CN109965682B

CN109965682B - Control method and control system of cooking device and cooking device

Info

Publication number: CN109965682B
Application number: CN201711441058.XA
Authority: CN
Inventors: 房振; 苏莹
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2017-12-27
Filing date: 2017-12-27
Publication date: 2021-06-18
Anticipated expiration: 2037-12-27
Also published as: CN109965682A

Abstract

The invention provides a control method and a control system of a cooking device and the cooking device, wherein the control method of the cooking device comprises the following steps: in the cooking process, closing a connecting valve between the cooking cavity body and the sealing cavity body, controlling a pump body connected with the sealing cavity body to open, discharging a preset amount of gas in the sealing cavity body to the outside, and receiving a first air pressure in the sealing cavity body detected by a detection part of the cooking device; controlling a heating part of the cooking device to heat the cooking cavity body, and receiving second air pressure in the cooking cavity body detected by the detection part; after receiving the pressure release instruction, when first atmospheric pressure and second atmospheric pressure all satisfy the preset condition, open the connecting valve for this internal pressure discharge of culinary art chamber is originally internal to the sealed chamber. By the control method provided by the invention, the discharge of air pressure in the cooking cavity body can be accelerated, low-pressure or negative-pressure boiling can be formed, the taste of food is improved, and the energy consumption is reduced.

Description

Control method and control system of cooking device and cooking device

Technical Field

The present invention relates to the field of kitchen appliances, and more particularly, to a control method and a control system for a cooking apparatus, a computer device, and a computer-readable storage medium.

Background

At present, the exhaust apparatus of pressure cooker popular in the market is mostly simple drain hole, does not have the pressure relief device who sets up specially, and ordinary exhaust hole mostly exists when exhausting and establishes the noise too big, and the slow condition of exhaust speed, especially when the user cooks the congee, the condition that the exhaust hole was blockked up to the grain of rice even appears, and user's satisfaction is not high.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art.

To this end, a first aspect of the present invention provides a control method of a cooking apparatus.

A second aspect of the present invention provides a control system of a cooking apparatus.

A third aspect of the present invention provides a cooking apparatus.

A fourth aspect of the invention provides a computer device.

A fifth aspect of the invention provides a computer-readable storage medium.

In view of the above, the first aspect of the present invention provides a method for controlling a cooking apparatus, the cooking apparatus including a cooking cavity body and a sealed cavity body, the method for controlling the cooking apparatus including: in the cooking process, closing a connecting valve between the cooking cavity body and the sealing cavity body, controlling a pump body connected with the sealing cavity body to open, discharging a preset amount of gas in the sealing cavity body to the outside, and receiving a first air pressure in the sealing cavity body detected by a detection part of the cooking device; controlling a heating part of the cooking device to heat the cooking cavity body, and receiving second air pressure in the cooking cavity body detected by the detection part; after receiving the pressure release instruction, when first atmospheric pressure and second atmospheric pressure all satisfy the preset condition, open the connecting valve for this internal pressure discharge of culinary art chamber is originally internal to the sealed chamber.

The control method of the cooking device provided by the invention can be applied to the cooking device with the cooking cavity body and the sealing cavity body, in the process of cooking food by the cooking device, the connecting valve between the cooking cavity body and the sealing cavity body is closed to make the cooking cavity body and the sealing cavity body independent, then the pump body connected with the sealing cavity body is used for discharging the preset amount of gas in the sealing cavity body, so that the gas pressure in the sealing cavity body is reduced, meanwhile, the detection part of the cooking device is used for detecting the gas pressure in the cooking cavity body, and the detected first gas pressure is obtained in time; furthermore, the heating part of the cooking device is controlled to heat the cooking cavity body so as to cook food in the cooking cavity body, and meanwhile, the detection part detects the air pressure in the cooking cavity body and detects a second air pressure in the cooking cavity body; furthermore, after the food is cooked, a pressure relief instruction is received, at the moment, if the first air pressure and the second air pressure detected by the detection part meet the preset conditions, a connecting valve between the cooking cavity body and the sealing cavity body is opened, the preset amount of gas in the sealing cavity body is exhausted, the internal air pressure is lower, the air in the cooking cavity body is heated to expand, the internal air pressure is obviously increased, when the two are communicated, an obvious air pressure difference is formed, the gas in the cooking cavity body is quickly exhausted to the sealing cavity body, the pressure exhaust speed in the cooking cavity body is accelerated, and meanwhile, the noise generated by quick gas injection in the whole process is reduced; furthermore, due to the fact that air in the sealed cavity is discharged before food is cooked, the cooking device can form low-pressure or negative-pressure boiling, taste and mouthfeel of the cooked food are improved, cooking time can be obviously shortened on the premise that the same food materials are cooked to achieve the same cooking effect, and energy consumption is reduced while user time is saved.

In addition, the control method of the cooking device provided by the above embodiment of the invention also has the following additional technical features:

in the above technical scheme, preferably, after receiving the pressure release instruction, when first atmospheric pressure and second atmospheric pressure all satisfy preset condition, open the connecting valve for this internal pressure in culinary art chamber discharges to this internal step in the sealed chamber specifically includes: after the pressure relief instruction is received and the first air pressure and the second air pressure both meet the preset condition, opening the connecting valve and maintaining for a first time, so that the pressure in the cooking cavity body is discharged into the sealed cavity body; the connecting valve is closed and maintained for a second period of time.

In the technical scheme, when a pressure relief instruction is received and both the first air pressure and the second air pressure meet a preset condition, the connecting valve is opened, so that the air pressure in the cooking cavity body is quickly discharged into the sealed cavity body, the air pressure in the cooking cavity body is further reduced, the pressure relief speed is accelerated, and the opening time of the connecting valve is a first duration; further, after the air pressure in the cooking cavity body is exhausted into the sealed cavity body, the connecting valve is closed for a second time period.

In any one of the above technical solutions, preferably, after receiving the pressure relief instruction and when both the first air pressure and the second air pressure meet the preset condition, the step of opening the connection valve and maintaining the first duration and the step of closing the connection valve and maintaining the second duration further include: judging whether the first time length is less than the pressure relief time length or not; when the first duration is not less than the pressure relief duration, controlling the pump body to be kept in a closed state; when the first time length is less than the pressure relief time length, the pump body is controlled to enter a starting state after the connecting valve is closed; the pressure relief time is the time from the opening of the connecting valve to the time that food in the cooking cavity body bubbles and overflows into the sealed cavity body.

In the technical scheme, the opening time of the connecting valve is controlled before the connecting valve is closed to the second time, so that the situation that food in a cooking cavity body enters the sealing cavity body along with gas in the air pressure injection process is avoided, specifically, because the temperature of the food which is just cooked is higher, the food in a high-temperature state is still in a boiling state or a state that bubbles exist on the surface, when the air pressure in the cooking cavity body is discharged into the sealing cavity body through the connecting valve, a small amount of bubbles rise along with the food inevitably, and a certain time is needed for discharging the part of bubbles or the food into the sealing cavity body through the connecting valve, namely the pressure relief time, so that the first time for opening the connecting valve is controlled, the opening time of the connecting valve is smaller than the time for spraying the food or the bubbles into the sealing cavity body, the situation that the food or the bubbles are sprayed into the sealing cavity body along with the air pressure is avoided, and the connecting valve is prevented from being blocked or polluting the sealing cavity body is avoided, the safety performance of the cooking device is improved while the use by a user is facilitated.

In any of the above technical solutions, preferably, the step of closing the connection valve and maintaining for the second time period further includes: judging whether the second time length is greater than the parallel restoration time length or not; controlling the heating part to be kept in a closed state when the second time length is not more than the flat time length; when the second time length is longer than the flat time length, controlling the heating part to heat; wherein the flat recovery time is the time taken for the food in the cooking cavity body to be broken from the bubble state to the bubble-free state when the connecting valve is closed.

In the technical scheme, because the food in the cooking cavity body is in a boiling state or bubbles exist on the surface, in order to prevent the food or the bubbles from being sprayed into the sealed cavity body, the air pressure in the cooking cavity body cannot be completely discharged to the sealed cavity body at one time within the first time length of the opening of the connecting valve, the connecting valve is closed before the food or the bubbles are sprayed to the sealed cavity body, after the connecting valve is closed, the food in the cooking cavity body is changed into a bubble-free state from a bubble state, and the time required by the repeating process is the repeating time length, so that in order to ensure the complete repeating of the food, the second time length of closing the connecting valve is not less than the repeating time length, otherwise, the connecting valve is continuously closed, and the food is continuously repeated until the bubble-free state is achieved; further, when food has been in the foamless state, control heating portion heats the culinary art chamber body, further makes to be in high pressure state in the culinary art chamber body, cooks food, when heating for a certain duration after, opens the connecting valve once more, the repeated pressure release process, and the atmospheric pressure that finishes and cook this internal is discharged to the food finishes.

