CN113827100A

CN113827100A - Cooking appliance, control method, control device and computer-readable storage medium

Info

Publication number: CN113827100A
Application number: CN202111303359.2A
Authority: CN
Inventors: 尚凯锋; 廖四清; 曾令华; 张肃; 肖坤; 卢耀汕; 区永东; 阚望
Original assignee: Guangdong Meizhi Compressor Co Ltd
Current assignee: Guangdong Meizhi Compressor Co Ltd
Priority date: 2021-11-05
Filing date: 2021-11-05
Publication date: 2021-12-24
Anticipated expiration: 2041-11-05
Also published as: CN114931315A; CN114938914B; CN114931315B; CN113827100B; CN114938914A

Abstract

The invention discloses a cooking appliance, and discloses a control method, a control device and a computer readable storage medium applied to the cooking appliance, wherein the cooking appliance comprises: the cooker comprises a cooker body, an inner pot, a heating device, a heat conduction ring, a water cooling assembly and a refrigerating assembly, wherein the inner pot is arranged in the cooker body; the heating device is arranged in the cooker body and used for heating the inner pot; the heat conduction ring is arranged above the heating device and sleeved outside the inner pot, and is provided with a water flow channel which is provided with a water outlet facing the inner pot; the water cooling assembly is used for providing water flow for the water flow channel; the refrigeration assembly is used for providing refrigeration for the heat conduction ring. Through setting up refrigeration subassembly for cooking utensil has the refrigeration function, and water cooling subassembly is to inner pot surface water spray, pot temperature in can reducing fast, avoids refrigeration subassembly overload operation, improves refrigeration subassembly reliability. Meanwhile, a water film can be formed between the inner pot and the heat conducting ring, so that the heat exchange effect is enhanced, and the refrigeration efficiency is improved.

Description

Cooking appliance, control method, control device and computer-readable storage medium

Technical Field

The invention relates to the technical field of cooking equipment, in particular to a cooking appliance, a control method and a control device thereof and a computer readable storage medium.

Background

In the related art, many cooking appliances do not have a cooling function. On the one hand, if need cool down after the culinary art is accomplished, then need put into the refrigerator with food or drink, and the interior pot temperature after the culinary art is higher, and it is more troublesome again to trade other splendid attire utensils, needs the refrigerated function of rapid cooling under this scene. On the other hand, when the reserved cooking function is used, the reserved time can be over 12 hours generally, and in hot summer, food placed in an electric cooker or a pressure cooker is easy to deteriorate and decay, the nutritional value and the taste are influenced, and even the food is not suitable for eating, and the refrigeration and preservation functions are needed in the scene. And the cooking utensil with refrigeration function, the heat transfer effect is poor, and refrigeration efficiency is low.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art. Therefore, the cooking utensil provided by the invention has a refrigeration function, can enhance the heat exchange effect and improves the refrigeration efficiency.

The invention also provides a control method, a control device and a computer readable storage medium applied to the cooking appliance.

A cooking appliance according to an embodiment of a first aspect of the present invention includes: the cooker comprises a cooker body, an inner pot, a heating device, a heat conduction ring, a water cooling assembly and a refrigerating assembly, wherein the inner pot is arranged in the cooker body; the heating device is arranged in the cooker body and used for heating the inner pot; the heat conduction ring is arranged above the heating device and sleeved outside the inner pot, and is provided with a water flow channel which is provided with a water outlet facing the inner pot; the water cooling assembly is used for providing water flow for the water flow channel; the refrigeration assembly is used for providing refrigeration capacity for the heat conduction ring.

According to the cooking utensil provided by the embodiment of the invention, at least the following beneficial effects are achieved: through setting up water cooling component and refrigeration subassembly for cooking utensil has the refrigeration function, and refrigeration subassembly provides cold volume for interior pot, and the water cooling component is to the outer surface water spray of interior pot, and pot temperature in can reducing fast avoids refrigeration subassembly overload operation, improves the refrigeration subassembly reliability. Meanwhile, a water film can be formed between the inner pot and the heat conducting ring, so that the heat exchange effect is enhanced, and the refrigeration efficiency is improved.

According to some embodiments of the invention, the refrigeration assembly includes a compressor, a condenser and an evaporator coil in communication with each other, the evaporator coil being disposed on an outside surface of the heat transfer ring or being comprised of an internal refrigerant passage of the heat transfer ring.

According to some embodiments of the invention, the water cooling assembly comprises a liquid storage tank and a water pump, wherein the liquid storage tank and the water pump are arranged in the pot body, and the water pump is used for conveying liquid in the liquid storage tank to the water flow channel.

According to some embodiments of the invention, the water cooling assembly further comprises a liquid collecting part for receiving liquid, the liquid collecting part is positioned below the inner pot, the liquid collecting part is provided with a water collecting port, and the water collecting port is communicated with the liquid storage tank through a water return pipeline.

According to some embodiments of the invention, the water flow channel is provided with a water inlet at a lower end of the heat conductive ring and a water outlet at an upper end of the heat conductive ring, and the liquid in the liquid storage tank enters the water flow channel through the water inlet.

According to some embodiments of the invention, the cooking appliance further comprises a fan, the pot body is provided with an air duct, an air inlet and an air outlet, the air duct is communicated with the air inlet and the air outlet, and the fan and the condenser are arranged in the air duct.

According to some embodiments of the invention, the evaporator coil is a microchannel heat exchanger flat tube or an inflatable heat exchanger coil.

According to some embodiments of the present invention, a diversion trench is disposed on a side of the heat conduction ring close to the inner pan, and the diversion trench is located below the water outlet and is communicated with the water outlet.

The control method according to the embodiment of the second aspect of the present invention is applied to a cooking appliance including: the cooker comprises a cooker body, an inner pot, a heating device, a heat conduction ring, a water cooling assembly and a refrigerating assembly, wherein the inner pot is arranged in the cooker body; the heating device is arranged in the cooker body and used for heating the inner pot; the heat conduction ring is arranged above the heating device and sleeved outside the inner pot, and is provided with a water flow channel which is provided with a water outlet facing the inner pot; the water cooling assembly is used for providing water flow for the water flow channel; the refrigeration assembly is used for providing refrigeration capacity for the heat conduction ring; the control method comprises the following steps:

acquiring a first signal, wherein the first signal is used for representing that the heating device stops running;

acquiring a first temperature, wherein the first temperature is used for representing the temperature of the inner pot;

acquiring a second temperature, wherein the second temperature is used for representing the water temperature of the water cooling assembly;

when the difference value between the first temperature and the second temperature is greater than a first set value and the first temperature is higher than the set temperature, controlling the water cooling assembly to start;

when the difference value between the first temperature and the second temperature is smaller than or equal to the first set value, controlling the water cooling assembly to be closed;

when the water cooling assembly is closed and the first temperature is higher than the set temperature, the refrigeration assembly is controlled to be started.

