WO2021143777A1 - 烹饪设备及其控制方法、控制装置和计算机可读存储介质 - Google Patents

烹饪设备及其控制方法、控制装置和计算机可读存储介质 Download PDF

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Publication number
WO2021143777A1
WO2021143777A1 PCT/CN2021/071802 CN2021071802W WO2021143777A1 WO 2021143777 A1 WO2021143777 A1 WO 2021143777A1 CN 2021071802 W CN2021071802 W CN 2021071802W WO 2021143777 A1 WO2021143777 A1 WO 2021143777A1
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WO
WIPO (PCT)
Prior art keywords
chamber
cooking
pressure
controlling
liquid
Prior art date
Application number
PCT/CN2021/071802
Other languages
English (en)
French (fr)
Inventor
邢胜华
刘化勇
赵国尧
姚鑫
Original Assignee
佛山市顺德区美的电热电器制造有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Priority claimed from CN202010060262.2A external-priority patent/CN113133650B/zh
Priority claimed from CN202010064523.8A external-priority patent/CN113133640A/zh
Application filed by 佛山市顺德区美的电热电器制造有限公司 filed Critical 佛山市顺德区美的电热电器制造有限公司
Priority to JP2022525545A priority Critical patent/JP7455967B2/ja
Publication of WO2021143777A1 publication Critical patent/WO2021143777A1/zh

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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
    • 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
    • A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means

Definitions

  • This application relates to the field of cooking technology, in particular to a cooking device, a method for controlling a cooking device, a control device for a cooking device, and a computer-readable storage medium.
  • the rice is cooked by boiling the rice in a pot for a period of time and then draining the rice soup, and then placing the filtered rice on the material container and steaming. This way can achieve the purpose of low-sugar rice.
  • the rice cooker has the function of cooking low-sugar rice.
  • the current rice cookers can only manually soak the rice grains, and then filter out the sugar in the rice grains. The process is not easy to control, and it cannot be guaranteed that the cooked rice can meet the sugar content requirements of users.
  • This application aims to solve at least one of the technical problems existing in the prior art or related technologies.
  • the first aspect of the present application proposes a cooking device.
  • the second aspect of the application proposes a method for controlling cooking equipment.
  • the third aspect of the present application proposes a control device for cooking equipment.
  • the fourth aspect of the present application proposes a cooking device having the above-mentioned control device for the cooking device.
  • the fifth aspect of the present application proposes a computer-readable storage medium.
  • the sixth aspect of the present application proposes another method for controlling cooking equipment.
  • the seventh aspect of the present application proposes yet another method for controlling cooking equipment.
  • the eighth aspect of the present application proposes another control device for cooking equipment.
  • the ninth aspect of the present application proposes yet another control device for cooking equipment.
  • the tenth aspect of the present application proposes another cooking device having the above-mentioned control device for the cooking device.
  • the eleventh aspect of the present application proposes yet another cooking device having the above-mentioned control device for the cooking device.
  • the twelfth aspect of this application proposes another computer-readable storage medium.
  • the technical solution of the first aspect of the present application provides a cooking device, including: a cooking pot; a material containing piece, the material containing piece is at least partially contained in the cooking pot, and the material containing piece forms a first In the cavity, a second cavity is formed between the cooking pot and the material holding member, wherein a liquid conducting structure is formed between the first cavity and the second cavity, and the liquid conducting structure is connected to the first cavity and The second chamber; the pressure device is configured to generate a pressure difference between the first chamber and the second chamber; the pressure relief structure, the pressure relief structure has a gas passage, and the gas passage is connected to the first chamber and the second chamber At least one of is connected, and when the gas channel is turned on, the pressure difference between the first chamber and the second chamber is reduced.
  • the cooking equipment provided by this application includes a cooking pot, a material holding part, a pressure device and a pressure relief structure.
  • the material holding piece is at least partially contained in the cooking pot, and a first cavity is formed in the material holding piece, a second cavity is formed between the cooking pot and the material holding piece, and the first cavity can be used to place the waiting
  • the second cavity can be used to store liquid
  • a liquid conducting structure is formed between the first cavity and the second cavity, and the liquid conducting structure connects the first cavity and the second cavity, that is, Ensure that the liquid in the second chamber (first chamber) can enter the first chamber (second chamber) through the liquid conduction structure to form a liquid conduction relationship; the operation of the pressure device can make the first chamber and There is a pressure difference between the second chamber.
  • the liquid in the second chamber When the pressure difference between the first chamber and the second chamber reaches a certain level, the liquid in the second chamber will enter the first chamber under the action of pressure, and then interact with The food to be cooked in the first cavity is in full contact; the pressure relief structure has a gas channel, and the gas channel is connected to at least one of the first cavity and the second cavity.
  • the gas The channel reduces or disappears the pressure difference between the first chamber and the second chamber, so that the liquid in the first chamber will flow out through the liquid conducting structure, so that the food to be cooked in the first chamber is separated from the liquid
  • the food to be cooked in the first chamber can be washed.
  • the rice grains can be drained with the liquid to wait for the starch material on the food to be cooked, so as to realize the cooking function of draining rice and obtain good low-sugar cooking. Effect.
  • the user can choose whether the first chamber is in contact with the liquid according to the actual situation, and the liquid can be selected for the first chamber.
  • the specific time, the number of times and the length of the flushing of the food to be cooked in the cavity enhance the working flexibility of the cooking equipment and enhance the taste of cooking.
  • the cooking equipment of the above technical solution provided by this application may also have the following additional technical features:
  • the gas channel is in communication with the environment; wherein, when the gas channel is conducted, the first chamber or the second chamber connected to the gas channel is in communication with the environment.
  • the gas channel is in communication with the environment, and the gas channel is in communication with the first chamber or the second chamber. That is, when the gas channel is in a conducting state, one end of the gas channel is connected to the external atmospheric pressure, and the other end of the gas channel is connected to the first chamber or the second chamber and the environment, that is, the first chamber and The second chamber is directly connected to the external environment to ensure that the air pressure values in the first chamber and the second chamber are the same as the external environment, and the pressure difference between the first chamber and the second chamber is reduced, and the treatment is ended.
  • the scour of cooking food when the gas channel is in a conducting state, one end of the gas channel is connected to the external atmospheric pressure, and the other end of the gas channel is connected to the first chamber or the second chamber and the environment, that is, the first chamber and The second chamber is directly connected to the external environment to ensure that the air pressure values in the first chamber and the second chamber are the same as the external environment, and the pressure difference between the first chamber and the second chamber is reduced, and the treatment is ended.
  • the gas channel to connect the environment and the first chamber or the second chamber to release the pressure of the first chamber or the second chamber
  • not only the negative pressure (or The conversion and adjustment between positive pressure) and zero pressure (which can be specifically understood as ambient atmospheric pressure) can be used to repeatedly flush the material.
  • the structure is simpler, the component cost is reduced, and the product control logic is correspondingly evolved, the product control efficiency is higher, the failure risk is lower, and it is also more power-saving, which is more conducive to product energy saving Reduce emissions.
  • the gas passage is connected to the first chamber and the second chamber respectively, and when the gas passage is conducted, the gas passage connects the first chamber and the second chamber.
  • the gas channel is respectively connected with the first chamber and the second chamber. That is, when the gas channel is in the conducting state, the two ends of the gas channel are directly connected to the first chamber and the second chamber. At this time, the air pressure in the first chamber and the second chamber can be balanced with each other, thereby reducing Reduce or eliminate the pressure difference and end the flushing of the food to be cooked.
  • the gas channel has a normally open structure; the flow area of the gas channel is smaller than the flow area of the pressure device.
  • the gas channel has a normally open structure, and the flow area of the gas channel is smaller than the flow area of the pressure device. That is, in unit time, the amount of gas increased or discharged through the pressure device is greater than the amount of gas leaked or increased through the gas channel, ensuring that the pressure difference between the first chamber and the second chamber is sufficient, and that the generated pressure difference is sufficient.
  • the liquid in the second chamber enters the first chamber.
  • the pressure relief structure further has a control element, and the control element controls the on-off of the gas channel.
  • the pressure relief structure has a control element, and the control element can control the on and off of the gas channel. That is, when the food to be cooked in the first cavity needs to be flushed, the gas channel is cut off by the control member to ensure that a sufficient pressure difference is generated between the first cavity and the second cavity to allow the liquid in the second cavity to pass through
  • the liquid conduction structure enters the first chamber to flush the food to be cooked; after the food to be cooked in the first chamber is flushed, the gas channel is conducted through the control member, and at this time, the first chamber and the second chamber can be The pressure difference therebetween decreases or disappears, so that the liquid in the first cavity flows back to the second cavity through the liquid conducting structure, so that the liquid is separated from the food to be cooked.
  • control element controls the closing of the gas passage, so that the leakage of the pressure device during the pressurization or decompression process is reduced, which can improve the working energy efficiency of the pressure device and save cooking duration.
  • the gas channel can be opened by controlling the control element, so that the gas channel can quickly balance the pressure difference between the first chamber and the second chamber , So that the first chamber can drain the liquid more efficiently, shorten the cooking time, and when the gas channel is opened, a rapid pressure relief effect similar to flash vaporization can be formed at the same time, so that the liquid from the surface of the material in the first chamber The flow rate is higher, the scouring effect on the material is better, and the scouring effect is further improved.
  • control member includes a first control valve, and the first control valve controls the on and off of the gas passage.
  • control element includes a first control valve. That is, the on-off of the gas passage is controlled by the first control valve to ensure that the liquid enters the first chamber or flows back to the second chamber.
  • the pressure relief structure further includes an exhaust valve, the exhaust valve has an exhaust port and a valve core, the exhaust port is formed as at least a part of the gas passage, and the valve core is suitable for opening or closing the exhaust valve.
  • the air port, the control element controls the valve core and makes the valve core open or close the exhaust port.
  • the pressure relief structure further includes an exhaust valve, and the exhaust valve has an exhaust port and a valve core.
  • the exhaust port is formed as at least a part of the gas passage, and the control member can control the valve core to open or close the exhaust port, realize the conduction or disconnection of the gas passage, and ensure that the liquid enters the first chamber or flows back to the second chamber room.
  • one of the first chamber and the second chamber is connected to the pressure relief structure and the pressure device; the pressure device is suitable for the first chamber or the second chamber connected to it.
  • the chamber is pressurized or decompressed; the pressure relief structure is suitable for pressure relief of the first chamber or the second chamber connected to it.
  • one of the first chamber and the second chamber is simultaneously connected to the pressure relief structure and the pressure device.
  • the pressure device can pressurize or relieve the pressure of the first chamber or the second chamber connected to it, so as to form a pressure difference between the first chamber and the second chamber; It is connected to the first chamber or the second chamber for pressure relief, so as to reduce the pressure difference between the first chamber and the second chamber.
  • one of the first chamber and the second chamber is connected to the pressure device; the cooking device is provided with a gas conduction structure, and the gas conduction structure is adapted to the first chamber and the second chamber The other of the two chambers.
  • the cooking device is also provided with a gas conduction structure.
  • one of the first chamber and the second chamber is connected with the pressure device, and the gas conducting structure is connected with the other of the first chamber and the second chamber. That is, the pressure device can pressurize or relieve pressure on one of the chambers, and the other chamber can balance the pressure difference through the gas conduction structure, so that the pressure difference between the first chamber and the second chamber Decrease.
  • the gas conducting structure and the pressure device are connected to the first chamber and are adapted to depressurize the first chamber, and the gas conducting structure is in communication with the second chamber and supplies the second chamber. Chamber intake.
  • the pressure device is connected to the second chamber and is adapted to pressurize the second chamber, and the gas conducting structure is in communication with the first chamber to exhaust the first chamber.
  • the pressure device is in communication with the second chamber, and the gas conducting structure is in communication with the first chamber.
  • the pressure device can pressurize the second chamber, so that high pressure is formed in the second chamber, so that the liquid in the second chamber is squeezed into the inside of the first chamber under the action of the high pressure; the gas conduction structure
  • the first chamber can be exhausted to reduce the pressure difference between the first chamber and the second chamber, so that the liquid entering the inside of the first chamber flows back to the second chamber.
  • the gas conduction structure includes a channel structure; wherein the channel structure is a normally open structure, or the channel structure is provided with a one-way valve, or the channel structure is provided with a second control valve and the second control The valve is suitable for controlling the on-off of the channel structure.
  • the gas conduction structure includes a channel structure to ensure the passage of gas.
  • the channel structure includes but is not limited to the following: a normally open structure, a channel structure with a one-way valve, a channel structure with a second control valve, and the second control valve is suitable for controlling the on-off of the channel structure.
  • the channel structure when the channel structure is a normally open structure, ensure that the flow area of the channel structure is smaller than the flow area of the pressure device to ensure that a pressure difference can be formed between the first chamber and the second chamber; when the channel structure is provided with a one-way valve or For the second control valve, the one-way valve or the second control valve is closed when the food to be cooked in the first chamber needs to be flushed, and the one-way valve or the second control valve is opened after the flushing is completed.
  • a gas conduction structure is provided on the cooking pot.
  • the gas conduction structure is arranged on the cooking pot, and the formation position of the gas conduction structure is reasonably set to simplify the overall structure of the cooking device.
  • the cooking device has a cover, the cover at least covers the cooking pot, and a gas conduction structure is provided on the cover.
  • the cooking device has a cover, and the cover covers at least a part of the cooking pot to prevent dust from falling into the cooking pot, and at the same time to avoid splashing and scalding the user from the food to be cooked in the cooking pot.
  • the gas conduction structure is arranged on the cover, and the formation position of the gas conduction structure is reasonably set, which simplifies the overall structure of the cooking device.
  • the cooking pot has a pot body and a pot handle, and at least one of the pot body and the pot handle is provided with a gas conduction structure.
  • the cooking pot has a pot body and a pot handle.
  • the cooking pot has a pot body and a pot handle.
  • the gas conducting structure is arranged on the pot body or the pot handle.
  • the gas conducting structure can also be arranged on the pot body and the pot handle at the same time.
  • the formation position of the gas conducting structure is reasonably set. Simplify the overall structure of the cooking equipment.
  • the pot handle is provided with a gas conducting structure
  • the pot body is provided with a through hole
  • the through hole communicates with the gas conducting structure and the second chamber.
  • the pot body when the gas conduction structure is arranged on the pot handle, the pot body is provided with a through hole, and the through hole communicates the gas conduction structure and the second chamber to ensure that the first chamber and the second chamber are connected.
  • the chamber balances the air pressure through the through hole and the gas conduction structure.
  • one of the first chamber and the second chamber is connected to the pressure device; the other of the first chamber and the second chamber is a closed chamber.
  • one of the first chamber and the second chamber is connected to the pressure device, and the other is a closed chamber. That is, one of the first chamber and the second chamber is connected with the pressure device and the gas channel at the same time, and the other is a sealed chamber, and the sealed chamber is connected to the other chamber only through liquid communication.
  • the same chamber is used to pressurize or pressurize, so that the liquid in the second chamber enters the first chamber and flows back to the second chamber.
  • the pressure device includes an air extraction device, and the air extraction device is adapted to depressurize the first chamber or the second chamber connected to it in an air extraction manner.
  • the pressure device includes a suction device.
  • the air pumping device can pump out the gas in the first chamber or the second chamber connected to it by pumping air, thereby forming a pressure difference between the first chamber and the second chamber, so that the second The liquid in the cavity enters the first cavity under the action of the pressure difference, and then flushes the food to be cooked in the first cavity.
  • the cooking device is provided with an air inlet, and one of the first chamber and the second chamber for connecting with the pressure device is in communication with the air inlet;
  • the pressure device further includes a third The control valve, the third control valve is connected with the air inlet and the air extraction device, and controls the on/off between the air extraction device and the air inlet.
  • the cooking device is provided with an air inlet.
  • one of the first chamber and the second chamber communicated with the pressure device is connected to the air inlet to ensure that the gas can enter or exit under the action of the pressure device, so that the first chamber and the second chamber are different from each other.
  • a pressure difference is formed between them;
  • the pressure device also includes a third control valve, which is connected to the air inlet and the air extraction device, and can control the on and off between the air extraction device and the air inlet. That is, when the pressure device is working, the third control valve is opened to ensure other flows, and when the pressure device is not working, the third control valve is closed.
  • the cooking device has a cover, the cover at least covers the cooking pot, and the pressure device and the pressure relief structure are arranged on the cover.
  • the cooking device has a cover, and at least a part of the cooking pot is covered by the cover to prevent dust from falling into the cooking pot, and at the same time to avoid splashing and scalding the user from the food to be cooked in the cooking pot.
  • the pressure device and the pressure relief structure are arranged on the cover, and the forming positions of the pressure device and the pressure relief structure are reasonably set, which simplifies the overall structure of the cooking equipment.
  • the cooking device has a cover body, and the cover body includes a first cover plate, the first cover plate is provided with a first sealing member and a second sealing member, and the first cover plate covers the cooking device.
  • the first sealing member is matched with the cooking pot, and the second sealing member is matched with the material holding member.
  • the cooking device has a cover body, and the cover body includes a first cover plate, and the cooking pot and the material holding member are simultaneously covered by the first cover plate.
  • the first cover plate is provided with a first sealing element and a second sealing element; during the working process of the cooking device, the first sealing element cooperates with the cooking pot to seal the contact position of the first cover plate and the cooking pot; The sealing member cooperates with the material holding member to seal the contact position of the second cover plate and the material holding member.
  • the cooking device has a cover body, and the cover body includes a second cover plate and a third cover plate, the second cover plate is provided with a first sealing member, and the third cover plate is provided with The second sealing part, the second cover plate covers the cooking pot and the first sealing part is matched with the cooking pot, the third cover plate covers the material holding part and the second sealing part is matched with the material holding part.
  • the cooking device has a cover body, and the cover body includes a second cover plate and a third cover plate.
  • the cooking pot is covered by the second cover plate, and the material holding member is covered by the third cover plate.
  • the second cover plate is provided with a first sealing element
  • the third cover plate is provided with a second sealing element; during the working process of the cooking device, the second sealing element is matched with the cooking pot to seal the second cover plate and the cooking pot.
  • the contact position; the third sealing part cooperates with the material holding part to seal the contact position of the third cover plate and the material holding part.
  • first sealing element and the second sealing element are both sealing rings, and the first sealing element is nested and distributed on the outside of the second sealing element.
  • the first sealing element and the second sealing element are both sealing rings to ensure the annular seal on the periphery of the material holding part and the cooking pot; the first sealing element is nested and distributed on the outside of the second sealing element , To ensure the location of the first sealing element and the second sealing element, to avoid interference between the first sealing element and the second sealing element, and to ensure the stable installation of the first sealing element and the second sealing element.
  • first sealing element and the second sealing element are spaced internally and externally, and the cover is provided with a gas conduction structure at a position between the first sealing element and the second sealing element.
  • the first sealing element and the second sealing element are both arranged on the cover, and the first sealing element and the second sealing element are internally and externally spaced to ensure the stability of the first sealing element and the second sealing element Installation;
  • the gas conduction structure is arranged on the cover and is located between the first sealing element and the second sealing element to ensure the positional relationship among the first sealing element, the second sealing element and the gas conduction structure to ensure The gas conduction structure can exhaust or inflate the first chamber and the second chamber to reduce the pressure difference between the first chamber and the second chamber.
  • the material containing member is configured with an adapting plane, and the second sealing member abuts on the adapting plane.
  • the material holding part is configured with a matching plane.
  • the second sealing element abuts on the adapting plane to ensure that the second sealing element is closely attached to the adapting plane and the sealing effect is ensured.
  • the fitting plane is an annular surface, and the extension length of the annular surface from the inner end to the outer end is in the range of 5 mm to 15 mm.
  • the adapting plane is an annular surface, so that the adapting plane of the material holding part and the ring-shaped second sealing part cooperate with each other to ensure that all positions on the periphery of the material holding part are sealed; further, the annular surface
  • the extension length from the inner end to the outer end is in the range of 5mm to 15mm, that is, along the radial direction of the material holding member, the distance between the second sealing member and the fitting plane is ensured, and the sealing effect of the second sealing member is ensured .
  • the cooking pot is provided with a water level indicator;
  • the material holding part is provided with a positioning part that cooperates with the cooking pot so that the material holding part is positioned in the cooking pot and the material is contained
  • the position of the piece is suitable for the position of the corresponding water level indicator.
  • the cooking pot is provided with a water level indicator mark
  • the material holding part is provided with a positioning part.
  • the positioning part of the material holding part cooperates with the cooking pot to ensure the stable positioning of the material holding part in the cooking pot and at the same time to ensure that the material holding part is partially contained in the cooking pot.
  • the position of the material holding part is compatible with the position of the corresponding water level indicator, that is, the bottom of the material holding part is at the same level as the corresponding water level indicator.
  • the first cavity is in contact with the food to be cooked.
  • the material holding member is provided with the liquid conducting structure
  • the liquid conducting structure includes a channel
  • the channel has a port
  • the channel is connected from the port to the channel.
  • the second cavity is connected, wherein, when the positioning portion is matched with the cooking pot, at least a part of the port is located lower than the corresponding water level indicator.
  • the liquid conducting structure is arranged on the material holding member and has a port, and the liquid conducting structure is connected to the second chamber from the port. Specifically, when the positioning portion is matched with the cooking pot, at least part of the The position of the port is lower than the corresponding water level indicator, that is, it is ensured that the liquid can enter and exit through the liquid conducting structure.
  • one or more through holes are provided on the wall of the material containing member, and the through holes are formed as at least a part of the liquid conducting structure.
  • one or more through holes are provided on the wall of the material holding member, and at least a part of the liquid conducting structure is formed through the through holes. That is, the liquid conducting structure can be formed by extending the through hole.
  • the material containing member is provided with a straw, and the straw is formed as at least a part of the liquid conducting structure.
  • the inner surface of the cooking pot is configured with a protruding part, and the positioning part rests on the protruding part, so that the material holding member is suspended from the cooking pot.
  • a protrusion is constructed on the inner surface of the cooking pot, and the positioning part of the cooking pot rests on the protrusion to ensure that the material holding part is hung inside the cooking pot. That is, it is ensured that the liquid inside the second chamber will not enter the inside of the first chamber before the pressure device is operated.
  • the cooking pot has a pot opening, and the positioning part rests on a part around the pot opening of the cooking pot, so that the material holding member is suspended from the cooking pot.
  • the cooking pot has a pot opening, and the positioning part of the material containing part rests on the part around the pot opening of the cooking pot to ensure that the material containing part is hung inside the cooking pot. That is, it is ensured that the liquid inside the second chamber will not enter the inside of the first chamber before the pressure device is operated.
  • the material containing member includes a concave cavity
  • the concave cavity is a structure with an opening at one end
  • the concave cavity is provided with flanging along the edge of the opening, and the flanging is formed as a positioning portion At least part of.
  • the material holding member includes a concave cavity.
  • the cavity is a structure with an opening at one end, so that the user can place the food to be cooked in the first cavity; the cavity is provided with a flange along the edge of the opening, and a positioning part is constructed by the flange to ensure the material Stable positioning of the container in the cooking pot.
  • the positioning part is constructed by flanging, avoiding additional positioning part, high positioning strength, and simple manufacturing method.
  • the flange is configured with a lower protrusion, and the lower protrusion rests on the cooking pot.
  • the flange is configured with a lower protrusion, and the lower protrusion is formed as at least a part of the positioning portion and rests on the cooking pot. That is, the flanging structure is overlapped and installed with the cooking pot through the lower protrusion.
  • the cavity has a bottom wall and a side wall, and at least one of the bottom wall and the side wall is provided with a liquid conducting structure.
  • the cavity has a bottom wall and a side wall, and at least one of the bottom wall and the side wall is provided with a liquid conducting structure to ensure that the first chamber is connected to the second chamber.
  • the flanging includes a first arm segment and a second arm segment, the first arm segment transitions between the second arm segment and the cavity, and the second arm segment configures a positioning portion, The first arm section is suitable for abutting against the second sealing element.
  • the flanging includes a first arm segment and a second arm segment.
  • the second arm segment extends outward to form a positioning portion, and the first arm segment is located in the second arm segment and the cavity, and abuts against the second sealing element, so as to ensure the stable installation of the second sealing element.
  • the second arm section has an upper side surface and a lower side surface, and the second arm section is configured such that the upper side surface is concave relative to the first arm section, and the lower side surface is convex relative to the first arm section.
  • Recessed shape; and/or at least part of the surface of the first arm segment is configured as a fitting plane, and the second sealing element abuts against the fitting plane.
  • the second arm segment has an upper side surface and a lower side surface.
  • the second arm section is configured in a concave shape in which the upper side surface is concave relative to the first arm section, and the lower side surface is convex relative to the first arm section, so as to ensure the stable positioning of the material holding member; at least part of the first arm section The surface is configured as a fitting plane to ensure that the second sealing element is closely attached to the first arm section.
  • the cooking equipment includes, but is not limited to: rice cookers, electric pressure cookers, and steam cookers.
  • the technical solution of the second aspect of the present application provides a method for controlling a cooking device, which is used in the cooking device as described in any one of the technical solutions of the first aspect of the present application, and the control method of the cooking device includes: controlling a pressure device One of the first chamber and the second chamber is pressurized or depressurized intermittently.
  • the pressure device intermittently pressurizes or depressurizes one of the first chamber and the second chamber, so that the cooking pot can be guided by air pressure.
  • the liquid process and the liquid discharge process alternate, so that the material in the first chamber can be repeatedly washed to produce a good cooking effect of leaching rice.
  • the limitation of this method makes the flushing stage more controllable during the entire cooking process, the control logic is also very simple, can have higher response precision and control precision, can better improve the working flexibility of the cooking equipment, and Improve the taste of cooking.
  • the pressure device in the step in which the pressure control device intermittently pressurizes or depressurizes one of the first chamber and the second chamber, the pressure device pressurizes the first chamber and the second chamber.
  • the control gas channel is in a closed state; when the pressure device stops pressurizing one of the first chamber and the second chamber, or During the decompression process, the gas channel is controlled to be in an open state.
  • the control gas channel is in a closed state, which can save the wasteful work loss of the pressure device, improve the working efficiency of the pressure device, and make the first chamber more compact. Efficiently feed liquid and shorten the cooking time.
  • the gas channel is controlled to be in an open state, so that the gas channel can quickly balance the pressure difference between the first chamber and the second chamber, so that the first chamber can be more efficient Discharge the liquid on the ground, shorten the cooking time, and at the time of opening the gas channel, it can simultaneously form a rapid pressure relief effect similar to flash vaporization. In this way, the flow rate of the liquid from the surface of the material in the first chamber is higher, and the material is washed away. The effect is better, and the scouring effect is further improved.
  • control method of the cooking device before the step of intermittently pressurizing or depressurizing one of the first chamber and the second chamber by the control pressure device, the control method of the cooking device further includes: controlling The heating device of the cooking device heats the cooking pot.
  • the step of controlling the heating device of the cooking device to heat the cooking pot specifically includes: controlling the heating device of the cooking device to heat the cooking pot for a preset period of time; or controlling the heating device of the cooking device The heating device heats the cooking pot so that the temperature of the medium in the cooking pot rises to a preset temperature threshold.
  • the cooking pot before the pressure between the first chamber and the second chamber is controlled, the cooking pot is heated for a preset time or the medium in the cooking pot is heated to a certain temperature (such as a preset temperature threshold).
  • a preset temperature threshold or a preset duration can be designed to correspond to the release temperature.
  • a preset temperature threshold or preset duration can be designed to correspond to the boiling temperature of the liquid.
  • the cooking pot is about to boil or just boils or has already boiled.
  • the boiling power can further assist the driving action of the air pressure, so that the pressure device can more efficiently drive the liquid to wash the food to be cooked, and increase the washing force, thereby further improving the washing efficiency and effect.
  • the temperature in the cooking pot (such as the preset temperature threshold) and/or the preset time to match the flushing phase regulated by the pressure device, which can derive a richer cooking mode, cooking effect and cooking efficiency according to needs, and this also It can make the product better meet the individual needs of different groups (such as different sugar needs, cooking time needs, etc.).
  • the control method of the cooking device further includes: controlling The heating device of the cooking device heats the cooking pot.
  • the heating device is controlled to heat the cooking pot, which can realize the steam heating process of the food to be cooked in the first cavity, which is conducive to food maturation, and the entire draining cooking process is more orderly and controllable And the accuracy is better.
  • the pressure device can work or not.
  • the pressure device can be controlled to shut down to save energy.
  • the pressure device can be controlled to work, so that pressure (positive pressure or negative pressure) cooking is formed in the cooking pot to meet the pressure cooking requirements.
  • a pressure device can be used to control the pressure, so that the first chamber uses air pressure to drain during the steam heating stage, so as to further reduce the soaking of the food in the first chamber.
  • the technical solution of the third aspect of the present application provides a control device for cooking equipment, which is suitable for cooking equipment.
  • the control device for the cooking equipment includes a processor; when the processor executes a computer program, it can achieve the same as the second aspect of the application.
  • the technical solution of the fourth aspect of the present application provides a cooking device, including the control device of the cooking device as described in any technical solution of the third aspect of the present application.
  • the cooking device provided by the above technical solution of the present application has all the beneficial effects of any one of the technical solutions of the third aspect of the present application by providing the control device of the cooking device as described in any technical solution of the third aspect of the present application. I won't repeat them here.
  • the technical solution of the fifth aspect of the present application provides a computer-readable storage medium on which a computer program is stored, wherein the computer program is adapted to be loaded and executed by a processor, and the computer program is used by the processor When executed, the steps of the cooking device control method as described in any technical solution of the second aspect of the present application are realized.
  • the computer-readable storage medium provided by the foregoing technical solution of the present application can implement the steps of the cooking device control method as described in any technical solution of the second aspect of the present application by using the stored computer program, thereby having the foregoing All the beneficial effects of any one of the technical solutions in the two aspects will not be repeated here.
  • the technical solution of the sixth aspect of the present application provides a method for controlling a cooking device, including: in response to a cooking instruction, controlling the operation of a pressure device in a water absorption stage, the pressure device being configured to pressurize or depressurize the first chamber, wherein , The pressurization or decompression of the first chamber is suitable for injecting water into the first chamber.
  • the cooking instruction is configured to control the cooking device to execute the cooking process to enter the cooking process.
  • the cooking process includes a water absorption stage. After the cooking device receives the cooking instruction, it first controls the operation of the pressure device, and the pressure device can achieve the first
  • the chamber is pressurized or depressurized. In the cooking operation, the first chamber is suitable for storing materials, and the pressurization or depressurization is suitable for driving the liquid into the first chamber, so that the liquid can be boiled before the heating and cooking operation Realize positive pressure soaking or negative pressure soaking of materials.
  • the pressure device may include an air pump to control the operation of the pressure device. Specifically, it may include controlling the operation of the air pump.
  • a gas channel can be set between the air pump and the first chamber, and a control valve can be set on the gas channel, and the operation of the pressure device can also be controlled. Including control to open the control valve.
  • the material includes rice grains.
  • the soaking of the rice grains is realized by controlling the operation of the pressure device, instead of the manual soaking operation of the user in the related technology, so as to improve the user experience of the cooking equipment.
  • the rice grains Sugar analysis found that the sugar content in the rice grains to be cooked is reduced to meet the cooking needs of users for low-sugar rice.
  • by soaking the rice grains to absorb water it is also conducive to improving the cooking taste of the rice grains, so as to further enhance the user’s preference for cooking equipment. Use experience.
  • the cooking device may only have a first chamber, and before the heating device is controlled to heat the first chamber, the first chamber is pressurized or depressurized, so that the first chamber is Positive pressure soaking or negative pressure soaking of medium materials.
  • the first chamber directly forms a cooking cavity. After the soaking operation is completed, the soaking liquid containing the precipitated sugar is discharged, and the subsequent steps are performed by re-injecting new liquid. The cooking operation realizes the preparation of low-sugar rice.
  • the cooking device may also have multiple chambers, and by pressurizing or depressurizing the first chamber, liquid can be introduced from other chambers into the first chamber to realize material soaking.
  • the sugar is allowed to flow out of the first chamber along with the discharged liquid.
  • the sugar-free water vapor evaporates into the rice grains, thereby realizing the preparation of low-sugar rice.
  • controlling the operation of the pressure device during the water absorption stage specifically includes: in response to the cooking instruction, controlling the pressure device to start operation to configure a pressure difference between the first chamber and the second chamber. The difference is suitable for driving the liquid in the second chamber to flow into the first chamber.
  • the cooking device includes a first chamber and a second chamber with a liquid channel, and the pressure device is arranged between the first chamber and the second chamber by pressurizing or depressurizing the first chamber The pressure difference, driven by the pressure difference, the liquid in the second chamber can flow into the first chamber.
  • the pressure difference drives the liquid to flow into the first chamber.
  • the sugar is precipitated by soaking the rice grains. If the pressure difference disappears, the liquid can also flow back to the second chamber to realize the precipitated sugar and rice grains. Separate.
