CN109199060B

CN109199060B - Cooking utensil

Info

Publication number: CN109199060B
Application number: CN201710514285.4A
Authority: CN
Inventors: 徐腾飞; 常宇
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2017-06-29
Filing date: 2017-06-29
Publication date: 2022-02-25
Anticipated expiration: 2037-06-29
Also published as: CN109199060A

Abstract

The invention discloses a cooking appliance, comprising: the pot body is provided with a cooking cavity with an open top; the cover body is movably arranged on the pot body between an opening position and a closing position and is provided with an air suction opening; the vacuum tank is provided with an air inlet and an air outlet, the air inlet is communicated to the air extraction opening through a connecting pipe, and the connecting pipe is provided with an electromagnetic valve for controlling the on-off between the air inlet and the air extraction opening; and the air exhaust device is communicated with the air outlet so as to form negative pressure in the vacuum tank, wherein when the electromagnetic valve works, the air inlet is communicated with the air exhaust port, and the gas in the cooking cavity enters the vacuum tank so as to form negative pressure in the cooking cavity. According to the cooking appliance provided by the embodiment of the invention, negative pressure is formed in the vacuum tank through the air exhaust device, so that the pressure in the cooking cavity can be reduced in a short time, the effect of sudden boiling of water in the cooking cavity is achieved, and the degree of sudden boiling can be automatically adjusted according to the rice water amount in the cooking cavity.

Description

Cooking utensil

Technical Field

The invention relates to the technical field of household appliances, in particular to a cooking appliance.

Background

When the electric rice cooker is used for cooking, rice is easy to agglomerate due to gelatinization and viscosity on the surface, so that heat transfer is influenced, rice at different positions in the cooker is heated differently, gelatinization degrees are different, and the taste of the rice is influenced.

The electric cooker in the related technology adopts a cooking mode that the pressure in the cooker is higher than the external normal pressure, and reduces the pressure in the cooker through a sudden exhaust mode, so that the water in the cooker boils suddenly to achieve the effect of scattering rice, but the cooking mode has certain potential safety hazard, and has high cost and poor manufacturability. Furthermore, the pressure difference of the electric cooker in the related art is fixed when the pressure is released, and the bumping degree can not be adjusted according to different rice water quantities in the cooker.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention provides a cooking appliance which is good in cooking effect.

A cooking appliance according to an embodiment of the present invention includes: a pan body having a cooking cavity with an open top; the cover body is movably arranged on the pot body between an opening position and a closing position and is provided with an air suction opening; the vacuum tank is provided with an air inlet and an air outlet, the air inlet is communicated to the air pumping port through a connecting pipe, and the connecting pipe is provided with an electromagnetic valve for controlling the on-off of the air inlet and the air pumping port; and the air exhaust device is communicated with the air outlet so as to form negative pressure in the vacuum tank, wherein when the electromagnetic valve works, the air inlet is communicated with the air exhaust port, and the air in the cooking cavity enters the vacuum tank so as to form negative pressure in the cooking cavity.

According to the cooking appliance provided by the embodiment of the invention, through the vacuum tank between the cooking cavity and the air exhaust device, negative pressure can be formed in the vacuum tank through the air exhaust device, so that the pressure in the cooking cavity can be reduced in a short time, the effect of sudden boiling of water in the cooking cavity is achieved, and the degree of sudden boiling can be automatically adjusted according to the rice water amount in the cooking cavity.

According to one embodiment of the invention, the vacuum tank is arranged inside the cover body, inside the pan body or outside the pan body.

Optionally, the air extracting device and the electromagnetic valve do not work simultaneously, and when the air extracting device extracts air, when the pressure in the vacuum tank reaches a preset negative pressure value, the air extracting device stops extracting air.

Optionally, the air extraction means and the solenoid valve operate simultaneously.

Optionally, the air extraction device is a vacuum pump or a cylinder piston assembly.

According to an optional embodiment of the present invention, the volume of the vacuum tank is 0.5L to 2.0L; or the ratio of the volume of the vacuum tank to the volume of the cooking cavity is 1/6-1/2.

According to one embodiment of the invention, the suction device is arranged inside the pan body or the cover body.

According to a further embodiment of the present invention, the cover body further has a steam through hole, a steam valve for controlling the on-off of the steam through hole is disposed in the cover body, and the steam valve and the electromagnetic valve are not opened at the same time.

Optionally, the method further comprises: and the temperature detection device is used for detecting the temperature in the cooking cavity, and when the temperature detection device detects that the temperature in the cooking cavity reaches a preset temperature value, the steam valve is closed and the electromagnetic valve is opened so as to form negative pressure in the cooking cavity.

