CN114532857A - Humidity control method and device of cooking equipment and cooking equipment - Google Patents
Humidity control method and device of cooking equipment and cooking equipment Download PDFInfo
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- CN114532857A CN114532857A CN202210226060.XA CN202210226060A CN114532857A CN 114532857 A CN114532857 A CN 114532857A CN 202210226060 A CN202210226060 A CN 202210226060A CN 114532857 A CN114532857 A CN 114532857A
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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
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
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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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
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Abstract
The invention provides a humidity control method and device of cooking equipment and the cooking equipment, wherein the method comprises the following steps: acquiring a target temperature and a target humidity of cooking equipment; determining the working mode of the cooking equipment according to the target temperature; and controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment. The method provided by the invention is simple and easy to operate, and can improve the stability of humidity control of the equipment.
Description
Technical Field
The invention relates to the technical field of commercial kitchen cooking equipment, in particular to a humidity control method and device of cooking equipment and the cooking equipment.
Background
The steaming and baking integrated device is now selected by more and more restaurants and families. The equipment can replace a steam box and an oven. Simultaneously in the controlled temperature, can also realize steaming and baking function through the humidity percentage control inner chamber humidity that sets up. Humidity control has been a difficult technical issue. For a household steaming oven, the requirement on the temperature of the inner cavity is low, the highest temperature can be reached at 230 ℃, a humidity sensor at the temperature can be found, and therefore the household steaming oven can select a proper humidity sensor for closed-loop control.
However, for commercial steam ovens, the temperature can be controlled to 300 ℃ and the highest temperature resistance is required to be more than 350 ℃. Under this temperature condition, the humidity test can hardly be performed. The common volume resistance method is used for detecting the humidity, and the temperature resistance is not more than 200 ℃. For the humidity measuring method of the dry and wet ball method which can resist high temperature, the humidity test needs to last for tens of minutes, and the requirement of real-time performance cannot be met. Humidity sensors are costly and susceptible to evaporated grease. Because the requirement of the closed-loop feedback control mode on the humidity sensor is higher, but the existing humidity sensor cannot meet the requirements of stability, accuracy, instantaneity and the like, the closed-loop feedback control mode is not suitable any more.
Disclosure of Invention
The invention aims to provide a method and a device for controlling the humidity of cooking equipment and the cooking equipment, so as to achieve the stability of the humidity control of the cooking equipment.
To solve the above technical problem, an embodiment of the present invention provides a humidity control method of a cooking apparatus, the method including:
acquiring a target temperature and a target humidity of cooking equipment;
determining the working mode of the cooking equipment according to the target temperature;
and controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment.
Optionally, determining an operating mode of the cooking device according to the target temperature includes:
when the target temperature is lower than a preset temperature, determining that the cooking equipment is in a first open-loop control mode;
when the target temperature is higher than a preset temperature, determining that the cooking equipment is in a second open-loop control mode; the preset temperature is a local boiling temperature at standard atmospheric pressure.
Optionally, controlling the humidity inside the cooking device according to the target humidity and the working mode of the cooking device, including:
determining a cyclic heating period of a humidity control component of the cooking device according to the working mode of the cooking device;
and calculating the heating time period of a humidity control component of the cooking equipment in the cyclic heating period according to the target humidity, heating the humidity control component in the heating time period when the cyclic heating period is started, and not heating the humidity control component in the rest time periods.
Optionally, when the cooking apparatus is in the first open-loop control mode, the cyclic heating period of the humidity control component of the cooking apparatus is a first preset time period T1;
the heating time period of the humidity control component is a first time period, the steam water tank of the cooking equipment is heated in the first time period, and the first time period is the product of the first preset time period T1 and the target humidity.
