CN217659235U - Box type cooking equipment - Google Patents
Box type cooking equipment Download PDFInfo
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- CN217659235U CN217659235U CN202221244860.6U CN202221244860U CN217659235U CN 217659235 U CN217659235 U CN 217659235U CN 202221244860 U CN202221244860 U CN 202221244860U CN 217659235 U CN217659235 U CN 217659235U
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- gas
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- cooking apparatus
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
- F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
- F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
- F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens
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- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Cookers (AREA)
Abstract
Embodiments of the present application provide a box cooking apparatus, which includes a cavity for accommodating food to be cooked and further includes: a gas introduction passage configured to be adapted to introduce a first ambient gas into the cavity from outside the cavity in an operating state of the box-type cooking apparatus; and/or a first measuring unit configured and adapted to measure, in an operating state, a temperature of at least one predetermined area of food to be cooked within the cavity. According to certain embodiments of the present application, it is possible to control the operation of the box-type cooking apparatus based on the temperature change of the food during cooking on the one hand, and to introduce the external air into the cavity of the box-type cooking apparatus on the other hand, thereby achieving a rapid reduction in the temperature and/or humidity of the air inside the cavity during cooking, especially during fish steaming, and thus achieving a better cooking effect.
Description
Technical Field
The application relates to the field of household appliances, in particular to a box type cooking device.
Background
Currently, steam ovens or similar devices on the market generally warm the cavity containing the food to be cooked, by heating of a heating element or by generating steam. However, different foods have different requirements on the working atmosphere within the cavity. For example, during the cooking of fish, it is easy to have the central part of the fish just cooked, while the thin parts of the fish, in particular the surface layer of the fish flesh, are already over-cooked, which requires a rapid reduction of the temperature and/or humidity of the working gas inside said cavity during the cooking process.
The steam oven proposed in the prior art can only achieve temperature rise, but cannot rapidly reduce the temperature and/or humidity in the cavity, and even the temperature and/or humidity can be reduced by manually opening a door body for closing the cavity of the steam oven by a user.
Disclosure of Invention
It is an object of embodiments of the present application to provide an improved box cooking apparatus to address at least some of the problems of the prior art.
According to a first aspect of the present application, a box cooking apparatus is provided. The box cooking apparatus includes a cavity for receiving food to be cooked, and the box cooking apparatus further includes:
a gas introduction channel configured to introduce a first ambient gas into the cavity from outside the cavity in an operating state of the box-type cooking apparatus; and/or
A first measurement unit configured to be adapted to measure, in an operating state, a temperature of at least one predetermined area of food to be cooked within the cavity.
It should be noted that the box-type cooking apparatus may include only the gas introduction passage, only the first measurement unit, or both the gas introduction passage and the first measurement unit.
The application mainly comprises the following technical concepts: on one hand, the temperature of the preset area of the food to be cooked is measured by the first measuring unit during the cooking process, and the measured temperature can be used as a selection basis of a control strategy of the box type cooking device, so that the operation of the box type cooking device is controlled based on the temperature change of each preset area of the food during the cooking process, and a better cooking effect is achieved; on the other hand, the external air is introduced into the cavity of the box-type cooking equipment for containing food to be cooked, and the temperature and/or the humidity of the external air are lower than those of the air in the cavity, so that the temperature and/or the humidity of the air in the cavity can be quickly reduced in the cooking process, and a better cooking effect is achieved. The cooking effect of the box-type cooking equipment is improved through the modes, the functionality of the box-type cooking equipment is enriched, and therefore the user satisfaction is improved.
According to an optional embodiment of the present application, the box cooking apparatus is configured and adapted to control the operation of the box cooking apparatus based on the measurement result of the first measurement unit. The box cooking apparatus is especially configured to be adapted to adjust an atmosphere within the cavity, including at least one of a temperature, a humidity and a pressure of a gas within the cavity, by the gas introduction unit based on a measurement result of the first measurement unit. In this way, the control strategy can be selected according to the temperature change of each preset area of the food in the cooking process, so that the cooking process can be adjusted more specifically and more accurately.
According to an alternative embodiment of the application, the first measuring unit is configured as an infrared camera and/or as a thermometer probe. The box cooking device may be, for example, a steam oven, a steam box or an oven, but also other cooking devices for steaming and/or baking food.
According to an optional embodiment of the present application, the box cooking apparatus may further comprise a heat dissipation channel thermally coupled with the cavity and adapted to reduce the temperature of the cavity. The heat dissipation channel may be located outside the cavity. The heat dissipation channel is configured and adapted to cool the cavity by directing a second ambient gas. The box cooking apparatus may further include a blower configured to deliver the first and/or second ambient gas to the heat dissipation channel and/or the gas introduction channel. The heat dissipation channel has a gas inlet fluidly connected to the blower and a gas outlet for discharging gas within the heat dissipation channel. In this way, the cavity can be cooled continuously throughout the cooking process, in particular to prevent the temperature of the cavity from being too high during the cooking process.
