CN113633192A - Control method of oven and oven - Google Patents
Control method of oven and oven Download PDFInfo
- Publication number
- CN113633192A CN113633192A CN202110973175.0A CN202110973175A CN113633192A CN 113633192 A CN113633192 A CN 113633192A CN 202110973175 A CN202110973175 A CN 202110973175A CN 113633192 A CN113633192 A CN 113633192A
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- water vapor
- vapor content
- steam generator
- oven
- set value
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- 238000000034 method Methods 0.000 title claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 95
- 238000010411 cooking Methods 0.000 claims abstract description 39
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 11
- 229910052760 oxygen Inorganic materials 0.000 claims description 11
- 239000001301 oxygen Substances 0.000 claims description 11
- 238000001514 detection method Methods 0.000 claims description 7
- 238000013022 venting Methods 0.000 claims description 6
- 230000001960 triggered effect Effects 0.000 claims description 4
- 230000005611 electricity Effects 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Images
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
- 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
-
- 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
- A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
-
- 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 discloses a control method of an oven and the oven, belonging to the technical field of kitchen electricity, wherein the control method of the oven comprises the following steps: acquiring the water vapor content in the oven; under the state that the steam generator is opened and the exhaust hole is closed, if the current water vapor content is higher than a first limit value, closing the steam generator; and after the steam generator is closed for a first set time period, if the current water vapor content is higher than a first set value, opening the exhaust hole to exhaust, wherein the first set value is smaller than a first limit value. The oven is controlled by adopting the control method of the oven. The steam generator can be turned off to reduce the water vapor content, but after the steam generator is turned off for a first set time, if the water vapor content is still high, the vent hole is opened to prevent the food from being in the high water vapor content for a long time; through the cooperation of the steam generator and the exhaust holes, the content of the water vapor in the cooking cavity is maintained at a required level, and the food has better mouthfeel.
Description
Technical Field
The invention relates to the technical field of kitchen electricity, in particular to an oven and a control method thereof.
Background
The oven is a common cooking tool for baking food, and in order to ensure the baking effect during the baking process of the food, the humidity in the oven needs to be controlled within a proper range.
The existing steaming and baking integrated machine is mostly provided with a steam generator, and can realize steaming function and baking function. While cooking, the water vapor content in the oven is changed by turning on or off the steam generator. The steam generator is turned off when the water vapor in the chamber is high, and turned on when the water vapor in the chamber is low.
The steam is adjusted only by opening and closing the steam generator, the adjusting efficiency is low, the time consumption is long, and the following conditions can exist in the adjusting process: the steam generator has been shut down for a period of time and the water vapor content in the chamber is still high. In this process, the food is exposed to high levels of water vapor for a long period of time and tends to absorb too much water and to have a poor mouthfeel.
Disclosure of Invention
The invention aims to provide a control method of an oven and the oven, which aim to solve the technical problem that food in the prior art is in high-content steam for a long time and is easy to absorb too much water to cause poor taste.
As the conception, the technical scheme adopted by the invention is as follows:
a method of controlling an oven, comprising:
acquiring the water vapor content in the oven;
under the state that the steam generator is opened and the exhaust hole is closed, if the current water vapor content is higher than a first limit value, closing the steam generator;
and after the steam generator is closed for a first set time period, if the current water vapor content is higher than a first set value, opening the exhaust hole to exhaust, wherein the first set value is smaller than a first limit value.
And under the state that the steam generator is closed and the exhaust hole is opened, if the current water vapor content is lower than a second set value, closing the exhaust hole, wherein the second set value is smaller than the first set value.
And when the steam generator is closed and the exhaust hole is closed, if the current water vapor content is lower than a second limit value, the steam generator is opened, and the second limit value is smaller than a second set value.
After the exhaust hole is opened for a second set time, if the current water vapor content is higher than a second set value, the alarm device is triggered.
When the vent hole is opened, the opening degree of the vent hole is adjusted according to the difference value between the current water vapor content and a second set value, wherein the second set value is smaller than the first set value.
If the difference value between the current water vapor content and the second set value is in a first range, opening the exhaust hole to a first opening degree; and if the difference value between the current water vapor content and the second set value is in a second range, opening the exhaust hole to a second opening degree.
And after the exhaust hole is opened for a third set time, if the current water vapor content is higher than the first set value, the exhaust hole is adjusted to be at a second opening degree.
