CN109303474B

CN109303474B - Control method of cooking appliance

Info

Publication number: CN109303474B
Application number: CN201810681400.1A
Authority: CN
Inventors: 吕华
Original assignee: Zhejiang Shaoxing Supor Domestic Electrical Appliance Co Ltd
Current assignee: Zhejiang Shaoxing Supor Domestic Electrical Appliance Co Ltd
Priority date: 2017-07-28
Filing date: 2018-06-27
Publication date: 2022-05-06
Anticipated expiration: 2038-06-27
Also published as: CN209252407U; CN109303478A; CN208988479U; CN109303476B; CN109303481A; CN209252459U; CN109303474A; CN109303479A; CN109303468A; CN109303475B; CN109303467B; CN209003569U; CN109303480B; CN109303477B; CN109303477A; CN209331756U; CN209300819U; CN109303467A; CN109303481B; CN209235713U

Abstract

The invention provides a control method of a cooking appliance, which comprises the following steps: a cooking cavity for holding food; the air inlet channel is communicated with the outside of the cooking appliance and the cooking cavity; the air pump is arranged on the air inlet channel and used for pumping air outside the cooking appliance into the cooking cavity; the exhaust port is communicated with the cooking cavity so that gas in the cooking cavity can flow to the outside of the cooking appliance; the heating device can continuously or discontinuously heat the food materials in the cooking cavity to boil; the control method comprises the following steps: the air pump can be used for filling cold air into the cooking cavity when the heating device continuously or discontinuously heats the food materials in the cooking cavity to boil. The technical scheme of the invention effectively solves the problem of overlong integral cooking time in the prior art.

Description

Control method of cooking appliance

The application claims priority of patent application with application date of 28 th 7 and 28 th 2017, application number of 201710632451.0 and invention name of cooking utensil, cooking machine and cooking control method, and priority of patent application with application date of 29 th 12 and 29 th 2017, application number of 201711498327.6 and invention name of cooking utensil.

Technical Field

The invention relates to the field of small household appliances, in particular to a control method of a cooking appliance.

Background

When the cooking utensil is used for cooking thick foods such as porridge and porridge, the thick foods are easy to foam and overflow, so that a long-time waiting stage exists in the heating stage in the cooking process, otherwise, once the pressure rises, the risk of overflowing a pot is generated, and the cooking time is too long.

Aiming at the problems, the Chinese patent with the publication number of CN202932729U discloses an electric pressure cooker. The casing of the electric pressure cooker is provided with at least one fan, and the protective frame behind the fan is provided with at least one air inlet and at least one air outlet. The fan can input outside cold air into the electric pressure cooker to exchange heat with the cooker body, so that the cooker body is cooled quickly.

Chinese patent No. CN201595663U discloses an electric pressure cooker with a quick lid opening, which is characterized in that a cold air channel for cooling air circulation is arranged between an inner cooker and an outer cooker, and a cooling fan for forcing cooling air circulation is arranged between a shell and the outer cooker. This patent carries out quick step-down through starting cooling fan to the food in the interior pot.

Chinese patent publication No. CN203609255U discloses a cover assembly for an electric pressure cooker and an electric pressure cooker having the same. A containing space is defined in the face cover, an air inlet and an air outlet are formed in the inner wall of the containing space, the air blowing device is arranged in the containing space, the pressure cover plate is arranged below the face cover, at least one bulge is arranged on the pressure cover plate, and the upper end of the at least one bulge extends into the containing space. When the air blower device works, the air outside the electric pressure cooker can be sucked into the accommodating space from the air inlet, how to exchange heat between the sucked air and the bulge with higher temperature into high-temperature air, then under the pressure action of the air blower device, the high-temperature air can be discharged out of the electric pressure cooker through the air outlet, the circulation is carried out, the temperature of the pressure cover plate is gradually reduced, and therefore the temperature and the pressure in the electric pressure cooker can be reduced.

As a technique related to the technical means of the present application, an electric rice cooker capable of supplementing heat is disclosed in application publication No. CN 102525251A. The electric cooker comprises a hot air system, and heat is supplemented into the inner pot through the hot air system so as to supplement the heat of food in the inner pot of the electric cooker.

As another related technology of the technical solution of the present application, chinese patent publication No. CN203935050U discloses a quick defoaming soybean milk machine. The soymilk machine comprises an air pump module which is used for pumping air from the soymilk machine barrel and reducing pressure or adding air into the soymilk machine barrel and increasing pressure to defoam. When the soybean milk maker works, the air pump module is controlled to pump out air in the cup barrel, so that the air pressure in the cup barrel is smaller than the atmospheric pressure. The soybean milk machine is heated and beaten according to a set program. When the procedure finishes the bean crushing stage, a large amount of foam is generated inside the cup barrel, the air pump module stops working, the air inlet/outlet is opened, air reaches the inside of the cup barrel along with the internal passage of the air pump, and the foam is exploded. When the soybean milk maker is used in a high-altitude area, the air pump module works to add air and pressurize to the interior of the cup barrel.

Except the above scheme, the existing electric pressure cooker on the market adopts the water tank and cools the inner cooker or the cooker cover through the water pump, but has the defects of large number of accessories, large water tank volume, frequent water change and the like, is inconvenient to use and influences the popularization and the use.

After the existing electric pressure cooker is used, slow intermittent exhaust of the electric pressure cooker can be realized through program control, and due to the corresponding relation between cooking pressure and boiling temperature, the phenomenon that the boiling of cooking food materials is caused due to the rapid reduction of the pressure in a cavity of the pressure cooker is avoided, and the food materials or foams are prevented from being sprayed out. The above process results in an excessively long uncap wait time.

Disclosure of Invention

The invention mainly aims to provide a control method of a cooking appliance, which aims to solve the problem that the whole cooking time is too long in the prior art.

In order to achieve the above object, according to an aspect of the present invention, there is provided a control method of a cooking appliance, the cooking appliance including: a cooking cavity for holding food; the air inlet channel is communicated with the outside of the cooking appliance and the cooking cavity; the air pump is arranged on the air inlet channel and used for pumping air outside the cooking appliance into the cooking cavity; an exhaust port communicating with the cooking cavity to enable gas within the cooking cavity to flow outside the cooking appliance; the heating device can continuously or discontinuously heat the food materials in the cooking cavity to boil; the control method comprises the following steps: the air pump can fill cold air into the cooking cavity when the heating device continuously or discontinuously heats the food materials in the cooking cavity.

Use the technical scheme of this application, in the culinary art process, through the cold air of injection pressurization in to the culinary art cavity that has pressure, and synchronous or discharge heat gas afterwards, because thermal discharge, eat material surface temperature and reduce, can control the formation of foam on the one hand, on the other hand, keep certain pressure at the culinary art cavity, through intermittent type nature or the exhaust action of continuity, can make the foam reduce in the cavity, the decline appears in the pressure, so, the frequency of heating can be increased this moment, non-heating latency in the reduction culinary art, accelerate the culinary art process of eating the material, the culinary art time can be shortened by a wide margin. After the cooking is finished, pressurized cold air is injected into the cooking cavity with pressure, so that the cover can be opened quickly.

According to another aspect of the present invention, there is provided a cooking appliance including: an inner pot; the cooker cover is covered on the inner cooker, a cooking cavity for containing food materials is formed between the inner cooker and the cooker cover, and a locking structure is arranged between the inner cooker and the cooker cover; the heating device is used for heating the cooking cavity; the air inlet channel is communicated with the outside of the cooking appliance and the cooking cavity; the air pump is arranged on the air inlet channel and used for pumping air outside the cooking appliance into the cooking cavity; and the air outlet is communicated with the cooking cavity so that air in the cooking cavity can flow to the outside of the cooking appliance, wherein the air pump can charge cold air into the cooking cavity when the pressure in the cooking cavity is between 5KPA and 120 KPA.

According to another aspect of the present invention, there is provided a control method of a cooking appliance, for controlling the cooking appliance, wherein the control method includes: detecting a pressure within a cooking cavity of a cooking appliance; and when the pressure in the cooking cavity is detected to be between 5KPA and 120KPA, controlling the air pump to fill cold air into the cooking cavity.

According to another aspect of the present invention, there is provided a cooking appliance including: a cooking cavity for holding food; the heating device is used for heating the cooking cavity; the air inlet channel is communicated with the outside of the cooking appliance and the cooking cavity; the air pump is arranged on the air inlet channel and used for pumping air outside the cooking appliance into the cooking cavity; the air outlet is provided with a pressure limiting valve and communicated with the cooking cavity, so that air in the cooking cavity can flow to the outside of the cooking appliance, and the air pump can charge cold air into the cooking cavity under the condition that pressure exists in the cooking cavity.

According to another aspect of the present invention, there is provided a method of controlling a cooking appliance, the cooking appliance including: a cooking cavity for holding food; the air inlet channel is communicated with the outside of the cooking appliance and the cooking cavity; the air pump is arranged on the air inlet channel and used for pumping air outside the cooking appliance into the cooking cavity; the exhaust port is communicated with the cooking cavity so that gas in the cooking cavity can flow to the outside of the cooking appliance, and the control method comprises the following steps: the air pump can fill cold air into the cooking cavity when the cooking appliance is in the stage of uncovering and exhausting and pressure exists in the cooking cavity.

According to another aspect of the present invention, there is provided a cooking appliance including: an inner pot; the cooker cover is covered on the inner cooker, a cooking cavity for containing food materials is formed between the inner cooker and the cooker cover, and a locking structure is arranged between the inner cooker and the cooker cover; the air inlet channel is arranged on the pot cover and is communicated with the outside of the cooking appliance and the cooking cavity; the air pump is arranged on the air inlet channel and used for pumping air outside the cooking appliance into the cooking cavity; the exhaust port is communicated with the cooking cavity so that gas in the cooking cavity can flow to the outside of the cooking appliance; and the filtering device is arranged on the air inlet channel, and air in the air inlet channel enters the air pump after being filtered by the filtering device.

According to another aspect of the present invention, there is provided a cooking appliance including: an inner pot; the cooker cover is covered on the inner cooker, a cooking cavity for containing food materials is formed between the inner cooker and the cooker cover, and a locking structure is arranged between the inner cooker and the cooker cover; the air inlet channel is communicated with the outside of the cooking appliance and the cooking cavity, an air inlet is formed at one end of the air inlet channel communicated with the cooking cavity, and a flow guide part is arranged at the air inlet and enables airflow at the air inlet to be dispersed and/or changed in direction; the air pump is arranged on the air inlet channel and used for pumping air outside the cooking appliance into the cooking cavity; and the exhaust port is communicated with the cooking cavity so that the gas in the cooking cavity can flow to the outside of the cooking appliance.

According to another aspect of the present invention, there is provided a cooking appliance including: a cooking cavity for holding food; the air inlet channel is communicated with the outside of the cooking appliance and the cooking cavity; the air pump is arranged on the air inlet channel and used for pumping air outside the cooking appliance into the cooking cavity; an exhaust port communicating with the cooking cavity to enable gas within the cooking cavity to flow outside the cooking appliance; the air pump has an inflation state and an air extraction state, cold air can be filled into the cooking cavity in the state that pressure exists in the cooking cavity when the air pump is in the inflation state, and air in the cooking cavity can be extracted out when the air pump is in the air extraction state, so that negative pressure is formed in the cooking cavity.

