CN116998892A

CN116998892A - Control method and control device of air fryer and air fryer

Info

Publication number: CN116998892A
Application number: CN202210463978.6A
Authority: CN
Inventors: 姚亮; 许智波; 左祥贵; 王团; 丁宏斌; 郑博文; 裴胜招
Original assignee: Guangdong Midea Consumer Electric Manufacturing Co Ltd
Current assignee: Guangdong Midea Consumer Electric Manufacturing Co Ltd
Priority date: 2022-04-29
Filing date: 2022-04-29
Publication date: 2023-11-07

Abstract

The invention provides a control method and a control device of an air fryer, wherein the control method of the air fryer specifically comprises the steps of introducing steam into a cooking cavity before cooking, and utilizing the steam to exhaust air in the air fryer until an anaerobic cooking environment is formed in the air fryer; after an anaerobic cooking environment is formed in the cooking cavity, the food is cooked through the hot air module and the steam module. According to the control method, steam is generated in the air fryer through the steam module, and air in the air fryer is discharged through the steam, so that the cooking environment in the air fryer is an anaerobic environment, and the problem that the nutrition effect is poor due to the fact that the food material contacts with oxygen in the air at high temperature when the food material is in air frying can be avoided.

Description

Control method and control device of air fryer and air fryer

Technical Field

The invention relates to the field of cooking equipment, in particular to a control method and device of an air fryer and the air fryer.

Background

The air fryer is cooking equipment for baking food materials by using hot air, and the main principle is that the air fryer is used for air frying, and the problem of large current frying cooking oil is solved by air frying, so that the air fryer is deeply favored by consumers. However, it is found that when the air fryer is used for air frying, the food material is contacted with oxygen in the air for a long time, so that the oxidation of the food material is more serious than that of ordinary cooking, and the oxidation deformation of protein in the food is caused, so that the cooked food material is not beneficial to human body absorption, the protein content in the food is lost, and the nutrition effect of the food is poor. In addition, the food material is oxidized in a transitional way, so that the cooked food contains some harmful substances, which is not beneficial to the health of human bodies. In addition, in the air frying process, the food is fried by air, and the air index of a part of areas is poor, so that the air frying machine is not suitable for cooking the food.

Therefore, how to design a safer and healthier cooking method is a current urgent problem to be solved.

Disclosure of Invention

The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

It is, therefore, one object of the present invention to provide a method of controlling an air fryer.

It is a further object of the present invention to provide a control device for an air fryer.

It is another object of the present invention to provide an air fryer.

Another object of the present invention is to provide a readable storage medium.

In order to achieve the above object, according to a first aspect of the present invention, there is provided a control method of an air fryer, wherein the air fryer includes a hot air module and a steam module, and the control method of the air fryer specifically includes: before cooking, introducing steam into the cooking cavity, and exhausting air in the air fryer by utilizing the steam until an anaerobic cooking environment is formed in the air fryer; cooking of the food material is achieved through the hot air module and/or the steam module.

According to the control method of the air fryer provided by the invention, the control method is used for the air fryer, the air fryer comprises a hot air module and a steam module, and the hot air module is arranged in the shell of the air fryer and is used for providing hot air for a cooking cavity. The steam module is mounted inside the housing of the air fryer, although the steam module may be an external module disposed outside the housing. The steam module is used for providing steam. The control method specifically comprises the following steps: before cooking, steam is introduced into the cooking cavity by the steam module so that the air in the air fryer can be exhausted by the steam until the air in the air fryer is exhausted, and an anaerobic cooking environment is formed. After an anaerobic cooking environment is formed in the cooking cavity, steam in the cooking cavity is circularly heated through the hot air module so as to be heated into superheated steam (the superheated steam is heated to a first preset temperature range), and then the superheated steam heated to the first preset temperature range can be utilized to cook food materials. Of course, the food material can also be heated by the steam module and the hot air module alone. According to the control method, steam is generated in the air fryer through the steam module, and air in the air fryer is discharged through the steam, so that the cooking environment in the air fryer is an anaerobic environment, and the problem that the nutrition effect is poor due to the fact that the food material contacts with oxygen in the air at high temperature when the food material is in air frying can be avoided.

Further, the step of cooking the food material by the hot air module and/or the steam module comprises: and heating the steam in the cooking cavity into superheated steam, and cooking the food material by utilizing the superheated steam.

In the technical scheme, the superheated steam is utilized to replace air for cooking food, and compared with the cooking mode directly through the air, the cooking mode can not only avoid oxidation of the food, but also improve the purity of cooking gas, and avoid dust and the like in the air from entering the food, so that the problem of higher requirement on air quality when the air fryer is used is solved. In addition, the mode of overheat steam can also make up for the defect of insufficient moisture in food materials in the cooking process of the air fryer.

After the water is heated and vaporized into steam, the steam is heated, so that the moisture in the steam is gradually reduced to form dry saturated steam. The superheated steam described in the present application can be formed by further heating the dry saturated steam to further raise the steam temperature. In the application, the hot air module is utilized to further heat the steam, so that the steam becomes superheated steam with certain dryness capable of replacing air to heat the food.

In another aspect, the step of cooking the food material with the hot air module and/or the steam module comprises: and/or cooking the food material through the hot air module; and/or cooking the food material by the steam module. Namely, after the anaerobic environment is formed, in a local stage, independent cooking can be realized only through the steam module and the hot air module, and of course, combined cooking can be realized through the steam module and the hot air module, and when the steam module and the hot air module are combined for cooking, the steam module and the hot air module can work all the time or intermittently.

