CN114468753B - Waterless baking cooking method of cooking utensil and cooking utensil - Google Patents
Waterless baking cooking method of cooking utensil and cooking utensil Download PDFInfo
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- CN114468753B CN114468753B CN202011251676.XA CN202011251676A CN114468753B CN 114468753 B CN114468753 B CN 114468753B CN 202011251676 A CN202011251676 A CN 202011251676A CN 114468753 B CN114468753 B CN 114468753B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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Abstract
The invention discloses a waterless baking cooking method of a cooking appliance and the cooking appliance, wherein the waterless baking cooking method of the cooking appliance comprises the following steps: controlling the heating device to continuously heat when the cooking appliance is in the heating stage, and discharging at least part of gas in the cooking cavity by controlling the air supply device and the exhaust valve; and when the cooking utensil enters the pressure maintaining stage, the heating device is controlled to maintain the temperature in the cooking cavity within a preset temperature range. According to the anhydrous baking cooking method of the cooking utensil, accurate pressure control and real anhydrous baking cooking can be achieved, and food taste is improved.
Description
Technical Field
The invention relates to the field of household appliances, in particular to an anhydrous baking cooking method of a cooking appliance and the cooking appliance.
Background
In the electric pressure cooker with the anhydrous baking function in the related art, a float valve is arranged on a cooker cover, the float valve is in an open state under normal pressure, and during cooking, steam generated in a cooking cavity can raise the pressure in the cooking cavity, so that cold air is discharged by the float valve to realize accurate pressure control until the float valve is jacked up, and sealing is realized. However, when the anhydrous baking function is used for cooking, a certain amount of water needs to be added into the cooking cavity in order to generate steam in the cooking cavity to realize pressure increase, so that the real anhydrous baking cooking cannot be realized, and the taste of food is affected.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems existing in the prior art. Therefore, an object of the present invention is to provide a water-free baking cooking method of a cooking appliance, which can realize accurate pressure control and real water-free baking cooking, and is beneficial to improving food taste.
The invention further provides a cooking appliance.
According to an anhydrous baking cooking method of a cooking appliance according to an embodiment of the first aspect of the present invention, the cooking appliance having a cooking cavity, the cooking appliance including a heating device for heating the cooking cavity, an air supply device for supplying air into the cooking cavity, an air discharge valve, and a float valve, an anhydrous baking cooking program of the cooking appliance including a heating stage and a pressure maintaining stage, the anhydrous baking cooking method comprising the steps of: controlling the heating device to continuously heat when the cooking appliance is in the heating stage, and discharging at least part of gas in the cooking cavity by controlling the air supply device and the exhaust valve; and when the cooking utensil enters the pressure maintaining stage, the heating device is controlled to maintain the temperature in the cooking cavity within a preset temperature range.
According to the anhydrous baked cooking method of the cooking utensil, the air supply device is controlled to supply air into the cooking cavity in the heating stage, so that the pressure in the cooking cavity can be increased, the float valve is jacked up, a sealed cavity is formed in the cooking cavity, at least part of air in the cooking cavity can be discharged by controlling the exhaust valve to be opened in the heating stage, accurate pressure control is facilitated by means of temperature change in the cooking cavity, the temperature in the cooking cavity is maintained in a preset temperature range by controlling the heating device in the pressure maintaining stage, real anhydrous baked cooking is achieved, and food taste is improved.
According to some embodiments of the invention, the air delivery device and the air discharge valve are not opened simultaneously.
According to some embodiments of the invention, the controlling the air supply device and the exhaust valve to exhaust at least part of the air in the cooking cavity includes: controlling the air supply device to supply air into the cooking cavity until the float valve is closed under the action of air pressure difference when the temperature in the cooking cavity reaches a first preset temperature; and controlling the exhaust valve to be opened intermittently to exhaust when the temperature in the cooking cavity reaches a second preset temperature, wherein the first preset temperature is 50-98 ℃, and the second preset temperature is 101-110 ℃.
According to some embodiments of the invention, when the temperature in the cooking cavity reaches a third preset temperature, the exhaust valve is controlled to be closed so that the cooking appliance enters a pressure maintaining stage.
According to some embodiments of the invention, the time of the cooking appliance entering the pressure maintaining stage reaches a preset time, and the exhaust valve is controlled to be opened for exhausting until the float valve is opened under the action of the air pressure difference.
According to some embodiments of the invention, the temperature of the wall of the cooking cavity near the heating device is also detected while the cooking appliance is in the heating stage and/or the pressure maintaining stage, and the heating device is controlled according to the detection result.
In some embodiments, the controlling the heating device according to the detection result includes: determining that the detected temperature of the wall, close to the heating device, of the cooking cavity is greater than or equal to a fourth preset temperature, and controlling the heating device to stop heating; determining that the detected temperature of the wall, close to the heating device, of the cooking cavity is smaller than the fourth preset temperature, and controlling the heating device to continue heating, wherein the fourth preset temperature is 110-180 ℃.
According to an anhydrous baking cooking method of a cooking appliance according to an embodiment of the present invention, the cooking appliance having a cooking cavity, the cooking appliance including a heating device for heating the cooking cavity, an air supply device for supplying air into the cooking cavity, an air discharge valve, and a float valve, an anhydrous baking cooking program of the cooking appliance including a heating stage and a pressure maintaining stage, the anhydrous baking cooking method including the steps of: when the cooking utensil is in the heating stage, the heating device is controlled to continuously heat, the temperature in the cooking cavity reaches a first preset temperature, the air supply device is controlled to supply air into the cooking cavity until the float valve is closed under the action of air pressure difference, the temperature in the cooking cavity reaches a second preset temperature, the exhaust valve is controlled to be intermittently opened for exhausting, the temperature in the cooking cavity reaches a third preset temperature, and the exhaust valve is controlled to be closed to enable the cooking utensil to enter a pressure maintaining stage; when the cooking utensil enters the pressure maintaining stage, the heating device is controlled to maintain the temperature in the cooking cavity within a preset temperature range, the time of the cooking utensil entering the pressure maintaining stage reaches preset time, and the exhaust valve is controlled to be opened for exhausting until the float valve is opened under the action of air pressure difference; and when the cooking utensil is in the heating stage and/or the pressure maintaining stage, detecting the temperature of the wall, close to the heating device, of the cooking cavity, determining that the detected temperature of the wall, close to the heating device, of the cooking cavity is larger than or equal to a fourth preset temperature, controlling the heating device to stop heating, determining that the detected temperature of the wall, close to the heating device, of the cooking cavity is smaller than the fourth preset temperature, and controlling the heating device to continue heating.
