CN110693316A - Cooking apparatus and control method thereof - Google Patents

Abstract

The present invention relates to a cooking apparatus and a control method thereof, the cooking apparatus including: the outer pot is provided with an outer pot accommodating cavity with one open end; the inner pot is provided with an inner pot accommodating cavity with one open end, and the inner pot is accommodated in the outer pot accommodating cavity; the cooling channel is provided with a water inlet and a water outlet which are communicated with each other, is positioned between the cavity wall of the outer pot accommodating cavity and the cavity wall of the inner pot accommodating cavity and is close to the opening ends of the inner pot accommodating cavity and the outer pot accommodating cavity; the cooling pump is arranged in the outer pot accommodating cavity, the cooling pump is communicated with a water outlet and a water inlet of the cooling channel, and the cooling pump is used for conveying cooling water to the cooling channel. Above-mentioned cooking device, when the pressure in the pot in need reducing after the culinary art finishes, the cooling pump can spout into a small amount of cooling water in to cooling channel, and the heat in the pot holding chamber in the cooling water acquires, and the temperature in the interior pot reduces with pressure thereupon to realize good step-down effect.

Description

Cooking apparatus and control method thereof

Technical Field

The invention relates to the technical field of kitchen appliances, in particular to a cooking device and a control method thereof.

Background

With the progress of science and technology and the development of society, people pay more and more attention to the quality of life and have higher and higher requirements on kitchen appliances. The electric pressure cooker is used as a cooking appliance, and can improve the cooking speed and the cooking effect because the pressure in the cooker can be kept higher in the cooking process.

However, the electric pressure cooker after cooking still keeps high pressure, so that potential safety hazards of long pressure relief time, high pressure relief noise, easy scalding of a user and the like are brought, and the user and research personnel are troubled all the time. Currently, the above problems are improved by changing the size of the steam valve outlet, indirectly cooling and depressurizing, and the like. Although the exhaust flow is increased by adopting the mode of enlarging the steam valve outlet, the problems of overlarge noise, difficulty in controlling the exhaust flow and the like still exist, the cooling method needs more parts and is complex in structure, the production cost is increased, and the ideal pressure reduction effect is difficult to achieve.

Disclosure of Invention

Therefore, it is necessary to provide a cooking device with a good pressure reduction effect and a control method thereof for solving the problem that the pressure reduction effect of the electric pressure cooker is poor.

A cooking device, comprising:

the outer pot is provided with an outer pot accommodating cavity with one open end;

the inner pot is provided with an inner pot accommodating cavity with one open end, and the inner pot is accommodated in the outer pot accommodating cavity;

the cooling channel is provided with a water inlet and a water outlet which are communicated with each other, is positioned between the cavity wall of the outer pot accommodating cavity and the cavity wall of the inner pot accommodating cavity and is close to the opening ends of the inner pot accommodating cavity and the outer pot accommodating cavity; and

the cooling pump is arranged in the outer pot accommodating cavity, the cooling pump is communicated with the water outlet of the cooling channel and the water inlet, and the cooling pump is used for conveying cooling water to the cooling channel.

Above-mentioned cooking device, when the pressure in the pot in need reducing after the culinary art finishes, the cooling pump can spout into a small amount of cooling water in to cooling channel, and the heat in the pot holding chamber in the cooling water acquires, and the temperature in the interior pot reduces with pressure thereupon to realize good step-down effect.

In one embodiment, the cooling channel is spirally wound outside the cavity wall of the inner pot accommodating cavity.

In one embodiment, the cooking device comprises a cooling structure forming the cooling channel, and the cooling structure is limited on the outer pot or the inner pot.

In one embodiment, the cooling structure comprises a pipe fixing support and a cooling pipe, the pipe fixing support is formed on the outer pot or the inner pot, and the cooling pipe is detachably embedded in the pipe fixing support.

In one embodiment, the outer pot comprises an outer pot bottom wall and an outer pot side wall formed by extending from the periphery of the outer pot bottom wall in the same direction, and the outer pot side wall circumferentially surrounds the outer pot bottom wall and defines the outer pot accommodating cavity together with the outer pot bottom wall; the outer pot side wall protrudes towards the direction far away from the outer pot accommodating cavity to form the pipeline fixing support.