In the above technical solution, the control method of the air fryer further includes: before the anaerobic cooking environment is formed in the cooking cavity, controlling the gas in the cooking cavity to a second preset temperature range through the hot air module, and cooking food materials by utilizing the gas in the second preset temperature range, wherein the second preset temperature range is lower than the oxidation temperature of the food materials.

In the technical scheme, before the anaerobic cooking environment is formed in the cooking cavity, steam and air in the cooking cavity are heated to a second preset temperature range through the hot air module, preliminary cooking of food materials is achieved through the gas in the second preset temperature range, and the second preset temperature range is lower than the oxidation temperature of the food materials. Thus, before the anaerobic environment is formed in the air fryer, the food materials in the air fryer are cooked, and at the moment, the air fryer is also provided with oxygen, so that the air fryer belongs to aerobic cooking, and in the aerobic cooking process, the cooking temperature is lower than the oxidation temperature of the food materials in order to avoid oxidation of the food materials. And the cooking is performed in advance before the air is exhausted, so that the cooking time of the later period of food materials can be shortened, and the cooking efficiency is improved.

In the technical scheme, the temperature of the superheated steam is 180-250 ℃.

In this technical scheme, the temperature of the superheated steam is 180 ℃ to 250 ℃, and further, may be 200 ℃ to 220 ℃. Therefore, the water vapor in the cooking cavity is in an overheated state, the moisture in the vapor can be reduced as much as possible, and the dryness of the vapor is ensured.

In the above technical solution, the control method of the air fryer further includes: after an anaerobic cooking environment is formed in the cooking cavity, steam is introduced into the cooking cavity to maintain the pressure in the cooking cavity within a preset pressure range.

In the technical scheme, after an anaerobic cooking environment is formed in the cooking cavity, steam can be supplemented into the cooking cavity so as to maintain the pressure in the cooking cavity within a preset pressure range. The preset pressure range can be adjusted according to different food materials. Therefore, the cooking pressure in the cooking cavity can be guaranteed to meet cooking conditions for different food materials, the phenomenon that the pressure in the cooking cavity is too high to influence the taste of the food materials is avoided, the phenomenon that the pressure in the cooking cavity is too low is avoided, and the cooking efficiency is reduced. Of course, the steam replenishment may not be performed during the post-cooking process without considering the steam leakage.

In the technical scheme, steam is introduced into the cooking cavity, so that the pressure in the cooking cavity is obtained in the process of maintaining the pressure in the cooking cavity within a preset pressure range, and the steam is intermittently introduced into the cooking cavity according to the pressure in the cooking cavity and the preset pressure range; when the pressure in the cooking cavity is maintained within a preset pressure range, the pressure in the cooking cavity is greater than the air pressure outside the air fryer.

In the technical scheme, the pressure in the cooking cavity can be acquired firstly, and steam is intermittently introduced into the cooking cavity based on the pressure in the cooking cavity and a preset pressure range; i.e. when the pressure in the cooking cavity is below a preset pressure range, steam is introduced into the cooking cavity. And stopping introducing steam into the cooking cavity when the pressure in the cooking cavity is higher than a preset pressure range. The pressure in the cooking cavity can be obtained in real time by the mode, and the pressure in the cooking cavity is compared with the preset pressure in real time, so that the pressure in the cooking cavity can meet cooking conditions in real time. The pressure in the cooking cavity is greater than the air pressure outside the air fryer, so that the air outside the air fryer is prevented from entering the air fryer.

In the above technical solution, the steam module is a steam generating device, and the step of introducing steam into the cooking cavity includes: steam is generated by the steam generating device, and the generated steam is introduced into the cooking cavity.

In the technical scheme, the steam module is a steam generating device, the steam generating device can generate steam, the generated steam is introduced into the cooking cavity, air in the air fryer is discharged, and then an anaerobic environment is formed in the air fryer.

In the above technical scheme, the steam module is a water supply module, and the step of introducing steam into the cooking cavity comprises: and water is sent into the cooking cavity through the water sending module, and the water is heated and vaporized into steam by the hot air module.

In the technical scheme, the steam module is a water delivery module and is used for delivering water into the cooking cavity, the steam module is arranged corresponding to the hot air module, and the hot air module is used for heating and vaporizing the water into steam. This arrangement eliminates the need for an additional steam generator, thus enabling the air fryer to be upscaled and the price to be readily accepted. According to the technical scheme, the air fryer can generate steam, an anaerobic environment for cooking can be realized, an external steam source is not required to be connected, the cooking mode can be switched rapidly, and the convenience of using the air fryer is improved greatly.

In the technical scheme, after the steam is introduced into the cooking cavity for a preset time, the formation of the anaerobic cooking environment in the cooking cavity is judged.

In the technical scheme, whether an anaerobic environment is formed in the air fryer is mainly judged through time, in the actual process, the time for exhausting the air is detected in advance according to experiments, and then the time for introducing steam is set to be slightly longer than the time detected by the experiments. In this way, the judgment of whether an anaerobic environment is formed is performed based on time, so that the operation is relatively good, and no other detection device is needed, so that the structure is relatively simple.

In the above technical scheme, the air content in the cooking cavity is obtained, and when the air content in the cooking cavity is lower than the first preset content, the formation of an anaerobic cooking environment in the cooking cavity is judged.