According to an embodiment of the third aspect of the present invention, a cooking appliance includes: the cooking device comprises a cooking main body, a cooking cavity and a control device, wherein the cooking main body is provided with a cooking cavity and is provided with an exhaust valve and a float valve; the heating device is used for heating the cooking cavity; an air supply device for supplying air into the cooking cavity; the control device is communicated with the heating device, the air supply device and the exhaust valve, and is used for controlling the heating device to heat when the cooking appliance is in a heating stage and exhausting at least part of air in the cooking cavity by controlling the air supply device and the exhaust valve, and is also used for controlling the heating device to maintain the temperature in the cooking cavity within a preset temperature range when the cooking appliance is in a pressure maintaining stage.
According to the cooking utensil provided by the embodiment of the invention, the air supply device is controlled to supply air into the cooking cavity by the control device in the heating stage through the arrangement of the air discharge valve, the float valve and the air supply device, so that the pressure in the cooking cavity is increased, the float valve is jacked up, the cooking cavity is formed into a sealed cavity, the control device is used for controlling the air discharge valve to be opened in the heating stage, so that at least part of air in the cooking cavity is discharged, accurate pressure control is facilitated by means of temperature change in the cooking cavity, the control device is used for controlling the heating device in the pressure maintaining stage, so that the temperature in the cooking cavity is maintained in a preset temperature range, real anhydrous baked cooking is realized, and the taste of food is improved.
According to some embodiments of the invention, the control device controls the air supply device and the exhaust valve not to be opened simultaneously when the cooking appliance is in a heating stage.
According to some embodiments of the invention, the cooking appliance further comprises: the first temperature detection device is arranged on the cooking main body and is used for detecting the temperature in the cooking cavity, and the control device is communicated with the first temperature detection device; position detecting means for detecting a position of the float valve; the control device is used for controlling the air supply device to supply air into the cooking cavity when the first temperature detection device detects that the temperature in the cooking cavity reaches a first preset temperature, and controlling the air supply device to stop supplying air into the cooking cavity when the position detection device detects that the float valve is closed under the action of air pressure difference; the control device is also used for controlling the exhaust valve to be opened intermittently to exhaust when the first temperature detection device detects that the temperature in the cooking cavity reaches a second preset temperature, wherein the first preset temperature is 50-98 ℃, and the second preset temperature is 101-110 ℃.
According to some embodiments of the invention, the control device controls the exhaust valve to close when the first temperature detection device detects that the temperature in the cooking cavity reaches a third preset temperature so as to enable the cooking appliance to enter a pressure maintaining stage; and/or the control device controls the exhaust valve to be opened for exhausting when the time of the cooking utensil entering the pressure maintaining stage reaches the preset time until the float valve is opened under the action of the air pressure difference.
According to some embodiments of the invention, the cooking appliance further comprises: the second temperature detection device is arranged on the cooking main body and is used for detecting the temperature of the wall, close to the heating device, of the cooking cavity, the control device is communicated with the second temperature detection device, and the control device is used for controlling the heating device according to the temperature, close to the heating device, of the wall, detected by the second temperature detection device, of the cooking cavity when the cooking appliance is in the heating stage and/or the pressure maintaining stage.
In some embodiments, the control device is configured to control the heating device to stop heating when the second temperature detecting device detects that the temperature of the wall of the cooking cavity near the heating device is greater than or equal to a fourth preset temperature; the control device is used for controlling the heating device to continue heating when the temperature of the wall, close to the heating device, of the cooking cavity detected by the second temperature detection device is smaller than the fourth preset temperature, wherein the fourth preset temperature is 110-180 ℃.
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 foregoing and/or additional aspects and advantages of the invention will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in which:
fig. 1 is a schematic structural view of a cooking appliance according to an embodiment of the present invention;
fig. 2 is a control flow diagram of an anhydrous baked cooking method of a cooking appliance according to an embodiment of the present invention;
fig. 3 is a control flow chart of an anhydrous baking cooking method of a cooking appliance according to another embodiment of the present invention;
fig. 4 is a control flow chart of an anhydrous baked cooking method of a cooking appliance according to still another embodiment of the present invention;
fig. 5 is a graph of pressure/temperature variation of a cooking appliance when performing anhydrous hot cooking according to an embodiment of the present invention.
Reference numerals:
the cooking appliance 100 is provided with a pair of cooking devices,
a cooking body 10, a cooking container 11,
the cover 20, the air inlet 201,
the exhaust valve 50, the float valve 60, the first temperature detecting device 71, and the second temperature detecting device 72.
Detailed Description
Embodiments of the present invention are described in detail below, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to like or similar elements or elements having like or similar functions throughout. The embodiments described below by referring to the drawings are illustrative only and are not to be construed as limiting the invention.
An anhydrous baked cooking method of a cooking appliance and a cooking appliance according to an embodiment of the present invention are described below with reference to fig. 1 to 5.
As shown in fig. 1, the cooking appliance according to the embodiment of the present invention has a cooking cavity. The cooking utensil comprises a heating device, wherein the heating device is used for heating the cooking cavity so as to heat food materials in the cooking cavity. The cooking appliance may be an electric cooker, a pressure cooker, an electric stewpot, an oven, a microwave oven, etc. having a high-pressure cooking function.
In some embodiments, a cooking appliance includes a cooking container and a lid defining a cooking cavity therebetween. In other embodiments, the cooking appliance includes a case and a door movably provided to the case to open and close an opening (e.g., a side opening) of the case, a cooking container is placed in the case, the cooking container defines a cooking cavity, or food materials may be directly placed in the case, i.e., an inner cavity of the case directly forms the cooking cavity.