According to another aspect of the present invention, there is provided a method of controlling a cooking appliance, the cooking appliance including: a cooking cavity for holding food; the air inlet channel is communicated with the outside of the cooking appliance and the cooking cavity; the air pump is arranged on the air inlet channel and used for pumping air outside the cooking appliance into the cooking cavity; the gas vent, gas vent department is provided with the pressure limiting valve, and the gas vent communicates with the cooking cavity to make the inside gas of cooking cavity can flow to cooking utensil's outside, culinary art control method includes following step: the air pump starts to work; controlling the running time of the air pump and/or the exhaust state of the pressure limiting valve according to at least one parameter of the passing time of the cooking information, the temperature of the cooking cavity and the current of the air pump; and when the time reaches a time set value, or the temperature reaches a temperature set value, or the current reaches a current set value, controlling the air pump to stop working.

According to another aspect of the present invention, there is provided a cooking appliance including: the cooker comprises a cooker body, a heating device and a cooker cover, wherein an inner pot and the heating device are arranged in the cooker body, and the heating device is used for heating the inner pot; the cover body is arranged on the cooker body in an openable and closable manner, a cooking space is formed between the cover body and the inner pot, and the cooking space is provided with a cooking space air inlet; a temperature sensing device configured to sense a temperature within the cooking space; a control device; and a gas supply system, wherein the control device is configured to control the gas supply system to work when the temperature of the cooking space sensed by the temperature sensing device is greater than or equal to a first threshold value, and the gas supply system is configured to supply gas to the cooking space when in work, so that the gas enters the cooking space through the gas inlet of the cooking space.

According to another aspect of the present invention, there is provided a cooking method implemented by a cooking appliance having a cooking space formed therein, the cooking appliance including a heating device configured to heat the cooking space, a temperature sensing device configured to sense a temperature of the cooking space, an air supply system configured to supply gas to the cooking space so that the gas enters the cooking space through a cooking space air inlet in operation, and a control device, the cooking method including the steps of: when the temperature of the cooking space sensed by the temperature sensing device is greater than or equal to a first threshold value, the control device controls the air supply system to work.

According to another aspect of the present invention, there is provided a method of controlling a cooking appliance, the cooking appliance including: the pot body is used for containing food to be cooked; the pot cover is arranged on the pot body; the air pump can charge air into the cooking cavity of the pot body; the control method comprises the following steps: the air pump detects the stage, and the air pump detects the stage and includes: step S11: operating the air pump for a first preset time period to inflate the cooking cavity; step S12: after the air pump runs for a first preset time, if the cooking appliance receives the pressing signal, the air pump is judged to work normally, and if the cooking appliance does not receive the pressing signal, the air pump is judged to work abnormally.

According to another aspect of the present invention, there is provided a method of controlling a cooking appliance, the cooking appliance including: a cooking cavity for holding food; the air inlet channel is communicated with the outside of the cooking appliance and the cooking cavity; the air pump is arranged on the air inlet channel and used for pumping air outside the cooking appliance into the cooking cavity; the exhaust port is communicated with the cooking cavity so that gas in the cooking cavity can flow to the outside of the cooking appliance, and the control method comprises the following steps: when the cooking utensil is in the stage of uncovering and exhausting, the air pump is used for filling cold air into the cooking utensil within first preset time, and the air outlet is not exhausted; after the first preset time, enabling the air pump to fill cold air into the cooking utensil and simultaneously performing air exhaust operation at the air outlet, wherein the air exhaust operation comprises the following steps: exhausting at intervals at a first gear, and detecting a pressure value in the cooking cavity in real time; when the pressure value is reduced to a first preset value, exhausting is conducted at intervals in the second gear, the continuous exhausting time of the second gear is longer than that of the first gear, and/or the exhausting interval of the second gear is smaller than that of the first gear.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this application, illustrate embodiments of the invention and, together with the description, serve to explain the invention and not to limit the invention. In the drawings:

fig. 1 shows a schematic structural view of a first embodiment of a cooking appliance according to the invention;

fig. 2 shows a schematic structural view of a second embodiment of a cooking appliance according to the invention;

fig. 3 shows a schematic structural view of a third embodiment of a cooking appliance according to the present invention;

fig. 4 shows a schematic structural view of a fourth embodiment of the cooking appliance according to the present invention;

FIG. 5 shows a cross-sectional structural schematic view of the cooking appliance of FIG. 4;

fig. 6 shows an enlarged schematic view at a of the cooking appliance of fig. 5;

fig. 7 shows a schematic structural view of an embodiment five of the cooking appliance according to the present invention;

fig. 8 shows a schematic structural view of a sixth embodiment of a cooking appliance according to the present invention;

fig. 9 shows a schematic structural view of an embodiment seven of a cooking appliance according to the present invention;

fig. 10 shows a schematic structural view of an embodiment eight of the cooking appliance according to the present invention;

fig. 11 shows a schematic structural view of an embodiment nine of a cooking appliance according to the present invention;

fig. 12 shows a schematic structural view of an embodiment ten of a cooking appliance according to the present invention;

fig. 13 shows a schematic structural view of an eleventh embodiment of a cooking appliance according to the present invention;

FIG. 14 illustrates a partial enlarged view of the cooking appliance of FIG. 13;

fig. 15 shows a schematic flow chart of a preferred embodiment of a control method of a cooking appliance according to the present invention;

fig. 16 shows a schematic configuration of a preferred embodiment of a cooking appliance according to the present invention;

FIG. 17 is a schematic view of the cooking appliance of FIG. 16 during a rice cooking operation;

fig. 18 shows a schematic view of the cooking appliance of fig. 16 during a congee cooking operation;

fig. 19 shows a schematic flow chart of another embodiment of a control method of a cooking appliance according to the present invention;

fig. 20 shows a schematic flow chart of a third embodiment of a control method of a cooking appliance according to the present invention.

Wherein the figures include the following reference numerals:

1. an exhaust port; 2. an air inlet; 3. a one-way valve; 31. a valve seat; 32. a first bonnet; 33. a second bonnet; 34. a valve plate; 35. an elastic reset member; 4. an air intake passage; 5. an air pump; 6. a filtration device; 61. an air inlet cap; 62. an exhaust cap; 7. a pot cover; 71. an upper cover; 8. a cooking cavity; 9. an inner pot; 10. food materials; 11. an inner cover; 12. a separation head; 13. the buckle can be disassembled; 14. a pressure relief valve; 16. a stirring knife; 17. a heating element; 18. a reversing valve; 19. a feeding cover; 191. a charging cover air valve; 20. a housing; 21. a handle; 22. a top cover; 221. a top cover sealing ring; 23. a motor; 24. a PCB board; 25. a coupler; 92. a cup body.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.

The relative arrangement of the components and steps, the numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention unless specifically stated otherwise. Meanwhile, it should be understood that the sizes of the respective portions shown in the drawings are not drawn in an actual proportional relationship for the convenience of description. Techniques, methods, and apparatus known to those of ordinary skill in the relevant art may not be discussed in detail but are intended to be part of the specification where appropriate. In all examples shown and discussed herein, any particular value should be construed as merely illustrative, and not limiting. Thus, other examples of the exemplary embodiments may have different values. It should be noted that: like reference numbers and letters refer to like items in the following figures, and thus, once an item is defined in one figure, further discussion thereof is not required in subsequent figures.

The technical scheme of this application can be applicable to products such as electric pressure cooker, electric rice cooker, low pressure rice cooker, soybean milk machine, cooking machine, electric saucepan.

The cooking appliance of the first embodiment is an electric pressure cooker, and fig. 1 shows a working schematic diagram of the electric pressure cooker for quickly cooking porridge. The cooking appliance of the first embodiment comprises: interior pot 9 forms cooking cavity 8 in the interior pot 9, and edible material 10 holds in cooking cavity 8. The electric pressure cooker also comprises an exhaust port 1, a pressure limiting valve, an air inlet 2, a one-way valve 3, an air inlet channel 4, an air pump 5, a cooker cover 7 and a heating device. The air inlet 2 and the air outlet 1 are both arranged on the cooker cover 7. The heating device is used for heating the cooking cavity. The above-mentioned pressure limiting valve is also referred to as a vent valve.

An air pump 5 is provided on the air inlet passage 4 to draw air from the outside of the cooking appliance into the cooking cavity. A pressure limiting valve is arranged at the exhaust port 1, and the exhaust port 1 is communicated with the cooking cavity so that gas in the cooking cavity can flow to the outside of the cooking appliance. In the first embodiment, the air pump 5 can charge cold air into the cooking cavity under the condition that pressure exists in the cooking cavity, and the cold air is mixed with air in the cooking cavity and then is exhausted through the exhaust port 1.

When the electric pressure cooker is used for cooking thick foods such as porridge and porridge, the bubbles are easily generated and overflow, so that a long-time waiting stage exists in the heating stage in the cooking process, otherwise, once the pressure rises, the risk of overflowing a pot is generated, the cooking time is long, and the effect of quick cooking cannot be achieved. In the cooking process of the electric pressure cooker of the first embodiment, pressurized cold air is injected into the cooking cavity 8 with pressure, the cold air is mixed with gas in the cooking cavity, and then the hot gas is discharged synchronously or subsequently. Due to the fact that the surface temperature of the food material 10 is reduced due to the heat discharge, on one hand, the formation of foam can be controlled, on the other hand, certain pressure is kept in the cooking cavity, and through intermittent or continuous exhaust action, the foam in the cavity can be reduced, and the pressure is reduced, so that the heating frequency can be increased, the non-heating waiting time in cooking is reduced, the cooking process of the food material is accelerated, and the cooking time can be greatly shortened.

The working principle of the electric pressure cooker for shortening the cooking time is as follows:

in the cooking intermittent heating process, external air is periodically injected into the cooking cavity 8 through an inflation system consisting of the air inlet 2, the one-way valve 3, the air inlet channel 4 and the air pump 5, the external air needs to overcome the pressure of the closed cavity, the external air enters the cooking cavity 8, and after air flow impacts foam, the air flow is discharged from the pressure limiting valve at the air outlet 1 under the condition of maintaining the pressure of the closed cavity unchanged or slowly changing. In the whole process, the phenomenon of overflowing is eliminated and reduced in the processes of temperature reduction, pressure change and air flow impact of foams generated by boiling of the food materials 10, so that after exhausting is completed, heating is continued, the cooking time is shortened, and rapidity of cooking foods such as porridge is realized.

The electric pressure cooker of the first embodiment can also realize quick uncovering. The working principle of realizing quick uncovering is as follows:

when the food 10 finishes cooking in the closed cooking cavity consisting of the cooker cover 7 and the inner cooker 9 and enters the exhaust stage, a certain pressure and a temperature higher than 100 ℃ are maintained in the closed cooking cavity 8. At this time, if the pressure limiting valve at the exhaust port 1 is directly opened and exhausted for a long time, the food material 10 in the inner pot 9 will be boiled violently and discharged from the pressure limiting valve, causing a potential safety hazard. Because of the corresponding relation between the pressure and the temperature of the closed cooking cavity 8, external cold air is filled into the closed cooking cavity 8 through a system consisting of the air inlet 2, the one-way valve 3, the air inlet channel 4 and the air pump 5, the pressure of the closed cooking cavity needs to be overcome, the air is quickly exhausted through the pressure limiting valve under the condition that the pressure of the closed cooking cavity is kept unchanged or slowly changed, and the temperature and the pressure in the closed cooking cavity can be reduced. Moreover, the food material 10 can be rapidly cooled through the continuous discharge of the cold air entering the pressure limiting valve, so that the food material 10 cannot boil when the pressure of the closed cavity is reduced, intermittent exhaust is not needed, the problem of overlong time cannot be caused, and the rapid cover opening is realized.