According to an optional embodiment of the present application, the box cooking apparatus may further comprise an exhaust port configured to be adapted to exhaust gas from the cavity. The chamber may be controllably fluidly connected to the heat dissipation channel via the exhaust port. The gas outlet is disposed upstream of the gas outlet, thereby enabling the gas in the cavity to be discharged into the heat dissipation channel and further through the gas outlet.
According to an alternative embodiment of the present application, the gas introduction channel and the heat dissipation channel are configured to have a common fluid flow area with each other. The common fluid flow area is, for example, a communication channel disposed adjacent to the gas inlet. The communication passage is configured to be adapted to receive a first ambient gas and/or a second ambient gas from the blower such that the first ambient gas is introduced from the blower into the cavity via the communication passage and the gas introduction passage, and/or the second ambient gas is introduced from the blower into the heat dissipation passage via the communication passage and the gas inlet. The heat dissipation channel may be controllably fluidly connected to the cavity via the communication channel. In this way, it is possible to share one blower in the atmosphere conditioning process by means of the first ambient gas and in the cooling process by means of the second ambient gas.
According to an optional embodiment of the present application, the box cooking apparatus further comprises a cooling unit configured to cool the outside air and to deliver the cooled air to the blower. The first ambient gas and/or the second ambient gas can be not only ambient air but also refrigerated gas, wherein the cooling effect and/or the cooling effect can be greatly improved by the refrigerated gas.
According to an alternative embodiment of the present application, the box-type cooking apparatus may further include a gas flow control unit for controlling the heat dissipation channel and/or the gas introduction channel. The airflow control unit may include a flapper configured to: the heat dissipation channel is at least partially closed and the gas introduction channel is opened in a first working state, so that the first external gas is introduced into the cavity through the gas introduction channel, and the gas introduction channel is closed and the heat dissipation channel is opened in a second working state different from the first working state, so as to guide the second external gas through the heat dissipation channel. The gas flow control unit may further include a solenoid valve for controlling the gas introduction passage. In this way, the heat dissipation channel and/or the gas introduction channel can be selectively opened and/or closed.
According to an optional embodiment of the present application, the box cooking apparatus may further comprise a first control unit configured and adapted to manually control the airflow control unit and/or the exhaust port. The exhaust opening is configured as a passive pressure relief valve and/or as a controllable exhaust valve, wherein the controllable exhaust valve is controlled, for example, in coordination with the gas flow control unit. In this way, not only is the diversity of the control strategy increased, but also manual control of the box-type cooking device during the cooking process, in particular in emergency situations, can be achieved.
According to an optional embodiment of the present application, the box type cooking apparatus may further include: a second measurement unit configured to be adapted to measure an atmosphere within the chamber, the atmosphere comprising at least one of a temperature, a pressure and a humidity of a gas within the chamber; and a second control unit configured and adapted to control the airflow control unit and/or the exhaust port based on a measurement result of the first measurement unit and/or the second measurement unit. In this way, it is possible to achieve real-time feedback using atmosphere changes in the cavity and/or temperature changes in predetermined areas of the food during cooking as a selection control strategy, thereby improving the accuracy of the control and achieving better cooking results.
According to an optional embodiment of the present application, the box cooking apparatus further comprises: a feature detection unit configured to be adapted to detect and acquire physical features of food to be cooked in the cavity, the physical features including a category and/or a geometric dimension of the food, the geometric dimension including a shape and/or a thickness; and a region assessment unit configured to determine at least one predetermined region of the food based on a physical characteristic of the food. In this way, the predetermined region of the temperature to be measured can be determined in accordance with the physical characteristics of the food, and the control strategy can be selected in accordance with the characteristics of the food (for example, the type of food, the size of the food, etc.), thereby improving the control accuracy and the cooking effect.
Drawings
The principles, features and advantages of the present application may be better understood by describing the application in more detail below with reference to the accompanying drawings. The drawings comprise:
fig. 1 shows a block diagram of a box type cooking apparatus according to an exemplary embodiment of the present application;
fig. 2 shows a left side view of a box cooking apparatus according to another exemplary embodiment of the present application;
fig. 3 shows a left side view of a box cooking apparatus according to another exemplary embodiment of the present application;
fig. 4 shows a flow chart of a method for controlling a box cooking apparatus according to an exemplary embodiment of the present application;
fig. 5 shows a flow chart of a method for controlling a box cooking apparatus according to another exemplary embodiment of the present application;
fig. 6 shows a flow chart of a method for controlling a box cooking apparatus according to another exemplary embodiment of the present application;
fig. 7 shows a flow chart of a method for controlling a box cooking apparatus according to another exemplary embodiment of the present application;
fig. 8 shows a flow chart of a method for controlling a box cooking apparatus according to another exemplary embodiment of the present application;
fig. 9 shows a flowchart of a method for controlling a box cooking apparatus according to another exemplary embodiment of the present application;
fig. 10 shows a flowchart of a method for controlling a box cooking apparatus according to another exemplary embodiment of the present application.
