CN110967987B - Cooking appliance control method, cooking appliance, electronic device and storage medium - Google Patents
Cooking appliance control method, cooking appliance, electronic device and storage medium Download PDFInfo
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- CN110967987B CN110967987B CN201811155603.3A CN201811155603A CN110967987B CN 110967987 B CN110967987 B CN 110967987B CN 201811155603 A CN201811155603 A CN 201811155603A CN 110967987 B CN110967987 B CN 110967987B
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0423—Input/output
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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
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for 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
- A47J36/00—Parts, details or accessories of cooking-vessels
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
Abstract
The invention discloses a control method of a cooking appliance, the cooking appliance, electronic equipment and a storage medium, wherein the method comprises the following steps: detecting the current temperature in the cooking appliance when the cooking appliance is in a heat preservation stage; and if the current temperature is reduced to a preset temperature threshold value, performing vacuumizing operation control on the cooking appliance so as to maintain the pressure in the cooking appliance within a vacuum degree set range. According to the invention, when the cooking utensil is in the heat preservation stage, the vacuumizing operation is carried out to control the air pressure in the cooking utensil, so that the cooking utensil can be still continuously boiled in the heat preservation stage, and the phenomenon of food soup layering is avoided by boiling and stirring food.
Description
Technical Field
The invention relates to the field of intelligent household appliances, in particular to a control method of a cooking appliance, the cooking appliance, electronic equipment and a storage medium.
Background
Present cooking utensil can get into the heat preservation stage after cooking processes such as a kind of deep pot hot water, stew meat, when keeping warm for a long time after, food hot water juice layering phenomenon can appear in cooking utensil's the culinary art chamber, and this can influence the edible taste of food.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art.
Therefore, a first object of the present invention is to provide a method for controlling a cooking appliance, which controls the air pressure in the cooking appliance through a vacuum pumping operation, so that the cooking appliance can be kept boiling during a keep warm stage, and food can be stirred by boiling, thereby avoiding the phenomenon of food soup stratification.
A second object of the present invention is to provide a cooking appliance.
A third object of the invention is to propose an electronic device.
A fourth object of the invention is to propose a non-transitory computer-readable storage medium.
In order to achieve the above object, an embodiment of a first aspect of the present invention provides a method for controlling a cooking appliance, the method including the steps of:
detecting a current temperature within a cooking appliance while the cooking appliance is in a keep warm stage;
and if the current temperature is reduced to a preset temperature threshold value, performing vacuumizing operation control on the cooking appliance so as to maintain the pressure in the cooking appliance within a vacuum degree set range.
According to an embodiment of the invention, the controlling of the vacuuming operation of the cooking appliance comprises:
and controlling the continuous vacuumizing operation of the cooking appliance until the boiling point of water in the cooking appliance under the current vacuum degree is the preset temperature threshold, and stopping the vacuumizing operation.
According to an embodiment of the present invention, the controlling of the vacuuming operation of the cooking appliance further includes:
controlling to start the vacuumizing operation at the moment when the current temperature is reduced to the temperature threshold value;
detecting the current vacuum degree in the cooking utensil, and controlling to close the vacuumizing operation if the current vacuum degree is greater than or equal to the upper limit value of the vacuum degree setting range;
and continuously detecting the current vacuum degree in the cooking utensil, and controlling to restart the vacuumizing operation if the current vacuum degree is continuously detected to be smaller than the lower limit value of the vacuum degree setting range.
According to an embodiment of the present invention, before the controlling starts the vacuum pumping operation, the method further includes:
and after the current temperature is reduced to the temperature threshold value, controlling the cooking appliance to wait for a preset time.
According to an embodiment of the invention, the method further comprises:
when the electromagnetic valve and the vacuum pump are determined to be required to be opened, controlling the electromagnetic valve on the air pressure regulator in the cooking appliance and the vacuum pump to output high level signals;
and when the electromagnetic valve and/or the vacuum pump are determined to need to be closed, controlling to output a low-level signal to the electromagnetic valve and/or the vacuum pump.