Further, the cooking appliance further includes an air supply device for supplying air into the cooking cavity, an air discharge valve, and a float valve. The air vent valve is in a closed state in a normal state, the air vent valve can be opened and closed under the control of the system, the float valve is in an opened state in a normal state, and the float valve can be automatically opened and closed under the action of air pressure difference.
As shown in fig. 2 and 5, the anhydrous baking cooking program of the cooking appliance includes a heating stage and a pressure maintaining stage, and the anhydrous baking cooking method of the cooking appliance according to the embodiment of the invention includes the following steps:
s1: when the cooking utensil is in a heating stage, the heating device is controlled to continuously heat, and at least part of gas in the cooking cavity is discharged by controlling the air supply device and the exhaust valve;
s2: and when the cooking utensil enters a pressure maintaining stage, the heating device is controlled to maintain the temperature in the cooking cavity within a preset temperature range.
According to the anhydrous baked cooking method of the cooking utensil, the air supply device is controlled to supply air into the cooking cavity in the heating stage, so that the pressure in the cooking cavity can be increased, the float valve is jacked up, a sealed cavity is formed in the cooking cavity, at least part of air in the cooking cavity can be discharged by controlling the exhaust valve to be opened in the heating stage, accurate pressure control is facilitated by means of temperature change in the cooking cavity, the temperature in the cooking cavity is maintained in a preset temperature range by controlling the heating device in the pressure maintaining stage, real anhydrous baked cooking is achieved, and food taste is improved.
According to some embodiments of the invention, the air delivery device and the air discharge valve are not opened at the same time.
Specifically, when the cooking utensil is in a heating stage, the heating device is controlled to heat the food materials in the cooking cavity, and the temperature in the cooking cavity is gradually increased. When the air supply device is controlled to be opened, the exhaust valve is in a closed state, so that the air supply device is used for supplying air into the cooking cavity, the air pressure in the cooking cavity is rapidly increased, the float valve is jacked up under the action of air pressure difference, namely, the float valve is switched from the open state to the closed state, and the cooking cavity forms a sealed cavity.
Along with heating device continues to heat the culinary art chamber, the culinary art intracavity continues to produce vapor to make atmospheric pressure and the temperature in the culinary art chamber constantly rise, because the culinary art intracavity mixes with the air, thereby makes the mode that adopts the temperature to carry out the accuse pressure inaccurate, consequently need discharge the air in the culinary art chamber, opens through the control discharge valve, and air supply device closes this moment, can discharge the air in the culinary art chamber, does benefit to the realization accurate accuse pressure.
As shown in fig. 2 to 3, according to some embodiments of the present invention, the exhausting of at least part of the gas in the cooking cavity by controlling the gas supply means and the gas exhaust valve includes:
S11: when the temperature in the cooking cavity reaches a first preset temperature, controlling the air supply device to supply air into the cooking cavity until the float valve is closed under the action of air pressure difference;
s12: and when the temperature in the cooking cavity reaches a second preset temperature, the exhaust valve is controlled to be intermittently opened for exhausting.
That is, after the anhydrous baking cooking function of the cooking appliance, the user is in a closed state of the exhaust valve and in an opened state of the float valve.
As shown in fig. 5, the heating stage includes an atmospheric stage and a pressurizing stage, when the cooking appliance enters the heating stage, the heating device is controlled to heat the cooking cavity, and the temperature in the cooking cavity is detected in real time, and as the heating device works, the temperature in the cooking cavity rises rapidly, the food in the cooking cavity is gradually heated, and a small amount of water vapor is generated, at this time, the cooking cavity is conducted with the outside, and the cooking appliance is in the atmospheric stage in the heating stage.
When the temperature in the cooking cavity is detected to reach the first preset temperature T1, the air supply device is controlled to supply air into the cooking cavity, the air pressure in the cooking cavity is gradually increased, the float valve is automatically jacked up under the action of the air pressure difference, namely, the float valve is switched from an open state to a closed state, so that the cooking cavity forms a sealed cavity, and then the air supply device is controlled to stop supplying air into the cooking cavity.
Because the cooking cavity is a sealed cavity, along with the continuous heating of the heating device, food materials in the cooking cavity continuously generate water vapor, the air pressure and the temperature in the cooking cavity continuously rise, the cooking device is provided with a pressurizing stage in the heating stage, and when the temperature in the cooking cavity is detected to reach the second preset temperature T2, the exhaust valve is controlled to be intermittently opened, so that the gas in the cooking cavity is discharged. Because the air content in the cooking cavity gradually decreases, accurate pressure control can be realized according to the temperature.
In some embodiments, the first preset temperature is 50 ℃ to 98 ℃ and the second preset temperature is 101 ℃ to 110 ℃. For example, the first preset temperature may be 50 ℃, 60 ℃, 70 ℃, 80 ℃, or 98 ℃, and the second preset temperature may be 101 ℃, 105 ℃, or 110 ℃.
In some specific examples, when the temperature in the cooking cavity is detected to reach 70 ℃, the air supply device is controlled to supply air into the cooking cavity, the air pressure in the cooking cavity is gradually increased, the float valve is automatically jacked up under the action of the air pressure difference, namely, the float valve is switched from an open state to a closed state, so that the cooking cavity forms a sealed cavity, and then the air supply device is controlled to stop supplying air into the cooking cavity. With the continuous heating of the heating device, the food materials in the cooking cavity continuously generate water vapor, the air pressure and the temperature in the cooking cavity continuously rise, and when the temperature in the cooking cavity is detected to reach 105 ℃, the exhaust valve is controlled to be intermittently opened, so that the gas in the cooking cavity is discharged.
As shown in fig. 3 and 5, according to some embodiments of the present invention, when the temperature in the cooking cavity reaches a third preset temperature, the exhaust valve is controlled to be closed so that the cooking appliance enters a pressure maintaining stage.
