KR20140107841A - A steam oven and a control method thereof - Google Patents

Abstract

The present invention relates to a steam oven and a control method thereof.
A steam oven according to one aspect, comprising: a main body; An oven provided in the main body; An input unit for receiving a cooking mode related to the operation of the oven; A heating device for heating a cooking object contained in the oven; A steam device for supplying steam to the cooking space in which the oven is formed; And a control unit for controlling the heating device and the steam device, and the control unit controls the driving time of the steam device according to the input cooking mode.
A control method of a steam oven according to one aspect includes: inputting a cooking mode through an input unit of an oven; Driving a heating device for heating the oven part based on the input cooking mode; Driving a steam device for supplying steam to a cooking space formed in the oven based on an input cooking mode; Stopping the heating device based on the input cooking mode; And stopping the steam system based on the input cooking mode.
According to the present invention, since the timing and time of steam heating or non-steam heating can be appropriately adjusted according to the type of cooking object or the cooking mode, an optimal cooking state can be formed. In addition, there is an advantage that water consumption can be reduced by supplying steam only for a certain period of time in the whole cooking process. In addition, since the volume of the water reservoir in which water for generating steam is stored can be reduced, the volume of the entire steam oven can be reduced.

Description

[0001] The present invention relates to a steam oven and a control method thereof,

The present invention relates to a steam oven and a control method thereof.

A steam oven is a cooking device that cooks food using steam generated by heating water. Korean Patent Laid-Open No. 10-2006-0115333 discloses a conventional steam oven.

A conventional steam oven comprises a housing forming a cooking chamber, a steam generator having an inlet, a drain and a steam outlet operatively connected to the cooking chamber for introducing steam into the cooking chamber for receiving water, A temperature sensor for sensing a parameter indicative of a water temperature in the steam generator to determine whether it is suitable for discharge, and a temperature sensor operably coupled to the temperature sensor for controlling the discharge of water from the steam generator based on a determination of whether the water temperature is suitable for discharge, And a flow controller fluidly coupled to the drain.

In the conventional steam oven, the temperature of the inside of the cooking chamber is raised only by steam heating, and the food is cooked.

However, when the temperature inside the cooking chamber is increased only by steam heating, the actual steam can not exceed 100 ° C. If the food is large, the temperature can not be raised in a short time, or the cooking set temperature of 90 ° C. or higher can not be reached. The resultant food was not cooked.

Also, in the case of a conventional steam oven, an idea of determining whether or not steam is supplied based on the temperature of the water temperature is disclosed. In this case, supply of steam exceeding a predetermined temperature is prevented, and an accident that may be caused by high-temperature steam can be prevented.

However, in the case of such a conventional steam oven, steam can not be supplied to the cooking object at an appropriate time. Steam is an important factor affecting the cooking state of the outside and inside of the food. Therefore, if the steam can not be supplied at an appropriate time, a desired cooking state can not be formed.

To summarize, the conventional steam oven does not appropriately adjust the timing and time of steam heating or non-steam heating according to the type of cooking object or the cooking mode so as to have the desired cooking state There was a problem.

It is an object of the present invention to provide a steam oven and a control method thereof capable of appropriately adjusting the timing and time of steam heating or non-steam heating according to the type of cooking object or the cooking mode.

A steam oven according to one aspect, comprising: a main body; An oven provided in the main body; An input unit for receiving a cooking mode related to the operation of the oven; A heating device for heating a cooking object contained in the oven; A steam device for supplying steam to the cooking space in which the oven is formed; And a control unit for controlling the heating device and the steam device, and the control unit controls the driving time of the steam device according to the input cooking mode.

A control method of a steam oven according to one aspect includes: inputting a cooking mode through an input unit of an oven; Driving a heating device for heating the oven part based on the input cooking mode; Driving a steam device for supplying steam to a cooking space formed in the oven based on an input cooking mode; Stopping the heating device based on the input cooking mode; And stopping the steam system based on the input cooking mode.

According to the present invention, since the timing and time of steam heating or non-steam heating can be appropriately adjusted according to the type of cooking object or the cooking mode, an optimal cooking state can be formed.

In addition, there is an advantage that water consumption can be reduced by supplying steam only for a certain period of time in the whole cooking process. In addition, since the volume of the water reservoir in which water for generating steam is stored can be reduced, the volume of the entire steam oven can be reduced.