According to an embodiment of the invention, the method further comprises:
starting timing from the heat preservation stage, and acquiring the current state of the vacuumizing operation if the cooking time corresponding to the heat preservation stage is timed;
if the current state of the vacuumizing operation is an opening state, controlling to close the vacuumizing operation and entering a pressure relief stage for pressure relief;
and if the current state of the vacuumizing operation is a closing state, controlling the vacuumizing operation to be continuously closed, and entering a pressure relief stage for pressure relief.
According to an embodiment of the present invention, the vacuum setting range includes a first air pressure value and a second air pressure value, the second air pressure value is greater than the first air pressure value, and a value range of the second air pressure value is 40kpa to 80 kpa; the value range of the difference between the second air pressure value and the first air pressure value is 10-30 kpa.
According to an embodiment of the present invention, the temperature threshold has a value range of: 50 to 90 degrees.
According to the control method of the cooking utensil provided by the embodiment of the first aspect of the invention, the food soup in the cooking utensil is in a vacuum environment by controlling the vacuumizing mode of the cooking utensil, the boiling point is reduced, and when the preset vacuum degree is reached, the water in the food soup boils after reaching the reduced boiling point, so that the food is fully stirred, and the phenomenon of food soup layering in the heat preservation process is avoided.
In a second aspect, embodiments of the present invention provide a cooking appliance, including:
the air pressure regulator is used for performing vacuum pumping operation on the cooking appliance;
a controller to:
detecting a current temperature within a cooking appliance while the cooking appliance is in a keep warm stage;
and if the current temperature is reduced to a preset temperature threshold value, performing vacuumizing operation control on the cooking appliance so as to maintain the pressure in the cooking appliance within a vacuum degree set range.
According to an embodiment of the present invention, the air pressure regulator further comprises: the air suction pipe comprises an air suction hole, an air suction pipe, a connecting pipe, an exhaust pipe, an electromagnetic valve and a vacuum pump; the air suction pipe, the connecting pipe and the exhaust pipe form an air suction channel, and the electromagnetic valve is used for controlling the on and off of the air suction channel; the vacuum pump is used for sucking air from the cooking utensil through the air suction channel;
the air suction hole is formed in an upper cover of the cooking appliance, a first end of the air suction pipe extends into a cooking cavity of the cooking appliance through the air suction hole, a second end of the air suction pipe is connected with a first end of the connecting pipe through the electromagnetic valve, a second end of the connecting pipe is connected with the vacuum pump, a first end of the exhaust pipe is connected with the vacuum pump, and a second end of the exhaust pipe is in contact with the outside.
According to an embodiment of the invention, the controller is further configured to:
controlling to start the vacuumizing operation at the moment when the current temperature is reduced to the temperature threshold value;
detecting the current vacuum degree in the cooking utensil, and controlling to close the vacuumizing operation if the current vacuum degree is larger than the upper limit value of the set vacuum degree range;
and continuously detecting the current vacuum degree in the cooking utensil, and controlling to restart the vacuumizing operation if the current vacuum degree is continuously detected to be smaller than the lower limit value of the vacuum degree setting range.
According to an embodiment of the invention, the controller is further configured to:
and after the current temperature is reduced to the temperature threshold value, controlling the cooking appliance to wait for a preset time.
According to an embodiment of the invention, the controller is further configured to:
when the vacuum pumping operation is determined to be required to be started, controlling to output high level signals to the electromagnetic valve and the vacuum pump;
and when the vacuum pumping operation is determined to be required to be closed, controlling to output a low level signal to the electromagnetic valve and/or the vacuum pump.
According to an embodiment of the invention, the controller is further configured to:
starting timing from the heat preservation stage, and acquiring the current state of the vacuumizing operation if the cooking time corresponding to the heat preservation stage is timed;
if the current state of the vacuumizing operation is an opening state, controlling to close the vacuumizing operation and entering a pressure relief stage for pressure relief;
and if the current state of the vacuumizing operation is a closing state, controlling the vacuumizing operation to be continuously closed, and entering a pressure relief stage for pressure relief.
