CN114532840A

CN114532840A - Cooking appliance, control method, and computer-readable storage medium

Info

Publication number: CN114532840A
Application number: CN202011360646.2A
Authority: CN
Inventors: 刘云祥
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-11-27
Filing date: 2020-11-27
Publication date: 2022-05-27
Anticipated expiration: 2040-11-27
Also published as: CN114532840B

Abstract

The invention provides a cooking appliance, a control method and a computer-readable storage medium. Wherein, cooking utensil includes: a body provided with a cooking cavity; the spraying device is arranged on the body and provided with a spraying port, and the spraying port is communicated with the cooking cavity; the heating device is arranged on the body; and the control device is used for controlling the heating device to heat the cooking cavity, so that the pressure in the cooking cavity is increased, and when pressure exists in the cooking cavity and the cooking parameters meet preset conditions, the spray device is controlled to spray liquid to the cooking cavity, so that the cooking cavity is depressurized. The technical scheme provided by the invention aims to spray liquid into the cooking cavity through the spraying device so as to reduce the temperature and pressure of high-temperature steam in the cooking cavity by using the liquid, thereby achieving the purpose of quickly reducing the temperature and the pressure, further reducing the pressure reduction time of a cooking appliance and being beneficial to reducing the energy consumption of products.

Description

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

Technical Field

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

Background

In the existing pressure cooker, water required for cooking is added into the pressure cooker, heating and pressure raising are carried out, pressure maintaining and curing are carried out, finally, exhaust and pressure reduction are carried out, the whole cooking process is very long, and in addition, in the exhaust process, exhaust noise is generated while a large amount of steam with oil mist is generated. The process of exhausting and reducing pressure brings very bad use experience to users no matter from the cooking time.

Air cooling decompression is adopted in the related technology, but decompression and cover opening time after cooking is finished is improved, the air cooling decompression is acted on the outer surface of the cooking cavity and cannot be in direct contact with high-temperature steam in the cooking cavity, the fan reduces the temperature of the high-temperature steam through conduction, the cooling speed completely depends on the efficiency of the fan, and the cooling speed is limited. Only the later stage uncapping time can be improved in a limited way, and the whole cooking process time is improved in a very limited way.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art or the related art.

To this end, a first aspect of the invention proposes a cooking appliance.

A second aspect of the invention is to propose a control method.

A third aspect of the invention is directed to a computer-readable storage medium.

In view of this, according to a first aspect of the present invention, there is provided a cooking appliance, comprising: a body provided with a cooking cavity; the spraying device is arranged on the body and provided with a spraying port, and the spraying port is communicated with the cooking cavity; the heating device is arranged on the body; and the control device is used for controlling the heating device to heat the cooking cavity, so that the pressure in the cooking cavity is increased, and when pressure exists in the cooking cavity and the cooking parameters meet preset conditions, the spray device is controlled to spray liquid to the cooking cavity, so that the cooking cavity is depressurized.

In this technical scheme, cooking utensil includes the body, spray set, heating device and controlling means, wherein, cooking utensil is at the culinary art in-process, controlling means control heating device heats the culinary art chamber, along with the rising of culinary art intracavity temperature and pressure, the culinary art intracavity can produce high temperature steam, when there is pressure and culinary art parameter to satisfy the default condition in the culinary art intracavity, accessible spray set sprays liquid to the culinary art intracavity, with the temperature and the pressure that utilize liquid to reduce the high temperature steam in the culinary art intracavity, thereby reach the purpose of rapid cooling step-down, and then reduce cooking utensil's step-down time, can realize the quick cooking of edible material, be favorable to shortening cooking utensil's culinary art time, and be favorable to reducing the product energy consumption, promote the performance and the market competition of product.

In addition, through spray set to the cooling of cooking intracavity water spray, improved the mode that reduces the pressure, cools down to the high temperature steam of cooking intracavity, reduced or even avoided the discharge of gas of step-down stage to external environment, like this, not only can prevent that high temperature gas from letting out the back scald human body, produced exhaust noise when still can effectively improving cooking utensil culinary art, further promote the performance of product.

Further, spray set is one-way spray set, and spray set switches on along spraying mouth to culinary art chamber direction promptly, and can't make gas or gas-liquid mixture in the culinary art intracavity arrange to the external environment by spray set in, like this, can guarantee the culinary art gas tightness in the culinary art intracavity, improve the stability in cooking utensil pressurize stage, and then guarantee the culinary art effect of eating the material and cooking utensil's culinary art efficiency.

Further, a spraying opening of the spraying device is positioned in the cooking cavity.

In this technical scheme, through the position relation of reasonable setting spray set's the mouth that sprays and culinary art chamber, make spray set's the mouth that sprays be located the culinary art intracavity. Like this, can increase the cover area and the cover angle of the liquid that the mouth sprays jetted (for example, rivers are fan-shaped diffusion and come), and then can increase the area of contact and the contact angle of liquid and the high temperature steam of culinary art intracavity, be favorable to strengthening the heat transfer effect, and then be favorable to accelerating the cooling step-down speed of culinary art intracavity.

In the above technical solution, further, the preset conditions include: the pressure within the cooking chamber is greater than or equal to a pressure threshold; and/or the cooking time of the cooking appliance is greater than or equal to a first time threshold; wherein the cooking time period comprises a pressure rise time period and/or a pressure maintaining time period.

In this embodiment, the amount and frequency of water injected into the cooking cavity by the spraying device can be controlled in a certain cooking stage or a plurality of different cooking stages of the cooking appliance according to the actual cooking condition of the cooking appliance. The temperature and the pressure of high-temperature steam in the cooking cavity are reduced by utilizing the liquid, so that the fast cooking of food materials is facilitated.

For example, in the stage of cooking heating and pressure boosting, that is, when the pressure in the cooking cavity is greater than or equal to the pressure threshold, the spraying device is controlled to spray a small amount of water into the cooking cavity, so that the high-temperature food in the cooking cavity is rapidly cooled and then heated, and the cooking of the food is facilitated; at the pressure release stage of culinary art, also when being greater than or equal to the length of second threshold value during the pressurize of cooking utensil, control spray set to culinary art chamber water injection, be favorable to quick pressure release etc. to can shorten the time of boiling to eating the material heating, thereby control the culinary art time on the whole, be favorable to taking into account the culinary art taste of eating the material and the culinary art efficiency of product.

It is understood that the pressure threshold and the first time threshold may be set reasonably according to cooking requirements, may be threshold values of cooking parameters at each stage of the cooking process, or may also be parameter values set by a user. For example, the second duration threshold is set as the time that the cooking appliance needs to maintain pressure, that is, when the duration of the pressure maintaining of the cooking appliance is greater than or equal to the second duration threshold, it indicates that the pressure maintaining is finished, the pressure relief stage can be entered, and at this time, the spraying liquid can be quickly relieved. For another example, the first pressure threshold is set as a corresponding pressure when the food material boils, that is, when the pressure in the cooking cavity is greater than or equal to the first pressure threshold, it indicates that the food material starts to boil, and at this time, the spraying liquid is beneficial to the food material to roll, and the ripening of the food material is accelerated. Of course, the first pressure threshold may also be set as the pressure in the pressure maintaining stage during cooking, that is, when the pressure in the cooking cavity is greater than or equal to the first pressure threshold, the heating device is controlled to intermittently heat to maintain the pressure in the cooking cavity within the preset range.

Further, the pressure in the cooking cavity can be obtained by converting the temperature in the cooking cavity or the temperature of the food material.

In any of the above technical solutions, further, the cooking appliance further includes: the water storage device is arranged on the body and communicated with the spraying port; and/or the body is provided with a liquid supply port which is communicated with the spraying port.

In this technical scheme, cooking utensil still includes water storage device, utilizes water storage device to come the storage liquid. Because water storage device is linked together with spray set's spraying mouth, so liquid in the water storage device can enter into spray set and spout into the culinary art intracavity, and then sprays for spray set and provide the water source, and the fluid can only flow to the culinary art chamber from spray set's spraying mouth, one-way conduction promptly to prevent to cook in the intracavity produced gas or gas-liquid mixture and flow back to water storage device through spray set, avoid the liquid in the water storage device to be polluted, guarantee the culinary art quality.

Furthermore, a transparent window can be arranged on the side wall of the water storage device, so that a user can check the residual liquid amount in time.

In any of the above technical solutions, further, the cooking appliance further includes: the body includes: a container; the cover body can be arranged on the container in an opening and closing manner, and the container and the cover body enclose a cooking cavity; the spraying device is arranged on at least one of the container and the cover body; when the spraying device is arranged on the cover body, the spraying opening is close to the bottom of the cover body; when the spraying device is arranged on the container, the spraying opening is close to at least one of the bottom and the side part of the container.

In this technical scheme, the body includes container and lid, and the lid is connected with the container openable and closable to utilize the lid to seal the cooking chamber. The cover body is hinged with the container; or the cover body is screwed with the container. Through the cooperation structure of reasonable setting spraying mouth and lid or container, be favorable to guaranteeing to spray the position relation in mouth and culinary art chamber, and then can guarantee to spray the contact angle and the area of contact of the liquid of mouthful injection and the high temperature steam of culinary art intracavity, and then be favorable to promoting to shorten cooling, step-down time, promote the culinary art efficiency of product.

Further, the arrangement position of the spraying device can be set according to actual conditions. The spraying device is arranged on the container, and particularly, the spraying device is arranged on the side wall of the container; the spraying device is arranged on the bottom wall of the container. The spraying device is arranged on the cover body. For example, the container is provided with a plurality of spraying devices, one part of the spraying devices are arranged on the cover body, and the other part of the spraying devices are arranged on the container. This arrangement can satisfy diversified use demands.

When the spraying devices are arranged on the cover body, the number of the spraying devices is at least one. When the spraying device is arranged in the container, the number of the spraying devices is at least one.

Further, when the spray device is arranged on the container, the spray opening is close to at least one of the bottom and the side of the container. E.g., the spray device is near the bottom of the container; e.g., the spray means is adjacent to the side wall of the container; e.g., having a plurality of spray devices, with one portion of the spray devices being near the bottom of the vessel and another portion of the spray devices being near the sides of the vessel.

In any of the above technical solutions, further, the spray device includes: the spray nozzle is provided with a spray opening; the outlet of the valve body is communicated with the spray head; and the pumping device is communicated with the inlet of the valve body.

In the technical scheme, the spraying device comprises a spray head and a valve body, wherein an outlet of the valve body is communicated with the spray head, and a spraying opening is formed in the spray head. The working body of the spray head is controlled by the valve body; for example, when the valve body is opened, the liquid can be sprayed into the cooking cavity through the spray head; if the valve body is closed, the liquid spraying into the cooking cavity is stopped; for example, the water quantity sprayed into the cooking cavity by the spray head in unit time is controlled by the opening degree of the valve body; for example, the total amount of water sprayed into the cooking cavity by the spray head is controlled by the opening and closing time of the valve body. Through setting up pumping installations for pumping installations is linked together with the import of valve body, like this, utilizes pumping installations to send the water pump to valve body department, can guarantee to spray into the water pressure in culinary art chamber through the shower nozzle, and then can guarantee liquid and the heat transfer area and the heat transfer angle of the high temperature steam in the culinary art intracavity. Particularly, when the cooking appliance comprises the water outlet device, the water externally connected with the water source can be pumped to the valve body by the pumping device.

Further, the valve body includes the check valve, and the check valve switches on to the strong direction of culinary art along spraying mouthful, has injectd liquid through the check valve promptly and can only follow the shower nozzle and jet into the culinary art chamber, and can't make the gas or the gas-liquid mixture of culinary art intracavity flow direction pumping installations by the shower nozzle, like this, can guarantee the culinary art gas tightness of culinary art intracavity to guarantee the culinary art effect of eating the material and cooking utensil's culinary art efficiency. The valve body includes a solenoid valve. The water inflow to the cooking cavity can be controlled by controlling the on-off of the electromagnetic valve, and the direction from the spraying port to the spraying port can be controlled to be communicated by the spraying device.

In any of the above technical solutions, further, the cooking appliance further includes a first external connection pipe, one end of the first external connection pipe is disposed on the body, and one end of the first external connection pipe is communicated with the valve body.

In this technical scheme, cooking utensil still includes first external pipe, and wherein, usable first external pipe is connected with external water source, and then realizes supplying water to the valve body. This setting makes the one end of first external pipe directly be connected with the valve body, like this, has reduced with the device ground input of transition between external water source and valve body, is favorable to reduction in production cost.

In any of the above technical solutions, further, the cooking appliance further includes a connecting pipe and a second external connecting pipe, the connecting pipe is located in the body, one end of the connecting pipe is connected with the valve body, one end of the second external connecting pipe is located in the body, and one end of the second external connecting pipe is communicated with the other end of the connecting pipe.

In this technical scheme, cooking utensil still includes connecting pipe and the outer takeover of second, and wherein, the connecting pipe is located originally internally, and this is stretched into to the one end of connecting pipe, and the connecting pipe is connected with second connecting pipe and valve body. The connecting pipe is matched with the second external connecting pipe to realize the communication between the valve body and an external water source, and further realize the water supply to the valve body. Owing to set up the connecting pipe, so make the junction of second outer takeover and body not be limited by the position that sets up of valve body, be favorable to rational utilization cooking utensil's inner space, be convenient for cooking utensil's other component parts's rational overall arrangement. The thinning of the cooking utensil is facilitated.

In any of the above technical solutions, further, the cooking appliance further includes: prevent stifled cover, the cover is located and sprays the mouth, prevents stifled cover and is provided with a plurality of through-holes with the position that sprays the mouth and correspond.

In the technical scheme, when the anti-blocking cover is arranged at the spraying opening, the anti-blocking cover is opposite to the spraying opening. Therefore, the condition that the spraying port of food (such as soup, rice porridge and the like) in the cooking cavity is blocked in the cooking process can be prevented, the aim of protecting the spraying device is fulfilled, and the effectiveness and the reliability of spraying of the spraying device can be ensured.

In any of the above technical solutions, further, the cooking appliance further includes: prevent stifled cover, be located the culinary art intracavity, and be connected with the chamber wall in culinary art chamber, prevent stifled cover and locate the outside that sprays the mouth, prevent stifled cover and spray the position that the mouth corresponds and be provided with a plurality of through-holes.