  • the pressure device can be directly connected to the first chamber to pressurize or depressurize the first chamber, or it can be a pressure device connected to the second chamber to pressurize the second chamber to make the first chamber A pressure difference is generated between the chamber and the second chamber, and the pressure difference drives the liquid into the first chamber, so that the first chamber realizes positive pressure soaking.
  • controlling the operation of the pressure device during the water absorption stage further includes: controlling the opening of the pressure releasing structure, wherein the pressure releasing structure is configured to release the pressure of the first chamber.
  • the pressure in the first chamber is released. After the pressure is released, the liquid in the first chamber can flow back to the second chamber to take away the precipitated sugar through the liquid back flow.
  • controlling the opening of the pressure relief device may specifically be controlling the opening of the control valve on the passage between the first chamber and/or the second chamber and the environment, so that the first chamber and/or the second chamber return to normal pressure , It can also be used to evacuate the first chamber for positive pressure soaking, or to exhaust the first chamber for negative pressure soaking, etc.
  • the pressure release refers to releasing the pressure difference to eliminate the pressure difference between the first chamber and the second chamber, and the liquid in the first chamber can be driven by gravity to return from the first chamber to the second chamber.
  • the water absorption stage includes the soaking water absorption stage and/or the flushing water absorption stage.
  • controlling the operation of the pressure device during the water absorption stage includes: in response to the cooking instruction, controlling the pressure device to continuously operate; detecting the operating parameters of the pressure device and/or the state parameters of the first chamber Match the preset immersion detection parameters and control the pressure device to enter the immersion working mode.
  • the pressure device In the immersion working mode, the pressure device is configured to enter the closed state, or the pressure device is configured to run at reduced power, or the pressure device is configured to be intermittent run.
  • the change of the operating state includes closing the pressure device, controlling the pressure device to reduce the power and running continuously, or controlling the pressure device to operate intermittently to stop configuring the pressure difference. , Or reduce the growth rate of the pressure difference, so that the pressure device enters the immersion mode.
  • the operating parameters of the pressure device may include the continuous operation of the pressure device up to a preset time, and the state parameters of the first chamber may include the air pressure in the first chamber, the liquid level in the first chamber, etc., and the above-mentioned parameters and the preset time are detected.
  • Set the immersion detection parameters to match, indicating that the pressure device needs to change the operating state.
  • the pressure device is configured to the immersion working mode. If it enters the immersion working mode, it will stop during the process of driving the liquid into the first chamber. The liquid level in the first chamber rises, or the speed at which the liquid level rises in the first chamber is reduced, so as to realize the soaking of rice grains in the first chamber.
  • the water absorption stage is further configured as the soaking water absorption stage and the flushing water absorption stage.
  • the water absorption stage includes the immersion water absorption stage, and the pressure release structure is controlled to be opened, specifically including: in the immersion water absorption stage, detecting the duration of the pressure device in the immersion working mode; if the duration is greater than or equal to the first preset duration , Control to open the pressure relief structure.
  • the water absorption stage includes the soaking water absorption stage.
  • the first chamber By setting a larger first preset time period, within the first preset time period, by controlling the pressure device to be in the soaking working mode, the first chamber always maintains a certain The amount of liquid can realize the cold soaking of the rice grains in the first chamber.
  • the water absorption stage may only include the soaking water absorption stage.
  • it further includes: detecting that the pressure relief structure completes the pressure relief operation in the soaking and water absorption stage, and responding to the closing operation of the pressure relief structure, in the flushing and water absorption stage, starting to alternately execute the control opening pressure device and the control opening pressure relief structure Operation.
  • the water absorption stage may include a soaking water absorption stage and a flushing water absorption stage.
  • the pressure device and the pressure relief structure are controlled to alternately open the pressure device.
  • the pressure device is adapted to configure a pressure difference to drive the liquid into the first chamber, and the pressure relief structure to open is suitable to reduce the pressure difference.
  • To drive the liquid back to the second chamber by reasonably setting the interval time between the opening of the pressure device operation and the opening of the pressure release structure, the liquid is driven to perform the scouring operation, there are rice grains in the first chamber, and by performing the scouring operation multiple times, It realizes the washing and water absorption of the rice grains, and in the washing process, takes away the sugar precipitated in the rice grains, and realizes the water absorption and sugar reduction of the rice grains.
  • the liquid is driven to sequentially perform the soaking operation and the flushing operation on the first cavity.
  • it can improve the soaking effect of rice grains, and on the other hand, it can increase the precipitation rate of sugar in the rice grains.
  • it can reduce the residual sugar on the surface of the rice grains, thereby improving the cooking effect of low-sugar rice.
  • the operation of alternately executing the control opening pressure device and the control opening pressure release structure is initiated, specifically including: detecting that the pressure release structure completes the pressure release operation in the soaking and water absorption stage, and controlling the opening
  • the heating device collects the water temperature of the first chamber and/or the second chamber; detects that the water temperature is greater than or equal to the flushing preset temperature, and alternately executes the operations of controlling the opening pressure device and controlling the opening pressure release structure.
  • the heating device that heats the first chamber and/or the second chamber can be further controlled to turn on, so as to The first chamber can be flushed above normal temperature and below the boiling temperature.
  • the heating device can shorten the boiling time of the subsequent cooking stage.
  • it can further increase the water absorption rate of the rice grains to achieve uniform heating.
  • the water absorption stage includes the flushing and water absorption stage.
  • controlling the operation of the pressure device during the water absorption stage specifically includes: in response to the cooking instruction, during the flushing and water absorption stage, alternately executing the control opening pressure device and the control opening and release pressure Structure operation.
  • the water absorption stage may also include only the flushing water absorption stage.
  • the water absorption stage includes the flushing water absorption stage.
  • the opening pressure device is adapted to configure a pressure difference to drive the liquid into the first chamber, and the opening pressure release structure is suitable for reducing the pressure difference.
  • the driving liquid completes a flushing operation to the first chamber, and there are rice grains in the first chamber, By performing the scouring operation multiple times, the scouring and water absorption of the rice grains are realized, and during the scouring process, the sugar precipitated in the rice grains is taken away, and the water absorption and sugar reduction of the rice grains are realized.
  • the operations of controlling the opening of the pressure device and controlling the opening of the pressure release structure are alternately executed, which specifically includes: in an alternate execution process, in response to the operation of controlling the pressure device to enter the immersion working mode, control Turn on the pressure relief structure.
  • the time when the pressure control device enters the immersion working mode can be regarded as the time when the driving liquid can completely submerge the material.
  • the pressure relief structure is controlled to open, and the pressure difference is controlled to reduce the liquid to fall behind under the action of gravity.
  • the pressure device By re-controlling the pressure device to open, the liquid is driven into the first chamber again to repeat the flushing operation.
  • it further includes: in the flushing and water absorption stage, if the opening times of the pressure device and/or the pressure releasing structure are greater than or equal to the preset number of times, controlling the pressure releasing structure to release the pressure of the first chamber, and then controlling the closing of the pressure device And the pressure relief structure; and/or if the duration of the flushing and water absorption phase is greater than or equal to the second preset time period, after the pressure relief structure is controlled to release the pressure of the first chamber, the pressure device and the pressure relief structure are controlled to close.
  • detecting the number of openings of the pressure device and/or the pressure relief structure can specifically be achieved by detecting the number of openings of the control valve in the pressure device and/or the control valve in the pressure relief structure. By detecting the number of openings, it is determined The number of flushing operations is to end flushing control when it is detected that the number of flushing operations is greater than or equal to the preset number.
  • controlling the opening of the pressure release structure further includes: detecting that the opening time of the pressure release structure is greater than or equal to the third preset time period; and/or detecting the state parameters of the first chamber and the preset fall detection The parameters are matched, and the pressure relief structure is controlled to close.
  • the pressure relief operation can be considered to be completed, and/or the pressure relief operation can be considered to be completed when the pressure in the first chamber is detected to return to normal pressure Operation, and/or detecting that the liquid level of the first chamber drops to a lower level, it can also be considered that the pressure relief operation is completed, combined with the opening and closing control of the pressure device, to accurately perform the driving operation of the liquid immersion and/ Or the driving operation of liquid flushing.
  • the start-up operation of the control pressure device configures a pressure difference between the first chamber and the second chamber, which specifically includes: the control pressure device pumps air from the first chamber and/or controls the pressure device to the second chamber.
  • the chamber is vented to configure the pressure difference.
  • the pressure device may include a suction pump, a gas passage communicating with the first chamber, and a control valve arranged on the gas passage.
  • a suction pump By controlling the operation of the suction pump and controlling the opening of the control valve, the first chamber The air is pumped to form a pressure difference between the first chamber and the second chamber, and the pressure difference drives the liquid in the second chamber into the first chamber to realize negative pressure soaking.
  • the pressure device may also include an exhaust pump, a gas passage communicating with the second chamber, and a control valve arranged on the gas passage. By controlling the operation of the exhaust pump and opening the control valve, the second chamber is exhausted. A pressure difference is formed between the first chamber and the second chamber, and the pressure difference drives the liquid in the second chamber to enter the first chamber, causing the air pressure in the first chamber to increase, realizing positive pressure soaking.
  • the method before controlling the operation of the pressure device in the water suction stage in response to the cooking instruction, the method further includes: collecting the liquid level parameter of the second chamber; if the liquid level of the second chamber is determined to be lower than or Equal to the bottom surface of the first chamber, the control pressure device and the pressure relief structure operate in the soaking water absorption phase or the flushing water absorption phase; if the liquid level of the second chamber is determined to be higher than the bottom surface of the first chamber according to the liquid level parameter, the control The pressure device and the pressure relief structure operate sequentially in the soaking water absorption stage and the flushing water absorption stage.
  • the initial liquid level in the second chamber before entering the cooking process according to the cooking instructions, can also be detected. If the initial liquid level is higher than the bottom surface of the first chamber, that is, part of the liquid has entered in the initial state.
  • the pressure device and the pressure relief structure can be controlled to operate, so that the cooking equipment enters the soaking water absorption stage and the flushing water absorption stage sequentially to achieve a better water absorption effect.
  • the initial liquid level is lower than or equal to the bottom surface of the first chamber, it may only enter the soaking and water absorption stage, or only the flushing and water absorption stage, so that the water absorption process takes less time and the entire cooking process takes less time.
  • it further includes: if the liquid level of the second chamber is higher than the bottom surface of the first chamber, after the water suction phase is finished, controlling the opening of the drainage structure and/or the pumping device; detecting the liquid in the second chamber The position is lower than or equal to the bottom surface of the first chamber, and the drainage structure and/or the pumping device are controlled to be closed.
  • it further includes: detecting that the duration of the water absorption phase is greater than or equal to the preset water absorption time, then determining to end the water absorption phase, and in the boiling cooking phase, controlling the heating device to start operation according to the first power, and controlling The operating duration of the heating device is greater than or equal to the sixth preset duration.
  • the heating device is controlled to operate to enter the boiling cooking stage, and the heating device is controlled to operate according to the first power to heat the second chamber and maintain the sixth preset time period.
  • the sugar-free water vapor evaporates into the rice grains, thereby realizing the preparation of low-sugar rice.
  • the heating device is controlled to operate according to the first power to keep the temperature in the cooking pot at least between 70°C and 100°C, so that the water-saturated rice can fully absorb heat and gelatinize.
  • This process is also called high-power boiling heating.
  • the first power W >200W/s.
  • it further includes: detecting that the operating time of the heating device according to the first power is greater than or equal to the sixth preset time, and/or detecting that the water temperature in the second chamber is greater than or equal to the boiling temperature. If the duration is greater than or equal to the seventh preset duration, it is determined to end the boiling cooking stage, and during the stewing cooking stage, the heating device is controlled to continue to operate according to the second power; it is detected that the operating duration of the heating device according to the second power is greater than or equal to the eighth preset duration. Set the time length and control to turn off the heating device to end the cooking process.
  • the operating duration of the heating device is controlled to be greater than or equal to the sixth preset duration according to the first power, and/or the water temperature in the second chamber is detected to be greater than or equal to the seventh preset duration when the temperature is greater than or equal to the boiling temperature.
  • the heating device is controlled to operate according to the first power for heating the liquid in the second chamber to a rapid boiling state.
  • the heating device is controlled to operate according to the second power, so that the liquid in the second chamber can continue to be in a heat-dissipating state, so as to realize the heat preservation of the steamed rice.
  • This stage is mainly because the aroma of the rice is stronger, and also to ensure that the rice grains that are not completely gelatinized in the boiling cooking stage are gelatinized again.
  • the duration is the eighth preset time (5 minutes-20 minutes). Is the best), the second power is less than 150W/s.
  • the control When it is detected that the above conditions are met, the control will lower the heating power to the second heating power, and perform the braising operation to improve the cooking effect of the rice.
  • the technical solution of the seventh aspect of the present application provides a method for controlling cooking equipment, which includes: in response to a cooking instruction, controlling the operation of a pressure device in a water absorption stage, and the pressure device is configured to pressurize or depressurize the first chamber,
  • the pressurization of the first chamber is suitable for making the material in the first chamber carry out positive pressure water absorption
  • the decompression of the first chamber is suitable for making the material in the first chamber carry out negative pressure suction of water; it is detected that the working parameters of the pressure device meet
  • the preset water absorption treatment condition controls and starts the drainage device and/or the pumping device, wherein the drainage device is configured to drain the first chamber, and the pumping device is configured to pump water into the first chamber.
  • the first chamber is pressurized or depressurized by setting a pressure device to realize the positive or negative pressure soaking of rice grains in the first chamber, and By detecting that the working parameters of the pressure device meet the preset water absorption treatment conditions, it is determined that the water absorption treatment is completed, and the drain device is controlled to drain and/or the water pumping device is pumped to discharge the excess cooking liquid. On the one hand, it is achieved by controlling the operation of the pressure device The soaking of rice grains replaces the user's manual soaking operation in related technologies to improve the user's experience of using cooking equipment.
  • the sugar content in the rice grains to be cooked is reduced by analyzing the sugar in the rice grains to satisfy the user
  • the cooking demand for low-sugar rice on the other hand, by immersing the rice grains to absorb water, it is also beneficial to improve the uniformity of the heating of the rice grains, so as to further enhance the user's experience of using cooking equipment.
  • the method before controlling the operation of the pressure device in response to the cooking instruction, the method further includes: controlling the activation of the liquid inlet device, and the liquid inlet device is configured to introduce a quantitative liquid into the first chamber.
  • it further includes: detecting that the operating parameter satisfies the water absorption treatment condition, and controlling the opening of the pressure releasing structure, wherein the pressure releasing structure is configured to release the pressure of the first chamber.
  • the first chamber is restored to normal pressure, so as to meet the cooking requirements in the next step.
  • the control to start the drainage device specifically includes: detecting that the opening duration of the pressure device is greater than or equal to the fourth preset duration, and/or detecting The duration of the first chamber under the specified pressure is greater than or equal to the fifth preset duration, then it is determined that the working parameters meet the water absorption treatment conditions; the drainage device is controlled to start and the liquid level of the first chamber is detected; the first chamber is detected If the liquid level is lower than or equal to the preset water level, the drainage device and/or the pumping device are controlled to be closed.
  • it further includes: detecting that the duration of the water absorption phase is greater than or equal to the preset water absorption time, then determining to end the water absorption phase, and in the boiling cooking phase, controlling the heating device according to the first The power starts the operation, and controls the operation duration of the heating device to be greater than or equal to the sixth preset duration.
  • the heating device is controlled to operate to enter the boiling cooking stage, and the heating device is controlled to operate according to the first power to heat the first chamber and maintain the sixth preset time period.
  • the sugar-free water vapor evaporates into the rice grains, thereby realizing the preparation of low-sugar rice.
  • the heating device is controlled to operate according to the first power to keep the temperature in the cooking pot at least between 70°C and 100°C, so that the water-saturated rice can fully absorb heat and gelatinize.
  • This process is also called high-power boiling heating.
  • the first power W >200W/s.
  • it further includes: detecting that the operating time of the heating device according to the first power is greater than or equal to the sixth preset time, and/or detecting that the water temperature in the first chamber is greater than or equal to the boiling temperature. If the duration is greater than or equal to the seventh preset duration, it is determined to end the boiling cooking stage, and during the stewing cooking stage, the heating device is controlled to continue to operate according to the second power; it is detected that the operating duration of the heating device according to the second power is greater than or equal to the eighth preset duration. Set the time length and control to turn off the heating device to end the cooking process.
  • the operating duration of the heating device is controlled to be greater than or equal to the sixth preset duration according to the first power, and/or the water temperature in the first chamber is detected to be greater than or equal to the seventh preset duration when the temperature is greater than or equal to the boiling temperature.
  • the heating device is controlled to operate according to the first power for heating the liquid in the first chamber to a rapid boiling state.
  • the heating device is controlled to operate according to the second power, so that the liquid in the first chamber can continue to be in a heat-dissipating state, so as to realize the heat preservation of the steamed rice.
  • This stage is mainly because the aroma of the rice is stronger, and also to ensure that the rice grains that are not completely gelatinized in the boiling cooking stage are gelatinized again.
  • the duration is the eighth preset time (5 minutes-20 minutes). Is the best), the second power is less than 150W/s.
  • the control When it is detected that the above conditions are met, the control will lower the heating power to the second heating power, and perform the braising operation to improve the cooking effect of the rice.
  • the technical solution of the eighth aspect of the present application provides a control device for cooking equipment, including: a memory, a processor, and a computer program stored in the memory and running on the processor; when the computer program is executed by the processor, The steps of the method for controlling cooking equipment described in any one of the technical solutions of the sixth aspect of the present application. Therefore, it has all the beneficial effects of any one of the technical solutions in the sixth aspect, and will not be repeated here.
  • the technical solution of the ninth aspect of the present application provides a control device for cooking equipment, including: a memory, a processor, and a computer program stored in the memory and running on the processor; when the computer program is executed by the processor, The steps of the method for controlling cooking equipment described in any one of the technical solutions of the seventh aspect of the present application. Therefore, it has all the beneficial effects of any one of the technical solutions in the seventh aspect, and will not be repeated here.
  • the technical solution of the tenth aspect of the present application provides a cooking device, including: a cooking pot having a first cavity; the control device of the cooking device as described in any one of the technical solutions of the eighth aspect of the present application; a pressure device, In connection with the control device, the pressure device is configured to pressurize or depressurize the first chamber, and the pressurization or depressurization of the first chamber is suitable for injecting water into the first chamber.
  • a material containing piece the material containing piece is at least partially contained in the cooking pot, a first cavity is formed in the material containing piece, and a second cavity is formed between the cooking pot and the material containing piece.
  • a chamber wherein a liquid channel is formed between the first chamber and the second chamber, and the liquid channel communicates with the first chamber and the second chamber; the pressure device is also configured to be connected between the first chamber and the second chamber A pressure difference is configured between the chambers, and the pressure difference is suitable for driving the liquid in the second chamber to flow into the first chamber.
  • the cooking equipment includes a cooking pot and a material holding part, the material holding part forms a first cavity, a second cavity is formed between the cooking pot and the material holding part, and the material holding part is also provided with a bracket ,
  • the bracket can define a liquid passage from the first chamber to the second chamber, so that the liquid in the second chamber enters the first chamber through the liquid passage, and the liquid in the first chamber returns to the second chamber through the liquid passage
  • the chamber combines the pressure device and the control of the pressure device by the control device.
  • the operation of the pressure device is controlled to realize the soaking of rice grains, instead of the user's manual soaking operation in related technologies, so as to enhance the user's experience of cooking equipment.
  • the sugar content in the rice grains to be cooked is reduced to meet the cooking needs of users for low-sugar rice.
  • by soaking the rice grains to absorb water it is also conducive to improving the cooking taste of the rice grains. , In order to further enhance the user experience of cooking equipment.
  • a pressure relief structure the pressure relief structure having a first gas passage, the first gas passage is connected to at least one of the first chamber and the second chamber, and when the first gas passage is guided Through, the pressure difference between the inside and outside of the first chamber is reduced.
  • the pressure relief structure is adapted to reduce the pressure difference between the first chamber and the second chamber.
  • the pressure in the first chamber is released. After the pressure is released, the pressure in the first chamber is released.
  • the liquid can be returned to the second cavity to take away the precipitated sugar through the liquid return.
  • a chamber state detection component arranged in the material holding member and/or cooking pot, the water absorption state detection component is connected to the control device, and the water absorption state detection component is configured to detect the first chamber and/or Or the state parameter of the second chamber, the state detection component includes a temperature sensor, and a liquid level sensor and/or an air pressure sensor.
  • the temperature sensor is used to detect the liquid temperature in the first chamber and/or the second chamber
  • the liquid level sensor and/or the air pressure sensor are used to detect whether the liquid level in the first chamber rises to meet the requirements for rice grains. Immersion in order to guide the control of the pressure device and the pressure relief structure through the detection of the liquid level sensor and/or the air pressure sensor.
  • the liquid level sensor can also detect the initial liquid level of the liquid entering the second chamber to determine a specific control method based on the detection of the initial liquid level, so as to drive the liquid through the pressure device and the pressure relief device to perform the soaking operation and/or the flushing operation .
  • a draining device and/or a pumping device connected to the control device, the draining device is configured to drain from the second chamber, and the pumping device is configured to drain from the second chamber. liquid.
  • it further includes a heating device connected to the control device, and the heating device is configured to heat the cooking pot.
  • the technical solution of the eleventh aspect of the present application provides a cooking device, including: a cooking pot having a first cavity; the control device of the cooking device according to any technical solution of the ninth aspect of the present application; a pressure device, Connected to the control device, the pressure device is configured to pressurize or depressurize the first chamber, the pressurization of the first chamber is suitable for positive pressure absorption of the material in the first chamber, and the decompression of the first chamber is suitable for The material in the first chamber is subjected to negative pressure suction; a drainage device and/or a water pumping device are connected to the control device, the drainage device is configured to drain the first chamber, and the water pumping device is configured to pump water into the first chamber.
  • a liquid inlet device connected to the control device, and the liquid inlet device is configured to introduce a quantitative liquid into the first chamber.
  • a pressure release structure connected to the control device, and the pressure release structure is configured to release pressure on the first chamber.
  • it further includes a heating device connected to the control device, and the heating device is configured to heat the cooking pot.
  • the technical solution of the twelfth aspect of the present application provides a computer-readable storage medium, and a control program of a cooking device is stored on the computer-readable storage medium.
  • the control program of the cooking device is executed by a processor, the implementation is as follows: The steps of the control method of the cooking device described in any one of the technical solutions of the aspect and the seventh aspect. Therefore, it has all the beneficial effects of any one of the technical solutions of the sixth aspect and the seventh aspect, which are not described here.
  • Fig. 1 is a schematic structural diagram of a cooking device according to an embodiment of the present application
  • Fig. 2 is a schematic diagram of the cooking device of the embodiment shown in Fig. 1 in a first working state
  • Fig. 3 is a schematic diagram of the cooking device of the embodiment shown in Fig. 1 in a second working state
  • Figure 4 is a schematic structural diagram of a cooking device according to another embodiment of the present application.
  • Fig. 5 is a schematic diagram of the cooking device of the embodiment shown in Fig. 4 in a first working state
  • Fig. 6 is a schematic diagram of the cooking device of the embodiment shown in Fig. 4 in a second working state
  • FIG. 7 is an enlarged schematic diagram of the structure at A of the cooking device of the embodiment shown in FIG. 1;
  • FIG. 8 is a schematic diagram of the structure of the material holding member in the cooking device according to an embodiment of the present application.
  • Fig. 9 is a schematic structural diagram of the material holding member of the embodiment shown in Fig. 8 from another perspective;
  • FIG. 10 is a schematic sectional view of the structure of the material holding member of the embodiment shown in FIG. 8;
  • FIG. 11 is a schematic diagram of an enlarged structure at B of the material holding part of the embodiment shown in FIG. 10;
  • Fig. 12 is a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application.
  • FIG. 13 is a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application.
  • FIG. 14 is a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application.
  • FIG. 15 is a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application.
  • Figure 16 shows a schematic structural diagram of a cooking device according to another embodiment of the present application.
  • FIG. 17 shows a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application
  • FIG. 18 shows a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application
  • FIG. 19 shows a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application
  • FIG. 20 shows a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application
  • FIG. 21 shows a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application
  • Fig. 22 shows a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application
  • FIG. 23 shows a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application
  • FIG. 24 shows a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application
  • Fig. 25 shows a schematic structural diagram of the cooking device of the embodiment shown in Fig. 16 in a first state
  • Fig. 26 shows a schematic structural diagram of the cooking device of the embodiment shown in Fig. 16 in a second state
  • FIG. 27 shows a schematic diagram of a control cooking process curve of a cooking device according to an embodiment of the present application
  • FIG. 28 shows a schematic diagram of a control cooking process curve of a cooking device according to an embodiment of the present application
  • FIG. 29 shows a schematic flowchart of a method for controlling a cooking device according to an embodiment of the present application
  • Fig. 30 shows a schematic block diagram of a control device of a cooking device according to an embodiment of the present application
  • Fig. 31 shows a schematic block diagram of a cooking device according to an embodiment of the present application.
  • the cooking device 100 includes: a cooking pot 102, a material holding member 104, a pressure device 110 and a pressure relief structure 112.
  • the material containing member 104 is at least partially contained in the cooking pot 102, and the first cavity 106 is formed in the material containing member 104, and the second cavity 108 is formed between the cooking pot 102 and the material containing member 104.
  • One cavity 106 can be used to place food 200 to be cooked, and the second cavity 108 can be used to store liquid; a liquid conducting structure is formed between the first cavity 106 and the second cavity 108, and the liquid conducting structure is conducting The first chamber 106 and the second chamber 108 are connected; the pressure device 110 is connected to the first chamber 106, and the pressure device 110 can work to generate a pressure difference between the first chamber 106 and the second chamber 108;
  • the structure 112 has a gas channel, and the gas channel is connected to at least one of the first chamber 106 and the second chamber 108 to reduce the pressure difference between the first chamber 106 and the second chamber 108.
  • the food to be cooked 200 is in the first chamber 106, and the liquid is in the second chamber 108.
  • the liquid in the second chamber 108 is not Contact with the food 200 to be cooked, or with little contact; as shown in Figures 3 and 6, during the cooking process, the pressure device 110 works to generate a pressure difference between the first chamber 106 and the second chamber 108, The liquid in the second chamber 108 will enter the first chamber 106 under pressure, and then fully contact the food 200 to be cooked in the first chamber 106; then, as shown in FIGS.
  • the liquid is released through the conduction
  • the gas passage of the pressure structure 112 can reduce or disappear the pressure difference between the first chamber 106 and the second chamber 108, and the liquid in the first chamber 106 will flow out through the liquid conducting structure, and the first chamber 106
  • the food 200 to be cooked in the chamber 106 is separated from the liquid.
  • the user can select whether the first chamber 106 is in contact with the liquid according to the actual situation, and the liquid can be selected.
  • the specific time, the number of times and the length of the flushing of the food 200 to be cooked in the first cavity 106 can improve the working flexibility of the cooking device 100 and improve the taste of cooking.
  • the pressure device 110 can form a negative pressure in the first chamber 106, so that the liquid in the second chamber 108 can enter the first chamber 106 through the liquid conducting structure under the suction of the negative pressure. In order to flush the food 200 to be cooked in the first cavity 106.
  • the cooking device includes: a cooking pot, a material holding member, a pressure device, and a pressure relief structure (this embodiment is not shown in the figure).
  • the material holding piece is at least partially contained in the cooking pot, and a first cavity is formed in the material holding piece, a second cavity is formed between the cooking pot and the material holding piece, and the first cavity can be used to place the waiting For cooking food
  • the second chamber can be used to store liquid
  • a liquid conduction structure is formed between the first chamber and the second chamber, and the liquid conduction structure conducts the first chamber and the second chamber
  • the pressure device and The second chamber is connected, and the pressure device works to generate a pressure difference between the first chamber and the second chamber
  • the pressure relief structure has a gas passage, and the gas passage is connected to at least one of the first chamber and the second chamber. One is connected to reduce the pressure difference between the first chamber and the second chamber.
  • the difference between this embodiment and the first embodiment lies in the connection position of the pressure device.
  • the pressure device is connected to the second chamber, and high pressure can be formed in the second chamber, so that the liquid in the second chamber can enter the first chamber through the liquid conducting structure under the displacement of the high pressure. Inside the cavity to flush the food to be cooked in the first cavity.
  • the cooking device 100 includes: a cooking pot 102, a material containing member 104, a pressure device 110 and a pressure relief structure 112.
  • the material containing member 104 is at least partially contained in the cooking pot 102, and the first cavity 106 is formed in the material containing member 104, and the cooking pot 102 and the material containing member 104
  • a second chamber 108 is formed between the first chamber 106, and the food 200 to be cooked can be placed in the first chamber 106, and the second chamber 108 can be used to store liquid.
  • a liquid guide is formed between the first chamber 106 and the second chamber 108.
  • the first chamber 106 and the second chamber 108 are connected by the liquid-conducting structure; as shown in FIGS.
  • the pressure device 110 is connected to the first chamber 106 or the second chamber 108, and the pressure The operation of the device 110 can generate a pressure difference between the first chamber 106 and the second chamber 108; the pressure relief structure 112 has a gas channel, and the gas channel is connected to the external environment.
  • the gas channel is in communication with the environment, and the gas channel is in communication with the first chamber 106 or the second chamber 108.
  • the gas channel is in the conducting state, one end of the gas channel is connected to the external atmospheric pressure, and the other end of the gas channel is connected to the first chamber 106 or the second chamber 108 to the environment, that is, the first chamber 106 and The second chamber 108 is directly connected to the external environment to ensure that the air pressure in the first chamber 106 and the second chamber 108 is the same as the external environment, and the pressure between the first chamber 106 and the second chamber 108 is guaranteed. The difference is reduced, and the washing of the food 200 to be cooked ends.
  • the cooking device includes: a cooking pot, a material holding member, a pressure device, and a pressure relief structure (this embodiment is not shown in the figure).
  • the material holding piece is at least partially contained in the cooking pot, and a first cavity is formed in the material holding piece, a second cavity is formed between the cooking pot and the material holding piece, and the first cavity can be used to place the waiting For cooking food, the second chamber can be used to store liquid; a liquid conduction structure is formed between the first chamber and the second chamber, and the liquid conduction structure conducts the first chamber and the second chamber; the pressure device and The first chamber or the second chamber is connected, and the pressure device works to generate a pressure difference between the first chamber and the second chamber; the pressure relief structure is respectively connected to the first chamber and the second chamber Connected.
  • the gas passage is respectively connected with the first chamber and the second chamber. That is, when the gas channel is in the conducting state, the two ends of the gas channel are directly connected to the first chamber and the second chamber. At this time, the air pressure in the first chamber and the second chamber can be balanced with each other, thereby reducing Reduce or eliminate the pressure difference and end the flushing of the food to be cooked.
  • the air pressure in the first cavity and the second cavity is not equal to the external environment, and the boiling point of the liquid can be changed due to the change of the air pressure value.
  • the cooking can be accelerated by means of high pressure.
  • the cooking device 100 includes: a cooking pot 102, a material holding member 104, a pressure device 110 and a pressure relief structure 112.
  • the material containing member 104 is at least partially contained in the cooking pot 102, and the first cavity 106 is formed in the material containing member 104, and the second cavity 108 is formed between the cooking pot 102 and the material containing member 104.
  • One cavity 106 can be used to place food 200 to be cooked, and the second cavity 108 can be used to store liquid; a liquid conducting structure is formed between the first cavity 106 and the second cavity 108, and the liquid conducting structure is conducting The first chamber 106 and the second chamber 108 are connected; the pressure device 110 is connected to the first chamber 106 or the second chamber 108.
  • the pressure device 110 can work between the first chamber 106 and the second chamber 108 Generate a pressure difference; the pressure relief structure 112 has a gas channel, and the gas channel is connected to at least one of the first chamber 106 and the second chamber 108, which can reduce the gap between the first chamber 106 and the second chamber 108 The pressure difference.
  • the pressure relief structure 112 is not limited to the following situations:
  • Case 1 The gas channel has a normally open structure, and the flow area of the gas channel is smaller than the flow area of the pressure device 110 (this situation is not shown in the figure).
  • the amount of gas increased or discharged through the pressure device 110 is greater than the amount of gas leaked or increased through the gas channel, ensuring that the pressure difference between the first chamber 106 and the second chamber 108 is generated, and the generated The pressure difference is sufficient to allow the liquid in the second chamber 108 to enter the first chamber 106.
  • the pressure relief structure 112 has a control element 1122, and the control element 1122 includes a first control valve, which can control the on and off of the gas passage (as shown in Figs. 1, 2 and 3).
  • the gas passage is cut off by the first control valve to ensure that a sufficient pressure difference is generated between the first chamber 106 and the second chamber 108, so that The liquid in the second chamber 108 enters the first chamber 106 through the liquid conducting structure, and flushes the food 200 to be cooked; after the food 200 to be cooked in the first chamber 106 is flushed, it is conducted through the first control valve
  • the gas channel can reduce or disappear the pressure difference between the first chamber 106 and the second chamber 108 at this time, so that the liquid in the first chamber 106 flows back to the second chamber 108 through the liquid conducting structure, The liquid is separated from the food 200 to be cooked.