The locking structure is arranged between the inner pot and the pot cover, and the locking structure prevents potential safety hazards when pressure exists in the cooking cavity. The locking structure comprises pot teeth arranged on the inner pot and cover teeth arranged on the pot cover. The air pump 5 is capable of charging cold air into the cooking cavity when the pressure within the cooking cavity is between 5KPA and 120 KPA. It should be noted that: the normal pressure is 0 KPA.

It should be noted that: the cold air is air with a temperature lower than that in the cooking cavity, and is generally normal temperature air.

In the present application, the aperture of the pressure limiting valve arranged at the exhaust port should meet 1.0-10mm, preferably between 2mm-3mm, and most preferably 2.5 mm. The aperture of the inlet valve arranged at the inlet should meet 1.0-10mm, preferably 2-3 mm, and most preferably 2.5 mm. The number of inlet valves and pressure limiting valves may be greater than or equal to 1. The working pressure of the closed cavity needs to meet 0-300KPA (relative pressure). Of course, as a possible embodiment, the cooking appliance may be a low pressure cooker including the air outlet 1, the air inlet 2, the check valve 3, the air inlet passage 4, and the air pump 5. At the moment, the low-pressure rice cooker can also realize quick cooking and quick opening of the cover.

The electric pressure cooker of the first embodiment can reduce the pressure and temperature in the cooking cavity to achieve the purpose of quickly opening the cover, but has two problems, one is that when air is filled into the cavity of the electric pressure cooker, the cold air filling position (namely the position of an air inlet hole) is concentrated at one point to influence the cooling effect; in addition, during cooking, the cooking bubbles may directly enter the air inlet passage and are not easily cleaned.

The cooking appliance comprises an outer shell, an inner pot and a pot cover arranged on the inner pot, a cooking cavity is formed between the inner pot and the pot cover, an air pump 5 is arranged between the outer shell and the inner pot, an air outlet 1 is arranged on the pot cover, one part of an air inlet channel 4 is positioned between the outer shell and the inner pot, and the other part of the air inlet channel is positioned in the pot cover.

The second embodiment of the present application can solve the above two problems. Specifically, the cooking appliance of the second embodiment is also an electric pressure cooker, and the difference between the electric pressure cooker and the first embodiment is the structure of the air inlet 2. Increase air inlet cap 61 in 2 departments of air inlet, set up a plurality of inlet ports on air inlet cap 61, with the dispersion of admitting air eat the material top in the intracavity, improve radiating homogeneity, simultaneously, through a plurality of holes and air inlet cap 61 isolation, prevent to eat the material foam and get into the pipeline, reduce the washing problem.

As shown in fig. 2, the electric pressure cooker of the second embodiment includes an inner pot 9, a cooking cavity 8 is formed in the inner pot 9, and food 10 is accommodated in the cooking cavity 8. The electric pressure cooker also comprises an exhaust port 1, an air inlet 2, a one-way valve 3, an air pump 5, an air inlet cap 61, an exhaust cap 62 and a cooker cover 7. A pressure limiting valve is arranged at the exhaust port 1.

The working principle of the second embodiment is as follows:

when the food 10 is cooked in the closed cooking cavity 8 formed by the cooker cover 7 and the inner cooker 9, and the air pump 5 adds cold air to the closed cavity through the one-way valve 3, the air inlet of the air inlet 2 dispersedly sprays the air inlet to the surface of the food 10 in the inner cooker 9 through the air inlet cap 61, so that the maximum area plays a role in cooling, and the generation and overflow of foams are reduced. Meanwhile, when the discharging is finished and the cooking process is carried out, the foam generated on the surface of the food material 10 is not easy to enter the air inlet 2 and the air outlet 1, so that the overflow risk is reduced, and the cleaning is facilitated.

Because be provided with air inlet cap 61 as the water conservancy diversion portion in air inlet department, the water conservancy diversion portion makes the air current dispersion and/or the redirecting of air inlet department, therefore the water conservancy diversion portion can be with admitting air dispersion in the intracavity eat the material top, improves radiating homogeneity to the biggest area plays the cooling effect, reduces the foam and produces and spill over. Simultaneously, at the end of discharging and culinary art in-process, the water conservancy diversion portion can play the isolation, prevents that the edible material foam from getting into inlet duct, reduces and spills over the risk, is convenient for wash.

Preferably, the air intake holes on the air intake cap 61 may be inclined holes, which are inclined with respect to the axis of the air intake 2, and the air intake holes may be disposed at the side of the air intake cap 61.

Preferably, the number of the holes on the air inlet cap is more than or equal to 2, and the hole diameter is less than or equal to 3 mm.

Preferably, the intake cap is mounted on an end of the intake port or the lid. The exhaust cap 62 on the exhaust port 1 is in the form of the existing electric pressure cooker, so that the cost is saved.

As shown in fig. 3, the cooking appliance of the third embodiment is also an electric pressure cooker, and the electric pressure cooker is different from the second embodiment in that an air inlet cap and an air outlet cap are not provided, but a plurality of holes are directly provided on the end wall of an air inlet 2, and the same effect of quick cooling and quick opening of a cover as that of the second embodiment can be achieved.

The cooking appliance of the fourth embodiment is also an electric pressure cooker, which facilitates the frequent detachment and cleaning of the inner lid of the lid 7. The one-way valve 3 is arranged at the communication part of the air inlet channel 4 and the cooking cavity. The check valve 3 of the fourth embodiment is arranged at the separable position of the inner cover, so that the electric pressure cooker can be cleaned, and food materials in the cavity of the electric pressure cooker are prevented from entering the air inlet channel 4.

The electric pressure cooker of the fourth embodiment comprises an inner cooker 9, wherein a cooking cavity 8 is formed in the inner cooker 9, and food materials 10 are accommodated in the cooking cavity 8. The electric pressure cooker also comprises an exhaust port 1, an air inlet 2, a one-way valve 3, an air inlet channel 4, an air pump 5, an air inlet cap 61, an exhaust cap 62 and a cooker cover 7. A pressure limiting valve is arranged at the exhaust port 1.

When in use, external air is required to be added into the closed cooking cavity 8 of the electric pressure cooker, and then heat is discharged through the exhaust port 1. Since the inner pot needs to be taken out for use, the air inlet position is arranged on the pot cover 7. In addition, because the existing electric pressure cooker can leave food on the cooker cover 7 after being used, if the food is not completely processed, peculiar smell can be generated. Therefore, the cover 7 of the present electric pressure cooker comprises a detachable inner cover 11. In addition, in the pressurizing and cooling mode, the one-way valve 3 is arranged, the detachable inner cover 11 is separated from the one-way valve 3, and the detachable inner cover 11 is partially in a one-way valve separation structure, so that the problem that the food materials generate peculiar smell because the one-way valve is positioned too far away from the closed cooking cavity in use is solved, and the food materials are convenient to detach and clean. In the fourth embodiment, the one-way valve can be cleaned after being detached along with the inner cover, so that the generation of peculiar smell is reduced and avoided.

As shown in fig. 5 and 6, the detachable inner lid 11 is connected to the lid 7 through a detachable buckle 13, the end of the air inlet 2 is provided with a separation head 12, and the one-way valve 3 is detachably connected to the separation head 12, specifically, in a plug-in fit. A sealing ring is arranged between the separating head 12 and the one-way valve 3.

In the fourth embodiment, as shown in fig. 6, the one-way flow control device is a one-way valve 3, the one-way valve 3 includes a valve seat 31 penetrating through the inner cover 11, a first valve cap 32 connected above the valve seat 31, and a second valve cap 33 connected below the valve seat 31, an inlet formed at an upper end of the first valve cap 32 and having a step surface formed therein, an outlet formed on the second valve cap, a valve plate 34 fitted with the step surface is provided in the first valve cap 32, an elastic return member 35 is provided in the valve seat, and both ends of the elastic return member 35 are fitted with the end walls of the valve plate 34 and the second valve cap 33, respectively. The upper end of the first bonnet 32 engages the separation head 12 and a sealing ring may be disposed therebetween. A sealing ring is also arranged between the valve seat 31 and the inner cover 11, the outlet of the second valve cap is arranged on the side wall and the bottom wall of the second valve cap, and the elastic reset piece 35 is a spring. The second bonnet 33 forms an intake cap.

In the process of rapid cooling, one is that the heat quantity required to be dissipated is large when the pressure cooker is cooled, so that a certain flow quantity needs to be provided for the air pump; in addition, the air pump overcomes the pressure of the electric pressure cooker to realize the cooling work under the condition of a certain flow. However, the above-mentioned method brings about two problems, one is that when the exhaust system of the pressure cooker is blocked or fails, the load of the air pump is increased, which increases the pressure in the cavity of the pressure cooker and causes damage to the air pump. The unsmooth exhaust system is generally caused by blockage of an air outlet, a pressure limiting valve and the like or blockage of an inflation pipeline.

In order to prevent that air pump pressure is too high, lead to the air pump easily to damage, the pressure release valve is add at the low reaches of air pump to the five technical scheme of this application embodiment, and when pressure was too high, maintain air pump pressure at an within range through the pressure release valve, avoid air pump damage or pressure cavity pressure too big.

As shown in fig. 7, the electric pressure cooker of the fifth embodiment includes an inner pot 9, a cooking cavity 8 is formed in the inner pot 9, and food 10 is accommodated in the cooking cavity 8. The electric pressure cooker also comprises an exhaust port 1, an air inlet 2, a one-way valve 3, an air inlet channel 4, an air pump 5, a pressure release valve 14 and a cooker cover 7. A pressure limiting valve is arranged at the exhaust port 1.

The working principle of the fifth embodiment is as follows:

when the pressurization and exhaust cooling mode is adopted, air is filled into the product cooking cavity 8 by the air pump 5, and then the heat of the food material 10 in the cooking cavity 8 is exhausted into the atmosphere through the exhaust port 1. When the temperature is reduced, the flowing of air in the cooking cavity 8 is utilized to restrain the rapid reduction of the pressure in the inner pot 9, the heat is released stably, and the purpose of rapidly reducing the temperature and the pressure of the food material 10 in the inner pot 9 is achieved. However, the air pump 5 needs to overcome the pressure of the inner pot 9 during operation and needs a certain flow rate to achieve the aforementioned effect, so the pressure value of the air pump 5 is usually much larger than the operating pressure of the product. In addition, if the passage is blocked or the air added into the cooking cavity 8 is not discharged or the blockage is slow during the operation of the air pump 5, the pressure of the cooking cavity 8 is too high, which brings a certain risk. Meanwhile, under the high load of the air pump 5, the air cannot be discharged, and the service life is greatly shortened, so that a pressure release valve 14 is added at the front section of the air pump 5 to control the pressure of the air pump within a range, and adverse factors caused by abnormality are avoided.