That is, as the heating device continues to heat the cooking cavity, the temperature in the cooking cavity continues to rise, and when the temperature in the cooking cavity is detected to reach the third preset temperature T3, the pressure maintaining stage of the cooking appliance is marked, at this time, the exhaust valve is controlled to be closed, and the cooking cavity forms a sealed cavity again.
In addition, in the pressure keeping stage, the heating device is controlled to intermittently heat, or the heating device is controlled to continuously heat in a low-power mode, so that the temperature in the cooking cavity is maintained in a preset temperature range, and because the air in the cooking cavity is exhausted in the heating stage, the air content in the cooking cavity is little or almost zero, the pressure change in the cooking cavity can be monitored through the temperature change in the cooking cavity, the air pressure in the cooking cavity is maintained in the preset air pressure range, and the accurate pressure control is realized.
According to some embodiments of the present invention, the time for the cooking appliance to enter the pressure maintaining stage reaches a preset time t0, and the exhaust valve is controlled to be opened for exhausting until the float valve is opened under the action of the air pressure difference.
In other words, when the float valve is detected to fall under the action of the air pressure difference, namely, the float valve is switched from the closed state to the open state, the exhaust valve is controlled to be closed, and the anhydrous baking cooking is marked, so that the food in the cooking cavity is ensured to realize the real anhydrous baking cooking.
As shown in fig. 4, according to some embodiments of the present invention, the temperature of the wall of the cooking cavity near the heating device is also detected while the cooking appliance is in the heating stage and/or the pressure maintaining stage, and the heating device is controlled according to the detection result. The temperature of the wall, close to the heating device, of the cooking cavity is detected, and the heating device is controlled to start and stop according to the detected temperature of the wall, close to the heating device, of the cooking cavity, so that the cooking utensil is protected, and the gelatinization phenomenon caused by overhigh temperature of the wall, close to the heating device, of the cooking cavity is prevented.
In some embodiments, controlling the heating device according to the detection result includes:
determining that the detected temperature of the wall, close to the heating device, of the cooking cavity is greater than or equal to a fourth preset temperature, and controlling the heating device to stop heating;
and determining that the detected temperature of the wall, close to the heating device, of the cooking cavity is smaller than a fourth preset temperature, and controlling the heating device to continue heating.
Specifically, after the anhydrous baking cooking function of the cooking appliance, when the cooking appliance is in a heating stage and/or a pressure maintaining stage, the temperature of the wall, close to the heating device, of the cooking cavity is detected in real time, when the temperature of the wall, close to the heating device, of the cooking cavity is detected to be greater than or equal to a fourth preset temperature, the heating device is controlled to stop heating, the wall, close to the heating device, of the cooking cavity is prevented from being pasted due to overhigh temperature, the cooking appliance is protected, and when the temperature of the wall, close to the heating device, of the cooking cavity is detected to be less than the fourth preset temperature, the heating device can be controlled to continue heating, so that the anhydrous baking cooking process is completed, and the food in the cooking cavity is truly dehydrated baked.
It should be noted that, when the water content of the food material added into the cooking cavity by the user is too little or no water, the heating device is controlled to stop heating due to the too high temperature of the wall, close to the heating device, of the cooking cavity in the heating stage or the pressure maintaining stage of the cooking device, that is, the cooking device cannot finish anhydrous baking cooking, at this time, the cooking device can be controlled to give a prompt to the user, so that the user is prompted that the anhydrous baking cooking cannot be realized due to too dry food material or too little water content, and the user can be prompted to add a small amount of water into the cooking cavity to perform anhydrous baking cooking.
In some examples, the fourth preset temperature is 110 ℃ to 180 ℃. For example, the fourth preset temperature may be 110 ℃, 120 ℃, 130 ℃, 140 ℃, 150 ℃, 160 ℃, 170 ℃, or 180 ℃.
A specific embodiment of an anhydrous baked cooking method of a cooking appliance according to the present invention is described in detail below.
The cooking appliance according to the embodiment of the invention is provided with a cooking cavity. The cooking utensil comprises a heating device, wherein the heating device is used for heating the cooking cavity so as to heat food materials in the cooking cavity. The cooking appliance may be an electric cooker, a pressure cooker, an electric stewpot, an oven, a microwave oven, etc. having a high-pressure cooking function.
In some embodiments, a cooking appliance includes a cooking container and a lid defining a cooking cavity therebetween. In other embodiments, the cooking appliance includes a case and a door movably provided to the case to open and close an opening (e.g., a side opening) of the case, a cooking container is placed in the case, the cooking container defines a cooking cavity, or food materials may be directly placed in the case, i.e., an inner cavity of the case directly forms the cooking cavity.
Further, the cooking appliance further includes an air supply device for supplying air into the cooking cavity, an air discharge valve, and a float valve. The air vent valve is in a closed state in a normal state, the air vent valve can be opened and closed under the control of the system, the float valve is in an opened state in a normal state, and the float valve can be automatically opened and closed under the action of air pressure difference.
As shown in fig. 5, the anhydrous baking cooking program of the cooking appliance includes a heating stage and a pressure maintaining stage, and the anhydrous baking cooking method includes the following steps:
when the cooking utensil is in a heating stage, the heating device is controlled to continuously heat, the temperature in the cooking cavity reaches a first preset temperature, the air supply device is controlled to supply air into the cooking cavity until the float valve is closed under the action of air pressure difference, the temperature in the cooking cavity reaches a second preset temperature, the exhaust valve is controlled to be intermittently opened for exhausting, the temperature in the cooking cavity reaches a third preset temperature, and the exhaust valve is controlled to be closed to enable the cooking utensil to enter a pressure maintaining stage;
when the cooking utensil enters a pressure maintaining stage, the heating device is controlled to maintain the temperature in the cooking cavity within a preset temperature range, the time of the cooking utensil entering the pressure maintaining stage reaches preset time, and the exhaust valve is controlled to be opened for exhausting until the float valve is opened under the action of air pressure difference;
and when the cooking utensil is in the heating stage and/or the pressure maintaining stage, detecting the temperature of the wall, close to the heating device, of the cooking cavity, determining that the detected temperature of the wall, close to the heating device, of the cooking cavity is larger than or equal to a fourth preset temperature, controlling the heating device to stop heating, determining that the detected temperature of the wall, close to the heating device, of the cooking cavity is smaller than the fourth preset temperature, and controlling the heating device to continue heating.
