WO2019001230A1

WO2019001230A1 - Cooking appliance and control method thereof

Info

Publication number: WO2019001230A1
Application number: PCT/CN2018/089952
Authority: WO
Inventors: 杨云; 刘化勇; 罗飞龙; 何国达; 马利; 吴慧民; 黄韦铭; 梁志佳; 瞿月红
Original assignee: 佛山市顺德区美的电热电器制造有限公司
Priority date: 2017-06-29
Filing date: 2018-06-05
Publication date: 2019-01-03
Also published as: JP6906693B2; KR20200003155A; KR102291813B1; JP2020521609A

Abstract

Provided are a cooking appliance and a control method thereof. The method of controlling the cooking appliance comprises the following steps: in a water absorption phase, controlling a heating device to heat rice water in a cooking chamber to a preset temperature; obtaining a current amount of the rice water in the cooking chamber, and obtaining a pumping time of a pumping device when the pressure in the cooking chamber reaches a first preset pressure, according to the current amount of the rice water; controlling the pumping device to pump the cooking chamber and start timing; and when the time reaches the pumping time, stopping the pumping of the cooking chamber to maintain the pressure in the cooking chamber at the first preset pressure.

Description

Cooking appliance and control method thereof

Technical field

The present application relates to the field of cooking equipment technology, and more particularly to a cooking appliance and a control method thereof.

Background technique

In the prior art rice cooker technology with a pressure reducing device, the detection of the degree of vacuum in the rice cooker is generally realized mainly by a pressure sensor. However, since the pressure sensor is an electronic component, mounting it in a high-temperature and high-humidity rice cooker cover will greatly reduce the service life of the electronic component, and the high-temperature pressure sensor is expensive and not competitive in the market. .

Summary of the invention

The present application is intended to address at least one of the technical problems existing in the prior art. To this end, the present application proposes a control method for a cooking appliance, which can accurately control the pumping time of the air extracting device, and ensure that the preset pressure can be achieved regardless of how many meters of water in the cooking chamber.

The present application also proposes a cooking appliance employing the above control method.

According to the control method of the cooking appliance according to the embodiment of the first aspect of the present application, the cooking appliance includes a pot body, a lid body, a heating device, and an air suction device, the pot body having a cooking chamber open at the top, the cover body being movable Mounted to the pot body, the air extracting device is configured to pump the cooking chamber to form a negative pressure in the cooking chamber when the cooking chamber is sealed, and the cooking program of the cooking appliance is at least Including a water absorption phase, the control method includes the steps of: controlling the heating device to heat the rice water in the cooking cavity to a preset temperature in the water absorption phase; acquiring a current amount of rice water in the cooking cavity, and Obtaining an evacuation time of the air suction device when the pressure in the cooking cavity reaches a first preset pressure according to the current meter water amount; controlling the air suction device to pump the cooking cavity, and starting timing; When the chrono time reaches the pumping time, the pumping of the cooking chamber is stopped to maintain the pressure within the cooking chamber at the first predetermined pressure.

According to the control method of the cooking appliance of the present application, by adopting the above control method, the cooking appliance can control the pumping time of the air suction device according to the different water amount in the cooking cavity, and ensure that no matter how many meters of water in the cooking cavity, the cooking can be made. The pressure in the chamber reaches the first preset pressure, and the control is precise; and, before the pumping device, the heating device heats the rice water in the cooking chamber to a preset temperature, which not only ensures the water absorption effect of the rice grains, but also improves the rice grain. The water absorption efficiency, thereby improving the cooking effect of the cooking utensils, can also help to shorten the time of the water absorption stage, thereby improving the cooking efficiency of the cooking utensils.

According to an embodiment of the present application, the working time of the heating device when the rice water in the cooking cavity is heated to a preset temperature is recorded, and the current rice water volume in the cooking cavity is obtained according to the working time of the heating device. .

In some examples, the operating time of the heating device is positively correlated with the current amount of rice water.

In some specific examples, the current amount of rice water in the cooking chamber is calculated according to the formula: m=Pηt/cΔT, where m is the mass of water, P is the heating power of the cooking appliance, and η is the The energy efficiency coefficient of the cooking appliance, t is the working time of the heating device, c is the specific heat capacity coefficient of water, and ΔT is the temperature rise of water.

In some examples, the preset temperature is between 35 ° C and 50 ° C.

According to still another embodiment of the present application, the pot body is provided with a gravity sensor or a displacement sensor for acquiring the current amount of rice water in the cooking chamber; or the cooking appliance has an input device through which the user passes Enter the current amount of rice water in the cooking chamber.

Optionally, the cooking cavity has a first water level line, a second water level line, an nth water level line, and the first water level line corresponding to the first preset pressure formed in the cooking cavity The pumping time of the air extracting device is t _n1 , and the pumping time of the air extracting device when the first preset pressure is formed in the cooking cavity corresponding to the second water level line is t _n2 . The pumping time of the air extracting device when the first preset pressure is formed in the cooking cavity corresponding to the nth water level line is t _nn , where n<10.

According to a further embodiment of the present application, the rice cooking program further includes: a heating boiling phase, a risotto phase, and a heat preservation phase, the control method further comprising: controlling the cooking device to the cooking during the heat preservation phase Caving the chamber; when the pressure in the cooking chamber is maintained at the second predetermined pressure, stopping pumping the cooking chamber to maintain the pressure in the cooking chamber at the second preset pressure .

Optionally, the first preset pressure is equal to the second preset pressure; or, the pumping device has the same pumping time in the water absorption phase and the heat preservation phase.

According to the control method of the cooking appliance of the embodiment of the second aspect of the present application, the cooking program of the cooking appliance includes at least a preparation stage and a water absorption stage, and the control method includes the following steps: S1, in the preparation stage, acquiring the Determining the current meter water quantity of the cooking appliance, and calculating a first time t _m1 according to the current meter water quantity, and vacuuming the cooking cavity of the cooking appliance until the vacuuming time reaches the first time t _m1 At the time, the vacuuming of the cooking chamber is stopped, the cooking appliance enters the water absorption phase; S2, in the water absorption phase, for a second time t _m2 .

According to the control method of the cooking appliance of the present application, the amount of rice water is calculated in the preparation stage, the rice water quantity judgment is placed before the vacuuming, the vacuuming time is calculated by measuring the amount of rice water, and the vacuuming degree is controlled by the vacuuming time to ensure different When the amount of water is high, the degree of vacuum in the cooking chamber is basically the same, which improves the stability of cooking.