In any of the above technical solutions, preferably, the pressure relief time period is different depending on the kind and/or state of food in the cooking cavity body; and/or the length of the flat time varies depending on the type of food and/or the state of the food within the cooking chamber body.

In the technical scheme, when different foods are cooked or the foods are in different states, the pressure relief time and the flat time are different, specifically, when rice or braised meat is cooked, the inside of the cooking cavity body is in a state of little water, no water and no bubbles, and the pressure relief time and the flat time are both short; when a user cooks porridge, bubbles can be quickly generated in the cooking cavity body, the bubbles disappear slowly, and the pressure relief time is short and the recovery time is long; when a user cooks soup, bubbles exist in the cooking cavity body, but the bubbles disappear quickly, and the recovery time is correspondingly short.

In any of the above technical solutions, preferably, the preset condition is that the first air pressure is smaller than an atmospheric pressure value, and the second air pressure is larger than the atmospheric pressure value.

In this technical scheme, discharge the volume of predetermineeing after gaseous, this internal first atmospheric pressure of sealed chamber is less than atmospheric pressure, form the negative pressure, and because the heating leads to the gaseous inflation of culinary art intracavity, atmospheric pressure is far above atmospheric pressure, form the high pressure, at this moment, open the connecting valve, form higher atmospheric pressure difference between the sealed chamber body that communicates each other and the culinary art chamber body, and then make this internal atmospheric pressure of culinary art chamber arrange to sealed chamber this internally rapidly, accelerate the pressure release speed of culinary art chamber body, save user's time.

A second aspect of the present invention provides a control system for a cooking apparatus, the cooking apparatus including a cooking chamber body and a sealed chamber body, the control system comprising: the vacuumizing unit is used for closing a connecting valve between the cooking cavity body and the sealed cavity body in the cooking process, controlling a pump body connected with the sealed cavity body to be opened, discharging a preset amount of gas in the sealed cavity body to the outside and receiving first air pressure in the sealed cavity body detected by a detection part of the cooking device; the heating unit is used for controlling the heating part of the cooking device to heat the cooking cavity body and receiving the second air pressure in the cooking cavity body detected by the detection part; and the pressure relief unit is used for opening the connecting valve when the first air pressure and the second air pressure meet the preset conditions after receiving the pressure relief instruction, so that the pressure in the cooking cavity is discharged to the inside of the sealed cavity.

The invention provides a control system of a cooking device, comprising: the cooking device comprises a vacuumizing unit, a heating unit and a pressure relief unit, wherein in the process of cooking food by the cooking device, the vacuumizing unit closes a connecting valve between a cooking cavity body and a sealing cavity body to enable the cooking cavity body and the sealing cavity body to be independent from each other, then a pump body connected with the sealing cavity body is controlled to discharge a preset amount of gas in the sealing cavity body, the gas pressure in the sealing cavity body is reduced, meanwhile, the detection part of the cooking device is used for detecting the gas pressure in the cooking cavity body, and the first gas pressure detected by the detection part is obtained in time; furthermore, the heating unit controls the heating part to heat the cooking cavity body so as to cook food in the cooking cavity body, and meanwhile, the detection part detects the air pressure in the cooking cavity body and detects a second air pressure in the cooking cavity body; furthermore, when the pressure relief unit receives a pressure relief instruction and the first air pressure and the second air pressure detected by the detection part meet preset conditions, the connecting valve between the cooking cavity body and the sealing cavity body is opened, the air pressure is lower because a preset amount of air in the sealing cavity body is exhausted, the air in the cooking cavity body is heated to expand, the internal air pressure is obviously increased, when the two are communicated, an obvious air pressure difference is formed, the air in the cooking cavity body is quickly exhausted to the sealing cavity body, and the noise generated by quick injection of the air in the whole process is reduced while the pressure exhaust speed in the cooking cavity body is increased; furthermore, due to the fact that air in the sealed cavity is discharged before food is cooked, the cooking device can form low-pressure or negative-pressure boiling, taste and mouthfeel of the cooked food are improved, cooking time can be obviously shortened on the premise that the same food materials are cooked to achieve the same cooking effect, and energy consumption is reduced while user time is saved.

In any of the above technical solutions, preferably, the pressure relief unit is specifically configured to open the connection valve and maintain a first duration after receiving the pressure relief instruction and when both the first air pressure and the second air pressure meet a preset condition, so that the pressure in the cooking cavity body is discharged into the sealed cavity body; the connecting valve is closed and maintained for a second period of time.

In the technical scheme, when a pressure relief instruction is received and both the first air pressure and the second air pressure meet preset conditions, the pressure relief unit controls the connection valve to be opened, at the moment, the air pressure in the cooking cavity body is rapidly exhausted into the sealed cavity body, the air pressure in the cooking cavity body is reduced, the pressure relief speed is accelerated, and the opening time of the connection valve is a first duration; further, after the air pressure in the cooking cavity body is exhausted to the sealed cavity body, the connecting valve is closed for a second time period.

In any of the above technical solutions, preferably, the control system of the cooking apparatus further includes: the first judgment unit is used for judging whether the first time length is less than the pressure relief time length or not; the first control unit is used for controlling the pump body to be kept in a closed state when the first duration is not less than the pressure relief duration; the second control unit is used for controlling the pump body to enter a starting state after the connecting valve is closed when the first time length is less than the pressure relief time length; the pressure relief time is the time from the opening of the connecting valve to the time that food in the cooking cavity body bubbles and overflows into the sealed cavity body.

In this technical solution, the control system of the cooking apparatus further includes: the cooking device comprises a first judging unit, a first control unit and a second control unit, wherein because the temperature of food cooked just before is higher, the food in a high-temperature state is still in a boiling state or a state with bubbles on the surface, when the air pressure in the cooking cavity body is discharged into the sealing cavity body through a connecting valve, a small amount of bubbles or food is inevitably carried, and the part of bubbles or food is discharged into the sealing cavity body through the connecting valve and needs a certain time, namely the pressure relief time, so that the first judging unit judges the first time for opening the electromagnetic valve and the pressure relief time for the food or bubbles in the cooking cavity body to overflow into the sealing cavity body, specifically, when the first time for opening the connecting valve is shorter than the pressure relief time, the food or bubbles cannot enter the sealing cavity body, and at the moment, the second control unit controls the connecting valve to open to continue the pressure relief; when the first time that the connecting valve opened reaches the pressure release duration, at this moment, first control unit control connecting valve closed, and then avoid food or bubble to spout to sealed chamber this internal along with atmospheric pressure, avoid causing the condition emergence that the connecting valve blockked up or pollute sealed chamber body, improve cooking device's security performance when convenience of customers uses.

In any of the above technical solutions, preferably, the control system of the cooking apparatus further includes: a second judging unit, configured to judge whether the second duration is greater than the parallel complex duration; a third control unit configured to control the heating portion to be kept in a closed state when the second period of time is not more than the parallel period of time; a fourth control unit for controlling the heating part to heat when the second time length is longer than the flat time length; wherein the flat recovery time is the time taken for the food in the cooking cavity body to be broken from the bubble state to the bubble-free state when the connecting valve is closed.

In this technical solution, the control system of the cooking apparatus further includes: the second judging unit, the third control unit and the fourth control unit are used for judging the length between the second time length for opening the connecting valve and the time required for the food in the cooking cavity body by utilizing the second judging unit, and further controlling the opening or closing of the connecting valve by utilizing the third control unit and the fourth control unit, particularly, when the second time length for closing the connecting valve does not reach the flat time length of the food, at the moment, the food in the cooking cavity body is still in a boiling state or a bubble state, and the third control unit controls the connecting valve to be still in a closed state; when the second time length that the connecting valve was closed reaches the flat time length of food, it indicates that food has been in the steady state, does not have the bubble, and at this moment, second control unit control heating portion cooks the culinary art chamber body, further makes the culinary art intracavity be in high pressure state, cooks food, when will heat to a certain time length after, opens the connecting valve again, the repeated pressure release process, and the atmospheric pressure that finishes until food cooks and cook the chamber body discharges and finishes.

