CN112273987A - Control method of steam cooking equipment and steam cooking equipment - Google Patents
Control method of steam cooking equipment and steam cooking equipment Download PDFInfo
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- CN112273987A CN112273987A CN202010952810.2A CN202010952810A CN112273987A CN 112273987 A CN112273987 A CN 112273987A CN 202010952810 A CN202010952810 A CN 202010952810A CN 112273987 A CN112273987 A CN 112273987A
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- 238000010411 cooking Methods 0.000 title claims abstract description 144
- 238000000034 method Methods 0.000 title claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 121
- 238000003331 infrared imaging Methods 0.000 claims abstract description 49
- 238000010438 heat treatment Methods 0.000 claims description 15
- 239000000779 smoke Substances 0.000 claims description 13
- 238000003384 imaging method Methods 0.000 claims description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 6
- 230000003466 anti-cipated effect Effects 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 206010063385 Intellectualisation Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
-
- 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
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
-
- 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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The invention provides a control method of steam cooking equipment and the steam cooking equipment, comprising the following steps: carrying out thermal infrared imaging on the inner cavity of the steam cooking equipment; acquiring humidity information of an inner cavity of steam cooking equipment; acquiring target water consumption of the steam cooking equipment according to thermal infrared imaging and humidity information of an inner cavity of the steam cooking equipment; and controlling the steam generator to heat the inner cavity of the steam cooking equipment according to the target water consumption. Carry out thermal infrared imaging and humidity information through acquireing steam cooking equipment inner chamber and acquire target water consumption to control steam generator heats steam cooking equipment inner chamber, carry out dynamic adjustment to the required water consumption of steam cooking equipment according to the actual conditions of steam cooking equipment inner chamber, avoid too little water consumption can't reach anticipated culinary art effect, too much water consumption causes the influence scheduling problem to the cleanness of steam cooking equipment inner chamber.
Description
Technical Field
The invention relates to the technical field of kitchen appliances, in particular to a control method of steam cooking equipment and the steam cooking equipment.
Background
To the roast all-in-one of evaporating that can realize evaporating roast function at present, its water consumption is fixed, can not realize the dynamic adjustment to the water consumption according to the actual conditions of culinary art, can't reach best culinary art energy-conserving effect, and even more water consumption can cause the influence to user's cleanness, if after food culinary art, the water tank residual water is unable in time clean, causes bacterial growing and produces the peculiar smell. The invention provides a control method of steam cooking equipment and the steam cooking equipment aiming at the problem so as to obtain proper water consumption.
Disclosure of Invention
The present invention has been made to solve one of the problems of the related art to some extent, and it is an object of the present invention to provide a control method of a steam cooking apparatus, which effectively obtains a target water consumption amount required by the steam cooking apparatus.
The above purpose is realized by the following technical scheme:
a control method of a steam cooking apparatus, comprising the steps of:
carrying out thermal infrared imaging on the inner cavity of the steam cooking equipment;
acquiring humidity information of an inner cavity of steam cooking equipment;
acquiring target water consumption of the steam cooking equipment according to thermal infrared imaging and humidity information of an inner cavity of the steam cooking equipment;
and controlling the steam generator to heat the inner cavity of the steam cooking equipment according to the target water consumption.
As a further improvement of the present invention, the method for obtaining thermal infrared imaging of the inner cavity of the steam cooking device comprises: and carrying out thermal infrared imaging on the inner cavity of the steam cooking equipment through an infrared temperature imaging sensor.
As a further improvement of the present invention, the method for acquiring humidity information of the inner cavity of the steam cooking device comprises: humidity information of the inner cavity of the steam cooking equipment is collected through the oxygen sensor.
As a further improvement of the present invention, the method for obtaining the target water consumption of the steam cooking device according to the thermal infrared imaging and the humidity information of the inner cavity of the steam cooking device comprises: transmitting the thermal infrared imaging and humidity information of the inner cavity to a cloud server through a wireless network; the cloud server receives thermal infrared imaging and humidity information of the inner cavity, inputs the thermal infrared imaging and humidity information of the inner cavity into the water usage model, and obtains target water consumption; the cloud server feeds the target water consumption back to the steam cooking equipment.