In the fifth embodiment, the pressure relief valve 14 is arranged downstream of the air pump 5, and a pressure relief branch is connected to the air inlet channel 4, specifically, the pressure relief branch is arranged between the check valve 3 and the air pump 5, and the pressure relief valve 14 is arranged on the pressure relief branch.

Regarding the pressure relief valve and safety, the mechanical forced protection related to the fifth embodiment is only one implementation scheme. As one skilled in the art will appreciate, pressure relief may also be achieved by other means to ensure safety. The current change of the air pump can be monitored, and the air pump can stop working after the pressure of the air pump exceeds the standard (the higher the pressure is, the larger the load is, and the larger the current of the air pump is).

After the existing electric pressure cooker is used, slow intermittent exhaust of the electric pressure cooker can be realized through program control, and due to the corresponding relation between cooking pressure and boiling temperature, the phenomenon that the boiling of cooking food materials is caused due to the rapid reduction of the pressure in a cavity of the pressure cooker is avoided, and the food materials or foams are prevented from being sprayed out.

This application is through air cooling, with the air pour into the electric pressure cooker cavity in, with the heat in the cavity, outside through the air convection discharge cavity to realize the reduction of culinary art cavity internal pressure and temperature, reach the purpose of uncapping fast. However, since the pressure at which pressure cookers operate is generally between 20KPA and 100KPA, there is a subsequent trend toward higher pressures. When the electric pressure cooker is used for cooking porridge or similar food materials, and the cooking pressure is higher, a large amount of heat can be collected in the food materials, so that the temperature of the electric pressure cooker is required to be reduced to a degree that the cover can be opened in a short time, the flow of the air pump is also required to be higher, and the no-load flow is greater than 5L/MIN.

Therefore, in the process of rapid pressurization and exhaust of the electric pressure cooker, the air pump can work normally only by overcoming the pressure in the cavity of the pressure cooker. At the same time, the air pump is required to have sufficient flow under the condition of pressure. From the economic aspect of the product, the air pump meeting the requirement is high in cost and large in size, and under high load, the service life of the air pump is greatly influenced.

The technical solutions of the sixth embodiment and the seventh embodiment effectively solve the above problems, and for some heating containers with high pressure (for example, working pressure >70KPA), the sixth embodiment adopts a mode of connecting air pumps in series, and the seventh embodiment adopts a mode of connecting air pumps in parallel to meet the requirements. Of course, in embodiments not shown in the figures, multiple air pumps in parallel and in series may be used simultaneously as desired.

As shown in fig. 8, the electric pressure cooker of the sixth embodiment includes an inner pot 9, a cooking cavity 8 is formed in the inner pot 9, and food 10 is accommodated in the cooking cavity 8. The electric pressure cooker also comprises an exhaust port 1, an air inlet 2, a one-way valve 3, an air inlet channel 4, two air pumps 5 connected in series and a cooker cover 7. A pressure limiting valve is arranged at the exhaust port 1.

As shown in fig. 9, the electric pressure cooker of the sixth embodiment includes an inner pot 9, a cooking cavity 8 is formed in the inner pot 9, and food 10 is accommodated in the cooking cavity 8. The electric pressure cooker also comprises an exhaust port 1, an air inlet 2, a one-way valve 3, an air inlet channel 4, two air pumps 5 connected in parallel and a cooker cover 7. A pressure limiting valve is arranged at the exhaust port 1.

The working principle of the sixth embodiment and the seventh embodiment is as follows:

when the food 10 finishes cooking in the closed cooking cavity 8 consisting of the pot cover 7 and the inner pot 9, the heating frequency needs to be increased by quickly exhausting and opening the cover or the cooking needs to be shortened by exhausting in the cooking, at the moment, outside cold air is filled into the closed cooking cavity 8 (the pressure of the closed cavity needs to be overcome) through a system consisting of the air inlet 2, the one-way valve 3, the air inlet channel 4 and the air pump 5, and the heat is taken away out of the pressure cooker through the pressure limiting valve of the air outlet 1 under the condition that the pressure of the closed cooking cavity 8 is kept unchanged or slowly changed, so that the temperature in the closed cooking cavity 8 is reduced, and quick cooling and quick electric heating (when the temperature is lower than a certain value, the heating is started) are realized. Thereby realizing the need of the pressure cooker to open the cover quickly and shorten the cooking time.

However, when different food materials are cooked, the required cooking pressures are different, and the heat of the food in the cavity of the electric pressure cooker is greatly increased along with the increase of the cooking pressure, so that the two aims are realized within a certain time (uncovering time and cooking time), and for the air pump, the working pressure and the working flow rate and the maximum flow rate play a main role. When the pressure is the same, the larger the working flow is, the better the pressurizing and exhausting cooling effect is. It is desirable to have the air pump flow < 50L/MIN. According to present electric pressure cooker exhaust hole diameter be 2.5mm, when pressure was 100KPA, air flow was about 50L/MIN, if be greater than this flow, the pressure cooker's pressure can appear rising in the cooling process to bring danger, above-mentioned potential safety hazard can be solved to the relief valve in the embodiment five. Since the cooking pressure of the existing pressure cooker is increasing, the air pump which can be used under high pressure and has high flow rate is not very suitable for being used on the pressure container of the electric pressure cooker and the like in the aspects of cost, size, noise and the like. At the same time, at low pressure operation, the flow rate also needs to be increased to achieve better cooling effect. Therefore, the gas pumps in the scheme of the sixth embodiment are connected in series, so that the pressure can be increased, the gas pumps in the seventh embodiment are connected in parallel, so that the flow can be increased, and the high-flow requirement under high pressure can be met by using the gas pumps in series and/or in parallel.

The specific air pumps connected in parallel and in series can be used independently or in a mixed way, and the pressure of the electric pressure cooker and the cooking food materials need to be considered for determining; the sixth and seventh embodiments described above are particularly suitable for rapid pressure vent cooling of cooking vessels heated at operating pressures >70 KPA; the sixth and seventh embodiments described above, when used with a heating cooking vessel at low pressure <70KPA, can reduce the time for pressure exhaust cooling; besides being suitable for the electric pressure cooker, the technical schemes of the sixth embodiment and the seventh embodiment are also suitable for the low-pressure rice cooker.

In the prior electric rice cooker and the like, the heating power is increased for the purpose of ensuring the rapidity of cooking, but in actual use, a large amount of foam is generated when food materials are heated and boiled under continuous large fire, so that the problem of overflowing is caused. Therefore, the anti-overflow probe is added to the common electric cooker and similar products, and when the foam overflows quickly, the heating is stopped or the firepower is controlled, so that the overflow of the cooker is prevented. Thus, the cooking time is prolonged.

The technical solution of the eighth embodiment effectively solves the above problems. The cooking appliance of the eighth embodiment is an electric cooker. The electric cooker of embodiment eight pours into the air in the culinary art cavity through heating, discharges into the outside again, forms the circulation to reduce the temperature that the edible material produced the foam in the culinary art cavity, simultaneously, utilize the impact that the pressurized airflow produced, make the foam break, reduce the production of culinary art foam, realize big fire heating and the difficult situation that produces the overflow pot, reduce the culinary art time, promote culinary art effect.

As shown in fig. 10, the electric cooker of the eighth embodiment includes an inner pot 9, a cooking cavity 8 is formed in the inner pot 9, and the food material 10 is accommodated in the cooking cavity 8. The electric cooker also comprises an exhaust port 1, an air inlet 2, a one-way valve 3, an air inlet channel 4, an air pump 5 and a cooker cover 7.

The working principle of the eighth embodiment is as follows:

in the culinary art in-process, through air inlet 2, check valve 3, inlet channel 4, the inflation system that air pump 5 constitutes to pouring into the outside air in the culinary art cavity 8, outside air gets into culinary art cavity 8, and the air current strikes behind the foam, discharges from gas vent 1, and at whole in-process, the foam that edible material 10 boiling produced is at cooling and pressure variation, and the in-process that the air current strikes appears eliminating and reducing, has prevented the appearance of excessive pot. The pressure change was: by utilizing the pressure difference between the air inlet 2 and the air outlet 1, a micro-pressure cooking environment is formed in the cooking cavity 8, the boiling point is improved, and meanwhile, the cavity temperature is reduced, so that high-fire cooking can be realized.

The number of the air outlets 1 and the air inlets 2 is more than or equal to 1, and the working pressure of the cooking cavity 8 is 0-50KPA (relative pressure).

In the above embodiment, the cooking appliance includes the food cooling key by which the opening of the air pump 5 is controlled. Preferably, a food cooling key is provided on the control panel to achieve a food cooling effect. In order to achieve better cooling effect, a cooling device, such as a semiconductor cooling plate or other components capable of achieving cooling effect, can be arranged at the upstream of the air pump to achieve cooling of air, so that the cooling effect can be enhanced.

As shown in fig. 11, the cooking appliance of the ninth embodiment includes an inner pot 9, a pot cover 7, an air inlet passage 4, an air pump 5, an air outlet 1, and a filter 6. The pot cover is covered on the inner pot, a cooking cavity for containing food materials is formed between the inner pot and the pot cover, and a locking structure is arranged between the inner pot and the pot cover. Air inlet channel 4 sets up on the pot cover, and air inlet channel 4 intercommunication cooking utensil outside and culinary art cavity. An air pump 5 is provided on the air inlet passage 4 to draw air from the outside of the cooking appliance into the cooking cavity. The exhaust port 1 communicates with the cooking cavity to allow gas within the cooking cavity to flow to the outside of the cooking appliance. The filtering device 6 is arranged on the air inlet channel 4, air in the air inlet channel 4 enters the air pump 5 after being filtered by the filtering device, wherein the air pump 5 can fill cold air into the cooking cavity when the pressure in the cooking cavity is between 5KPA and 120KPA, and the cold air is mixed with the air in the cooking cavity and then is discharged through the air outlet 1.

In the first embodiment, the filter device 6 is provided separately from the air pump 5 and upstream of the air pump 5, and the filter device 6 is preferably provided in the vicinity of the air inlet of the air intake passage 4. Preferably, the filtering means 6 comprise activated carbon and/or a filtering screen.

As shown in fig. 12, the cooking appliance of the tenth embodiment differs from the ninth embodiment in the arrangement position of the filter device, and in the second embodiment, the filter device 6 is wrapped and arranged outside the air pump 5. The working principle and the working process of the cooking appliance of the second embodiment are basically the same as those of the first embodiment, and are not described again here.

The present application also provides a control method of a cooking appliance, the cooking appliance including: the cooking device comprises a cooking cavity, an air inlet channel, an air pump, an air outlet and a heating device, wherein the cooking cavity is used for containing food materials; the air inlet passage is communicated with the outside of the cooking appliance and the cooking cavity. The air pump is arranged on the air inlet channel so as to pump air outside the cooking appliance into the cooking cavity. The exhaust port is in communication with the cooking cavity to enable gas within the cooking cavity to flow outside of the cooking appliance. The heating device can heat the food materials in the cooking cavity to boil the food materials.

The control method comprises the steps that the air pump can charge cold air into the cooking cavity when the heating device continuously or discontinuously heats the food materials in the cooking cavity and pressure exists in the cooking cavity, and the cold air is mixed with gas in the cooking cavity and then is discharged through the exhaust port to prevent the cold air from overflowing.