In the technical scheme, when different foods are cooked or the foods are in different states, the pressure relief time and the flat time are different, specifically, when rice or braised meat is cooked, the inside of the cooking cavity body is in a state of little water, no water and no bubbles, and the pressure relief time and the flat time are shorter; when a user cooks porridge, bubbles can be quickly generated in the cooking cavity body, the bubbles disappear slowly, and the pressure relief time is short and the recovery time is long; when a user cooks soup, bubbles exist in the cooking cavity body, but the bubbles disappear quickly, and the recovery time is correspondingly short.

In this technical scheme, the first atmospheric pressure of the sealed chamber body after discharging predetermined volume gas is less than atmospheric pressure, form the negative pressure, and because the heating leads to the gaseous inflation of culinary art intracavity body, atmospheric pressure is far above atmospheric pressure, form the high pressure, at this moment, open the connecting valve, form higher atmospheric pressure difference between the sealed chamber body that communicates each other and the culinary art chamber body, and then make this internal atmospheric pressure of culinary art chamber arrange to the sealed chamber body rapidly, accelerate the pressure release speed of culinary art chamber body, save user's time.

A third aspect of the present invention provides a cooking apparatus comprising: a cooking cavity body; the sealed cavity body is arranged on the outer side of the cooking cavity body and communicated with the outside through the pump body; and the connecting valve is positioned between the cooking cavity body and the sealing cavity body, and the cooking cavity body is communicated with the sealing cavity body through the connecting valve.

The cooking apparatus provided by the present invention includes: the cooking cavity comprises a cooking cavity body, a sealing cavity body and a connecting valve, wherein the cooking cavity body is connected with the sealing cavity body through the connecting valve, when food in the cooking cavity body is cooked, the connecting valve between the cooking cavity body and the sealing cavity body is closed firstly, so that the cooking cavity body and the sealing cavity body are independent of each other, and then a preset amount of gas in the sealing cavity body is discharged through a pump body, so that the gas pressure in the sealing cavity body is reduced; further, the heating part heats the food in the cooking cavity body, so that the food in the cooking cavity body is cooked; furthermore, a connecting valve between the cooking cavity body and the sealing cavity body is opened, because the preset amount of gas in the sealing cavity body is exhausted, the air pressure is lower, the air in the cooking cavity body is heated to expand, the air pressure is obviously increased, when the air pressure and the air pressure are communicated, an obvious air pressure difference is formed, the gas in the cooking cavity body is quickly exhausted to the sealing cavity body, the pressure exhaust speed in the cooking cavity body is accelerated, and meanwhile, the noise generated by quick gas injection in the whole process is reduced; furthermore, due to the fact that air in the sealed cavity is discharged before food is cooked, the cooking device can form low-pressure or negative-pressure boiling, taste and mouthfeel of the cooked food are improved, cooking time can be obviously shortened on the premise that the same food materials are cooked to achieve the same cooking effect, and energy consumption is reduced while user time is saved.

In any of the above technical solutions, preferably, the cooking apparatus further includes: the regulating valve is arranged at one end of the pump body, which is far away from the sealing cavity body.

In this technical scheme, be provided with the governing valve on sealing body, carry out appropriate regulation to this internal atmospheric pressure of sealed chamber through this governing valve, specifically, when the gas of pump body combustion gas and predetermined volume gas are different to some extent, can suitably adjust through the regulating pump, and then guarantee that this internal atmospheric pressure of sealed chamber and the atmospheric pressure difference value of culinary art chamber body reach the optimum, and then guarantee the best effect of the internal pressure discharge speed of culinary art chamber and food culinary art.

In any of the above technical solutions, preferably, the cooking apparatus further includes: the first connecting pipe is arranged between the cooking cavity body and the sealing cavity body, the cooking cavity body and the sealing cavity body are communicated, and the connecting valve is arranged on the first connecting pipe.

In the technical scheme, the cooking cavity body and the sealing cavity body are connected through the first connecting pipe, so that the air pressure in the cooking cavity body is smoothly discharged into the sealing cavity body; furthermore, the connecting valve is arranged on the first connecting pipe, so that the control of the on-off between the sealing cavity body and the cooking front body is ensured, and the control of the air pressure of the cooking cavity body is realized.

In any of the above technical solutions, preferably, the cooking apparatus further includes: the second connecting pipe is arranged between the pump body and the sealed cavity body, the sealed cavity body is communicated with the outside, and the connecting valve is arranged on the second connecting pipe.

In this technical scheme, guarantee through the second connecting pipe that the sealed chamber body is connected between the atmospheric pressure with external world, specifically, when carrying out evacuation processing to the sealed chamber body, on the air in the sealed chamber body was with the sealed chamber body of second connecting pipe discharge, and then formed low pressure or negative pressure, formed with the atmospheric pressure difference of culinary art chamber body, and then guaranteed the best effect of the internal pressure discharge speed of culinary art chamber and food culinary art.

In any of the above technical solutions, preferably, the sealed cavity body is located above the cooking cavity body, and the sealed cavity body is disposed inside an upper cover of the cooking device.

In the technical scheme, the sealing cavity body is arranged above the inner part of the cooking cavity body, so that a user can conveniently discharge a preset amount of gas in the sealing cavity body, the sealing cavity body can be protected to a certain extent by the arrangement mode, the sealing cavity body is prevented from being directly exposed to the outside, and the service life of the sealing cavity body is prolonged.

In any of the above technical solutions, preferably, the pump body is a vacuum pump body.

In this technical scheme, select for use the vacuum pump body to this internal gas outgoing of sealed chamber, the vacuum pump body simple structure, the operation of being convenient for can realize this internal air outgoing of sealed chamber, of course, also can use other pump bodies, as long as can realize this internal gas outgoing of sealed chamber, all can realize.

In any of the above technical solutions, preferably, the sealed cavity body is of an integrated structure.

In the technical scheme, the sealing cavity body is arranged to be of an integrated structure, on one hand, the integrated structure has higher connection strength, and the service life of the cooking device is prolonged; on the other hand, can avoid the relation of connection, do not have the connection slit, guaranteed the leakproofness of seal chamber body, and then after the pump body was discharged this internal air in seal chamber, complete leakproofness still can be guaranteed to the seal chamber body.

In any of the above technical solutions, preferably, the cooking apparatus further includes: and the control device is respectively connected with the pump body and the connecting valve and is used for controlling the connection and disconnection of the connecting valve and controlling the pump body to inflate and/or deflate the sealed cavity body.

In this technical scheme, through being connected controlling means with the pump body and connecting valve, realize the effective control to cooking device, specifically, controlling means control opening of the pump body and then will seal this internal gas outgoing of chamber and then with cook and form the air pressure difference between the chamber body to the discharge to cooking this internal pressure of chamber is realized to the break-make of control connecting valve, the user operation of being convenient for.

In any of the above technical solutions, preferably, the volume ratio of the volume of the sealing cavity body to the volume of the cooking cavity body is between 1:1 and 1: 10.

In the technical scheme, the volume ratio of the sealing cavity body to the cooking cavity body is 1:1 to 1:10, so that on one hand, the situation that the cooking cavity body is too small due to the fact that the sealing cavity body is too large and a user can only cook a small amount of food is avoided; on the other hand, guarantee the mutual adaptation between sealed chamber body and the culinary art chamber body, the user of being convenient for is quick will cook the internal gas outgoing of chamber.

In any of the above technical solutions, preferably, the cooking device is a pressure cooker.

In the technical scheme, the pressure cooker is selected for use by a user, and is convenient to operate.

A fourth aspect of the present invention provides a computer device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, wherein the processor implements the control method of the cooking apparatus according to any one of the first aspect of the present invention when executing the computer program.

A fourth aspect of the present invention provides a computer device comprising: the computer device can realize all the beneficial effects of the control method of the cooking device, and the computer device is not described herein again.

A fifth aspect of the present invention provides a computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of the method of controlling a cooking apparatus according to any one of the aspects of the first aspect of the present invention.

The fifth aspect of the present invention provides a computer-readable storage medium, wherein a computer program stored thereon, when being executed by a processor, implements the steps of the method for controlling a cooking apparatus according to any one of the technical solutions of the first aspect, so that the computer-readable storage medium can implement all the beneficial effects of the method for controlling a cooking device, and is not described herein again.

