WO2020147593A1 - 一种食品蒸锅 - Google Patents

一种食品蒸锅 Download PDF

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Publication number
WO2020147593A1
WO2020147593A1 PCT/CN2020/070218 CN2020070218W WO2020147593A1 WO 2020147593 A1 WO2020147593 A1 WO 2020147593A1 CN 2020070218 W CN2020070218 W CN 2020070218W WO 2020147593 A1 WO2020147593 A1 WO 2020147593A1
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WO
WIPO (PCT)
Prior art keywords
steam
food
steamer
upper cover
pot
Prior art date
Application number
PCT/CN2020/070218
Other languages
English (en)
French (fr)
Inventor
邓力
Original Assignee
深圳汉食智能科技有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 深圳汉食智能科技有限公司 filed Critical 深圳汉食智能科技有限公司
Publication of WO2020147593A1 publication Critical patent/WO2020147593A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/12—Multiple-unit cooking vessels
    • A47J27/13—Tier cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • A47J27/16—Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/06—Lids or covers for cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam

Definitions

  • the invention belongs to the field of cooking appliances, and particularly relates to a food steamer.
  • steaming is a common cooking method.
  • Commonly used food steamers include steamer, steamer, steamer, etc.
  • the traditional steamer heats boiling water at the bottom to make the steam penetrate the food steamer, thereby heating the food inside the steamer.
  • the faster the heating speed of the food the better the quality of the food.
  • the heating speed of the food is affected by two factors, the temperature of the airflow passing through the food and the flow velocity.
  • the steam of the traditional steamer is discharged from the top, in order to obtain a higher air temperature and flow rate, a large amount of heat and moisture will inevitably be lost from the top.
  • the control of the existing electric steamer is more intelligent and convenient, the heating speed and the quality of the steamed food are worse than the traditional steamer.
  • the existing method is to use high-power steam
  • the generating device increases the heating speed and also exacerbates the loss of heat and moisture.
  • the cost performance is extremely low, causing serious waste, and greatly restricting the application of electric steamers in homes and commercial environments.
  • the embodiment of the present invention provides a food steamer, which aims to solve the problem that the steam of the existing food steamer flows through the food and is directly discharged from the food steamer, thereby causing the loss of heat and moisture, thereby reducing the heating efficiency of the steamer.
  • a food steamer the food steamer includes:
  • the steamer body includes a pot body and an upper cover movably connected with the pot body; when the upper cover is butted with the pot body, it surrounds the inner space of the pot, and the upper cover has a first A double-layer structure upper cover of the first double-layer structure of the passage, the pot body is a double-layer structure double-layered pot body having a second double-layer structure with a second passage, and the upper cover and the pot body surround the pot inner space
  • the steamer gas path is communicated through The structure communicates with the space in the pot;
  • a food carrying structure located in the steamer body; and a steam circulation driving device for driving the steam in the steamer body to forcibly circulate through the food on the food carrying structure.
  • the food steamer further includes:
  • a steam generating device that generates steam into the steamer body.
  • the food steamer further includes:
  • a first control device that controls the condition of the steam in the steamer body.
  • the first control device controls the state of the steam through one or a combination of the following conditions:
  • the outlet steam flow rate-time relationship of the steam generated by the steam generating device In the first preset time period, the outlet steam flow rate-time relationship of the steam generated by the steam generating device;
  • the temperature-time index relationship of the food in the steamer body In the fourth preset time period, the temperature-time index relationship of the food in the steamer body.
  • the food steamer further includes: a drive control device that drives and controls the steam flow rate and/or direction in the steamer body.
  • the driving control device controls the flow rate of the steam generated by the steam generating device through the steam generating device; and/or
  • the driving control device controls the flow speed of the steam in the steamer body through the steam circulation driving device.
  • the steam generating device includes an energy storage vaporizer.
  • the food steamer further includes: a cooler for cooling the steam circulation driving device.
  • a heat preservation part is provided between the steamer body and the external environment.
  • a steam distribution device for guiding steam is provided between the steam inflow end and the steam outflow end of the food carrying structure.
  • the steamer body includes an integrated body structure having a first enclosed space, and the integrated body structure includes the food carrying structure and the steam generating device in the first enclosed space; or
  • the steamer body includes a separate body structure having a second enclosed space, a third enclosed space, and a first communicating pipe communicating with the second enclosed space and the third enclosed space, and the separate body structure further includes The food carrying structure in the second enclosed space and the steam generating device in the third enclosed space.
  • the steam circulation driving device provides a driving force for the movement of steam to the space where the food carrying structure is located, so as to drive the steam in the space where the food carrying structure is located, from the steam inflow end of the food carrying structure Flow through the food carrying structure toward the steam outflow end.
  • the steam circulation driving device is located in the steamer body; or
  • the steam circulation driving device is located outside the steamer body, and communicates with the steamer body through a second communicating pipe, so as to transmit the driving force for promoting the movement of steam through the second communicating pipe to drive the food
  • the steam in the space where the carrying structure is located flows through the food carrying structure from the steam inflow end to the steam outflow end of the food carrying structure.
  • the upper part of the pot body has the same width as the lower part of the upper cover, and when the pot body is butted with the upper cover, the upper part of the pot body and the lower part of the upper cover are matedly connected, and the The upper cover and the pot body surround the pot inner space.
  • the upper cover is a tapered upper cover with a narrow upper part and a wide lower part.
  • the tapered upper cover includes an outer wall of the upper cover and an inner wall of the upper cover.
  • the outer wall of the upper cover and the inner wall of the upper cover form a first A channel to form the first double-layer structure upper cover with the first channel; the upper width of the pot body is the same as the lower width of the tapered upper cover.
  • the pot body is a cylindrical pot body.
  • the communication structure includes a first communication structure, the first communication structure is located on the upper part of the inner wall of the upper cover, and the steam circulation driving device is installed on the top of the upper cover and is opposite to the communication structure s position.
  • the communication structure further includes a second communication structure, and the second communication structure is located at a lower part of the interior of the pot.
  • the embodiment of the present invention allows the steam flowing through the food to circulate through the surface of the food to avoid the loss of heat and moisture to the outside of the steamer, thereby maintaining and controlling the temperature and flow rate of the steam flowing through the food, thereby increasing the heating efficiency of the food and improving the quality of the food. Reduce power consumption, energy saving and environmental protection.
  • Figure 1 is a schematic structural diagram of a food steamer provided by an embodiment of the present invention
  • FIG. 2 is a schematic diagram of the connection structure of the first control device in the food steamer provided by the embodiment of the present invention
  • Fig. 3 is a schematic diagram of the connection structure of the drive control device in the food steamer provided by the embodiment of the present invention.
  • the steam generator used in a large steamer is more powerful, and is equipped with a large water tank to improve the endurance of the steamer, but the actual heating rate and water supply endurance are not even comparable to the traditional steaming process.
  • a steam circulation driving device that drives steam to forcefully circulate through the food on the food carrying structure is provided in the food steamer, so that compared to the prior art, the steam that should have been lost through the gas valve or other outlets on the top can be re- Circulate on the food carrying structure.
  • the heat retained by the steam itself after heating the food through heat exchange can be used in the system through circulation, avoiding this part of heat from being discharged to the outside and causing losses; on the other hand, the steam flows through the food and is full In the food-carrying structure, the flow rate of steam is reduced and a relatively stable natural flow field is formed in the food-carrying structure.
  • the flow rate of steam through the food surface is an important condition that affects heat exchange.
  • the internal steam circulation is forced by the steam circulation driving device, and then Forcibly increases the flow rate of steam passing through the food, maintains a high-speed steam flow field, improves food heating efficiency, increases the heating rate of food, and improves food quality. It not only enables the recycling and reuse of heat, but also retains the moisture carried by the steam. The endurance of the steamer.
  • the food steamer provided in this embodiment includes:
  • the steamer body 10 includes an upper cover 11 and a pot body 12 that surround the inner space 13 of the pot; the upper cover 11 is an upper cover 11 movably connected to the pot body 12; When the pot body 12 is connected to form a pot inner space 13, the upper cover 11 is a first double-layer structure upper cover with a first channel, and the pot body 12 is a second double-layer structure with a second channel. When the upper cover 11 and the pot body 12 enclose the inner space 13 of the pot, the first double-layer structure and the second double-layer structure are butted, and pass through the first The communication between one channel and the second channel forms a connected steamer air path; the steamer air path communicates with the inner space 13 of the boiler through a communication structure.
  • the food carrying structure 20 located in the pot body 12;
  • the steam circulation driving device 40 that drives the steam to circulate through the food on the food carrying structure 20 forcibly.
  • the steam circulation driving device 40 forces the internal steam to circulate, thereby forcibly increasing the flow rate of the steam passing through the food, maintaining a high-speed steam flow field, improving the heating efficiency of the food, and improving the quality of the food, so that the heat energy is recycled and reused.
  • the moisture carried by the steam is retained and the endurance of the steamer is improved.
  • the upper cover 11 is a tapered upper cover with a narrow upper part and a wide lower part.
  • the tapered upper cover includes an outer wall of the upper cover and an inner wall of the upper cover.
  • a first channel is formed between the outer wall of the upper cover and the inner wall of the upper cover to form A first double-layer structure upper cover with a first channel.
  • the width of the pot body 12 is the same as the width of the lower part of the cone-shaped upper cover, so that it can be mated and butted with the upper cover 11 to form a pot inner space 13.
  • the pot 12 includes an outer wall of the pot and an inner wall of the pot.
  • a second channel is formed between the outer wall of the pot and the inner wall of the pot to form a second double-layer structured pot with the second channel.
  • the communicating structure may be a through hole or a nozzle or a through pipe, and the communicating structure includes a first communicating structure and a second communicating structure.
  • the first communication structure in this embodiment is located on the upper part of the upper cover 11.
  • the inner wall of the first double-layer structure is provided with a through hole or nozzle communicating with the inner space 13 of the pot.
  • a through hole is opened on the inner wall of the upper cover of the upper part of the tapered upper cover corresponding to the upper part of the upper cover 11.
  • the through holes or nozzles can be arranged at any position on the inner wall of the first double-layer structure, and the number of through holes or nozzles is not limited by this embodiment.
  • the second communication structure is located at the lower part of the inside of the pot, for example at the lower part of the inner wall of the pot.
  • the inner wall of the second double-layer structure is provided with an opening or a through hole or a nozzle or a through pipe communicating with the inner space 13 of the pot.
  • a nozzle is opened on the inner wall of the pot corresponding to the lower part of the pot 12.
  • the through holes or nozzles can be arranged at any position on the inner wall of the second double-layer structure, and the number of through holes or nozzles is not limited by this embodiment.
  • the corresponding vertical distance between the inner wall of the upper cover and the outer wall of the upper cover in the first channel is the same. Since the upper cover 11 is a conical upper cover, the first channel is a conical channel. In other embodiments, the shape of the first channel is not limited by this embodiment.
  • the corresponding vertical distance between the inner wall of the pot and the outer wall of the pot in the second channel is the same.
  • the second channel is an annular channel. In other embodiments, the shape of the second channel is not limited by this embodiment.
  • the steam circulation driving device 40 is installed on the top of the upper cover and is at a position opposite to the communication structure. In this way, the steam in the first passage of the upper cover 11 can flow into the second passage under the action of the steam circulation driving device 40.
  • the steam circulation driving device 40 may be installed at other positions inside the steamer body 10 to drive the steam in the steamer body 10 to pass through the steamer air path communicating with the first channel and the second channel for forced circulation through The food carrying the food on the structure.
  • the steam circulation driving device 40 is installed at the top of the upper cover at a position corresponding to the through hole provided on the inner wall of the upper cover. In this way, when the steam circulation driving device 40 drives the steam, it can better promote the efficiency of the steam in the upper part of the pot inner space 13 flowing into the first passage, thereby effectively improving the circulation efficiency of the steam in the pot inner space 13, thereby effectively improving the circulation
  • the steam cycle efficiency of the food on the food carrying structure is described.
  • the first channel communicates with the pot inner space 13 through a through hole opened in the inner wall of the upper cover.
  • the second channel communicates with the inner space 13 of the pot through the nozzle of the inner wall of the second double-layer structure.
  • the circulating gas path forcibly increases the flow rate of steam through the food, maintains a high-speed steam flow field, improves the heating efficiency of the food, and improves the quality of the food. It not only makes the heat energy recycle and reuses, but also retains the moisture carried by the steam and improves the steamer's performance. Endurance.
  • the food steamer provided in this embodiment includes:
  • the steamer body 10 includes an upper cover 11 and a pot body 12 surrounding and forming a pot inner space 13;
  • the food carrying structure 20 located in the pot body 12;
  • a steam generating device 30 that delivers steam into the steamer body 10.
  • the steam circulation driving device 40 that drives the steam to circulate through the food on the food carrying structure 20 forcibly.
  • the upper cover 11 is used to cooperate with the pot body 12 to surround the pot inner space 13, and the inner pot space 13 is mainly used to set the food carrying structure 20 for holding food, and to restrain the steam used for steaming the food.
  • the upper cover 11 and the pot body 12 can be matched with the prior art to meet the high-temperature and high-pressure state of the pot space 13, such as the upper and lower limit structures of the traditional pressure cooker conflict, or the buckle of the rice cooker Butt joint with sealing groove and other forms.
  • the implementation of the upper cover 11 is not specifically limited, but in other embodiments of the present invention, for example, in a technical solution in which the upper cover 11 and the pot body 12 are provided with a double-layer structure to form a gas path, the upper The lid 11 and the pot body 12 can be separated from each other, but when the two are docked, the gas path of the upper cover 11 can be accurately docked with the gas path of the pot body 12 by setting a positioning structure, and a buckle can be further provided to achieve relative fixation. Furthermore, a sealing groove and a sealing ring can be added to the periphery of the gas path to ensure the sealing performance of the gas path after the upper cover 11 and the pot body 12 are butted.
  • a cooler needs to be provided on the top of the upper cover 11 to cool the motor of the steam circulation driving device 40 in order to supply energy to the cooler. It is possible to set the upper cover 11 and the pot body 12 to be hinged with a fixed axis, and to supply energy to the cooler by providing a circuit connection structure at the end of the fixed axis. It should be understood that the core of the concept of the present invention is to circulate steam through the steam circulation driving device 40, and the realization form of the upper cover 11 can be adaptively set according to specific preferred schemes, and reference may be made to the upper cover in the prior art. 11 structure.
  • the pot body 12 refers to a body for carrying the food carrying structure 20 and the steam generating device 30 in a broad sense, and it can be a common integrated structure in which the food carrying structure 20 and the steam generating device 30 are arranged in the same enclosed space.
  • the steamer body 10 includes an integrated body structure having a first enclosed space, and the integrated body structure includes a food carrying structure 20 and a steam generating device 30 in the first enclosed space; or
  • the steamer body 10 includes a separate body structure having a second enclosed space, a third enclosed space, and a first communicating pipe communicating with the second enclosed space and the third enclosed space.
