CN114680596B - Cooking device and cooking method - Google Patents
Cooking device and cooking method Download PDFInfo
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- CN114680596B CN114680596B CN202011619653.XA CN202011619653A CN114680596B CN 114680596 B CN114680596 B CN 114680596B CN 202011619653 A CN202011619653 A CN 202011619653A CN 114680596 B CN114680596 B CN 114680596B
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- 238000010411 cooking Methods 0.000 title claims abstract description 279
- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000013305 food Nutrition 0.000 claims abstract description 129
- 238000010438 heat treatment Methods 0.000 claims abstract description 123
- 230000005855 radiation Effects 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 149
- 239000007921 spray Substances 0.000 claims description 33
- 238000010025 steaming Methods 0.000 claims description 29
- 230000000712 assembly Effects 0.000 claims description 11
- 238000000429 assembly Methods 0.000 claims description 11
- 230000003213 activating effect Effects 0.000 claims description 6
- 238000004891 communication Methods 0.000 claims description 6
- 239000004020 conductor Substances 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 description 27
- 230000003287 optical effect Effects 0.000 description 16
- 239000007788 liquid Substances 0.000 description 15
- 235000013372 meat Nutrition 0.000 description 15
- 239000003595 mist Substances 0.000 description 6
- 230000017525 heat dissipation Effects 0.000 description 5
- 239000008157 edible vegetable oil Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005485 electric heating Methods 0.000 description 4
- 235000012184 tortilla Nutrition 0.000 description 4
- 238000013021 overheating Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 238000009434 installation Methods 0.000 description 2
- 238000003754 machining Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000011796 hollow space material Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- 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
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
-
- 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
- A47J37/10—Frying pans, e.g. frying pans with integrated lids or basting devices
- A47J37/105—Frying pans, e.g. frying pans with integrated lids or basting devices electrically heated
-
- 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
Abstract
The invention relates to the field of household appliances, and provides a cooking device, which comprises: a housing having a hollow cooking cavity for accommodating food; the baking tray assembly is fixedly connected with the shell, is arranged below the cooking cavity and is adjacent to the cooking cavity, and is used for bearing and heat-conducting to heat food; the light wave tube assembly is connected with the shell and arranged above the cooking cavity and adjacent to the cooking cavity so as to heat food by heat radiation; the steam component is fixedly connected with the shell and is adjacent to the cooking cavity, so that moisture is output to the cooking cavity to enable steam to be generated in the cooking cavity; and a heating device for heating the moisture to be converted into steam. The invention also provides a cooking method, the cooking device and the cooking method can realize the combination of various heating modes of food, and the range of food suitable for cooking is enlarged.
Description
Technical Field
The invention relates to the field of household appliances, in particular to a cooking device and a cooking method.
Background
A cooking device is a device that converts electrical or other energy into heat energy to heat food. Depending on the heating pattern, the cooking device has a variety of cooking types including frying, steaming, and various combinations. The related cooking device adopts light waves to bake and heat food, and the light wave irradiation device of the related cooking device is arranged above the baking tray for bearing the food, but the mode of heating the food is single, and the variety of food suitable for cooking is less.
Disclosure of Invention
The invention provides a cooking device and a cooking method, which aim to solve the problem of how to realize the combination of multiple heating modes of food, and expand the range of food suitable for cooking.
An embodiment of the present invention provides a cooking apparatus including: a housing having a hollow cooking cavity for accommodating food; the baking tray assembly is fixedly connected with the shell and arranged below the cooking cavity and adjacent to the cooking cavity so as to bear and heat the food in a heat conduction way; a light wave tube assembly connected with the housing and disposed above the cooking cavity adjacent to the cooking cavity to heat the food with thermal radiation; a steam assembly, at least a portion of which is fixedly connected with the housing and adjacent to the cooking cavity, for outputting moisture to the cooking cavity to generate steam in the cooking cavity; and the heating device is used for heating the moisture to be converted into the steam.
Further, the steam assembly includes: the water tank is fixedly connected with the shell; and the first end of the water guide pipe is connected with the water tank, and the second end of the water guide pipe opposite to the first end is used for outputting water to the cooking cavity.
Further, the steam assembly further comprises: and the spray head is arranged adjacent to the cooking cavity and is connected with the second end of the water guide pipe.
Further, the geometrical central axis of the spray head is basically parallel to the geometrical central axis of the cooking cavity in the height direction, and the distance between the geometrical central axis of the spray head and the geometrical central axis of the cooking cavity in the height direction is smaller than a preset threshold.
Further, the plurality of light pipe assemblies are arranged, and the distance from the spray head to each light pipe assembly is basically the same.
Further, the heating device is a steam generator, and the steam generator is connected between the second end of the water guide pipe and the spray head and is used for converting the water output by the water guide pipe into steam and inputting the steam into the spray head.
Further, the baking tray assembly is provided with a bearing surface adjacent to the cooking cavity, a water storage tank is arranged on the bearing surface, and the second end of the water guide pipe is communicated with the water storage tank.
Further, the maximum distance between the water storage tank and the edge of the bearing surface is not greater than a preset threshold value.
Further, the preset threshold is 2 mm.
Further, the steam assembly further comprises: and the preheating element is sleeved outside the water guide pipe and is used for heating water in the water guide pipe.
Further, the optical wave tube assembly includes: the light wave tube is arranged above the cooking cavity; the waterproof sleeve is sleeved outside the light wave tube and is made of waterproof, light-transmitting and heat-conducting materials.
Further, the cooking apparatus further includes: the oil tank is fixedly connected with the shell; and one end of the oil guide pipe is connected with the oil tank, and the other end of the oil guide pipe opposite to the end connected with the oil tank is adjacent to the cooking cavity.
