CN104665573A - Cooking equipment and control method thereof - Google Patents
Cooking equipment and control method thereof Download PDFInfo
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- CN104665573A CN104665573A CN201410419556.4A CN201410419556A CN104665573A CN 104665573 A CN104665573 A CN 104665573A CN 201410419556 A CN201410419556 A CN 201410419556A CN 104665573 A CN104665573 A CN 104665573A
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Abstract
The invention discloses cooking equipment. The cooking equipment comprises a cooking cavity, at least a steam generator, at least steam spraying port formed in the cooking cavity, at least one heater, a temperature detector, a humidity detector, a user operation panel and a controller, wherein the temperature detector is used for detecting the current temperature in the cooking cavity; the humidity detector is used for detecting the current humidity in the cooking cavity; the user operation panel is used for receiving the target temperature and target humidity set by a user; the controller is used for controlling each steam generator and each heater according to the target temperature, the target humidity, the current temperature and the current humidity. The cooking equipment has the advantages that the steam amount and steam temperature in the cooking cavity can be controlled effectively, the dry-wet ration required by cooking can be precisely controlled, different cooking requirements of the user can be satisfied, food nutrition can be well preserved, good cooking effect is achieved, energy is saved effectively, and user cooking experience is increased. The invention further discloses a control method of the cooking equipment.
Description
Technical field
The present invention relates to technical field of electric appliances, particularly the control method of a kind of cooking equipment and a kind of cooking equipment.
Background technology
Relevant steam cooking apparatus adopts following two kinds of mode cooking foods usually: the first is passed through a large amount of water generates steam (about 98 degree) of jug with heating disk and coordinated auxiliary heating module (such as hot blast module, heating plate or heating tube) to produce high-temperature steam, thus utilizes the high-temperature steam cooking food produced; It two is utilize steam generator the steam after overheated to be sent into the cavity with auxiliary heating module to produce high-temperature steam, thus utilizes the high-temperature steam cooking food produced.
In addition, relevant steam cooking apparatus is that heating plate or the water of steam generator to default output heat and produces steam according to the default output (or default water supply cycle) of pre-set programs setting to cistern water supply mostly.But correlation technique lacks control accuracy, accurately cannot control the quantity of steam needed for cooking, the also temperature of uncontrollable produced steam, thus the culinary art effect needed for user cannot be reached.Such as, when cooking equipment heats the barbecue with a lot of fresh vegetables accessories, vegetables and meat inherently can containing certain moisture, steam is produced after being heated, if simple supplies water to steam generator by default output, so cooking quantity of steam used may be too high, thus makes the culinary art effect not reaching expection.
To sum up, although relevant steam cooking apparatus brand is numerous, its internal structure is similar, and homogeneity is quite serious, and, cannot control effectively to quantity of steam, vapor (steam) temperature, there is the problems such as cooking speed is slow.Therefore, there are the needs improved.
Summary of the invention
The present invention is intended to solve one of technical problem in correlation technique at least to a certain extent.
For this reason, one object of the present invention is the cooking equipment proposing a kind of culinary art effect needed for user that can control effectively, meet quantity of steam, vapor (steam) temperature.
Another object of the present invention is the control method proposing a kind of cooking equipment.
A kind of cooking equipment of embodiment proposition according to an aspect of the present invention, comprising: culinary art cavity; At least one steam generator and at least one steam nozzle be located on described culinary art cavity; At least one heater; Temperature detector, for detecting the current temperature value in described culinary art cavity; Moisture detector, for detecting the current humidity value in described culinary art cavity; User operation panel, for receiving target temperature and the target humidity of user's setting; Controller, for controlling at least one steam generator described and at least one heater described according to described target temperature and described target humidity, described current temperature value and described current humidity value.
According to the cooking equipment of the proposition of the embodiment of the present invention, the current temperature value in culinary art cavity is detected by temperature detector, and detect the current humidity value in culinary art cavity by moisture detector, after the target temperature receiving user's setting by user operation panel and target humidity, controller controls at least one steam generator and at least one heater according to target temperature and target humidity, current temperature value and current humidity value.Thus, cooking equipment of the present invention can control the temperature and humidity in culinary art cavity, thus quantity of steam and vapor (steam) temperature are control effectively, and then the psychrometric ratio needed for culinary art is accurately controlled, meet the culinary art demand that user is different, better preserve food nutrition, realize better cooking effect, effective economize energy, the culinary art promoting user is experienced.In addition, the cooking equipment of the embodiment of the present invention not merely uses air as heat medium or utilizes the hydrone of food self to heat, and added steam as heat medium, thus improve firing rate, and what steam was suitable add can reduce oxygen concentration in culinary art cavity, avoid corresponding nutritional labeling oxidized, and high-temperature steam itself also has the health effects such as degreasing less salt, thus make the food nutrition after culinary art preserve better, mouthfeel is more delicious.
In addition, cooking equipment according to the above embodiment of the present invention can also have following additional technical characteristic:
According to one embodiment of present invention, at least one steam generator described comprises the first steam generator and the second steam generator, described first steam generator and the second steam generator are arranged at the both sides of described cooking equipment respectively, at least one steam nozzle described comprises the first steam nozzle and the second steam nozzle, and described first steam nozzle and the second steam nozzle are arranged at the both sides of described culinary art cavity respectively.
Further, according to one embodiment of present invention, at least one heater described comprises the first heating plate and the second heating plate, and described first heating plate and the second heating plate are separately positioned on top and the bottom of described culinary art cavity.
According to another embodiment of the invention, described cooking equipment also comprises: to be arranged in described culinary art cavity and to be positioned at the fan at described culinary art cavity back.
According to a specific embodiment of the present invention, at least one heater described comprises: be arranged on the heating tube in described culinary art cavity.Wherein, described heating tube can be arranged on the front portion of described fan.
According to still a further embodiment, described cooking equipment also comprises: the cavity steam vent being arranged on described culinary art cavity top, for discharging the steam in described culinary art cavity.Wherein, described moisture detector is arranged on the exit of described cavity steam vent.
According to a preferred embodiment of the present invention, described controller is according to the voltage change determination current humidity value of described moisture detector, wherein, when described current humidity value is greater than described target humidity value, described controller reduces water supply cycle or the output of at least one steam generator described; When described current humidity value is less than described target humidity value, described controller increases water supply cycle or the output of at least one steam generator described.
According to one embodiment of present invention, described target humidity can comprise multiple humidity level, and each humidity level may correspond to the water supply cycle of acquiescence.
The control method of a kind of cooking equipment of embodiment proposition, comprises the following steps: detect the current temperature value in the culinary art cavity of described cooking equipment according to a further aspect of the invention; Detect the current humidity value in described culinary art cavity; Receive target temperature and the target humidity of user's setting; According to described target temperature and target humidity, described current temperature value and described current humidity value, at least one steam generator and at least one heater are controlled.