  • the pressure relief structure 112 has a control element 1122 and an exhaust valve 1124.
  • the exhaust valve 1124 has an exhaust port and a valve core.
  • the control element 1122 controls the valve core and makes the valve core open or close the exhaust port (as shown in Figure 4, Shown in Figure 5 and Figure 6).
  • the exhaust port is formed as at least a part of the gas passage, and the control member 1122 can control the valve core to open or close the exhaust port, realize the conduction or disconnection of the gas passage, and ensure that the liquid enters the first chamber 106 or flows back The second chamber 108.
  • Embodiment 6 is a diagrammatic representation of Embodiment 6
  • the cooking device 100 includes: a cooking pot 102, a material containing member 104, a pressure device 110 and a pressure relief structure 112.
  • the material containing member 104 is at least partially contained in the cooking pot 102, and the first cavity 106 is formed in the material containing member 104, and the second cavity 108 is formed between the cooking pot 102 and the material containing member 104.
  • One cavity 106 can be used to place food 200 to be cooked, and the second cavity 108 can be used to store liquid; a liquid conducting structure is formed between the first cavity 106 and the second cavity 108, and the liquid conducting structure is conducting The first chamber 106 and the second chamber 108 are connected; the pressure device 110 and the pressure relief structure 112 are in communication with one of the first chamber 106 or the second chamber 108 at the same time; the pressure device 110 can make the first chamber A pressure difference is generated between the first chamber 106 and the second chamber 108, and the gas passage of the pressure relief structure 112 can reduce the pressure difference between the first chamber 106 and the second chamber 108.
  • one of the first chamber 106 and the second chamber 108 is connected to the pressure relief structure 112 and the pressure device 110 at the same time.
  • the pressure device 110 can pressurize or relieve the pressure of the first chamber 106 or the second chamber 108 connected to it, so that a pressure difference is formed between the first chamber 106 and the second chamber 108;
  • a pressure relief structure 112 can relieve the pressure of the first chamber 106 or the second chamber 108 connected to it, so as to reduce the pressure difference between the first chamber 106 and the second chamber 108.
  • the pressure device 110 and the pressure relief structure 112 include but are not limited to the following installation methods: the pressure relief structure 112 and the pressure device 110 are simultaneously connected to the first chamber 106 (as shown in FIGS. 1 to 6); The structure 112 and the pressure device 110 are simultaneously communicated with the second chamber 108 (not shown in the figure).
  • one of the first chamber 106 and the second chamber 108 that is not connected to the pressure relief structure 112 and the pressure device 110 is provided with a gas conduction structure. That is, one of the first chamber 106 and the second chamber 108 is connected to the pressure device 110, and the pressure device 110 can pressurize or relieve the pressure of one of the chambers, and the other chamber can be guided by a gas.
  • the pressure difference is balanced by the structure so as to reduce the pressure difference between the first chamber 106 and the second chamber 108 (not shown in the figure).
  • the gas conduction structure includes but is not limited to the following situations:
  • the gas conduction structure includes a channel structure, and the channel structure is a normally open structure to ensure the passage of gas.
  • the flow area of the channel structure is smaller than the flow area of the pressure device 110, ensuring that a pressure difference can be formed between the first chamber 106 and the second chamber 108.
  • the gas conduction structure includes a channel structure and a one-way valve.
  • the one-way valve is closed when the food 200 to be cooked in the first chamber 106 needs to be flushed, and the one-way valve is opened after the flushing is completed.
  • the gas conduction structure includes a channel structure and a second control valve.
  • the second control valve is closed when the food 200 to be cooked in the first chamber 106 needs to be flushed, and the second control valve is opened after the flushing is completed.
  • the cooking device 100 has a cover 114, and at least a part of the cooking pot 102 is covered by the cover 114 to prevent dust from falling into the cooking pot 102. At the same time, the food 200 to be cooked inside the cooking pot 102 is prevented from splashing and scalding the user.
  • the location of the gas conduction structure includes but is not limited to the following situations:
  • Case 1 The gas conduction structure is provided on the cover 114.
  • the formation position of the gas conduction structure is reasonably set to simplify the overall structure of the cooking device 100 (as shown in FIGS. 1 to 6).
  • Case 2 The gas conduction structure is arranged on the pot handle, and the formation position of the gas conduction structure is reasonably set to simplify the overall structure of the cooking device 100 (not shown in the figure).
  • the pot body when the gas conduction structure is arranged on the pot handle, the pot body is provided with a through hole, and the through hole communicates the gas conduction structure and the second chamber 108 to ensure that the first chamber 106 and the second chamber 108 The air pressure is balanced through the through holes and the gas conduction structure.
  • the cooking device 100 includes: a cooking pot 102, a material containing member 104, a pressure device 110, and a pressure relief structure 112.
  • the material containing member 104 is at least partially contained in the cooking pot 102, and the first cavity 106 is formed in the material containing member 104, and the second cavity 108 is formed between the cooking pot 102 and the material containing member 104.
  • One cavity 106 can be used to place food 200 to be cooked, and the second cavity 108 can be used to store liquid; a liquid conducting structure is formed between the first cavity 106 and the second cavity 108, and the liquid conducting structure is conducting The first chamber 106 and the second chamber 108 are communicated; the pressure device 110 and the pressure relief structure 112 are simultaneously communicated with one of the first chamber 106 or the second chamber 108, and the other chamber is a closed chamber; pressure The operation of the device 110 can generate a pressure difference between the first chamber 106 and the second chamber 108, and the gas passage of the pressure relief structure 112 can reduce the pressure difference between the first chamber 106 and the second chamber 108.
  • one of the first chamber 106 and the second chamber 108 is connected to the pressure device 110 and the gas channel at the same time, and the other is a sealed chamber, and the sealed chamber is only connected by liquid. Connect with another chamber. During use, pressure or pressure is applied through the same chamber, so that the liquid in the second chamber 108 enters the first chamber 106 and flows back to the second chamber 108.
  • Embodiment 8 is a diagrammatic representation of Embodiment 8
  • the cooking device 100 includes: a cooking pot 102, a material containing member 104, a pressure device 110 and a pressure relief structure 112.
  • the material containing member 104 is at least partially contained in the cooking pot 102, and the first cavity 106 is formed in the material containing member 104, and the second cavity 108 is formed between the cooking pot 102 and the material containing member 104.
  • One cavity 106 can be used to place food 200 to be cooked, and the second cavity 108 can be used to store liquid; a liquid conducting structure is formed between the first cavity 106 and the second cavity 108, and the liquid conducting structure is conducting The first chamber 106 and the second chamber 108 are connected; the pressure device 110 is connected to the first chamber 106 or the second chamber 108.
  • the pressure device 110 can work between the first chamber 106 and the second chamber 108 Generate a pressure difference; the pressure relief structure 112 has a gas channel, and the gas channel is connected to at least one of the first chamber 106 and the second chamber 108, which can reduce the gap between the first chamber 106 and the second chamber 108 The pressure difference.
  • the pressure device 110 is in communication with the first chamber 106, and the pressure device 110 includes a suction device 1102.
  • the pumping device 1102 can pump out the gas in the first chamber 106 or the second chamber 108 connected to it by pumping, thereby forming a pressure difference between the first chamber 106 and the second chamber 108 , So that the liquid in the second cavity 108 enters the first cavity 106 under the action of the pressure difference, and then the food 200 to be cooked in the first cavity 106 is flushed.
  • the cooking device 100 is provided with an air inlet, and the cavity communicating with the pressure device 110 is connected to the air inlet to ensure that gas can enter or exit under the action of the pressure device 110, so that A pressure difference is formed between the first chamber 106 and the second chamber 108.
  • the pressure device 110 further includes a third control valve 1104, which is connected to the air inlet and the air extraction device 1102, and can control the on/off between the air extraction device 1102 and the air inlet. That is, when the pressure device 110 is working, the third control valve 1104 is opened to ensure other flows, and when the pressure device 110 is not working, the third control valve 1104 is closed.
  • the cooking device includes: a cooking pot 102, a material containing member 104, a pressure device 110, a pressure relief structure 112, and a cover 114.
  • the material containing member 104 is at least partially contained in the cooking pot 102, and the first cavity 106 is formed in the material containing member 104, and the second cavity 108 is formed between the cooking pot 102 and the material containing member 104.
  • One cavity 106 can be used to place food 200 to be cooked, and the second cavity 108 can be used to store liquid; a liquid conducting structure is formed between the first cavity 106 and the second cavity 108, and the liquid conducting structure is conducting The first cavity 106 and the second cavity 108 are connected; the cover 114 covers at least a part of the cooking pot 102 to prevent dust from falling into the cooking pot 102, and at the same time to prevent the food 200 to be cooked inside the cooking pot 102 from splashing and scalding the user;
  • the pressure device 110 and the pressure relief structure 112 are arranged on the cover 114.
  • the pressure device 110 can work to generate a pressure difference between the first chamber 106 and the second chamber 108, and the pressure relief structure 112 can reduce the first chamber 106.
  • the pressure device 110 and the pressure relief structure 112 are integratedly arranged on the cover 114, and the forming positions of the pressure device 110 and the pressure relief structure 112 are reasonably set, which simplifies the overall structure of the cooking device 100.
  • the cover 114 of the cooking device includes a first cover 1142, and the cooking pot 102 and the material holding member 104 are simultaneously covered by the first cover 1142.
  • the first cover plate 1142 is provided with a first sealing member 116 and a second sealing member 118; when the cover body 114 is closed with the cooking pot 102, the first sealing member 116 cooperates with the cooking pot 102 to seal the first cover plate 1142. The position in contact with the cooking pot 102; the second sealing member 118 cooperates with the material containing member 104 to seal the position where the second cover plate contacts the material containing member 104.
  • the cooking device proposed in this embodiment adopts a single cover body and a double sealing member to cooperate to achieve sealing.
  • the cooking device 100 includes: a cooking pot 102, a material containing member 104, a pressure device 110, a pressure relief structure 112 and a cover 114.
  • the material containing member 104 is at least partially contained in the cooking pot 102, and the first cavity 106 is formed in the material containing member 104, and the second cavity 108 is formed between the cooking pot 102 and the material containing member 104.
  • One cavity 106 can be used to place food 200 to be cooked, and the second cavity 108 can be used to store liquid; a liquid conducting structure is formed between the first cavity 106 and the second cavity 108, and the liquid conducting structure is conducting The first cavity 106 and the second cavity 108 are connected; the cover 114 covers at least a part of the cooking pot 102 to prevent dust from falling into the cooking pot 102, and at the same time to prevent the food 200 to be cooked inside the cooking pot 102 from splashing and scalding the user;
  • the pressure device 110 and the pressure relief structure 112 are arranged on the cover 114.
  • the pressure device 110 can work to generate a pressure difference between the first chamber 106 and the second chamber 108, and the pressure relief structure 112 can reduce the first chamber 106.
  • the pressure device 110 and the pressure relief structure 112 are integratedly arranged on the cover 114, and the forming positions of the pressure device 110 and the pressure relief structure 112 are reasonably set, which simplifies the overall structure of the cooking device 100.
  • the cooking device 100 has a cover 114, and the cover 114 includes a second cover (not shown in the figure) and a third cover (not shown in the figure), through the second cover
  • the plate covers the cooking pot 102, and the material holding member 104 is covered by the third cover plate.
  • a first sealing element 116 is provided on the second cover plate
  • a second sealing element 118 is provided on the third cover plate; during the working process of the cooking device 100, the second sealing element 118 cooperates with the cooking pot 102 to seal the second sealing element.
  • the cooking device 100 proposed in this embodiment adopts a double cover 114 and a double sealing member to cooperate to achieve sealing.
  • the first sealing member 116 and the second sealing member 118 are both sealing rings to ensure the annular sealing of the material holding member 104 and the circumferential side of the cooking pot 102;
  • a seal 116 is nested and distributed on the outside of the second seal 118 to ensure the location of the first seal 116 and the second seal 118, avoid interference between the first seal 116 and the second seal 118, and ensure that the first seal 116 and the second seal 118 interfere.
  • the seal 116 and the second seal 118 are installed stably.
  • the first seal 116 and the second seal 118 are both provided on the cover 114, and the first seal 116 and the second seal
  • the inner and outer spaces between the parts 118 ensure the stable installation of the first sealing part 116 and the second sealing part 118;
  • the gas conduction structure is arranged on the cover 114 and is located between the first sealing part 116 and the second sealing part 118 In between, ensure the positional relationship of the first seal 116, the second seal 118 and the gas conduction structure, and ensure that the gas conduction structure can exhaust or inflate the first chamber 106 and the second chamber 108, In order to reduce the pressure difference between the first chamber 106 and the second chamber 108.
  • the material holding member 104 is configured with an adapting plane 1042.
  • the second sealing member 118 abuts on the adapting plane 1042 to ensure that the second sealing member 118 and the adapting plane 1042 closely fit, and the sealing effect is ensured.
  • the adapting plane 1042 is an annular surface, so that the adapting plane 1042 of the material containing member 104 and the annular second sealing member 118 cooperate with each other to ensure that all positions on the peripheral side of the material containing member 104 are sealed; further, as As shown in Fig.
  • the extending length w of the annular surface from the inner end to the outer end is in the range of 5mm to 15mm. More specifically, along the radial direction of the material holding member 104, the width w of the fitting plane 1042 is 5mm to 15mm. , The bonding distance between the second sealing member 118 and the fitting plane 1042 is ensured, and the sealing effect of the second sealing member 118 is ensured.
  • the width of the adapting plane 1042 can be uniform or non-uniform at various places in the circumferential direction of the material holding member 104, and the value of the width w at each place meets the range of 5mm to 15mm respectively. Can.
  • the width w of the adaptation plane 1042 is 8 mm to 12 mm.
  • the width w of the adaptation plane 1042 can also be designed as 6mm, 7mm, 9mm, 10mm, 11mm, 13mm, 14mm, etc. according to requirements.
  • Embodiment 11 is a diagrammatic representation of Embodiment 11:
  • the cooking device 100 includes: a cooking pot 102, a material containing member 104, a pressure device 110, a pressure relief structure 112 and a cover 114.
  • the material containing member 104 is at least partially contained in the cooking pot 102, and the first cavity 106 is formed in the material containing member 104, and the second cavity 108 is formed between the cooking pot 102 and the material containing member 104.
  • One cavity 106 can be used to place food 200 to be cooked, and the second cavity 108 can be used to store liquid; a liquid conducting structure is formed between the first cavity 106 and the second cavity 108, and the liquid conducting structure is conducting The first chamber 106 and the second chamber 108 are connected; the pressure device 110 is connected to the first chamber 106 or the second chamber 108.
  • the pressure device 110 can work between the first chamber 106 and the second chamber 108 Generate a pressure difference; the pressure relief structure 112 has a gas channel, and the gas channel is connected to at least one of the first chamber 106 and the second chamber 108, which can reduce the gap between the first chamber 106 and the second chamber 108 The pressure difference.
  • the cooking pot 102 is provided with a water level indicator mark, and the material holding member 104 is provided with a positioning portion 1044.
  • the positioning portion 1044 of the material containing member 104 cooperates with the cooking pot 102 to ensure the stable positioning of the material containing member 104 in the cooking pot 102 and at the same time to ensure that the material containing member 104 is partially contained in the cooking pot 102.
  • the position of the material holding member 104 matches the position of the corresponding water level indicator mark, that is, the bottom of the material holding member 104 corresponds to the corresponding water level.
  • the indicator mark is at the same height or slightly lower than the water level indicator mark to ensure that the food to be cooked 200 in the first chamber 106 is separated from the liquid in the second chamber 108 before the pressure device 110 is not working, and the pressure device 110 is not working After that, the liquid in the second chamber 108 can enter the first chamber 106 to contact the food 200 to be cooked.
  • the liquid conducting structure is arranged on the material containing member 104.
  • the liquid conducting structure specifically includes a channel; the channel has a port 120, and the channel is conducted from the port 120 to the second chamber 108.
  • the positioning portion 1044 is matched with the cooking pot 102, the position of at least part of the port 120 is lower than the corresponding water level indicator, that is, it is ensured that the liquid can enter and exit through the liquid conducting structure.
  • the formation of the liquid conducting structure includes but not limited to the following situations:
  • Case 1 One or more through holes are provided on the wall of the material containing member 104, and at least a part of the liquid conducting structure is formed through the through holes. That is, the liquid conducting structure can be formed by extending the through hole.
  • Case 2 The material holding member 104 is provided with a straw, and the straw is formed as at least a part of the liquid conducting structure.
  • the positioning mode of the material holding member 104 includes but is not limited to the following situations:
  • Case 1 A protrusion is constructed on the inner surface of the cooking pot 102, and the positioning part 1044 of the cooking pot 102 rests on the protrusion to ensure that the material holding member 104 is suspended inside the cooking pot 102. That is, it is ensured that the liquid in the second chamber 108 will not enter the inside of the first chamber 106 before the pressure device 110 operates (this situation is not shown in the figure).
  • the cooking pot 102 has a pot opening, and the positioning portion 1044 of the material containing member 104 rests on a part around the pot opening of the cooking pot 102 to ensure that the material containing member 104 is hung inside the cooking pot 102. That is, it is ensured that the liquid in the second chamber 108 will not enter the first chamber 106 before the pressure device 110 operates.
  • the material containing member 104 includes a cavity 1046.
  • the concave cavity 1046 is a structure with an opening at one end, so that the user can place the food 200 to be cooked in the first cavity 106; the concave cavity 1046 is provided with a flange along the edge of the opening, and the positioning is constructed by the flange Part 1044 to ensure the stable positioning of the material holding member 104 in the cooking pot 102.
  • the positioning portion 1044 is constructed by flanging, avoiding the additional positioning portion 1044, the positioning strength is high, and the manufacturing method is simple (as shown in FIG. 7).
  • the flange is configured with a lower protrusion
  • the lower protrusion is formed as at least a part of the positioning portion 1044 and rests on the cooking pot 102 . That is, the flanging structure is overlapped and installed with the cooking pot 102 through the lower protrusion.
  • the cavity body 1046 has a bottom wall 1048 and a side wall 1050, and at least one of the bottom wall 1048 and the side wall 1050 is provided with a liquid conducting channel. Structure to ensure that the first chamber 106 communicates with the second chamber 108.
  • the flanging includes a first arm section 1052 and a second arm section 1054.
  • the second arm section 1054 extends outward to form a positioning portion 1044, and the first arm section 1052 is located between the second arm section 1054 and the cavity 1046, and abuts against the second sealing member 118 to ensure the second sealing member 118 Stable installation.
  • the second arm section 1054 has an upper side surface and a lower side surface.
  • the second arm section 1054 is configured in a concave shape with an upper side concave relative to the first arm section 1052 and a lower side convex relative to the first arm section 1052 to ensure the stable positioning of the material holding member 104; At least part of the surface of the segment 1052 is configured as a fitting plane 1042 to ensure that the second sealing member 118 and the first arm segment 1052 closely fit.
  • the cooking device 100 proposed in this application includes but is not limited to: rice cookers, electric pressure cookers, and steam cookers.
  • the cooking device 100 includes a cover 114, a pot body, a cooking pot 102, a material holding member 104, a pressure device 110, and a pressure relief structure 112.
  • the cooking pot 102 has a pot opening and a water level indicator mark for making rice; the bottom wall 1048, the side wall 1050 and the opening of the material containing piece 104 have a large flat fitting plane 1042 and a positioning portion 1044, and the material containing piece 104
  • the bottom wall 1048 is provided with a port 120.
  • the material holding member 104 When in use, the material holding member 104 is placed in the cooking pot 102, and the positioning part 1044 is used to position the water to the position corresponding to the water level indicator mark of the cooking pot 102, so that the outer wall 1050 of the material holding member 104, the water surface, and the cooking pot 102
  • the inner side wall 1050 of the pot 102 forms a second cavity 108, and the cover 114, the inner side surface of the material containing member 104 and the water surface form the first cavity 106.
  • the cover 114 is provided with a pressure device 110 and a pressure relief structure 112, and the pressure device 110 and the pressure relief structure 112 are used to change the air pressure of the first chamber 106 or the second chamber 108.
  • the pressure device 110 includes an air extraction device 1102 and a third control valve 1104, and the pressure relief structure 112 includes a control element 1122.
  • the third control valve 1104 and the control element 1122 may be solenoid valves.
  • the first seal 116 is used to seal the cooking pot 102
  • the second seal 118 is used to seal the material holding member 104.
  • the first chamber 106 is provided on the cover 114.
  • the specific working process of the cooking device 100 provided in this embodiment is as follows: put the washed rice grains into the material holding piece 104 and put them in the cooking pot 102 together; a certain amount of clean water is preset in the cooking pot 102 for cooking, At this time, the water level does not exceed the bottom wall 1048 of the material holding member 104 and exceeds a certain height to prevent the water level from falling below the bottom wall 1048 of the material holding member 104 after the rice grains absorb water.
  • the cover 114 is provided with a pressure device 110 (vacuum pump and the third control valve 1104) and communicates with the first chamber 106; a seal is provided between the cover 114 and the material holding member 104.
  • the water is heated to a certain temperature T0 according to the cooking requirements of the rice, and then the pressure device 110 is activated to reduce the pressure of the first chamber 106, so that the water surface of the material holding member 104 rises through the rice grains and rises to a certain height (at least After the rice grains have not passed), stop the pressure device 110, and open the third control valve 1104 to make the first chamber 106 communicate with the atmosphere, allowing the rice soup to fall; then repeat the process of rising the water level to keep the rice soup rising and falling under the action of pressure , To realize the washing of the rice; after washing, the rice water is separated, and the water level will eventually fall below the bottom of the material holding part 104 through the water absorption of the rice grains in the washing process, and then the rice soup is heated, and the hot steam generated reheats the material holding part 104 Rice grains inside.
  • the pressure in the first chamber 106 is first reduced (for example, the pressure of the first chamber 106 is reduced by the pressure device 110), and then the pressure in the first chamber 106 is released (for example, the third control valve 1104 is opened to make The first chamber 106 is in communication with the atmosphere), so that the first chamber 106 returns to zero pressure (the zero pressure can be specifically referred to as the atmospheric pressure of the external environment). That is, changing and adjusting the internal pressure of the first cavity 106 between negative pressure and zero pressure can not only achieve better repeated washing of the food to be cooked in the first cavity 106, and realize the function of leaching rice cooking, but also The structure and control form are simplified, the cost is lower, and it saves electricity, which is more conducive to product energy saving and emission reduction.
  • the cooking device 100 includes a cover 114, a pot body, a cooking pot 102, a material holding member 104, a pressure device 110, and a pressure relief structure 112.
  • the cooking pot 102 has a pot opening and a water level indicator mark for making rice; the bottom wall 1048, the side wall 1050 and the opening of the material containing piece 104 have a large flat fitting plane 1042 and a positioning portion 1044, and the material containing piece 104
  • the bottom wall 1048 is provided with a port 120.
  • the material holding member 104 When in use, the material holding member 104 is placed in the cooking pot 102, and the positioning part 1044 is used to position the water to the position corresponding to the water level indicator mark of the cooking pot 102, so that the outer wall 1050 of the material holding member 104, the water surface, and the cooking pot 102
  • the inner side wall 1050 of the pot 102 forms a second cavity 108, and the cover 114, the inner side surface of the material containing member 104 and the water surface form the first cavity 106.
  • the cover 114 is provided with a pressure device 110 and a pressure relief structure 112, and the pressure device 110 and the pressure relief structure 112 are used to change the air pressure of the first chamber 106 or the second chamber 108.
  • the pressure device 110 includes an air extraction device 1102 and a third control valve 1104, and the pressure relief structure 112 includes a control element 1122 and an exhaust valve 1124.
  • the third control valve 1104 adopts an electromagnetic valve
  • the control member 1122 adopts an electromagnet
  • the exhaust valve 1124 adopts a ball valve.
  • the electromagnet can open a gas channel to relieve pressure or supplement pressure after pushing a small ball.
  • a handle is provided on the cooking pot 102, a gas channel is provided inside the handle, a one-way valve is provided in the channel, and the cooking pot 102 corresponding to the handle is provided with a through hole, and the through hole is in communication with the second chamber 108 .
  • the cover 114 is provided with a through hole, and has a gas conduction structure connected to the through hole.
  • the gas conduction structure is provided with a solenoid valve, and the solenoid valve has two states of opening and closing the gas conduction structure.
  • the cover 114 is provided with two concentric seals of different sizes.
  • the first seal 116 is used to seal the cooking pot 102
  • the second seal 118 is used to seal the first chamber 106 of the material containing member 104. .
  • the specific working process of the cooking device 100 provided in this embodiment is as follows: put the washed rice grains into the material holding piece 104 and put them in the cooking pot 102 together; a certain amount of clean water is preset in the cooking pot 102 for cooking, At this time, the water level does not exceed the bottom wall 1048 of the material holding member 104 and exceeds a certain height to prevent the water level from falling below the bottom wall 1048 of the material holding member 104 after the rice grains absorb water.
  • the cover 114 is provided with a pressure device 110 (vacuum pump and the third control valve 1104) and communicates with the first chamber 106; a seal is provided between the cover 114 and the material holding member 104.
  • the water is heated to a certain temperature T0 according to the cooking requirements of the rice, and then the pressure device 110 is activated to reduce the pressure of the first chamber 106, so that the water surface of the material holding member 104 rises through the rice grains and rises to a certain height (at least After the rice grains have not passed), stop the pressure device 110, and open the third control valve 1104 to make the first chamber 106 communicate with the atmosphere, allowing the rice soup to fall; then repeat the process of rising the water level to keep the rice soup rising and falling under the action of pressure , To realize the washing of the rice; after washing, the rice water is separated, and the water level will eventually fall below the bottom of the material holding part 104 through the water absorption of the rice grains in the washing process, and then the rice soup is heated, and the hot steam generated reheats the material holding part 104 Rice grains inside.
  • Embodiment 12 is a diagrammatic representation of Embodiment 12
  • the method for controlling a cooking device is used for the cooking device as described in any one of the embodiments of the first aspect, and the method for controlling the cooking device includes the following steps:
  • Step S1302 controlling the pressure device to pressurize or depressurize one of the first chamber and the second chamber intermittently.
  • the pressure device is made to intermittently pressurize or depressurize one of the first chamber and the second chamber. In this way, it is possible to cause the liquid to be guided by air pressure in the cooking pot.
  • the process and the draining process alternate, so that the material in the first chamber can be repeatedly washed to produce a good cooking effect of leaching rice.
  • the limitation of this method makes the flushing stage more controllable during the entire cooking process, the control logic is also very simple, can have higher response precision and control precision, can better improve the working flexibility of the cooking equipment, and Improve the taste of cooking.
  • the control gas passage When the pressure device pressurizes or depressurizes one of the first chamber and the second chamber, the control gas passage is in a closed state.
  • control gas passage is in an open state.
  • the gas passage can quickly balance the pressure difference between the first chamber and the second chamber, so that the first chamber can discharge liquid more efficiently, shorten the cooking time, and when the gas passage is opened, a similar structure can be formed at the same time. Due to the rapid pressure release effect of flash evaporation, the flow rate of the liquid from the surface of the material in the first chamber is higher, the scouring effect on the material is better, and the scouring effect is further improved.
  • the control The gas passage is in a closed state; and the control gas passage is in an open state when the pressure device stops pressurizing or depressurizing one of the first chamber and the second chamber.
  • the pressure relief structure of the cooking device has a gas channel and a control element, and the control element controls the on and off of the gas channel.
  • control element includes a first control valve (for example, a solenoid valve), and the first control valve controls the on and off of the gas passage; or
  • the pressure relief structure also includes an exhaust valve.
  • the exhaust valve has an exhaust port and a valve core.
  • the exhaust port is formed as at least a part of the gas passage.
  • the valve core is adapted to open or close the exhaust port.
  • the control element controls the valve core and makes the valve The core opens or closes the exhaust port.
  • the exhaust valve is a ball pressure valve
  • the control member is an electromagnetic push rod
  • the electromagnetic push rod pushes the ball of the ball pressure valve so that the ball opens or closes the exhaust port.
  • the control element correspondingly controls the opening or closing of the gas channel.
  • the method of controlling the cooking device before the step of controlling the pressure device to intermittently pressurize or depressurize one of the first chamber and the second chamber, the method of controlling the cooking device further includes: controlling the pressure of the cooking device The heating device heats the cooking pot.
  • the cooking device has a heating device for heating a cooking pot.
  • the heating device can be an electromagnetic coil, a heating plate, an infrared heating element, and the like. By controlling the heating device, the heating process of the cooking pot can be adjusted accordingly.
  • the heating device When the control pressure device intermittently pressurizes or depressurizes one of the first chamber and the second chamber, so that the liquid washes the food to be cooked, the heating device is controlled to have a heating process for the cooking pot, which can form Using hot water to flush the cooking ingredients has better flushing effect, and by controlling the temperature of the flushing liquid according to demand, the flushing temperature can be flexibly matched with the flushing action, which can derive richer cooking modes, cooking effects and cooking efficiency. In this way, the product can better meet the individual needs of different groups (such as different sugar requirements, cooking time requirements, etc.).
  • the heating device that controls the cooking device is The specific implementation of heating the cooking pot is exemplified.
  • Embodiment 13 is a diagrammatic representation of Embodiment 13:
  • the method for controlling a cooking device is used for the cooking device as described in any one of the embodiments of the first aspect, and the method for controlling the cooking device includes the following steps:
  • Step S1402 controlling the heating device of the cooking device to heat the cooking pot for a preset period of time
  • Step S1404 controlling the pressure device to intermittently pressurize or depressurize one of the first chamber and the second chamber.
  • the preset duration can be designed to correspond to the release temperature, for example, when the preset duration condition is met, the temperature in the cooking pot is just right at the release temperature of substances such as starch that need to be washed out of the food to be cooked, or, The food to be cooked is heated to a state where starch and other substances are easy to precipitate. Thereafter, the control pressure device intermittently pressurizes or depressurizes one of the first chamber and the second chamber to drive the liquid to wash the food to be cooked, so that The substances to be cooked, such as starch, can be washed out more efficiently and fully, further improving the washing efficiency and effect.
  • the preset time can be designed to correspond to the boiling temperature of the liquid. Specifically, when the preset time condition is met, the cooking pot is about to boil or just boils or has already boiled.
  • the boiling power can further assist the driving effect of the air pressure, so that The pressure device can more efficiently drive the liquid to scour the food to be cooked, and increase the scour intensity, thereby further improving the scour efficiency and effect.
  • the preset duration is not a specific value, and those skilled in the art can flexibly set the preset duration according to specific needs and the heating requirements of specific food to be heated, or through the user Flexible selection of the preset duration. For example, setting the preset time length allows the cooking pot to be heated to boiling, or setting the preset time length so that the starch material heated on the rice grains in the cooking pot is the temperature at which the rice grains are most likely to escape.
  • setting the preset time length allows the cooking pot to be heated to boiling, or setting the preset time length so that the starch material heated on the rice grains in the cooking pot is the temperature at which the rice grains are most likely to escape.
  • the scenario requirements and the specific preset duration values are no longer given as examples here, but they are all within the scope of protection of this solution without departing from the design concept.
  • the method for controlling a cooking device is used for the cooking device as described in any one of the embodiments of the first aspect, and the method for controlling the cooking device includes the following steps:
  • Step S1502 controlling the heating device of the cooking device to heat the cooking pot so that the temperature of the medium in the cooking pot rises to a preset temperature threshold
  • Step S1504 controlling the pressure device to intermittently pressurize or depressurize one of the first chamber and the second chamber.
  • a preset temperature threshold can be designed to correspond to the release temperature.
  • the temperature in the cooking pot is just right at the release temperature of substances such as starch that need to be washed out of the food to be cooked.
  • the food to be cooked is heated to a state where starch and other substances are easily precipitated, and then, the control pressure device intermittently pressurizes or depressurizes one of the first chamber and the second chamber to drive the liquid to wash the food to be cooked, It can make the substances such as starch of the food to be cooked can be washed out more efficiently and fully, and further improve the washing efficiency and effect.
  • the preset temperature threshold can be designed to correspond to the boiling temperature of the liquid. Specifically, when the preset temperature threshold condition is met, the cooking pot is about to boil or just boils or is already boiling.
  • the boiling power can further assist the driving effect of the air pressure. , So that the pressure device can more efficiently drive the liquid to wash the food to be cooked, and increase the washing force, thereby further improving the washing efficiency and effect.
  • Embodiment 15 is a diagrammatic representation of Embodiment 15:
  • the method for controlling a cooking device is used for the cooking device as described in any one of the embodiments of the first aspect, and the method for controlling the cooking device includes the following steps:
  • Step S1602 controlling the pressure device to intermittently pressurize or depressurize one of the first chamber and the second chamber;
  • Step S1604 controlling the heating device of the cooking device to heat the cooking pot.
  • the heating device of the cooking device is controlled In the step of heating the cooking pot, the pressure device can be further made to work or the pressure device can be made inoperative.
  • the pressure device can be controlled to shut down to save energy.