Additional aspects and advantages in accordance with the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 is a flowchart illustrating a control method of a cooking apparatus according to an embodiment of the present invention;

fig. 2 illustrates another flowchart of a control method of a cooking apparatus according to an embodiment of the present invention;

fig. 3 illustrates another flowchart of a control method of a cooking apparatus according to an embodiment of the present invention;

fig. 4 shows a further flowchart of a control method of a cooking apparatus according to an embodiment of the present invention;

fig. 5 is a block diagram illustrating a control system of a cooking apparatus according to an embodiment of the present invention;

fig. 6 is a block diagram showing another structure of a control system of a cooking apparatus according to an embodiment of the present invention;

fig. 7 is a block diagram showing another structure of a control system of a cooking apparatus according to an embodiment of the present invention;

fig. 8 is a schematic structural view illustrating a cooking apparatus according to an embodiment of the present invention;

fig. 9 shows a schematic structural diagram of a computer device provided by an embodiment of the present invention.

Reference numerals:

wherein, the correspondence between the reference numbers and the part names in fig. 8 and 9 is:

1 cooking device, 12 cooking cavity body, 14 sealing cavity body, 16 connecting valve, 18 pump body, 20 regulating valve, 4 computer equipment, 42 memory, 44 processor.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as specifically described herein, and thus the scope of the present invention is not limited by the specific embodiments disclosed below.

A control method, a control system, a cooking appliance, a computer device, and a computer-readable storage medium of a cooking appliance according to an embodiment of the present invention are described below with reference to fig. 1 to 9.

Fig. 1 illustrates a control method of a cooking apparatus according to an embodiment of the present invention.

As shown in fig. 1, a method for controlling a cooking apparatus according to an embodiment of the present invention includes:

102, in the cooking process, closing a connecting valve between the cooking cavity body and the sealed cavity body, controlling a pump body connected with the sealed cavity body to open, discharging a preset amount of gas in the sealed cavity body to the outside, and receiving a first air pressure in the sealed cavity body detected by a detection part of the cooking device;

104, controlling a heating part of the cooking device to heat the cooking cavity body, and receiving a second air pressure in the cooking cavity body detected by the detection part;

and 106, after the pressure relief instruction is received, when the first air pressure and the second air pressure both meet the preset condition, opening the connecting valve to discharge the pressure in the cooking cavity body into the sealing cavity body.

Fig. 2 illustrates a control method of a cooking apparatus according to an embodiment of the present invention.

As shown in fig. 2, a method for controlling a cooking apparatus according to an embodiment of the present invention includes:

step 202, in the cooking process, closing a connecting valve between the cooking cavity body and the sealed cavity body, controlling a pump body connected with the sealed cavity body to be opened, discharging a preset amount of gas in the sealed cavity body to the outside, and receiving a first air pressure in the sealed cavity body detected by a detection part of the cooking device;

step 204, controlling the heating part of the cooking device to heat the cooking cavity body, and receiving a second air pressure in the cooking cavity body detected by the detection part;

step 206, after the pressure relief instruction is received and the first air pressure and the second air pressure both meet the preset condition, opening the connecting valve and maintaining for a first time period to discharge the pressure in the cooking cavity body into the sealed cavity body;

the connecting valve is closed and maintained for a second period of time, step 208.

The control method of the cooking device provided by the invention can be applied to the cooking device with the cooking cavity body and the sealing cavity body, in the process of cooking food by the cooking device, the connecting valve between the cooking cavity body and the sealing cavity body is closed to make the cooking cavity body and the sealing cavity body independent, then the pump body connected with the sealing cavity body is used for discharging the preset amount of gas in the sealing cavity body, so that the gas pressure in the sealing cavity body is reduced, meanwhile, the detection part of the cooking device is used for detecting the gas pressure in the cooking cavity body, and the detected first gas pressure is obtained in time; furthermore, the heating part of the cooking device is controlled to heat the cooking cavity body so as to cook food in the cooking cavity body, and meanwhile, the detection part detects the air pressure in the cooking cavity body and detects a second air pressure in the cooking cavity body; furthermore, after the food is cooked, a pressure relief instruction is received, at the moment, if the first air pressure and the second air pressure detected by the detection part meet the preset conditions, a connecting valve between the cooking cavity body and the sealing cavity body is opened, the preset amount of gas in the sealing cavity body is exhausted, the internal air pressure is lower, the air in the cooking cavity body is heated to expand, the internal air pressure is obviously increased, when the two are communicated, an obvious air pressure difference is formed, the gas in the cooking cavity body is quickly exhausted to the sealing cavity body, the pressure exhaust speed in the cooking cavity body is accelerated, and meanwhile, the noise generated by quick gas injection in the whole process is reduced; further, after the air pressure in the cooking cavity body is exhausted into the sealed cavity body, the connecting valve is closed for a second time period.

Fig. 3 illustrates a control method of a cooking apparatus according to an embodiment of the present invention.

As shown in fig. 3, a method for controlling a cooking apparatus according to an embodiment of the present invention includes:

step 302, in the cooking process, closing a connecting valve between the cooking cavity body and the sealed cavity body, controlling a pump body connected with the sealed cavity body to open, discharging a preset amount of gas in the sealed cavity body to the outside, and receiving a first air pressure in the sealed cavity body detected by a detection part of the cooking device;

step 304, controlling the heating part of the cooking device to heat the cooking cavity body, and receiving a second air pressure in the cooking cavity body detected by the detection part;

step 306, after the pressure relief instruction is received, when the first air pressure and the second air pressure both meet preset conditions, opening a connecting valve to discharge the pressure in the cooking cavity body into the sealed cavity body;

step 308, judging whether the first time length is less than the pressure relief time length, if not, executing step 310, otherwise, executing step 312;

step 310, controlling the pump body to be kept in a closed state;

step 312, controlling the pump body to enter a starting state after the connecting valve is closed;

step 314, close the connecting valve and maintain for a second duration.

The pressure relief time is the time from the opening of the connecting valve to the time that food in the cooking cavity body bubbles and overflows into the sealed cavity body.

The control method of the cooking device provided by the invention can be applied to the cooking device with the cooking cavity body and the sealing cavity body, in the process of cooking food by the cooking device, the connecting valve between the cooking cavity body and the sealing cavity body is closed to make the cooking cavity body and the sealing cavity body independent, then the pump body connected with the sealing cavity body is used for discharging the preset amount of gas in the sealing cavity body, so that the gas pressure in the sealing cavity body is reduced, meanwhile, the detection part of the cooking device is used for detecting the gas pressure in the cooking cavity body, and the detected first gas pressure is obtained in time; furthermore, the heating part of the cooking device is controlled to heat the cooking cavity body so as to cook food in the cooking cavity body, and meanwhile, the detection part detects the air pressure in the cooking cavity body and detects a second air pressure in the cooking cavity body; furthermore, after the food is cooked, a pressure relief instruction is received, at the moment, if the first air pressure and the second air pressure detected by the detection part meet the preset conditions, a connecting valve between the cooking cavity body and the sealing cavity body is opened, the preset amount of gas in the sealing cavity body is exhausted, the internal air pressure is lower, the air in the cooking cavity body is heated to expand, the internal air pressure is obviously increased, when the two are communicated, an obvious air pressure difference is formed, the gas in the cooking cavity body is quickly exhausted to the sealing cavity body, the pressure exhaust speed in the cooking cavity body is accelerated, and meanwhile, the noise generated by quick gas injection in the whole process is reduced; further, after the air pressure in the cooking cavity body is exhausted into the sealed cavity body, the connecting valve is closed for a second time period; further, because the temperature of the food which is just cooked is higher, the food which is in a high-temperature state is still in a boiling state or a state that bubbles exist on the surface, when the air pressure in the cooking cavity body is discharged into the sealing cavity body through the connecting valve, a small amount of bubbles rise along with the food inevitably, and the part of bubbles or the food is discharged into the sealing cavity body through the connecting valve for a certain time, namely the pressure relief time is long, therefore, the first time for controlling the opening of the connecting valve is long, so that the time for opening the connecting valve is less than the time for spraying the food or the bubbles into the sealing cavity body, the food or the bubbles are further prevented from being sprayed into the sealing cavity body along with the air pressure, the situation that the connecting valve is blocked or the sealing cavity body is polluted is avoided, and the safety performance of the cooking device is improved while.

Fig. 4 illustrates a control method of a cooking apparatus according to an embodiment of the present invention.