According to the control method of the cooking equipment of the proposition of the embodiment of the present invention, by detecting the current temperature value in culinary art cavity, and by detecting the current humidity value in culinary art cavity, after the target temperature receiving user's setting and target humidity, according to target temperature and target humidity, current temperature value and current humidity value, at least one steam generator and at least one heater are controlled.Thus, the control method of cooking equipment of the present invention can control the temperature and humidity in culinary art cavity, thus quantity of steam and vapor (steam) temperature are control effectively, and then the psychrometric ratio needed for culinary art is accurately controlled, meet the culinary art demand that user is different, better preserve food nutrition, realize better cooking effect, effective economize energy, the culinary art promoting user is experienced.In addition, the control method of the cooking equipment of the embodiment of the present invention not merely uses air as heat medium or utilizes the hydrone of food self to heat, and added steam as heat medium, thus improve firing rate, and what steam was suitable add can reduce oxygen concentration in culinary art cavity, avoid corresponding nutritional labeling oxidized, and high-temperature steam itself also has the health effects such as degreasing less salt, thus make the food nutrition after culinary art preserve better, mouthfeel is more delicious.
In addition, cooking equipment according to the above embodiment of the present invention can also have following additional technical characteristic:
According to one embodiment of present invention, the control method of described cooking equipment specifically comprises: according to the voltage change determination current humidity value of moisture detector; When described current humidity value is greater than described target humidity value, reduce water supply cycle or the output of at least one steam generator described; When described current humidity value is less than described target humidity value, increase water supply cycle or the output of at least one steam generator described.
According to one embodiment of present invention, wherein, described target humidity comprises multiple humidity level, the water supply cycle of each humidity level correspondence acquiescence.
Accompanying drawing explanation
Fig. 1 is the voltage change curve schematic diagram of moisture detector in the cooking equipment of correlation technique;
Fig. 2 is the block diagram of the cooking equipment according to the embodiment of the present invention;
Fig. 3 and Fig. 4 is the structural representation of cooking equipment according to an embodiment of the invention;
Fig. 5 is the structural representation of cooking equipment in accordance with another embodiment of the present invention;
Fig. 6 is the structural representation of the cooking equipment according to another embodiment of the present invention;
Fig. 7 is the schematic diagram of moisture detector installation site in the cooking equipment according to the embodiment of the present invention;
Fig. 8 is the flow chart of the control method of cooking equipment according to the embodiment of the present invention; And
Fig. 9 is the flow chart of the control method of cooking equipment according to the present invention's specific embodiment.
Reference numeral:
Culinary art cavity 1, at least one steam generator 2, at least one steam nozzle 3, at least one heater 4, temperature detector 5, moisture detector 6, user operation panel 7, controller 8, first steam generator 21, second steam generator 22, first steam nozzle 31, second steam nozzle 32, first heating plate 41, second heating plate 42, fan 9, heating tube 43, thermal insulation board 44, motor 45, cavity steam vent 10, moisture detector fixed head 61 and moisture detector fixing hole 62.
Detailed description of the invention
Be described below in detail embodiments of the invention, the example of described embodiment is shown in the drawings, and wherein same or similar label represents same or similar element or has element that is identical or similar functions from start to finish.Be exemplary below by the embodiment be described with reference to the drawings, be intended to for explaining the present invention, and can not limitation of the present invention be interpreted as.
Below before describing the control method of cooking equipment and the cooking equipment proposed according to the embodiment of the present invention, simply introduce the application of moisture detector in cooking equipment in correlation technique first.
To adopt the micro-wave oven of moisture detector, general moisture detector (such as humidity sensor) has inferred the time T2 needed for heating, and controls magnetron and complete heating by this time T2.Specifically, in heat food process, the voltage change of humidity sensor can be detected, and inferred the time T2 needed for heating according to the time T1 that the voltage change of humidity sensor reaches predeterminated voltage changing value dV, such as, can according to formula T2=K × T1 T2 computing time, wherein, K is for estimating constant.As shown in Figure 1, the total time completed needed for heating process is T0+T1+T2, wherein, T0 is the humidity sensor self-regulation time, be approximately 26 seconds, T1 is the time that the voltage change being opened to humidity sensor from magnetron reaches predeterminated voltage changing value dV, and T2 is for inferring the time completed needed for heating according to time T1.In addition, it should be noted that, if the voltage change of humidity sensor does not reach predeterminated voltage changing value dV in Preset Time, then terminate heating.If estimating constant K is 0, then terminate heating when the voltage change of humidity sensor reaches predeterminated voltage changing value dV.
But, because the voltage change of detected humidity sensor is from the steam produced after food heating itself, so relevant micro-wave oven only can heat several fairly simple and food materials difference is little food.And because estimate constant K empirical value often, for different food materials, need to provide different empirical values, this result of the test needing sorting-out in statistics a large amount of, therefore, relevant micro-wave oven is difficult to be generalized to all food materials, limits the scope of application of micro-wave oven.
Thus, the present invention proposes the control method of a kind of cooking equipment and a kind of cooking equipment, wherein, cooking equipment comprises moisture detector, but moisture detector is not for inferring the heat time.
The control method of cooking equipment and the cooking equipment proposed according to the embodiment of the present invention is described with reference to the accompanying drawings.
Fig. 2 is the block diagram of the cooking equipment according to the embodiment of the present invention.As shown in Figure 2, cooking equipment comprises: culinary art cavity 1, at least one steam generator 2, at least one steam nozzle 3, at least one heater 4, temperature detector 5, moisture detector 6, user operation panel 7 and controller 8.
Wherein, at least one steam generator 2 for heating water to produce steam; At least one steam nozzle 3 is located on culinary art cavity 1, the steam Transportation extremely culinary art cavity 1 of at least one steam nozzle 3 for being produced by least one steam generator 2; Temperature detector 5 is for detecting the current temperature value in culinary art cavity 1, i.e. the current temperature value of steam, and temperature detector 5 can be arranged at the optional position in culinary art cavity 1; Moisture detector 6 is for detecting the current humidity value in culinary art cavity 1; User operation panel 7 is for receiving target temperature and the target humidity of user's setting; Controller 8 is for controlling at least one steam generator 2 and at least one heater 4 according to target temperature and target humidity, current temperature value and current humidity value.
According to a concrete example of the present invention, temperature detector 5 can be temperature sensor, and moisture detector 6 can be humidity sensor.Target humidity can comprise multiple humidity level, and such as, target humidity can comprise low grade, middle-grade, high-grade, or target humidity can comprise 20%, 40%, 60% etc.
