CN109907652B - Cooking device and cooking method - Google Patents
Cooking device and cooking method Download PDFInfo
- Publication number
- CN109907652B CN109907652B CN201711330686.0A CN201711330686A CN109907652B CN 109907652 B CN109907652 B CN 109907652B CN 201711330686 A CN201711330686 A CN 201711330686A CN 109907652 B CN109907652 B CN 109907652B
- Authority
- CN
- China
- Prior art keywords
- cooking
- pressure
- cavity
- temperature
- chamber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Landscapes
- Cookers (AREA)
Abstract
The invention relates to the field of household appliances, and discloses a cooking device and a cooking method, wherein the cooking device comprises a pot body (1) with a cooking cavity (11) and an adjusting module (2), the adjusting module (2) comprises a balance cavity (21) and an adjusting unit (22) for adjusting the pressure and/or temperature in the balance cavity (21), and the balance cavity (21) and the cooking cavity (11) can be selectively communicated so as to adjust the pressure and/or temperature in the cooking cavity (11) through the balance cavity (21). When the cover needs to be opened, the pressure and/or the temperature in the cooking cavity can be quickly reduced by utilizing the balance cavity, so that the aim of quickly opening the cover is fulfilled; when just beginning to cook, can utilize the pressure and/or the temperature of balanced chamber supplementary lift cooking intracavity, even pressure and/or temperature in the cooking chamber can rise to the condition that is suitable for the culinary art fast, have realized shortening the purpose of culinary art time to can satisfy user's demand better.
Description
Technical Field
The invention relates to the field of household appliances, in particular to a cooking device and a cooking method.
Background
The pressure cooker is a common household appliance, and for the sake of safety, the existing pressure cooker can be opened only when the pressure in the cooker reaches or approaches the atmospheric pressure, so that the pressure is released for a long time after cooking is finished. Especially, the intelligent electric pressure cooker can not be opened before the pressure in the pressure cooker reaches a safe value. For the traditional open fire pressure cooker, in order to open the cover quickly, the pressure cooker which just cooks the food is usually put under tap water for flushing, the temperature and the pressure in the pressure cooker are quickly reduced through heat exchange, and the purpose of shortening the cover opening time is achieved, but the operation has great potential safety hazard. In addition, the conventional pressure cooker heats the inner pot by means of the heating member, and thus, the time for raising the pressure and temperature in the pressure cooker to the optimal cooking pressure and temperature is long.
Therefore, there is a need to design a cooking apparatus and a cooking method capable of opening a cover quickly and safely and shortening a cooking time.
Disclosure of Invention
The invention aims to overcome the problem that the cover opening and cooking in the prior art take longer time, and provides a cooking device which can quickly and safely open the cover and shorten the cooking time.
Another object of the present invention is to provide a cooking method using the cooking apparatus.
In order to achieve the above object, the present invention provides, in one aspect, a cooking apparatus including a pot having a cooking cavity and an adjustment module including a balance cavity and an adjustment unit for adjusting pressure and/or temperature in the balance cavity, the balance cavity being selectively communicable with the cooking cavity to adjust the pressure and/or temperature in the cooking cavity through the balance cavity.
Preferably, the regulating unit comprises a pressure regulator for regulating the pressure in the balancing chamber and/or a temperature regulator for regulating the temperature in the balancing chamber.
Preferably, the regulating module comprises a first measuring unit for measuring the pressure inside the cooking cavity and a pressure controller for controlling the pressure regulator, the pressure controller being electrically connected with the first measuring unit; and/or the adjusting module comprises a second measuring unit for measuring the temperature in the cooking cavity and a temperature controller for controlling the temperature regulator, and the temperature controller is electrically connected with the second measuring unit.
Preferably, the cooking apparatus comprises the pressure regulator, wherein: the pressure regulator comprises a pump body which is used for filtering, sterilizing and pressurizing air and then sucking the air into the balance cavity; and/or the pressure regulator comprises an exhaust valve for exhausting air in the balance cavity for pressure reduction.