The embodiment of the invention also provides a cooking method adopting the cooking device, which comprises the following steps: acquiring a cooking mode set by a user; according to the cooking mode, at least one of the baking tray assembly and the light wave tube assembly is started; or, activating the steam assembly and activating at least one of the bakeware assembly, the light pipe assembly and the heating device.
The cooking device provided by the embodiment of the invention is provided with a shell, a baking tray assembly, an optical wave tube assembly, a steam assembly and a heating device. Wherein the housing has a hollow cooking cavity for receiving food, the bakeware assembly being adjacent to the cooking cavity to heat the food by heat conduction, i.e., by frying; the light pipe assembly is adjacent to the cooking cavity to heat the food by heat radiation, i.e., to heat the food by means of baking; at least a portion of the steam assembly is adjacent the cooking chamber to output moisture to the cooking chamber, and the heating means is for adding moisture to produce steam, i.e., to heat the food by steaming. Through making at least a portion of overware subassembly, light wave pipe subassembly and steam subassembly adjacent with same culinary art chamber, can be through selective opening overware subassembly, light wave pipe subassembly, steam subassembly and heating device, under the prerequisite that need not to take out food from this culinary art chamber, through frying in shallow oil, roast and steam the arbitrary combination of three kinds of heating methods, realize the variety heating scheme to food through frying in shallow oil, roast and steam the arbitrary combination of three kinds of modes to satisfy the heating demand of different kinds of food, enlarged the scope of the food that cooking device is applicable to the culinary art.
Drawings
Fig. 1 is a schematic structural view of a cooking device according to an embodiment of the present invention;
fig. 2 is a schematic structural view of a first type of housing in the cooking apparatus according to the embodiment of the present invention;
fig. 3 is a schematic structural view of a second type of housing in the cooking apparatus according to the embodiment of the present invention;
fig. 4 is a schematic structural view of a steam assembly in a cooking apparatus according to an embodiment of the present invention;
fig. 5 is a schematic structural view of another steam assembly in the cooking apparatus according to the embodiment of the present invention;
fig. 6 is a schematic diagram illustrating a positional relationship between a nozzle and an optical waveguide assembly in a cooking apparatus according to an embodiment of the present invention;
fig. 7 is a schematic structural view of another steam assembly in the cooking apparatus according to the embodiment of the present invention;
fig. 8 is a schematic structural view of another steam assembly in the cooking apparatus according to the embodiment of the present invention;
fig. 9 is a schematic structural view of another steam assembly in the cooking apparatus according to the embodiment of the present invention;
fig. 10 is a schematic structural view of an optical waveguide assembly in a cooking apparatus according to an embodiment of the present invention;
fig. 11 is a schematic structural view of another cooking apparatus according to an embodiment of the present invention;
FIG. 12 is a schematic view illustrating an assembly of an optical waveguide assembly, a reflector plate, and a heat shield with a housing according to an embodiment of the present invention;
fig. 13 is a schematic view of an air flow path in a cooking device according to an embodiment of the present invention;
fig. 14 is a schematic view of a structure of a housing with an air flow channel in a cooking device according to an embodiment of the present invention;
fig. 15 is a schematic flow chart of a cooking method according to an embodiment of the present invention;
fig. 16 is a flow chart of another cooking method according to an embodiment of the present invention.
Description of the reference numerals
L-geometric center axis of height direction of cooking cavity, 1-cooking device, 10-shell, 11-cooking cavity, 13-air flow channel, 131-air inlet, 132-air outlet, 10A-first type shell, 12A-opening, 13A-closing door, 10B-second type shell, 12B-upper cover, 13B-lower cover, 20-baking tray assembly, 21-bearing surface, 22-water storage tank, 30-light wave tube assembly, 31-light wave tube, 32-waterproof jacket, 40-steam assembly, 41-water tank, 42-water guide tube, 421-first end, 422-second end, 43-water pump, 44-shower nozzle, 45-steam generator, 46-preheating element, 50-heating device, 60-oil tank, 61-oil guide tube, 70-reflecting plate, 80-heat shield, 100-heat sink.
Detailed Description
Various combinations of the features described in the embodiments may be performed without contradiction, for example, different embodiments may be formed by combining different features, and various possible combinations of the features in the present invention are not described further to avoid unnecessary repetition.
Various combinations of the features described in the embodiments may be performed without contradiction, for example, different embodiments may be formed by combining different features, and various possible combinations of the features in the present invention are not described further to avoid unnecessary repetition.
In the following description, references to the term "first/second/are merely to distinguish between different objects and do not indicate that the objects have the same or a relationship therebetween. It will be understood that references to orientation are to terms such as "above," "below," "inner," "outer," and the like, where the orientation is as intended for normal use.
In a specific embodiment, the cooking device provided by the embodiment of the invention can be used for cooking any food, for example, can be used for cooking pastries such as cakes, steamed bread, dumplings and the like, and can also be used for cooking meat products such as steaks, pork steaks, spareribs and the like. Specific heating means for cooking include frying, baking, steaming, and various combinations. Cooking refers to a process of converting raw food into cooked food by heating, and includes a process of raising the temperature of cooked food by heating. It will be appreciated by those skilled in the art that the type of food being cooked and the type of heating do not impose limitations on the construction of the cooking apparatus. The following describes a technical scheme of the embodiment of the invention by taking a cooking device as an example of a steaming, frying and baking integrated machine.
In some embodiments, as shown in fig. 1, the cooking apparatus 1 includes: the oven comprises a shell 10, a baking tray assembly 20, an optical wave tube assembly 30, a steam assembly 40 and a heating device 50. The housing 10 has a hollow cooking cavity 11 for accommodating food, and the cooking cavity 11 is a hollow space for heating the food. The housing 10 is provided with an opening communicating the cooking cavity 11 and the external space of the housing 10 for a user to put food into the cooking cavity 11 through the opening or take out food from the cooking cavity 11.