That is, before cooking food, user can according to food species, select target temperature and the target humidities such as required culinary art effect, such as, when cooking cake group food, can select target temperature and target humidity is respectively 160 degree and humidity low grade (or 20%) is cured, and when cooking whole chicken, can select target temperature and target humidity is respectively 210 degree and humidity top grade is roasted, and target temperature and the target humidity of user's selection is inputted by user operation panel 7, in addition, also can select the heat time in advance, and set the heat time by user operation panel 7, afterwards, after culinary art starts, at least one steam generator 2 starts heating and produces steam, simultaneous temperature detector 5 detects the current temperature value in culinary art cavity 1, moisture detector 6 detects the current humidity value in culinary art cavity 1, controller 8 controls to make the temperature value of in culinary art cavity 1 reach target temperature at least one steam generator 2 and at least one heater 4 according to target temperature and current temperature value, and control to make the humidity value of in culinary art cavity 1 reach target humidity at least one steam generator 2 according to target humidity and current humidity value, thus quantity of steam and vapor (steam) temperature are control effectively, and then the psychrometric ratio needed for culinary art is accurately controlled, realize the culinary art cavity environment of expection, and realize better cooking effect.Specifically, compared with the cooking equipments such as the baking box in correlation technique, micro-wave oven, the cooking equipment of the embodiment of the present invention, except setting except target temperature, also can set target humidity.In other words, compared with correlation technique, the cooking equipment of the embodiment of the present invention utilizes humidity sensor 6 in cooking process, detect the current humidity value of in culinary art cavity 1 in real time, and controller 8 controls the quantity of steam of at least one steam generator 2 generation according to target humidity and current humidity value, thus can accurately control quantity of steam and psychrometric ratio.
Be understandable that, according to one embodiment of present invention, user can select different target temperatures and target humidity according to different hobbies and demand, and arbitrarily adjusts target temperature and the target humidity of setting at the different cooking stages of food cooking.Such as, at the first cooking stage, user can first select 220 degree-humidity low grade culinary art the first Preset Time with surface fats such as softening meats; At the second cooking stage, user can select 190 degree-humidity top grade culinary art the second Preset Time to bake and degreasing meat again; At the 3rd last cooking stage, user can select 190 degree-humidity low grade culinary art the 3rd Preset Time to make Meat Surface painted.
According to another embodiment of the invention, in product development stage, also can design multiple default menu as automatic cooking menu, and user selects cooking menu by user operation panel 7.Namely say, different control programs can be designed respectively to the different cooking stages of the food of multiple kind, such as, meat needs 3 cooking stages, just can design the target temperature of these 3 cooking stages respectively, target humidity and heat time are using as control program, and the control program of multiple default menu is pre-stored in controller 8, like this, after user selects certain cooking menu, the target temperature that controller 8 is corresponding according to cooking menu, target humidity and heat time control at least one steam generator 2 and at least one heater 4, meet the culinary art demand of user, realize better cooking effect.
It should be noted that, moisture detector 6 needs to carry out self-regulation before carrying out the measurements, namely first measures original air (such as clean air at room temperature) and carries out ' purification ' system, to obtain datum mark.
In addition, according to embodiments of the invention, each steam generator at least one steam generator 2 includes the water cell for storage of water, for heating the water that stores in water cell to produce the heat-generating pipe of steam and to detect steam generator internal temperature to generate the first temperature detector of the first current temperature value, wherein, controller 8 can obtain target vapor temperature (target vapor temperature can be less than or equal to target temperature) according to target temperature, controller 8 can control the heat-generating pipe at least one steam generator 2 according to target vapor temperature and the first current temperature value.Such as, be 150 degree for steam ejection temperature, when the first current temperature value reaches target vapor temperature, controller 8 can carry out break-make control to heat-generating pipe.Break-make controls to be specially: when the difference of the first current temperature value and target vapor temperature be greater than predetermined threshold value such as 5 degree time, namely when the first current temperature value is greater than 155 degree, controller 8 controls heat-generating pipe shutoff; When the difference of target vapor temperature and the first current temperature value be greater than predetermined threshold value such as 5 degree time, namely when the first current temperature value is less than 145 degree, controller 8 controls heat-generating pipe conducting.
In addition, according to one embodiment of present invention, when user set target temperature be greater than default overtemperature time, controller 8 can control at least one heater 4 according to target temperature and current temperature value, also controls the heat-generating pipe at least one steam generator 2 according to target vapor temperature and the first current temperature value with Time Controller 8.And when target temperature is less than or equal to default overtemperature, controller 8 can perform pure steaming control program, such as, controller 8 only can control the heat-generating pipe at least one steam generator 2 according to target vapor temperature and the first current temperature value, now, target vapor temperature is the target temperature of user's setting.According to a concrete example of the present invention, default overtemperature can be 110 degree.Why presetting overtemperature is 110 degree, because the steam utilized lower than 110 degree generally heats by industry be called pure steaming (because its heating effect is the effect of steaming), then high-temperature steam is called as higher than 110 degree, not definitely preset overtemperature, also can set according to actual conditions for certain 110 degree.
In addition, according to the embodiment of the present invention, can coated one deck heat-insulating heat-preserving material outside culinary art cavity 1; At least one steam nozzle 3 may correspond to setting with at least one steam generator 2, and each steam generator can be delivered to culinary art cavity 1 from the steam nozzle of correspondence; Controller 8 can be PCB (Printed Circuit Board, printed circuit board) electric-controlled plate.Further, cooking equipment also comprises water tank, and water tank is connected with at least one steam generator 2, for supplying water at least one steam generator 2.
Further, according to one embodiment of present invention, as shown in Figure 3 and Figure 4, at least one steam generator 2 can comprise the first steam generator 21 and the second steam generator 22, first steam generator 21 and the second steam generator 22 are arranged at the both sides of cooking equipment respectively, such as, the first steam generator 21 can be arranged at the left side of cooking equipment, and the second steam generator 22 can be arranged at the right side of cooking equipment; At least one steam nozzle 3 comprises the first steam nozzle 31 and the second steam nozzle 32, first steam nozzle 31 and the second steam nozzle 32 are arranged at the both sides of culinary art cavity 1 respectively, such as, first steam nozzle 31 can be arranged at the left side of culinary art cavity 1, and the second steam nozzle 32 can be arranged at the right side of culinary art cavity 1.
That is, the steam that the first steam generator 21 produces is delivered to culinary art cavity 1 by culinary art cavity 1, and the steam that the second steam generator 22 produces is delivered to culinary art cavity 1 by the second steam nozzle 32.Thus, the steam of generation enters in culinary art cavity 1 by the left side and right side of cooking cavity 1, thus the quantity of steam of generation is larger, the distribution of steam in culinary art cavity evenly, adjustability is stronger.
According to one embodiment of present invention, as shown in Figure 3 and Figure 4, at least one heater 4 comprises the first heating plate 41 and the second heating plate 42, first heating plate 41 and the second heating plate 42 are separately positioned on top and the bottom of culinary art cavity 1, and the first heating plate 41 and the second heating plate 42 are for heating the steam in culinary art cavity 1.Because the first heating plate 41 and the second heating plate 42 are distributed in top and the bottom of culinary art cavity 1, what vapor (steam) temperature can be made to distribute is more even, thus food can be farthest heated evenly, and every nook and cranny can be washed in the steam of appropriateness.