According to some embodiments of the present invention, after the step of controlling the refrigeration component to start when the water cooling component is turned off and the first temperature is higher than the set temperature, the method further includes:

and when the difference value between the first temperature and the set temperature is smaller than a second set value and the first set time is maintained, controlling the refrigeration assembly to be closed.

A control method according to an embodiment of a third aspect of the present invention is applied to a cooking appliance including: the cooker comprises a cooker body, an inner pot, a heating device, a heat conduction ring, a water cooling assembly and a refrigerating assembly, wherein the inner pot is arranged in the cooker body; the heating device is arranged in the cooker body and used for heating the inner pot; the heat conduction ring is arranged above the heating device and sleeved outside the inner pot, and is provided with a water flow channel which is provided with a water outlet facing the inner pot; the water cooling assembly is used for providing water flow for the water flow channel; the refrigeration assembly is used for providing refrigeration capacity for the heat conduction ring; the control method comprises the following steps:

when the first temperature is higher than the set temperature, controlling the water cooling assembly to start;

and when the running time of the water cooling assembly reaches a second set time, controlling the refrigeration assembly to start.

According to some embodiments of the present invention, after the step of controlling the refrigeration assembly to start when the operation time of the water cooling assembly reaches a second set time, the method further includes:

and when the difference value between the first temperature and the second temperature is less than or equal to a first set value, controlling the water cooling assembly to be closed.

A control method according to an embodiment of a fourth aspect of the present invention is applied to a cooking appliance including: the cooker comprises a cooker body, an inner pot, a heating device, a heat conduction ring, a water cooling assembly and a refrigerating assembly, wherein the inner pot is arranged in the cooker body; the heating device is arranged in the cooker body and used for heating the inner pot; the heat conduction ring is arranged above the heating device and sleeved outside the inner pot, and is provided with a water flow channel which is provided with a water outlet facing the inner pot; the water cooling assembly is used for providing water flow for the water flow channel; the refrigeration assembly is used for providing refrigeration capacity for the heat conduction ring; the control method comprises the following steps:

when the difference value between the first temperature and the second temperature is greater than a first set value and the first temperature is higher than the set temperature, controlling the water cooling assembly and the refrigerating assembly to start;

and when the difference value between the first temperature and the second temperature is less than or equal to the first set value, controlling the water cooling assembly to be closed.

According to some embodiments of the invention, the control method further comprises: and when the difference value between the first temperature and the set temperature is smaller than a second set value and the first set time is maintained, controlling the refrigeration assembly to be closed.

The control device according to the fifth aspect of the present invention includes a memory, a processor, and a computer program stored in the memory and executable on the processor, and is characterized in that the processor implements the control method according to the second aspect or the third aspect of the present invention when executing the computer program.

A computer-readable storage medium according to an embodiment of the sixth aspect of the present invention stores computer-executable instructions, and is characterized in that the computer-executable instructions are used for executing the control method according to the embodiment of the second aspect or the third aspect of the present invention.

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 invention is further described with reference to the following figures and examples, in which:

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

FIG. 2 is a schematic view of the assembly of the inner pan, heating device and heat conducting ring shown in FIG. 1;

FIG. 3 is a top view of the heat transfer ring shown in FIG. 2;

FIG. 4 is a schematic view of an embodiment of the thermally conductive ring shown in FIG. 2;

FIG. 5 is a schematic view of another embodiment of the thermally conductive ring shown in FIG. 2;

fig. 6 is a schematic view of a cooking appliance according to a second embodiment of the present invention;

FIG. 7 is a schematic view of an embodiment of the heat transfer ring shown in FIG. 6;

FIG. 8 is a schematic view of another embodiment of the thermally conductive ring shown in FIG. 6;

fig. 9 is a schematic view of a cooking appliance according to a third embodiment of the present invention;

fig. 10 is a schematic view of a cooking appliance according to a fourth embodiment of the present invention;

fig. 11 is a system configuration diagram of a cooking appliance according to an embodiment of the present invention;

FIG. 12 is a timing chart of the operation of the cooking apparatus according to the embodiment of the present invention;

FIG. 13 is a flow chart of a control method according to an embodiment of the invention;

FIG. 14 is a flowchart of a control method according to another embodiment of the present invention;

FIG. 15 is a flowchart of a control method according to another embodiment of the present invention;

FIG. 16 is a flowchart of a control method according to another embodiment of the present invention;

fig. 17 is a flowchart of a control method according to another embodiment of the present invention.

Reference numerals:

101. a pot body; 102. an inner pot; 103. a heating device; 104. a heat conducting ring; 105. a liquid storage tank; 106. a water pump; 107. a water supply pipeline; 108. a water return pipe; 109. a compressor; 110. a condenser; 111. an evaporator coil; 112. a throttling device; 113. a water injection port; 114. a water outlet; 115. a water injection pipe; 116. a drain pipe; 117. a fan; 118. an air inlet; 119. an air outlet;

201. a water flow channel; 202. a water inlet; 203. a water outlet; 204. a liquid collecting part; 205. a water collecting port;

501. a diversion trench;

701. a first flow passage; 702. a second flow passage;

1101. a control panel; 1102. a temperature setting and status display panel; 1103. an inner pot temperature sensor; 1104. liquid reserve tank temperature sensor.

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 should be understood that the orientation or positional relationship referred to in the description of the orientation, such as the upper, lower, front, rear, left, right, etc., is based on the orientation or positional relationship shown in the drawings, and is only for convenience of description and simplification of description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention.

In the description of the present invention, the meaning of a plurality of means is one or more, the meaning of a plurality of means is two or more, and larger, smaller, larger, etc. are understood as excluding the number, and larger, smaller, inner, etc. are understood as including the number. If the first and second are described for the purpose of distinguishing technical features, they are not to be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated or implicitly indicating the precedence of the technical features indicated.

In the description of the present invention, unless otherwise explicitly limited, terms such as arrangement, installation, connection and the like should be understood in a broad sense, and those skilled in the art can reasonably determine the specific meanings of the above terms in the present invention in combination with the specific contents of the technical solutions.

The cooking utensil refers to a device capable of converting electric energy into heat energy, such as an electric cooker, a pressure cooker and the like.

Electric rice cookers, also known as electric cookers and electric rice cookers. The electric cooker converts electric energy into heat energy, has various operation functions of steaming, boiling, stewing and the like on food, and is convenient to use, safe and reliable. The multifunctional cooking machine can cook food, can preserve heat, is clean and sanitary to use, has no pollution, saves time and labor, and is one of indispensable tools for modernization of housework.