As shown in fig. 2, the first type of housing 10A includes a case 12A open on one side and a closing door 13A. The inside of the case 12A has a hollow cooking cavity 11, and an opening of the case 12A communicates the cooking cavity 11 and an external space of the case 12A. The closure door 13A is rotatably connected to the housing 12A and is movable between a first position and a second position by rotation of the closure door 13A. In the first position, the closing door 13A covers the opening of the case 12A, thereby isolating communication between the cooking cavity 11 and the external space of the case 12A; in the second position, the closing door 13A is away from the opening of the case 12A, thereby allowing the cooking chamber 11 to communicate with the external space of the case 12A.
As shown in fig. 3, the second type of housing 10B includes an upper cover 12B and a lower cover 13B, and the upper cover 12B and the lower cover 13B enclose a hollow cooking cavity 11. The upper cover 12B and the lower cover 13B are detachably coupled, and by separating the upper cover 12B from the lower cover 13B, the external space of the cooking cavity 11 and the housing 10B can be communicated, and by coupling the upper cover 12B with the lower cover 13B, the external space of the cooking cavity 11 and the housing 10B can be isolated.
As shown in fig. 1, the bakeware assembly 20 is fixedly connected with the housing 10 and disposed below the cooking cavity 11 adjacent to the cooking cavity 11 to carry food, i.e., an upper surface of the bakeware assembly 20 is adjacent to the cooking cavity 11 in a state in which the cooking device 1 is normally used, the food is placed on the upper surface of the bakeware assembly 20, and relative movement between the food and the bakeware assembly 20 can be restricted by friction between the food and the upper surface of the bakeware assembly 20. The heating element is disposed in the bakeware assembly 20, and may be, for example, an electric heating wire, and the heating element and the upper surface of the bakeware assembly 20 are directly disposed with a heat conducting material so as to transfer heat of the electric heating wire to the upper surface of the bakeware assembly 20, so that the bakeware assembly can heat food placed in the cooking cavity 11 through heat conduction, that is, the bakeware assembly 20 can heat the food through frying.
The light wave tube assembly 30 is connected with the housing 10 and disposed above the cooking cavity 11, that is, the upper surface of the bakeware assembly 20, the lower surface of the light wave tube assembly 30 and a portion of the inner wall surface of the housing 10 enclose the cooking cavity 11 in a state in which the cooking apparatus 1 is normally used. The light pipe assembly 30 can emit light waves, and the temperature of an object irradiated by the light waves can be increased, that is, the light pipe assembly 30 takes the emitted light waves as a carrier of heat radiation, and the heat radiation is used for heating food in the cooking cavity 11, so that the light pipe assembly 30 can heat the food in a baking mode.
At least a portion of the steam assembly 40 is fixedly coupled to the housing 10 and adjacent to the cooking cavity 11 to deliver moisture to the cooking cavity 11 to generate steam within the cooking cavity 11. Wherein, the moisture transported by the steam component 40 into the cooking cavity 11 is observed at the position of entering the cooking cavity 11, and can be liquid water, namely, the liquid water is heated and converted into water vapor after the cooking cavity 11; or may be gaseous water vapor, i.e. water that has been vaporized prior to being fed into the cooking chamber 11. The heating device 50 is used for heating moisture to generate steam, optionally, at least one part of the heating device 50 is adjacent to the cooking cavity, for example, the heating device 50 is an electric heating wire, at least one part of the electric heating wire is adjacent to the cooking cavity 11, and liquid moisture in the cooking cavity 11 is converted into water steam by directly heating the cooking cavity 11; optionally, the heating device 50 is connected to the steam assembly 40 to heat moisture in the steam assembly 40, so that the steam assembly 40 can directly input steam into the cooking cavity 11, thereby heating the cooking cavity 11 through the steam. It should be noted that, the heat emitted by the heating device 50 is only used for converting the moisture in the cooking cavity 11 into water vapor, and the food is heated by the heat of the water vapor, and the heat emitted by the heating device 50 does not directly act on the food in the cooking cavity 11, or when the heat emitted by the heating device 50 directly acts on the food in the cooking cavity 11, the heating effect on the food is negligible compared to the heating effect of the bakeware assembly 20 and the heating effect of the light pipe assembly 30 on the food, i.e. the food in the cooking cavity 11 is heated by steaming mode when the steam assembly 40 and the heating device 50 are turned on. Alternatively, the heating device 50 may not be turned on according to the user's selection, but heat the cooking cavity through the bakeware assembly 20 and the light pipe assembly 30, so as to convert the liquid moisture in the cooking cavity 11 into steam, that is, heat the food by steaming and frying and/or baking the food.
It should be noted that, at least a portion of the baking tray assembly 20, the light wave tube assembly 30 and the steam assembly 40 are adjacent to the same cooking cavity 11, foods in the cooking cavity 11 can be heated by three modes of frying, baking and steaming, and various heating schemes for the foods can be realized by any combination of the three modes of frying, baking and steaming without taking the foods out of the cooking cavity 11, so that heating requirements of different foods are met, and the range of the cooking device suitable for the cooked foods is enlarged.