Optionally, under a preset condition, stopping heating the humidity control component within the first time period; the preset conditions are as follows: an inner bore temperature of the cooking apparatus is greater than or equal to the target temperature. Optionally, when the cooking apparatus is in the second open-loop control mode, the cyclic heating period of the humidity control component of the cooking apparatus is a second preset time period T2;
and taking a second preset time period T2 as a period, performing cyclic heating control on a humidity control part of the cooking equipment:
the heating time period of the humidity control component is a third time period, the steam water tank of the cooking equipment is heated in the third time period, and the third time period is the product of a third preset time period T3 and the target humidity;
the remaining time period is a fourth time period in which the inner cavity of the cooking apparatus is heated, the fourth time period being a difference between the second preset time period T2 and the third time period;
the second preset time period T2 is greater than the third preset time period T3.
Optionally, the humidity control method of the cooking apparatus further includes:
heating the inner chamber of the cooking device for the second preset time period T2 when the difference between the target temperature and the actual temperature of the inner chamber is greater than a first preset temperature;
heating a steam water tank of the cooking device in a steam water tank heating period when the difference between the target temperature and the actual temperature of the inner bore of the cooking device is less than a second preset temperature;
when the difference value between the target temperature and the actual temperature of the inner cavity of the cooking equipment is smaller than a first preset temperature and larger than a second preset temperature, heating a steam water tank of the cooking equipment according to the start or stop of the previous moment, wherein the second preset temperature is smaller than the first preset temperature;
optionally, the humidity control method of the cooking apparatus further includes:
through a preset humidity calculation function, the input value is target humidity R1, and the output value is optimized target humidity R2; the heating time of the inner chamber and the steam water tank of the cooking device is controlled by the optimized target humidity R2.
An embodiment of the present invention also provides a humidity control apparatus of a cooking device, the apparatus including:
the acquisition module is used for acquiring the target temperature and the target humidity of the cooking equipment;
the processing module is used for determining the working mode of the cooking equipment according to the target temperature; and controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment.
Embodiments of the present invention also provide a cooking apparatus including an inner bore; at least one first heating tube disposed in the bore; steam water tank, set up in at least one second heating pipe in the steam water tank still includes: a controller including the humidity control device of the cooking apparatus of the above embodiment
The scheme of the invention at least comprises the following beneficial effects:
according to the scheme, the target temperature and the target humidity of the cooking equipment are obtained; determining the working mode of the cooking equipment according to the target temperature; controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment; the whole process is simple in logic and easy to realize, meanwhile, a humidity sensor or other detection devices are not needed, the cost of the whole equipment is reduced, and the stability of humidity control is improved.
Drawings
Fig. 1 is a flowchart of a humidity control method of a cooking apparatus according to an embodiment of the present invention;
fig. 2 is a schematic diagram of a humidity control device module of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
Exemplary embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the invention are shown in the drawings, it should be understood that the invention can be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
As shown in fig. 1, an embodiment of the present invention proposes a humidity control method of a cooking apparatus, the method including:
step 12, determining the working mode of the cooking equipment according to the target temperature;
and step 13, controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment.
In this embodiment, the target temperature and the target humidity are respectively used for representing a temperature value and a humidity value of an inner bore of the cooking device; the value of the target humidity can be any value between 0 and 100 percent, 0 represents that the inner chamber of the cooking device is completely dry, 100 percent represents that the inner chamber of the cooking device is very wet, and the middle value represents that the inner chamber humidity of the cooking device is between the very dry and the very wet, and the working mode of the cooking device is determined according to the obtained target temperature of the cooking device so as to accurately regulate and control the inner chamber humidity value of the cooking device; further, according to the target humidity and the working mode of the cooking equipment, the heating time of a steam water tank in the cooking equipment is controlled, and then the humidity value of the inner cavity of the cooking equipment is controlled. The method provided by the scheme is simple to operate and easy to realize, and simultaneously avoids using the humidity sensor or other humidity detection devices, can avoid the influence of the humidity sensor or other humidity detection devices in the regulation and detection processes, improves the regulation and control stability, and simultaneously reduces the equipment use cost.
In an optional embodiment of the present invention, the step 12 may include:
step 121, when the target temperature is lower than a preset temperature, determining that the cooking equipment is in a first open-loop control mode;
step 122, when the target temperature is higher than a preset temperature, determining that the cooking equipment is in a second open-loop control mode; the preset temperature is a local boiling temperature at standard atmospheric pressure.