Pressure cookers are also called pressure cookers and pressure cookers, and are also cookers for converting electric energy into internal energy. The physical phenomenon that the boiling point of liquid under higher air pressure can be improved is utilized to exert pressure on water, so that the water can reach higher temperature without boiling, and the efficiency of stewing food is accelerated.

In order to make the cooking utensil have the function of cold storage and fresh keeping, in the related art, some cooking utensils have a refrigerating device arranged in a pot body, the refrigerating device adopts a semiconductor refrigerating scheme, and the semiconductor refrigerating is a solid refrigerating mode and is realized by directly transferring heat in the movement of holes and electrons. The working principle of semiconductor refrigeration is based on the peltier effect. The semiconductor thermocouple is composed of an N-type semiconductor and a P-type semiconductor. The N-type semiconductor has excess electrons and a negative temperature difference potential. The P-type semiconductor has insufficient electrons and has positive temperature difference potential; when electrons travel from the P-type to the N-type through the junction, the temperature of the junction decreases, the energy thereof necessarily increases, and the increased energy corresponds to the energy consumed by the junction. Conversely, as electrons flow from the N-type to the P-type material, the temperature of the junction increases. Because the semiconductor refrigeration has no mechanical rotating part, no refrigerant is needed, no noise, no pollution, high reliability, long service life, reverse heating by current, easy constant temperature control and the like, the prior cooking utensil adopts more technical schemes of semiconductor refrigeration.

However, the refrigerating capacity of the semiconductor refrigeration is relatively small, and if the scheme of the semiconductor refrigeration is used for the cooking appliances such as the electric rice cooker, the temperature is reduced from high temperature, the cooling time is long, and the practicability is not high. Accordingly, in the related art, a volume type cooling scheme is used in a cooking appliance such as an electric cooker. The volumetric refrigeration scheme generally adopts the structures of a compressor, a condenser, an evaporator, a four-way valve, a one-way valve capillary tube assembly and the like, and enables the evaporator to be close to an inner pot of the electric cooker so as to transfer cold energy.

The refrigeration working process is as follows: the compressor compresses refrigerant into high-temperature high-pressure liquid, the high-temperature high-pressure liquid is sent to the condenser to release heat, the high-temperature high-pressure liquid is subjected to pressure reduction and throttling through the expansion valve (capillary tube), the high-temperature high-pressure liquid enters the evaporator, the high-temperature high-pressure liquid is evaporated and absorbed in the evaporator to become superheated steam, the superheated steam returns to the compressor, the cold energy of the evaporator is transferred to the inner pot of the cooking utensil, and the reciprocating circulation is carried out, so that the purpose of cooling food in the inner pot is achieved.

In the related art, the solution of the positive displacement refrigeration has a plurality of problems to be solved. For example, on one hand, the evaporator is in close contact with the inner pot of the electric cooker, and the inner pot can generate high temperature during cooking (especially in a coil electromagnetic heating mode), and the high temperature is transmitted to the evaporator, so that the refrigeration assembly has the problems of oil cracking and the like. On the other hand, because interior pot can load and unload, and the lateral wall of interior pot is vertical upwards to extend from the bottom of a boiler, consequently, has the air gap between interior pot and the evaporimeter, causes the heat transfer effect poor, and refrigeration efficiency is low.

Referring to fig. 1 to 10, a cooking appliance of the present invention will be described as to how to solve the above-described problems.

Referring to fig. 1, a cooking appliance according to a first embodiment of the present invention includes: the pot comprises a pot body 101, an inner pot 102, a heating device 103, a heat conduction ring 104, a water cooling assembly and a refrigerating assembly.

The inner pot 102 is used for loading food and is disposed inside the pot body 101. The heating device 103 is arranged in the pot body 101 and used for heating the inner pot 102. Referring to fig. 1, it can be appreciated that the heating device 103 is positioned below the inner pan 102 to facilitate heating of the bottom of the inner pan 102. It should be noted that the heating device 103 may also be located at the side of the inner pot 102 to facilitate heating the sidewall of the inner pot 102; or the heating device 103 is in a semi-surrounding structure and simultaneously heats the bottom and the side wall of the inner pot 102.

It is understood that the heating device 103 may be an electric hot plate. The electric heating plate is an aluminum alloy disc with an embedded power generation heat pipe, the inner pot 102 is placed on the electric heating plate, heat is generated by electrifying the electric heating plate and then is transmitted to the inner pot 102, the electric heating plate directly heats the inner pot 102 for placing food, and the electric heating plate is high in efficiency, time-saving and power-saving.

It can be understood that heating device 103 can also be an electromagnetic coil, and the metal inner container of the pot body is directly surrounded by three-dimensional heating by switching on alternating current through the electromagnetic coil, so that the speed is higher, and the food heating is more uniform.

Referring to fig. 1, it can be understood that the water cooling assembly includes a liquid tank 105, a water pump 106, and a water supply pipe 107, and the liquid tank 105, the water pump 106, and the water supply pipe 107 are all provided in the pot body 101. A water pump 106 is provided in the tank 105 and serves to feed the liquid in the tank 105 to a water supply pipe 107. Of course, in other embodiments, the water pump 106 may be disposed outside the tank 105, and may also pump the liquid in the tank 105.

In addition, the heat conduction ring 104 is disposed above the heating device 103, and the heat conduction ring 104 is sleeved outside the inner pot 102, the heat conduction ring 104 is provided with a water flow channel 201, wherein, as shown in fig. 2, it can be understood that the water flow channel 201 is provided with a water inlet 202 and a water outlet 203, the water inlet 202 is located at the upper portion of the heat conduction ring 104, the water outlet 203 is disposed towards the inner pot 102, the liquid flowing out from the water supply pipeline 107 is conveyed into the water flow channel 201 through the water inlet 202, and flows to the outer surface of the inner pot 102 from the water outlet 203, so that the cold energy is transmitted to the inner pot 102, and then the food in the inner pot 102 is cooled, thereby playing a role of rapid cooling. Namely, the water cooling assembly is used for providing water flow to the water flow channel 201 to cool the inner pot 102 by water cooling.

Meanwhile, as the liquid is directly contacted with the outer surface of the inner pan 102, the heat transfer effect is greatly improved, and the problem of poor heat transfer caused by the air gap between the evaporator and the inner pan 102 in the related technology is solved.

