CN117814635A - Cooking utensil and peculiar smell purifying method thereof - Google Patents

Abstract

The invention discloses a cooking utensil and an odor purifying method thereof. Wherein the odor purification method includes executing an odor purification program in response to an odor purification instruction; the odor purification procedure included: controlling the operation of the electrolysis device to electrolyze water in the water storage device to generate electrolyzed water containing hydroxyl radicals; the atomizing device is controlled to operate so as to atomize the electrolyzed water to form water mist and fill the water mist into the cooking cavity. According to the cooking utensil and the peculiar smell purifying method thereof provided by the embodiment of the invention, the water in the water storage device is electrolyzed through the electrolysis device to generate the electrolyzed water containing the hydroxyl free radicals, then the electrolyzed water which is fully electrolyzed by the electrolysis device is atomized through the atomization device to generate water mist, and the water mist is filled into the cooking cavity, so that active components such as the hydroxyl free radicals in the water mist react with substances generating peculiar smell in the cooking cavity, the peculiar smell substances are degraded, and the effect of removing the peculiar smell is achieved.

Description

Cooking utensil and peculiar smell purifying method thereof

Technical Field

The invention relates to the technical field of kitchen appliances, in particular to a cooking appliance and an odor purifying method thereof.

Background

After the cooking utensil such as the steaming and baking box is used for a long time, fishy smell substances, greasy smell substances and other dirt are extremely easy to remain in the cooking cavity, so that the cooking utensil is difficult to remove and can generate peculiar smell.

Disclosure of Invention

The invention provides a cooking utensil and an odor purifying method thereof, which are used for eliminating odor in a cooking cavity.

According to an aspect of the present invention, there is provided a method of purifying an odor of a cooking appliance including a cooking cavity, a water storage device, and an electrolysis device and an atomization device provided in the water storage device;

the peculiar smell purifying method comprises the following steps:

executing an odor purifying program in response to the odor purifying instruction;

the odor decontamination procedure includes:

controlling the operation of the electrolysis device to electrolyze the water in the water storage device to generate electrolyzed water containing hydroxyl radicals;

and controlling the atomizing device to operate so as to atomize the electrolyzed water to form water mist, and filling the water mist into the cooking cavity.

Optionally, the cooking appliance further comprises a water supply device, and the water supply device is connected with the water storage device;

the odor decontamination procedure further comprises:

when the water level in the water storage device is lower than the electrolysis device or the atomization device, controlling the water supply device to supply water to the water storage device so that the water level in the water storage device is higher than the electrolysis device and the atomization device.

Optionally, the cooking appliance further comprises a circulating fan, and the circulating fan is communicated with the cooking cavity;

after controlling the atomizing device to start operating, the method further comprises:

and controlling the circulating fan to run.

Optionally, the cooking appliance further comprises a heating device, a circulating fan and an exhaust device, wherein the heating device is used for heating the cooking cavity, and the circulating fan and the exhaust device are communicated with the cooking cavity;

after the operation time of the electrolysis device reaches the second preset time, the method further comprises the following steps:

controlling the electrolysis device and the atomization device to stop running;

controlling the heating device and the circulating fan to run;

and controlling the exhaust device to exhaust the water vapor in the cooking cavity.

Optionally, the cooking appliance further comprises a one-way valve, and the one-way valve is arranged at the top of the water storage device;

after controlling the operation of the electrolysis device, further comprising:

and controlling the one-way valve to discharge the gas in the water storage device.

Optionally, before controlling the operation of the electrolysis device, the method further comprises:

acquiring cooking information, wherein the cooking information comprises at least one of a cooking recipe, a cooking time, a cooking temperature, a volatile organic compound and an odor value;

Determining a target operation time length of the odor purification program according to the cooking information;

executing the odor decontamination procedure, comprising:

and executing the peculiar smell purifying program according to the target operation time.

Optionally, the cooking information includes a cooking recipe, a cooking time, and a cooking temperature;

determining a target operation duration of the odor purification program according to the cooking information, wherein the target operation duration comprises the following steps:

determining an odor assignment according to the cooking recipe;

calculating a predicted operation duration according to the formula p=a+b+b+c+c+d, wherein P is the predicted operation duration, A, B, C and D are constants, B is the odor assignment, C is the cooking time, and D is the cooking temperature;

and determining the target operation time length of the peculiar smell purifying program according to the predicted operation time length.

Optionally, determining the target operation duration of the odor purification program according to the predicted operation duration includes:

when the predicted operation time length is greater than or equal to a first threshold value and less than or equal to a second threshold value, determining that the predicted operation time length is the target operation time length of the odor purification program;

when the predicted operation time length is smaller than the first threshold value, determining that the first threshold value is the target operation time length of the peculiar smell purifying program;

When the predicted operation time length is greater than the second threshold value, determining that the second threshold value is the target operation time length of the peculiar smell purifying program;

wherein the first threshold is less than the second threshold.

Optionally, determining the target operation duration of the odor purification program according to the cooking information includes:

obtaining a mapping relation between typical cooking information and the running time of the peculiar smell purifying program;

when the typical cooking information contains the cooking information, determining that the operation duration of the odor purification program mapped by the cooking information is a target operation duration of the odor purification program;

when the typical cooking information does not contain the cooking information, outputting prompt information, wherein the prompt information is used for prompting a user to select default operation time or input custom operation time;

when receiving the instruction of selecting the default operation time length by the user, determining that the default operation time length is the target operation time length of the peculiar smell purifying program;

and when the user-defined operation time length input by the user is received, determining that the user-defined operation time length input by the user is the target operation time length of the peculiar smell purifying program.

According to another aspect of the present invention, there is provided a cooking appliance for performing the odor purifying method of any one of the cooking appliances of the first aspect.