In the technical scheme, the specific steps for judging the oxygen-free environment in the air fryer are as follows: and acquiring a certain amount of air in the air fryer, determining a first preset content according to the air content in the acquired air fryer, and determining that an anaerobic environment is formed in the air fryer when the oxygen content in the air in the acquired air fryer is lower than the first preset content. According to the method, the oxygen content in the air fryer is directly compared with the first preset content, so that the oxygen content in the air fryer can be intuitively known, and further, the food materials can be prevented from being oxidized.

In the technical scheme, the air content in the air discharged by the air fryer is obtained, and when the air content in the air discharged by the air fryer is lower than a second preset content, the formation of an anaerobic cooking environment in the cooking cavity is judged.

In the technical scheme, the oxygen content in the air fryer can be indirectly known by measuring the oxygen content in the gas exhausted from the air fryer and comparing the oxygen content with the second preset content, and then the oxygen content in the air fryer can be used as a condition for ending the steam inlet.

In the technical scheme, the control method of the application further comprises the step of controlling the inside of the cooking cavity to be communicated with the outside of the air fryer in one way through the one-way valve, and the air can be only discharged out of the air fryer in one way from the inside of the cooking cavity.

In this solution, the gas can only be discharged from the cooking cavity to the outside of the air fryer in one way. The steam in the cooking cavity can be discharged out of the air fryer, and meanwhile, the phenomenon that the temperature in the cavity is reduced to affect the cooking efficiency due to the fact that external cold air enters the cooking cavity is avoided, and meanwhile, the phenomenon that hot air outside the air fryer is precooled to be liquefied into water drops to flow back to the cooking cavity can be avoided.

Wherein, the anaerobic environment in the application refers to the condition that the oxygen content is lower than a certain value, and does not represent absolute zero oxygen. Generally, an oxygen-free cooking environment can be considered when the oxygen content is below 5%. Further, the oxygen concentration in the anaerobic environment can be controlled between 0.1% and 5%. Further, the content can be controlled to be 0.1% -2%.

The technical scheme of the second aspect of the application provides a control device of an air fryer, which comprises: a memory having a program or instructions stored thereon; the processing unit, when the processor executes the program or the instruction, implements the steps of the control method for the air fryer provided by any one of the technical schemes of the first aspect of the application.

According to the control device of the air fryer, provided by the application, the program or the instruction capable of executing the control method according to any one of the first aspect is stored in the storage, and when the processing unit executes the program or the instruction, the control method is realized, so that an anaerobic cooking environment can be provided for the air fryer. Because the control device of the air fryer provided by the application comprises the processing unit capable of executing the control method provided by any one of the technical schemes of the first aspect, the control device of the air fryer provided by the application has all the beneficial effects of the control method of any one of the technical schemes of the first aspect, and is not repeated herein.

The technical scheme of the third aspect of the application provides an air fryer, which comprises a cooking cavity; a steam device for supplying steam into the cooking cavity or generating steam in the cooking cavity; the one-way valve is used for enabling the gas in the cooking cavity to be discharged outside the cooking cavity in one way; the application also comprises a control device provided by the technical scheme of the second aspect of the application.

The air fryer provided by the application comprises a cooking cavity which can be fixed on the shell of the air fryer or arranged in the shell of the air fryer and is used for placing food materials and cooking the food materials. The steam device is used for providing steam to the cooking cavity or generating steam in the cooking cavity, the steam device can be a steam generating device arranged in the cooking cavity of the air fryer or a water delivery component arranged in the cooking cavity of the air fryer, when the steam device is a water delivery component arranged in the air fryer, the water delivery component is a heating device water delivery in the air fryer, the water can produce steam under heating device's effect, and the air fryer still includes the check valve, can be with the outside of the steam exhaust air fryer in the cooking cavity like this, in avoiding outside cold air to get into the cooking cavity, lead to the temperature in the cavity to reduce and influence cooking efficiency, can also avoid simultaneously the outside hot air precooling liquefaction of exhaust air fryer to become the water droplet and flow back to the cooking cavity. The air fryer further comprises a steam device such as the control device of the air fryer provided in any one of the first aspect of the application, such that the air fryer can utilize the steam device to expel air from the air fryer to create an anaerobic environment within the air fryer. Because the air fryer provided by the application comprises the control device capable of realizing the control method provided by any one of the technical schemes of the first aspect of the application, the air fryer provided by the application has all the beneficial effects of the control method of any one of the technical schemes of the first aspect of the application, and the description is omitted herein.

A fourth aspect of the present application provides a readable storage medium having stored thereon a program or instructions which when executed by a processor implement a control method according to any of the first aspect of the present application.

According to the readable storage medium provided by the present application, since the readable storage medium stores a program or instructions for implementing the control method according to any one of the first aspect, the readable storage medium provided by the present application has all the advantages of the control method according to any one of the first aspect of the present application, which are not described herein.

In the above technical scheme, the steam device is a steam generating device communicated with the cooking cavity, or the steam device comprises a water delivery assembly, and the hot air module can enable water delivered by the water delivery assembly to be vaporized into steam.

In the technical scheme, in order to form an anaerobic environment in the air fryer, a steam generating device can be arranged in the air fryer and connected with a water source, steam can be generated in the air fryer and air in the air fryer is discharged, and then the anaerobic environment is formed in the air fryer. Of course, in order to simplify the overall structure of the product and reduce the cost of the product, a water delivery assembly may be disposed in the air fryer, and the water delivery assembly delivers water to the heating device in the air fryer and generates steam. This arrangement eliminates the need for an additional steam generator, thus enabling the air fryer to be upscaled and the price to be readily accepted. According to the technical scheme, the air fryer can generate steam, an anaerobic environment for cooking can be realized, an external steam source is not required to be connected, the cooking mode can be switched rapidly, and the convenience of using the air fryer is improved greatly.