Particularly, when the target temperature of user's setting is greater than default overtemperature, controller 8 also controls the heat-generating pipe at least one steam generator 2 according to target vapor temperature and the first current temperature value, also controls the first heating plate 41 and the second heating plate 42 according to target temperature and current temperature value with Time Controller 8.Such as, when current temperature value reaches target temperature, controller 8 can carry out break-make control to the first heating plate 41 and the second heating plate 42.Break-make controls to be specially: when the difference of current temperature value and target temperature be greater than predetermined threshold value such as 5 degree time, controller 8 controls the first heating plate 41 and the second heating plate 42 turns off; When the difference of target temperature and current temperature value be greater than predetermined threshold value such as 5 degree time, controller 8 controls the first heating plate 41 and the second heating plate 42 conducting.Further, according to another embodiment of the invention, as shown in Figure 5, this cooking equipment also comprises: fan 9.Fan 9 can be arranged on cooks in cavity 1 and is positioned at culinary art cavity 1 back, thus the heat making at least one heater 4 produce obtains the utilization of uniform high-efficiency, what vapor (steam) temperature was distributed is more even, and food can farthest be heated evenly, and every nook and cranny can be washed in the steam of appropriateness.
As shown in Figure 5, at least one heater 4 also can comprise: motor 45.Wherein, motor 45 rotates for drive fan 9.
Further, according to still a further embodiment, as shown in Figure 6, at least one heater 4 comprises: heating tube 43.Heating tube 43 is arranged in culinary art cavity 1.Wherein, as shown in Figure 6, heating tube 43 can be arranged on the front portion of fan 9, and heating tube 43 is for heating the steam in culinary art cavity 1.
Particularly, when the target temperature of user's setting is greater than default overtemperature, controller 8 can control according to target temperature and current temperature value heating tube 43, also can control the first heating plate 41 and the second heating plate 42 according to target temperature and current temperature value with Time Controller 8.Such as, when current temperature value reaches target temperature, controller 8 can carry out break-make control to heating tube 43 and the first heating plate 41 and the second heating plate 42.
As shown in Figure 6, at least one heater 4 also can comprise: thermal insulation board 44.Wherein, thermal insulation board 44 can be arranged on the rear portion of fan 9, and thermal insulation board 44 can reduce the heat being dispersed into outside.It should be noted that, heating tube 43, thermal insulation board 44, motor 45 and fan 9 are combined and be can be described as hot blast assembly.
Thus, by being arranged on the culinary art top of cavity 1 and the hot blast assembly at bottom hot plate and rear portion, what vapor (steam) temperature can be made to distribute is more even, thus food can be farthest heated evenly, and every nook and cranny can be washed in the steam of appropriateness.
Particularly, according to one embodiment of present invention, as shown in Figure 7, this cooking equipment also comprises: cavity steam vent 10.Cavity steam vent 10 is arranged on culinary art cavity 1 top, for discharging the steam in culinary art cavity 1.Wherein, as shown in Figure 7, moisture detector 6 can be arranged on the exit of cavity steam vent 10.Be understandable that, moisture detector 6 need be arranged on cavity steam vent 10 place, and need ensure that moisture detector 6 can not be arranged on too much by the position of complicated gases affect, such as, can not be arranged on that air-flow is too rapid, temperature is too high or easily by positions such as oil smoke.
Particularly, as shown in Figure 7, moisture detector 6 is fixed on the exit of cavity steam vent 10 by moisture detector fixed head 61, wherein, moisture detector fixed head 61 has the moisture detector fixing hole 62 corresponding with temperature detector 6, namely say, temperature detector 6 can be arranged on moisture detector fixing hole 62, again moisture detector fixed head 61 is fixed on the exit of cavity steam vent 10, and then moisture detector 6 is fixed on the exit of cavity steam vent 10.
According to one embodiment of present invention, according to the voltage change of moisture detector 6, controller 8 according to the voltage change determination current humidity value of moisture detector 6, that is, can judge whether current humidity value reaches target humidity.Wherein, when current humidity value is greater than target humidity value, controller 8 is reduced by least water supply cycle or the output of a steam generator 2; When current humidity value is less than target humidity value, controller 8 increases water supply cycle or the output of at least one steam generator 2.
Particularly, according to one embodiment of present invention, at least one steam generator 2 also can comprise water pump, and water pump can be direct current or interchange, and water pump can be connected between water tank and water cell, for water cell supplies water.When current humidity value is greater than target humidity value, controller 8 reduces water supply cycle or the output of water pump, thus can be reduced by least the quantity of steam of steam generator 2 generation, reduces the humidity in culinary art cavity 1; When current humidity value is less than target humidity value, controller 8 increases water supply cycle or the output of water pump, thus can increase the quantity of steam of at least one steam generator 2 generation, increases the humidity in culinary art cavity 1; When current humidity value reaches target humidity value, controller 8 keep current water supply cycle or output constant, continue to control water pump by current water supply cycle or output.
Wherein, target humidity can comprise multiple humidity level, the water supply cycle of each humidity level correspondence acquiescence.Particularly, as shown in table 1 below, the voltage change of useable definition moisture detector 6 is dv, and can according to humidity level corresponding to the interval judgement current humidity value at voltage change dv place and acquiescence water supply cycle corresponding to current humidity grade, thus judge whether to reach target humidity, such as, if dv is more than or equal to 0.2 and be less than 0.4, then controller 8 judges that humidity level corresponding to current humidity value is Level2, and the acquiescence water supply cycle that current humidity grade Level2 is corresponding is T:16s/on:0.06s.
Table 1
Wherein, represent that the water supply cycle of water pump is 1 second for T:1s/on:0.06s, T:1s/on:0.06s, within wherein 0.06 second, be in connected state, other times are in closed condition.In addition, it should be noted that, humidity level Level1, Level2, Level3, Level4 and Level5 specifically set according to different situations.Acquiescence water supply cycle be considered food nutrition preserve and culinary art cavity inner temperature ramp-up rate after recommendation, specifically can set according to different capacity.
Particularly, according to one embodiment of present invention, after culinary art starts, controller 8 starts to control water pump and supplies water to water cell with the acquiescence water supply cycle that target humidity grade is corresponding, moisture detector 6 detects the current humidity value in culinary art cavity 1 in real time, controller 8 constantly can regulate the water supply cycle of at least one steam generator 2 according to current humidity value, such as, when steam also underfill culinary art cavity 1 or current humidity value be far short of the goal humidity time, the water supply cycle that controller 8 controls at least one steam generator 2 is that water supply cycle that larger water supply cycle or target humidity are corresponding is until current humidity value reaches target humidity, afterwards, when current humidity value is greater than target humidity, controller 8 controls the water supply cycle that at least one steam generator 2 stops supplying water or being reduced by least a steam generator 2, when current humidity value is less than target humidity, controller 8 controls the water supply cycle that at least one steam generator 2 increases at least one steam generator 2.