1 is a perspective view of a steam oven according to an embodiment of the present invention;
2 is a schematic view of a steam oven according to an embodiment of the present invention;
3 is a block diagram of a steam oven according to an embodiment of the present invention.
Fig. 4 is a diagram showing an internal temperature rise curve of pork. Fig.
5 is a diagram showing the volume expansion curve of the dough.
6 is a flowchart showing a control method of a steam oven according to an embodiment of the present invention.

Hereinafter, some embodiments of the present invention will be described in detail with reference to exemplary drawings. It should be noted that, in adding reference numerals to the constituent elements of the drawings, the same constituent elements are denoted by the same reference symbols as possible even if they are shown in different drawings. In the following description of the embodiments of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the difference that the embodiments of the present invention are not conclusive.

In describing the components of the embodiment of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are intended to distinguish the constituent elements from other constituent elements, and the terms do not limit the nature, order or order of the constituent elements. When a component is described as being "connected", "coupled", or "connected" to another component, the component may be directly connected or connected to the other component, Quot; may be "connected,""coupled," or "connected. &Quot;

FIG. 1 is a perspective view of a steam oven according to an embodiment of the present invention, and FIG. 2 is a configuration diagram of a steam oven according to an embodiment of the present invention.

Referring to FIGS. 1 and 2, a steam oven 1 according to an embodiment of the present invention may include a main body 10.

The main body 10 may include a cook top part 100, an oven part 200, a drawer part 300, a control part 400, a heating device 500 and a steam device 600.

However, the cooktop unit 100 and the drawer unit 300 may be omitted depending on the type of the steam oven 1. Or the steam oven 1 may include a plurality of oven parts 200.

The cook top part 100, the oven part 200 and the drawer part 300 may be provided at the upper part, the center part and the lower part of the main body 10, respectively. The control unit 400 may be provided at a rear end of the upper surface of the main body 10. The heating device 500 may be installed at one side of the oven part 200. The positions of the cook top 100, the oven part 200, the drawer part 300, the control part 400 and the heating device 500 are not limited in the present invention.

The cook top (100) includes a plurality of cook top burners (110). The cook top burner 110 directly heats the container containing the food by the flame generated by burning the gas to cook the food. At the front end of the cooktop 100, a plurality of knobs 120 are provided. The knob 120 regulates the supply of gas to the cook top burner 110 and the opening degree of the valve for regulating the supply amount.

The oven part 200 includes a cavity 210 for forming a cooking space 211 in which food is cooked, an oven door 220 for opening and closing the cavity 210, And an exhaust pipe 230 connected to the exhaust pipe 230.

The cavity 210 includes both side walls, an upper side wall, a back side wall, and a bottom wall. That is, the front surface of the cavity 210 is opened. A temperature sensing unit 212 may be provided on one side of the cavity 210 to measure the temperature of the cooking cavity 211.

The temperature sensing unit 212 can directly or indirectly detect the temperature of the cooking space 211. The temperature sensing unit 212 may be installed inside the cavity 210 to directly sense the temperature of the cooking cavity 211 or may be mounted on the outside of the cavity 210, The temperature of the cooking space 211 may be indirectly sensed by measuring the temperature. The temperature sensing unit 212 may be a thermocouple, a ceramic thermistor, metal resistance temperature devices (RTDs), or an infrared temperature measuring device. However, the type of the temperature sensing unit 212 is not limited.

The oven door 220 is rotatably connected to the main body 10. For example, the oven door 220 can open and close the cooking space 211 in a pull-down manner in which the upper end of the oven door 220 rotates up and down with respect to the lower end thereof. It is noted that the oven door 220 is not limited in the operation mode in this embodiment.

A door handle 221 is provided at the upper end of the front of the oven door 220 for the user to grasp the oven door 220 by hand.

The exhaust pipe 230 guides the steam and the heat of the cooking space 211 to be discharged. One side of the exhaust pipe 230 may be connected to the cavity 210 and the other side may be connected to the outside through an exhaust port formed on the rear side of the steam oven 1. The exhaust pipe 230 may be provided with an exhaust valve 232 for allowing the exhaust pipe 230 to communicate with the outside.