According to the cooking appliance provided by the embodiment of the second aspect of the invention, the controller controls the operation of the air pressure regulator, so that the air pressure regulator can exhaust the cooking cavity of the cooking appliance, the food soup in the cooking appliance is in a vacuum environment, the boiling point of water in the vacuum environment is reduced, and when the preset vacuum degree is reached, the water in the food soup is boiled, so that the food is fully stirred, and the phenomenon of food soup layering in the heat preservation process is avoided.
An embodiment of a third aspect of the present invention provides an electronic device, including a memory, a processor;
wherein the processor executes a program corresponding to the executable program code by reading the executable program code stored in the memory, for implementing the control method of the cooking appliance in the first aspect.
A fourth aspect of the present invention provides a non-transitory computer readable storage medium, on which a computer program is stored, wherein the program is executed by a processor to implement the control method of the cooking appliance described in the first aspect.
Drawings
Fig. 1 is a schematic structural view of a cooking appliance according to an embodiment of the present disclosure;
FIG. 2 is a cross-sectional view of the cooking appliance of FIG. 1;
fig. 3 is a flowchart of a control method of a cooking appliance according to another embodiment of the present disclosure;
fig. 4 is a control graph of a control method of the cooking appliance of fig. 3;
fig. 5 is a block diagram of an electronic device according to another embodiment of the disclosure.
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 drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
The method for controlling a cooking appliance according to an embodiment of the present invention is based on the cooking appliance according to an embodiment of the present invention, and as shown in fig. 1 and 2, a cooking appliance 100 according to an embodiment of the present invention includes: an air pressure regulator 10 for performing a vacuuming operation on a cooking appliance. The air pressure regulator 10 includes: the cooking appliance comprises an air suction hole 13, an air suction pipe 14, a connecting pipe 15, an air exhaust pipe 16, an electromagnetic valve 11 and a vacuum pump 12, wherein the air suction pipe 14, the connecting pipe 15 and the air exhaust pipe 16 are constructed into an air suction channel, the electromagnetic valve 11 is used for controlling the conduction and the closing of the air suction channel, and the vacuum pump 12 is used for sucking air from the cooking appliance 100 through the air suction channel;
the air exhaust hole 13 is arranged on the upper cover 30 of the cooking appliance 100, the first end of the air suction pipe 14 extends into the cooking cavity of the cooking appliance 100 through the air exhaust hole 13, the second end of the air suction pipe 14 is connected with the first end of the connecting pipe 15 through the electromagnetic valve 11, the second end of the connecting pipe 15 is connected with the vacuum pump 12, the first end of the exhaust pipe 16 is connected with the vacuum pump 12, and the second end of the exhaust pipe 16 is in contact with the outside.
It should be noted that, when the cooking appliance 100 is vacuumized, the electromagnetic valve 11 and the vacuum pump 12 in the air pressure regulator 10 are both in an open state; when any one of the electromagnetic valve 11 and the vacuum pump 12 is closed, the vacuum pumping operation cannot be continued, and specifically, when the electromagnetic valve 11 is closed, the pumping channel is closed; when the vacuum pump 12 is turned off, the evacuation passage is not closed, but the operation of the air pressure regulator 10 is stopped, so that the evacuation operation of the cooking appliance 100 is not performed.
Fig. 3 is a flowchart of a control method of a cooking appliance according to an embodiment of the present invention, and fig. 4 is a control graph of the control method of the cooking appliance of fig. 3. As shown in fig. 3 and 4, the method for controlling a cooking appliance according to an embodiment of the present invention includes the steps of:
s1: detecting a current temperature within a cooking appliance while the cooking appliance is in a keep warm stage.
In addition, because the boiling point of water is in inverse proportion to the vacuum degree, the lower the temperature in the cooking utensil, the higher the vacuum degree is required, the higher the requirement for the air tightness and the like of the cooking utensil is, and further the manufacturing difficulty is increased. In this embodiment, the range of the temperature threshold T to the value is 50 degrees to 90 degrees.