  • the pressure device can be controlled to work, so that pressure (positive pressure or negative pressure) cooking is formed in the cooking pot to meet the pressure cooking requirements.
  • a pressure device can be used to control the pressure, so that the first chamber uses air pressure to drain during the steam heating stage, so as to further reduce the soaking of the food in the first chamber.
  • the cooking device control device 300 provided by the embodiment of the third aspect of the present application is suitable for cooking devices.
  • the cooking device control device includes a processor 310 and a memory 320 for storing processor executable instructions.
  • the processor 310 is configured to implement the steps of the cooking device control method described in any embodiment of the second aspect when executing the executable instructions stored in the memory 320.
  • control device for cooking equipment its processor implements the steps of the control method for cooking equipment as described in any embodiment of the second aspect by executing a computer program, thereby having all the above beneficial effects. I won't repeat it.
  • the embodiment of the fourth aspect of the present application provides a cooking device, including the cooking device control device 300 as described in any embodiment of the third aspect.
  • the control device of the cooking device as described in any embodiment of the third aspect is provided, thereby having all the above-mentioned beneficial effects, which will not be repeated here.
  • the embodiment of the fifth aspect of the present application provides a computer-readable storage medium on which a computer program is stored, wherein the computer program is suitable for being loaded and executed by a processor, and when the computer program is executed by the processor, the following The steps of the control method of the cooking device described in any embodiment of the second aspect.
  • the steps of the control method of the cooking device as described in any embodiment of the second aspect can be realized by using the computer program stored therein, thereby having all the above-mentioned beneficial effects. This will not be repeated here.
  • the cooking device includes: a cooking pot 102', a material holding member 104', a pressure device 110' and a heating device (not shown in the figure).
  • the material containing piece 104' is at least partially contained in the cooking pot 102', a first cavity 106' is formed in the material containing piece 104', and a second cavity is formed between the cooking pot 102' and the material containing piece 104' 108', wherein a liquid channel 204' is formed between the first chamber 106' and the second chamber 108', and the liquid channel 204' is connected to the first chamber 106' and the second chamber 108'; a pressure device 110', the pressure device 110' is configured to configure a pressure difference between the first chamber 106' and the second chamber 108', and the pressure difference is suitable for driving the liquid in the second chamber 108' to flow into the first chamber 106', the heating device is configured to heat the cooking pot 102'.
  • the cooking equipment includes a cooking pot 102' and a material containing piece 104', the material containing piece 104' forms a first cavity 106', and a second cavity 108' is formed between the cooking pot 102' and the material containing piece 104',
  • the material holding member 104' is also provided with a bracket, which can define a liquid passage from the first chamber 106' to the second chamber 108', so that the liquid in the second chamber 108' enters the first chamber through the liquid passage
  • the chamber 106' and the liquid in the first chamber 106' return to the second chamber 108' through the liquid passage, combined with the pressure device 110' and the control device to control the pressure device 110', on the one hand, through the control of the pressure device 110 'Operation to realize the soaking of rice grains, instead of the user's manual soaking operation in related technologies, to improve the user experience of cooking equipment.
  • the sugar content in the rice grains to be cooked is reduced.
  • by soaking the rice grains to absorb water it is also beneficial to improve the cooking taste of the rice grains, so as to further enhance the user's experience of using cooking equipment.
  • the cooking device further includes: a pressure relief structure, the pressure relief structure has a first gas passage, the first gas passage is connected to at least one of the first chamber 106' and the second chamber 108', and when the first gas passage conducts Through, the pressure difference between the inside and outside of the first chamber 106' is reduced.
  • the pressure relief structure is adapted to reduce the pressure difference between the first chamber 106' and the second chamber 108'.
  • the pressure of the first chamber 106' is released.
  • the liquid in the first cavity 106' can be returned to the second cavity, so as to take away the precipitated sugar through the liquid reflux.
  • the cooking device further includes: a chamber state detection component, which is arranged in the material holding member 104' and/or the cooking pot 102', and the water absorption state detection component is configured to detect the first chamber 106' and/or the second chamber 108'
  • the status detection components include temperature sensors, as well as liquid level sensors and/or air pressure sensors.
  • the temperature sensor is used to detect the liquid temperature in the first chamber 106' and/or the second chamber 108'
  • the liquid level sensor and/or the air pressure sensor is used to detect whether the liquid level in the first chamber 106' Rising to meet the requirements for the soaking of rice grains, so as to guide the control of the pressure device 110' and the pressure relief structure through the detection of the liquid level sensor and/or the air pressure sensor.
  • the liquid level sensor can also detect the initial liquid level of the liquid entering the second chamber 108' to determine a specific control method based on the detection of the initial liquid level, so as to drive the liquid through the pressure device 110' and the pressure relief device to perform the immersion operation And/or flushing operations.
  • the cooking apparatus further includes: a draining device and/or a draining device, the draining device is configured to drain liquid from the second chamber 108', and the draining device is configured to drain liquid from the second chamber 108'.
  • the pressure device 110' is connected to the first chamber 106' and is adapted to depressurize the first chamber 106' to configure a pressure difference between the first chamber 106' and the second chamber 108'; a pressure relief structure It is used for pressurizing the first chamber 106', or for communicating the first chamber 106' with the environment, or for communicating the first chamber 106' with the second chamber 108'.
  • the pressure device 110' is connected to the second chamber 108' and is adapted to pressurize the second chamber 108' to configure a pressure difference between the first chamber 106' and the second chamber 108'; a pressure relief structure It is used to depressurize the second chamber 108', or to make the second chamber 108' communicate with the environment, or to communicate with the first chamber 106' and the second chamber 108'.
  • the liquid channel 204' between the first chamber 106' and the second chamber 108' includes a communication channel opened on the side wall of the containing body, and the pressure device 110' is connected to the first chamber 106' and/or the second chamber 106'
  • the chamber 108' is connected and is adapted to pressurize the first chamber 106' and the second chamber 108' to configure a pressure difference between the first chamber 106' and the third chamber; the pressure relief structure is used for The pressure of the first chamber 106' and/or the second chamber 108' is reduced, or used to make the first chamber 106' and/or the second chamber 108' communicate with the environment.
  • the pressure device 110' includes: a second gas passage, the first end of the second gas passage is in communication with the first chamber 106' or the second chamber 108'; a first control member, the first end of the first control member is connected to The second gas passage, the control element is configured to control the opening and closing of the second gas passage; the air pump 1102' is connected to the second end of the control element.
  • the first control member includes a three-way valve, and the third end of the three-way valve is connected to the first gas passage.
  • the first control member includes a fourth control valve 1104', and the pressure relief structure further includes a second control member connected to the first gas passage.
  • the second control member includes a fifth control valve 1106', or the second control member includes an electromagnet 1122' and a ball valve 1124' that are arranged in cooperation, and the electromagnet 1122' can push the ball valve 1124' to open the first
  • the fifth control valve 1106', the electromagnet 1122' and the ball valve 1124' that are arranged in cooperation can be set alternatively.
  • the cooking equipment further includes: an outer cover 50', the outer cover 50' at least covers the cooking pot 102', and the pressure device 110' and the pressure relief structure are arranged on the outer cover 50'.
  • the cooking device includes a first chamber
  • the control method includes:
  • S202 in response to the cooking instruction, control the operation of the pressure device in the water absorption stage, wherein the pressure device is configured to pressurize or depressurize the first chamber, wherein the pressurization or depressurization of the first chamber is suitable for increasing or depressurizing the first chamber
  • the chamber enters the liquid.
  • the first chamber is suitable for storing materials, and the cooking process includes a water absorption stage.
  • the pressure device is controlled to operate to pressurize or depressurize the first chamber, which is suitable for driving the liquid into the first chamber.
  • the cooking instruction is configured to control the cooking device to execute the cooking process so as to enter the cooking process.
  • the cooking device receives the cooking instruction, it first controls the operation of the pressure device.
  • the pressure device can pressurize or reduce the pressure in the first chamber. Pressure, so that the positive pressure soaking or negative pressure soaking of the material can be realized before the heating and cooking operation is performed to make the liquid boil.
  • the material includes rice grains.
  • the soaking of the rice grains is realized by controlling the operation of the pressure device, instead of the manual soaking operation of the user in the related technology, so as to improve the user experience of the cooking equipment.
  • the rice grains Sugar analysis found that the sugar content in the rice grains to be cooked is reduced to meet the cooking needs of users for low-sugar rice.
  • by soaking the rice grains to absorb water it is also conducive to improving the cooking taste of the rice grains, so as to further enhance the user’s preference for cooking equipment. Use experience.
  • the cooking device may also have only the first chamber.
  • the first chamber Before the heating device is controlled to heat the first chamber, the first chamber is pressurized or depressurized to achieve the Positive pressure soaking or negative pressure soaking of materials in the chamber. With this type of structure, the first chamber directly forms a cooking cavity. After the soaking operation is completed, the soaking liquid containing the precipitated sugar is discharged, and new liquid is injected again. The subsequent cooking operation realizes the preparation of low-sugar rice.
  • the cooking device may also have multiple chambers, and by pressurizing or depressurizing the first chamber, liquid can be introduced from other chambers into the first chamber to realize material soaking.
  • Embodiment 18 is a diagrammatic representation of Embodiment 18:
  • the cooking device includes a first cavity and a second cavity
  • the control method includes:
  • control the pressure device In response to the cooking instruction, control the pressure device to start operating to configure a pressure difference between the first chamber and the second chamber, the pressure difference being suitable for driving the liquid in the second chamber to flow into the first chamber, as shown in FIG. 26 Show.
  • the cooking device includes a first chamber and a second chamber with a liquid channel
  • the pressure device is arranged between the first chamber and the second chamber by pressurizing or depressurizing the first chamber
  • the pressure difference, driven by the pressure difference, the liquid in the second chamber can flow into the first chamber.
  • the pressure difference drives the liquid to flow into the first chamber.
  • the sugar is precipitated by soaking the rice grains. If the pressure difference disappears, the liquid can also flow back to the second chamber to realize the precipitated sugar and rice grains. Separate.
  • the pressure device can be directly connected to the first chamber to pressurize or depressurize the first chamber, or it can be a pressure device connected to the second chamber to pressurize the second chamber to make the first chamber A pressure difference is generated between the chamber and the second chamber, and the pressure difference drives the liquid into the first chamber, so that the first chamber realizes positive pressure soaking.
  • S302 may be: controlling the pressure device to pump air to the first chamber to configure the pressure difference.
  • S302 may also be: controlling the pressure device to exhaust air to the second chamber to configure a pressure difference.
  • the pressure device may include a suction pump, a gas passage communicating with the first chamber, and a control valve arranged on the gas passage.
  • a suction pump By controlling the operation of the suction pump and controlling the opening of the control valve, the first chamber The air is pumped to form a pressure difference between the first chamber and the second chamber, and the pressure difference drives the liquid in the second chamber into the first chamber to realize negative pressure soaking.
  • the pressure device may also include an exhaust pump, a gas passage communicating with the second chamber, and a control valve arranged on the gas passage. By controlling the operation of the exhaust pump and opening the control valve, the second chamber is exhausted. A pressure difference is formed between the first chamber and the second chamber, and the pressure difference drives the liquid in the second chamber to enter the first chamber, causing the air pressure in the first chamber to increase, realizing positive pressure soaking.
  • controlling the operation of the pressure device during the water absorption phase further includes: controlling to turn on the pressure releasing structure, wherein the pressure releasing structure is configured to release the pressure of the first chamber.
  • the pressure in the first chamber is released. After the pressure is released, the liquid in the first chamber can flow back to the second chamber to take away the precipitated sugar through the liquid back flow.
  • controlling the opening of the pressure relief device may specifically be controlling the opening of the control valve on the passage between the first chamber and/or the second chamber and the environment, so that the first chamber and/or the second chamber return to normal pressure , It can also be used to evacuate the first chamber for positive pressure soaking, or to exhaust the first chamber for negative pressure soaking, etc.
  • the pressure release refers to releasing the pressure difference to eliminate the pressure difference between the first chamber and the second chamber, and the liquid in the first chamber can be driven by gravity to return from the first chamber to the second chamber.
  • the water absorption stage includes the soaking water absorption stage and/or the flushing water absorption stage.
  • the cooking device includes a first cavity and a second cavity.
  • the water absorption stage may only include the soaking water absorption stage.
  • the control method include:
  • S410 It is detected that the opening duration of the pressure relief structure is greater than or equal to the third preset duration, and/or it is detected that the state parameter of the first chamber matches the preset fall detection parameter, and the pressure relief structure is controlled to close.
  • the pressure device in the immersion working mode, is configured to enter the closed state, or the pressure device is configured to operate at reduced power, or the pressure device is configured to operate intermittently.
  • the change of the operating state includes closing the pressure device, controlling the pressure device to reduce power and running continuously, or controlling the pressure device to operate intermittently to stop configuring the pressure difference. , Or reduce the growth rate of the pressure difference, so that the pressure device enters the immersion mode.
  • the operating parameters of the pressure device may include the continuous operation of the pressure device up to a preset time, and the state parameters of the first chamber may include the air pressure in the first chamber, the liquid level in the first chamber, etc., and the above-mentioned parameters and the preset time are detected.
  • Set the immersion detection parameters to match, indicating that the pressure device needs to change the operating state.
  • the pressure device is configured to the immersion working mode. If it enters the immersion working mode, it will stop during the process of driving the liquid into the first chamber. The liquid level in the first chamber rises, or the speed at which the liquid level rises in the first chamber is reduced, so as to realize the soaking of rice grains in the first chamber.
  • the water absorption stage is further configured as the soaking water absorption stage and the flushing water absorption stage.
  • the water absorption stage includes the soaking water absorption stage.
  • the first chamber By setting a larger first preset time period, within the first preset time period, by controlling the pressure device to be in the soaking working mode, the first chamber always maintains a certain The amount of liquid can realize the cold soaking of the rice grains in the first chamber.
  • the pressure relief operation can be considered to be completed, and/or the pressure relief operation can be considered to be completed when the pressure in the first chamber is detected to return to normal pressure Operation, and/or detecting that the liquid level of the first chamber drops to a lower level, it can also be considered that the pressure relief operation is completed, combined with the opening and closing control of the pressure device, to accurately perform the driving operation of the liquid immersion and/ Or the driving operation of liquid flushing.
  • Embodiment 20 is a diagrammatic representation of Embodiment 20.
  • the cooking device includes a first cavity and a second cavity.
  • the water absorption stage may only include the flushing water absorption stage.
  • the control method include:
  • the water absorption stage includes the flushing water absorption stage.
  • the opening pressure device is adapted to configure a pressure difference and drive the liquid into the first chamber
  • the opening pressure release structure is adapted to reduce the pressure difference.
  • detecting the number of openings of the pressure device and/or the pressure relief structure may specifically be achieved by detecting the number of openings of the control valve in the pressure device and/or the control valve in the pressure relief structure. By detecting the number of openings, it is determined The number of flushing operations is to end flushing control when it is detected that the number of flushing operations is greater than or equal to the preset number.
  • S502 may be: in an alternate execution process, in response to the operation of controlling the pressure device to enter the soaking working mode, controlling to open the pressure releasing structure.
  • the time when the pressure control device enters the immersion working mode can be regarded as the time when the driving liquid can completely submerge the material.
  • the pressure relief structure is controlled to open, and the pressure difference is controlled to reduce the liquid to fall behind under the action of gravity.
  • the pressure device By re-controlling the pressure device to open, the liquid is driven into the first chamber again to repeat the flushing operation.
  • Embodiment 21 is a diagrammatic representation of Embodiment 21.
  • the cooking device includes a first cavity and a second cavity, and the water absorption phase may include a soaking water absorption phase and a flushing water absorption phase.
  • the control method includes:
  • S604 It is detected that the operating parameters of the pressure device and/or the state parameters of the first chamber match the preset immersion detection parameters, and the pressure device is controlled to enter the immersion working mode.
  • the pressure device and the pressure relief structure are controlled to alternately open the pressure device.
  • the pressure device is adapted to configure a pressure difference to drive the liquid into the first chamber, and the pressure relief structure to open is suitable to reduce the pressure difference.
  • To drive the liquid back to the second chamber by reasonably setting the interval time between the opening of the pressure device operation and the opening of the pressure release structure, the liquid is driven to perform the scouring operation, there are rice grains in the first chamber, and by performing the scouring operation multiple times, It realizes the washing and water absorption of the rice grains, and in the washing process, takes away the sugar precipitated in the rice grains, and realizes the water absorption and sugar reduction of the rice grains.
  • the liquid is driven to sequentially perform the soaking operation and the flushing operation on the first cavity.
  • it can improve the soaking effect of rice grains, and on the other hand, it can increase the precipitation rate of sugar in the rice grains.
  • it can reduce the residual sugar on the surface of the rice grains, thereby improving the cooking effect of low-sugar rice.
  • Embodiment 22 is a diagrammatic representation of Embodiment 22.
  • the cooking device includes a first cavity and a second cavity
  • the water absorption stage may include a soaking water absorption stage and a flushing water absorption stage.
  • the control method includes:
  • S704 It is detected that the operating parameters of the pressure device and/or the state parameters of the first chamber match the preset immersion detection parameters, and the pressure device is controlled to enter the immersion working mode.
  • S706 In the soaking and water absorption stage, detecting the duration of the pressure device in the soaking working mode.
  • S714 If the number of opening times of the pressure device and/or the pressure release structure is greater than or equal to the preset number of times, control the pressure release structure to release the pressure of the first chamber, then control to close the pressure device and the pressure release structure, and/or if the water absorption stage is flushed
  • the duration of is greater than or equal to the second preset duration, and after the pressure release structure is controlled to release the pressure of the first chamber, the pressure device and the pressure release structure are controlled to close.
  • the heating device that heats the first chamber and/or the second chamber can be further controlled to turn on, so as to The first chamber can be flushed above normal temperature and below the boiling temperature.
  • the heating device can shorten the boiling time of the subsequent cooking stage.
  • it can further increase the water absorption rate of the rice grains to achieve uniform heating.
  • Embodiment 23 is a diagrammatic representation of Embodiment 23.
  • S802 Collect liquid level parameters of the second chamber.
  • the initial liquid level in the second chamber before entering the cooking process according to the cooking instruction, can also be detected.
  • the first state means that the initial liquid level is higher than the bottom surface of the first chamber, that is, In the initial state, part of the liquid has entered the first chamber, and the pressure device and the pressure relief structure can be controlled to operate, so that the cooking equipment enters the soaking water absorption stage and the flushing water absorption stage sequentially to achieve a better water absorption effect.
  • the initial liquid level is lower than or equal to the bottom surface of the first chamber, it can only enter the soaking water absorption stage, or only the flushing water absorption stage, so that the water absorption process takes a shorter time and thus the entire cooking process It takes less time.
  • the initial liquid level is higher than the bottom surface of the first chamber, before entering the cooking stage, in order to prevent the precipitated sugar in the liquid from being mixed with the rice grains again during the cooking process, a drainage operation is required to make The liquid level is lowered to be lower than or equal to the bottom surface of the first cavity to ensure the cooking effect.
  • Embodiment 24 is a diagrammatic representation of Embodiment 24.
  • S902 It is detected that the duration of the water absorption phase is greater than or equal to the preset water absorption time period, then it is determined to end the water absorption phase, and in the boiling cooking phase, the heating device is controlled to operate according to the first power.
  • S904 It is detected that the operating time of the heating device according to the first power is greater than or equal to a sixth preset time, and/or it is detected that the water temperature in the second chamber is greater than or equal to the boiling temperature and the duration is greater than or equal to the seventh preset. Set the duration to confirm the end of the boiling cooking stage.
  • S908 It is detected that the operating duration of the heating device according to the second power is greater than or equal to the eighth preset duration, and the heating device is controlled to turn off to end the cooking process.
  • the heating device is controlled to operate to enter the boiling cooking stage, and the heating device is controlled to operate according to the first power to heat the second chamber.
  • the liquid in the second chamber is heated to boil and evaporate and enters the first chamber Realize the cooking of low-sugar rice.
  • the operating time of the heating device is controlled to be greater than or equal to the sixth preset duration according to the first power, and/or the water temperature in the second chamber is detected to be greater than or equal to the boiling temperature continuously to be greater than or equal to the seventh preset. Set the length of time to quickly steam the rice.
  • the control When it is detected that the above conditions are met, the control will lower the heating power to the second heating power, and perform the braising operation to improve the cooking effect of the rice.
  • the heating device is controlled to operate according to the second power, so that the liquid in the first chamber can continue to be in a heat-dissipating state, so as to realize the heat preservation of the steamed rice.
  • This stage is mainly because the aroma of the rice is stronger, and also to ensure that the rice grains that are not completely gelatinized in the boiling cooking stage are gelatinized again.
  • the duration is the eighth preset time (5 minutes-20 minutes). Is the best), the second power is less than 150W/s.
  • the cooking process includes the soaking and water absorption phase, the boiling phase, and the braising phase in sequence.
  • the specific implementation process includes: injecting a quantitative liquid into the cooking pot according to the liquid level indicator line. At this time, the liquid level has not passed the bracket on the lower side of a part of the material holding part, but has not reached the first chamber. As shown in Figure 16, the rice grains Put it into the first chamber and put it in the cooking pot, receive the cooking instruction, the pressure device is activated (temporarily not heating).
  • the pressure device draws gas from the first chamber and depressurizes the first chamber to generate a pressure difference between the first chamber and the second chamber.
  • the liquid in the second chamber enters the first chamber through the liquid channel, As shown in Figure 26, the second state means that the liquid in the second chamber rises to a certain height.
  • the control pressure device stops working, and the pressure relief structure is opened at the same time, so that the first chamber
  • the chamber is connected to the atmosphere, let the liquid fall, and then repeat the process of rising the liquid level, let the liquid rise and fall continuously under the action of pressure, so as to realize the soaking of the rice grains.
  • the first soaking process lasts for the first preset duration of t1(10- Allow the rice to absorb water at room temperature for 30 minutes). After the soaking and water absorption stage is over, the pressure relief structure is opened, the pressure difference disappears, and the liquid is separated from the rice after returning, and then the heating device is controlled to start to enter the steaming stage, and the hot steam generated by heating the liquid The rice in the first chamber is heated.
  • This process lasts for the sixth preset time t2 (8-30 minutes), and the temperature in the pot is maintained at least between 70-100 degrees Celsius, so that the rice saturated with liquid can fully absorb the heat and gelatinize. This process is also called the high-power boiling and heating rice steaming stage, and the average power of the process is greater than 200 watts per second.
  • the duration is the eighth preset
  • the duration is t3 (5-20 minutes is the best), and the average power is less than 150 watts per second.
  • the cooking process includes the soaking and water absorption phase, the washing and water absorption phase, the boiling phase, and the braising phase.
  • the specific implementation process includes: injecting a quantitative liquid into the cooking pot according to the liquid level indicator line, putting the rice grains into the first chamber, and placing it in the cooking pot. At this time, the water level is below part of the rice, as shown in FIG. 25.
  • Control the heating device to start heating the cooking pot until the liquid is heated to the flushing preset temperature t (70-100 degrees), and then start the pressure device again to extract gas from the first chamber and reduce the pressure in the first chamber. There is a pressure difference between the chamber and the second chamber, allowing the water surface of the first chamber to rise through the rice.
  • the control pressure device stops working, and at the same time Open the pressure relief structure to reduce the pressure difference and the liquid to fall back, and then repeat the process of configuring the pressure difference to allow the liquid to rise and fall continuously under the action of generating and reducing the pressure difference, realizing the execution of the flushing and soaking stage, and the pressure difference is continuous
  • the second preset duration T2 (10-30 minutes, allowing the rice to fully absorb water at room temperature).
  • the duration is the sixth preset duration T3 (5-30 minutes). ), the average process power W>200W/s. After T3, heat the liquid to boiling again and enter the low-fire braising stage. This stage is mainly because the aroma of the rice is stronger. In addition, it is also to ensure that the rice grains that are not completely gelatinized in the T3 stage are gelatinized again.
  • the duration is the eighth preset time T4( 5-20 minutes is the best), the average power is less than 150W/s.
  • Embodiment 25 is a diagrammatic representation of Embodiment 25.
  • the method for controlling a cooking device includes:
  • the pressure device in response to the cooking instruction, in the water suction stage, control the operation of the pressure device, the pressure device is configured to pressurize or depressurize the first chamber, and the pressurization of the first chamber is adapted to positively press the material in the first chamber Water is absorbed, and the decompression of the first chamber is suitable for negative pressure absorption of water to the material in the first chamber.
  • S1704 It is detected that the working parameters of the pressure device meet the preset water absorption treatment conditions, and the drainage device and/or the pumping device are controlled to start, wherein the drainage device is configured to drain the first chamber, and the pumping device is configured to drain the first chamber. Room pumping.
  • the first chamber under the premise that the first chamber has been filled with water, the first chamber is pressurized or depressurized by setting the pressure device to realize the positive or negative pressure soaking of rice grains in the first chamber, and By detecting that the working parameters of the pressure device meet the preset water absorption treatment conditions, it is determined that the water absorption treatment is completed, and the drain device is controlled to drain and/or the water pumping device is pumped to discharge the excess cooking liquid. On the one hand, it is achieved by controlling the operation of the pressure device The soaking of rice grains replaces the user's manual soaking operation in related technologies to improve the user's experience of using cooking equipment.
  • the sugar content in the rice grains to be cooked is reduced by analyzing the sugar in the rice grains to satisfy the user
  • the cooking demand for low-sugar rice on the other hand, by immersing the rice grains to absorb water, it is also beneficial to improve the uniformity of the heating of the rice grains, so as to further enhance the user's experience of using cooking equipment.
  • the method before controlling the operation of the pressure device in response to the cooking instruction, the method further includes: controlling the activation of the liquid inlet device, which is configured to introduce a quantitative liquid into the first chamber.
  • a quantitative liquid is introduced into the first chamber, and the quantitative liquid is suitable for satisfying the requirement of soaking and water absorption, thereby saving the user's manual operation steps.
  • the method further includes: detecting that the operating parameter satisfies the water absorption treatment condition, and controlling to turn on the pressure releasing structure, wherein the pressure releasing structure is configured to release the pressure of the first chamber.
  • the first chamber is restored to normal pressure to meet the next cooking requirement.
  • detecting that the working parameters of the pressure device meet the preset water absorption treatment conditions, and controlling to start the drainage device includes: detecting that the opening time of the pressure device is greater than or equal to the fourth preset time period, and/or detecting that the opening time of the pressure device is greater than or equal to the fourth preset time period
  • the duration of the first chamber under the specified pressure is greater than or equal to the fifth preset duration, then it is determined that the working parameters meet the water absorption treatment conditions; the drainage device is controlled to start and the liquid level of the first chamber is detected; the first chamber is detected If the liquid level is lower than or equal to the preset water level, the drainage device and/or the pumping device are controlled to be closed.
  • it further includes: detecting that the duration of the water absorption phase is greater than or equal to the preset water absorption time, then determining to end the water absorption phase, and in the boiling cooking phase, controlling the heating device according to the first The power starts the operation, and controls the operation duration of the heating device to be greater than or equal to the sixth preset duration.
  • the heating device is controlled to operate to enter the boiling cooking stage, and the heating device is controlled to operate according to the first power to heat the first chamber and maintain the sixth preset time period. In the control of the first chamber During the heating process, the sugar-free water vapor evaporates into the rice grains, thereby realizing the preparation of low-sugar rice.
  • the heating device is controlled to operate according to the first power to keep the temperature in the cooking pot at least between 70°C and 100°C, so that the water-saturated rice can fully absorb heat and gelatinize.
  • This process is also called high-power boiling heating.
  • the first power W >200W/s.
  • it further includes: detecting that the operating time of the heating device according to the first power is greater than or equal to the sixth preset time, and/or detecting that the water temperature in the first chamber is greater than or equal to the boiling temperature. If the duration is greater than or equal to the seventh preset duration, it is determined to end the boiling cooking stage, and during the stewing cooking stage, the heating device is controlled to continue to operate according to the second power; it is detected that the operating duration of the heating device according to the second power is greater than or equal to the eighth preset duration. Set the time length and control to turn off the heating device to end the cooking process.
  • the operating duration of the heating device is controlled to be greater than or equal to the sixth preset duration according to the first power, and/or the water temperature in the first chamber is detected to be greater than or equal to the seventh preset duration when the temperature is greater than or equal to the boiling temperature. Set the length of time to quickly steam the rice.
  • the heating device is controlled to operate according to the first power for heating the liquid in the first chamber to a rapid boiling state.
  • the heating device is controlled to operate according to the second power, so that the liquid in the first chamber can continue to be in a heat-dissipating state, so as to realize the heat preservation of the steamed rice.
  • This stage is mainly because the aroma of the rice is stronger, and also to ensure that the rice grains that are not completely gelatinized in the boiling cooking stage are gelatinized again.
  • the duration is the eighth preset time (5 minutes-20 minutes). Is the best), the second power is less than 150W/s.
  • the control When it is detected that the above conditions are met, the control will lower the heating power to the second heating power, and perform the braising operation to improve the cooking effect of the rice.
  • Embodiment 26 is a diagrammatic representation of Embodiment 26.
  • the cooking device control device 300 includes: a memory 310, a processor 320, and a memory 310 that is stored on the memory 310 and can run on the processor 320 Computer program.
  • Embodiment 27 is a diagrammatic representation of Embodiment 27.
  • a cooking device includes: a control device 300 of the cooking device defined in the above embodiment, a pressure device 160 connected to the control device, and the pressure device 160 is configured in the first chamber A pressure difference is configured between the second chamber and the second chamber, and the pressure difference is suitable for driving the liquid in the second chamber to flow into the first chamber.
  • the cooking device further includes: a pressure relief structure 170, which has a first gas passage, which is connected to at least one of the first chamber and the second chamber, and when the first gas passage is conducted, The pressure difference between the inside and outside of the first chamber is reduced.
  • a pressure relief structure 170 which has a first gas passage, which is connected to at least one of the first chamber and the second chamber, and when the first gas passage is conducted, The pressure difference between the inside and outside of the first chamber is reduced.
  • the cooking device further includes: a chamber state detection component 180, which is arranged in the material holder and/or the cooking pot, the water absorption state detection component 180 is connected to the control device 300, and the water absorption state detection component 180 is configured to detect the first chamber and/or Or the state parameter of the second chamber, the state detection component 180 includes a temperature sensor 1802, a liquid level sensor 1804 and/or an air pressure sensor 1806.
  • the cooking device further includes: a draining device and/or a draining device 190 connected to the control device 300, the draining device is configured to drain liquid from the second chamber, and the draining device is configured to drain liquid from the second chamber.
  • the cooking device further includes a heating device 200 connected to the control device 300, and the heating device is configured to heat the cooking pot.
  • Embodiment 28 is a diagrammatic representation of Embodiment 28:
  • the cooking device includes: a cooking pot having a first cavity; the control device of the cooking device provided in the above embodiment; a pressure device configured to pressurize or reduce the pressure of the first cavity
  • the first chamber pressurization is suitable for positive pressure suction of the material in the first chamber, and the first chamber decompression is suitable for negative pressure suction of the material in the first chamber; drainage device and/or pumping device ,
  • the drainage device is configured to drain the first chamber, and the pumping device is configured to pump water into the first chamber.
  • the cooking apparatus may further include a liquid inlet device configured to introduce a quantitative liquid into the first chamber.
  • the cooking device may further include a pressure releasing structure configured to release pressure from the first cavity.
  • the cooking apparatus may further include a heating device configured to heat the cooking pot.
  • a control program of the cooking appliance is stored on the computer-readable storage medium, and when the control program of the cooking appliance is executed by the processor, the cooking appliance as in any of the above-mentioned embodiments of the present application is realized The steps of the control method.
  • this application can be provided as methods, devices (systems) or computer program products. Therefore, this application may adopt the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware. Moreover, this application may adopt the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program codes.
  • computer-usable storage media including but not limited to disk storage, CD-ROM, optical storage, etc.
  • These computer program instructions can also be stored in a computer-readable memory that can guide a computer or other programmable data processing equipment to work in a specific manner, so that the instructions stored in the computer-readable memory produce an article of manufacture including the instruction device.
  • the device implements the functions specified in one process or multiple processes in the flowchart and/or one block or multiple blocks in the block diagram.
  • These computer program instructions can also be loaded on a computer or other programmable data processing equipment, so that a series of operation steps are executed on the computer or other programmable equipment to produce computer-implemented processing, so as to execute on the computer or other programmable equipment.
  • the instructions provide steps for implementing the functions specified in one process or multiple processes in the flowchart and/or one block or multiple blocks in the block diagram.
  • any reference signs located between parentheses should not be constructed as limitations on the claims.
  • the word “comprising” does not exclude the presence of parts or steps not listed in the claims.
  • the word “a” or “an” preceding a component does not exclude the presence of multiple such components.
  • the application can be realized by means of hardware including several different components and by means of a suitably programmed computer. In the unit claims listing several devices, several of these devices may be embodied in the same hardware item.
  • the use of the words first, second, etc. does not indicate any order. These words can be interpreted as names.

