CN114532857B - Humidity control method and device of cooking equipment and cooking equipment - Google Patents
Humidity control method and device of cooking equipment and cooking equipment Download PDFInfo
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- CN114532857B CN114532857B CN202210226060.XA CN202210226060A CN114532857B CN 114532857 B CN114532857 B CN 114532857B CN 202210226060 A CN202210226060 A CN 202210226060A CN 114532857 B CN114532857 B CN 114532857B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
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Abstract
The invention provides a humidity control method and device of cooking equipment and the cooking equipment, wherein the method comprises the following steps: acquiring target temperature and target humidity of cooking equipment; determining a working mode of the cooking equipment according to the target temperature; and controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment. The method provided by the invention is simple and easy to operate, and can improve the stability of equipment humidity control.
Description
Technical Field
The invention relates to the technical field of commercial kitchen cooking equipment, in particular to a humidity control method and device of cooking equipment and the cooking equipment.
Background
Steaming and baking integrated devices are now being selected by more and more restaurants and households. Such equipment can replace steamers and ovens. Meanwhile, when the temperature is controlled, the humidity of the inner chamber can be controlled through the set humidity percentage, so that the steaming and baking functions are realized. Humidity control has been a difficult technical topic. For a household steaming and baking oven, the temperature requirement on the inner chamber is low, and the temperature is usually 230 ℃ which is the highest temperature which can be achieved, and a humidity sensor at the temperature can be found, so that the household steaming and baking oven can select a proper humidity sensor for closed-loop control.
However, for commercial ovens, the temperature can be controlled to 300 ℃, and the highest temperature resistance is required to be above 350 ℃. Under this temperature condition, the humidity test is hardly performed. The humidity detection by the common capacitance resistance method can resist the temperature of not more than 200 ℃. For a humidity measurement method of a dry-wet ball method capable of resisting high temperature, the humidity test needs to last for tens of minutes, and the real-time requirement cannot be met. Humidity sensors are costly and susceptible to vaporized grease. Because the closed-loop feedback control mode has higher requirements on the humidity sensor, the existing humidity sensor cannot meet the requirements on stability, accuracy, instantaneity and the like, and therefore the closed-loop feedback control mode is not applicable.
Disclosure of Invention
The invention aims to provide a humidity control method and device of cooking equipment and the cooking equipment, so as to control the humidity of the cooking equipment.
To solve the above technical problems, an embodiment of the present invention provides a humidity control method of a cooking apparatus, including:
acquiring target temperature and target humidity of cooking equipment;
determining a working mode of the cooking equipment according to the target temperature;
and controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment.
Optionally, determining the working mode of the cooking device according to the target temperature includes:
when the target temperature is lower than a preset temperature, determining that the cooking equipment is in a first open-loop control mode;
when the target temperature is higher than a preset temperature, determining that the cooking equipment is in a second open-loop control mode; the preset temperature is a local boiling temperature at standard atmospheric pressure.
Optionally, controlling the humidity inside the cooking device according to the target humidity and the working mode of the cooking device includes:
determining a cyclic heating period of a humidity control component of the cooking device according to the working mode of the cooking device;
and calculating a heating period of a humidity control component of the cooking equipment in the cyclic heating period according to the target humidity, heating the humidity control component in the heating period when the cyclic heating period starts, and not heating the humidity control component in other periods.
Optionally, when the cooking apparatus is in the first open loop control mode, the cyclic heating period of the humidity control component of the cooking apparatus is a first preset time period T1;
the heating period of the humidity control part is a first period, the steam water tank of the cooking equipment is heated in the first period, and the first period is the product of the first preset period T1 and the target humidity.
Optionally, under a preset condition, stopping heating the humidity control component for the first period of time; the preset conditions are as follows: the internal chamber temperature of the cooking apparatus is greater than or equal to the target temperature. Optionally, when the cooking apparatus is in the second open loop control mode, the cyclic heating period of the humidity control component of the cooking apparatus is a second preset time period T2;
and taking a second preset time period T2 as a period, performing cyclic heating control on the humidity control component of the cooking equipment:
the heating period of the humidity control component is a third period, and the steam water tank of the cooking equipment is heated in the third period, wherein the third period is the product of a third preset period T3 and the target humidity;
the rest time period is a fourth time period, the inner chamber of the cooking equipment is heated in the fourth time period, and the fourth time period is the difference value between the second preset time period T2 and the third time period;
the second preset time period T2 is greater than the third preset time period T3.