List of reference numerals
1-box type cooking equipment
2 cavity
3 gas introduction channel
4 exhaust port
5 Heat dissipation channel
6 airflow control unit
7 blower
8 first measuring unit
9 second measuring unit
11 first control unit
12 second control unit
13 gas inlet
14 gas outlet
15 communication channel
16 feature detection unit
17 regional assessment unit
18 refrigeration unit
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present application more apparent, the present application will be further described in detail with reference to the accompanying drawings and exemplary embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and do not limit the scope of the present application.
It is to be understood that in this document the expressions "first", "second", "third", etc. are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance, nor are they to be construed as implicitly indicating the number of technical features indicated.
Fig. 1 shows a block diagram of a box type cooking apparatus according to an exemplary embodiment of the present application. As can be seen from fig. 1, the box-type cooking apparatus 1 comprises a cavity 2 for receiving food to be cooked and comprises a gas introduction channel 3 and/or a first measuring unit 8. In the sense of the present application, the box cooking device 1 can be a steam oven, a steam box or an oven, but also other box devices for steaming and/or baking food.
It should be noted that the box-type cooking apparatus 1 may include only the gas introduction passage 3 or only the first measurement unit 8, or may include both the gas introduction passage 3 and the first measurement unit 8.
The gas introduction channel 3 is for example configured to be suitable for introducing a first ambient gas into the cavity 2 from outside the cavity 2 in an operating state of the box-type cooking apparatus 1. It will be appreciated that, since the temperature and/or humidity of the ambient air is generally lower than the air within the cavity, it is possible to achieve a rapid reduction in the temperature and/or humidity of the air within the cavity during cooking, particularly during steaming of fish, resulting in a better cooking result.
The first measuring unit 8 is for example configured and adapted to measure, in an operating condition, the temperature of at least one predetermined area of food to be cooked inside the cavity 2. The measured temperature can be used as a selection criterion for a control strategy of the box-type cooking device 1, in particular for regulating the atmosphere inside the cavity 2, thereby enabling to control the operation of the box-type cooking device 1 in feedback to the temperature variations of the various predetermined areas of the food during the cooking process, so that a better cooking result is achieved. As an example, the first measuring unit 8 can be configured as an infrared camera, which acquires the temperature of various regions of the food by means of infrared imaging, or as a thermometer probe, which is capable of acquiring, in particular, the surface temperature of the food.
Here, the box cooking apparatus 1 is configured and adapted to control the operation of the box cooking apparatus 1 based on the measurement result of the first measurement unit 8, in particular to adjust the atmosphere inside the cavity 2 through the gas introduction channel 3 based on the measurement result of the first measurement unit 8. In the sense of the present application, the atmosphere comprises at least one of the temperature, humidity and pressure of the gas within the cavity 2.
The box cooking apparatus 1 may for example further comprise a heat dissipation channel 5. The heat dissipation channel 5 is thermally coupled to the cavity 2 and adapted to reduce the temperature of the cavity 2. The heat dissipation channel 5 may be arranged either in the wall of the cavity 2 or outside the cavity 2. Here, a heat dissipation channel 5 arranged outside the cavity 2 is exemplarily shown. The heat dissipation channel 5 may be configured and adapted to cool the cavity 2 by guiding a second ambient gas.
The box cooking apparatus 1 may further comprise, for example, a blower 7, the blower 7 being configured to deliver the first ambient gas and/or the second ambient gas to the heat dissipation channel 5 and/or the gas introduction channel 3. Thereby, the external gas can be efficiently introduced from the outside of the chamber.
The box cooking apparatus 1 may further comprise, for example, an air flow control unit 6 for controlling the heat dissipation channel 5 and/or the gas introduction channel 3. As an example, the gas flow control unit 6 may comprise a movable shutter 60, the movable shutter 60 being configured to at least partially close the heat dissipation channel 5 and open the gas introduction channel 3 in a first operating state, and to close the gas introduction channel 3 and open the heat dissipation channel 5 in a second operating state different from the first operating state. The gas flow control unit 6 may also comprise, for example, a solenoid valve, by means of which the opening and/or closing of the gas inlet channel 3 can be controlled, among other things. By selectively opening and/or closing said heat dissipation channel 5 and/or gas introduction channel 3, a switched guidance of the first ambient gas and/or the second ambient gas may be achieved, thereby regulating the atmosphere within the cavity 2.