The cooking device in the application can be a food material processor such as a soymilk machine or an electric rice cooker.

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

Drawings

The foregoing and/or additional aspects and advantages of the application will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in which:

FIG. 1 is a flow chart of a method of controlling an air fryer provided by an embodiment of the application;

FIG. 2 is another flow diagram of a method of controlling an air fryer provided by an embodiment of the application;

FIG. 3 is another flow diagram of a method of controlling an air fryer provided by an embodiment of the application;

FIG. 4 is another flow diagram of a method of controlling an air fryer provided by an embodiment of the application;

FIG. 5 is another flow diagram of a method of controlling an air fryer provided by an embodiment of the application;

FIG. 6 is a schematic view of a portion of an air fryer provided by an embodiment of the application;

FIG. 7 is a schematic diagram of an air fryer provided by an embodiment of the application;

FIG. 8 is a schematic view of a portion of an air fryer provided by an embodiment of the application;

FIG. 9 is a schematic diagram of an air fryer provided by an embodiment of the application;

FIG. 10 is a schematic diagram of operation of an air fryer in an exhaust condition provided by an embodiment of the application;

FIG. 11 is a schematic diagram of operation in a hot air mode of an air fryer provided by an embodiment of the application.

Wherein, the correspondence between the reference numerals and the component names in fig. 6 to 11 is:

1 outer shell, 11 bottom shell component, 12 upper shell component, 121 upper cover skeleton, 13 door component, 2 cooking cavity, 3 hot air module, 31 heating device, 32 hot air fan, 321 drive arrangement, 322 hot air fan, 4 steam generator, 41 steam generator, 42 water pump, 43 spray nozzle, 5 control interface, 6 radiator fan, 7 discharge valve, 8 water tank.

Detailed Description

So that the manner in which the above recited objects, features and advantages of the present application can be understood in detail, a more particular description of the application, briefly summarized below, may be had by reference to the appended drawings. It should be noted that, without conflict, the embodiments of the present application and features in the embodiments may be combined with each other.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, however, the present application may be practiced in other ways than those described herein, and therefore the scope of the present application is not limited to the specific embodiments disclosed below.

An air fryer provided in accordance with some embodiments of the invention is described below with reference to fig. 1-11.

Example 1

As shown in fig. 1, an embodiment of the first aspect of the present invention provides a control method for an air fryer, specifically comprising the steps of:

s102: before cooking, introducing steam into the cooking cavity, and exhausting air in the air fryer by utilizing the steam until an anaerobic cooking environment is formed in the air fryer;

s104: after an anaerobic cooking environment is formed in the cooking cavity, the food is cooked through the hot air module and/or the steam module.

The embodiment provides a control method of the air fryer: the air fryer comprises a hot air module and a steam module, wherein the hot air module is arranged inside a shell of the air fryer and is used for providing hot air for a cooking cavity. The steam module is mounted inside the housing of the air fryer, although the steam module may be an external module disposed outside the housing. The steam module is used for providing steam. The control method specifically comprises the following steps: before cooking, steam is introduced into the cooking cavity by the steam module so that the air in the air fryer can be exhausted by the steam until the air in the air fryer is exhausted, and an anaerobic cooking environment is formed. After an anaerobic cooking environment is formed in the cooking cavity, steam in the cooking cavity is circularly heated through the hot air module so as to be heated into superheated steam (the superheated steam is heated to a first preset temperature range), and then the superheated steam heated to the first preset temperature range can be utilized to cook food materials. According to the control method, steam is generated in the air fryer through the steam module, and air in the air fryer is discharged through the steam, so that the cooking environment in the air fryer is an anaerobic environment, and the problem that the nutrition effect is poor due to the fact that the food material contacts with oxygen in the air at high temperature when the food material is in air frying can be avoided.

Further, the step of cooking the food material by the hot air module and/or the steam module comprises: and heating the steam in the cooking cavity into superheated steam, and cooking the food material by utilizing the superheated steam. According to the cooking mode, the overheated steam is utilized to replace air to cook food, compared with the cooking mode directly through the air, the cooking mode can avoid oxidation of the food, improve the purity of cooking gas, avoid dust and the like in the air from entering the food, and solve the problem that the air quality requirement is high when the air fryer is used. In addition, the mode of overheat steam can also make up for the defect of insufficient moisture in food materials in the cooking process of the air fryer.

Of course, after the anaerobic environment is formed, the steam module and the hot air module can be used for realizing independent cooking, and of course, the steam module and the hot air module can be used for realizing combined cooking, and can work all the time or intermittently when being used for combined cooking.

In the above embodiments, after the anaerobic cooking environment is formed in the cooking cavity, steam may be added into the cooking cavity to maintain the pressure in the cooking cavity within a preset pressure range. The preset pressure range can be adjusted according to different food materials. Therefore, the cooking pressure in the cooking cavity can be guaranteed to meet cooking conditions for different food materials, the phenomenon that the pressure in the cooking cavity is too high to influence the taste of the food materials is avoided, the phenomenon that the pressure in the cooking cavity is too low is avoided, and the cooking efficiency is reduced. Of course, the steam replenishment may not be performed during the post-cooking process without considering the steam leakage. Specifically, the pressure in the cooking cavity is maintained within a preset pressure range, the pressure in the cooking cavity can be firstly obtained, and steam is intermittently introduced into the cooking cavity based on the pressure in the cooking cavity and the preset pressure range; i.e. when the pressure in the cooking cavity is below a preset pressure range, steam is introduced into the cooking cavity. And stopping introducing the superheated steam into the cooking cavity when the pressure in the cooking cavity is higher than a preset pressure range. The pressure in the cooking cavity can be obtained in real time by the mode, and the pressure in the cooking cavity is compared with the preset pressure in real time, so that the pressure in the cooking cavity can meet cooking conditions in real time. The pressure in the cooking cavity is greater than the air pressure outside the air fryer, so that the air outside the air fryer is prevented from entering the air fryer.

