CN109984563B - Cooking appliance and control method thereof - Google Patents
Cooking appliance and control method thereof Download PDFInfo
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- CN109984563B CN109984563B CN201810002803.9A CN201810002803A CN109984563B CN 109984563 B CN109984563 B CN 109984563B CN 201810002803 A CN201810002803 A CN 201810002803A CN 109984563 B CN109984563 B CN 109984563B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
Abstract
The invention discloses a cooking appliance and a control method thereof, wherein the cooking appliance comprises: the pot body is provided with a cooking cavity with an open top; the cover body is movably arranged on the pot body between a closing position and an opening position and is provided with an air suction opening and an air exhaust opening; the vacuum device is arranged in the cover body and is respectively communicated with the air suction port and the air exhaust port, and the vacuum device vacuumizes the cooking cavity so as to form negative pressure vacuum in the cooking cavity; and the control device is used for controlling the vacuum device to work when the cooking appliance receives the vacuum reservation fresh-keeping instruction so as to enable the cooking cavity to be in a vacuum state, keeping the cooking cavity in the vacuum state when the reservation time corresponding to the vacuum reservation fresh-keeping instruction is reached, and controlling the cooking appliance to execute a cooking program. Therefore, the problems that food materials soaked for a long time deteriorate rapidly after contacting air and bacteria breed can be effectively solved, and the freshness of the food materials in the cooking cavity is guaranteed.
Description
Technical Field
The invention relates to the technical field of kitchen appliances, in particular to a cooking appliance and a control method of the cooking appliance.
Background
The cooking appliance (such as an electric cooker) has a long-time reservation function, and in the reservation stage, the vacuum system is used for vacuumizing, so that rice water or other food materials can be effectively prevented from deteriorating, and the fresh-keeping function is achieved.
Disclosure of Invention
The present application is made based on the recognition and study of the following problems by the inventors:
as shown in fig. 1, when the vacuum reservation is finished, the conventional cooking apparatus directly releases the vacuum state, so that the food in the pot is firstly communicated with the atmosphere, and then enters a cooking or cooking procedure, so that the food in the pot contacts with the air, and the food soaked for a long time is rapidly deteriorated after contacting with the air, thereby losing the vacuum preservation effect, and the cooked food cannot be eaten. In addition, when the vacuum state is released, the pressure in the cooker quickly returns to the atmospheric pressure from a high vacuum degree, and small-particle food materials such as rice grains can violently jump and stick to the movable cover plate, the sealing ring and other parts, so that the food materials are wasted and are difficult to clean.
The present invention is directed to solving at least one of the problems of the prior art. Therefore, the first purpose of the invention is to provide a cooking appliance, which can effectively solve the problems of rapid deterioration and bacteria breeding of the soaked food materials after contacting with air, and ensure the freshness of the food materials in a cooking cavity.
A second object of the present invention is to provide a control method of a cooking appliance.
A third object of the invention is to propose a non-transitory computer-readable storage medium.
A fourth object of the invention is to propose a computer device.
In order to achieve the above object, a first embodiment of the present invention provides a cooking appliance, including: a pan body having a cooking cavity with an open top; the cover body is movably arranged on the pot body between a closing position and an opening position and is provided with an air suction opening and an air exhaust opening; the vacuum device is arranged in the cover body and is respectively communicated with the air pumping port and the air exhaust port, and the vacuum device is used for vacuumizing the cooking cavity so as to form negative pressure vacuum in the cooking cavity; the control device is connected with the vacuum device, and when the cooking appliance receives a vacuum reservation fresh-keeping instruction, the control device controls the vacuum device to work so as to enable the cooking cavity to be in a vacuum state, keeps the cooking cavity in the vacuum state when the reservation time corresponding to the vacuum reservation fresh-keeping instruction is reached, and controls the cooking appliance to execute a cooking program.