The box cooking apparatus 1 for example further comprises an exhaust 4, the exhaust 4 being configured and adapted to exhaust gas from the cavity 2. As an example, the exhaust opening 4 can be configured as a passive pressure relief valve or as a controllable exhaust valve. The controllable exhaust valves may be controlled individually or in conjunction with the airflow control unit 6. In this way, the diversity of the control strategy is increased.
The first ambient gas and/or the second ambient gas delivered by the blower 7 may be, for example, ambient air. In an alternative embodiment of the present application, the box cooking device 1 may further comprise a refrigeration unit 18, for example, the refrigeration unit 18 is configured to refrigerate the outside air and deliver the refrigerated air to the blower 7, in such a way that the first outside air and/or the second outside air delivered by the blower 7 may be refrigerated air, thereby further improving the cooling effect and/or the cooling effect. It should be noted that the refrigeration unit 18 may be disposed in the blower 7, or may be disposed outside the blower 7. Here, the refrigeration unit 18 arranged outside the blower 7 is shown only by way of example.
The box cooking apparatus 1 may for example further comprise a first control unit 11, said first control unit 11 being configured and adapted to manually control the airflow control unit 6, and said first control unit 11 may further be configured and adapted to manually control the exhaust port 4, in particular a controllable exhaust valve. It is thereby possible to manually control the introduction and/or discharge of ambient air during the cooking process, in particular in emergency situations.
The box cooking apparatus 1 may further comprise, for example, a second measuring unit 9 and a second control unit 12. The second measurement unit 9 is configured and adapted to measure an atmosphere within the chamber 2, the atmosphere comprising at least one of a temperature, a pressure and a humidity of a gas within the chamber 2. As an example, the second measuring unit 9 may be configured as at least one of a temperature sensor, a pressure sensor, and a humidity sensor. The second control unit 12 is configured and adapted to control the airflow control unit 6 and/or the exhaust port 4 based on the measurement results of the first measurement unit 8 and/or the second measurement unit 9. In particular, depending on the temperature of each predetermined area of the food measured by means of said first measuring unit 8 and the atmosphere inside the cavity 2 measured by means of said second measuring unit 9, it is possible to selectively direct a first ambient gas into the cavity 2 through the gas introduction channel 3, based on a predefined control strategy, while optionally controlling the discharge of the gas inside the cavity 2 by controlling the opening and/or closing of the gas outlet 4, so as to achieve a regulation of the atmosphere inside the cavity 2, in particular a rapid reduction of the temperature and/or humidity of the gas inside the cavity 2; it is also possible to selectively direct the second ambient gas through the heat dissipation channels 5, thereby reducing the temperature of the gas inside the chamber 2 by thermal coupling. In this way, it is possible to select a control strategy of the box-type cooking apparatus 1 with real-time feedback of changes in atmosphere in the cavity and/or temperature of each predetermined area of food during cooking, thereby improving the accuracy of control and achieving better cooking results.
The box cooking apparatus 1 further comprises, for example, a feature detection unit 16 and a region evaluation unit 17. The feature detection unit 16 is configured and adapted to detect and acquire physical features of the food to be cooked in the cavity 2, wherein the physical features comprise a category and/or a geometrical dimension of the food, the geometrical dimension comprising a shape and/or a thickness. The zone assessment unit 17 is configured and adapted to determine at least one predetermined zone of the food based on the acquired physical characteristics of the food. As an example, the area evaluation unit 17 may determine the surface area B of the thinnest edible part of the fish based on the physical features acquired by the feature detection unit 16 1 And/or a central part B of the fish 2 . In this way, the predetermined region of the temperature to be measured can be determined in accordance with the physical characteristics of the food, and the control strategy can be selected in accordance with the characteristics of the food.
In order to clarify the flow direction of the first ambient gas and/or the second ambient gas in the box-type cooking device 1 during the cooking process, fig. 2 and 3 show a left side view of the box-type cooking device 1 in different operating states, respectively.
As shown in fig. 2, the heat dissipation channel 5 is configured outside the cavity 2 and is adapted to cool the cavity 2 by guiding a second ambient gas. The heat dissipation channel 5 has a gas inlet 13 in fluid connection with the blower 7 and a gas outlet 14 for discharging gas within the heat dissipation channel 5. A communication channel 15 is provided adjacent to the gas inlet 13, the communication channel 15 being configured as a fluid flow area of the gas introduction channel 3 and the heat dissipation channel 5 common to each other and for receiving a first ambient gas and/or a second ambient gas from the blower 7. The heat dissipation channel 5 is controllably fluidly connected to the cavity 2 via the communication channel 15. In this way, it is possible to share one blower 7 in the atmosphere control process by means of the first ambient gas and in the cooling process by means of the second ambient gas.