And when the remaining duration of the cooking process is equal to the fourth set duration, opening the exhaust hole to the third opening degree and closing the exhaust hole after the fifth set duration.
An oven is controlled by the control method of the oven, and the control method comprises the following steps:
the cooking box comprises a box body, a cooking cavity and a cover, wherein the cooking cavity is formed inside the box body, and the top of the cooking cavity is provided with an exhaust hole;
a detection component capable of obtaining the water vapor content in the cooking cavity;
a steam generator disposed at a bottom of the cooking cavity, the steam generator configured to start and stop according to a water vapor content;
a venting mechanism capable of opening or closing the vent, the venting mechanism configured to start and stop based on water vapor content.
Wherein the detection part includes:
an oxygen sensor capable of detecting an oxygen concentration within the cooking cavity;
and the controller is electrically connected with the oxygen sensor, can calculate and obtain the water vapor content according to the oxygen concentration, and can control the start and stop of the steam generator and the start and stop of the exhaust mechanism.
The invention has the beneficial effects that:
according to the control method of the oven, provided by the invention, in the cooking process, the water vapor content in the oven is obtained; under the condition that the exhaust hole is closed and the steam generator is opened, if the current water vapor content is higher than a first set value, closing the steam generator; and after the steam generator is closed for a first set time, if the current water vapor content is higher than a second set value, opening the exhaust hole to exhaust. The steam generator is turned off, so that the water vapor content can be reduced, but after the steam generator is turned off for a first set time, if the water vapor content is still high, the exhaust hole is opened, the rapid exhaust is facilitated, and the food is prevented from being in the high-content water vapor for a long time; through the cooperation of the steam generator and the exhaust holes, the content of the steam in the cooking cavity is maintained at a required level, the hardness of the baked food is reduced, and the food has better mouthfeel.
Drawings
FIG. 1 is a schematic structural diagram of an oven provided by an embodiment of the present invention;
FIG. 2 is a first flowchart of a control method of an oven according to an embodiment of the present invention;
fig. 3 is a second flowchart of a control method of an oven according to an embodiment of the present invention.
In the figure:
10. a box body; 20. a steam generator; 30. an exhaust mechanism; 40. and a water box.
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.
In the description of the present invention, unless expressly stated or limited otherwise, the terms "connected," "connected," and "fixed" are to be construed broadly, e.g., as meaning permanently connected, removably connected, or integral to one another; 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 in specific cases to those skilled in the art.
In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.
The technical scheme of the invention is further explained by the specific implementation mode in combination with the attached drawings.
Referring to fig. 1, an embodiment of the present invention provides an oven, including a box body 10, a detection component, a steam generator 20, and an exhaust mechanism 30, wherein a cooking cavity is formed inside the box body 10, and an exhaust hole is formed at the top of the cooking cavity; the detection component can obtain the water vapor content in the cooking cavity; the steam generator 20 is arranged at the bottom of the cooking cavity, and the steam generator 20 is configured to start and stop according to the water vapor content; the exhaust mechanism 30 can open or close the exhaust hole, and the exhaust mechanism 30 is configured to start and stop according to the water vapor content.
The detection component comprises a sensor and a controller, the sensor can be a humidity sensor, and the controller can control the steam generator 20 to start and stop and the exhaust mechanism 30 to start and stop. The sensor can be an oxygen sensor, the oxygen sensor is small in size and high-temperature resistant, and the controller can calculate and obtain the water vapor content according to the oxygen concentration.
The oven further comprises a water box 40, a water pump and a pipeline, wherein one end of the water pump is connected with the water box 40 through the pipeline, the other end of the water pump is connected with the steam generator 20 through the pipeline, and water in the water box 40 is conveyed to the steam generator 20 through the water pump to generate steam. Wherein, the water box 40 is arranged at the top of the box body 10, which is convenient for users to add water.
The exhaust mechanism 30 includes a cover plate for covering the exhaust holes and a driving member for driving the cover plate to move. The driving piece can be an air cylinder, and can also be a motor matched with the transmission assembly, so that the cover plate can move along a straight line, and the opening degree of the exhaust hole can be controlled.
The oven not only has the combined functions of pure baking, pure steaming and steaming baking, but also has the alternate functions of steaming and then baking, baking and then steaming and steaming baking. Depending on the different functions of the oven used each time, the required water vapour content is different, the corresponding functions may be set in the program of the controller.