The various heating schemes for food can be realized by any combination of three heating modes of frying, baking and steaming, or can be a scheme for heating food by any one of the three heating modes of frying, baking and steaming, or a scheme for sequentially heating food by at least two heating modes of the three heating modes of frying, baking and steaming according to different sequences. For example, for a fried cooked food, the pan assembly 20 and the light pipe 30 may be opened only, and the fried cooked food may be heated by both frying and baking, so that the temperature inside the fried cooked food is raised without deteriorating the crispy texture of the fried cooked food. For example, for a tortilla, moisture is firstly output into the cooking cavity 11 through the steam component 40, and the cooking cavity 11 is heated by the heating device 50 to convert the moisture in the cooking cavity 11 into water vapor, namely, the tortilla is heated by a steaming mode, so that the degree of maturity of the tortilla is improved, and meanwhile, the moisture content of the tortilla is improved; after the maturity of the cake reaches the first target, the baking tray assembly 20 and the light wave tube 30 assembly are started, and the cake is heated in a frying and baking mode, so that the maturity of the cake reaches a preset second target. For example, for meat, the steam component 40 may output water into the cooking cavity 11, and the heating device 50 heats the cooking cavity 11 to convert the water in the cooking cavity 11 into steam, that is, steam, so as to increase the maturity of the meat and increase the water content of the meat; after the maturity of the meat reaches a first preset target, the steam component 40 and the heating device 50 are closed and the baking tray component 20 is started, namely, the baking tray component 20 is heated in a frying mode, so that the meat maturity is continuously improved, a layer of crispy skin is formed on the surface of the meat by utilizing Maillard reaction, and the crispy skin can lock the moisture in the meat and reduce the moisture loss in the meat in the heating process; after the thickness of the crispy crust formed on the surface of the meat and the maturity of the interior of the meat reach the second preset target, the baking tray assembly 20 is kept open, and the light wave tube assembly 30 is started, namely, the meat is heated simultaneously in the two modes of frying and baking, so that the maturity of the interior of the meat can reach the third preset target quickly under the condition that the moisture in the meat is not lost in a large amount.
The cooking device provided by the embodiment of the invention is provided with a shell, a baking tray assembly, an optical wave tube assembly, a steam assembly and a heating device. Wherein the housing has a hollow cooking cavity for receiving food, the bakeware assembly being adjacent to the cooking cavity to heat the food by heat conduction, i.e., by frying; the light pipe assembly is adjacent to the cooking cavity to heat the food by heat radiation, i.e., to heat the food by means of baking; at least a portion of the steam assembly is adjacent the cooking chamber to output moisture to the cooking chamber, and the heating device is for heating the moisture to produce steam, i.e., to heat the food by steaming. Through making at least a portion of overware subassembly, light wave pipe subassembly and steam subassembly adjacent with same culinary art chamber, can be through selective opening overware subassembly, light wave pipe subassembly, steam subassembly and heating device, under the prerequisite that need not to take out food from this culinary art chamber, through frying in shallow oil, roast and steam the arbitrary combination of three kinds of heating methods, realize the variety heating scheme to food through frying in shallow oil, roast and steam the arbitrary combination of three kinds of modes to satisfy the heating demand of different kinds of food, enlarged the scope of the food that cooking device is applicable to the culinary art.
In some embodiments, as shown in fig. 1, the lower surface of the light pipe assembly 30 is spaced apart from the upper surface of the bakeware assembly 20 by a predetermined distance (i.e., the height of the cooking cavity) such that the intensity of the heat radiation emitted from the light pipe assembly 30 irradiated onto the food is within a predetermined range, thereby preventing the food from being burned while ensuring the heating efficiency of the food, and optionally, the distance between the lower surface of the light pipe assembly 30 and the upper surface of the bakeware assembly 20 is between 3 cm and 10 cm.
In some embodiments, as shown in fig. 1, the casing 10 is provided with an exhaust hole 12, the exhaust hole 12 is communicated with the cooking cavity 11, and the communication state between the exhaust hole 12 and the cooking cavity 11 can be changed as required, specifically, in a state that the air pressure in the cooking cavity 11 is greater than the preset pressure, the electric control element of the cooking device 1 controls the exhaust hole 12 to be communicated with the cooking cavity 11, so that steam and oil smoke in the cooking cavity are exhausted; in a state that the air pressure in the cooking cavity 11 is not greater than the preset pressure, the electric control element of the cooking device 1 isolates the air exhaust hole 12 from the cooking cavity 11, so that heat in the cooking cavity 11 is prevented from being dissipated by the air exhaust hole 12, and the heating efficiency of the cooking device is improved.
In some embodiments, as shown in fig. 4, the steam assembly 40 includes: the water tank 41 is fixedly connected with the housing 10 to store water, the first end 421 of the water guide pipe 42 is connected with the water tank 41, and the second end 422 of the water guide pipe 42 is used for outputting water to the cooking cavity 11 to communicate the water in the water tank 41 with the cooking cavity 11 so as to output the water into the cooking cavity 11. Optionally, the distance between the water guide pipe 42 or the water tank 41 and the heating device 50 is not greater than a preset distance, and the second end of the water guide pipe 42 is provided with a one-way valve, the heating device 50 converts liquid water into gaseous water vapor by heating the water in the water tank 41 or the heating device 50, so that air pressure is generated in the water tank 41 or the water guide pipe 42, and when the air pressure in the water tank 41 or the water guide pipe 42 is greater than a preset threshold value, the gaseous water vapor and the liquid water flush the one-way valve, so that water is input into the cooking cavity 11. Optionally, as shown in fig. 5, the steam assembly 40 further includes a water pump 43, where the water pump 43 is connected to the water conduit 42 and located between the second end 422 of the penstock 42 and the water tank 41, and the water pump 42 is used to drive the water in the water tank 41 to output to the cooking cavity 11 according to the requirement of the user.
In some embodiments, as shown in fig. 5, the steam assembly 40 further includes a spray head 44, the spray head 44 is adjacent to the cooking cavity and connected to the second end 422 of the water guide pipe 42, and the spray head 44 is provided with a plurality of water spray holes for communicating the second end 422 of the water guide pipe 42 with the cooking cavity 11, so as to scatter water output from the second end 422 of the water guide pipe 42 and form water mist, thereby inputting the water into the cooking cavity 11 in the form of the water mist, increasing the contact area between the water and air in the cooking cavity, and increasing the heat exchange speed between the water input into the cooking cavity 11 and hot air in the cooking cavity when the cooking cavity 11 is heated, so as to increase the speed of forming water vapor in the cooking cavity 11.