In the above embodiment, in the process of exhausting the air in the air fryer using the steam, specifically, the steam may be generated by the steam generating device, and the generated steam may be introduced into the cooking cavity, and the air in the air fryer may be exhausted, so that the anaerobic environment is formed in the air fryer.

In the above embodiment, in the process of exhausting the air in the air fryer by using the steam, specifically, the water can be sent into the cooking cavity through the water sending module, the steam module is arranged corresponding to the hot air module, and the hot air module is used for heating and vaporizing the water into the steam. This arrangement eliminates the need for an additional steam generator, thus enabling the air fryer to be upscaled and the price to be readily accepted. According to the technical scheme, the air fryer can generate steam, an anaerobic environment for cooking can be realized, an external steam source is not required to be connected, the cooking mode can be switched rapidly, and the convenience of using the air fryer is improved greatly.

As shown in fig. 2, another embodiment of the first aspect of the present invention provides a control method for an air fryer, comprising the steps of:

s202: carrying out aerobic cooking on food materials in the air fryer, and enabling the temperature of the aerobic cooking to be lower than the oxidation temperature of the food materials; in this step, the food material in the air fryer is cooked before an anaerobic environment is formed in the air fryer, and oxygen is present in the air fryer at this time, and therefore, the cooking temperature is lower than the oxidation temperature of the food material in order to avoid oxidation of the food material during the aerobic cooking. The setting can cook in advance before the air is exhausted, so that the cooking time of the later period of food materials can be shortened, and the cooking efficiency is improved.

S204: exhausting air in the air fryer by utilizing steam; in the step, steam is generated in the air fryer, and air in the air fryer is discharged through the steam, so that the cooking environment in the air fryer is an anaerobic environment, and the problem that the nutrition effect is poor due to the fact that the food material is contacted with oxygen in the air at high temperature when the food material is in air frying can be avoided. On the other hand, the air in the air fryer is discharged through the steam, so that the air fryer is filled with a certain amount of steam, hot air and steam can cook food simultaneously, and the food is heated by the hot air and the steam together, so that the defect that moisture in the food is lost in the cooking process by adopting a conventional air fryer is overcome.

S206: judging whether an anaerobic environment is formed in the air fryer. If yes, go to S208. If not, go to S204.

In this step, after exhausting the air in the air fryer using steam, a step of determining that an oxygen-free environment is formed in the air fryer is further included. The scheme can further ensure that an anaerobic environment is formed in the air fryer, so that food materials in the air fryer can be further prevented from being oxidized. In the scheme, whether an anaerobic environment is formed in the air fryer is mainly judged through time, in the actual process, the time for exhausting the air is detected in advance according to experiments, and then the time for introducing steam is set to be slightly longer than the time detected by the experiments. In this way, the judgment of whether an anaerobic environment is formed is performed based on time, so that the operation is relatively good, and no other detection device is needed, so that the structure is relatively simple.

S208: and opening the hot air module, heating the steam in the cooking cavity into superheated steam through the hot air module, and cooking food materials by utilizing the superheated steam.

In the above embodiments, the temperature of the superheated steam is 180 ℃ to 250 ℃, and further, may be 200 ℃ to 220 ℃. Therefore, the water vapor in the cooking cavity is in an overheated state, the moisture in the vapor can be reduced as much as possible, and the dryness of the vapor is ensured.

In the above embodiment, the specific steps for determining the oxygen-free environment formed in the air fryer are: and acquiring a certain amount of air in the air fryer, determining a first preset content according to the air content in the acquired air fryer, and determining that an anaerobic environment is formed in the air fryer when the oxygen content in the air in the acquired air fryer is lower than the first preset content. According to the method, the oxygen content in the air fryer is directly compared with the first preset content, so that the oxygen content in the air fryer can be intuitively known, and further, the food materials can be prevented from being oxidized.

In the above embodiment, the specific steps for determining the oxygen-free environment formed in the air fryer are: the oxygen content in the air fryer can be indirectly known by measuring the oxygen content in the air exhausted from the air fryer and comparing the oxygen content with the second preset content, and then the oxygen content in the air fryer can be used as a condition for ending the steam inlet.

In the above embodiments, further, the gas can be exhausted from the cooking cavity to the outside of the air fryer in only one direction. The steam in the cooking cavity can be discharged out of the air fryer, and meanwhile, the phenomenon that the temperature in the cavity is reduced to affect the cooking efficiency due to the fact that external cold air enters the cooking cavity is avoided, and meanwhile, the phenomenon that hot air outside the air fryer is precooled to be liquefied into water drops to flow back to the cooking cavity can be avoided.

As shown in fig. 3, another embodiment of the first aspect of the present invention provides a control method for an air fryer, comprising the steps of:

s302: the food material in the air fryer is aerobically cooked and the aerobically cooked temperature is lower than the food material oxidation temperature.

S304: steam is generated by a steam generating device, and air in the air fryer is discharged through the steam.