Further, the steam valve temperature detection device comprises a controller, wherein the controller is respectively communicated with the electromagnetic valve, the air exhaust device, the steam valve and the temperature detection device.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

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

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

FIG. 3 is a schematic structural diagram of a cooking appliance in a preparation stage according to an embodiment of the present invention;

fig. 4 is a schematic structural view of a cooking appliance according to an embodiment of the present invention in a first operation stage;

fig. 5 is a schematic structural view of a cooking appliance according to an embodiment of the present invention in a second operation stage;

fig. 6 is a schematic structural view of a cooking appliance in an end stage according to an embodiment of the present invention.

Reference numerals:

the cooking appliance 100 is provided with a cooking unit,

a pot body 10, an inner pot 11, a cooking cavity 111,

a cover body 20, an air extraction opening 21, a steam through hole 22,

a vacuum tank 30, an air inlet 31, an air outlet 32,

a vacuum pump 40, a solenoid valve 50, a steam valve 60, a connection pipe 70,

temperature detection device 81, heating device 82, controller 90.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.

In the description of the present invention, it is to be understood that the terms "center", "length", "width", "thickness", "upper", "lower", "front", "rear", "vertical", "horizontal", "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", and the like, indicate orientations and positional relationships based on the orientations and positional relationships shown in the drawings, and are used merely for convenience in describing the present invention and for simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.

In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

A cooking appliance 100 according to an embodiment of the present invention is described below with reference to fig. 1 to 6.

As shown in fig. 1 to 6, a cooking appliance 100 according to an embodiment of the present invention includes: pot 10, cover 20, vacuum tank 30 and air extractor.

The pot 10 has a cooking chamber 111 opened at the top. Cover 20 is movably mounted to pan body 10 between an open position and a closed position, cover 20 having a suction opening 21. The vacuum tank 30 has an air inlet 31 and an air outlet 32, and the air inlet 31 is communicated to the suction port 21 through a connection pipe 70. The connection pipe 70 is provided with an electromagnetic valve 50 for controlling the on/off of the air inlet 31 and the air suction port 21. The air-extracting device communicates with the air outlet 32 to create a negative pressure within the vacuum tank 30.

When the electromagnetic valve 50 is operated, the air inlet 31 is communicated with the air extraction opening 21, so that the vacuum tank 30 is communicated with the cooking cavity 111, and the air in the cooking cavity 111 enters the vacuum tank 30 to form negative pressure in the cooking cavity 111. When the solenoid valve 50 is closed, the chamber in the vacuum tank 30 and the cooking chamber 111 are independent chambers.

According to the cooking appliance 100 of the embodiment of the invention, the vacuum tank 30 between the cooking cavity 111 and the air extractor can firstly form negative pressure in the vacuum tank 30 through the air extractor, so that the pressure in the cooking cavity 111 can be reduced in a short time, the effect of sudden boiling of water in the cooking cavity 111 is achieved, and the degree of sudden boiling can be automatically adjusted according to the rice water amount in the cooking cavity 111.

As shown in fig. 1 to 6, according to an embodiment of the present invention, the air extracting device is a vacuum pump 40, the vacuum tank 30 and the vacuum pump 40 are both disposed in the cover 20, the air inlet 31 of the vacuum tank 30 is connected to the air extracting port 21 of the cover 20 through a connecting pipe 70, and the vacuum pump 40 is communicated to the air outlet 32 of the vacuum tank 30 through the connecting pipe 70.

When the vacuum pump 40 works, the electromagnetic valve 50 is closed, a relatively sealed cavity is formed in the vacuum tank 30, the vacuum pump 40 pumps air into the vacuum tank 30, so that negative pressure is formed in the vacuum tank 30, and when the negative pressure in the vacuum tank 30 reaches a preset negative pressure value, the vacuum pump 50 stops pumping air.

Of course, the vacuum pump 40 can also be disposed in the pot body 10, for example, the vacuum pump 40 and the vacuum tank 30 are both disposed in the pot body 10. The air inlet 31 of the vacuum tank 30 is connected to the upper surface of the pot 10 through a connection pipe 70, the air exhaust port 21 is connected to the lower surface of the lid 20 through a connection pipe 70, and the other ends of the two connection pipes 70 are connected to each other after the lid 20 is closed.

According to yet another embodiment of the invention, the air evacuation device is a cylinder piston assembly. Specifically, a movable piston is arranged in a cylinder, the cylinder is communicated with an air outlet 32 of the vacuum tank 30, and when the cylinder piston assembly is used for air suction, negative pressure is formed in the vacuum tank 30. Wherein, the cylinder piston assembly is arranged in the cover body 20, of course, the cylinder piston assembly can also be arranged in the pot body 10.

