking cavity is detected, and whether the vacuum degree in the cooking cavity reaches the acquired vacuum degree is judged by judging that the pressure in the cooking cavity is less than or equal to the negative pressure corresponding to the acquired vacuum degree.
8. The method for controlling the scheduled vacuum freshness keeping of the cooking appliance according to claim 6, wherein the scheduled time is positively correlated with the vacuum degree of the cooking appliance at the scheduled freshness keeping time.
9. A non-transitory computer-readable storage medium having a computer program stored thereon, wherein the program, when executed by a processor, implements the vacuum preservation control method for a cooking appliance according to any one of claims 6 to 8.
10. Computer device, comprising a memory, a processor and a computer program stored on the memory and executable on the processor, wherein the processor, when executing the program, implements the vacuum preservation control method of a cooking appliance according to any one of claims 6 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810003127.7A CN109984565B (en) | 2018-01-02 | 2018-01-02 | Cooking appliance and vacuum reservation fresh-keeping control method thereof |
Applications Claiming Priority (1)
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