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Abstract

提供了一种烹饪设备（100）及其控制方法、控制装置（300）和计算机可读存储介质，烹饪设备（100）包括：烹饪锅（102，102'）；物料盛放件（104,104'），物料盛放件（104,104'）至少部分容置于烹饪锅（102,102'）内，物料盛放件（104,104'）内形成第一腔室（106，106'），烹饪锅（102，102'）与物料盛放件（104,104'）之间形成第二腔室（108,108'），第一腔室（106,106'）与第二腔室（108,108'）之间形成有液体导通结构，且液体导通结构导通第一腔室（106,106'）与第二腔室（108,108'）；压力装置（110,110'，160），配置为使第一腔室（106,106'）与第二腔室（108,108'）之间产生压差；释压结构（112,170），释压结构（112,170）具有气体通道，气体通道与第一腔室（106,106'）和第二腔室（108,108'）中的至少一者相连，且当气体通道导通，使第一腔室（106,106'）与第二腔室（108,108'）之间的压差减小。烹饪设备（100），用户可选择液体对第一腔室（106,106'）内待烹饪食物（200）的冲刷的具体时刻、冲刷次数及冲刷时长，提升烹饪设备（100）的工作灵活性，提升烹饪口感。

Description

烹饪设备及其控制方法、控制装置和计算机可读存储介质
本申请要求于2020年01月19日提交到中国国家知识产权局的申请号为202010060262.2、发明名称为“烹饪设备及其控制方法、控制装置和计算机可读存储介质”的中国专利申请的优先权，并要求于2020年01月20日提交到中国国家知识产权局的申请号为202010064523.8、发明名称为“控制方法、装置、烹饪设备和可读存储介质”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本申请涉及烹饪技术领域，具体而言，涉及一种烹饪设备、一种烹饪设备的控制方法、一种烹饪设备的控制装置和一种计算机可读存储介质。
背景技术
目前，国内有些区域有食用“沥米饭”的习惯，通过将米在锅内煮一段时间后沥出米汤，再将滤出的米饭放在物料盛放件上蒸熟的方式烹饪。这种方式可以实现低糖米饭的目的。电饭煲作为一种常见的烹饪设备，具有烹饪低糖米饭的功能。
然而，目前的电饭煲只能手动浸泡米粒，再将米粒中的糖分滤除掉，过程不容易控制，无法保证烹饪完成的沥米饭满足用户的含糖量要求。
并且，相关技术中，在使用烹饪设备烹饪沥米饭的过程中，大多是将米粒与米汤相分离，并通过加热使得沸腾的米汤冲刷米粒。这种方式对米粒的冲刷时间具有较大的随机性，难以保证烹饪效果。
发明内容
本申请旨在至少解决现有技术或相关技术中存在的技术问题之一。
为此，本申请的第一方面提出了一种烹饪设备。
本申请的第二方面提出了一种烹饪设备的控制方法。
本申请的第三方面提出了一种烹饪设备的控制装置。
本申请的第四方面提出了一种具有上述烹饪设备的控制装置的烹饪设备。
本申请的第五方面提出了一种计算机可读存储介质。
本申请的第六方面提出了另一种烹饪设备的控制方法。
本申请的第七方面提出了再一种烹饪设备的控制方法。
本申请的第八方面提出了另一种烹饪设备的控制装置。
本申请的第九方面提出了再一种烹饪设备的控制装置。
本申请的第十方面提出了另一种具有上述烹饪设备的控制装置的烹饪设备。
本申请的第十一方面提出了再一种具有上述烹饪设备的控制装置的烹饪设备。
本申请的第十二方面提出了另一种计算机可读存储介质。
有鉴于此，本申请第一方面的技术方案提供了一种烹饪设备，包括：烹饪锅；物料盛放件，物料盛放件至少部分容置于烹饪锅内，物料盛放件内形成第一腔室，烹饪锅与物料盛放件之间形成第二腔室，其中，第一腔室与第二腔室之间形成有液体导通结构，且液体导通结构导通第一腔室与第二腔室；压力装置，配置为使第一腔室与第二腔室之间产生压差；释压结构，释压结构具有气体通道，气体通道与第一腔室和第二腔室中的至少一者相连，且当气体通道导通，使第一腔室与第二腔室之间的压差减小。
本申请提供的烹饪设备包括烹饪锅、物料盛放件、压力装置及释压结构。其中，物料盛放件至少部分容置于烹饪锅内，且物料盛放件内形成第一腔室，烹饪锅与物料盛放件之间形成第二腔室，第一腔室内可用于放置待烹饪食物，第二腔室内可用于存放液体；第一腔室与第二腔室之间形成有液体导通结构，且液体导通结构导通第一腔室与第二腔室，也即，保证第二腔室(第一腔室)内的液体可通过液体导通结构进入到第一腔室(第二腔室)内，形成液体导通关系；压力装置工作可使得第一腔室与第二腔室之间产生压差，当第一腔室与第二腔室之间的压差达到一定程度后，第二腔室内的液体会在压力的作用下进入第一腔室，进而与第一腔室内待烹饪食物充分接触；释压结构具有气体通道，且气体通道与第一腔室和第二 腔室中的至少一者相连，当待烹饪食物已经与液体充分接触后，经由气体通道使得第一腔室与第二腔室之间的压差减小或消失，这样，第一腔室内的液体便会通过液体导通结构流出，使得第一腔室内待烹饪食物与液体相分离，通过这样的浸泡、排液过程，可以实现对第一腔室内的待烹饪食物进行冲刷，如可以随液体沥出米粒等待烹饪食物上的淀粉物质，实现沥米饭烹饪功能，获得良好的低糖烹饪效果。
值得注意的是，通过压力装置与释压结构的配合使用，特别是通过释压结构的气体通道，使得用户可根据实际情况选取第一腔室内的是否与液体相接触，可以选择液体对第一腔室内待烹饪食物的冲刷的具体时刻、冲刷次数及冲刷时长，提升烹饪设备的工作灵活性，提升烹饪口感。
另外，本申请提供的上述技术方案的烹饪设备，还可以具有如下附加技术特征：
在上述技术方案中，进一步地，气体通道与环境连通；其中，当气体通道导通，使得与气体通道相连的第一腔室或第二腔室与环境之间连通。
在该技术方案中，气体通道与环境连通，且气体通道与第一腔室或第二腔室相连通。也即，当气体通道处于导通状态时，气体通道的一端与外部大气压相连通，气体通道的另一端与第一腔室或第二腔室与环境相连通，也即，第一腔室和第二腔室均直接与外部环境相连通，保证第一腔室及第二腔室内的气压值与外部环境相同，保证第一腔室与第二腔室之间的压差减小，结束对待烹饪食物的冲刷。
且通过利用气体通道导通环境与第一腔室或第二腔室，以对第一腔室或第二腔室释压，不仅实现对第一腔室或第二腔室在负压(或正压)与零压(可以具体理解为环境大气压)之间转换和调整以对物料反复冲刷，相比于利用抽气装置和吹气装置控制第一腔室或第二腔室在负压与正压之间转换和调整的方式而言，结构更简单，部件成本降低，且使得产品控制逻辑相应进化，产品控制效率更高、故障风险更低，且也更省电，更利于产品的节能减排。
在上述任一技术方案中，进一步地，气体通道分别与第一腔室和第二腔室相连，且当气体通道导通，气体通道连通第一腔室与第二腔室。
在该技术方案中，气体通道分别与第一腔室和第二腔室相连。也即，当气体通道处于导通状态时，气体通道的两端直接与第一腔室及第二腔室相连通，此时第一腔室与第二腔室内的气压可以相互平衡，进而减小或消除压差，结束对待烹饪食物的冲刷。
在上述任一技术方案中，进一步地，气体通道为常开结构；气体通道的流通面积小于压力装置的流通面积。
在该技术方案中，气体通道为常开结构，且气体通道的流通面积小于压力装置的流通面积。也即，单位时间内，通过压力装置增加或排出的气体量大于通过气体通道泄漏或增加的气体量，保证第一腔室与第二腔室之间产生压差，并保证产生的压差足够使得第二腔室内的液体进入到第一腔室内。
在上述任一技术方案中，进一步地，释压结构还具有控制件，控制件控制气体通道的通断。
在该技术方案中，释压结构具有控制件，且控制件可控制气体通道的通断。也即，在需要对第一腔室内待烹饪食物进行冲刷时，通过控制件切断气体通道，保证第一腔室与第二腔室之间产生足够的压差，使得第二腔室内的液体通过液体导通结构进入到第一腔室内，冲刷待烹饪食物；在第一腔室内待烹饪食物冲刷完成后，通过控制件导通气体通道，此时可使得第一腔室与第二腔室之间的压差减小或消失，使得第一腔室内的液体通过液体导通结构回流至第二腔室，使得液体与待烹饪食物分离。且通过利用控制件控制气体通道的通断，一方面，通过控制件控制气体通道关闭，这样，压力装置加压或减压过程中的漏气减少，可以提升压力装置的工作能效，并节约烹饪时长。另一方面，在压力装置停止加压或减压的过程中，可通过控制控制件使得气体通道处于打开状态，这样，气体通道可以快速平衡第一腔室与第二腔室之间的压差，使得第一腔室可以更高效地排液，缩短烹饪时长，且在打开气体通道的时刻，可以同时形成类似于闪蒸的快速释压效果，这样，液体自第一腔室内的物料的表面的流速更高，对物料的冲刷效果更好，进一步提升冲刷效果。
在上述任一技术方案中，进一步地，控制件包括第一控制阀，第一控 制阀控制气体通道的通断。
在该技术方案中，控制件包括第一控制阀。也即，通过第一控制阀控制气体通道的通断，以保证液体进入第一腔室或流回到第二腔室。
在上述任一技术方案中，进一步地，释压结构还包括排气阀，排气阀具有排气口及阀芯，排气口形成为气体通道的至少一部分，阀芯适于打开或关闭排气口，控制件控制阀芯并使阀芯打开或关闭排气口。
在该技术方案中，释压结构还包括排气阀，且排气阀具有排气口及阀芯。其中，排气口形成为气体通道的至少一部分，控制件可控制阀芯打开或关闭排气口，实现气体通道的导通或断开，保证液体进入第一腔室或流回到第二腔室。
在上述任一技术方案中，进一步地，第一腔室和第二腔室中的一者与释压结构及压力装置相连；压力装置适于对与之相连的第一腔室或第二腔室加压或减压；释压结构适于供与之相连的第一腔室或第二腔室泄压。
在该技术方案中，第一腔室和第二腔室中的一者同时与释压结构及压力装置相连。其中，压力装置可对与之相连接的第一腔室或第二腔室进行加压或泄压，以使得第一腔室与第二腔室之间形成压差；释压结构可对与之相连接第一腔室或第二腔室进行泄压，以减小第一腔室与第二腔室之间的压差。
在上述任一技术方案中，进一步地，第一腔室和第二腔室中的一者与压力装置相连；烹饪设备设有气体导通结构，气体导通结构适配第一腔室和第二腔室中的另一者。
在该技术方案中，烹饪设备还设有气体导通结构。其中，第一腔室和第二腔室中的一者与压力装置相连，气体导通结构与第一腔室和第二腔室中的另一者相连通。也即，压力装置可对其中一个腔室进行增压或泄压处理，而另一个腔室可通过气体导通结构平衡压差，以使第一腔室与第二腔室之间的压差减小。
在上述任一技术方案中，进一步地，气体导通结构与压力装置与第一腔室相连并适于对第一腔室减压，气体导通结构与第二腔室连通并供第二腔室进气。
在该技术方案中，压力装置与第一腔室相连通，气体导通结构与第二腔室连通。其中，压力装置可对第一腔室进行减压，以使得第一腔室内形成负压，进而使得第二腔室内的液体在负压的作用下被吸入第一腔室内部；气体导通结构可供第二腔室进气，以减小第一腔室与第二腔室之间的压差，使得进入到第一腔室内部的液体回流到第二腔室。
在上述任一技术方案中，进一步地，压力装置与第二腔室相连并适于对第二腔室加压，气体导通结构与第一腔室连通并供第一腔室排气。
在该技术方案中，压力装置与第二腔室相连通，气体导通结构与第一腔室连通。其中，压力装置可对第二腔室进行增压，以使得第二腔室内形成高压，进而使得第二腔室内的液体在高压的作用下被挤压入第一腔室内部；气体导通结构可供第一腔室排气以减小第一腔室与第二腔室之间的压差，使得进入到第一腔室内部的液体回流到第二腔室。
在上述任一技术方案中，进一步地，气体导通结构包括通道结构；其中，通道结构为常开结构，或通道结构设有单向阀，或通道结构设有第二控制阀且第二控制阀适于控制通道结构的通断。
在该技术方案中，气体导通结构包括通道结构，以保证气体通过。具体地，通道结构包括但不局限于以下方式：常开结构、通道结构设有单向阀、通道结构设有第二控制阀且第二控制阀适于控制通道结构的通断。
其中，当通道结构为常开结构时，保证通道结构的流通面积小于压力装置的流通面积，保证第一腔室与第二腔室之间可以形成压差；当通道结构设有单向阀或第二控制阀时，在需要对第一腔室内待烹饪食物进行冲刷时关闭单向阀或第二控制阀，在冲刷完毕后开启单向阀或第二控制阀。
在上述任一技术方案中，进一步地，烹饪锅上设有气体导通结构。
在该技术方案中，将气体导通结构设置于烹饪锅上，合理设置气体导通结构的形成位置，简化烹饪设备的整体结构。
在上述任一技术方案中，进一步地，烹饪设备具有盖体，盖体至少盖合烹饪锅，且盖体上设有气体导通结构。
在该技术方案中，烹饪设备具有盖体，通过盖体至少盖合烹饪锅的部分区域，避免灰尘掉落到烹饪锅内部，同时避免烹饪锅内部待烹饪食物飞 溅烫伤用户。此外，将气体导通结构设置于盖体上，合理设置气体导通结构的形成位置，简化烹饪设备的整体结构。
在上述任一技术方案中，进一步地，烹饪锅具有锅本体和锅把手，锅本体和锅把手中的至少一者上设有气体导通结构。
在该技术方案中，烹饪锅具有锅本体和锅把手。其中，烹饪锅具有锅本体和锅把手，气体导通结构设置在锅本体或锅把手上，气体导通结构也可同时设置在锅本体及锅把手上，合理设置气体导通结构的形成位置，简化烹饪设备的整体结构。
在上述任一技术方案中，进一步地，锅把手上设有气体导通结构，锅本体上设有通孔，通孔连通气体导通结构及第二腔室。
在该技术方案中，当气体导通结构设置在锅把手上时，锅本体上设有通孔，且通孔连通气体导通结构及第二腔室，以保证第一腔室与第二腔室通过通孔及气体导通结构平衡气压。
在上述任一技术方案中，进一步地，第一腔室和第二腔室中的一者与压力装置相连；第一腔室和第二腔室中的另一者为密闭腔室。
在该技术方案中，第一腔室和第二腔室中的一者与压力装置相连，另一者为密闭腔室。也即，第一腔室与第二腔室中的一个同时与压力装置及气体通道相连，另一个则为密封腔室，且该密闭腔室仅通过液体通与另一个腔室相连通。在使用过程中，通过同一个腔室进行加压或施压，以使得第二腔室内的液体进入到第一腔室并回流到第二腔室。
在上述任一技术方案中，进一步地，压力装置包括抽气装置，抽气装置适于以抽气方式对与之相连的第一腔室或第二腔室减压。
在该技术方案中，压力装置包括抽气装置。其中，抽气装置可以通过抽气的方式将与之相连接的第一腔室或第二腔室内的气体抽出，进而在第一腔室与第二腔室之间形成压差，使得第二腔室内的液体在压差的作用下进入到第一腔室内，进而对第一腔室内的待烹饪食物进行冲刷。
在上述任一技术方案中，进一步地，烹饪设备设有进气口，第一腔室和第二腔室中用于与压力装置相连的一者与进气口连通；压力装置还包括第三控制阀，第三控制阀与进气口及抽气装置相连，并控制抽气装置与进 气口之间的通断。
在该技术方案中，烹饪设备设有进气口。其中，第一腔室和第二腔室与压力装置相连通的一者与该进气口相连通，保证在压力装置作用下气体可进入或排出，使得第一腔室与第二腔室之间形成压差；进一步地，压力装置还包括第三控制阀，第三控制阀与进气口及抽气装置相连，并可控制抽气装置与进气口之间的通断。也即，当压力装置工作时开启第三控制阀，保证其他流动，当压力装置不工作时关闭第三控制阀。
在上述任一技术方案中，进一步地，烹饪设备具有盖体，盖体至少盖合烹饪锅，压力装置及释压结构设置在盖体上。
在该技术方案中，烹饪设备具有盖体，通过盖体至少盖合烹饪锅的部分区域，避免灰尘掉落到烹饪锅内部，同时避免烹饪锅内部待烹饪食物飞溅烫伤用户。此外，压力装置及释压结构设置在盖体上，合理设置压力装置及释压结构的形成位置，简化烹饪设备的整体结构。
在上述任一技术方案中，进一步地，烹饪设备具有盖体，且盖体包括第一盖板，第一盖板上设有第一密封件和第二密封件，第一盖板盖合烹饪锅，且第一密封件与烹饪锅配合，第二密封件与物料盛放件配合。
在该技术方案中，烹饪设备具有盖体，且盖体包括第一盖板，通过第一盖板同时遮盖烹饪锅及物料盛放件。此外，第一盖板上设有第一密封件和第二密封件；在烹饪设备工作过程中，第一密封件与烹饪锅配合，密封第一盖板与烹饪锅相接触的位置；第二密封件与物料盛放件配合，密封第二盖板与物料盛放件相接触的位置。
在上述任一技术方案中，进一步地，烹饪设备具有盖体，且盖体包括第二盖板和第三盖板，第二盖板上设有第一密封件，第三盖板上设有第二密封件，第二盖板盖合烹饪锅且第一密封件与烹饪锅配合，第三盖板盖合物料盛放件且第二密封件与物料盛放件配合。
在该技术方案中，烹饪设备具有盖体，且盖体包括第二盖板和第三盖板，通过第二盖板遮盖烹饪锅，通过第三盖板遮盖物料盛放件。此外，第二盖板上设有第一密封件，第三盖板上设有第二密封件；在烹饪设备工作过程中，第二密封件与烹饪锅配合，密封第二盖板与烹饪锅相接触的位置； 第三密封件与物料盛放件配合，密封第三盖板与物料盛放件相接触的位置。
在上述任一技术方案中，进一步地，第一密封件和第二密封件均为密封环，且第一密封件嵌套分布在第二密封件的外侧。
在该技术方案中，第一密封件和第二密封件均为密封环，以保证物料盛放件及烹饪锅周侧的环状密封；第一密封件嵌套分布在第二密封件的外侧，保证第一密封件与第二密封件的设置位置，避免第一密封件与第二密封件干涉，同时保证第一密封件与第二密封件的稳定安装。
在上述任一技术方案中，进一步地，第一密封件与第二密封件之间内外间隔，盖***于第一密封件与第二密封件之间的位置处设有气体导通结构。
在该技术方案中，第一密封件与第二密封件均设置在盖体上，且第一密封件与第二密封件之间内外间隔，保障保证第一密封件与第二密封件的稳定安装；此外，气体导通结构设置于盖体上，并处于第一密封件与第二密封件之间，保证第一密封件、第二密封件及气体导通结构三者的位置关系，保证气体导通结构可对第一腔室及第二腔室进行排气或充气，以减小第一腔室与第二腔室之间的压差。
在上述任一技术方案中，进一步地，物料盛放件构造有适配平面，第二密封件抵靠在适配平面上。
在该技术方案中，物料盛放件构造有适配平面。在烹饪设备工作过程中，第二密封件抵靠在适配平面上，保证第二密封件与适配平面的紧密贴合，保证密封效果。
在上述任一技术方案中，进一步地，适配平面为环形面，且环形面自内端向外端的延伸长度在5mm至15mm的范围内。
在该技术方案中，适配平面为环形面，使得物料盛放件的适配平面与环状的第二密封件相互配合，保证物料盛放件周侧的全部位置密封；进一步地，环形面自内端向外端的延伸长度在5mm至15mm的范围内，也即，沿物料盛放件的径向，保证第二密封件与适配平面的贴合距离，保证第二密封件的密封效果。
在上述任一技术方案中，进一步地，烹饪锅设有水位指示标识；物料 盛放件设有定位部，定位部与烹饪锅配合，使得物料盛放件在烹饪锅内定位，且使得物料盛放件的位置与相应水位指示标识的位置相适。
在该技术方案中，烹饪锅设有水位指示标识，且物料盛放件设有定位部。其中，物料盛放件的定位部与烹饪锅配合，以保证物料盛放件在烹饪锅内稳定的定位，同时保证物料盛放件部分容置在烹饪锅内。特别地，当物料盛放件部分容置在烹饪锅内时，物料盛放件的位置与相应水位指示标识的位置相适，也即，物料盛放件的底部与相应的水位指示标识处于同一高度或略低于水位指示标识，保证压力装置未工作前，第一腔室内的待烹饪食物与第二腔室内的液体相分离，保证压力装置未工作后，第二腔室内的液体可进入到第一腔室内与待烹饪食物相接触。
在上述任一技术方案中，进一步地，所述物料盛放件设有所述液体导通结构，所述液体导通结构包括通道，所述通道具有端口且所述通道自所述端口与所述第二腔室导通，其中，当所述定位部与所述烹饪锅配合，至少部分所述端口的位置低于相应的所述水位指示标识。
在该技术方案中，液体导通结构设置在物料盛放件上并具有端口，且液体导通结构自端口与第二腔室导通，具体地，当定位部与烹饪锅配合时，至少部分端口的位置低于相应的水位指示标识，也即，保证液体可通过液体导通结构进出。
在上述任一技术方案中，进一步地，物料盛放件的壁上设有一个或多个通孔，通孔形成为液体导通结构的至少一部分。
在该技术方案中，物料盛放件的壁上设有一个或多个通孔，通过该通孔形成为液体导通结构的至少一部分。也即，可以通过通孔延伸形成液体导通结构。
在上述任一技术方案中，进一步地，物料盛放件设有吸管，吸管形成为液体导通结构的至少一部分。
在上述任一技术方案中，进一步地，烹饪锅的内表面构造有凸起部，定位部搭靠在凸起部上，使得物料盛放件悬挂于烹饪锅。
在该技术方案中，在烹饪锅的内表面构造有凸起部，且烹饪锅的定位部搭靠在凸起部上，保证物料盛放件悬挂在烹饪锅的内部。也即，保证在 压力装置工作前，第二腔室内部的液体不会进入到第一腔室内部。
在上述任一技术方案中，进一步地，烹饪锅具有锅口，定位部搭靠在烹饪锅的锅口周围的部位，使得物料盛放件悬挂于烹饪锅。
在该技术方案中，烹饪锅具有锅口，且物料盛放件的定位部搭靠在烹饪锅的锅口周围的部位，保证物料盛放件悬挂在烹饪锅的内部。也即，保证在压力装置工作前，第二腔室内部的液体不会进入到第一腔室内部。
在上述任一技术方案中，进一步地，物料盛放件包括凹腔体，凹腔体为一端具有开口的结构，且凹腔体上沿开口的边缘设有翻边，翻边形成为定位部的至少一部分。
在该技术方案中，物料盛放件包括凹腔体。其中凹腔体为一端具有开口的结构，以便于用户将待烹饪食物放置于第一腔室内；凹腔体上沿开口的边缘设有翻边，通过该翻边构造出定位部，以保证物料盛放件在烹饪锅内的稳定定位。并且，通过翻边构造出定位部，避免额外设置定位部，定位强度高，制造方式简单。
在上述任一技术方案中，进一步地，翻边构造有下凸起，下凸起搭靠在烹饪锅上。
在该技术方案中，翻边构造有下凸起，且该下凸起形成为定位部的至少一部分并且搭靠在烹饪锅上。也即，翻边结构通过下凸起与烹饪锅搭接安装。
在上述任一技术方案中，进一步地，凹腔体具有底壁和侧壁，底壁和侧壁中的至少一者上设有液体导通结构。
在该技术方案中，凹腔体具有底壁和侧壁，且底壁和侧壁中的至少一者上设有液体导通结构，以保证第一腔室与第二腔室相连通。
在上述任一技术方案中，进一步地，翻边包括第一臂段和第二臂段，第一臂段过渡在第二臂段与凹腔体之间，第二臂段构造出定位部，第一臂段适于与第二密封件抵靠。
在该技术方案中，翻边包括第一臂段和第二臂段。其中，第二臂段向外延伸构造出定位部，第一臂段处于第二臂段与凹腔体，并与第二密封件相抵靠，保证第二密封件的稳定安装。
在上述任一技术方案中，进一步地，第二臂段具有上侧面和下侧面，第二臂段被构造成上侧面相对于第一臂段凹陷、下侧面相对于第一臂段凸起的凹陷形状；和/或第一臂段的至少部分表面构造为适配平面，第二密封件与适配平面抵靠。
在该技术方案中，第二臂段具有上侧面和下侧面。其中，第二臂段被构造成上侧面相对于第一臂段凹陷、下侧面相对于第一臂段凸起的凹陷形状，以保证物料盛放件的稳定定位；第一臂段的至少部分表面构造为适配平面，以保证第二密封件与第一臂段的紧密贴合。
在上述任一技术方案中，进一步地，烹饪设备包括但不限于：电饭煲、电压力锅、蒸汽煲。
本申请第二方面的技术方案提供了一种烹饪设备的控制方法，用于如本申请第一方面的任一技术方案中所述的烹饪设备，所述烹饪设备的控制方法包括：控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压。
本申请的上述技术方案提供的烹饪设备的控制方法，使压力装置间歇地对第一腔室和第二腔室中的一者加压或减压，这样，可以使得烹饪锅内形成通过气压引导液体进入第一腔室内的进液过程以及通过气体通道(如常开的气体通道或受控制打开的气体通道)释放气压使得第一腔室排出液体的排液过程，且通过压力装置间歇运行使得进液过程与排液过程形成交替，这样可以对第一腔室内的物料反复冲刷，产生良好的沥米饭烹饪效果。且本方法的限定，使得冲刷阶段在整个烹饪过程中的可控性更高，控制逻辑也非常简单，可以具有更高响应精度和控制精度，可以更好地提升烹饪设备的工作灵活性，且提升烹饪口感。
在上述技术方案中，在所述控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压的步骤中，在所述压力装置对所述第一腔室和第二腔室中的一者进行加压或减压的过程中，控制气体通道处于关闭状态；在所述压力装置停止对所述第一腔室和第二腔室中的一者加压或减压的过程中，控制所述气体通道处于打开状态。
在该技术方案中，设置压力装置进行加压或减压的过程中，控制气体 通道处于关闭状态，这样可以节省压力装置的无用功损耗，提升压力装置的工作效率，且使得第一腔室可以更高效地进液，缩短烹饪时长。设置压力装置停止加压或减压的过程中，控制气体通道处于打开状态，这样，气体通道可以快速平衡第一腔室与第二腔室之间的压差，使得第一腔室可以更高效地排液，缩短烹饪时长，且在打开气体通道的时刻，可以同时形成类似于闪蒸的快速释压效果，这样，液体自第一腔室内的物料的表面的流速更高，对物料的冲刷效果更好，进一步提升冲刷效果。
在上述任一技术方案中，在所述控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压的步骤之前，所述烹饪设备的控制方法还包括：控制所述烹饪设备的加热装置对烹饪锅加热。
在上述任一技术方案中，所述控制所述烹饪设备的加热装置对烹饪锅加热的步骤具体包括：控制所述烹饪设备的加热装置对烹饪锅加热预设时长；或控制所述烹饪设备的加热装置对烹饪锅加热使得所述烹饪锅内的介质的温度升至预设温度阈值。
在该技术方案中，在对第一腔室与第二腔室之间的压力进行控制之前，先对烹饪锅加热预设时长或将烹饪锅内的介质加热至一定温度(如预设温度阈值，可以理解，该预设时长和/或预设温度阈值并非特定值，本领域技术人员可根据具体的需求及具体待加热食物的加热需求等灵活地设定，或者经由用户灵活地选定)，这样，可以形成更好的冲刷效果。例如，可以设计预设温度阈值或预设时长对应到释放温度上，具体如，当满足预设温度阈值和/或预设时长条件时，烹饪锅内的温度刚好处于待烹饪食材上需要冲刷出的如淀粉等物质的释放温度，利用该温度的液体去冲刷待烹饪食材，可以使得待烹饪食材的如淀粉等物质可以更高效、更充分地被冲刷出来，进一步提升冲刷效率和效果。或如，可以设计预设温度阈值或预设时长对应到液体沸腾温度上，具体如，当满足预设温度阈值和/或预设时长条件时，烹饪锅快要沸腾或刚好沸腾或已经沸腾，利用沸腾动力，可以进一步辅助气压的驱动作用，使得压力装置可以更高效地驱动液体对待烹饪食材冲刷，并提升冲刷力度，从而进一步提升冲刷效率和效果。
且利用烹饪锅内温度(如预设温度阈值)和/或预设时长来与经由压力 装置调控的冲刷阶段进行搭配，可以根据需求衍生出更丰富的烹饪模式、烹饪效果和烹饪效率，这样也可使得产品能更好地满足不同群体的需求的个性化需求(如不同的糖分需求、烹饪时长需求等)。
在上述任一技术方案中，在所述控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压的步骤之后，所述烹饪设备的控制方法还包括：控制所述烹饪设备的加热装置对烹饪锅加热。
在该技术方案中，在冲刷完成之后，控制加热装置对烹饪锅加热，可以实现对第一腔室内的待烹饪食材蒸汽加热过程，利于食物熟化，且整个沥水烹饪过程更加有序，可控性和精度更好。
可以理解，在所述控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压的步骤之后的，控制所述烹饪设备的加热装置对烹饪锅加热的步骤当中，压力装置可以工作也可以不工作。
例如，根据需求，可以控制压力装置关闭，达到节约能耗的目的。
或如，可以控制压力装置工作，使得烹饪锅内形成保压(正压或负压)烹饪，满足压力烹饪需求。
又或者，可以利用压力装置进行控压，使得蒸汽加热阶段中第一腔室利用气压排水，进一步减少第一腔室内的食材受浸泡。
本申请第三方面的技术方案提供了一种烹饪设备的控制装置，适用于烹饪设备，烹饪设备的控制装置包括：处理器；所述处理器执行计算机程序时能够实现如本申请第二方面的任一技术方案中所述的烹饪设备的控制方法的步骤。
本申请的上述技术方案提供的烹饪设备的控制装置，其处理器通过执行计算机程序实现如本申请第二方面的任一技术方案中所述的烹饪设备的控制方法的步骤，从而具有上述第二方面的任一技术方案的全部有益效果，在此不在赘述。
本申请第四方面的技术方案提供了一种烹饪设备，包括如本申请第三方面的任一技术方案中所述的烹饪设备的控制装置。
本申请的上述技术方案提供的烹饪设备，通过设置如本申请第三方面的任一技术方案中所述的烹饪设备的控制装置，从而具有上述第三方面的 任一技术方案的全部有益效果，在此不再赘述。
本申请第五方面的技术方案提供了一种计算机可读存储介质，其上存储有计算机程序，其中，所述计算机程序适于被处理器加载并执行，且所述计算机程序被所述处理器执行时，实现如本申请第二方面的任一技术方案中所述的烹饪设备的控制方法的步骤。
本申请的上述技术方案提供的计算机可读存储介质，通过利用其存储的计算机程序可实现如本申请第二方面的任一技术方案中所述的烹饪设备的控制方法的步骤，从而具有上述第二方面的任一技术方案的全部有益效果，在此不再赘述。
本申请第六方面的技术方案提供了一种烹饪设备的控制方法，包括：响应于烹饪指令，在吸水阶段控制压力装置运行，压力装置被配置为使第一腔室增压或减压，其中，第一腔室增压或减压适于使第一腔室进水。
在该技术方案中，烹饪指令被配置为控制烹饪设备执行烹饪进程，以进入烹饪进程，烹饪进程包括吸水阶段，烹饪设备接收到烹饪指令后，首先控制压力装置运行，压力装置能够实现使第一腔室增压或减压，在烹饪操作中，第一腔室适于存放物料，增压或减压适于驱动液体进入第一腔室，以在执行加热烹饪操作使液体沸腾之前，即可实现对物料的正压浸泡或负压浸泡。
压力装置可以包括气泵，控制压力装置运行，具体可以包括控制气泵运行，另外，还可以在气泵与第一腔室之间设置气体通道，并在气体通道上设置控制阀，控制压力装置运行还可以包括控制开启控制阀。
具体地，物料包括米粒，一方面，通过控制压力装置运行实现对米粒的浸泡，代替相关技术中用户的手动浸泡操作，以提升用户对烹饪设备的使用体验，另一方面，通过使米粒中的糖分析出，降低待烹饪米粒中的糖含量，以满足用户对低糖米饭的烹饪需求，再一方面，通过使米粒浸泡吸水，也有利于提升米粒的烹饪口感，以进一步提升用户对烹饪设备的使用体验。
本领域的技术人员能够理解的是，烹饪设备可以只具有第一腔室，在控制加热装置对第一腔室进行加热之前，使第一腔室增压或减压，实现在第一腔室中物料的正压浸泡或负压浸泡，此类设置结构，第一腔室还直接形成烹饪腔，在完成浸泡操作后，将含有析出糖分的浸泡液体排出，通过重新注入新的液体， 执行后续的烹饪操作，实现低糖米饭的制备。
烹饪设备还可以具有多个腔室，通过对第一腔室进行增压或减压，能够使液体从其他腔室导入第一腔室，以实现物料浸泡。
并使糖分随排出的液体流出第一腔室，在控制对烹饪锅进行加热的过程中，不含糖的水蒸气蒸发进入米粒中，进而实现低糖米饭的制备。