In some examples, the pot body 10 includes a base and an inner pot 11 disposed inside the base, the vacuum tank 30 is disposed outside the pot body 10, the vacuum pump 40 is disposed inside the pot body 10, and the vacuum pump 40 is communicated with the air outlet 32 of the vacuum tank 30 through the connection pipe 70, and a cooking cavity 111 is formed between the inner pot 11 and the cover body 20.

As shown in fig. 2-6, in some alternative examples, the air-extracting device and the solenoid valve 50 are not operated simultaneously, and the air-extracting device stops extracting air when the pressure in the vacuum tank 30 reaches a preset negative pressure value while the air-extracting device extracts air.

Specifically, when the air extractor is operated, the solenoid valve 50 is in a closed state, so that the chamber in the vacuum tank 30 is isolated from the cooking cavity 111, i.e. the chamber in the vacuum tank 30 and the cooking cavity 111 are independent. The air extracting device extracts air from the vacuum tank 30, so that the air pressure in the vacuum tank 30 reaches a preset negative pressure value. The working time of the air extracting device can be detected or controlled by an air pressure sensor arranged in the vacuum tank to control the air pressure in the vacuum tank 30 to reach a preset negative pressure value. Subsequently, the solenoid valve 50 is opened, so that the air in the cooking chamber 111 enters the vacuum tank 30, and the air pressure in the cooking chamber 111 is formed into a negative pressure.

In other alternative examples, the suction device and the solenoid valve 50 operate simultaneously. Specifically, when the cooking appliance 100 is in operation, the air extractor and the electromagnetic valve 50 can be simultaneously opened to communicate the air extractor with the cooking cavity 111, so that the air extractor can directly extract the cooking cavity 111 into a negative pressure state.

According to a further embodiment of the present invention, the cover 20 further has a steam through hole 22, a steam valve 60 for controlling the on-off of the steam through hole 22 is disposed in the cover 20, and the steam valve 60 is not opened at the same time as the electromagnetic valve 50.

When the electromagnetic valve 50 is opened, the gas in the cooking cavity 111 enters the vacuum tank 30 through the air suction port 21, so that a negative pressure state is formed in the cooking cavity 111, and at the moment, the steam valve 60 closes the steam through hole 22, so that a certain vacuum degree is ensured in the cooking cavity 111, the water in the cooking cavity 111 is subjected to bumping, all bubbles are broken, and the rice gelatinization is broken. When the electromagnetic valve 50 is closed, the steam valve 60 is opened, and the cooking cavity 111 is instantly decompressed, that is, the outside air rapidly enters the cooking cavity 111 through the steam through hole 22, so as to achieve a more violent boiling effect.

As shown in fig. 1, in some examples, the steam valve 60 includes a solenoid valve 61 and a steam valve 62, and the solenoid valve 61 is disposed at the steam through hole 62 and connected to the steam valve 62 for controlling on/off between the steam valve 62 and the steam through hole 22.

Optionally, the cooking appliance 100 further comprises: and a temperature detecting means 81 for detecting the temperature in the cooking chamber 111, wherein when the temperature detecting means 81 detects that the temperature in the cooking chamber 111 reaches a preset temperature value, the steam valve 60 is closed and the solenoid valve 50 is opened to form a negative pressure in the cooking chamber 111.

For example, when the temperature detecting device 81 detects that the temperature in the cooking cavity 111 reaches 97 ℃, the steam valve 60 is closed and the electromagnetic valve 50 is opened, so that the gas in the cooking cavity 111 instantly enters the vacuum tank 30, negative pressure is instantly formed in the cooking cavity 111, the water in the cooking cavity 111 achieves the bumping effect, and the bumping intensity can be automatically adjusted according to the rice water amount in the cooking cavity 111.

In some examples, the cooking appliance 100 further comprises a controller 90, the controller 90 being in communication with the solenoid valve 50, the air-extracting device, the steam valve 60, and the temperature detecting device 81, respectively.

In some specific examples, the specific working process of the cooking appliance 100 is:

the air-extracting device first vacuums the vacuum tank 30 to form a negative pressure in the vacuum tank 30, and when the air pressure in the vacuum tank 30 reaches a preset negative pressure value, the controller 90 controls the air-extracting device to stop extracting air. The controller 90 controls the solenoid valve 50 to be opened and controls the steam valve 60 to be closed, so that the gas in the cooking chamber 111 enters the vacuum tank 30, and the negative pressure is formed in the cooking chamber 111.