The embodiment of the invention also provides a control method of the oven, which is used for controlling the oven, and when the oven is started, the steam generator 20 and the exhaust hole are both in a closed state. The steam generator 20 may be turned on at different times according to functions set by a user. For example, a pure steam function, the steam generator 20 is turned on when cooking starts; the pure baking function can also be realized by turning on the steam generator 20 to supplement water if the water vapor content in the oven is too low, so as to prevent the food from being too hard.
This embodiment focuses on the engagement of the steam generator 20 with the vent during cooking. And acquiring the water vapor content in the oven in real time during the cooking process.
Referring to fig. 2, in a state where the steam generator 20 is opened and the exhaust hole is closed, if the current water vapor content is higher than a first limit value, the steam generator 20 is turned off. By turning off the steam generator 20, the water vapor content can be reduced. If the steam generator 20 is turned off and the vent hole is opened at the same time, although the exhaust is fast, the temperature and pressure in the cooking cavity are rapidly reduced, which is not beneficial to food cooking, so that the steam content is adjusted by turning off the steam generator 20.
After the steam generator 20 is turned off, the water vapor content in the oven continues to be acquired and the accumulation of the off-time period of the steam generator 20 is started.
When the steam generator 20 is turned off for not longer than the first setting, the following three cases are distinguished:
q11, if the current water vapor content is below the first limit and above the first set point, is a normal phenomenon, indicating that the water vapor content is decreasing.
Q12, if the current water vapor content is lower than the first set value, it means that the water vapor content can be reduced by only turning off the steam generator 20, and at this time, the steam generator 20 is kept turned off without opening the vent hole.
Q13, if the current water vapor content is lower than the second limit, which indicates that the water vapor content is decreasing faster and the food to be cooked needs to absorb more water, the steam generator 20 is turned on, and the vent holes cannot be opened.
Wherein the first limit value, the first set value and the second limit value are decreased in sequence.
After the steam generator 20 is turned off for a first set period of time, the following two conditions are distinguished:
and Q21, if the current water vapor content is higher than the first set value and indicates that the water vapor content is still high, opening the exhaust hole to exhaust. After the steam generator 20 is turned off for a certain period of time, the water vapor content is reduced, and then the exhaust holes are opened, so that the influence on the temperature and pressure in the cooking cavity is reduced, and the cooking process is smoothly performed. The steam content can be reduced by opening the vent hole, so that the food is prevented from being in high-content steam for a long time; the steam generator 20 is matched with the exhaust holes, so that the content of the water vapor in the cooking cavity is maintained at a required level, the hardness of the baked food is reduced, and the food has better mouthfeel.
Q22, if the current water vapor content is below the first set point, indicates that the water vapor content can be adjusted by simply turning off the steam generator 20, without opening the vent.
Referring to fig. 3, in a state where the steam generator 20 is closed and the exhaust hole is opened, if the current water vapor content is lower than the second set value, the exhaust hole is closed, and at this time, the exhaust is not required to be continued, and the current water vapor content is maintained. Wherein the second set value is between the first set value and the second limit value.
In the state that the steam generator 20 is closed and the exhaust hole is closed, if the current water vapor content is lower than the second limit value, which indicates that the water vapor content is too low, the steam generator 20 is turned on.
After the vent hole is opened for a second set time, if the current water vapor content is higher than a second set value, the situation that the vent hole is blocked may exist, and then the alarm device is triggered.
If the vent is open, the steam generator 20 is also open, which may be a failure of the controller, venting mechanism 30, or other components, and an alarm is triggered to prompt the user for a prompt treatment.
And when the vent hole is opened, adjusting the opening degree of the vent hole according to the difference value between the current water vapor content and a second set value, wherein the second set value is smaller than the first set value. The conditioning process is fast so that the water vapor content can be quickly maintained to the desired level.
Specifically, if the difference between the current water vapor content and the second set value is within the first range, the steam generator 20 may be maintained in the closed state without opening the vent hole. And if the difference value between the current water vapor content and the second set value is in a second range, opening the vent hole until the current water vapor content is lower than the second set value, and closing the vent hole.
The first range is smaller than the second range, the first opening degree is smaller than the second opening degree, and the second opening degree is smaller than the maximum opening degree.
Optionally, when the vent hole is opened, the vent hole is made to be at a first opening degree, and after the vent hole is opened for a third set time period, if the current water vapor content is higher than the first set value, the vent hole is adjusted to be at a second opening degree. This adjustment allows the vent holes to be progressively enlarged, which is beneficial for maintaining the temperature and pressure within the cooking chamber.