Optionally, the method for controlling humidity of the cooking device further includes:
heating the inner chamber in the second preset time period T2 when the difference between the target temperature and the actual temperature of the inner chamber of the cooking equipment is larger than a first preset temperature;
heating a steam water tank of the cooking device in a steam water tank heating period when the difference between the target temperature and the actual temperature of the inner chamber of the cooking device is smaller than a second preset temperature;
when the difference between the target temperature and the actual temperature of the inner chamber of the cooking equipment is smaller than a first preset temperature and is larger than a second preset temperature, heating the steam water tank of the cooking equipment according to the starting or stopping of the previous moment, wherein the second preset temperature is smaller than the first preset temperature;
optionally, the method for controlling humidity of the cooking device further includes:
the input value is the target humidity R1, and the output value is the optimized target humidity R2 through a preset humidity calculation function; and controlling the heating time of the inner chamber of the cooking equipment and the steam water tank through the optimized target humidity R2.
The embodiment of the invention also provides a humidity control device of the cooking equipment, which comprises:
the acquisition module is used for acquiring the target temperature and the target humidity of the cooking equipment;
the processing module is used for determining the working mode of the cooking equipment according to the target temperature; and controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment.
Embodiments of the present invention also provide a cooking apparatus comprising an inner bore; at least one first heating tube disposed in the bore; steam water tank, set up in at least one second heating pipe in the steam water tank still includes: a controller comprising the humidity control device of the cooking apparatus according to the above embodiment
The scheme of the invention at least comprises the following beneficial effects:
according to the scheme, the target temperature and the target humidity of the cooking equipment are obtained; determining a working mode of the cooking equipment according to the target temperature; controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment; the whole process has simple logic and easy realization, and meanwhile, the cost of the whole equipment is reduced without the help of a humidity sensor or other detection devices, and the stability of humidity control is improved.
Drawings
Fig. 1 is a flowchart of a humidity control method of a cooking apparatus according to an embodiment of the present invention;
fig. 2 is a schematic view of a humidity control device module of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
Exemplary embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the present invention are shown in the drawings, it should be understood that the present invention may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
As shown in fig. 1, an embodiment of the present invention proposes a humidity control method of a cooking apparatus, the method including:
step 12, determining the working mode of the cooking equipment according to the target temperature;
and step 13, controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment.
In this embodiment, the target temperature and the target humidity are used to characterize a temperature value and a humidity value, respectively, of the internal chamber of the cooking apparatus; the target humidity value can be any value between 0 and 100%, 0 indicates that the inner chamber of the cooking device is completely dry, 100% indicates that the inner chamber of the cooking device is very wet, the middle value indicates that the inner chamber humidity of the cooking device is between very dry and very wet, and the working mode of the cooking device is determined according to the acquired target temperature of the cooking device so as to accurately regulate the inner chamber humidity value of the cooking device later; further, according to the target humidity and the working mode of the cooking equipment, the heating time of the steam water tank inside the cooking equipment is controlled, and then the inner chamber humidity value of the cooking equipment is controlled. The method is simple to operate and easy to realize, meanwhile, the humidity sensor or other humidity detection devices are avoided, the influence of the humidity sensor or other humidity detection devices can be avoided in the regulation and detection process, the stability of regulation and control is improved, and meanwhile, the equipment use cost is reduced.
In an alternative embodiment of the present invention, the step 12 may include:
step 121, determining that the cooking device is in a first open loop control mode when the target temperature is lower than a preset temperature;
step 122, when the target temperature is higher than a preset temperature, determining that the cooking device is in a second open loop control mode; the preset temperature is a local boiling temperature at standard atmospheric pressure.