  • the separate body structure also includes food in the second enclosed space.
  • the supporting structure 20 and the steam generating device 30 in the third enclosed space.
  • the present invention can be flexibly applied to food steamers of various structural forms.
  • the pot body 12 can be divided into single bottom, multiple bottom or multilayer bottom according to the common classification form; or according to the material, it can be divided into metal, non-metal such as stainless steel, zinc alloy, aluminum alloy, synthetic strength, wood or Pots in other forms such as Tao Jing 12.
  • the food carrying structure 20 is arranged in the pot body 12, and the food carrying structure 20 is used to carry food.
  • the carrying surface structure can be a common grid, horizontally spaced, longitudinally spaced, or other geometrically spaced settings.
  • a gap structure that can carry food and allow steam to circulate; its overall structure can be a common planar structure, or a cage structure with a side wall surrounding the plane, or other common ladder-like multilayer cage structures, etc.
  • Its material can be common polymer materials such as PC plastic, PE plastic, PP plastic, PVC plastic, polyester material, polyurethane material, synthetic fiber, etc., as well as other materials such as stainless steel, ceramics, bamboo and wood, etc. It is understandable that,
  • the carrying structure that can be used to carry food and enable steam to pass through and surround the food in any direction does not deviate from the interpretation of the food carrying structure 20 in this embodiment.
  • the meaning that the food carrying structure 20 is located in the pot body 12 is that the pot body 12 can confine the steam in the space where the food carrying structure 20 is located, and confining the steam in a controllable enclosed space is beneficial to control the steam in the confined space.
  • the food carrying structure 20 circulates in an orderly manner. The more closed and stable the internal space, the smaller the distortion of control and the better the control effect.
  • a more preferred embodiment is that the food carrying structure 20 is located in the pot body 12, which is further limited to that the food carrying structure 20 can be sealed in the food steamer 10. It is understandable that the sealing and It is not equal to air tightness. Steam can escape from the sealed gap directly or by steam pressure. For safety or flexible pressure control considerations, the food steamer 10 is provided with an escape port to discharge gas, and the steam escapes The method can limit the steam pressure within a suitable range.
  • the pot body 12 forms a controllable sealed environment.
  • the sealing environment is easy to realize, for example, it can be realized by adding a sealing strip, and the controllable sealing environment can also be realized by the pressure-controllable overflow valve in the prior art.
  • the significance is that the controllable sealing environment is beneficial to further Controlling the air pressure, flow rate and temperature of the steam circulating between the food carrying structures 20 in the pot body 12 reduces control errors and improves the use effect and safety of the steamer.
  • the steam generating device 30 generates steam.
  • the steam generating device 30 should be understood as a device capable of generating steam in a broad sense. In principle, it can be a common device that generates steam by heating water, or it can be another device that generates steam in a phase change system that heats water; structurally, it can heat water stored inside to generate steam and then release it to the pot
  • the integrated device in the body 12 can also be connected by a plurality of independent components.
  • the water is introduced into the heated component through the water storage component to generate steam, and then the steam is introduced into the steam storage component to maintain heat preservation and pressure.
  • a separate device released into the pot body 12 it can also heat water to a high-pressure superheated state in a closed space, and release steam after opening.
  • a separate device can heat water outside the pot 12 to generate steam, and the steam can be introduced into the food carrying structure 20.
  • any device that can generate steam and the steam can enter the food carrying structure 20 and heat the food on the food carrying structure 20 does not deviate from the interpretation of the steam generating device 30 in this embodiment.
  • the steam circulation driving device 40 drives the steam to forcibly circulate through the food on the food carrying structure 20.
  • Driving refers to the movement of gases other than the movement of steam generated by the steam generating device 30, and is artificially applied, such as a mechanically driven fan.
  • the steam circulation driving device 40 provides a driving force for the movement of steam to the space where the food carrying structure 20 is located, so as to drive the steam in the space where the food carrying structure 20 is located, and flow through the food from the steam inflow end to the steam outflow end of the food carrying structure 20 Bearing structure 20.
  • forced circulation is significantly different from natural flow.
  • natural flow means that the movement and condensation of the steam discharged from the steam generating device 30 naturally occur in accordance with the laws of fluid dynamics and phase change under a certain fixed environment in the steamer.
  • the steam generated by the steam generating device 30 can generate natural flow in the existing pot 12, but the steam flow rate generated by this natural flow can only rely on the steam generation rate of the steam generating device 30 to promote the natural flow of steam, and a steam outlet must be provided In order to realize the flow, the power needs to be increased to obtain a greater natural flow velocity, and the energy and water that escape the steam are wasted.
  • Forced circulation means that steam is driven by the steam circulation driving device 40 to flow in the food carrying structure 20 at a certain speed.
  • the forced circulation is easy to form a high-speed flow field, which is beneficial to the rapid circulation of the heat exchanged steam to the temperature.
  • the high area supplements heat energy, which is also beneficial to directly increase the flow rate of steam when it flows through the surface of the food, improve the surface heat transfer coefficient of the steam-food, increase the heating rate, and complete the steaming faster, reduce the heating intensity of the food, and increase the steaming rate.
  • the quality of the food at the same time, the steam after the heat exchange quickly leaves the surface of the food, and it is not easy to form condensation on the surface of the food, so that the heat distribution during the food heating process is more uniform and is also beneficial to the steaming quality of the food.
  • the steam cycle driving device 40 may be one or a combination of common centrifugal fans, axial flow fans or cross flow fans.
  • the steam circulation driving device 40 pushes the steam to circulate through the food on the food carrying structure 20 in the system, so as to avoid convection inside and outside the steam from taking away heat and moisture, and also avoid The external air destroys the heat distribution inside the pot body 12, and at the same time improves the accuracy of the control of the steam temperature and the steam flow rate in the system, improves the control stability of the system, and reduces the degree of distortion.
  • the energy provided by the steam generating device 30 is sufficient as long as it satisfies the heating of the food and the energy lost to the outside, and it is possible to seldom or even not discharge steam to the outside, realizing large energy saving.
  • the steam circulation driving device 40 is located in the steamer body 10; or
  • the steam circulation driving device 40 is located outside the steamer body 10, and communicates with the steamer body 10 through a second communicating pipe, so as to transmit the driving force for the steam movement through the second communicating pipe, and drive the steam in the space where the food carrying structure 20 is located. , The steam flows through the food carrying structure 20 from the steam inflow end to the steam outflow end of the food carrying structure 20.
  • the position of the steam circulation driving device 40 communicates with the space where the food carrying structure 20 is located, and jointly forms a relatively closed space, so that the driven steam can flow through the food carrying structure 20. Therefore, the steam cycle driving device 40 can be installed in the food steamer 10 or outside the food steamer 10, and communicates with the food steamer 10 through a pipe, so that the concept of the embodiment of the present invention can be flexibly modified in the present. In the common food steamer, a larger performance benefit can be obtained with a smaller upgrade cost.
  • a relatively sealed and controllable space is formed in the food steamer 10, and the steam generated by the steam generator 30 provided in the food steamer 10 naturally flows into the space where the food carrying structure 20 provided in the food steamer 10 is located.
  • the circulation driving device 40 drives the steam to forcibly circulate through the food on the food carrying structure 20, so as to fully heat the food without losing heat and moisture.
  • the food steamer of this embodiment saves a lot of water, which not only improves the steaming effect and saves energy consumption, but also improves the large-scale steamer that needs to add water to the water tank frequently.
  • the endurance of the steamer makes food steaming more intelligent.
  • the food steamer also includes an air path 50.
  • the air path 50 is connected to the bottom and/or top of the food steamer from the outside of the food steamer or the food steamer. Regular space composition.
  • the gas path 50 needs to be set according to the specific settings of the food steamer 10, and it is mainly used to guide the steam flow direction.
  • the gas path 50 is used to assist the steam circulation driving device 40 so that the steam in the food steamer can form a forced and orderly steam circulation.
  • the gas vortex is reduced to avoid the kinetic energy provided by the steam circulation driving device 40 Loss, on the other hand, enables the steam to circulate through the food carrying structure 20 in an orderly manner, which not only makes the heating of the food more uniform, but also forms a relatively stable thermodynamic system, facilitating intelligent control of the steam temperature and steam flow rate.
  • This embodiment is improved on the basis of the above embodiment.
  • the food steamer 10 adopts a structure including an air path 50, which includes an upper cover 11 and a pot body 12, the upper cover 11 and the pot body 12 movably butt to form a pot inner space 13, and the pot body 12 is provided
  • an air path 50 which includes an upper cover 11 and a pot body 12, the upper cover 11 and the pot body 12 movably butt to form a pot inner space 13, and the pot body 12 is provided
  • a steam generating device 30 and a food carrying structure 20 There are a steam generating device 30 and a food carrying structure 20.
  • the positional relationship, connection relationship, and structural relationship between the steam generating device 30 and the food carrying structure 20 need to satisfy such that the steam generated by the steam generating device 30 can flow through the food carrying structure 20 naturally.
  • a common arrangement is adopted.
  • the steam generating device 30 is arranged at the bottom of the pot body 12, and the food carrying structure 20 is arranged above the steam generating device 30.
  • the steam generated by the steam generating device 30 is more uniform from bottom to top.
  • the steam circulation driving device 40 is used to force the steam to circulate in the food carrying structure 20 through the food on the food carrying structure 20.
  • a steam distribution device 60 is also provided in the food steamer 10, which can be specifically arranged at the steam inflow end, the steam outflow end, and between the steam inflow end and the steam outflow end of the food carrying structure 20, for different food steamers.
  • the structure of the pot 10 and the steam distribution device 60 can also be implemented in different ways.
  • the food carrying structure 20 is movably arranged in the pot body 12, the upper cover 11 of the food steamer has a double-layer structure, and a first interlayer air path 111 from the top of the upper cover 11 to the bottom of the upper cover 11 is formed between the double-layer structures.
  • the pot body 12 of the food steamer also has a double-layer structure.
  • the double-layer structure may be formed by the inner wall of the pot body 12 and the outer wall of the supporting structure.
  • a second interlayer air path 121 from the top of the pot body 12 to the lower part of the pot body 12 is formed between the two-layer structure.
  • the first interlayer gas path 111 and the second interlayer gas path 121 are connected.
  • the first interlayer gas path 111 is provided with a first gas path inlet 1111 on the top of the upper cover 11.
  • the first interlayer gas path 111 is provided with a first gas path outlet 1112 at the bottom of the upper cover 11.
  • the second interlayer gas path 121 is provided with a second gas path inlet 1211 on the top of the pot body 12.
  • the second interlayer gas path 121 is provided with a second gas path outlet 1212 located between the steam generating device 30 and the food carrying structure 20 at the lower part of the pot body 12.
  • the steam cycle driving device 40 is arranged at the first gas path inlet 1111 of the first interlayer gas path 111.
  • the upper cover 11 is in contact with the pot body 12, the steam released by the steam generating device 30 naturally rises and flows through the upper food carrying structure 20, and the steam exchanges heat with the food on the food carrying structure 20 to heat the food.
  • the steam that has completed the heat exchange continues to naturally rise to the first gas path inlet 1111 of the first interlayer gas path 111.
  • the steam circulation driving device 40 at the inlet 1111 of the first gas path is a centrifugal fan, and the centrifugal fan sucks the steam below from the first gas path inlet 1111 of the first interlayer gas path 111 into the first interlayer gas path at high speed.
  • steam flows into the second interlayer gas passage 121 through the first gas passage outlet 1112 of the first interlayer gas passage 111 and the second gas passage inlet 1211 of the second interlayer gas passage 121, and the steam flows through the second interlayer gas passage 121 at
  • the second gas path outlet 1212 located between the steam generating device 30 and the food carrying structure 20 is arranged in the lower part of the pot body 12, so as to merge with the steam released by the steam generating device 30, so as to mix with the steam supplementary heat energy after the heat exchange is completed with the food New steam is formed, and the steam flows through the food carrying structure 20 at high speed under the suction of the centrifugal fan, and then enters the first interlayer gas path 1111 to start a new cycle.
  • a first control device 70 for controlling the steam generation rate of the steam generating device 30 is provided on the food steamer.
  • the first control device 70 is connected to the steam generating device 30, and the connection may be a communication connection realized by wireless communication methods such as infrared, Bluetooth, radio frequency, etc., or an electrical coupling realized by a wired method such as a circuit or an integrated circuit.
  • the first control device 70 may be a circuit including at least one processor, may be a circuit including at least one single-chip microcomputer, or may be a combination of multiple circuits or chips, or a common amplifier , Comparator, triode, MOS tube combined circuit, realize the corresponding function in pure hardware way.
  • the first control device 70 can be controlled by combining the aforementioned control circuit with buttons, or can be controlled by combining the aforementioned control circuit with software such as a mobile phone APP.
  • the first control device 70 can also adopt other control schemes including communication modules, display modules, storage modules and the like in the prior art, as long as the corresponding control functions can be realized.
  • the steam generation rate should be understood as the rate at which the steam generated by the steam generating device 30 by heating water is finally released into the food carrying structure 20.
  • the steam generation rate of the separated steam generating device 30 may be structurally separated from the heating component, the water storage component, and the gas storage component. At this time, the water storage component cannot only be generated by the heating component.
  • the steam rate is regarded as the steam generation rate of the steam generating device 30, and the steam generated by the water storage component should be stored in the gas storage component.
  • the steam release rate at which the gas storage component finally releases the steam into the food carrying structure 20 is understood as The steam generation device 30 generates steam.
  • the final steam should also enter the food carrying structure 20
  • the rate is regarded as the steam generation rate of the steam generating device 30.
  • the steam generating device 30 adopts an energy storage type arrangement.
  • the energy storage type means that the steam generator 30 generates superheated water/steam by heating water, and stores the superheated water/steam in the steam generator 30, and controls the entry of food by controlling the exhaust valve of the steam generator 30.
  • the advantage of the steam rate in the supporting structure 20 is that the steam generation rate can be controlled through the control of the gas valve. Since steam is produced by water heating, a larger and wider power range is required to directly control the steam generation rate by directly controlling the heating power. For food steaming and heating, the actual rate of entry into the food steamer 10 is more controllable than the rate of steam generation.
  • an energy storage type steam generating device 30 is adopted, and the steam is stored in the steam generating device 30 first.
  • the first control device 70 detects and controls the gas valve that the steam generating device 30 communicates with the food steamer 10, so that accurate detection and control of the steam generation rate can be achieved, and the steam in the food carrying structure 20 can be adjusted. temperature.
  • the first control device 70 controls the steam generation rate through one or a combination of the following conditions:
  • control parameters that are built into the computer memory or the processor through the programming language.
  • the algorithm of the programming language adopts the existing technology.