When the temperature detecting device 81 detects that the temperature in the cooking cavity 111 reaches a preset temperature value, the controller 90 controls the electromagnetic valve 50 to be closed, namely, the gas in the cooking cavity 111 stops leading to the vacuum tank 30, so that a certain vacuum degree is kept in the cooking cavity 111, water in the cooking cavity 111 is boiled suddenly, and then the controller 90 controls the steam valve 60 to be opened, so that instant pressure relief is realized, and the water in the cooking cavity 111 reaches a more violent boiling effect.

According to alternative embodiments of the present invention, the cooking appliance 100 may be an electric cooker, an electric pressure cooker, or the like.

In some examples, the volume of the vacuum tank 30 is 0.5L to 2.0L, for example, the volume of the vacuum tank 30 may be 0.5L, 1L, 2L, or the like.

In other examples, the ratio of the volume of the vacuum tank 30 to the volume of the cooking cavity 111 is 1/6-1/2. For example, the ratio of the volume of the vacuum tank 30 to the volume of the cooking chamber 111 is 1/6, 1/3, 1/2, etc.

Some embodiments of the cooking appliance 100 according to the embodiments of the present invention are described below with reference to fig. 1 to 6 by taking an electric cooker as an example.

As shown in fig. 1 to 6, the rice cooker includes a pot body 10, a cover body 20, a vacuum pump 40, a vacuum tank 30, an electromagnetic valve 50, a steam valve 60, a temperature detecting device 81, a heating device 82, and a controller 90.

As shown in fig. 2, when the electric cooker is in the non-operating state, the steam valve 60 is normally open, the electromagnetic valve 50 is kept closed, and the vacuum pump 40 does not operate.

As shown in fig. 3, when the rice cooker enters the preliminary stage, the steam valve 60 is opened, the solenoid valve 50 is closed, and the vacuum pump 40 is operated, so that the pressure in the vacuum tank 30 is lowered.

As shown in fig. 4, when the rice cooker enters the first working stage, the steam valve 60 is closed, the electromagnetic valve 50 is closed, the cooking cavity 111 is closed, and the vacuum pump 40 stops working.

As shown in fig. 5, when the electric rice cooker enters the second working stage, the steam valve 60 is closed, the electromagnetic valve 50 is opened, the vacuum tank 30 is communicated with the cooking cavity 111, the vacuum tank 30 and the cooking cavity 111 reach an isobaric state instantly, and the pressure in the cooking cavity 111 drops instantly, so that the water in the cooking cavity 111 is boiled suddenly, all bubbles are broken, and the gelatinization of rice is broken.

As shown in fig. 6, when the electric rice cooker enters the ending stage, the electromagnetic valve 50 stops working to disconnect the cooking cavity 111 from the vacuum tank 30, and the steam valve 60 opens the steam through hole 22, during which the cooking cavity 111 realizes instant pressure relief, that is, the external air rapidly enters the cooking cavity 111 through the steam through hole 22, so as to achieve a more violent boiling effect.

After the electric cooker starts to work, the vacuum pump 40 immediately starts to pump the air in the vacuum tank 30 until the pressure reaches 0.03MPa, and then stops pumping. At this time, the steam vent 22 is opened, and the solenoid valve 50 is closed. When the temperature detection device 81 detects that the temperature in the cooking cavity 111 is higher than 97 ℃, the steam through hole 22 is closed, the electromagnetic valve 50 is opened, the air pressure in the cooker is instantly reduced to achieve the purpose of bumping, after the temperature is kept for 3-8 seconds, the electromagnetic valve 50 is closed, the steam through hole 22 is opened, heating is continued, and the subsequent cooking stage is completed until cooking is completed.

Wherein, according to the Clarbonlon equation: pV ═ nRT (n is the total amount of material, R is the gas constant, T is the temperature), because the sealing time Δ T in cooking chamber 111 is very little, and in this process, the amount of gas water molecules produced by boiling is not large, so can think that the amount of gas material n in cooking chamber 111 is not changed, R is the gas constant, and in the process of pressure relief in the twinkling of an eye, because the gas molecule temperature T in cooking chamber 111 is higher than the normal temperature, pressure relief in the twinkling of an eye can lead to the liquefaction of water molecules in the air, and the temperature also can drop simultaneously, but the influence is not big.