According to a concrete example of the present invention, user can according to select target temperature and target humidities such as food species, required culinary art effects, such as, the several potato of same culinary art, if Offered target humidity is level 5, target temperature is 110 degree, then the effect after culinary art is the effect of the steaming potato that similar traditional saucepan also can complete, this cooking equipment can shorten the heat time, is that old man likes; If Offered target humidity is level 1, target temperature is 170 degree, and the effect of cooking after slitting is the effect of McDonald's chips, is that child likes; If Offered target humidity is level 3, target temperature is 250 degree, and the effect after culinary art is the effect of roast potato, is that young man likes.
Generally speaking, to cook cake to describe the course of work of the cooking equipment of the embodiment of the present invention in detail.User can set the target temperature of different phase, target humidity, heat time successively, such as, stage 1:160 degree-humidity Level 2-20 minute, to obtain the moistening soft mouthfeel of cake, stage 2:160 degree-15 minutes humidity level 1-time, paint to make cake and shape.Certainly, above-mentioned setting according to the experience of user or fancy setting, also can provide this based food and recommend to arrange, or can arrange the automatic cooking program of this based food in the operation instructions of cooking equipment.After culinary art starts, moisture detector 6 starts self-regulation to obtain datum mark, start to control water pump with Time Controller 8 to supply water to water cell with the acquiescence water supply cycle T:16s/on:0.06s of level 2 correspondence, heating element at least one steam generator 2 starts to heat water generates steam, the steam produced can enter culinary art cavity 1 by the first steam nozzle 31 on the left of culinary art cavity 1 and second steam nozzle 32 on right side, be distributed in simultaneously culinary art cavity 1 not on coplanar at least one heater 4 also can start heating.Afterwards, moisture detector 6 detects the current humidity value in culinary art cavity 1 in real time, and moisture signal is fed back to controller 8, controller 8 constantly can regulate the water supply cycle of at least one steam generator 2 according to current humidity value, make it to keep suitable water supply cycle, namely when steam also underfill culinary art cavity 1 or current humidity value be far short of the goal humidity time, the water supply cycle that controller 8 controls at least one steam generator 2 is that water supply cycle that larger water supply cycle or target humidity are corresponding is until current humidity value reaches target humidity, afterwards, when current humidity value is greater than target humidity, controller 8 stops the water supply cycle supplying water or be reduced by least a steam generator 2, such as can be reduced to the acquiescence water supply cycle T:32s/on:0.06s of level 1 correspondence, when current humidity value is less than target humidity, controller 8 increases the water supply cycle of at least one steam generator 2, such as, can be increased to the acquiescence water supply cycle T:16s/on:0.06s that level2 is corresponding.Simultaneously, temperature detector 5 detects the current temperature value in culinary art cavity 1 in real time, first temperature detector also detects the first current temperature value at least one steam generator 2 in real time, and the first current temperature value of the current temperature value in culinary art cavity 1 and at least one steam generator 2 is fed back to controller 8, controller 8 controls according to the break-make of the temperature signal of feedback to the heat-generating pipe of at least one heater 4 and at least one steam generator 2, thus make the temperature in culinary art cavity 1 remain on target temperature, at least one steam generator 2 internal temperature remains on target vapor temperature, thus, finally reach moistening, merrily and lightheartedly, soft, the culinary art effect of golden yellow color.
To sum up, according to the cooking equipment of the proposition of the embodiment of the present invention, the current temperature value in culinary art cavity is detected by temperature detector, and detect the current humidity value in culinary art cavity by moisture detector, after the target temperature receiving user's setting by user operation panel and target humidity, controller controls at least one steam generator and at least one heater according to target temperature and target humidity, current temperature value and current humidity value.Thus, cooking equipment of the present invention can control the temperature and humidity in culinary art cavity, thus quantity of steam and vapor (steam) temperature are control effectively, and then the psychrometric ratio needed for culinary art is accurately controlled, meet the culinary art demand that user is different, better preserve food nutrition, realize better cooking effect, effective economize energy, the culinary art promoting user is experienced.In addition, the cooking equipment of the embodiment of the present invention not merely uses air as heat medium or utilizes the hydrone of food self to heat, and added steam as heat medium, thus improve firing rate, and what steam was suitable add can reduce oxygen concentration in culinary art cavity, avoid corresponding nutritional labeling oxidized, and high-temperature steam itself also has the health effects such as degreasing less salt, thus make the food nutrition after culinary art preserve better, mouthfeel is more delicious.
Fig. 8 is the flow chart of the control method of cooking equipment according to the embodiment of the present invention.As shown in Figure 8, the control method of cooking equipment comprises the following steps:
S1: detect the current temperature value in the culinary art cavity of cooking equipment.
Wherein, the current temperature value in culinary art cavity is detected by temperature detector.
S2: detect the current humidity value in culinary art cavity.
Wherein, the current humidity value in culinary art cavity is detected by moisture detector.Moisture detector can be arranged on the exit of cavity steam vent, and cavity steam vent is arranged on culinary art cavity top, for discharging the steam in culinary art cavity.
It should be noted that, moisture detector needs to carry out self-regulation before carrying out the measurements, namely first measures original air (such as clean air at room temperature) and carries out ' purification ' system, to obtain datum mark.S3: the target temperature and the target humidity that receive user's setting.
Wherein, target temperature and the target humidity of user's setting is received by user operation panel.
According to a concrete example of the present invention, target humidity can comprise multiple humidity level, and such as, target humidity can comprise low grade, middle-grade, high-grade, or target humidity can comprise 20%, 40%, 60% etc.
S4: at least one steam generator and at least one heater are controlled according to target temperature and target humidity, current temperature value and current humidity value.
That is, before cooking food, user can according to food species, select target temperature and the target humidities such as required culinary art effect, such as, when cooking cake group food, can select target temperature and target humidity is respectively 160 degree and humidity low grade (or 20%) is cured, and when cooking whole chicken, can select target temperature and target humidity is respectively 210 degree and humidity top grade is roasted, and input target temperature and the target humidity of user's selection, in addition, also can select the heat time in advance, and set the heat time, afterwards, after culinary art starts, at least one steam generator starts heating and produces steam, detect the current temperature value in culinary art cavity simultaneously, detect the current humidity value in culinary art cavity, control to make the temperature value in culinary art cavity reach target temperature at least one steam generator and at least one heater according to target temperature and current temperature value, and control to make the humidity value in culinary art cavity reach target humidity at least one steam generator according to target humidity and current humidity value, thus quantity of steam and vapor (steam) temperature are control effectively, and then the psychrometric ratio needed for culinary art is accurately controlled, realize the culinary art cavity environment of expection, and realize better cooking effect.
