CN113273886A - Cooking equipment and control method thereof - Google Patents
Cooking equipment and control method thereof Download PDFInfo
- Publication number
- CN113273886A CN113273886A CN202110558387.2A CN202110558387A CN113273886A CN 113273886 A CN113273886 A CN 113273886A CN 202110558387 A CN202110558387 A CN 202110558387A CN 113273886 A CN113273886 A CN 113273886A
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- inner container
- temperature
- temperature difference
- heating module
- convection fan
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- 238000010411 cooking Methods 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 22
- 239000011521 glass Substances 0.000 claims abstract description 24
- 238000010438 heat treatment Methods 0.000 claims description 53
- 238000009413 insulation Methods 0.000 claims description 16
- 229920000742 Cotton Polymers 0.000 claims description 10
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 7
- 239000000919 ceramic Substances 0.000 claims description 5
- 238000007639 printing Methods 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 230000005855 radiation Effects 0.000 abstract description 5
- 238000010025 steaming Methods 0.000 description 14
- 238000004321 preservation Methods 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000002657 fibrous material Substances 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 238000007650 screen-printing Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 229910021389 graphene Inorganic materials 0.000 description 1
- 239000012774 insulation material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
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Classifications
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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
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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
- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
-
- 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
Abstract
The invention provides cooking equipment and a control method thereof, and the cooking equipment comprises a shell and an inner container, wherein the inner container is arranged in the shell, the shell comprises a door body, the door body comprises a glass layer and an ink layer, and the ink layer is arranged on one end surface, close to the inner container, of the glass layer. Ink is plated on the inner side of the glass layer of the door body, so that the infrared radiation heat loss of the door body is reduced, and the energy efficiency of cooking equipment is improved.
Description
Technical Field
The invention relates to the technical field of kitchen appliances, in particular to cooking equipment and a control method thereof.
Background
In the prior art, cooking equipment such as a steaming oven has the problems of uneven upper and lower temperature, poor heat preservation effect and the like, the heat loss of a door body is one of the main paths of the heat loss of the steaming oven, and the heat loss of the door body is caused by the heat loss of the steaming oven, and the heat in the steaming oven is dissipated from the side part of a cavity in the forms of heat conduction, heat convection, heat radiation and the like due to the fact that a plurality of dead angles which are not preserved by heat exist on the outer side part of the cavity of the steaming oven (for example, gaps exist between the heat preservation structures on the side part and the back part, a lighting lamp does not preserve heat, a cavity fixing support is directly contacted with a side plate, a plurality of slotted holes are formed for conveniently leading out power lines of various components, the electrothermal conversion rate of heating elements is low and the like).
Disclosure of Invention
The present invention solves, to some extent, one of the problems of the related art, and therefore it is an object of the present invention to provide a cooking apparatus that reduces heat loss.
The above purpose is realized by the following technical scheme:
the utility model provides a cooking equipment, includes shell and inner bag, the inner bag set up in the shell the inner bag top is equipped with infrared heating module the inner bag bottom is equipped with the heating pipe be equipped with convection current fan on the inner bag, the shell includes the door body, the door body includes glass layer and printing ink layer, the printing ink layer set up in the glass layer is close to on the terminal surface of inner bag.
As a further improvement of the invention, the periphery of the inner container is wrapped with heat insulation cotton.
As a further improvement of the invention, an electrical device is arranged on the inner container, a notch opening is formed in the heat-insulating cotton, the position of the notch opening is matched with that of the electrical device, and the size of the notch opening is matched with that of the electrical device.
As a further improvement of the invention, the thermal insulation structure is further included, the inner container is provided with an inner container fixing support, the inner container is connected with the shell through the inner container fixing support, and the thermal insulation structure is arranged at the joint of the inner container fixing support and the shell.
As a further improvement of the invention, the heat insulation structure comprises ceramic fiber strips, and the heat insulation structure adopts ceramic fiber materials.
The invention aims to provide a control method of cooking equipment, which realizes temperature field uniformity.