As shown in fig. 4, a method of controlling a cooking apparatus according to an embodiment of the present invention includes:

step 402, in the cooking process, closing a connecting valve between the cooking cavity body and the sealed cavity body, controlling a pump body connected with the sealed cavity body to open, discharging a preset amount of gas in the sealed cavity body to the outside, and receiving a first air pressure in the sealed cavity body detected by a detection part of the cooking device;

step 404, controlling the heating part of the cooking device to heat the cooking cavity body, and receiving a second air pressure in the cooking cavity body detected by the detection part;

step 406, after the pressure relief instruction is received, when the first air pressure and the second air pressure both meet the preset condition, opening a connecting valve to discharge the pressure in the cooking cavity body into the sealed cavity body;

step 408, judging whether the first time length is less than the pressure relief time length, if the first time length is not less than the pressure relief time length, executing step 410, otherwise, executing step 412;

step 410, controlling the pump body to be kept in a closed state;

step 412, controlling the pump body to enter a starting state after the connecting valve is closed;

step 414, closing the connecting valve and maintaining for a second time period;

step 416, determining whether the second duration is greater than the flat-time duration, if the second duration is not greater than the flat-time duration, executing step 418, otherwise, executing step 420;

step 418, controlling the heating part to be kept in a closed state;

step 420, controlling the heating part to heat;

wherein the flat recovery time is the time taken for the food in the cooking cavity body to be broken from the bubble state to the bubble-free state when the connecting valve is closed.

The control method of the cooking device provided by the invention can be applied to the cooking device with the cooking cavity body and the sealing cavity body, in the process of cooking food by the cooking device, the connecting valve between the cooking cavity body and the sealing cavity body is closed to make the cooking cavity body and the sealing cavity body independent, then the pump body connected with the sealing cavity body is used for discharging the preset amount of gas in the sealing cavity body, so that the gas pressure in the sealing cavity body is reduced, meanwhile, the detection part of the cooking device is used for detecting the gas pressure in the cooking cavity body, and the detected first gas pressure is obtained in time; furthermore, the heating part of the cooking device is controlled to heat the cooking cavity body so as to cook food in the cooking cavity body, and meanwhile, the detection part detects the air pressure in the cooking cavity body and detects a second air pressure in the cooking cavity body; furthermore, after the food is cooked, a pressure relief instruction is received, at the moment, if the first air pressure and the second air pressure detected by the detection part meet the preset conditions, a connecting valve between the cooking cavity body and the sealing cavity body is opened, the preset amount of gas in the sealing cavity body is exhausted, the internal air pressure is lower, the air in the cooking cavity body is heated to expand, the internal air pressure is obviously increased, when the two are communicated, an obvious air pressure difference is formed, the gas in the cooking cavity body is quickly exhausted to the sealing cavity body, the pressure exhaust speed in the cooking cavity body is accelerated, and meanwhile, the noise generated by quick gas injection in the whole process is reduced; further, after the air pressure in the cooking cavity body is exhausted into the sealed cavity body, the connecting valve is closed for a second time period; furthermore, because the temperature of the food which is just cooked is higher, the food which is in a high-temperature state is still in a boiling state or the state of bubbles on the surface, when the air pressure in the cooking cavity body is discharged into the sealing cavity body through the connecting valve, a small amount of bubbles rise along with the food inevitably, and a certain time is needed for discharging the part of bubbles or the food into the sealing cavity body through the connecting valve, namely the pressure relief time, therefore, the first time for opening the connecting valve is controlled, the time for opening the connecting valve is shorter than the time for spraying the food or the bubbles into the sealing cavity body, the food or the bubbles are further prevented from being sprayed into the sealing cavity body along with the air pressure, and the situation that the connecting valve is blocked or the sealing cavity body is polluted is avoided; furthermore, because the food in the cooking cavity body is in a boiling state or the bubbles exist on the surface, in order to prevent the food or the bubbles from being sprayed into the sealed cavity body, the air pressure in the cooking cavity body cannot be completely discharged to the sealed cavity body at one time within the first time period of opening the connecting valve, therefore, the connecting valve is closed before the food or the bubbles are sprayed to the sealed cavity body, after the connecting valve is closed, the food in the cooking cavity body is changed into a bubble-free state from a bubble state, and the time required by the repeating process is the repeating time period, therefore, in order to ensure the complete repeating of the food, the second time period of closing the connecting valve is required to be not less than the repeating time period, otherwise, the connecting valve is continuously closed, and the food is continuously repeated until the bubble-free state is achieved; further, when food has been in the foamless state, control heating portion heats the culinary art chamber body, further makes to be in high pressure state in the culinary art chamber body, cooks food, when heating for a certain duration after, opens the connecting valve once more, the repeated pressure release process, and the atmospheric pressure that finishes and cook this internal is discharged to the food finishes.

In one embodiment of the present invention, it is preferable that the pressure relief time period is varied depending on the kind of food and/or the state of food in the cooking cavity body; and/or the length of the flat time varies depending on the type of food and/or the state of the food within the cooking chamber body.

In this embodiment, when different foods are cooked or in different states, the pressure relief time and the flat time are different, specifically, when rice or braised meat is cooked, the inside of the cooking cavity body is in a state of little water, no water and no bubbles, and the pressure relief time and the flat time are both shorter; when a user cooks porridge, bubbles can be quickly generated in the cooking cavity body, the bubbles disappear slowly, and the pressure relief time is short and the recovery time is long; when a user cooks soup, bubbles exist in the cooking cavity body, but the bubbles disappear quickly, and the recovery time is correspondingly short.

In one embodiment of the present invention, preferably, the preset condition is that the first air pressure is less than an atmospheric pressure value and the second air pressure is greater than the atmospheric pressure value.

In this embodiment, the first atmospheric pressure of the sealed chamber body after discharging the predetermined amount of gas is less than atmospheric pressure, forms the negative pressure, and because the heating leads to the gaseous inflation of culinary art intracavity body, atmospheric pressure is far above atmospheric pressure, forms the high pressure, at this moment, open the connecting valve, form higher atmospheric pressure difference between the sealed chamber body and the culinary art intracavity body of intercommunication each other, and then make this internal atmospheric pressure of culinary art intracavity discharge to sealed chamber this internally rapidly for the pressure release speed of culinary art intracavity body, save user's time.

Fig. 5 illustrates a control system 100 of a cooking apparatus according to a second aspect of the present invention.

As shown in fig. 5, the control system 100 of the cooking apparatus provided by the present invention is applied to a cooking apparatus, the cooking apparatus includes a cooking chamber body and a sealed chamber body, and the control system 100 of the cooking apparatus includes: the vacuumizing unit 102 is used for closing a connecting valve between the cooking cavity body and the sealed cavity body, controlling a pump body connected with the sealed cavity body to be opened, discharging a preset amount of gas in the sealed cavity body to the outside, and receiving a first air pressure in the sealed cavity body detected by a detection part of the cooking device; the heating unit 104 is used for controlling the heating part of the cooking device to heat the cooking cavity body and receiving the second air pressure in the cooking cavity body detected by the detection part; and the pressure relief unit 106 is used for opening the connecting valve when the first air pressure and the second air pressure meet the preset conditions after receiving the pressure relief instruction, so that the pressure in the cooking cavity is discharged into the sealing cavity body.

The present invention provides a control system 100 for a cooking apparatus, including: the cooking device comprises a vacuumizing unit 102, a heating unit 104 and a pressure relief unit 106, wherein in the process of cooking food by the cooking device, the vacuumizing unit 102 closes a connecting valve between a cooking cavity body and a sealing cavity body to enable the cooking cavity body and the sealing cavity body to be independent from each other, then a pump body connected with the sealing cavity body is controlled to discharge a preset amount of gas in the sealing cavity body, so that the gas pressure in the sealing cavity body is reduced, meanwhile, the detection part of the cooking device is used for detecting the gas pressure in the cooking cavity body, and a first gas pressure detected by the detection part is obtained in time; further, the heating unit 104 controls the heating part to heat the cooking cavity body, so as to cook food in the cooking cavity body, and meanwhile, the detection part detects the air pressure in the cooking cavity body and detects a second air pressure in the cooking cavity body; furthermore, when the pressure relief unit 106 receives a pressure relief instruction and the first air pressure and the second air pressure detected by the detection part meet the preset conditions, the connecting valve between the cooking cavity body and the sealing cavity body is opened, the air pressure is lower because the preset amount of air in the sealing cavity body is exhausted, the air in the cooking cavity body is heated to expand, the internal air pressure is obviously increased, when the two are communicated, an obvious air pressure difference is formed, the air in the cooking cavity body is quickly exhausted to the sealing cavity body, the pressure exhaust speed in the cooking cavity body is accelerated, and simultaneously, the noise generated by quick injection of the air in the whole process is reduced; furthermore, due to the fact that air in the sealed cavity is discharged before food is cooked, the cooking device can form low-pressure or negative-pressure boiling, taste and mouthfeel of the cooked food are improved, cooking time can be obviously shortened on the premise that the same food materials are cooked to achieve the same cooking effect, and energy consumption is reduced while user time is saved.