  • the control parameters The limit clarifies the significance of controlling the steam generation rate to solve technical problems.
  • control process can be implemented in various forms.
  • the first control device 70 controls the process of heating the food by controlling the power of the steam generating device 30. Specifically, the first control device 70 controls the power of the steam generating device 30 according to the temperature of the food to achieve the degree of heating of the superheated water in the steam generating device 30.
  • the steam generating device 30 Steam is injected into the food steamer to increase the temperature of the food.
  • the steam generator 30 lowers its own power, and according to the food temperature, injects an appropriate amount of steam into the container intermittently or continuously in a preset manner. Further, the steam generating device 30 presets multiple modes of power control corresponding to the change in the temperature of the food, so as to realize the process of heating the food by the food steamer.
  • a preferred form of control is:
  • the food steamer is also provided with an escape port.
  • the steam fills the inside of the food steamer and meets the escape conditions preset by the escape port, the steam is discharged from the escape port to the outside of the steamer, so that the pot body 12, the steam generating device 30,
  • An energy storage type structure is formed between the space where the food carrying structure 20 is located and the escape port, and its significance is to prevent the temperature inside the steamer from being too low and failing to reach the steaming temperature required for food steaming.
  • the escape conditions are set so that the steam will not be excessively discharged, and the less steam discharged from the escape outlet, the more energy-saving the food steamer.
  • the energy storage structure is also conducive to the rapid steaming of the food steamer.
  • the escape port is equivalent to a seal, and the high-temperature steam released by the steam generating device 30 is filled and restrained in the first time Inside the food steamer, the food on the food carrying structure 20 can quickly enter a high-temperature steaming state, which improves the efficiency of food steaming.
  • the escape condition of the escape outlet can be the steam temperature and/or the real-time escape flow rate of the steam, and the steam temperature and the escape flow rate can be fixed values or dynamically adjusted values.
  • real-time data is fed back to the steam generating device 30 and/or the escape outlet.
  • the steam generating device 30 adjusts the sealing degree of the escape port based on the real-time data.
  • the steam generating device 30 adjusts the steam generation rate based on the real-time data.
  • the temperature detection point corresponds to the theoretically lowest point in the steamer. It can be a temperature detection point or the lowest temperature detection point collected from multiple temperature detection points.
  • the real-time temperature information in the steamer is obtained, and the temperature information is fed back to the steam generating device 30 and/or the escape port, and the steam generating device 30 adjusts the sealing degree of the escape port based on the real-time data.
  • the steam generating device 30 adjusts the steam generation rate based on the real-time data.
  • the advantage of the above-mentioned preferred control form is that it can realize the control of the steaming process of the food steamer at a lower cost, including the control mechanism of the steam generating device 30 and the control mechanism of the escape outlet, thereby realizing the control of the steaming process in the steamer.
  • the control of steam temperature, air pressure, and steam flow rate realizes the control of the food steaming process. While obtaining high-quality steamed food, it reduces the amount of steam escaped and saves energy.
  • Another richer control form is based on the above-mentioned preferred control form, aiming to realize more flexible and accurate energy-saving control of the steaming process, which is based on the preset outlet flow-time relationship of the steam generator 30; preset food steamer 10 steam temperature-time, steam pressure-time; preset food temperature-time index.
  • the preset outlet flow rate-time relationship of the steam generating device 30 refers to controlling the steam generation rate according to the detected flow rate of the steam discharged from the steam generating device 30 into the food carrying structure 20 within a certain period of time.
  • the detection of the steam flow can be realized by installing a steam flow sensor on the exhaust valve between the steam generating device 30 and the food carrying structure 20.
  • the steam flow sensor can be electromagnetic, differential capacitive, inductive or strain resistance.
  • the steam flow sensor can be provided in conjunction with the first control device 70, or can be used as one of the signal sensing modules of the first control device 70.
  • the steam flow sensor is used as one of the signal sensing modules of the first control device 70, and the steam flow sensor is communicatively connected with the first control device 70, so that the steam generating device 30 is discharged into the food carrying structure 20 within a certain period of time
  • the steam flow rate is used as a reference signal for the first control device 70 to control the steam generation rate.
  • the reference signal can be assigned a certain coefficient and functional relationship as a variable in a specific algorithm to obtain a control output signal for the steam generation rate. For example, when the steam flow rate of the steam generator 30 is 1m3/ At h, the steam flow rate is substituted into the specific function S1 as a characteristic value to obtain a control output signal of 0.5m3/h, so that the first control device 70 reduces the opening of the exhaust valve of the steam generating device 30, thereby reducing steam generation rate.
  • the user can further select a specific algorithm, and its manifestation is the user's choice of different steaming modes.
  • the characteristic value corresponds to the function S1.
  • the heat preservation heating mode is selected
  • the characteristic value corresponds to the function S2.
  • the reference signal can only be displayed on the display for the user to know, or it can be used as an internal feedback mechanism to participate in the adjustment of the control output signal, for example, the user inputs a steam generation rate of 1m3/h, and The actual steam flow rate measured by the steam flow sensor is 0.5 m3/h, and the first control device 70 adjusts the opening of the exhaust valve of the steam generating device 30 so that the steam generation rate is close to 1 m3/h set by the user.
  • the steam generation rate itself serves as a reference signal for the first control device 70 to control the steam generation rate, so that the steam generation rate is always in a state of dynamic adjustment, and the steam generation can be adjusted in real time according to the steam generation rate demand of the food steamer.
  • Speed can also provide richer intelligent control schemes according to users' needs for food heating.
  • the preset steam temperature-time relationship and steam pressure-time relationship in the food steamer 10 refer to the real-time state and change state of the steam temperature within a specific time detected, or the real-time state of the steam pressure within a specific time and The state of the difference between the preset steam pressures adjusts the steam generation rate.
  • the present embodiment can be based on the preset steam temperature-time relationship and the steam pressure-time relationship at the same time, or only based on the preset steam temperature-time relationship or the steam pressure-time relationship alone.
  • the detection of the steam temperature can be realized by setting a temperature sensor in the food steamer 10.
  • the temperature sensor can be a common sheet metal sensor, an electronic temperature sensor or a thermocouple temperature sensor.
  • the temperature sensor can be provided in conjunction with the first control device 70, or can be used as one of the signal sensing modules of the first control device 70.
  • the temperature sensor is used as one of the signal sensing modules of the first control device 70.
  • the temperature sensor is communicatively connected with the first control device 70, so that the steam temperature in the food carrying structure 20 for a certain period of time is used as a reference signal for the first control device 70 to control the steam generation rate.
  • the reference signal can be assigned a certain coefficient and functional relationship as a variable in a specific algorithm to obtain a control output signal for the steam generation rate. For example, when the steam temperature is 100 degrees Celsius, the steam The temperature is substituted into the specific function S3 as a characteristic value to obtain a control output signal of 0.5 m3/h, so that the first control device 70 reduces the opening of the exhaust valve of the steam generating device 30, thereby reducing the steam generation rate.
  • the user can further select a specific algorithm, and its manifestation is the user's choice of different steaming modes.
  • the characteristic value corresponds to the function S3.
  • the heat preservation heating mode is selected The characteristic value corresponds to the function S4.
  • the reference signal can only be displayed on the display for the user to know, or it can be used as an internal feedback mechanism to participate in the adjustment of the control output signal.
  • the user inputs a steam temperature of 110 degrees Celsius, and the temperature sensor The measured actual steam temperature is 100 degrees Celsius, then the first control device 70 adjusts the opening of the exhaust valve of the steam generating device 30 so that the steam generation rate is a positive value, and the air pressure of the food steamer 10 continues to rise, making the steam pressure (water
  • the first control device 70 controls the steam generating device 30 to stop releasing steam into the food steamer 10, when the steam and the food complete heat exchange and the temperature decreases , The first control device 70 continues to control the steam generating device 30 to release steam.
  • the steam temperature is used as a reference signal for the first control device 70 to control the steam generation rate, so that the steam temperature is always in a state of dynamic adjustment.
  • the steam generation rate can be adjusted in real time according to the demand of the food steamer for the steam generation rate. It can provide richer intelligent control schemes according to the needs of users for food heating.
  • the air pressure sensor can be a common digital air pressure sensor that uses MEMS technology to process a vacuum cavity and a Wheatstone bridge on a single crystal silicon wafer.
  • the air pressure sensor can be provided in conjunction with the first control device 70, or can be used as one of the signal sensing modules of the first control device 70.
  • the air pressure sensor is used as one of the signal sensing modules of the first control device 70, and the air pressure sensor is communicatively connected with the first control device 70, so that the steam pressure in the food steamer 10 within a certain period of time is used as the first control device 70 A reference signal that controls the rate of steam generation.
  • the reference signal can be assigned a certain coefficient and functional relationship as a variable in a specific algorithm to obtain a control output signal for the steam generation rate. For example, when the steam pressure is 150kpa, the steam pressure As a characteristic value, it is substituted into the specific function S5 to obtain a control output signal of 0.5 m3/h, so that the first control device 70 reduces the opening of the exhaust valve of the steam generating device 30, thereby reducing the steam generation rate.
  • the user can further select a specific algorithm, and its manifestation is the user's choice of different steaming modes.
  • the characteristic value corresponds to function S5.
  • the heat preservation heating mode is selected
  • the characteristic value corresponds to the function S6.
  • the reference signal can only be displayed on the display for the user to know, or it can be used as an internal feedback mechanism to participate in the adjustment of the control output signal.
  • the user inputs a steam pressure of 150kpa, and the pressure sensor measures If the actual steam pressure is 120kpa, the first control device 70 adjusts the opening of the exhaust valve of the steam generating device 30 so that the steam generation rate is positive, and the pressure of the food steamer 10 continues to rise. When the pressure reaches the user preset At 150 kpa, the first control device 70 controls the steam generating device 30 to stop releasing steam into the food steamer 10.
  • the first control device 70 continues to control the steam generating device 30 to release steam.
  • the steam pressure is used as the reference signal for the first control device 70 to control the steam generation rate, so that the steam pressure is always in a dynamic adjustment state, that is, the steam generation rate can be adjusted in real time according to the demand of the food steamer for the steam generation rate. It can provide richer intelligent control schemes according to the needs of users for food heating.
  • the temperature sensor and the air pressure sensor can be set in the food steamer 10 at the same time, and the detected steam temperature information and steam pressure information are respectively used as references
  • the signal controls the rate of steam generation.
  • the steam temperature and steam pressure are always dynamically adjusted.
  • the steam generation rate can be adjusted in real time according to the demand of the food steamer for the steam generation rate, and a richer intelligent control scheme can be provided according to the user's demand for food heating.
  • the food temperature-time relationship refers to the adjustment of the steam generation rate according to the real-time state and change state of the food temperature within a specific time.
  • the food temperature can be detected by inserting a temperature sensor probe on the food.
  • the temperature sensor can be a common sheet metal sensor, an electronic temperature sensor or a thermocouple temperature sensor.
  • the temperature sensing probe is a thermocouple temperature sensor.
  • the temperature sensing probe can be provided in conjunction with the first control device 70, or can be used as one of the signal sensing modules of the first control device 70.
  • the temperature sensing probe is used as one of the signal sensing modules of the first control device 70, and the temperature sensing probe is communicatively connected with the first control device 70, so that the temperature of the food within a certain period of time is used as the first control device 70 Control the reference signal of steam generation rate.
  • the reference signal can be assigned a certain coefficient and functional relationship as a variable in a specific algorithm to obtain a control output signal for the steam generation rate.
  • the food temperature is 50 degrees Celsius
  • the food The temperature is substituted into the specific function S7 as a characteristic value to obtain a control output signal of 0.5 m3/h, so that the first control device 70 reduces the opening of the exhaust valve of the steam generating device 30, thereby reducing the steam generation rate.
  • the user can further select a specific algorithm, and its manifestation is the user's choice of different steaming modes.
  • the characteristic value corresponds to the function S7.
  • the heat preservation heating mode is selected
  • the characteristic value corresponds to the function S8.
  • the reference signal can only be displayed on the display for the user to know, or it can be used as an internal feedback mechanism to participate in the adjustment of the control output signal.
  • the user inputs a steam temperature of 150 degrees Celsius, and the temperature is transmitted.
  • the actual food temperature measured by the sensing probe is 130 degrees Celsius, and the first control device 70 adjusts the opening of the exhaust valve of the steam generating device 30 so that the steam generation rate is positive, and the air pressure and temperature of the food steamer 10 continue to rise.
  • the steam is driven by the steam circulation driving device 40 to continue the forced circulation to further heat the food.
  • the first control device 70 controls the steam generating device 30 to stop releasing steam into the food steamer 10.
  • the food temperature is used as a reference signal for the first control device 70 to control the steam generation rate, so that the steam temperature is always in a state of dynamic adjustment.
  • the steam generation rate can be adjusted in real time according to the demand of the food steamer for the steam generation rate. It can provide richer intelligent control schemes according to the needs of users for food heating.
  • valve index-flow relationship obtained through pre-measurement. Obtain the required steam flow rate by controlling the valve index.
  • control algorithm for the degree of sealing of the steam generating device 30 and the escape port may be a control algorithm constructed based on food steamers of different power models and actual test structures.
  • the food steamer further includes a drive control device 80 that controls the steam flow rate and/or direction in the food steamer 10.
  • the drive control device 80 is connected to the steam circulation drive device 40.
  • the connection can be a communication connection realized by wireless communication methods such as infrared, Bluetooth, radio frequency, etc., or an electrical coupling realized by a wired method such as a circuit or an integrated circuit. .
  • the drive control device 80 may be a circuit including at least one processor, may be a circuit including at least one single-chip microcomputer, or may be a combination of multiple circuits or chips, or a common amplifier,
  • the circuit composed of comparator, triode, and MOS tube realizes the corresponding function in pure hardware mode. It is understandable that the drive control device 80 can be controlled by combining the aforementioned control circuit with buttons, or can be controlled by combining the aforementioned control circuit with software such as mobile phone APP, and the drive control device 80 can also adopt existing technologies including Communication module, display module, storage module and other control schemes, as long as the corresponding control function can be realized.
  • the drive control device 80 can control the steam flow speed through the steam generating device 30 and/or the steam circulation drive device 40, and the drive control device 80 can change the direction of steam through the steam circulation drive device 40.
  • the user when the food steamer needs to increase the food heating rate, the user operates the drive control device 80 to control the steam generating device 30 to increase the steam generation rate, thereby increasing the flow rate of the steam in the food steamer.
  • the user operates the drive control device 80 to control the steam circulation drive device 40 to increase the fan speed, thereby increasing the flow rate of steam in the food steamer.
  • the user when the user needs steam to reciprocate through the food, the user operates the drive control device 80 to control the steam circulation drive device 40 to switch the forward and reverse mode at a certain time interval, so that the steam in the food steamer reciprocally passes the surface of the food.