Referring to fig. 1 and 2, it can be understood that the water cooling assembly further comprises a liquid collecting part 204, the liquid collecting part 204 is located below the inner pot 102 and is used for receiving liquid sprayed by the liquid spraying piece to prevent the environment in the pot body 101 from being polluted, and meanwhile, the liquid collecting part 204 is provided with a water collecting port 205 communicated with the liquid storage tank 105. Specifically, the water cooling assembly further includes a water return pipe 108, one end of the water return pipe 108 is communicated with the liquid storage tank 105, and the other end of the water return pipe 108 is communicated with a water collection port 205 of the liquid collection portion 204.

The water pump 106 conveys the liquid in the liquid storage tank 105 to the heat conducting ring 104 through the water supply pipeline 107, the liquid flows downwards after being sprayed to the outer wall surface of the inner pot 102 along the water flow channel 201, enters the liquid collecting part 204, flows out from the water collecting port 205 of the liquid collecting part 204, and flows back to the liquid storage tank 105 through the water return pipeline 108, the circulation of the liquid is completed, the utilization rate of the liquid is improved, the frequency of supplementing the liquid is reduced, and the energy-saving and environment-friendly effects are achieved.

It is understood that the liquid collecting part 204 may be a part belonging to the heating device 103, i.e. a part where the heating device 103 itself is formed with a groove shape. The liquid collecting portion 204 may be provided as a separate member on the heating device 103. Of course, the waterproof structure provided on the heating device 103 is well known to those skilled in the art and will not be described herein.

The liquid in the tank 105 may be water or other non-toxic liquid.

The refrigeration assembly comprises a compressor 109, a condenser 110, an evaporator and a throttling device 112 which are connected with each other, the evaporator is abutted to the heat conduction ring 104, the heat conduction ring 104 is sleeved on the outer side of the inner pot 102, so that the cold energy generated by the refrigeration assembly is transmitted to the inner pot 102, the food in the inner pot 102 is cooled, the effect of rapid cooling is achieved, the refrigeration assembly continuously keeps refrigeration, and the refrigeration and the fresh keeping of the food can be achieved. That is, the cooling assembly is used for providing cooling energy for the heat conduction ring 104, so that the cooking appliance has a cooling function.

Referring to fig. 1 and 2, it will be appreciated that the evaporator includes an evaporator coil 111 and the refrigerant path within the heat transfer loop 104 forms the conduit for the evaporator coil 111, i.e., the evaporator coil 111 is disposed within the heat transfer loop 104. Through the design of integral type for cooking utensil's whole is convenient assembly more, does not need to make alone the body of evaporator coil 111 moreover, and whole manufacturing cost is lower, and is bigger with refrigerant and heat-conducting ring 104's heat transfer area, and the heat transfer is more abundant, thereby improves heat exchange efficiency.

It will be appreciated that the evaporator may also be disposed outside of the heat transfer ring 104 in contact with the heat transfer ring 104 for heat transfer. For example, the evaporator coil 111 is one of an inflation type heat exchanger coil, a round tube type heat exchanger coil, a square tube type heat exchanger coil, or a micro-channel heat exchanger flat tube, and is wound or attached to the outer side of the heat conductive ring 104 in a large area to realize heat exchange.

It can be understood that, through the combination of the water cooling component and the refrigeration component, the water cooling mode can rapidly reduce the temperature of the inner pan 102 without the need of long-time cooling of the refrigeration component, thereby avoiding overload operation of the compressor 109 and improving the reliability of the refrigeration component. Moreover, a water film is formed between the inner pan 102 and the heat conduction ring 104 to fill the air gap between the inner pan 102 and the heat conduction ring 104, so that the heat exchange effect can be enhanced, and the refrigeration efficiency is improved.

Referring to fig. 1, it can be understood that a water filling port 113 and a water discharge port 114 are further disposed on the liquid storage tank 105, the water filling port 113 is communicated with a water filling pipe 115, the water discharge port 114 is communicated with a water discharge pipe 116, the water filling pipe 115 and the water discharge pipe 116 extend out of the cooking utensil, and corresponding valves for controlling on-off are respectively mounted on the water filling pipe 115 and the water discharge pipe 116. Therefore, it is possible to easily supply the liquid to the liquid tank 105 or discharge the remaining liquid without detaching the liquid tank 105 from the pot body 101, and it is more convenient for the user to operate.

Referring to fig. 1, it can be understood that the cooking appliance further includes a blower 117, the pot body 101 is provided with an air inlet 118, an air outlet 119 and an air duct, the air duct is provided inside the pot body 101, the air inlet 118 is provided at a side of the pot body 101, the air outlet 119 is located below the condenser 110, the air duct of the pot body 101 communicates with the air inlet 118 and the air outlet 119, the blower 117 and the condenser 110 are provided in the air duct, and the blower 117 is mounted at a lower portion of the cooking appliance. The air inlet 118 is used as an inlet for cooling air, so that the cooling air can enter the air duct from the air inlet 118 and flow along the air duct, when passing through the condenser 110, the heat of the condenser 110 is taken away, the heat exchange of the condenser 110 is accelerated, and hot air obtained after the heat exchange is driven by the fan 117 is discharged from the air outlet 119.

It is understood that in other embodiments, the air outlet 119 may be disposed at the side of the pot body 101, and the air inlet 118 may be disposed below the condenser 110.

Referring to fig. 3 and 4, it can be understood that the water flow channel 201 is annular, and a plurality of water outlets 203 are arranged on the water flow channel 201, and the plurality of water outlets 203 are communicated with the water flow channel 201 and arranged along the circumferential direction of the inner pot 102. For example, the number of the water outlets 203 is set to be greater than or equal to 6, the water outlets 203 are arranged in the height range of the upper part 1/4 of the inner pot 102, and the plurality of water outlets 203 are arranged in the circumferential direction around the inner pot 102, so that the sprayed liquid can cool more area of the inner pot 102, the cooling efficiency is improved, and the cooling is more uniform.

Referring to fig. 5, it can be understood that the inner side wall of the heat conduction ring 104 is provided with a diversion trench 501, the diversion trench 501 is located on one side of the heat conduction ring 104 close to the inner pan 102, the diversion trench 501 is located below the water outlet 203, and one end of the diversion trench 501 is communicated with the water outlet 203. Namely, below each water outlet 203, a flow guide groove 501 is formed in the inner wall of the heat conduction ring 104 from top to bottom along the vertical direction, the flow guide groove 501 is groove-shaped, the width of the flow guide groove 501 is not larger than the width or diameter of the water outlet 203, and the depth of the flow guide groove 501 is smaller than the distance between the outer wall of the evaporator coil 111 and the inner wall of the heat conduction ring 104. Through setting up guiding gutter 501, the liquid of being convenient for can flow down from top to bottom, then moves to guiding gutter 501's both sides under the capillary action to form the water film, thereby can increase the area that forms the water film between pot 102 and the heat conduction ring 104 in, further reduce the air gap between pot 102 and the heat conduction ring 104 in, further strengthen the heat transfer, improve refrigeration efficiency.

