CN114343426A

CN114343426A - Cooking device and method for eliminating condensed water thereof

Info

Publication number: CN114343426A
Application number: CN202210030716.0A
Authority: CN
Inventors: 柯辉华
Original assignee: Individual
Current assignee: Individual
Priority date: 2022-01-12
Filing date: 2022-01-12
Publication date: 2022-04-15

Abstract

The invention discloses a cooking device and a method for eliminating condensed water thereof, wherein the method for eliminating the condensed water of the cooking device comprises the steps that when pure steam is executed, steam is input into a cooking cavity by a steam generating assembly, and a top heating assembly positioned in the cooking cavity executes first intermittent work until the working time reaches the total working time; use the method of the elimination comdenstion water of cooking device of this application, it uses the top heating element in the culinary art intracavity to carry out first intermittent type nature work innovatively, stop when operating time reaches total operating time, because the top heater sets up in the top in culinary art chamber, can eliminate the comdenstion water at culinary art chamber top, avoid the comdenstion water to drip in food, influence the taste and the impression of food, and top heating element intermittent type nature work, can also play the effect of the energy can be saved, make the cooking device who uses this method of eliminating the comdenstion water have power saving and energy saving effect.

Description

Cooking device and method for eliminating condensed water thereof

Technical Field

The invention relates to the technical field of kitchen appliances, in particular to a cooking device and a method for eliminating condensed water by using the same.

Background

At present, steam oven obtains the wide-spread use, and its water in the water tank passes through the water pipe and gets into steam generator and produce steam when using, and steam gets into the oven inner chamber through the trachea and cooks the edible material. However, in the using process, when high-temperature steam meets an inner cavity with lower temperature, the high-temperature steam is condensed into water drops, the water drops can flow to the bottom of the steam oven to form condensate water which is not easy to process, and the condensate water can also drip into food to influence the taste and the appearance of the food.

Disclosure of Invention

A primary object of the present invention is to provide a cooking apparatus and a method of removing condensed water thereof to solve at least one of the above problems.

In order to achieve the above object, according to a first aspect of the present application, there is provided a method of removing condensed water of a cooking apparatus, comprising: when pure steaming is performed, steam is input into the cooking cavity by the steam generating assembly, the top heating assembly in the cooking cavity performs first intermittent work, and the operation is stopped until the operation time reaches the total operation time.

Use the method of the elimination comdenstion water of cooking device of this application, it uses the top heating element in the culinary art intracavity to carry out first intermittent type nature work innovatively, stop when operating time reaches total operating time, because the top heater sets up in the top in culinary art chamber, can eliminate the comdenstion water at culinary art chamber top, avoid the comdenstion water to drip in food, influence the taste and the impression of food, and top heating element intermittent type nature work, can also play the effect of the energy can be saved, make the cooking device who uses this method of eliminating the comdenstion water have power saving and energy saving effect.

As a specific embodiment, the first intermittent operation of the top heating assembly comprises: a: the top heating assembly works for a first set time; b: the top heating assembly stops working and lasts for a second set time; c: and the top heating assembly repeats the step A and the step B in sequence, and stops working until the working time reaches the total working time.

In a specific embodiment, the first set time is 30s, and the second set time is 5 min.

As a specific implementation mode, the method also comprises preheating operation before the pure steaming operation is executed:

and when the preheating operation is executed, the top heating assembly works and lasts for a third set time.

In a specific embodiment, the third set time is 3-5 min.

As a specific embodiment, according to different food types, when the preheating operation is performed, the steam generating assembly inputs steam into the cooking cavity, or the steam generating assembly does not input steam into the cooking cavity.

In one embodiment, the bottom heating element located within the cooking chamber performs a second intermittent operation while performing the steaming operation.

As a specific embodiment, the second intermittent operation of the bottom heating assembly is specifically: when the temperature of the bottom heating assembly is lower than the lower limit temperature, the bottom heating assembly starts to work; when the temperature of the bottom heating assembly is higher than the upper limit temperature, the bottom heating assembly stops working; wherein the lower limit temperature is lower than the upper limit temperature.

In a specific embodiment, the lower temperature is 100 to 110 ℃ and the upper temperature is 115 to 125 ℃.

According to a second aspect of the present application, there is provided a cooking apparatus employing the method of removing condensed water of the cooking apparatus as described above.

For a better understanding and practice, the invention is described in detail below with reference to the accompanying drawings.