Therefore, the vacuum tank 30 which is controlled to be switched on and off with the cooking cavity 111 by the electromagnetic valve 50 and the steam valve 60 which is controlled to be switched on and off by the steam through hole 22 are arranged in the electric cooker, so that the sealing state of the cooking cavity 111 is controllable, the air pressure in the cooking cavity 111 is quickly reduced or the normal pressure is quickly recovered, and the functions of controlling the boiling effect and the bubble breaking of water in the cooking cavity 111 are achieved.

Example one

When the cooking environment is one atmosphere, the volume of the inner pot (namely the volume of the cooking cavity) of the electric cooker is 4L, the volume of the vacuum tank 30 is 1L, when the temperature in the electric cooker is 97 ℃, 1.5L of rice and water are contained in the electric cooker, when the electromagnetic valve 50 is opened, the air pressure in the vacuum tank 30 and the electric cooker reaches the balance, the air pressure in the electric cooker is about 0.8 atmosphere, the boiling point of the water is 93.5 ℃, and the temperature in the electric cooker is 97 ℃, so that the sudden boiling can be realized.

Example two

When the cooking environment is one atmosphere, the volume of the inner pot (namely the volume of the cooking cavity) of the electric cooker is 4L, the volume of the vacuum tank 30 is 1L, when the temperature in the electric cooker is 97 ℃, 3L of rice and water are contained in the electric cooker, when the electromagnetic valve 50 is opened, the air pressure in the vacuum tank 30 and the electric cooker is balanced, the air pressure in the electric cooker is about 0.65 atmosphere, the boiling point of the water is 88 ℃, and the temperature in the electric cooker is 97 ℃, so that more severe sudden boiling can be realized.

It can be understood that, because the vacuum tank 30 has a certain volume, when the rice cooker is used for cooking more rice, the volume of the remaining space in the cooker is smaller, and when the cooking cavity 111 is communicated with the vacuum tank 30, the lower the air pressure in the cooker is, the more intensely the water in the cooking cavity 111 is boiled suddenly, which is more beneficial to fully stirring the rice water in the cooking cavity 111.

Other constructions and operations of the cooking appliance 100 according to the embodiment of the present invention are known to those of ordinary skill in the art and will not be described in detail herein.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an illustrative embodiment," "an example," "a specific example," or "some examples" or the like mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

While embodiments of the invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.

Claims

1. A cooking appliance, comprising:

a pan body having a cooking cavity with an open top;

the cover body is movably arranged on the pot body between an opening position and a closing position and is provided with an air suction opening;

the vacuum tank is provided with an air inlet and an air outlet, the air inlet is communicated to the air pumping port through a connecting pipe, and the connecting pipe is provided with an electromagnetic valve for controlling the on-off of the air inlet and the air pumping port;

the air extracting device is communicated with the air outlet so as to form negative pressure in the vacuum tank, when the electromagnetic valve works, the air inlet is communicated with the air extracting opening, and air in the cooking cavity enters the vacuum tank so as to form negative pressure in the cooking cavity;

the air extracting device is arranged to extract air from the vacuum tank to form negative pressure before the electromagnetic valve conducts the air inlet and the air extracting port, and the vacuum tank is used for providing negative pressure towards the inside of the cooking cavity;

the air exhaust device with the solenoid valve does not work simultaneously, just when air exhaust device bleeds, when pressure in the vacuum tank reaches and predetermines the negative pressure value, air exhaust device stops bleeding.

2. The cooking appliance of claim 1, wherein the vacuum tank is disposed within the lid body, within the pan body, or outside the pan body.

3. The cooking appliance of claim 1, wherein the gas evacuation device and the solenoid valve operate simultaneously.

4. The cooking appliance of claim 1, wherein the gas evacuation device is a vacuum pump or a cylinder piston assembly.

5. The cooking appliance of claim 1, wherein the vacuum tank has a volume of 0.5L to 2.0L; or the ratio of the volume of the vacuum tank to the volume of the cooking cavity is 1/6-1/2.

6. Cooking appliance according to any of the claims 1-5, wherein the suction means is provided in the pan body or the lid body.

7. The cooking utensil of claim 1, wherein the cover further comprises a steam through hole, a steam valve for controlling the on-off of the steam through hole is arranged in the cover, and the steam valve and the electromagnetic valve are not opened simultaneously.

8. The cooking appliance of claim 7, further comprising: and the temperature detection device is used for detecting the temperature in the cooking cavity, and when the temperature detection device detects that the temperature in the cooking cavity reaches a preset temperature value, the steam valve is closed and the electromagnetic valve is opened so as to form negative pressure in the cooking cavity.

9. The cooking appliance of claim 8, further comprising a controller in communication with the solenoid valve, the gas evacuation device, the steam valve, and the temperature detection device, respectively.