In this technical scheme, prevent stifled cover and be located the culinary art intracavity, and be connected with the chamber wall in culinary art chamber, prevent stifled cover and cover the outside of locating the mouth that sprays. Therefore, the blockage prevention cover can prevent the situation that the spraying port of food (such as soup, rice porridge and the like) in the cooking cavity is blocked in the cooking process, the aim of protecting the spraying device is fulfilled, and the effectiveness and the reliability of spraying of the spraying device can be ensured.

In any of the above technical solutions, further, the cooking appliance further includes: a heating member configured to be able to supply heat to the liquid flowing through the shower device.

In this technical scheme, through setting up the heating member to utilize the heating member to carry out the heat supply to spray set. Namely, the liquid flowing through the spraying device is instantly heated by the heating element to realize the supply of hot liquid or warm liquid into the cooking cavity. Thereby greatly shortening the time required by the heating liquid of the cooking utensil, further reducing the cooking time, improving the cooking efficiency of the product and reducing the energy consumption of the product.

In any of the above technical solutions, further, the cooking appliance further includes: the stirring device is arranged in the body and extends into the cooking cavity; the control device is also used for starting the stirring device to stir the food materials in the cooking cavity when the spraying device sprays liquid to the cooking cavity.

In this technical scheme, cooking utensil still includes agitating unit, and agitating unit stretches into the culinary art intracavity. When spray set sprayed liquid to the culinary art chamber, controlling means control agitating unit stirred the edible material (for example, rice-water mixture) of culinary art intracavity, specifically, utilized agitating unit to stir edible material in the culinary art process of stage in the past to food is colored, perhaps the process of exploding the material stirs edible material, makes edible material be heated evenly, avoids edible material burnt and is burnt. The food materials are stirred during cooking and curing, so that the food materials are heated uniformly, and the nutrition is fully released by stirring.

In any of the above technical solutions, further, the cooking appliance further includes: and the protective layer coats the stirring device.

In this technical scheme, through setting up the protective layer for protective layer cladding agitating unit makes agitating unit and the edible material phase separation of culinary art intracavity, like this, can avoid eating the stained agitating unit of material, reduces agitating unit corrosion and stained possibility, is favorable to prolonging the life of product.

In any of the above technical solutions, further, the cooking appliance further includes: the timer is used for timing the running time of the cooking appliance; the control device is also used for controlling the spraying device to spray liquid to the cooking cavity according to the first liquid injection amount when the operation time length is greater than or equal to the second time length threshold value.

In the technical scheme, the running time of the cooking appliance is the accumulated time after the cooking appliance is started, and the second time threshold is less than the time required by the pressure rise of the cooking cavity. When cooking utensil's the length of operation is more than or equal to the length of second threshold value, also before the culinary art chamber is pressurized, spray partial liquid to the culinary art chamber according to first notes liquid volume earlier to guarantee that the culinary art intracavity has the required liquid of culinary art, through the first notes liquid volume of reasonable setting, can reduce by a wide margin the required heat in culinary art stage and time simultaneously, the liquid in the culinary art intracavity can boil fast, further realizes rapid heating and steps up.

Further, the heating device is controlled to heat the cooking cavity while spraying part of liquid to the cooking cavity according to the first liquid injection amount, or the heating device is controlled to heat the cooking cavity after the spraying is finished, so that the cooking of the food materials is started.

In any of the above technical solutions, further, the control device is specifically configured to control the spraying device to spray the liquid to the cooking cavity according to the second liquid injection amount when the pressure exists in the cooking cavity and the cooking parameter meets the preset condition.

In this technical scheme, along with the edible material rapid heating up of culinary art intracavity, liquid boils rapidly, and the hot steam that liquid produced is more and more, and the pressure in the culinary art intracavity increases gradually. When the obtained pressure in the cooking cavity is larger than or equal to the preset pressure threshold and/or the cooking time is larger than or equal to the first time threshold, the pressure in the cooking cavity reaches a specified value, and the liquid with the second liquid injection amount can be sprayed to the cooking cavity again to absorb the temperature in the cooking cavity by using the liquid with the lower temperature, so that the temperature and the pressure of the high-temperature steam in the cooking cavity are reduced, and the purpose of quickly reducing the temperature and the pressure is achieved. Furthermore, segmented water injection in different cooking stages is realized, and under the condition of ensuring the water quantity required by cooking, the water injection quantity in different cooking stages and the cooking time in different cooking stages are pertinently adjusted, so that the cooking time is integrally controlled, and the cooking taste of food materials and the cooking efficiency of products are favorably considered.

In addition, as the staged water injection can be realized, the cooking parameters can be adjusted in a targeted manner according to different cooking functions, so that the cooking requirements of different cooking functions are met, the personalized setting of products is realized, and the diversification of the functions of the products is promoted.

Specifically, the total liquid injection amount, the first liquid injection amount and the second liquid injection amount required by cooking are determined according to the target cooking parameters; wherein the total pour amount required for cooking is equal to the sum of the first pour amount and the second pour amount.

In any of the above technical solutions, further, the control device is further configured to respond to a preheating instruction of the cooking appliance, and obtain a preheating temperature and a preheating duration of the cooking appliance; and controlling the heating device to heat the cooking cavity according to the preheating temperature and the preheating time. In the technical scheme, the preheating device responds to a preheating instruction of the cooking appliance, obtains the preheating temperature and the preheating time of the cooking appliance, controls the heating device to heat the cooking cavity according to the preheating temperature, starts timing the heating time, and controls the heating device to stop heating when the heating time reaches the preheating time. Thereby can control heating device heating and eat material a period before carrying out to the culinary art chamber spraying liquid to carry out high temperature to eating the material and explode fragrant, eat material like this and can take place the maillard reaction at the heating process, the edible material after the culinary art is more fragrant, especially meat material. Moreover, after the quick-fried food materials are heated in advance, the energy required by heating after liquid spraying can be further reduced, and the time of a cooking stage is favorably shortened.

According to a second aspect of the present invention, there is provided a method of controlling a cooking appliance, the cooking appliance including a heating device, a cooking cavity, and a spray device, the method comprising: the method comprises the following steps: controlling a heating device to heat the cooking cavity; when pressure exists in the cooking cavity and the cooking parameters meet preset conditions, controlling the spraying device to spray liquid to the cooking cavity so as to reduce the pressure of the cooking cavity; wherein the preset conditions include: the pressure in the cooking chamber is greater than or equal to a pressure threshold; and/or the cooking time of the cooking appliance is greater than or equal to a first time threshold; the cooking time period includes a rise time period and/or a dwell time period.

In the technical scheme, the cooking appliance is used for heating and cooking, high-temperature steam can be generated in the cooking cavity, if real-time cooking parameters in the cooking cavity meet corresponding preset conditions, for example, the pressure in the cooking cavity is greater than or equal to a pressure threshold, and/or the cooking time of the cooking appliance is greater than or equal to a first time length threshold, wherein the cooking time comprises a pressure starting time and/or a pressure maintaining time, which indicates that the cooking appliance has completed a pressure increasing and/or pressure maintaining process and needs the pressure decreasing treatment in the next stage, at the moment, the spraying device is controlled to spray liquid to the cooking cavity, so that the temperature in the cooking cavity is absorbed by the liquid at a lower temperature, the temperature and the pressure of the high-temperature steam in the cooking cavity are reduced, and the purpose of quickly reducing the temperature and the pressure is achieved.

By the method provided by the invention, on one hand, the pressure reduction time of the cooking appliance can be reduced, the purpose of quick cooking can be realized, the cooking time of the cooking appliance can be shortened, the energy consumption of the product can be reduced, and the use performance and market competitiveness of the product can be improved; on the other hand, improved the mode that reduces pressure, the cooling to the high-temperature steam of culinary art intracavity, reduced or even avoided the displacement of the outside environment in the step-down stage, not only can prevent that high-temperature gas from letting out the back scald the human body, produced exhaust noise when still can effectively improving cooking utensil culinary art, further promoted the performance of product.

In any of the above technical solutions, further, before controlling the heating device to heat the cooking cavity, the method further includes: when the running time of the cooking appliance is greater than or equal to a second time threshold, controlling the spraying device to spray liquid to the cooking cavity according to the first liquid injection amount; controlling a spray device to spray liquid into a cooking chamber, comprising: and controlling the spraying device to spray liquid to the cooking cavity according to the second liquid injection amount.

In the technical scheme, the running time of the cooking appliance is the accumulated time after the cooking appliance is started, and the second time threshold is less than the time required by the pressure rise of the cooking cavity. When cooking utensil's the length of operation is more than or equal to the length of second threshold value, also before the culinary art chamber is pressurized, spray partial liquid to the culinary art chamber according to first notes liquid volume earlier to guarantee that the culinary art intracavity has the required liquid of culinary art, through the first notes liquid volume of reasonable setting, can reduce by a wide margin the required heat in culinary art stage and time simultaneously, the liquid in the culinary art intracavity can boil fast, further realizes rapid heating and steps up. Control heating device when according to first notes liquid volume to culinary art chamber spray part liquid heats or sprays the control heating after the end to culinary art chamber, begins to carry out the culinary art of eating material for the edible material rapid heating up of culinary art intracavity, liquid boils rapidly, and along with the hot steam that produces is more and more, the pressure in the culinary art intracavity increases gradually. When the obtained pressure in the cooking cavity is larger than or equal to the preset pressure threshold and/or the cooking time is larger than or equal to the first time threshold, the pressure in the cooking cavity reaches a specified value, and the liquid with the second liquid injection amount can be sprayed to the cooking cavity again to absorb the temperature in the cooking cavity by using the liquid with the lower temperature, so that the temperature and the pressure of the high-temperature steam in the cooking cavity are reduced, and the purpose of quickly reducing the temperature and the pressure is achieved.

The second time length threshold may be set reasonably according to a requirement, for example, the second time length threshold may be 0, that is, the liquid spraying is performed while the cooking appliance is started, and for example, the second time length threshold may also be a designated reserved time before the start of the pressure, that is, a time elapsed after the cooking appliance enters the standby state. In addition, based on the condition that liquid exists in the cooking cavity, if the timed appointment duration is longer than the preset preservation duration, the heating device is started, so that moisture in the food materials in the cooking cavity can be evaporated, the phenomena of sourness and smelliness caused by long-time placement of washed food materials are prevented, and the purpose that the cooking appliance conducts long-time appointment and the food materials are not degraded is achieved.

Furthermore, the sectional water injection at different cooking stages is realized, and the amount of water injected into the cooking cavity in the cooking heating stage is less, so that the heating and boiling time of food materials is favorably shortened, the cooking time of a cooking appliance is favorably shortened, and the energy consumption of products is further reduced. In other words, the staged water injection can be realized, and under the condition of ensuring the water amount required by cooking, the water injection amount in different cooking stages and the cooking time in different cooking stages are pertinently adjusted, so that the cooking time is integrally controlled, and the cooking mouthfeel of food materials and the cooking efficiency of products are favorably considered.

In addition, in the process of spraying and depressurizing, the liquid injection amount of the liquid sprayed to the cooking cavity by the spraying device is reasonably set, so that the liquid amount put in during cooking of food materials can be properly reduced, the speed of heating the liquid is further increased, the liquid can be quickly boiled, and the quick temperature rise and the pressure rise are further realized.

In any of the above technical solutions, further, before the step of controlling the spraying device to spray the liquid to the cooking cavity according to the first liquid injection amount, the method further includes: acquiring target cooking parameters of a cooking appliance; determining the total liquid injection amount, the first liquid injection amount and the second liquid injection amount required by cooking according to the target cooking parameters; wherein the total pour amount required for cooking is equal to the sum of the first pour amount and the second pour amount.

In this technical scheme, confirm the required total liquid injection volume of culinary art, second liquid injection volume and first liquid injection volume according to the target cooking parameter, also rationally set up the required total liquid injection volume of culinary art according to the required each looks target cooking parameter of culinary art food material promptly, through the liquid injection volume when totally annotating liquid volume rational distribution liquid of spraying many times. Thereby when guaranteeing to spray for the first time and can satisfy the culinary art demand, avoid the edible material moisture after spraying for the second time excessive and reduce the culinary art effect. And, owing to adopt the mode that 2 times sprayed to add liquid in the food just course of working for the first time of eating material culinary art heating stage annotates the liquid volume and is less than the required total liquid volume of annotating of culinary art, when heating, can reduce the required heat in culinary art stage and time by a wide margin, makes liquid can boil fast, further realizes rapid heating up and steps up. When pressure release is carried out to needs, the liquid that utilizes the second time to spray absorbs the heat that the high temperature steam in the culinary art intracavity need gived off, when realizing quick step-down, liquid after the heat absorption can be for the edible material supply moisture of culinary art intracavity for edible material is soft more, improves the culinary art effect.

In any of the above technical solutions, further, the cooking appliance includes a water storage device; after the step of determining the total liquid injection amount, the first liquid injection amount and the second liquid injection amount required by cooking according to the cooking parameters, the method further comprises the following steps of: acquiring liquid level data in the water storage device; and sending out prompt information based on the liquid level data being smaller than the liquid level threshold value.

In this technical scheme, before spraying liquid, judge the liquid demand that whether the liquid of storage can satisfy follow-up culinary art among the water storage device through the liquid level data in the water storage device earlier. When the liquid level data is larger than or equal to the liquid level threshold value, namely, the residual water amount meets the total water amount required by cooking, the next liquid injection cooking operation can be executed, so that the cooking appliance automatically performs cooking work, the operation of a user is simplified, and the cooking effect of the cooking appliance is ensured. When liquid level data is less than the liquid level threshold value, promptly, when the required total water yield of culinary art can't be supported to the surplus water, send the warning that the water yield is not enough, remind the user in time to supply the liquid in the water storage device, perhaps through the liquid in the automatic supply water storage device of control system to guarantee cooking utensil's culinary art effect, guarantee simultaneously that this cooking utensil's notes liquid step-down can effectively go on. Wherein, the liquid level threshold value can be reasonably set according to the total liquid injection amount required by the current cooking.