In this embodiment, the preset temperature is a local boiling temperature, specifically: a boiling temperature of 100 ℃ at standard atmospheric pressure; when the target temperature is lower than the boiling temperature, the working mode of the cooking device at the moment is confirmed to be a first open-loop control mode, and the first open-loop control mode can be a low-temperature humidity open-loop control mode: when the target temperature is lower than the boiling temperature, heating the cooking equipment by controlling the heating time of a steam water tank of the cooking equipment, wherein the working mode of the cooking equipment is a first open-loop control mode; when the target temperature is higher than the boiling temperature, the working mode of the cooking device at the moment is determined to be a second open-loop control mode, and the second open-loop control mode can be a high-temperature and humidity open-loop control mode: the cooking device needs to be heated by controlling the heating time of the inner cavity of the cooking device, and the working mode of the cooking device is the second open-loop control mode at the moment.
In an optional embodiment of the present invention, when the cooking apparatus is in the first open-loop control mode, the step 13 may include:
step 131, determining a cycle heating period of a humidity control component of the cooking device according to the working mode of the cooking device,
step 132, calculating a heating time period of a humidity control component of the cooking device in the cyclic heating period according to the target humidity, heating the humidity control component in the heating time period when the cyclic heating period starts, and not heating the humidity control component in the rest time periods.
In the embodiment, according to the working mode of the cooking device, a cyclic heating period of a humidity control component of the cooking device is set; calculating the heating time period of the humidity control component in one period according to the target humidity, wherein the heating time period is required to be less than or equal to the time of one cyclic heating period, the humidity control component of the cooking equipment is heated in the heating time period, the humidity control component is not heated in the rest time periods, and the set cyclic heating period is taken as one cyclic period in the process, so that continuous cyclic heating is carried out until the cooking program is finished; the cyclic heating period can be set according to the configuration of the cooking equipment, or can be set according to specific values of the target temperature and the target humidity;
in an optional embodiment of the present invention, when the cooking apparatus is in the first open-loop control mode, the cyclic heating period of the humidity control part of the cooking apparatus is a first preset time period T1; the heating time period of the humidity control component is a first time period, the steam water tank of the cooking equipment is heated in the first time period, and the first time period is the product of the first preset time period T1 and the target humidity.
In this embodiment, when the cooking apparatus is in the first open-loop control mode, the first preset time period T1 is taken as a cycle, and at the beginning of the cycle, the steam water tank of the cooking apparatus is heated in the first time period, and the humidity control part is not heated in the rest time period; the temperature of the steam is 100 ℃ at the boiling temperature under the standard atmospheric pressure, and the steam generated by the steam water tank in the heating process can increase the temperature of the inner cavity of the cooking equipment on one hand and increase the humidity value in the cooking equipment on the other hand; the first time period is the product of the first preset time period T1 and the target humidity, and the steam water tank is heated in the time period so as to effectively control the temperature and the humidity of the inner chamber in time.
In an optional embodiment of the present invention, under a preset condition, the heating of the humidity control component is stopped within the first time period; the preset conditions are as follows: an inner bore temperature of the cooking apparatus is greater than or equal to the target temperature.
In this embodiment, when the cooking apparatus is in the first open-loop control mode, the steam water tank of the cooking apparatus is heated within the first time period, and when the actual temperature of the inner bore of the cooking apparatus is greater than or equal to the target temperature, the temperature and humidity of the inner bore of the cooking apparatus may both meet the requirements, and the steam water tank may be stopped from being heated. It should be noted that, when the cooking device is in the first open-loop control mode, and the target temperature is lower than the boiling temperature, because the temperature of the steam generated when the steam water tank of the cooking device is heated can reach 100 ℃ at most, during the process of heating the steam water tank in the first time period, the temperature of the inner chamber of the cooking device may reach the target temperature already under the action of the steam, or may not reach the target temperature; when the temperature of the inner chamber does not reach the target temperature, heating the inner chamber for a second time period, which is a difference between the first preset time period T1 and the first time period, while stopping heating the steam water tank; the bore temperature may be monitored in real time by a temperature sensor.