S306: judging whether an anaerobic environment is formed in the air fryer. If yes, go to S308. If not, go to S304.

S308: and opening the hot air module, heating the steam in the cooking cavity into superheated steam through the hot air module, and cooking food materials by utilizing the superheated steam.

In the above embodiments, after the anaerobic cooking environment is formed in the cooking cavity of the air fryer, steam may be added to the cooking cavity to maintain the pressure in the cooking cavity within a preset pressure range. The preset pressure range can be adjusted according to different food materials. Therefore, the cooking pressure in the cooking cavity can be guaranteed to meet cooking conditions for different food materials, the phenomenon that the pressure in the cooking cavity is too high to influence the taste of the food materials is avoided, the phenomenon that the pressure in the cooking cavity is too low is avoided, and the cooking efficiency is reduced. Of course, the steam replenishment may not be performed during the post-cooking process without considering the steam leakage. Specifically, the pressure in the cooking cavity is maintained within a preset pressure range, the pressure in the cooking cavity can be firstly obtained, and steam is intermittently introduced into the cooking cavity based on the pressure in the cooking cavity and the preset pressure range; i.e. when the pressure in the cooking cavity is below a preset pressure range, steam is introduced into the cooking cavity. And stopping introducing the superheated steam into the cooking cavity when the pressure in the cooking cavity is higher than a preset pressure range. The pressure in the cooking cavity can be obtained in real time by the mode, and the pressure in the cooking cavity is compared with the preset pressure in real time, so that the pressure in the cooking cavity can meet cooking conditions in real time. The pressure in the cooking cavity is greater than the air pressure outside the air fryer, so that the air outside the air fryer is prevented from entering the air fryer.

As shown in fig. 4, another embodiment of the first aspect of the present invention provides a control method for an air fryer, comprising the steps of:

s402: the food material in the air fryer is aerobically cooked and the aerobically cooked temperature is lower than the food material oxidation temperature.

S404: the water delivery assembly is used for delivering water into the cooking cavity, the hot air module is used for heating and vaporizing the water into steam, and the air in the air fryer is discharged through the steam.

S406: judging whether an anaerobic environment is formed in the air fryer. If yes, go to S408. If not, go to S404.

S408: the hot air module is opened, steam in the cooking cavity is heated into superheated steam with the temperature of 180-250 ℃ through the hot air module, and cooking of food materials is realized by utilizing the superheated steam with the temperature of 180-250 ℃.

Further, the superheated vapor may be 200 ℃ to 220 ℃. Therefore, the water vapor in the cooking cavity is in an overheated state, the moisture in the vapor can be reduced as much as possible, and the dryness of the vapor is ensured.

As shown in FIG. 5, another embodiment of the first aspect of the present invention provides a method for controlling an air fryer, comprising the steps of:

s502: the food material in the air fryer is aerobically cooked and the aerobically cooked temperature is lower than the food material oxidation temperature.

S504: the water delivery assembly is used for delivering water into the cooking cavity, the hot air module is used for heating and vaporizing the water into steam, and the air in the air fryer is discharged through the steam; or steam is generated by a steam generating device, and the air in the air fryer is discharged through the steam.

S506: judging whether an anaerobic environment is formed in the air fryer. If yes, go to S508. If not, go to S504.

S508: cooking food materials by utilizing superheated steam, and judging whether the pressure in a cooking cavity is maintained within a preset pressure range in the cooking process; if yes, go to S512; if not, go to S510.

S510: steam is introduced into the cooking cavity and then S508 is returned.

S512: after the cooking is completed, the cooking is ended.

An embodiment of the second aspect of the present application provides an air fryer control device comprising a reservoir and a processing unit, the reservoir having a program or instructions stored thereon. When the processing unit executes the program or the instruction, the control method can be realized, and an anaerobic cooking environment can be provided for the air fryer. Because the control device for an air fryer provided by the application comprises the processing unit capable of executing the control method provided by any one of the embodiments of the first aspect, the control device for an air fryer provided by the application has all the beneficial effects of the control method provided by any one of the embodiments of the first aspect, and is not described in detail herein.

Embodiments of the third aspect of the present application provide an air fryer. The steam cooker comprises a cooking cavity, a steam device and a one-way valve, wherein the cooking cavity is used for providing steam into the cooking cavity or generating steam in the cooking cavity; the one-way valve is used for enabling the gas in the cooking cavity to be discharged out of the cooking cavity in one way; the air fryer further comprises a control device for the air fryer provided in any one of the embodiments of the first aspect of the application, so that the air fryer can utilize the steam device to exhaust the air in the air fryer, thereby forming an anaerobic environment in the air fryer. Because the air fryer provided by the application comprises the control device capable of realizing the control method provided by any one of the technical schemes of the first aspect of the application, the air fryer provided by the application has all the beneficial effects of the control method of any one of the technical schemes of the first aspect of the application, and is not described in detail herein.

The air fryer provided in this embodiment is described in detail below as shown in fig. 6-9.