According to the cooking utensil and the peculiar smell purifying method thereof provided by the embodiment of the invention, the water in the water storage device is electrolyzed through the electrolysis device to generate the electrolyzed water containing the hydroxyl free radicals, after the electrolysis device starts to operate, the electrolyzed water which is fully electrolyzed by the electrolysis device is atomized through the atomization device to generate water mist, and the water mist is filled into the cooking cavity, so that active components such as the hydroxyl free radicals in the water mist react with substances generating peculiar smell in the cooking cavity, the peculiar smell substances are degraded, and the peculiar smell removing effect is achieved.

It should be understood that the description in this section is not intended to identify key or critical features of the embodiments of the invention or to delineate the scope of the invention. Other features of the present invention will become apparent from the description that follows.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for the description of the embodiments will be briefly described below, and it is apparent that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.

Fig. 1 is a schematic flow chart of a method for purifying an odor of a cooking appliance according to an embodiment of the present invention;

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

fig. 3 is a schematic structural view of another cooking apparatus according to an embodiment of the present invention;

fig. 4 is a schematic structural view of still another cooking apparatus according to an embodiment of the present invention;

fig. 5 is a flow chart of another method for purifying an odor of a cooking appliance according to an embodiment of the present invention;

fig. 6 is a schematic flow chart of a method for purifying an odor of a cooking appliance according to an embodiment of the present invention;

fig. 7 is a flow chart of a method for purifying an odor of a cooking appliance according to an embodiment of the present invention.

Detailed Description

In order that those skilled in the art will better understand the present invention, a technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in which it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present invention without making any inventive effort, shall fall within the scope of the present invention.

It should be noted that the terms "first," "second," and the like in the description and the claims of the present invention and the above figures are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate such that the embodiments of the invention described herein may be implemented in sequences other than those illustrated or otherwise described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.

Fig. 1 is a flow chart of a method for purifying an odor of a cooking appliance according to an embodiment of the present invention, where the method may be applied to a scene of purifying an odor of a cooking appliance, and the method may be performed by a control device of the cooking appliance, where the control device may be implemented in a form of hardware and/or software, and the control device may be configured in a processor of the cooking appliance.

Fig. 2 is a schematic structural view of a cooking apparatus according to an embodiment of the present invention, fig. 3 is a schematic structural view of another cooking apparatus according to an embodiment of the present invention, and fig. 4 is a schematic structural view of yet another cooking apparatus according to an embodiment of the present invention, as shown in fig. 2 to fig. 4, the cooking apparatus includes a cooking cavity 10, a water storage device 11, and an electrolysis device 12 and an atomization device 13 disposed in the water storage device 11.

Specifically, as shown in fig. 3 and 4, the cooking appliance may be a box-shaped cooking tool, and the interior of the box body may be provided with a cooking cavity 10 for placing food for cooking, where the cooking appliance may be a steam box, an oven, a steam box, an integrated oven, an air fryer, and the like, and the embodiment of the invention is not limited thereto specifically.

Further, as shown in fig. 2 to 4, the cooking appliance is provided with a water storage device 11, and the water storage device 11 stores a certain amount of water. An electrolysis device 12 is provided in the water storage device 11, and the electrolysis device 12 is used for electrolyzing water in the water storage device 11 to generate electrolyzed water.

Optionally, the electrolysis device 12 is composed of one or more pairs of cathode and anode electrode plates, the cathode electrode plate can be a common titanium substrate coating electrode, the anode electrode plate can be a composite titanium substrate coating electrode, wherein the substrate is a titanium substrate electrode, and rare earth elements such as ruthenium, iridium and the like and oxides thereof are plated on the surface of the substrate, but the invention is not limited thereto. After the electrolysis device 12 is powered on, particle shower can be generated, so that water molecules are split into hydroxyl free radicals and other active examples.

With continued reference to fig. 2-4, the water storage device 11 is further provided with an atomizing device 13, and the atomizing device 13 is used for atomizing the electrolyzed water in the water storage device 11 to convert the electrolyzed water into water mist.

Alternatively, the atomizing device 13 is an ultrasonic vibrator, and the ultrasonic vibrator generates water mist by using a high-frequency vibration mode, but is not limited thereto.

With continued reference to fig. 1 to fig. 4, the method for purifying an odor provided in an embodiment of the present invention includes:

in response to the odor elimination instruction, an odor elimination procedure is performed.

The user can input an odor purifying instruction to the cooking appliance by pressing a key on the cooking appliance, touching a touch screen on the cooking appliance, remotely controlling a mobile phone terminal, controlling voice, controlling gestures and the like, wherein the odor purifying instruction is used for indicating the cooking appliance to execute an odor purifying program.

When the processor 16 in the cooking appliance receives an odor purifying instruction inputted by a user, an odor purifying program for removing the odor in the cooking cavity 10 is executed.

Optionally, after the user cooks the food through the cooking appliance, the processor 16 may automatically output an odor purifying prompt message through a display screen or a voice device, where the odor purifying prompt message is used to prompt the user that the user can currently execute the odor purifying program, and the user may input an odor purifying instruction at this time, so that the cooking appliance executes the odor purifying program.

Further, as shown in fig. 1 to 4, the odor elimination procedure includes:

s11, controlling the operation of the electrolysis device 12 to electrolyze the water in the water storage device 11 to generate electrolyzed water containing hydroxyl radicals.

Specifically, when the cooking appliance runs the odor purifying program, the processor 16 may activate the electrolysis device 12 in the water storage device 11, and the electrolysis device 12 breaks down water in the water storage device 11 to generate active particles such as hydroxyl radicals, thereby forming electrolyzed water.

The hydroxyl radical has strong oxidation effect, so that the hydroxyl radical has the capability of non-selective attack and oxidation of organic macromolecules, and macromolecular organic matters can be degraded into small molecules until the final products are water, carbon dioxide and inorganic salts.