According to the cooking appliance provided by the embodiment of the invention, the vacuum device is utilized to vacuumize the cooking cavity so as to form negative pressure vacuum in the cooking cavity, the control device controls the vacuum device to work so as to enable the cooking cavity to be in a vacuum state when the cooking appliance receives a vacuum reservation fresh-keeping instruction, and the cooking cavity is kept in the vacuum state when the reservation time corresponding to the vacuum reservation fresh-keeping instruction is reached, and the cooking appliance is controlled to execute a cooking program. Therefore, the cooking utensil can effectively solve the problems that food materials soaked for a long time deteriorate rapidly after contacting air and bacteria breed, and the food materials in the cooking cavity are guaranteed to be fresh.
In addition, the cooking utensil provided according to the above embodiment of the invention may also have the following additional technical features:
according to an embodiment of the present invention, the cooking appliance further includes: the pressure detection device is connected with the control device and used for detecting the pressure in the cooking cavity, wherein when the cooking appliance executes a cooking program, if the difference between the pressure in the cooking cavity and the preset external atmospheric pressure is smaller than or equal to a preset pressure threshold value, the control device controls the vacuum device to enable the cooking cavity to release the vacuum state.
According to one embodiment of the invention, the cooking program comprises a heating phase, wherein in the heating phase the cooking chamber is relieved from the vacuum state.
According to an embodiment of the present invention, the preset pressure threshold may be 5KPa to 10 KPa.
According to one embodiment of the invention, the vacuum device comprises: the vacuum pump is arranged in the cover body; and the vacuum pump is respectively connected to the air suction port and the air exhaust port through connecting pipes so as to form negative pressure vacuum in the cooking cavity during work.
According to an embodiment of the invention, the vacuum device further comprises: and the electromagnetic valve is connected between the air pumping port and the vacuum pump.
In order to achieve the above object, according to a second aspect of the present invention, a method for controlling a cooking appliance is provided, the cooking appliance includes a pot body, a cover body and a vacuum device, the pot body has a cooking cavity with an open top, the cover body is movably mounted to the pot body between a closed position and an open position, the cover body has an air pumping opening and an air exhaust opening, the vacuum device is disposed in the cover body, the vacuum device is respectively communicated with the air pumping opening and the air exhaust opening, and the vacuum device is used for forming a negative pressure vacuum in the cooking cavity by pumping vacuum to the cooking cavity, the method includes the following steps: when the cooking appliance receives a vacuum reservation fresh-keeping instruction, acquiring reservation time corresponding to the vacuum reservation fresh-keeping instruction, and controlling the vacuum device to work so as to enable the cooking cavity to be in a vacuum state; judging whether the reserved time is reached; and if so, keeping the cooking cavity in the vacuum state, and controlling the cooking appliance to execute a cooking program.
According to the control method of the cooking appliance, when the cooking appliance receives the vacuum reservation fresh-keeping instruction, the reservation time corresponding to the vacuum reservation fresh-keeping instruction is obtained, the vacuum device is controlled to work, the cooking cavity is in a vacuum state, whether the reservation time is up or not is judged, if yes, the cooking cavity is kept in the vacuum state, and the cooking appliance is controlled to execute the cooking program. Therefore, the method can effectively solve the problems of rapid deterioration and bacterium breeding after the food materials soaked for a long time contact with air, and ensures that the food materials in the cooking cavity are fresh.
In addition, the control method of the cooking appliance according to the above embodiment of the present invention may further have the following additional technical features:
according to one embodiment of the invention, while the cooking appliance performs a cooking procedure, the pressure in the cooking cavity is also detected, wherein if the difference between the pressure in the cooking cavity and the preset external atmospheric pressure is less than or equal to a preset pressure threshold value, the vacuum state of the cooking cavity is released by controlling the vacuum device.
According to one embodiment of the invention, the cooking program comprises a heating phase, wherein in the heating phase the cooking chamber is relieved from the vacuum state.