Preferably, the adjusting module comprises a balancing valve for keeping the cooking chamber and the balancing chamber in a communicated state or an unconnected state and/or an anti-suction unit between the balancing chamber and the cooking chamber.
The invention provides a cooking method using the cooking device, which comprises the step of communicating the balance cavity with the cooking cavity of the cooking device so as to adjust the pressure and/or the temperature in the cooking cavity through the balance cavity.
Preferably, the adjusting unit comprises a pressure regulator for adjusting the pressure in the balancing chamber and/or a temperature regulator for adjusting the temperature in the balancing chamber, the maximum pressure difference and/or the maximum temperature difference between the balancing chamber and the cooking chamber being not greater than the maximum pressure difference and/or the maximum temperature difference that the pan body can withstand, wherein the cooking method comprises at least one of the following steps: s1, communicating the balance cavity with the cooking cavity at the beginning of cooking, and enabling the balance cavity and the cooking cavity to be in an unconnected state after the pressure and/or the temperature in the balance cavity and the cooking cavity are increased to a value suitable for cooking through the pressure regulator and/or the temperature regulator; s2, in the cooking process, when inflation is needed, enabling the balance cavity and the cooking cavity to be in an unconnected state, increasing the pressure in the balance cavity to be higher than the pressure in the cooking cavity through the pressure regulator, then enabling the balance cavity and the cooking cavity to be communicated and inflated to enable food in the cooking cavity to roll, and enabling the balance cavity and the cooking cavity to be in an unconnected state when the pressure in the balance cavity is equal to the pressure in the cooking cavity; and S3, when the cover is opened or the air is exhausted, the balance cavity and the cooking cavity are in an unconnected state, the temperature and/or the pressure in the balance cavity are reduced to be lower than the pressure and/or the temperature in the cooking cavity through the pressure regulator and/or the temperature regulator, and then the balance cavity is communicated with the cooking cavity to exhaust the air or reduce the pressure and/or the temperature in the cooking cavity to a value suitable for opening the cover.
Preferably, the adjusting module comprises a first measuring unit for measuring the pressure in the cooking cavity and a pressure controller for controlling the pressure regulator, the pressure controller is electrically connected with the first measuring unit, the pressure controller calculates a value that the pressure in the balancing cavity should be increased or decreased when cooking is started or the cover is opened according to the pressure in the cooking cavity fed back by the first measuring unit and controls the pressure regulator to regulate the pressure in the balancing cavity; and/or the adjusting module comprises a second measuring unit for measuring the temperature in the cooking cavity and a temperature controller for controlling the temperature controller, the temperature controller is electrically connected with the second measuring unit, the temperature controller calculates the numerical value which is required to be increased or decreased when the cooking cavity is just started to cook or the cover is opened according to the temperature in the cooking cavity fed back by the second measuring unit, and the temperature controller is controlled to adjust the temperature in the balancing cavity.
Preferably, the cooking apparatus comprises the pressure regulator, wherein: the pressure regulator comprises a pump body, and the cooking method comprises the steps of filtering, sterilizing and pressurizing air through the pump body, and then sucking the air into the balance cavity to increase the pressure in the balance cavity; and/or the pressure regulator comprises an exhaust valve, and the cooking method comprises exhausting air in the balance cavity through the exhaust valve to reduce the pressure in the balance cavity.
Preferably, the adjustment module comprises a balancing valve for keeping the cooking chamber and the balancing chamber in a communicating state or an non-communicating state, and the cooking method comprises selectively communicating the cooking chamber and the balancing chamber through the balancing valve.
In the technical scheme, the balance cavity is communicated with the cooking cavity, and the temperature and/or the pressure in the balance cavity can be adjusted through the adjusting unit, so that the pressure and/or the temperature in the cooking cavity can be quickly reduced by utilizing the balance cavity when the cover needs to be opened, and the purpose of quickly opening the cover is realized; when just beginning to cook, can utilize the pressure and/or the temperature of balanced chamber supplementary lift cooking intracavity, even pressure and/or temperature in the cooking chamber can rise to the condition that is suitable for the culinary art fast, have realized shortening the purpose of culinary art time to can satisfy user's demand better.