In one embodiment, the inner pot comprises an inner pot bottom wall and an inner pot side wall formed by extending from the periphery of the inner pot bottom wall in the same direction, and the inner pot side wall circumferentially surrounds the inner pot bottom wall and defines the inner pot accommodating cavity together with the inner pot bottom wall; the pipeline fixing bracket is arranged on the outer wall of the side wall of the inner pot in a protruding mode.

In one embodiment, the cooling structure is integrally formed with the outer pan or the inner pan.

In one embodiment, the outer pot comprises an outer pot bottom wall and an outer pot side wall formed by extending from the periphery of the outer pot bottom wall in the same direction, and the outer pot side wall circumferentially surrounds the outer pot bottom wall and defines the outer pot accommodating cavity together with the outer pot bottom wall; the cooling structure is convexly arranged on the inner wall of the side wall of the outer pot, and the cooling channel is formed in the cooling structure.

In one embodiment, the inner pot comprises an inner pot bottom wall and an inner pot side wall formed by extending from the periphery of the inner pot bottom wall in the same direction, and the inner pot side wall circumferentially surrounds the inner pot bottom wall and defines the inner pot accommodating cavity together with the inner pot bottom wall; the cooling structure is convexly arranged on the outer wall of the side wall of the inner pot, and the cooling channel is formed in the cooling structure.

A control method of a cooking apparatus, comprising the steps of:

acquiring the working state of the cooking device;

when the cooking device is in a cooking ending state, controlling the cooking device to be in an air-cooling pressure relief mode;

when the time length of the cooking device in the air cooling pressure relief mode reaches a preset air cooling time length, judging whether the real-time pressure in the cooking device reaches a preset pressure or not;

when the real-time pressure is judged to reach the preset pressure, the cooking device is controlled to stop; and when the real-time pressure is judged not to reach the preset pressure, controlling the cooking device to be in a water-cooling pressure relief mode until the real-time pressure reaches the preset pressure.

In one embodiment, when the cooking device is in the water-cooling pressure relief mode, cooling water is conveyed into a cooling channel of the cooking device.

Drawings

Fig. 1 is a front view of an outer pan of a cooking apparatus according to an embodiment of the present invention;

FIG. 2 is a sectional view taken along line A-A of the outer pot of FIG. 1;

FIG. 3 is an enlarged view of a portion of the outer pot shown in FIG. 2 at B;

fig. 4 is a front view of an inner pan of a cooking apparatus according to another embodiment of the present invention;

FIG. 5 is a cross-sectional view taken along line C-C of the inner pot shown in FIG. 4;

FIG. 6 is an enlarged view of a portion of the inner pot shown in FIG. 5 at D;

fig. 7 is a flowchart illustrating a control method of a cooking apparatus according to an embodiment of the invention.

Detailed Description

To facilitate an understanding of the invention, the invention will now be described more fully with reference to the accompanying drawings. Preferred embodiments of the present invention are shown in the drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

As shown in fig. 1 and 3, a cooking apparatus for cooking food according to an embodiment of the present invention is described below with reference to an example in which a cooking appliance is an electric pressure cooker. The present embodiment is described as an example, and the technical scope of the present application is not limited thereto. It is understood that in other embodiments, the cooking device may be embodied as other devices, and is not limited herein.

Specifically, the cooking device comprises a pot body 1, an upper cover connected to the pot body in an openable and closable manner, and a control device (not shown), wherein the pot body comprises an outer pot 20 and an inner pot 40 accommodated in the outer pot 20.

Outer pot 20 is the circular shape hollow shell structure of cross section, including outer pot diapire 21 and the outer pot lateral wall 23 that forms of extending towards the same direction from outer pot diapire 21 periphery, outer pot lateral wall 23 encircles outer pot diapire 21 and defines the outer pot holding chamber that forms one end open-ended with outer pot diapire 21 jointly along circumference. Interior pot 40 also is circular shape hollow shell structure for the outer cross-section, and the external diameter of interior pot 40 is less than the internal diameter of outer pot 20, and interior pot 40 includes interior pot diapire 41 and extends the interior pot lateral wall 43 that forms towards the same direction from interior pot diapire 41 periphery, and interior pot lateral wall 43 encircles interior pot diapire 41 and defines the interior pot holding chamber that forms one end open-ended with interior pot diapire 41 jointly along circumference.