The above purpose is realized by the following technical scheme:
a control method of a cooking device is applied to the cooking device, and is characterized by comprising the following steps:
step S100, entering a constant temperature program;
step S101; detecting whether the top temperature of the inner container is higher than a preset temperature or not;
if yes, go to step S102; if not, the step S103 is executed;
step S102, judging whether to start a convection fan or not according to the relationship between the temperature difference between the top temperature and the bottom temperature of the liner and a preset temperature difference;
step S103, judging whether to start the convection fan, and/or whether to start the heating module at the top of the inner container, and/or whether to start the heating module at the bottom of the inner container according to the relationship between the temperature difference between the top temperature and the bottom temperature of the inner container and the preset temperature difference.
As a further improvement of the present invention, the step of judging whether to start the convection fan according to the relationship between the temperature difference between the top temperature and the bottom temperature of the liner and the preset temperature difference specifically comprises:
detecting whether the temperature difference between the top temperature and the bottom temperature of the inner container is greater than a preset temperature difference or not;
if so, controlling the convection fan to be started; if not, keeping the closing state of the convection fan.
As a further improvement of the present invention, the step of judging whether to start the convection fan, and/or whether to start the heating module at the top of the inner container, and/or whether to start the heating module at the bottom of the inner container according to the relationship between the temperature difference between the top temperature and the bottom temperature of the inner container and the preset temperature difference is specifically as follows:
detecting whether the temperature difference between the top temperature and the bottom temperature of the inner container is greater than a preset temperature difference or not;
if so, controlling the heating module at the top of the inner container, the heating module at the bottom of the inner container and the convection fan to be started;
if not, the heating module on the top of the inner container is controlled to be opened.
As a further improvement of the invention, the preset temperature difference is 3-10 ℃.
As a further improvement of the present invention, before step S100, the following steps are further included:
step S1, entering a preheating program, and preheating the inner container through an infrared heating module at the top of the inner container;
step S2, detecting whether the preheating program is completed;
if yes, controlling an infrared heating module at the top of the inner container to be closed, and then entering step S100; if not, the process returns to step S1.
Compared with the prior art, the invention at least comprises the following beneficial effects:
1. the invention provides cooking equipment, which is characterized in that ink is plated on the inner side of a glass layer of a door body, so that the infrared radiation heat loss of the door body is reduced, and the energy efficiency of a steam oven is improved.
2. The invention provides a control method of cooking equipment, which realizes temperature field uniformity.
Drawings
FIG. 1 is a schematic structural diagram of a cooking apparatus according to an embodiment;
FIG. 2 is a schematic structural diagram of a door body in an embodiment;
FIG. 3 is an exploded view of a cooking apparatus according to an embodiment;
FIG. 4 is another exploded view of a cooking apparatus according to an embodiment
FIG. 5 is a schematic structural view of an infrared heating module in the embodiment;
FIG. 6 is a sectional view of an infrared heating module in the example.
Fig. 7 is a flowchart of a control method of a cooking apparatus in an 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. 1-6, a cooking device 1 according to the present invention is shown, and includes a housing 2 and an inner container 3, where the inner container 3 is disposed in the housing 2, the housing 2 includes a door 4, the door 4 includes a glass layer 41 and an ink layer 42, and the ink layer 42 is disposed on an end surface of the glass layer 41 close to the inner container 3.
The heat loss of the door 4 is one of the main paths of the heat loss of the cooking equipment 1, wherein more than 60% of heat loss penetrates through glass in an infrared radiation mode to cause heat loss.
In this embodiment, the glass layer 41 is low-E glass. The method is characterized in that the ink layer 42 is coated on the glass layer 41 in a screen printing mode, the central area of the glass layer 41 is in an array multi-point screen printing method, and holes are reserved in the central area of the glass layer 41, so that the central area of the glass layer 41 is not completely covered by ink while the ink is coated on the central area, a door 4 window effect is achieved, and a user can observe cooking conditions by using a middle window.
The periphery of the inner container 3 is wrapped with heat insulation cotton 31.