In cooking appliances, the fishy smell substances and oily smell substances generating peculiar smell are generally organic substances such as alcohol, aldehyde, ketone, acid, amine and the like, and active particles such as hydroxyl radicals and the like can react with the substances to degrade the substances, so that the effect of removing the peculiar smell is achieved. In addition, the active particles such as hydroxyl radicals can also act on microorganisms or substances such as bacteria, viruses, mold, allergens and the like to decompose or deactivate the microorganisms or substances, so that the effects of deodorizing, sterilizing and the like can be achieved.

And S12, controlling the atomizing device 13 to operate so as to atomize the electrolyzed water to form water mist and filling the water mist into the cooking cavity 10.

Specifically, after the electrolysis apparatus 12 starts to operate, the processor 16 may activate the atomizing apparatus 13 in the water storage apparatus 11, after which the electrolysis apparatus 12 and the atomizing apparatus 13 are simultaneously operated.

After the atomizing device 13 starts to operate, the electrolyzed water containing hydroxyl radicals is atomized by using the high-frequency vibration action of the ultrasonic vibrator to form water mist, and the water mist enters the cooking cavity 10 through the first pipeline 14 communicated with the water storage device 11 through the cooking cavity 10, so that the cooking cavity 10 is filled with the water mist containing the hydroxyl radicals, active components such as the hydroxyl radicals in the water mist react with substances generating peculiar smell in the cooking cavity 10, and the substances generating peculiar smell are degraded, thereby achieving the effect of removing the peculiar smell.

Then, the electrolysis device 12 continuously electrolyzes the water in the water storage device 11 to generate electrolyzed water containing hydroxyl radicals, the atomization device 13 continuously atomizes the electrolyzed water to form water mist, and the water mist containing the hydroxyl radicals is introduced into the cooking cavity 10 to continuously supply the water mist containing the hydroxyl radicals to the cooking cavity 10, so that the hydroxyl radicals continuously act with the odor substances in the cooking cavity 10, and the effect of thoroughly removing the odor in the cooking cavity 10 is achieved.

The water hydroxyl technology for generating hydroxyl radicals by electrolyzing water is used for degrading the peculiar smell substances in the cooking cavity 10 so as to remove the peculiar smell in the cooking cavity 10, any chemical substances are not needed to be added, and only water is used as a raw material, so that the effects of efficiently, safely and cleanly degrading the peculiar smell substances and killing microorganisms such as bacteria, viruses and mold can be achieved.

In summary, according to the method for purifying the odor of the cooking utensil provided by the embodiment of the invention, the water in the water storage device is electrolyzed by the electrolysis device to generate the electrolyzed water containing the hydroxyl radicals, after the electrolysis device starts to operate, the electrolyzed water fully electrolyzed by the electrolysis device is atomized by the atomization device to generate water mist, and the water mist is filled into the cooking cavity, so that active components such as the hydroxyl radicals in the water mist react with substances generating the odor in the cooking cavity, the odor substances are degraded, and the effect of removing the odor is achieved.

With continued reference to fig. 2-4, optionally controlling operation of the atomizing device 13 includes:

when the operation time of the electrolysis device 12 reaches a first preset time, controlling the atomization device 13 to operate, wherein the first preset time is t, and t is more than or equal to 10s and less than or equal to 1min.

Specifically, after the electrolysis device 12 operates for a first preset period of time, the atomization device 13 is started, so that the water in the water storage device 11 can be ensured to be atomized by the atomization device 13 and sent into the cooking cavity 10 after the electrolysis water containing hydroxyl radicals is generated by the electrolysis of the electrolysis device 12, the water mist sent into the cooking cavity 10 is ensured to contain sufficient active ingredients such as hydroxyl radicals, degradation of peculiar smell substances in the cooking cavity 10 is ensured, and the peculiar smell purifying efficiency in the cooking cavity 10 is improved.

The first preset duration may be 10s to 1min, so as to ensure that the water in the water storage device 11 is atomized by the atomizing device 13 and sent into the cooking cavity 10 after the water is electrolyzed by the electrolysis device 12 to generate the electrolyzed water containing hydroxyl radicals, but is not limited thereto.

With continued reference to fig. 2-4, optionally, the cooking appliance provided by the embodiment of the present invention further includes a water supply device 17, where the water supply device 17 is connected with the water storage device 11.

The odor decontamination procedure further comprises:

when the water level in the water storage device 11 is lower than the electrolysis device 12 or the atomizing device 13, the water supply device 17 is controlled to supply water to the water storage device 11 so that the water level in the water storage device 11 is higher than the electrolysis device 12 and the atomizing device 13.

As shown in fig. 1 to 4, the electrolysis device 12 is located in the water storage device 11, and when the odor purifying process is performed, the electrode sheet in the electrolysis device 12 needs to be immersed in the water storage device 11 to electrolyze the water in the water storage device 11, so as to generate electrolyzed water including hydroxyl radicals.

Meanwhile, the atomizing device 13 is also immersed in the water of the water storage device 11, after the water storage device 11 starts to electrolyze the water of the water storage device 11, the atomizing device 13 operates to generate water mist containing active particles such as hydroxyl radicals, and the water mist can enter the cooking cavity 10 from the air inlet 15 through the first pipeline 14, so that an odor purifying function is realized.

Further, as shown in fig. 2 to 4, the cooking appliance further includes a water supply device 17, the water supply device 17 may be connected to the water storage device 11 through a water pump 18 and a second pipe 19, and the processor 16 may control the water supply device 17 to supply water to the water storage device 11 through the water pump 18, thereby providing an electrolysis raw material for the electrolyzed water containing hydroxyl radicals.

It should be noted that the water supply device 17 may be a water supply device 17 for cooking in the cooking appliance, where the water supply device 17 may also be used for supplying water to an evaporator in the cooking appliance, and the evaporator is used for heating water to generate water vapor, and the water vapor enters the cooking cavity 10 to cook food in the cooking cavity 10, so as to implement a steaming function of the cooking appliance.