As a further improvement of the invention, the method for acquiring the target water consumption by inputting the thermal infrared imaging and humidity information of the inner cavity into the water model comprises the following steps: after the thermal infrared imaging and humidity information of the inner cavity is input into the water use model, the water use model outputs a plurality of recommended water consumption and the recommended probability of each recommended water consumption; and taking the recommended water consumption with the maximum recommended probability as the target water consumption.
Another object of the present invention is to provide a steam cooking apparatus which can efficiently obtain a target amount of water required for the steam cooking apparatus.
The above purpose is realized by the following technical scheme:
a steam cooking device comprises a shell and an inner container, wherein the inner container is arranged in the shell, a door body for opening and closing the inner container is arranged on the shell, the steam cooking device also comprises an image acquisition module, a humidity acquisition module, a heating control module and a controller, and the image acquisition module is used for carrying out thermal infrared imaging on an inner cavity; the humidity acquisition module is used for detecting the humidity of the inner cavity; the controller is respectively electrically connected with the image acquisition module, the humidity acquisition module and the heating control module, the controller is connected with a cloud end through a wireless network, and the target water consumption of the steam cooking equipment is acquired by uploading the thermal infrared imaging and the humidity of the inner cavity to the cloud end; the heating control module is used for heating the steam cooking device according to the acquired target water consumption.
As a further improvement of the present invention, the system further comprises a controller, and the controller is electrically connected to the image acquisition module, the humidity acquisition module, the water consumption acquisition module and the heating control module respectively.
As a further improvement of the present invention, the image acquisition module is an infrared temperature imaging sensor, and the infrared temperature imaging sensor is disposed at the top of the inner cavity, or is disposed on a side of the door body facing the inner container.
As a further improvement of the present invention, when the height H of the inner cavity of the steam cooking device is smaller than the length L of the inner cavity, the humidity obtaining module is disposed at the top of the inner cavity.
As a further improvement of the invention, when the height H of the cavity of the cooking device is greater than the length L of the cavity, the humidity acquisition module is arranged on the side wall of the cavity and extends out of the side wall of the cavity towards the inner container.
As a further improvement of the invention, a smoke exhaust hood is arranged between the shell and the inner container, a smoke inlet of the smoke exhaust hood is communicated with the inner cavity, and the humidity acquisition module is arranged in the smoke exhaust hood.
Compared with the prior art, the invention at least comprises the following beneficial effects:
1. the invention provides a control method of steam cooking equipment, which is characterized in that thermal infrared imaging and humidity information are obtained from an inner cavity of the steam cooking equipment to obtain target water consumption so as to heat the inner cavity of the steam cooking equipment, the water consumption required by the steam cooking equipment is dynamically adjusted according to the actual condition of the inner cavity of the steam cooking equipment, and the problems that the expected cooking effect cannot be achieved due to too little water consumption, the cleaning of the inner cavity of the steam cooking equipment is affected due to too much water consumption and the like are solved.
2. The invention provides a steam cooking device, which is characterized in that the inner cavity of the steam cooking device is heated by acquiring thermal infrared imaging and humidity information of the inner cavity of the steam cooking device to acquire target water consumption, the water consumption required by the steam cooking device is dynamically adjusted according to the actual condition of the inner cavity of the steam cooking device, and the problems that the expected cooking effect cannot be achieved due to too little water consumption, the cleaning of the inner cavity of the steam cooking device is affected due to too much water consumption and the like are solved.
Drawings
Fig. 1 is a flowchart of a control method of a steam cooking apparatus in an embodiment;
FIG. 2 is a block diagram of a steam cooking apparatus in an embodiment;
fig. 3 is an exploded schematic view of a steam cooking apparatus in an embodiment;
FIG. 4 is an enlarged view of a portion of FIG. 3 at A;
FIG. 5 is a structural view of the inner container in the embodiment.