Specifically, compared with the cooking equipments such as the baking box in correlation technique, micro-wave oven, the control method of the cooking equipment of the embodiment of the present invention, except setting except target temperature, also can set target humidity.In other words, compared with correlation technique, the control method of the cooking equipment of the embodiment of the present invention detects the current humidity value in culinary art cavity in real time in cooking process, and control the quantity of steam of at least one steam generator generation according to target humidity and current humidity value, thus can accurately control quantity of steam and psychrometric ratio.
Be understandable that, according to one embodiment of present invention, user can select different target temperatures and target humidity according to different hobbies and demand, and arbitrarily adjusts target temperature and the target humidity of setting at the different cooking stages of food cooking.Such as, at the first cooking stage, user can first select 220 degree-humidity low grade culinary art the first Preset Time with surface fats such as softening meats; At the second cooking stage, user can select 190 degree-humidity top grade culinary art the second Preset Time to bake and degreasing meat again; At the 3rd last cooking stage, user can select 190 degree-humidity low grade culinary art the 3rd Preset Time to make Meat Surface painted.
According to another embodiment of the invention, in product development stage, multiple default menu also can be designed as automatic cooking menu.Namely say, different control programs can be designed respectively to the different cooking stages of the food of multiple kind, such as, meat needs 3 cooking stages, just can design the target temperature of these 3 cooking stages respectively, target humidity and heat time are using as control program, and the control program of multiple default menu is pre-stored in cooking equipment, like this, after user selects certain cooking menu, the target temperature corresponding according to cooking menu, target humidity and heat time control at least one steam generator and at least one heater, meet the culinary art demand of user, realize better cooking effect.
In addition, according to embodiments of the invention, each steam generator at least one steam generator includes for the water cell of storage of water, for heating the water that stores in water cell to produce the heat-generating pipe of steam and to detect steam generator internal temperature to generate the first temperature detector of the first current temperature value, wherein, target vapor temperature (target vapor temperature can be less than or equal to target temperature) can be obtained according to target temperature, and according to target vapor temperature and the first current temperature value, the heat-generating pipe at least one steam generator be controlled.Such as, be 150 degree for steam ejection temperature, when the first current temperature value reaches target vapor temperature, break-make control can be carried out to heat-generating pipe.Break-make controls to be specially: when the difference of the first current temperature value and target vapor temperature be greater than predetermined threshold value such as 5 degree time, namely when the first current temperature value is greater than 155 degree, control heat-generating pipe shutoff; When the difference of target vapor temperature and the first current temperature value be greater than predetermined threshold value such as 5 degree time, namely when the first current temperature value is less than 145 degree, control heat-generating pipe conducting.
In addition, according to one embodiment of present invention, when user set target temperature be greater than default overtemperature time, can control at least one heater according to target temperature and current temperature value, also according to target vapor temperature and the first current temperature value, the heat-generating pipe at least one steam generator be controlled simultaneously.And when target temperature is less than or equal to default overtemperature, pure steaming control program can be performed, such as, only can control the heat-generating pipe at least one steam generator according to target vapor temperature and the first current temperature value, now, target vapor temperature is the target temperature of user's setting.。According to a concrete example of the present invention, default overtemperature can be 110 degree.Why presetting overtemperature is 110 degree, because the steam utilized lower than 110 degree generally heats by industry be called pure steaming (because its heating effect is the effect of steaming), then high-temperature steam is called as higher than 110 degree, not definitely preset overtemperature, also can set according to actual conditions for certain 110 degree.In addition, according to the embodiment of the present invention, cooking cavity is external can coated one deck heat-insulating heat-preserving material; At least one steam nozzle and at least one steam generator may correspond to setting, and each steam generator can be delivered to culinary art cavity from the steam nozzle of correspondence.Further, cooking equipment also comprises water tank, and water tank is connected with at least one steam generator, for supplying water at least one steam generator.According to one embodiment of present invention, at least one steam generator can comprise the first steam generator and the second steam generator, first steam generator and the second steam generator are arranged at the both sides of cooking equipment respectively, such as, first steam generator can be arranged at the left side of cooking equipment, and the second steam generator can be arranged at the right side of cooking equipment; At least one steam nozzle comprises the first steam nozzle and the second steam nozzle, first steam nozzle and the second steam nozzle are arranged at the both sides of culinary art cavity respectively, such as, the first steam nozzle can be arranged at the left side of culinary art cavity, and the second steam nozzle can be arranged at the right side of culinary art cavity.
According to one embodiment of present invention, at least one heater comprises the first heating plate and the second heating plate, first heating plate and the second heating plate are separately positioned on top and the bottom of culinary art cavity, first heating plate and the second heating plate are used for heating the steam in culinary art cavity, thus vapor (steam) temperature can be made to distribute more even, thus food can be farthest heated evenly, every nook and cranny can be washed in the steam of appropriateness.
Particularly, when the target temperature of user's setting is greater than default overtemperature, while the heat-generating pipe at least one steam generator being controlled according to target vapor temperature and the first current temperature value, also according to target temperature and current temperature value, the first heating plate and the second heating plate are controlled.Such as, when current temperature value reaches target temperature, break-make control can be carried out to the first heating plate and the second heating plate.Break-make controls to be specially: when the difference of current temperature value and target temperature be greater than predetermined threshold value such as 5 degree time, control the first heating plate and the shutoff of the second heating plate; When the difference of target temperature and current temperature value be greater than predetermined threshold value such as 5 degree time, control the first heating plate and the second heating plate conducting.
Further, according to another embodiment of the invention, cooking equipment also comprises: fan.Fan can be arranged on cooks in cavity and is positioned at culinary art cavity back, thus the heat making at least one heater produce obtains the utilization of uniform high-efficiency, what vapor (steam) temperature was distributed is more even, and food can farthest be heated evenly, and every nook and cranny can be washed in the steam of appropriateness.In addition, at least one heater also can comprise the motor rotated for drive fan.
Further, according to still a further embodiment, at least one heater comprises: heating tube.Heating tube is arranged in culinary art cavity.Wherein, heating tube can be arranged on the front portion of fan, and heating tube is used for heating the steam in culinary art cavity.
Particularly, when the target temperature of user's setting is greater than default overtemperature, can controls heating tube according to target temperature and current temperature value simultaneously, also can control the first heating plate and the second heating plate according to target temperature and current temperature value simultaneously.Such as, when current temperature value reaches target temperature, break-make control can be carried out to heating tube and the first heating plate and the second heating plate.
Further, according to one embodiment of present invention, the control method of this cooking equipment specifically comprises: according to the voltage change determination current humidity value of moisture detector; When current humidity value is greater than target humidity value, be reduced by least water supply cycle or the output of a steam generator; When current humidity value is less than target humidity value, increase water supply cycle or the output of at least one steam generator.