In an optional embodiment of the present invention, when the cooking apparatus is in the second open-loop control mode, the cyclic heating period of the humidity control part of the cooking apparatus is a second preset time period T2; the heating time period of the humidity control component is a third time period, the steam water tank of the cooking device is heated in the third time period, and the third time period is a product of a third preset time period T3 and the target humidity; the remaining period is a fourth period during which the heating right of the inner chamber of the cooking apparatus is opened, the fourth period being a difference between the second preset period T2 and the third period; the second preset time period T2 is greater than the third preset time period T3.
In this embodiment, when the cooking apparatus is in the second open-loop control mode, the cyclic heating period of the humidity control part of the cooking apparatus is a second preset time period T2; when the target temperature is higher than the local boiling temperature, the steam water tank is heated to ensure that the temperature of the inner chamber can only be raised to 100 ℃ at most, and the inner chamber is heated to reach the target temperature; taking the second preset time period T2 as a cyclic heating period, calculating heating time according to the target humidity value, and respectively heating the inner cavity of the cooking equipment and the steam water tank until the cooking program is finished; the second preset time period T2 may be set according to the configuration of the cooking apparatus, or may be set according to specific values of the target temperature and the target humidity; the specific heating control steps are as follows:
step 1, heating a steam water tank of the cooking equipment within a third time period, wherein the third time period is a product of a third preset time period T3 and the target humidity;
step 2, heating the inner cavity of the cooking device within a fourth time period, wherein the fourth time period is the difference value between the second preset time period T2 and the third time period; the second preset time period T2 is greater than the third preset time period T3.
The third time period is the product of the third preset time period T3 and the target humidity, and the steam water tank is heated in the time period, so that the temperature and the humidity of the inner chamber can be effectively controlled in time; the third preset time period T3 may be set to the same value as the first preset time period T1 in the first open loop control mode;
when the cooking device is in the second open-loop control mode, because the temperature of the generated steam can only reach 100 ℃ at most when the steam water tank of the cooking device is heated, in the process of heating the steam water tank in the third time period, the temperature of the inner chamber of the cooking device cannot reach the target temperature under the action of the steam, and at this time, the heating authority of the inner chamber of the cooking device needs to be opened in the fourth time period, namely, the inner chamber is heated, so that the temperature of the inner chamber reaches the target temperature;
the fourth time period is the difference between the second preset time period T2 and the third time period, during which the bore is heated to reach the target temperature; in the heating process, if the temperature of the inner cavity reaches a set target temperature value, the heating of the inner cavity is stopped; the specific heating control method is a return difference control method, a PID proportional-integral-derivative control method, and the like in the existing scheme, and is not described herein again;
it should be noted that the steam tank is heated first and then the internal chamber is heated during a cycle.
In an optional embodiment of the present invention, the humidity control method of a cooking apparatus further includes:
when the difference value between the target temperature and the actual temperature of the inner cavity of the cooking device is larger than a first preset temperature, the steam water tank is forbidden to be heated within the second preset time period T2, and only the inner cavity is heated;
heating a steam water tank of the cooking device in a steam water tank heating time period when the difference value between the target temperature and the actual temperature of the inner cavity of the cooking device is smaller than a second preset temperature;
and when the difference value between the target temperature and the actual temperature of the inner cavity of the cooking equipment is smaller than a first preset temperature and larger than a second preset temperature, starting or stopping heating the steam water tank of the cooking equipment according to a scheme at the previous moment, wherein the second preset temperature is smaller than the first preset temperature.