In an alternative embodiment of the present application, a flapper 60 is exemplarily shown as the gas flow control unit 6, said flapper 60 being in the second operating state, i.e. closing the gas introduction channel 3 and opening said heat dissipation channel 5. Further, the exhaust port 4 is closed. The arrows shown in fig. 2 indicate the flow direction of the second ambient gas, which is introduced into the heat dissipation channel 5 from the blower 7 via the communication channel 15 and the gas inlet 13, cools the cavity 2 while being guided through the heat dissipation channel 5, and is finally discharged through the gas outlet 14. In this way, the cavity 2 can be cooled continuously throughout the cooking process, preventing the temperature in the cavity 2 from being too high.
Fig. 3 shows a left side view of the box-type cooking apparatus 1 in another operating state. As shown in fig. 3, the shutter 60 is in the first operating state different from the second operating state, i.e., at least partially closes the heat dissipation passage 5 and opens the gas introduction passage 3, and further, the gas discharge port 4 is opened. The arrows shown in fig. 3 represent the flow direction of the first outside gas, which is introduced into the cavity 2 from the blower 7 via the communication passage 15 and the gas introduction passage 3. Here, the cavity 2 is controllably fluidly connected to the heat dissipation channel 5 via the gas outlet 4, and the gas outlet 4 is arranged upstream of a gas outlet 14 of the heat dissipation channel 5, whereby gas in the cavity 2 is discharged into the heat dissipation channel 5 and further through the gas outlet 14. In this way, the gas discharged through the gas discharge port 4 in the cavity 2 can be discharged to the outside of the box type cooking apparatus 1 through the heat dissipation passage 5 without providing an additional discharge passage for the gas discharge port 4, thereby saving the structural space of the box type cooking apparatus 1.
It should be noted that in this operating state of the box-type cooking apparatus 1, the heat dissipation channel 5 can be completely closed, i.e. there is no second ambient gas flowing through the heat dissipation channel 5; the heat dissipation channel 5 can also be partially closed, in which case there is still a second ambient gas flowing through in the heat dissipation channel 5, whereby the cavity 2 can still be cooled by thermal coupling.
The method for controlling the box type cooking apparatus 1 according to the present application is specifically explained below with reference to the embodiments.
Fig. 4 shows a flowchart of a method for controlling a box cooking apparatus according to an exemplary embodiment of the present application.
As shown in fig. 4, the method may include step S1. In step S1, the temperature of at least one predetermined area of the food to be cooked is measured, wherein the atmosphere within the cavity 2 of the box-type cooking apparatus 1 for containing the food to be cooked can be adjusted based on the temperature. In the current embodiment of the present application, the atmosphere inside the chamber 2 includes at least one of temperature, humidity and pressure of the gas inside the chamber 2. The temperature of at least one predetermined region of the food to be cooked can be measured by the first measuring unit 8, the first measuring unit 8 being designed, for example, as an infrared camera and/or a thermometer probe.
It should be noted that the methods for steaming fish with a steaming oven proposed in the prior art set the steaming stages with fixed duration and fixed temperature only based on a predefined program, and do not adjust the working duration and working atmosphere of the steaming stages according to the temperature of the food. By measuring the temperature of at least one predetermined area of the food to be cooked, it is possible to provide a basis for the selection of a control strategy for the subsequent step of adjusting the atmosphere inside the cavity 2.
Fig. 5 shows a flow chart of a method for controlling a box cooking apparatus according to another exemplary embodiment of the present application.
As shown in fig. 5, the method may include step S2. In step S2, a first external gas is introduced into the cavity 2 of the box-type cooking apparatus 1 for containing food to be cooked to adjust the atmosphere inside the cavity 2. In the current embodiment of the present application, the atmosphere inside the chamber 2 includes at least one of the temperature, humidity and pressure of the gas inside the chamber 2. In this case, a first ambient gas, which may be ambient air or refrigerated gas, may be introduced into the chamber 2 via the gas inlet channel 3.
It should be noted that, since the temperature and/or humidity of the first ambient gas is lower than the temperature and/or humidity of the gas inside the cavity, it is possible to rapidly reduce the temperature and/or humidity of the gas inside the cavity during cooking, in particular during steaming, thereby at least partially solving at least one of the technical problems existing in the prior art.
Fig. 6 shows a flowchart of a method for controlling a box cooking apparatus according to another exemplary embodiment of the present application. Only the differences from the embodiment shown in fig. 4 or 5 are set forth below, and the same steps are not repeated for the sake of brevity.
As shown in fig. 6, the method may include steps S1, S2, and S20. In step S20, it is monitored whether the measured temperature of at least one predetermined area of the food reaches a preset temperature, and if it is monitored that the measured temperature has reached the preset temperature (i.e., Y), step S2 is entered. In the present embodiment of the present application, the gas flow control unit 6 may be manipulated to open the gas introduction passage 3, for example, the flapper 60 is manipulated to switch to the first operation state, so that the first external gas is introduced into the chamber 2 via the gas introduction passage 3. In this way, it is possible to selectively introduce the first ambient gas as a function of the temperature of the food, so that, for example, the working atmosphere of the individual steaming phases is adjusted as a function of the temperature of the food during the cooking process, in particular the temperature and/or the humidity of the gas in the chamber is reduced rapidly.