Thus, food is put into the inner pot accommodating cavity from the open end of the inner pot accommodating cavity, and the inner pot 40 is put into the outer pot accommodating cavity from the open end of the outer pot accommodating cavity.

In order to reduce the pressure in the inner pot 40, the cooking apparatus is further provided with a cooling structure 60 and a cooling pump (not shown). The cooling structure 60 is limited to the outer pot 20 or the inner pot 40, the cooling structure 60 forms a cooling channel 65 (see fig. 3 and 6) between the cavity wall of the outer pot accommodating cavity and the cavity wall of the inner pot accommodating cavity, and two ends of the cooling channel 65 have a water inlet and a water outlet which are communicated with each other. The cooling pump is arranged in the outer pot accommodating cavity and communicated with the water inlet and the water outlet of the cooling channel 65, and the cooling pump is used for conveying cooling water to the cooling channel 65.

Like this, when the pressure in pot 40 in need of reducing after the culinary art, the cooling pump can spout a small amount of cooling water into cooling channel 65, and the cooling water obtains the heat in the interior pot holding chamber, and the temperature and the pressure in the interior pot 40 reduce thereupon to realize good step-down effect.

Since the inventor found that the space of the open end of the inner pot receiving cavity of the inner pot 40 is the largest, the water vapor is the most, and the heat is the most concentrated during the cooking process, the cooling passage 65 is close to the open ends of the inner pot receiving cavity and the outer pot receiving cavity. In this way, after the cooking is finished, the control device can control the cooling water pump to deliver cooling water to the cooling channel 65, so as to directly cool the opening end of the inner pot 40 to rapidly reduce the pressure in the inner pot accommodating cavity. When the pressure in the inner pot accommodating cavity is reduced to the atmospheric pressure, the user can smoothly open the cooking device.

Further, the cooling channel 65 is spirally wound on the wall of the inner pot accommodating cavity, so that the cooling channel has a larger contact area with the inner pot 40 and a better pressure reduction effect. It will be appreciated that the shape of the cooling channel 65 is not limited and that the cooling channel 65 may be differently routed around the inner pan receiving cavity, for example, in one embodiment, the cooling channel 65 may also meander in a "back" shape.

Specifically, in some embodiments, the cooling structure 60 includes a pipe fixing bracket 61 and a cooling pipe 63, the pipe fixing bracket 61 is formed on the outer pot 20 or the inner pot 40, and the cooling pipe 63 is detachably embedded in the pipe fixing bracket 61. Thus, the cooling pipe 63 is mounted on the inner pot 40 or the outer pot 20 through the pipe fixing bracket 61, the cooling pipe 63 can be detached from the pipe fixing bracket 61 for cleaning, and can also be conveniently mounted on the pipe fixing bracket 61, so that the electric pressure cooker is more sanitary.

As shown in fig. 1-3, particularly in one embodiment, the cooling structure 60 is formed in the inner pan 40. Specifically, the pipeline fixing support 61 is arranged on the inner pot side wall 43 in a protruding manner in a welding mode and is far away from the outer wall of the inner pot accommodating cavity, the two ends of the pipeline fixing support 61 in the extending direction are provided with mutually communicated dismounting ports, and the bendable cooling pipeline 63 can penetrate into the pipeline fixing support 61 through the dismounting ports and is accommodated in the pipeline fixing support 61. It can be understood that the forming manner and shape of the pipe fixing support 61 are not limited thereto, the pipe fixing support 61 and the inner pan 40 can also be integrally formed by pouring, etc., one side of the pipe fixing support 61 away from the inner pan side wall 43 can be opened with an installation groove extending along the extending direction thereof, and the cooling pipe 63 can be embedded in the pipe fixing support 61 through the installation groove.

