CN114305062A

CN114305062A - Cooking appliance, control method thereof and computer-readable storage medium

Info

Publication number: CN114305062A
Application number: CN202011063513.9A
Authority: CN
Inventors: 罗飞龙; 郑博文; 刘化勇; 黄韦铭; 羊小亮; 瞿月红; 吴良柳
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-09-30
Filing date: 2020-09-30
Publication date: 2022-04-12

Abstract

The invention discloses a cooking appliance, a control method thereof and a computer readable storage medium, wherein the cooking appliance comprises a cooking main body and a temperature adjusting device, the cooking main body defines a cooking cavity for containing food materials and a liquid storage cavity for storing liquid, the temperature adjusting device is used for adjusting the temperature of the liquid storage cavity, and the control method comprises the following steps: after receiving a first cavity instruction, controlling the temperature regulating device to heat the liquid storage cavity; and determining that the cooking utensil meets a preset condition, and controlling the temperature adjusting device to stop heating. According to the control method of the cooking appliance, the cooking appliance has the cleaning and sterilizing functions, the cooking appliance can dry the liquid storage cavity and sterilize at high temperature, a user does not need to manually clean the liquid storage cavity, the use is convenient, the liquid storage cavity is cleaner and more thorough, and the sanitary safety condition is improved.

Description

Cooking appliance, control method thereof and computer-readable storage medium

Technical Field

The present invention relates to the technical field of cooking appliances, and more particularly, to a cooking appliance, a control method thereof, and a computer-readable storage medium.

Background

In the related art, a water tank is provided on a cooking appliance, and different purposes are achieved by using water in the water tank when the cooking appliance is operated. However, a small part of residual water exists in the water tank when the water tank is used every time, and the water tank is easy to smell and mildew after long-time use, so that the user experience is influenced.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art. Therefore, an object of the present invention is to provide a control method for a cooking appliance, which has cleaning and sterilizing functions and can dry the residual liquid in the liquid storage cavity.

A second object of the invention is to propose a computer-readable storage medium.

A third object of the present invention is to propose a cooking appliance capable of implementing the above control method.

A fourth object of the present invention is to provide a cooking appliance.

According to a first aspect of the present invention, a method for controlling a cooking appliance includes a cooking body defining a cooking cavity for containing food and a reservoir cavity for storing liquid, and a temperature adjustment device for adjusting a temperature of the reservoir cavity, the method includes: after receiving a first instruction, controlling the temperature regulating device to heat the liquid storage cavity; and determining that the cooking utensil meets a preset condition, and controlling the temperature adjusting device to stop heating.

According to the control method of the cooking utensil, the liquid storage cavity is heated through the temperature adjusting device, so that the cooking utensil has cleaning and sterilizing functions, liquid remaining in the liquid storage cavity can be evaporated, bacteria breeding and peculiar smell generation caused by the fact that the liquid remains in the liquid storage cavity for a long time are avoided, high-temperature liquid, steam or high-temperature air generated by heating can sterilize the liquid storage cavity at a high temperature, and a sterilizing effect is achieved. From this, cooking utensil both can dry the stock solution chamber and can high temperature disinfection disinfect, and the user need not manual clearance stock solution chamber, convenient to use, and the stock solution chamber is clean cleaner, thorough, has improved the health and safety situation.

In addition, the control method of the cooking appliance according to the above embodiment of the present invention may further have the following additional technical features:

according to some embodiments of the invention, the predetermined condition is that a temperature of a wall of the reservoir chamber reaches a first predetermined temperature.

According to some embodiments of the invention, the first preset temperature is greater than or equal to 80 ℃.

According to some embodiments of the invention, the control method further comprises the steps of: after receiving a second instruction, controlling the temperature adjusting device to cool the liquid storage cavity; and controlling the cooking appliance to convey the liquid in the liquid storage cavity to the cooking cavity so as to cool the food materials in the cooking cavity.

According to some embodiments of the invention, the temperature conditioning device comprises: the semiconductor refrigeration piece has first end and second end, first end is close to the chamber wall setting in stock solution chamber or with the chamber wall contact cooperation in stock solution chamber, and be used for adjusting the temperature in stock solution chamber.

According to some embodiments of the invention, when the first instruction is received, the input of a forward voltage to the semiconductor chilling plate is controlled, so that the first end is formed as a chilling end and the second end is formed as a heating end; when the second instruction is received, controlling to input reverse voltage to the semiconductor refrigeration sheet so that the first end is formed as a heating end and the second end is formed as a refrigeration end

A computer-readable storage medium according to an embodiment of the second aspect of the present invention has stored thereon a control program of a cooking appliance, which when executed by a processor, implements a control method of the cooking appliance as in the embodiment of the first aspect of the present invention.

A cooking appliance according to an embodiment of a third aspect of the present invention includes: a cooking body defining a cooking cavity for containing food material and a liquid storage cavity for storing liquid; the cooking appliance further comprises a memory, a processor and a control program of the cooking appliance stored on the memory and capable of running on the processor, and when the processor executes the control program, the control method of the cooking appliance according to the embodiment of the first aspect of the invention is realized.