According to an embodiment of the present invention, the preset pressure threshold may be 5KPa to 10 KPa.
To achieve the above object, a non-transitory computer-readable storage medium is provided according to a third embodiment of the present invention, on which a computer program is stored, and the computer program is executed by a processor to implement the control method of the cooking appliance.
By executing the control method of the cooking appliance, the non-transitory computer-readable storage medium provided by the embodiment of the invention can effectively solve the problems that the food material soaked for a long time is rapidly deteriorated and bacteria are bred after contacting with air, and the food material in the cooking cavity is ensured to be fresh.
In order to achieve the above object, a fourth aspect of the present invention provides a computer device, which includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the computer program to implement the control method of the cooking appliance.
According to the computer equipment disclosed by the embodiment of the invention, by executing the control method of the cooking appliance, the problems of rapid deterioration and bacterium breeding after the food material soaked for a long time contacts with air can be effectively solved, and the freshness of the food material in the cooking cavity is ensured.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 is a schematic diagram illustrating pressure changes in a cooking cavity during a vacuum reservation to cooking process in the related art;
fig. 2 is a schematic structural view of a cooking appliance according to an embodiment of the present invention;
fig. 3 is a schematic structural view of a cooking appliance according to another embodiment of the present invention;
FIG. 4 is a schematic diagram of the pressure change in the cooking chamber during a vacuum subscription-to-cooking process in accordance with one embodiment of the present invention;
fig. 5 is a flowchart of a control method of a cooking appliance according to an embodiment of the present invention.
Reference numerals:
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.
In the description of the present invention, it is to be understood that the terms "center", "thickness", "upper", "lower", "horizontal", "inner", "outer", "left", "right", "axial", "circumferential", and the like, indicate orientations or positional relationships based on those shown in the drawings, and are used merely for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
The cooking appliance 100 according to the embodiment of the present invention is described below with reference to fig. 2 and 3, where the cooking appliance 100 may be an electric cooker, an electric pressure cooker, an electric stewpot, or the like. The following description will take the cooking appliance as an electric cooker.
As shown in fig. 2 and 3, a cooking appliance 100 according to an embodiment of the present invention includes: pot 10, cover 20, vacuum device 30 and control device 50.
Wherein the pot body 10 defines a cooking chamber 11 having an open surface (an upper side surface as shown in fig. 3). The cover body 20 is pivotally connected to the pot body 10 and is movable between a closed position and an open position to close or open the cooking chamber 11, and the cover body 20 is provided with an air suction opening 21 and an air exhaust opening 22, and the air exhaust opening 22 is communicated with the air suction opening 21. The vacuum device 30 is arranged in the cover body 20, the vacuum device 30 is respectively communicated with the air pumping hole 21 and the exhaust hole 22, the vacuum device 30 is used for vacuumizing the cooking cavity 11 so as to form negative pressure vacuum in the cooking cavity 11, and when air pumping is needed, the vacuum device 30 is used for pumping the air in the cooking cavity 11 from the air pumping hole 21 and exhausting the air out of the cooking cavity 11 through the exhaust hole 22. The control device 50 controls the vacuum device 30 to operate when the cooking appliance receives the vacuum reservation fresh-keeping instruction, so as to enable the cooking cavity 11 to be in the vacuum state, and when the reservation time corresponding to the vacuum reservation fresh-keeping instruction is reached, the cooking cavity 11 is kept in the vacuum state, and the cooking appliance is controlled to execute the cooking program. In one embodiment of the present invention, the control device 50 may be an electric control board of the cooking appliance 100. The reservation time can be calibrated according to actual conditions.