Specifically, the air fryer includes a housing 1, a cooking cavity 2, a hot air module 3, a steam generator 4, and a cooling fan 6 and control interface 5. Wherein the housing is formed of a bottom housing assembly 11, an upper housing assembly 12 and a door assembly 13. The cooking cavity 2 can be fixed on the shell 1 of the air fryer, and can also be arranged in the shell 1 of the air fryer for placing food materials and cooking the food materials. A hot air module 3 is installed inside the housing 1 of the air fryer for supplying hot air to the cooking cavity 2. The hot air module 3 comprises in particular heating means 31, the heating means 31 being adapted to heat the air, i.e. to heat the air before it enters the cooking cavity 2. The hot air module 3 further comprises a hot air fan 32, and the hot air fan 32 enables heated air to circulate in the cooking cavity, namely, hot air can circulate through the hot air fan 32, so that the food materials are heated. The hot air blower 32 comprises a driving device 321 and a hot air fan 322, and the cooling fan 6 is used for cooling the driving device 321 of the hot air blower 32, and meanwhile, the cooling fan 6 can also be used for cooling an electric control plate of the air fryer.

As shown in fig. 6 to 9, the air fryer further comprises a steam generating device 4, the steam generating device 4 is installed in the shell 1, and the steam generating device 4 can generate steam and convey the steam into the cooking cavity 2, so that the air fryer can cook food materials through hot air and steam at the same time, the food materials are heated by the hot air and the steam together, the defect that moisture in the food materials is lost in the cooking process of the conventional air fryer is overcome, and meanwhile, the pressure in the cavity is higher than the standard atmospheric pressure due to the fact that a large amount of steam is filled in the cavity, the cooking time is greatly shortened, and the cooking efficiency is further improved.

Meanwhile, in the above embodiment, the hot air module 3 and the steam generating device 4 are two relatively independent modules, so that the air fryer provided by the application has various cooking modes and is regulated by the control interface 5, for example: when the air frying mode is needed to cook as shown in fig. 11, the air in the air frying pan is exhausted through the steam, the specific exhausting process is shown in fig. 10, and after the air in the air frying pan is exhausted, the steam generating device 4 is closed, and the food is cooked only by heating the air. When the steam mode is needed for cooking, after a large amount of steam is generated in the cooking cavity, the hot air module 3 is closed, and the food is cooked through the steam. The air fryer provided by the application has more maneuverability.

Further, as shown in fig. 10, the steam generating device 4 includes a spray nozzle 43 installed in the housing 1 and disposed on a side wall in the cooking cavity 2, so that steam generated by the steam generating device 4 can be sprayed into the cooking cavity 2, and the spray nozzle 43 bypasses the heating device 31 and the heating fan on the housing 1. This kind of setting has rationally set up the position that sprays the mouth 43, avoids spraying the mouth 43 directly with steam spray to heating device 31 and heating fan on, prevents heating device 31 and heating fan to receive the influence of spraying the mouth 43 in the course of the work, has still increased the utilization ratio in space simultaneously.

Further, as shown in fig. 8 and 10, the steam generating device 4 includes a steam generator 41, a water pump 42 and a spray nozzle 43, wherein the air fryer further includes a water tank 8 for supplying water, the water tank 8 is installed on the housing 1 or in the housing 1, and water is stored in the water tank 8, one end of the water pump 42 is connected with the water tank 8, and the other end is connected with the steam generator 41. The water pump 42 can deliver water into the steam generator 41, and thus can spray water on the cooking cavity 2 using the steam generator 41. Further, the water tank 8 is detachably mounted on the housing 1, so that the water tank 8 is conveniently detached for cleaning and water addition. A water delivery assembly may also be connected to the water tank 8 to obtain water from the water tank 8.

The air fryer also comprises an air fryer and an exhaust assembly, wherein the exhaust assembly comprises an exhaust channel, and the exhaust channel is arranged on the shell 1 and is used for enabling the outside of the shell 1 to be communicated with the inside of the cooking cavity 2, so that redundant water vapor in the cooking cavity 2 can be exhausted out of the cooking cavity 2 through the exhaust channel. The exhaust assembly further comprises an exhaust valve 7, the exhaust valve 7 is arranged in the exhaust channel, when the pressure in the cooking cavity is overlarge, the exhaust valve 7 can be opened to release a large amount of water vapor in the cooking cavity, and when the pressure in the cooking cavity is reduced to a certain value, the exhaust valve 7 can be closed. Further, a pressure sensor is further arranged in the air fryer, the pressure sensor is connected with a control device, and when the pressure sensor is higher or lower than a preset value, the control device can drive the exhaust valve 7 to automatically open or close the exhaust channel. In the actual process, the exhaust speed of the steam can be reasonably regulated by the control device, so that the pressure in the cooking cavity 2 is slightly higher than the standard atmospheric pressure, and thus, certain pressure cooking can be realized, the cooking time can be shortened, and the cooking efficiency can be improved. Further, the exhaust valve 7 is a one-way valve, so that when the water vapor in the cooking cavity is exhausted out of the air fryer, the external cold air is prevented from entering the cooking cavity, the temperature in the cavity is reduced to influence the cooking efficiency, and meanwhile, the phenomenon that the hot air outside the air fryer is precooled to be liquefied into water drops to flow back to the cooking cavity 2 can be avoided. In addition, the exhaust valve 7 is a one-way valve and can prevent external air from entering the cooking cavity 2, so that the oxygen-free environment in the cooking cavity 2 can be ensured after the air in the cooking cavity 2 is exhausted through steam initially, the oxygen-free cooking environment can be provided, the food material is prevented from being oxidized in the cooking cavity 2, and the taste and the nutritional value of the cooked food material can be ensured.

An embodiment of the fourth aspect of the present application provides a readable storage medium having stored thereon a program or instructions which when executed by a processor implement a control method according to an embodiment of the first aspect of the present application.