Drawings

FIG. 1 is a front view of a cooking device of the present application;

FIG. 2 is a top view of the cooking device of the present application;

FIG. 3 is a cross-sectional view taken along A-A in FIG. 2;

fig. 4 is a schematic view of a method of eliminating condensed water of the cooking apparatus of the present application.

Description of reference numerals:

10-inner container, 11-cooking cavity, 20-steam generating component, 30-top heating component and 40-bottom heating component.

Detailed Description

In order to better illustrate the invention, the invention is described in further detail below with reference to the accompanying drawings.

It should be understood that the embodiments described are only some embodiments of the present application, and not all embodiments. All other embodiments obtained by a person of ordinary skill in the art based on the embodiments in the present application without any creative effort belong to the protection scope of the embodiments in the present application.

The terminology used in the embodiments of the present application is for the purpose of describing particular embodiments only and is not intended to be limiting of the embodiments of the present application. As used in the examples of this application and the appended claims, the singular forms "a", "an", and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should also be understood that the term "and/or" as used herein refers to and encompasses any and all possible combinations of one or more of the associated listed items.

When the following description refers to the accompanying drawings, like numbers in different drawings represent the same or similar elements unless otherwise indicated. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present application. Rather, they are merely examples of apparatus and methods consistent with certain aspects of the application, as detailed in the appended claims. In the description of the present application, it is to be understood that the terms "first," "second," "third," and the like are used solely to distinguish one from another and are not necessarily used to describe a particular order or sequence, nor are they to be construed as indicating or implying relative importance. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art as appropriate.

Further, in the description of the present application, "a plurality" means two or more unless otherwise specified. "and/or" describes the association relationship of the associated objects, meaning that there may be three relationships, e.g., a and/or B, which may mean: a exists alone, A and B exist simultaneously, and B exists alone. The character "/" generally indicates that the former and latter associated objects are in an "or" relationship.

The application provides a cooking device and a method for eliminating condensed water thereof, which can prevent the condensed water from accumulating at the top of a cooking cavity when pure steaming is carried out, and avoid the condensed water from dropping into food to influence the taste and the impression of the food.

Specifically, as shown in fig. 1 to 4, the present application provides a cooking apparatus including an outer case and an inner container 10, the inner container 10 forming a cooking cavity 11 therein for placing food to be cooked. The cooking device further comprises a steam generating assembly 20, a top heating assembly 30 and a bottom heating assembly 40, wherein the top heating assembly 30 is arranged at the top of the cooking cavity 11 and is used for realizing a baking effect, and the bottom heating assembly 40 is arranged at the bottom of the cooking cavity 11; the steam generating assembly 20 is used to supply steam to the cooking cavity 11 to achieve pure steaming effect, or, in combination with the top heating assembly 30, to achieve steaming and baking effect.

It should be noted that the cooking apparatus of the present invention may be a household appliance having a steam cooking function, such as a steam oven, an integrated range, or the like.

In order to achieve the purpose of eliminating condensed water, the application provides a method for eliminating condensed water of a cooking device, which comprises the following steps: when the pure steaming work is performed, the steam generating component 20 inputs steam into the cooking cavity 11, and the top heating component 30 positioned in the cooking cavity 11 performs the first intermittent work until the working time reaches the total working time.

Use the method of the elimination comdenstion water of cooking device of this application, it uses the top heating element 30 in the culinary art chamber 11 to carry out first intermittent type nature work innovatively, stop when operating time reaches total operating time, because the top heater sets up in the top of culinary art chamber 11, can eliminate the comdenstion water at culinary art chamber 11 top, avoid the comdenstion water to drip to food, influence the taste and the impression of food, and top heating element 30 intermittent type nature work, can also play the effect of energy saving, make the cooking device who uses this method of eliminating the comdenstion water have power saving and energy saving effect.

As a specific embodiment, the first intermittent operation of the top heating assembly 30 includes:

a: the top heating assembly 30 is operated for a first set time;

b: the top heating assembly 30 stops working for a second set time;

c: and the top heating assembly 30 repeats the step A and the step B in sequence, and stops working until the working time reaches the total working time.

When the pure steaming operation is carried out, the steam generating assembly 20 inputs steam into the cooking cavity 11, and heats the top of the cooking cavity 11 through the top heating assembly 30, so that the top of the cooking cavity 11 has a certain temperature, the steam cannot be liquefied into condensed water when meeting the top of the cooking cavity 11, and the condensed water is prevented from falling onto food; the top heating assembly 30 stops working after continuously heating for a first set time, and the top heating assembly 30 stops working and continues heating for a second set time, and the top heating assembly 30 is prevented from being used for a long time until the working time reaches the total working time by repeating the step A and the step B in sequence (namely, repeating the heating and stopping working), so that the energy is saved, the requirements of energy conservation and emission reduction are met, and the user requirements are better met.