In some embodiments, referring to fig. 1 and 5, the geometric center axis of the spray head 44 is substantially parallel to the geometric center axis L (indicated by a dash-dot line in fig. 1) of the height direction of the cooking cavity, and the distance between the geometric center axis and the geometric center axis L is smaller than a preset threshold, that is, the spray head 44 is disposed at the center of the upper surface of the cooking cavity 11, so that the spray head 44 sprays water mist uniformly distributed in the cooking cavity 11, thereby heating the food more uniformly in a state of heating the food by steaming, and further improving the heating efficiency of the food. Wherein the substantially parallel description L does not have to be an absolute 0 deg. angle from the geometric center axis of the spray head 44, allowing for machining and installation errors, but also allowing for a smaller angle offset from 0 deg.. It is understood that the angle between the geometrical central axis of the spray head 44 and the geometrical central axis L of the cooking cavity 11 in the height direction does not exceed a preset threshold value, for example, the angle between the geometrical central axis of the spray head 44 and the geometrical central axis L of the cooking cavity 11 in the height direction does not exceed 5 °.
In some embodiments, as shown in fig. 6, the light pipe assemblies 30 have a plurality of spray heads 44 and distances from each light pipe assembly 30 are substantially the same, wherein the distance between the spray heads 44 and the light pipe assemblies 30 is the distance between the geometric center of the spray heads 44 and the geometric center of the light pipe assemblies 30, that is, the spray heads 44 are located at the centers of the light pipe assemblies 30, so that the water mist can be uniformly heated by the light pipe assemblies 30 in a state that the spray heads 44 are heated by the light pipe assemblies 30 and the water mist is input into the cooking cavity 11, thereby accelerating the speed of converting the water mist into water vapor. Wherein the distances are substantially the same, the spacing of the geometric center of each of the light pipe assemblies 30 from the geometric center of the spray head 44 need not be exactly the same, allowing for machining and installation errors, and also allowing for a smaller number of spacing differences. It will be appreciated that the difference between the largest and smallest spacing of the geometric centers of the spray head 44 and the geometric centers of the respective optical waveguide assemblies 30 is less than a predetermined threshold, e.g., the difference between the largest and smallest spacing of the geometric centers of the spray head 44 and the geometric centers of the respective optical waveguide assemblies 30 is less than 0.3 millimeters.
In some embodiments, as shown in fig. 7, the heating device 50 is a steam generator 45, the steam generator 45 is connected between the second end 422 of the water conduit 42 and the spray nozzle 44, and is used for converting the water output by the water conduit 42 into steam and inputting the steam into the spray nozzle 44, specifically, a heating cavity is provided in the steam generator 45, a plurality of heating wires are provided in the heating cavity, so as to heat the liquid water in the heating cavity and convert the liquid water into gaseous water, and a gas-liquid separation element is further provided in the heating cavity of the steam generator, the mixture of the gaseous water steam and the liquid water flows into the gas-liquid separation element after flowing out of the heating cavity, the gas-liquid separation element separates the gaseous water steam from the liquid water in the mixture, and outputs the gaseous water steam to the spray nozzle 44, and reintroduces the liquid water into the heating cavity, so that the spray nozzle 44 can directly output the gaseous water steam into the cooking cavity 11.
In some embodiments, as shown in fig. 8, the bakeware assembly 20 has a bearing surface 21 adjacent to the cooking cavity 1, a water storage tank 22 is provided on the bearing surface 21, a second end 422 of a water guide pipe 42 is communicated with the water storage tank 22, and in a state that food needs to be heated by steaming, the water guide pipe 42 guides water in a water tank 41 into the water storage tank 22 and heats the cooking cavity 11 through a heating device 50 so as to convert water in the water storage tank 22 into water vapor, or the bakeware assembly 20 and/or the light wave tube assembly 30 heats the cooking cavity 11 so as to convert water in the water storage tank 22 into water vapor, thereby realizing heating of the food through the water vapor. The water is led into the water storage tank 22, compared with the water sprayed into the cooking cavity 11 directly, the water can be prevented from directly contacting with food, the water content of the food is ensured not to be excessively changed, the rapid temperature loss in the cooking cavity 11 is avoided, and the heating efficiency of the cooking device is improved.
In some embodiments, as shown in fig. 8, the maximum distance between the water storage tank 22 and the edge of the carrying surface 21 is not greater than a preset threshold, wherein the maximum distance between the water storage tank 22 and the edge of the carrying surface 21 means that the maximum distance between all points of the side wall of the water storage tank 22 and all points of the edge of the carrying surface 21 is not greater than the preset threshold, i.e. the water storage tank 22 is close to the edge of the carrying surface 21, so as to prevent food from shielding or covering the water storage tank 22 after the food is placed on the carrying surface 21, and the water in the water storage tank 22 cannot be heated to be converted into steam or cannot volatilize in the cooking cavity 11 after being converted into steam. Wherein the maximum distance between the water storage tank 22 and the edge of the bearing surface 21 is not more than 2 mm.
In some embodiments, as shown in fig. 9, the steam assembly 40 further includes a preheating element 46, where the preheating element 46 is sleeved outside the water guide pipe 42 and is used for heating water in the water guide pipe 42, and it should be noted that a heating cavity for containing water is not provided in the preheating element 46, and only the water in the water guide pipe 42 is heated by heat conduction, and the temperature of the liquid water in the water guide pipe 42 is raised, so as to increase the speed of converting the water into the gas state after the water is input into the cooking cavity 11 or the heating cavity in the steam generator 45. At the same time, the temperature of the preheating element 36 is below the boiling point of water to prevent heating the water in the water conduit 42 to gaseous water vapor, which may result in vapor lock in the water conduit 42, impeding the flow of water in the water conduit 42.