Referring to fig. 6 and 7, it can be understood that the cooking appliance of the second embodiment of the present invention is different from the first embodiment in that the water inlet 202 is located at the lower portion of the heat conductive ring 104. The water flow channel 201 includes a first flow channel 701 and a second flow channel 702, the first flow channel 701 is a straight line segment and is arranged along the up-down direction, that is, along the axial direction of the heat conduction ring 104, and the water inlet 202 is located at the lower end of the first flow channel 701. The second flow channel 702 is an annular segment and is arranged along the axial direction of the heat conduction ring 104, the second flow channel 702 is arranged at the upper part of the heat conduction ring 104, and the water outlet 203 of the water flow channel 201 is communicated with the second flow channel 702.

Referring to fig. 7, it can be understood that, by arranging the water inlet 202 at the lower part of the heat conduction ring 104 and making the solution flow upwards along the first flow passage 701, and during the flow of the first flow passage 701, the solution passes through the multiple turns of the evaporator coil 111, so that the solution can exchange heat with the refrigerant in the evaporator coil 111, the temperature of the solution flowing out of the water outlet 203 is lower, and the cooling rate is increased after the solution contacts with the outer surface of the inner pan 102, and the cooling effect is enhanced.

Referring to fig. 8, it can be understood that the inner side wall of the heat conduction ring 104 is provided with the guide grooves 501, the guide grooves 501 and the first flow channel 701 are respectively arranged on two opposite sides of the evaporator coil 111, and the guide grooves 501 not only can make the solution migrate to two sides of the guide grooves 501 to form a water film, so that the area of the water film formed between the inner pan 102 and the heat conduction ring 104 can be increased, the air gap between the inner pan 102 and the heat conduction ring 104 is further reduced, but also the cold energy of the evaporator coil 111 can be rapidly transferred to the inner pan 102, the heat exchange is further enhanced, and the refrigeration efficiency is improved.

Referring to fig. 9, it can be understood that, compared with the solution of the second embodiment, the cooking appliance of the third embodiment of the present invention has the main difference that the water collecting port 205 and the water returning pipe 108 of the liquid collecting part 204 are not provided, the evaporator provides cold energy to the inner pan 102, the water outlet 203 at the upper end of the heat conducting ring 104 sprays a small amount of solution onto the outer surface of the inner pan 102, and a water film is formed between the inner pan 102 and the heat conducting ring 104, so that the heat exchange effect is enhanced, and the refrigeration efficiency is improved. In addition, the amount of water injected should not exceed the amount of water that can be stored in the sump portion 204 below the inner pot 102.

That is, the water cooling heat dissipation can be realized by spraying a small amount of solution on the outer surface of the inner pan 102 for a certain period of time, and is not necessarily limited to the circulating water cooling scheme of the first and second embodiments.

Referring to fig. 10, it can be understood that the cooking appliance according to the fourth embodiment of the present invention is different from the first embodiment in that components such as the liquid storage tank 105, the water pump 106, and the water return pipe 108 are eliminated, the water supply pipe 107 extends to the outside of the cooking appliance, and the water supply is realized by connecting an external water source.

Specifically, the water inlet 202 is located at the upper part of the heat conduction ring 104, the water supply pipeline 107 is communicated with the water inlet 202, the water supply end of the water supply pipeline 107 is located at the outer side of the cooker body 101, the water supply end of the water supply pipeline 107 is communicated with an external water source, and the water supply pipeline 107 is connected with a water valve. When the water cooling assembly needs to be opened, the water valve can be opened, the solution directly enters the water flow channel 201 along the water supply pipeline 107 and flows out of the water outlet 203 to flow to the outer surface of the inner pot 102, so that the cold energy is transmitted to the inner pot 102, the food in the inner pot 102 is cooled, and the effect of quickly cooling is achieved. Namely, the water cooling assembly is used for providing water flow to the water flow channel 201 to cool the inner pot 102 by water cooling.

By eliminating the components such as the liquid storage tank 105, the water pump 106, the water return pipe 108 and the like, the volume and the whole weight of the cooking appliance can be reduced, and the cooking appliance is convenient for a user to place.

Referring to fig. 11, it can be understood that fig. 11 is a system architecture diagram of a cooking appliance according to an embodiment of the present invention, the cooking appliance includes a control board 1101, a temperature setting and status display board 1102, an inner pan temperature sensor 1103, a tank temperature sensor 1104, a water pump 106, a compressor 109, a blower 117, and the like, and the control board 1101 is electrically connected to the temperature setting and status display board 1102, the inner pan temperature sensor 1103, the tank temperature sensor 1104, the water pump 106, the compressor 109, and the blower 117.

The working process of the cooking appliance is as follows: by inputting a temperature value into the temperature setting and status display board 1102 or selecting a preset function in the temperature setting and status display board 1102, a preset temperature value is provided in the function program, then the temperature setting and status display board 1102 transmits and stores a temperature setting signal into the control board 1101, the control board 1101 compares different temperature signals transmitted by the inner pot temperature sensor 1103 and the reservoir temperature sensor 1104, and then the water pump 106, the compressor 109 and the blower 117 are controlled to be turned on or turned off accordingly.

For example, when the temperature of the inner pot 102 is detected to be higher than the water temperature of the liquid storage tank 105 by more than 5 ℃, and the current temperature of the inner pot 102 is higher than the set temperature of the inner pot 102, the water pump 106 is controlled to start operation. When the water temperature of the liquid storage tank 105 is detected to be 5 ℃ lower than the temperature of the inner pot 102, the water pump 106 is controlled to stop running. If the set temperature of the inner pot 102 is still lower than the current temperature of the inner pot 102, the compressor 109 and the fan 117 are started to start the cooling operation.

For another example, if the temperature of the front inner pan 102 is detected to be higher than the set temperature of the inner pan 102, the water pump 106 is controlled to start operation. After the water pump 106 is started to operate for 0-10 min, the compressor 109 and the fan 117 are started to start refrigerating operation. When the water temperature of the liquid storage tank 105 is lower than the temperature of the inner pot 102 by less than 10 ℃, the water pump 106 stops running. When the temperature of the inner pot 102 is 0.5-1 ℃ lower than the set temperature of the inner pot 102 and is maintained for more than 10s, the compressor 109 is controlled to stop running, and the fan 117 is controlled to stop running after the compressor 109 is stopped for 15 s.