Further, through a plurality of experiments of the inventor, the inventor finds that when the first set time is 30s and the second set time is 5min, the cooking device can eliminate condensed water, and the top heating assembly 30 does not need to work for a long time, so that an energy-saving effect is achieved, and the user requirements can be better met.

Further, through a plurality of experiments of the inventor, the inventor found that when the temperature of the top heating assembly 30 is lower than 95 ℃ during pure steaming, condensed water begins to appear at the top of the cooking cavity 11, and when the temperature of the top heating assembly 30 is higher than 120 ℃, the power of the top heating assembly 30 is higher, which is not energy-saving enough, and in conclusion, when the temperature of the top heating assembly 30 is in the range of 95 ℃ to 120 ℃, not only the condensed water can be eliminated, but also energy can be better saved.

Preferably, the top heating assembly 30 is a heat generating pipe laid on the top of the cooking cavity 11 to better heat the top of the cooking cavity 11.

As a specific embodiment, in order to better eliminate the condensed water, a preheating operation is also included before the pure steaming operation is performed: when the preheating operation is performed, the top heating assembly 30 is operated for a third set time.

This application is through carrying out the work of preheating before the pure work of evaporating, utilizes top heating element 30 work just lasts the third and sets for the time, when preventing that subsequent pure work of evaporating cooks the top accumulation comdenstion water of chamber 11, can also play the auxiliary heating effect, does benefit to the inside rapid heating up in culinary art chamber 11, can the energy can be saved.

Further, through a plurality of experiments of the inventor, the inventor finds that when the third set time is 3-5 min, the cooking device can better eliminate the condensed water. Preferably, the third set time is 3 min.

Further, through a plurality of experiments of the inventor, the inventor finds that when the preheating operation is performed, when the temperature range of the top heating assembly 30 is 95-120 ℃, not only can the condensed water be eliminated, but also the energy can be better saved.

Further, according to different food types, for example, when a user needs to steam fish, the steam generating assembly 20 inputs steam into the cooking cavity 11 during the preheating operation, and the steam is input into the cooking cavity 11 during the preheating operation, so that when the steam meets fish meat, the structural tissues of the fish meat can be quickly solidified, the protein and the fresh juice of the fish meat are locked, and the fish steaming time is shortened; when a user needs to cook steamed bread, the steam generating assembly 20 does not input steam into the cooking cavity 11 when preheating is carried out, the heating speed of the steamed bread can be increased by preheating in advance, and the uncooked and cold steamed bread is contacted with the steam after preheating, so that the adhesion of the surface of the steamed bread is avoided.

Because this application is only right the top of culinary art chamber 11 heats, prevents the comdenstion water is gathered at the top of culinary art chamber 11, avoids the comdenstion water to drop in the food and influence the taste and the outward appearance of food, however, this application does not heat to the lateral part of culinary art chamber 11, and steam meets the lateral part of culinary art chamber 11 still can form the comdenstion water and drop the bottom of culinary art chamber 11, forms the comdenstion water of difficult processing, leads to the clean trouble of user. To solve this problem, as a specific embodiment, the bottom heating assembly 40 located in the cooking chamber 11 performs a second intermittent operation while performing the pure steaming operation.

This application is through bottom heating element 40 carries out the second intermittent type work, and is right the comdenstion water of the bottom of cooking chamber 11 heats, makes it evaporate again into steam and carry out reuse, has solved above-mentioned problem in addition, still supplements steam for cooking chamber 11.

Further, the second gap operation of the bottom heating element 40 is specifically:

when the temperature of the bottom heating assembly 40 is below the lower limit temperature, the bottom heating assembly 40 starts to operate;

when the temperature of the bottom heating assembly 40 is higher than the upper limit temperature, the bottom heating assembly 40 stops working;

wherein the lower limit temperature is lower than the upper limit temperature.

When the temperature of the bottom heating assembly 40 is lower than the lower limit temperature, the bottom heating assembly 40 starts to work, and the bottom of the cooking cavity 11 is heated, so that the bottom of the cooking cavity 11 is not lower than the lower limit temperature, and therefore condensed water at the bottom of the cooking cavity 11 is eliminated; and when the temperature of the bottom heating assembly 40 is higher than the upper limit temperature, the bottom heating assembly 40 stops working, so that extra energy consumption generated during long-time working is avoided, and energy conservation and emission reduction are realized.