In this embodiment, the preset temperature is a local boiling temperature, specifically: the boiling temperature at one standard atmospheric pressure is 100 ℃; when the target temperature is lower than the boiling temperature, confirming that the working mode of the cooking equipment is a first open-loop control mode, wherein the first open-loop control mode can be a low-temperature and low-humidity open-loop control mode: when the target temperature is lower than the boiling temperature, heating the cooking equipment by controlling the heating time of a steam water tank of the cooking equipment, wherein the working mode of the cooking equipment is a first open-loop control mode; when the target temperature is higher than the boiling temperature, confirming that the working mode of the cooking equipment is a second open-loop control mode, wherein the second open-loop control mode can be a high temperature and humidity open-loop control mode: the cooking device needs to be heated by controlling the heating time of the inner chamber inside the cooking device, and the working mode of the cooking device is a second open loop control mode.
In an alternative embodiment of the present invention, when the cooking apparatus is in the first open loop control mode, the step 13 may include:
step 131, determining a cyclic heating period of a humidity control component of the cooking apparatus according to an operation mode of the cooking apparatus,
and step 132, calculating a heating period of a humidity control component of the cooking device in the cyclic heating period according to the target humidity, heating the humidity control component in the heating period when the cyclic heating period starts, and not heating the humidity control component in other periods.
In this embodiment, the cycle heating period of the humidity control part of the cooking apparatus is set according to the operation mode of the cooking apparatus; calculating a heating period of the humidity control part in one period according to the target humidity, wherein the heating period is less than or equal to the time of one cyclic heating period, the humidity control part of the cooking equipment is heated in the heating period, the humidity control part is not heated in other periods, and the process is carried out continuously and circularly until the cooking program is ended by taking the set cyclic heating period as one cyclic period; the cyclic heating period can be set according to the configuration of the cooking equipment, or can be set according to the specific values of the target temperature and the target humidity;
in an alternative embodiment of the present invention, when the cooking apparatus is in the first open loop control mode, the cyclic heating period of the humidity control part of the cooking apparatus is a first preset time period T1; the heating period of the humidity control part is a first period, the steam water tank of the cooking equipment is heated in the first period, and the first period is the product of the first preset period T1 and the target humidity.
In this embodiment, when the cooking apparatus is in the first open loop control mode, the first preset time period T1 is taken as a cycle period, and when the cycle is started, the steam water tank of the cooking apparatus is heated in the first time period, and the humidity control component is not heated in the rest time periods; since the steam temperature is 100 ℃ at a standard atmospheric pressure, steam generated by the steam water tank in the heating process can raise the inner chamber temperature of the cooking equipment on one hand and increase the humidity value inside the cooking equipment on the other hand; the first time period is the product of the first preset time period T1 and the target humidity, the steam water tank is heated in the time period, and the temperature and the humidity of the inner chamber are effectively controlled in time.
In an alternative embodiment of the present invention, heating of the humidity control component is stopped for the first period of time under a preset condition; the preset conditions are as follows: the internal chamber temperature of the cooking apparatus is greater than or equal to the target temperature.
In this embodiment, when the cooking apparatus is in the first open loop control mode, the steam water tank of the cooking apparatus is heated in the first period, and when the actual temperature of the inner chamber of the cooking apparatus is greater than or equal to the target temperature, the temperature and humidity of the inner chamber of the apparatus can reach the requirements, and the heating of the steam water tank can be stopped. It should be noted that, when the cooking apparatus is in the first open loop control mode, the target temperature is lower than the boiling temperature, because the temperature of the steam generated when the steam water tank of the cooking apparatus is heated may reach 100 ℃ at the highest, during the process of heating the steam water tank in the first period, the inner chamber temperature of the cooking apparatus may or may not reach the target temperature under the action of the steam; when the temperature of the inner bore does not reach the target temperature, the inner bore can be heated in a second time period, and the heating of the steam water tank is stopped, wherein the second time period is the difference value between the first preset time period T1 and the first time period; the temperature of the inner bore can be monitored in real time through a temperature sensor.