A cooking appliance according to a fourth aspect embodiment of the present invention includes: a cooking body defining a cooking cavity for containing food material and a liquid storage cavity for storing liquid; the temperature adjusting device is used for adjusting the temperature of the liquid storage cavity; and the control device is used for controlling the temperature adjusting device to heat the liquid storage cavity after the cooking appliance receives the first instruction, and controlling the temperature adjusting device to stop heating when the cooking appliance is determined to meet the preset condition.

According to the cooking utensil of the fourth aspect of the invention, the liquid storage cavity is heated by the temperature adjusting device, so that the cooking utensil has cleaning and sterilizing functions, liquid remaining in the liquid storage cavity can be evaporated, bacteria breeding and peculiar smell generation caused by the liquid remaining in the liquid storage cavity for a long time are avoided, and the liquid storage cavity can be sterilized at high temperature by high-temperature liquid, steam or high-temperature air generated by heating, so that a sterilizing effect is achieved. From this, cooking utensil both can dry the stock solution chamber and can high temperature disinfection disinfect, and the user need not manual clearance stock solution chamber, convenient to use, and the stock solution chamber is clean cleaner, thorough, has improved the health and safety situation.

According to some embodiments of the invention, the cooking appliance further comprises a temperature detection device for detecting the temperature of the cavity wall of the liquid storage cavity, and the preset condition is that the temperature of the cavity wall of the liquid storage cavity reaches a first preset temperature.

According to some embodiments of the invention, further comprising: and the liquid injection device is arranged on the cooking main body, the liquid injection device is used for guiding the liquid in the liquid storage cavity into the cooking cavity, the control device is further used for controlling the cooking appliance to receive a second instruction and then control the temperature regulating device to cool the liquid storage cavity and control the liquid injection device to convey the liquid in the liquid storage cavity to the cooking cavity so as to cool the food materials in the cooking cavity.

According to some embodiments of the present invention, the temperature regulating device comprises a semiconductor refrigeration sheet having a first end and a second end, the first end is disposed near or in contact with a cavity wall of the reservoir cavity and is configured to regulate the temperature of the reservoir cavity.

According to some embodiments of the invention, the control device is further configured to control the semiconductor chilling plate to input a forward voltage when the cooking appliance receives the first instruction, so that the first end is formed as a chilling end and the second end is formed as a heating end, and to control the semiconductor chilling plate to input a reverse voltage when the cooking appliance receives the second instruction, so that the first end is formed as a heating end and the second end is formed as a chilling end.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;

fig. 2 is a schematic structural view of a cooking appliance according to an embodiment of the present invention;

fig. 3 is a sectional view of a cooking appliance according to an embodiment of the present invention;

FIG. 4 is a schematic structural view of a container body and a temperature adjusting device of a cooking appliance according to an embodiment of the present invention;

fig. 5 is a flowchart of a control method of a cooking appliance according to some embodiments of the present invention.

Reference numerals:

a cooking appliance 100;

a cooking body 10; a cooking chamber 101; a reservoir chamber 102; a cooking body 11; a liquid storage container 13; a container body 12; a mounting seat 14; a lid body 15;

a liquid injection device 20; a water pump 21; a liquid injection pipe 22; a spray assembly 23; a control device 30; a temperature adjusting device 40; a semiconductor refrigerating sheet 41; a first end 411; a second end 412; a heat sink 42; a heat exchanger 421; a cooler 422; a first tube 423; a second tube 424; a driving member 425; a radiator fan 426; a heating device 50.

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 accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.

In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and are not to be considered limiting of the invention.

In the description of the present invention, "a first feature" or "a second feature" may include one or more of the features, and "a plurality" means two or more, and the first feature may be "on" or "under" the second feature, and may include the first and second features being in direct contact, or may include the first and second features being not in direct contact but being in contact with another feature therebetween, and the first feature being "on", "above" and "above" the second feature may include the first feature being directly above and obliquely above the second feature, or merely indicating that the first feature is higher in level than the second feature.

A control method of the cooking appliance 100 and the cooking appliance 100 according to the embodiment of the present invention are described below with reference to the accompanying drawings. Here, the cooking appliance 100 may be a rice cooker, a pressure cooker, or the like.

Referring to fig. 1 to 3, a cooking appliance 100 according to an embodiment of the present invention may include a cooking body 10 defining a cooking cavity 101 for containing food materials and a reservoir 102 for storing liquid (e.g., water, etc.), and a temperature adjusting device 40 for adjusting a temperature of the reservoir 102. Of course, the cooking appliance 100 adopting the control method according to the embodiment of the present invention includes, but is not limited to, the cooking appliance 100 shown in fig. 2 and 3, and it will be understood by those skilled in the art that the control method of the cooking appliance 100 according to the embodiment of the present invention is applied to other technical solutions of the cooking appliance 100 according to the following description.

Referring to fig. 1, a method of controlling a cooking appliance 100 according to an embodiment of the present invention may include the steps of:

s11: after receiving the first instruction, the temperature adjusting device 40 is controlled to heat the liquid storage cavity 102. For example, when a first button on the cooking appliance 100 is triggered, the cooking appliance 100 receives a first command, or after the cooking appliance 100 runs out of the liquid in the liquid storage chamber 102 during the cooking procedure, the first command is automatically triggered and received. In some embodiments, the first instructions may include cleaning instructions, sterilization instructions, or the like.