In this embodiment, it should be firstly explained that, when the cooking apparatus is in the second open-loop control mode, if the period set by the second preset time period T2 is too long, the time for heating the steam water tank is reduced, the steam output is reduced, and the humidity control performance is limited; if the period set by the second preset time period T2 is too short, the steam output is sufficient, but at this time, if the target temperature and the target humidity are too high, the heating time of the inner chamber in the heating process is too short, and the high-temperature cooking effect cannot be guaranteed, so that the heating time of the steam water tank in the second preset time period T2 needs to be optimized to improve the cooking effect, in the above embodiment, the target temperature and the actual temperature of the inner chamber are used as the judgment basis to optimize the heating time;
the actual temperature of the cooking equipment can be obtained by measuring in real time through a temperature sensor; the first preset temperature setting value is larger than the second preset temperature setting value, a temperature hysteresis control zone is formed by the first preset temperature and the second preset temperature, and when the difference value between the actual temperature of the inner cavity and the target temperature meets the first preset temperature and the second preset temperature, the steam water tank is started or stopped to be heated in a heating period of the steam water tank so as to control the humidity in the cooking equipment; the first preset temperature and the second preset temperature are set, so that when the temperature of the inner chamber is greatly different from the target temperature, the heating of the inner chamber is preferentially ensured, the humidification is not started, when the temperature of the inner chamber is close to the target temperature, the humidification is started, and due to a temperature hysteresis control band formed by the first preset temperature and the second preset temperature, the back-and-forth switching between the heating steam water tank and the heating inner chamber can be avoided; the first preset temperature and the second preset temperature may be set according to empirical values, for example, the first preset temperature may be set to 10 ℃, and the second preset temperature may be set to 5 ℃;
specifically, the method comprises the following steps: when the difference between the target temperature and the actual temperature of the inner bore of the cooking device is greater than a first preset temperature, the whole second preset time period T2 is used for heating the inner bore; when the difference between the target temperature and the actual temperature of the inner bore of the cooking device is smaller than a second preset temperature, heating the steam water tank of the cooking device in a steam water tank heating period, specifically: the steam water tank of the cooking apparatus may be heated for a third time period, which is a product of a third preset time period T3 and the target humidity; when the difference between the target temperature and the actual temperature of the inner cavity of the cooking device is smaller than a first preset temperature and larger than a second preset temperature, the steam water tank can be heated according to a steam water tank heating time control scheme at a previous moment of the current moment;
in an optional embodiment of the present invention, the humidity control method of a cooking apparatus further includes:
through a preset humidity calculation function, the input value is target humidity R1, and the output value is optimized target humidity R2; the heating time of the inner chamber and the steam water tank of the cooking device is controlled by the optimized target humidity R2.
In this embodiment, the heating time is further optimized by adjusting the target humidity; setting a function input value as target humidity R1 and a function output value as optimized target humidity R2 through a preset humidity calculation function; the optimized target humidity R2 is calculated according to the difference between the target temperature and the actual temperature of the inner cavity of the cooking device; or the optimized target humidity R2 is subjected to table lookup calculation according to the target temperature;
specifically, the method comprises the following steps: when the difference value between the target temperature and the actual temperature of the inner chamber meets a preset temperature value, optimizing the target humidity R1 through the target temperature and the actual temperature of the inner chamber in the whole cooking period of the cooking equipment to obtain an optimized target humidity R2, and controlling the heating time of the steam water tank by taking the optimized target humidity R2 as the latest target humidity value; when the difference between the target temperature and the actual temperature of the inner bore is greater than the first preset temperature, the optimized target humidity R2 is k R1, wherein k is a humidity reduction proportion, and the heating time of the steam water tank is further reduced by reducing the value of the target humidity R1 to obtain the optimized target humidity R2; when the difference between the target temperature and the actual temperature of the inner bore is less than the second preset temperature, the optimized target humidity R2 is R1, and the heating time of the steam water tank can be controlled according to the actually set target humidity R1; when the difference between the target temperature and the actual temperature of the inner chamber is greater than the second preset temperature and less than the first preset temperature, the steam water tank and the inner chamber can be respectively heated in corresponding time periods according to the heat release time control scheme of the steam water tank at the previous moment of the current moment;
the optimized target humidity R2 may also be calculated by looking up a table according to the set value of the target temperature, such as: when the target temperature is 100 ℃: r2% ═ R1%; when the target temperature is 200 ℃, R2% ═ R1% k1(k1 is the humidity reduction ratio at 200 ℃, for example, 0.8); when the target temperature is 300 ℃, R2% ═ R1% × k2(k2 is a humidity reduction ratio at 300 ℃, for example, 0.6), the humidity reduction ratio may be set according to the value of the target temperature, and may be set according to the difference between the target temperature and the actual temperature of the bore; by reducing the optimal target humidity R2, the heating time of the steam water tank is further reduced, and the cooking effect of the cooking device is ensured.