In an alternative embodiment of the present invention, when the cooking apparatus is in the second open loop control mode, the cyclic heating period of the humidity control part of the cooking apparatus is a second preset time period T2; the heating period of the humidity control component is a third period, the steam water tank of the cooking equipment is heated in the third period, and the third period is the product of a third preset period T3 and the target humidity; the rest time period is a fourth time period, and the heating authority of the inner chamber of the cooking equipment is opened in the fourth time period, wherein the fourth time period is the difference value between the second preset time period T2 and the third time period; the second preset time period T2 is greater than the third preset time period T3.
In this embodiment, when the cooking apparatus is in the second open loop control mode, the cyclic heating period of the humidity control part of the cooking apparatus is a second preset period T2; when the target temperature is higher than the local boiling temperature, the steam water tank is heated to ensure that the temperature of the inner chamber can only be raised to 100 ℃ at the highest temperature, and the inner chamber is required to be heated to reach the target temperature; taking the second preset time period T2 as a cyclic heating period, calculating heating time according to the target humidity value, and heating the inner chamber of the cooking equipment and the steam water tank respectively until the cooking program is finished; the second preset time period T2 may be set according to the configuration of the cooking apparatus itself, or may be set according to specific values of the target temperature and the target humidity; the specific heating control steps are as follows:
step 1, heating a steam water tank of the cooking equipment in a third time period, wherein the third time period is the product of a third preset time period T3 and the target humidity;
step 2, heating the inner chamber of the cooking device in a fourth time period, wherein the fourth time period is a difference value between the second preset time period T2 and the third time period; the second preset time period T2 is greater than the third preset time period T3.
The third time period is the product of the third preset time period T3 and the target humidity, and the steam water tank is heated in the time period, so that the temperature and the humidity of the inner chamber can be effectively controlled in time; the third preset time period T3 may be set to be the same as the value of the first preset time period T1 in the first open loop control mode;
when the cooking device is in the second open loop control mode, because the temperature of steam generated when the steam water tank of the cooking device is heated can only reach 100 ℃ at the highest, during the process of heating the steam water tank in the third time period, the temperature of the inner chamber of the cooking device can not reach the target temperature under the action of the steam, and at this time, the heating authority of the inner chamber of the cooking device needs to be opened in the fourth time period, namely, the inner chamber is heated, so that the temperature of the inner chamber reaches the target temperature;
the fourth time period is the difference value between the second preset time period T2 and the third time period, and the inner chamber is heated in the time period so that the inner chamber reaches the target temperature; in the heating process, if the temperature of the inner chamber reaches a set target temperature value, stopping heating the inner chamber; the specific heating control method is a return difference control method, a PID proportional-integral-derivative control method and the like in the existing scheme, and details are not repeated here;
the steam water tank is heated first and then the inner chamber is heated in one cycle.
In an optional embodiment of the invention, the method for controlling humidity of the cooking apparatus further includes:
when the difference between the target temperature and the actual temperature of the inner chamber of the cooking equipment is larger than a first preset temperature, the steam water tank is forbidden to be heated in the second preset time period T2, and only the inner chamber is heated;
heating a steam water tank of the cooking device in a steam water tank heating period when a difference between the target temperature and an actual temperature of an inner chamber of the cooking device is smaller than a second preset temperature;
when the difference between the target temperature and the actual temperature of the inner chamber of the cooking equipment is smaller than a first preset temperature and larger than a second preset temperature, heating of the steam water tank of the cooking equipment is started or stopped according to a previous scheme, and the second preset temperature is smaller than the first preset temperature.