  • the intelligent steaming scheme of the food steamer is more diversified by setting the drive control device 80.
  • the user can adjust the steam flow rate and steam direction in the food steamer according to the different needs of the cooking process when different foods are steamed, so that the food
  • the steamer can adapt to more complicated steaming processes.
  • the steam passing through the food in the forward and reverse directions also improves the efficiency of heat exchange between the steam and the food surface, and improves the quality of the food.
  • the drive control device 80 controls the steam flow speed through the steam generating device 30 and/or the steam circulation drive device 40.
  • the drive control device 80 is connected to the steam circulation drive device 40 and/or the steam generation device 30, and the drive control device 80 controls the steam circulation drive device 40 to control the steam flow rate and/or direction.
  • the steam flow rate is mainly affected by the steam generating device 30 and the steam circulation driving device 40.
  • the steam generating device 30 affects the natural flow rate of steam.
  • the steam circulation driving device 40 mainly affects the forced circulation flow rate of steam.
  • the natural flow rate is relative to the forced circulation flow rate. In terms of being much smaller, in this embodiment, the heating efficiency of the food is improved mainly by the forced circulation flow rate.
  • the driving control device 80 realizes the control of the steam flow rate by adjusting the speed of the fan.
  • the drive control device 80 controls the fan to increase the speed.
  • the fan drives the steam to circulate in the food steamer 10 at a high speed.
  • the fan can be driven forward or reversely to change the direction of steam. It can also change the direction of steam by changing the direction of its own air supply.
  • the heat retained by the steam itself after heating the food through heat exchange can be lost and wasted through the high-speed circulation, and the steam generating device 30 can quickly supplement the heat absorbed by the food; on the other hand, the high-speed circulation increases the flow rate of the steam through the food , Improve the efficiency of heat exchange between steam and food surface, and improve food quality.
  • the food steamer 10 further includes a steam distribution device 60 between the steam inflow end and the steam outflow end of the food carrying structure 20.
  • the steam distribution device 60 enables the steam to evenly enter the food carrying structure 20. Since the food is contained on the food carrying structure 20, the steam circulating through the food carrying structure 20 will inevitably involve steam entering from one end of the food carrying structure 20 and then exiting from the other end of the food carrying structure. The process in which the discharged end circulates to the inlet end. In this process, the flow of the gas path is uneven. According to the principle of aerodynamics, the middle of the pipe is fast and the edge is slow, and when the gas flows through the corners, vortexes are generated, which makes the flow field The distribution of flow velocity is uneven, and the steam generated by the steam generating device 30 is not uniformly distributed.
  • a steam distribution device 60 is provided in the food steamer. Specifically, the steam distribution device 60 is disposed between the steam inflow end and the steam outflow end of the food carrying structure 20, and the steam distribution device 60 can be used A steam distribution device 60 in the prior art.
  • the steam distribution device 60 may be a steam distribution plate, and a plurality of diversion holes 61 with different pore sizes are arranged on the steam distribution plate at intervals.
  • the guide holes 61 can be in any form that restricts the flow of air, such as grids, orifices.
  • the steam distribution plate can be designed according to the principle of fluid dynamics, with the purpose of making the steam flow rates flowing out of the steam distribution plate uniform. For example, it can be set to have a larger aperture in the area close to the center, and the apertures of the diversion holes distributed along the center to the circumference increase in steps. Each step can be set at equal intervals, or set at a certain proportional interval, so that it is close to the center.
  • the steam in the area passes through the diversion holes with a smaller diameter to increase the flow rate, while the steam near the surrounding area passes through the diversion holes with a larger diameter to reduce the flow rate.
  • one steam distribution plate may be provided only at the steam inflow end of the food carrying structure 20, or only one at the steam outflow end of the food carrying structure 20, or at the inflow end and the steam outflow end of the food carrying structure 20 respectively.
  • One or multiple steam distribution plates are provided between the steam inflow end and the steam outflow end of the food carrying structure 20. All of the above settings can improve the distribution state of the steam flow rate in the food carrying structure 20, so that the steam can even flow through the surface of the food, so that the food can be uniformly heated, and the quality of the food is improved.
  • the goal of the steam distribution plate is to achieve uniform distribution of steam, and is not limited to a flat plate structure.
  • the steam distribution plate may have a plate-like structure, or other geometric structures compatible with the food carrying structure 20.
  • the steam distribution device 60 can also be arranged in other positions in the food steamer 10 to improve the distribution of the steam flow rate in the food steamer 10.
  • the uneven distribution of the steam flow rate will also affect the sensor Collection of steam flow rate. Therefore, the steam distribution device 60 is also conducive to improving the stability of system control.
  • the steam distribution device 60 is conducive to improving The precision of control, and then improve the level of intelligent control.
  • the food steamer 10 further includes a cooler 81 for cooling the steam circulation driving device 40.
  • the cooler 81 can be a common water-cooled or air-cooled device. Since the steam circulation driving device 40 works in a high-temperature and high-pressure environment in the food steamer 10, it will inevitably make the motor easy to overheat. To solve this problem, a cooler is required. 81 performs temperature reduction processing on the motor of the steam cycle driving device 40.
  • the steam circulation driving device 40 may be completely installed in the food steamer 10 or partly outside the food steamer 10.
  • the gas driving part of the steam circulation driving device 40 is arranged in the food steamer 10, and the steam The motor of the circulating drive device 40 is installed outside the food steamer 10.
  • the upper cover 11 and the pot body 12 are adapted to be hinged with a fixed axis, and the cooler 81 is supplied with energy by providing a circuit connection structure at the fixed axis end.
  • the cooler 81 is specifically an air-cooled device.
  • the air-cooled device is combined with the motor, so that the air-cooled device can introduce cold air from a place with a lower temperature, which increases the gas flow rate around the motor and improves the heat exchange efficiency between the fan and the air.
  • the purpose of cooling the steam circulation driving device 40 is achieved.
  • the heat preservation part 82 can be passive heat preservation and heat preservation, or active heating and heat preservation.
  • Thermal insulation refers to the treatment of thermal insulation materials, thermal insulation structures or thermal insulation processes.
  • the thermal insulation materials can be organic thermal insulation materials, such as polyurethane foam, polystyrene board, phenolic foam, etc., or inorganic thermal insulation materials, such as aerogel felt, Glass wool, rock wool, expanded perlite, micro-nano thermal insulation, foamed cement, etc.
  • the thermal insulation structure can be a double-layer metal clip with thermal insulation material or a vacuum in the middle of the double-layer metal, thereby structurally preventing the heat in the food steamer 10 from being lost to the external environment.
  • the heat preservation part 82 can also be processed by other heat preservation processes. Through the above arrangement, the heat exchange between the inside of the food steamer 10 and the external environment is reduced, thereby preventing the heat in the food steamer 10 from being lost to the air.
  • the food carrying structure 20 is fixedly or movably arranged in the food steamer 10.
  • the food carrying structure 20 may be fixed in the food steamer 10 or movably installed in the food steamer 10.
  • the fixed arrangement should be understood as the solid connection between the food carrying structure 20 and the pot body 12 to form an integrated structure.
  • the air path includes the inner wall of the pot body 12 and the outer wall of the food carrying structure 20.
  • the integrated structure is beneficial to the overall sealing of the gas path.
  • the movable setting can be understood as a simple placement, or as a movable connection by means of buckle connection, magnet adsorption, etc., which facilitates the flexible removal of the food carrying structure 20, facilitates the removal or insertion of food, and also facilitates the user to clean the food carrier Inside the structure 20 and the pot body 12.
  • This embodiment is improved on the basis of the first embodiment, and the steam generating device 30 includes a low-power heater with slow preheating.
  • Low-power slow preheating means that the heater uses a low-power heater to slowly heat up the water in advance and maintain it at a specific temperature before the food steamer is turned on but the food is not heated.
  • the significance is that when the food steamer needs to heat the food, the steam generator 30 can release high-temperature steam for the first time.
  • the concept of the present invention is to force the steam to circulate through the food on the food carrying structure 20, so that the inside of the food steamer is always Maintaining the high temperature and high pressure state, the heater only needs to be heated with low power to meet the subsequent steam demand of the food steamer, so that the food steamer of this embodiment only needs a low power heater to achieve rapid steaming of food heating, and only A low-power heater can maintain the subsequent steam demand of the food steamer.
  • the electric steamer or the electric steamer uses a high-power heater to instantly heat water to start steaming. Because the steam of the existing electric steamer or electric steamer is released to the outside without being recycled, the current There are electric steamers and electric steamers that require high-power heaters to continue heating to maintain a sufficient steam generation rate. Compared with the prior art, this embodiment saves energy while realizing rapid steaming and efficient food heating. The removal of high-power heaters reduces energy consumption, enabling smart food steamers to be flexibly used in homes, office buildings, outdoor steaming and other places with strict energy requirements.
  • the food steamer provided by the embodiments of the present invention can make the steam flowing through the food circulate through the surface of the food, avoid the loss of heat and moisture to the outside of the steamer, thereby maintaining and controlling the temperature and flow rate of the steam flowing through the food, thereby increasing Food heating efficiency, improve food quality, reduce power consumption, energy saving and environmental protection.
  • the food carrying structure 20 and the steam generating device 30 are arranged on the food steamer 10, so that the steam generated by the steam generating device 30 can naturally flow through the food carrying structure 20 Food, thereby heating food.
  • the steam circulation driving device 40 for driving steam to forcefully circulate through the food on the food carrying structure 20
  • the steam that should have been lost through the air valve or other outlets on the top can circulate on the food carrying structure 20 again
  • the heat that the steam retains after heating the food through heat exchange can supplement the heat in the system through circulation, avoiding the loss of the original part of the heat retained by itself to the outside world; on the other hand, the steam flows through the food and fills the food.
  • the flow rate of steam is reduced and a relatively stable natural flow field is formed in the food supporting structure 20.
  • the flow rate of the steam passing through the food surface is an important condition that affects heat exchange.
  • the steam circulation driving device 40 forces the internal circulation of the steam, and then Forcibly increases the flow rate of steam passing through the food, maintains a high-speed steam flow field, improves the heating efficiency of food, and improves the quality of the food. It not only enables the recycling of heat energy, but also retains the moisture carried by the steam, and improves the endurance of the steamer. This allows the electric food steamer to be flexibly configured in non-professional cooking scenes, expands commercial applications, and also improves the use efficiency of the electric food steamer in professional cooking scenes. A relatively stable and controllable system is formed inside the food steamer. Make the cooking process of steaming have the basis of standardized control.