The exhaust valve 232 blocks the exhaust pipe 230 during the cooking process so that the temperature or the humidity of the interior of the cooking space 211 is raised. When the cooking is completed, the exhaust pipe 230 communicates with the outside So that steam or heat inside the cooking space 211 can be discharged to the outside. Also, during the course of cooking, if necessary, the exhaust valve 232 may be opened or closed to adjust the internal temperature and / or humidity of the cooking space 211.

The drawer unit 300 serves to warm the container containing the food. The drawer unit 300 includes a drawer 310 which is drawn to the inside and outside of the main body 10 and accommodates the container.

The control unit 400 includes an input unit 410 for receiving an operation signal for operating the steam oven 1 and an output unit 420 for outputting an operation state of the steam oven 1.

The input unit 410 receives operation signals for operation of at least one of the cook top unit 100, the oven unit 200, the drawer unit 300, the heating unit 500, and the steam unit 600.

The input unit 410 can receive the cooking mode of the cooking object. The cooking mode may include a meat cooking mode, a bread cooking mode, and the like, which are distinguished according to the type of a cooking object. According to the cooking mode, the operation time, the operation stop time, or the operation time of the steam device 600 can be determined. Also, the input unit 410 may receive the operation timing, the operation stop timing, or the operation time of the steam device 600 separately.

The output unit 420 outputs various information related to the operation of at least one of the cooktop unit 100, the oven unit 200, the drawer unit 300, the heating unit 500, and the steam unit 600 to the outside It serves as a display.

The output unit 420 may output the operation status, the operation time, the operation stop time, the total operation time, the elapsed operation time, or the remaining operation time of the steam device 600.

The heating device 500 provides heat to a cooking object accommodated in the oven part 200. The heating apparatus 500 may include a heating unit 510 for generating heat by receiving a heat source and a fan 520 for forcedly flowing the air heated by the heating unit 510.

The heating unit 510 may be a burner that generates heat by burning gas or an electric heater that generates heat by an applied current. However, the type of the heating unit 510 is not limited.

The fan 520 may circulate heated air existing in the vicinity of the heating unit 510 in the oven unit 200. The type of the fan 520 is not limited.

The steam generator 600 generates steam and supplies the steam to a cooking object accommodated in the oven 200. The steam generator 600 may include a water tank 610, a water supply pipe 620, a water supply pump 630, a water supply volume control unit 640, and a steam supply unit 650.

In the water tank 610, water for generating steam is stored. The water bottle 610 may be installed outside the cooking cavity 211 to prevent the volume of the cooking cavity 211 of the steam oven 1 from being reduced. Specifically, the water tank 610 may be provided at one side of the control unit 400. The water tank 610 may be detachably provided from the control unit 400.

The water supply pipe 620 guides the water stored in the water bottle 610 to the steam supply unit 650. One side of the water supply pipe 620 may be connected to the water tank 610 and the other side may be connected to the steam supply unit 650.

The water supply pump 630 provides a pressure to smoothly flow the water flowing through the water supply pipe 620. The water supply pump 630 may be installed at one side of the water supply pipe 620.

The water supply amount regulating unit 640 is installed at one side of the water supply pipe 620 to regulate the flow of water flowing through the water supply pipe 620. The water supply amount adjusting unit 640 may be installed between the water supply pump 630 and the steam supply unit 650. The water supply amount regulating unit 640 may be installed on the inflow side of the steam supply unit 650. The water supply amount regulating unit 640 may be a valve selectively opening or shutting off, or may be a valve for regulating the opening amount of the water supply pipe 620.

The steam supply unit 650 heats water flowing through the water supply pipe 620 to generate steam, and supplies the generated steam to the cooking space 211. The steam supply unit 650 may include an evaporation element for heating and evaporating water, an injection nozzle for spraying the water evaporated by the evaporation element, and a compressor for spraying the steam through the injection nozzle. A detailed description thereof will be omitted.

On the other hand, the water may be supplied to the steam supply unit 650 in a different manner. For example, the water tank 610 may be omitted, and the water supply pipe 620 may be connected to a general water pipe installed inside and outside the building.

3 is a block diagram of a steam oven according to an embodiment of the present invention.