According to the anhydrous baking cooking method of the cooking utensil, when the temperature in the cooking cavity reaches the first preset temperature in the heating stage, the air supply device is controlled to supply air into the cooking cavity, so that the pressure in the cooking cavity can be increased, the float valve is lifted up, a sealed cavity is formed in the cooking cavity, and when the temperature in the cooking cavity reaches the second preset temperature in the heating stage, the exhaust valve is controlled to be opened, at least part of air in the cooking cavity can be discharged, and accurate pressure control is facilitated by means of temperature change in the cooking cavity.
Further, in the pressure maintaining stage, the heating device is controlled to intermittently heat or is controlled to continuously heat in a low-power mode, so that the temperature in the cooking cavity is maintained in a preset temperature range, and the air content in the cooking cavity is little or almost zero because the air in the cooking cavity is discharged in the heating stage, so that the pressure change in the cooking cavity can be monitored through the temperature change in the cooking cavity, the air pressure in the cooking cavity is maintained in the preset air pressure range, and the accurate pressure control is realized.
In addition, in the heating stage and/or the pressure maintaining stage, when the temperature of the wall, close to the heating device, of the cooking cavity is detected to be greater than or equal to a fourth preset temperature, the heating device is controlled to stop heating, so that the wall, close to the heating device, of the cooking cavity is prevented from being pasted due to the fact that the temperature is too high, and therefore protection is formed on the cooking appliance, when the temperature of the wall, close to the heating device, of the cooking cavity is detected to be smaller than the fourth preset temperature, the heating device can be controlled to continue heating, and therefore the anhydrous baking cooking process is completed, and the food materials in the cooking cavity are really baked without water.
The cooking appliance 100 according to an embodiment of the present invention is described in detail below with reference to the accompanying drawings. The cooking appliance 100 herein may be an electric rice cooker, a pressure cooker, an electric stewpan, an oven, a microwave oven, etc.
As shown in fig. 1, a cooking appliance 100 according to an embodiment of the present invention includes a cooking body 10 and a heating device 30. The cooking body 10 has a cooking cavity for placing food, and the heating device 30 is provided to the cooking body 10 for heating the cooking cavity.
The cooking main body 10 is provided with the exhaust valve 50 and the float valve 60, the exhaust valve 50 is in a closed state in a normal state, so that the cooking cavity is isolated from the outside, and when the exhaust valve 50 is switched to an open state under control, the cooking cavity is communicated with the outside, namely, the exhaust can be realized by controlling the exhaust valve 50. The float valve 60 is normally opened, and the float valve 60 can be automatically opened and closed by the air pressure difference.
The cooking appliance 100 further includes an air supply device 40 for supplying air into the cooking cavity, and a control device in communication with the heating device 30, the air supply device 40, and the exhaust valve 50, the control device being for controlling the heating device 30 to heat when the cooking appliance 100 is in a heating stage and for controlling the air supply device 40 and the exhaust valve 50 to exhaust at least part of the air in the cooking cavity, the control device being further for controlling the heating device 30 to maintain the temperature in the cooking cavity within a preset temperature range when the cooking appliance 100 is in a pressure maintaining stage.
According to the cooking utensil 100 of the embodiment of the invention, by arranging the exhaust valve 50, the float valve 60 and the air supply device 40, the air supply device 40 can be controlled to supply air into the cooking cavity by using the control device in the heating stage, so that the pressure in the cooking cavity is increased, the float valve 60 is jacked up to form a sealed cavity in the cooking cavity, the exhaust valve 50 can be controlled to be opened by using the control device in the heating stage, so that at least part of air in the cooking cavity is exhausted, the accurate pressure control can be realized by depending on the temperature change in the cooking cavity, and the heating device 30 can be controlled by using the control device in the pressure maintaining stage, so that the temperature in the cooking cavity is maintained in a preset temperature range, the real anhydrous baking cooking is realized, and the taste of food is improved.
In some embodiments, the cooking body 10 includes a cooking container 11, the cooking appliance 100 further includes a cover 20, the cover 20 is movably provided to the cooking body 10, a cooking cavity is defined between the cooking container 11 and the cover 20, and the exhaust valve 50 and the float valve 60 may be provided on the cover 20.
In other embodiments, the cooking appliance 100 includes a case and a door movably provided to the case to open and close an opening (e.g., a side opening) of the case, a cooking container 11 is placed in the case, the cooking container 11 defines a cooking cavity, or food materials may be directly placed in the case, i.e., the inner cavity of the case directly forms the cooking cavity.
As shown in fig. 1, according to some embodiments of the present invention, the cooking body 10 has an air inlet 201, and the air supply device 40 includes an air supply pump 41 and a control valve 42, the air supply pump 41 being in communication with the air inlet 201 through a pipe, the control valve 42 being provided on the pipe for controlling the on-off of the pipe between the air supply pump 41 and the air inlet 201. By providing the control valve 42 in the pipe, the control valve 42 can protect the air feed pump 41.
The control valve 42 may be an electromagnetic valve, when the electromagnetic valve is in a power-off state, the electromagnetic valve is in a closed state, so that a pipeline between the air feeding pump 41 and the air inlet 201 is disconnected, when the electromagnetic valve is in a power-on state, the electromagnetic valve is in an open state, so that a pipeline between the air feeding pump 41 and the air inlet 201 is communicated, and air feeding of the air feeding pump 41 into the cooking cavity is facilitated.
According to some embodiments of the present invention, the control device controls the air supply device 40 and the air discharge valve 50 not to be simultaneously opened when the cooking appliance 100 is in the heating stage.
Specifically, the control device controls the heating device 30 to heat the food in the cooking cavity while the cooking appliance 100 is in the heating stage, and the temperature in the cooking cavity gradually increases.