In order to better understand the working principle of the cooking appliance of the embodiment of the present invention, please refer to fig. 12, which illustrates the working sequence of the relevant components of the cooking appliance in detail with an embodiment. Fig. 12 is a timing chart of the operation of the cooking appliance, in which a in fig. 12 indicates a node where the water cooling unit is started after cooking is finished; b represents a node of starting the refrigeration assembly and powering off the water cooling assembly; c represents a node at which the refrigeration is finished and the compressor 109 is stopped; d node with fan 117 shut down.

Referring to fig. 12, it can be understood that, before the node a, the heating device 103 is continuously operated to perform a food cooking process, when the node a is reached, the cooking process is finished, the food in the inner pot 102 is processed and the temperature is highest, for example, 100 ℃, and the water pump 106 is at a high level at this time, which means that the water pump 106 is turned on, that is, the water cooling assembly is turned on, to deliver the liquid in the liquid storage tank 105 to the water supply pipe 107, and the liquid flowing out from the water supply pipe 107 is delivered to the water flow channel 201 through the water inlet 202 and flows to the outer surface of the inner pot 102 from the water outlet 203, so that the cooling energy is transferred to the inner pot 102, thereby cooling the food in the inner pot 102 and performing the rapid cooling function.

After the water pump 106 operates for a period of time, the water reaches the node B, at this time, the temperature of the food in the inner pot 102 is reduced to a certain range, for example, 30 to 70 ℃, and then the water pump 106 is controlled to be switched to a low level, that is, the water pump 106 stops working, and the water cooling assembly is in a power-off state. And, compressor 109 and fan 117 are in the high level, and compressor 109 and fan 117 start, and the refrigeration subassembly starts, and the evaporimeter butt is in heat conduction ring 104, and heat conduction ring 104 cover is located the outside of interior pot 102 to the cold volume that produces the refrigeration subassembly is transmitted to interior pot 102, and then the food in the interior pot 102 of cooling plays the refrigerated effect.

After the refrigeration assembly operates for a period of time, the temperature reaches the node C, at this time, the temperature of the food in the inner pan 102 is reduced to a set temperature, for example, the temperature is reduced to 20 ℃, then the compressor 109 is controlled to be switched to a low level, that is, the compressor 109 stops operating, the refrigeration function of the refrigeration assembly stops, the fan 117 continues to operate, the air inlet 118 serves as an inlet for cooling air, so that the cooling air can enter the air duct from the air inlet 118 and flow along the air duct, and when passing through the condenser 110, the heat of the condenser 110 is taken away, the heat exchange of the condenser 110 is accelerated, and under the driving of the fan 117, hot air obtained after heat exchange is discharged from the air outlet 119.

After the fan 117 operates for a certain period of time, for example, after the compressor 109 is stopped for 15S, the D node is reached, at this time, the temperature in the cooker body 101 is driven by the fan 117 to fall within the acceptable range, and the fan 117 also changes to the low level, that is, the fan 117 stops operating.

Of course, the operation timing control method of the cooking appliance according to the embodiment of the present invention is not limited to the above-described embodiment, and other operation timing control methods may be used, and the control method of the cooking appliance according to some embodiments will be described below with reference to fig. 13 to 17.

An embodiment of the present invention provides a method for controlling a cooking appliance, which is applied to the cooking appliance in the above embodiment, wherein the structure or the component structure of the cooking appliance has been described in detail in the above embodiment, and is not repeated herein. Referring to fig. 13, the control method according to the embodiment of the present invention includes, but is not limited to, step S1301, step S1302, step S1303, step S1304, step S1305, and step S1306.

Step S1301, a first signal is obtained, where the first signal is used to represent that the heating apparatus stops operating.

It will be appreciated that a temperature sensor may be provided at the bottom of the inner pot, and when the temperature of the inner pot reaches a set upper limit temperature, indicating that the food in the inner pot has been processed and the temperature is highest, the heating device stops operating and generates a first signal, i.e. the first signal may be a temperature signal.

It can also be understood that when the food in the inner pot is processed and the temperature is highest, the heating device stops operating, and then stops or enters into a heat preservation mode, which is a common control method for cooking appliances such as electric cookers. Therefore, the first signal of step S1301 may also be a signal generated by stopping the operation of the heating device, and generating the first signal after the heating device is powered off for a certain time, for example, after the heating device is powered off for one minute, that is, the first signal may be a time signal.

Step S1302, a first temperature is obtained and used for representing the temperature of the inner pot.

It will be appreciated that a temperature sensor at the inner pan is used to sense the temperature of the inner pan, which temperature sensor can communicate the sensed first temperature to the control board.

And step S1303, acquiring a second temperature, wherein the second temperature is used for representing the water temperature of the water cooling assembly.

It will be appreciated that a temperature sensor at the reservoir is used to sense the temperature of the water in the reservoir, which temperature sensor can communicate the sensed second temperature to the control board.

It should be noted that the temperature of other positions of the water-cooling assembly can also be detected for representing the water temperature of the water-cooling assembly, such as the temperature at the water supply pipeline.

In step S1304, when the difference between the first temperature and the second temperature is greater than a first predetermined value and the first temperature is higher than the predetermined temperature, the water-cooling module is controlled to start.

It can be understood that, when the difference of first temperature and second temperature is greater than first setting, for example the temperature of interior pot is greater than the temperature that the temperature of liquid reserve tank is higher than 10 ℃, it indicates that the solution of liquid reserve tank can help interior pot rapid cooling because the heat conduction speed of water-cooling is faster, when the difference in temperature is great, can utilize the solution of liquid reserve tank to carry out water-cooling.

And first temperature is higher than the settlement temperature, shows that the temperature of interior pot has not reached the temperature of the cooling that needs reach yet, and control water cooling unit starts, can help interior pot to cool down.

In step S1305, when the difference between the first temperature and the second temperature is less than or equal to the first set value, the water cooling module is controlled to be closed.

It can be understood that, when the difference between the first temperature and the second temperature is less than or equal to the first set value, for example, the temperature of the inner pot is higher than the water temperature of the liquid storage tank by within 3 ℃, it indicates that the difference between the water temperature of the liquid storage tank and the temperature of the inner pot is not large, the solution of the liquid storage tank is adopted for water cooling, so that the temperature of the inner pot is reduced less, the water cooling assembly is controlled to be closed, and the water cooling is finished, so that the energy can be saved.

Step 1306, when the water cooling assembly is closed and the first temperature is higher than the set temperature, controlling the refrigeration assembly to start.

It can be understood that when the water cooling assembly is closed, the first temperature is detected to be higher than the set temperature, which indicates that the set temperature of the inner pot is still lower than the current temperature of the inner pot at the moment, the compressor and the fan are controlled to start, and the refrigeration assembly starts to operate. Through the combination of water-cooling subassembly and refrigeration subassembly, pot temperature in the water-cooled mode can be reduced fast, and need not the long-time cooling of refrigeration subassembly, avoids compressor overload operation, improves refrigeration subassembly reliability.