Abstract

一种食品蒸锅，属于烹饪器具技术领域。食品蒸锅包括：蒸锅本体（10），其上盖（11）与锅体（12）对接时包围形成锅内空间（13），上盖（11）和为第一双层结构，锅体（12）为第二双层结构，第一双层结构和第二双层结构对接时，通过第一通道和第二通道的联通形成相通的蒸锅气路；蒸锅气路通过联通结构与锅内空间联通；位于蒸锅本体（10）内的食品承载结构（20）；驱动蒸锅本体（10）内的蒸汽强制循环经过食品承载结构（20）上的食品的蒸汽循环驱动装置（40）。本发明使得流经食品的蒸汽循环经过食品表面，避免热量和水分流失到蒸锅外，从而维持并控制蒸汽流经食品时的温度和流速，进而提高食品加热效率，提升食品品质，减小功耗水耗，节能环保。

Description

一种食品蒸锅 技术领域
本发明属于烹饪器具领域，尤其涉及一种食品蒸锅。
 背景技术
现有的烹饪方式中，蒸是一种常见烹饪方式。常用的食品蒸具有蒸笼、蒸箱、蒸锅等。传统的蒸锅通过在底部加热沸水，使蒸汽贯穿食品蒸锅，从而加热蒸锅内部的食品，食品的加热速度越快，食品的品质越好。食品的加热速度受经过食品的气流温度以及流速两大因素影响。然而，传统蒸锅的蒸汽从顶部排出，为了获得较高的气流温度与气流流速，必然使得热量和水分从顶部大量流失。现有的电蒸锅，虽然控制更智能更方便，但食品加热的速度和蒸制食品的品质均比传统的蒸锅更差，为了克服这一问题，现有的做法是采用大功率的蒸汽发生装置，提高加热速度的同时也加剧了热量和水分的流失，性价比极低，造成了严重的浪费，大大限制了电蒸锅在家庭以及商业环境中的应用。
 技术问题
本发明实施例提供一种食品蒸锅，旨在解决现有食品蒸锅的蒸汽流经食品后直接排出食品蒸锅，从而造成热量和水分流失，进而降低蒸锅加热效率的问题。
 技术解决方案
本发明实施例是这样实现的，一种食品蒸锅 ，所述食品蒸锅包括：
蒸锅本体；所述蒸锅本体包括锅体和与所述锅体活动配合连接的上盖；所述上盖与所述锅体对接时包围形成锅内空间，所述上盖为具有第一通道的第一双层结构的双层结构上盖，所述锅体为具有第二通道的第二双层结构的双层结构锅体，所述上盖与所述锅体包围形成锅内空间时，所述第一双层结构和所述第二双层结构对接，并通过所述第一通道和所述第二通道的联通形成相通的蒸锅气路；所述蒸锅气路通过联通结构与所述锅内空间联通；
位于所述蒸锅本体内的食品承载结构；以及驱动所述蒸锅本体内的蒸汽强制循环经过所述食品承载结构上的食品的蒸汽循环驱动装置。
优选地，所述食品蒸锅还包括：
向所述蒸锅本体内发生蒸汽的蒸汽发生装置。
优选地，所述食品蒸锅还包括：
控制所述蒸锅本体内的蒸汽的状况的第一控制装置。
优选地，所述第一控制装置通过如下条件之一或其组合控制所述蒸汽的状况：
在第一预设时间段内，所述蒸汽发生装置产生所述蒸汽的出口汽流量-时间关系；
在第二预设时间段内，所述蒸锅本体内的气体温度-时间关系、
在第三预设时间段内，所述蒸锅本体内的蒸汽气压-时间关系；
在第四预设时间段内，所述蒸锅本体内的食品温度-时间指标关系。
优选地，所述食品蒸锅还包括：驱动控制所述蒸锅本体内的蒸汽流速和/或方向的驱动控制装置。
优选地，所述驱动控制装置通过所述蒸汽发生装置控制所述蒸汽发生装置产生的蒸汽的流动速度；和/或
所述驱动控制装置通过所述蒸汽循环驱动装置控制所述蒸锅本体内的蒸汽的流动速度。
优选地，所述蒸汽发生装置包括储能起蒸器。
优选地，该食品蒸锅还包括：对所述蒸汽循环驱动装置降温的冷却器。
优选地，所述蒸锅本体与外部环境之间设置有保温部。
优选地，所述食品承载结构的蒸汽流入端与蒸汽流出端之间设置有用于导向蒸汽的蒸汽分布装置。
优选地，所述蒸锅本体包括具有第一包围空间的一体式本体结构，所述一体式本体结构包括处于所述第一包围空间内的所述食品承载结构和所述蒸汽发生装置；或者
所述蒸锅本体包括具有第二包围空间、第三包围空间和联通所述第二包围空间和所述第三包围空间的第一联通管道的分离式本体结构，所述分离式本体结构还包括处于所述第二包围空间的所述食品承载结构和处于所述第三包围空间的所述蒸汽发生装置。
优选地，所述蒸汽循环驱动装置向所述食品承载结构所在的空间提供促使蒸汽运动的驱动力，以驱动所述食品承载结构所在的空间内的蒸汽，从所述食品承载结构的蒸汽流入端向蒸汽流出端流经所述食品承载结构。
优选地，所述蒸汽循环驱动装置位于所述蒸锅本体内；或
所述蒸汽循环驱动装置位于所述蒸锅本体外，且与所述蒸锅本体通过第二联通管道连通，以通过所述第二联通管道传递所述促使蒸汽运动的驱动力，驱动所述食品承载结构所在的空间内的蒸汽，从所述食品承载结构的蒸汽流入端向蒸汽流出端流经所述食品承载结构。
优选地，所述锅体的上部与所述上盖的下部宽度相同，所述锅体与所述上盖对接时，所述锅体的上部与所述上盖的下部配合连接，通过所述上盖和所述锅体包围形成所述锅内空间。
优选地，所述上盖为上部窄、下部宽的锥形上盖，所述锥形上盖包括上盖外壁和上盖内壁，所述上盖外壁与所述上盖内壁之间形成第一通道，以构成具有所述第一通道的所述第一双层结构的双层结构上盖；所述锅体的上部宽度与所述锥形上盖的下部宽度相同。
优选地，所述锅体为柱状锅体。
优选地，所述联通结构包括第一联通结构，所述第一联通结构位于所述上盖内壁的上部，所述蒸汽循环驱动装置安装在所述上盖的顶部，且与所述联通结构相对的位置。
优选地，所述联通结构还包括第二联通结构，所述第二联通结构位于所述锅体的内部的下部。
 有益效果
本发明实施例可使流经食品的蒸汽循环经过食品表面，避免热量和水分流失到蒸锅外，从而维持并控制蒸汽流经食品时的温度和流速，进而提高食品加热效率，提升食品品质，减小功耗，节能环保。
 附图说明
图1是本发明实施例提供的食品蒸锅的结构原理图；
图2是本发明实施例提供的食品蒸锅中第一控制装置的连接结构示意图；
图3是本发明实施例提供的食品蒸锅中的驱动控制装置的连接结构示意图。
 本发明的实施方式
为了使本发明实施例的目的、技术方案及优点更加清楚明白，以下结合附图及实施例，对本发明实施例进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明实施例，并不用于限定本发明实施例。
现有的食品蒸锅，代表性的蒸锅如用于家庭的小型蒸锅或者用于大食堂餐饮店的大型蒸锅。常见的用于家庭中的蒸锅，蒸汽从蒸锅底部的蒸汽发生装置产生，自然流经上方的食品承载结构上的食品后，通过气阀或其他出口流失到蒸锅外，同时带走了热量和水分。现有技术中为了提高食品加热效率，而提高蒸汽发生装置的功率，蒸汽发生速率提高的同时也提高了热能和水分的流失速率，造成了严重的浪费，并且单纯地提高蒸汽发生速率，当蒸汽发生速率提高到一定程度时，食品加热的速率与蒸汽发生装置提高的功率之间的关系产生变化，使得能耗换效率的性价比降低。
同样的，大型的蒸锅采用的蒸汽发生装置的功率更大，并配有大型的水箱提高蒸锅的续航能力，但实际的加热速率和供水续航能力甚至比不上传统蒸熟工艺。
本发明实施例通过在食品蒸锅内设置驱动蒸汽强制循环经过食品承载结构上的食品的蒸汽循环驱动装置，使得相较于现有技术中本应通过气阀或顶部其他出口流失的蒸汽能够再次在食品承载结构上循环，一方面蒸汽通过热交换加热食品后自身依然保留的热量能够通过循环在系统中得到利用，避免了这部分热量排到外界造成损失；另一方面蒸汽流经食品后充满了食品承载结构，蒸汽的流速降低并在食品承载结构内形成相对稳定的自然流场，而蒸汽经过食品表面的流速是影响热交换的重要条件，因此通过蒸汽循环驱动装置强制蒸汽内循环，进而强制提高了蒸汽经过食品的流速，维持高速的蒸汽流场，提高了食品加热效率，增加食品的升温速率，提升了食品品质，既使得热能循环再利用，也保留了蒸汽携带的水分，提升了蒸锅的续航能力。
实施例一
参见附图1，本实施例提供的食品蒸锅包括：
蒸锅本体10，蒸锅本体10包括包围形成锅内空间13的上盖11和锅体12；上盖11为与所述锅体12活动配合连接的上盖11；所述上盖11与所述锅体12对接时包围形成锅内空间13，所述上盖11为具有第一通道的第一双层结构的双层结构上盖，所述锅体12为具有第二通道的第二双层结构的双层结构锅体，所述上盖11与所述锅体12包围形成锅内空间13时，所述第一双层结构和所述第二双层结构对接，并通过所述第一通道和所述第二通道的联通形成相通的蒸锅气路；所述蒸锅气路通过联通结构与所述锅内空间13联通。
位于锅体12内的食品承载结构20；
驱动蒸汽强制循环经过食品承载结构20上的食品的蒸汽循环驱动装置40。
本实施例通过蒸汽循环驱动装置40强制蒸汽内循环，进而强制提高了蒸汽经过食品的流速，维持高速的蒸汽流场，提高了食品加热效率，提升了食品品质，既使得热能循环再利用，也保留了蒸汽携带的水分，提升了蒸锅的续航能力。
在本实施例中，上盖11为上部窄、下部宽的锥形上盖，锥形上盖包括上盖外壁和上盖内壁，上盖外壁与上盖内壁之间形成第一通道，以构成具有第一通道的第一双层结构的双层结构上盖。
在本实施例中，锅体12的宽度与锥形上盖下部宽度相同，如此可以与上盖11配合对接，包围形成锅内空间13。
锅体12包括锅体外壁和锅体内壁，锅体外壁与锅体内壁之间形成第二通道，以构成具有第二通道的第二双层结构的双层结构锅体。
在本实施例中，联通结构可以是通孔或管口或通管，联通结构包括第一联通结构和第二联通结构。例如，本实施例中第一联通结构位于上盖11上部。第一双层结构的内壁设置有与锅内空间13联通的通孔或管口。在本实施例中，第一双层结构中，与所述上盖11的上部对应的锥形上盖的上部的上盖内壁处开设一个通孔。在其他实施例中，通孔或管口可以设置在第一双层结构的内壁的任意位置，通孔或管口的实施数量亦不受本实施例的限制。
在本实施例中，第二联通结构位于锅体的内部的下部，例如位于所述锅体内壁的下部。例如第二双层结构的内壁设置有与锅内空间13联通的开口或通孔或管口或通管。在本实施例中，第二双层结构中，与所述锅体12的下部对应的锅体内壁处开设管口。在其他实施例中，通孔或管口可以设置在第二双层结构的内壁的任意位置，通孔或管口的实施数量亦不受本实施例的限制。
在本实施例中，第一通道中对应的上盖内壁与上盖外壁之间的垂直距离相同，由于上盖11为锥形上盖，所以第一通道为锥形通道。在其他实施例中，第一通道的形状不受本实施例的限制。
在本实施例中，第二通道中对应的锅体内壁与锅体外壁之间的垂直距离相同，由于本实施例中的锅体12为柱状锅体，所以第二通道为环形通道。在其他实施例中，第二通道的形状不受本实施例的限制。第一通道与第二通道对接时，对接处联通第一通道和第二通道。由于本实施例中蒸汽循环驱动装置40安装在上盖的顶部，且与所述联通结构相对的位置。如此上盖11的第一通道中的蒸汽在蒸汽循环驱动装置40的作用下，可以流入第二通道。在其他实施例中，蒸汽循环驱动装置40可以安装在蒸锅本体10内部的其他位置，以驱动蒸锅本体10内的蒸汽通过第一通道与第二通道联通的蒸锅气路，强制循环经过所述食品承载结构上的食品。
在本实施例中，蒸汽循环驱动装置40安装在上盖顶部与所述上盖内壁设置的通孔对应的位置。如此，蒸汽循环驱动装置40驱动蒸汽时可以更好的促进锅内空间13上部的蒸汽流入第一通道的效率，进而有效提高锅内空间13中的蒸汽的循环效率，进而可以有效提高循环经过所述食品承载结构上的食品的蒸汽循环效率。
在本实施例中，第一通道通过上盖内壁处开设的通孔与锅内空间13联通。第二通道通过第二双层结构的内壁的管口与锅内空间13联通。所述第一双层结构和所述第二双层结构对接时，通过所述第一通道和所述第二通道的联通形成相通的蒸锅气路；所述蒸锅气路通过第二双层结构的内壁的管口以及上盖内壁处开设的通孔与所述锅内空间13联通。如此，蒸锅气路中的蒸汽在蒸汽循环驱动装置40驱动蒸汽流动的作用下，促使锅内空间13中的蒸汽形成循环气路。循环气路强制提高了蒸汽经过食品的流速，维持高速的蒸汽流场，提高了食品加热效率，提升了食品品质，既使得热能循环再利用，也保留了蒸汽携带的水分，提升了蒸锅的续航能力。
实施例二
参见附图1，本实施例提供的食品蒸锅包括：
蒸锅本体10，蒸锅本体10包括包围形成锅内空间13的上盖11和锅体12；
位于锅体12内的食品承载结构20；
向蒸锅本体10内输送蒸汽的蒸汽发生装置30。
驱动蒸汽强制循环经过食品承载结构20上的食品的蒸汽循环驱动装置40。
其中，上盖11用于配合锅体12包围形成锅内空间13，锅内空间13主要用于设置盛放食品的食品承载结构20，以及约束用于蒸熟食品的蒸汽，蒸汽蒸熟食品时通常处于高温高压状态，因此上盖11与锅体12的配合可以采用现有技术中满足锅内空间13高温高压状态的对接方式，例如传统高压锅的上下限位结构相抵触，或电饭煲的卡扣对接配合密封槽等形式。本实施例中，上盖11的实现方式不设具体限制，但在本发明构思的其他的实施方式中，例如上盖11和锅体12设有双层结构形成气路的技术方案中，上盖11与锅体12可以是相互分离的结构，但二者对接时，可以通过设置定位结构实现上盖11的气路与锅体12的气路精准对接，进一步可以设置卡扣实现相对固定，更进一步可以在气路的外围加设密封槽和密封圈保证上盖11与锅体12对接后气路的密封性能。
而在另一实施方式中，例如蒸汽循环驱动装置40设置于上盖11气路中时，需要在上盖11顶部设置冷却器对蒸汽循环驱动装置40的电机进行降温，为了给冷却器供能，可以在将上盖11与锅体12设置为定轴铰接，通过在定轴端设置电路连接结构为冷却器供能。应当理解的是，本发明构思的内核在于通过蒸汽循环驱动装置40使蒸汽循环利用，上盖11的实现形式可以是根据具体优选方案进行适应性的设置，可适当参考现有技术中的上盖11结构。
其中，锅体12指的是广义上用于搭载食品承载结构20和蒸汽发生装置30的机体，既可以是常见的将食品承载结构20和蒸汽发生装置30设置于同一包围空间内的一体式结构，也可以理解为包括将食品承载结构20和蒸汽发生装置30分别设置于相互独立的包围空间中，而通过联通管道使得蒸汽发生装置30产生的蒸汽能够自然流通至食品承载结构20所在包围空间的分离式结构。