When the control device controls the air supply device 40 to be opened, the exhaust valve 50 is in a closed state, so that air is supplied into the cooking cavity by the air supply device 40, the air pressure in the cooking cavity is rapidly increased, the float valve 60 is lifted up under the action of the air pressure difference, namely, the float valve 60 is switched from the open state to the closed state, and the cooking cavity forms a sealed cavity.
Along with heating device 30 continues to heat the cooking chamber, the steam is continuously produced in the cooking chamber to make atmospheric pressure and the temperature in the cooking chamber constantly rise, because the cooking intracavity mixes with the air, thereby makes the mode that adopts the temperature to carry out the accuse pressure inaccurate, consequently need discharge the air in the cooking chamber, opens through control discharge valve 50, and air supply device 40 closes this moment, can discharge the air in the cooking chamber, does benefit to the realization accurate accuse pressure.
As shown in fig. 1, according to some embodiments of the present invention, the cooking appliance 100 further includes a first temperature detecting device 71 provided to the cooking body 10 for detecting a temperature in the cooking cavity, and a position detecting device for detecting a position of the float valve.
The control device is used for controlling the air supply device 40 to supply air into the cooking cavity when the first temperature detection device 71 detects that the temperature in the cooking cavity reaches a first preset temperature, and controlling the air supply device 40 to stop supplying air into the cooking cavity when the position detection device detects that the float valve 60 is closed under the action of air pressure difference;
the control device is further used for controlling the exhaust valve 50 to be opened intermittently for exhausting when the first temperature detecting device 71 detects that the temperature in the cooking cavity reaches the second preset temperature.
That is, after the anhydrous baking cooking function of the cooking appliance 100, the user is in a closed state of the exhaust valve 50 and in an opened state of the float valve 60.
When the cooking appliance 100 enters the heating stage, the control device controls the heating device 30 to heat the cooking cavity, and the first temperature detecting device 71 detects the temperature in the cooking cavity in real time, and as the heating device 30 operates, the temperature in the cooking cavity rapidly rises, the food in the cooking cavity is gradually heated, and a small amount of water vapor is generated.
When the first temperature detecting means 71 detects that the temperature in the cooking cavity reaches the first preset temperature, the control means controls the air feeding means 40 to feed air into the cooking cavity, the air pressure in the cooking cavity gradually increases, the float valve 60 is automatically lifted up under the action of the air pressure difference, that is, the float valve 60 is switched from the open state to the closed state, so that the cooking cavity forms a sealed cavity, and then the control means controls the air feeding means 40 to stop feeding air into the cooking cavity.
As the heating device 30 continues to heat, the food material in the cooking cavity continues to generate water vapor, the air pressure and temperature in the cooking cavity continuously rise, and when the first temperature detecting device 71 detects that the temperature in the cooking cavity reaches the second preset temperature, the control device controls the exhaust valve 50 to be opened intermittently, so that the air in the cooking cavity is exhausted. Because the air content in the cooking cavity gradually decreases, accurate pressure control can be realized according to the temperature.
In some embodiments, the first preset temperature is 50 ℃ to 98 ℃ and the second preset temperature is 101 ℃ to 110 ℃. For example, the first preset temperature may be 50 ℃, 60 ℃, 70 ℃, 80 ℃, or 98 ℃, and the second preset temperature may be 101 ℃, 105 ℃, or 110 ℃.
In some specific examples, when the first temperature detecting device 71 detects that the temperature in the cooking cavity reaches 70 ℃, the control device controls the air feeding device 40 to feed air into the cooking cavity, the air pressure in the cooking cavity gradually increases, the float valve 60 is automatically jacked up under the action of the air pressure difference, that is, the float valve 60 is switched from the open state to the closed state, so that the cooking cavity forms a sealed cavity, and then the control device controls the air feeding device 40 to stop feeding air into the cooking cavity. As the heating device 30 continues to heat, the food material in the cooking cavity continues to generate water vapor, the air pressure and temperature in the cooking cavity continuously rise, and when the first temperature detecting device 71 detects that the temperature in the cooking cavity reaches 105 ℃, the exhaust valve 50 is controlled to be opened intermittently, so that the air in the cooking cavity is exhausted.
According to some embodiments of the present invention, the control device controls the exhaust valve 50 to be closed to allow the cooking appliance 100 to enter the pressure maintaining stage when the first temperature detecting device 71 detects that the temperature inside the cooking cavity reaches the third preset temperature.
That is, as the heating device 30 continues to heat the cooking cavity, the temperature in the cooking cavity continues to rise, and when the first temperature detecting device 71 detects that the temperature in the cooking cavity reaches the third preset temperature, the pressure maintaining stage of the cooking appliance 100 is marked, at this time, the control device controls the exhaust valve 50 to be closed, and the cooking cavity forms a sealed cavity again.
In addition, in the pressure keeping stage, the control device controls the heating device 30 to heat intermittently or controls the heating device 30 to heat continuously in a low power mode, so that the temperature in the cooking cavity is maintained in a preset temperature range, and the air content in the cooking cavity is little or almost zero because the air in the cooking cavity is discharged in the heating stage, so that the pressure change in the cooking cavity can be monitored through the temperature change in the cooking cavity, the air pressure in the cooking cavity is maintained in the preset air pressure range, and the accurate pressure control is realized.
According to some embodiments of the present invention, the control device controls the exhaust valve 50 to be opened to exhaust until the float valve 60 is opened by the air pressure difference, when the time of the cooking appliance 100 entering the pressure maintaining stage reaches a preset time.
In other words, when the position detecting device detects that the float valve falls under the action of the air pressure difference, that is, the float valve 60 is switched from the closed state to the open state, the control device controls the exhaust valve 50 to be closed, thereby marking that the anhydrous baking cooking is completed, and further ensuring that the food material in the cooking cavity is really dehydrated.
As shown in fig. 1, according to some embodiments of the present invention, the cooking appliance 100 further includes a second temperature detecting device 72, the second temperature detecting device 72 being provided to the cooking body 10 for detecting a temperature of a wall of the cooking cavity near the heating device 30.