As shown in fig. 10, the optical waveguide assembly 30 includes: the light wave tube 31 and the waterproof jacket 32, the light wave tube 31 sets up in cooking cavity 11 top, and light wave tube 31 is used for exporting the light wave, and after the light wave irradiated food, the temperature of food risees to realize the heating to food. The waterproof jacket 32 is sleeved outside the light wave tube 31 in a state of heating food by steaming, and the waterproof jacket 32 is made of waterproof materials so as to isolate water vapor in the cooking cavity 11 and the light wave tube 31, prevent the water vapor from contacting the light wave tube 31, avoid faults such as short circuit and rust caused by contact of the light wave tube 31 with moisture, and prolong the service life of the light wave tube 31. The material of the waterproof jacket 31 also has good light transmittance and heat conduction, so that the light waves emitted by the light wave tube 31 can irradiate the food in the cooking cavity 11 through the waterproof jacket 32, and the heat of the waterproof jacket 32 can be conducted into the cooking cavity 11, thereby preventing the waterproof jacket 32 from being damaged due to overheating on the premise of accelerating the heating efficiency of the cooking cavity 11, and prolonging the service life of the waterproof jacket 32. Specifically, in the cooking device, only one light pipe 31 may be provided, as shown in fig. 10, the light pipe 31 includes an arc portion extending in the circumferential direction, and since the light pipe 31 needs to be connected to an external power source, the arc portion is not closed in the circumferential direction but is spaced a certain distance, and two approximately straight portions are respectively connected to the external power source at two ends of the arc portion.
In some embodiments, as shown in fig. 11, the cooking apparatus 1 further includes: the cooking apparatus comprises an oil tank 60 and an oil guide pipe 61, wherein the oil tank 60 is fixedly connected with the housing 10, one end of the oil guide pipe 61 is connected with the oil tank 60, and the other end of the oil guide pipe 61 is adjacent to the cooking cavity 11 so as to output edible oil to the cooking cavity, thereby spraying the edible oil on the surface of food in the cooking cavity 11. Specifically, in a state that the food is heated by steaming and then by frying and/or roasting, when the food is fried and/or roasted for a preset period of time, the edible oil in the oil tank 60 is sprayed to the surface of the food in the cooking cavity 11 through the oil guide pipe 61. This arrangement is to prevent the food from being burned or burned by spraying the edible oil on the surface of the food by providing the oil tank 60 and the oil guide pipe 61, and to prevent the sprayed oil from being mixed with water on the surface of the food to generate severe splashing in case that the food is not a food having a large oil content such as meat or the like but is heated by frying and/or baking, considering that a large amount of water vapor may take away the oil on the surface of the food after the food is heated by steaming and then the food is heated by frying and/or baking, since the surface of the food is not sufficiently heat-insulated by the oil, the oil is sprayed on the surface of the food by the high temperature.
In some embodiments, as shown in fig. 12, the cooking apparatus 1 further includes a reflection plate 70. Alternatively, the reflection plate 70 is connected to the rotation shaft 40 through the optical waveguide 30, that is, the optical waveguide 30 is directly fixedly connected to the rotation shaft 40, and the reflection plate 70 is directly fixedly connected to the optical waveguide 30 so that the reflection plate 70 rotates around the rotation shaft 40 together with the optical waveguide 30. Alternatively, the light pipe 30 is connected to the rotation shaft 40 through the reflection plate 70, i.e., the reflection plate 70 is directly fixedly connected to the rotation shaft 40, and the light pipe 30 is directly fixedly connected to the reflection plate 70 so that the light pipe 30 rotates around the rotation shaft 40 together with the reflection plate 70. Alternatively, the light pipe 30 is directly fixedly connected with the rotation shaft 40, the reflection plate 70 is fixedly connected with the housing 10, the light pipe 30 is movably connected with the reflection plate 70, the reflection plate 70 is stationary and the light pipe 30 rotates around the rotation shaft 40. The reflecting plate 70 is disposed above the light wave tube 31 to reflect the light wave emitted by the light wave tube 31, specifically, the light wave tube 31 emits heat radiation to the circumference of the light wave tube 31, the light wave emitted downwards by the light wave tube 31 can irradiate the baking tray assembly 20 located below the light wave tube 31, so as to heat the food on the baking tray assembly 20, the light wave emitted upwards by the light wave tube 31 is reflected by the reflecting plate 70 disposed above the light wave tube 31 and then irradiates downwards to the upper surface of the baking tray assembly 20, thereby realizing the full utilization of the light wave emitted by the light wave tube 31, and improving the heating efficiency of the light wave tube 30 on the food on the premise of not increasing the power of the light wave tube 31.
Alternatively, as shown in fig. 12, the reflecting plate 70 has a predetermined shape, so that the light wave emitted from the light wave tube assembly 30 is reflected to the upper surface of the bakeware assembly 20 after the least possible number of reflections, and the heat radiation can cover the entire upper surface of the bakeware assembly 20. Specifically, the reflection plates 70 located at both sides of the light pipe assembly 30 form convex mirror regions such that heat radiation directed to the regions of the convex mirrors is scattered, thereby enabling the heat radiation reflected by the convex mirror regions to cover a larger area of the upper surface of the bakeware assembly 20; the emitter plate 70 positioned above the light pipe assembly 30 forms a concave mirror region so that the heat radiation reflected through the concave mirror region can be directed from the periphery of the light pipe assembly 30 toward the upper surface of the bakeware assembly 20.