In order to know the temperature inside the cooking appliance in real time, a temperature sensor (not shown in fig. 1 and 2) is required to be arranged on the side wall of the cooking cavity of the cooking appliance or at the upper cover of the cooking appliance, the real-time temperature inside the cooking appliance is obtained through the temperature sensor, and the detected real-time temperature is sent to the controller, so that the controller can compare the real-time temperature inside the cooking appliance with a preset temperature threshold value T. It should be understood that there are many ways of controlling the temperature in the cooking appliance, and those skilled in the art can select the temperature according to actual conditions, and the method is not illustrated herein.
S2: and if the current temperature is reduced to a preset temperature threshold value, performing vacuumizing operation control on the cooking appliance so as to maintain the pressure in the cooking appliance within a vacuum degree set range.
When the real-time temperature in the cooking utensil received by the controller is reduced to a preset temperature threshold value T, the controller controls to start the vacuumizing operation on the cooking utensil, so that the cooking utensil is pumped. Specifically, as shown in fig. 1 and 2, when the vacuum pumping operation is turned on, the electromagnetic valve 11 and the vacuum pump 12 of the air pressure regulator 10 are turned on, and at this time, the air pumping channel formed by the air suction pipe 14, the connection pipe 15 and the exhaust pipe 16 is opened, and at the same time, the vacuum pump 12 performs the air pumping operation, and at this time, the air in the cooking cavity of the cooking appliance 100 is continuously exhausted to the outside of the cooking appliance 100 through the air suction pipe 14, the electromagnetic valve 11, the connection pipe 15, the vacuum pump 12 and the exhaust pipe 16, thereby completing the air pumping operation of the cooking appliance 100.
With the continuous operation of air suction, the pressure in the cooking appliance is continuously reduced from the standard atmospheric pressure P0 until the pressure is less than or equal to the first atmospheric pressure value P1, at this time, the controller can control the vacuum pumping operation to be turned off, wherein the vacuum degree corresponding to the first atmospheric pressure value P1 is the vacuum degree at which water can boil when the preset temperature threshold value T is reached, at this time, the food soup in the cooking appliance starts to boil under the vacuum degree, bubbles can be generated in the boiling process, and then the food is stirred, so that the occurrence of the delamination phenomenon is avoided.
In some embodiments, the continuous vacuum pumping operation of the cooking appliance can be controlled, and the vacuum pumping operation is stopped until the boiling point of water in the cooking appliance under the current vacuum degree is a preset temperature threshold value.
During the boiling of the food broth in the cooking appliance, steam is generated, and as the steam is continuously generated, the pressure in the cooking appliance increases (i.e. the vacuum degree decreases), and the boiling point of water increases, until the pressure increases to the second pressure value P2, the vacuum degree corresponding to the second air pressure value P2 can not satisfy the condition that the water is boiled at the preset temperature threshold value T, this results in the food broth in the cooking appliance not boiling at this vacuum level, at which point, in order to avoid the food broth in the cooking appliance from sending stratification phenomena, the controller controls the vacuum pumping operation to be turned on, so as to exhaust the cooking utensil, when the pressure in the cooking utensil reaches a first pressure value P1, the controller controls to close the vacuum-pumping operation, the above process is repeated to keep the food soup in the cooking utensil in a boiling state until the heat preservation stage is finished. It will be appreciated that the food broth in the cooking appliance gradually stops boiling during the process of the pressure value in the cooking appliance changing from the first pressure value P1 to the second pressure value P2.
It should be understood that the vacuum degree corresponding to the first pressure value P1 is an upper limit value of the vacuum degree setting range, and the vacuum degree corresponding to the second pressure value P2 is a lower limit value of the vacuum degree setting range. By maintaining the vacuum degree in the cooking utensil in a set range, the food soup in the cooking utensil is continuously in a boiling state, and the phenomenon of layering of the food soup is avoided. In this embodiment, the value range of the second air pressure value P2 is 40kpa-80 kpa; the difference between the second air pressure value P2 and the first air pressure value P1 is 10-30 kpa.