Detailed Description
The present invention is illustrated by the following examples, but the present invention is not limited to these examples. Modifications to the embodiments of the invention or equivalent substitutions of parts of technical features without departing from the spirit of the invention are intended to be covered by the scope of the claims of the invention.
The first embodiment is as follows:
referring to fig. 1, a control method of a steam cooking apparatus of the present invention is shown, which is characterized by comprising the steps of:
step S101, carrying out thermal infrared imaging on an inner cavity of steam cooking equipment;
step S102, acquiring humidity information of an inner cavity of steam cooking equipment;
step S103, acquiring target water consumption of the steam cooking equipment according to thermal infrared imaging and humidity information of an inner cavity of the steam cooking equipment;
and step S104, controlling the steam generator to heat the inner cavity of the steam cooking device according to the target water consumption.
In step S101, thermal infrared imaging is performed on the inner cavity of the steam cooking apparatus. The thermal infrared imaging can reflect the temperature field of the surface of the object, the temperature information in the inner cavity can be obtained through the thermal infrared imaging, and when the temperature in the inner cavity is low, more water consumption is needed to heat the inner cavity to the preset temperature; when the temperature in the inner cavity is high, the temperature of the inner cavity can be heated to the preset temperature by using a small amount of water. The temperature of the inner cavity of the steam cooking apparatus has an important influence on the target water consumption.
In step S102, humidity information of the inner cavity of the steam cooking apparatus is acquired. When the temperature information of the inner cavity is certain and the preset temperature is constant, if the original humidity in the inner cavity is higher, the required water consumption is smaller, and if the original humidity in the inner cavity is lower, the required water consumption is larger. The humidity of the inner cavity of the steam cooking device has an important influence on the target water consumption.
The invention provides a control method of steam cooking equipment, which is characterized in that a target water consumption is obtained by obtaining thermal infrared imaging and humidity information of an inner cavity of the steam cooking equipment so as to control a steam generator to heat the inner cavity of the steam cooking equipment, the water consumption required by the steam cooking equipment is dynamically adjusted according to the actual condition of the inner cavity of the steam cooking equipment, and the problems that too little water consumption cannot achieve the expected cooking effect, too much water consumption affects the cleaning of the inner cavity of the steam cooking equipment and the like are solved.
In this embodiment, the method for obtaining thermal infrared imaging of the inner cavity of the steam cooking device includes: and carrying out thermal infrared imaging on the inner cavity of the steam cooking equipment through an infrared temperature imaging sensor. In other embodiments, the internal cavity of the steam cooking device may be thermally infrared imaged by other devices.
In this embodiment, the method for acquiring humidity information of the inner cavity of the steam cooking device includes: humidity information of the inner cavity of the steam cooking equipment is collected through the oxygen sensor. In other embodiments, humidity information of the inner cavity of the steam cooking device can be acquired through other humidity sensors.
In step S103, the method for obtaining the target water consumption of the steam cooking device according to the thermal infrared imaging and the humidity information of the inner cavity of the steam cooking device includes:
step S301, transmitting thermal infrared imaging and humidity information of the inner cavity to a cloud server through a wireless network;
step S302, the cloud server receives thermal infrared imaging and humidity information of the inner cavity, inputs the thermal infrared imaging and humidity information of the inner cavity into a water model, and obtains target water consumption;
step S303, the cloud server feeds the target water consumption back to the steam cooking equipment.
The steam cooking equipment is connected with the cloud end through wireless network, can be with a large amount of data prestoring in the cloud end, establishes the water model of hot infrared formation of image and humidity information and target water consumption relation at the cloud end, and the hot infrared formation of image and the humidity information of the steam cooking equipment inner chamber that will gather are uploaded to the cloud end and are input in the water model to obtain target water consumption, convenience of customers uses.