In this embodiment, it should be noted first that, when the cooking apparatus is in the second open-loop control mode, if the period set by the second preset time period T2 is too long, the time for heating the steam water tank is reduced, the amount of steam output is reduced, and the humidity control performance is limited; if the period set in the second preset time period T2 is too short, and the amount of steam generated is sufficient, but at this time, if the target temperature and the target humidity are too high, the heating time of the inner chamber in the heating process is too short, and the high-temperature cooking effect cannot be guaranteed, so that the heating time of the steam water tank in the second preset time period T2 needs to be optimized to improve the cooking effect, and in the above embodiment, the heating time is optimized by taking the target temperature and the actual temperature of the inner chamber as judgment basis;
the actual temperature of the cooking equipment can be obtained by real-time measurement through a temperature sensor; the first preset temperature set value is larger than the second preset temperature set value, a temperature hysteresis control band is formed by the first preset temperature and the second preset temperature, and when the difference value between the actual temperature of the inner chamber and the target temperature meets the first preset temperature and the second preset temperature, the steam water tank is started or stopped to be heated in a steam water tank heating period so as to control the humidity inside the cooking equipment; the first preset temperature and the second preset temperature are set, so that when the difference between the inner chamber temperature and the target temperature is large, the inner chamber is heated preferentially, humidification is not started, and when the inner chamber temperature is close to the target temperature, humidification is started, and due to a temperature hysteresis control band formed by the first preset temperature and the second preset temperature, switching back and forth between a heating steam water tank and a heating inner chamber can be avoided; the first preset temperature and the second preset temperature may be set according to empirical values, for example, the first preset temperature may be set to 10 ℃, and the second preset temperature may be set to 5 ℃;
specific: when the difference between the target temperature and the actual temperature of the inner chamber of the cooking equipment is larger than the first preset temperature, the whole second preset time period T2 is used for heating the inner chamber; when the difference between the target temperature and the actual temperature of the inner chamber of the cooking equipment is smaller than a second preset temperature, heating the steam water tank of the cooking equipment in a steam water tank heating period, specifically: heating a steam water tank of the cooking apparatus for a third period of time, the third period of time being a product of a third preset period of time T3 and the target humidity; when the difference between the target temperature and the actual temperature of the inner chamber of the cooking equipment is smaller than a first preset temperature and larger than a second preset temperature, the steam water tank can be heated according to a steam water tank heating time control scheme at the moment before the current moment;
in an optional embodiment of the invention, the method for controlling humidity of the cooking apparatus further includes:
the input value is the target humidity R1, and the output value is the optimized target humidity R2 through a preset humidity calculation function; and controlling the heating time of the inner chamber of the cooking equipment and the steam water tank through the optimized target humidity R2.
In this embodiment, the heating time is further optimized by adjusting the target humidity; setting a function input value as target humidity R1 and a function output value as optimized target humidity R2 through a preset humidity calculation function; the optimized target humidity R2 is calculated according to the difference value between the target temperature and the actual temperature of the inner chamber of the cooking equipment; or the optimized target humidity R2 performs table lookup calculation according to the target temperature;
specific: when the difference value between the target temperature and the actual temperature of the inner chamber meets a preset temperature value, optimizing the target humidity R1 through the target temperature and the actual temperature of the inner chamber in the whole cooking period of the cooking equipment to obtain optimized target humidity R2, and controlling the heating time of the steam water tank by taking the optimized target humidity R2 as the latest target humidity value; when the difference between the target temperature and the actual temperature of the inner chamber is greater than the first preset temperature, the optimized target humidity r2=kxr1, wherein k is a humidity reduction ratio, and the heating time of the steam water tank is further reduced by reducing the value of the target humidity R1 and obtaining the optimized target humidity R2; when the difference between the target temperature and the actual temperature of the inner chamber is smaller than the second preset temperature, the optimized target humidity r2=r1, and at this time, the heating time of the steam water tank can be controlled according to the actually set target humidity R1; when the difference between the target temperature and the actual temperature of the inner chamber is larger than the second preset temperature and smaller than the first preset temperature, the steam water tank and the inner chamber can be heated in corresponding time periods respectively according to a heating time control scheme of the steam water tank at the moment immediately before the current moment;
the optimized target humidity R2 may also be calculated by looking up a table according to the set value of the target temperature, for example: when the target temperature is 100 ℃): r2% =r1%; when the target temperature is 200 ℃, r2% =r1% ×k1 (k 1 is a humidity reduction ratio at 200 ℃, such as 0.8); when the target temperature is 300 ℃, r2% =r1% -k 2 (k 2 is a humidity reduction ratio at 300 ℃, for example, 0.6), the humidity reduction ratio may be set according to the value of the target temperature, or may be set according to a difference between the target temperature and an actual temperature of the inner chamber; and by reducing the optimized target humidity R2, the heating time of the steam water tank is further reduced, and the cooking effect of the cooking equipment is ensured.