Referring to FIG. 3, the steam oven 1 according to the embodiment of the present invention further includes a control unit 700 for controlling the operation of the steam oven 1. The control unit 700 controls the output unit 420 and the heating unit 420 based on the information received from the input unit 410, the temperature sensing unit 212 and the timer 710 and the information stored in the memory unit 750. [ The operation of the device 500 and the steam device 600 can be controlled.

The timer 710 measures the time associated with the operation of the steam oven 1. The timer 710 can measure the total cooking time. The timer 710 may measure an operating time or an operation stop time of at least one of the heating device 500 and the steam device 600. The timer 710 may measure at least one of a driving time of the heating device 500 and a driving time of the steam device 600. The control unit 700 may control at least one of the heating device 500 and the steam device 600 according to the time measured by the timer 710.

The memory unit 750 may store driving start setting information and driving stop setting information of the heating device 500 or the steam device 600 corresponding to the individual cooking mode. The control unit 700 may control the heating device 500 or the steam device 600 based on the setting information. On the other hand, the setting information can be adjusted by a user.

The setting information may be information based on a temperature inside the oven 200 or an operation time of the steam oven 1. Specifically, the operation time of the heating device 500 or the operation time of the steam device 600 may be set.

After the cooking mode is inputted through the input unit 410, when the first set time has elapsed, the heating apparatus 500 starts to operate. After the cooking mode is input, when the second set time has elapsed, the driving of the heating device 500 is stopped.

The first drive time is the same as the difference between the second set time and the first set time. Here, the first driving time may be understood as a driving time of the heating device 500. The control unit 700 drives the steam device 600 when the driving time of the heating device 500 is less than the first driving time and the driving time of the heating device 500 exceeds the first driving time The steam generator 600 can be stopped.

After the cooking mode is inputted through the input unit 410, when the third set time has elapsed, the steam device 600 starts to operate. After the cooking mode is input, when the fourth set time elapses, the driving of the steam device 600 is stopped.

The second driving time is the same as the difference between the fourth set time and the third set time. Here, the second driving time may be understood as a driving time of the steam generator 600.

The first driving time may be shorter than the second driving time. That is, the steam device 600

The driving time of the steam device 600 may be shorter than the driving time of the heating device 500. In other words, the steam device 600 may be driven for a certain period of time during which the heating device 500 is driven.

The second set time may be shorter than the fourth set time. In other words, the steam device 600 may be stopped before the heating device 500. That is, it is possible to perform the general heating while performing the steam heating in the early stage and stopping the supply of the steam after a certain point in time.

In the present specification, 'steam heating' means a heating method for driving the heating device 500 and the steam device 600 together. 'General heating' means driving only the heating device 500, Means a non-steam heating method in which the heater 600 is not driven.

The third set time may be longer than the first set time. In other words, the steam device 600 may be driven after the heating device 500 is driven. That is, general heating can be performed in a state in which steam is not supplied in the early stage, and steam heating can be performed after a certain point in time.

The memory unit 750 stores a first set temperature and a second set temperature related to the operation of the heating apparatus 500 and a third set temperature related to the operation of the steam apparatus 600, The temperature can be stored.

Specifically, the heating apparatus 500 is driven when the temperature is lower than the first set temperature, and may be stopped when the temperature is higher than the second set temperature. The steam device 600 is driven when the temperature is lower than the third set temperature, and may be stopped when the temperature is higher than the fourth set temperature.

The controller 700 controls the operation of the heating device 500. Specifically, the control unit 700 may drive or stop the heating unit 510 and the fan 520.

The controller (700) controls the operation of the steam generator (600). Specifically, the control unit 700 may drive or stop the water supply pump 630 and the steam supply unit 650. Further, the amount of opening of the water supply amount adjusting unit 640 can be adjusted. The control unit 700 may control the water amount adjusting unit 640 according to the cooking mode input through the input unit 410.

4 is a diagram showing an internal temperature rise curve of pork. Specifically, FIG. 4 shows the result of putting pork as a kind of meat into an oven and heating it by steam, general heating, steam, and general mixing method.

Referring to FIG. 4, it can be seen that the temperature increase rate is higher than that in the case of performing steam heating. Because steam serves as a heat transfer medium, heat is better transferred into the interior of the object when steam is provided. Therefore, when the pork is heated, if the steam heating is performed, it is possible to acquire the object to be cooked evenly in a short time.