Further, a water level sensor may be further disposed in the water storage device 11, and the water level sensor is used for acquiring the water level in the water storage device 11. The processor 16 is in communication connection with the water level sensor, and the processor 16 obtains the water level in the water storage device 11 through the water level sensor so as to control the water supply device 17 to supply water to the water storage device 11 according to the water level, so that the water level in the water storage device 11 is higher than the electrolysis device 12 and the atomization device 13, and normal operation of the electrolysis device 12 and the atomization device 13 is ensured.

Fig. 5 is a schematic flow chart of another method for purifying the odor of a cooking appliance according to an embodiment of the present invention, as shown in fig. 5, by way of example, after the processor 16 receives an instruction for purifying the odor, the processor 16 executes an odor purifying program, the processor 16 controls the water pump 18 to enable the water supply device 17 to supply water to the water storage device 11 through the water pump 18 and the second pipeline 19, when the water level in the water storage device 11 is higher than the water level in the electrolysis device 12 and the atomizing device 13, the electrolysis device 12 is started to electrolyze the water in the water storage device 11 to generate electrolyzed water containing hydroxyl radicals, after the operation time of the electrolysis device reaches a first preset time, the atomizing device 13 is started again to atomize the electrolyzed water containing the hydroxyl radicals to form water mist, and the water mist is introduced into the cooking cavity 10, so that active components such as the hydroxyl radicals in the water mist degrade the odor substances in the cooking cavity 10, and the odor is purified.

During execution of the odor purifying program, the processor 16 controls the water supply device 17 to continuously supply water to the water storage device 11 according to the water level change in the water storage device 11, and maintains the water level in the water storage device 11. When the water level is lower than the water level of the electrolysis device 12 or the atomization device 13, the processor 16 controls the water supply device 17 to supply water to the water storage device 11 so that the water level in the water storage device 11 is higher than the water level of the electrolysis device 12 and the atomization device 13, and therefore, in the execution process of the odor purification program, the electrolysis device 12 and the atomization device 13 are immersed below the water level of the water storage device 11, and normal operation of the electrolysis device 12 and the atomization device 13 is ensured.

With continued reference to fig. 2-4, optionally, the cooking appliance provided by the embodiment of the present invention further includes a circulation fan 20, where the circulation fan 20 is in communication with the cooking cavity 10.

After controlling the atomizing device 13 to start operation, it further includes:

the circulation fan 20 is controlled to operate.

Specifically, as shown in fig. 2 to 4, the cooking appliance includes a circulation device 200, the circulation device 200 may include a circulation fan 20 and a fan cover, and the circulation fan 20 is a fan structure for driving gas in the cooking cavity 10 to flow rapidly through a high-speed rotating blade; the fan cover plate can enable the gas in the cooking cavity 10 to uniformly flow according to a fixed path, wherein the circulating fan 20 and the fan cover plate can be the original circulating fan 20 and the fan cover plate in the cooking appliance. After the water mist containing active particles such as hydroxyl radicals enters the cooking cavity 10, the circulating fan 20 can immediately blow off the water mist, and the water mist is dispersed into the cooking cavity 10 through holes in a fan cover plate.

With continued reference to fig. 4, optionally, the water mist inlet 15 may be disposed near the circulation fan 20, so that the water mist entering the cooking cavity 10 through the water mist inlet 15 can be immediately blown away by the circulation fan 20 and dispersed at various positions in the cooking cavity 10, which is advantageous for improving the effect of purifying the odor.

With continued reference to fig. 5, after the atomizing device 13 is started, the electrolysis device 12 and the atomizing device 13 are operated simultaneously, the electrolysis device 12 continuously electrolyzes the water in the water storage device 11 to generate electrolyzed water containing hydroxyl radicals, the atomizing device 13 continuously atomizes the electrolyzed water to form water mist, and the water mist containing the hydroxyl radicals is introduced into the cooking cavity 10 to continuously supply the water mist containing the hydroxyl radicals to the cooking cavity 10.

After the electrolysis device 12 and the atomizing device 13 are operated simultaneously, the processor 16 activates the circulation fan 20 to uniformly disperse the mist continuously introduced into the cooking chamber 10. At this time, the circulating fan 20 operates to rapidly disperse the water mist in the cooking cavity 10, so that the water mist fills the whole cooking cavity 10, active particles such as hydroxyl radicals in the water mist can fully react with the odor substances in the cooking cavity 10, and the odor substances are gradually decomposed into small molecules such as water, carbon dioxide and inorganic salt and substances without odor through the strong oxidation, thereby achieving the effect of efficiently purifying the odor. In addition, aiming at the problems of mildew and bacterial growth of the cooking cavity 10 and the like caused by unclean or incomplete cleaning of the cooking utensil for a period of time, hydroxyl radicals in the water mist can also act with macromolecules such as proteins, saccharides and the like which are important components of the mould and the bacteria, so that the hydroxyl radicals in the water mist are deactivated, and the disinfection and sterilization effects are achieved.

Optionally, after the electrolysis device 12 and the atomizing device 13 are operated simultaneously, the circulating fan 20 may continuously operate or may periodically operate, wherein after the circulating fan 20 is started, the circulating fan 20 may operate for 1s to 60s per minute, so as to ensure that the water mist is rapidly and uniformly dispersed into the cooking cavity 10 through the forced convection action of the circulating fan 20.

In addition, the circulating fan 20 may be started within a third preset time period when the electrolysis device 12 and the atomizing device 13 are operated at the same time, that is, when the operating time period of the atomizing device 13 reaches the third preset time period, wherein the third preset time period may be 0min to 5min, so as to ensure that the water mist is quickly and uniformly dispersed into the cooking cavity 10 through the circulating fan 20 in time.