According to an embodiment of the present application, the rice cooking program further includes: a heating phase, a boiling phase, and a risotto phase. After the step S2, the control method further includes the following steps: S3, passing through the cooking cavity Injecting gas, and controlling the cooking appliance to enter the heating stage, and detecting the cooking chamber internal temperature Tt and the cooking chamber bottom temperature T; S4, detecting the cooking chamber internal steam temperature Tt=T1, controlling The cooking appliance enters the boiling stage; S5, when the cooking chamber bottom temperature T=T2 is detected, controlling the cooking appliance to enter the risotto stage, wherein T2>T1; S6, the risotto phase continues After the third time _tm3 , the cooking chamber is controlled to be evacuated until the vacuuming time reaches the fourth time _tm4 , and the vacuuming of the cooking chamber is stopped.

Specifically, the calculation formula I of the first time t _m1 is: t _mn =0.7·ln(P0/Pt)·(V0-V1)/S～1.5·ln(P0/Pt)·(V0-V1) /S; wherein, P0: initial pressure in the cooking chamber; Pt: pressure in the cooking chamber after vacuuming; V0: cooking chamber volume; V1: total volume of rice water; S: pumping rate.

Optionally, the calculation formula I of the at least one of the first time t _m1 and the fourth time t _m4 is: t _mn =0.7·ln(P0/Pt)·(V0-V1)/S～1.5·ln (P0/Pt)·(V0-V1)/S; wherein, P0: initial pressure in the cooking chamber; Pt: pressure in the cooking chamber after vacuuming; V0: cooking chamber volume; V1: total volume of rice water; S: pumping rate.

Optionally, the first time t _m1 and the fourth time t _m4 are all obtained by the calculation formula I; or the first time t _{m1 is} obtained by the calculation formula I, and the The four time t _m4 is a predetermined time value.

Optionally, the vacuuming operation is implemented by a vacuum device disposed in a pot body or a cover body of the cooking appliance, and the vacuum device draws most of the air of the cooking chamber to form a negative pressure state, and then passes through During the heating phase, after cooking at high temperature, most of the bacteria are killed, thus ensuring the safety of the food in the cooking utensils.

Optionally, the cooking appliance further includes a solenoid valve for controlling the opening and closing of the vacuuming device.

According to an embodiment of the present application, the gas introduction process in the step S3 is carried out by a pressurizing device which is provided on the cover of the cooking appliance.

Specifically, the pressurizing device includes a pressure valve and an electromagnet assembly that controls opening and closing of the pressure valve.

According to an embodiment of the present application, the cooking cavity is defined by an inner pot and a cover of the cooking appliance, the cooking appliance further comprising a displacement sensor and a spring disposed under the inner pot, wherein in step S1, The meter water amount is calculated by the calculation formula II: G1=K·L-G2; wherein G1 is the weight of the rice water, G2 is the weight of the inner pot, K is the elastic coefficient of the spring, and L is the displacement sensor detection The amount of compression of the spring that is reached.

A cooking appliance according to an embodiment of the third aspect of the present application, comprising the control method of the cooking appliance according to the embodiment of the first aspect of the present application; or comprising the cooking appliance according to the embodiment of the second aspect of the present application Control method.

A cooking appliance according to an embodiment of the fourth aspect of the present application, comprising: a pot body including an inner pot and an outer pot, the inner pot defining a cooking cavity; a cover body, the cover body being movable Provided on the pot body; a vacuum device for forming a negative pressure on the cooking chamber, the vacuum device being disposed in the pot body or the cover body to be based on the current amount of rice water in the cooking chamber The cooking chamber is evacuated; a pressurizing device is disposed in the cover body to introduce a gas into the cooking chamber, and the pressurizing device is not opened simultaneously with the vacuum device. .

According to the cooking appliance of the present application, the vacuuming time corresponding to the vacuum device can be obtained according to the current amount of rice water in the cooking chamber, and then the vacuum device is controlled to draw the gas from the cooking chamber with the corresponding vacuuming time, and the pressurized device can be used to The cooking chamber is pressurized to achieve variable pressure control, which makes the product have more stable performance and enhances the cooking effect of the cooking utensil.

According to an embodiment of the present application, the cooking appliance further includes: a measuring device disposed in the pot to measure the amount of rice water in the inner pot.

According to an embodiment of the present application, the measuring device is disposed between the inner pot and the outer pot and at the bottom of the inner pot, the measuring device includes a displacement sensor and a spring, the spring stop a bottom surface of the inner pot, the displacement sensor detecting an amount of expansion and contraction of the spring; or the measuring device includes a sensor for detecting a height of the rice water, the meter water amount passing through the height of the rice water, and the cross section of the inner pot The area, and the amount of rice water, are calculated; alternatively, the measuring device includes a gravity sensor for detecting the weight of the rice water.

Optionally, the amount of rice water is obtained by an input device of the cooking appliance.

The additional aspects and advantages of the present invention will be set forth in part in the description which follows.

DRAWINGS

The above and/or additional aspects and advantages of the present application will become apparent and readily understood from

1 is a schematic structural view of a cooking appliance according to an embodiment of the present application;

2 is a schematic structural view of an inner pot of a cooking appliance according to an embodiment of the present application;

Figure 3 is a working graph of a cooking appliance in accordance with one embodiment of the present application;

4 is a flow chart showing the operation of a cooking appliance according to an embodiment of the present application;

Figure 5 is a schematic diagram of the operation of a cooking appliance in accordance with one embodiment of the present application;

6 is a schematic structural view of a cooking appliance according to still another embodiment of the present application;

7 is a schematic structural view of a cover body of a cooking appliance according to still another embodiment of the present application;

Figure 8 is a partial cross-sectional view of a cooking appliance in accordance with yet another embodiment of the present application;

Figure 9 is an enlarged view of a portion A of Figure 8;

Figure 10 is an enlarged view of a portion B of Figure 8;

11 is a flow chart of a method of controlling a cooking appliance in accordance with yet another embodiment of the present application.

Reference mark:

Cooking appliance 100, water level line L (L1, L2 ... Ln),

Pot body 10, cooking chamber 11, inner pot 12, outer pot 13,

Cover body 20, suction port 21, exhaust port 22,

An air pumping device 30a, a vacuum device 30b, a vacuum pump 31, a solenoid valve 32, a connecting pipe 33,

Pressurizing device 40, pressure valve 41, blocking member 411, support base 412, ring member 4121, support table 4122, electromagnet assembly 42, electromagnet 421, push rod 422,

Measuring device 50, displacement sensor 51, spring 52, temperature sensor 53,

Heating device 60, control device 70, and power supply device 80.