However, it is sufficient to reach the set temperature in order to learn the object to be cooked. Therefore, in order to reduce the water consumption amount, when the constant temperature (the fourth set temperature) is reached, the supply of the steam can be stopped. When the desired set temperature is reached as shown in Fig. 4, even if the supply of the steam is stopped, the cooking object can be learned at a set temperature or higher.

In addition, when steam is supplied throughout the entire range, the pork can be quickly and uniformly cooked inside, but the pork is generally colored. Therefore, there is a disadvantage that the visual appetite is reduced by half compared to the pork cooked with the browning by using the general heating.

As shown in FIG. 4, the steam is supplied and cooked sufficiently in the early stage, and only the normal heating is performed while the supply of the steam is stopped after the predetermined temperature (fourth set temperature) or the predetermined time You can make it roasted. By performing such heating with steam and the general mixing method, the surface of the object to be cooked can be baked with a high degree of frictionalness, while swallowing pork, meat, and a thick object to be cooked quickly and evenly. Such a cooking mode can be referred to as a 'pork cooking mode'.

5 is a diagram showing the volume expansion curve of the dough. Specifically, FIG. 5 shows the results obtained by putting a dough for making a baguette, which is a kind of bread, into an oven and heating it by steam, general heating, steam, and general mixing method.

Referring to FIG. 5, it can be seen that the volume expansion rate is higher when steam heating is performed than when general heating is performed. Since steam serves as a heat transfer medium, heat is more easily transferred to the inside of the object when steam is supplied. Therefore, the solubility of carbon dioxide gas contained in the moisture of the dough is reduced. On the other hand, as the amount of water corresponding to the solvent increases, the solubility increases. However, the effect of decreasing the solubility with increasing temperature is greater than the effect of increasing solubility with increasing water content.

Therefore, the steam can be heated so that the dough quickly swells up in a short time, and consequently the cooking time can be shortened. The expansion of the dough in the oven can be referred to as 'oven expansion'.

It is sufficient that the oven expansion is performed for a certain time during the entire oven cooking time. Further, depending on the type of bread, the time for performing the oven expansion may be varied. In case of hard, cracked bread such as baguette, it is desirable to allow the oven expansion to occur in the latter half of the cooking.

Therefore, in order to reduce the water consumption amount, the steam heating can be started only when a certain temperature (the third set temperature) or a predetermined time (the fourth set time) is reached after the start of cooking.

As shown in FIG. 5, only the normal heating is performed in a state where the volume expansion is small in the early stage, and the steam is supplied at the time when the volume expansion becomes active after a certain point of time, so that the oven expansion can be performed more rapidly. By performing such heating with steam and the general mixing method, it is possible to shorten the cooking time of bread including baguette and reduce water consumption. Such a cooking mode may be referred to as a baguette cooking mode.

6 is a flowchart showing a control method of a steam oven according to an embodiment of the present invention.

Referring to FIG. 6, the cooking mode is input through the input unit 410 (S100).

The control unit 700 may determine whether the input cooking mode matches the first mode (S110). That is, the control unit 700 determines which cooking mode among the plurality of cooking modes stored in the memory unit 750 matches the input cooking mode. The control unit 700 loads setting information related to the operation of the steam device 600 corresponding to the input cooking mode from the memory unit. The setting information may be set based on the temperature of the cooking space or the cooking time. The cooking time may include an operation time of the heating device or an operation time of the steam device.

Hereinafter, the case where the cooking mode is the first mode or the second mode will be described as an example. However, the number of cooking modes in the present invention is not limited to two. The first mode and the second mode are respectively a pork cooking mode and a baguette cooking mode, for example. However, the mode may be variously set according to a cooking object.

When the input cooking mode is the first mode, the controller 700 drives the heating device 500 and the steam device 600 to start steam heating (S120).

When the steam heating is started, the control unit 700 determines whether the temperature sensed by the temperature sensing unit 212 has reached the set temperature (the fourth set temperature) (S130). If the temperature sensed by the temperature sensing unit 212 does not reach the preset temperature (the fourth set temperature), the steam heating is continued.