In a specific embodiment of the present invention, the method is described by taking the obtained target temperature as 80 ℃ and the obtained target humidity as 50%:
since the target temperature is lower than the boiling temperature by 100 ℃, the cooking device is confirmed to be in a first open-loop control mode, namely a low-temperature humidity open-loop control mode, a first preset time period T1 is set to be 10s, the inner chamber and the steam water tank are respectively heated according to the time proportion of 50% with 10s as a period: i.e. heating the steam water tank during the first 5s period (50% 10 s); in the first 5 seconds, if the actual temperature of the inner chamber measured by the sensor is greater than or equal to the target temperature, the steam water tank is stopped to be heated; if the actual temperature of the inner chamber measured by the sensor is lower than the target temperature, the inner chamber can be heated within the remaining 5s (10 s-50% multiplied by 10s), and the steam water tank is stopped to be heated; it should be noted that: taking 10s as a period, controlling according to the control program in each period, and continuously and circularly reciprocating until the cooking program is finished;
in a specific embodiment of the present invention, taking the obtained target temperature of 280 ℃ and the target humidity of 80% as an example:
since the target temperature is higher than the boiling temperature by 100 ℃, the cooking device is confirmed to be in the second open-loop control mode, namely the high-temperature and humidity open-loop control mode, the second preset time period T2 is set to be 15s, the third preset time period T3 is set to be 10s, and the steam water tank is heated within the first 8s (80% × 10 s); since the target temperature is higher than the boiling temperature, the steam water tank is heated in the first 8s, the steam generated by the steam water tank cannot make the dimension inside the cooking device reach the target temperature, and at this time, the inner chamber needs to be heated in the last 7s (15 s-80% × 10s), which needs to be described as follows: taking 15s as a period, controlling according to the control program in each period, and continuously and circularly reciprocating until the cooking program is finished;
when the following situation occurs, it is prioritized to follow the following control procedure:
when the first preset temperature T1 is less than the target temperature-bore temperature (the first preset temperature T1 is a small temperature difference, such as 10 ℃), the steam water tank is stopped from being heated, and the steam water tank is completely used for bore heating within 15s in the second preset time period T2;
when the target temperature-bore temperature < the second preset temperature t2, (the second preset temperature t2 is a small temperature difference, t2< t1, e.g., t2 is set to 5 ℃), the steam water tank may be heated during the heating cycle of the steam water tank; specifically, the method comprises the following steps: heating the steam water tank within 8s (80% × 10 s);
when the second preset temperature t2< the target temperature-the bore temperature < the first preset temperature t1, the steam water tank and the bore are controlled to be heated respectively in corresponding time periods according to the control scheme at the previous moment.
In the above embodiment of the present invention, since the heating time in the steam water tank and the target humidity value R1 are substantially in a positive correlation, that is, the value of the target humidity value R1 is high, the heating time in the steam water tank is relatively long, so as to control the humidity in the cooking device, and meanwhile, for the food with different production effects finally obtained by setting different target humidity values R1, the target humidity value R1 can be adjusted accordingly, so as to further optimize the cooking effect; the humidity open-loop control is carried out by the method, so that the logic is simple and the realization is easy; according to the scheme, the influence of the humidity sensor or other humidity detection devices is avoided, and meanwhile, the equipment cost is also reduced.
As shown in fig. 2, an embodiment of the present invention also provides a humidity control apparatus 20 of a cooking device, the apparatus 20 including:
an obtaining module 21, configured to obtain a target temperature and a target humidity of the cooking device;
the processing module 22 is used for determining the working mode of the cooking equipment according to the target temperature; and controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment.