Detailed ways

The embodiments of the present application are described in detail below, and the examples of the embodiments are illustrated in the drawings, wherein the same or similar reference numerals are used to refer to the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are intended to be illustrative only, and are not to be construed as limiting.

In the description of the present application, it is to be understood that the terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", " After, "Left", "Right", "Vertical", "Horizontal", "Top", "Bottom", "Inside", "Outside", "Axial", "Radial", "Circumferential", etc. The orientation or positional relationship of the indications is based on the orientation or positional relationship shown in the drawings, and is merely for the convenience of the description and the simplified description, and does not indicate or imply that the device or component referred to has a specific orientation, in a specific orientation. Construction and operation are therefore not to be construed as limiting the application. In the description of the present application, "a plurality" means two or more unless otherwise stated.

In the description of the present application, it should be noted that the terms "installation", "connected", and "connected" are to be understood broadly, and may be fixed or detachable, for example, unless otherwise explicitly defined and defined. Connected, or integrally connected; can be mechanical or electrical; can be directly connected, or indirectly connected through an intermediate medium, can be the internal communication of the two components. The specific meanings of the above terms in the present application can be understood in the specific circumstances for those skilled in the art.

A control method of a cooking appliance according to an embodiment of the first aspect of the present application will be described below with reference to Figs.

As shown in FIGS. 1 and 2, a cooking appliance 100 according to an embodiment of the present application includes a pot body 10, a lid body 20, a heating device 60, and an air extracting device 30a having a top open cooking chamber 11 and a lid body. 20 is movably mounted to the pot body 10, and the air extracting means 30a is for evacuating the cooking chamber 11 when the cooking chamber 11 is sealed to form a negative pressure in the cooking chamber 11.

As shown in FIG. 3 to FIG. 5, the cooking program of the cooking appliance 100 includes at least a water absorption stage, and the control method of the cooking appliance includes the following steps:

S1, in the water absorption phase, controlling the heating device to heat the rice water in the cooking cavity to a preset temperature;

S2, obtaining the current amount of rice water in the cooking cavity, and obtaining the pumping time of the air suction device when the pressure in the cooking cavity reaches the first preset pressure according to the current rice water amount;

S3. Control the air suction device to pump the cooking cavity and start timing;

S4. When the chrono time reaches the pumping time, stop pumping the cooking chamber to maintain the pressure in the cooking chamber at the first preset pressure.

According to an embodiment of the present application, when the heating device is controlled to heat the rice water in the cooking chamber to a preset temperature, the working time of the heating device is recorded, that is, the heating device is recorded when the rice water in the cooking chamber is heated to a preset temperature. The working time is obtained according to the working time of the heating device when the rice water in the cooking cavity is heated to the preset temperature in the water absorption phase, and the current rice water volume in the cooking cavity is obtained.

That is to say, in the water absorption stage, the rice water in the cooking chamber is first heated, and the amount of rice water in the cooking chamber is judged by the time required to heat the water to the preset temperature, and then according to the obtained rice in the cooking chamber. The water quantity precisely controls the working time of the pumping device, and ensures that the pressure in the cooking chamber reaches the first preset pressure regardless of the amount of water in the cooking chamber.

In some examples, the preset temperature is 35 ° C - 50 ° C, for example, the preset temperature is 35 ° C, in the water absorption phase, first control the heating device to heat the rice water in the cooking cavity, and start timing, when the cooking cavity The inner rice water is heated to 35 ° C, and the heating device stops heating, thereby obtaining the working time of the heating device when the rice water in the cooking chamber is heated to 35 ° C in the water absorption phase. For another example, the preset temperature may also be 40 ° C, 45 ° C, 45 ° C.

Preferably, the preset temperature is 40 ° C - 45 ° C, by setting the preset temperature to 40 ° C - 45 ° C, not only can ensure the water absorption effect of the rice grains at this temperature, improve the water absorption rate of the rice grains, thereby improving the cooking utensils The cooking effect, the scented rice, also helps to shorten the time of the water absorption phase, thereby improving the cooking efficiency of the cooking utensils, thereby enhancing the user experience.

It can be understood that the more rice water in the cooking cavity, the longer the working time of the heating device when the rice water in the cooking cavity is heated to the preset temperature, that is, the working time of the heating device is positively correlated with the current rice water volume.

In some specific examples, the current amount of rice water in the cooking chamber is calculated according to the formula: m=Pηt/cΔT, where m is the mass of water, P is the heating power of the cooking appliance, and η is the energy efficiency coefficient of the cooking appliance, t is the working time of the heating device, c is the specific heat capacity coefficient of water, and ΔT is the temperature rise of water.

Thus, the working time of the heating device is heated by the rice water in the cooking chamber to a preset temperature, and the amount of rice water in the cooking chamber is calculated according to the above formula, and then the pumping device is controlled according to the amount of water in the cooking chamber. The gas time ensures that no matter how many meters of water in the cooking chamber, the pressure in the cooking chamber can reach the first preset pressure and the control is precise.

According to yet another embodiment of the present application, a gravity sensor is provided in the pot for obtaining the current amount of rice water in the cooking chamber. By setting the gravity sensor, the current meter water volume in the cooking cavity can be obtained according to the measurement result of the gravity sensor, and the pumping time of the air pumping device can be accurately controlled according to the different rice water volume in the cooking cavity to ensure that no matter how many meters of water in the cooking cavity, The pressure in the cooking chamber can be brought to a first predetermined pressure.

According to another embodiment of the present application, a displacement sensor is provided in the pot for obtaining the current amount of rice water in the cooking chamber. By setting the displacement sensor, the current meter water volume in the cooking chamber can be obtained according to the measurement result of the displacement sensor, and the pumping time of the air suction device can be accurately controlled according to the different water amount in the cooking chamber to ensure that no matter how many meters of water in the cooking chamber, The pressure in the cooking chamber can be brought to a first predetermined pressure.

According to still another embodiment of the present application, the cooking appliance has a meter water input device through which the user inputs the current amount of rice water in the cooking chamber.

For example, when the user cooks 2 cups of rice, water can be added to the cooking chamber to the corresponding water level line. After closing the lid body, the amount of rice water in the cooking chamber is input through the input device (for example, the current water level line can be input or input to the cooking chamber) The amount of rice placed inside, then select the cooking program, the cooking utensils start cooking, and the control program of the cooking appliance is simple, which is beneficial to reduce the cost.