具体地，蒸锅本体10包括具有第一包围空间的一体式本体结构，一体式本体结构包括处于第一包围空间内的食品承载结构20和蒸汽发生装置30；或者
蒸锅本体10包括具有第二包围空间、第三包围空间和联通第二包围空间和第三包围空间的第一联通管道的分离式本体结构，分离式本体结构还包括处于第二包围空间的食品承载结构20和处于第三包围空间的蒸汽发生装置30。
通过将本体配置为上述一体式本体结构或分离式本体结构，使得本发明能够灵活适用于多种结构形式的食品蒸锅。
具体地，锅体12按照常见的分类形式可以按类型分为单底、复底或多层底；或按材质分为金属、非金属如不锈钢、锌合金、铝合金、合成才力、木材或陶晶等其他形式的锅体12。
如图1所示，食品承载结构20设置于锅体12内，食品承载结构20用于承载食品，其承载面结构可以是常见的网格状、横向间隔设置、纵向间隔设置或其他几何间隔设置的能够承载食品且使得蒸汽能够流通的间隙结构；其整体结构可以是常见的平面结构，也可以是侧壁包围平面的笼状结构，还可以是其他常见的诸如阶梯状多层笼状结构等，其材质可以是常见的高分子材料如PC塑料、PE塑料、PP塑料、PVC塑料、聚酯材料、聚氨酯材料、合成纤维等，以及其他例如不锈钢、陶瓷、竹木材等，可以理解的是，能够用于承载食品，并使得蒸汽能够从任意方向经过并包围食品的承载结构均不偏离食品承载结构20在本实施例中的释意。
本实施例中，食品承载结构20位于锅体12内的意义在于，锅体12能够将蒸汽限制在食品承载结构20所在的空间内，将蒸汽限制在可控的密闭空间内有利于控制蒸汽在食品承载结构20内有序循环，越是密闭稳定的内部空间，控制的失真越小，控制效果越好。
在此基础上，一种更优的实施方式在于，将食品承载结构20位于锅体12内，进一步限定为食品承载结构20能够密封于食品蒸锅10内，可以理解的是，这里的密封并不等同于气密，蒸汽能够从密封间隙直接或靠蒸汽压力逸出，或出于安全或气压的灵活控制考虑，在食品蒸锅10上设置有逸出口以排出气体，并且上述蒸汽逸出的方式可以把蒸汽压力限定在合适范围内。
优选地，锅体12形成可控的密封环境。密封环境容易实现，例如可以通过加设密封条等方式实现，而可控的密封环境也可通过现有技术中压力可控的溢流阀来实现，其意义在于可控的密封环境有利于进一步控制在锅体12内的食品承载结构20间循环的蒸汽的气压、流速和温度，减小控制的误差，提高蒸锅的使用效果和安全性。
蒸汽发生装置30产生蒸汽。蒸汽发生装置30应当理解为广义上的能够产生蒸汽的装置。原理上，其可以是常见的通过加热水产生蒸汽的装置，也可以是其他水分加热相变系统产生蒸汽的装置；结构上，其可以是对存储于内部的水进行加热产生蒸汽再释放到锅体12内的一体式装置；也可以是由多个独立的部件相联通，通过存储水的部件将水引入至加热的部件加热产生蒸汽，再将蒸汽导入至存储蒸汽的部件中保温保压再释放至锅体12中的分离式装置；也可以在密闭空间内将水加热到高压过热状态，开启后释放出蒸汽。
需要注意的是，分离式的装置可以在锅体12外部加热水产生蒸汽，将蒸汽能够引入食品承载结构20中。
可以理解的是，能够产生蒸汽，且该蒸汽能够进入食品承载结构20内，并对食品承载结构20上的食品进行加热的装置均不偏离本实施例对蒸汽发生装置30的释意。
蒸汽循环驱动装置40驱动蒸汽强制循环经过食品承载结构20上的食品。
驱动指的是造成在蒸汽发生装置30产生的蒸汽运动之外的气体运动，是人工施加的，如机械驱动的风机。
蒸汽循环驱动装置40向食品承载结构20所在的空间提供促使蒸汽运动的驱动力，以驱动食品承载结构20所在的空间内的蒸汽，从食品承载结构20的蒸汽流入端向蒸汽流出端流经食品承载结构20。
在本发明实施例中，强制循环显著区别于自然流动。所谓自然流动就是：从蒸汽发生装置30排出的蒸汽，在蒸锅内一定的固定环境下，其运动、冷凝是按照流体动力学和相变规律自然发生的。蒸汽发生装置30产生的蒸汽在现有的锅体12内能够产生自然流动，但这种自然流动产生的蒸汽流速只能依赖蒸汽发生装置30的蒸汽发生速率推动蒸汽自然流动，且必须有蒸汽出口才能实现流动，同时需要提高功率才能获得较大的自然流动速度，而逸出蒸汽的能量和水分都浪费了。强制循环指的是通过蒸汽循环驱动装置40驱动蒸汽在食品承载结构20内以一定速度流动。蒸汽经过食品表面时会与食品表面进行热交换，蒸汽的温度和蒸汽的流速是影响食品加热速率的重要因素，通过强制循环容易形成高速流场，既有利于完成热交换的蒸汽快速循环至温度高的区域补充热能，也利于直接提升蒸汽流经食品表面时的流速，提高了蒸汽-食品的表面换热系数，提高了加热速率，可以更快完成蒸制，缩小食品受热强度，提升了蒸制食品的品质；同时也使得完成热交换后的蒸汽迅速离开食品表面，不易在食品表面形成冷凝，使得食品加热过程中热量分布更均匀也有利于食品的蒸制品质。
蒸汽循环驱动装置40可以是常见的离心风机、轴流风机或横流风机中的一种或几种的组合。
将蒸汽在锅体12内流通的空间视为相对密封的系统，则蒸汽循环驱动装置40推动蒸汽在系统内循环经过食品承载结构20上的食品，避免蒸汽内外对流带走热量和水分，也避免外部气体破坏锅体12内部的热量分布，同时提高了系统内蒸汽温度和蒸汽流速控制的精度，提高系统控制稳定性，减小失真程度。蒸汽发生装置30提供的能量只要满足食品升温和向外界散失的能量就足够了 ，可以很少甚至不向外部排出蒸汽，实现大幅度节能。
具体地，蒸汽循环驱动装置40位于蒸锅本体10内；或
蒸汽循环驱动装置40位于蒸锅本体10外，且与蒸锅本体10通过第二联通管道连通，以通过第二联通管道传递促使蒸汽运动的驱动力，驱动食品承载结构20所在的空间内的蒸汽，从食品承载结构20的蒸汽流入端向蒸汽流出端流经食品承载结构20。
具体地，在结构上，蒸汽循环驱动装置40的位置与食品承载结构20所在的空间相连通，且共同形成相对密闭的空间，使得被驱动的蒸汽能够流经食品承载结构20。因此，蒸汽循环驱动装置40可以设置于食品蒸锅10内，也可以设置于食品蒸锅10外，并通过管道与食品蒸锅10相连通，使得本发明实施例的构思能够灵活地改造于现有常见的食品蒸锅中，以较小的升级成本获得较大的性能收益。          
综上，食品蒸锅10内形成相对密封可控的空间，设置于食品蒸锅10内的蒸汽发生装置30产生的蒸汽自然流入设置于食品蒸锅10的食品承载结构20所在的空间内，蒸汽循环驱动装置40驱动蒸汽强制循环经过食品承载结构20上的食品，进而在不流失热能与水分的情况下对食品充分加热。
本实施例的食品蒸锅较现有技术的17-26g/min节约了大量水分，不仅提高了蒸制效果，节约能耗，对于需要经常往水箱加水的大型蒸锅而言，更是提高了蒸锅的续航能力，使得食品蒸制的智能化程度更高。
实施例三
本实施例在上述实施例的基础上作出改进，食品蒸锅还包括气路50，气路50由食品蒸锅或食品蒸锅外分别连接食品蒸锅底部和/或顶部的管道、夹层或不规则空间构成。
理论上，即使不存在气路，蒸汽在食品蒸锅10内也能够实现蒸汽循环。现有技术中，由于仅通过蒸汽发生装置30产生的蒸汽自然流动加热食品，而蒸汽自然流动强度较弱，故而现有技术中的食品蒸锅10极少特意设置气路供蒸汽循环。
具体地，气路50需要根据食品蒸锅10的具体设置相应设置，其主要用于引导蒸汽流向。
在本发明实施例中，气路50用于辅助蒸汽循环驱动装置40使得食品蒸锅内的蒸汽能够形成强制有序的蒸汽循环，一方面减小气体涡流以避免蒸汽循环驱动装置40提供的动能损失，另一方面使得蒸汽能够有序循环经过食品承载结构20，不仅使得食品加热更为均匀，并且形成相对稳定的热力学系统，便于蒸汽温度和蒸汽流速的智能控制。
实施例四
本实施例在上述实施例的基础上作出改进。
参见图1，食品蒸锅10采用的一种包含气路50的结构，其包括上盖11和锅体12，上盖11与锅体12活动对接包围形成锅内空间13，锅体12内设置有蒸汽发生装置30和食品承载结构20，蒸汽发生装置30与食品承载结构20的位置关系、连接关系、结构关系需要满足使得蒸汽发生装置30产生的蒸汽能够自然流动经过食品承载结构20。
本实施例中，采用一种常用的设置，蒸汽发生装置30设置于锅体12的底部，食品承载结构20设置于蒸汽发生装置30的上方，蒸汽发生装置30产生的蒸汽自下而上较均匀地经过食品承载结构20上的食品，本实施例中采用了蒸汽循环驱动装置40强制蒸汽在食品承载结构20内循环。本实施例中还在食品蒸锅10内设置有蒸汽分布装置60，具体可以设置在食品承载结构20的蒸汽流入端、蒸汽流出端以及蒸汽流入端与蒸汽流出端之间，针对不同的食品蒸锅10结构，蒸汽分布装置60还可以采用不同的实现方式。
具体地，食品承载结构20活动设置于锅体12内，食品蒸锅的上盖11为双层结构，双层结构之间形成从上盖11顶部至上盖11底部的第一夹层气路111。
具体的, 食品蒸锅的锅体12亦为双层结构。双层结构可以是由锅体12的内壁和承载结构的外壁共同形成。双层结构之间形成从锅体12顶部至锅体12下部的第二夹层气路121。
当上盖11和锅体12对接后，第一夹层气路111与第二夹层气路121相连通。
第一夹层气路111于上盖11顶部设置有第一气路进口1111。第一夹层气路111于上盖11底部设置有第一气路出口1112。
第二夹层气路121于锅体12顶部设置有第二气路进口1211。第二夹层气路121于锅体12下部设置有位于蒸汽发生装置30与食品承载结构20之间的第二气路出口1212。
蒸汽循环驱动装置40设置于第一夹层气路111的第一气路进口1111处。当食品蒸锅工作时，上盖11与锅体12相对接，蒸汽发生装置30释放的蒸汽自然上升流经上方的食品承载结构20，蒸汽与食品承载结构20上的食品进行热交换加热食品，完成热交换的蒸汽继续自然上升至第一夹层气路111的第一气路进口1111处。
本实施例中，第一气路进口1111处的蒸汽循环驱动装置40为离心风机，离心风机吸引下方的蒸汽从第一夹层气路111的第一气路进口1111处高速流入第一夹层气路111，蒸汽流经第一夹层气路111的第一气路出口1112和第二夹层气路121的第二气路进口1211流入第二夹层气路121，蒸汽流经第二夹层气路121于锅体12下部设置的位于蒸汽发生装置30与食品承载结构20之间的第二气路出口1212，从而与蒸汽发生装置30释放的蒸汽相汇合，使得与食品完成热交换后的蒸汽补充热能混合形成新的蒸汽，蒸汽在离心风机的吸引下高速流经食品承载结构20后进入第一夹层气路1111，开始新一轮的循环。
实施例五
参见图2，本实施例在上述实施例的基础上作出改进，在食品蒸锅上设置有控制蒸汽发生装置30的蒸汽发生速率的第一控制装置70。
第一控制装置70与蒸汽发生装置30相连接，该连接可以是通过红外、蓝牙、射频等无线通信方式实现的通信连接，也可以通过电路、集成电路等有线方式实现的电性耦接。
具体地，第一控制装置70可以是包括至少一个处理器在内的电路，可以是包括至少一个单片机在内的电路，也可以为多种电路或者芯片的组合形式，还可以为常见的由放大器、比较器、三极管、MOS管组合起来的电路，以纯粹的硬件方式实现相应功能。
可以理解的是，第一控制装置70可以通过上述控制电路结合按钮的方式实现控制，也可以是通过上述控制电路结合手机APP等软件的方式实现控制。第一控制装置70还可以采用现有技术中包括通讯模块、显示模块、存储模块等其他控制方案，只要可以实现相应的控制功能即可。       其中，蒸汽发生速率应当理解为蒸汽发生装置30通过加热水产生的蒸汽最终释放于食品承载结构20内的速率。
需要注意的是，分离式的蒸汽发生装置30的蒸汽发生速率，由于加热部件、储水部件与储气部件在结构上可能相分离，此时，不能仅仅将储水部件在加热部件加热下产生蒸汽的速率视为蒸汽发生装置30的蒸汽发生速率，而应当将储水部件产生的蒸汽存储于储气部件中，最终由储气部件将蒸汽释放于食品承载结构20中的蒸汽释放速率理解为蒸汽发生装置30的蒸汽发生。而对于不存在储气部件的蒸汽发生装置30而言，例如传统的直接将锅底烧热进而对锅内的水加热而产生蒸汽的装置而言，也应当将最终蒸汽进入食品承载结构20的速率视为蒸汽发生装置30的蒸汽发生速率。
本实施例中，一种更优的技术方案为蒸汽发生装置30采用储能式设置。储能式指的是蒸汽发生装置30通过对水进行加热产生过热水/蒸汽，并将过热水/蒸汽存储于蒸汽发生装置30内，通过控制蒸汽发生装置30的排气阀控制进入食品承载结构20内的蒸汽速率，其优点在于可以通过气阀的控制实现对蒸汽发生速率的控制。由于蒸汽是由水加热产生，因而，直接通过对加热功率的控制直接控制蒸汽发生速率需要更大、更宽的功率范围。而对于食品蒸制加热而言，实际进入食品蒸锅10内的速率，比蒸汽产生速率更有控制价值。
因此，本实施例采用储能式的蒸汽发生装置30，通过将蒸汽先存储于蒸汽发生装置30中。在控制上，仅通过第一控制装置70检测和控制蒸汽发生装置30与食品蒸锅10相连通的气阀，即可实现对蒸汽发生速率的精确检测和控制，进而调节食品承载结构20内蒸汽的温度。
实施例六
本实施例在上述实施例的基础上作出改进，第一控制装置70通过如下条件之一或其组合控制蒸汽发生速率：
预设的蒸汽发生装置30的出口流量-时间关系；
预设的食品蒸锅10内的蒸汽温度-时间、蒸汽气压-时间；
预设的食品温度-时间指标。
其中，如下条件之一或其组合应理解为内置于计算机存储器或者处理器中的通过程序语言固化的控制参数之间的对应关系，程序语言的算法采用现有技术，本实施例中通过控制参数的限定阐明蒸汽发生速率的控制对解决技术问题的意义。
本实施例中，具体的控制过程可以通过多种形式实现。