The control means communicates with the second temperature detecting means 72 for controlling the heating means 30 according to the temperature of the wall of the cooking cavity near the heating means 30 detected by the second temperature detecting means 72 when the cooking appliance 100 is in the heating stage and/or the pressure maintaining stage.
Thus, the second temperature detecting device 72 detects the temperature of the wall of the cooking cavity near the heating device 30, and the control device can control the starting and stopping of the heating device 30 according to the detected temperature of the wall of the cooking cavity near the heating device 30, so that the cooking appliance 100 is protected, and the wall of the cooking cavity near the heating device 30 is prevented from being gelatinized due to overhigh temperature.
In some embodiments, the control means is configured to control the heating means 30 to stop heating when the second temperature detecting means 72 detects that the temperature of the wall of the cooking cavity near the heating means 30 is greater than or equal to a fourth preset temperature; the control means is for controlling the heating means 30 to continue heating when the temperature of the wall of the cooking cavity near the heating means 30 detected by the second temperature detecting means 72 is less than a fourth preset temperature.
Specifically, the user detects the temperature of the wall of the cooking cavity near the heating device 30 in real time while the cooking appliance 100 is in the heating stage and/or the pressure maintaining stage after the anhydrous baking cooking function of the cooking appliance 100.
When the second temperature detecting means 72 detects that the temperature of the wall of the cooking cavity near the heating means 30 is greater than or equal to the fourth preset temperature, the control means controls the heating means 30 to stop heating, preventing the wall of the cooking cavity near the heating means 30 from being gelatinized due to the excessively high temperature, thereby protecting the cooking appliance 100.
When the second temperature detecting device 72 detects that the temperature of the wall, close to the heating device 30, of the cooking cavity is smaller than the fourth preset temperature, the control device controls the heating device 30 to continue heating, so that the anhydrous baking cooking process is completed, and the food materials in the cooking cavity are truly dehydrated baked.
It should be noted that, when the water content of the food material added into the cooking cavity by the user is too little or no water, in the heating stage or the pressure maintaining stage of the cooking appliance 100, the heating device 30 may be controlled to stop heating due to the too high temperature of the wall of the cooking cavity, which is close to the heating device 30, i.e. the cooking appliance 100 cannot complete the anhydrous baking cooking, at this time, the control device may control the prompting device of the cooking appliance 100 to prompt the user that the food material is too dry or the water content is too little, so that the anhydrous baking cooking cannot be realized, or prompt the user to add a small amount of water into the cooking cavity, so that the anhydrous baking cooking can be performed.
In some examples, the fourth preset temperature is 110 ℃ to 180 ℃. For example, the fourth preset temperature may be 110 ℃, 120 ℃, 130 ℃, 140 ℃, 150 ℃, 160 ℃, 170 ℃, or 180 ℃.
In the description of the present invention, it should be understood that the terms "center", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element in question must have a specific orientation, be configured and operated in a specific orientation, and therefore should not be construed as limiting the present invention.
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 of the present specification, reference to the terms "one embodiment," "some embodiments," "illustrative embodiments," "examples," "specific examples," or "some examples," etc., means 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, schematic representations of the above terms do not necessarily refer to the same embodiments or examples. 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 present invention have been shown and described, it will be understood by those of ordinary skill in the art that: many changes, modifications, substitutions and variations may be made to the embodiments without departing from the spirit and principles of the invention, the scope of which is defined by the claims and their equivalents.
Claims (12)
1. A waterless baked cooking method of a cooking appliance, wherein the cooking appliance has a cooking cavity, the cooking appliance comprises a heating device for heating the cooking cavity, an air supply device for supplying air into the cooking cavity, an exhaust valve and a float valve, a waterless baked cooking program of the cooking appliance comprises a heating stage and a pressure maintaining stage, and the waterless baked cooking method comprises the following steps:
controlling the heating device to continuously heat when the cooking appliance is in the heating stage, and discharging at least part of gas in the cooking cavity by controlling the air supply device and the exhaust valve;
when the cooking utensil enters the pressure maintaining stage, the heating device is controlled to maintain the temperature in the cooking cavity within a preset temperature range;
the controlling of the air supply device and the exhaust valve to exhaust at least part of the air in the cooking cavity comprises:
Controlling the air supply device to supply air into the cooking cavity until the float valve is closed under the action of air pressure difference when the temperature in the cooking cavity reaches a first preset temperature;
controlling the exhaust valve to be opened intermittently to exhaust when the temperature in the cooking cavity reaches a second preset temperature,
wherein the first preset temperature is 50-98 ℃, and the second preset temperature is 101-110 ℃.
2. The waterless, baked-style cooking method of a cooking appliance according to claim 1, wherein the air supply device and the air discharge valve are not simultaneously opened.
3. The waterless, baked-to-cook method of a cooking appliance according to claim 1, wherein when the temperature in the cooking cavity reaches a third preset temperature, the exhaust valve is controlled to close to bring the cooking appliance into a dwell phase.
4. The waterless, baked-type cooking method of a cooking appliance according to claim 1, wherein the time for the cooking appliance to enter the pressure maintaining stage reaches a preset time, and the exhaust valve is controlled to be opened for exhausting until the float valve is opened under the action of an air pressure difference.
5. The waterless, baked-type cooking method of a cooking appliance according to claim 1, further comprising detecting a temperature of a wall of the cooking cavity near the heating device while the cooking appliance is in the heating stage and/or the pressure maintaining stage, and controlling the heating device according to the detected result.
6. The waterless, baked-cooking method of a cooking appliance according to claim 5, wherein the controlling the heating device according to the detection result comprises:
determining that the detected temperature of the wall, close to the heating device, of the cooking cavity is greater than or equal to a fourth preset temperature, and controlling the heating device to stop heating;
determining that the detected temperature of the wall of the cooking cavity, which is close to the heating device, is less than the fourth preset temperature, controlling the heating device to continue heating,
wherein the fourth preset temperature is 110-180 ℃.