Particularly, according to one embodiment of present invention, when current humidity value is greater than target humidity value, be reduced by least water supply cycle or the output of water pump in a steam generator, thus the quantity of steam of a steam generator generation can be reduced by least, reduce the humidity in culinary art cavity; When current humidity value is less than target humidity value, increase water supply cycle or the output of water pump at least one steam generator, thus the quantity of steam of at least one steam generator generation can be increased, increase the humidity in culinary art cavity; When current humidity value reaches target humidity value, keep current water supply cycle or output constant, continue to control water pump at least one steam generator by current water supply cycle or output.
Wherein, target humidity can comprise multiple humidity level, the water supply cycle of each humidity level correspondence acquiescence.
Particularly, as shown in table 1 below, the voltage change of useable definition moisture detector is dv, and can according to humidity level corresponding to the interval judgement current humidity value at voltage change dv place and acquiescence water supply cycle corresponding to current humidity grade, thus judge whether to reach target humidity, such as, if dv is more than or equal to 0.2 and be less than 0.4, then controller 8 judges that humidity level corresponding to current humidity value is Level2, and the acquiescence water supply cycle that current humidity grade Level2 is corresponding is T:16s/on:0.06s.
Table 1
Wherein, represent that the water supply cycle of water pump is 1 second for T:1s/on:0.06s, T:1s/on:0.06s, within wherein 0.06 second, be in connected state, other times are in closed condition.In addition, it should be noted that, humidity level Level1, Level2, Level3, Level4 and Level5 specifically set according to different situations.Acquiescence water supply cycle be considered food nutrition preserve and culinary art cavity inner temperature ramp-up rate after recommendation, specifically can set according to different capacity.
Particularly, according to one embodiment of present invention, after culinary art starts, the water supply cycle starting to control at least one steam generator is acquiescence water supply cycle corresponding to target humidity grade, the real-time current humidity value detected in culinary art cavity, the water supply cycle of at least one steam generator is constantly regulated according to current humidity value, such as, when steam also underfill culinary art cavity or current humidity value be far short of the goal humidity time, the water supply cycle controlling at least one steam generator is that water supply cycle that larger water supply cycle or target humidity are corresponding is until current humidity value reaches target humidity, afterwards, when current humidity value is greater than target humidity, control the water supply cycle that at least one steam generator stops supplying water or being reduced by least a steam generator, when current humidity value is less than target humidity, control the water supply cycle that at least one steam generator increases at least one steam generator.
According to a concrete example of the present invention, user can according to select target temperature and target humidities such as food species, required culinary art effects, such as, the several potato of same culinary art, if Offered target humidity is level 5, target temperature is 110 degree, then the effect after culinary art is the effect of the steaming potato that similar traditional saucepan also can complete, this cooking equipment can shorten the heat time, is that old man likes; If Offered target humidity is level 1, target temperature is 170 degree, and the effect of cooking after slitting is the effect of McDonald's chips, is that child likes; If Offered target humidity is level 3, target temperature is 250 degree, and the effect after culinary art is the effect of roast potato, is that young man likes.
Generally speaking, to cook cake to describe the control method of the cooking equipment of the embodiment of the present invention in detail.User can set the target temperature of different phase, target humidity, heat time successively, such as, stage 1:160 degree-humidity Level 2-20 minute, to obtain the moistening soft mouthfeel of cake, stage 2:160 degree-15 minutes humidity level1-time, paint to make cake and shape.Certainly, above-mentioned setting according to the experience of user or fancy setting, also can provide this based food and recommend to arrange, or can arrange the automatic cooking program of this based food in the operation instructions of cooking equipment.After culinary art starts, moisture detector starts self-regulation to obtain datum mark, start to control at least one steam generator to work with the acquiescence water supply cycle T:16s/on:0.06s of level 2 correspondence simultaneously, heating element at least one steam generator starts to heat water generates steam, the steam produced can enter culinary art cavity, is distributed at least one heater on the different face of culinary art cavity simultaneously and also can starts heating.Afterwards, the real-time current humidity value detected in culinary art cavity, and the water supply cycle of at least one steam generator is constantly regulated according to current humidity value, make it to keep suitable water supply cycle, namely when steam also underfill culinary art cavity or current humidity value be far short of the goal humidity time, the water supply cycle controlling at least one steam generator is that water supply cycle that larger water supply cycle or target humidity are corresponding is until current humidity value reaches target humidity, afterwards, when current humidity value is greater than target humidity, stop the water supply cycle supplying water or be reduced by least a steam generator, such as can be reduced to the acquiescence water supply cycle T:32s/on:0.06s that level1 is corresponding, when current humidity value is less than target humidity, increase the water supply cycle of at least one steam generator, such as, can be increased to the acquiescence water supply cycle T:16s/on:0.06s that level2 is corresponding.Simultaneously, the real-time current temperature value detected in culinary art cavity, also the first current temperature value at least one steam generator is detected in real time, and control according to the break-make of temperature signal to the heat-generating pipe of at least one heater and at least one steam generator, thus make the temperature in culinary art cavity remain on target temperature, at least one steam generator internal temperature remains on first object vapor (steam) temperature, thus, finally reaches moistening, slim and graceful, soft, the culinary art effect of golden yellow color.
According to a specific embodiment of the present invention, as shown in Figure 9, the control method of this cooking equipment specifically comprises the following steps:
S101: the target temperature and the target humidity that receive user's setting.
S102: judge whether the target temperature that user sets is greater than default overtemperature.If so, then step S104 is performed; If not, then step S103 is performed.
S103: perform pure steaming control program.
Such as, only can control the heat-generating pipe at least one steam generator according to target vapor temperature and the first current temperature value.
S104: moisture detector self-regulation.Perform step S105 and step S110.
S105: control at least one steam generator and start working.I.e. water pump water supply start at least one steam generator.
S106: detect the current humidity value in culinary art cavity.
S107: judge whether current humidity value reaches target humidity.If so, then step S109 is performed; If not, then step S108 is performed.
S108: the water supply cycle or the output that increase or reduce at least one steam generator, return step S106.
S109: keep the current water supply cycle of at least one steam generator or output constant.
S110: control at least one heater and start heating.
S111: detect the current temperature value in culinary art cavity.
S112: judge whether current temperature value reaches target temperature.If so, then step S113 is performed; If not, then step S111 is returned.
S113: break-make control is carried out at least one heater.
Meanwhile, also can detect the first Current Temperatures at least one steam generator, and when the first Current Temperatures reaches target vapor temperature, break-make control be carried out to the heat-generating pipe at least one steam generator.