Drawings
Fig. 1 is a partial structural view of a cooking apparatus according to a preferred embodiment of the present invention.
Description of the reference numerals
1 Pot body 11 cooking cavity
2 adjusting module 21 balance cavity
22 regulating unit 221 pressure regulator
222 thermostat 23 first measuring unit
24 second measuring unit 25 balancing valve
26 anti-suction unit
Detailed Description
The following detailed description of embodiments of the invention refers to the accompanying drawings. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
In the present invention, the use of directional terms such as "upper, lower, left, right" generally means upper, lower, left, right as viewed with reference to the accompanying drawings, unless otherwise specified; "inner and outer" refer to the inner and outer relative to the profile of the components themselves.
The invention provides a cooking device, which comprises a pot body 1 with a cooking cavity 11 and an adjusting module 2, wherein the adjusting module 2 comprises a balance cavity 21 and an adjusting unit 22 for adjusting the pressure and/or the temperature in the balance cavity 21, and the balance cavity 21 can be selectively communicated with the cooking cavity 11 so as to adjust the pressure and/or the temperature in the cooking cavity 11 through the balance cavity 21.
In the above technical solution, as shown in fig. 1, by communicating the balance cavity 21 with the cooking cavity 11, since the temperature and/or pressure in the balance cavity 21 can be adjusted by the adjusting unit 22, when the lid needs to be opened, the balance cavity 21 can be used to rapidly reduce the pressure and/or temperature in the cooking cavity 11, thereby achieving the purpose of opening the lid quickly; when cooking is started, the balance cavity 21 can be utilized to assist in increasing the pressure and/or temperature in the cooking cavity 11, even if the pressure and/or temperature in the cooking cavity 11 can be quickly increased to a condition suitable for cooking, the purpose of shortening the cooking time is achieved, and thus the user requirements can be better met.
Wherein the adjusting unit 22 can be configured to adjust the pressure and the temperature in the balancing chamber 21 simultaneously, and for the convenience of controlling the pressure and the temperature respectively so as to flexibly meet different operation requirements, preferably, the adjusting unit 22 comprises a pressure regulator 221 for adjusting the pressure in the balancing chamber 21 and/or a temperature regulator 222 for adjusting the temperature in the balancing chamber 21. For example, if only pressure increase or pressure decrease is required, only the pressure regulator 221 may be installed, and it is preferable that the pressure regulator 221 and the temperature regulator 222 are installed at the same time, which is preferable for the purpose of quick opening of the lid and shortening of the cooking time.
Also, in order to facilitate accurate control of the values of temperature and pressure rise in the equalizing chamber 21 for the purpose of energy efficiency, the adjusting module 2 may preferably include a first measuring unit 23 for measuring the pressure in the cooking chamber 11 and a pressure controller for controlling the pressure regulator 221, the pressure controller being electrically connected to the first measuring unit 23. In addition, the conditioning module 2 may also include a second measuring unit 24 for measuring the temperature inside the cooking chamber 11 and a temperature controller for controlling the temperature regulator 222, the temperature controller being electrically connected with the second measuring unit 24. That is, the first measuring unit 23 and the second measuring unit 24 can measure the pressure and temperature in the cooking chamber 11 in real time, and the pressure controller and the temperature controller calculate values of the pressure and temperature in the equalizing chamber 21 to be increased and decreased at the beginning of cooking (i.e., the temperature and pressure in the cooking chamber 11 do not reach conditions suitable for cooking) and at the time of opening the lid based on the measurement values fed back from the first measuring unit 23 and the second measuring unit 24 and control the pressure regulator 221 and the temperature regulator 222 to perform corresponding adjustments, respectively. The first measuring unit 23 and the second measuring unit 24 may be an integral structure or a separate structure, and for example, a temperature and pressure sensor may be used.