The continuous boiling of the food cooking liquor can gradually evaporate the water in the cooking liquor, the cooking cavity of the cooking utensil can be burnt seriously, and the food cooking liquor can be boiled at intervals to avoid the situation. Specifically, a third pressure value (not shown in the figure) may be set, the food soup in the cooking utensil is kept in a still state during the time when the pressure in the cooking utensil is increased from the second pressure value P2 to the third pressure value, and the lower limit of the vacuum degree setting range is the vacuum degree value corresponding to the third pressure value, so that the food soup is boiled at intervals. In addition, a time value can be preset, namely after the pressure in the cooking appliance is lower than the first pressure value and the vacuumizing operation is closed, the vacuumizing operation is started again to suck air for the cooking appliance after the preset time, and the operation is repeated until the heat preservation stage is finished. It should be understood that the first, second, and third pressure values are each less than standard atmospheric pressure.
In order to accurately acquire the pressure value in the cooking appliance, the air pressure regulator further includes a pressure sensor (not shown in the figure), the pressure sensor is used for detecting the pressure value in the cooking appliance, so as to accurately measure the first pressure value, the second pressure value or the third pressure value, and the measured result is sent to the controller. In addition, the vacuum degree in the cooking appliance may be directly obtained, and in this case, the air pressure regulator further includes a vacuum degree detector (not shown in the drawings) by which the vacuum degree in the cooking appliance is detected. Specifically, the vacuum degree at the moment inside the cooking appliance may be detected by a vacuum degree detector, and the detected vacuum degree value thereof may be transmitted to the controller.
In addition, after the temperature in the cooking utensil is reduced to the preset temperature threshold, a preset waiting time t1 can be set, the temperature in the cooking utensil can continuously decrease, after the time of waiting for t1, the temperature in the cooking utensil is often really smaller than the preset temperature threshold, and at the moment, the controller can control the opening of the electromagnetic valve and the vacuum pump again, so that the false start is avoided.
According to the method, the cooking utensil is vacuumized, so that the food soup in the cooking utensil is in a vacuum environment, and the boiling point of water in the vacuum environment can be reduced, so that when the preset vacuum degree is reached, the water in the food soup can boil at a lower boiling point, bubbles are generated in the boiling process, the food is fully stirred, and the phenomenon of food soup layering in the heat preservation process is avoided under the condition that the temperature is not increased.
It should be understood that when the controller controls to start the vacuum pumping operation, the controller outputs high level signals to the solenoid valve on the air pressure regulator and the vacuum pump; when the controller controls the vacuum pumping operation to be closed, the controller outputs a low level signal to the solenoid valve on the air pressure regulator and/or the vacuum pump.
In some embodiments, timing may also be started from entering the heat preservation stage, and if the cooking time corresponding to the heat preservation stage is timed, the current state of the vacuum pumping operation is acquired; if the current state of the vacuumizing operation is an opening state, controlling to close the vacuumizing operation and entering a pressure relief stage for pressure relief; and if the current state of the vacuumizing operation is the closing state, controlling the vacuumizing operation to be continuously closed, and entering a pressure relief stage for pressure relief.
In order to realize the embodiment, the invention further provides a cooking appliance.
Fig. 1 is a schematic structural diagram of a cooking appliance according to an embodiment of the present invention. As shown in fig. 1 and 2, the cooking appliance 100 includes: a gas pressure regulator 10 and a controller 20. Wherein, the air pressure regulator 10 is used for performing vacuum pumping operation on the cooking utensil;
the controller 20 is configured to:
detecting a current temperature within the cooking appliance 100 while the cooking appliance 100 is in a keep warm stage;
and if the current temperature is reduced to a preset temperature threshold value, performing vacuum pumping operation control on the cooking appliance 100 so as to maintain the pressure in the cooking appliance 100 within a vacuum degree set range.