The inner container 3 is provided with electrical equipment, the heat insulation cotton 31 forms a notch opening 311, the position of the notch opening 311 is matched with the position of the electrical equipment, and the size of the notch opening 311 is matched with the electrical equipment.
The electrical equipment comprises an illuminating lamp, a convection fan, a motor for driving the convection fan, a motor support and the like which are arranged on the inner container 3. These electrical equipment temperature tolerance is not high, consequently can not be all wrapped up by heat preservation cotton 31, consequently adopts the incision mode to carry out the trompil with heat preservation cotton 31, and the trompil size matches with electrical equipment, and the opening position suits with electrical equipment's position, because heat preservation cotton 31's pliability, heat preservation cotton 31 adopts the incision mode to closely laminate with mechanical equipment such as light and back motor, reduces the heat preservation dead angle, reduces thermal loss.
The heat insulation structure comprises a liner 3 and is characterized by further comprising a heat insulation structure 5, wherein a liner fixing support 6 is arranged on the liner 3, the liner 3 is connected with the shell 2 through the liner fixing support 6, and the heat insulation structure 5 is arranged at the joint of the liner fixing support 6 and the shell 2.
The inner bag 3 of steaming and baking oven mainly is connected fixedly with the curb plate that is equipped with inner bag fixed bolster 6 and shell 2 on it, because the contact area can directly carry out metal heat-conduction when the steaming and baking oven cooks, heat transfer efficiency is high, leads to 1 efficiency of cooking equipment to reduce, consequently uses thermal-insulated structure 5 to insulate against heat in 1 inner bag 3 supports of cooking equipment and 2 curb plate fixed departments of shell, and isolated metal is heat-conducting, effectively reduces calorific loss.
In this embodiment, the heat insulation structure 5 is made of ceramic fiber material, and the ceramic fiber material has low heat transfer coefficient (0.04W/(m · K)), is flexible, easy to process, easy to adhere to the surface of the support of the inner container 3, and high temperature resistant, and is suitable for being used as a heat insulation material.
The infrared heating module 7 is arranged at the top of the inner container 3, and the heating pipe is arranged at the bottom of the inner container 3.
The heating pipe is replaced by the infrared heating module 7, the electric heating conversion rate is about 96%, and the energy efficiency can be better improved. Novel heating methods such as an infrared heating module 7 are adopted to replace a top heating pipe to heat the steaming and baking box, the electric heat conversion rate of a heating element is improved, and the energy efficiency is improved.
The infrared heating module 7 comprises microcrystalline glass 71, a heating film 72 and a back plate 73, wherein the microcrystalline glass 71 is arranged in the back plate 73 and faces the inner container 3, and the heating film 72 is arranged on one end face, facing the back plate 73, of the microcrystalline glass 71. In this embodiment, the wind-heat film includes a graphene heating film, a nano heating film, and the like. In this embodiment, the microcrystalline glass 71 is used as a base material, and the heat generating film 72 is uniformly printed on the back surface of the microcrystalline glass 71 and has a square shape.
An insulating plate 74 is provided on the side of the heat generating film 72 facing the back plate 73. The vacuum insulation board 74 (with the thermal conductivity coefficient of 0.004-0.008W/(m.K)) with low heat transfer efficiency is used for heat preservation, so that heat is prevented from being transmitted to the direction of the back board 73, and the heat loss is effectively reduced.
A sealing ring 75 is arranged at the joint of the microcrystalline glass 71 and the inner container 3. In order to prevent steam in the inner container 3 from entering the infrared heating module 7, the contact surface of the microcrystalline glass 71 and the inner container 3 is sealed by a silica gel sealing ring 75.
The cooking equipment can be an oven, a steaming and baking all-in-one machine, a micro oven, a micro steaming oven and the like.
Example two:
referring to fig. 7, a control method of a cooking apparatus is shown, which is applied to the cooking apparatus in the first embodiment, and is characterized by comprising the following steps:
step S100, entering a constant temperature program;
step S101; detecting whether the top temperature of the inner container is higher than a preset temperature or not;
if yes, go to step S102; if not, the step S103 is executed;
step S102, judging whether to start a convection fan or not according to the relationship between the temperature difference between the top temperature and the bottom temperature of the liner and a preset temperature difference;
step S103, judging whether to start the convection fan, and/or whether to start the infrared heating module at the top of the inner container, and/or whether to start the heating pipe at the bottom of the inner container according to the relationship between the temperature difference between the top temperature and the bottom temperature of the inner container and the preset temperature difference.