Fig. 7 shows a flowchart of a method for controlling a box cooking apparatus according to another exemplary embodiment of the present application. Only the differences from the embodiment shown in fig. 6 are set forth below, and the description of the same steps is not repeated for the sake of brevity.
As shown in fig. 7, the method may further include steps S21 and S22. In step S21, the gas in the chamber 2 is exhausted from the chamber 2. In an alternative embodiment of the present application, the gas in the cavity 2 may be discharged into the heat dissipation channel 5 through the gas outlet 4 and then discharged through the gas outlet 14 of the heat dissipation channel 5. It will be appreciated that not only can the continuous introduction of the first ambient gas and venting of the gas in the chamber 2 be achieved thereby (if the gas in the chamber 2 is not vented, the pressure in the chamber 2 will be excessive with the continuous introduction of the first ambient gas) thereby reducing the temperature and/or humidity of the working gas in the chamber 2, but also the timely venting of off-flavor substances generated by the food during cooking can be achieved.
In step S22, monitoring whether the atmosphere in the cavity 2 reaches a preset atmosphere, and if the atmosphere in the cavity 2 does not reach the preset atmosphere (i.e., N), returning to step S2, and continuing to introduce the first external gas into the cavity 2 until the atmosphere in the cavity 2 reaches the preset atmosphere.
Fig. 8 shows a flowchart of a method for controlling a box cooking apparatus according to another exemplary embodiment of the present application. Only the differences from the embodiment shown in fig. 7 are set forth below, and the description of the same steps is not repeated for the sake of brevity.
As shown in fig. 8, the method may further include step S23. In step S23, if the atmosphere in the chamber 2 reaches a preset atmosphere, a second external gas is introduced to cool the chamber 2. In an alternative embodiment of the present application, for example, the flap 60 is operated to switch to a second operating state different from the first operating state, i.e. to close the gas introduction channel 3 and to open the heat dissipation channel 5, so as to guide the second ambient gas through the heat dissipation channel 5, the heat dissipation channel 5 being thermally coupled to the cavity 2 and adapted to reduce the temperature of the cavity 2. In this way, the cavity can be cooled continuously throughout the cooking process to prevent the cavity from being overheated during the cooking process.
Likewise, the second ambient gas can be ambient air or else a refrigerated gas, wherein in particular the cooling and/or cooling effect can be greatly increased by the refrigerated gas.
Fig. 9 shows a flow chart of a method for controlling a box cooking apparatus according to another exemplary embodiment of the present application. Only the differences from the embodiment shown in fig. 6 are set forth below, and the description of the same steps is not repeated for the sake of brevity.
As shown in fig. 9, the step S1 may include steps S11 to S13. In step S11, a physical characteristic of the food to be cooked is detected and acquired, wherein the physical characteristic comprises a category and/or a geometrical size of the food, the geometrical size comprising a shape and/or a thickness. In an alternative embodiment of the present application, the detection and acquisition of the physical characteristics of the food is realized, for example, by the characteristic detection unit 16.
In step S12, at least one predetermined area of the food is determined based on the acquired physical characteristics. In this way, it is possible to determine the adapted predetermined area based on the physical characteristics of the food, thereby improving the accuracy and pertinence of the control. In an alternative embodiment of the present application, by means of the region evaluation unit 17, the at least one predetermined region of the food can be determined by a predefined algorithm (e.g. a neural network algorithm) or by a predefined look-up table, thereby improving the accuracy and applicability of the region selection. As an example, the surface of the thinnest edible part of a fish, for example, is determined as the first predetermined area B 1 And determining the center of the fish as a second predetermined area B 2 。
In step S13, the determined temperature of the at least one predetermined area is measured. In an alternative embodiment of the present application, the first predetermined area B is targeted 1 (i.e. the surface of the thinnest edible part of the fish) is measured to obtain a first temperature T 1 And setting a corresponding first preset temperature T S1 The first preset temperature T S1 For example 70 + -1 deg.C, and a first regulated temperature T set in a first predetermined atmosphere R1 For example, 80. + -. 1 ℃; for a second predetermined area B 2 (i.e. the central part of the fish) is measured to obtain a second temperature T 2 And setting a corresponding second preset temperature T S2 The second preset temperature T S2 For example 70. + -. 1 ℃.