By the aid of the technical scheme, in the cooking process, the heating device can heat food materials in the cooking cavity to enable the food materials to boil. Through the edible material in the culinary art cavity during boiling to the culinary art cavity of having pressure in the injection pressurized cold air to discharge the hot gas simultaneously or afterwards, because thermal discharge, edible material surface temperature reduces, can control the formation of foam on the one hand, on the other hand, keep certain pressure at the culinary art cavity, through intermittent type nature or the exhaust action of continuity, can make the foam reduce in the cavity, the decline appears in pressure, so, can increase the frequency of heating this moment, reduce non-heating latency in the culinary art, accelerate the culinary art process of edible material, can shorten the culinary art time by a wide margin.

The present application also provides a control method of a cooking appliance, the cooking appliance including: the cooking device comprises a cooking cavity, an air inlet channel, an air pump, an air outlet and a heating device, wherein the cooking cavity is used for containing food materials; the air inlet passage is communicated with the outside of the cooking appliance and the cooking cavity. The air pump is arranged on the air inlet channel so as to pump air outside the cooking appliance into the cooking cavity; the exhaust port is in communication with the cooking cavity to enable gas within the cooking cavity to flow outside of the cooking appliance.

The control method comprises the steps that the air pump can charge cold air into the cooking cavity when the cooking appliance is in an uncovering exhaust stage and pressure exists in the cooking cavity, and the cold air is mixed with air in the cooking cavity and then is exhausted through the exhaust port.

By the aid of the technical scheme, after cooking is finished, pressurized cold air is injected into the cooking cavity with pressure when the cooking appliance is in the stage of uncovering and exhausting, and heat gas is synchronously or subsequently exhausted. The external cold air is filled into the closed cooking cavity, the pressure of the closed cavity needs to be overcome, the air is quickly exhausted through the pressure limiting valve under the condition that the pressure of the closed cavity is kept unchanged or slowly changed, and the temperature and the pressure in the closed cavity can be reduced. Moreover, the cold air is continuously discharged from the pressure limiting valve, so that the food can be rapidly cooled, the food boiling cannot be generated when the pressure of the closed cavity is reduced, intermittent exhaust is not needed, the problem of overlong time cannot be caused, and the rapid cover opening is realized.

As shown in fig. 13 and 14, the cooking appliance of the eleventh embodiment is a food processor, and fig. 13 is a schematic structural view of the food processor. The cooking appliance of the present embodiment includes: a cup body 92, an air outlet, an air inlet channel (not shown), an air pump 5, a stirring blade 16, a heating body 17, a reversing valve 18, a feeding cover 19, a feeding cover air valve 191, a shell 20, a handle 21, a top cover 22, a top cover sealing ring 221, a motor 23, a PCB 24 and a coupler 25. The vent may be provided in the top cover 22.

The cooking cavity is used for containing food materials, and the air inlet channel is communicated with the outside of the cooking appliance and the cooking cavity; the air pump 5 is arranged on the air inlet channel and used for pumping air outside the cooking appliance into the cooking cavity; an exhaust port communicating with the cooking cavity to enable gas within the cooking cavity to flow outside the cooking appliance; the air pump 5 has an inflation state and an air extraction state, cold air can be filled into the cooking cavity in the state that pressure exists in the cooking cavity when the air pump is in the inflation state, the cold air and the air in the cooking cavity are mixed and then discharged through the exhaust port, and the air in the cooking cavity can be extracted when the air pump 5 is in the air extraction state. The reversing valve 18 is communicated with the air pump 5, the reversing valve 18 is provided with a first valve position and a second valve position, when the reversing valve 18 is located at the first valve position, the air pump 5 is in an inflation state, and when the reversing valve 18 is located at the second valve position, the air pump 5 is in an air suction state.

The cup body 92 is provided on the casing 20, the stirring blade 16 is provided in the cup body 92, the heating element 17 is provided at the bottom of the cup body 92, and the handle 21 is provided on the outer wall of the cup body 92. A motor 23 and a PCB board 24 are provided in the housing, and the motor 23 is used for driving the stirring blade 16 to rotate. The diverter valve 18 is a two-position, two-way valve.

Use the technical scheme of this embodiment, utilize air pump 5 to realize the anti-overflow when cooking utensil heats, make air pump 5 be in the inflation state, can fill into cold air in the culinary art cavity under the state that has pressure in the culinary art cavity when air pump 5 is in the inflation state, utilize cold air to the bubble cooling and the air current impact of eating the material heating, avoid the bubble to spill over, discharge through the gas vent after cold air and the gas mixture in the culinary art cavity. In the process, the heating boiling temperature can be improved by maintaining a certain micro-pressure in the cooking cavity, so that the aims of quick heating and anti-overflow are fulfilled. Meanwhile, when the interior of the cooking appliance is required to be in a vacuum state, the air pump 5 can pump out air in the cooking cavity when in an air pumping state so as to prevent food materials in the cooking appliance from being oxidized.

As known to those skilled in the art, the cooking appliance is not limited to a cooking machine, and may be an electric pressure cooker, an electric rice cooker, a low pressure rice cooker, a soybean milk maker, an electric stewpan, or the like. The heating element 17, the selector valve 18, the feed lid 19, the feed lid air valve 191, the handle 21, the top cover packing 221, and the coupler 25 are not essential as the food processor. When the reversing valve 18 is not provided, cold air needs to be flushed into the heated cooking utensil through the reverse rotation of the air pump (mainly aiming at air pumps such as a vane air pump and the like which can reverse through exchanging electric levels, and the currently universal diaphragm pump needs to change vacuum into air filling through the reversing valve).

The working principle of the eleventh embodiment is as follows:

when the vacuum wall-breaking food processor is used for processing the food materials such as fruit juice and the like in the early stage of cold processing, the air pump 5 on the wall-breaking food processor is used for vacuumizing the space in the cup body 92, and after the vacuumizing is completed, the stirring knife 16 is used for crushing, and in the crushing process, the food materials are not easy to oxidize due to the existence of vacuum. When food materials need to be heated through the heating body 17 after being stirred, foam is easily generated in the cup body 92, at the moment, the air pump 5 is used for inflating (air) into the cup body 92 through reversing of the reversing valve 18, and then the heat on the surface of the foam in the cup body is discharged into the air outside the wall-breaking food processor. Thereby achieving the purpose of preventing overflow during heating. The specific matching process of the air pump 5 and the reversing valve 18 is as follows;

the air pump 5 is provided with an air inlet IN and an air outlet OUT, the air pump 5 is connected with two ports of the reversing valve 18 IN a vacuum state, and the air IN the cup body 92 is directly discharged into the external air by utilizing the reversing valve 18; when the cup is in an inflated state, the reversing valve 18 reverses to act, the air pump 5 inflates the cup body 92, foam generated by heating food materials in the cup body 92 is cooled and crushed by airflow, and heat is discharged to the outside.

As shown IN fig. 13 and 14, IN the eleventh embodiment, the direction-changing valve 18 is a two-position two-way valve, and the direction-changing valve 18 has a first port, a second port, a third port and a fourth port, the first port is communicated with the air inlet IN of the air pump 5, the second port is communicated with the air outlet OUT of the air pump 5, the third port is communicated with the cooking cavity, and the fourth port is communicated with the outside of the cooking appliance, wherein when the direction-changing valve 18 is IN the first valve position, the first port is communicated with the fourth port, the second port is communicated with the third port, and when the direction-changing valve 18 is IN the second valve position, the first port is communicated with the third port, and the second port is communicated with the fourth port.

In the eleventh embodiment, the air pump is a vacuum pump.

In other embodiments not shown in the figures, the air pump may be plural, and plural air pumps are provided in parallel and/or in series on the air intake passage.

In the eleventh embodiment, the air pump 5 and the reversing valve 18 are both disposed in the top cover 22, but in other embodiments, one of the air pump 5 and the reversing valve 18 may be disposed in the top cover 22, and the other may be disposed at other positions.

As shown in fig. 14, in the eleventh embodiment, the top cover 22 is further provided with a feeding cover 19 including a feeding cover air valve 191. When the air pump 5 is in the inflated state, the air discharge can be realized through the charging cover air valve 191 on the charging cover 19. When the air pump 5 is in the air pumping state, the charging cover air valve 191 can keep sealing.

In the above embodiment, the cooking appliance includes a food cooling key and a pumping key (also called a vacuum key) by which the opening of the air pump 5 and the flow direction of the air are controlled. Preferably, the food cooling key and the pumping key are disposed on the control panel for achieving a food cooling or vacuuming effect. In order to achieve a better cooling effect, a cooling device can be arranged at the upstream of the air pump, and used when cooling is needed, such as a semiconductor cooling plate or other components capable of achieving the cooling effect, so that the cooling effect can be enhanced.

The control method of the cooking utensil can be suitable for products such as an electric pressure cooker, an electric rice cooker, a low-pressure rice cooker, a soybean milk machine, a food processor and an electric stewpan.

The control method of the cooking appliance of the embodiment is used for an electric pressure cooker, and fig. 1 shows a schematic structural diagram of the electric pressure cooker. As shown in fig. 1, the electric pressure cooker includes: cooking chamber, air inlet passage 4, air pump 5 and exhaust port 1. Wherein, the cooking cavity is used for holding the food 10, and the air inlet channel 4 is communicated with the outside of the cooking utensil and the cooking cavity. An air pump 5 is provided on the air inlet passage 4 to draw air outside the cooking appliance into the cooking cavity. A pressure limiting valve is arranged at the exhaust port 1, and the exhaust port 1 is communicated with the cooking cavity so that gas in the cooking cavity can flow to the outside of the cooking appliance. The cooking cavity is formed in the inner pot 9, and the air inlet passage 4, the air pump 5 and the air outlet 1 are arranged on the pot cover 7.

As shown in fig. 15, the cooking control method includes the steps of:

the air pump 5 starts to work;

detecting the current of the air pump 5 after the air pump 5 starts to work, sending a first alarm prompt when the current of the air pump is larger than a first set value, wherein the first alarm prompt is used for prompting a user to send blockage which needs to be cleaned, and sending a second alarm prompt when the current of the air pump is larger than a set limit value, and the second alarm prompt is used for stopping the work of the cooking appliance and needing to be maintained;

when the current of the air pump is smaller than a first set value, controlling the running time of the air pump and/or the exhaust state of the pressure limiting valve according to at least one parameter of the passing time of the cooking information, the temperature of the cooking cavity and the current of the air pump;

and when at least one parameter of the time, the temperature and the current reaches a second set value, controlling the air pump to stop working.

By using the technical scheme of the embodiment, the air pump is controlled to be started as required in the cooking process, the current of the air pump is detected in real time, and whether a fault occurs is judged through the current of the air pump. And when the fault is judged not to occur, namely the current of the air pump is smaller than a first set value, controlling the running time of the air pump and/or the exhaust state of the pressure limiting valve according to at least one parameter of the passing time of the cooking information, the temperature of the cooking cavity and the current of the air pump. The air pump is through the cold air of injection pressurization in to the culinary art cavity that has the pressure to synchronous or discharge heat gas afterwards, because thermal discharge, eat material surface temperature and reduce, can control the formation of foam on the one hand, on the other hand, keep certain pressure at the culinary art cavity, through intermittent type nature or the exhaust action of continuity, can make the foam reduce in the cavity, the decline appears in pressure, so, can increase the frequency of heating this moment, non-heating latency in the reduction culinary art, accelerate the culinary art process of eating the material, can shorten the culinary art time by a wide margin. After the cooking is finished, pressurized cold air is injected into the cooking cavity with pressure, so that the cover can be opened quickly. The exhaust state of the pressure limiting valve comprises continuous exhaust or intermittent exhaust or the combination of the continuous exhaust and the intermittent exhaust.