Because infrared heating module mainly carries out heat-conduction with infrared radiation's form, and heats with the form of face, the heating homogeneity is better, need not to open the fan when baking and carries out the air convection. When the top temperature of the inner container is larger than a preset temperature, whether a convection fan is started is judged according to the relation between the temperature difference between the top temperature and the bottom temperature of the inner container and the preset temperature difference, whether the convection fan is started is judged according to the relation between the temperature difference between the top temperature and the bottom temperature of the inner container and the preset temperature difference, and/or whether a heating module at the top of the inner container is started and/or whether a heating module at the bottom of the inner container is started is judged according to the relation between the temperature difference between the top temperature and the bottom temperature of the inner container and the preset temperature difference, so that the uniformity of a temperature field is realized, and the overlarge temperature difference between the upper end of the inner container and the lower end of the inner container is avoided.
An upper temperature control sensor and a lower temperature control sensor are arranged in the cooking equipment, the temperature of the upper end of the inner container is detected by the upper temperature sensor, and the temperature of the lower end of the inner container is detected by the lower temperature sensor so as to control the temperature of the cavity of the inner container.
The method also comprises the following steps before the step S100:
step S1, entering a preheating program, and preheating the inner container through an infrared heating module at the top of the inner container;
step S2, detecting whether the preheating program is completed;
if yes, controlling an infrared heating module at the top of the inner container to be closed, and then entering step S100; if not, the process returns to step S1.
The step of judging whether to start the convection fan according to the relationship between the temperature difference between the top temperature and the bottom temperature of the inner container and the preset temperature difference specifically comprises the following steps:
detecting whether the temperature difference between the top temperature and the bottom temperature of the inner container is greater than a preset temperature difference or not;
if so, controlling the convection fan to be started; if not, keeping the closing state of the convection fan.
When the temperature of the upper end of the inner container is too high and the temperature difference between the upper end of the inner container and the lower end of the inner container is too large, hot air at the upper part is sucked into the fan outer frame by the convection fan through controlling the opening of the convection fan and is discharged to the bottom of the inner container of the steaming and baking oven, so that the uniformity of a temperature field is realized.
The step of judging whether to start the convection fan and/or whether to start the infrared heating module at the top of the inner container and/or whether to start the heating pipe at the bottom of the inner container according to the relationship between the temperature difference between the top temperature and the bottom temperature of the inner container and the preset temperature difference is specifically as follows:
detecting whether the temperature difference between the top temperature and the bottom temperature of the inner container is greater than a preset temperature difference or not;
if so, controlling the infrared heating module at the top of the inner container, the heating pipe at the bottom of the inner container and the convection fan to be started;
if so, the heating module on the top of the inner container is controlled to be opened.
The preset temperature difference is 3-10 ℃. In this embodiment, the predetermined temperature difference is 5 ℃.
When the temperature of the upper end of the inner container is not too high, but the temperature difference between the upper end of the inner container and the lower end of the inner container is too large, the bottom heating pipe is opened, and meanwhile, hot air at the upper part is sucked into the fan outer frame by the convection fan and is discharged to the bottom of the inner container of the steaming and baking oven, so that the uniformity of a temperature field is realized.
The cooking equipment can be an oven, a steaming and baking all-in-one machine, a micro oven, a micro steaming oven and the like.
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. The utility model provides a cooking equipment, its characterized in that, includes shell (2) and inner bag (3), inner bag (3) set up in shell (2) inner bag (3) top is equipped with infrared heating module (7) inner bag (3) bottom is equipped with the heating pipe be equipped with convection current fan on inner bag (3), shell (2) are including the door body (4), the door body (4) include glass layer (41) and printing ink layer (42), printing ink layer (42) set up in glass layer (41) are close to on the terminal surface of inner bag (3).