In addition, there are various methods for increasing the pressure in the balance chamber 21, and preferably, the cooking device includes a pressure regulator 221, and the pressure regulator 221 includes a pump body for sucking the air into the balance chamber 21 after filtering and sterilizing the air, so that the pressure in the balance chamber 21 can be increased by pumping the high-pressure air through the pump body when the balance chamber 21 is communicated with the cooking chamber 11, and when the balance chamber 21 is not communicated with the cooking chamber 11, increasing the pressure in the balance chamber 21 to be higher than the pressure in the cooking chamber 11 and then communicating the two, which not only can increase the pressure in the cooking chamber 11, but also can perform an aeration operation for tumbling the food in the cooking chamber 11, thereby facilitating the uniform heating of the food and increasing the time for contacting with the air, and accelerating the oxidation of the food, and improving the cooking effect, such as the moderate oxidation of fat can reduce the fat content and improve the flavor of the food. Also, there are various methods of reducing the pressure in the balance chamber 21, and it is preferable that the pressure regulator 221 includes an exhaust valve for exhausting air in the balance chamber 21 to reduce the pressure, so that the pressure in the balance chamber 21 can be reduced by exhausting air out of the balance chamber 21 through the exhaust valve. In addition, there are various methods for changing the temperature in the equilibrium chamber 21, for example, a fan may be used to reduce the temperature.
In order to facilitate control to bring the cooking chamber 11 and the balancing chamber 21 into a communicating state and an unconnecting state, it is preferable that the conditioning module 2 includes a balancing valve 25 for maintaining the cooking chamber 11 and the balancing chamber 21 in a communicating state or an unconnecting state, and in addition, in order to prevent food in the cooking chamber 11 from being sucked into the balancing chamber 21, the conditioning module 2 includes a suction prevention unit 26 between the balancing chamber 21 and the cooking chamber 11. As shown in fig. 1, an anti-suction unit 26 may be positioned between the balance valve 25 and the cooking chamber 11, and thus food may be prevented from entering the balance valve 25, wherein the anti-suction unit 26 may be a sieve or the like.
The second aspect of the present invention provides a cooking method using the above cooking apparatus, the cooking method comprising communicating the balance chamber 21 with the cooking chamber 11 of the cooking apparatus to adjust the pressure and/or temperature inside the cooking chamber 11 through the balance chamber 21. By communicating the balance cavity 21 with the cooking cavity 11, the temperature and/or the pressure in the balance cavity 21 can be adjusted by the adjusting unit 22, so that the pressure and/or the temperature in the cooking cavity 11 can be rapidly reduced by utilizing the balance cavity 21 when the cover needs to be opened, and the aim of opening the cover quickly is fulfilled; when cooking is started, the balance cavity 21 can be utilized to assist in increasing the pressure and/or temperature in the cooking cavity 11, even if the pressure and/or temperature in the cooking cavity 11 can be quickly increased to a condition suitable for cooking, the purpose of shortening the cooking time is achieved, and thus the user requirements can be better met.