To sum up, according to the control method of the cooking equipment of the proposition of the embodiment of the present invention, by detecting the current temperature value in culinary art cavity, and by detecting the current humidity value in culinary art cavity, after the target temperature receiving user's setting and target humidity, according to target temperature and target humidity, current temperature value and current humidity value, at least one steam generator and at least one heater are controlled.Thus, the control method of cooking equipment of the present invention can control the temperature and humidity in culinary art cavity, thus quantity of steam and vapor (steam) temperature are control effectively, and then the psychrometric ratio needed for culinary art is accurately controlled, meet the culinary art demand that user is different, better preserve food nutrition, realize better cooking effect, effective economize energy, the culinary art promoting user is experienced.In addition, the control method of the cooking equipment of the embodiment of the present invention not merely uses air as heat medium or utilizes the hydrone of food self to heat, and added steam as heat medium, thus improve firing rate, and what steam was suitable add can reduce oxygen concentration in culinary art cavity, avoid corresponding nutritional labeling oxidized, and high-temperature steam itself also has the health effects such as degreasing less salt, thus make the food nutrition after culinary art preserve better, mouthfeel is more delicious.
In describing the invention, it will be appreciated that, term " " center ", " longitudinal direction ", " transverse direction ", " length ", " width ", " thickness ", " on ", D score, " front ", " afterwards ", " left side ", " right side ", " vertically ", " level ", " top ", " end " " interior ", " outward ", " clockwise ", " counterclockwise ", " axis ", " radial direction ", orientation or the position relationship of the instruction such as " circumference " are based on orientation shown in the drawings or position relationship, only the present invention for convenience of description and simplified characterization, instead of indicate or imply that the device of indication or element must have specific orientation, with specific azimuth configuration and operation, therefore limitation of the present invention can not be interpreted as.
In addition, term " first ", " second " only for describing object, and can not be interpreted as instruction or hint relative importance or imply the quantity indicating indicated technical characteristic.Thus, be limited with " first ", the feature of " second " can express or impliedly comprise at least one this feature.In describing the invention, the implication of " multiple " is at least two, such as two, three etc., unless otherwise expressly limited specifically.
In the present invention, unless otherwise clearly defined and limited, the term such as term " installation ", " being connected ", " connection ", " fixing " should be interpreted broadly, and such as, can be fixedly connected with, also can be removably connect, or integral; Can be mechanical connection, also can be electrical connection; Can be directly be connected, also indirectly can be connected by intermediary, can be the connection of two element internals or the interaction relationship of two elements, unless otherwise clear and definite restriction.For the ordinary skill in the art, above-mentioned term concrete meaning in the present invention can be understood as the case may be.
In the present invention, unless otherwise clearly defined and limited, fisrt feature second feature " on " or D score can be that the first and second features directly contact, or the first and second features are by intermediary mediate contact.And, fisrt feature second feature " on ", " top " and " above " but fisrt feature directly over second feature or oblique upper, or only represent that fisrt feature level height is higher than second feature.Fisrt feature second feature " under ", " below " and " below " can be fisrt feature immediately below second feature or tiltedly below, or only represent that fisrt feature level height is less than second feature.
In the description of this description, specific features, structure, material or feature that the description of reference term " embodiment ", " some embodiments ", " example ", " concrete example " or " some examples " etc. means to describe in conjunction with this embodiment or example are contained at least one embodiment of the present invention or example.In this manual, to the schematic representation of above-mentioned term not must for be identical embodiment or example.And the specific features of description, structure, material or feature can combine in one or more embodiment in office or example in an appropriate manner.In addition, when not conflicting, the feature of the different embodiment described in this description or example and different embodiment or example can carry out combining and combining by those skilled in the art.
Although illustrate and describe embodiments of the invention above, be understandable that, above-described embodiment is exemplary, can not be interpreted as limitation of the present invention, and those of ordinary skill in the art can change above-described embodiment within the scope of the invention, revises, replace and modification.
Claims (13)
1. a cooking equipment, is characterized in that, comprising:
Culinary art cavity;
At least one steam generator and at least one steam nozzle be located on described culinary art cavity;
At least one heater;
Temperature detector, for detecting the current temperature value in described culinary art cavity;
Moisture detector, for detecting the current humidity value in described culinary art cavity;
User operation panel, for receiving target temperature and the target humidity of user's setting; And
Controller, for controlling at least one steam generator described and at least one heater described according to described target temperature and described target humidity, described current temperature value and described current humidity value.
2. cooking equipment as claimed in claim 1, it is characterized in that, at least one steam generator described comprises the first steam generator and the second steam generator, described first steam generator and the second steam generator are arranged at the both sides of described cooking equipment respectively, at least one steam nozzle described comprises the first steam nozzle and the second steam nozzle, and described first steam nozzle and the second steam nozzle are arranged at the both sides of described culinary art cavity respectively.
3. cooking equipment as claimed in claim 1, it is characterized in that, at least one heater described comprises the first heating plate and the second heating plate, and described first heating plate and the second heating plate are separately positioned on top and the bottom of described culinary art cavity.
4. cooking equipment as claimed in claim 1, is characterized in that, also comprise:
To be arranged in described culinary art cavity and to be positioned at the fan at described culinary art cavity back.
5. the cooking equipment as described in claim 1 or 4, is characterized in that, at least one heater described comprises:
Be arranged on the heating tube in described culinary art cavity.
6. cooking equipment as claimed in claim 5, it is characterized in that, described heating tube is arranged on the front portion of described fan.
7. cooking equipment as claimed in claim 1, is characterized in that, also comprise:
Be arranged on the cavity steam vent at described culinary art cavity top, for discharging the steam in described culinary art cavity.
8. cooking equipment as claimed in claim 7, it is characterized in that, described moisture detector is arranged on the exit of described cavity steam vent.
9. cooking equipment as claimed in claim 8, is characterized in that, described controller according to the voltage change determination current humidity value of described moisture detector, wherein,
When described current humidity value is greater than described target humidity value, described controller reduces water supply cycle or the output of at least one steam generator described;
When described current humidity value is less than described target humidity value, described controller increases water supply cycle or the output of at least one steam generator described.
10. the cooking equipment as described in claim 1 or 9, is characterized in that, described target humidity comprises multiple humidity level, the water supply cycle of each humidity level correspondence acquiescence.
The control method of 11. 1 kinds of cooking equipments, is characterized in that, comprises the following steps:
Detect the current temperature value in the culinary art cavity of described cooking equipment;
Detect the current humidity value in described culinary art cavity;
Receive target temperature and the target humidity of user's setting; And
According to described target temperature and target humidity, described current temperature value and described current humidity value, at least one steam generator and at least one heater are controlled.
12. methods as claimed in claim 11, is characterized in that, specifically comprise:
According to the voltage change determination current humidity value of moisture detector;
When described current humidity value is greater than described target humidity value, reduce water supply cycle or the output of at least one steam generator described;
When described current humidity value is less than described target humidity value, increase water supply cycle or the output of at least one steam generator described.
13. methods as described in claim 11 or 12, it is characterized in that, wherein, described target humidity comprises multiple humidity level, the water supply cycle of each humidity level correspondence acquiescence.
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Application publication date: 20150603 |