In step S20, the first temperatures T may be compared respectively 1 And a first predetermined temperature T S1 And comparing the second temperature T 2 And a second predetermined temperature T S2 . Due to the first predetermined area B 1 Than the second predetermined area B 2 The temperature rises more rapidly, so that the first temperature T 1 Will reach the first preset temperature T first S1 And step S2 is entered to introduce a first external gas into the chamber 2 until the atmosphere in said chamber 2 reaches a first preset atmosphere, in particular the temperature of the gas in the chamber 2 reaches a first regulation temperature T R1 . It is noted that the conditioning process needs to be fast enough so that at the first temperature T 1 To a first regulation temperature T R1 The conditioning process is previously completed, so as to prevent the working gas inside the cavity 2 from cooling too slowly, which would cause the surface of the thinnest edible part of the fish to be overcooked before the conditioning process is completed. Next, the second temperature T 2 Also reaches the second preset temperature T S2 Thereby completing the cooking process. In this way, the atmosphere in the cavity 2 can be adjusted in stages, in particular the temperature and/or humidity of the gas in the cavity 2 can be reduced in stages, based on the temperature of different areas of the food, so that a method of steaming fish with an optimal steaming effect is achieved.
It will be appreciated that the number of predetermined regions may be set to two or more and a corresponding number of preset temperatures and preset atmospheres may be set, thereby more accurately adjusting the atmosphere within the chamber 2 in stages. The choice of the predetermined area may also vary according to different types of food; the preset temperature and the preset atmosphere can also be adjusted according to actual requirements, such as the type, size, etc. of the fish.
Fig. 10 shows a flowchart of a method for controlling a box cooking apparatus according to another exemplary embodiment of the present application. Only the differences from the embodiment shown in fig. 6 are set forth below, and the same steps are not repeated for the sake of brevity.
As shown in fig. 10, the method may further include a step S0. In step S0, the atmosphere inside the cavity 2 of the box-type cooking apparatus 1 is adjusted to an initial atmosphere. In an alternative embodiment of the present application, the temperature of the gas inside the cavity 2 in the initial atmosphere may be set to 100 ℃, for example, whereby cooking time may be saved and the release of off-flavor substances in the food may be promoted.
Although specific embodiments have been described above, these embodiments are not intended to limit the scope of the disclosure, even if only a single embodiment is described with respect to a particular feature. The characteristic examples provided in the disclosure of the present application are intended to be illustrative, not limiting, unless differently stated. In the specific implementation, a plurality of features can be combined with each other according to actual needs, where technically feasible. Various substitutions, alterations, and modifications may be devised without departing from the spirit and scope of the present application.
Claims (12)
1. A box-type cooking apparatus (1) comprising a cavity (2) for containing food to be cooked, characterized in that said box-type cooking apparatus (1) further comprises:
a gas introduction channel (3), said gas introduction channel (3) being configured to be suitable for introducing a first ambient gas into said cavity (2) from outside said cavity (2) in an operating condition of said box cooking apparatus (1); and/or
A first measuring unit (8), said first measuring unit (8) being configured and adapted to measure, in an operating condition, the temperature of at least one predetermined area of food to be cooked within said cavity (2).
2. The box cooking apparatus according to claim 1,
the box cooking apparatus (1) is configured to control the operation of the box cooking apparatus (1) based on the measurement result of the first measurement unit (8); and/or
The first measuring unit (8) is designed as an infrared camera and/or a thermometer probe; and/or
The box cooking device (1) is a steam oven, a steam box or an oven.
3. The box cooking apparatus according to claim 2,
the box cooking device (1) is configured and adapted to adjust an atmosphere within the cavity (2) by means of the gas introduction channel (3) based on measurements of the first measurement unit (8), the atmosphere comprising at least one of a temperature, a humidity and a pressure of a gas within the cavity (2).
4. The box cooking apparatus according to any one of claims 1-3, characterized in that the box cooking apparatus (1) further comprises:
-a heat dissipation channel (5), said heat dissipation channel (5) being thermally coupled with said cavity (2) and adapted to reduce the temperature of said cavity (2); and/or
An exhaust port (4), the exhaust port (4) being configured to be adapted to exhaust gas from the cavity (2).
5. The box cooking apparatus according to claim 4,
the heat dissipation channel (5) is positioned outside the cavity (2); and/or
The heat dissipation channel (5) is configured and adapted to cool the cavity (2) by guiding a second ambient gas; and/or
The cavity (2) is controllably in fluid connection with the heat dissipation channel (5) through the exhaust port (4); and/or
The exhaust opening (4) is designed as a passive pressure relief valve and/or as a controllable exhaust valve.