With continued reference to fig. 2-4, optionally, the cooking appliance provided by the embodiment of the present invention further includes a heating device 21, a circulating fan 20, and an exhaust device 22, where the heating device 21 is used to heat the cooking cavity 10, and the circulating fan 20 and the exhaust device 22 are both in communication with the cooking cavity 10.

After the operation time period of the electrolysis apparatus 12 reaches the second preset time period, it further includes:

controlling the electrolysis device 12 and the atomization device 13 to stop running;

the heating device 21 and the circulating fan 20 are controlled to operate.

The air exhaust 22 is controlled to exhaust the moisture in the cooking cavity 10.

Specifically, as shown in fig. 2 to 4, the heating device 21 may be composed of heating pipes, which may include an upper inner heating pipe, an upper outer heating pipe, a back heating pipe, a bottom outer heating pipe, a bottom inner heating pipe, etc., but is not limited thereto. After the odor purifying effect is finished, a certain amount of liquid water remains in the cooking cavity 10, and the heating device 21 and the circulating device 200 can evaporate the liquid water remaining in the cooking cavity 10 in a radiation and convection heat transfer mode to form a vapor containing moisture and gas, so as to dry the cooking cavity 10.

With continued reference to fig. 2-4, the exhaust 22 may include an exhaust conduit 23 and an exhaust port 24. The steam in the cooking cavity 10 can reach the exhaust port 24 through the exhaust pipeline 23 so as to be exhausted out of the cooking cavity 10, and the exhaust device 22 is used for exhausting the steam in the cooking cavity 10, so that the interior of the cooking cavity 10 is odorless and kept dry.

Optionally, an exhaust pump is provided on the exhaust conduit 23, and the processor 16 is communicatively connected to the exhaust pump, so that the processor 16 can achieve forced, rapid exhaust by controlling the exhaust pump.

With continued reference to fig. 5, in this embodiment, after the operation duration of the atomizing device 13 reaches the second preset duration, the above-mentioned odor purifying effect is finished, the processor 16 controls the electrolysis device 12 and the atomizing device 13 to stop operating, and the inner wall and the bottom of the cooking cavity 10 remain with liquid water, at this time, the processor 16 controls the heating device 21 and the circulating fan 20 to operate, and heats and vaporizes the liquid water in the cooking cavity 10 by radiation and convection heat transfer to form vapor, and the vapor containing moisture and exhaust gas is discharged out of the cooking cavity 10 in cooperation with the exhaust device 22, so that the cooking cavity 10 is kept dry and odorless.

The second preset duration may be set according to actual requirements, which is not specifically limited in the embodiment of the present invention.

It should be noted that, in an embodiment, after the operation time period of the atomizing device 13 reaches the second preset time period, the heating device 21 and the circulating fan 20 may be used to automatically dry the cooking cavity 10.

In another embodiment, after the operation time of the atomizing device 13 reaches the second preset time, the processor 16 may output a wiping prompt message through a display screen or a voice device, where the wiping prompt message is used to prompt a user to wipe the cooking cavity 10, and then the heating device 21 and the circulating fan 20 are used to quickly dry the cooking cavity 10, so as to improve the drying efficiency.

With continued reference to fig. 2-4, optionally, the cooking appliance provided in the embodiment of the present invention further includes a one-way valve, where the one-way valve is disposed at the top of the water storage device 11.

After controlling the operation of the electrolysis device 12, it further comprises:

the check valve is controlled to discharge the gas in the water storage device 11.

Specifically, as shown in fig. 2 to 4, a check valve is provided at the top of the water storage device 11, so that the water storage device 11 is connected to the hydrogen discharge pipe 25 through the check valve. The processor 16 may be communicatively coupled to the one-way valve to control the opening and closing of the one-way valve.

Because hydrogen is a byproduct of electrolyzed water, after controlling the operation of the electrolysis device 12, the processor 16 controls the one-way valve to open, and discharges the gas in the water storage device 11, so that the characteristics of small relative molecular weight and small density of the hydrogen are utilized, the hydrogen is discharged into the hydrogen discharge pipeline 25 through the one-way valve at the top of the water storage device 11, and the electrolysis byproduct entering the cooking cavity 10 is reduced, so that the odor purification effect is improved.

Alternatively, as shown in fig. 3, the hydrogen discharge pipe 25 and the exhaust pipe 23 may share the same pipe to simplify the structure of the cooking appliance, contributing to cost reduction.

In addition, after the electrolysis device 12 operates, the one-way valve can be continuously opened or can be periodically opened, wherein after the electrolysis device 12 operates, the one-way valve can be opened for 1 to 60 seconds per minute, so that the hydrogen gas can be rapidly discharged out of the water storage device 11 through the one-way valve.

Optionally, before controlling the operation of the electrolysis apparatus 12, it further comprises:

cooking information is acquired, the cooking information including at least one of a cooking recipe, a cooking time, a cooking temperature, a volatile organic compound, and an odor value.

And determining the target operation time of the odor purification program according to the cooking information.

Performing an odor decontamination procedure, comprising:

And executing an odor purifying program according to the target operation time.

Specifically, after receiving the odor purifying instruction, the cooking information in the last cooking or the last odor purifying period is obtained, wherein the last odor purifying period refers to the period between the last execution of the odor purifying program and the current time point.

The cooking information may include one or more of a cooking recipe, a cooking time, a cooking temperature, a volatile organic compound (Volatile Organic Compounds, VOC), and an odor value, wherein the cooking recipe may include a cooking mode and a recipe, but is not limited thereto.

The target operation time period refers to a time period for executing the odor purifying program, that is, a time period between the start of executing the odor purifying program and the end of executing the odor purifying program.

As previously mentioned, the odor decontamination procedure may include the following 4 stages:

the first stage: the water supply device 17 supplies water to the water storage device 11 so that the water level in the water storage device 11 is higher than the electrolysis device 12 and the atomizing device 13.