S12: and determining that the cooking appliance 100 meets the preset condition, and controlling the temperature adjusting device 40 to stop heating.

Through set up stock solution chamber 102 on cooking utensil 100, make cooking utensil 100 itself have the stock solution function to satisfy the liquid user demand in the cooking utensil 100 use, and cooking utensil 100's service environment does not receive external environment conditions such as water source and restricts, and it is more convenient to use. After the cooking appliance 100 uses the liquid in the liquid storage cavity 102 every time, if the liquid remains in the liquid storage cavity 102, the liquid storage cavity 102 is likely to smell and mildew, which increases the burden for the user, is not good for the health condition, and affects the user experience.

According to the control method of the cooking utensil 100, the cooking utensil 100 has cleaning and sterilizing functions, the liquid storage cavity 102 is heated through the temperature adjusting device 40, liquid remaining in the liquid storage cavity 102 can be evaporated, bacteria breeding and peculiar smell generation caused by long-time residual liquid in the liquid storage cavity 102 are avoided, high-temperature liquid, steam or high-temperature air generated by heating can sterilize the liquid storage cavity 102 at high temperature, and the sterilizing effect is achieved. Therefore, the cooking appliance 100 can dry the liquid storage cavity 102 and sterilize at high temperature, a user does not need to manually clean the liquid storage cavity 102, the use is convenient, the liquid storage cavity 102 is cleaner and more thorough, and the sanitary safety condition is improved.

In some embodiments, the preset condition for controlling the temperature adjusting device 40 to stop heating may be that the temperature adjusting device 40 heats the reservoir 102 for a preset time. In other embodiments, the preset condition for controlling the temperature regulating device 40 to stop heating may be that the temperature of the cavity wall of the reservoir 102 reaches a first preset temperature. If the residual liquid in the liquid storage cavity 102 is not completely dried, the temperature rise of the cavity wall of the liquid storage cavity 102 is limited, whether the residual liquid is dried or not can be better reflected according to the temperature of the cavity wall of the liquid storage cavity 102, and then the working time of the temperature adjusting device 40 is more reasonably controlled. Here, the walls of the reservoir chamber 102 may be at least one of a chamber bottom wall, a chamber side wall, and a chamber top wall. Wherein, because the most part of remaining liquid assembles the bottom at stock solution chamber 102, consequently can judge more accurately whether remaining liquid is dried according to the temperature of the chamber diapire of stock solution chamber 102.

According to some embodiments of the invention, the first preset temperature may be greater than or equal to 80 ℃. Within the temperature range, the residual liquid in the liquid storage cavity 102 can be completely dried, the drying time is short, and the sterilizing effect is good. For example, in some embodiments, the first predetermined temperature may be 80 ℃, 85 ℃, 90 ℃, 95 ℃, 100 ℃, 101 ℃, 105 ℃, 110 ℃, etc.

In some embodiments of the present invention, the method for controlling the cooking appliance 100 further includes the steps of:

s21: after receiving the second instruction, the temperature adjusting device 40 is controlled to cool the liquid storage cavity 102. In some embodiments, the second instructions may include cooking instructions, appointment instructions, and the like.

S22: the cooking appliance 100 is controlled to deliver the liquid in the liquid storage cavity 102 to the cooking cavity 101, so that the temperature of the food in the cooking cavity 101 is reduced.

In the process that the cooking appliance 100 performs the corresponding operation according to the second instruction, the timing for delivering the liquid in the liquid storage chamber 102 to the cooking chamber 101 may be set according to an actual situation.

For example, in some embodiments, the second instruction is a reservation instruction (e.g., a reservation for cooking porridge, a reservation for steaming meat, a reservation for steaming dishes, etc.), and upon receiving the reservation instruction, cooking appliance 100 performs a reservation for cooking operations. In the process of long-time appointed cooking operation, if the food materials are soaked in liquid for a long time, the food materials are easy to deteriorate, or the surfaces of meat and vegetables lose moisture and become dry, so that the mouthfeel is influenced. Carry to culinary art chamber 101 through the lower liquid of the temperature that will obtain through attemperator 40 cooling treatment to the edible material to in cooking chamber 101 cools down, can effectively prolong the fresh-keeping effect of the edible material among the reservation cooking operation process, prevent to eat the material rotten, and keep eating the material taste.

For example, in some embodiments, the second instruction is a rice cooking instruction, and cooking appliance 100 performs a rice cooking operation after receiving the rice cooking instruction. After the rice grains start to be gelatinized (for example, in a boiling stage, a stewing stage, etc.) after boiling is generated in the cooking appliance 100, the liquid with a relatively low temperature obtained by the temperature reduction treatment of the temperature regulating device 40 is conveyed to the cooking cavity 101 to reduce the temperature of the rice in the cooking cavity 101, so that the rice grains are regenerated to generate resistant starch, thereby increasing the content of the resistant starch in the rice and reducing the content of the easily digestible starch. The resistant starch is difficult to digest, and the blood sugar conversion rate is low after the resistant starch is eaten, so that the effect of reducing the blood sugar is achieved. The rice is more suitable for people with sensitive blood sugar, and is more suitable for health preservation. Wherein, if the rice is half-cooked in the cooling process, namely the rice grains are partially gelatinized, the gelatinized layer on the surface can form a resistant starch crystallization layer to prevent the conduction/transmission of water and heat, thereby preventing the conversion of the resistant starch in the rice grains; if the rice is completely cooked in the cooling process, namely the rice grains are completely gelatinized, the whole rice grains can be regenerated, and the conversion of the digestive starch into the resistant starch is promoted.