In some embodiments, as shown in fig. 12, the cooking apparatus 1 further includes a heat shield 80, and the heat shield 80 is disposed between the reflection plate 70 and the housing 10 to reduce heat transfer from the reflection plate 70 to the housing 10, thereby reducing heat dissipation in the cooking cavity 11 and improving heating efficiency. Meanwhile, the heat transferred to the housing 10 is reduced, thermal fatigue of the housing 10 can be prevented, the service life of the housing 10 is prolonged, and a user can be prevented from being scalded when using the cooking device 1. Optionally, the side of the heat shield 80 away from the reflective plate 70 encloses a hollow cavity with the housing 10, in which the power supply element and the electronic control module of the cooking device 1 are located, and the heat shield 80 can also prevent the temperature in the cooking cavity 11 from being transferred into the wall, resulting in overheating of the power supply element and the electronic control module.
In some embodiments, as shown in fig. 13 and 14, the cooking device 1 further includes a heat dissipation member 100, the heat dissipation member 100 is disposed on the housing 10, and the housing 10 is provided with an air flow channel 13 communicated with the heat dissipation member, and two ends of the air flow channel 13 are respectively provided with an air inlet 131 and an air outlet 132. Specifically, the heat dissipation element 100 is an air suction device, sucks air into the airflow channel 13 from the air inlet 131, and drives the airflow to flow along the airflow channel 13 until the airflow is blown out from the air outlet 132 (the airflow flows to the arrows shown in fig. 13 and 14), and during the process of flowing in the airflow channel 13, the airflow absorbs heat of the housing 10, so as to reduce the temperature of the housing 10. Optionally, the air flow channel 13 is communicated with or adjacent to the cavity for accommodating the power supply element and the electric control module, so that the temperature of the cavity for accommodating the power supply element and the electric control module is reduced, and the power supply element and the electric control module are further prevented from being damaged due to overheating. Alternatively, as shown in fig. 13, the air inlet 131 and the air outlet 132 are respectively disposed on two opposite sides of the housing 10, so that the length of the air flow channel 13 is prolonged, the air flow can fully exchange heat with the housing 10, and the cooling effect of the housing 10 is improved.
The embodiment of the invention also provides a cooking method by adopting the cooking device 1, which is realized by controlling the elements of the cooking device 1 through the electric control element, wherein the electric control element can be an electric control element arranged in the cooking device, and the electric control element of the cooking device 1 realizes the control of the cooking device 1 through signal wires or wireless transmission; the electric control element can also be a control device in a household intelligent home system, and the electric control element can control the cooking device 1 through near field communication or local area network communication; the electronic control element may also be a server in a cloud computing system, which enables control of the cooking device 1 via remote network communication.
As shown in fig. 15, the cooking method includes:
step S101, a cooking mode set by a user is acquired.
Optionally, the cooking mode set by the user may be a user-defined heating mode, a heating temperature and a duration corresponding to the heating mode, and when the user selects multiple heating modes to perform the composite heating, a heating sequence of the multiple heating modes needs to be selected, where the heating modes include frying, baking and steaming. For example, the user-defined cooking modes may be: heating by steaming at 60deg.C (deg.C) for 20 min, decocting at 100deg.C for 60 min, baking at 150deg.C for 20 min, and steaming at 50deg.C for 10 min.
Optionally, the cooking mode set by the user may be a heating mode corresponding to a food type preset by the cooking device, for example, meat, seafood, pastry or vegetables, and the electronic control element determines the cooking mode matching the food type selected by the user according to the food type selected by the user. For example, if the food type set by the user is steak, the electronic control unit queries the cooking pattern corresponding to steak against the cooking pattern control surface stored in the storage unit for the food type and determines the cooking pattern matching the steak, for example: heating by steaming at 100deg.C for 10 min, and heating by decocting and baking at 600deg.C for 2 min.
Step S102, starting at least one of a baking tray assembly and an optical waveguide assembly according to a cooking mode; or, activating the steam assembly and activating at least one of the bakeware assembly, the light pipe assembly and the heating device.
In order to facilitate the description of the cooking method of the cooking apparatus corresponding to the cooking mode, a process of heating each of the cooking modes in a different heating manner is hereinafter referred to as a stage, for example, a process of heating food by steaming is referred to as a steaming stage, a process of heating food by baking is referred to as a baking stage, a process of heating food by frying is referred to as a frying stage, and the cooking mode includes at least one stage.
When the cooking mode is in a steaming stage state, the electric control element controls the steam assembly to start to input moisture into the cooking cavity, and at least one of the baking tray assembly, the light wave tube assembly and the heating device is started at the same time, so that food is heated in a steaming mode; and when at least one of the baking tray assembly, the light wave tube assembly and the heating device is started, starting the timing module to record the actual duration of the steaming stage, and closing the steam assembly, the baking tray assembly, the light wave tube assembly and the elements started in the heating device when the actual duration is the same as the preset duration so as to perform the next stage, and outputting a prompt signal to prompt a user to take out food if the next stage does not exist.
When the cooking mode is in a frying stage, the electric control element controls the baking tray assembly to be opened, and opens a temperature control module of the baking tray assembly, when the temperature of the baking tray assembly reaches a preset temperature, the electric control element closes the baking tray assembly until the temperature of the baking tray assembly is detected to be lower than a first temperature preset threshold value by the temperature control element, and when the temperature of the baking tray assembly is detected to be lower than the first temperature preset threshold value by the temperature control element, the electric control element controls the baking tray assembly to be opened so as to continuously heat food in the cooking cavity; when entering a part stage and starting the baking tray element for the first time, starting a timing module to record the actual duration of the frying stage, closing the baking tray assembly when the actual duration is the same as the preset duration so as to carry out the next stage, and outputting a prompt signal to prompt a user to take out food if the next stage does not exist.