In one embodiment of the present invention, the above method is described by taking the obtained target temperature of 80 ℃ and the target humidity of 50% as an example:
since the target temperature is lower than the boiling temperature of 100 ℃, the cooking device is confirmed to be in a first open-loop control mode, namely a low temperature and humidity open-loop control mode, a first preset time period T1 is set to be 10s, 10s is taken as a period, and the inner chamber and the steam water tank are heated respectively according to the time proportion of 50 percent: i.e. heating the steam tank during the first 5s period (50%. 10 s); stopping heating the steam water tank in the first 5 seconds if the actual temperature of the inner chamber measured by the sensor is greater than or equal to the target temperature; if the actual temperature of the inner chamber measured by the sensor is smaller than the target temperature, the inner chamber can be heated within the remaining 5s (10 s-50%. Times.10 s), and the heating of the steam water tank is stopped at the same time; it should be noted that: taking 10s as a period, and controlling according to the control program in each period to continuously and circularly reciprocate until the cooking program is finished;
in one embodiment of the present invention, taking the obtained target temperature as 280 ℃ and the target humidity as 80%, as examples:
since the target temperature is higher than the boiling temperature of 100 ℃, confirming that the cooking equipment is in a second open-loop control mode, namely a high temperature and humidity open-loop control mode, setting a second preset time period T2 to be 15s and a third preset time period T3 to be 10s, and heating the steam water tank within the first 8s (80%. Times.10 s); because the target temperature is higher than the boiling temperature, the steam water tank is heated in the first 8s, and the dimension inside the cooking equipment cannot be reached by the steam generated by the steam water tank, and at the moment, the inner chamber needs to be heated in the last 7s (15 s-80% ×10s), and the following needs to be described: taking 15s as a period, and controlling according to the control program in each period to continuously and circularly reciprocate until the cooking program is finished;
the following control procedure is preferably followed when the following occurs:
when the first preset temperature T1 is less than the target temperature-the inner chamber temperature (the first preset temperature T1 is a small temperature difference, such as 10 ℃), stopping heating the steam water tank, and completely heating the inner chamber within the second preset time period t2=15s;
when the target temperature-bore temperature is less than a second preset temperature t2, (the second preset temperature t2 is a small temperature difference, t2 is less than t1, for example, t2 is set to be 5 ℃), the steam water tank can be heated in the heating period of the steam water tank; specific: heating the steam water tank within 8s (80% ×10s);
when the second preset temperature t2 is less than the target temperature and the inner chamber temperature is less than the first preset temperature t1, the steam water tank and the inner chamber are respectively heated in the corresponding time period according to the control scheme of the previous moment.
In the above implementation of the present invention, because the heating time in the steam water tank and the target humidity value R1 are in a substantially positive correlation, that is, the value of the target humidity value R1 is high, the heating time in the steam water tank is relatively long, so as to realize the control of the humidity in the cooking device, and meanwhile, for the foods with different making effects finally obtained by setting different target humidity values R1, the target humidity value R1 can be adjusted accordingly, so as to further optimize the cooking effect; the humidity open-loop control is carried out by the method, so that the logic is simple and easy to realize; the scheme does not need to use a humidity sensor or other humidity detection devices, and equipment cost is reduced while the influence of the humidity sensor or other humidity detection devices is avoided.
As shown in fig. 2, an embodiment of the present invention further provides a humidity control apparatus 20 of a cooking device, the apparatus 20 including:
an acquisition module 21 for acquiring a target temperature and a target humidity of the cooking apparatus;
a processing module 22, configured to determine an operation mode of the cooking apparatus according to the target temperature; and controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment.
Optionally, the processing module 22 is configured to determine an operation mode of the cooking apparatus according to the target temperature, including:
when the target temperature is lower than a preset temperature, determining that the cooking equipment is in a first open-loop control mode;
when the target temperature is higher than a preset temperature, determining that the cooking equipment is in a second open-loop control mode; the preset temperature is a local boiling temperature at standard atmospheric pressure.