Specifically, the user can select the vacuum reservation fresh-keeping function through a function button on a control panel of a cooking appliance (such as an electric cooker), or send the reservation fresh-keeping function through a corresponding function button on an APP interface on the mobile terminal, and set the reservation fresh-keeping time. When the cooking appliance receives a vacuum reservation fresh-keeping instruction, the control device 50 obtains a vacuum degree P1, and controls the vacuum device 30 to work, the vacuum device 30 extracts gas in the cooking cavity 11 from the air extraction opening 21, so that the cooking cavity 11 is in a vacuum state, and determines whether a reservation time corresponding to the vacuum reservation fresh-keeping instruction is reached, if so, the cooking cavity 11 is kept in the vacuum state, that is, the vacuum state is not released, and the cooking appliance is controlled to directly execute a cooking program, for example, heating food materials in the cooking cavity 11.
Therefore, the cooking appliance disclosed by the invention can enable the cooking cavity not to release the vacuum state when the reservation time corresponding to the vacuum reservation and preservation instruction is reached, and control the cooker to directly enter the cooking program, so that the food in the cooking cavity is effectively prevented from contacting with the external air, the food soaked for a long time is prevented from rapidly deteriorating and breeding bacteria after contacting with the external air, the preservation effect is lost, and the cooked food cannot be eaten.
According to an embodiment of the present invention, as shown in fig. 2, the cooking appliance may further include: and the pressure detection device 40, the pressure detection device 40 is connected with the control device 50, and the pressure detection device 40 is used for detecting the pressure in the cooking cavity 11, wherein when the cooking appliance executes a cooking program, if the difference between the pressure in the cooking cavity 11 and the preset external atmospheric pressure is less than or equal to a preset pressure threshold value, the control device 50 controls the vacuum device 30 to release the vacuum state of the cooking cavity 11. The preset pressure threshold and the preset external atmospheric pressure may be calibrated according to actual conditions, for example, the preset pressure threshold may be 5KPa to 10KPa, and the preset external atmospheric pressure may be standard atmospheric pressure.
In one embodiment of the present invention, the cooking program may include a heating phase, wherein the cooking chamber 11 is released from the vacuum state during the heating phase.
Specifically, water and rice are taken as examples in the electric cooker. As shown in fig. 4, when the vacuum refreshing function is ordered, the control device 50 controls the vacuum device 30 to operate under the vacuum degree P1, the rice is soaked in water for a long time, and in order to ensure that the cooked rice tastes good, when the ordering time is reached, the cooking device is directly controlled to execute the cooking program without entering the water absorption stage, for example, entering the heating stage. When the cooking appliance is in the heating stage, the water in the cooking chamber 11 boils, the pressure gradually rises (the vacuum degree is lower and lower), and the pressure P2 in the cooking chamber 11 is detected in real time by the pressure detecting device 40 and is judged. The vacuum is a gas state lower than a standard atmospheric pressure in a given space, the pressure value is smaller, the vacuum degree is higher, the pressure is higher, the vacuum degree is lower, that is, the pressure lower than the standard atmospheric pressure, the pressure value is gradually reduced, the vacuum degree is gradually increased, and when the vacuum degree is a negative pressure, the vacuum degree is higher. As shown in fig. 4, the vacuum degree P1 ≦ P2 (the larger the absolute value of the negative pressure, the higher the vacuum degree), and Δ P is the difference between the preset external atmospheric pressure P0 and the vacuum degree P2, that is, Δ P — P0-P2.
When the difference between the pressure P2 in the cooking chamber 11 and the preset external atmospheric pressure P0 is less than or equal to the preset pressure threshold (e.g., 10KPa), which indicates that the pressure in the cooking chamber 11 approaches the preset external atmospheric pressure, the control device 50 controls the vacuum device 30 to release the vacuum state in the cooking chamber 11. Thereby effectively solved the interior pressure differential of culinary art intracavity and crossed the granule such as the grain of rice that leads to and eat violent jump, glue positions such as removable cover, sealing washer, cause to eat the problem that the material is extravagant, and is difficult to the clearance, improved user experience greatly.