6. Box cooking apparatus according to claim 5,
the box cooking device (1) further comprises a blower (7), the blower (7) being configured for conveying the first and/or second ambient gas to the heat dissipation channel (5) and/or the gas introduction channel (3); and/or
The heat dissipation channel (5) has a gas inlet (13) in fluid connection with the blower (7) and a gas outlet (14) for discharging gas within the heat dissipation channel (5); and/or
The exhaust port (4) is provided upstream of the gas outlet (14) so that the gas in the cavity (2) is exhausted into the heat dissipation channel (5) and further through the gas outlet (14); and/or
The gas introduction channel (3) and the heat dissipation channel (5) are configured to have a common fluid flow area with each other; and/or
The common fluid flow area is a communication channel (15) arranged adjacent to the gas inlet (13), the communication channel (15) being configured to be adapted to receive a first ambient gas and/or a second ambient gas from the blower (7) such that the first ambient gas is introduced from the blower (7) into the cavity (2) via the communication channel (15) and the gas introduction channel (3) and/or the second ambient gas is introduced from the blower (7) into the heat dissipation channel (5) via the communication channel (15) and the gas inlet (13); and/or
The heat dissipation channel (5) is controllably fluidly connected with the cavity (2) through the communication channel (15).
7. The box cooking apparatus according to claim 6, characterized in that the box cooking apparatus (1) further comprises a refrigeration unit (18), the refrigeration unit (18) being configured to refrigerate ambient gas and to provide the refrigerated gas to the blower (7); and/or
The first ambient gas and/or the second ambient gas is ambient air and/or a refrigerated gas.
8. The box cooking apparatus according to claim 4,
the box cooking apparatus (1) further comprises a gas flow control unit (6) for controlling the heat dissipation channel (5) and/or the gas introduction channel (3).
9. The box cooking apparatus according to claim 8,
the airflow control unit (6) comprises a flapper (60), the flapper (60) being configured to: -in a first operating state at least partially closing the heat dissipation channel (5) and opening the gas introduction channel (3) such that the first ambient gas is introduced into the cavity (2) via the gas introduction channel (3), and-in a second operating state, different from the first operating state, closing the gas introduction channel (3) and opening the heat dissipation channel (5) for guiding a second ambient gas through the heat dissipation channel (5); or
The gas flow control unit (6) comprises a solenoid valve for controlling the gas introduction passage (3).
10. The box cooking apparatus according to claim 8, characterized in that the box cooking apparatus (1) further comprises a first control unit (11), the first control unit (11) being configured and adapted to manually control the airflow control unit (6) and/or the exhaust vent (4).
11. The box cooking apparatus according to claim 8, characterized in that the box cooking apparatus (1) further comprises:
a second measurement unit (9), the second measurement unit (9) being configured to be adapted to measure an atmosphere within the chamber (2), the atmosphere comprising at least one of a temperature, a pressure and a humidity of a gas within the chamber (2); and
a second control unit (12), the second control unit (12) being configured to control the airflow control unit (6) and/or the exhaust outlet (4) based on a measurement result of the first measurement unit (8) and/or the second measurement unit (9).
12. The box cooking apparatus according to claim 1, characterized in that the box cooking apparatus (1) further comprises:
a feature detection unit (16), the feature detection unit (16) being configured and adapted to detect and acquire physical features of food to be cooked in the cavity (2), the physical features comprising a category and/or a geometrical dimension of the food, the geometrical dimension comprising a shape and/or a thickness; and
a region assessment unit (17), the region assessment unit (17) being configured to determine at least one predetermined region of the food based on physical characteristics of the food.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202221244860.6U CN217659235U (en) | 2022-05-17 | 2022-05-17 | Box type cooking equipment |
| PCT/EP2023/062803 WO2023222548A1 (en) | 2022-05-17 | 2023-05-12 | Box-type cooking apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202221244860.6U CN217659235U (en) | 2022-05-17 | 2022-05-17 | Box type cooking equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN217659235U true CN217659235U (en) | 2022-10-28 |
Family
ID=83740444
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202221244860.6U Active CN217659235U (en) | 2022-05-17 | 2022-05-17 | Box type cooking equipment |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN217659235U (en) |
| WO (1) | WO2023222548A1 (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2818359B1 (en) * | 2000-12-15 | 2004-05-14 | Thirode Grandes Cuisines Poligny | OVEN DEVICE AND OVEN CONTROL METHOD |
| US11168894B2 (en) * | 2011-05-20 | 2021-11-09 | Premark Feg L.L.C. | Combination cooking oven with operator friendly humidity control |
| WO2015141206A1 (en) * | 2014-03-18 | 2015-09-24 | パナソニックＩｐマネジメント株式会社 | Heating cooker |
| US10845060B2 (en) * | 2015-05-05 | 2020-11-24 | June Life, Inc. | Connected food preparation system and method of use |
| US11388788B2 (en) * | 2015-09-10 | 2022-07-12 | Brava Home, Inc. | In-oven camera and computer vision systems and methods |
-
2022
- 2022-05-17 CN CN202221244860.6U patent/CN217659235U/en active Active
-
2023
- 2023-05-12 WO PCT/EP2023/062803 patent/WO2023222548A1/en unknown
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| Publication number | Publication date |
|---|---|
| WO2023222548A1 (en) | 2023-11-23 |
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