It should be noted that, in some embodiments, the step S1304 may also be modified to control the water cooling assembly and the refrigeration assembly to start when the difference between the first temperature and the second temperature is greater than the first set value and the first temperature is higher than the set temperature. Correspondingly, step S1306 is cancelled. Namely, the two embodiments are different in that the water cooling assembly and the refrigerating assembly are started together when meeting the same condition or are started separately when meeting different conditions. Work together when water-cooling subassembly and refrigeration subassembly for refrigeration efficiency greatly promotes, is favorable to interior pot rapid cooling.

Another embodiment of the present invention also provides a control method of a cooking appliance, as shown in fig. 14, fig. 14 is a schematic view of an embodiment of a flow subsequent to step S1306 in fig. 13, that is, step S1307 may be executed after step S1306.

Step S1307, when the difference between the first temperature and the set temperature is smaller than the second set value and the first set time is maintained, the refrigeration component is controlled to be turned off.

It can be understood that, when the difference between the first temperature and the set temperature is less than the second set value, it indicates that the temperature of the inner pan is lower than the set temperature of the inner pan, for example, the temperature of the inner pan is lower than the set temperature of the inner pan by 0.5 ℃, and at this time, the cooling requirement of the cooking appliance may be met, or the temperature may be caused by temperature fluctuation or detection error, in order to make the control more accurate, therefore, it is further necessary to determine whether the first set time, for example, more than 10 seconds, can be maintained when the difference between the first temperature and the set temperature is less than the second set value, and at this time, it may be determined that the cooling requirement of the cooking appliance is met, and the cooling component is controlled to be turned off.

Another embodiment of the present invention further provides a control method of a cooking appliance, as shown in fig. 15, the control method of the embodiment of the present invention includes, but is not limited to, step S1501, step S1502, step S1503, and step S1504.

In step S1501, a first signal is obtained, where the first signal is used to indicate that the heating device stops operating.

Step S1502, a first temperature is obtained and used for representing the temperature of the inner pot.

In step S1503, when the first temperature is higher than the set temperature, the water cooling module is controlled to start.

It can be understood that the first temperature is higher than the set temperature, which indicates that the temperature of the inner pot does not reach the temperature of the inner pot to be cooled, and the water cooling assembly is controlled to start, so that the inner pot can be cooled.

And step S1504, controlling the refrigeration assembly to start when the running time of the water cooling assembly reaches a second set time.

It can be understood that, when the operation time of the water cooling assembly is allowed to be a period of time, for example, when the control method is applied to the cooking utensil in the embodiment shown in fig. 1 and 6, the operation time of the water cooling assembly reaches 10min, and then the refrigeration assembly is controlled to be started. For another example, when the control method is applied to the cooking appliance of the embodiment shown in fig. 9, the refrigeration assembly is controlled to start after the operation time of the water cooling assembly reaches 10S.

It can be understood that the running time of the water cooling assembly is firstly allowed to be a period of time, the temperature of the inner pot can be quickly reduced in a water cooling mode, the refrigeration assembly does not need to be cooled for a long time, the overload operation of the compressor is avoided, and the reliability of the refrigeration assembly is improved. Then, water cooling subassembly and refrigeration subassembly move simultaneously, and solution gets into and forms the water film between pot and the heat conduction ring in to fill the air gap between pot and the heat conduction ring in, can strengthen refrigeration subassembly's heat transfer effect, thereby improve refrigeration subassembly's refrigeration efficiency.

Another embodiment of the present invention also provides a control method of a cooking appliance, as shown in fig. 16, fig. 16 is a schematic view of an embodiment of a flow subsequent to step S1504 in fig. 15, that is, step S1505 and step S1506 may be performed after step S1504.

In step S1505, a second temperature is obtained, and the second temperature is used for representing the water temperature of the water cooling assembly.

In step S1506, when the difference between the first temperature and the second temperature is less than or equal to a first predetermined value, the water cooling module is controlled to be turned off.

Another embodiment of the present invention also provides a control method of a cooking appliance, as shown in fig. 17, fig. 17 is a schematic view of an embodiment of a flow subsequent to step S1504 in fig. 15, that is, step S1507 may be performed after step S1504.

S1507, when the difference between the first temperature and the set temperature is less than the second set value and the first set time is maintained, the refrigeration component is controlled to be closed.

An embodiment of the present invention further provides a method for controlling a cooking appliance, which is applied to the cooking appliance in the embodiment of fig. 10, wherein the structure or the component structure of the cooking appliance has been described in detail in the foregoing embodiment, and is not repeated herein.

The control method comprises the steps that after food in the inner pot is processed, a user manually injects a small amount of solution into the pot body from the outer side of the pot body through the water supply pipeline, (the solution is added according to the maximum stored water amount in different cooking utensils, and the maximum stored water amount can be noted in the specification). The temperature setting and state display board transmits and stores the temperature setting signal in the control board, the control device detects that the temperature of the inner pot is lower than the current temperature of the inner pot, and the compressor and the fan are started to start refrigerating operation. When the temperature of the inner pot is 0.5-1 ℃ lower than the set temperature of the inner pot and is maintained for more than 10s, the compressor stops running, and the fan stops running after the compressor stops running for 15 s.

An embodiment of the present invention also provides a control apparatus including: a memory, a processor, and a computer program stored on the memory and executable on the processor. The processor and memory may be connected by a bus or other means.

The memory, which is a non-transitory computer readable storage medium, may be used to store non-transitory software programs as well as non-transitory computer executable programs. Further, the memory may include high speed random access memory, and may also include non-transitory memory, such as at least one disk storage device, flash memory device, or other non-transitory solid state storage device. In some embodiments, the memory optionally includes memory located remotely from the processor, and these remote memories may be connected to the processor through a network. Examples of such networks include, but are not limited to, the internet, intranets, local area networks, mobile communication networks, and combinations thereof.

Non-transitory software programs and instructions necessary to implement the control method of the air conditioner of the above-described embodiment are stored in the memory, and when executed by the processor, the control method of the air conditioner of the above-described embodiment is performed, for example, the method steps S1301 to S1306 in fig. 13, the method step S1307 in fig. 14, the method steps S1501 to S1504 in fig. 15, the method steps S1505 and S1506 in fig. 16, and the method step S1507 in fig. 17 described above are performed.

The above-described embodiments of the apparatus are merely illustrative, wherein the units illustrated as separate components may or may not be physically separate, i.e. may be located in one place, or may also be distributed over a plurality of network elements. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of the present embodiment.