Wherein the regulating unit 22 can be arranged to be able to regulate both the pressure and the temperature inside the balancing chamber 21, in order to facilitate the control of the pressure and the temperature, respectively, in order to flexibly meet different operating requirements, preferably the regulating unit 22 comprises a pressure regulator 221 for regulating the pressure inside the balancing chamber 21 and/or a temperature regulator 222 for regulating the temperature inside the balancing chamber 21, and in order to ensure safe use, the maximum pressure difference and/or the maximum temperature difference between the balancing chamber 21 and the cooking chamber 11 is not greater than the maximum pressure difference and/or the maximum temperature difference that the pan body 1 can withstand, wherein the cooking method comprises at least one of the following steps: s1, when cooking starts, communicating the balance cavity 21 with the cooking cavity 11, and after the pressure regulator 221 and/or the temperature regulator 222 increase the pressure and/or the temperature in the balance cavity 21 and the cooking cavity 11 to a value suitable for cooking, making the balance cavity 21 and the cooking cavity 11 in an unconnected state, i.e. achieving the purpose of shortening the cooking time; s2, in the cooking process, when air inflation is needed, the balance cavity 21 and the cooking cavity 11 are in an unconnected state, the pressure in the balance cavity 21 is increased to be higher than the pressure in the cooking cavity 11 through the pressure regulator 221, the balance cavity 21 and the cooking cavity 11 are communicated and inflated to roll food in the cooking cavity 11, when the pressure in the balance cavity 21 is equal to the pressure in the cooking cavity 11, the balance cavity 21 and the cooking cavity 11 are in an unconnected state, so that the air inflation operation is carried out again when needed, the air exhaust and pressure relief operation described below is matched, the food can be rolled, food material is prevented from being burnt, the food is heated uniformly, the time of contact with air is prolonged, the food oxidation can be accelerated, the cooking effect is improved, for example, the proper oxidation of fat can reduce the fat content and improve the food aroma; s3, when the cover is opened or exhausted, the balance cavity 21 and the cooking cavity 11 are in an unconnected state, and the pressure regulator 221 and/or the temperature regulator 222 reduce the temperature and/or the pressure in the balance cavity 21 to a value lower than the pressure and/or the temperature in the cooking cavity 11, and then the balance cavity 21 and the cooking cavity 11 are communicated to exhaust the air or reduce the pressure and/or the temperature in the cooking cavity 11 to a value suitable for opening the cover, i.e. the purpose of opening the cover quickly is achieved, wherein a part of the air in the cooking cavity 11 is exhausted into the balance cavity 21, i.e. the air exhaust and pressure relief operation is performed, so that the food material can be tumbled while the pressure in the cooking cavity 11 is reduced, the food material in the cooking cavity 11 is stirred, the bottom burnt can be effectively prevented, and the heating of the food material is more uniform. In addition, the cooking apparatus may include a signal generating unit, so that when the pressure and temperature in the cooking cavity 11 reach the opening condition, the signal generating unit may send an opening signal to prompt the user to perform the next operation as soon as possible.
In order to conveniently and accurately control the values of the temperature and the pressure rise in the balance cavity 21 and achieve the purpose of high efficiency and energy saving, preferably, the adjusting module 2 includes a first measuring unit 23 for measuring the pressure in the cooking cavity 11 and a pressure controller for controlling the pressure regulator 221, the pressure controller is electrically connected to the first measuring unit 23, the pressure controller calculates the value of the pressure in the balance cavity 21 which should rise or fall when cooking is started or the cover is opened according to the pressure in the cooking cavity 11 fed back by the first measuring unit 23 and controls the pressure regulator 221 to regulate the pressure in the balance cavity 21. In addition, the adjusting module 2 includes a second measuring unit 24 for measuring the temperature in the cooking cavity 11 and a temperature controller for controlling the temperature adjuster 222, the temperature controller is electrically connected to the second measuring unit 24, and the temperature controller calculates a value by which the temperature in the balance cavity 21 should be increased or decreased at the beginning of cooking or opening the lid according to the temperature in the cooking cavity 11 fed back by the second measuring unit 24 and controls the temperature adjuster 222 to adjust the temperature in the balance cavity 21. That is, the first and second measuring units 23 and 24 may measure the pressure and temperature in the cooking chamber 11 in real time, and the pressure and temperature controllers may calculate values of the pressure and temperature in the equalizing chamber 21 to be increased and decreased at the beginning of cooking (i.e., the temperature and pressure in the cooking chamber 11 do not reach conditions suitable for cooking) and at the time of opening the lid based on the measurement values fed back from the first and second measuring units 23 and 24 and control the pressure regulator 221 and the temperature regulator 222 to perform corresponding adjustments, respectively. The first measuring unit 23 and the second measuring unit 24 may be an integral structure or a separate structure, and for example, a temperature and pressure sensor may be used.