In any of the above technical solutions, further, before the step of controlling the spraying device to spray the liquid to the cooking cavity according to the first filling amount, the method further includes: responding to a preheating instruction of the cooking appliance, and acquiring the preheating temperature and the preheating time of the cooking appliance; and controlling the heating device to heat the cooking cavity according to the preheating temperature and the preheating time.

In the technical scheme, the preheating device responds to a preheating instruction of the cooking appliance, obtains the preheating temperature and the preheating time of the cooking appliance, controls the heating device to heat the cooking cavity according to the preheating temperature, starts timing the heating time, and controls the heating device to stop heating when the heating time reaches the preheating time. Thereby can control heating device heating and eat material a period before carrying out to the culinary art chamber spraying liquid to carry out high temperature to eating the material and explode fragrant, eat material like this and can take place the maillard reaction at the heating process, the edible material after the culinary art is more fragrant, especially meat material. Moreover, after the quick-fried food materials are heated in advance, the energy required by heating after liquid spraying can be further reduced, and the time of a cooking stage is favorably shortened.

In any of the above technical solutions, further, when the pressure holding duration of the cooking appliance is greater than or equal to the first duration threshold, after controlling the spraying device to spray the liquid to the cooking cavity, the method further includes: when the temperature in the cooking cavity is smaller than the temperature threshold, controlling the heating device to heat the cooking cavity according to the temperature threshold; and when the temperature is greater than or equal to the temperature threshold value, controlling the heating device to stop heating.

In this embodiment, when the pressure maintaining time of the cooking appliance is greater than or equal to the first time threshold, it indicates that the cooking appliance has maintained the pressure at the preset pressure maintaining pressure for a period of time, and the maturity of the food material reaches the target value, the pressure maintaining stage may be ended. The spraying device is controlled to spray liquid with the first liquid injection amount to the cooking cavity for the second time, so that the liquid with lower temperature is utilized to absorb the temperature in the cooking cavity, the temperature and the pressure of high-temperature steam in the cooking cavity are reduced, and the purpose of quickly reducing the temperature and the pressure is achieved. Simultaneously, detect the temperature in the culinary art intracavity, when the temperature in the culinary art intracavity is less than the temperature threshold value, it is great to explain to spray the intracavity temperature decline of culinary art after the step-down, cause the "anti-emergence" phenomenon of eating the material easily, or the liquid that newly sprays is the running water, low temperature is unfavorable for satisfying the health standard, then control heating device heats the culinary art chamber, with heating the temperature to the temperature threshold value, make the temperature in the culinary art intracavity rise once more, realize the short time of eating the material and boil out, make the liquid that sprays can with eat the material intensive mixing, supply to eat material moisture, make eating the material soft and rot more, improve the cooking quality.

In any of the above technical solutions, further, the step of controlling the spraying device to spray the liquid to the cooking cavity specifically includes: and controlling the spraying device to spray liquid to the cooking cavity for multiple times.

In the technical scheme, the first time of spraying when cooking and heating and the second time of spraying when reaching the preset condition can adopt a multi-section liquid injection mode. Specifically, the first liquid injection amount or the second liquid injection amount comprises a plurality of liquid injection amount thresholds, and the spraying device is controlled to spray liquid to the cooking cavity firstly; when the liquid injection amount of the spraying device reaches any liquid injection amount threshold, controlling the spraying device to stop spraying liquid, and starting timing to stop the time; and controlling the spraying device to continuously spray the liquid to the cooking cavity until the liquid injection amount reaches the threshold of the next liquid injection amount based on the fact that the stop time length reaches the preset stop time length, so that multiple times of liquid injection are realized.

Wherein, the process of spraying for the first time adopts liquid mode of annotating many times, can realize cold and hot alternation in eating material heating process, adjusts the proportion of whole culinary art in-process edible material and liquid accurately to adjust the taste of edible material, make the edible material taste of culinary art better, and can promote edible material ripe, satisfy the fast user demand of life rhythm, promote the user and experience cooking utensil's use. In addition, the first spraying process of the cooking stage is finished for multiple times, the heating processes of the multi-stage liquid injection process and the cooking stage are alternately carried out, namely, after a part of liquid is sprayed, heating is started, the liquid to be sprayed is stopped after being heated to a specified temperature, next spraying is started, heating is started again after the liquid is injected, the circulation is carried out until the spraying amount of the liquid reaches the first liquid injection amount, the first spraying is finished, and the liquid is heated until the preset condition is met, so that the heating speed of the liquid is accelerated. The secondary spraying process is completed for multiple times, so that the sprayed liquid is in multiple sufficient contact with high-temperature steam in the cooking cavity, the temperature is reduced more quickly, the pressure is reduced quickly, and the time required for pressure reduction is further shortened.

In any of the above technical solutions, further, when the pressure in the cooking cavity is greater than or equal to the first pressure threshold, the heating device is controlled to intermittently heat the cooking cavity according to the preset pressure range, so that the pressure of the cooking appliance is maintained.

In this technical scheme, set up first pressure threshold value as the required pressurize pressure of culinary art, then when the pressure in the cooking chamber is greater than or equal to first pressure threshold value, control cooking utensil and get into the pressurize stage, specifically, the pressurize stage is according to the pressurize temperature and/or the pressurize time control heating device in the culinary art parameter and carries out periodic intermittent heating to the cooking chamber promptly, also controls heating device and carries out a plurality of discontinuous cycles, wherein, an discontinuous cycle is configured as: and controlling to close the heating device, controlling to restart the heating device when the temperature parameter is detected to be reduced to be less than the pressure maintaining temperature threshold value, and enabling the temperature parameter in the cooking cavity to be increased to be greater than or equal to the pressure maintaining temperature threshold value again. So that the environmental parameters in the cooking cavity are maintained in the preset pressure range, thereby realizing pressure maintaining, accelerating the curing of food through high pressure, and improving the efficiency and effect of food cooking.

In any of the above technical solutions, further, the cooking appliance includes a heating member; the control method of the cooking appliance further includes: and controlling the heating element to heat the liquid flowing through the spraying device.

In the technical scheme, when the liquid needs to be sprayed to the cooking cavity, the heating element is utilized to supply heat to the liquid flowing through the spraying device. Namely, the liquid flowing through the spraying device is instantly heated by the heating element to realize the supply of hot liquid or warm liquid into the cooking cavity. Thereby greatly shortening the time required by the heating liquid of the cooking utensil, further reducing the cooking time, improving the cooking efficiency of the product and reducing the energy consumption of the product. Certainly, also can annotate the liquid to the second time through the heating member, also annotate the required liquid of liquid depressurization process and carry out instant heating promptly for the temperature of the liquid in the culinary art chamber improves, is favorable to shortening the follow-up time that will cook the chamber and heat to the temperature threshold value, even need not to reheat.

In any of the above technical solutions, further, the method further includes: acquiring the type information, weight information and taste information of food materials in a cooking cavity; and determining corresponding target cooking parameters according to the category information, the weight information and the taste information.

According to the technical scheme, the target cooking parameters required by cooking the food materials are determined according to the weight information, the type information and the taste information of the food materials. The target cooking parameters comprise heating temperature, heating time and preset parameter thresholds corresponding to different parameters in the cooking stage, pressure maintaining time in the pressure maintaining process, a preset pressure range of pressure maintaining, a temperature threshold after spraying and the like. And confirm the liquid injection amount of 2 times of notes liquid through the culinary art parameter to control spray set and annotate the liquid to the culinary art intracavity, adjust the proportion of edible material and liquid in the whole culinary art process accurately, thereby adjust each item culinary art parameter according to different demands are nimble, reduce the edible material culinary art degree of difficulty. When automatic cooking is realized, the cooked food material has better taste and richer nutrition.

In any of the above technical solutions, further, the cooking appliance includes a stirring device; after controlling spray set to spray liquid to the cooking chamber, still include: and starting the stirring device to stir the food materials in the cooking cavity.

In this technical scheme, when spray set sprayed liquid to the culinary art chamber, control agitating unit stirred the edible material (for example, rice-water mixture) of culinary art intracavity, specifically, utilized agitating unit to cook the process stirring edible material in the front stage in order to the food is colored, stirs edible material at the process of exploding the material, makes edible material be heated evenly, avoids eating the material burnt. The food materials are stirred during cooking and curing, so that the food materials are heated uniformly, and the nutrition is fully released by stirring. Stirring in the pressure relief process, being convenient for the heat to release fast for the culinary art chamber gets the temperature and falls down fast, and pressure drops down. Thereby improving the nutrition of the food materials and improving the cooling speed in the later period.

According to a third aspect of the present invention, a computer-readable storage medium is proposed, on which a computer program is stored which, when being executed by a processor, carries out the steps of the control method as proposed by the second aspect. Therefore, the computer-readable storage medium has the beneficial effects of the control method proposed by the second aspect.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the structures shown in the drawings without creative efforts.

Fig. 1 is a schematic structural view illustrating a cooking appliance according to an embodiment of the present invention;

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

fig. 3 is a schematic structural view illustrating a cooking appliance according to a further embodiment of the present invention;

fig. 4 is a schematic structural view illustrating a cooking appliance according to a further embodiment of the present invention;

fig. 5 is a schematic structural view illustrating a cooking appliance according to still another embodiment of the present invention;

fig. 6 is a schematic structural view illustrating a cooking appliance according to a further embodiment of the present invention;

fig. 7 is a schematic structural view illustrating a cooking appliance according to still another embodiment of the present invention;

fig. 8 is a schematic structural view illustrating a cooking appliance according to a further embodiment of the present invention;

fig. 9 is a schematic structural view illustrating a cooking appliance according to still another embodiment of the present invention;

fig. 10 is a schematic structural view illustrating a cooking appliance according to a further embodiment of the present invention;

fig. 11 is a schematic structural view illustrating a cooking appliance according to a further embodiment of the present invention;

fig. 12 is a flowchart illustrating a control method of a cooking appliance according to an embodiment of the present invention;

fig. 13 is a flowchart illustrating a control method of a cooking appliance according to still another embodiment of the present invention;

fig. 14 is a flowchart illustrating a control method of a cooking appliance according to still another embodiment of the present invention;

fig. 15 is a flowchart illustrating a control method of a cooking appliance according to still another embodiment of the present invention;

fig. 16 is a flowchart illustrating a control method of a cooking appliance according to still another embodiment of the present invention;

fig. 17 is a flowchart illustrating a control method of a cooking appliance according to still another embodiment of the present invention;

FIG. 18 shows a schematic flow diagram of a cooking method according to an embodiment of the invention;

FIG. 19 is a flow chart illustrating a cooking method according to another embodiment of the present invention;

FIG. 20 is a flow chart illustrating a cooking method according to another embodiment of the present invention;

FIG. 21 is a flow chart illustrating a cooking method according to another embodiment of the present invention;

fig. 22 is a schematic view illustrating a cooking principle of a cooking appliance according to an embodiment of the present invention.

The reference numbers illustrate:

100 cooking utensil, 110 body, 112 cooking cavity, 114 container, 116 cover body, 120 spraying device, 122 spray head, 124 valve body, 126 pumping device, 130 water storage device, 140 liquid supply port, 150 first external connecting pipe, 162 connecting pipe, 164 second external connecting pipe, 170 anti-blocking cover, 180 heating element, 190 stirring device, 200 heating device, 210 electric control system, 220 pressure limiting valve, 230 external water source, 240 food material and 250 liquid.

The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Cooking appliances, control methods, and computer-readable storage media according to some embodiments of the present invention are described below with reference to fig. 1 to 22.

Example 1:

as shown in fig. 1 to 11, according to an embodiment of the first aspect of the present invention, there is provided a cooking appliance 100 including: a body 110, a spraying device 120, a heating device 200 and a control device (not shown in the figure).

In detail, the body 110 is formed with a cooking cavity 112. The shower device 120 is installed on the body 110. The spraying device 120 is provided with a spraying port, and the spraying port is disposed toward the cooking cavity 112. The heating device 200 is provided to the body 110. The control device is used for controlling the heating device 200 to heat the cooking cavity 112, so as to increase the pressure in the cooking cavity 112, and when the pressure is in the cooking cavity 112 and the cooking parameters meet the preset conditions, the spraying device 120 is controlled to spray liquid to the cooking cavity 112, so as to reduce the pressure in the cooking cavity 112. In this embodiment, the cooking appliance 100 includes a body 110 and a shower device 120, a heating device 200, and a control device. Wherein, the spray opening of the spray device 120 is communicated with the cooking cavity 112. Therefore, in the cooking appliance 100, during the cooking process, the control device controls the heating device 200 to heat the cooking cavity 112, and high-temperature steam is generated in the cooking cavity 112 along with the increase of the temperature and the pressure in the cooking cavity 112, wherein the flow direction of the steam is as indicated by the arrow in the cooking cavity 112 in fig. 1 to 11. When pressure and culinary art parameter satisfy the default condition in the culinary art chamber 112, accessible spray set 120 spouts liquid to culinary art chamber 112 in, in order to utilize liquid to reduce the temperature and the pressure of the high temperature steam in the culinary art chamber 112, thereby reach the purpose of rapid cooling step-down, and then reduce the step-down time of cooking utensil 100, can realize the quick cooking of eating the material, be favorable to shortening cooking utensil 100's cooking time, and be favorable to reducing the product energy consumption, promote the performance and the market competition of product.

In addition, through the cooling of spraying device 120 to the interior water spray of culinary art chamber 112, improved the mode that reduces pressure, the cooling to the high-temperature steam in the culinary art chamber 112, reduced or even avoided the discharge of gas to external environment in the step-down stage, like this, not only can prevent that high-temperature gas from letting out the back scald the human body, produced exhaust noise when still can effectively improving cooking utensil 100 culinary art, further promoted the performance of product.

Further, spray set 120 is one-way spray set, i.e. spray set 120 switches on to the cooking chamber direction along spraying the mouth promptly, has injectd that the fluid can only flow to the cooking chamber from spray set 120's spraying mouth, and can't make gas or gas-liquid mixture in the cooking chamber 112 discharge to the external environment by spray set 120 in, like this, can guarantee the culinary art gas tightness in the cooking chamber 112, improve the stability of cooking utensil 100 pressurize stage, and then guarantee the culinary art effect of eating material 240 and cooking utensil 100's cooking efficiency.