Program code for carrying out methods of controlling a wireless transmission node of the present application may be written in any combination of one or more programming languages. These program code may be provided to a processor or controller of a general purpose computer, special purpose computer, or other programmable data processing apparatus such that the program code, when executed by the processor or controller, causes the functions/operations specified in the flowchart and/or block diagram to be implemented. The program code may execute entirely on the machine, partly on the machine, as a stand-alone software package, partly on the machine and partly on a remote machine or entirely on the remote machine or electronic device.

In the context of the present application, a machine-readable medium may be a tangible medium that can contain, or store a program for use by or in connection with an instruction execution system, apparatus, or device. The machine-readable medium may be a machine-readable signal medium or a machine-readable storage medium. The machine-readable medium may include, but is not limited to, an electronic, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or any suitable combination of the foregoing. More specific examples of a machine-readable storage medium would include an electrical connection based on one or more wires, a portable computer diskette, a hard disk, a random access memory, a read-only memory, an erasable programmable read-only memory, an optical fiber, a portable compact disc read-only memory, an optical storage device, a magnetic storage device, or any suitable combination of the foregoing.

In the description of the present specification, the terms "connected," "mounted," "secured," and the like are to be construed broadly, and for example, "connected" may be a fixed connection, a removable connection, or an integral connection; can be directly connected or indirectly connected through an intermediate medium. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.

In the description of the present specification, the terms "one embodiment," "some embodiments," "particular embodiments," and the like, mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method of controlling an air fryer, the air fryer comprising a hot air module and a steam module, the method comprising:

before cooking, introducing steam into a cooking cavity of the air fryer, and utilizing the steam to exhaust air in the air fryer until an anaerobic cooking environment is formed in the air fryer;

after the anaerobic cooking environment is formed in the cooking cavity, the food materials are cooked through the hot air module and/or the steam module.

2. The method of controlling an air fryer according to claim 1, wherein,

the step of cooking food materials through the hot air module and/or the steam module comprises the following steps:

heating the steam in the cooking cavity into superheated steam, and cooking food materials by utilizing the superheated steam; and/or

Cooking food materials through the hot air module; and/or

Cooking of food materials is achieved through the steam module.

3. The method of controlling an air fryer according to claim 1, further comprising:

before the anaerobic cooking environment is formed in the cooking cavity, controlling the gas in the cooking cavity to a second preset temperature range through the hot air module, and cooking food materials by utilizing the gas in the second preset temperature range, wherein the second preset temperature range is lower than the oxidation temperature of the food materials.

4. The method for controlling an air fryer according to claim 2, wherein,

the temperature of the superheated steam is more than or equal to 180 ℃ and less than or equal to 250 ℃.

5. The method of controlling an air fryer according to claim 1, further comprising:

and after the anaerobic cooking environment is formed in the cooking cavity, introducing steam into the cooking cavity so as to maintain the pressure in the cooking cavity within a preset pressure range.

6. The method of controlling an air fryer according to claim 5, wherein,

introducing steam into the cooking cavity, acquiring the pressure in the cooking cavity in the process of maintaining the pressure in the cooking cavity within a preset pressure range, and intermittently introducing steam into the cooking cavity according to the pressure in the cooking cavity and the preset pressure range;

when the pressure in the cooking cavity is maintained within the preset pressure range, the pressure in the cooking cavity is greater than the air pressure outside the air fryer.

7. The method of controlling an air fryer according to claim 1, wherein,

the steam module is a steam generating device, and the step of introducing steam into the cooking cavity comprises the following steps: steam is generated by the steam generating device, and the generated steam is introduced into the cooking cavity.

8. The method of controlling an air fryer according to claim 1, wherein,

the steam module is a water supply module, and the step of introducing steam into the cooking cavity comprises the following steps: and water is sent into the cooking cavity through the water sending module, and the hot air module is utilized to heat and gasify the water into steam.

9. The method of controlling an air fryer according to claim 1, wherein,

and after introducing steam into the cooking cavity for a preset time, judging that the anaerobic cooking environment is formed in the cooking cavity.

10. The method of controlling an air fryer according to claim 1, further comprising:

and acquiring the air content in the cooking cavity, and judging that the anaerobic cooking environment is formed in the cooking cavity when the air content in the cooking cavity is lower than a first preset content.

11. The method of controlling an air fryer according to claim 1, further comprising:

and acquiring the air content in the air discharged by the air fryer, and judging that the anaerobic cooking environment is formed in the cooking cavity when the air content in the air discharged by the air fryer is lower than a second preset content.

12. The method of controlling an air fryer according to claim 1, further comprising:

the interior of the cooking cavity is controlled to be communicated with the exterior of the air fryer in one way through a one-way valve, and the air can be only discharged out of the air fryer from the interior of the cooking cavity in one way.

13. A control device for an air fryer comprising:

a memory having a program or instructions stored thereon;

a processing unit, which processor, when executing the program or instructions, implements the steps of the method of controlling an air fryer according to any one of claims 1 to 12.

14. An air fryer comprising:

a cooking cavity;

a steaming device for providing steam or generating steam in the cooking cavity;

the hot air module is used for heating steam in the cooking cavity;

a one-way valve for one-way discharging the gas of the cooking cavity to the outside of the cooking cavity;

the air fryer control device of claim 13.

15. The air fryer of claim 14, wherein said air fryer is configured to,

the steam device is a steam generating device communicated with the cooking cavity, or the steam device comprises a water delivery assembly, and the hot air module can enable water delivered by the water delivery assembly to be vaporized into steam.

16. A readable storage medium having stored thereon a program or instructions which, when executed by a processor, implement the steps of the air fryer control method according to any one of claims 1 to 12.