Optionally, the cooking cavity has a first water level line, a second water level line, an nth water level line, and the first water level line corresponding to the pumping time of the air extracting device when the first preset pressure is formed in the cooking cavity is t _n1 The second water level line corresponds to the pumping time of the air extracting device when the first preset pressure is formed in the cooking cavity is t _n2 ..., and the nth water level line corresponds to pumping when the first preset pressure is formed in the cooking cavity. The pumping time of the device is t _nn , where n < 10.

Specifically, when the cooking appliance is manufactured, it is necessary to obtain a certain type of air suction device through a large amount of experimental data, and a first preset pressure is formed in the cooking cavity when the inner pot of a rated capacity has different scales of rice water. The time t required for the determined degree of vacuum P1).

It should be noted here that the first preset pressure may be a single pressure value or a plurality of different pressure values. At the time of manufacture, a large amount of experimental data can be used to obtain the time t required for a certain type of suction device to form different pressure values in the cooking chamber when the inner pot of a rated capacity has different scales of rice water.

For example, as shown in FIG. 4, when the rice water level line of the inner pot is at the first water level line, the air extracting device is controlled to pump the inside of the cooking chamber, and timing is performed, when the pressure in the cooking chamber reaches the first preset. During pressure, the pumping time of the pumping device is recorded as t _n1 ; when the rice water level line of the inner pot is at the second water level line, the air extracting device is controlled to pump the inside of the cooking chamber, and time is counted in the cooking cavity. When the pressure reaches the first preset pressure, the pumping time of the pumping device is recorded as t _n2 ; when the rice water level line of the inner pot is at the nth water level line, the air extracting device is controlled to pump the inside of the cooking chamber, and Timing is performed, and when the pressure in the cooking chamber reaches the first preset pressure, the pumping time of the air extracting device is recorded as t _nn .

Therefore, the pumping time of the air suction device corresponding to the different rice water amount is programmed into the rice cooking program, so that the cooking appliance accurately controls the pumping time of the air suction device according to the different water amount in the cooking cavity, thereby ensuring no matter how many meters in the cooking cavity. The water can all bring the pressure in the cooking chamber to a first preset pressure.

As shown in FIG. 3, according to a further embodiment of the present application, the cooking program of the cooking appliance further includes: a heating boiling phase, a risotto phase, and a heat preservation phase, and the controlling method further comprises: controlling the air suction device to perform the cooking cavity during the heat preservation phase Pumping; when the pressure in the cooking chamber is maintained at the second preset pressure, the pumping of the cooking chamber is stopped to maintain the pressure in the cooking chamber at the second predetermined pressure.

Specifically, the cooking program of the cooking appliance controls the air pressure in the cooking chamber to be maintained at one atmosphere during the heating boiling phase and the risotto phase, and in the heat preservation phase, when the temperature in the cooking chamber is lowered to the preset holding temperature Controlling the air suction device to pump air into the cooking cavity, and when the pressure in the cooking cavity is lowered to the second preset pressure, controlling the air suction device to stop pumping, thereby maintaining the pressure in the cooking cavity at the second preset pressure (negative pressure state), thereby achieving the heat preservation effect.

In some optional examples, the first preset pressure is equal to the second preset pressure.

That is to say, in the water absorption stage, the cooking device controls the air suction device to draw the air pressure in the cooking chamber from the normal pressure state (one atmospheric pressure) to the first preset pressure, thereby forming a negative pressure state in the cooking cavity, so that the cooking cavity The environment is most suitable for water absorption of rice grains, thereby improving the water absorption efficiency of rice grains, not only ensuring the water content of rice grains, but also ensuring the quality of cooked rice, and shortening the cooking time of rice and improving the cooking efficiency of rice cookers.

During the heat preservation phase, the suction device is controlled to operate, and the air pressure value in the cooking chamber is detected. When the air pressure in the cooking chamber drops to the first preset pressure, the air suction device is controlled to stop working, thereby maintaining the pressure in the cooking chamber. At the first preset pressure, the insulation effect of the cooking appliance is achieved.

In other alternative examples, the pumping device has the same pumping time during the water absorption phase and the heat retention phase. Specifically, in the heat preservation phase, the operation of the air suction device is controlled, and the timing is started. When the pumping time of the air suction device in the heat preservation phase is detected to reach the pumping time in the water absorption phase, the air pressure in the cooking cavity at this time For the second preset pressure, the suction device is controlled to stop working, thereby maintaining the pressure in the cooking chamber at the second predetermined pressure.

The cooking appliance 100 according to an embodiment of the present application employs the control method of the cooking appliance described in the above embodiments. The cooking utensils here may be rice cookers, electric pressure cookers, and the like.

In some examples, the cooking appliance 100 includes a pot body 10, a lid body 20, a heating device 60, and an air extracting device 30a having a cooking chamber 11 that is open at the top, and the lid body 20 is movably mounted to the pot body 10, pumping The gas device 30a is for evacuating the cooking chamber 11 when the cooking chamber 11 is sealed to form a negative pressure in the cooking chamber 11.

Since the control method of the cooking appliance according to the present application has the above technical effects, the cooking appliance 100 according to the present application also has the above technical effect, that is, the cooking appliance has a simple and compact structure and can be controlled according to different amounts of water in the cooking chamber. The pumping time of the air suction device ensures that no matter how many meters of water in the cooking chamber, the pressure in the cooking chamber can reach the first preset pressure, and the control is accurate.

A specific embodiment of the cooking appliance 100 according to the present application will be described in detail below by taking a rice cooker as an example and in conjunction with Figs.

As shown in FIGS. 1 to 5, the rice cooker according to the present application includes a pot body 10, a lid body 20, a heating device 60, an air suction device 30a, a control device 70, and a power supply device 80. The air extracting device 30a may be a vacuum pump.

The pot body 10 has an inner pot 12 for carrying food, and a heating device 60 is disposed in the pot body 10 and below the inner pot 12 for heating the inner pot 12. The power supply device 80 is disposed in the pot body 10. The cover body 20 is movably mounted to the pot body 10, and the cover body 20 has an air extracting device 30a and a control device 70. The control device 70 and the heating device 60 are both connected to the power supply 60. The power supply device 80 is used to supply power to the air extraction device 30a and the heating device 60. The air suction device 30a is for changing the air pressure in the inner pot 12 in a sealed state to a negative pressure state, and the control device 70 is for controlling the rice cooker to select a different cooking program.