The preset conditions include: the pressure within the cooking chamber 112 is greater than or equal to a pressure threshold; and/or a cooking duration of cooking appliance 100 is greater than or equal to the first duration threshold; wherein the cooking time period comprises a pressure rise time period and/or a pressure maintaining time period. Accordingly, the amount and frequency of water injected into the cooking cavity 112 by the spraying device 120 can be controlled in a certain cooking stage or a plurality of different cooking stages of the cooking appliance 100 according to the actual cooking condition of the cooking appliance 100. So as to reduce the temperature and pressure of the high-temperature steam in the cooking cavity 112 by using the liquid, which is beneficial to the fast cooking of the food material.

For example, in the stage of cooking, heating and boosting, that is, when the pressure in the cooking cavity 112 is greater than or equal to the pressure threshold, the spraying device 120 is controlled to spray a small amount of water into the cooking cavity 112, so that the high-temperature food material in the cooking cavity 112 is rapidly cooled and then heated, which is beneficial to ripening the food material; at the pressure release stage of culinary art, also when being greater than or equal to the length of second threshold value during the pressurize of cooking utensil 100, control spray set 120 to culinary art chamber 112 water injection, be favorable to quick pressure release etc. to can shorten the time of boiling to eating the material heating, thereby control the culinary art time on the whole, be favorable to taking into account the culinary art taste of eating the material and the culinary art efficiency of product.

It is understood that the pressure threshold and the first time threshold may be set reasonably according to cooking requirements, may be threshold values of cooking parameters at each stage of the cooking process, or may also be parameter values set by a user. For example, the second duration threshold is set as the time that the cooking appliance 100 needs to maintain pressure, that is, when the duration of the pressure maintaining of the cooking appliance 100 is greater than or equal to the second duration threshold, it indicates that the pressure maintaining is finished, the pressure releasing stage may be entered, and at this time, the spraying liquid may be quickly released. For another example, the first pressure threshold is set as a corresponding pressure when the food material boils, that is, when the pressure in the cooking cavity 112 is greater than or equal to the first pressure threshold, it indicates that the food material starts to boil, and at this time, the spraying liquid is beneficial to the food material to roll over, so as to accelerate the ripening of the food material. Of course, the first pressure threshold may also be set as the pressure in the pressure maintaining stage during cooking, that is, when the pressure in the cooking cavity 112 is greater than or equal to the first pressure threshold, the heating device is controlled to intermittently heat to maintain the pressure in the cooking cavity 112 within the preset range.

Further, the pressure in the cooking cavity 112 can be converted by the temperature in the cooking cavity 112 or the temperature of the food material.

Example 2:

as shown in fig. 1 to 11, according to an embodiment of the present invention, including the features defined in any of the above embodiments, and further: the spray opening of the spray device 120 is located within the cooking chamber 112.

In this embodiment, the spray opening of the spray device 120 is positioned in the cooking cavity 112 by properly positioning the spray opening of the spray device 120 and the cooking cavity 112. Like this, can increase the coverage area and the coverage angle (for example, rivers are fan-shaped diffusion and come) of the liquid 250 that sprays the mouth and spout, and then can increase the area of contact and the contact angle of liquid 250 with the high-temperature steam in the culinary art chamber 112, be favorable to strengthening the heat transfer effect, and then be favorable to accelerating the cooling step-down speed in the culinary art chamber 112.

Further, cooking utensil 100 is equipped with the installation cavity, and specifically, the chamber wall of partial cooking chamber 112 is protruding in order to define the installation cavity towards the middle part of cooking chamber 112, and/or body 110 is equipped with the installation department, and the installation department stretches into in cooking chamber 112, and the installation department is formed with the installation cavity, and the installation cavity is linked together with cooking chamber 112.

Further, the cavity wall of partial cooking chamber 112 is convex in order to inject hollow installation cavity towards the middle part of cooking chamber 112, and this sets up the current structure of the chamber wall that has rationally utilized cooking chamber 112, under the condition of guaranteeing to spray mouthful and cooking chamber 112's position relation, has reduced the product and has improved the input of material ground, and then is favorable to reducing the transformation cost of product, is favorable to reducing the generating cost of product.

It should be noted that the number of the spraying openings is multiple, and the multiple spraying openings are arranged at intervals, which is beneficial to increase the spraying area of the spraying device 120. Specifically, the ejection directions of the plurality of shower ports are the same.

Specifically, the plurality of spraying openings at least comprise a first spraying opening and a second spraying opening, the spraying direction of the first spraying opening is a first direction, the spraying direction of the second spraying opening is a second direction, and the first direction and the second direction are different. Like this, the water current direction of first jet orifice injection is different from the water current direction of second jet orifice injection, so, can have according to cooking utensil 100's actual function to ground setting through first jet orifice and/or through the water spray of second jet orifice, can guarantee to not equidirectional injection liquid 250 through a plurality of spraying openings, realized in a plurality of directions, the effect of spraying in a plurality of angles and the multiple dimension, can guarantee the effective area of contact and the contact angle of high-temperature steam and liquid 250 in the culinary art chamber 112, be favorable to promoting the step-down cooling effect.

Further, the spraying device 120 comprises a nozzle and a housing, the spraying port is arranged on the nozzle, the nozzle is movably connected with the housing, and the liquid 250 sprayed by the spraying device 120 can drive the nozzle to rotate, so that the spraying angle and the spraying range of the nozzle can be increased.

It is understood that a plurality of nozzles are disposed on the wall of the installation cavity, and each nozzle corresponds to one spraying opening, or one nozzle corresponds to a plurality of spraying openings, etc., which are not listed here. Taking the case that the cavity wall of part of the cooking cavity 112 protrudes toward the middle of the cooking cavity 112 to form an installation cavity, the spraying device 120 is disposed on the bottom wall of the installation cavity (the spraying opening is on the wall surface of the installation cavity in the direction of the cooking cavity 112) and has a plurality of spraying openings uniformly distributed on the bottom wall of the installation cavity. Or a first part of the nozzles in the plurality of nozzles are distributed on the bottom wall of the installation cavity, and the other part of the nozzles are distributed on the side wall of the installation cavity.

In addition, the position relation between the spraying port of the spraying device 120 and the cooking cavity 112 is reasonably arranged, so that the body 110 is provided with an installation part, the installation part is connected with the cavity wall of the cooking cavity 112 and extends into the cooking cavity 112, the installation part is provided with an installation cavity, and the spraying port of the spraying device 120 is positioned in the installation cavity. Like this, can increase the coverage area and the coverage angle (for example, rivers are fan-shaped diffusion and come) of the liquid 250 that sprays the mouth and spout, and then can increase the area of contact and the contact angle of liquid 250 with the high-temperature steam in the culinary art chamber 112, be favorable to strengthening the heat transfer effect, and then be favorable to accelerating the cooling step-down speed in the culinary art chamber 112.

Specifically, the installation department is connected with the chamber wall integral type of culinary art chamber 112, and this structure setting is owing to saved the installation department and the assembly process in the chamber wall of culinary art chamber 112, so simplified the process of the assembly of the chamber wall of installation department and culinary art chamber 112 and follow-up dismantlement, be favorable to promoting assembly and dismantlement efficiency, and then can reduce production and maintenance cost. In addition, the installation part is integrally connected with the cavity wall of the cooking cavity 112, so that the position relation between the spraying port and the cooking cavity 112 can be ensured.

Wherein, the mounting part is detachably connected with the cavity wall of the cooking cavity 112. The mounting portion can be separated from the wall of the cooking cavity 112 or assembled with the wall of the cooking cavity 112 according to actual use requirements. For example, the mounting portion and spray assembly 120 can be assembled with the wall of cooking chamber 112 when spray assembly 120 is needed, and the mounting portion and spray assembly 120 can be removed from the wall of cooking chamber 112 when spray assembly 120 is not needed. This set up the dismouting process simple, and be favorable to the cleanness and subsequent maintenance, the maintenance of installation department. Wherein, the connection mode of the installation part and the cavity wall of the cooking cavity 112 includes any one or combination of the following: the connection is inhaled to joint, spiro union, magnetism and is connected and through fastener fastening connection, and the fastener includes following any kind or its combination: bolts, nuts and screws.

Example 3:

as shown in fig. 1, 5, 6, 7, 8 and 11, according to an embodiment of the present invention, there is provided a cooking appliance 100 including: a body 110, a spraying device 120 and a water storage device 130.

In detail, the body 110 is formed with a cooking cavity 112. The shower device 120 is installed on the body 110. The spraying device 120 is provided with a spraying opening, and the spraying device 120 can be conducted along the direction from the spraying opening to the cooking cavity 112, that is, the liquid 250 is sprayed to the cooking cavity 112 through the spraying opening. The water storage device 130 is detachably connected with the body 110, and the water storage device 130 is communicated with a spraying opening of the spraying device 120; and/or the body 110 is provided with a liquid supply port 140, and the liquid supply port 140 is communicated with the spraying port.

In this embodiment, the cooking appliance 100 further includes a water storage device 130, and the liquid 250 is stored by the water storage device 130. Because the water storage device 130 is communicated with the spraying port of the spraying device 120, the liquid 250 in the water storage device 130 enters the spraying device 120 and then is sprayed into the cooking cavity 112, so as to provide a water source for the spraying device 120 to spray, and the fluid can only flow to the cooking cavity 112 from the spraying port of the spraying device 120, namely, the fluid is conducted in a single direction, so that the gas or gas-liquid mixture generated in the cooking cavity 112 is prevented from flowing back to the water storage device 130 through the spraying device 120, the liquid 250 in the water storage device 130 is prevented from being polluted, and the cooking quality is ensured.

In addition, the body 110 is provided with the liquid supply port 140, the liquid supply port 140 is communicated with the spray port of the spray device 120, so the liquid supply port 140 is connected with the external water source 230, for example, the spray device 120 is supplied with water through the external water tap, the arrangement is favorable for reducing the arrangement of the water storage device 130 while meeting the effectiveness of spraying water into the cooking cavity 112 by the spray device 120, thereby being favorable for realizing the lightness and thinning of the cooking device, reducing the components of the cooking device and further being favorable for reducing the production cost of products.

Specifically, the cooking appliance 100 includes a water storage device 130 and a liquid supply port 140, the water storage device 130 is communicated with the spray port, and the liquid supply port 140 is communicated with the spray port. The water storage device 130 can be used to supply water to the spraying device 120, and the external water source 230 can also be used to supply water to the spraying device 120. This setting has richened cooking utensil 100's the confession liquid mode, adaptable user demand under the different environment, and the use adaptability of product is stronger, uses more extensively.

It is understood that the liquid 250 stored in the water storage device 130 may be pure water or the liquid 250 added with flavoring required for cooking.

Further, a transparent window may be disposed on the sidewall of the water storage device 130, so that the user can check the remaining liquid amount in time.

Example 4:

as shown in fig. 1 to 11, according to an embodiment of the present invention, including the features defined in any of the above embodiments, and further: the body 110 includes a container 114 and a cover 116.

In detail, the cover 116 is openably and closably disposed on the container 114, and the container 114 and the cover 116 enclose the cooking cavity 112. The spraying device 120 is disposed on at least one of the container 114 and the cover 116, and when the spraying device 120 is disposed on the cover 116, the spraying opening is close to the bottom of the cover 116; when the spray device 120 is disposed in the container 114, the spray opening is proximate to at least one of the bottom and the side of the container 114.

In this embodiment, the body 110 includes a container 114 and a cover 116, and the cover 116 is openably and closably connected to the container 114 to enclose the cooking cavity 112 with the cover 116. The cover 116 is hinged with the container 114; or the cover 116 may be screwed onto the container 114. Through the cooperation structure that reasonable setting sprayed mouth and lid 116 or container 114, be favorable to guaranteeing to spray the mouth and cook the position relation in chamber 112, and then can guarantee to spray the contact angle and the area of contact of the liquid 250 of mouth injection and the high temperature steam in the culinary art chamber 112, and then be favorable to promoting to shorten cooling, step-down time, promote the culinary art efficiency of product.

Further, the setting position of the shower device 120 may be set according to actual conditions. The spraying device 120 is arranged on the container 114, and specifically, as shown in fig. 4, the spraying device 120 is arranged on the side wall of the container 114; as shown in fig. 5, the spray assembly 120 is disposed on the bottom wall of the container 114. As shown in fig. 1, the shower device 120 is disposed on the cover 116. For example, a plurality of spray devices 120 are provided, some of the spray devices 120 are disposed on the cover 116, and other of the spray devices 120 are disposed on the container 114. This arrangement can satisfy diversified use demands.

Specifically, as shown in fig. 1, fig. 2, fig. 3, fig. 4, fig. 7, fig. 8, fig. 9, fig. 10, and fig. 11, when the spraying device 120 is disposed on the cover 116, the structure is simple, which is more beneficial to the separation structure of the spraying device 120 and the container 114, and the arrangement has a lower performance requirement on the blockage prevention of the spraying device 120, and is easy to process and local in production. When the spraying device 120 is disposed on the container 114, the existing structure of the container 114 can be effectively utilized, the modification cost is reduced, the thickness of the cover 116 can be reduced, and the nozzle 122 and the valve body 124 of the spraying device 120 can be made into a detachable structure, so that the inner container of the container 114 can be taken out conveniently.

When the spraying devices 120 are disposed on the cover 116, the number of the spraying devices 120 is at least one. When the spray devices 120 are provided to the container 114, the number of the spray devices 120 is at least one.

Specifically, as shown in fig. 5 and 6, when the spray device 120 is near the bottom of the container 114, the spray device 120 is located below the liquid level limit line of the container 114. In this way, the liquid 250 sprayed by the spraying device 120 can exchange heat with the high-temperature steam in the cooking cavity 112 to achieve the purpose of rapidly reducing temperature and pressure. Meanwhile, the fluid sprayed by the spraying device 120 can stir the food material 240 in the cooking cavity 112, taking a rice-water mixture as an example, the water flow can break up agglomerated rice clusters, so that the condition of uneven water absorption of rice grains caused by the agglomerated rice clusters can be improved, the control of the cooking of the rice is facilitated, and the taste of the rice is improved. Meanwhile, the structure limits the flow path of water flow entering the cooking cavity 112, and can ensure the effective contact area and contact angle of the water flow and the rice-water mixture in the cooking cavity 112, so as to enhance the disturbance effect on the rice-water mixture and be more beneficial to scattering agglomerated rice balls.