2. The cooking device according to claim 1, wherein the inner container (3) is surrounded by insulation cotton (31).
3. The cooking device according to claim 2, wherein an electrical device is arranged on the inner container (3), a cut opening (311) is formed in the heat insulation cotton (31), the position of the cut opening (311) is matched with the position of the electrical device, and the size of the cut opening (311) is matched with the electrical device.
4. The cooking equipment according to claim 1, further comprising a heat insulation structure (5), wherein a liner fixing support (6) is arranged on the liner (3), the liner (3) is connected with the casing (2) through the liner fixing support (6), and the heat insulation structure (5) is arranged at the joint of the liner fixing support (6) and the casing (2).
5. A cooking device according to claim 4, characterized in that the heat-insulating structure (5) is made of a ceramic fibre material.
6. A method for controlling a cooking apparatus, applied to the cooking apparatus according to any one of claims 1 to 5, comprising the steps of:
step S100, entering a constant temperature program;
step S101, detecting whether the top temperature of the inner container is higher than a preset temperature or not;
if yes, go to step S102; if not, the step S103 is executed;
step S102, judging whether to start a convection fan or not according to the relationship between the temperature difference between the top temperature and the bottom temperature of the liner and a preset temperature difference;
step S103, judging whether to start the convection fan, and/or whether to start the infrared heating module at the top of the inner container, and/or whether to start the heating pipe at the bottom of the inner container according to the relationship between the temperature difference between the top temperature and the bottom temperature of the inner container and the preset temperature difference.
7. The method for controlling the cooking device according to claim 6, wherein the step of judging whether to start the convection fan according to the relationship between the temperature difference between the top temperature and the bottom temperature of the inner container and the preset temperature difference specifically comprises the steps of:
detecting whether the temperature difference between the top temperature and the bottom temperature of the inner container is greater than a preset temperature difference or not;
if so, controlling the convection fan to be started; if not, keeping the closing state of the convection fan.
8. The method for controlling the cooking equipment according to claim 6, wherein the step of judging whether to start the convection fan and/or whether to start the infrared heating module at the top of the inner container and/or whether to start the heating pipe at the bottom of the inner container according to the relationship between the temperature difference between the top temperature and the bottom temperature of the inner container and the preset temperature difference is specifically as follows:
detecting whether the temperature difference between the top temperature and the bottom temperature of the inner container is greater than a preset temperature difference or not;
if so, controlling the infrared heating module at the top of the inner container, the heating pipe at the bottom of the inner container and the convection fan to be started;
if not, the infrared heating module at the top of the inner container is controlled to be opened.
9. The control method of a cooking apparatus according to claim 8, wherein the preset temperature difference is 3-10 ℃.
10. The method of claim 6, further comprising the following steps before the step S100:
step S1, entering a preheating program, and preheating the inner container through an infrared heating module at the top of the inner container;
step S2, detecting whether the preheating program is completed;
if yes, controlling an infrared heating module at the top of the inner container to be closed, and then entering step S100; if not, the process returns to step S1.
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|---|---|---|---|
| CN202110558387.2A CN113273886A (en) | 2021-05-21 | 2021-05-21 | Cooking equipment and control method thereof |
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| CN202110558387.2A CN113273886A (en) | 2021-05-21 | 2021-05-21 | Cooking equipment and control method thereof |
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| CN109144127A (en) * | 2018-09-25 | 2019-01-04 | 珠海格力智能装备有限公司 | Temperature control system, temprature control method and device, oven |
| CN109464029A (en) * | 2019-01-22 | 2019-03-15 | 杭州老板电器股份有限公司 | It scorches the temperature field control method of all-in-one machine, device and scorches all-in-one machine |
| CN110025228A (en) * | 2019-03-29 | 2019-07-19 | 广东万和电气有限公司 | Electric oven and its temperature control method |
| CN111184452A (en) * | 2020-02-12 | 2020-05-22 | 杭州老板电器股份有限公司 | Inner container assembly and steaming and baking device |
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