具体地，第一控制装置70通过控制蒸汽发生装置30的功率进而控制食品加热的进程。具体地，第一控制装置70根据食品温度控制蒸汽发生装置30的功率，以实现对蒸汽发生装置30内过热水的加热程度，当食品温度未达到预设指标时，蒸汽发生装置30以向食品蒸锅中注入蒸汽，进而提高食品温度。当食品温度到达预设指标但仍需进一步加热时，蒸汽发生装置30调低自身功率，并根据食品温度按照预设方式间歇性或持续性地向容器内注入适当数量的蒸汽。进一步地，蒸汽发生装置30根据食品温度的变化预设多种模式的功率控制与之相对应，进而实现食品蒸锅对食品加热的进程。
一种优选的控制形式在于：
食品蒸锅上还设置有逸出口，当蒸汽充满食品蒸锅内部，且满足逸出口预设的逸出条件时，蒸汽从逸出口排至蒸锅外部，使得锅体12、蒸汽发生装置30、食品承载结构20所在空间以及逸出口之间形成了储能式结构，其意义在于避免蒸锅内部的温度过低，达不到食品蒸熟要求的蒸制温度。同时，设置逸出条件使得蒸汽不会过量外排，而逸出口排出的蒸汽越少，食品蒸锅越节能。
具体地，储能式结构还有利于食品蒸锅快速起蒸，当用户启动食品蒸锅蒸制食品时，逸出口相当于密封件，蒸汽发生装置30释放的高温蒸汽第一时间充满并约束在食品蒸锅内部，使得食品承载结构20上的食品能够快速地进入高温蒸制状态，提高了食品蒸制效率。
逸出口的逸出条件可以是蒸汽温度和/或蒸汽的实时逸出流量，蒸汽温度和逸出流量可以是固定值，也可以是动态变化调整的值。本实施例通过对逸出口的蒸汽温度和/或逸出流量的检测，将实时数据反馈至蒸汽发生装置30和/或逸出口。蒸汽发生装置30基于该实时数据调整逸出口的密封程度。蒸汽发生装置30基于该实时数据调整蒸汽的发生速率。
食品蒸锅内还设置有温度探测点，温度探测点对应蒸锅内理论上温度最低的点，其可以是一个温度探测点，也可以是多个温度探测点中采集到的最低温度的探测点，通过获得探测点的温度获取蒸锅内的实时温度信息，将该温度信息反馈至蒸汽发生装置30和/或逸出口，蒸汽发生装置30基于该实时数据调整逸出口的密封程度。蒸汽发生装置30基于该实时数据调整蒸汽的发生速率。
上述优选控制形式的优点在于，能够以较低的成本实现对食品蒸锅蒸制过程的控制，包含了对蒸汽发生装置30的控制机制，以及对逸出口的控制机制，进而实现对蒸锅内蒸汽的温度、气压、蒸汽流速的控制，从而实现对食品蒸制过程的控制，在获得优质蒸熟食品的同时，减少蒸汽的逸出量，节能减耗。
另一种更丰富的控制形式基于上述优选控制形式，旨于实现蒸制过程更灵活更精确的节能控制，其基于预设的蒸汽发生装置30的出口流量-时间关系；预设的食品蒸锅10内的蒸汽温度-时间、蒸汽气压-时间；  预设的食品温度-时间指标。
其中，预设的蒸汽发生装置30的出口流量-时间关系指的是根据检测到蒸汽发生装置30在一定时间内排出至食品承载结构20内的蒸汽的流量控制蒸汽发生速率。
对于蒸汽流量的检测可以通过在蒸汽发生装置30与食品承载结构20之间的排气阀上设置蒸汽流量传感器实现蒸汽流量传感器可以是电磁式、差动电容式、电感式或应变电阻式。
具体地，蒸汽流量传感器可以与第一控制装置70配套设置，也可以作为第一控制装置70的其中一个信号传感模块。
本实施例中，蒸汽流量传感器作为第一控制装置70的其中一个信号传感模块，蒸汽流量传感器与第一控制装置70通信连接，使得蒸汽发生装置30在一定时间内排出至食品承载结构20内的蒸汽流量作为第一控制装置70控制蒸汽发生速率的参考信号。
在一种智能控制方案中，参考信号可以作为特定算法中的一个变量被赋予一定系数和函数关系，以获得对蒸汽发生速率的控制输出信号，例如，当蒸汽发生装置30的蒸汽流量为1m3/h时，将该蒸汽流量作为一个特征值代入特定函数S1中获得0.5m3/h的控制输出信号，使得第一控制装置70减小蒸汽发生装置30的排气阀开度，进而减小蒸汽发生速率。
在另一种智能控制方案中，用户可以进一步对特定的算法进行选择，其表现形式为用户对不同蒸制模式的选择，当选择标准加热模式时特征值对应函数S1，当选择保温加热模式时特征值对应函数S2。
在一种非智能控制方案中，参考信号可以仅用于显示在显示器中供用户知晓，也可以作为一种内反馈机制参与控制输出信号的调节，例如用户输入1m3/h的蒸汽发生速率，而蒸汽流量传感器测得的实际蒸汽流量为0.5m3/h，则第一控制装置70调节蒸汽发生装置30的排气阀开度，使得蒸汽发生速率接近用户设定的1m3/h。
通过上述设置，蒸汽发生速率本身作为第一控制装置70控制蒸汽发生速率的参考信号，使得蒸汽发生速率始终处于动态调整的状态中，既能够根据食品蒸锅对蒸汽发生速率的需求实时调整蒸汽发生速率，也能够根据用户对食品加热的需求提供更丰富的智能控制方案。
预设的食品蒸锅10内的蒸汽温度-时间关系、蒸汽气压-时间关系指的是根据检测的特定时间内蒸汽温度的实时状态以及变化状态，或根据特定时间内蒸汽气压的实时状态以及与预设的蒸汽气压之间差值的状态调整蒸汽发生速率。
由于温度和蒸汽气压在热力学系统中有等效关系。因此，本实施例可以同时根据预设的蒸汽温度-时间关系和蒸汽气压-时间关系，也可以仅单独根据预设的蒸汽温度-时间关系或蒸汽气压-时间关系。
具体地，单独根据预设的蒸汽温度-时间关系调整蒸汽发生速率时，蒸汽温度的检测可以通过在食品蒸锅10内设置温度传感器实现。温度传感器可以是常见的金属片式传感器、电子式温度传感器或热电偶温度传感器。
具体地，温度传感器可以与第一控制装置70配套设置，也可以作为第一控制装置70的其中一个信号传感模块。
本实施例中，温度传感器作为第一控制装置70的其中一个信号传感模块。温度传感器与第一控制装置70通信连接，使得一定时间食品承载结构20中的蒸汽温度作为第一控制装置70控制蒸汽发生速率的参考信号。
在一种智能控制方案中，参考信号可以作为特定算法中的一个变量被赋予一定系数和函数关系，以获得对蒸汽发生速率的控制输出信号，例如，当蒸汽温度为100摄氏度时，将该蒸汽温度作为一个特征值代入特定函数S3中获得0.5m3/h的控制输出信号，使得第一控制装置70减小蒸汽发生装置30的排气阀开度，进而减小蒸汽发生速率。
在另一种智能控制方案中，用户可以进一步对特定的算法进行选择，其表现形式为用户对不同蒸制模式的选择，当选择标准加热模式时特征值对应函数S3，当选择保温加热模式时特征值对应函数S4。
在一种非智能控制方案中，参考信号可以仅用于显示在显示器中供用户知晓，也可以作为一种内反馈机制参与控制输出信号的调节，例如用户输入110摄氏度的蒸汽温度，而温度传感器测得的实际蒸汽温度为100摄氏度，则第一控制装置70调节蒸汽发生装置30的排气阀开度，使得蒸汽发生速率为正值，食品蒸锅10的气压继续上升，使得蒸汽压（水的沸点）继续上升，水蒸气的温度达到用户预设的110摄氏度时，第一控制装置70控制蒸汽发生装置30停止向食品蒸锅10内释放蒸汽，当蒸汽与食品完成热交换使得温度降低时，第一控制装置70继续控制蒸汽发生装置30释放蒸汽。通过上述设置，蒸汽温度作为第一控制装置70控制蒸汽发生速率的参考信号，使得蒸汽温度始终处于动态调整的状态中，既能够根据食品蒸锅对蒸汽发生速率的需求实时调整蒸汽发生速率，也能够根据用户对食品加热的需求提供更丰富的智能控制方案。
单独根据预设的蒸汽气压-时间关系调整蒸汽发生速率时，蒸汽气压的检测可以通过在食品蒸锅10内设置气压传感器实现。气压传感器可以是常见的利用MEMS技术在单晶硅片上加工出真空腔体和惠斯登电桥的数字气压传感器。
具体地，气压传感器可以与第一控制装置70配套设置，也可以作为第一控制装置70的其中一个信号传感模块。
本实施例中，气压传感器作为第一控制装置70的其中一个信号传感模块，气压传感器与第一控制装置70通信连接，使得一定时间内食品蒸锅10中的蒸汽气压作为第一控制装置70控制蒸汽发生速率的参考信号。
在一种智能控制方案中，参考信号可以作为特定算法中的一个变量被赋予一定系数和函数关系，以获得对蒸汽发生速率的控制输出信号，例如，当蒸汽气压为150kpa时，将该蒸汽气压作为一个特征值代入特定函数S5中获得0.5m3/h的控制输出信号，使得第一控制装置70减小蒸汽发生装置30的排气阀开度，进而减小蒸汽发生速率。
在另一种智能控制方案中，用户可以进一步对特定的算法进行选择，其表现形式为用户对不同蒸制模式的选择，当选择标准加热模式时特征值对应函数S5，当选择保温加热模式时特征值对应函数S6。
在一种非智能控制方案中，参考信号可以仅用于显示在显示器中供用户知晓，也可以作为一种内反馈机制参与控制输出信号的调节，例如用户输入150kpa的蒸汽气压，而气压传感器测得的实际蒸汽气压为120kpa，则第一控制装置70调节蒸汽发生装置30的排气阀开度，使得蒸汽发生速率为正值，食品蒸锅10的气压继续上升，当气压达到用户预设的150kpa时，第一控制装置70控制蒸汽发生装置30停止向食品蒸锅10内释放蒸汽，当蒸汽与食品完成热交换使得气压降低时，第一控制装置70继续控制蒸汽发生装置30释放蒸汽。通过上述设置，蒸汽气压作为第一控制装置70控制蒸汽发生速率的参考信号，使得蒸汽气压始终处于动态调整的状态中，即能够根据食品蒸锅对蒸汽发生速率的需求实时调整蒸汽发生速率，也能够根据用户对食品加热的需求提供更丰富的智能控制方案。
同时根据预设的蒸汽温度-时间关系和蒸汽气压-时间关系调整蒸汽发生速率时，可以同时在食品蒸锅10设置温度传感器和气压传感器，进而将检测的蒸汽温度信息和蒸汽气压信息分别作为参考信号控制蒸汽发生速率。使得蒸汽温度和蒸汽气压始终处于动态调整的状态中，既能够根据食品蒸锅对蒸汽发生速率的需求实时调整蒸汽发生速率，也能够根据用户对食品加热的需求提供更丰富的智能控制方案。
食品温度-时间关系指的是根据检测的特定时间内食品温度的实时状态以及变化状态调整蒸汽发生速率。食品温度的检测可以通过在食品上插设置温度传感探针实现。温度传感器可以是常见的金属片式传感器、电子式温度传感器或热电偶温度传感器，本实施例中，温度传感探针为热电偶温度传感器。
具体地，温度传感探针可以与第一控制装置70配套设置，也可以作为第一控制装置70的其中一个信号传感模块。
本实施例中，温度传感探针作为第一控制装置70的其中一个信号传感模块，温度传感探针与第一控制装置70通信连接，使得一定时间内食品的温度作为第一控制装置70控制蒸汽发生速率的参考信号。在一种智能控制方案中，参考信号可以作为特定算法中的一个变量被赋予一定系数和函数关系，以获得对蒸汽发生速率的控制输出信号，例如，当食品温度为50摄氏度时，将该食品温度作为一个特征值代入特定函数S7中获得0.5m3/h的控制输出信号，使得第一控制装置70减小蒸汽发生装置30的排气阀开度，进而减小蒸汽发生速率。
在另一种智能控制方案中，用户可以进一步对特定的算法进行选择，其表现形式为用户对不同蒸制模式的选择，当选择标准加热模式时特征值对应函数S7，当选择保温加热模式时特征值对应函数S8。
在一种非智能控制方案中，参考信号可以仅用于显示在显示器中供用户知晓，也可以作为一种内反馈机制参与控制输出信号的调节，例如用户输入150摄氏度的蒸汽温度，而温度传感探针测得的实际食品温度为130摄氏度，则第一控制装置70调节蒸汽发生装置30的排气阀开度，使得蒸汽发生速率为正值，食品蒸锅10的气压和温度继续上升，蒸汽在蒸汽循环驱动装置40的驱动下继续强制循环对食品进一步加热，当食品温度达到用户预设的130摄氏度时，第一控制装置70控制蒸汽发生装置30停止向食品蒸锅10内释放蒸汽。通过上述设置，食品温度作为第一控制装置70控制蒸汽发生速率的参考信号，使得蒸汽温度始终处于动态调整的状态中，既能够根据食品蒸锅对蒸汽发生速率的需求实时调整蒸汽发生速率，也能够根据用户对食品加热的需求提供更丰富的智能控制方案。
在一种非智能控制方案中，通过预先测量得到的阀门分度-流量关系。通过控制阀门分度来获取需要的蒸汽流量。
在上述公开的控制方式的基础上，蒸汽发生装置30和逸出口密封程度的控制算法可以是基于不同功率型号的食品蒸锅，以及实际测试结构而构建的控制算法。
实施例七
参见图3，本实施例在上述实施例的基础上作出改进，食品蒸锅还包括控制食品蒸锅10内的蒸汽流速和/或方向的驱动控制装置80。
其中，驱动控制装置80与蒸汽循环驱动装置40相连接，该连接可以是通过红外、蓝牙、射频等无线通信方式实现的通信连接，也可以通过电路、集成电路等有线方式实现的电性耦接。
具体地，驱动控制装置80可以是包括至少一个处理器在内的电路，可以是包括至少一个单片机在内的电路，也可以为多种电路或者芯片的组合形式，还可以为常见的由放大器、比较器、三极管、MOS管组合起来的电路，以纯粹的硬件方式实现相应功能。可以理解的是，驱动控制装置80可以通过上述控制电路结合按钮的方式实现控制，也可以是通过上述控制电路结合手机APP等软件的方式实现控制，驱动控制装置80还可以采用现有技术中包括通讯模块、显示模块、存储模块等其他控制方案，只要可以实现相应的控制功能即可。
具体的，驱动控制装置80可以通过蒸汽发生装置30和/或蒸汽循环驱动装置40控制蒸汽流动速度，驱动控制装置80可以通过蒸汽循环驱动装置40改变蒸汽的方向。
例如：当食品蒸锅需要提高食品加热速率时，用户操作驱动控制装置80控制蒸汽发生装置30提高蒸汽发生速率，进而提高蒸汽在食品蒸锅内的流速。同时，用户操作驱动控制装置80控制蒸汽循环驱动装置40提高风机转速，进而提高蒸汽在食品蒸锅内的流速。又例如，当用户需要蒸汽来回往复经过食品时，用户操作驱动控制装置80控制蒸汽循环驱动装置40以一定时间间隔来回切换正反转模式，使得食品蒸锅内的蒸汽来回往复地经过食品表面。
本实施例通过设置驱动控制装置80使得食品蒸锅的智能蒸制方案更加多元化，用户能够根据不同食品蒸制时对烹饪工艺的不同需求调整食品蒸锅内的蒸汽流速和蒸汽方向，使得食品蒸锅能适应更复杂的蒸制工艺。蒸汽正反向通过食品也提高了蒸汽与食品表面热交换的效率，提升了食品品质。
实施例八
本实施例在上述实施例的基础上作出改进，驱动控制装置80通过蒸汽发生装置30和/或蒸汽循环驱动装置40控制蒸汽流动速度。