When the spray 120 is near the side of the container 114, the spray 120 is above the limit line for the liquid level of the container 114. Therefore, the spraying device 120 can be ensured to be in direct contact with high-temperature steam, so that the heat exchange time is favorably shortened, and the aims of quickly cooling and depressurizing are favorably fulfilled.

Of course, when the spraying device 120 is close to the side of the container 114, the spraying device 120 can also be positioned below the liquid level limit line of the container 114. In this way, the liquid 250 sprayed by the spraying device 120 can exchange heat with the high-temperature steam in the cooking cavity 112 to achieve the purpose of rapidly reducing temperature and pressure. Meanwhile, the liquid 250 sprayed by the spraying device 120 can disturb the food material 240 in the cooking cavity 112, taking a rice-water mixture as an example, to break up agglomerated rice clusters, so as to improve the condition of uneven water absorption of rice grains caused by the agglomerated rice clusters, which is beneficial to controlling the cooking of rice and improving the taste of the rice. Meanwhile, the structure limits the flow path of water flow entering the cooking cavity 112, and can ensure the effective contact area and contact angle of the water flow and the rice-water mixture in the cooking cavity 112, so as to enhance the disturbance effect on the rice-water mixture and be more beneficial to scattering agglomerated rice balls.

Example 5:

as shown in fig. 3, 4, and 10, according to one embodiment of the invention, including the features defined in any of the above embodiments, and further: the shower device 120 includes: a spray head 122, a valve body 124, and a pumping device 126.

In detail, the shower port is provided in the shower head 122. The outlet of the valve body 124 communicates with the spray head 122. The pumping device 126 is in communication with the inlet of the valve body 124.

In this embodiment, the spraying device 120 comprises a nozzle 122 and a valve body 124, wherein an outlet of the valve body 124 is communicated with the nozzle 122, and a spraying opening is formed in the nozzle 122. The operational body of the spray head 122 is controlled by the valve body 124; for example, with the valve body 124 open, liquid 250 may be injected into the cooking chamber 112 through the spray head 122; for example, the valve body 124 is closed, and the water injection into the cooking cavity 112 is stopped; for example, the amount of water sprayed into the cooking chamber 112 by the nozzle 122 per unit time is controlled by the opening degree of the valve body 124; for example, the total amount of water sprayed into the cooking chamber 112 by the nozzle 122 is controlled by the opening and closing time of the valve body 124. By providing the pumping device 126, the pumping device 126 is communicated with the inlet of the valve body 124, so that the pumping device 126 pumps water to the valve body 124, the water pressure injected into the cooking cavity 112 through the nozzle 122 can be ensured, and the heat exchange area and the heat exchange angle between the liquid 250 and the high-temperature steam in the cooking cavity 112 can be ensured. In particular, when the cooking appliance 100 includes a water outlet device, the water externally connected to the water source 230 may be pumped to the check valve by the pumping device 126.

Further, the valve body 124 includes a one-way valve, which is conducted along the direction from the spray opening to the cooking cavity 112, that is, the one-way valve limits that the liquid 250 can only be sprayed into the cooking cavity 112 from the spray nozzle 122, and the gas or gas-liquid mixture in the cooking cavity 112 cannot flow from the spray nozzle 122 to the pumping device 126, so that the cooking airtightness in the cooking cavity 112 can be ensured, and the cooking effect of the food material 240 and the cooking efficiency of the cooking appliance 100 can be ensured.

Specifically, when the spraying device 120 is disposed in the container 114, the temperature at the installation position of the valve body 124 is low, so that the valve body 124 does not need to be subjected to high temperature resistant treatment, the use safety and reliability of the valve body 124 are good, and the production cost of the valve body 124 is favorably reduced.

In addition, the valve body 124 includes a solenoid valve. The water inflow into the cooking cavity 112 can be controlled by controlling the on-off of the electromagnetic valve, and the spraying device 120 can be controlled to be communicated with the cooking cavity 112 along the direction from the spraying port.

Example 6:

as shown in fig. 4, according to an embodiment of the invention, including the features defined in any of the above embodiments, and further: the cooking appliance 100 further includes a first extension tube 150.

In detail, one end of the first outer joint pipe 150 is installed in the body 110, and one end of the first outer joint pipe 150 communicates with the valve body 124.

In this embodiment, the cooking apparatus 100 further includes a first external connection pipe 150, wherein the first external connection pipe 150 can be connected to an external water source 230 to supply water to the valve body 124. This arrangement allows one end of the first external connection pipe 150 to be directly connected to the valve body 124, thereby reducing the investment of devices transiting between the external water supply 230 and the valve body 124, and facilitating the reduction of the manufacturing cost.

Specifically, the first external connection pipe 150 may be a rubber pipe, and this arrangement enables the first external connection pipe 150 to have a certain telescopic performance.

Example 7:

as shown in fig. 2, 3, 9 and 10, according to an embodiment of the invention, including the features defined in any of the above embodiments, and further: the cooking appliance 100 further includes a connection pipe 162 and a second outer adapter 164.

In detail, the body 110 is provided with a liquid supply port 140, a connection pipe 162 connects the liquid supply port 140 and the valve body 124, and a second outer connection pipe 164 connects the liquid supply port 140.

In this embodiment, the cooking appliance 100 further includes a connection pipe 162 and a second outer connection pipe 164, wherein the connection pipe 162 is located in the body 110, one end of the connection pipe 162 extends into the body 110, and the connection pipe 162 is connected to the second connection pipe 162 and the valve body 124. The connection pipe 162 and the second external connection pipe 164 are coupled to communicate the valve body 124 with the external water supply 230, thereby supplying water to the valve body 124. Due to the arrangement of the connecting pipe 162, the connection position of the second external connecting pipe 164 and the body 110 is not limited by the arrangement position of the valve body 124, which is beneficial to reasonably utilizing the internal space of the cooking appliance 100 and is convenient for reasonably arranging other components of the cooking appliance 100. It is advantageous to achieve thinning of the cooking appliance 100.

Specifically, the second outer joint pipe 164 may be a rubber pipe, and this arrangement allows the second outer joint pipe 164 to have a certain expansion and contraction performance.

Example 8:

as shown in fig. 1 to 11, according to an embodiment of the present invention, including the features defined in any of the embodiments above, and further: the cooking appliance 100 further includes an anti-clogging cover 170.

In detail, the anti-blocking cover 170 covers the spray opening, and a plurality of through holes are formed at positions of the anti-blocking cover 170 corresponding to the spray opening. And/or the anti-blocking cover 170 is positioned in the cooking cavity 112 and connected with the cavity wall of the cooking cavity 112, the anti-blocking cover 170 is covered outside the spraying port, and a plurality of through holes are arranged at the positions of the anti-blocking cover 170 corresponding to the spraying port.

In this embodiment, when the anti-clogging shield 170 is disposed within the spray opening and/or the cooking chamber 112, the anti-clogging shield 170 is positioned opposite the spray opening. Therefore, the condition that the spraying opening is blocked in the cooking process of food (such as soup, rice and porridge and the like) in the cooking cavity 112 can be prevented, the aim of protecting the spraying device 120 is fulfilled, and the effectiveness and the reliability of spraying by the spraying device 120 can be ensured.

Specifically, the opening of the cavity wall of the cooking cavity 112 is integrally connected to the anti-blocking cover 170, and the opening of the cavity wall of the cooking cavity 112 may also be detachably connected to the anti-blocking cover 170.

Specifically, the anti-blocking cover 170 is integrally connected or detachably connected with the spraying port, and the integral connecting structure is arranged to omit the assembling process of the anti-blocking cover 170 and the spraying port, so that the assembling process and the subsequent disassembling process of the anti-blocking cover 170 and the spraying port are simplified, the assembling and disassembling efficiency is improved, and the production and maintenance cost can be reduced. The detachable connection structure can separate the anti-blocking cover 170 from the spray opening according to actual use requirements, or assemble the anti-blocking cover 170 with the spray opening. For example, the anti-blocking cover 170 may be assembled with the shower opening when the shower apparatus 120 is required to be used, and the anti-blocking cover 170 may be disassembled from the shower opening when the shower apparatus 120 is not required to be used. The setting and dismounting process is simple, and is beneficial to the cleaning and subsequent maintenance of the anti-blocking cover 170 and the spraying port. Wherein, the connection mode of the anti-blocking cover 170 and the spray opening includes any one or combination of the following: the connection is inhaled to joint, spiro union, magnetism and is connected and through fastener fastening connection, and the fastener includes following any kind or its combination: bolts, nuts and screws.

Further, prevent stifled cover 170 and be provided with a plurality of trompils, should set up and can place the condition emergence that the mouth blockked up the spraying mouth that large granule or ropy edible material (e.g., hot water juice, rice gruel etc.) take place when guaranteeing that the effectual of spraying of mouth sprays.

Example 9:

as shown in fig. 8 to 10, according to an embodiment of the present invention, including the features defined in any of the above embodiments, and further: cooking appliance 100 also includes a heating element 180.

In detail, the heating member 180 may be disposed on the first external connection pipe 150 or the second external connection pipe 164, and may also be disposed at a shower outlet of the shower device 120, and the heating member 180 is configured to supply heat to the liquid flowing through the shower device 120. In this embodiment, the heating member 180 is provided to supply heat to the shower device 120 by using the heating member 180. That is, the liquid 250 flowing through the shower device 120 is instantaneously heated by the heating member 180 to achieve the supply of the hot liquid 250 or the warm liquid 250 into the cooking chamber 112. Thereby greatly reducing the time required to heat the liquid 250 of the cooking appliance 100, further reducing the cooking time, improving the cooking efficiency of the product, and reducing the energy consumption of the product.

Specifically, the heating member 180 or the heating device 200 includes any one or a combination of the following: heating coil, heating plate, infrared heating member and electromagnetic heating member.

In addition, the number of the heating members 180 is plural, and the plurality of heating members 180 are arranged at intervals, so that the overall heating efficiency of the heating members 180 is improved. And may determine to operate one or more of the plurality of heating elements 180 to meet different water temperature requirements based on actual usage requirements.

Example 10:

as shown in fig. 11, according to an embodiment of the invention, including the features defined in any of the above embodiments, and further: the cooking appliance 100 further includes a stirring device 190 and a protective layer (not shown).

In detail, the stirring device 190 is disposed at the body 110, and the stirring device 190 extends into the cooking cavity 112. The protective layer coats the stirring device 190, and the control device is further used for starting the stirring device to stir the food materials in the cooking cavity when the spraying device sprays liquid to the cooking cavity.

In this embodiment, the cooking appliance 100 further comprises a stirring device 190, and the stirring device 190 extends into the cooking cavity 112. When the spraying device 120 sprays the liquid to the cooking cavity 112, the control device controls the stirring device 190 to stir the food material 240 (such as rice-water mixture) in the cooking cavity 112 to break up the agglomerated rice clusters, so as to improve the uneven water absorption of the rice grains caused by the rice clusters, and to control the cooking of the rice and improve the taste of the rice. Meanwhile, by arranging the protective layer, the protective layer coats the stirring device 190, so that the stirring device 190 is separated from the food material 240 in the cooking cavity 112, and thus, the stirring device 190 can be prevented from being stained by the food material 240, the possibility of rusting and staining of the stirring device 190 can be reduced, and the service life of a product can be prolonged.

Of course, the food material 240 may be stirred by the stirring device 190 during the previous cooking process so as to color the food, or the food material 240 may be stirred during the material explosion process, so that the food material 240 is heated uniformly and the food material 240 is prevented from being burnt. During cooking and cooking, the food material 240 is stirred to be heated uniformly, and the nutrition is fully released.

Meanwhile, the food materials 240 thick in the early stage and the water in the second stage are uniformly mixed by stirring in the second stage of water injection, and meanwhile, the heat is conveniently and rapidly released, so that the temperature of the cooking cavity 112 is rapidly reduced, and the pressure is rapidly reduced.

It will be appreciated that the blending device 190 is located below the level limit line of the container 114 to ensure that the blending device 190 is in contact with the food material 240.

Specifically, the protective layer includes an oil-repellent layer, so that the protective layer is separated from the food material 240 and the oil stains in the food material 240, thereby facilitating the cleaning of the stirring device 190. The protective layer includes a hydrophilic layer, so that the hydrophilic layer is separated from the food material 240, thereby facilitating the cleaning of the stirring device 190.

Example 11:

according to an embodiment of the invention, including the features defined in any of the above embodiments, and further: the control device further comprises a timer.

In detail, the timer is used to time the operation time period of the cooking appliance. The control device is also used for controlling the spraying device to spray liquid to the cooking cavity according to the first liquid injection amount when the operation time length is greater than or equal to the second time length threshold value.

In this embodiment, the operation time of the cooking appliance is the accumulated time after the cooking appliance is started, and the second time threshold is smaller than the time required for the pressure rise of the cooking cavity. When cooking utensil's the length of operation is more than or equal to the length of second threshold value, also before the culinary art chamber is pressurized, spray partial liquid to the culinary art chamber according to first notes liquid volume earlier to guarantee that the culinary art intracavity has the required liquid of culinary art, through the first notes liquid volume of reasonable setting, can reduce by a wide margin the required heat in culinary art stage and time simultaneously, the liquid in the culinary art intracavity can boil fast, further realizes rapid heating and steps up. It can be understood that the heating device is controlled to heat the cooking cavity while spraying part of the liquid into the cooking cavity according to the first liquid injection amount or the heating device is controlled to heat after the spraying is finished, so that the cooking of the food material is started.

Further, the control device is specifically used for controlling the spraying device to spray liquid to the cooking cavity according to the second liquid injection amount when pressure exists in the cooking cavity and the cooking parameters meet preset conditions.