In addition, there are various methods for increasing the pressure in the balance chamber 21, and preferably, there are various methods for increasing the pressure in the balance chamber 21 by the cooking device including the pressure regulator 221, the pressure regulator 221 includes a pump body, the cooking method includes filtering, sterilizing and pressurizing air by the pump body, and then sucking the air into the balance chamber 21 to increase the pressure in the balance chamber 21, such that the pressure in the balance chamber 21 can be increased by pumping high-pressure air through the pump body in the case that the balance chamber 21 is communicated with the cooking chamber 11, and when the balance chamber 21 is not communicated with the cooking chamber 11, the pressure in the balance chamber 21 is increased to be higher than the pressure in the cooking chamber 11, and then the two are communicated, so that not only the pressure in the cooking chamber 11 can be increased, but also the food in the cooking chamber 11 can be aerated, which is beneficial to uniformly heating and contacting with air, can accelerate the oxidation of the food, improve the taste, and the pressure in the balance chamber 21 can be decreased, preferably, pressure regulator 221 comprises a vent valve, and the cooking method comprises venting air from balance chamber 21 through the vent valve to reduce the pressure in balance chamber 21, and communicating the balance chamber 21 and the cooking chamber 11 when the pressure in both chambers is lower than the pressure in the two chambers, i.e. a venting operation is performed. In addition, there are various methods for changing the temperature in the equilibrium chamber 21, for example, a fan may be used to reduce the temperature.
In order to facilitate control to place the cooking chamber 11 and the balancing chamber 21 in a communicating state and an unconnecting state, preferably, the adjusting module 2 comprises a balancing valve 25 for keeping the cooking chamber 11 and the balancing chamber 21 in a communicating state or an unconnecting state, and the cooking method comprises selectively communicating the cooking chamber 11 and the balancing chamber 21 through the balancing valve 25. As shown in fig. 1, at this time, an anti-suction unit 26 may be positioned between the balance valve 25 and the cooking chamber 11, and thus food may be prevented from entering the balance valve 25, wherein the anti-suction unit 26 may be a sieve or the like.
The preferred embodiments of the present invention have been described in detail above with reference to the accompanying drawings, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, numerous simple modifications can be made to the technical solution of the invention, including combinations of the individual specific technical features in any suitable way. The invention is not described in detail in order to avoid unnecessary repetition. Such simple modifications and combinations should be considered within the scope of the present disclosure as well.
Claims (8)
1. A cooking device, characterized in that it comprises a pan (1) having a cooking chamber (11) and an adjustment module (2), said adjustment module (2) comprising a balancing chamber (21) and an adjustment unit (22) for adjusting the pressure and/or temperature inside said balancing chamber (21), said balancing chamber (21) being selectively communicable with said cooking chamber (11) to lower or raise the pressure and/or temperature inside said cooking chamber (11) through said balancing chamber (21);
wherein the regulating unit (22) comprises a pressure regulator (221) for regulating the pressure within the balancing chamber (21) and/or a temperature regulator (222) for regulating the temperature within the balancing chamber (21);
wherein the content of the first and second substances,
the regulation module (2) comprises a first measurement unit (23) for measuring the pressure inside the cooking chamber (11) and a pressure controller for controlling the pressure regulator (221), the pressure controller being electrically connected with the first measurement unit (23); and/or the conditioning module (2) comprises a second measuring unit (24) for measuring the temperature inside the cooking chamber (11) and a temperature controller for controlling the temperature regulator (222), the temperature controller being electrically connected with the second measuring unit (24).
2. The cooking device of claim 1,
the pressure regulator (221) comprises a pump body for filtering, sterilizing and pressurizing air and sucking the air into the balance cavity (21); and/or the presence of a gas in the gas,
the pressure regulator (221) comprises an exhaust valve for exhausting air within the balancing chamber (21) for depressurization.