In order to meet the different amounts of water in the inner pot, the cooking chamber can be pumped to a preset vacuum (for example, the first preset pressure), and the specific embodiment is as follows:

First of all, through a large amount of experimental data, it is found that the vacuum pump of a certain model forms the time t of the first preset pressure (the set vacuum degree P1) when the inner pot of a rated capacity has different scales of rice water, such as Table 1:

Table 1

Secondly, according to the heating formula for water: m=Pηt/c△T, (where m is the mass of water, P is the heating power of rice cooker, η is the energy efficiency coefficient of rice cooker, t is the working time of heating device, c is water The specific heat capacity coefficient, ΔT is the temperature rise of water), and calculate the working time t of the heating device when the rice water of different masses is heated to the preset temperature with the rated power. Judging methods for different meters of water by using a large amount of data:

Table 2

Specifically, if the user cooks 2 cups of rice, the water level of the inner pot corresponds to the second water level line. When the rice cooking program is selected, the rice cooking program first controls the heating device to heat the rice water to the set temperature, and records to reach the preset temperature. The time t required for the time, and then according to the cooking program to select the working time of the vacuum pump corresponding to the second water level line for vacuuming, so that different water level lines can be set corresponding to different pumping times to achieve precise vacuum control.

A control method of the cooking appliance 100 according to an embodiment of the second aspect of the present application will be described below with reference to FIGS. 6-11.

As shown in FIG. 6 to FIG. 11, according to a control method of a cooking appliance according to an embodiment of the present application, the cooking program of the cooking appliance includes at least a preparation stage and a water absorption stage. The control method includes the following steps:

S1, in the preparation stage, acquiring the current rice water quantity of the cooking appliance, calculating a first time t _m1 according to the current rice water quantity, and vacuuming the cooking cavity of the cooking appliance until vacuuming When the time reaches the first time t _m1 , the vacuuming of the cooking cavity is stopped, and the cooking appliance enters the water absorption stage;

S2, in the water absorption phase, for a second time t _m2 .

According to the control method of the cooking appliance of the present application, the amount of rice water is calculated in the preparation stage, the rice water quantity judgment is placed before the vacuuming, the vacuuming time is determined by measuring the amount of rice water, and the vacuuming degree is controlled by controlling the time of vacuuming, The vacuum in the cooking chamber is basically the same when the amount of water is different, which improves the stability of the cooking utensils.

As shown in FIG. 11, according to a further embodiment of the present application, the rice cooking process further includes: a heating phase, a boiling phase, and a risotto phase. After the step S2, the control method further comprises the following steps:

S3, introducing a gas into the cooking chamber, and controlling the cooking appliance to enter the heating stage, and detecting the cooking chamber internal steam temperature Tt and the cooking chamber bottom temperature T;

S4. When the steam temperature Tt=T1 in the cooking chamber is detected, the cooking appliance is controlled to enter the boiling stage;

S5, when the cooking chamber bottom temperature T=T2 is detected, the cooking appliance is controlled to enter the risotto stage, wherein T2>T1;

S6. After the prawn phase continues for the third time _tm3 , the cooking chamber is controlled to be evacuated until the vacuuming time reaches the fourth time _tm4 , and the vacuuming of the cooking cavity is stopped.

Wherein, the calculation formula I of the first time t _m1 is:

t _mn =0.7·ln(P0/Pt)·(V0-V1)/S～1.5·ln(P0/Pt)·(V0-V1)/S;

Wherein, P0: initial pressure in the cooking chamber; Pt: pressure in the cooking chamber after vacuuming; V0: cooking chamber volume; V1: total volume of rice water; S: pumping rate.

In some examples, formula I of at least one of the first time t _m1 and the fourth time t _m4 is calculated. That is to say, both the first time t _m1 and the fourth time t _m4 can be calculated according to the calculation formula I.

According to an embodiment of the present application, in steps S1 and S6, the vacuuming operation is performed by the vacuum device 30b, and the vacuum device 30b is disposed in the pot body 10 or the lid body 20 of the cooking appliance 100.

As shown in Fig. 7, the vacuum device 30b includes a vacuum pump 31 and a connecting pipe 33. The vacuum pump 31 can be used to evacuate the gas in the cooking chamber 11 to form a negative pressure in the cooking chamber 11. The cooking appliance 100 also includes a solenoid valve 32 for controlling the opening and closing of the vacuum device 30b.

In step S3, the gas introduction process is carried out by a pressurizing device 40 which is provided on the cover 20 of the cooking appliance 100. As shown in FIGS. 8 and 9, the supercharging device 40 includes a pressure valve 41 and an electromagnet assembly 42 that controls opening and closing of the pressure valve 41.

As shown in Figs. 8 and 10, according to an embodiment of the present application, the steam temperature Tt in the cooking chamber is detected by the temperature sensor 53. The probe end of the temperature sensor 53 extends into the cooking chamber 11. The temperature T at the bottom of the cooking chamber is detected by a thermostat, and the thermostat is placed at the bottom of the outer pot.

In some examples, the cooking cavity 11 is defined by the inner pot 12 and the lid 20 of the cooking appliance 100. The cooking appliance 100 also includes a displacement sensor 51 and a spring 52 disposed below the inner pot 12.

After the cooking appliance 100 starts cooking, the displacement amount L of the spring 52 is detected by the displacement sensor 51, and then the calculated amount of rice water G1 is calculated according to the calculation formula II: G1 = K·L - G2. Wherein G1 is the weight of the rice water, G2 is the weight of the inner pot 12, K is the elastic coefficient of the spring 52, and L is the compression amount of the spring detected by the displacement sensor. Then, according to the calculation formula I:t _mn =0.7·ln(P0/Pt)·(V0-V1)/S～1.5·ln(P0/Pt)·(V0-V1)/S, the vacuuming time t _{m1 is} calculated. . At this time, the electromagnet assembly 42 controls the pressure valve 41 to be closed, and the solenoid valve 32 is opened, the vacuum pump 31 is operated, and the vacuum pump 31 evacuates the cooking chamber 11 at the first time t _m1 to cause the cooking chamber 11 to form a negative pressure.

Vacuum time reaches a first time t _m1, into the suction phase of the cooking appliance 100, control the solenoid valve 32 is closed, the vacuum pump 31 is stopped, the pressure valve 41 remains closed, i.e., at this stage, the cooking chamber 11 to maintain a negative pressure state.

After the water absorption phase duration reaches the second time _tm2 , the cooking appliance 100 enters the heating phase, and the gas is introduced through the pressurizing device 40. Specifically, the electromagnet assembly 42 controls the pressure valve 41 to open, the vacuum device 30b does not operate, and the pressure within the cooking chamber 11 gradually increases.