7. A waterless baked cooking method of a cooking appliance, wherein the cooking appliance has a cooking cavity, the cooking appliance comprises a heating device for heating the cooking cavity, an air supply device for supplying air into the cooking cavity, an exhaust valve and a float valve, a waterless baked cooking program of the cooking appliance comprises a heating stage and a pressure maintaining stage, and the waterless baked cooking method comprises the following steps:
when the cooking utensil is in the heating stage, the heating device is controlled to continuously heat, the temperature in the cooking cavity reaches a first preset temperature, the air supply device is controlled to supply air into the cooking cavity until the float valve is closed under the action of air pressure difference, the temperature in the cooking cavity reaches a second preset temperature, the exhaust valve is controlled to be intermittently opened for exhausting, the temperature in the cooking cavity reaches a third preset temperature, and the exhaust valve is controlled to be closed to enable the cooking utensil to enter a pressure maintaining stage;
When the cooking utensil enters the pressure maintaining stage, the heating device is controlled to maintain the temperature in the cooking cavity within a preset temperature range, the time of the cooking utensil entering the pressure maintaining stage reaches preset time, and the exhaust valve is controlled to be opened for exhausting until the float valve is opened under the action of air pressure difference;
and when the cooking utensil is in the heating stage and/or the pressure maintaining stage, detecting the temperature of the wall, close to the heating device, of the cooking cavity, determining that the detected temperature of the wall, close to the heating device, of the cooking cavity is larger than or equal to a fourth preset temperature, controlling the heating device to stop heating, determining that the detected temperature of the wall, close to the heating device, of the cooking cavity is smaller than the fourth preset temperature, and controlling the heating device to continue heating.
8. A cooking appliance, comprising:
the cooking device comprises a cooking main body, a cooking cavity and a control device, wherein the cooking main body is provided with a cooking cavity and is provided with an exhaust valve and a float valve;
the heating device is used for heating the cooking cavity;
an air supply device for supplying air into the cooking cavity;
A control device in communication with the heating device, the air supply device and the exhaust valve, the control device being configured to control the heating device to heat when the cooking appliance is in a heating stage and to exhaust at least part of the air in the cooking cavity by controlling the air supply device and the exhaust valve, the control device being further configured to maintain the temperature in the cooking cavity within a preset temperature range by controlling the heating device when the cooking appliance is in a pressure maintaining stage;
the first temperature detection device is arranged on the cooking main body and is used for detecting the temperature in the cooking cavity, and the control device is communicated with the first temperature detection device;
position detecting means for detecting a position of the float valve;
the control device is used for controlling the air supply device to supply air into the cooking cavity when the first temperature detection device detects that the temperature in the cooking cavity reaches a first preset temperature, and controlling the air supply device to stop supplying air into the cooking cavity when the position detection device detects that the float valve is closed under the action of air pressure difference; the control device is also used for controlling the exhaust valve to be opened intermittently to exhaust when the first temperature detection device detects that the temperature in the cooking cavity reaches a second preset temperature,
Wherein the first preset temperature is 50-98 ℃, and the second preset temperature is 101-110 ℃.
9. The cooking appliance according to claim 8, wherein the control device controls the air supply device and the air discharge valve not to be opened at the same time when the cooking appliance is in a heating stage.
10. The cooking appliance according to claim 8, wherein the control means controls the exhaust valve to close to cause the cooking appliance to enter a pressure maintaining stage when the first temperature detecting means detects that the temperature in the cooking cavity reaches a third preset temperature; and/or the control device controls the exhaust valve to be opened for exhausting when the time of the cooking utensil entering the pressure maintaining stage reaches the preset time until the float valve is opened under the action of the air pressure difference.
11. The cooking appliance of claim 8, further comprising:
a second temperature detecting device provided to the cooking body for detecting a temperature of a wall of the cooking cavity near the heating device, the control device communicating with the second temperature detecting device,
the control device is used for controlling the heating device according to the temperature of the wall, close to the heating device, of the cooking cavity, detected by the second temperature detection device when the cooking appliance is in the heating stage and/or the pressure maintaining stage.
12. The cooking appliance according to claim 11, wherein the control means is configured to control the heating means to stop heating when the second temperature detecting means detects that the temperature of the wall of the cooking cavity near the heating means is greater than or equal to a fourth preset temperature; the control device is used for controlling the heating device to continue heating when the temperature of the wall, close to the heating device, of the cooking cavity detected by the second temperature detection device is smaller than the fourth preset temperature,
wherein the fourth preset temperature is 110-180 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN201641574U (en) * | 2009-12-21 | 2010-11-24 | 上海奔腾企业(集团)有限公司 | Electric pressure cooker with waterless baking function |
| CN110584469A (en) * | 2018-06-13 | 2019-12-20 | 浙江绍兴苏泊尔生活电器有限公司 | Cooking appliance and control method and device thereof |
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| DE2908649C2 (en) * | 1979-03-06 | 1982-04-01 | Ludwig 7000 Stuttgart Seydelmann | Food smoking and cooking device |
| US6193811B1 (en) * | 1999-03-03 | 2001-02-27 | Applied Materials, Inc. | Method for improved chamber bake-out and cool-down |
| CA2347784A1 (en) * | 1999-09-13 | 2001-03-22 | Akihiro Morimoto | Method of removing moisture in gas supply system |
| CN107616674B (en) * | 2016-07-13 | 2020-03-03 | 佛山市顺德区美的电热电器制造有限公司 | Salt baking cooking control method and cooking device |
| CN209331756U (en) * | 2017-07-28 | 2019-09-03 | 浙江绍兴苏泊尔生活电器有限公司 | Cooking utensil |
| CN211834020U (en) * | 2020-03-03 | 2020-11-03 | 梁梧番 | Commercial multifunctional crock oven |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN201641574U (en) * | 2009-12-21 | 2010-11-24 | 上海奔腾企业(集团)有限公司 | Electric pressure cooker with waterless baking function |
| CN110584469A (en) * | 2018-06-13 | 2019-12-20 | 浙江绍兴苏泊尔生活电器有限公司 | Cooking appliance and control method and device thereof |
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