Further, the present application may monitor the temperature of the bottom heating assembly 40 by providing a temperature sensor to obtain the temperature information of the bottom heating assembly 40. For the type of said temperature sensor, the usual techniques in the field can be chosen, without this application being limiting.

Further, through a plurality of experiments of the inventor, the inventor finds that when the lower limit temperature is 100-110 ℃ and the upper limit temperature is 115-125 ℃, not only can condensed water be eliminated, but also energy can be better saved. This application sets up the lower limit temperature to 100 ~ 110 ℃, lets the temperature of dish that generates heat can be stabilized more than 100 ℃, makes the comdenstion water of the lateral part of culinary art chamber with just can be evaporated when the bottom contact of culinary art chamber.

Preferably, the bottom heating assembly 40 is a heat generating plate, and the condensed water is heated by using a sufficiently large heating area of the heat generating plate so as to be completely eliminated.

The specific embodiment of the application is as follows:

preheating: the steam generating assembly 20 inputs steam into the cooking cavity 11, and the top heating assembly 30 works at 100 ℃ for 3 min;

food material putting: opening the cabinet door and putting the fish into the swinging plate in the cooking cavity 11, and closing the cabinet door;

pure steaming: setting the total working time of pure steaming to be 15min, inputting steam into the cooking cavity 11 by the steam generating assembly 20 to cook the fish, stopping the top heating assembly 30 after working for 30s at 100 ℃ in the pure steaming process, recovering the work after stopping the top heating assembly 30 for 5min, and simultaneously stopping the bottom heating assembly 40 when the temperature is lower than 105 ℃ and higher than 120 ℃ until the working time reaches the total working time;

the food cooked by the cooking device controlled by the method is excellent in quality and bright in appearance, is not influenced by the condensed water, and improves user experience.

The utility model provides a cooking device still has the function of toasting and evaporates roast function except can realizing the pure function of evaporating, wherein evaporates roast function and includes earlier evaporates afterwards roast, earlier toasts afterwards evaporates and evaporates roast and wait in turn. The selection of different cooking functions according to different food types may be manual selection by a user, or automatic selection by a cooking device through detection of food, which is not limited herein.

Variations and modifications to the above-described embodiments may occur to those skilled in the art, which fall within the scope and spirit of the above description. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and some modifications and variations of the present invention should fall within the scope of the claims of the present invention. Furthermore, although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.

Claims

1. A method of removing condensate from a cooking device, comprising:

when pure steaming is performed, steam is input into the cooking cavity by the steam generating assembly, the top heating assembly in the cooking cavity performs first intermittent work, and the operation is stopped until the operation time reaches the total operation time.

2. The method of claim 1, wherein the first intermittent operation of the top heating assembly comprises:

a: the top heating assembly works for a first set time;

b: the top heating assembly stops working and lasts for a second set time;

c: and the top heating assembly repeats the step A and the step B in sequence, and stops working until the working time reaches the total working time.

3. The method of eliminating condensed water of a cooking apparatus according to claim 2, wherein:

the first set time is 30s, and the second set time is 5 min.

4. The method for eliminating condensed water of a cooking apparatus according to claim 1, further comprising a preheating operation before the pure steaming operation:

5. The method of eliminating condensed water of a cooking apparatus according to claim 4, wherein:

the third set time is 3-5 min.

6. The method of eliminating condensed water of a cooking apparatus according to claim 4, wherein:

according to different food types, when the preheating operation is executed, the steam generating assembly inputs steam into the cooking cavity, or the steam generating assembly does not input steam into the cooking cavity.

7. The method of eliminating condensed water of a cooking apparatus according to claim 1, wherein:

and when the pure steaming work is performed, the bottom heating assembly positioned in the cooking cavity performs a second intermittent work.

8. The method for eliminating condensed water of a cooking apparatus according to claim 7, wherein the second intermittent operation of the bottom heating assembly is specifically:

when the temperature of the bottom heating assembly is lower than the lower limit temperature, the bottom heating assembly starts to work;

when the temperature of the bottom heating assembly is higher than the upper limit temperature, the bottom heating assembly stops working;

wherein the lower limit temperature is lower than the upper limit temperature.

9. The method of eliminating condensed water of a cooking apparatus according to claim 8, wherein:

the lower limit temperature is 100-110 ℃, and the upper limit temperature is 115-125 ℃.

10. A cooking apparatus, characterized in that a method of removing condensed water using the cooking apparatus of any one of claims 1 to 9.