At the same time, the temperature sensor 53 detects the steam temperature Tt in the cooking chamber 11. When the temperature sensor 53 detects that the steam temperature inside the cooking chamber 11 reaches T1, the cooking appliance 100 enters a boiling phase, at which time the electromagnet assembly 42 controls the pressure valve 41 to remain open, and the vacuum pump 31 remains in an inoperative state at the same time.

When the temperature controller detects that the temperature of the bottom of the cooking chamber 11 (ie, the bottom of the inner pot) reaches T2 (T2>T1), the cooking appliance 100 enters the risotto phase, at which time, the electromagnet assembly 42 continues to control the pressure valve 41 to remain open. The vacuum pump 31 is kept in an inoperative state at the same time.

When the risotto phase lasts for a third time _tm3 , the electromagnet assembly 42 controls the pressure valve 41 to close. The solenoid valve 32 is opened, the vacuum pump 31 starts to operate, and the cooking chamber 11 is evacuated at the fourth time t _m4 . When the evacuation time reaches the fourth time t _m4 , the cooking appliance 100 stops vacuuming.

The theoretical vacuuming time is calculated as t=ln(P0/P1)·(V0-V1)/S, where P0: initial pressure in the cooking chamber 11; Pt: pressure in the cooking chamber 11 after vacuuming; V0: cooking Cavity 11 volume; V1: total volume of rice water; S: vacuum pump 31 pumping rate.

In the case where P0, V0, and S are known, the predetermined pressure Pt can be achieved by setting the time t for evacuation. Considering the volume of the cooking chamber 11 and the loss during the vacuuming process, the actual vacuuming time is set at 0.7·ln(P0/Pt)·(V0-V1)/S~1.5·ln(P0/Pt)·(V0 -V1)/S can be in the range.

In some optional examples, the first time t _m1 and the fourth time t _{m4 of} the vacuuming described above may be derived from the calculation formula I, respectively.

In still other alternative examples, the first vacuum time t _m1 in the preparation phase is derived from the calculation formula I, and the fourth vacuum time t _m4 in the risotto phase is a predetermined time value, the predetermined time value is taken The value can be in the time range corresponding to Table 3.

Table 3 Vacuuming time

According to another embodiment of the present application, after the step S6 described above, the control method of the cooking appliance further includes: controlling to enter the heat preservation phase while stopping the vacuuming.

Specifically, after the vacuuming time reaches the fourth time _tm4 , the cooking appliance 100 enters the heat preservation phase. During this process, the electromagnet assembly 42 controls the pressure valve 41 to close, the solenoid valve 32 is closed, and the vacuum pump 31 stops working, thereby maintaining the cooking chamber 11 in a negative pressure state, reducing heat loss, and achieving a heat preservation effect until the user opens the lid to take a meal. .

The cooking appliance 100 according to an embodiment of the present application employs the control method of the cooking appliance 100 described in the above embodiment. Since the above control method has the above-described technical effects, according to the cooking appliance 100 of the present application, the measurement of the amount of rice water is placed before the vacuuming phase, and the time of vacuuming is calculated from the measured amount of rice water, by controlling the time of vacuuming. The degree of vacuum is controlled to ensure that the degree of vacuum in the cooking chamber 11 is substantially the same when the amount of water is different, the performance of the cooking appliance 100 is stable, and the user experience is good.

A cooking appliance 100 in accordance with one embodiment of the present application is described below with reference to FIGS. 6-10. The cooking appliance 100 herein may be a rice cooker, an electric pressure cooker or an electric cooker.

As shown in FIGS. 6-10, a cooking appliance 100 according to an embodiment of the present application includes a pot body 10, a lid body 20, a vacuum device 30b, and a pressurizing device 50.

The pot body 10 includes an inner pot 12 and an outer pot 13 defining a cooking chamber 11 therein. The lid body 20 is mounted on the upper portion of the pot body 10 and connected to the pot body 10. The lid body 20 is movable between a closed position and an open position. . The vacuum device 30b may be installed in the lid body 20 or installed in the pot body 10, and the vacuum device 30b may evacuate the cooking chamber 11 according to the current amount of rice water in the cooking chamber 11, thereby forming a negative pressure in the cooking chamber 11. The pressurizing device 40 is disposed in the cover 20 for introducing gas into the cooking chamber 11, and the pressurizing device 40 and the vacuum device 30b cannot be simultaneously opened.

Thus, according to the cooking appliance 100 of the present application, the vacuuming time corresponding to the vacuum device 30b can be obtained according to the current amount of rice water in the cooking chamber 11, and then the vacuum device 30b withdraws the gas from the cooking chamber 11 with the corresponding vacuuming time. The cooking chamber 11 can be pressurized by the supercharging device 40, thereby realizing variable pressure control, so that the product has more stable performance and improves the cooking effect of the cooking appliance 100.

As shown in FIG. 6, according to an embodiment of the present application, the cover body 20 has a suction port 21 and an exhaust hole 22. The cooking cavity 11 is defined by the inner pot 12 and the lid 20 of the cooking appliance 100.

As shown in FIGS. 7 and 8, according to an alternative embodiment of the present application, the vacuum device 30b includes a vacuum pump 31 and a connecting pipe 33, and the vacuum pump 31 is disposed in the cover 20. Of course, the vacuum pump 31 can also be disposed in the pot body 10. One end of the vacuum pump 31 communicates with the suction port 21 through the connection pipe 33, and the other end of the vacuum pump 31 communicates with the exhaust port 22 through the connection pipe 33. The vacuum pump 31 draws the gas in the cooking chamber 11 from the suction port 21, and discharges the outside of the cooking chamber 11 through the exhaust port 22, thereby forming a negative pressure in the cooking chamber 11 of the cooking appliance 100.

In some examples, the cooking appliance 100 further includes a solenoid valve 32 connected between the suction port 21 and the vacuum pump 31 for controlling the opening and closing of the vacuum pump 31 and the suction port 21, thereby controlling the operation of the vacuum device 30b. The electromagnetic valve 32 can control the opening and closing of the vacuum pump 31 and the suction port 21 at any time, and the electromagnetic valve 32 blocks the air pressure inside the connecting pipe 33 and the air pressure at the inlet of the vacuum pump 31, thereby effectively preventing the pressure from being directly changed due to the sudden change of the air pressure in the connecting pipe 33. The phenomenon of being transmitted to the inlet of the vacuum pump 31, thereby well protecting the vacuum pump 31, prolongs the life of the vacuum pump 31.

As shown in FIGS. 8 and 9, according to an alternative embodiment of the present application, the supercharging device 40 is composed of a pressure valve 41 and an electromagnet assembly 42 that controls the opening and closing of the pressure valve 41.