3. The cooking device according to claim 1 or 2, wherein the regulation module (2) comprises a balancing valve (25) for keeping the cooking chamber (11) and the balancing chamber (21) in a communicating or non-communicating state and/or an anti-suction unit (26) located between the balancing chamber (21) and the cooking chamber (11).
4. A cooking method using a cooking device according to claim 1, characterized in that it comprises communicating the balancing chamber (21) with the cooking chamber (11) of the cooking device to reduce or increase the pressure and/or the temperature inside the cooking chamber (11) through the balancing chamber (21).
5. Cooking method according to claim 4, wherein the maximum pressure and/or temperature difference between the balancing chamber (21) and the cooking chamber (11) is not greater than the maximum pressure and/or temperature difference that the pan (1) can withstand, wherein the cooking method comprises at least one of the following steps:
s1, communicating the balance cavity (21) with the cooking cavity (11) at the beginning of cooking, and keeping the balance cavity (21) and the cooking cavity (11) in an unconnected state after the pressure and/or temperature in the balance cavity (21) and the cooking cavity (11) are increased to a value suitable for cooking through the pressure regulator (221) and/or the temperature regulator (222);
s2, in the cooking process, when air inflation is needed, enabling the balance cavity (21) and the cooking cavity (11) to be in an unconnected state, enabling the balance cavity (21) and the cooking cavity (11) to be communicated and inflated to enable food in the cooking cavity (11) to tumble after the pressure in the balance cavity (21) is increased to be higher than the pressure in the cooking cavity (11) through the pressure regulator (221), and enabling the balance cavity (21) and the cooking cavity (11) to be in an unconnected state when the pressure in the balance cavity (21) is equal to the pressure in the cooking cavity (11);
s3, when the cover is opened or the air is exhausted, the balance cavity (21) and the cooking cavity (11) are in an unconnected state, the temperature and/or the pressure in the balance cavity (21) is reduced to be lower than the pressure and/or the temperature in the cooking cavity (11) through the pressure regulator (221) and/or the temperature regulator (222), and then the balance cavity (21) is communicated with the cooking cavity (11) to exhaust the air or the pressure and/or the temperature in the cooking cavity (11) is reduced to a value suitable for opening the cover.
6. The cooking method of claim 5, wherein:
the pressure controller calculates a value that the pressure in the balance cavity (21) should be increased or decreased when cooking is started or the cover is opened according to the pressure in the cooking cavity (11) fed back by the first measuring unit (23) and controls the pressure regulator (221) to regulate the pressure in the balance cavity (21); and/or the presence of a gas in the gas,
the temperature controller calculates a value that the temperature in the balance cavity (21) should be increased or decreased when cooking is started or the cover is opened according to the temperature in the cooking cavity (11) fed back by the second measuring unit (24) and controls the temperature regulator (222) to regulate the temperature in the balance cavity (21).
7. The cooking method according to claim 4,
the pressure regulator (221) comprises a pump body, and the cooking method comprises the steps of filtering, sterilizing and pressurizing air through the pump body, and then sucking the air into the balance cavity (21) to increase the pressure in the balance cavity (21); and/or the presence of a gas in the gas,
the pressure regulator (221) comprises an exhaust valve, and the cooking method comprises exhausting air in the balancing chamber (21) through the exhaust valve to reduce the pressure in the balancing chamber (21).