And a second stage: the electrolysis device 12 in the water storage device 11 starts to act to ionize and decompose the water in the water storage device 11 to generate electrolyzed water containing active particles such as hydroxyl radicals; the atomizing device 13 is then operated to atomize the electrolyzed water containing hydroxyl radicals to form a mist, and to fill the mist into the cooking cavity 10. Then, the water supply device 17 continuously supplies water to the water storage device 11 according to the water level change in the water storage device 11, the electrolysis device 12 continuously electrolyzes the water, the atomization device 13 continuously atomizes the electrolyzed water into the cooking cavity 10 so as to continuously supply water mist containing hydroxyl radicals to the cooking cavity 10, and the hydroxyl radicals continuously act with the peculiar smell substances in the cooking cavity 10.

And a third stage: the circulating fan 20 operates to rapidly disperse and fill the entire cooking cavity 10 with water mist, so that the water mist and the odor substances can fully act, and the effect of efficiently purifying the odor can be achieved.

Fourth stage: after the above-mentioned peculiar smell purifying effect is finished, electrolytic device 12 and atomizing device 13 stop running, and cooking cavity 10 inner wall and bottom can remain liquid water, and heating device 21 and circulating fan 20 are operated this moment, and the liquid water heating vaporization forms steam in the cooking cavity 10 through radiation and convection heat transfer, cooperates exhaust apparatus 22 with steam discharge cooking cavity 10 to make cooking cavity 10 keep dry no peculiar smell.

In the present embodiment, the target operation duration may be the sum of the times of the first phase to the fourth phase, but is not limited thereto.

It can be understood that, due to the difference of cooking information such as the cooking mode and the menu in the previous cooking or the previous odor purifying period, the degree of generating the odor in the cooking cavity 10 is different, in this embodiment, the target operation duration of the odor purifying program is determined according to the cooking information, and then the odor purifying program is executed according to the target operation duration, so that the operation time of the proper odor purifying program can be determined based on the degree of the odor in the cooking cavity 10, thereby realizing the accurate and intelligent implementation of the odor purifying.

Optionally, the cooking information includes a cooking recipe, a cooking time c, and a cooking temperature d.

Determining a target operating time of the odor decontamination procedure based on the cooking information, comprising:

an odor assignment is determined from the cooking recipe.

Calculating a predicted operation duration according to the formula p=a+b+b+c+c+d, wherein P is the predicted operation duration, A, B, C and D are constants, B is an odor assignment, C is a cooking time, and D is a cooking temperature.

And determining the target operation time length of the odor purification program according to the predicted operation time length.

Fig. 6 is a flow chart of another method for purifying an odor of a cooking appliance according to an embodiment of the present invention, as shown in fig. 6, for example, when an instruction for purifying an odor input by a user is received, a cooking recipe, a cooking time c (in min), and a cooking temperature d (in c) may be obtained during the last cooking, and an odor assignment b may be set for the cooking recipe according to the degree to which the cooking recipe may generate an odor. For example, when the cooking recipe contains food materials which are easy to generate peculiar smell, the peculiar smell assignment b of the cooking recipe is set to be 1, otherwise, the peculiar smell assignment b of the cooking recipe is set to be 0 (for example, the cooking recipe comprising vegetables, fruits, cereal, potato, beans, soybean nut milk and other food materials), but the cooking recipe is not limited to the above.

Further, according to the predicted operation time length of the odor purification program obtained through experiments and reasonable extrapolation, performing linear regression data analysis, setting weights for the cooking information, establishing an odor degree regression model, and generating an odor purification time length formula.

The formula of the odor purifying duration may be p=a+b+b+c+c+d, P is a predicted running duration (in min), A, B, C and D are constants, the odor assignment B, the cooking time C and the cooking temperature D are brought into the formula of the odor purifying duration to obtain the predicted running duration P, then the target running duration of the odor purifying program is determined based on the predicted running duration P, and the odor purifying program is executed according to the target running duration, so that the running time of the proper odor purifying program is determined based on the odor degree in the cooking cavity 10, and the odor purifying is implemented accurately and intelligently.

The A, B, C and D may be set according to actual requirements, for example, a= -7.832, b=6.786, c=0.214, d=0.052, i.e. the odor purifying duration formula is p= -7.832+6.786xb+0.214×c+0.052×d.

Based on the above odor purification duration formula, the calculated predicted running duration P for the roasted streaky pork, steamed fish, steamed pumpkin, and roasted sweet potato can be shown in table 1.

Table 1 predicted run length P from odor decontamination time formula

Odor assignment b	Cooking time c	Cooking temperature d	Predicting the operation duration P
				1	30	200	16
1	20	100	8
				0	35	100	5
0	40	180	10

In order to match the predicted operation duration P with the cooking time c so as to facilitate operations such as display, the predicted operation duration P obtained by actual calculation may be rounded off, and the finally obtained predicted operation duration P is an integer number of minutes.

In other embodiments, if a plurality of cooking recipes, cooking time c, and cooking temperature d for a plurality of times of cooking in a previous odor purification period are obtained, the cooking recipes, cooking time c, and cooking temperature d for each time of cooking may be brought into an odor purification duration formula, a plurality of predicted operation durations P may be calculated, and a maximum predicted operation duration P of the plurality of predicted operation durations P may be selected as a final predicted operation duration P, or the plurality of predicted operation durations P may be averaged to obtain the final predicted operation duration P.