Optionally, the processing module 22 is configured to determine an operating mode of the cooking apparatus according to the target temperature, and includes:
when the target temperature is lower than a preset temperature, determining that the cooking equipment is in a first open-loop control mode;
when the target temperature is higher than a preset temperature, determining that the cooking equipment is in a second open-loop control mode; the preset temperature is a local boiling temperature at standard atmospheric pressure.
Optionally, the processing module 22 is configured to control the humidity inside the cooking apparatus according to the target humidity and the operating mode of the cooking apparatus, and includes:
determining a cyclic heating period of a humidity control component of the cooking device according to the working mode of the cooking device;
and calculating the heating time period of a humidity control component of the cooking equipment in the cyclic heating period according to the target humidity, heating the humidity control component in the heating time period when the cyclic heating period is started, and not heating the humidity control component in the rest time periods.
Optionally, when the cooking apparatus is in the first open-loop control mode, the cyclic heating period of the humidity control component of the cooking apparatus is a first preset time period T1;
the heating time period of the humidity control component is a first time period, the steam water tank of the cooking equipment is heated in the first time period, and the first time period is the product of the first preset time period T1 and the target humidity.
Optionally, under a preset condition, stopping heating the humidity control component within the first time period; the preset conditions are as follows: an inner bore temperature of the cooking apparatus is greater than or equal to the target temperature.
Optionally, when the cooking apparatus is in the second open-loop control mode, the cyclic heating period of the humidity control component of the cooking apparatus is a second preset time period T2;
the heating time period of the humidity control component is a third time period, the steam water tank of the cooking device is heated in the third time period, and the third time period is a product of a third preset time period T3 and the target humidity;
the remaining period is a fourth period during which the heating right of the inner chamber of the cooking apparatus is opened, the fourth period being a difference between the second preset period T2 and the third period;
the second preset time period T2 is greater than the third preset time period T3.
Optionally, the processing module 22 is further configured to, when the difference between the target temperature and the actual temperature of the inner cavity of the cooking apparatus is greater than a first preset temperature, prohibit heating the steam water tank for the second preset time period T2, and only heat the inner cavity;
heating a steam water tank of the cooking device in a steam water tank heating time period when the difference value between the target temperature and the actual temperature of the inner cavity of the cooking device is smaller than a second preset temperature;
and when the difference value between the target temperature and the actual temperature of the inner cavity of the cooking equipment is smaller than a first preset temperature and larger than a second preset temperature, starting or stopping heating the steam water tank of the cooking equipment according to a scheme at the previous moment, wherein the second preset temperature is smaller than the first preset temperature.
Optionally, the processing module 22 is further configured to, through a preset humidity calculation function, obtain an input value of the target humidity R1 and an output value of the optimized target humidity R2; the heating time of the inner chamber and the steam water tank of the cooking device is controlled by the optimized target humidity R2.
It should be noted that the apparatus is an apparatus corresponding to the humidity control method of the cooking device, and all implementation manners in the method embodiment are applicable to the embodiment of the apparatus, and the same technical effect can be achieved.
Embodiments of the present invention also provide a cooking apparatus including a bore; at least one first heating tube disposed in the bore; the steam heating system comprises a steam water tank and at least one second heating pipe arranged in the steam water tank; further comprising: a controller including the humidity control device of the cooking apparatus according to the above embodiment.
In this embodiment, the controller of the cooking apparatus includes the humidity control device of the cooking apparatus as described in the above embodiment, and when the cooking apparatus is operated, the controller controls the second heating pipe to heat the steam water tank through the humidity control device, that is, controls the operating time of the second heating pipe in the steam water tank to control the amount of generated steam, thereby controlling the humidity value inside the cooking apparatus.
While the foregoing is directed to the preferred embodiment of the present invention, it will be appreciated by those skilled in the art that various changes and modifications may be made therein without departing from the principles of the invention as set forth in the appended claims.