For example, in some embodiments, the second instruction is a drain rice cooking instruction, and upon receiving the drain rice cooking instruction, cooking appliance 100 performs a drain rice cooking operation. Firstly, the washed rice is put into water to be boiled, and after a proper time, the rice liquid is separated, so that the content of digestible starch in the rice grains is reduced to a certain extent. Here, the rice-liquid separation can be realized through drainage holes, lifting of a steamer, medium replacement and the like. Then, the liquid with the lower temperature obtained through the temperature reduction treatment of the temperature regulating device 40 is conveyed to the cooking cavity 101, so that the rice grains in the cooking cavity 101 are cooled, starch on the surfaces of the rice grains can be further washed, the gelatinized layer on the surfaces of the rice grains can be cooled, the resistant starch crystallization layer is formed, the content of the resistant starch is improved, optionally, the temperature can be increased again for cooking, in the cooking process, the resistant starch crystallization layer wraps the starch in the rice grains, the water absorption of the rice grains is controlled, the conversion of the resistant starch in the rice grains is prevented, and the loss of the resistant starch in the cooking process is reduced. Wherein, the temperature reduction process can be performed after the rice grains are half-cooked or fully-cooked, and is not described again.

Of course, the timing of delivering the liquid in the liquid storage chamber 102 to the cooking chamber 101 in the second instruction and the different second instructions includes, but is not limited to, the above embodiments.

In the embodiment of the present invention, the temperature control and adjustment device 40 not only can heat the liquid storage cavity 102 to facilitate drying and sterilization of the liquid storage cavity 102, but also can cool the liquid storage cavity 102 to meet the use requirement of low-temperature liquid in the cooking process. It is advantageous to simplify the structure and control method of the cooking appliance 100.

The specific structure of the temperature adjusting device 40 according to some embodiments of the present invention will be described below with reference to the accompanying drawings.

As shown in fig. 4, the temperature adjusting device 40 includes a semiconductor chilling plate 41, the semiconductor chilling plate 41 has a first end 411 and a second end 412, the first end 411 is disposed near the cavity wall of the liquid storage cavity 102, or the first end 411 is in contact fit with the cavity wall of the liquid storage cavity 102, so that the first end 411 can be used for adjusting the temperature of the liquid storage cavity 102, and the temperature adjusting efficiency is higher and the energy loss is less.

In some embodiments, as shown in fig. 4, when receiving the first command, the semiconductor chilling plate 41 is controlled to input a forward voltage, and when receiving the second command, the semiconductor chilling plate 41 is controlled to input a reverse voltage, in other words, when receiving the first command and the second command, the input voltage of the semiconductor chilling plate 41 is controlled to be opposite in direction.

Based on the operating principle of the peltier effect, when the cooking appliance 100 receives the first command, a forward voltage is applied to the semiconductor chilling plate 41, so that electrons migrate from the first end 411 to the second end 412 of the semiconductor chilling plate 41, the first end 411 is cooled to form a chilling end, and the second end 412 is heated to form a heating end. Whereby the refrigeration end is disposed adjacent to or in contact with the wall of the reservoir 102 to cool the liquid within the reservoir 102.

When the cooking appliance 100 receives the second instruction, a reverse voltage is applied to the semiconductor chilling plate 41, for example, the direction of the voltage applied to the semiconductor chilling plate 41 is changed through an inverter, so that electrons migrate from the second end 412 of the semiconductor chilling plate 41 to the first end 411, the temperature of the second end 412 is reduced to form a chilling end, and the temperature of the first end 411 is increased to form a heating end. Whereby the heat generating tip is disposed adjacent to or in contact with the walls of the reservoir 102 to heat the liquid in the reservoir 102. The switching between the heating end and the cooling end can be realized by controlling the voltage direction input into the semiconductor cooling plate 41, so that the switching between the heating and the cooling of the liquid storage cavity 102 is realized, the control method is simpler, and the structure is simpler.

In the embodiment of the present invention, the first end 411 of the semiconductor chilling plate 41 and the cavity wall of the liquid storage cavity 102 may be directly contacted and matched, or may be indirectly heat-conductive through other heat-conductive structures. For example, in some embodiments, the temperature regulating device 40 further comprises a metal shell having an upwardly open receiving cavity, and the cooking body 10 comprises the reservoir 13, the reservoir 13 defining the reservoir 102. Liquid storage container 13 is installed in holding the intracavity, and the upper surface contact cooperation of the diapire of liquid storage container 13 and the diapire of metal-back shell, and the internal surface contact cooperation of the lateral wall of liquid storage container 13 and the lateral wall of metal-back shell, semiconductor refrigeration piece 41 are located the below of metal-back shell, and the lower surface contact cooperation of first end 411 and the diapire of metal-back shell. From this, semiconductor refrigeration piece 41 carries out the heat exchange with the metal-back, makes the temperature of metal-back rise or reduce, and then the metal-back heats or cools down stock solution chamber 102 from the bottom and the lateral part of stock solution chamber 102 to the efficiency and the effect of adjusting the temperature of stock solution chamber 102 have been improved.