In another embodiment, the cooling structure 60 is formed in the outer pot 20. Specifically, the outer pot side wall 23 protrudes away from the outer pot accommodating cavity to form a pipe fixing bracket 61, and the cross section of the pipe fixing bracket 61 perpendicular to the extending direction of the pipe fixing bracket is semicircular. The cross section of the flexible cooling pipeline 63 is circular, one side of the cooling pipeline 63 is embedded in the pipeline fixing support 61, and the other side of the cooling pipeline 63 protrudes out of the pipeline fixing support 61 to be in contact with one side of the inner pot side wall 43 far away from the inner pot accommodating cavity. It will be appreciated that the shape of the pipe fixing bracket 61 is not limited thereto, and need only match the shape of the hose.

As shown in fig. 4-6, in some embodiments, the cooling structure 60 is non-detachably formed at the outer pot 20 or the inner pot 40, and the cooling passage 65 is formed at the cooling structure 60. In this way, the cooling channel 65 is directly formed on the outer pot 20 or the inner pot 40, thereby simplifying the structure of the outer pot 20 and the inner pot 40 without additionally installing the cooling pipe 63.

Specifically, in an embodiment, the cooling structure 60 is protruded from the inner wall of the outer pot side wall 23 facing the outer pot accommodating cavity by welding, and the cooling channel 65 is formed inside the cooling structure 60 along the extending direction thereof. In another embodiment, the cooling structure 60 is protruded from the sidewall 43 of the inner pot away from the outer wall of the inner pot accommodating cavity by welding, and the cooling channel 65 is formed inside the cooling structure 60 along the extending direction thereof. It is understood that the cooling structure 60 is formed in a non-limiting manner, and may be integrally formed with the inner pot 40 or the outer pot 20 by casting, for example.

As shown in fig. 7, the method for controlling the cooking apparatus includes the following steps:

s110: the working state of the cooking device is acquired.

Specifically, the control device obtains an operating state of the cooking device, where the operating state includes different states such as a power-off state, a cooking device or a cooking end state, and when the cooking device is in the cooking end state, the pressure in the inner pot 40 reaches a maximum value.

S120: and when the cooking device is in a cooking ending state, controlling the cooking device to be in an air-cooling pressure relief mode.

Specifically, an air-cooled cooler for air-cooled pressure relief is arranged in an upper cover of the cooking device. When the control device obtains that the cooking device is in a cooking end state, the control device starts an air-cooling pressure relief mode, and the air-cooling cooler gradually reduces the pressure in the cooking device.

S130: when the time that the cooking device is in the air-cooling pressure relief mode reaches the preset air-cooling time, whether the real-time pressure in the cooking device reaches the preset pressure is judged.

Specifically, after the control device determines that the time length when the cooking device is in the air-cooling pressure relief mode reaches the preset air-cooling time length, the control device determines whether the real-time pressure in the cooking device reaches the preset pressure. When the control device judges that the real-time pressure in the cooking device reaches the cooking pressure, the cooking device is controlled to stop, and a user can open the cooking device to take food. And when controlling means judges that real-time pressure does not reach and predetermines the pressure, the pressure in pot 40 is still higher in the surface, and the pressure in pot 40 in the unable effective reduction of air-cooled pressure release mode, therefore controlling means control cooking device is in water-cooling pressure release mode until real-time pressure reaches and predetermines the pressure, and the user can open cooking device and take food.

Specifically, in some embodiments, when the cooking apparatus is in the water-cooling pressure relief mode, the control device controls the cooling water pump to slowly deliver the cooling water to the cooling channel 65. More specifically, the cooling water pump can spray water drops into the cooling channel 65, and the amount of the sprayed water drops can be set according to actual needs, so that a good pressure reduction effect is achieved.

According to the cooking device and the control method thereof, the cooling channel 65 wound on the upper part of the inner pot accommodating cavity can directly and rapidly cool the upper part of the inner pot 40, and the cooling efficiency is higher. Moreover, the cooling structure 60 has a simple structure, and the cooling channel 65 does not need to pass through other areas such as an upper cover of the cooking device, so that the assembly complexity is reduced, and the weight of the whole machine is reduced. In addition, the user can conveniently detach the cooling duct 63 for cleaning, ensuring the cleanliness of the cooking apparatus.