Optionally, the processing module 22 is configured to control the humidity inside the cooking apparatus according to the target humidity and the operation mode of the cooking apparatus, and includes:
determining a cyclic heating period of a humidity control component of the cooking device according to the working mode of the cooking device;
and calculating a heating period of a humidity control component of the cooking equipment in the cyclic heating period according to the target humidity, heating the humidity control component in the heating period when the cyclic heating period starts, and not heating the humidity control component in other periods.
Optionally, when the cooking apparatus is in the first open loop control mode, the cyclic heating period of the humidity control component of the cooking apparatus is a first preset time period T1;
the heating period of the humidity control part is a first period, the steam water tank of the cooking equipment is heated in the first period, and the first period is the product of the first preset period T1 and the target humidity.
Optionally, under a preset condition, stopping heating the humidity control component for the first period of time; the preset conditions are as follows: the internal chamber temperature of the cooking apparatus is greater than or equal to the target temperature.
Optionally, when the cooking apparatus is in the second open loop control mode, the cyclic heating period of the humidity control component of the cooking apparatus is a second preset time period T2;
the heating period of the humidity control component is a third period, the steam water tank of the cooking equipment is heated in the third period, and the third period is the product of a third preset period T3 and the target humidity;
the rest time period is a fourth time period, and the heating authority of the inner chamber of the cooking equipment is opened in the fourth time period, wherein the fourth time period is the difference value between the second preset time period T2 and the third time period;
the second preset time period T2 is greater than the third preset time period T3.
Optionally, the processing module 22 is further configured to prohibit heating of the steam water tank during the second preset period T2 when the difference between the target temperature and the actual temperature of the inner chamber of the cooking apparatus is greater than a first preset temperature, and only the inner chamber is heated;
heating a steam water tank of the cooking device in a steam water tank heating period when a difference between the target temperature and an actual temperature of an inner chamber of the cooking device is smaller than a second preset temperature;
when the difference between the target temperature and the actual temperature of the inner chamber of the cooking equipment is smaller than a first preset temperature and larger than a second preset temperature, heating of the steam water tank of the cooking equipment is started or stopped according to a previous scheme, and the second preset temperature is smaller than the first preset temperature.
Optionally, the processing module 22 is further configured to, through a preset humidity calculation function, input a target humidity R1, and output an optimized target humidity R2; and controlling the heating time of the inner chamber of the cooking equipment and the steam water tank through the optimized target humidity R2.
It should be noted that the device corresponds to the humidity control method of the cooking apparatus, and all implementation manners in the method embodiment are applicable to the embodiment of the device, so that the same technical effects can be achieved.
Embodiments of the present invention also provide a cooking apparatus comprising an inner bore; at least one first heating tube disposed in the bore; the heating device comprises a steam water tank and at least one second heating pipe arranged in the steam water tank; further comprises: a controller comprising the humidity control device of the cooking apparatus according to the above embodiment.
In this embodiment, the controller of the cooking apparatus includes the humidity control device of the cooking apparatus according to the foregoing embodiment, and when the cooking apparatus is in operation, the controller controls the second heating pipe to heat the steam water tank through the humidity control device, that is, controls the working time of the second heating pipe in the steam water tank, so as to control the amount of steam generated, and further control the humidity value inside the cooking apparatus.
While the foregoing is directed to the preferred embodiments of the present invention, it will be appreciated by those skilled in the art that various modifications and adaptations can be made without departing from the principles of the present invention, and such modifications and adaptations are intended to be comprehended within the scope of the present invention.
Claims (9)
1. A humidity control method of a cooking apparatus, the method comprising:
acquiring target temperature and target humidity of cooking equipment;
determining a working mode of the cooking equipment according to the target temperature;
controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment;
wherein, according to the target humidity and the working mode of the cooking equipment, controlling the humidity inside the cooking equipment comprises the following steps:
determining a cyclic heating period of a humidity control component of the cooking device according to the working mode of the cooking device;
and calculating a heating period of a humidity control component of the cooking equipment in the cyclic heating period according to the target humidity, heating the humidity control component in the heating period when the cyclic heating period starts, and not heating the humidity control component in other periods.