In some embodiments, as shown in fig. 4, the temperature adjustment device 40 may further include a heat dissipation device 42, where the heat dissipation device 42 is disposed adjacent to the heat generating end and is used for dissipating heat from the heat generating end, so as to improve the cooling efficiency of the semiconductor cooling plate 41 and reduce the potential safety hazard caused by an excessively high temperature at the heat generating end.

In some embodiments, as shown in fig. 4, the heat dissipation device 42 may include a heat exchanger 421 and a cooler 422, the heat exchanger 421 is disposed near or in contact with the heat generating end to perform heat exchange with the heat generating end, and the cooler 422 is connected to the heat exchanger 421 to form a heat dissipation loop for circulating the cooling medium. The cooling medium absorbs heat at the warm end in the heat exchanger 421 and achieves cooling in the cooler 422.

Specifically, in the example shown in fig. 4, the heat exchanger 421 has a heat dissipation passage, the cooler 422 has a cooling passage, and the heat sink 42 further includes a first pipe body 423, a second pipe body 424, and a driving member 425, the first pipe body 423 communicating an outlet of the heat dissipation passage and an inlet of the cooling passage, and the second pipe body 424 communicating an outlet of the cooling passage and an inlet of the heat dissipation passage. The driving member 425 is provided to the first pipe 423 or the second pipe 424 to enable a cooling medium to circulate between the heat dissipation channel and the cooling channel under the driving of the driving member 425. Alternatively, the cooling medium may be a cooling fluid and the driving member 425 may be a fluid pump.

In some embodiments, as shown in fig. 4, the semiconductor chilling plates 41, the heat exchanger 421 and the cooler 422 may be stacked, and the heat exchanger 421 is located between the second ends 412 of the semiconductor chilling plates 41 and the cooler 422, so as to improve heat exchange efficiency while making the structure compact.

In some embodiments, as shown in fig. 4, the heat dissipation device 42 may further include a heat dissipation fan 426, where the heat dissipation fan 426 is disposed adjacent to the cooler 422 and configured to drive air flow around the cooler 422, so as to reduce the temperature of the cooler 422, improve the cooling effect of the cooler 422 on the cooling medium, further facilitate improving the cooling efficiency of the semiconductor cooling fins 41, and reduce the potential safety hazard caused by the over-high temperature of the heat generating end.

According to some embodiments of the present invention, as shown in fig. 3, the liquid injection device 20 may further include a spraying assembly 23, wherein the liquid introduced into the cooking cavity 101 is further sprayed by the spraying assembly 23. So that pour into the liquid in the cooking chamber 101 with the form of spraying with the rice direct contact in wider range to in the spraying treatment process, be favorable to forming the liquid fog, the liquid fog can spread to the bottom of cooking chamber 101, with the rice contact cooling that is located cooking chamber 101 bottom, thereby improve the cooling uniformity of getting back to life of rice in whole cooking chamber 101.

In some embodiments, the spray assembly 23 may have at least one nozzle, which may be a small hole or a gap, to facilitate the formation of the liquid mist. In embodiments where the spray assembly 23 has multiple spray orifices, the multiple spray orifices are capable of spraying to a greater extent and also facilitate the formation of a liquid mist.

The computer readable storage medium according to the embodiment of the second aspect of the present invention has stored thereon a control program of the cooking appliance 100, which when executed by a processor, implements a control method of the cooking appliance 100 as according to the embodiment of the first aspect of the present invention.

Since the control method of the cooking appliance 100 according to the first aspect of the present invention has the above-mentioned beneficial technical effects, according to the computer-readable storage medium of the second aspect of the present invention, when the control program is executed, the cooking appliance 100 has a cleaning and sterilizing function, the liquid remaining in the liquid storage chamber 102 can be evaporated, bacteria breeding and odor generation caused by the liquid remaining in the liquid storage chamber 102 for a long time can be avoided, and the liquid, steam or high-temperature air generated by heating can sterilize the liquid storage chamber 102 at a high temperature, so as to achieve a sterilizing effect. Therefore, the cooking appliance 100 can dry the liquid storage cavity 102 and sterilize at high temperature, a user does not need to manually clean the liquid storage cavity 102, the use is convenient, the liquid storage cavity 102 is cleaner and more thorough, and the sanitary safety condition is improved.

The cooking appliance 100 according to the third aspect of the present invention includes a cooking body 10 defining a cooking cavity 101 for containing food materials and a reservoir 102 for storing liquid (e.g., water, etc.), and a temperature adjusting device 40 for controlling the temperature of the reservoir 102. The cooking appliance 100 further comprises a memory, a processor and a control program of the cooking appliance 100 stored on the memory and executable on the processor, and when the processor executes the control program, the control method of the cooking appliance 100 according to the embodiment of the first aspect of the present invention is implemented.