Therefore, the cooking appliance disclosed by the invention not only can effectively prevent the food materials in the cooking cavity from contacting with the external air, prevent the food materials soaked for a long time from rapidly deteriorating and breeding bacteria after contacting with the external air, lose the preservation effect and prevent the cooked food from being eaten, but also can effectively solve the problems that small-particle food materials such as rice grains violently jump and stick to positions such as a movable cover plate and a sealing ring due to overlarge pressure difference in the cooking cavity, so that the food materials are wasted and difficult to clean, and greatly improves the user experience.
According to an embodiment of the present invention, as shown in fig. 2, the vacuum apparatus 30 may include: a vacuum pump 31 and a connection pipe 32, the vacuum pump 31 is provided in the cover 20, the vacuum pump 31 is connected to the suction port 21 and the exhaust port 22 through the connection pipe 32 to form a negative pressure vacuum in the cooking cavity 11 during operation. When the vacuum pump 31 is operated, the gas in the cooking cavity 11 is exhausted out of the cooking cavity 11 through the connecting pipe 32 under the suction action of the vacuum pump 31, so that negative pressure is formed in the cooking cavity 11. When the air in the cooking cavity 11 is pumped out, the water vapor in the air in the connecting pipe 32 can be condensed to form liquid water to flow back to the cooking cavity 11, thereby reducing the moisture loss.
Wherein, utilize the vacuum pump 31 to adjust the negative pressure condition of culinary art chamber 11, the controllability is stronger, utilizes connecting pipe 32 intercommunication vacuum pump 31 and extraction opening 21 and gas vent 22 moreover, is favorable to promoting vacuum apparatus 30's seal, avoids influencing the negative pressure in the culinary art chamber 11 because of gas leakage.
According to an embodiment of the present invention, as shown in fig. 2, the vacuum apparatus 30 may further include: and an electromagnetic valve 33, the electromagnetic valve 33 being connected between the suction port 21 and the vacuum pump 31. The electromagnetic valve 33 is used to control the connection and disconnection between the vacuum pump 31 and the extraction opening 21, so as to ensure that the vacuum pump 31 can smoothly extract steam.
That is to say, when the cooking appliance receives a vacuum reservation fresh-keeping instruction, the control device 50 controls the vacuum device to work at a vacuum degree P1, the electromagnetic valve 33 is opened, the vacuum pump 31 works to pump out air in the cooking cavity 11 so as to make the cooking cavity 11 in a vacuum state, when a reservation time corresponding to the vacuum reservation fresh-keeping instruction arrives, the vacuum pump 31 stops working, the electromagnetic valve 33 is closed so as to reserve fresh-keeping at the acquired vacuum degree, and the cooking appliance is controlled to directly enter a heating stage (at this time, the electromagnetic valve 33 is still in a closed state), when it is detected that a difference between the pressure in the cooking cavity 11 and a preset external atmospheric pressure is less than or equal to a preset pressure threshold value, the electromagnetic valve 33 is opened so as to make the cooking cavity 11 release the vacuum state, and the cooking.
In summary, according to the cooking appliance of the embodiment of the invention, the vacuum device is used to vacuumize the cooking cavity, so that negative pressure vacuum is formed in the cooking cavity, and when the cooking appliance receives the vacuum reservation fresh-keeping instruction, the control device controls the vacuum device to work, so that the cooking cavity is in a vacuum state, and when the reservation time corresponding to the vacuum reservation fresh-keeping instruction is reached, the cooking cavity is kept in the vacuum state, and the cooking appliance is controlled to execute the cooking program. Therefore, the cooking utensil can effectively solve the problems that food materials soaked for a long time deteriorate rapidly after contacting air and bacteria breed, and the food materials in the cooking cavity are guaranteed to be fresh.
Fig. 5 is a flowchart of a control method of a cooking appliance according to an embodiment of the present invention.