In this embodiment, as the food in the cooking cavity rapidly rises, the liquid rapidly boils, the liquid generates more and more hot steam, and the pressure in the cooking cavity gradually increases. When the obtained pressure in the cooking cavity is larger than or equal to the preset pressure threshold and/or the cooking time is larger than or equal to the first time threshold, the pressure in the cooking cavity reaches a specified value, and the liquid with the second liquid injection amount can be sprayed to the cooking cavity again to absorb the temperature in the cooking cavity by using the liquid with the lower temperature, so that the temperature and the pressure of the high-temperature steam in the cooking cavity are reduced, and the purpose of quickly reducing the temperature and the pressure is achieved. Furthermore, segmented water injection in different cooking stages is realized, and under the condition of ensuring the water quantity required by cooking, the water injection quantity in different cooking stages and the cooking time in different cooking stages are pertinently adjusted, so that the cooking time is integrally controlled, and the cooking taste of food materials and the cooking efficiency of products are favorably considered.

Specifically, the total liquid injection amount, the first liquid injection amount and the second liquid injection amount required by cooking are determined according to the target cooking parameters; wherein, the total liquid injection amount required by cooking is equal to the sum of the first liquid injection amount and the second liquid injection amount.

Example 12:

according to an embodiment of the invention, including the features defined in any of the embodiments above, and further: the control device is also used for responding to a preheating instruction of the cooking appliance and acquiring the preheating temperature and the preheating time length of the cooking appliance; and controlling the heating device to heat the cooking cavity according to the preheating temperature and the preheating time.

In the embodiment, in response to a preheating instruction of the cooking appliance, the preheating temperature and the preheating time of the cooking appliance are obtained, the heating device is controlled to heat the cooking cavity according to the preheating temperature, the heating time is timed, and when the heating time reaches the preheating time, the heating device is controlled to stop heating. Thereby can control heating device heating and eat material a period before carrying out to the culinary art chamber spraying liquid to carry out high temperature to eating the material and explode fragrant, eat material like this and can take place the maillard reaction at the heating process, the edible material after the culinary art is more fragrant, especially meat material. Moreover, after the quick-fried food materials are heated in advance, the energy required by heating after liquid is sprayed can be further reduced, and the time of a cooking stage is favorably shortened.

Example 13:

as shown in fig. 12, according to an embodiment of the second aspect of the present invention, there is provided a control method of a cooking appliance including a heating device, a cooking cavity, and a shower device, the method including:

step 302, controlling a heating device to heat a cooking cavity;

step 304, judging whether pressure exists in the cooking cavity and the cooking parameters meet preset conditions, if so, entering step 306, and if not, entering step 302;

and step 306, controlling the spraying device to spray liquid to the cooking cavity.

Wherein the preset conditions include: the pressure in the cooking chamber is greater than or equal to a pressure threshold; and/or the cooking time of the cooking appliance is greater than or equal to a first time threshold; the cooking time period includes a rise time period and/or a dwell time period.

In this embodiment, during the heating and cooking process of the cooking appliance, high-temperature steam may be generated in the cooking cavity, if the real-time cooking parameters in the cooking cavity satisfy corresponding preset conditions, for example, the pressure in the cooking cavity is greater than or equal to a pressure threshold, and/or the cooking duration of the cooking appliance is greater than or equal to a first duration threshold, where the cooking duration includes a pressure starting duration and/or a pressure maintaining duration, which indicates that the cooking appliance has completed the pressure increasing and/or pressure maintaining process, and needs the pressure decreasing process in the next stage, at this time, the second liquid injection amount control spraying device sprays liquid to the cooking cavity, so as to utilize the liquid at the lower temperature to absorb the temperature in the cooking cavity, thereby reducing the temperature and the pressure of the high-temperature steam in the cooking cavity, and achieving the purpose of rapidly reducing the temperature and the pressure.

By the method of the embodiment, on one hand, the pressure reduction time of the cooking appliance can be reduced, the purpose of fast cooking can be realized, the cooking time of the cooking appliance can be shortened, the energy consumption of the product can be reduced, and the use performance and market competitiveness of the product can be improved; on the other hand, improved the mode that reduces pressure, the cooling to the high temperature steam of culinary art intracavity, reduced or even avoided the displacement of gases of step-down stage to external environment, not only can prevent that high temperature gas from letting out the back scald the human body, produced exhaust noise when still can effectively improving cooking utensil culinary art, further promoted the performance of product.

It is understood that the pressure threshold and the first time threshold may be set reasonably according to cooking requirements, may be threshold values of cooking parameters at each stage of the cooking process, or may also be parameter values set by a user. For example, the second duration threshold is set as the time that the cooking appliance needs to maintain pressure, that is, when the duration of the pressure maintaining of the cooking appliance is greater than or equal to the second duration threshold, it indicates that the pressure maintaining is finished, the pressure relief stage can be entered, and at this time, the spraying liquid can be quickly relieved. For another example, the first pressure threshold is set as a corresponding pressure when the food material boils, that is, when the pressure in the cooking cavity is greater than or equal to the first pressure threshold, it indicates that the food material starts to boil, and at this time, the spraying liquid is beneficial to the food material to roll, and the ripening of the food material is accelerated. Of course, the first pressure threshold may also be set as the pressure in the pressure maintaining stage during cooking, that is, when the pressure in the cooking cavity is greater than or equal to the first pressure threshold, the heating device is controlled to intermittently heat so as to maintain the pressure in the cooking cavity within the preset range. Specifically, because the flow of the spraying device is fixed, the liquid injection amount can be calculated by the time for spraying the injection liquid by the spraying device.

Example 14:

as shown in fig. 13, according to an embodiment of the present invention, there is provided a method of controlling a cooking appliance, the method including:

step 402, obtaining target cooking parameters of a cooking appliance;

step 404, determining a total liquid injection amount, a first liquid injection amount and a second liquid injection amount required by cooking according to the target cooking parameters;

step 406, acquiring the running time of the cooking appliance;

step 408, judging whether the operation time length is greater than or equal to a second time length threshold value, if so, entering step 410, and if not, entering step 406;

step 410, controlling a spraying device to spray liquid to the cooking cavity according to the first liquid injection amount;

step 412, controlling a heating device to heat the cooking cavity;

step 414, judging whether pressure exists in the cooking cavity and the cooking parameters meet preset conditions, if so, entering step 416, and if not, entering step 412;

and 416, spraying liquid to the cooking cavity by the spraying device according to the second liquid injection amount control.

In this embodiment, as shown in fig. 22, after the user puts in the food, the target cooking parameter required for cooking is acquired according to the cooking instruction of the user, and the first pour amount and the second pour amount are determined according to the target cooking parameter. The running time of the cooking utensil is the accumulated time after the cooking utensil is started, and the second time threshold is smaller than the time required by the pressure rise of the cooking cavity. When cooking utensil's the length of operation is more than or equal to the length of second threshold value, also before the culinary art chamber is pressurized, control spray set for the first time sprays the liquid of first notes liquid volume to the culinary art chamber to guarantee that the culinary art intracavity has the required liquid of culinary art, through the first notes liquid volume of reasonable setting, can reduce the required heat in culinary art stage and time by a wide margin simultaneously, the liquid in the culinary art intracavity can boil fast, further realizes rapid heating and steps up.

Control heating device when according to first notes liquid volume to culinary art chamber spray part liquid heats or sprays the control heating after the end to culinary art chamber, begins to carry out the culinary art of eating material for the edible material rapid heating up of culinary art intracavity, liquid boils rapidly, and along with the hot steam that produces is more and more, the pressure in the culinary art intracavity increases gradually.

When the obtained pressure in the cooking cavity is greater than or equal to the preset pressure threshold and/or the cooking duration is greater than or equal to the first duration threshold, it is indicated that the pressure in the cooking cavity reaches a specified value, the liquid with the second liquid injection amount can be sprayed to the cooking cavity again, so that the temperature in the cooking cavity is absorbed by the liquid with a lower temperature, the temperature and the pressure of high-temperature steam in the cooking cavity are reduced, and the purpose of quickly reducing the temperature and the pressure is achieved.

It should be noted that the first injection may be performed after the heating device is started, or may be performed simultaneously, so as to shorten the cooking time. That is, the heating and pressure increasing process can be performed after or simultaneously with the first injection.

Certainly, in order to further increase the pressure relief speed, in the later stage of injecting liquid and reducing pressure, namely after the gas temperature has been reduced to a certain temperature, the exhaust and pressure relief device can be simultaneously opened to increase the pressure leakage. Therefore, on the basis of reducing the exhaust volume to the external environment in the pressure reduction stage and preventing the high-temperature gas from scalding the human body after being discharged, the exhaust noise generated when the cooking utensil cooks can be effectively improved, and the time required for pressure reduction is reduced.

The experimental test is carried out by taking 1500W and 4L soup as an example. In the related art, 4L of water is added at a time and heated to a high pressure of 112kpa (20min31s) → pressure holding (10min) → auto-evacuation depressurization (5min29 s). In this embodiment, the first water injection (2L) is heated to high pressure of 112kpa (9min40s) → pressure holding (10min) → first water injection and pressure reduction (2L, 1min30s) → boiling and mixing (70 ℃ → 100 ℃, 5min27 s). Therefore, the cooking time is shortened by about 9 min.

Further, before liquid injection, whether the liquid stored in the water storage device can meet the liquid requirement of subsequent cooking or not is judged through liquid level data in the water storage device. When the liquid level data is larger than or equal to the liquid level threshold value, namely, the residual water amount meets the total water amount required by cooking, the next liquid injection cooking operation can be executed, so that the cooking appliance automatically performs cooking work, the operation of a user is simplified, and the cooking effect of the cooking appliance is ensured. When liquid level data is less than the liquid level threshold value, promptly, when the required total water yield of culinary art can't be supported to the surplus water, send the warning that the water yield is not enough, remind the user in time to supply the liquid in the water storage device, perhaps through the liquid in the automatic supply water storage device of control system to guarantee cooking utensil's culinary art effect, guarantee simultaneously that this cooking utensil's notes liquid step-down can effectively go on. Wherein, the liquid level threshold value can be reasonably set according to the total liquid injection amount required by the current cooking.

Example 15:

as shown in fig. 14, according to an embodiment of the present invention, there is provided a method of controlling a cooking appliance, the method including:

step 502, responding to a preheating instruction of a cooking appliance, and acquiring a preheating temperature and a preheating time of the cooking appliance;

step 504, controlling a heating device to heat the cooking cavity according to the preheating temperature and the preheating time length;

step 506, acquiring the running time of the cooking appliance;

step 508, determining whether the running time is greater than or equal to a second time threshold, if so, entering step 510, and if not, entering step 506;

step 510, controlling a spraying device to spray liquid to the cooking cavity according to the first liquid injection amount, and controlling a heating device to heat the cooking cavity;

step 512, judging whether pressure exists in the cooking cavity and the cooking parameters meet preset conditions, if so, entering step 514, and if not, entering step 510;

and 514, spraying liquid to the cooking cavity by the spraying device according to the second liquid injection amount.

In the embodiment, in response to a preheating instruction of the cooking appliance, the preheating temperature and the preheating time of the cooking appliance are obtained, the heating device is controlled to heat the cooking cavity according to the preheating temperature, the heating time is timed, and when the heating time reaches the preheating time, the heating device is controlled to stop heating. Before the first spraying liquid is carried out, the heating device is controlled to heat the food material for a period of time so as to carry out high-temperature incense explosion on the food material, so that the food material can generate a Maillard reaction in the heating process, and the cooked food material is more fragrant, especially a meat food material. Moreover, the energy required by heating after the first liquid injection can be further reduced after the aroma-popping food materials are heated in advance, and the time of a cooking stage is favorably shortened.

Furthermore, the first spraying during cooking and the second spraying when reaching the preset condition can adopt a multi-section liquid injection mode. Specifically, the first liquid injection amount or the second liquid injection amount comprises a plurality of liquid injection amount thresholds, and the spraying device is controlled to spray liquid to the cooking cavity firstly; controlling the spraying device to stop spraying liquid and start timing for a stop time length based on the fact that the liquid injection amount of the spraying device reaches any liquid injection amount threshold; based on the fact that the stop duration reaches the preset duration threshold, the spraying device is controlled to continuously spray liquid to the cooking cavity until the liquid injection amount reaches the next liquid injection amount threshold, and therefore liquid injection for multiple times is achieved.

Wherein, the process of spraying for the first time adopts liquid mode of annotating many times, can realize cold and hot alternation in eating material heating process, adjusts the proportion of whole culinary art in-process edible material and liquid accurately to adjust the taste of edible material, make the edible material taste of culinary art better, and can promote edible material ripe, satisfy the fast user demand of life rhythm, promote the user and experience cooking utensil's use. In addition, the first spraying process in the cooking stage is finished for multiple times, the multi-section spraying process and the heating process in the cooking stage are alternately carried out, namely, after a part of liquid is sprayed, heating is started, after the sprayed liquid is heated to a specified temperature, heating is stopped, next spraying is started, heating is started again after liquid injection, the circulation is carried out until the spraying amount of the liquid reaches the first liquid injection amount, the first spraying is finished, and the liquid is heated until the preset condition is met, so that the heating speed of the liquid is accelerated. The secondary spraying process is completed for multiple times, so that the sprayed liquid is in multiple sufficient contact with high-temperature steam in the cooking cavity, the temperature is reduced more quickly, the rapid pressure reduction is facilitated, and the time required by the pressure reduction is further shortened.

Specifically, the ratio of the first liquid injection amount to the second liquid injection amount is 1: 1-5 ≦ m1: m2 ≦ 5-15: 1, wherein m1 is the first liquid injection amount, and m2 is the second liquid injection amount, although the ratio of the first liquid injection amount to the second liquid injection amount can be set as required, for example, the ratio of the second liquid injection amount to the first liquid injection amount is 1:2 or 1:5 or 7:1 or 10: 1.

Example 16:

as shown in fig. 15, according to an embodiment of the present invention, there is provided a control method of a cooking appliance, the method including:

step 602, acquiring the running time of the cooking appliance;

step 604, determining whether the running time length is greater than or equal to a second time length threshold value, if so, entering step 606, and if not, entering step 602;

step 606, controlling the spraying device to spray liquid to the cooking cavity according to the first liquid injection amount;

step 608, controlling the heating device to heat the cooking cavity;

step 610, judging whether the pressure in the cooking cavity is greater than or equal to a first pressure threshold value, if so, entering step 612, and if not, entering step 608;

step 612, controlling the heating device to intermittently heat the cooking cavity according to a preset pressure range so as to maintain the pressure of the cooking appliance;

step 614, judging whether the pressure maintaining time of the cooking appliance is greater than or equal to a first time threshold, if so, entering step 616, and if not, entering step 612;

step 616, controlling the spraying device to spray liquid to the cooking cavity according to the second liquid injection amount;

step 618, judging whether the temperature in the cooking cavity is smaller than a temperature threshold value, if so, entering step 620, and if not, entering step 622;

step 620, controlling a heating device to heat the cooking cavity according to the temperature threshold;

and step 622, controlling the heating device to stop heating.