In addition, the obtained cooking information may be other information, for example, a corresponding sensor is set in the cooking cavity 10, the exhaust pipe 23 or the exhaust port 24 to obtain a VOC value or an odor value, then a predicted operation time of the odor purifying program obtained by experiment and reasonable extrapolation may be analyzed by performing linear regression data, a weight is set for the VOC value or the odor value, an odor degree regression model is established, an odor purifying time formula is generated, the VOC value or the odor value is brought into the odor purifying time formula to obtain the predicted operation time P, then a target operation time of the odor purifying program is determined based on the predicted operation time P, and the odor purifying program is executed according to the target operation time, so that the operation time of the proper odor purifying program is determined based on the odor degree in the cooking cavity 10, and the odor purifying is accurately and intelligently implemented, but is not limited thereto.

Optionally, determining the target operation duration of the odor purification program according to the predicted operation duration includes:

and when the predicted operation time length is greater than or equal to the first threshold value and less than or equal to the second threshold value, determining that the predicted operation time length is the target operation time length of the peculiar smell purifying program.

And when the predicted operation time length is smaller than the first threshold value, determining the first threshold value as the target operation time length of the peculiar smell purifying program.

And when the predicted running time length is larger than the second threshold value, determining the second threshold value as the target running time length of the peculiar smell purifying program.

Wherein the first threshold is less than the second threshold.

Specifically, with continued reference to fig. 6, an example will be described in which the first threshold is 5min and the second threshold is 60 min. After the predicted operation time length P is calculated according to the odor purifying time length formula, if the predicted operation time length P is greater than or equal to the first threshold value 5min and less than or equal to the second threshold value 60min, determining that the predicted operation time length P is the target operation time length of the odor purifying program, and at this time, executing the odor purifying program according to the predicted operation time length P to realize accurate and intelligent implementation of odor purification.

If the predicted operation time length P is smaller than the first threshold value 5min, determining that the first threshold value 5min is the target operation time length of the odor purifying program, and executing the odor purifying program according to the first threshold value 5min at the moment to ensure the odor purifying effect.

If the predicted operation duration P is greater than the second threshold value 60min, determining that the second threshold value 60min is the target operation duration of the odor purification program, and at this time, executing the odor purification program according to the second threshold value 60min to avoid serious increase of energy consumption due to overlong execution time of the odor purification program.

It should be noted that, the first threshold value and the second threshold value are not limited to the values provided in the above embodiments, and specific values of the first threshold value and the second threshold value are not specifically limited in the embodiments of the present invention.

Optionally, determining the target operation duration of the odor purification program according to the cooking information includes:

and obtaining the mapping relation between the typical cooking information and the running time of the peculiar smell purifying program.

When the typical cooking information includes the cooking information, determining an operation duration of the odor purification program mapped by the cooking information as a target operation duration of the odor purification program.

When the typical cooking information does not contain the cooking information, outputting prompt information, wherein the prompt information is used for prompting a user to select default operation time length or input custom operation time length.

When receiving an instruction of selecting the default operation time length by a user, determining that the default operation time length is the target operation time length of the peculiar smell purifying program.

When the user-defined operation time length input by the user is received, determining that the user-defined operation time length input by the user is the target operation time length of the peculiar smell purifying program.

Fig. 7 is a flow chart of another method for purifying an odor of a cooking appliance according to an embodiment of the present invention, as shown in fig. 7, for example, a combination of typical cooking information of a common cooking recipe and an operation duration of an odor purifying program corresponding to the typical cooking information may be stored in a background database, and a mapping relationship may be provided between the typical cooking information and the operation duration in each combination of parameters, that is, the operation duration of the odor purifying program corresponding to the typical cooking information may be found through the mapping relationship.

For example, typical cooking information includes wind baked streaky pork, 30min,200 ℃, mapped odor-decontamination procedure run length of 15min; typical cooking information also includes nutrient steamed weever, 20min,100 ℃, and the mapped odor-removal program run time is 10min.

In this embodiment, if the acquired cooking information in the last cooking or the last odor purification cycle is typical cooking information, the operation time of the odor purification program mapped by the cooking information is searched, the operation time is determined as the target operation time of the odor purification program, and the odor purification program is executed according to the target operation time, so that the operation time of the proper odor purification program is determined based on the odor degree in the cooking cavity 10, and the odor purification is accurately and intelligently implemented.

For example, the cooking information of the last cooking of the user is wind baked streaky pork, 30min and 200 ℃, the operation time of the peculiar smell purifying program mapped by the cooking information is 15min, the 15min is directly set as the target operation time of the peculiar smell purifying program, and at the moment, the peculiar smell purifying program is executed according to the 15min, so that the peculiar smell purifying is accurately and intelligently implemented.

When the typical cooking information does not include cooking information, processor 16 may output a prompt via a display or voice device for prompting the user to select a default run length or to input a custom run length.

When a user inputs an instruction for selecting a default operation time to the cooking appliance by pressing a key on the cooking appliance, touching a touch screen on the cooking appliance, remotely controlling a mobile phone terminal, controlling voice, controlling gestures and the like, the processor 16 receives the instruction for selecting the default operation time by the user, determines that the default operation time is a target operation time of the odor purifying program, and at this time, executes the odor purifying program according to the default operation time.

The default operation time may be 15min, so as to be suitable for purifying the odor of more cooking recipes, but is not limited to this.

When the user inputs the custom operation time length to the cooking appliance by pressing a key on the cooking appliance, touching a touch screen on the cooking appliance, remotely controlling a mobile phone terminal, controlling voice, controlling gestures and the like, the processor 16 receives the custom operation time length input by the user, determines that the custom operation time length input by the user is the target operation time length of the odor purifying program, and at this time, executes the odor purifying program according to the custom operation time length so as to meet the odor purifying requirement of the user.

It should be noted that the prompt message may also be used to prompt the user to input the custom operation duration between 5min and 60min, so that the custom operation duration input by the user may ensure the odor purifying effect, and avoid the serious increase of energy consumption due to too long execution time of the odor purifying program.