In an embodiment of the invention, the cooking appliance comprises a pot body, a cover body and a vacuum device, wherein the pot body is provided with a cooking cavity with an open top, the cover body is movably arranged on the pot body between a closed position and an open position, the cover body is provided with an air suction opening and an air exhaust opening, the vacuum device is arranged in the cover body and is respectively communicated with the air suction opening and the air exhaust opening, and the vacuum device is used for vacuumizing the cooking cavity so as to form negative pressure vacuum in the cooking cavity.
As shown in fig. 5, the method for controlling a cooking appliance according to an embodiment of the present invention may include the steps of:
and S1, when the cooking appliance receives the vacuum reservation fresh-keeping instruction, acquiring the reservation time corresponding to the vacuum reservation fresh-keeping instruction, and controlling the vacuum device to work so as to enable the cooking cavity to be in a vacuum state.
S2, it is judged whether the reserved time has arrived.
And S3, if the cooking chamber is reached, keeping the cooking chamber in a vacuum state, and controlling the cooking appliance to execute a cooking program.
According to one embodiment of the invention, while the cooking appliance performs the cooking procedure, the pressure in the cooking cavity is also detected, wherein if the difference between the pressure in the cooking cavity and the preset external atmospheric pressure is less than or equal to a preset pressure threshold value, the vacuum state of the cooking cavity is released by controlling the vacuum device.
According to one embodiment of the invention, the cooking program may include a heating phase, wherein during the heating phase the cooking chamber is relieved of vacuum.
According to an embodiment of the present invention, the preset pressure threshold may be 5KPa to 10 KPa.
It should be noted that, for details that are not disclosed in the control method of the cooking appliance in the embodiment of the present invention, please refer to details that are disclosed in the cooking appliance in the embodiment of the present invention, and detailed description thereof is omitted here.
According to the control method of the cooking appliance, when the cooking appliance receives the vacuum reservation fresh-keeping instruction, the reservation time corresponding to the vacuum reservation fresh-keeping instruction is obtained, the vacuum device is controlled to work, the cooking cavity is in a vacuum state, whether the reservation time is up or not is judged, if yes, the cooking cavity is kept in the vacuum state, and the cooking appliance is controlled to execute the cooking program. Therefore, the method can effectively solve the problems of rapid deterioration and bacterium breeding after the food materials soaked for a long time contact with air, and ensures that the food materials in the cooking cavity are fresh.
In addition, an embodiment of the present invention also proposes a non-transitory computer-readable storage medium on which a computer program is stored, which when executed by a processor implements the above-described control method of the cooking appliance.
By executing the control method of the cooking appliance, the non-transitory computer-readable storage medium provided by the embodiment of the invention can effectively solve the problems that the food material soaked for a long time is rapidly deteriorated and bacteria are bred after contacting with air, and the food material in the cooking cavity is ensured to be fresh.
In addition, an embodiment of the present invention further provides a computer device, which includes a memory, a processor, and a computer program stored on the memory and executable on the processor, and when the processor executes the computer program, the method for controlling the cooking appliance is implemented.
According to the computer equipment disclosed by the embodiment of the invention, by executing the control method of the cooking appliance, the problems of rapid deterioration and bacterium breeding after the food material soaked for a long time contacts with air can be effectively solved, and the freshness of the food material in the cooking cavity is ensured.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an illustrative embodiment," "an example," "a specific example," or "some examples" or the like mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
While embodiments of the invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.
Claims (10)
1. A cooking appliance, comprising:
a pan body having a cooking cavity with an open top;
the cover body is movably arranged on the pot body between a closing position and an opening position and is provided with an air suction opening and an air exhaust opening;
the vacuum device is arranged in the cover body and is respectively communicated with the air pumping port and the air exhaust port, and the vacuum device is used for vacuumizing the cooking cavity so as to form negative pressure vacuum in the cooking cavity;
the control device is connected with the vacuum device, and when the cooking appliance receives a vacuum reservation fresh-keeping instruction, the control device controls the vacuum device to work so as to enable the cooking cavity to be in a vacuum state, keeps the cooking cavity in the vacuum state when the reservation time corresponding to the vacuum reservation fresh-keeping instruction is reached, and controls the cooking appliance to execute a cooking program;
the pressure detection device is connected with the control device and used for detecting the pressure in the cooking cavity, wherein when the cooking appliance executes a cooking program, if the difference between the pressure in the cooking cavity and the preset external atmospheric pressure is smaller than or equal to a preset pressure threshold value, the control device controls the vacuum device to enable the cooking cavity to release the vacuum state.