在上述技术方案中，响应于烹饪指令，在吸水阶段控制压力装置运行，具体包括：响应于烹饪指令，控制压力装置启动运行在第一腔室与第二腔室之间配置出压差，压差适于驱动第二腔室内的液体流入第一腔室。
在该技术方案中，烹饪设备包括具有液体通道的第一腔室与第二腔室，压力装置通过对第一腔室增压或减压，在第一腔室与第二腔室之间配置出压差，在压差的驱动下，第二腔室内的液体能够流入第一腔室。
具体地，第一腔室内存有米粒，压差驱动液体流入第一腔室，通过对米粒浸泡析出糖分，若压差消失，液体还能够回流至第二腔室，以实现析出的糖分与米粒分离。
其中，压力装置可以直接与第一腔室连通，使第一腔室增压或减压，也可以为与第二腔室连通的压力装置，通过对第二腔室增压，使第一腔室与第二腔室产生压差，压差驱动液体进入第一腔室，使第一腔室实现正压浸泡。
在上述技术方案中，响应于烹饪指令，在吸水阶段控制压力装置运行，还包括：控制开启释压结构，其中，释压结构被配置为使第一腔室释压。
在该技术方案中，通过控制开启释压结构，使第一腔室释压，释压后第一腔室内的液体能够回流至第二腔体，以通过液体回流带走析出的糖分。
具体地，控制开启释压装置，具体可以为控制开启第一腔室和/或第二腔室与环境的通道上的控制阀，以使第一腔室和/或第二腔室恢复常压，也可以为对正压浸泡的第一腔室抽气，或对负压浸泡的第一腔室排气等。
其中，释压指释放压差，使第一腔室与第二腔室之间的压差消除，第一腔室内的液体能够在重力驱动下，从第一腔室返回第二腔室。
通过对压力装置与释压结构的控制，使吸水阶段包括浸泡吸水阶段和/或冲刷吸水阶段。
在上述技术方案中，响应于烹饪指令，在吸水阶段控制压力装置运行，具 体包括：响应于烹饪指令，控制压力装置持续运行；检测到压力装置的运行参数和/或第一腔室的状态参数与预设的浸泡检测参数匹配，控制压力装置进入浸泡工作模式，其中，在浸泡工作模式，压力装置被配置为进入关闭状态，或压力装置被配置为降功率运行、或压力装置被配置为间歇运行。
在该技术方案中，为了防止压差过大，需要确定压力装置改变运行状态的条件，改变运行状态包括关闭压力装置、控制压力装置降功率持续运行或控制压力装置间歇运行，以停止配置压差，或减小压差的增长速率，以使压力装置进入浸泡工作模式。
压力装置的运行参数可以包括压力装置的持续运行的时间达到预设时间，第一腔室的状态参数可以包括第一腔室内的气压、第一腔室的液位等，检测到上述参数与预设浸泡检测参数匹配，表明压力装置需要改变运行状态，通过改变压力装置的运行状态，将压力装置配置为浸泡工作模式，若进入浸泡工作模式，在驱动液体流入第一腔室的过程中，停止第一腔室液位上升，或降低第一腔室液位上升的速度，实现第一腔室内米粒的浸泡。
进一步地，通过控制浸泡工作模式维持的时间长短，使吸水阶段进一步被配置为浸泡吸水阶段与冲刷吸水阶段。
在上述技术方案中，吸水阶段包括浸泡吸水阶段，控制开启释压结构，具体包括：在浸泡吸水阶段，检测压力装置在浸泡工作模式下的持续时长；若持续时长大于或等于第一预设时长，控制开启释压结构。
在该技术方案中，吸水阶段包括浸泡吸水阶段，通过设置较大的第一预设时长，在第一预设时长内，通过控制压力装置处于浸泡工作模式，使第一腔室始终维持具有一定量的液体，实现对第一腔室内的米粒的冷态浸泡。
本领域的技术人员能够理解的是，作为一种较简单的实现方式，吸水阶段可以只包括浸泡吸水阶段。
在上述技术方案中，还包括：检测到释压结构完成浸泡吸水阶段的释压操作，响应于释压结构的关闭操作，在冲刷吸水阶段，启动交替执行控制开启压力装置与控制开启释压结构的操作。
本领域的技术人员能够理解的是，作为一种较优的实现方式，吸水阶段可以包括浸泡吸水阶段与冲刷吸水阶段。
在该技术方案中，在完成浸泡操作后，通过控制交替开启压力装置与释压结构，开启压力装置适于配置出压差，驱动液体进入第一腔室，开启释压结构适于减少压差，驱动液体回流至第二腔室，通过合理设置开启压力装置操作与开启释压结构操作之间的间隔时间，驱动液体执行冲刷操作，第一腔室内存有米粒，通过多次执行冲刷操作，实现米粒的冲刷吸水，并在冲刷过程中，带走米粒中析出的糖分，实现米粒吸水降糖。
具体地，通过对压力装置与释压结构的控制，驱动液体对第一腔体依次执行浸泡操作与冲刷操作，一方面，能够提升米粒浸泡效果，另一方面，能够提升米粒中糖分的析出率，减少米粒表面糖分残余，进而提升低糖米饭的烹饪效果。
在上述技术方案中，响应于释压结构的关闭操作，启动交替执行控制开启压力装置与控制开启释压结构的操作，具体包括：检测到释压结构完成浸泡吸水阶段的释压操作，控制开启加热装置，并采集第一腔室和/或第二腔室的水温；检测到水温大于或等于冲刷预设温度，交替执行控制开启压力装置与控制开启释压结构的操作。
在该技术方案中，在结束浸泡吸水后，控制压力装置与释压结构驱动液体执行冲刷操作的同时，还可以进一步控制开启对第一腔室和/或第二腔室加热的加热装置，以实现对第一腔室进行高于常温，低于沸腾温度的冲刷，一方面，能够缩短后面烹饪阶段的沸腾时间，另一方面，能够进一步提升米粒的吸水率，以实现均匀受热，再一方面，也有利于进一步提高冲刷沥糖的效果。
在上述技术方案中，吸水阶段包括冲刷吸水阶段，响应于烹饪指令，在吸水阶段控制压力装置运行，具体包括：响应于烹饪指令，在冲刷吸水阶段，交替执行控制开启压力装置与控制开启释压结构的操作。
本领域的技术人员能够理解的是，吸水阶段还可以只包括冲刷吸水阶段。
在该技术方案中，吸水阶段包括冲刷吸水阶段，通过交替开启压力装置与释压结构，开启压力装置适于配置出压差，驱动液体进入第一腔室，开启释压结构适于减少压差，驱动液体回流至第二腔室，通过合理设置开启压力装置操作与开启释压结构操作之间的间隔时间，驱动液体完成对第一腔室的一次冲刷操作，第一腔室内存有米粒，通过多次执行冲刷操作，实现米粒的冲刷吸水， 并在冲刷过程中，带走米粒中析出的糖分，实现米粒吸水降糖。
在上述技术方案中，在冲刷吸水阶段，交替执行控制开启压力装置与控制开启释压结构的操作，具体包括：在一次交替执行的过程中，响应于控制压力装置进入浸泡工作模式的操作，控制开启释压结构。
在该技术方案中，通过将控制压力装置进入浸泡工作模式的时刻作为释压装置的开启时刻，基于上述描述，控制压力装置进入浸泡工作模式的时刻可以视为驱动液体能够完全淹没物料的时刻，此时控制开启释压结构，控制减小压差，使液体在重力作用下回落后，通过重新控制压力装置开启，再次驱动液体进入第一腔室，以重复执行冲刷操作。
在上述技术方案中，还包括：在冲刷吸水阶段，若压力装置和/或释压结构的开启次数大于或等于预设次数，控制释压结构对第一腔室释压后，控制关闭压力装置与释压结构；和/或若冲刷吸水阶段的持续时长大于或等于第二预设时长，控制释压结构对第一腔室释压后，控制关闭压力装置与释压结构。
在该技术方案中，检测压力装置和/或释压结构的开启次数，具体可以为检测压力装置中的控制阀和/或释压结构中的控制阀的开启次数实现，通过检测开启次数，确定冲刷操作的次数，以在检测到冲刷操作的次数大于或等于预设次数时，结束冲刷控制。
或者通过检测冲刷吸水阶段的持续时长是否大于或等于第二预设时长，来确定何时结束冲刷控制，通过合理设置开启次数和/或第二预设时长，一方面，能够得到较好的冲刷效果，另一方面，也能够合理控制吸水时长，以保证整个烹饪进程不至于过长。
在上述技术方案中，控制开启释压结构，还包括：检测到释压结构的开启时长大于或等于第三预设时长；和/或检测到第一腔室的状态参数与预设的回落检测参数匹配，控制关闭释压结构。
在该技术方案中，通过检测释压结构的开启时长，和/或检测第一腔室内的气压、第一腔室的液位等参数，确定释压结构是否完成释压操作，比如通过合理设置第三预设时长，若检测到开启时长大于或等于第三预设时长，则可认为完成释压操作，和/或检测到第一腔室的气压恢复至常压，也可认为完成释压操作，和/或检测到第一腔室的液位下降至较低的液位，也可认为完成释压 操作，结合对压力装置的开闭控制，以准确执行对液体浸泡的驱动操作和/或液体冲刷的驱动操作。
在上述技术方案中，控制压力装置启动运行在第一腔室与第二腔室之间配置出压差，具体包括：控制压力装置对第一腔室抽气和/或控制压力装置向第二腔室排气，以配置压差。
在该技术方案中，压力装置可以包括抽气泵、与第一腔室连通的气体通道、以及设置在气体通道上的控制阀，通过控制抽气泵运行，以及控制控制阀开启，对第一腔室抽气，在第一腔室与第二腔室之间形成压差，压差驱动第二腔室的液体进入第一腔室，实现负压浸泡。
压力装置还可以包括排气泵、与第二腔室连通的气体通道、以及设置在气体通道上的控制阀，通过控制排气泵运行，以及控制控制阀开启，对第二腔室排气，在第一腔室与第二腔室之间形成压差，压差驱动第二腔室的液体进入第一腔室，导致第一腔室气压增大，实现正压浸泡。
在上述技术方案中，在响应于烹饪指令，在吸水阶段控制压力装置运行前，还包括：采集第二腔室的液位参数；若根据液位参数确定第二腔室的液位低于或等于第一腔室的底面，则控制压力装置与释压结构在浸泡吸水阶段或冲刷吸水阶段运行；若根据液位参数确定第二腔室的液位高于第一腔室的底面，则控制压力装置与释压结构依次在浸泡吸水阶段与冲刷吸水阶段运行。
在该技术方案中，在根据烹饪指令进入烹饪进程之前，还可以检测第二腔室内的初始液位，若初始液位高于第一腔室的底面，即在初始状态下已有部分液体进入第一腔室，则可以控制压力装置与释压结构运行，以使烹饪设备依次进入浸泡吸水阶段与冲刷吸水阶段，以达到较好的吸水效果。
若初始液位低于或等于第一腔室的底面，则可以只进入浸泡吸水阶段，或只进入冲刷吸水阶段，以使吸水过程耗时更短，进而使整个烹饪进程耗时更短。
在上述技术方案中，还包括：若第二腔室的液位高于第一腔室的底面，在结束吸水阶段后，控制开启排水结构和/或抽水装置；检测到第二腔室的液位低于或等于第一腔室的底面，控制关闭排水结构和/或抽水装置。
在该技术方案中，若初始液位高于第一腔室的底面，在进入烹饪阶段之前，为了防止析出的处于液体中的糖分在烹饪进程中重新与米粒混合，需要执行排 水操作，以使液位降至低于或等于第一腔室的底面，以保证烹饪效果。
在上述技术方案中，还包括：检测到吸水阶段的持续时长大于或等于预设吸水时长，则确定结束吸水阶段，并在沸腾烹饪阶段，控制所述加热装置根据第一功率启动运行，并控制所述加热装置的运行时长大于或等于第六预设时长。
在该技术方案中，通过设置预设吸水时长，以检测压力装置与释压装置在吸水阶段下运行的持续时长是否达到预设吸水时长，若达到预设吸水时长，则表明米粒已经达到较好的吸水状态，此时控制加热装置运行，以进入沸腾烹饪阶段，通过控制加热装置根据第一功率运行，以对第二腔室加热，并维持第六预设时长，在控制对第二腔室进行加热的过程中，不含糖的水蒸气蒸发进入米粒中，进而实现低糖米饭的制备。
其中，控制加热装置根据第一功率运行，使烹饪锅内的温度至少保持70℃至100℃之间，让吸饱水分的大米充分吸收热量而糊化，这个过程也称为大功率的沸腾加热蒸饭阶段，第一功率W>200W/s。
在上述技术方案中，还包括：检测到加热装置根据第一功率的运行时长大于或等于第六预设时长，和/或检测到第二腔室内的水温在大于或等于沸腾温度状态下的持续时长大于或等于第七预设时长，确定结束沸腾烹饪阶段，并在焖煮烹饪阶段，控制加热装置根据第二功率继续运行；检测到加热装置根据第二功率的运行时长大于或等于第八预设时长，控制关闭加热装置，以结束烹饪进程。
在该技术方案中，控制加热装置根据第一功率的运行时长大于或等于第六预设时长，和/或检测第二腔室内的水温在大于或等于沸腾温度状态下持续大于或等于第七预设时长，可以快速蒸熟米饭。
其中，控制加热装置根据第一功率运行，用于将第二腔室内的液体加热到快速沸腾状态。
控制加热装置根据第二功率运行，用于使第二腔室内的液体能够继续处于散热状态，以实现对蒸熟的米饭的保温。
控制将加热功率下调至第二加热功率，这个阶段主要是米饭的香味更加浓，另外也是确保沸腾烹饪阶段没有完全糊化的米粒再次糊化，持续时间第八 预设时长(5分钟-20分钟为最佳)，第二功率小于150W/s。
在检测到满足上述条件，控制将加热功率下调至第二加热功率，执行焖饭操作，以提升米饭的烹饪效果。
本申请第七方面的技术方案提供了一种烹饪设备的控制方法，包括：响应于烹饪指令，在吸水阶段，控制压力装置运行，压力装置被配置为使第一腔室增压或减压，第一腔室增压适于使第一腔室内的物料进行正压吸水，第一腔室减压适于对使述第一腔室内的物料进行负压吸水；检测到压力装置的工作参数满足预设的吸水处理条件，控制启动排水装置和/或抽水装置，其中，排水装置被配置为使第一腔室排水，抽水装置被配置为对第一腔室抽水。
在该技术方案中，在第一腔室已经进水的前提下，通过设置压力装置对第一腔室增压或减压，以实现第一腔室内的米粒正压浸泡或负压浸泡，并通过检测到压力装置的工作参数满足预设的吸水处理条件，确定吸水处理完毕，并控制开启排水装置排水和/或抽水装置抽水，以排出烹饪多余的液体，一方面，通过控制压力装置运行实现对米粒的浸泡，代替相关技术中用户的手动浸泡操作，以提升用户对烹饪设备的使用体验，另一方面，通过使米粒中的糖分析出，降低待烹饪米粒中的糖含量，以满足用户对低糖米饭的烹饪需求，再一方面，通过使米粒浸泡吸水，也有利于提升米粒的受热均匀性，以进一步提升用户对烹饪设备的使用体验。
在上述技术方案中，在响应于烹饪指令，控制压力装置运行前，还包括：控制进液装置启动，进液装置被配置为向第一腔室导入定量液体。
在该技术方案中，通过设置进液装置，实现向第一腔室内导入定量液体，定量液体适于满足浸泡吸水需求，从而节省用户的手动操作步骤。
在上述技术方案中，还包括：检测到运行参数满足吸水处理条件，控制开启释压结构，其中，释压结构被配置为使第一腔室释压。
在该技术方案中，通过开启释压装置，使第一腔室恢复常压，以满足下一步的烹饪需求。
在上述技术方案中，检测到压力装置的工作参数满足预设的吸水处理条件，控制启动排水装置，具体包括：检测到压力装置的开启时长大于或等于第四预设时长，和/或检测到第一腔室在指定压力下的持续时长大于或等于第五 预设时长，则确定所工作参数满足吸水处理条件；控制启动排水装置并检测第一腔室的液位；检测到第一腔室的液位低于或等于预设水位，控制关闭排水装置和/或抽水装置。
在上述技术方案中，在上述技术方案中，还包括：检测到吸水阶段的持续时长大于或等于预设吸水时长，则确定结束吸水阶段，并在沸腾烹饪阶段，控制所述加热装置根据第一功率启动运行，并控制所述加热装置的运行时长大于或等于第六预设时长。
在该技术方案中，通过设置预设吸水时长，以检测压力装置与释压装置在吸水阶段下运行的持续时长是否达到预设吸水时长，若达到预设吸水时长，则表明米粒已经达到较好的吸水状态，此时控制加热装置运行，以进入沸腾烹饪阶段，通过控制加热装置根据第一功率运行，以对第一腔室加热，并维持第六预设时长，在控制对第一腔室进行加热的过程中，不含糖的水蒸气蒸发进入米粒中，进而实现低糖米饭的制备。
其中，控制加热装置根据第一功率运行，使烹饪锅内的温度至少保持70℃至100℃之间，让吸饱水分的大米充分吸收热量而糊化，这个过程也称为大功率的沸腾加热蒸饭阶段，第一功率W>200W/s。
在上述技术方案中，还包括：检测到加热装置根据第一功率的运行时长大于或等于第六预设时长，和/或检测到第一腔室内的水温在大于或等于沸腾温度状态下的持续时长大于或等于第七预设时长，确定结束沸腾烹饪阶段，并在焖煮烹饪阶段，控制加热装置根据第二功率继续运行；检测到加热装置根据第二功率的运行时长大于或等于第八预设时长，控制关闭加热装置，以结束烹饪进程。
在该技术方案中，控制加热装置根据第一功率的运行时长大于或等于第六预设时长，和/或检测第一腔室内的水温在大于或等于沸腾温度状态下持续大于或等于第七预设时长，可以快速蒸熟米饭。
其中，控制加热装置根据第一功率运行，用于将第一腔室内的液体加热到快速沸腾状态。
控制加热装置根据第二功率运行，用于使第一腔室内的液体能够继续处于散热状态，以实现对蒸熟的米饭的保温。
控制将加热功率下调至第二加热功率，这个阶段主要是米饭的香味更加浓，另外也是确保沸腾烹饪阶段没有完全糊化的米粒再次糊化，持续时间第八预设时长(5分钟-20分钟为最佳)，第二功率小于150W/s。
在检测到满足上述条件，控制将加热功率下调至第二加热功率，执行焖饭操作，以提升米饭的烹饪效果。
本申请第八方面的技术方案提供了一种烹饪设备的控制装置，包括：存储器、处理器及存储在存储器上并可在处理器上运行的计算机程序；计算机程序被处理器执行时，实现如本申请第六方面的任一技术方案中所述的烹饪设备的控制方法的步骤。故而具有上述第六方面的任一项技术方案的全部有益效果，在此不再赘述。
本申请第九方面的技术方案提供了一种烹饪设备的控制装置，包括：存储器、处理器及存储在存储器上并可在处理器上运行的计算机程序；计算机程序被处理器执行时，实现如本申请第七方面的任一技术方案中所述的烹饪设备的控制方法的步骤。故而具有上述第七方面的任一项技术方案的全部有益效果，在此不再赘述。
本申请第十方面的技术方案提供了一种烹饪设备，包括：烹饪锅，具有第一腔室；如本申请第八方面的任一技术方案中所述的烹饪设备的控制装置；压力装置，与控制装置连接，压力装置被配置为使第一腔室增压或减压，第一腔室增压或减压适于使第一腔室进水。
在上述技术方案中，还包括：物料盛放件，物料盛放件至少部分容置于烹饪锅内，物料盛放件内形成第一腔室，烹饪锅与物料盛放件之间形成第二腔室，其中，第一腔室与第二腔室之间形成有液体通道，且液体通道导通第一腔室与第二腔室；压力装置还被配置为在第一腔室与第二腔室之间配置出压差，压差适于驱动第二腔室内的液体流入第一腔室。
在该技术方案中，烹饪设备包括烹饪锅与物料盛放件，物料盛放件形成第一腔室，烹饪锅与物料盛放件之间形成第二腔室，物料盛放件还设置有支架，支架能够限定出从第一腔室到第二腔室的液体通路，以使第二腔室的液体通过液体通路进入第一腔室，以及使第一腔室的液体通过液体通路返回第二腔室，结合压力装置，以及控制装置对压力装置的控制，一方面，通过控制压力装置 运行实现对米粒的浸泡，代替相关技术中用户的手动浸泡操作，以提升用户对烹饪设备的使用体验，另一方面，通过使米粒中的糖分析出，降低待烹饪米粒中的糖含量，以满足用户对低糖米饭的烹饪需求，再一方面，通过使米粒浸泡吸水，也有利于提升米粒的烹饪口感，以进一步提升用户对烹饪设备的使用体验。
在上述技术方案中，还包括：释压结构，释压结构具有第一气体通道，第一气体通道与第一腔室和第二腔室中的至少一者相连，且当第一气体通道导通，使第一腔室的内外部之间的压差减小。
在该技术方案中，释压结构适于减小第一腔室与第二腔室之间的压差，通过控制开启释压结构，使第一腔室释压，释压后第一腔室内的液体能够回流至第二腔体，以通过液体回流带走析出的糖分。
在上述技术方案中，还包括：腔室状态检测组件，设置物料盛放件和/或烹饪锅内，吸水状态检测组件连接于控制装置，吸水状态检测组件被配置为检测第一腔室和/或第二腔室的状态参数，状态检测组件包括温度传感器，以及液位传感器和/或气压传感器。
在该技术方案中，温度传感器用于检测第一腔室和/或第二腔室内的液温，液位传感器和/或气压传感器用于检测第一腔室内的液位是否上升至满足对米粒的浸泡，以通过对液位传感器和/或气压传感器的检测指导对压力装置与释压结构的控制。
另外，液位传感器还可以检测第二腔室进液的初始液位，以基于初始液位的检测确定具体的控制方式，以通过压力装置与释压装置驱动液体执行浸泡操作和/或冲刷操作。
在上述技术方案中，还包括：排液装置和/或抽液装置，连接于控制装置，排液装置被配置为从第二腔室排液，抽液装置被配置为从第二腔室抽液。
在上述技术方案中，还包括：加热装置，与控制装置连接，加热装置被配置为对烹饪锅加热。
本申请第十一方面的技术方案提供了一种烹饪设备，包括：烹饪锅，具有第一腔室；如本申请第九方面的任一技术方案所述的烹饪设备的控制装置；压力装置，与控制装置连接，压力装置被配置为使第一腔室增压或减压，第一腔 室增压适于使第一腔室内的物料进行正压吸水，第一腔室减压适于对使述第一腔室内的物料进行负压吸水；排水装置和/或抽水装置，与控制装置连接，排水装置被配置为使第一腔室排水，抽水装置被配置为对第一腔室抽水。
在上述技术方案中，还包括：进液装置，与控制装置连接，进液装置被配置为向第一腔室导入定量液体。
在上述技术方案中，还包括：释压结构，与控制装置连接，释压结构被配置为对第一腔室释压。
在上述技术方案中，还包括：加热装置，与控制装置连接，加热装置被配置为对烹饪锅加热。
本申请第十二方面的技术方案提供了一种计算机可读存储介质，计算机可读存储介质上存储有烹饪设备的控制程序，烹饪设备的控制程序被处理器执行时，实现如本申请第六方面和第七方面的任一技术方案中所述的烹饪设备的控制方法的步骤。因此，具有上述第六方面和第七方面的任一技术方案的全部有益效果，在此不再一一陈述。
本申请的附加方面和优点将在下面的描述部分中变得明显，或通过本申请的实践了解到。
附图说明
本申请的上述和/或附加的方面和优点从结合下面附图对实施例的描述中将变得明显和容易理解，其中：
图1是本申请一个实施例的烹饪设备的结构示意图；
图2是图1所示实施例的烹饪设备处于第一工作状态的示意图；
图3是图1所示实施例的烹饪设备处于第二工作状态的示意图；
图4是本申请另一个实施例的烹饪设备的结构示意图；
图5是图4所示实施例的烹饪设备处于第一工作状态的示意图；
图6是图4所示实施例的烹饪设备处于第二工作状态的示意图；
图7是图1所示实施例的烹饪设备的A处的放大结构示意图；
图8是本申请一个实施例的烹饪设备中物料盛放件的结构示意图；
图9是图8所示实施例的物料盛放件在另一视角的结构示意图；
图10是图8所示实施例的物料盛放件的剖视结构示意图；
图11是图10所示实施例的物料盛放件的B处的放大结构示意图；
图12是本申请一个实施例所述的烹饪设备的控制方法的示意流程图；
图13是本申请一个实施例所述的烹饪设备的控制方法的示意流程图；
图14是本申请一个实施例所述的烹饪设备的控制方法的示意流程图；
图15是本申请一个实施例所述的烹饪设备的控制方法的示意流程图；
图16示出了本申请又一个实施例的烹饪设备的结构示意图；
图17示出了本申请一个实施例所述的烹饪设备的控制方法的示意流程图；
图18示出了本申请一个实施例所述的烹饪设备的控制方法的示意流程图；
图19示出了本申请一个实施例所述的烹饪设备的控制方法的示意流程图；
图20示出了本申请一个实施例所述的烹饪设备的控制方法的示意流程图；
图21示出了本申请一个实施例所述的烹饪设备的控制方法的示意流程图；
图22示出了本申请一个实施例所述的烹饪设备的控制方法的示意流程图；
图23示出了本申请一个实施例所述的烹饪设备的控制方法的示意流程图；
图24示出了本申请一个实施例所述的烹饪设备的控制方法的示意流程图；
图25示出了图16所示实施例的烹饪设备处于第一状态的结构示意图；
图26示出了图16所示实施例的烹饪设备处于第二状态的结构示意图；
图27示出了本申请一个实施例的烹饪设备的控制烹饪进程曲线示意图；
图28示出了本申请一个实施例的烹饪设备的控制烹饪进程曲线示意图；
[根据细则91更正 26.01.2021]　
图29示出了本申请一个实施例的烹饪设备的控制方法的示意流程图；
图30示出了本申请一个实施例的烹饪设备的控制装置的示意框图；
图31示出了本申请一个实施例的烹饪设备的示意框图。
其中，图1至图11、图16、图25至图26中的附图标记与部件名称之间的对应关系为：
100烹饪设备，102、102’烹饪锅，104、104’物料盛放件，1042适配平面，1044定位部，1046凹腔体，1048底壁，1050侧壁，1052第一臂段，1054第二臂段，106、106’第一腔室，108、108’第二腔室，110、110’压力装置，1102抽气装置，1104第三控制阀，112释压结构，1122控制件，1124排气阀，114盖体，1142第一盖板，116第一密封件，118第二密封件，120端口，204’液体通道，1102’气泵，1104’第四控制阀，1106’第五控制阀，1122’电磁铁，1124’球阀，50’外盖，200待烹饪食物。
具体实施方式
为了能够更清楚地理解本申请的上述目的、特征和优点，下面结合附图和具体实施方式对本申请进行进一步的详细描述。需要说明的是，在不冲突的情况下，本申请的实施例及实施例中的特征可以相互组合。
在下面的描述中阐述了很多具体细节以便于充分理解本申请，但是，本申请还可以采用其他不同于在此描述的其他方式来实施，因此，本申请的保护范围并不受下面公开的具体实施例的限制。
下面参照图1至图31描述根据本申请的一些实施例。
实施例一：
如图1和图4所示，根据本申请第一个实施例的烹饪设备100，包括：烹饪锅102、物料盛放件104、压力装置110及释压结构112。
其中，物料盛放件104至少部分容置于烹饪锅102内，且物料盛放件104内形成第一腔室106，烹饪锅102与物料盛放件104之间形成第二腔室108，第一腔室106内可用于放置待烹饪食物200，第二腔室108内可用于存放液体；第一腔室106与第二腔室108之间形成有液体导通结构，且液体导通结构导通第一腔室106与第二腔室108；压力装置110与第一腔室106相连通，压力装置110工作可使得第一腔室106与第二腔室108之间产生压差；释压结构112具有气体通道，且气体通道与第一腔室106和第 二腔室108中的至少一者相连，可减小第一腔室106与第二腔室108之间的压差。
具体地，在开始配烹饪前，如图2和图5所示，待烹饪食物200处于第一腔室106内，液体处于第二腔室108内，此时第二腔室108内的液体不与待烹饪食物200接触，或接触的很少；如图3和图6所示，烹饪过程中，压力装置110工作可使得第一腔室106与第二腔室108之间产生压差，第二腔室108内的液体会在压力的作用下进入第一腔室106，进而与第一腔室106内待烹饪食物200充分接触；而后，如图1和图4所示，通过导通释压结构112的气体通道，可使得第一腔室106与第二腔室108之间的压差减小或消失，第一腔室106内的液体便会通过液体导通结构流出，第一腔室106内待烹饪食物200与液体相分离。
也即，通过压力装置110与释压结构112的配合使用，特别是通过释压结构112的气体通道，使得用户可根据实际情况选取第一腔室106内的是否与液体相接触，可以选择液体对第一腔室106内待烹饪食物200的冲刷的具体时刻、冲刷次数及冲刷时长，提升烹饪设备100的工作灵活性，提升烹饪口感。
具体地，压力装置110可在第一腔室106内形成负压，进而使得位于第二腔室108内的液体在负压的吸引下，通过液体导通结构进入到第一腔室106内，以对第一腔室106内的待烹饪食物200进行冲刷。
实施例二：
根据本申请第二个实施例的烹饪设备，包括：烹饪锅、物料盛放件、压力装置及释压结构(图中未示出这一实施例)。
其中，物料盛放件至少部分容置于烹饪锅内，且物料盛放件内形成第一腔室，烹饪锅与物料盛放件之间形成第二腔室，第一腔室内可用于放置待烹饪食物，第二腔室内可用于存放液体；第一腔室与第二腔室之间形成有液体导通结构，且液体导通结构导通第一腔室与第二腔室；压力装置与第二腔室相连通，压力装置工作可使得第一腔室与第二腔室之间产生压差；释压结构具有气体通道，且气体通道与第一腔室和第二腔室中的至少一者相连，可减小第一腔室与第二腔室之间的压差。
也即，该实施例与实施例一的区别在于压力装置的连接位置。在本实施例中，压力装置与第二腔室相连接，且可以在第二腔室内形成高压，进而使得位于第二腔室内的液体在高压的排挤下，通过液体导通结构进入到第一腔室内，以对第一腔室内的待烹饪食物进行冲刷。
实施例三：
如图1和图4所示，根据本申请第三个实施例的烹饪设备100，包括：烹饪锅102、物料盛放件104、压力装置110及释压结构112。
其中，如图2和图5所示，物料盛放件104至少部分容置于烹饪锅102内，且物料盛放件104内形成第一腔室106，烹饪锅102与物料盛放件104之间形成第二腔室108，第一腔室106内可用于放置待烹饪食物200，第二腔室108内可用于存放液体；第一腔室106与第二腔室108之间形成有液体导通结构，且液体导通结构导通第一腔室106与第二腔室108；如图3和图6所示，压力装置110与第一腔室106或第二腔室108相连通，压力装置110工作可使得第一腔室106与第二腔室108之间产生压差；释压结构112具有气体通道，且气体通道与外部环境相连接。
具体地，气体通道与环境连通，且气体通道与第一腔室106或第二腔室108相连通。当气体通道处于导通状态时，气体通道的一端与外部大气压相连通，气体通道的另一端与第一腔室106或第二腔室108与环境相连通，也即，第一腔室106和第二腔室108均直接与外部环境相连通，保证第一腔室106及第二腔室108内的气压值与外部环境相同，保证第一腔室106与第二腔室108之间的压差减小，结束对待烹饪食物200的冲刷。
实施例四：
根据本申请第四个实施例的烹饪设备，包括：烹饪锅、物料盛放件、压力装置及释压结构(图中未示出这一实施例)。
其中，物料盛放件至少部分容置于烹饪锅内，且物料盛放件内形成第一腔室，烹饪锅与物料盛放件之间形成第二腔室，第一腔室内可用于放置待烹饪食物，第二腔室内可用于存放液体；第一腔室与第二腔室之间形成有液体导通结构，且液体导通结构导通第一腔室与第二腔室；压力装置与第一腔室或第二腔室相连通，压力装置工作可使得第一腔室与第二腔室之 间产生压差；释压结构分别与所述第一腔室和所述第二腔室相连。
具体地，气体通道分别与第一腔室和第二腔室相连。也即，当气体通道处于导通状态时，气体通道的两端直接与第一腔室及第二腔室相连通，此时第一腔室与第二腔室内的气压可以相互平衡，进而减小或消除压差，结束对待烹饪食物的冲刷。
特别地，本实施提出的烹饪设备，在对待烹饪食物冲刷完成后，第一腔室与第二腔室内的气压不等于外部环境，由于气压值的变化可改变液体的沸点。例如，可以通过提高第一腔室及第二腔室内气压，进而通过高压的方式加快烹饪。
实施例五：
如图1和图4所示，根据本申请第五个实施例的烹饪设备100，包括：烹饪锅102、物料盛放件104、压力装置110及释压结构112。
其中，物料盛放件104至少部分容置于烹饪锅102内，且物料盛放件104内形成第一腔室106，烹饪锅102与物料盛放件104之间形成第二腔室108，第一腔室106内可用于放置待烹饪食物200，第二腔室108内可用于存放液体；第一腔室106与第二腔室108之间形成有液体导通结构，且液体导通结构导通第一腔室106与第二腔室108；压力装置110与第一腔室106或第二腔室108相连通，压力装置110工作可使得第一腔室106与第二腔室108之间产生压差；释压结构112具有气体通道，且气体通道与第一腔室106和第二腔室108中的至少一者相连，可减小第一腔室106与第二腔室108之间的压差。
具体地，释压结构112但不限于以下几种情况：
情况1：气体通道为常开结构，且气体通道的流通面积小于压力装置110的流通面积(图中未示出这一情况)。