Since the control method of the cooking appliance 100 according to the first aspect of the present invention has the above-mentioned beneficial technical effects, according to the cooking appliance 100 according to the third aspect of the present invention, the temperature adjustment device 40 heats the liquid storage cavity 102, so that the cooking appliance 100 has the cleaning and sterilizing functions, the liquid remaining in the liquid storage cavity 102 can be evaporated, bacteria growth and odor generation caused by the liquid remaining in the liquid storage cavity 102 for a long time can be avoided, and the liquid, steam or high-temperature air generated by heating can sterilize the liquid storage cavity 102 at a high temperature, so as to achieve the sterilizing effect. Therefore, the cooking appliance 100 can dry the liquid storage cavity 102 and sterilize at high temperature, a user does not need to manually clean the liquid storage cavity 102, the use is convenient, the liquid storage cavity 102 is cleaner and more thorough, and the sanitary safety condition is improved.

As shown in fig. 2 and 3, a cooking appliance 100 according to a fourth aspect embodiment of the present invention includes: a cooking body 10, a temperature adjusting means 40 and a control means 30. Here, the cooking appliance 100 may be an electric cooker, an electric pressure cooker, or the like.

Specifically, the cooking body 10 defines a cooking cavity 101 for containing food materials and a reservoir 102 for storing liquid, and the temperature adjusting device 40 is used for adjusting the temperature of the reservoir 102. Specifically, the control device 30 is configured to control the temperature adjustment device 40 to heat the liquid storage cavity 102 after the cooking appliance 100 receives the first instruction. For example, when a first button on the cooking appliance 100 is triggered, the cooking appliance 100 receives a first command, or after the cooking appliance 100 runs out of the liquid in the liquid storage chamber 102 during the cooking procedure, the first command is automatically triggered and received. In some embodiments, the first instructions may include cleaning instructions, sterilization instructions, or the like.

In addition, the control device 30 is further configured to control the temperature adjusting device 40 to stop heating when the cooking appliance 100 is determined to meet the preset condition.

The cooking appliance 100 has the functions of cleaning and sterilizing, the temperature adjusting device 40 is used for heating the liquid storage cavity 102, so that liquid remaining in the liquid storage cavity 102 can be evaporated, bacteria breeding and peculiar smell generation caused by long-time residual liquid in the liquid storage cavity 102 are avoided, and high-temperature liquid, steam or high-temperature air generated by heating can sterilize the liquid storage cavity 102 at high temperature, so that a sterilizing effect is achieved. Therefore, the cooking appliance 100 can dry the liquid storage cavity 102 and sterilize at high temperature, a user does not need to manually clean the liquid storage cavity 102, the use is convenient, the liquid storage cavity 102 is cleaner and more thorough, and the sanitary safety condition is improved.

In some embodiments, the preset condition that the control device 30 controls the temperature adjusting device 40 to stop heating may be that the temperature adjusting device 40 heats the reservoir 102 for a preset time. In other embodiments, the cooking appliance 100 may further include a temperature detecting device for detecting a temperature of the cavity wall of the liquid storage cavity 102, and the preset condition that the control device 30 controls the temperature adjusting device 40 to stop heating may be that the temperature of the cavity wall of the liquid storage cavity 102 reaches a first preset temperature. If the residual liquid in the liquid storage cavity 102 is not completely dried, the temperature rise of the cavity wall of the liquid storage cavity 102 is limited, whether the residual liquid is dried or not can be better reflected according to the temperature of the cavity wall of the liquid storage cavity 102, and then the working time of the temperature adjusting device 40 is more reasonably controlled. Here, the walls of the reservoir chamber 102 may be at least one of a chamber bottom wall, a chamber side wall, and a chamber top wall. Wherein, because the most part of remaining liquid assembles the bottom at stock solution chamber 102, consequently can judge more accurately whether remaining liquid is dried according to the temperature of the chamber diapire of stock solution chamber 102.

In some embodiments of the present invention, the cooking appliance 100 further includes a liquid injection device 20, the liquid injection device 20 is disposed on the cooking body 10, and the liquid injection device 20 is used for introducing the liquid in the liquid storage chamber 102 into the cooking chamber 101. The control device 30 is further configured to control the temperature adjustment device 40 to cool the liquid storage cavity 102 after the cooking appliance 100 receives the second instruction, and control the liquid injection device 20 to deliver the liquid in the liquid storage cavity 102 to the cooking cavity 101, so as to cool the food in the cooking cavity 101. In some embodiments, the second instructions may include cooking instructions, appointment instructions, and the like.

For example, in some embodiments, the second instruction is a reservation instruction (e.g., a reservation for cooking porridge, a reservation for steaming meat, a reservation for steaming dishes, etc.), and upon receiving the reservation instruction, cooking appliance 100 performs a reservation for cooking operations. In the process of long-time appointed cooking operation, if the food materials are soaked in liquid for a long time, the food materials are easy to deteriorate, or the surfaces of meat and vegetables lose moisture and become dry, so that the mouthfeel is influenced. The liquid with the lower temperature obtained through the temperature reduction treatment of the temperature adjusting device 40 is conveyed to the cooking cavity 101 through the liquid injection device 20, so that the food in the cooking cavity 101 is cooled, the fresh-keeping effect of the food in the reserved cooking operation process can be effectively prolonged, the food is prevented from going bad, and the taste of the food is kept.