2. The cooking appliance of claim 1, wherein the cooking program comprises a heating phase, wherein during the heating phase the cooking chamber releases the vacuum state.
3. The cooking appliance according to claim 1, wherein the predetermined pressure threshold is 5KPa to 10 KPa.
4. The cooking appliance according to any one of claims 1-2, wherein the vacuum means comprises:
the vacuum pump is arranged in the cover body;
and the vacuum pump is respectively connected to the air suction port and the air exhaust port through connecting pipes so as to form negative pressure vacuum in the cooking cavity during work.
5. The cooking appliance of claim 4, wherein the vacuum device further comprises:
and the electromagnetic valve is connected between the air pumping port and the vacuum pump.
6. A method of controlling a cooking appliance, the cooking appliance including a pot having an open-top cooking cavity, a cover movably mounted to the pot between a closed position and an open position, the cover having an air extraction opening and an air exhaust opening, and a vacuum device disposed in the cover, the vacuum device being in communication with the air extraction opening and the air exhaust opening, respectively, the vacuum device being configured to evacuate the cooking cavity to form a negative pressure vacuum in the cooking cavity, the method comprising:
when the cooking appliance receives a vacuum reservation fresh-keeping instruction, acquiring reservation time corresponding to the vacuum reservation fresh-keeping instruction, and controlling the vacuum device to work so as to enable the cooking cavity to be in a vacuum state;
judging whether the reserved time is reached;
if the cooking chamber is in the vacuum state, keeping the cooking chamber in the vacuum state, and controlling the cooking appliance to execute a cooking program;
while the cooking appliance is performing a cooking program, also detecting a pressure within the cooking cavity, wherein,
and if the difference between the pressure in the cooking cavity and the preset external atmospheric pressure is less than or equal to a preset pressure threshold value, the vacuum device is controlled to enable the cooking cavity to release the vacuum state.
7. The method of claim 6, wherein the cooking program comprises a heating phase, wherein the cooking chamber releases the vacuum state during the heating phase.
8. The method of claim 6, wherein the predetermined pressure threshold is 5KPa to 10 KPa.
9. A non-transitory computer-readable storage medium on which a computer program is stored, the program, when executed by a processor, implementing a method of controlling a cooking appliance according to any one of claims 6 to 8.
10. Computer device, characterized in that it comprises a memory, a processor and a computer program stored on the memory and executable on the processor, which when executing said program implements a control method of a cooking appliance according to any one of claims 6 to 8.
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| CN110250937B (en) | 2017-08-09 | 2020-09-04 | 沙克忍者运营有限责任公司 | Cooking system |
| WO2020176477A1 (en) | 2019-02-25 | 2020-09-03 | Sharkninja Operating Llc | Cooking system with guard |
| CN110558853A (en) * | 2019-09-03 | 2019-12-13 | 秒针信息技术有限公司 | control method of steamer, storage medium and electronic device |
| US20210121012A1 (en) | 2020-03-30 | 2021-04-29 | Sharkninja Operating Llc | Cooking device and components thereof |
| CN113768367B (en) * | 2020-06-10 | 2023-10-17 | 佛山市顺德区美的电热电器制造有限公司 | Cooking food material deterioration detection method and cooking utensil |
| CN114077199B (en) * | 2020-08-18 | 2023-11-21 | 佛山市顺德区美的电热电器制造有限公司 | Control method and device of cooking equipment, cooking equipment and computer storage medium |
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