其中，驱动控制装置80与蒸汽循环驱动装置40和/或蒸汽发生装置30相连接，驱动控制装置80通过控制蒸汽循环驱动装置40实现对蒸汽流速和/或方向的控制。蒸汽的流速主要受蒸汽发生装置30和蒸汽循环驱动装置40的影响，蒸汽发生装置30影响蒸汽的自然流动流速，蒸汽循环驱动装置40主要影响蒸汽的强制循环流速，自然流动流速相对于强制循环流速而言小得多，本实施例中主要通过强制循环流速提升食品加热效率。
具体地，当蒸汽循环驱动装置40为风机时，驱动控制装置80通过调整该风机的转速实现对蒸汽流速的控制。当食品蒸锅需要对食品高速加热时，驱动控制装置80控制风机提高转速，风机带动蒸汽在食品蒸锅10内高速循环，风机可以正向驱动，也可以反向驱动，进而改变蒸汽方向，风机还可以是通过改变自身送风方向进而改变蒸汽方向。一方面，蒸汽通过热交换加热食品后自身依然保留的热量能够通过高速循环不散失浪费，且蒸汽发生装置30能够迅速补充被食品吸收的热量；另一方面，高速循环提高了蒸汽经过食品的流速，提高了蒸汽与食品表面热交换的效率，提升了食品品质。
实施例九
本实施例在上述实施例的基础上作出改进，食品蒸锅10还包括处于食品承载结构20的蒸汽流入端与蒸汽流出端之间的蒸汽分布装置60。
其中，蒸汽分布装置60使得蒸汽能够均匀地进入食品承载结构20中。由于食品盛放于食品承载结构20上，蒸汽循环经过食品承载结构20必然存在蒸汽从食品承载结构20内部的一端进入，而后从内部的另一端排出的过程，也必然存在从食品承载结构20外部排出的一端循环至进入的一端的过程，这一过程的气路存流动不均匀，由空气动力学原理，在管道中中间快边缘慢，且气体流经拐角时会产生涡流，使得流场的流速分布不均，加之蒸汽发生装置30产生的蒸汽并非均匀分布，蒸汽在循环过程流速在流动方向的切向上分布不均匀，使得蒸汽流速高的区域食品加热速度快，而蒸汽流速低的区域食品加热速度慢，在本发明实施例的蒸汽强制循环的系统中，蒸汽流速较高，使得蒸汽均匀流经食品十分必要。为解决这一问题，本实施例在食品蒸锅中设置蒸汽分布装置60，具体地，蒸汽分布装置60设置于食品承载结构20的蒸汽流入端与蒸汽流出端之间，蒸汽分布装置60可以采用现有技术中的蒸汽分布装置60。
优选地，蒸汽分布装置60可以是蒸汽分布板，蒸汽分布板上间隔设置有若干个孔径尺寸不同的导流孔61。导流孔61可以是网格、孔板等任何限制气流通过的形式。
具体地，蒸汽分布板可以按照流体动力学原理设计，目的是使得从蒸汽分布板流出的蒸汽流速分别均匀。例如，可设置为靠近中心的区域孔径较大，沿中心向四周分布的导流孔的孔径分梯次依次增大，每一梯次间可以等间隔设置，也可以按一定比例间隔设置，使得靠近中心区域的蒸汽经过孔径较小的导流孔提升流速，而靠近四周区域的蒸汽经过孔径较大的导流孔降低流速。
进一步地，蒸汽分布板可以仅在食品承载结构20的蒸汽流入端设置一个，也可以仅在食品承载结构20的蒸汽流出端设置一个，还可以在食品承载结构20的流入端和蒸汽流出端分别设置一个，或者在食品承载结构20的蒸汽流入端与蒸汽流出端之间设置多个蒸汽分布板。以上设置均能改善蒸汽流速在食品承载结构20内的分布状态，使得蒸汽能够均匀流经食品表面，使得食品得以均匀加热，提高了食品品质。
进一步地，蒸汽分布板的目标是能够实现蒸汽均匀分布，不限于平板结构。蒸汽分布板可以是板状结构，也可以其他与食品承载结构20相适应的几何结构。根据食品蒸锅10的具体结构设置，蒸汽分布装置60还可以设置于食品蒸锅10内的其他位置用于改善食品蒸锅10内的蒸汽流速分布状况，由于蒸汽流速分布不均还会影响传感器对蒸汽流速的采集。因此，蒸汽分布装置60还有利于提高系统控制的稳定性，当食品蒸锅10内存在通过对蒸汽流速的采集进而控制蒸汽循环驱动装置40或者蒸汽发生装置30时，蒸汽分布装置60有利于提高控制的精度，进而提升智能控制水平。
实施例十
本实施例在上述实施例的基础上作出改进，该食品蒸锅10还包括对蒸汽循环驱动装置40降温的冷却器81。
其中，冷却器81可以是常见的水冷或风冷装置，由于蒸汽循环驱动装置40在食品蒸锅10内的高温高压环境中工作，必然使得电机容易过热，为解决这一问题，需要通过冷却器81对蒸汽循环驱动装置40的电机进行降温处理。蒸汽循环驱动装置40可以完全设置于食品蒸锅10内，也可以部分设置于食品蒸锅10外。
具体地，当食品蒸锅应用于食品蒸锅中时，为了适应锅体12的结构以及便于冷却器81的实施，将蒸汽循环驱动装置40的气体驱动部设置于食品蒸锅10内，将蒸汽循环驱动装置40的电机设置于食品蒸锅10外。
具体地，为了给冷却器81供能，适应地将上盖11与锅体12设置为定轴铰接，通过在定轴端设置电路连接结构为冷却器81供能。
冷却器81具体为风冷装置，风冷装置与电机相结合设置，使得风冷装置可以从温度较低的地方引入冷风，提高了电机周围的气体流速，提升了风机与空气的热交换效率，从而起到冷却蒸汽循环驱动装置40的目的。
实施例十一
本实施例在上述实施例的基础上作出改进，在食品蒸锅10与外部环境之间设置有保温部82。
其中，保温部82可以是被动的隔热保温，也可以是主动的加热保温。
隔热保温指的是通过保温材料、保温结构或保温工艺处理，保温材料可以是有机保温材料，例如聚氨酯泡沫、聚苯板、酚醛泡沫等，也可以是无机保温材料，例如气凝胶毡、玻璃棉、岩棉、膨胀珍珠岩、微纳隔热、发泡水泥料等。保温结构可以是双层金属夹内保温材料或者双层金属中间抽真空，进而从结构上阻止食品蒸锅10内的热量向外部环境流失。保温部82还可以其他的保温工艺处理。通过上述设置，使得食品蒸锅10内部与外部环境之间减小热交换，进而避免食品蒸锅10内热量流失于空气中。
实施例十二
本实施例在上述实施例的基础上作出改进，
食品承载结构20固定或活动设置于食品蒸锅10内。
具体地，食品承载结构20可以是固定在食品蒸锅10内，也可以是活动设置于食品蒸锅10内。固定设置应理解为将食品承载结构20与锅体12固体连接以形成一体式结构，当食品承载结构20存在气路，且该气路包括由锅体12的内壁与食品承载结构20的外壁共同形成的双层结构时，一体式结构有利于气路的整体密封。活动设置可以理解为简单的放置，也可以理解为通过卡扣扣接、磁铁吸附等方式活动连接，其有利于灵活地拆卸食品承载结构20，便于取出或放入食品，也便于用户清洁食品承载结构20和锅体12内部。
实施例十三
本实施例在实施例一的基础上作出改进，蒸汽发生装置30包括小功率缓慢预热的加热器。
小功率缓慢预热指的是在食品蒸锅处于开机但尚未进行食品加热工作之前，加热器提前通过小功率加热器将水缓慢升温并维持在特定温度。其意义在于，当食品蒸锅需要进行食品加热时，蒸汽发生装置30能够第一时间释放高温蒸汽，由于本发明构思是通过蒸汽强制循环经过食品承载结构20上的食品，使得食品蒸锅内部始终保持高温高压状态，加热器仅需通过小功率加热即可满足食品蒸锅后续的蒸汽需求，使得本实施例的食品蒸锅仅需小功率加热器就能实现食品加热的快速起蒸，以及仅通过小功率加热器即可维持食品蒸锅后续的蒸汽需求。现有技术中，电蒸锅或电蒸锅都是通过大功率加热器对水即时加温起蒸，由于现有的电蒸锅或电蒸锅蒸汽未经循环利用便释放到外界，使得现有电蒸锅和电蒸锅需要大功率的加热器持续加热工作以维持足够的蒸汽发生速率，相比现有技术而言，本实施例在实现快速起蒸与高效食品加热的情况下，省去了大功率的加热器，减小了能耗，使得智能食品蒸锅能够灵活应用于家庭、办公楼、户外蒸制等对能耗要求严格的场所。
综上，本发明实施例提供的食品蒸锅可使流经食品的蒸汽循环经过食品表面，避免热量和水分流失到蒸锅外，从而维持并控制蒸汽流经食品时的温度和流速，进而提高食品加热效率，提升食品品质，减小功耗，节能环保。
本发明实施例通过设置上盖11和锅体12，将食品承载结构20和蒸汽发生装置30设置于食品蒸锅10上，使得蒸汽发生装置30产生的蒸汽能够自然流经食品承载结构20上的食品，从而加热食品。通过设置驱动蒸汽强制循环经过食品承载结构20上的食品的蒸汽循环驱动装置40，使得相较于现有技术中本应通过气阀或顶部其他出口流失的蒸汽能够再次在食品承载结构20上循环，一方面蒸汽通过热交换加热食品后自身依然保留的热量能够通过循环在系统中补充热能，避免了原自身保留的这部分热量排到外界造成的损失；另一方面蒸汽流经食品后充满食品承载结构20，蒸汽的流速降低并在食品承载结构20内形成相对稳定的自然流场，而蒸汽经过食品表面的流速是影响热交换的重要条件，通过蒸汽循环驱动装置40强制蒸汽内循环，进而强制提高了蒸汽经过食品的流速，维持高速的蒸汽流场，提高了食品加热效率，提升了食品品质，既使得热能循环再利用，也保留了蒸汽携带的水分，提升了蒸锅的续航能力，使得电食品蒸锅也能够灵活地配置于非专业的烹饪场景，拓展了商业应用，也能够提升电食品蒸锅在专业烹饪场景的使用效率，食品蒸锅内部形成了相对稳定可控的系统，使得蒸的烹饪工艺具备标准化控制的基础。
以上仅为本发明实施例的较佳实施例而已，并不用以限制本发明实施例，凡在本发明实施例的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明实施例的保护范围之内。

Claims (18)

  1. 一种食品蒸锅，其特征在于，所述食品蒸锅包括：
    蒸锅本体；所述蒸锅本体包括锅体和与所述锅体活动配合连接的上盖；所述上盖与所述锅体对接时包围形成锅内空间，所述上盖为具有第一通道的第一双层结构的双层结构上盖，所述锅体为具有第二通道的第二双层结构的双层结构锅体，所述上盖与所述锅体包围形成锅内空间时，所述第一双层结构和所述第二双层结构对接，并通过所述第一通道和所述第二通道的联通形成相通的蒸锅气路；所述蒸锅气路通过联通结构与所述锅内空间联通；
    位于所述蒸锅本体内的食品承载结构；
    以及驱动所述蒸锅本体内的蒸汽强制循环经过所述食品承载结构上的食品的蒸汽循环驱动装置。
  2. 如权利要求1所述的食品蒸锅，其特征在于，所述食品蒸锅还包括：
    向所述蒸锅本体内发生蒸汽的蒸汽发生装置。
  3. 如权利要求1所述的食品蒸锅，其特征在于，所述食品蒸锅还包括：
    控制所述蒸锅本体内的蒸汽的状况的第一控制装置。
  4. 如权利要求3所述的食品蒸锅，其特征在于，所述第一控制装置通过如下条件之一或其组合控制所述蒸汽的状况：
    在第一预设时间段内，所述蒸汽发生装置产生所述蒸汽的出口汽流量-时间关系；
    在第二预设时间段内，所述蒸锅本体内的气体温度-时间关系、
    在第三预设时间段内，所述蒸锅本体内的蒸汽气压-时间关系；
    在第四预设时间段内，所述蒸锅本体内的食品温度-时间指标关系。
  5. 如权利要求1-4任一所述的食品蒸锅，其特征在于，所述食品蒸锅还包括：驱动控制所述蒸锅本体内的蒸汽流速和/或方向的驱动控制装置。
  6. 如权利要求5所述的食品蒸锅，其特征在于，所述驱动控制装置通过所述蒸汽发生装置控制所述蒸汽发生装置产生的蒸汽的流动速度；和/或
    所述驱动控制装置通过所述蒸汽循环驱动装置控制所述蒸锅本体内的蒸汽的流动速度。
  7. 如权利要求1-4任一所述的食品蒸锅，其特征在于，所述蒸汽发生装置包括储能起蒸器。
  8. 如权利要求1-4任一所述的食品蒸锅，其特征在于，该食品蒸锅还包括：对所述蒸汽循环驱动装置降温的冷却器。
  9. 如权利要求1-4任一所述的食品蒸锅，其特征在于，所述蒸锅本体与外部环境之间设置有保温部。
  10. 如权利要求1-4任一所述的食品蒸锅，其特征在于，所述食品承载结构的蒸汽流入端与蒸汽流出端之间设置有用于导向蒸汽的蒸汽分布装置。
  11. 如权利要求2或3所述的食品蒸锅，其特征在于，所述蒸锅本体包括具有第一包围空间的一体式本体结构，所述一体式本体结构包括处于所述第一包围空间内的所述食品承载结构和所述蒸汽发生装置；或者
    所述蒸锅本体包括具有第二包围空间、第三包围空间和联通所述第二包围空间和所述第三包围空间的第一联通管道的分离式本体结构，所述分离式本体结构还包括处于所述第二包围空间的所述食品承载结构和处于所述第三包围空间的所述蒸汽发生装置。
  12. 如权利要求11所述的食品蒸锅，其特征在于，所述蒸汽循环驱动装置向所述食品承载结构所在的空间提供促使蒸汽运动的驱动力，以驱动所述食品承载结构所在的空间内的蒸汽，从所述食品承载结构的蒸汽流入端向蒸汽流出端流经所述食品承载结构。
  13. 如权利要求12所述的食品蒸锅，其特征在于，所述蒸汽循环驱动装置位于所述蒸锅本体内；或
    所述蒸汽循环驱动装置位于所述蒸锅本体外，且与所述蒸锅本体通过第二联通管道连通，以通过所述第二联通管道传递所述促使蒸汽运动的驱动力，驱动所述食品承载结构所在的空间内的蒸汽，从所述食品承载结构的蒸汽流入端向蒸汽流出端流经所述食品承载结构。
  14. 如权利要求1所述的食品蒸锅，其特征在于，所述锅体的上部与所述上盖的下部宽度相同，所述锅体与所述上盖对接时，所述锅体的上部与所述上盖的下部配合连接，通过所述上盖和所述锅体包围形成所述锅内空间。
  15. 如权利要求14所述的食品蒸锅，其特征在于，所述上盖为上部窄、下部宽的锥形上盖，所述锥形上盖包括上盖外壁和上盖内壁，所述上盖外壁与所述上盖内壁之间形成第一通道，以构成具有所述第一通道的所述第一双层结构的双层结构上盖；所述锅体的上部宽度与所述锥形上盖的下部宽度相同。
  16. 如权利要求14或15所述的食品蒸锅，其特征在于，所述锅体为柱状锅体。
  17. 如权利要求15所述的食品蒸锅，其特征在于，所述联通结构包括第一联通结构，所述第一联通结构位于所述上盖内壁的上部，所述蒸汽循环驱动装置安装在所述上盖的顶部，且与所述联通结构相对的位置。
  18. 如权利要求17所述的食品蒸锅，其特征在于，所述联通结构还包括第二联通结构，所述第二联通结构位于所述锅体的内部的下部。
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