The control method of the pressurized exhaust cooling mode is applied to different products through logic programs.

The application is characterized in that the fault is judged by changing the current of the air pump, and the control of the air pump and the pressure limiting valve can be realized by aiming at three control methods, namely time, temperature and current (pressure). In particular, the pressure limiting valve may be intermittently vented or continuously vented or a combination of both. The exhaust valve can be controlled by the electromagnetic valve or not controlled when the electromagnetic valve is not arranged, and the cooking information of the product is utilized to give a program to be controlled, so that the cooling purpose is achieved.

The control method is determined according to the food material conditions, and specifically comprises the type, the amount and the viscous food material amount of the food materials. When a user uses the product, the user can select the food material condition on the panel, and the information is collected to obtain the specific time of the time control method, namely the pressurization and exhaust time according to a preset program.

The working principle of the cooking control method is as follows:

in the product that adopts pressurization exhaust cooling mode, when the culinary art is in process or after finishing, need realize culinary art and anti-overflow, demand such as uncapping through pressurization exhaust cooling mode. As the air pump is under different pressure loads, the current will change. The higher the current, the more loaded the air pump outlet and the greater the pressure required. When the air pump is started, the pressure limiting valve is opened, and the pressure limiting valve is also opened in advance, so that the pressure of the cooking container is reduced in advance.

The whole state of the product is determined by judging the current of the air pump, and when the current of the air pump 5 is larger than a first set value, the phenomenon of unsmooth air exhaust and blockage can be judged. When the current of the air pump 5 is larger than the set limit value, the pressure limiting valve does not act, the circuit or the electric device is in fault, and maintenance is needed.

When the current of the air pump 5 is smaller than the first set value of the air pump circuit, before the air pump 5 is started, the product determines the program for controlling the whole pressurized exhaust cooling through the cooking information obtained by starting the set program, and preferably, the cooking information comprises the food material information, the food material quantity information and the working pressure of the cooking appliance.

The specific air pump works, and the air exhaust process can be realized by setting time, a temperature sensing element and the current change of the air pump. For example, the cooling and exhausting process can be controlled by time, and the starting frequency, the process control and the total time for completing the process can be determined according to different food materials. When temperature control is used, we determine the frequency of the air pump and exhaust air from the change in temperature. Similarly, the air pump pressure is consistent with the current relationship, and we can determine whether the whole cooling process is completed by the pressure reaching a certain value, and in the process, three mixed modes can be adopted.

When the cooking information is a large amount of or viscous and foaming food materials, the air pump can be controlled to perform intermittent air exhaust or continuous air exhaust mixing to realize rapid cooling; when the cooking information is a small amount of food materials or food materials which are not sticky and not easy to foam, the exhaust cooling can be carried out in a continuous mode, so that a relatively quick effect can be achieved.

Conventional pressure-specific containers generally employ temperature sensors or pressure sensors to determine and implement control. However, the pressure-exhaust cooling has a certain pressure during the cooking of the cavity, and the working pressure of the air pump is greater than the cooking pressure, so that the cold air can be flushed into the cooking cavity to realize the cooling. When the pressure is added, the air pump needs to be opened for air exhaust or intermittent air exhaust, the intermittent air exhaust is used for supplementing the pressure of the cooking cavity by the air pump, so that the rapid pressure drop is avoided, the food is violently boiled, and the food overflows. When pressure does not drop by a wide margin, utilize the convection current of outside air at the culinary art cavity, discharge the heat of culinary art food to the air fast, at this in-process, temperature sensor's temperature is at the in-process of cold and hot air current, and it has certain degree of difficulty to judge the true temperature of eating the material. When the air flow is large, the temperature sensing is low, when the air flow is small, the temperature sensing is high, and meanwhile, the temperature judgment is influenced by slow and fast pressure drop. And the surface temperature of the food is only cooled in the exhaust, and when the exhaust speed is slowed or stopped, the heat in the food is released, so that the temperature of the light cooking body is quickly increased and fluctuated, therefore, the influence factors of the whole process are too many, and the control is difficult. When the pressure sensor is adopted, because of the non-closed property during the pressurization and exhaust cooling, the inflation and the exhaust, and the air flow, the data of the same pressure is not the corresponding temperature (when the pressure container is not inflated, the pressure and the temperature are in the corresponding relation), and the difficulty exists in controlling the closing and opening processes of the exhaust by adopting the pressure.

The optimal mode for the particularity of the pressurization and the exhaust is a time control method, and the time for the pressurization, the exhaust and the cooling is determined only by considering the pressure during cooking, the amount of viscous food and the amount of food. And complex air pressure, temperature change parameters and other variables are not required to find out the rules, so that the possibility of misjudgment is reduced, and the complexity of the program is greatly reduced.

Of course, as a possible embodiment, the time period of the pressurization and the air exhaust, that is, the operation time period of the air pump, can also be controlled by the pressure in the cooking cavity, the temperature variation parameter, or by the current of the air pump.

In this embodiment, the air pump 5 fills cold air into the cooking cavity when the food material in the cooking cavity is boiling and pressure exists in the cooking cavity, or fills cold air into the cooking cavity when the cooking appliance is in the stage of opening the cover and exhausting and pressure exists in the cooking cavity, and the filled cold air is mixed with the gas in the cooking cavity and then exhausted through the exhaust port 1.

In this embodiment, the cooking appliance is in the intermittent exhaust state before the air pump 5 starts to operate.

The cooking utensil further comprises a one-way circulation control piece which is arranged on the air inlet channel 4, and the one-way circulation control piece enables air flow in the air inlet channel 4 to flow from the outside of the cooking utensil to the inside of the cooking cavity. The one-way flow control is preferably a one-way valve 3. The one-way flow control member can prevent backflow of gas in the intake passage.

The cooking appliance further comprises a pressure relief valve which is communicated with the air inlet passage 4 and is located downstream of the air pump 5. When the pressure is too high, the pressure of the air pump is maintained in a range through the pressure relief valve, and the air pump is prevented from being damaged or the pressure of the pressure cavity is prevented from being too high.

The cooking appliance is an electric pressure cooker, an electric rice cooker, a soybean milk machine, a food processor or an electric stewpot.

Referring to fig. 16, the present embodiment provides a cooking appliance 100 and a cooking method performed by the cooking appliance 100. The cooking appliance 100 may be an appliance for heating food or water used in a kitchen such as a pressure cooker, a soymilk maker, or an electric stewpan.

The cooking appliance 100 includes a pot body 2 and a lid body 1, and the lid body 1 can be pivotably connected to the pot body 2. The pot body 2 is substantially in the shape of a rounded rectangular parallelepiped and has a cylindrical-shaped housing portion. The inner pot may be configured to be freely put into or taken out of the receiving portion to facilitate cleaning of the inner pot, or configured to be fixed in the pot body 2 so as not to be taken out of the pot body 2. The inner pot is generally made of a metal material for containing a material to be heated, such as rice, soup (shown by hatching in fig. 16), and the like. A heating device (such as an IH heating plate) and a control device are also arranged in the cooker body 2, and the heating device is positioned below the inner pot so as to heat food in the inner pot. Preferably, the heating device is capable of heating the food in the inner pot in a high range fire mode (i.e., high power) and a low range fire mode (i.e., low power). The user can control the cooking operation of the cooking appliance 100 through the control device.

Specifically, the inner pot can comprise a double-layer pot wall area, the double-layer pot wall area comprises an outer layer pot wall, an inner layer pot wall and a cavity formed between the outer layer pot wall and the inner layer pot wall, and the cavity can be filled with a medium capable of phase change heat transfer. The inner pan may also include a single-layer pan wall section having only a single-layer structure. Preferably, the inner pan may be configured with a single-layer pan wall section at the bottom and a double-layer pan wall section at the side.

An air supply system 10 is also provided in the cooking appliance 100. It is understood that the air supply system 10 of the cooking appliance 100 is only schematically shown in fig. 16. In practice, the air supply system 10 may be provided in the lid body 1 or the pot body 2. When the air supply system 10 is provided inside the pot body 2, it is preferably provided on the base of the pot body 2. The gas supply system 10 can be operated or stand by under the control of the control device. It is to be understood that the operation principle of the gas supply system 10 mentioned hereinafter is described in the state where the gas supply system 10 operates.

The gas supply system 10 includes a gas supply line 4. The air supply line 4 is a tubular structure, which may be made of a rigid material or a flexible material. One end of the air supply duct 4 is fixedly communicated with the cooking space 3, and the other end is communicated with the outside atmosphere. Air can enter the cooking space 3 through the air supply duct 4, and an air supply duct air inlet 41 is formed at one end of the air supply duct 4 communicating with the outside atmosphere and a cooking space air inlet 42 (also referred to as an air supply duct air outlet) is formed at one end communicating with the cooking space 3.

Preferably, the air supply system 10 further includes an air pump 5 and a check valve 6 provided on the air supply line 4. The air pump 5 is disposed at a position near the air supply line inlet 41 to suck air into the air supply line 4 and pump it to the cooking space 3. The air pump 5 is provided to accelerate the flow rate and impact strength of the air flow so that the air flow can more effectively break the bubbles in the cooking space 3. The check valve 6 can stabilize the flow direction of the air flow and prevent the air flow from flowing back in the air supply pipeline 4. The non-return valves 6 may be used as inlet and outlet valves and the number of inlet and outlet valves may each be multiple to achieve better control of the air flow.

The cooking space 3 is further provided with a cooking space air outlet 71 for allowing an air flow to leave the cooking space 3 and an air outlet duct 7, the air flow being able to be discharged by the air supply system 10 to the cooking space 3 and subsequently from the cooking space air outlet 71 to the outside atmosphere. Thus, the air flow passing through the cooking space 3 can be formed, the flowing air flow can break the air bubbles in the cooking space 3, and meanwhile, a part of heat can be taken away, so that the temperature in the cooking space 3 is reduced, and the anti-overflow effect is achieved.

Preferably, a micro-pressure valve or a solenoid valve capable of communicating the cooking space 3 with the outside atmosphere may be further provided in the cover body 1.

In case a micro-pressure valve is provided in the cover 1, the outlet duct 7 may be part of the micro-pressure valve, whereas the cooking space outlet 71 is formed as an inlet of the micro-pressure valve. The air current can enter into the micro-pressure valve through the air inlet of micro-pressure valve, and then is discharged to the external atmosphere from the air outlet of micro-pressure valve. In this case, the cooking space air outlet 71 is normally continuously kept in an open state, so that the air flow is continuously formed in the cooking space 3. The air flow continuously flows through the cooking space 3, continuously taking away heat and breaking up bubbles.