In this embodiment, the first pressure threshold is set as the pressure holding pressure required for cooking, and when the pressure in the cooking cavity is greater than or equal to the first pressure threshold, the cooking appliance is controlled to enter the pressure holding phase, specifically, the pressure holding phase controls the heating device to periodically and intermittently heat the cooking cavity according to the pressure holding temperature and/or pressure holding time in the cooking parameters, that is, controls the heating device to execute a plurality of intermittent cycles, wherein one intermittent cycle is configured to: and controlling to close the heating device, controlling to restart the heating device when the temperature parameter is detected to be reduced to be less than the pressure maintaining temperature threshold value, and enabling the temperature parameter in the cooking cavity to be increased to be greater than or equal to the pressure maintaining temperature threshold value again. So that the environmental parameters in the cooking cavity are maintained in the preset pressure range, thereby realizing pressure maintaining, accelerating the curing of food through high pressure, and improving the efficiency and effect of food cooking.

Further, when the pressure maintaining time of the cooking appliance is greater than or equal to the first time threshold, it indicates that the cooking appliance has maintained the pressure at the preset pressure for a period of time, and at this time, the maturity of the food material reaches the target value, and the pressure maintaining stage may be ended. The spraying device is controlled to spray liquid with the first liquid injection amount to the cooking cavity for the second time, so that the liquid with lower temperature is utilized to absorb the temperature in the cooking cavity, the temperature and the pressure of high-temperature steam in the cooking cavity are reduced, and the purpose of quickly reducing the temperature and the pressure is achieved. Simultaneously, detect the temperature in the culinary art intracavity, when the temperature in the culinary art intracavity is less than the temperature threshold value, it is great to explain to spray the intracavity temperature decline of cooking after the step-down, cause the "regeneration" phenomenon of eating the material easily, or the liquid that newly sprays is the running water, low temperature is unfavorable for satisfying the health standard, then control heating device heats the culinary art chamber, with heating the temperature to the temperature threshold value, make the temperature in the culinary art intracavity rise once more, realize the short time of eating the material and boil out, make the liquid that sprays can with eat the material intensive mixing, replenish and eat material moisture, make and eat the material soft and rot more, improve the cooking quality.

For example, after the liquid is sprayed for the first time, heating and cooking are started, the pressure in the cooking cavity reaches 112kpa, the corresponding temperature reaches 121 ℃, the cooking appliance is controlled to maintain pressure, and after the pressure is maintained for a period of time, the liquid is sprayed for the second time to release pressure.

It is worth mentioning that cooking equipment accomplishes to boil out, also sprays after the step-down after the heating, also after heating device stops heating, steerable cooking utensil gets into the heat preservation stage for the edible material after cooking is difficult rotten, guarantees simultaneously that the user can eat warm food, further promotes the user and experiences cooking utensil's use.

Certainly, after cooking equipment accomplished to boil out, can send the suggestion that the culinary art ended to remind the user to eat the material and boil and finish, so that the user in time gets meal, improve cooking efficiency.

Example 17:

as shown in fig. 16, according to an embodiment of the present invention, there is provided a control method of a cooking appliance, the method including:

step 702, acquiring the running time of the cooking appliance;

step 704, determining whether the running time length is greater than or equal to a second time length threshold value, if so, entering step 706, and if not, entering step 702;

step 706, controlling the heating element to heat the liquid flowing through the spraying device, and controlling the spraying device to spray the liquid to the cooking cavity according to the first liquid injection amount;

step 708, controlling a heating device to heat the cooking cavity;

step 710, judging whether pressure exists in the cooking cavity and the cooking parameters meet preset conditions, if so, entering step 712, and if not, entering step 708;

and 712, spraying liquid to the cooking cavity by the spraying device according to the second liquid injection amount.

In this embodiment, the liquid flowing through the spray device is heated by the heating element upon confirmation of the need to spray the liquid into the cooking chamber. Namely, the liquid flowing through the spraying device is instantly heated by the heating element to realize the supply of hot liquid or warm liquid into the cooking cavity. Thereby greatly shortening the time required by the heating liquid of the cooking utensil, further reducing the cooking time, improving the cooking efficiency of the product and reducing the energy consumption of the product.

Certainly, also can heat the required liquid of secondary spray through the heating member, also annotate the required liquid of liquid depressurization process and heat promptly for the temperature of the intracavity liquid of cooking improves, is favorable to shortening the follow-up required time of heating the cooking chamber to the temperature threshold, even need not to reheat.

Specifically, the heating temperature of the heating element is reasonably set according to the target cooking parameters, and can be greater than or equal to the temperature data in the target cooking parameters or smaller than the temperature data in the target cooking parameters.

Example 18:

as shown in fig. 17, according to an embodiment of the present invention, there is provided a control method of a cooking appliance, the method including:

step 802, acquiring the running time of the cooking appliance;

step 804, judging whether the operation time length is greater than or equal to a second time length threshold value, if so, entering step 806, and if not, entering step 802;

806, controlling the spraying device to spray liquid to the cooking cavity according to the first liquid injection amount, and starting the stirring device to stir the food materials in the cooking cavity;

step 808, controlling a heating device to heat the cooking cavity;

step 810, judging whether pressure exists in the cooking cavity and the cooking parameters meet preset conditions, if so, entering step 812, and if not, entering step 808;

and step 812, controlling the spraying device to spray liquid to the cooking cavity according to the second liquid injection amount, and starting the stirring device to stir the food materials in the cooking cavity.

In this embodiment, when the spraying device sprays the liquid to the cooking cavity, the stirring device is controlled to stir the food material (such as the rice-water mixture) in the cooking cavity, specifically, the food material is stirred by the stirring device in the early cooking process so as to color the food, and the food material is stirred in the material explosion process so as to be heated uniformly and avoid burning of the food material. The food materials are stirred during cooking and curing, so that the food materials are heated uniformly, and the nutrition is fully released by stirring. Stirring in the pressure relief process, being convenient for the heat to release fast for the culinary art chamber gets the temperature and falls down fast, and pressure drops down. Thereby improving the nutrition of the food materials and improving the cooling speed in the later period.

Example 19:

according to an embodiment of the invention, a structure and a cooking method for fast cooking are provided.

In detail, as shown in fig. 1 to 11, the cooking structure includes: the water supply device comprises a container 114, a cover body 116, a one-way water inlet module (one-way check valve) (valve body 124), a water supply power device (pumping device 126), a water source (water storage device 130), a spray head 122, an anti-blocking cover 170, a heating module (heating device 200), an electric control system 210 and a pressure limiting valve 220.

The cover 116 is disposed above the container 114, and the two surround to form the cooking cavity 112, the one-way water inlet module is disposed outside the cooking cavity 112 (may be on the cover 116, or may be disposed on a side wall or a bottom of the container 114), and is used to control external water to flow into the cooking cavity 112, and high-temperature gas and water in the cooking cavity 112 cannot be discharged from the one-way water inlet module.

The water source is a water storage device 130 for providing water to the cooking chamber 112, and as shown in fig. 1 and 4, may be a water tank (which may be separate from or integral with the machine) disposed on the machine, and as shown in fig. 2 and 3, the water storage device 130 may also be an external faucet. When the water source is a water tank, a water supply power device is needed to pump water in the water tank to the cooking cavity 112, and meanwhile, the water pressure generated in the water pumping process pushes the one-way water inlet module open, so that the water is pumped to the cooking cavity 112. When the water source is a water faucet, a water supply power device is not needed, the water pressure generated by the water faucet is utilized to open the one-way water inlet module (or the electromagnetic valve is electrified and opened) to pump water into the cooking cavity 112, and the whole machine is smaller in size and lower in cost (the size of the water tank and the cost of the water tank are reduced).

Similar gondola water faucet of shower nozzle 122 will be taken out and cook the chamber 112 body in water dispersed, more fully with cook chamber 112 physical power high temperature steam contact mixture, better faster cooling step-down, prevent stifled cover 170 and be used for preventing cook chamber 112 body in food block up shower nozzle 122 (like soup, rice gruel) in the culinary art process prevent stifled cover 170 can follow lid 116 or shower nozzle 122 dismouting, be convenient for wash like this more, shower nozzle 122 can unite two into one with preventing stifled cover 170 certainly, as long as possess will take out cook chamber 112 body in water dispersed just can.

Further, as shown in fig. 2 and 3, the water source and the water supply power device can be communicated with the water pipe through the pipe joint, as shown in fig. 4, the water source and the water supply power device can be directly connected through the water pipe, that is, the water outlet of the water pipe is directly connected to the water inlet of the electromagnetic control valve, the structure of the water path from the water outlet of the water pipe to the water inlet of the electromagnetic control valve is saved, the structure is simple, the cost is low, and the water path layout on the cover body 116 is facilitated.

In addition, when the water source is a faucet, a water supply power device can be omitted, the one-way check valve is changed into an electromagnetic control valve, water inlet is opened by electrifying the electromagnetic control valve, and the one-way flow of water is controlled by closing water sealing when the electromagnetic control valve is powered off.

Specifically, when the water supply power means is provided, the amount of water entering the cooking chamber 112 at a time is calculated by each operation time of the water supply power means, and when the one-way check valve is used, an additional element is required to detect the amount of water entering at a time. When the solenoid control valve is used, the amount of water entering the cooking cavity 112 each time can be calculated by the energization time of the solenoid control valve.

Further, as shown in fig. 1, the position of the unidirectional water inlet module may be disposed on the cover 116, and the corresponding nozzle 122 and the anti-blocking cover 170 are correspondingly disposed on the cover 116, so that the unidirectional water inlet module does not need to be disposed on the high temperature cover 116, the unidirectional water inlet module does not need to be resistant to very high temperature, and the reliability of the module is better. As shown in fig. 5, the one-way water inlet module can be disposed on the side wall of the cooking cavity 112, and the corresponding nozzle 122 and the anti-blocking cover 170 are correspondingly disposed on the side wall, so that the lid 116 has a simpler structure and can be easily separated from the container 114 (the cooker body). To facilitate removal of container 114, the one-way water intake module on the side of cooking appliance 100 needs to be removably coupled to the waterway. As shown in fig. 6, the one-way water inlet module can be further disposed on the bottom of the cooking cavity 112, and the corresponding nozzle 122 and the anti-blocking cover 170 are correspondingly disposed on the bottom, so that the cover 116 is simple in structure and can be easily separated from the container 114, and the one-way water inlet module on the bottom of the cooking utensil 100 needs to be detachably coupled to the waterway in order to facilitate the removal of the container 114. Meanwhile, the unidirectional water inlet module, the spray head 122 and the anti-blocking cover 170 are positioned in the food material 240 in the cooking process, and the anti-blocking performance requirement is higher.

As shown in fig. 18 and 22, the method includes: food materials are put in, a water pump/an electromagnetic valve is electrified and opened, V1 liters of water is added in the first stage, the heating and boiling are carried out, the heating is continued until the set high pressure is reached, the process time is t1, the flow Q of a water pipe in unit time is fixed, the volume of the added water can be determined through the working time t of the water pump or the electromagnetic valve, concretely, V is Qt, when t is ta, the volume of the injected water reaches the required value, and when t is less than ta, the volume of the injected water does not reach the required value. And (3) keeping the pressure-maintaining food to be cooked, namely keeping the temperature (T) in the cooking cavity in a set range, specifically, stopping heating when the temperature T is more than or equal to TA, starting heating when the temperature T is less than or equal to TB, wherein TA and TB are the maximum value and the minimum value of the temperature corresponding to the preset pressure range during pressure maintaining, and the process time is T2. The water pump/electromagnetic valve is powered on again, and the water is added in the second stage to reduce the pressure (V-V1) and raise the water, and the process time is t 3. When T is Ty (temperature threshold), stopping heating, and when T is less than Ty, boiling and mixing, wherein the process time is T4. From the perspective of energy conduction, the energy required by the temperature rise to high pressure is reduced (V-V1), so that the time is saved, the water is fed into the second stage for pressure reduction, the water is fed into the second stage for absorbing the heat generated by the high pressure of the water in the first stage, so that the time for exhausting and reducing the pressure is saved, the water feeding time and the time spent in boiling and mixing are less, and the time is far less than the time saved. Therefore, the heat quantity required by the first-stage water-less temperature rise is small, and the heat quantity and time generated in the first stage are greatly reduced. The water is fed in the second stage, the temperature is raised to absorb heat, and the temperature is lowered to dissipate heat after the pressure is maintained in the first stage. After mixing, the heat is required to be radiated after the pressure is maintained in the first stage, and the heat is required to be absorbed in the second stage so as to heat the water in the second stage, so that the heat and the time required to absorb the heat in the second stage are greatly reduced.

Specifically, the first water injection stage begins before the heating cooking, or after the heating cooking, or the heating and the water injection are performed simultaneously. The second water injection stage is started when the highest temperature of the cooking cavity is reached, or after the highest temperature of the cooking cavity is reached, or when the boiling point of the ground water is reached, or after the boiling point of the ground water is reached.

Wherein the water amount m1 of the first water injection stage and the water amount m2 (unit: kg) of the second water injection stage satisfy the conditions that m1/m2 is more than or equal to 1:5 and is less than or equal to 15, further satisfy the conditions that m1/m2 is more than or equal to 1:2 and is less than or equal to 10, and further satisfy the conditions that m1/m2 is more than or equal to 1:1 and is less than or equal to 5.

Specifically, the experimental test is carried out by taking 1500W and 4L soup as an example, and the cooking time is shortened by about 9 min. The prior art is as follows: adding 4L water at one time, heating to high pressure of 112kpa (20min31s) → maintaining pressure (10min) → automatically exhausting and reducing pressure (5min29 s). In the embodiment, the first water injection (2L) is heated to high pressure of 112kpa (9min40s) → pressure maintaining (10min) → second water injection and pressure reduction (2L, 1min30s) → boiling and mixing (70 ℃ → 100 ℃, 5min27 s).