The control process is within the total time set for each cooking process of the oven according to the total time of each cooking process and the required water vapor content in each time period.
After the cooking process continues for the total duration, the vent is opened to a maximum opening.
Near the end of some cooking processes, it is generally desirable to open the vent for initial venting when the steam generator 20 is turned off. And when the remaining duration of the cooking process is equal to the fourth set duration, opening the vent hole to the third opening degree and closing the vent hole after the duration lasts for the fifth set duration. The third opening degree may be 1/2, which is the maximum opening degree.
The foregoing embodiments are merely illustrative of the principles and features of this invention, which is not limited to the above-described embodiments, but rather is susceptible to various changes and modifications without departing from the spirit and scope of the invention, which changes and modifications are within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A method of controlling an oven, comprising:
acquiring the water vapor content in the oven;
under the state that the steam generator is opened and the exhaust hole is closed, if the current water vapor content is higher than a first limit value, closing the steam generator;
and after the steam generator is closed for a first set time period, if the current water vapor content is higher than a first set value, opening the exhaust hole to exhaust, wherein the first set value is smaller than a first limit value.
2. The control method of an oven according to claim 1, wherein in a state where the steam generator is turned off and the vent is opened, the vent is turned off if the current water vapor content is lower than a second set value, which is smaller than the first set value.
3. The method of claim 2, wherein in the state where the steam generator is turned off and the exhaust hole is turned off, the steam generator is turned on if the current water vapor content is lower than a second limit value, which is less than a second set value.
4. The method of claim 2, wherein after the vent is opened for a second set period of time, if the current water vapor content is higher than a second set value, the alarm device is triggered.
5. The control method of an oven according to claim 1, wherein the opening degree of the exhaust hole is adjusted according to a difference between the current water vapor content and a second set value when the exhaust hole is opened, the second set value being smaller than the first set value.
6. The control method of an oven according to claim 5, wherein if the difference between the current water vapor content and the second set value is in a first range, the vent hole is opened to a first opening degree; and if the difference value between the current water vapor content and the second set value is in a second range, opening the exhaust hole to a second opening degree.
7. The method of claim 1, wherein the vent is opened such that the vent is at a first opening degree, and after the vent is opened for a third set period of time, the vent is adjusted to a second opening degree if the current water vapor content is greater than the first set value.
8. The control method of the oven as claimed in claim 1, wherein the exhaust hole is opened to a third opening degree for a fifth set time period and then closed when the remaining time period of the cooking process is equal to the fourth set time period.
9. An oven controlled by the control method of the oven according to any one of claims 1 to 8, comprising:
the cooking box comprises a box body, a cooking cavity and a cover, wherein the cooking cavity is formed inside the box body, and the top of the cooking cavity is provided with an exhaust hole;
a detection component capable of obtaining the water vapor content in the cooking cavity;
a steam generator disposed at a bottom of the cooking cavity, the steam generator configured to start and stop according to a water vapor content;
a venting mechanism capable of opening or closing the vent, the venting mechanism configured to start and stop based on water vapor content.
10. The oven of claim 9, wherein said detection component comprises:
an oxygen sensor capable of detecting an oxygen concentration within the cooking cavity;
and the controller is electrically connected with the oxygen sensor, can calculate and obtain the water vapor content according to the oxygen concentration, and can control the start and stop of the steam generator and the start and stop of the exhaust mechanism.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110973175.0A CN113633192A (en) | 2021-08-24 | 2021-08-24 | Control method of oven and oven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110973175.0A CN113633192A (en) | 2021-08-24 | 2021-08-24 | Control method of oven and oven |
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| Publication Number | Publication Date |
|---|---|
| CN113633192A true CN113633192A (en) | 2021-11-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110973175.0A Pending CN113633192A (en) | 2021-08-24 | 2021-08-24 | Control method of oven and oven |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115444269A (en) * | 2022-09-01 | 2022-12-09 | 广东美的厨房电器制造有限公司 | Steam cooking apparatus and control method thereof |
-
2021
- 2021-08-24 CN CN202110973175.0A patent/CN113633192A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115444269A (en) * | 2022-09-01 | 2022-12-09 | 广东美的厨房电器制造有限公司 | Steam cooking apparatus and control method thereof |
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