Claims (10)
1. A humidity control method of a cooking apparatus, the method comprising:
acquiring a target temperature and a target humidity of cooking equipment;
determining the working mode of the cooking equipment according to the target temperature;
and controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment.
2. The humidity control method of a cooking apparatus according to claim 1, wherein determining the operation mode of the cooking apparatus according to the target temperature comprises:
when the target temperature is lower than a preset temperature, determining that the cooking equipment is in a first open-loop control mode;
when the target temperature is higher than a preset temperature, determining that the cooking equipment is in a second open-loop control mode; the preset temperature is a local boiling temperature at standard atmospheric pressure.
3. The humidity control method of a cooking apparatus according to claim 2, wherein controlling the humidity inside the cooking apparatus according to the target humidity and the operation mode of the cooking apparatus comprises:
determining a cyclic heating period of a humidity control component of the cooking device according to the working mode of the cooking device;
and calculating the heating time period of a humidity control component of the cooking equipment in the cyclic heating period according to the target humidity, heating the humidity control component in the heating time period when the cyclic heating period is started, and not heating the humidity control component in the rest time periods.
4. The humidity control method of a cooking apparatus according to claim 3, wherein when the cooking apparatus is in the first open loop control mode, a cyclic heating period of the humidity control part of the cooking apparatus is a first preset time period T1;
the heating time period of the humidity control component is a first time period, the steam water tank of the cooking equipment is heated in the first time period, and the first time period is the product of the first preset time period T1 and the target humidity.
5. The humidity control method of a cooking apparatus according to claim 4, wherein the heating of the humidity control part is stopped for the first period of time under a preset condition; the preset conditions are as follows: an inner bore temperature of the cooking apparatus is greater than or equal to the target temperature.
6. The humidity control method of a cooking apparatus according to claim 3, wherein when the cooking apparatus is in the second open loop control mode, a cyclic heating period of the humidity control part of the cooking apparatus is a second preset time period T2;
the heating time period of the humidity control component is a third time period, the steam water tank of the cooking device is heated in the third time period, and the third time period is a product of a third preset time period T3 and the target humidity;
the remaining period is a fourth period during which the heating right of the inner chamber of the cooking apparatus is opened, the fourth period being a difference between the second preset period T2 and the third period;
the second preset time period T2 is greater than the third preset time period T3.
7. The humidity control method of a cooking apparatus according to claim 6, further comprising: when the difference value between the target temperature and the actual temperature of the inner cavity of the cooking device is larger than a first preset temperature, the steam water tank is forbidden to be heated within the second preset time period T2, and only the inner cavity is heated;
heating a steam water tank of the cooking device in a steam water tank heating time period when the difference value between the target temperature and the actual temperature of the inner cavity of the cooking device is smaller than a second preset temperature;
and when the difference value between the target temperature and the actual temperature of the inner cavity of the cooking equipment is smaller than a first preset temperature and larger than a second preset temperature, starting or stopping heating the steam water tank of the cooking equipment according to a scheme at the previous moment, wherein the second preset temperature is smaller than the first preset temperature.
8. The humidity control method of a cooking apparatus according to claim 6, further comprising:
through a preset humidity calculation function, the input value is target humidity R1, and the output value is optimized target humidity R2; the heating time of the inner chamber and the steam water tank of the cooking device is controlled by the optimized target humidity R2.
9. A humidity control apparatus of a cooking device, the apparatus comprising:
the acquisition module is used for acquiring the target temperature and the target humidity of the cooking equipment;
the processing module is used for determining the working mode of the cooking equipment according to the target temperature; and controlling the humidity inside the cooking equipment according to the target humidity and the working mode of the cooking equipment.
10. A cooking apparatus, comprising: an inner bore; at least one first heating tube disposed in the bore; a steam water tank; at least one second heating pipe arranged in the steam water tank; it is characterized by also comprising: a controller comprising the humidity control device of the cooking apparatus according to claim 9.
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| CN114847765A (en) * | 2022-06-08 | 2022-08-05 | 北京红岸水滴科技发展有限公司 | Temperature control method and device of cooking equipment and cooking equipment |
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