也即，单位时间内，通过压力装置110增加或排出的气体量大于通过气体通道泄漏或增加的气体量，保证第一腔室106与第二腔室108之间产生压差，并保证产生的压差足够使得第二腔室108内的液体进入到第一腔室106内。
情况2：释压结构112具有控制件1122，且控制件1122包括第一控制 阀，第一控制阀可控制气体通道的通断(如图1、图2和图3所示)。
也即，在需要对第一腔室106内待烹饪食物200进行冲刷时，通过第一控制阀切断气体通道，保证第一腔室106与第二腔室108之间产生足够的压差，使得第二腔室108内的液体通过液体导通结构进入到第一腔室106内，冲刷待烹饪食物200；在第一腔室106内待烹饪食物200冲刷完成后，通过第一控制阀导通气体通道，此时可使得第一腔室106与第二腔室108之间的压差减小或消失，使得第一腔室106内的液体通过液体导通结构回流至第二腔室108，使得液体与待烹饪食物200分离。
情况3：释压结构112具有控制件1122及排气阀1124，排气阀1124具有排气口及阀芯，控制件1122控制阀芯并使阀芯打开或关闭排气口(如图4、图5和图6所示)。
也即，排气口形成为气体通道的至少一部分，控制件1122可控制阀芯打开或关闭排气口，实现气体通道的导通或断开，保证液体进入第一腔室106或流回到第二腔室108。
实施例六：
如图1和图4所示，根据本申请第六个实施例的烹饪设备100，包括：烹饪锅102、物料盛放件104、压力装置110及释压结构112。
其中，物料盛放件104至少部分容置于烹饪锅102内，且物料盛放件104内形成第一腔室106，烹饪锅102与物料盛放件104之间形成第二腔室108，第一腔室106内可用于放置待烹饪食物200，第二腔室108内可用于存放液体；第一腔室106与第二腔室108之间形成有液体导通结构，且液体导通结构导通第一腔室106与第二腔室108；压力装置110与释压结构112同时与第一腔室106或第二腔室108中的一个相连通；压力装置110工作可使得第一腔室106与第二腔室108之间产生压差，释压结构112的气体通道可减小第一腔室106与第二腔室108之间的压差。
也即，第一腔室106和第二腔室108中的一者同时与释压结构112及压力装置110相连。压力装置110可对与之相连接的第一腔室106或第二腔室108进行加压或泄压，以使得第一腔室106与第二腔室108之间形成压差；释压结构112可对与之相连接第一腔室106或第二腔室108进行泄 压，以减小第一腔室106与第二腔室108之间的压差。
具体地，压力装置110与释压结构112包括但不局限与以下安装方式：释压结构112与压力装置110同时与第一腔室106相连通(如图1至图6所示)；释压结构112与压力装置110同时与第二腔室108相连通(图中未示出)。
在该实施例中，进一步地，第一腔室106与第二腔室108中未与释压结构112与压力装置110相连通的一个，设置有气体导通结构。也即，第一腔室106和第二腔室108中的一者与压力装置110相连，压力装置110可对其中一个腔室进行增压或泄压处理，而另一个腔室可通过气体导通结构平衡压差，以使第一腔室106与第二腔室108之间的压差减小(图中未示出)。
在该实施例中，进一步地，气体导通结构包括但不限于以下几种情况：
情况1：气体导通结构包括通道结构，且通道结构为常开结构，以保证气体通过。在该情况下，通道结构的流通面积小于压力装置110的流通面积，保证第一腔室106与第二腔室108之间可以形成压差。
情况2：气体导通结构包括通道结构和单向阀。在该情况下，在需要对第一腔室106内待烹饪食物200进行冲刷时关闭单向阀，在冲刷完毕后开启单向阀。
情况3：气体导通结构包括通道结构和第二控制阀。在该情况下，在需要对第一腔室106内待烹饪食物200进行冲刷时关闭第二控制阀，在冲刷完毕后开启第二控制阀。
在该实施例中，进一步地，如图1至图6所示，烹饪设备100具有盖体114，通过盖体114至少盖合烹饪锅102的部分区域，避免灰尘掉落到烹饪锅102内部，同时避免烹饪锅102内部待烹饪食物200飞溅烫伤用户。
在该实施例中，进一步地，气体导通结构的设置位置包括但不限于以下几种情况：
情况1：气体导通结构设置于盖体114。合理设置气体导通结构的形成位置，简化烹饪设备100的整体结构(如图1至图6所示)。
情况2：气体导通结构设置于锅把手，合理设置气体导通结构的形成 位置，简化烹饪设备100的整体结构(图中未示出)。
特别地，当气体导通结构设置于锅把手时，锅本体上设有通孔，且通孔连通气体导通结构及第二腔室108，以保证第一腔室106与第二腔室108通过通孔及气体导通结构平衡气压。
实施例七：
根据本申请第七个实施例的烹饪设备100，包括：烹饪锅102、物料盛放件104、压力装置110及释压结构112。
其中，物料盛放件104至少部分容置于烹饪锅102内，且物料盛放件104内形成第一腔室106，烹饪锅102与物料盛放件104之间形成第二腔室108，第一腔室106内可用于放置待烹饪食物200，第二腔室108内可用于存放液体；第一腔室106与第二腔室108之间形成有液体导通结构，且液体导通结构导通第一腔室106与第二腔室108；压力装置110与释压结构112同时与第一腔室106或第二腔室108中的一个相连通，另一个腔室为密闭腔室；压力装置110工作可使得第一腔室106与第二腔室108之间产生压差，释压结构112的气体通道可减小第一腔室106与第二腔室108之间的压差。
也即，在该实施例中，第一腔室106与第二腔室108中的一个同时与压力装置110及气体通道相连，另一个则为密封腔室，且该密闭腔室仅通过液体通与另一个腔室相连通。在使用过程中，通过同一个腔室进行加压或施压，以使得第二腔室108内的液体进入到第一腔室106并回流到第二腔室108。
实施例八：
如图1至图6所示，根据本申请第八个实施例的烹饪设备100，包括：烹饪锅102、物料盛放件104、压力装置110及释压结构112。
其中，物料盛放件104至少部分容置于烹饪锅102内，且物料盛放件104内形成第一腔室106，烹饪锅102与物料盛放件104之间形成第二腔室108，第一腔室106内可用于放置待烹饪食物200，第二腔室108内可用于存放液体；第一腔室106与第二腔室108之间形成有液体导通结构，且液体导通结构导通第一腔室106与第二腔室108；压力装置110与第一腔室 106或第二腔室108相连通，压力装置110工作可使得第一腔室106与第二腔室108之间产生压差；释压结构112具有气体通道，且气体通道与第一腔室106和第二腔室108中的至少一者相连，可减小第一腔室106与第二腔室108之间的压差。
具体地，压力装置110与第一腔室106相连通，且压力装置110包括抽气装置1102。抽气装置1102可以通过抽气的方式将与之相连接的第一腔室106或第二腔室108内的气体抽出，进而在第一腔室106与第二腔室108之间形成压差，使得第二腔室108内的液体在压差的作用下进入到第一腔室106内，进而对第一腔室106内的待烹饪食物200进行冲刷。
在该实施例中，进一步地，烹饪设备100设有进气口，且与压力装置110相连通的腔体与该进气口相连通，保证在压力装置110作用下气体可进入或排出，使得第一腔室106与第二腔室108之间形成压差。进一步地，压力装置110还包括第三控制阀1104，第三控制阀1104与进气口及抽气装置1102相连，并可控制抽气装置1102与进气口之间的通断。也即，当压力装置110工作时开启第三控制阀1104，保证其他流动，当压力装置110不工作时关闭第三控制阀1104。
实施例九：
根据本申请第九个实施例的烹饪设备，包括：烹饪锅102、物料盛放件104、压力装置110、释压结构112及盖体114。
其中，物料盛放件104至少部分容置于烹饪锅102内，且物料盛放件104内形成第一腔室106，烹饪锅102与物料盛放件104之间形成第二腔室108，第一腔室106内可用于放置待烹饪食物200，第二腔室108内可用于存放液体；第一腔室106与第二腔室108之间形成有液体导通结构，且液体导通结构导通第一腔室106与第二腔室108；盖体114至少盖合烹饪锅102的部分区域，避免灰尘掉落到烹饪锅102内部，同时避免烹饪锅102内部待烹饪食物200飞溅烫伤用户；压力装置110及释压结构112设置在盖体114上，压力装置110工作可使得第一腔室106与第二腔室108之间产生压差，释压结构112可减小第一腔室106与第二腔室108之间的压差。
也即，将压力装置110及释压结构112集成设置在盖体114上，合理 设置压力装置110及释压结构112的形成位置，简化烹饪设备100的整体结构。
在该实施例中，进一步地，如图7所示，烹饪设备的盖体114包括第一盖板1142，通过第一盖板1142同时遮盖烹饪锅102及物料盛放件104。此外，第一盖板1142上设有第一密封件116和第二密封件118；当盖体114与烹饪锅102盖合，第一密封件116与烹饪锅102配合，密封第一盖板1142与烹饪锅102相接触的位置；第二密封件118与物料盛放件104配合，密封第二盖板与物料盛放件104相接触的位置。
也即，该实施例提出的烹饪设备采用单盖体与双密封件配合的方式实现密封。
实施例十：
如图1至图6所示，根据本申请第十个实施例的烹饪设备100，包括：烹饪锅102、物料盛放件104、压力装置110、释压结构112及盖体114。
其中，物料盛放件104至少部分容置于烹饪锅102内，且物料盛放件104内形成第一腔室106，烹饪锅102与物料盛放件104之间形成第二腔室108，第一腔室106内可用于放置待烹饪食物200，第二腔室108内可用于存放液体；第一腔室106与第二腔室108之间形成有液体导通结构，且液体导通结构导通第一腔室106与第二腔室108；盖体114至少盖合烹饪锅102的部分区域，避免灰尘掉落到烹饪锅102内部，同时避免烹饪锅102内部待烹饪食物200飞溅烫伤用户；压力装置110及释压结构112设置在盖体114上，压力装置110工作可使得第一腔室106与第二腔室108之间产生压差，释压结构112可减小第一腔室106与第二腔室108之间的压差。
也即，将压力装置110及释压结构112集成设置在盖体114上，合理设置压力装置110及释压结构112的形成位置，简化烹饪设备100的整体结构。
在该实施例中，进一步地，烹饪设备100具有盖体114，且盖体114包括第二盖板(图中未示出)和第三盖板(图中未示出)，通过第二盖板遮盖烹饪锅102，通过第三盖板遮盖物料盛放件104。此外，第二盖板上设有第一密封件116，第三盖板上设有第二密封件118；在烹饪设备100工作 过程中，第二密封件118与烹饪锅102配合，密封第二盖板与烹饪锅102相接触的位置；第三密封件与物料盛放件104配合，密封第三盖板与物料盛放件104相接触的位置。
也即，该实施例提出的烹饪设备100采用双盖体114与双密封件配合的方式实现密封。
在实施例九及实施例十的基础上，进一步地，第一密封件116和第二密封件118均为密封环，以保证物料盛放件104及烹饪锅102周侧的环状密封；第一密封件116嵌套分布在第二密封件118的外侧，保证第一密封件116与第二密封件118的设置位置，避免第一密封件116与第二密封件118干涉，同时保证第一密封件116与第二密封件118的稳定安装。
在实施例九及实施例十的基础上，进一步地，如图7所示，第一密封件116与第二密封件118均设置在盖体114上，且第一密封件116与第二密封件118之间内外间隔，保障保证第一密封件116与第二密封件118的稳定安装；此外，气体导通结构设置于盖体114上，并处于第一密封件116与第二密封件118之间，保证第一密封件116、第二密封件118及气体导通结构三者的位置关系，保证气体导通结构可对第一腔室106及第二腔室108进行排气或充气，以减小第一腔室106与第二腔室108之间的压差。
在实施例九及实施例十的基础上，进一步地，如图8、图9、图10和图11所示，物料盛放件104构造有适配平面1042。在烹饪设备100工作过程中，第二密封件118抵靠在适配平面1042上，保证第二密封件118与适配平面1042的紧密贴合，保证密封效果。此外，适配平面1042为环形面，使得物料盛放件104的适配平面1042与环状的第二密封件118相互配合，保证物料盛放件104周侧的全部位置密封；进一步地，如图11所示，环形面自内端向外端的延伸长度w在5mm至15mm的范围内，更具体如，沿物料盛放件104的径向，适配平面1042的宽度值w为5mm至15mm，保证第二密封件118与适配平面1042的贴合距离，保证第二密封件118的密封效果。
可以理解的是，在物料盛放件104的周向各处，适配平面1042的宽度可以是均匀的，也可以是非均匀的，各处宽度w的取值分别满足5mm至 15mm的范围内即可。
在某些进一步的具体实施例中，适配平面1042的宽度值w为8mm至12mm。
当然，本方案并不局限于此，在其他实施例中，适配平面1042的宽度值w根据需求也可设计为6mm、7mm、9mm、10mm、11mm、13mm、14mm等。
实施例十一：
如图1和图4所示，根据本申请第十一个实施例的烹饪设备100，包括：烹饪锅102、物料盛放件104、压力装置110、释压结构112及盖体114。
其中，物料盛放件104至少部分容置于烹饪锅102内，且物料盛放件104内形成第一腔室106，烹饪锅102与物料盛放件104之间形成第二腔室108，第一腔室106内可用于放置待烹饪食物200，第二腔室108内可用于存放液体；第一腔室106与第二腔室108之间形成有液体导通结构，且液体导通结构导通第一腔室106与第二腔室108；压力装置110与第一腔室106或第二腔室108相连通，压力装置110工作可使得第一腔室106与第二腔室108之间产生压差；释压结构112具有气体通道，且气体通道与第一腔室106和第二腔室108中的至少一者相连，可减小第一腔室106与第二腔室108之间的压差。
在该实施例中，进一步地，如图1和图4所示，烹饪锅102设有水位指示标识，且物料盛放件104设有定位部1044。
其中，物料盛放件104的定位部1044与烹饪锅102配合，以保证物料盛放件104在烹饪锅102内稳定的定位，同时保证物料盛放件104部分容置在烹饪锅102内。特别地，当物料盛放件104部分容置在烹饪锅102内时，物料盛放件104的位置与相应水位指示标识的位置相适，也即，物料盛放件104的底部与相应的水位指示标识处于同一高度或略低于水位指示标识，保证压力装置110未工作前，第一腔室106内的待烹饪食物200与第二腔室108内的液体相分离，保证压力装置110未工作后，第二腔室108内的液体可进入到第一腔室106内与待烹饪食物200相接触。
在该实施例中，进一步地，如图1和图4所示，液体导通结构设置在 物料盛放件104上。液体导通结构具体包括通道；通道具有端口120，且通道自端口120与第二腔室108导通。具体地，当定位部1044与烹饪锅102配合时，至少部分端口120的位置低于相应的水位指示标识，也即，保证液体可通过液体导通结构进出。
在该实施例中，进一步地，液体导通结构的形成方式，包括但不限于以下几种情况：
情况1：物料盛放件104的壁上设有一个或多个通孔，通过该通孔形成为液体导通结构的至少一部分。也即，可以通过通孔延伸形成液体导通结构。
情况2：物料盛放件104设有吸管，吸管形成为液体导通结构的至少一部分。
在该实施例中，进一步地，物料盛放件104的定位方式，包括但不限于以下几种情况：
情况1：在烹饪锅102的内表面构造有凸起部，且烹饪锅102的定位部1044搭靠在凸起部上，保证物料盛放件104悬挂在烹饪锅102的内部。也即，保证在压力装置110工作前，第二腔室108内部的液体不会进入到第一腔室106内部(图中未示出这一情况)。
情况2：烹饪锅102具有锅口，且物料盛放件104的定位部1044搭靠在烹饪锅102的锅口周围的部位，保证物料盛放件104悬挂在烹饪锅102的内部。也即，保证在压力装置110工作前，第二腔室108内部的液体不会进入到第一腔室106内部。
情况3：物料盛放件104包括凹腔体1046。其中凹腔体1046为一端具有开口的结构，以便于用户将待烹饪食物200放置于第一腔室106内；凹腔体1046上沿开口的边缘设有翻边，通过该翻边构造出定位部1044，以保证物料盛放件104在烹饪锅102内的稳定定位。并且，通过翻边构造出定位部1044，避免额外设置定位部1044，定位强度高，制造方式简单(如图7所示)。
进一步地，如图7、图8、图9、图10和图11所示，翻边构造有下凸起，且该下凸起形成为定位部1044的至少一部分并且搭靠在烹饪锅102上。 也即，翻边结构通过下凸起与烹饪锅102搭接安装。
进一步地，如图7、图8、图9和图10所示，凹腔体1046具有底壁1048和侧壁1050，且底壁1048和侧壁1050中的至少一者上设有液体导通结构，以保证第一腔室106与第二腔室108相连通。
进一步地，如图10所示，翻边包括第一臂段1052和第二臂段1054。其中，第二臂段1054向外延伸构造出定位部1044，第一臂段1052处于第二臂段1054与凹腔体1046，并与第二密封件118相抵靠，保证第二密封件118的稳定安装。
进一步地，如图10所示，第二臂段1054具有上侧面和下侧面。其中，第二臂段1054被构造成上侧面相对于第一臂段1052凹陷、下侧面相对于第一臂段1052凸起的凹陷形状，以保证物料盛放件104的稳定定位；第一臂段1052的至少部分表面构造为适配平面1042，以保证第二密封件118与第一臂段1052的紧密贴合。
具体实施例中，本申请提出的烹饪设备100包括但不限于：电饭煲、电压力锅、蒸汽煲。
具体实施例一：
如图1、图2、图3所示，根据本实施例的烹饪设备100，包括盖体114、煲体、烹饪锅102、物料盛放件104、压力装置110、释压结构112。
其中，烹饪锅102具有锅口和制作米饭的水位指示标识；物料盛放件104的底壁1048、侧壁1050和开口处具有大平面的适配平面1042和定位部1044，物料盛放件104的底壁1048设有端口120。使用时，物料盛放件104放置于烹饪锅102，通过所述定位部1044定位，将水放置到烹饪锅102的水位指示标识对应的位置，使得物料盛放件104外侧壁1050、水面和烹饪锅102内侧壁1050形成第二腔室108，盖体114、物料盛放件104的内侧面和水面形成第一腔室106。
盖体114中设置有压力装置110和释压结构112，压力装置110和释压结构112用于改变第一腔室106或第二腔室108的气压。其中，压力装置110包括抽气装置1102和第三控制阀1104，释压结构112包括控制件1122。具体地，第三控制阀1104与控制件1122可采用电磁阀。
进一步地，如图7所示，盖体114上设有两个同心的大小不同的密封件，第一密封件116用于密封烹饪锅102，第二密封件118用于密封物料盛放件104的第一腔室106。
该实施例提供的烹饪设备100，具体工作过程如下：将洗好的米粒放入物料盛放件104，并一同置于烹饪锅102中；烹饪锅102内预置一定量的清水用于蒸煮，此时水位没过物料盛放件104底壁1048，并超过一定高度，防止米粒吸水后水位下降到物料盛放件104底壁1048以下。盖体114设置压力装置110(真空泵及第三控制阀1104)并与第一腔室106连通；盖体114与物料盛放件104之间设有密封件。
开始工作时，根据米饭烹饪需求，将水加热到一定温度T0，然后启动压力装置110降低第一腔室106的压力，让物料盛放件104的水面穿过米粒上升，上升到一定高度(至少没过米粒)后，停止压力装置110工作，同时打开第三控制阀1104使得第一腔室106与大气相通，让米汤回落；然后再重复水位上升的过程，让米汤在压力的作用下不断起落，实现对米饭的冲刷；冲刷之后，米水分离，通过冲刷过程中米粒的吸水，水位最终回落到物料盛放件104底部以下，然后再加热米汤，产生的热蒸汽再加热物料盛放件104内的米粒。
通过本具体实施例，使第一腔室106内先减压(如利用压力装置110降低第一腔室106的压力)，再对第一腔室106释压(如打开第三控制阀1104使得第一腔室106与大气相通)，使第一腔室106回至零压(零压可以具体参照为外界环境大气压)。也即，使第一腔室106内压在负压与零压之间变化和调整，不仅可实现对第一腔室106内的待烹饪食物更好地反复冲刷，实现沥米饭烹饪功能，且结构及控制形式更简化，成本更低，也更省电，更利于产品的节能减排。
且负压和零压的交替过程更利于待烹饪物料表面的待冲刷物质析出，这样，对待烹饪物料的冲刷效果可更进一步提升。
具体实施例二：
如图1至图6所示，根据本实施例的烹饪设备100，包括盖体114、煲体、烹饪锅102、物料盛放件104、压力装置110、释压结构112。
其中，烹饪锅102具有锅口和制作米饭的水位指示标识；物料盛放件104的底壁1048、侧壁1050和开口处具有大平面的适配平面1042和定位部1044，物料盛放件104的底壁1048设有端口120。使用时，物料盛放件104放置于烹饪锅102，通过所述定位部1044定位，将水放置到烹饪锅102的水位指示标识对应的位置，使得物料盛放件104外侧壁1050、水面和烹饪锅102内侧壁1050形成第二腔室108，盖体114、物料盛放件104的内侧面和水面形成第一腔室106。
盖体114中设置有压力装置110和释压结构112，压力装置110和释压结构112用于改变第一腔室106或第二腔室108的气压。其中，压力装置110包括抽气装置1102和第三控制阀1104，释压结构112包括控制件1122和排气阀1124。具体地，第三控制阀1104采用电磁阀，控制件1122采用电磁铁，排气阀1124采用球阀，电磁铁推动小球后可打开气体通道进行泄压或者补充压力。
进一步地，烹饪锅102上设有提手，提手内部设有气体通道，通道内设有单向阀，提手对应的烹饪锅102设有通孔，此通孔与第二腔室108连通。
进一步地，盖体114上设有通孔，并具有气体导通结构与通孔连接，所述气体导通结构上具有电磁阀，电磁阀具有开通和关闭气体导通结构的两个状态。
进一步地，盖体114上设有两个同心的大小不同的密封件，第一密封件116用于密封烹饪锅102，第二密封件118用于密封物料盛放件104的第一腔室106。
该实施例提供的烹饪设备100，具体工作过程如下：将洗好的米粒放入物料盛放件104，并一同置于烹饪锅102中；烹饪锅102内预置一定量的清水用于蒸煮，此时水位没过物料盛放件104底壁1048，并超过一定高度，防止米粒吸水后水位下降到物料盛放件104底壁1048以下。盖体114设置压力装置110(真空泵及第三控制阀1104)并与第一腔室106连通；盖体114与物料盛放件104之间设有密封件。
开始工作时，根据米饭烹饪需求，将水加热到一定温度T0，然后启动 压力装置110降低第一腔室106的压力，让物料盛放件104的水面穿过米粒上升，上升到一定高度(至少没过米粒)后，停止压力装置110工作，同时打开第三控制阀1104使得第一腔室106与大气相通，让米汤回落；然后再重复水位上升的过程，让米汤在压力的作用下不断起落，实现对米饭的冲刷；冲刷之后，米水分离，通过冲刷过程中米粒的吸水，水位最终回落到物料盛放件104底部以下，然后再加热米汤，产生的热蒸汽再加热物料盛放件104内的米粒。
实施例十二：
如图12所示，根据本实施例的烹饪设备的控制方法，用于如第一方面的任一实施例中所述的烹饪设备，烹饪设备的控制方法包括以下步骤：
步骤S1302，控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压。
根据本申请上述实施提供的烹饪设备的控制方法，使压力装置间歇地对第一腔室和第二腔室中的一者加压或减压，这样，可以使得烹饪锅内形成通过气压引导液体进入第一腔室内的进液过程以及通过气体通道(如常开的气体通道或受控制打开的气体通道)释放气压使得第一腔室排出液体的排液过程，且通过压力装置间歇运行使得进液过程与排液过程形成交替，这样可以对第一腔室内的物料反复冲刷，产生良好的沥米饭烹饪效果。且本方法的限定，使得冲刷阶段在整个烹饪过程中的可控性更高，控制逻辑也非常简单，可以具有更高响应精度和控制精度，可以更好地提升烹饪设备的工作灵活性，且提升烹饪口感。
在某些具体实施例中，对于前述中在控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压的步骤，更详细地：
在压力装置对第一腔室和第二腔室中的一者进行加压或减压的过程中，控制气体通道处于关闭状态。
这样可以节省压力装置的无用功损耗，提升压力装置的工作效率，且使得第一腔室可以更高效地进液，缩短烹饪时长。
在某些具体实施例中，对于前述中在控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压的步骤，更详细地：
在压力装置停止对第一腔室和第二腔室中的一者加压或减压的过程中，控制气体通道处于打开状态。
这样，气体通道可以快速平衡第一腔室与第二腔室之间的压差，使得第一腔室可以更高效地排液，缩短烹饪时长，且在打开气体通道的时刻，可以同时形成类似于闪蒸的快速释压效果，这样，液体自第一腔室内的物料的表面的流速更高，对物料的冲刷效果更好，进一步提升冲刷效果。
可以理解的是，前述两方面的具体实施例可以以不冲突的形式结合，例如，在压力装置对第一腔室和第二腔室中的一者进行加压或减压的过程中，控制气体通道处于关闭状态；且在压力装置停止对第一腔室和第二腔室中的一者加压或减压的过程中，控制气体通道处于打开状态。
对于前述两方面的具体实施例，详细地，烹饪设备的释压结构具有气体通道和控制件，控制件控制气体通道的通断。
更详细地例如，控制件包括第一控制阀(例如为电磁阀)，第一控制阀控制气体通道的通断；或
释压结构还包括排气阀，排气阀具有排气口及阀芯，排气口形成为气体通道的至少一部分，阀芯适于打开或关闭排气口，控制件控制阀芯并使阀芯打开或关闭排气口。更具体例如，排气阀为球压阀，控制件为电磁推杆，电磁推杆推动球压阀的球体，使得球体打开或关闭排气口。
在本方法中，通过控制控制件，使得控制件相应控制气体通道打开或关闭。从而可以实现前述具体实施例的控制过程。
在某些实施例中，在控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压的步骤之前，烹饪设备的控制方法还包括：控制所述烹饪设备的加热装置对烹饪锅加热。
烹饪设备具有加热装置，该加热装置用于地烹饪锅加热。举例地，加热装置可以为电磁线圈、发热盘、红外加热件等。通过控制加热装置，可以相应地对烹饪锅的加热过程相应调控。
在控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压，使得液体冲刷待烹饪食材之间，通过控制加热装置对烹饪锅有一个加热过程，这样可以形成对待烹饪食材利用热水冲刷，冲刷效果更好，且通过根 据需求对冲刷液体的温度控制，可以实现冲刷温度与冲刷动作灵活搭配，这样可以衍生出更丰富的烹饪模式、烹饪效果和烹饪效率，这样也可使得产品能更好地满足不同群体的需求的个性化需求(如不同的糖分需求、烹饪时长需求等)。
以下通过实施例十三和实施例十四分别对在控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压的步骤之前，对控制烹饪设备的加热装置对烹饪锅加热的具体实施方式进行举例说明。
实施例十三：
如图13所示，根据本实施例的烹饪设备的控制方法，用于如第一方面的任一实施例中所述的烹饪设备，烹饪设备的控制方法包括以下步骤：
步骤S1402，控制所述烹饪设备的加热装置对烹饪锅加热预设时长；
步骤S1404，控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压。
具体例如，可以设计预设时长对应到释放温度上，具体如，当满足预设时长条件时，烹饪锅内的温度刚好处于待烹饪食材上需要冲刷出的如淀粉等物质的释放温度，或者，待烹饪食材被加热到淀粉等物质容易析出的状态，此后，控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压以驱动液体对待烹饪食材冲刷，可以使得待烹饪食材的如淀粉等物质可以更高效、更充分地被冲刷出来，进一步提升冲刷效率和效果。
或如，可以设计预设时长对应到液体沸腾温度上，具体如，当满足预设时长条件时，烹饪锅快要沸腾或刚好沸腾或已经沸腾，利用沸腾动力，可以进一步辅助气压的驱动作用，使得压力装置可以更高效地驱动液体对待烹饪食材冲刷，并提升冲刷力度，从而进一步提升冲刷效率和效果。
其中，对于本实施例可以理解的是，该预设时长并非特定值，本领域技术人员可根据具体的需求及具体待加热食物的加热需求等灵活地对预设时长进行设定，或者经由用户灵活地选定该预设时长。例如，设置预设时长使得烹饪锅内加热至沸腾，或者，设置预设时长使得烹饪锅内加热到米粒上的淀粉物质最容易脱离米粒的温度等。此处就不再该场景需求以及具体的预设时长数值进行一一举例说明，但在不脱离本设计构思的前提下均 属于本方案的保护范围。
实施例十四：
如图14所示，根据本实施例的烹饪设备的控制方法，用于如第一方面的任一实施例中所述的烹饪设备，烹饪设备的控制方法包括以下步骤：
步骤S1502，控制所述烹饪设备的加热装置对烹饪锅加热使得所述烹饪锅内的介质的温度升至预设温度阈值；
步骤S1504，控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压。
具体例如，可以设计预设温度阈值对应到释放温度上，具体如，当满足预设温度阈值条件时，烹饪锅内的温度刚好处于待烹饪食材上需要冲刷出的如淀粉等物质的释放温度，或者，待烹饪食材被加热到淀粉等物质容易析出的状态，此后，控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压以驱动液体对待烹饪食材冲刷，可以使得待烹饪食材的如淀粉等物质可以更高效、更充分地被冲刷出来，进一步提升冲刷效率和效果。
或如，可以设计预设温度阈值对应到液体沸腾温度上，具体如，当满足预设温度阈值条件时，烹饪锅快要沸腾或刚好沸腾或已经沸腾，利用沸腾动力，可以进一步辅助气压的驱动作用，使得压力装置可以更高效地驱动液体对待烹饪食材冲刷，并提升冲刷力度，从而进一步提升冲刷效率和效果。
实施例十五：
如图15所示，根据本实施例的烹饪设备的控制方法，用于如第一方面的任一实施例中所述的烹饪设备，烹饪设备的控制方法包括以下步骤：
步骤S1602，控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压；
步骤S1604，控制烹饪设备的加热装置对烹饪锅加热。