For example, in some embodiments, the second instruction is a rice cooking instruction, and cooking appliance 100 performs a rice cooking operation after receiving the rice cooking instruction. After the rice grains start to be gelatinized (for example, in a boiling stage, a stewing stage, etc.) and boiling occurs in the cooking appliance 100, the liquid with a low temperature obtained by the temperature reduction treatment of the temperature regulating device 40 is conveyed to the cooking cavity 101 through the liquid injection device 20, so that the rice in the cooking cavity 101 is reduced in temperature, the rice grains are regenerated, resistant starch is generated, the content of the resistant starch in the rice is increased, and the content of the digestible starch is reduced. The resistant starch is difficult to digest, and the blood sugar conversion rate is low after the resistant starch is eaten, so that the effect of reducing the blood sugar is achieved. The rice is more suitable for people with sensitive blood sugar, and is more suitable for health preservation. Wherein, if the rice is half-cooked in the cooling process, namely the rice grains are partially gelatinized, the gelatinized layer on the surface can form a resistant starch crystallization layer to prevent the conduction/transmission of water and heat, thereby preventing the conversion of the resistant starch in the rice grains; if the rice is completely cooked in the cooling process, namely the rice grains are completely gelatinized, the whole rice grains can be regenerated, and the conversion of the digestive starch into the resistant starch is promoted.

For example, in some embodiments, the second instruction is a drain rice cooking instruction, and upon receiving the drain rice cooking instruction, cooking appliance 100 performs a drain rice cooking operation. Firstly, the washed rice is put into water to be boiled, and after a proper time, the rice liquid is separated, so that the content of digestible starch in the rice grains is reduced to a certain extent. Here, the rice-liquid separation can be realized through drainage holes, lifting of a steamer, medium replacement and the like. Then, the liquid with the lower temperature obtained by the temperature reduction treatment of the temperature regulating device 40 is conveyed to the cooking cavity 101 through the liquid injection device 20 so as to reduce the temperature of the porridge in the cooking cavity 101, so that not only can the starch on the surface of the rice grains be further washed, but also the gelatinized layer on the surface of the rice grains can be cooled to form a resistant starch crystallization layer, the content of the resistant starch is improved, optionally, the temperature can be increased again for cooking, in the cooking process, the resistant starch crystallization layer wraps the starch in the rice grains, the water absorption of the rice grains is controlled, the conversion of the resistant starch in the rice grains is prevented, and the loss of the resistant starch in the cooking process is reduced. Wherein, the temperature reduction process can be performed after the rice grains are half-cooked or fully-cooked, and is not described again.

In some embodiments, as shown in fig. 4, the control device 30 is further configured to control the input of the forward voltage to the semiconductor chilling plate 41 when receiving the first instruction, and control the input of the reverse voltage to the semiconductor chilling plate 41 when receiving the second instruction, in other words, control the input voltage of the semiconductor chilling plate 41 to be opposite in direction when receiving the first instruction and the second instruction.

The cooking appliance 100 according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings, it being understood that the following description is illustrative only and not to be construed as limiting the invention.

As shown in fig. 2 to 4, the cooking appliance 100 according to the embodiment of the present invention is an electric cooker, and includes: the cooking device comprises a cooking main body 10, a heating device 50, a liquid injection device 20, a control device 30, a temperature adjusting device 40 and a temperature detecting device. Wherein, culinary art main part 10 includes culinary art body 11, lid 15 and stock solution container 13, and culinary art body 11 has culinary art chamber 101, and stock solution container 13 includes vessel 12 and mount pad 14, and mount pad 14 is installed in one side of culinary art body 11, and vessel 12 has stock solution chamber 102 and installs in mount pad 14. The temperature adjusting device 40 is mounted on the mounting base 14 and located below the liquid storage cavity 102, and comprises a semiconductor chilling plate 41. The control device 30 is mounted on the cover 15, and includes a control main body and an inverter electrically connected to the temperature adjusting device 40 for changing the voltage direction of the semiconductor chilling plates 41. The heating device 50 is mounted to the cooking body 11 for heating the cooking cavity 101 to facilitate cooking. The liquid injection device 20 comprises a water pump 21, a liquid injection pipe 22 and a spraying assembly 23, the spraying assembly 23 is mounted on the cover body 15, a nozzle of the spraying assembly 23 is communicated with the cooking cavity 101, the water pump 21 is mounted on the cover body 15, the liquid injection pipe 22 is connected with the water pump 21 and the spraying assembly 23 and is connected with the water pump 21 and the liquid storage cavity 102, and liquid in the liquid storage cavity 102 can be sprayed to the cooking cavity 101 through the spraying assembly 23 under the driving of the water pump 21.

In some embodiments of the present invention, as shown in fig. 5, the first command is a clean reservoir command, and when the user selects the function of cleaning the reservoir 102, the cooking appliance 100 receives the clean reservoir command and executes the program for cleaning the reservoir 102. The control device 30 controls the inverter to switch the input signal, so that the semiconductor cooling sheet 41 of the temperature adjusting device 40 starts to operate, and the first end 411 of the semiconductor cooling sheet 41 is formed as a heating end to heat the liquid storage chamber 102. The temperature detection device detects the temperature of the cavity bottom wall of the liquid storage cavity 102, and judges whether the temperature detection result meets a preset condition, namely whether the temperature detection result is greater than or equal to a first preset temperature, if not, the semiconductor refrigeration sheet 41 continues to work; if yes, the control device 30 controls the semiconductor cooling plate 41 to stop working, and cleaning the liquid storage chamber 102 is finished.