In some examples, the cover 20 has an air inlet (not shown), and the pressure valve 41 includes a blocking member 411 that is movably disposed between the blocking position and the open position in the cover 20 At the mouth. The air inlet is closed when the blocking member 411 is at the blocking position, and the air inlet is opened when the blocking member 411 is at the open position.

Optionally, the blocking member 411 is formed in a spherical shape, has a simple production process, and has low production cost, and is favorable for sealing with the air inlet, thereby improving the sealing effect when the sealing member 411 blocks the air inlet.

In some examples, the pressure valve 41 also includes a support seat 412. The support base 412 is disposed on the cover body 20, and the support base 412 is provided with an air passage hole extending axially through the support seat 412 along the air inlet. One end of the support base 412 is inserted into the air inlet, and the outer circumference of the support base 412 is Sealed with the inner circumference of the air inlet. When the blocking member 411 is in the blocking position, the blocking member 411 is in contact with the inner circumference of the other end of the supporting seat 412 and is sealingly fitted. By providing the supporting seat 412 at the air inlet, the blocking member 411 can be effectively lifted. The sealing effect of the port.

Optionally, the support base 412 includes a ring member 4121 and a support table 4122. The ring member 4121 is disposed around the air inlet, and a central portion of the ring member 4121 is formed with an air passage hole extending through the ring member 4121 in the axial direction of the ring member 4121. The upper surface of the ring member 4121 has a downwardly concave recess, and the support table 4122 is mounted in the recess of the ring member 4121 and is connected to the outer periphery of the ring member 4121. The support table 4122 may form a ring shape extending circumferentially along the outer circumference of the ring member 4121.

According to a further embodiment of the present application, the electromagnet assembly 42 is disposed on the cover 20 and connected to the blocking member 411, so that the driving blocking member 411 is moved between the blocking position and the open position, and the blocking is controlled by the electromagnet assembly 42. The movement of the piece 411 not only improves the degree of automation of the cooking appliance 100, but also prevents the manual operation of the blocking member 411 from scalding the user, which is advantageous for improving the user's operating experience.

In some embodiments, the electromagnet assembly 42 includes an electromagnet 421 and a push rod 422. The electromagnet 421 is disposed on the cover body 20, and the push rod 422 is movably disposed on the electromagnet 421 in a horizontal direction. One end of the push rod 422 can drive the blocking member 411 to move.

As shown in FIGS. 8 and 10, according to an embodiment of the present application, the cooking appliance 100 further includes a measuring device 40 disposed in the pot body 10 to measure the amount of rice water in the inner pot 12.

In some optional examples, the measuring device 50 is disposed between the inner pot 12 and the outer pot 13 and is located at the bottom of the inner pot 12. The measuring device 50 includes a displacement sensor 51 and a spring 52. The spring 52 and the bottom surface of the inner pot 12 are mutually The offset sensor 51 can be used to detect the amount of expansion and contraction of the spring 52, thereby calculating the amount of rice water according to the calculation formula II.

In still other alternative examples, the measuring device 50 can include a sensor (not shown) that detects the height of the rice water so that the metered water level can be calculated by calculating the height of the rice water, the cross-sectional area of the inner pot, and the proportion of rice water. Then, the first time t _m1 of vacuuming in the preparation stage is calculated based on the amount of rice water.

In still other alternative examples, measurement device 50 can include a gravity sensor for detecting the weight of rice water. A gravity sensor is disposed in the pot body 10 to measure the weight of the amount of rice water in the cooking chamber 11, and the first time t _{m1 in which the} vacuum is drawn in the preparation stage is calculated based on the amount of rice water.

According to still another embodiment of the present application, the amount of rice water can be obtained by input from an input device (not shown) of the cooking appliance 100. In the preparation phase, the user can put a certain amount of rice water into the cooking chamber 11, and then input the corresponding amount of rice water through the input device of the cooking appliance 100, and then the cooking appliance 100 calculates the corresponding vacuuming time according to the input meter water amount. And controlling the vacuum device 30b to perform pumping with a corresponding evacuation time.

In some examples, the bottom of the outer pot 13 is provided with a thermostat and is fitted to the bottom surface of the inner pot 12 to facilitate detection of the temperature within the cooking chamber 11 to control the cooking schedule.

Other configurations and operations of the cooking appliance 100 in accordance with the present application are known to those of ordinary skill in the art and will not be described in detail herein.

In the description of the present specification, the description with reference to the terms "one embodiment", "some embodiments", "illustrative embodiment", "example", "specific example", or "some examples", etc. Particular features, structures, materials or features described in the examples or examples are included in at least one embodiment or example of the application. In the present specification, the schematic representation of the above terms does not necessarily mean the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in a suitable manner in any one or more embodiments or examples.

While the embodiments of the present invention have been shown and described, it will be understood by those skilled in the art The scope of the present application is defined by the claims and their equivalents.

Claims

A method of controlling a cooking appliance, characterized in that the cooking appliance comprises a pot body, a lid body, a heating device and an air extracting device, the pot body having a cooking chamber open at the top, the lid body being movably mounted to The pot body, the air extracting device is configured to pump the cooking chamber to form a negative pressure in the cooking chamber when the cooking chamber is sealed, and the cooking program of the cooking appliance includes at least a water absorption stage The control method includes the following steps:

Controlling the heating device to heat the rice water in the cooking chamber to a preset temperature during the water absorption phase;

Obtaining a current amount of rice water in the cooking cavity, and acquiring an evacuation time of the air suction device when the pressure in the cooking cavity reaches a first preset pressure according to the current rice water amount;

Controlling the air extracting device to pump the cooking cavity and start timing;

When the chrono time reaches the pumping time, the pumping of the cooking chamber is stopped to maintain the pressure within the cooking chamber at the first predetermined pressure.
The control method of a cooking appliance according to claim 1, wherein a working time of the heating device when the rice water in the cooking chamber is heated to a preset temperature is recorded, and is obtained according to the working time of the heating device The current amount of rice water in the cooking chamber.
The control method of a cooking appliance according to claim 2, wherein the operating time of the heating device is positively correlated with the current amount of rice water.
The method of controlling a cooking appliance according to claim 2 or 3, wherein the current amount of rice water in the cooking chamber is calculated according to the following formula: m = Pηt / c ΔT, wherein m is the mass of water, P For the heating power of the cooking appliance, η is the energy efficiency coefficient of the cooking appliance, t is the working time of the heating device, c is the specific heat capacity coefficient of water, and ΔT is the temperature rise of water.
The control method of a cooking appliance according to claim 2, wherein the preset temperature is 35 ° C to 50 ° C.
The control method of the cooking appliance according to claim 1, wherein the pot body is provided with a gravity sensor or a displacement sensor for acquiring the current amount of rice water in the cooking chamber; or the cooking appliance has an input. And means, by which the user inputs the current amount of rice water in the cooking chamber.
The control method of the cooking appliance according to any one of claims 1 to 6, wherein the cooking chamber has a first water level line, a second water level line, an nth water level line,