In step S301, the thermal infrared imaging and humidity information of the inner cavity are input into the water model, and the method for obtaining the target water consumption specifically includes:
after the thermal infrared imaging and humidity information of the inner cavity is input into the water use model, the water use model outputs a plurality of recommended water consumption and the recommended probability of each recommended water consumption;
and taking the recommended water consumption with the maximum recommended probability as the target water consumption.
For example, the collected thermal infrared imaging and humidity information of the inner cavity of the steam cooking device is uploaded to the cloud and input into the water model, the water model outputs three recommended water consumption amounts, namely a first recommended water consumption amount, a second recommended water consumption amount and a third recommended water consumption amount (the first recommended water consumption amount, the second recommended water consumption amount and the third recommended water consumption amount only represent three different recommended water consumption amounts and have no direct relation to the recommended probability), the recommended probability of the first recommended water consumption amount is 70%, the recommended probability of the second recommended water consumption amount is 60%, and the recommended probability of the second recommended water consumption amount is 90%. The closer the recommended probability value is to 1, the higher the degree of intellectualization of the steam cooking equipment to the cooking environment is indicated under the recommended water consumption, namely the recommended water consumption is more in line with the heating requirements of food and an inner cavity. The cloud feeds back the recommended water consumption with the maximum recommended probability to the steam cooking equipment as the target water consumption. The target water consumption is intelligently obtained, and the use by a user is facilitated. When the target water consumption output by the water consumption model is too much or too little, the steam cooking equipment is heated after the adjustment of a user, the data adjusted by the user is uploaded to the cloud end by the steam cooking equipment, and the water consumption model is continuously improved so as to obtain the target water consumption which is more in line with the requirements of the user and has a better food cooking effect.
The steam cooking apparatus includes, but is not limited to: a steaming and baking oven, a steaming and baking integrated machine, a steam box, a micro steam box and a micro steaming and baking oven.
Example two:
referring to fig. 2-5, a steam cooking device is shown, which comprises a housing 1 and an inner container 2, wherein the inner container 2 is arranged in the housing 1, and a door 3 for opening and closing the inner container 2 is arranged on the housing 1, and the steam cooking device is characterized by further comprising an image acquisition module 4, a humidity acquisition module 5, a heating control module and a controller 6,
the image acquisition module 4 is used for carrying out thermal infrared imaging on the inner container 2;
the humidity acquisition module 5 is used for detecting the humidity of the inner container 2;
the controller 6 is respectively electrically connected with the image acquisition module 4, the humidity acquisition module 5 and the heating control module, the controller 6 is connected with a cloud end through a wireless network, and the target water consumption of the steam cooking equipment is acquired by uploading the thermal infrared imaging and the humidity of the inner container 2 to the cloud end;
the heating control module is used for heating the steam cooking device according to the acquired target water consumption.
In this embodiment, the image acquisition module 4 is an infrared temperature imaging sensor. The humidity acquisition module 5 is an oxygen sensor.
The steam cooking apparatus inner container 2 is subjected to thermal infrared imaging. The thermal infrared imaging can reflect the temperature field of the surface of the object, the temperature information in the inner container 2 can be obtained through the thermal infrared imaging, and when the temperature in the inner container 2 is low, more water is needed to heat the inner container 2 to the preset temperature; when the temperature in the inner container 2 is higher, the temperature of the inner container 2 can be heated to the preset temperature by using a smaller amount of water. The temperature of the inner container 2 of the steam cooking apparatus has an important influence on the target water consumption.
Humidity information of the inner container 2 of the steam cooking apparatus is acquired. When the temperature information of the inner container 2 is certain and the preset temperature is fixed, if the original humidity in the inner container 2 is higher, the required water consumption is smaller, and if the original humidity in the inner container 2 is lower, the required water consumption is larger. The humidity of the inner container 2 of the steam cooking apparatus has an important influence on the target water consumption.