In an embodiment of the present invention, preferably, the pressure relief unit is specifically configured to, after receiving the pressure relief instruction and when both the first air pressure and the second air pressure meet a preset condition, open the connection valve and maintain for a first duration, so that the pressure in the cooking cavity body is discharged into the sealed cavity body; the connecting valve is closed and maintained for a second period of time.

In the embodiment, when a pressure relief instruction is received and both the first air pressure and the second air pressure meet a preset condition, the pressure relief unit controls the connection valve to open, at the moment, the air pressure in the cooking cavity body is rapidly discharged into the sealed cavity body, the air pressure in the cooking cavity body is reduced, the pressure relief speed is accelerated, and the time for opening the connection valve is a first time length; further, after the air pressure in the cooking cavity body is exhausted into the sealed cavity body, the connecting valve is closed for a second time period.

Fig. 6 shows a further control system 200 of a cooking apparatus according to a second aspect of the invention.

As shown in fig. 6, the control system 200 of the cooking apparatus according to the present invention is applied to a cooking apparatus, and further includes: a first determining unit 208 configured to determine whether the first time period is less than the pressure relief time period; the first control unit 210 is used for controlling the pump body to be kept in a closed state when the first duration is not less than the pressure relief duration; the second control unit 212 is used for controlling the pump body to enter a starting state after the connecting valve is closed when the first time length is less than the pressure relief time length; the pressure relief time is the time from the opening of the connecting valve to the time that food in the cooking cavity body bubbles and overflows into the sealed cavity body.

The present invention provides a control system 200 of a cooking apparatus, including: cooking chamber body and sealed chamber body, cooking device's control system 200 includes: the cooking device comprises a vacuumizing unit 202, a heating unit 204, a pressure relief unit 206, a first judgment unit 208, a first control unit 210 and a second control unit 212, wherein in the process of cooking food by the cooking device, the vacuumizing unit 202 closes a connecting valve between a cooking cavity body and a sealing cavity body to enable the cooking cavity body and the sealing cavity body to be independent of each other, then a pump body connected with the sealing cavity body is controlled to discharge a preset amount of gas in the sealing cavity body, so that the gas pressure in the sealing cavity body is reduced, meanwhile, the gas pressure in the cooking cavity body is detected by a detection part of the cooking device, and the first gas pressure detected by the detection part is obtained in time; further, the heating unit 204 controls the heating part to heat the cooking cavity body, so as to cook food in the cooking cavity body, and meanwhile, the detection part detects the air pressure in the cooking cavity body and detects a second air pressure in the cooking cavity body; further, when the pressure relief unit 206 receives the pressure relief instruction and the first air pressure and the second air pressure detected by the detection part satisfy the preset conditions, the connection valve between the cooking cavity body and the sealing cavity body is opened, because the preset amount of gas in the sealing cavity body is exhausted, the air pressure is lower, the air in the cooking cavity body is heated to expand, the internal air pressure is obviously increased, when the two are communicated, an obvious air pressure difference is formed, the gas in the cooking cavity body is rapidly exhausted to the sealing cavity body, and the exhaust speed of the pressure in the cooking cavity body is accelerated; furthermore, because the temperature of the food just cooked is high, the food in a high temperature state is still in a boiling state or a state with bubbles on the surface, when the air pressure in the cooking cavity body is discharged into the sealing cavity body through the connecting valve, a small amount of bubbles rise along with the food inevitably, and a certain time is required for discharging the part of bubbles or the food into the sealing cavity body through the connecting valve, namely the pressure relief time, so that the first judgment unit 208 judges the first time for opening the electromagnetic valve and the pressure relief time required for the food bubbles in the cooking cavity body to overflow into the sealing cavity body, specifically, when the first time for opening the connecting valve is shorter than the pressure relief time, the bubbles of the food cannot enter into the sealing cavity body, and at this time, the second control unit 212 controls the connecting valve to open and continue the pressure relief valve; when the first time that the connecting valve opened reaches the pressure release duration, this moment, first control unit 210 control connecting valve closes, and then avoid food or bubble to spout this internally along with atmospheric pressure to the sealed chamber, cause the condition emergence that connecting valve blockked up or pollute sealed chamber body, improve cooking device's security performance when convenience of customers uses.

Fig. 7 shows a further control system 300 of a cooking apparatus according to a second aspect of the invention.

As shown in fig. 7, the control system 300 of the cooking apparatus according to the present invention is applied to a cooking apparatus, and further includes: a second determining unit 314, configured to determine whether the second duration is greater than the parallel complex duration; a third control unit 316 for controlling the heating portion to be kept in the closed state when the second period of time is not more than the flat period of time; a fourth control unit 318 for controlling the heating part to heat when the second time period is longer than the flat time period; wherein the flat recovery time is the time taken for the food in the cooking cavity body to be broken from the bubble state to the bubble-free state when the connecting valve is closed.

The present invention provides a control system 300 of a cooking apparatus comprising: cooking chamber body and sealed chamber body, cooking device's control system 300 includes: the cooking device comprises a vacuumizing unit 302, a heating unit 304, a pressure relief unit 306, a first judgment unit 308, a first control unit 310, a second control unit 312, a second judgment unit 314, a third control unit 316 and a fourth control unit 318, wherein in the process of cooking food by the cooking device, the vacuumizing unit 302 closes a connecting valve between a cooking cavity body and a sealed cavity body to enable the cooking cavity body and the sealed cavity body to be independent from each other, then a pump body connected with the sealed cavity body is controlled to discharge a preset amount of gas in the sealed cavity body, so that the gas pressure in the sealed cavity body is reduced, meanwhile, a detection part of the cooking device is used for detecting the gas pressure in the cooking cavity body, and the first gas pressure detected by the detection part is obtained in time; further, the heating unit 304 controls the heating part to heat the cooking cavity body, so as to cook food in the cooking cavity body, and meanwhile, the detection part detects the air pressure in the cooking cavity body and detects a second air pressure in the cooking cavity body; further, when the pressure relief unit 306 receives a pressure relief instruction and the first air pressure and the second air pressure detected by the detection part meet the preset conditions, the connection valve between the cooking cavity body and the sealing cavity body is opened, because the preset amount of gas in the sealing cavity cup is exhausted, the air pressure is lower, the air in the cooking cavity body is heated to expand, the internal air pressure is obviously increased, when the two are communicated, an obvious air pressure difference is formed, the gas in the cooking cavity body is rapidly exhausted to the sealing cavity body, and the exhaust speed of the pressure in the cooking cavity body is accelerated; furthermore, because the temperature of the food just cooked is high, the food in a high temperature state is still in a boiling state or a state with bubbles on the surface, when the air pressure in the cooking cavity body is discharged into the sealing cavity body through the connecting valve, a small amount of bubbles rise with the food inevitably, and a certain time is required for discharging the part of bubbles or the food into the sealing cavity body through the connecting valve, namely, the pressure relief time, therefore, the first judgment unit 308 judges the first time for opening the electromagnetic valve and the pressure relief time required for the food bubbles in the cooking cavity body to overflow into the sealing cavity body, specifically, when the first time for opening the connecting valve is shorter than the pressure relief time, the bubbles of the food cannot enter into the sealing cavity body, and at this time, the second control unit 312 controls the connecting valve to open and continue the pressure relief valve; when the first moment when the connecting valve is opened reaches the pressure relief duration, the first control unit 310 controls the connecting valve to be closed, so that the situation that food or bubbles are sprayed into the sealing cavity body along with air pressure to cause the connecting valve to be blocked or the sealing cavity body to be polluted is avoided; further, since the food in the cooking cavity body is in a boiling state or the bubbles exist on the surface, in order to prevent the food or the bubbles from being sprayed into the sealed cavity body, the air pressure in the cooking cavity body cannot be completely discharged to the sealed cavity body at one time within the first time period of opening the connecting valve, therefore, the cooking of the food and the complete discharge of the air pressure in the cooking cavity body are ensured through the cooperation among the second judging unit 314, the third controlling unit 316 and the fourth controlling unit 318, specifically, in order to ensure the complete smoothness of the food, the second judging unit 314 is used for judging the length between the second time period of opening the connecting valve and the time required for smoothness of the food in the cooking cavity body, and further, the third controlling unit 316 and the fourth controlling unit are used for controlling the opening or closing of the connecting valve, specifically, when the second time period of closing the connecting valve does not reach the smoothness of the food, at this time, the food in the cooking cavity body is still in a boiling state or the bubbles exist, the third control unit 316 controls the connecting valve to remain in the closed state; when the second time length of closing the connecting valve reaches the flat time length of the food, it indicates that the food is already in a stable state and has no bubbles, at this time, the second control unit 312 controls the heating part to cook the cooking cavity body, further enables the cooking cavity to be in a high-pressure state, cooks the food, and after the food is heated to a certain time length, the connecting valve is opened again, and the pressure relief process is repeated until the food is cooked and the air pressure in the cooking cavity body is exhausted.