The pumping time of the air extracting device when the first preset pressure is formed in the cooking cavity corresponding to the first water level line is t n1 , and the second water level line corresponds to the cooking cavity The pumping time of the air extracting device is t n2 when the first preset pressure is formed, and the nth water level line corresponds to the pumping when the first preset pressure is formed in the cooking cavity The pumping time of the gas device is t nn , where n < 10.
The method of controlling a cooking appliance according to any one of claims 1 to 7, wherein the cooking process further comprises: a heating boiling phase, a risotto phase, and a heat retention phase, the control method further comprising:

Controlling, by the air suction device, pumping the cooking chamber during the heat preservation phase;

When the pressure in the cooking chamber is maintained at the second predetermined pressure, the pumping of the cooking chamber is stopped to maintain the pressure within the cooking chamber at the second predetermined pressure.
The control method of the cooking appliance according to claim 8, wherein the first preset pressure is equal to the second preset pressure; or, the air suction device is in the water absorption phase and the heat retention phase The pumping time is equal.
A method of controlling a cooking appliance, the cooking procedure of the cooking appliance comprising at least: a preparation stage, a water absorption stage, wherein the control method comprises the following steps:

S1, in the preparation stage, acquiring the current rice water quantity of the cooking appliance, calculating a first time t m1 according to the current rice water quantity, and vacuuming the cooking cavity of the cooking appliance until vacuuming When the time reaches the first time t m1 , the vacuuming of the cooking cavity is stopped, and the cooking appliance enters the water absorption stage;

S2, in the water absorption phase, for a second time t m2 .
The control method of the cooking appliance according to claim 10, wherein the rice cooking program further comprises: a heating phase, a boiling phase, and a risotto phase,

After the step S2, the control method further includes the following steps:

S3, the gas is introduced into the cooking chamber, and the cooking appliance is controlled to enter the heating phase, and the cooking chamber temperature Tt and the cooking chamber bottom temperature T are detected;

S4. When the steam temperature Tt=T1 in the cooking chamber is detected, the cooking appliance is controlled to enter the boiling stage;

S5, when the cooking chamber bottom temperature T=T2 is detected, the cooking appliance is controlled to enter the risotto stage, wherein T2>T1;

S6. After the prawn phase continues for the third time tm3 , the cooking chamber is controlled to be evacuated until the vacuuming time reaches the fourth time tm4 , and the vacuuming of the cooking cavity is stopped.
The control method of the cooking appliance according to claim 10, wherein the calculation formula I of the first time t m1 is: t mn =0.7·ln(P0/Pt)·(V0-V1)/S～ 1.5·ln(P0/Pt)·(V0-V1)/S;

Wherein, P0: initial pressure in the cooking chamber; Pt: pressure in the cooking chamber after vacuuming; V0: cooking chamber volume; V1: total volume of rice water; S: pumping rate.
The control method of the cooking appliance according to claim 11, wherein the calculation formula I of at least one of the first time t m1 and the fourth time t m4 is: t mn =0.7·ln (P0/Pt )·(V0-V1)/S～1.5·ln(P0/Pt)·(V0-V1)/S;

Wherein, P0: initial pressure in the cooking chamber; Pt: pressure in the cooking chamber after vacuuming; V0: cooking chamber volume; V1: total volume of rice water; S: pumping rate.
The control method of the cooking appliance according to claim 13, wherein the first time t m1 and the fourth time t m4 are each obtained by the calculation formula I; or, the first time t m1 It is obtained by the calculation formula I, and the fourth time t m4 is a predetermined time value.
The method of controlling a cooking appliance according to claim 10, wherein the vacuuming operation is performed by a vacuum device provided in a pot body or a lid body of the cooking appliance.
The control method of a cooking appliance according to claim 15, wherein the cooking appliance further comprises a solenoid valve for controlling the opening and closing of the vacuuming device.
The control method of the cooking appliance according to claim 11, wherein the gas introduction process in the step S3 is carried out by a pressurizing device provided on a lid of the cooking appliance.
The control method of a cooking appliance according to claim 17, wherein said pressurizing means comprises a pressure valve and an electromagnet assembly for controlling opening and closing of said pressure valve.
A method of controlling a cooking appliance according to any one of claims 10 to 18, wherein the cooking chamber is defined by an inner pot and a lid of the cooking appliance, the cooking appliance further comprising a chamber The displacement sensor and the spring below the inner pot are described, wherein in step S1, the meter water quantity is calculated by calculating formula II:

G1=K·L-G2;

Among them, G1 is the weight of rice water, and G2 is the weight of the inner pot.

K is the spring constant of the spring, and L is the amount of compression of the spring detected by the displacement sensor.
A cooking appliance characterized by the method of controlling a cooking appliance according to any one of claims 1-19.
A cooking appliance comprising:

a pot body comprising an inner pot and an outer pot, the inner pot defining a cooking cavity;

a cover body, the cover body is movably disposed on the pot body;

a vacuum device for forming a negative pressure into the cooking chamber, the vacuum device being disposed in the pot body or the cover body to evacuate the cooking chamber according to a current amount of rice water in the cooking chamber;

a supercharging device, the pressurizing device being disposed in the cover body to introduce a gas into the cooking chamber, the pressurizing device being opened at the same time as the vacuum device.
The cooking appliance according to claim 21, further comprising: measuring means disposed in said pot to measure the amount of rice water in said inner pot.
A cooking appliance according to claim 22, wherein said measuring means is disposed between said inner pot and said outer pot and at the bottom of said inner pot, said measuring means comprising a displacement sensor and a spring, The spring stops against the bottom surface of the inner pot, the displacement sensor detects the amount of expansion and contraction of the spring; or the measuring device includes a sensor for detecting the height of the rice water, the meter water amount passing through the height of the rice water The cross-sectional area of the inner pot and the proportion of rice water are calculated; alternatively, the measuring device includes a gravity sensor for detecting the weight of the rice water.
The cooking appliance according to any one of claims 21 to 23, wherein the amount of rice water is taken by an input device of the cooking appliance.