The steam cooking equipment passes through wireless network and is connected with the high in the clouds establishment, can be with a large amount of data prestore in the high in the clouds, establishes the water model of hot infrared formation of image and humidity information and target water consumption relation at the high in the clouds, and the hot infrared formation of image and the humidity information of the steam cooking equipment inner bag 2 that will gather are uploaded to the high in the clouds and are input to the water model in, obtain the target water consumption, and convenience of customers uses.
In this embodiment, an evaporator 7 is disposed on the top of the inner container and between the inner container and the outer shell, and the heating control module controls the evaporator 7 to heat the steam cooking device according to the acquired target water consumption.
In this embodiment, the image acquisition module 4, that is, the infrared temperature imaging sensor is disposed on the top of the liner 2, and an image of the liner 2 below the infrared temperature imaging sensor is acquired by an upper view angle. The infrared temperature imaging sensor can also be arranged on one side of the door body 3 facing the inner container 2. The image of the inner container 2 in front of the door 3 of the steam cooking equipment is collected.
The humidity acquisition module 5 is arranged close to the cooking area of food to ensure the accuracy of humidity acquisition.
As shown in fig. 5, when the height H of the inner container 2 of the steam cooking device is smaller than the length L of the inner container 2, the humidity obtaining module 5 is disposed at the top of the inner container 2. Humidity acquisition module 5 conveniently detects food culinary art regional humidity with the less distance in the culinary art region of food to the humidity that makes humidity acquisition module 5 detect is more accurate.
When the height H of the inner container 2 of the cooking device is greater than the length L of the inner container 2, the humidity acquisition module 5 is disposed on a side wall of the inner container 2 and protrudes from the side wall of the inner container 2 in the direction of the inner container 2. When the height H of the inner container 2 of the cooking device is greater than the length L of the inner container 2, the humidity acquisition module 5 is far away from the food cooking area if being arranged at the top of the inner container 2, and the difference of humidity detection can cause the difference of target water consumption, so that the output target water consumption may not be the optimal water consumption for food cooking, and thus the cooking of things is influenced. At this moment, the humidity acquisition module 5 is arranged on the side wall of the inner container 2, the humidity acquisition module 5 is convenient to detect the humidity of the food cooking area at a smaller distance from the cooking area of the food, so that the humidity detected by the humidity acquisition module 5 is more accurate.
A smoke exhaust hood is further arranged between the shell 1 and the inner container 2, a smoke inlet of the smoke exhaust hood is communicated with the inner container 2, and the humidity acquisition module 5 is arranged in the smoke exhaust hood. In some embodiments, can set up humidity collection system in steam cooking equipment's hood or near it, so both be close to food, be difficult to again touch the oil smoke, ensure the stable collection of humidity signal, avoid appearing the inaccurate condition of humidity detection.
The above preferred embodiments should be considered as examples of the embodiments of the present application, and technical deductions, substitutions, improvements and the like similar to, similar to or based on the embodiments of the present application should be considered as the protection scope of the present patent.
Claims (10)
1. A control method of a steam cooking apparatus, comprising the steps of:
carrying out thermal infrared imaging on the inner cavity of the steam cooking equipment;
acquiring humidity information of an inner cavity of steam cooking equipment;
acquiring target water consumption of the steam cooking equipment according to thermal infrared imaging and humidity information of an inner cavity of the steam cooking equipment;
and controlling the steam generator to heat the inner cavity of the steam cooking equipment according to the target water consumption.
2. The control method of the steam cooking device according to claim 1, wherein the method for obtaining the thermal infrared imaging of the inner cavity of the steam cooking device comprises:
and carrying out thermal infrared imaging on the inner cavity of the steam cooking equipment through an infrared temperature imaging sensor.
3. The control method of the steam cooking device as claimed in claim 1, wherein the method of acquiring the humidity information of the inner cavity of the steam cooking device comprises:
humidity information of the inner cavity of the steam cooking equipment is collected through the oxygen sensor.