Further, as shown in fig. 1, the air pressure regulator 10 further includes: the cooking appliance comprises an air suction hole 13, an air suction pipe 14, a connecting pipe 15, an air exhaust pipe 16, an electromagnetic valve 11 and a vacuum pump 12, wherein the air suction pipe 14, the connecting pipe 15 and the air exhaust pipe 16 are configured into an air suction channel, the electromagnetic valve 11 is used for controlling the conduction and the closing of the air suction channel, and the vacuum pump 12 is used for sucking air from the cooking appliance 100 through the air suction channel.
The air exhaust hole 13 is arranged on the upper cover 30 of the cooking appliance 100, the first end of the air suction pipe 14 extends into the cooking cavity of the cooking appliance 100 through the air exhaust hole 13, the second end of the air suction pipe 14 is connected with the first end of the connecting pipe 15 through the electromagnetic valve 11, the second end of the connecting pipe 15 is connected with the vacuum pump 12, the first end of the exhaust pipe 16 is connected with the vacuum pump 12, and the second end of the exhaust pipe 16 is in contact with the outside.
In some embodiments, the air pressure regulator 10 further comprises: a vacuum level detector (not shown in the drawings) for detecting a vacuum level in the cooking appliance 100; the vacuum degree detector is connected with the controller 20;
the controller 20 is further configured to:
controlling to open the electromagnetic valve 11 and the vacuum pump 12 at the moment when the current temperature is reduced to the temperature threshold value;
detecting the current vacuum degree in the cooking appliance 100, and controlling to close the vacuumizing operation if the current vacuum degree is greater than or equal to the upper limit value of the vacuum degree setting range;
and continuously detecting the current vacuum degree in the cooking appliance 100, and controlling to restart the vacuumizing operation if the current vacuum degree is continuously detected to be smaller than the lower limit value of the vacuum degree setting range.
In some embodiments, the controller 20 is further configured to:
and controlling the continuous vacuumizing operation of the cooking appliance 100, and stopping the vacuumizing operation until the boiling point of water in the cooking appliance 100 under the current vacuum degree is the preset temperature threshold.
In some embodiments, the controller 20 is further configured to:
and after the current temperature is reduced to the temperature threshold value, controlling the cooking appliance 100 to wait for a preset time.
In some embodiments, the controller 20 is further configured to:
when the vacuum pumping operation is determined to be required to be started, controlling to output high level signals to the electromagnetic valve 11 and the vacuum pump 12;
when it is determined that the vacuum-pumping operation needs to be turned off, control outputs a low level signal to the solenoid valve 11 and the vacuum pump 12.
In some embodiments, the controller 20 is further configured to:
starting timing from the heat preservation stage, and acquiring the current state of the vacuumizing operation if the cooking time corresponding to the heat preservation stage is timed;
if the current state of the vacuumizing operation is an opening state, controlling to close the vacuumizing operation and entering a pressure relief stage for pressure relief;
and if the current state of the vacuumizing operation is a closing state, controlling the vacuumizing operation to be continuously closed, and entering a pressure relief stage for pressure relief.
The steps executed by the above components correspond to the steps in the above method embodiments one to one, and specific implementation can refer to the description in the method embodiments.
According to the cooking appliance provided by the embodiment of the invention, the controller 20 controls the operation of the air pressure regulator 10, so that the air pressure regulator 10 can complete air extraction of the cooking cavity of the cooking appliance 100, the food soup in the cooking appliance 100 is in a vacuum environment, the boiling point of water in the vacuum environment is reduced, and when the preset vacuum degree is reached, the water in the food soup is boiled, so that the food is fully stirred, and the phenomenon of food soup layering in the heat preservation process is avoided.
In order to implement the method of the above embodiment, the present invention further provides an electronic device, as shown in fig. 5, the electronic device 300 includes a memory 302, a processor 301; wherein the processor 301 runs a program corresponding to the executable program code by reading the executable program code stored in the memory 302, so as to implement the steps of the method.