In any of the above embodiments, preferably, the pressure relief time period is different depending on the kind and/or state of food in the cooking cavity body; and/or the length of the flat time varies depending on the type of food and/or the state of the food within the cooking chamber body.

In this embodiment, when different foods are cooked or in different states, the pressure relief time and the flat time are different, specifically, when rice or braised meat is cooked, the inside of the cooking cavity body is in a state of little water, no water and no bubbles, and the pressure relief time and the flat time are shorter; when a user cooks porridge, bubbles can be quickly generated in the cooking cavity body, the bubbles disappear slowly, and the pressure relief time is short and the recovery time is long; when a user cooks soup, bubbles exist in the cooking cavity body, but the bubbles disappear quickly, and the recovery time is correspondingly short.

In any of the above embodiments, preferably, the preset condition is that the first air pressure is less than an atmospheric pressure value and the second air pressure is greater than the atmospheric pressure value.

In this embodiment, the first atmospheric pressure of the sealed chamber body after discharging the predetermined amount of gas is less than atmospheric pressure, forms the negative pressure, and because the heating leads to the gaseous inflation of culinary art intracavity body, atmospheric pressure is far above atmospheric pressure, forms the high pressure, at this moment, open the connecting valve, form higher atmospheric pressure difference between the sealed chamber body and the culinary art intracavity body of intercommunication each other, and then make this internal atmospheric pressure of sealed chamber arrange to this internal rapidly in the sealed chamber for the pressure release speed of culinary art intracavity body, save user's time.

A third aspect of the present invention provides a cooking apparatus 1, as shown in fig. 8, the cooking apparatus 1 including: a cooking chamber body 12; the sealed cavity body 14 is arranged on the outer side of the cooking cavity body 12, and the sealed cavity body 14 is communicated with the outside through a pump body 18; and the connecting valve 16 is positioned between the cooking cavity body 12 and the sealed cavity body 14, and the cooking cavity body 12 is communicated with the sealed cavity body 14 through the connecting valve 16.

The cooking apparatus 1 provided by the present invention includes: the cooking cavity comprises a cooking cavity body 12, a sealing cavity body 14 and a connecting valve 16, wherein the cooking cavity body 12 is connected with the sealing cavity body 14 through the connecting valve 16, when food in the cooking cavity body 12 is cooked, the connecting valve 16 between the cooking cavity body 12 and the sealing cavity body 14 is closed firstly, so that the cooking cavity body 12 and the sealing cavity body 14 are independent from each other, then a preset amount of gas in the sealing cavity body 14 is discharged through a pump body 18, and the gas pressure in the sealing cavity body 14 is reduced; further, the food in the cooking cavity body 12 is heated by the heating part, so that the food in the cooking cavity body 12 is cooked; furthermore, the connecting valve 16 between the cooking cavity body 12 and the sealing cavity body 14 is opened, because the preset amount of gas in the sealing cavity body 14 is exhausted, the gas pressure is lower, and the air in the cooking cavity body 12 is heated and expanded, the gas pressure is obviously increased, when the gas pressure and the air are communicated, an obvious gas pressure difference is formed, the gas in the cooking cavity body 12 is quickly exhausted to the sealing cavity body 14, the pressure exhaust speed in the cooking cavity body 12 is accelerated, and simultaneously, the noise generated by the quick gas injection in the whole process is reduced; furthermore, due to the fact that air in the sealed cavity body 14 is discharged before food is cooked, the cooking device 1 can form low-pressure or negative-pressure boiling, taste and mouthfeel of the cooked food are improved, cooking time can be obviously shortened on the premise that the same food materials are cooked to achieve the same cooking effect, and energy consumption is reduced while user time is saved.

In any of the above embodiments, preferably, as shown in fig. 8, the cooking apparatus 1 further includes: and the regulating valve 20 is arranged on one end of the pump body 18 far away from the seal cavity body 14.

In this embodiment, the adjusting valve 20 is disposed on the sealing body, and the adjusting valve 20 is used to properly adjust the air pressure in the sealing cavity body 14, specifically, when the air discharged from the pump 18 is different from the preset amount of air, the adjusting pump can be used to properly adjust the air pressure, so as to ensure that the air pressure in the sealing cavity body 14 and the air pressure difference of the cooking cavity body 12 reach the optimal state, and further ensure the pressure discharge speed in the cooking cavity body 12 and the optimal effect of food cooking.

In any of the above embodiments, preferably, the cooking apparatus 1 further includes: a first connection pipe provided between the cooking chamber body 12 and the sealing chamber body 14 to communicate between the cooking chamber body 12 and the sealing chamber body 14, and a connection valve 16 provided on the first connection pipe.

In this embodiment, the cooking chamber body 12 and the sealed chamber body 14 are connected by the first connecting pipe, so as to ensure that the air pressure in the cooking chamber body 12 is smoothly discharged into the sealed chamber body 14; further, the connection valve 16 is disposed on the first connection pipe, so as to ensure the control of the on-off between the sealed cavity body 14 and the cooking front body, and further realize the control of the air pressure of the cooking cavity body 12.

In any of the above embodiments, preferably, the cooking apparatus 1 further includes: and a second connection pipe provided between the pump body 18 and the sealed chamber body 14 to communicate the sealed chamber body 14 with the outside, and the connection valve 16 is provided on the second connection pipe.

In this embodiment, the connection between the sealed cavity body 14 and the external atmospheric pressure is ensured through the second connecting pipe, specifically, when the sealed cavity body 14 is vacuumized, the air in the sealed cavity is discharged out of the sealed cavity body 14 through the second connecting pipe, so as to form a low pressure or a negative pressure, form an air pressure difference with the cooking cavity body 12, and further ensure the pressure discharge speed in the cooking cavity body 12 and the best effect of food cooking.

In any of the above embodiments, preferably, the sealed chamber body 14 is located above the cooking chamber body 12, and the sealed chamber body 14 is disposed inside the upper cover of the cooking apparatus 1.

In this embodiment, the sealing chamber body 14 is disposed above the cooking chamber body 12, so that a user can exhaust a predetermined amount of gas in the sealing chamber body 14, and the arrangement can protect the sealing chamber body 14 from being directly exposed to the outside, thereby prolonging the service life of the sealing chamber body 14.

In any of the above embodiments, the pump 18 is preferably a vacuum pump 18.

In this embodiment, the vacuum pump 18 is used to discharge the gas in the sealed cavity body 14, the vacuum pump 18 has a simple structure and is easy to operate, and the air in the sealed cavity body 14 can be discharged, but other bodies may be used as long as the gas in the sealed cavity body 14 can be discharged.

In any of the above embodiments, the capsule body 14 is preferably a one-piece structure.

In this embodiment, the sealed cavity body 14 is configured as an integral structure, on one hand, the integral structure has higher connection strength, which is beneficial to prolonging the service life of the cooking device 1; on the other hand, the connection relation can be avoided, a connection slit does not exist, the sealing performance of the sealing cavity body 14 is guaranteed, and then the sealing cavity body 14 can still guarantee complete sealing performance after the pump body 18 exhausts the air in the sealing cavity body 14.

In any of the above embodiments, preferably, the cooking apparatus 1 further includes: and the control device is respectively connected with the pump body 18 and the connecting valve 16 and is used for controlling the on-off of the connecting valve 16 and controlling the pump body 18 to inflate and/or evacuate air into the sealed cavity body 14.

In this embodiment, the control device is connected to the pump body 18 and the connection valve 16, so as to achieve effective control of the cooking apparatus 1, specifically, the control device controls the opening of the pump body 18 to further discharge the gas in the sealed cavity body 14 to form a pressure difference value with the cooking cavity body 12, and controls the on-off of the connection valve 16 to achieve the discharge of the pressure in the cooking cavity body 12, which is convenient for the user to operate.