The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims (11)

1. A cooking device, comprising:

the outer pot (20) is provided with an outer pot accommodating cavity with one open end;

the inner pot (40) is provided with an inner pot accommodating cavity with an opening at one end, and the inner pot (40) is accommodated in the outer pot accommodating cavity;

a cooling channel (65) with a water inlet and a water outlet which are communicated with each other, wherein the cooling channel (65) is positioned between the cavity wall of the outer pot accommodating cavity and the cavity wall of the inner pot accommodating cavity and is close to the open ends of the inner pot accommodating cavity and the outer pot accommodating cavity; and

the cooling pump is arranged in the outer pot accommodating cavity, the cooling pump is communicated with the water outlet and the water inlet of the cooling channel (65), and the cooling pump is used for conveying cooling water to the cooling channel (65).

2. The cooking device according to claim 1, wherein the cooling channel (65) is helically wound around the wall of the inner pot receiving cavity.

3. Cooking device according to claim 1, characterized in that it comprises a cooling structure (60) forming said cooling channel (65), said cooling structure (60) being confined to said outer pot (20) or to said inner pot (40).

4. The cooking apparatus according to claim 3, wherein the cooling structure (60) includes a pipe fixing bracket (61) and a cooling pipe (63), the pipe fixing bracket (61) is formed at the outer pot (20) or the inner pot (40), and the cooling pipe (63) is detachably fitted to the pipe fixing bracket (61).

5. The cooking device according to claim 4, wherein the outer pan (20) comprises an outer pan bottom wall (21) and an outer pan side wall (23) extending from the outer periphery of the outer pan bottom wall (21) in the same direction, the outer pan side wall (23) circumferentially surrounds the outer pan bottom wall (21) and defines the outer pan accommodating cavity together with the outer pan bottom wall (21); the outer pot side wall (23) protrudes towards the direction far away from the outer pot accommodating cavity to form the pipeline fixing support (61).

6. The cooking device according to claim 4, wherein the inner pan (40) comprises an inner pan bottom wall (41) and an inner pan side wall (43) extending from the outer periphery of the inner pan bottom wall (41) in the same direction, the inner pan side wall (43) circumferentially surrounds the inner pan bottom wall (41) and defines the inner pan accommodating cavity together with the inner pan bottom wall (41); the pipeline fixing support (61) is arranged on the outer wall of the inner pot side wall (43) in a protruding mode.

7. Cooking device according to claim 3, wherein the cooling structure (60) is integrally formed to the outer pot (20) or the inner pot (40).

8. The cooking device according to claim 7, wherein the outer pan (20) comprises an outer pan bottom wall (21) and an outer pan side wall (23) extending from the outer periphery of the outer pan bottom wall (21) in the same direction, the outer pan side wall (23) circumferentially surrounds the outer pan bottom wall (21) and defines the outer pan accommodating cavity together with the outer pan bottom wall (21); the cooling structure (60) is arranged on the inner wall of the outer pot side wall (23) in a protruding mode, and the cooling channel (65) is formed in the cooling structure (60).

9. The cooking device according to claim 7, wherein the inner pan (40) comprises an inner pan bottom wall (41) and an inner pan side wall (43) extending from the outer periphery of the inner pan bottom wall (41) in the same direction, the inner pan side wall (43) circumferentially surrounds the inner pan bottom wall (41) and defines the inner pan accommodating cavity together with the inner pan bottom wall (41); the cooling structure (60) is arranged on the outer wall of the inner pot side wall (43) in a protruding mode, and the cooling channel (65) is formed in the cooling structure (60).

10. A method of controlling a cooking apparatus, comprising the steps of:

acquiring the working state of the cooking device;

when the cooking device is in a cooking ending state, controlling the cooking device to be in an air-cooling pressure relief mode;

when the time length of the cooking device in the air cooling pressure relief mode reaches a preset air cooling time length, judging whether the real-time pressure in the cooking device reaches a preset pressure or not;

when the real-time pressure is judged to reach the preset pressure, the cooking device is controlled to stop; and when the real-time pressure is judged not to reach the preset pressure, controlling the cooking device to be in a water-cooling pressure relief mode until the real-time pressure reaches the preset pressure.

11. The method of claim 10, wherein when the cooking apparatus is in the water-cooling pressure relief mode, cooling water is delivered to a cooling channel (65) of the cooking apparatus.

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