8. The cooking method according to any one of claims 4 to 7, wherein the regulation module (2) comprises a balancing valve (25) for keeping the cooking chamber (11) and the balancing chamber (21) in a communicating or non-communicating condition, the cooking method comprising selectively communicating the cooking chamber (11) and the balancing chamber (21) through the balancing valve (25).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711330686.0A CN109907652B (en) | 2017-12-13 | 2017-12-13 | Cooking device and cooking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711330686.0A CN109907652B (en) | 2017-12-13 | 2017-12-13 | Cooking device and cooking method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109907652A CN109907652A (en) | 2019-06-21 |
| CN109907652B true CN109907652B (en) | 2021-08-10 |
Family
ID=66958944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711330686.0A Active CN109907652B (en) | 2017-12-13 | 2017-12-13 | Cooking device and cooking method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109907652B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114129061A (en) * | 2020-09-03 | 2022-03-04 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance control method, cooking appliance, electronic device and storage medium |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7154069B1 (en) * | 2001-10-30 | 2006-12-26 | Henny Penny Corporation | Cooking apparatus and methods of employing such apparatus |
| CN103054457A (en) * | 2012-10-22 | 2013-04-24 | 夏致俊 | Pre-pressure cooker |
| CN204683315U (en) * | 2015-04-30 | 2015-10-07 | 松下家电研究开发（杭州）有限公司 | The pressure cooking appliance of quick pressure releasing |
| CN105476462A (en) * | 2014-10-13 | 2016-04-13 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method of electric pressure cooker |
| CN205514069U (en) * | 2016-01-29 | 2016-08-31 | 张嘉强 | Quick refrigerated electric pressure cooker pot cover |
| CN206342335U (en) * | 2016-08-26 | 2017-07-21 | 松下家电研究开发（杭州）有限公司 | A kind of cooking apparatus |
-
2017
- 2017-12-13 CN CN201711330686.0A patent/CN109907652B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7154069B1 (en) * | 2001-10-30 | 2006-12-26 | Henny Penny Corporation | Cooking apparatus and methods of employing such apparatus |
| CN103054457A (en) * | 2012-10-22 | 2013-04-24 | 夏致俊 | Pre-pressure cooker |
| CN105476462A (en) * | 2014-10-13 | 2016-04-13 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method of electric pressure cooker |
| CN204683315U (en) * | 2015-04-30 | 2015-10-07 | 松下家电研究开发（杭州）有限公司 | The pressure cooking appliance of quick pressure releasing |
| CN205514069U (en) * | 2016-01-29 | 2016-08-31 | 张嘉强 | Quick refrigerated electric pressure cooker pot cover |
| CN206342335U (en) * | 2016-08-26 | 2017-07-21 | 松下家电研究开发（杭州）有限公司 | A kind of cooking apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109907652A (en) | 2019-06-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN205994254U (en) | Electric cooker | |
| CN107811499B (en) | Cooking device | |
| CN108926241B (en) | Cooking utensil and soup cooking method thereof | |
| US20170245683A1 (en) | Apparatus and method for preparing food | |
| CN106983360A (en) | Novel pot tool with pressure control structure | |
| CN109259579A (en) | Electric steam box control method and electric steam box | |
| CN109965685B (en) | Control method and system of cooking appliance | |
| CN112773183B (en) | Steam box and fan rotating speed control method thereof | |
| CN109907652B (en) | Cooking device and cooking method | |
| CN109965682B (en) | Control method and control system of cooking device and cooking device | |
| CN110856616A (en) | Cooking appliance and cooking control method thereof | |
| CN110856601B (en) | Cooking appliance and cooking control method thereof | |
| CN109199060A (en) | Cooking apparatus | |
| CN112535414A (en) | Cooking appliance, control device and heat preservation control method thereof, and computer readable storage medium | |
| CN113633192A (en) | Control method of oven and oven | |
| CN113616091B (en) | Cooking apparatus and control method for the same | |
| CN110856602A (en) | Cooking appliance and cooking control method thereof | |
| CN110856595B (en) | Control method, cooking apparatus, and computer-readable storage medium | |
| JP2005230169A (en) | Rice cooker | |
| CN108338674B (en) | Control method of cooking appliance | |
| JP2006038255A (en) | Heating cooker | |
| CN110856608B (en) | Vacuum cooking appliance and cooking method thereof | |
| CN110856599A (en) | Cooking appliance and cooking control method thereof | |
| CN110859488B (en) | Vacuum cooking appliance and heating control method thereof | |
| CN208640381U (en) | Cooker |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |