CN209966066U

CN209966066U - Cooking utensil

Info

Publication number: CN209966066U
Application number: CN201822243440.6U
Authority: CN
Inventors: 樊杜平; 陈建化; 曹凯
Original assignee: Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
Current assignee: Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
Priority date: 2018-12-28
Filing date: 2018-12-28
Publication date: 2020-01-21
Anticipated expiration: 2028-12-28

Abstract

The utility model provides a cooking utensil, include: a cooking cavity; the water adding module comprises a water pump and a water path, the water path is connected between the cooking cavity and a water source, and the water pump is used for pumping water from the water source into the cooking cavity through the water path; the instant heating module is used for heating water in the water path to a set water absorption temperature. This cooking utensil can preheat water before water adds the culinary art cavity for add the water that adds in the culinary art cavity and be in the suitable temperature that absorbs water of being heated the edible material, can shorten the time that follow-up stage of absorbing water spent from this, thereby shortened the total time of automatic cooking utensil culinary art function, promoted user's use and experienced.

Description

Cooking utensil

Technical Field

The utility model relates to the technical field of household appliances, more specifically, the utility model relates to a cooking utensil.

Background

With the improvement of living standards, cooking appliances such as electric cookers are increasingly used, and the degree of automation and intelligence of the cooking appliances is also increasing. Automatic cooking utensil has appeared in the existing market, is provided with the device of storage edible material among the automatic cooking utensil, through the rotation of control motor, drives to eat the material and transports the automatic culinary art cavity (being interior pot) that enters into automatic cooking ware through eating the material. Automatic cooking utensil still has water pump and flow detection sensor, is opened through flow detection sensor detection water flow through the water route simultaneously by control module control water pump and gives control module to realize adding the function of eating material and water automatically, made things convenient for the user to a certain extent, promoted user and used experience.

However, the automatic cooking appliance takes a certain time to add food (rice) and water, and the subsequent cooking time is added, so that the total time of the cooking function of the automatic cooking appliance is slightly longer than that of the conventional cooking appliance, and a certain degree of inconvenience is caused to a user.

Therefore, there is a need for a cooking appliance that at least partially solves the problems of the prior art.

SUMMERY OF THE UTILITY MODEL

To the above problem, the utility model provides a cooking utensil, it can preheat water before the culinary art cavity is added to water for add the water of cooking cavity and be in the suitable temperature of absorbing water that is eaten the material by the heating, can shorten the time that follow-up stage of absorbing water spent from this, thereby shortened the total time of automatic cooking utensil culinary art function, promoted user's use and experienced.

According to an aspect of the present invention, there is provided a cooking appliance, including:

a cooking cavity;

the water adding module comprises a water pump and a water path, the water path is connected between the cooking cavity and a water source, and the water pump is used for pumping water from the water source into the cooking cavity through the water path;

the instant heating module is used for heating water in the water path to a set water absorption temperature.

According to the utility model discloses a cooking utensil can preheat water before the culinary art cavity is added to water through setting up instant heating module and water route temperature sensor for the water of adding in the culinary art cavity has been in the suitable temperature of absorbing water of being heated edible material, can shorten the time that follow-up stage of absorbing water spent from this, thereby has shortened the total time of automatic cooking utensil culinary art function, has promoted user's use and has experienced.

In an embodiment of the present invention, the instant heating module is disposed on the water path. The arrangement in this way is convenient for the water in the waterway to quickly reach the set water absorption temperature.

In an embodiment of the present invention, the present invention further includes: the water way temperature sensor is used for measuring the temperature of the water in the water way. In this way, the temperature of the water in the water path can be accurately controlled.

In an embodiment of the present invention, the present invention further includes:

the water pump is used for pumping water in the water tank into the cooking cavity through the water path. Arranged in this way, the cooking appliance is convenient to realize automatic water adding.

and the flow detection unit is arranged on the water path and used for detecting the water quantity flowing through the water path. In this way it is convenient to control the amount of water added to the cooking cavity.

the food material storage module is used for storing food materials;

the food material information acquisition module is used for acquiring food material information;

and the control module is used for determining the freshness of the food materials according to the food material information.

In this way, the cooking appliance is convenient to automatically add the food materials, and the freshness information of the food materials is obtained.

In an embodiment of the present invention, the food material information includes a production date T0, a shelf life duration T1, and a number of cooking cycles K experienced by the food material. Arranged in this way, it is facilitated to more reasonably determine the freshness information of the food material according to the production date T0, the shelf life duration T1 of the food material and the number K of cooking cycles experienced by the food material.

The utility model discloses an in the embodiment, the control module configuration is as according to the new freshness settlement of eating the material the temperature of absorbing water of eating the material. With this arrangement, setting different water absorption temperatures according to the freshness of the food material facilitates obtaining a better cooking effect and shortens the cooking time.

The utility model discloses an in the embodiment, the control module configuration will when eating material freshness degree height the temperature of absorbing water of eating the material sets for first temperature range eat material freshness degree low time with the temperature of absorbing water of eating the material sets for the second temperature range.

In an embodiment of the present invention, the first temperature range is T1 to T2, wherein T2 is 40 ℃ < T2<75 ℃, and T1 is 2 ℃ to 10 ℃ smaller than T2. With this kind of mode setting, the edible material that the freshness is high of being convenient for obtains good effect of absorbing water, and then improves the culinary art effect, shortens the culinary art time.

In an embodiment of the invention, the second temperature range is T3 to T4, wherein T4 is 50 ℃ < T2<80 ℃, and T3 is 2 ℃ to 10 ℃ smaller than T4. With this kind of mode setting, the food material that the freshness is low of being convenient for obtains good effect of absorbing water, and then improves the culinary art effect, shortens the culinary art time.

Drawings

The following drawings of the present invention are used herein as part of the present invention for understanding the present invention. There are shown in the drawings, embodiments and descriptions of the invention, which are used to explain the principles and devices of the invention. In the drawings, there is shown in the drawings,

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

fig. 2 is a schematic structural view of a food material storage and barcode scanning module of the cooking appliance shown in fig. 1;

fig. 3 is a schematic view of a cooking process of a cooking appliance according to an embodiment of the present invention; and

fig. 4 is a schematic flowchart of a control method of a cooking appliance according to an embodiment of the present invention.

Detailed Description

In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that the present invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in order to avoid obscuring the present invention.

In the following description, for purposes of explanation, numerous specific details are set forth in order to provide a thorough understanding of the present invention. It is apparent that the practice of the invention is not limited to the specific details known to those skilled in the art. The following detailed description of the preferred embodiments of the invention, however, is not intended to limit the invention to the particular embodiments disclosed, but on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

Fig. 1 is a schematic structural block diagram of a cooking appliance according to an embodiment of the present invention.

The embodiment of the utility model provides a cooking utensil 100, this cooking utensil 100 can be electric rice cooker, electric pressure cooker or other electric heating appliances. In addition, the cooking appliance 100 may have other functions such as cooking porridge and cooking soup in addition to the function of cooking rice.

The cooking appliance 100 according to the present embodiment may have various structures, and as an example, the cooking appliance 100 according to the present embodiment generally includes a pot body. The pot body may be in a generally rounded rectangular parallelepiped shape, a generally cylindrical shape, or any other suitable shape. An inner pot of generally cylindrical shape or any other suitable shape is provided in the pot body. The inner pot can be freely put into the inner pot containing part of the cooker body or taken out of the inner pot containing part, so that the inner pot is convenient to clean. The inner pot is used for storing food to be cooked, such as rice, soup, etc. The top of the inner pot is provided with a top opening. The user can store food to be cooked in the inner pot through the top opening or take cooked food out of the inner pot through the top opening.

The cooker body is provided with a cover body. The shape of the cover body basically corresponds to the shape of the cooker body. For example, the cover may have a rounded rectangular parallelepiped shape. The cover body is arranged on the cooker body in an openable and closable manner and is used for covering the whole top of the cooker body or at least the inner pot of the cooker body. Specifically, in the present embodiment, the lid body may be pivotably provided above the pot body between the maximum open position and the closed position by, for example, a hinge. When the cover body is covered on the cooker body, a cooking cavity is formed between the cover body and the cooker body (specifically, the inner pot of the cooker body).

A steam passage (not shown) is further provided in the cooking appliance 100 to allow gas in the cooking space to flow to the outside of the cooking appliance 100. Wherein, the one end of steam channel is provided with the steam inlet with the culinary art space intercommunication, and the other end of steam channel is provided with the steam outlet with external intercommunication.

A controller (not shown) is also provided in the cooking appliance 100. The controller can be arranged in the cover body and can also be arranged in the cooker body. The controller implements various functions by controlling various modules in the cooking appliance 100.

The cooking appliance 100 may have various functional modules, and the cooking appliance 100 provided in the present embodiment is described below with reference to fig. 1.

As shown in fig. 1, the cooking appliance 100 provided in this embodiment includes a food material storage module 10, a food material information acquisition module 11, a heating module 12, a water adding module 13, a setting module 14, an indication module 15, a cooking cycle recording module 16, an instant heating module 17, a water path temperature sensor 18, a communication interface 19, and a control module 20.

The food material storage module 10 is used for storing food materials with identification codes. The identification code carries food material information, and the food material information comprises information of food material types, such as rice types, food material production date T0, shelf life duration T1 and the like. The identification code may be a two-dimensional code, a bar code, or the like. Exemplarily, in the present embodiment, the identification code is a barcode. The food storage module 10 may have various structures, for example, as shown in fig. 2, the food storage module 10 includes a plurality of food storage bins 21, the food is stored in the food storage bins 21, the identification code is attached to the food storage bins 21, and the information of the food stored in the food storage bins 21 can be obtained by scanning and analyzing the information of the identification code. Also, the ingredients stored therein may be entered into the cooking cavity (inner pot) of the cooking appliance 100, for example, by piercing a seal at the bottom of the ingredient storage bin 21. The food storage module 10 further includes an indicator light 22 and a motor (not shown), and the motor can drive the food storage bins 21 to rotate under the control of the control module 20, so that each food storage bin 21 can be shifted to the position of the food information acquiring module 11. The indicator lamp 22 is used to indicate information, such as a location of the food material storage bin 21 or storage information, under the control of the control module 20. For example, when the food material storage bin 21 is rotated to the position of the food material information acquiring module 11, the indicator light 22 is turned on to indicate that the food material information acquiring module 11 scans the food material storage bin 21 corresponding to the currently turned-on indicator light 22. Alternatively, the indicator light 22 may indicate the number of the ingredients in the ingredient storage 21 by different colors, for example, when the indicator light 22 is green, it indicates that the corresponding ingredient storage 21 stores the ingredients, and when the indicator light 22 is red, it indicates that the corresponding ingredient storage 21 does not store the ingredients. The food storage module 10 may be disposed at any suitable position of the cooking appliance 100, and in the present embodiment, the food storage module 10 is disposed in a cover of the cooking appliance 100.

In addition, in this embodiment, a food material adding module (not shown) may be further included to add the food material in the food material storage module to the cooking cavity. Exemplarily, the food material adding module comprises a food material conveying channel communicated with the cooking cavity and a motor, wherein the motor is used for controlling the opening and closing of the food material conveying channel, when a sealing member at the bottom of the food material storage bin 21 is punctured by the puncturing device, the food material in the food material storage bin falls into the food material conveying channel, and then the motor opens the conveying channel to convey the food material into the cooking cavity, so that the automatic adding of the food material is realized.

The food material information acquiring module 11 is disposed in a circumferential direction of the food material storage module 10, and is configured to acquire information of the food material stored in the food material storage module 10. The food material information obtaining module 11 may adopt a scanning gun or a scanning module corresponding to the identification code. Exemplarily, in the present embodiment, the food material information acquiring module 11 employs a barcode scanning gun, which acquires the food material information by scanning a barcode on the food material storage bin 21. Exemplarily, in the present embodiment, it is also provided in the cover of the cooking appliance 100.

The heating module 12 is used for heating food material in the cooking space of the cooking appliance 100. The heating module 12 may be provided in the pot body, which may heat the inner pot at the bottom and/or sides thereof. The heating module 12 may be an electric heating tube or an induction heating device such as a solenoid coil. In the structure in which the cooking appliance 100 includes a detachable base, the heating module 12 may also be provided in the base of the cooking appliance 100.

The water adding module 13 is used to add water into the cooking space of the cooking appliance 100. The water adding module 13 comprises a water pump and a water path communicated with the cooking cavity. The water pump is used for pumping water from the water source into the cooking cavity through the waterway. The water route includes the delivery port with culinary art cavity intercommunication, the water inlet with external water pipe or water tank intercommunication to and connect the pipeline of water inlet and delivery port. The water adding module 13 may further include a water tank provided on the cooking appliance 100, and a valve and a flow rate detecting unit provided on the water tank or the pipe connecting the water inlet and the water outlet. The water tank is used for storing cooking water, and the water pump can pump the water in the water tank into the cooking cavity through the waterway. The valve is used for controlling the opening and closing of the water path. The flow rate detecting unit is used for detecting the amount of water flowing through the water path, and may be various flow meters, such as an optical flow meter, an electromagnetic flow meter, or the like, or may be other flow rate detecting circuits/components. The water adding module 13 adds a predetermined amount of water into the cooking cavity under the control of the control module 20, and a better cooking effect can be achieved by accurately controlling the amount of added water. The water adding module 13 may be disposed on the cover or the pot body of the cooker 100, or a part of the structure may be disposed on the cover and a part of the structure may be disposed on the pot body.

The setting module 14 is used for providing various cooking settings for the user, such as setting rice type, taste, timing time, appointment time, cooking mode, and the like. The setup module 14 may be various keys, a touch pad, or a touch screen. The setting module 14 may be disposed on a lid, a pot, or a base of the cooking appliance 100.

The indication module 15 is used for indicating cooking information or other related information or status, such as total cooking time, remaining time to the user. The indication module 15 may include an LED lamp, a four-position eight-segment nixie tube, a buzzer/speaker or other devices, and is used to display the cooking time and status set by the user or during the cooking process, and to sound or voice prompt the cooking status of the user through the buzzer. The indication module 15 may be disposed on the lid, the pot body, or the base of the cooking appliance 100.

The cooking cycle recording module 16 is configured to record information such as a number of cooking cycles experienced by the food material stored in the food material storage module 10. The cooking cycle recording module 16 may be various memory modules that do not lose information when power is lost, such as an EEPROM (electrically erasable programmable read only memory). Specifically, the control module 20 may record the number of cooking cycles experienced by the food material in each food material storage bin 21 of the food material storage module 10, and store the number of cooking cycles into the cooking cycle recording module 16, for example, after the cooking appliance 100 is powered on to cook each time, the control module 20 adds 1 to the number of cooking cycles experienced by the food material not used in the food material storage module 10, and stores the number of cooking cycles into the cooking cycle recording module 16, and when the number of cooking cycles experienced by the currently used food material needs to be known, the number of cooking cycles may be read from the cooking cycle recording module 16.

The communication interface 19 is used to implement a networking function of the cooking appliance 100, and a current date and time synchronization function and the like can be implemented through the communication interface 19. The communication interface 19 can include one or more wired or wireless communication interfaces. Such as a communications interface network interface card, wireless modem, or wired modem. In one application, the communication interface 19 can be a WiFi modem. In other applications, the communication interface 19 can be a 3G modem, a 4G modem, an LTE modem, a bluetooth component, a radio frequency receiver, an antenna, or a combination thereof. Exemplarily, in the present embodiment, the communication interface 19 is an NB-IoT communication module.

I.e. the thermal module 17 is used to heat the water in the water circuit. Illustratively, in this embodiment, the thermal module 17 is disposed on the water path. That is, the heating module 17 may be various heaters, such as a heating belt, a heating wire, an induction coil, and the like. Illustratively, in the present embodiment, the thermal module 17 is a heat generating band disposed around the waterway.

A water circuit temperature sensor 18 is provided in the water circuit for sensing the temperature of the water in the water circuit. Waterway temperature sensor 18 may be a variety of temperature sensors, such as a thermocouple, thermistor, etc.

The control module 20 is used to control the above modules and other modules of the cooking appliance 100, so as to control various functions of the cooking appliance 100 and various cooking modes or programs. The control module 20 may be implemented as the above-described controller, which may be various types of controllers, such as an MCU or the like.

In this embodiment, the control module 20 is configured to control the instant heating module 17 to heat the water in the water path to a set water absorption temperature. Specifically, in the water adding process, the control module 20 is used for controlling the instant heating module 17 to rapidly heat the water flowing through the water channel so as to heat the water to an appropriate water absorption temperature of the heated food material. In the process, the temperature of the water in the water circuit is determined by the water circuit temperature sensor 18.

Further, in this embodiment, the control module 20 is further configured to determine the freshness of food materials according to the food material information, and set the water absorption temperature of the food materials according to the freshness of the food materials.

Exemplarily, determining the freshness of the food material according to the food material information is realized by the following steps:

firstly, the duration △ T3, △ T3-T2-T0 of the food material from the production date is determined according to the production date T0 and the current date T2 of the food material.

Then, the equivalent duration of the food material from the production date is △ T4 according to the duration △ T3 of the food material from the production date and the number m of the cooking cycles of the food material, wherein △ T4 is △ T3+ k0 m, k0 is a coefficient, and k0 is larger than or equal to 3 and smaller than 20.

Finally, the freshness of the food material is determined by comparing the equivalent time length △ T4 of the food material from the production date with the shelf life time length T1, for example, the freshness of the food material is determined by the size of △ T4/T1, the closer △ T4 is to the shelf life time length T1, namely, the larger △ T4/T1 is, the lower the freshness of the food material is, and the higher the freshness of the food material is, illustratively, in the present embodiment, the food material freshness is considered to be low when △ T4/T1 is greater than 1/2, and the food material freshness is considered to be high when △ T4/T1 is less than or equal to 1/2.

It should be understood that the above-mentioned determination of freshness is merely exemplary, and in other embodiments according to the present invention, various other suitable manners may also be adopted to determine the freshness of the food material.

Illustratively, the control module 20 is configured to set the water absorption temperature of the food material to a first temperature range when the freshness of the food material is high and to set the water absorption temperature of the food material to a second temperature range when the freshness of the food material is low.

Illustratively, the first set temperature range is T1 to T2, where T2 is 40 ℃ < T2<75 ℃, and T1 is 2 ℃ to 10 ℃ less than T2.

Illustratively, the second set temperature range is T3 to T4, where T4 is 50 ℃ < T2<80 ℃, and T3 is 2 ℃ to 10 ℃ smaller than T4.

For better understanding of the present invention, the cooking process and the control method of the cooking appliance 100 according to the embodiment of the present invention are described in detail below with reference to fig. 3 and 4.

Fig. 3 is a schematic view of a cooking process of a cooking appliance according to an embodiment of the present invention.

As shown in fig. 3, a cooking process of the cooking appliance 100 according to an embodiment of the present invention includes:

step S301, in the automatic rice adding stage, the food material adding block is controlled to automatically add the food materials in the food material storage module into a cooking cavity (i.e. an inner pot) of the cooking appliance.

Step S302, in the automatic water adding stage, a water pump of the water adding module is controlled to pump water from the water tank or an external water source into a cooking cavity (i.e., an inner pot) of the cooking appliance, and meanwhile, a flow rate detecting unit of the water adding module detects an amount of the added water, so as to heat a predetermined amount of water into the cooking cavity (i.e., the inner pot) of the cooking appliance. In addition, in the water adding process, the water in the water passage is rapidly heated by the instant heating module so as to be heated to the proper water absorption temperature of the heated food material.

Step S303, in the water absorption stage, the temperature of the cooking cavity is maintained within the set water absorption temperature range within the set water absorption time length through the heating module, so that the food materials absorb water.

Step S304, a heating stage, namely, the cooking cavity is heated up to the heating temperature required by the heated food material rapidly.

As shown in fig. 4, the method for controlling a cooking appliance according to the present embodiment includes:

step S401, selecting food material according to user settings. Namely, according to information such as cooking types, food quantity, food types and the like set by a user, food materials which are in accordance with the setting of the user are selected from the food material storage module.

In step S402, information of each food material is acquired. Illustratively, the food material information includes rice type, production date T0, shelf life duration T1, and the number m of cooking cycles experienced by the food material. Taking the cooking appliance 100 shown in fig. 1 as an example, when the cooking appliance 100 is powered on to prepare for cooking, the control module 20 may control the food storage module 10 to rotate, and acquire the food information of each food storage bin 21 in the food storage module 10 through the food information acquisition module 11, and then may read the number m of cooking cycles experienced by the food in each food storage bin 21 in the food storage module 10 from the cooking cycle recording module 16, so that when a user selects a specific food in the food storage bin 21, the production date T0, the shelf life duration T1, and the number m of cooking cycles experienced by the food can be known.

And S403, controlling the cooking appliance to automatically add food into the cooking cavity. Namely, the food material adding module is controlled to add the food material selected by the user into the cooking cavity.

Step S404, the control module calculates the corresponding water quantity Q according to the quantity of the cooking food materials, then controls to start the water pump to add water into the cooking cavity, and simultaneously detects the water flow in real time.

Step S405, the control module controls to start the instant heating module to heat water flowing through the water channel.

In step S406, it is determined whether the food freshness is low, and if the food freshness is high, the process proceeds to step S407, and if the food freshness is low, the process proceeds to step S408.

The method for determining the freshness of the food material is as described above, and is not described herein again.

In step S407, the control module controls the temperature of the water flowing through the waterway channel to be between T1 and T2 by controlling the on or off of the instant heating module.

In step S408, the control module controls the temperature of the water flowing through the waterway channel to be between T3 and T4 by controlling the on or off of the instant heating module.

Due to the different freshness of the food materials (i.e. the different freshness degree), if the food materials with each freshness are to obtain the best cooking effect, different water absorption temperatures should be adopted for the food materials with each freshness.

Illustratively, T2 is 40 ℃ < T2<75 ℃, T1 is 2 ℃ to 10 ℃ less than T2, T4 is 50 ℃ < T2<80 ℃, and T3 is 2 ℃ to 10 ℃ less than T4.

And step S409, stopping adding water when the water quantity is detected to be more than or equal to Q. That is, when the water added into the cooking cavity reaches the set amount Q, the water addition is stopped. For example, water adding modules such as water pumps and valves are closed.

In step S410, the next step is performed. For example, into the water uptake phase and the heating phase shown in fig. 3.

In addition, the embodiment of the present invention further provides another cooking appliance, which includes a memory, a processor and a computer program stored in the memory and running on the processor, wherein the processor executes the program to implement the steps of the method shown in fig. 3.

In addition, the embodiment of the present invention further provides a computer storage medium, on which a computer program is stored. The computer program, when executed by a processor, may implement the method of fig. 3 or fig. 3 as previously described. For example, the computer storage medium is a computer-readable storage medium.

According to the utility model discloses a cooking utensil can preheat water before the culinary art cavity is added to water through setting up instant heating module and water route temperature sensor for the water of adding in the culinary art cavity has been in the suitable temperature of absorbing water that is eaten the material by the heating, can shorten the time that follow-up stage of absorbing water spent from this, thereby has shortened the total time of automatic cooking utensil culinary art function, has promoted user's use and has experienced.

Although the example embodiments have been described herein with reference to the accompanying drawings, it is to be understood that the above-described example embodiments are merely illustrative and are not intended to limit the scope of the present invention thereto. Various changes and modifications may be effected therein by one of ordinary skill in the pertinent art without departing from the scope or spirit of the present invention. All such changes and modifications are intended to be included within the scope of the present invention as claimed in the appended claims.

Those of ordinary skill in the art will appreciate that the various illustrative elements and algorithm steps described in connection with the embodiments disclosed herein may be implemented as electronic hardware or combinations of computer software and electronic hardware. Whether such functionality is implemented as hardware or software depends upon the particular application and design constraints imposed on the implementation. Skilled artisans may implement the described functionality in varying ways for each particular application, but such implementation decisions should not be interpreted as causing a departure from the scope of the present invention.

In the several embodiments provided in the present application, it should be understood that the disclosed apparatus and method may be implemented in other ways. For example, the above-described device embodiments are merely illustrative, and for example, the division of the units is only one logical functional division, and other divisions may be realized in practice, for example, a plurality of units or components may be combined or integrated into another device, or some features may be omitted, or not executed.

In the description provided herein, numerous specific details are set forth. It is understood, however, that embodiments of the invention may be practiced without these specific details. In some instances, well-known methods, structures and techniques have not been shown in detail in order not to obscure an understanding of this description.

Similarly, it should be appreciated that in the description of exemplary embodiments of the invention, various features of the invention are sometimes grouped together in a single embodiment, figure, or description thereof for the purpose of streamlining the disclosure and aiding in the understanding of one or more of the various inventive aspects. However, the method of the present invention should not be interpreted as reflecting an intention that: rather, the invention as claimed requires more features than are expressly recited in each claim. Rather, as the following claims reflect, inventive aspects lie in less than all features of a single disclosed embodiment. Thus, the claims following the detailed description are hereby expressly incorporated into this detailed description, with each claim standing on its own as a separate embodiment of this invention.

It will be understood by those skilled in the art that all of the features disclosed in this specification (including any accompanying claims, abstract and drawings), and all of the processes or elements of any method or apparatus so disclosed, may be combined in any combination, except combinations where such features are mutually exclusive. Each feature disclosed in this specification (including any accompanying claims, abstract and drawings) may be replaced by alternative features serving the same, equivalent or similar purpose, unless expressly stated otherwise.

Furthermore, those skilled in the art will appreciate that while some embodiments described herein include some features included in other embodiments, rather than other features, combinations of features of different embodiments are meant to be within the scope of the invention and form different embodiments. For example, in the claims, any of the claimed embodiments may be used in any combination.

Various component embodiments of the invention may be implemented in hardware, or in software modules running on one or more processors, or in a combination thereof. It will be appreciated by those skilled in the art that a microprocessor or Digital Signal Processor (DSP) may be used in practice to implement some or all of the functionality of some of the modules in an item analysis apparatus according to embodiments of the present invention. The present invention may also be embodied as apparatus programs (e.g., computer programs and computer program products) for performing a portion or all of the methods described herein. Such a program implementing the invention may be stored on a computer readable medium or may be in the form of one or more signals. Such a signal may be downloaded from an internet website or provided on a carrier signal or in any other form.

It should be noted that the above-mentioned embodiments illustrate rather than limit the invention, and that those skilled in the art will be able to design alternative embodiments without departing from the scope of the appended claims. In the claims, any reference signs placed between parentheses shall not be construed as limiting the claim. The word "comprising" does not exclude the presence of elements or steps not listed in a claim. The word "a" or "an" preceding an element does not exclude the presence of a plurality of such elements. The invention can be implemented by means of hardware comprising several distinct elements, and by means of a suitably programmed computer. In the unit claims enumerating several means, several of these means may be embodied by one and the same item of hardware. The usage of the words first, second and third, etcetera do not indicate any ordering. These words may be interpreted as names.

The above description is only for the specific embodiments of the present invention or the description of the specific embodiments, the protection scope of the present invention is not limited thereto, and any person skilled in the art can easily think of the changes or substitutions within the technical scope of the present invention, and all should be covered within the protection scope of the present invention. The protection scope of the present invention shall be subject to the protection scope of the claims.

Claims

1. A cooking appliance, comprising:

a cooking cavity;

2. The cooking appliance of claim 1, wherein the instant heating module is disposed on the water path.

3. The cooking appliance of claim 1, further comprising: the water way temperature sensor is used for measuring the temperature of the water in the water way.

4. The cooking appliance of claim 1, further comprising:

the water pump is used for pumping water in the water tank into the cooking cavity through the water path.

5. The cooking appliance of claim 1, further comprising:

and the flow detection unit is arranged on the water path and used for detecting the water quantity flowing through the water path.

6. The cooking appliance of claim 1, further comprising:

the food material storage module is used for storing food materials;

7. The cooking appliance of claim 6, wherein the food material information comprises a production date T0, a shelf life duration T1, and a number of cooking cycles K experienced by the food material.

8. The cooking appliance of claim 7, wherein the control module is configured to set a water absorption temperature of the food material based on freshness of the food material.

9. The cooking appliance of claim 8, wherein the control module is configured to set the water absorption temperature of the food material to a first temperature range when the freshness of the food material is high and to set the water absorption temperature of the food material to a second temperature range when the freshness of the food material is low.

10. The cooking appliance of claim 9, wherein the first temperature range is T1-T2, wherein T2 is 40 ℃ < T2<75 ℃, T1 is 2 ℃ to 10 ℃ less than T2;

the second temperature range is T3 to T4, where T4 is 50 ℃ < T2<80 ℃, and T3 is 2 ℃ to 10 ℃ less than T4.