Other constructions and operations of the cooking appliance 100 according to the embodiment of the present invention are known to those of ordinary skill in the art and will not be described in detail herein.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example" or "some examples" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.

Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing steps of a custom logic function or process, and alternate implementations are included within the scope of the preferred embodiment of the present invention in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present invention.

The logic and/or steps represented in the flowcharts or otherwise described herein, e.g., an ordered listing of executable instructions that can be considered to implement logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium could even be paper or another suitable medium upon which the program is printed, as the program can be electronically captured, via for instance optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner if necessary, and then stored in a computer memory.

It should be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. If implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.

It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware related to instructions of a program, which may be stored in a computer readable storage medium, and when the program is executed, the program includes one or a combination of the steps of the method embodiments.

In addition, functional units in the embodiments of the present invention may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a stand-alone product, may also be stored in a computer readable storage medium.

The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc. Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims

1. A control method of a cooking appliance, the cooking appliance comprising a cooking body defining a cooking chamber for containing food material and a reservoir chamber for storing liquid, and a thermostat for regulating the temperature of the reservoir chamber, the control method comprising the steps of:

after receiving a first instruction, controlling the temperature regulating device to heat the liquid storage cavity;

and determining that the cooking utensil meets a preset condition, and controlling the temperature adjusting device to stop heating.

2. The method of claim 1, wherein the predetermined condition is that a temperature of a cavity wall of the liquid storage cavity reaches a first predetermined temperature.

3. The method of claim 2, wherein the first preset temperature is greater than or equal to 80 ℃.

4. The control method of the cooking appliance according to any one of claims 1 to 3, further comprising the steps of:

after receiving a second instruction, controlling the temperature adjusting device to cool the liquid storage cavity;

and controlling the cooking appliance to convey the liquid in the liquid storage cavity to the cooking cavity so as to cool the food materials in the cooking cavity.

5. The method for controlling a cooking appliance according to claim 4, wherein the temperature adjusting means comprises:

the semiconductor refrigeration piece has first end and second end, first end is close to the chamber wall setting in stock solution chamber or with the chamber wall contact cooperation in stock solution chamber, and be used for adjusting the temperature in stock solution chamber.

6. The control method of a cooking appliance according to claim 5,

when the first instruction is received, controlling to input forward voltage to the semiconductor refrigeration sheet so that the first end is formed as a refrigeration end and the second end is formed as a heating end;

and when the second instruction is received, controlling to input reverse voltage to the semiconductor refrigeration sheet so that the first end is formed as a heating end and the second end is formed as a refrigeration end.

7. A computer-readable storage medium, on which a control program of a cooking appliance is stored, which when executed by a processor implements a control method of the cooking appliance according to any one of claims 1 to 6.

8. A cooking appliance, comprising:

a cooking body defining a cooking cavity for containing food material and a liquid storage cavity for storing liquid;

a temperature regulating device for regulating the temperature of the liquid storage cavity,

the cooking appliance further comprises a memory, a processor and a control program of the cooking appliance, wherein the control program is stored on the memory and can be run on the processor, and when the processor executes the control program, the control method of the cooking appliance according to any one of claims 1 to 6 is realized.

9. A cooking appliance, comprising:

the temperature adjusting device is used for adjusting the temperature of the liquid storage cavity;

and the control device is used for controlling the temperature adjusting device to heat the liquid storage cavity after the cooking appliance receives the first instruction, and controlling the temperature adjusting device to stop heating when the cooking appliance is determined to meet the preset condition.

10. The cooking appliance of claim 9, further comprising:

the temperature detection device is used for detecting the temperature of the cavity wall of the liquid storage cavity, and the preset condition is that the temperature of the cavity wall of the liquid storage cavity reaches a first preset temperature.

11. The cooking appliance according to claim 10, wherein the first preset temperature is greater than or equal to 80 ℃.

12. The cooking appliance of any one of claims 9-11, further comprising:

and the liquid injection device is arranged on the cooking main body, the liquid injection device is used for guiding the liquid in the liquid storage cavity into the cooking cavity, the control device is further used for controlling the cooking appliance to receive a second instruction and then control the temperature regulating device to cool the liquid storage cavity and control the liquid injection device to convey the liquid in the liquid storage cavity to the cooking cavity so as to cool the food materials in the cooking cavity.

13. The cooking appliance of claim 12, wherein the temperature regulating device comprises a semiconductor refrigeration sheet having a first end and a second end, the first end being disposed proximate to or in contact with the cavity wall of the reservoir cavity and being configured to regulate the temperature of the reservoir cavity.

14. The cooking appliance of claim 13, wherein the control device is further configured to control the semiconductor chilling plate to input a forward voltage to form the first end as a chilling end and the second end as a heating end when the cooking appliance receives the first command, and to control the semiconductor chilling plate to input a reverse voltage to form the first end as a heating end and the second end as a chilling end when the cooking appliance receives the second command.