In addition, an embodiment of the present invention further provides a cooking appliance, where the cooking appliance includes the control device of the above embodiment, and since the cooking appliance adopts all the technical solutions of the control device of the above embodiment, at least all the advantages brought by the technical solutions of the above embodiment are provided.

Furthermore, an embodiment of the present invention also provides a computer-readable storage medium, which stores computer-executable instructions, which are executed by a processor or a controller, for example, by a processor in the above-mentioned embodiment of the air conditioner, and can cause the above-mentioned processor to execute the control method of the air conditioner in the above-mentioned embodiment, for example, to execute the above-mentioned method steps S1301 to S1306 in fig. 13, the method step S1307 in fig. 14, the method steps S1501 to S1504 in fig. 15, the method steps S1505 in fig. 16, and the method step S1507 in fig. 17.

One of ordinary skill in the art will appreciate that all or some of the steps, systems, and methods disclosed above may be implemented as software, firmware, hardware, and suitable combinations thereof. Some or all of the physical components may be implemented as software executed by a processor, such as a central processing unit, digital signal processor, or microprocessor, or as hardware, or as an integrated circuit, such as an application specific integrated circuit. Such software may be distributed on computer readable media, which may include computer storage media (or non-transitory media) and communication media (or transitory media). The term computer storage media includes volatile and nonvolatile, removable and non-removable media implemented in any method or technology for storage of information such as computer readable instructions, data structures, program modules or other data, as is well known to those of ordinary skill in the art. Computer storage media includes, but is not limited to, RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM, Digital Versatile Disks (DVD) or other optical disk storage, magnetic cassettes, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other medium which can be used to store the desired information and which can accessed by a computer. In addition, communication media typically embodies computer readable instructions, data structures, program modules or other data in a modulated data signal such as a carrier wave or other transport mechanism and includes any information delivery media as known to those skilled in the art.

The embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge of those skilled in the art without departing from the gist of the present invention.

Claims

1. Cooking appliance, characterized in that it comprises:

a pot body;

the inner pot is arranged in the pot body;

the heating device is arranged in the cooker body and used for heating the inner pot;

the heat conduction ring is arranged above the heating device and sleeved outside the inner pot, and is provided with a water flow channel which is provided with a water outlet facing the inner pot;

the water cooling assembly is used for providing water flow for the water flow channel;

and the refrigerating assembly is used for providing refrigerating capacity for the heat conduction ring.

2. The cooking appliance of claim 1, wherein the refrigeration assembly includes a compressor, a condenser, and an evaporator coil in communication with one another, the evaporator coil being disposed on an outside surface of the heat transfer ring or being comprised of internal refrigerant passages of the heat transfer ring.

3. The cooking appliance of claim 1, wherein the water cooling assembly comprises a reservoir disposed within the pot and a water pump for delivering liquid in the reservoir to the water flow channel.

4. The cooking appliance according to claim 3, wherein the water cooling assembly further comprises a liquid collecting part for receiving liquid, the liquid collecting part is positioned below the inner pot, the liquid collecting part is provided with a water collecting opening, and the water collecting opening is communicated with the liquid storage tank through a water return pipeline.

5. The cooking appliance of claim 3, wherein the water flow channel has a water inlet at a lower end of the heat conductive ring and a water outlet at an upper end of the heat conductive ring, wherein liquid in the liquid reservoir enters the water flow channel through the water inlet.

6. The cooking appliance according to claim 2, further comprising a fan, wherein the pot body is provided with an air duct, an air inlet and an air outlet, the air duct is communicated with the air inlet and the air outlet, and the fan and the condenser are arranged in the air duct.

7. The cooking appliance of claim 2, wherein the evaporator coil is a microchannel heat exchanger flat tube or an inflatable heat exchanger coil.

8. The cooking appliance of claim 1, wherein a side of the heat conducting ring adjacent to the inner pan is provided with a diversion trench, and the diversion trench is located below the water outlet and is communicated with the water outlet.

9. Control method, characterized in that, applied to a cooking appliance, the cooking appliance comprises: the cooker comprises a cooker body, an inner pot, a heating device, a heat conduction ring, a water cooling assembly and a refrigerating assembly, wherein the inner pot is arranged in the cooker body; the heating device is arranged in the cooker body and used for heating the inner pot; the heat conduction ring is arranged above the heating device and sleeved outside the inner pot, and is provided with a water flow channel which is provided with a water outlet facing the inner pot; the water cooling assembly is used for providing water flow for the water flow channel; the refrigeration assembly is used for providing refrigeration capacity for the heat conduction ring; the control method comprises the following steps:

10. The control method according to claim 9, further comprising, after the step of controlling the refrigeration assembly to start when the water cooling assembly is turned off and the first temperature is higher than a set temperature:

11. Control method, characterized in that, applied to a cooking appliance, the cooking appliance comprises: the cooker comprises a cooker body, an inner pot, a heating device, a heat conduction ring, a water cooling assembly and a refrigerating assembly, wherein the inner pot is arranged in the cooker body; the heating device is arranged in the cooker body and used for heating the inner pot; the heat conduction ring is arranged above the heating device and sleeved outside the inner pot, and is provided with a water flow channel which is provided with a water outlet facing the inner pot; the water cooling assembly is used for providing water flow for the water flow channel; the refrigeration assembly is used for providing refrigeration capacity for the heat conduction ring; the control method comprises the following steps:

12. The control method according to claim 11, further comprising, after the step of controlling the refrigeration assembly to start when the operation time of the water-cooling assembly reaches a second set time, the step of:

13. The control method according to claim 11, further comprising, after the step of controlling the refrigeration assembly to start when the operation time of the water-cooling assembly reaches a second set time, the step of:

14. Control method, characterized in that, applied to a cooking appliance, the cooking appliance comprises: the cooker comprises a cooker body, an inner pot, a heating device, a heat conduction ring, a water cooling assembly and a refrigerating assembly, wherein the inner pot is arranged in the cooker body; the heating device is arranged in the cooker body and used for heating the inner pot; the heat conduction ring is arranged above the heating device and sleeved outside the inner pot, and is provided with a water flow channel which is provided with a water outlet facing the inner pot; the water cooling assembly is used for providing water flow for the water flow channel; the refrigeration assembly is used for providing refrigeration capacity for the heat conduction ring; the control method comprises the following steps:

15. The control method according to claim 11, characterized by further comprising:

16. A control device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, characterized in that the processor implements the control method according to any one of claims 9 to 15 when executing the computer program.

17. A computer-readable storage medium storing computer-executable instructions for performing the control method of any one of claims 9 to 15.