4. The control method of the steam cooking device according to claim 1, wherein the method for obtaining the target water consumption of the steam cooking device according to the thermal infrared imaging and the humidity information of the inner cavity of the steam cooking device comprises the following steps:
transmitting the thermal infrared imaging and humidity information of the inner cavity to a cloud server through a wireless network;
the cloud server receives thermal infrared imaging and humidity information of the inner cavity, inputs the thermal infrared imaging and humidity information of the inner cavity into the water usage model, and obtains target water consumption;
the cloud server feeds the target water consumption back to the steam cooking equipment.
5. The control method of the steam cooking device according to claim 1, wherein the thermal infrared imaging and humidity information of the inner cavity are input into the water usage model, and the method for obtaining the target water consumption specifically comprises the following steps:
after the thermal infrared imaging and humidity information of the inner cavity is input into the water use model, the water use model outputs a plurality of recommended water consumption and the recommended probability of each recommended water consumption;
and taking the recommended water consumption with the maximum recommended probability as the target water consumption.
6. A steam cooking device comprises a shell and an inner container, wherein the inner container is arranged in the shell, a door body for opening and closing the inner container is arranged on the shell, the steam cooking device is characterized by also comprising an image acquisition module, a humidity acquisition module, a heating control module and a controller,
the image acquisition module is used for carrying out thermal infrared imaging on the inner cavity;
the humidity acquisition module is used for detecting the humidity of the inner cavity;
the controller is respectively electrically connected with the image acquisition module, the humidity acquisition module and the heating control module, the controller is connected with a cloud end through a wireless network, and the target water consumption of the steam cooking equipment is acquired by uploading the thermal infrared imaging and the humidity of the inner cavity to the cloud end;
the heating control module is used for heating the steam cooking device according to the acquired target water consumption.
7. The control method of the steam cooking device according to claim 6, wherein the image acquisition module is an infrared temperature imaging sensor, and the infrared temperature imaging sensor is arranged at the top of the inner cavity or at one side of the door body facing the inner container.
8. The control method of the steam cooking device as claimed in claim 6, wherein the humidity obtaining module is disposed at the top of the inner cavity when the height H of the inner cavity of the steam cooking device is less than the length L of the inner cavity.
9. The method of claim 6, wherein the humidity acquisition module is disposed on a side wall of the cavity and extends out from the cavity side wall in a direction towards the inner container when a height H of the cavity of the cooking device is greater than a length L of the cavity.
10. The control method of the steam cooking equipment as claimed in claim 6, wherein a smoke exhaust hood is further arranged between the shell and the inner container, a smoke inlet of the smoke exhaust hood is communicated with the inner cavity, and the humidity acquisition module is arranged in the smoke exhaust hood.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010952810.2A CN112273987A (en) | 2020-09-11 | 2020-09-11 | Control method of steam cooking equipment and steam cooking equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010952810.2A CN112273987A (en) | 2020-09-11 | 2020-09-11 | Control method of steam cooking equipment and steam cooking equipment |
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| CN112273987A true CN112273987A (en) | 2021-01-29 |
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| CN202010952810.2A Pending CN112273987A (en) | 2020-09-11 | 2020-09-11 | Control method of steam cooking equipment and steam cooking equipment |
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| CN109700299A (en) * | 2018-12-28 | 2019-05-03 | 佛山市顺德区美的洗涤电器制造有限公司 | Control method and control device for integrated cooker and integrated cooker |
| CN111227633A (en) * | 2020-02-19 | 2020-06-05 | 华帝股份有限公司 | Humidity detection device, electric steaming oven and control method of electric steaming oven |
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2020
- 2020-09-11 CN CN202010952810.2A patent/CN112273987A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110278279A1 (en) * | 2010-05-11 | 2011-11-17 | Giorik S.P.A. | Convection and Steam Oven Comprising a Humidity Detection and Regulation System |
| CN103512058A (en) * | 2012-06-29 | 2014-01-15 | 太仓南极风能源设备有限公司 | Microwave oven |
| CN104665573A (en) * | 2014-08-22 | 2015-06-03 | 广东美的厨房电器制造有限公司 | Cooking equipment and control method thereof |
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