Preferably, structures are provided in the micro-pressure valve to make the gas discharge path more tortuous. For example, a lower cover of the micro-pressure valve may be provided with an upwardly extending gas channel (e.g., may be the gas outlet pipe 7). Meanwhile, a blocking rib can be arranged between the gas channel and the gas outlet of the micro-pressure valve. Therefore, after the gas enters the cavity of the micro-pressure valve from the gas channel, the gas can be discharged from the gas outlet only by bypassing the blocking rib. In this way, the provision of the micro-pressure valve enables a micro-pressure environment to be formed in the cooking space 3, so that the gas pressure in the cooking space 3 is greater than the atmospheric pressure (preferably, the cooking appliance 100 is configured such that the difference between the gas pressure in the cooking space 3 and the atmospheric pressure is 0-50kPa in use), thereby increasing the boiling point of the liquid in the cooking space 3, reducing boiling, and also improving cooking quality.

In the case of a solenoid valve provided in the lid 1, the cooking space outlet 71 is the inlet of the solenoid valve and the outlet duct 7 forms part of the solenoid valve. The air flow can enter the electromagnetic valve through the air inlet of the electromagnetic valve and then is discharged to the outside atmosphere from the air outlet of the electromagnetic valve. Preferably, the solenoid valve may be controlled such that cooking volume air outlet 71 is intermittently closed, i.e., cooking volume air outlet 71 is switched between an open state and a closed state.

In this case, when cooking space air outlet 71 is in the closed state, air supply system 10 supplies air into cooking space 3, but the air cannot be discharged, so that a micro-pressure environment is formed in cooking space 3 (preferably, cooking appliance 100 is configured such that the difference between the air pressure in cooking space 3 and the atmospheric pressure is 0-50kPa in use), the boiling point of the liquid in cooking space 3 is increased, the boiling is reduced, and the cooking quality is improved; when the cooking space air outlet 71 is in the open state, air flow is formed in the cooking space 3. The air flow continuously flows through the cooking space 3, effectively taking heat away and breaking up bubbles.

As described above, it can be understood that the cooking appliance 100 of the present embodiment can achieve at least one of the following effects: the air pressure in the cooking space 3 is increased, so that the boiling point of liquid in the cooking space 3 is increased, the boiling of the liquid can be reduced while the cooking efficiency is improved, and the overflow is effectively prevented; the gas flowing through the cooking space 3 is formed, heat can be taken away in the gas flowing process, the liquid boiling is reduced, and the overflow is effectively prevented; the air flow can impact the foam to break the foam, thereby achieving the anti-overflow effect.

Of course, in other embodiments not shown, the cooking appliance 100 of the present embodiment may be modified. For example, the provision of a micro-pressure valve or solenoid valve may be eliminated or other means may be used instead, while the control of the open-closed state of the air outlet of the cooking space is achieved in other ways.

In this embodiment, a temperature sensing device communicating with the control device is further installed on the lower surface of the cover body, the temperature sensing device can sense the temperature in the cooking space 3 (it can be understood that the temperature is the gas temperature or the vapor temperature in the cooking space 3) and obtain a corresponding sensed temperature value, the temperature sensing device sends the sensed temperature value to the control device, and the control device controls the gas supply system 10 and the heating device according to the sensed temperature value.

Preferably, the control device has a first standard temperature value T1 (i.e. a first threshold value) and a second standard temperature value T2 (i.e. a second threshold value) greater than the first standard temperature value, and a third standard temperature value T3 (i.e. a third threshold value) prestored therein. The control device is configured to compare the sensed temperature values with these standard temperature values and control the gas supply system 10 and the heating device based on the comparison result.

Referring now to fig. 17, when the cooking appliance operates in the rice cooking mode, the control means controls the air supply system 10 based on the following principle: when the sensed temperature value is less than the first standard temperature value T1, the air supply system 10 is in standby; when the sensed temperature value is greater than or equal to the first standard temperature value T1 and less than the second standard temperature value T2, the air supply system 10 operates; when the sensed temperature value is greater than or equal to the second standard temperature value T2, the air supply system 10 stands by.

In this way, the operation of the device capable of taking away heat (i.e., the air supply system 10) can be suspended when the temperature in the cooking space 3 is low, thereby improving the heating efficiency; when the temperature in the cooking space 3 is high, the air supply system 10 works to prevent the pot from overflowing. Since the air supply system 10 can prevent the overflow, the heating device can continue to heat the inner pot with high-grade fire power, thereby having high heating efficiency.

Preferably, still in the cooking mode, when the sensed temperature is less than the second standard temperature value T2, the control device controls the heating device to continuously heat the inner pot with high-grade fire power, so as to ensure the quality of food, improve the heating efficiency, and due to the existence of the air supply system 10, the fire power does not need to be reduced due to problems of overflowing and the like; when the sensed temperature reaches the second standard temperature value T2, the control device also controls the heating device to switch to low-grade fire operation or standby, thereby avoiding the pan from being burnt. At this time, the rice is gelatinized at a high temperature, thereby having a better taste.

Since the sensed temperature value sensed by the temperature sensing means may actually have an error with the actual temperature in the cooking space 3, it may be preferable to set the first standard temperature value T1 pre-stored in the control means to 65 ℃ -70 ℃ and the second standard temperature value T2 to 80 ℃ -90 ℃ based on the analysis of the error and other factors. It will be appreciated that the actual temperature inside the cooking space 3 may be 68-69 ℃ when the sensed temperature value reaches the first standard temperature value T1; and when the sensed temperature value reaches the second standard temperature value T2, the actual temperature inside the cooking space 3 may be about 82 ℃.

In the porridge cooking mode, the control device controls the gas supply system 10 and the heating device in another principle, with reference to fig. 18. Specifically, in the initial stage of cooking, the heating device is heated by high-grade heat power, and the air supply system 10 is on standby. When the sensed temperature value sensed by the temperature sensing device is greater than or equal to the first standard temperature value T1, the heating device and the air supply system 10 alternately work under the control of the control device. In the process of the alternate operation, the heating device heats the inner pot with high-grade fire power, and when the sensed temperature value sensed by the temperature sensing device is greater than or equal to the third standard temperature value T3, the heating device is in standby, and the air supply system 10 operates to gradually cool the inside of the cooking space 3; subsequently, the temperature inside the cooking space 3 is sensed again, and when the sensed temperature value is less than the third standard temperature value T3, the air supply system 10 is in standby and the heating device is restarted. Preferably, the third standard temperature value T3 is set between 80 ℃ and 88 ℃.

Because the air supply system 10 can rapidly cool the cooking space 3 when the heating device is in pause, the gap between the two sections of heating processes of the heating device is shortened, the whole cooking time can be shortened, the cooking quality can be improved, and the porridge has better taste.

As shown in fig. 19, the present application provides a control method of a cooking appliance. Wherein, the cooking utensil comprises a pot body, a pot cover and an air pump. The pot body is used for containing food to be cooked. The pot cover is arranged on the pot body. The air pump can fill air into the cooking cavity of the pot body. The control method comprises an air pump detection stage, wherein the air pump detection stage comprises the following steps:

step S11: operating the air pump for a first preset time period to inflate the cooking cavity;

step S12: after the air pump runs for a first preset time, if the cooking appliance receives the pressing signal, the air pump is judged to work normally, and if the cooking appliance does not receive the pressing signal, the air pump is judged to work abnormally.

Specifically, in this embodiment, whether the air pump normally works is detected through the air pump detection stage to control subsequent cooking procedure, and then prevent the circumstances such as overflow pot from taking place because the air pump appears work unusually.

Specifically, the above-mentioned up-pressure signal is detected in the following manner: the pot cover is provided with a floater, and when the pressure in the pot body is greater than a preset value, the floater is pushed to rise. When the pressure in the cooker body is smaller than a preset value, the floater falls down through the self gravity. Furthermore, a magnetic part is arranged on the floater, and a magnetic induction element (such as a reed pipe, a Hall sensor and the like) is arranged in the pot cover. When the floater moves, the position of the magnetic piece relative to the magnetic induction element changes, and then the magnetic field intensity induced by the magnetic induction element changes. And judging whether the pressure in the pot body is larger than a preset value or not by judging whether the floater is jacked up or not.

As shown in fig. 19, in the technical solution of the present embodiment, before step S11, the method further includes: step S13: the cooking cavity is heated to a preset temperature. Specifically, if the air pump is operated under the condition that the temperature in the pot body is low, the pot body cannot be pressed upwards, that is, the floater cannot be jacked up, because the sealing ring between the pot body and the pot cover is not completely sealed. At this time, it is impossible to determine whether the air pump is operating normally. By heating the cooking cavity to a preset temperature, a certain pressure is provided in the cooking cavity, but the float cannot be jacked up under the pressure. After the cooking cavity is heated to the preset temperature, the air pump works. If the air pump can work normally, the interior of the pot body can be pressed up normally, and a pressing-up signal is detected.

Preferably, the preset temperature is in the range of 50 to 70 degrees. The first preset time period is in a range of 50 seconds to 70 seconds. Of course, the person skilled in the art may also make adaptive adjustments to the parameters described above.

As shown in fig. 19, in the technical solution of this embodiment, the control method further includes a cooking stage, the cooking stage is performed after the air pump detection stage, and the cooking stage includes:

step S21: the cooking utensil exhausts to exhaust the air filled into the cooking cavity by the air pump;

step S22: heating the pot body to raise the pressure in the cooking cavity to a preset pressure;

step S23: and exhausting the air by the cooking appliance, wherein if the cooking appliance judges that the air pump works abnormally, the cooking appliance exhausts in a first exhaust mode, and if the cooking appliance judges that the air pump works normally, the cooking appliance exhausts in a second exhaust mode.

Specifically, the purpose of step S21 is as follows: because the temperature of each cooking stage can be judged by pressure in the cooking process, the pressure in the pot body needs to be emptied so as to prevent the pressure filled into the cooking cavity by the air pump from influencing cooking parameters and causing wrong control of the cooking process. Specifically, the electromagnetic valve pushes the pressure limiting valve to exhaust the exhaust pipe, and the gas filled into the pot body by the gas pump is exhausted, so that the pot body is in a non-upward pressure state.

When the cooking utensil exhausts, the heating device operates and the pot body is pressed upwards again, and the cooking stage is started.

Further, if the cooking appliance judges that the air pump works abnormally, namely, the air pump cannot normally introduce air into the pot body, a common exhaust mode with a relatively low exhaust speed, namely, a first exhaust mode, is adopted for exhausting. If the rapid exhaust is adopted at this time, the phenomenon of overflowing can be caused. If the cooking appliance judges that the air pump works normally, a rapid air exhaust mode with relatively high air exhaust speed can be adopted, namely air exhaust in the second air exhaust mode is adopted.

As shown in fig. 19, in the present embodiment, the first exhaust mode includes: the cooking utensil is exhausted at intervals, and adjacent exhausted air is spaced for a second preset time. Preferably, the second preset time period is in the range of 12 seconds to 20 seconds. Specifically, in the state that the air pump works abnormally, the overflow of the pot can be prevented by adopting the air exhaust mode of exhausting air at intervals, but the air exhaust speed is slow.