When the cooking mode is in a state of a baking stage, the electric control element controls the light wave tube assembly to be started, and the temperature control module of the light wave tube assembly is started, and when the temperature of the light wave tube assembly reaches a preset temperature, the electric control element closes the light wave tube assembly until the temperature of the light wave tube assembly is detected to be lower than a first temperature preset threshold value by the temperature control element, and when the temperature of the light wave tube assembly is detected to be lower than the first temperature preset threshold value by the temperature control element, the electric control element controls the light wave tube assembly to be started so as to continuously heat food in the cooking cavity; when entering a part stage and starting the baking tray element for the first time, starting a timing module to record the actual duration of the baking stage, and closing the light wave tube assembly to carry out the next stage when the actual duration is the same as the preset duration, and outputting a prompt signal to prompt a user to take out food if the next stage does not exist.
By making at least a part of the baking tray assembly, the light wave tube assembly and the steam assembly adjacent to the same cooking cavity, the baking tray assembly, the light wave tube assembly, the steam assembly and the heating device can be selectively started, and the cooking mode can be any combination of the three phases without taking food out of the cooking cavity, wherein any combination of the three phases means that the cooking mode can realize any one phase of the three phases independently, the cooking mode can also realize any two phases or three phases of the three phases sequentially in any order, and in the cooking mode, at least two phases of the three phases can be simultaneously performed, for example, the cooking phase is simultaneously performed while the frying phase is performed, or the frying phase is simultaneously performed within the first ten minutes of the frying phase.
In some embodiments, as shown in fig. 16, the cooking method provided in this embodiment is different from the cooking method shown in fig. 15 in that, before step S101 in fig. 11, the method further includes:
step S103, starting the heating assembly to preheat the cooking cavity.
Wherein, before putting into the culinary art chamber with food, promote the temperature of the air in the culinary art chamber and the inside temperature of culinary art chamber through any one in overware subassembly, light wave pipe subassembly and the heating device, can prevent when heating food, the temperature in the culinary art chamber and the inner wall absorption heating element in culinary art chamber send out heat, improved heating efficiency.
Step S104, when the temperature of the cooking cavity reaches the preset preheating temperature, prompting to put food.
After any one of the baking tray assembly, the light wave tube assembly and the heating device is started, the temperature in the cooking cavity is detected through the temperature detection element, and when the temperature in the cooking cavity reaches the preheating temperature, a prompt signal is output to prompt a user to put food into the cooking cavity, wherein the prompt signal can be an acoustic signal, such as beeping sound or voice prompt, or can be an optical signal, such as lamp tube flickering.
The foregoing description is only of the preferred embodiments of the present invention, and is not intended to limit the scope of the present invention.
Claims (12)
1. A cooking device, comprising:
a housing having a hollow cooking cavity for accommodating food;
the baking tray assembly is fixedly connected with the shell and arranged below the cooking cavity and adjacent to the cooking cavity so as to bear and heat the food in a heat conduction way;
a light wave tube assembly connected with the housing and disposed above the cooking cavity adjacent to the cooking cavity to heat the food with thermal radiation;
a steam assembly, at least a portion of which is fixedly connected with the housing and adjacent to the cooking cavity, for outputting moisture to the cooking cavity to generate steam in the cooking cavity;
heating means for heating the moisture to convert to the steam; at least a portion of the heating device is adjacent to the cooking cavity, and the heat emitted by the heating device is only used for converting the moisture in the cooking cavity into the steam and heating the food by the heat of the steam;
the baking tray assembly, the light wave tube assembly and the steam assembly can heat food in the cooking cavity in three modes of frying, baking and steaming, and the food is heated in any combination of the three modes of frying, baking and steaming under the condition that the food is not required to be taken out of the cooking cavity.
2. The cooking device of claim 1, wherein the steam assembly comprises:
the water tank is fixedly connected with the shell;
and the first end of the water guide pipe is connected with the water tank, and the second end of the water guide pipe opposite to the first end is used for outputting water to the cooking cavity.
3. The cooking device of claim 2, wherein the steam assembly further comprises:
and the spray head is arranged adjacent to the cooking cavity and is connected with the second end of the water guide pipe.
4. A cooking device according to claim 3, wherein the geometrical centre axis of the spray head is substantially parallel to the geometrical centre axis of the cooking cavity in the height direction and the distance between the geometrical centre axis of the spray head and the geometrical centre axis of the cooking cavity in the height direction is smaller than a preset threshold value.
5. A cooking device according to claim 3, wherein the plurality of light pipe assemblies is provided, and the distance from the spray head to each light pipe assembly is substantially the same.
6. The cooking device of claim 2, wherein the bakeware assembly has a bearing surface adjacent the cooking chamber, a water reservoir is provided on the bearing surface, and the second end of the water conduit is in communication with the water reservoir.
7. The cooking device of claim 6, wherein a maximum distance between the water reservoir and an edge of the bearing surface is no greater than a preset threshold.
8. The cooking apparatus of claim 7, wherein the preset threshold is 2 millimeters.
9. The cooking device of claim 2, wherein the steam assembly further comprises:
and the preheating element is sleeved outside the water guide pipe and is used for heating water in the water guide pipe.
10. The cooking device of claim 1, wherein the lightwave tube assembly comprises:
the light wave tube is arranged above the cooking cavity;
the waterproof sleeve is sleeved outside the light wave tube and is made of waterproof, light-transmitting and heat-conducting materials.
11. The cooking device of claim 1, wherein the cooking device further comprises:
the oil tank is fixedly connected with the shell;
and one end of the oil guide pipe is connected with the oil tank, and the other end of the oil guide pipe opposite to the end connected with the oil tank is adjacent to the cooking cavity.
12. A cooking method using the cooking apparatus according to any one of claims 1 to 11, wherein the cooking method comprises:
acquiring a cooking mode set by a user;
according to the cooking mode, at least one of the baking tray assembly and the light wave tube assembly is started; or, activating the steam assembly and activating at least one of the bakeware assembly, the light pipe assembly and the heating device.
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