Further, as shown in fig. 8 to 10, the structure is also provided with an instant heating module (heating member 180). The instant heating module is added between the unidirectional water inlet module and the water supply power device (or between the water source and the water supply power device), so that the instant heating module can be started when water enters the first stage, the first stage enters the cooking utensil 100 to form hot water, the heating and pressure rising time of the first stage is shortened, the hot water is heated to 121 ℃ corresponding to 112kpa from the high temperature of 100 ℃ or above 90 ℃, and the heating to 121 ℃ corresponding to 112kpa from the normal temperature (25 ℃) is not required, and the heating and pressure rising time of the first stage is greatly shortened. In addition, the water is mixed after the water is injected in the second stage and then needs to be boiled, the water injected in the second stage can be properly heated (the heating power is reduced or the water is heated in a clearance way), the warm water in the second stage is improved, the temperature (temperature threshold value) is just needed after the water entering the cooking cavity 112 is mixed, and the heating and the boiling are not needed or the boiling time is not needed to be reduced. So that the overall cooking time is shorter.

Further, as shown in fig. 11, the structure is further provided with a stirring module (stirring device 190) to facilitate food coloring by stirring in the previous cooking process, or to facilitate uniform heating by stirring in the process of material explosion, and to facilitate uniform heating by stirring in the process of cooking and cooking, so that the nutrition can be fully released by stirring. The stirring is got at the second stage at the water injection simultaneously for thick edible material 240 in earlier stage and the second stage intake misce bene, the heat of being convenient for simultaneously releases fast, makes the cavity get the temperature and falls fast, and pressure drops. The stirring is improved in increasing the nutrition of the food material 240 and also in the speed of later cooling.

Further, as shown in fig. 19, before the first stage of water injection, a process of heating the aroma-exploded food material is added, so that the Maillard reaction occurs in the food material heating process, and the cooked food material is more fragrant, especially the meat food material.

Further, as shown in fig. 20, when water is injected in the first stage, water injection and heating are performed simultaneously, so that the time for injecting water can be reduced, and the whole cooking time can be further shortened.

Furthermore, as shown in fig. 21, the water injection in the second stage is completed N times, and the water injection amount at each time satisfies V ═ Vn, so that the water injection is fully contacted with the high-temperature steam in the cavity for many times, and the temperature reduction is faster. The water injection in the first stage can be completed for multiple times, and can be alternatively performed with heating.

Specifically, by formula (1): 3600000 × P × η × T1 ═ C × m1 × (Tmax-T0), the relationship between the time T1 taken from T0 to Tmax and the first amount of water added m1 was determined.

By formula (2): c × m1 × Tmax ═ C × (m1+ m2) × Ty, and the relationship between the temperature Ty after the two times of mixing and the first and second amounts of water m1 and m2 was determined.

By formula (3): c (m1+ m2) × (T-Ty) ═ 3600000 × P × η × T4, and the relationship between the time T4 spent from Ty to T and the temperature Ty after the two times of mixing, the first amount of water addition m1, and the second amount of water addition m2 was determined.

By formula (4): and m1, m2 is T (Tmax-T), and the proportion of the first water adding amount m1 to the second water adding amount m2 is determined.

Wherein, the water amount for the first time is m1(Kg), the temperature of normal temperature water is T0 (DEG C), the temperature of water under the highest pressure is Tmax (DEG C), the time from T0 to Tmax is T1(min), the specific heat capacity of water is C (J/Kg x DEG C), the temperature after two times of mixing (temperature threshold) Ty (DEG C), the pressure holding time is T2(min), the time from Ty to T is T4(min), the water amount for the second time is m2(Kg), the boiling point of water is T (DEG C), the heating efficiency eta (the thermal efficiency of IH is 0.89, the thermal efficiency of a hot plate is 0.78), the heating power P (KW) and the whole cooking time T (min).

As shown in tables 1 to 11, taking soup cooking as an example, different heating devices, different heating parameters, different water adding amounts and different cooking time data are shown in the following table, wherein two heating modes are provided on the market corresponding to a pressure cooker, namely IH (electromagnetic heating) mode and hot plate mode, the IH maximum power is 2.1KW, the IH thermal efficiency is 0.89, the hot plate power is 1.2KW, the hot plate thermal efficiency is 0.78, the maximum pressure for cooking soup is generally used, and 30kpa is used for cooking rice and porridge. Of course, the above heating method is not limited.

TABLE 1

TABLE 2

TABLE 3

TABLE 4

TABLE 5

TABLE 6

TABLE 7

TABLE 8

TABLE 9

TABLE 10

TABLE 11

As shown in tables 12 to 22, taking congee cooking as an example, data of different heating devices, different heating parameters, different water adding amounts and different cooking times are shown in the following table, wherein two heating modes are available on the market corresponding to pressure cookers, namely IH (electromagnetic heating) mode and hot plate mode, the IH maximum power is 2.1KW, the IH thermal efficiency is 0.89, the hot plate power is 1.2KW, the hot plate thermal efficiency is 0.78, the maximum pressure is generally used for cooking soup, and 30kpa is used for cooking rice and congee. Of course, the heating method is not limited to the above.

TABLE 12

Watch 13

TABLE 14

Watch 15

TABLE 16

TABLE 17

Watch 18

Watch 19

Watch 20

TABLE 21

TABLE 22

According to the data, by sectional water injection, high-pressure cooking is carried out on the front section, water injection, temperature reduction and pressure reduction are carried out on the rear section, the food curing time is reduced by adopting less water on the front section, the water injection, rapid temperature reduction and pressure reduction are carried out on the rear section, the exhaust and pressure reduction (or other cooling modes: air cooling, water cooling and natural cooling) time is reduced, the cooking time is integrally shortened, the cooking efficiency is improved, and the cooking effect is ensured. Simultaneously, the pressure is reduced in a water injection mode, the noise generated by exhaust pressure reduction can be reduced, and the use experience of a user is improved.

Example 20:

according to an embodiment of the third aspect of the present invention, a computer-readable storage medium is proposed, on which a computer program is stored, which computer program, when being executed by a processor, performs the steps of the control method as described in the embodiment of the second aspect. The computer-readable storage medium thus has all the advantageous effects of the control method of the embodiment of the second aspect.

It should be noted that all the directional indicators (such as up, down, left, right, front, and rear … …) in the embodiment of the present invention are only used to explain the relative position relationship between the components, the movement situation, etc. in a specific posture (as shown in the drawing), and if the specific posture is changed, the directional indicator is changed accordingly.

In addition, the descriptions related to "first", "second", etc. in the present invention are only for descriptive purposes 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.

In the present invention, unless otherwise expressly stated or limited, the terms "connected," "secured," and the like are to be construed broadly, and for example, "secured" may be a fixed connection, a removable connection, or an integral part; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood according to specific situations by those of ordinary skill in the art.

In addition, the technical solutions in the embodiments of the present invention may be combined with each other, but it must be based on the realization of those skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination of technical solutions should not be considered to exist, and is not within the protection scope of the present invention.

Claims

1. A cooking appliance, comprising:

a body provided with a cooking cavity;

the spraying device is arranged on the body and provided with a spraying port, and the spraying port is communicated with the cooking cavity and used for spraying liquid into the cooking cavity;

the heating device is arranged on the body;

and the control device is used for controlling the heating device to heat the cooking cavity, so that the pressure in the cooking cavity is increased, and when the pressure in the cooking cavity and the cooking parameters meet preset conditions, the spraying device is controlled to spray liquid to the cooking cavity, so that the cooking cavity is depressurized.

2. The cooking appliance according to claim 1, wherein the preset condition comprises:

the pressure within the cooking chamber is greater than or equal to a pressure threshold; and/or

The cooking time of the cooking appliance is greater than or equal to a first time threshold;

wherein the cooking time period comprises a pressure rise time period and/or a pressure maintaining time period.

3. The cooking appliance of claim 1, further comprising:

the water storage device is arranged on the body and communicated with the spraying port; and/or

The body is provided with a liquid supply port which is communicated with the spraying port.

4. The cooking appliance of claim 1, wherein the body comprises:

a container;

the cover body is arranged on the container in an openable and closable manner, and the container and the cover body enclose the cooking cavity;

the spraying device is arranged on at least one of the container and the cover body;

when the spraying device is arranged on the cover body, the spraying opening is close to the bottom of the cover body;

when the spraying device is arranged on the container, the spraying opening is close to at least one of the bottom and the side part of the container.

5. The cooking appliance of claim 1, wherein the spray device comprises:

the spray nozzle is arranged at the spray opening;

the outlet of the valve body is communicated with the spray head;

and the pumping device is communicated with the inlet of the valve body, the valve body comprises a one-way valve and/or an electromagnetic valve, and the one-way valve is communicated along the direction from the spraying port to the spraying port.

6. The cooking appliance of claim 5, further comprising:

one end of the first external pipe is arranged on the body, and one end of the first external pipe is communicated with the valve body; and/or

The cooking utensil still includes the outer takeover of connecting pipe and second, the body is equipped with the liquid feed mouth, the connecting pipe is connected the liquid feed mouth with the valve body, the outer takeover of second is connected the liquid feed mouth.

7. The cooking appliance according to any one of claims 1 to 6, further comprising:

the anti-blocking cover is covered on the spraying port, and a plurality of through holes are formed in the position, corresponding to the spraying port, of the anti-blocking cover; and/or

Prevent stifled cover, be located the culinary art intracavity, and with the chamber wall in culinary art chamber is connected, prevent stifled cover and locate the outside of spraying the mouth, prevent stifled cover with the position that sprays the mouth and correspond is provided with a plurality of through-holes.

8. The cooking appliance according to any one of claims 1 to 6, further comprising:

a heating element configured to be capable of supplying heat to liquid flowing through the spray device.

9. The cooking appliance according to any one of claims 1 to 6, further comprising:

the stirring device is arranged on the body and extends into the cooking cavity;

the control device is also used for starting the stirring device to stir the food materials in the cooking cavity when the spraying device sprays liquid to the cooking cavity.

10. The cooking appliance according to any one of claims 1 to 6, further comprising:

the timer is used for timing the running time of the cooking appliance;

and the control device is also used for controlling the spraying device to spray liquid to the cooking cavity according to the first liquid injection amount when the operation time length is greater than or equal to the second time length threshold value.

11. The cooking appliance of claim 10,

the control device is specifically used for controlling the spraying device to spray liquid to the cooking cavity according to the second liquid injection amount when pressure exists in the cooking cavity and the cooking parameters meet preset conditions.

12. The cooking appliance according to any one of claims 1 to 6,

the control device is also used for responding to a preheating instruction of the cooking appliance and acquiring a preheating temperature and a preheating time length of the cooking appliance;

and controlling the heating device to heat the cooking cavity according to the preheating temperature and the preheating time length.

13. A control method of a cooking appliance, wherein the cooking appliance comprises a heating device, a cooking cavity and a spraying device, and is characterized by comprising the following steps:

controlling the heating device to heat the cooking cavity;

when pressure exists in the cooking cavity and the cooking parameters meet preset conditions, controlling the spraying device to spray liquid to the cooking cavity so as to reduce the pressure of the cooking cavity;

wherein the preset conditions include: the pressure within the cooking chamber is greater than or equal to a pressure threshold; and/or the cooking time of the cooking appliance is greater than or equal to a first time threshold; the cooking time period comprises a pressure rise time period and/or a pressure maintaining time period.

14. The method of controlling a cooking appliance according to claim 13,

when there is pressure and culinary art parameter when satisfying the preset condition in the culinary art intracavity, control spray set to before the culinary art chamber sprays liquid, still include:

when the running time of the cooking appliance is greater than or equal to a second time threshold, controlling the spraying device to spray liquid to the cooking cavity according to the first liquid injection amount;

the control the spray set sprays liquid to the cooking cavity, includes:

and controlling the spraying device to spray liquid to the cooking cavity according to the second liquid injection amount.

15. The method of claim 14, wherein prior to the step of controlling the spraying device to spray the liquid into the cooking cavity in the first injection amount, the method further comprises:

acquiring target cooking parameters of the cooking appliance;

determining the total liquid injection amount, the first liquid injection amount and the second liquid injection amount required by cooking according to the target cooking parameters;

wherein the total pour amount required for cooking is equal to the sum of the first pour amount and the second pour amount.

16. The method of claim 14, wherein the step of controlling the spraying device to spray the liquid into the cooking cavity according to the first filling amount is preceded by the step of:

responding to a preheating instruction of the cooking appliance, and acquiring a preheating temperature and a preheating time length of the cooking appliance;

17. The method for controlling a cooking appliance according to any one of claims 13 to 16, wherein after controlling the spraying device to spray the liquid into the cooking cavity when the pressure holding time of the cooking appliance is greater than or equal to a first time threshold, the method further comprises:

when the temperature in the cooking cavity is smaller than a temperature threshold value, controlling the heating device to heat the cooking cavity according to the temperature threshold value;

and when the temperature is greater than or equal to the temperature threshold value, controlling the heating device to stop heating.

18. The method according to any one of claims 13 to 16, wherein the step of controlling the spraying device to spray the liquid to the cooking cavity specifically comprises:

and controlling the spraying device to spray liquid to the cooking cavity for multiple times.

19. The control method of the cooking appliance according to any one of claims 13 to 16, further comprising:

and when the pressure in the cooking cavity is greater than or equal to a first pressure threshold value, controlling the heating device to intermittently heat the cooking cavity according to a preset pressure range so as to maintain the pressure of the cooking appliance.

20. The method of controlling a cooking appliance according to any one of claims 13 to 16, wherein the cooking appliance includes a heating element; the control method of the cooking appliance further comprises:

and controlling the heating element to heat the liquid flowing through the spraying device.

21. The method of controlling a cooking appliance according to any one of claims 13 to 16, wherein the cooking appliance includes a stirring device; after controlling spray set sprays liquid to the cooking chamber, still include:

and starting the stirring device to stir the food materials in the cooking cavity.

22. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the method of controlling a cooking appliance according to any one of claims 13 to 21.