To implement the method of the above embodiment, the present invention also provides a non-transitory computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of the method described above.
In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; either directly or indirectly through intervening media, either internally or in any other relationship. 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 present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., 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 are not necessarily intended to 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. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (15)
1. A method of controlling a cooking appliance, the method comprising the steps of:
detecting a current temperature within a cooking appliance while the cooking appliance is in a keep warm stage;
if the current temperature is reduced to a preset temperature threshold value, carrying out vacuumizing operation control on the cooking appliance so as to maintain the pressure in the cooking appliance within a vacuum degree set range;
the vacuumizing operation control of the cooking utensil comprises: and controlling the continuous vacuumizing operation of the cooking appliance until the boiling point of water in the cooking appliance under the current vacuum degree is the preset temperature threshold, and stopping the vacuumizing operation.
2. The method for controlling a cooking appliance according to claim 1, wherein the controlling of the vacuuming operation of the cooking appliance further comprises:
controlling to start the vacuumizing operation at the moment when the current temperature is reduced to the temperature threshold value;
detecting the current vacuum degree in the cooking utensil, and controlling to close the vacuumizing operation if the current vacuum degree is greater than or equal to the upper limit value of the vacuum degree setting range;
and continuously detecting the current vacuum degree in the cooking utensil, and controlling to restart the vacuumizing operation if the current vacuum degree is continuously detected to be smaller than the lower limit value of the vacuum degree setting range.
3. The method of claim 2, wherein before the controlling the vacuum pumping operation, the method further comprises:
and after the current temperature is reduced to the temperature threshold value, controlling the cooking appliance to wait for a preset time.
4. The control method of a cooking appliance according to claim 2,
further comprising:
when the vacuum pumping operation is determined to be required to be started, controlling an electromagnetic valve and a vacuum pump on an air pressure regulator in the cooking appliance to output high-level signals;
and when the vacuum pumping operation is determined to be required to be closed, controlling to output a low level signal to the electromagnetic valve and/or the vacuum pump.
5. The method of controlling a cooking appliance according to any one of claims 1 to 4, further comprising:
starting timing from the heat preservation stage, and acquiring the current state of the vacuumizing operation if the cooking time corresponding to the heat preservation stage is timed;
if the current state of the vacuumizing operation is an opening state, controlling to close the vacuumizing operation and entering a pressure relief stage for pressure relief;
and if the current state of the vacuumizing operation is a closing state, controlling the vacuumizing operation to be continuously closed, and entering a pressure relief stage for pressure relief.
6. The method for controlling a cooking appliance according to any one of claims 1 to 4, wherein the vacuum setting range includes a first air pressure value and a second air pressure value, the second air pressure value is greater than the first air pressure value, and the second air pressure value has a value range of 40kpa to 80 kpa; the value range of the difference between the second air pressure value and the first air pressure value is 10-30 kpa.
7. The method for controlling a cooking appliance according to any one of claims 1 to 4, wherein the temperature threshold has a value range of: 50-90 degrees.
8. A cooking appliance, comprising:
the air pressure regulator is used for performing vacuum pumping operation on the cooking appliance;
a controller to:
detecting a current temperature within a cooking appliance while the cooking appliance is in a keep warm stage;
if the current temperature is reduced to a preset temperature threshold value, carrying out vacuumizing operation control on the cooking appliance so as to maintain the pressure in the cooking appliance within a vacuum degree set range;
the controller is further used for controlling continuous vacuumizing operation on the cooking appliance, and stopping the vacuumizing operation until the boiling point of water in the cooking appliance under the current vacuum degree is the preset temperature threshold value.