In any of the above embodiments, preferably, the volume ratio of the volume of the sealed chamber body 14 to the volume of the cooking chamber body 12 is between 1:1 and 1: 10.

In this embodiment, the volume ratio of the sealed cavity body 14 to the cooking cavity body 12 is between 1:1 and 1:10, on one hand, the situation that the cooking cavity body 12 is too small due to the fact that the sealed cavity body 14 is too large, and a user can only cook a small amount of food is avoided; on the other hand, the mutual adaptation between the sealed cavity body 14 and the cooking cavity body 12 is ensured, so that the user can conveniently and quickly exhaust the gas in the cooking cavity body 12.

In any of the above embodiments, preferably, the cooking device 1 is a pressure cooker.

In the embodiment, the pressure cooker is selected for use by a user, so that the operation is convenient.

A fourth aspect of the present invention provides a computer device 4, as shown in fig. 9, comprising a memory 42, a processor 44 and a computer program stored on the memory 42 and operable on the processor, wherein the processor 44, when executing the computer program, implements the method for controlling a cooking apparatus according to any one of the embodiments of the first aspect of the present invention.

The computer device 4 according to the fourth aspect of the present invention includes: the memory 42, the processor 44 and the computer program stored in the memory 42 and executable on the processor include the processor 44 for executing the control method of the cooking apparatus according to any one of the embodiments of the first aspect, so that the computer device 4 can achieve all the advantages of the control method of the cooking apparatus, and the description thereof is omitted here.

The fifth aspect of the present invention provides a computer-readable storage medium, on which a computer program stored is executed by a processor to implement the steps of the control method of the cooking apparatus according to any one of the embodiments of the first aspect of the present invention, so that the computer-readable storage medium can implement all the beneficial effects of the control method of the cooking device, and the details are not repeated herein.

In the description of the present specification, the terms "upper", "lower", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention; the terms "connected," "mounted," "secured," and the like are to be construed broadly and include, for example, fixed connections, removable connections, or integral connections; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to 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 device is used for the cooking device, and is characterized in that the cooking device comprises a cooking cavity body and a sealed cavity body, and the control method of the cooking device comprises the following steps:

in the cooking process, closing a connecting valve between the cooking cavity body and the sealed cavity body, controlling a pump body connected with the sealed cavity body to open, discharging a preset amount of gas in the sealed cavity body to the outside, and receiving a first air pressure in the sealed cavity body detected by a detection part of the cooking device;

controlling a heating part of the cooking device to heat the cooking cavity body, and receiving a second air pressure in the cooking cavity body detected by the detection part;

after a pressure relief instruction is received, when the first air pressure and the second air pressure both meet preset conditions, the connecting valve is opened, so that the pressure in the cooking cavity body is discharged into the sealed cavity body;

after receiving the pressure release instruction, when first atmospheric pressure with when the second atmospheric pressure all satisfies preset condition, open the connecting valve makes this internal pressure in the culinary art chamber discharge extremely this internal step in the sealed chamber specifically includes:

after a pressure relief instruction is received and the first air pressure and the second air pressure both meet preset conditions, opening the connecting valve and maintaining for a first time, so that the pressure in the cooking cavity body is discharged into the sealed cavity body;

closing the connecting valve and maintaining for a second time period;

after receiving the pressure relief instruction, when the first air pressure and the second air pressure both meet the preset condition, the steps of opening the connecting valve and maintaining the first time length and closing the connecting valve and maintaining the second time length further include:

judging whether the first time length is less than the pressure relief time length or not;

when the first duration is not less than the pressure relief duration, controlling the pump body to be kept in a closed state;

when the first time length is less than the pressure relief time length, controlling the pump body to enter a starting state after the connecting valve is closed;

2. The method of claim 1, wherein the step of closing the connection valve for the second period of time is further followed by the steps of:

judging whether the second time length is greater than the parallel restoration time length or not;

controlling the heating portion to be maintained in a closed state when the second period of time is not greater than a flat period of time;

when the second time length is longer than the flat time length, controlling the heating part to heat;

wherein the flat recovery period is a period of time taken for the food in the cooking cavity body to be broken from a bubble state to a bubble-free state when the connection valve is closed.

3. The control method of a cooking apparatus according to claim 2,

the pressure relief time is different under the influence of the food type and/or the food state in the cooking cavity body; and/or

The length of the flat time varies depending on the type of food and/or the state of the food in the cooking chamber body.

4. The control method of a cooking apparatus according to claim 2 or 3,

the preset condition is that the first air pressure is smaller than an atmospheric pressure value, and the second air pressure is larger than the atmospheric pressure value.

5. A control system for a cooking device, the cooking device comprising a cooking chamber body and a sealed chamber body, the control system comprising:

the vacuumizing unit is used for closing a connecting valve between the cooking cavity body and the sealed cavity body, controlling a pump body connected with the sealed cavity body to be opened, discharging a preset amount of gas in the sealed cavity body to the outside and receiving a first air pressure in the sealed cavity body detected by a detection part of the cooking device;

the heating unit is used for controlling the heating part of the cooking device to heat the cooking cavity body and receiving the second air pressure in the cooking cavity body detected by the detection part;

the pressure relief unit is used for opening the connecting valve after receiving a pressure relief instruction and when the first air pressure and the second air pressure both meet preset conditions, so that the pressure in the cooking cavity body is discharged into the sealed cavity body;

the pressure relief unit is specifically used for opening the connecting valve and maintaining for a first time after receiving a pressure relief instruction and when the first air pressure and the second air pressure both meet a preset condition, so that the pressure in the cooking cavity body is discharged into the sealed cavity body;

closing the connecting valve and maintaining for a second time period;

the first judgment unit is used for judging whether the first time length is less than the pressure relief time length or not;

the first control unit is used for controlling the pump body to be kept in a closed state when the first duration is not less than the pressure relief duration;

the second control unit is used for controlling the pump body to enter a starting state after the connecting valve is closed when the first time length is less than the pressure relief time length;

6. The control system of a cooking device of claim 5, further comprising:

a second judging unit, configured to judge whether the second duration is greater than a parallel complex duration;

a third control unit configured to control the heating portion to be kept in a closed state when the second period of time is not more than a flat time period;

a fourth control unit configured to control the heating unit to heat when the second time period is longer than a flat time period;

7. The control system of a cooking apparatus according to claim 6,

8. The control system of a cooking apparatus according to claim 6 or 7,

9. A cooking device, characterized in that it comprises:

a cooking cavity body;

the sealed cavity body is arranged on the outer side of the cooking cavity body and communicated with the outside through the pump body;

the connecting valve is positioned between the cooking cavity body and the sealed cavity body, and the cooking cavity body is communicated with the sealed cavity body through the connecting valve;

the controlling device, respectively with the pump body reaches the connecting valve is connected, controlling device is used for controlling the connecting valve break-make and control the pump body is to aerify and/or bleed in the sealed chamber body, include:

closing the connecting valve and maintaining for a second time period;

10. The cooking apparatus of claim 9, further comprising:

the regulating valve is arranged at one end, far away from the sealing cavity body, of the pump body.

11. The cooking apparatus of claim 9, further comprising:

the first connecting pipe is arranged between the cooking cavity body and the sealed cavity body, the cooking cavity body is communicated with the sealed cavity body, and the connecting valve is arranged on the first connecting pipe.

12. The cooking apparatus of claim 9, further comprising:

the second connecting pipe is arranged between the pump body and the sealed cavity body and used for communicating the sealed cavity body with the outside, and the connecting valve is arranged on the second connecting pipe.

13. The cooking apparatus according to any one of claims 9 to 12,

the sealed cavity body is located above the cooking cavity body, and the sealed cavity body is arranged inside an upper cover of the cooking device.

14. The cooking apparatus according to any one of claims 9 to 12,

the pump body is a vacuum pump body.

15. The cooking apparatus according to any one of claims 9 to 12,

the sealing cavity body is of an integrated structure.

16. The cooking apparatus according to any one of claims 9 to 12,

the volume ratio of the volume of the sealed cavity body to the volume of the cooking cavity body is 1:1 to 1: 10.

17. The cooking apparatus according to any one of claims 9 to 12,

the cooking device is a pressure cooker.

18. Computer device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, characterized in that the processor implements a control method of a cooking apparatus according to any one of claims 1 to 4 when executing the computer program.

19. A computer-readable storage medium on which a computer program is stored, the computer program, when being executed by a processor, implementing a method of controlling a cooking apparatus according to any one of claims 1 to 4.