Based on the same inventive concept, the embodiment of the present invention further provides a cooking appliance, which is used for executing the method for purifying the odor of the cooking appliance according to any embodiment of the present invention, so that the cooking appliance provided by the embodiment of the present invention has the technical effects of the technical solution in any embodiment, and the explanation of the same or corresponding structure and terms as those of the embodiment is not repeated herein.

The cooking appliance provided by the embodiment of the invention can be a steam box, an oven, a steam oven, an integrated oven, an air fryer and the like, and the embodiment of the invention is not particularly limited.

By way of example, as shown in fig. 2, the cooking appliance may include a cooking cavity 10, a water supply device 17, a water storage device 11, an electrolysis device 12, an atomization device 13, a circulation device 200, a heating device 21, an exhaust device 22, and a processor 16. The processor 16 may be respectively connected to the water supply device 17, the electrolysis device 12, the atomizing device 13, the circulation device 200, the heating device 21, and the exhaust device 22 in a communication manner, and the method for purifying the odor of the cooking utensil according to any embodiment of the present invention may be executed by the processor 16.

It should be appreciated that various forms of the flows shown above may be used to reorder, add, or delete steps. For example, the steps described in the present invention may be performed in parallel, sequentially, or in a different order, so long as the desired results of the technical solution of the present invention are achieved, and the present invention is not limited herein.

The above embodiments do not limit the scope of the present invention. It will be apparent to those skilled in the art that various modifications, combinations, sub-combinations and alternatives are possible, depending on design requirements and other factors. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of the present invention.

Claims (10)

1. The peculiar smell purifying method of the cooking utensil is characterized in that the cooking utensil comprises a cooking cavity, a water storage device, an electrolysis device and an atomization device, wherein the electrolysis device and the atomization device are arranged in the water storage device;

the peculiar smell purifying method comprises the following steps:

executing an odor purifying program in response to the odor purifying instruction;

the odor decontamination procedure includes:

controlling the operation of the electrolysis device to electrolyze the water in the water storage device to generate electrolyzed water containing hydroxyl radicals;

and controlling the atomizing device to operate so as to atomize the electrolyzed water to form water mist, and filling the water mist into the cooking cavity.

2. The odor purification method of claim 1, wherein said cooking appliance further comprises a water supply device, said water supply device being connected to said water storage device;

the odor decontamination procedure further comprises:

when the water level in the water storage device is lower than the electrolysis device or the atomization device, controlling the water supply device to supply water to the water storage device so that the water level in the water storage device is higher than the electrolysis device and the atomization device.

3. The odor decontamination method of claim 1, wherein said cooking appliance further comprises a circulation fan in communication with said cooking cavity;

After controlling the atomizing device to start operating, the method further comprises:

and controlling the circulating fan to run.

4. The odor decontamination method of claim 1, wherein said cooking appliance further comprises a heating device for heating said cooking cavity, a circulating fan and an exhaust device, both in communication with said cooking cavity;

after the operation time of the atomizing device reaches the second preset time, the method further comprises the following steps:

controlling the electrolysis device and the atomization device to stop running;

controlling the heating device and the circulating fan to run;

and controlling the exhaust device to exhaust the water vapor in the cooking cavity.

5. A method for purifying an odor according to claim 1, wherein,

controlling the operation of the atomizing device, comprising:

when the operation time of the electrolysis device reaches a first preset time, controlling the operation of the atomization device, wherein the first preset time is t, and t is more than or equal to 10s and less than or equal to 1min.

6. A method for purifying an odor according to claim 1, wherein,

before controlling the operation of the electrolysis device, the method further comprises:

Acquiring cooking information, wherein the cooking information comprises at least one of a cooking recipe, a cooking time, a cooking temperature, a volatile organic compound and an odor value;

determining a target operation time length of the odor purification program according to the cooking information;

executing the odor decontamination procedure, comprising:

and executing the peculiar smell purifying program according to the target operation time.

7. The odor decontamination method of claim 6, wherein said cooking information comprises a cooking recipe, a cooking time, and a cooking temperature;

determining a target operation duration of the odor purification program according to the cooking information, wherein the target operation duration comprises the following steps:

determining an odor assignment according to the cooking recipe;

calculating a predicted operation duration according to the formula p=a+b+b+c+c+d, wherein P is the predicted operation duration, A, B, C and D are constants, B is the odor assignment, C is the cooking time, and D is the cooking temperature;

and determining the target operation time length of the peculiar smell purifying program according to the predicted operation time length.

8. A method for purifying an odor according to claim 7, wherein,

determining the target operation duration of the odor purification program according to the predicted operation duration, including:

When the predicted operation time length is greater than or equal to a first threshold value and less than or equal to a second threshold value, determining that the predicted operation time length is the target operation time length of the odor purification program;

when the predicted operation time length is smaller than the first threshold value, determining that the first threshold value is the target operation time length of the peculiar smell purifying program;

when the predicted operation time length is greater than the second threshold value, determining that the second threshold value is the target operation time length of the peculiar smell purifying program;

wherein the first threshold is less than the second threshold.

9. A method for purifying an odor according to claim 6, wherein,

determining a target operation duration of the odor purification program according to the cooking information, wherein the target operation duration comprises the following steps:

obtaining a mapping relation between typical cooking information and the running time of the peculiar smell purifying program;

when the typical cooking information contains the cooking information, determining that the operation duration of the odor purification program mapped by the cooking information is a target operation duration of the odor purification program;

when the typical cooking information does not contain the cooking information, outputting prompt information, wherein the prompt information is used for prompting a user to select default operation time or input custom operation time;

When receiving the instruction of selecting the default operation time length by the user, determining that the default operation time length is the target operation time length of the peculiar smell purifying program;

and when the user-defined operation time length input by the user is received, determining that the user-defined operation time length input by the user is the target operation time length of the peculiar smell purifying program.

10. A cooking appliance, characterized by being adapted to perform the method of deodorizing a cooking appliance according to any one of claims 1 to 9.