When the temperature sensed by the temperature sensing unit 212 reaches the set temperature (the fourth set temperature), the control unit 700 stops the operation of the steam device 600, and only the heating device 500 is operated And general heating is performed (S140).

When normal heating is started, the controller 700 determines whether the time measured by the timer 710 has reached a set time (a second set time) (S150). At this time, the time measured by the timer 710 may be the entire cooking time or the time for performing the general heating. If the time measured by the timer 710 does not reach the set time (second set time), the normal heating is continuously performed.

In summary, the control unit can operate the heating device 500 and the steam device 600 together. When the driving time of the heating device 500 reaches the set time, the heating device 500 operates And the steam device 600 can be stopped.

When the time measured by the timer 710 reaches a set time (second set time), the controller 700 stops driving the heating device 500 and ends the process.

If the input cooking mode is not the first mode, that is, if the input cooking mode is the second mode, the control unit 700 drives the heating device 500 to start normal heating (S160).

When the normal heating is started, the controller 700 determines whether the time measured by the timer 710 has reached a set time (a third set time) (S170). At this time, the time measured by the timer 710 is a time for performing the general heating. If the time measured by the timer 710 does not reach the set time (third set time), the normal heating is continuously performed.

When the time measured by the timer 710 reaches the set time (the third set time), the controller 700 drives the steam device 600 to start steam heating (S180). That is, the control unit 700 drives the heating device 500 and the steam device 600 together.

When the steam heating is started, the controller 700 determines whether the time measured by the timer 710 has reached the set time (the fourth set time) (S190). At this time, the time measured by the timer 710 may be the entire cooking time or the time for performing the steam heating. If the time measured by the timer 710 does not reach the set time (fourth set time), the steam heating is continuously performed.

When the time measured by the timer 710 reaches a set time (fourth preset time), the controller 700 stops driving the heating device 500 and the steam device 600 and ends the process.

According to the present invention, since the timing and time of steam heating or non-steam heating can be appropriately adjusted according to the type of cooking object or the cooking mode, an optimal cooking state can be formed. In addition, there is an advantage that water consumption can be reduced by supplying steam only for a certain period of time in the whole cooking process. In addition, since the volume of the water reservoir in which water for generating steam is stored can be reduced, the volume of the entire steam oven can be reduced.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood that various modifications and applications other than those described above are possible. For example, each component specifically shown in the embodiments of the present invention can be modified and implemented. It is to be understood that all changes and modifications that come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

Claims (11)

A main body having a cavity for forming a cooking cavity therein;
An input unit for receiving a cooking mode related to cooking of the food;
A heating device for heating a cooking object accommodated in the cavity;
A steam device for supplying steam to the cooking space; And
And a control unit for controlling the heating device and the steam device,
Wherein the control unit controls the driving time of the steam device according to the cooking mode input. The method according to claim 1,
And a memory unit for storing driving start setting information and driving stop setting information of the steam device corresponding to the individual cooking mode,
Wherein the control unit controls the steam device based on setting information stored in the memory unit. 3. The method of claim 2,
Wherein the setting information is determined according to the temperature inside the cavity or the cooking time. The method of claim 3,
And a temperature sensing unit for sensing the temperature of the cooking space directly or indirectly,
Wherein the control unit drives the steam device or stops the steam device according to the temperature of the cooking space. The method of claim 3,
And a timer for measuring a time associated with the operation of the steam oven,
Wherein the control unit controls the steam device according to a time measured in the timer. 6. The method of claim 5,
Wherein the control unit drives the steam device when the driving time of the heating device is less than the set time and stops the steam device when the driving time of the heating device reaches the set time. 6. The method of claim 5,
Wherein the control unit drives or stops the steam device according to the total cooking time. Inputting a cooking mode through an input unit;
Determining setting information related to the operation of the heating device and the steam device based on the input cooking mode; And
And operating the steam device based on the determined setting information,
Wherein the setting information is a set temperature related to the temperature of the cooking space or a set time related to the cooking time. 9. The method of claim 8,
Wherein the cooking time includes an operation time of the heating device or an operation time of the steam device. 10. The method of claim 9,
And when the cooking time reaches a set time, the steam device is driven. 9. The method of claim 8,
And when the temperature of the cooking space reaches a set temperature, the steam device is stopped.

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