9. The cooking appliance of claim 8, wherein the air pressure regulator further comprises: the air suction pipe comprises an air suction hole, an air suction pipe, a connecting pipe, an exhaust pipe, an electromagnetic valve and a vacuum pump; the air suction pipe, the connecting pipe and the exhaust pipe form an air suction channel, and the electromagnetic valve is used for controlling the on and off of the air suction channel; the vacuum pump is used for sucking air from the cooking utensil through the air suction channel;
the air suction hole is formed in an upper cover of the cooking appliance, a first end of the air suction pipe extends into a cooking cavity of the cooking appliance through the air suction hole, a second end of the air suction pipe is connected with a first end of the connecting pipe through the electromagnetic valve, a second end of the connecting pipe is connected with the vacuum pump, a first end of the exhaust pipe is connected with the vacuum pump, and a second end of the exhaust pipe is in contact with the outside.
10. The cooking appliance of claim 8, wherein the controller is further configured to:
controlling to start the vacuumizing operation at the moment when the current temperature is reduced to the temperature threshold value;
detecting the current vacuum degree in the cooking utensil, and controlling to close the vacuumizing operation if the current vacuum degree is greater than or equal to the upper limit value of the vacuum degree setting range;
and continuously detecting the current vacuum degree in the cooking utensil, and controlling to restart the vacuumizing operation if the current vacuum degree is continuously detected to be smaller than the lower limit value of the vacuum degree setting range.
11. The cooking appliance of claim 10, wherein the controller is further configured to:
and after the current temperature is reduced to the temperature threshold value, controlling the cooking appliance to wait for a preset time.
12. The cooking appliance of claim 9, wherein the controller is further configured to:
when the vacuum pumping operation is determined to be required to be started, controlling to output high level signals to the electromagnetic valve and the vacuum pump;
and when the vacuum pumping operation is determined to be required to be closed, controlling to output a low level signal to the electromagnetic valve and/or the vacuum pump.
13. The cooking appliance of any one of claims 8-12, wherein the controller is further configured to:
starting timing from the heat preservation stage, and acquiring the current state of the vacuumizing operation if the cooking time corresponding to the heat preservation stage is timed;
if the current state of the vacuumizing operation is an opening state, controlling to close the vacuumizing operation and entering a pressure relief stage for pressure relief;
and if the current state of the vacuumizing operation is a closing state, controlling the vacuumizing operation to be continuously closed, and entering a pressure relief stage for pressure relief.
14. An electronic device comprising a memory, a processor;
wherein the processor executes a program corresponding to the executable program code by reading the executable program code stored in the memory for implementing the control method of the cooking appliance according to any one of claims 1 to 6.
15. 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 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811155603.3A CN110967987B (en) | 2018-09-30 | 2018-09-30 | Cooking appliance control method, cooking appliance, electronic device and storage medium |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811155603.3A CN110967987B (en) | 2018-09-30 | 2018-09-30 | Cooking appliance control method, cooking appliance, electronic device and storage medium |
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| CN110967987B true CN110967987B (en) | 2021-04-20 |
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| CN114190754A (en) * | 2020-09-02 | 2022-03-18 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance and heat preservation control method and heat preservation control device thereof |
| CN113142982A (en) * | 2021-04-30 | 2021-07-23 | 广东美的厨房电器制造有限公司 | Cooking apparatus, control method of cooking apparatus, and readable storage medium |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US6305272B1 (en) * | 2000-06-28 | 2001-10-23 | Hsiu Man Lin | Energy-efficient cooker |
| CN201418653Y (en) * | 2009-06-07 | 2010-03-10 | 林于紘 | Vacuum pot |
| CN102406428A (en) * | 2010-09-21 | 2012-04-11 | 施凯健 | Novel electric rice cooker |
| CN105982523B (en) * | 2015-01-28 | 2018-11-20 | 佛山市顺德区美的电热电器制造有限公司 | The control method of cooking apparatus |
| CN106551608B (en) * | 2015-09-25 | 2019-02-15 | 佛山市顺德区美的电热电器制造有限公司 | The thermal-insulation control method of cooking apparatus |
| CN207898360U (en) * | 2017-05-24 | 2018-09-25 | 佛山市顺阅丰贸易有限公司 | A kind of vacuum thermos-cooker |
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