As shown in fig. 19, in the technical solution of the present embodiment, the second exhaust mode includes two modes. One is as follows: the cooking utensil exhausts at intervals, and a third preset time interval is arranged between every two adjacent exhausts, wherein the third preset time interval is smaller than the second preset time interval. The other is as follows: the cooking appliance continues to exhaust. That is, in the second exhaust mode, the cooking appliance may adopt an exhaust mode of exhausting air at intervals, but the interval time is short, and the exhaust speed is also fast. Cooking utensil also can adopt the mode of lasting exhaust, and the blast pipe is in the open mode all the time that also means, and exhaust speed promotes by a wide margin. In the second exhaust mode, the air pump fills air into the cooking cavity 11, so that bubbles are prevented from being generated, the phenomenon of overflowing is prevented, and the exhaust speed is greatly improved.

Preferably, the cooking appliance of the present embodiment is an electric pressure cooker.

In the prior art, a pressure cooker is a sealed structure in the cooker, internal pressure relief is realized by controlling an exhaust pipe and a pressure limiting valve, and due to pressure difference outside the cooker, substances except steam in the cooker are easily brought out of the exhaust pipe in the exhaust process, especially fluid food like porridge, and rice milk in the cooker and gas are easily discharged to the outside of the cooker together and overflow occurs in the exhaust process of the exhaust pipe.

Therefore, the existing air exhausting process is not required to exhaust air, and the air exhausting process of the fluid food is not completed in a very slow air exhausting mode, and the process is very slow.

Because the pressure in the cooker is high and the pressure outside the cooker is not high, when the fluid food is exhausted and decompressed, the air flow time passing through the exhaust pipe exceeds a certain time and a certain frequency, the fluid food and the steam can be exhausted out of the cooker together, in order to prevent the food from being exhausted together with the steam, the exhaust is usually carried out by pushing an exhaust gear which is 1S stopped for 15S or even lower by the electromagnetic valve, so that the food is prevented from overflowing due to the excessively high exhaust frequency or the excessively long exhaust time.

The present application provides a control method of a cooking appliance capable of solving the above-mentioned problems. The principle of the control method is as follows:

the rice milk is separated from the inner hole of the exhaust pipe by adding the air pump on the cooker cover, communicating the air pump with the cooker, sealing in a one-way manner, pushing the exhaust by combining the electromagnetic valve, pumping air into the cooker through the air pump before the electromagnetic valve pushes the pressure limiting valve to exhaust, forming a separation layer and then exhausting through the electromagnetic valve, so that the rice milk is prevented from being discharged from the exhaust port. Can realize quick exhaust and cover opening without overflowing. The cooking time is saved. The working efficiency of the pressure cooker is improved.

In the control method of the cooking appliance, the cooking appliance includes: cooking chamber, air inlet passage 4, air pump 5 and exhaust port 1. The culinary art cavity is used for holding edible material, and inlet channel 4 intercommunication cooking utensil is outside and culinary art cavity, and air pump 5 sets up on inlet channel 4 to with the outside gaseous suction of cooking utensil to the culinary art in the cavity, gas vent 1 and culinary art cavity intercommunication, so that the outside that the gas in the culinary art cavity can flow cooking utensil. As shown in fig. 20, the control method includes:

when the cooking utensil is in the stage of uncovering and exhausting, the air pump 5 is used for charging cold air into the cooking utensil for first preset time, and air is not exhausted from the air outlet within the first preset time; preferably, the first predetermined time is between 15 seconds and 25 seconds, in this embodiment 20 seconds.

The air pump 5 is made to perform an air exhaust operation at the air outlet while filling cold air into the cooking appliance, wherein the air exhaust operation includes the steps of:

exhausting air at intervals by using a first gear, detecting the pressure value in the cooking cavity in real time,

when the pressure value is reduced to the first preset value, the first preset value can be set according to needs, for example, 30KPa, the exhaust is performed at intervals in the second gear, and the exhaust efficiency in the second gear is better than that in the first gear. Specifically, the exhaust duration of the second gear is longer than that of the first gear, and/or the exhaust interval of the second gear is smaller than that of the first gear;

when the pressure value is reduced to a second preset value, the second preset value can be set according to needs, for example, 20KPa, the second preset value is smaller than the first preset value, and continuous exhaust is performed until the pressure value in the cooking cavity is zero;

when the pressure value in the cooking cavity is zero, the air pump 5 stops working, and the air outlet continues to exhaust for a second preset time. Preferably, the second predetermined time is between 3 seconds and 7 seconds.

In this embodiment, after a certain isolation layer is formed in the pot body by the air introduced into the cooking cavity through the air pump, the electromagnetic valve starts to control the pressure limiting valve to exhaust air, at this time, the pumped air prevents the fluid food from moving upwards, only steam flows out of the exhaust pipe, the food cannot overflow, the exhaust gear can be gradually increased along with the increase of the pumped air quantity and the gradual reduction of the pressure in the pot, and the exhaust gear can be gradually increased from the initial middle gear (such as 3 gears, 2S for exhaust and 8S for exhaust) to the large gear (such as 4 gears, 3S for exhaust and 5S for exhaust) and finally the pressure in the pot is zero. The air pump stops working, meanwhile, the electromagnetic valve is continued to push the pressure limiting valve to open the exhaust pipe hole, and the electromagnetic valve 5S is pushed in this way, so that no pressure exists in the cooker. The exhaust gear can be set according to the demand, as long as satisfy exhaust efficiency and improve gradually can.

Preferably, the cooking appliance further comprises a one-way flow control member disposed on the air inlet passage 4, the one-way flow control member allowing the air flow in the air inlet passage 4 to flow from the outside of the cooking appliance to the inside of the cooking cavity.

Preferably, the one-way flow control is a one-way valve 3. The one-way circulation control member is arranged at the communication position of the air inlet channel 4 and the cooking cavity.

In this embodiment, cooking utensil includes interior pot and sets up the pot cover on interior pot, and the culinary art cavity forms between interior pot and pot cover, and pot cover 7 includes pot cover body and detachably sets up inner cup 11 on the pot cover body, and the one-way circulation control setting is on inner cup 11. Preferably, the pot cover body is provided with a separation head 12, and the one-way circulation control piece is matched with the separation head 12.

The cooking appliance further comprises a pressure relief valve 14, the pressure relief valve 14 being in communication with the air inlet passage 4 and being located downstream of the air pump 5. Preferably, a pressure relief branch is provided between the one-way flow control and the air pump 5, and a pressure relief valve 14 is provided on the pressure relief branch.

Preferably, the air pump 5 is plural, and the plural air pumps 5 are arranged in parallel and/or in series on the air intake passage 4.

In the description of the present invention, it is to be understood that the orientation or positional relationship indicated by the orientation words such as "front, rear, upper, lower, left, right", "lateral, vertical, horizontal" and "top, bottom", etc. are usually based on the orientation or positional relationship shown in the drawings, and are only for convenience of description and simplicity of description, and in the case of not making a reverse description, these orientation words do not indicate and imply that the device or element being referred to must have a specific orientation or be constructed and operated in a specific orientation, and therefore, should not be considered as limiting the scope of the present invention; the terms "inner and outer" refer to the inner and outer relative to the profile of the respective component itself.

Spatially relative terms, such as "above … …," "above … …," "above … … surface," "above," and the like, may be used herein for ease of description to describe one device or feature's spatial relationship to another device or feature as illustrated in the figures. It will be understood that the spatially relative terms are intended to encompass different orientations of the device in use or operation in addition to the orientation depicted in the figures. For example, if a device in the figures is turned over, devices described as "above" or "on" other devices or configurations would then be oriented "below" or "under" the other devices or configurations. Thus, the exemplary term "above … …" can include both an orientation of "above … …" and "below … …". The device may be otherwise variously oriented (rotated 90 degrees or at other orientations) and the spatially relative descriptors used herein interpreted accordingly.

It should be noted that the terms "first", "second", and the like are used to define the components, and are only used for convenience of distinguishing the corresponding components, and the terms have no special meanings unless otherwise stated, and therefore, the scope of the present invention should not be construed as being limited.

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

1. A control method of a cooking appliance is characterized in that,

the cooking appliance includes:

a cooking cavity for holding food;

an air inlet passage (4) communicating the outside of the cooking appliance and the cooking cavity;

the air pump (5) is arranged on the air inlet channel (4) and is used for pumping air outside the cooking appliance into the cooking cavity;

an exhaust port (1) communicating with the cooking cavity to enable gas within the cooking cavity to flow outside the cooking appliance;

the heating device can continuously or discontinuously heat the food materials in the cooking cavity to boil;

the control method comprises the following steps:

the air pump (5) can charge cold air into the cooking cavity when the heating device continuously or discontinuously heats the food materials in the cooking cavity and pressure exists in the cooking cavity;

when the air pump (5) is filled with cold air, the air outlet (1) is controlled to exhaust air to prevent the pan from overflowing,

wherein, the exhaust port (1) is controlled to exhaust through a pressure limiting valve;

the control method further comprises the following steps: air pump (5) can be in the exhaust stage of uncapping at cooking utensil just when there is pressure in the culinary art cavity to fill into cold air in the culinary art cavity, and make cold air with gas mixture in the culinary art cavity is back through gas vent (1) is discharged.

2. The control method according to claim 1, wherein the cooking appliance further comprises a one-way circulation control device arranged on the air inlet channel (4), and the one-way circulation control device enables the air flow in the air inlet channel (4) to flow from the outside of the cooking appliance to the inside of the cooking cavity.

3. Control method according to claim 2, characterized in that said one-way circulation control means are provided at the communication of said air intake channel (4) with said cooking cavity.

4. The control method according to claim 3, wherein the cooking utensil comprises an inner pot and a lid arranged on the inner pot, the cooking cavity is formed between the inner pot and the lid, the lid (7) comprises a lid body and an inner lid (11) detachably arranged on the lid body, and the one-way circulation control means is arranged on the inner lid (11).

5. The control method according to claim 4, characterized in that a separation head (12) is arranged on the pot cover body, the one-way circulation control device is in plug fit with the separation head (12), and a sealing ring is arranged between the separation head (12) and the one-way circulation control device.

6. The control method according to claim 4, wherein the cooking appliance further comprises a pressure relief valve (14), the pressure relief valve (14) being in communication with the air intake passage (4) and being located downstream of the air pump (5).

7. The control method according to claim 6, characterized in that a pressure relief branch is provided between the one-way flow control device and the air pump (5), and the pressure relief valve (14) is provided on the pressure relief branch.

8. The control method according to claim 4, characterized in that the air pump (5) is plural, and plural air pumps (5) are provided in parallel and/or in series on the intake passage (4).

9. The control method according to claim 4, wherein the cooking appliance further comprises: the air pump is characterized by comprising a filtering device (6) arranged on the air inlet passage (4), the air in the air inlet passage (4) enters the air pump (5) after being filtered by the filtering device, or the filtering device (6) is independent of the air pump (5) and arranged at the upstream of the air pump (5), or the filtering device (6) is wrapped and arranged outside the air pump (5).

10. The control method according to any one of claims 4 to 9, wherein the cooking appliance is an electric pressure cooker, the electric pressure cooker further comprises an outer casing disposed outside the inner pot, the air pump (5) is disposed between the outer casing and the inner pot, the air outlet (1) is disposed on the lid, a portion of the air inlet channel (4) is disposed between the outer casing and the inner pot, and the rest is disposed inside the lid.