2. The method of humidity control of a cooking apparatus according to claim 1, wherein determining an operation mode of the cooking apparatus according to the target temperature comprises:
when the target temperature is lower than a preset temperature, determining that the cooking equipment is in a first open-loop control mode;
when the target temperature is higher than a preset temperature, determining that the cooking equipment is in a second open-loop control mode; the preset temperature is a local boiling temperature at standard atmospheric pressure.
3. The humidity control method of a cooking apparatus according to claim 1, wherein when the cooking apparatus is in a first open loop control mode, a cyclic heating period of a humidity control part of the cooking apparatus is a first preset period T1;
the heating period of the humidity control part is a first period, the steam water tank of the cooking equipment is heated in the first period, and the first period is the product of the first preset period T1 and the target humidity.
4. A humidity control method of a cooking apparatus according to claim 3 wherein heating of said humidity control member is stopped for said first period of time under a preset condition; the preset conditions are as follows: the internal chamber temperature of the cooking apparatus is greater than or equal to the target temperature.
5. The humidity control method of a cooking apparatus according to claim 1, wherein when the cooking apparatus is in a second open loop control mode, a cyclic heating period of a humidity control part of the cooking apparatus is a second preset period T2;
the heating period of the humidity control component is a third period, the steam water tank of the cooking equipment is heated in the third period, and the third period is the product of a third preset period T3 and the target humidity;
the rest time period is a fourth time period, and the heating authority of the inner chamber of the cooking equipment is opened in the fourth time period, wherein the fourth time period is the difference value between the second preset time period T2 and the third time period;
the second preset time period T2 is greater than the third preset time period T3.
6. The humidity control method of a cooking apparatus according to claim 5, further comprising: when the difference between the target temperature and the actual temperature of the inner chamber of the cooking equipment is larger than a first preset temperature, the steam water tank is forbidden to be heated in the second preset time period T2, and only the inner chamber is heated;
heating a steam water tank of the cooking device in a steam water tank heating period when a difference between the target temperature and an actual temperature of an inner chamber of the cooking device is smaller than a second preset temperature;
when the difference between the target temperature and the actual temperature of the inner chamber of the cooking equipment is smaller than a first preset temperature and larger than a second preset temperature, heating of the steam water tank of the cooking equipment is started or stopped according to a previous scheme, and the second preset temperature is smaller than the first preset temperature.
7. The humidity control method of a cooking apparatus according to claim 5, further comprising:
the input value is the target humidity R1, and the output value is the optimized target humidity R2 through a preset humidity calculation function; and controlling the heating time of the inner chamber of the cooking equipment and the steam water tank through the optimized target humidity R2.
8. A humidity control device of a cooking apparatus, the device comprising:
the acquisition module is used for acquiring the target temperature and the target humidity of the cooking equipment;
the processing module is used for determining the working mode of the cooking equipment according to the target temperature; controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment;
wherein, according to the target humidity and the working mode of the cooking equipment, controlling the humidity inside the cooking equipment comprises the following steps:
determining a cyclic heating period of a humidity control component of the cooking device according to the working mode of the cooking device;
and calculating a heating period of a humidity control component of the cooking equipment in the cyclic heating period according to the target humidity, heating the humidity control component in the heating period when the cyclic heating period starts, and not heating the humidity control component in other periods.
9. A cooking apparatus, the cooking apparatus comprising: an inner bore; at least one first heating tube disposed in the bore; a steam water tank; at least one second heating pipe arranged in the steam water tank; characterized by further comprising: a controller comprising the humidity control device of the cooking apparatus of claim 8.
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| CN107865581A (en) * | 2017-08-25 | 2018-04-03 | 浙江苏泊尔家电制造有限公司 | Cooking apparatus and the cooking control method for cooking apparatus |
| CN107886170B (en) * | 2017-09-30 | 2020-08-11 | 珠海格力电器股份有限公司 | Control method, device and system of cooking appliance, storage medium and processor |
| CN111107682B (en) * | 2018-10-26 | 2022-09-13 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method and device, cooking appliance and computer readable storage medium |
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