这样可以实现对第一腔室内的待烹饪食材蒸汽加热过程，利于食物熟化，且整个沥水烹饪过程更加有序，可控性和精度更好。
可以理解，在某些实施例中，在所述控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压的步骤之后的，控制所述烹饪设备的加热 装置对烹饪锅加热的步骤当中，可以进一步使得压力装置工作或者使得压力装置不工作。
例如，根据需求，可以控制压力装置关闭，达到节约能耗的目的。
或如，可以控制压力装置工作，使得烹饪锅内形成保压(正压或负压)烹饪，满足压力烹饪需求。
又或者，可以利用压力装置进行控压，使得蒸汽加热阶段中第一腔室利用气压排水，进一步减少第一腔室内的食材受浸泡。
如图30所示，本申请第三方面的实施例提供的烹饪设备的控制装置300，适用于烹饪设备，烹饪设备的控制装置包括：处理器310和用于储存处理器可执行指令的存储器320，其中，处理器310用于执行存储器320中储存的可执行指令时实现如第二方面的任一实施例中所述的烹饪设备的控制方法的步骤。
根据上述实施例提供的烹饪设备的控制装置，其处理器通过执行计算机程序实现如第二方面的任一实施例中所述的烹饪设备的控制方法的步骤，从而具有以上全部有益效果，在此不在赘述。
本申请第四方面的实施例提供了一种烹饪设备，包括如第三方面的任一实施例中所述的烹饪设备的控制装置300。
根据上述实施例提供的烹饪设备，通过设置如第三方面的任一实施例中所述的烹饪设备的控制装置，从而具有上述全部有益效果，在此不再赘述。
本申请第五方面的实施例提供了一种计算机可读存储介质，其上存储有计算机程序，其中，该计算机程序适于被处理器加载并执行，且该计算机程序被处理器执行时实现如第二方面的任一实施例中所述的烹饪设备的控制方法的步骤。
根据上述实施例提供的计算机可读存储介质，通过利用其存储的计算机程序可实现如第二方面的任一实施例中所述的烹饪设备的控制方法的步骤，从而具有上述全部有益效果，在此不再赘述。
实施例十六：
如图16所示，根据本申请第十六个实施例的烹饪设备，包括：烹饪锅102’、 物料盛放件104’、压力装置110’与加热装置(图中未示出)。
物料盛放件104’至少部分容置于烹饪锅102’内，物料盛放件104’内形成第一腔室106’，烹饪锅102’与物料盛放件104’之间形成第二腔室108’，其中，第一腔室106’与第二腔室108’之间形成有液体通道204’，且液体通道204’导通第一腔室106’与第二腔室108’；压力装置110’，压力装置110’被配置为在第一腔室106’与第二腔室108’之间配置出压差，压差适于驱动第二腔室108’内的液体流入第一腔室106’，加热装置被配置为对烹饪锅102’加热。
烹饪设备包括烹饪锅102’与物料盛放件104’，物料盛放件104’形成第一腔室106’，烹饪锅102’与物料盛放件104’之间形成第二腔室108’，物料盛放件104’还设置有支架，支架能够限定出从第一腔室106’到第二腔室108’的液体通路，以使第二腔室108’的液体通过液体通路进入第一腔室106’，以及使第一腔室106’的液体通过液体通路返回第二腔室108’，结合压力装置110’，以及控制装置对压力装置110’的控制，一方面，通过控制压力装置110’运行实现对米粒的浸泡，代替相关技术中用户的手动浸泡操作，以提升用户对烹饪设备的使用体验，另一方面，通过使米粒中的糖分析出，降低待烹饪米粒中的糖含量，以满足用户对低糖米饭的烹饪需求，再一方面，通过使米粒浸泡吸水，也有利于提升米粒的烹饪口感，以进一步提升用户对烹饪设备的使用体验。
烹饪设备还包括：释压结构，释压结构具有第一气体通道，第一气体通道与第一腔室106’和第二腔室108’中的至少一者相连，且当第一气体通道导通，使第一腔室106’的内外部之间的压差减小。
具体地，释压结构适于减小第一腔室106’与第二腔室108’之间的压差，通过控制开启释压结构，使第一腔室106’释压，释压后第一腔室106’内的液体能够回流至第二腔体，以通过液体回流带走析出的糖分。
烹饪设备还包括：腔室状态检测组件，设置物料盛放件104’和/或烹饪锅102’内，吸水状态检测组件被配置为检测第一腔室106’和/或第二腔室108’的状态参数，状态检测组件包括温度传感器，以及液位传感器和/或气压传感器。
具体地，温度传感器用于检测第一腔室106’和/或第二腔室108’内的液温，液位传感器和/或气压传感器用于检测第一腔室106’内的液位是否上升至满足对米粒的浸泡，以通过对液位传感器和/或气压传感器的检测指导对压力装置 110’与释压结构的控制。
另外，液位传感器还可以检测第二腔室108’的进液的初始液位，以基于初始液位的检测确定具体的控制方式，以通过压力装置110’与释压装置驱动液体执行浸泡操作和/或冲刷操作。
烹饪设备还包括：排液装置和/或抽液装置，排液装置被配置为从第二腔室108’排液，抽液装置被配置为从第二腔室108’抽液。
压力装置110’与第一腔室106’相连并适于对第一腔室106’减压，以在第一腔室106’与第二腔室108’之间配置出压差；释压结构用于对第一腔室106’增压，或用于使第一腔室106’与环境连通，或用于使第一腔室106’与第二腔室108’连通。
压力装置110’与第二腔室108’相连并适于对第二腔室108’增压，以在第一腔室106’与第二腔室108’之间配置出压差；释压结构用于对第二腔室108’降压，或用于使第二腔室108’与环境连通，或用于时第一腔室106’与第二腔室108’连通。
第一腔室106’与第二腔室108’之间的液体通道204’包括开设在盛放本体的侧壁上的连通通道，压力装置110’与第一腔室106’和/或第二腔室108’相连并适于对第一腔室106’与第二腔室108’增压，以在第一腔室106’与第三腔室之间配置出压差；释压结构用于对第一腔室106’和/或第二腔室108’降压，或用于使第一腔室106’和/或第二腔室108’，与环境连通。
压力装置110’包括：第二气体通道，第二气体通道的第一端与第一腔室106’或第二腔室108’连通；第一控制件，第一控制件的第一端连接至第二气体通道，控制件被配置为控制第二气体通道开闭；气泵1102’，连接至控制件的第二端。
其中，第一控制件包括三通阀，三通阀的第三端连接至第一气体通道。
或者第一控制件包括第四控制阀1104’，释压结构还包括与第一气体通道连接的第二控制件。
其中，如图16所示，第二控制件包括第五控制阀1106’，或第二控制件包括配合设置的电磁铁1122’与球阀1124’，电磁铁1122’能够推动球阀1124’打开第一气体通道，在实际应用中，第五控制阀1106’、配合设置的电磁铁1122’ 与球阀1124’择一设置即可。
烹饪设备还包括：外盖50’，外盖50’至少盖合烹饪锅102’，压力装置110’及释压结构设置在外盖50’上。
实施例十七：
如图17所示，根据本实施例的烹饪设备的控制方法，烹饪设备包括第一腔室，控制方法包括：
S202，响应于烹饪指令，在吸水阶段控制压力装置运行，其中，压力装置被配置为使第一腔室增压或减压，其中，第一腔室增压或减压适于对第一腔室进液。
其中，第一腔室适于存放物料，烹饪进程包括吸水阶段，在烹饪操作中，控制压力装置运行使第一腔室增压或减压，适于驱动液体进入第一腔室。
在该实施例中，烹饪指令被配置为控制烹饪设备执行烹饪进程，以进入烹饪进程，烹饪设备接收到烹饪指令后，首先控制压力装置运行，压力装置能够实现使第一腔室增压或减压，以在执行加热烹饪操作使液体沸腾之前，即可实现对物料的正压浸泡或负压浸泡。
具体地，物料包括米粒，一方面，通过控制压力装置运行实现对米粒的浸泡，代替相关技术中用户的手动浸泡操作，以提升用户对烹饪设备的使用体验，另一方面，通过使米粒中的糖分析出，降低待烹饪米粒中的糖含量，以满足用户对低糖米饭的烹饪需求，再一方面，通过使米粒浸泡吸水，也有利于提升米粒的烹饪口感，以进一步提升用户对烹饪设备的使用体验。
本领域的技术人员能够理解的是，烹饪设备也可以只具有第一腔室，在控制加热装置对第一腔室进行加热之前，使第一腔室增压或减压，实现在第一腔室中物料的正压浸泡或负压浸泡，此类设置结构，第一腔室还直接形成烹饪腔，在完成浸泡操作后，将含有析出糖分的浸泡液体排出，通过重新注入新的液体，执行后续的烹饪操作，实现低糖米饭的制备。
烹饪设备还可以具有多个腔室，通过对第一腔室进行增压或减压，能够使液体从其他腔室导入第一腔室，以实现物料浸泡。
实施例十八：
如图18所示，根据本实施例的烹饪设备的控制方法，烹饪设备包括第一 腔室与第二腔室，控制方法包括：
S302，响应于烹饪指令，控制压力装置启动运行在第一腔室与第二腔室之间配置出压差，压差适于驱动第二腔室内的液体流入第一腔室，如图26所示。
在该实施例中，烹饪设备包括具有液体通道的第一腔室与第二腔室，压力装置通过对第一腔室增压或减压，在第一腔室与第二腔室之间配置出压差，在压差的驱动下，第二腔室内的液体能够流入第一腔室。
具体地，第一腔室内存有米粒，压差驱动液体流入第一腔室，通过对米粒浸泡析出糖分，若压差消失，液体还能够回流至第二腔室，以实现析出的糖分与米粒分离。
其中，压力装置可以直接与第一腔室连通，使第一腔室增压或减压，也可以为与第二腔室连通的压力装置，通过对第二腔室增压，使第一腔室与第二腔室产生压差，压差驱动液体进入第一腔室，使第一腔室实现正压浸泡。
在一些实施例中，S302可以为：控制压力装置对第一腔室抽气，以配置压差。
S302还可以为：控制压力装置向第二腔室排气，以配置压差。
在该实施例中，压力装置可以包括抽气泵、与第一腔室连通的气体通道、以及设置在气体通道上的控制阀，通过控制抽气泵运行，以及控制控制阀开启，对第一腔室抽气，在第一腔室与第二腔室之间形成压差，压差驱动第二腔室的液体进入第一腔室，实现负压浸泡。
压力装置还可以包括排气泵、与第二腔室连通的气体通道、以及设置在气体通道上的控制阀，通过控制排气泵运行，以及控制控制阀开启，对第二腔室排气，在第一腔室与第二腔室之间形成压差，压差驱动第二腔室的液体进入第一腔室，导致第一腔室气压增大，实现正压浸泡。
在上述实施例中，响应于烹饪指令，在吸水阶段控制压力装置运行，还包括：控制开启释压结构，其中，释压结构被配置为使第一腔室释压。
在该实施例中，通过控制开启释压结构，使第一腔室释压，释压后第一腔室内的液体能够回流至第二腔体，以通过液体回流带走析出的糖分。
具体地，控制开启释压装置，具体可以为控制开启第一腔室和/或第二腔室与环境的通道上的控制阀，以使第一腔室和/或第二腔室恢复常压，也可以 为对正压浸泡的第一腔室抽气，或对负压浸泡的第一腔室排气等。
其中，释压指释放压差，使第一腔室与第二腔室之间的压差消除，第一腔室内的液体能够在重力驱动下，从第一腔室返回第二腔室。
通过对压力装置与释压结构的控制，使吸水阶段包括浸泡吸水阶段和/或冲刷吸水阶段。
实施例十九：
如图19所示，根据本实施例的烹饪设备的控制方法，烹饪设备包括第一腔室与第二腔室，作为一种较简单的实现方式，吸水阶段可以只包括浸泡吸水阶段，控制方法包括：
S402，响应于烹饪指令，控制压力装置持续运行。
S404，检测到压力装置的运行参数和/或第一腔室的状态参数与预设的浸泡检测参数匹配，控制压力装置进入浸泡工作模式。
S406，在浸泡吸水阶段，检测压力装置在浸泡工作模式下的持续时长。
S408，若持续时长大于或等于第一预设时长，控制开启释压结构。
S410，检测到释压结构的开启时长大于或等于第三预设时长，和/或检测到第一腔室的状态参数与预设的回落检测参数匹配，控制关闭释压结构。
其中，在浸泡工作模式，压力装置被配置为进入关闭状态，或压力装置被配置为降功率运行、或压力装置被配置为间歇运行。
在该实施例中，为了防止压差过大，需要确定压力装置改变运行状态的条件，改变运行状态包括关闭压力装置、控制压力装置降功率持续运行或控制压力装置间歇运行，以停止配置压差，或减小压差的增长速率，以使压力装置进入浸泡工作模式。
压力装置的运行参数可以包括压力装置的持续运行的时间达到预设时间，第一腔室的状态参数可以包括第一腔室内的气压、第一腔室的液位等，检测到上述参数与预设浸泡检测参数匹配，表明压力装置需要改变运行状态，通过改变压力装置的运行状态，将压力装置配置为浸泡工作模式，若进入浸泡工作模式，在驱动液体流入第一腔室的过程中，停止第一腔室液位上升，或降低第一腔室液位上升的速度，实现第一腔室内米粒的浸泡。
进一步地，通过控制浸泡工作模式维持的时间长短，使吸水阶段进一步被 配置为浸泡吸水阶段与冲刷吸水阶段。
在该实施例中，吸水阶段包括浸泡吸水阶段，通过设置较大的第一预设时长，在第一预设时长内，通过控制压力装置处于浸泡工作模式，使第一腔室始终维持具有一定量的液体，实现对第一腔室内的米粒的冷态浸泡。
在该实施例中，通过检测释压结构的开启时长，和/或检测第一腔室内的气压、第一腔室的液位等参数，确定释压结构是否完成释压操作，比如通过合理设置第三预设时长，若检测到开启时长大于或等于第三预设时长，则可认为完成释压操作，和/或检测到第一腔室的气压恢复至常压，也可认为完成释压操作，和/或检测到第一腔室的液位下降至较低的液位，也可认为完成释压操作，结合对压力装置的开闭控制，以准确执行对液体浸泡的驱动操作和/或液体冲刷的驱动操作。
实施例二十：
如图20所示，根据本实施例的烹饪设备的控制方法，烹饪设备包括第一腔室与第二腔室，作为一种较简单的实现方式，吸水阶段可以只包括冲刷吸水阶段，控制方法包括：
S502，响应于烹饪指令，在冲刷吸水阶段，交替执行控制开启压力装置与控制开启释压结构的操作。
S504，若压力装置和/或释压结构的开启次数大于或等于预设次数，控制释压结构对第一腔室释压后，控制关闭压力装置与释压结构，和/或若冲刷吸水阶段的持续时长大于或等于第二预设时长，控制释压结构对第一腔室释压后，控制关闭压力装置与释压结构。
在该实施例中，吸水阶段包括冲刷吸水阶段，通过交替开启压力装置与释压结构，开启压力装置适于配置出压差，驱动液体进入第一腔室，开启释压结构适于减少压差，驱动液体回流至第二腔室，通过合理设置开启压力装置操作与开启释压结构操作之间的间隔时间，驱动液体完成对第一腔室的一次冲刷操作，第一腔室内存有米粒，通过多次执行冲刷操作，实现米粒的冲刷吸水，并在冲刷过程中，带走米粒中析出的糖分，实现米粒吸水降糖。
在该实施例中，检测压力装置和/或释压结构的开启次数，具体可以为检测压力装置中的控制阀和/或释压结构中的控制阀的开启次数实现，通过检测 开启次数，确定冲刷操作的次数，以在检测到冲刷操作的次数大于或等于预设次数时，结束冲刷控制。
或者通过检测冲刷吸水阶段的持续时长是否大于或等于第二预设时长，来确定何时结束冲刷控制，通过合理设置开启次数和/或第二预设时长，一方面，能够得到较好的冲刷效果，另一方面，也能够合理控制吸水时长，以保证整个烹饪进程不至于过长。
在一些实施例中，S502可以为：在一次交替执行的过程中，响应于控制压力装置进入浸泡工作模式的操作，控制开启释压结构。
在该实施例中，通过将控制压力装置进入浸泡工作模式的时刻作为释压装置的开启时刻，基于上述描述，控制压力装置进入浸泡工作模式的时刻可以视为驱动液体能够完全淹没物料的时刻，此时控制开启释压结构，控制减小压差，使液体在重力作用下回落后，通过重新控制压力装置开启，再次驱动液体进入第一腔室，以重复执行冲刷操作。
实施例二十一：
如图21所示，根据本实施例的烹饪设备的控制方法，烹饪设备包括第一腔室与第二腔室，吸水阶段可以包括浸泡吸水阶段与冲刷吸水阶段，控制方法包括：
S602，响应于烹饪指令，控制压力装置持续运行。
S604，检测到压力装置的运行参数和/或第一腔室的状态参数与预设的浸泡检测参数匹配，控制压力装置进入浸泡工作模式。
S606，在浸泡吸水阶段，检测压力装置在浸泡工作模式下的持续时长。
S608，若持续时长大于或等于第一预设时长，控制开启释压结构。
S610，检测到释压结构完成浸泡吸水阶段的释压操作，响应于释压结构的关闭操作，在冲刷吸水阶段，启动交替执行控制开启压力装置与控制开启释压结构的操作。
S612，若压力装置和/或释压结构的开启次数大于或等于预设次数，控制释压结构对第一腔室释压后，控制关闭压力装置与释压结构，和/或若冲刷吸水阶段的持续时长大于或等于第二预设时长，控制释压结构对第一腔室释压后，控制关闭压力装置与释压结构。
在该实施例中，在完成浸泡操作后，通过控制交替开启压力装置与释压结构，开启压力装置适于配置出压差，驱动液体进入第一腔室，开启释压结构适于减少压差，驱动液体回流至第二腔室，通过合理设置开启压力装置操作与开启释压结构操作之间的间隔时间，驱动液体执行冲刷操作，第一腔室内存有米粒，通过多次执行冲刷操作，实现米粒的冲刷吸水，并在冲刷过程中，带走米粒中析出的糖分，实现米粒吸水降糖。
具体地，通过对压力装置与释压结构的控制，驱动液体对第一腔体依次执行浸泡操作与冲刷操作，一方面，能够提升米粒浸泡效果，另一方面，能够提升米粒中糖分的析出率，减少米粒表面糖分残余，进而提升低糖米饭的烹饪效果。
实施例二十二：
如图22所示，根据本实施例的烹饪设备的控制方法，烹饪设备包括第一腔室与第二腔室，吸水阶段可以包括浸泡吸水阶段与冲刷吸水阶段，控制方法包括：
S702，响应于烹饪指令，控制压力装置持续运行。
S704，检测到压力装置的运行参数和/或第一腔室的状态参数与预设的浸泡检测参数匹配，控制压力装置进入浸泡工作模式。
S706，在浸泡吸水阶段，检测压力装置在浸泡工作模式下的持续时长。
S708，若持续时长大于或等于第一预设时长，控制开启释压结构。
S710，检测到释压结构完成浸泡吸水阶段的释压操作，控制开启加热装置，并采集第一腔室和/或第二腔室的水温。
S712，检测到水温大于或等于冲刷预设温度，交替执行控制开启压力装置与控制开启释压结构的操作。
S714，若压力装置和/或释压结构的开启次数大于或等于预设次数，控制释压结构对第一腔室释压后，控制关闭压力装置与释压结构，和/或若冲刷吸水阶段的持续时长大于或等于第二预设时长，控制释压结构对第一腔室释压后，控制关闭压力装置与释压结构。
在该实施例中，在结束浸泡吸水后，控制压力装置与释压结构驱动液体执行冲刷操作的同时，还可以进一步控制开启对第一腔室和/或第二腔室加热的 加热装置，以实现对第一腔室进行高于常温，低于沸腾温度的冲刷，一方面，能够缩短后面烹饪阶段的沸腾时间，另一方面，能够进一步提升米粒的吸水率，以实现均匀受热，再一方面，也有利于进一步提高冲刷沥糖的效果。
实施例二十三：
如图23所示，在上述实施例中，在执行S202前，还包括以下步骤：
S802，采集第二腔室的液位参数。
S804，若根据液位参数确定第二腔室的液位低于或等于第一腔室的底面，则控制压力装置与释压结构在浸泡吸水阶段或冲刷吸水阶段运行。
S806，若根据液位参数确定第二腔室的液位高于第一腔室的底面，则控制压力装置与释压结构依次在浸泡吸水阶段与冲刷吸水阶段运行。
在该实施例中，在根据烹饪指令进入烹饪进程之前，还可以检测第二腔室内的初始液位，如图25所示，第一状态指初始液位高于第一腔室的底面，即在初始状态下已有部分液体进入第一腔室，则可以控制压力装置与释压结构运行，以使烹饪设备依次进入浸泡吸水阶段与冲刷吸水阶段，以达到较好的吸水效果。
如图16所示，若初始液位低于或等于第一腔室的底面，则可以只进入浸泡吸水阶段，或只进入冲刷吸水阶段，以使吸水过程耗时更短，进而使整个烹饪进程耗时更短。
如图23所示，还包括以下步骤：
S808，若第二腔室的液位高于第一腔室的底面，在结束吸水阶段后，控制开启排水结构和/或抽水装置。
S810，检测到第二腔室的液位低于或等于第一腔室的底面，控制关闭排水结构和/或抽水装置。
在该实施例中，若初始液位高于第一腔室的底面，在进入烹饪阶段之前，为了防止析出的处于液体中的糖分在烹饪进程中重新与米粒混合，需要执行排水操作，以使液位降至低于或等于第一腔室的底面，以保证烹饪效果。
实施例二十四：
如图24所示，在S408后、在S504后、在S610后、在S712后、在S806后、以及在S810后，还包括以下步骤：
S902，检测到吸水阶段的持续时长大于或等于预设吸水时长，则确定结束吸水阶段，并在沸腾烹饪阶段，控制加热装置根据第一功率运行。
S904，检测到加热装置根据第一功率的运行时长大于或等于第六预设时长，和/或检测到第二腔室内的水温在大于或等于沸腾温度状态下的持续时长大于或等于第七预设时长，确定结束沸腾烹饪阶段。
S906，在焖煮烹饪阶段，控制加热装置根据第二功率继续运行。
S908，检测到加热装置根据第二功率的运行时长大于或等于第八预设时长，控制关闭加热装置，以结束烹饪进程。
在该实施例中，通过设置预设吸水时长，以检测压力装置与释压装置在吸水阶段下运行的持续时长是否达到预设吸水时长，若达到预设吸水时长，则表明米粒已经达到较好的吸水状态，此时控制加热装置运行，以进入沸腾烹饪阶段，通过控制加热装置根据第一功率运行，以对第二腔室加热，第二腔室内的液体受热沸腾蒸发后进入第一腔室实现低糖米饭的烹饪。
在该实施例中，控制加热装置根据第一功率的运行时长大于或等于第六预设时长，和/或检测第二腔室内的水温在大于或等于沸腾温度状态下持续大于或等于第七预设时长，可以快速蒸熟米饭。
在检测到满足上述条件，控制将加热功率下调至第二加热功率，执行焖饭操作，以提升米饭的烹饪效果。
控制加热装置根据第二功率运行，用于使第一腔室内的液体能够继续处于散热状态，以实现对蒸熟的米饭的保温。
控制将加热功率下调至第二加热功率，这个阶段主要是米饭的香味更加浓，另外也是确保沸腾烹饪阶段没有完全糊化的米粒再次糊化，持续时间第八预设时长(5分钟-20分钟为最佳)，第二功率小于150W/s。
具体实施例三：
如图27所示，假设常温为25℃、沸腾温度为100℃，烹饪进程依次包括浸泡吸水阶段、沸腾阶段与焖饭阶段。
具体实施过程包括：向烹饪锅内按照液位指示线注入定量液体，此时液***没过一部分物料盛放件下侧的支架，但未达到第一腔室，如图16所示，将米粒放入第一腔室，并置于烹饪锅中，接收到烹饪指令，压力装置启动(暂时 不加热)。
压力装置从第一腔室中抽出气体，对第一腔室降压，使第一腔室与第二腔室之间产生压差，第二腔室的液体经过液体通道进入第一腔室，如图26所示，第二状态指第二腔室的液体上升到一定高度，当上升到一定高度(至少没过大米)后，控制压力装置停止工作，同时打开释压结构，使得第一腔室与大气相通，让液体回落，然后再重复液***上升的过程，让液体在压力的作用下不断起落，实现对米粒的浸泡，第一次浸泡过程持续第一预设时长为t1(10-30分钟，让大米在常温下吸水)，结束浸泡吸水阶段之后，释压结构开通，压差消失，液体回落后与大米分离，然后控制加热装置启动进入蒸饭阶段，加热液体产生的热蒸汽再加热第一腔室的大米，此过程持续第六预设时长t2(8-30分钟)，锅内温度至少保持70-100摄氏度之间，让吸饱液体分的大米充分吸收热量而糊化，这个过程也称为大功率的沸腾加热蒸饭阶段，过程平均功率大于每秒200瓦。
t2时间之后再次将液体加热至沸腾后进入小火焖饭阶段，这个阶段主要是米粒的香味更加浓，另外也是确保t2时间段内没有完全糊化的米粒再次糊化，持续时间第八预设时长t3(5-20分钟为最佳)，平均功率小于每秒150瓦。
具体实施例四：
如图28所示，假设常温为25℃、沸腾温度为100℃，烹饪进程依次包括浸泡吸水阶段、冲刷吸水阶段、沸腾阶段与焖饭阶段。
具体实施过程包括：向烹饪锅内按照液位指示线注入定量液体，将米粒放入第一腔室，并置于烹饪锅中，此时水位没过部分大米，如图25所示。
接收到烹饪指令后，暂时不加热水，启动压力装置从第一腔室中抽出气体，降低第一腔室的压力，让第一腔室的水面穿过大米上升，如图26所示，进入静止吸水阶段，保持第一预设时长T1(5-15分钟)后，控制压力装置停止运行。
控制加热装置启动加热烹饪锅，直到将液体加热到冲刷预设温度t(70-100度)后，再次启动压力装置从第一腔室中抽出气体，降低第一腔室的压力，在第一腔室与第二腔室之间产生压差，让第一腔室的水面穿过大米上升，如图26所示，上升到一定高度(至少没过大米)后，控制压力装置停止工作，同 时打开释压结构，使得压差减小，液体回落，然后再重复配置压差的过程，让液体在产生压差与减小压差的作用下不断起落，实现冲刷浸泡阶段的执行，压差持续第二预设时长T2(10-30分钟，让大米充分在常温下吸水)。
结束冲刷浸泡阶段之后，控制释压结构开通，压差消失，液体回落后与大米分离，这个过程也称为大功率的沸腾加热蒸饭阶段，持续时间第六预设时长T3(5-30分钟)，过程平均功率W>200W/s。T3之后再次将液体加热至沸腾后进入小火焖饭阶段，这个阶段主要是米饭的香味更加浓，另外也是确保T3阶段没有完全糊化的米粒再次糊化，持续时间第八预设时长T4(5-20分钟为最佳)，平均功率小于150W/s。
实施例二十五：
如图29所示，根据本实施例的烹饪设备的控制方法，包括：
S1702，响应于烹饪指令，在吸水阶段，控制压力装置运行，压力装置被配置为使第一腔室增压或减压，第一腔室增压适于使第一腔室内的物料进行正压吸水，第一腔室减压适于对使述第一腔室内的物料进行负压吸水。
S1704，检测到压力装置的工作参数满足预设的吸水处理条件，控制启动排水装置和/或抽水装置，其中，排水装置被配置为使第一腔室排水，抽水装置被配置为对第一腔室抽水。
在该实施例中，在第一腔室已经进水的前提下，通过设置压力装置对第一腔室增压或减压，以实现第一腔室内的米粒正压浸泡或负压浸泡，并通过检测到压力装置的工作参数满足预设的吸水处理条件，确定吸水处理完毕，并控制开启排水装置排水和/或抽水装置抽水，以排出烹饪多余的液体，一方面，通过控制压力装置运行实现对米粒的浸泡，代替相关技术中用户的手动浸泡操作，以提升用户对烹饪设备的使用体验，另一方面，通过使米粒中的糖分析出，降低待烹饪米粒中的糖含量，以满足用户对低糖米饭的烹饪需求，再一方面，通过使米粒浸泡吸水，也有利于提升米粒的受热均匀性，以进一步提升用户对烹饪设备的使用体验。
在上述实施例中，在响应于烹饪指令，控制压力装置运行前，还包括：控制进液装置启动，进液装置被配置为向第一腔室导入定量液体。
在该实施例中，通过设置进液装置，实现向第一腔室内导入定量液体，定 量液体适于满足浸泡吸水需求，从而节省用户的手动操作步骤。
在上述实施例中，还包括：检测到运行参数满足吸水处理条件，控制开启释压结构，其中，释压结构被配置为使第一腔室释压。
在该实施例中，通过开启释压装置，使第一腔室恢复常压，以满足下一步的烹饪需求。
在上述实施例中，检测到压力装置的工作参数满足预设的吸水处理条件，控制启动排水装置，具体包括：检测到压力装置的开启时长大于或等于第四预设时长，和/或检测到第一腔室在指定压力下的持续时长大于或等于第五预设时长，则确定所工作参数满足吸水处理条件；控制启动排水装置并检测第一腔室的液位；检测到第一腔室的液位低于或等于预设水位，控制关闭排水装置和/或抽水装置。
在上述实施例中，在上述实施例中，还包括：检测到吸水阶段的持续时长大于或等于预设吸水时长，则确定结束吸水阶段，并在沸腾烹饪阶段，控制所述加热装置根据第一功率启动运行，并控制所述加热装置的运行时长大于或等于第六预设时长。
在该实施例中，通过设置预设吸水时长，以检测压力装置与释压装置在吸水阶段下运行的持续时长是否达到预设吸水时长，若达到预设吸水时长，则表明米粒已经达到较好的吸水状态，此时控制加热装置运行，以进入沸腾烹饪阶段，通过控制加热装置根据第一功率运行，以对第一腔室加热，并维持第六预设时长，在控制对第一腔室进行加热的过程中，不含糖的水蒸气蒸发进入米粒中，进而实现低糖米饭的制备。
其中，控制加热装置根据第一功率运行，使烹饪锅内的温度至少保持70℃至100℃之间，让吸饱水分的大米充分吸收热量而糊化，这个过程也称为大功率的沸腾加热蒸饭阶段，第一功率W>200W/s。
在上述实施例中，还包括：检测到加热装置根据第一功率的运行时长大于或等于第六预设时长，和/或检测到第一腔室内的水温在大于或等于沸腾温度状态下的持续时长大于或等于第七预设时长，确定结束沸腾烹饪阶段，并在焖煮烹饪阶段，控制加热装置根据第二功率继续运行；检测到加热装置根据第二功率的运行时长大于或等于第八预设时长，控制关闭加热装置，以结束烹饪进 程。
在该实施例中，控制加热装置根据第一功率的运行时长大于或等于第六预设时长，和/或检测第一腔室内的水温在大于或等于沸腾温度状态下持续大于或等于第七预设时长，可以快速蒸熟米饭。
其中，控制加热装置根据第一功率运行，用于将第一腔室内的液体加热到快速沸腾状态。
控制加热装置根据第二功率运行，用于使第一腔室内的液体能够继续处于散热状态，以实现对蒸熟的米饭的保温。
控制将加热功率下调至第二加热功率，这个阶段主要是米饭的香味更加浓，另外也是确保沸腾烹饪阶段没有完全糊化的米粒再次糊化，持续时间第八预设时长(5分钟-20分钟为最佳)，第二功率小于150W/s。
在检测到满足上述条件，控制将加热功率下调至第二加热功率，执行焖饭操作，以提升米饭的烹饪效果。
实施例二十六：
如图30所示，根据本申请一个实施例的烹饪设备的控制装置300，该烹饪设备的控制装置300包括：存储器310、处理器320及存储在存储器310上并可在处理器320上运行的计算机程序。
其中，计算机程序被处理器320执行时可实现如上述任一项技术方案的烹饪设备的控制方法的步骤。因此，具有上述烹饪设备的控制方法的全部有益效果，此处不再一一陈述。
实施例二十七：
如图31所示，根据本申请一个实施例的烹饪设备，包括：上述实施例限定的烹饪设备的控制装置300，压力装置160，与控制装置连接，压力装置160被配置为在第一腔室与第二腔室之间配置出压差，压差适于驱动第二腔室内的液体流入第一腔室。
烹饪设备还包括：释压结构170，释压结构170具有第一气体通道，第一气体通道与第一腔室和第二腔室中的至少一者相连，且当第一气体通道导通，使第一腔室的内外部之间的压差减小。
烹饪设备还包括：腔室状态检测组件180，设置物料盛放件和/或烹饪锅内， 吸水状态检测组件180连接于控制装置300，吸水状态检测组件180被配置为检测第一腔室和/或第二腔室的状态参数，状态检测组件180包括温度传感器1802，以及液位传感器1804和/或气压传感器1806。
烹饪设备还包括：排液装置和/或抽液装置190，连接于控制装置300，排液装置被配置为从第二腔室排液，抽液装置被配置为从第二腔室抽液。
烹饪设备还包括：加热装置200，连接于控制装置300，加热装置被配置为对烹饪锅加热。
实施例二十八：
根据本申请的一个实施例的烹饪设备，包括：烹饪锅，具有第一腔室；上述实施例提供的烹饪设备的控制装置；压力装置，压力装置被配置为使第一腔室增压或减压，第一腔室增压适于使第一腔室内的物料进行正压吸水，第一腔室减压适于使述第一腔室内的物料进行负压吸水；排水装置和/或抽水装置，排水装置被配置为使第一腔室排水，抽水装置被配置为对第一腔室抽水。
烹饪设备还可以包括进液装置，进液装置被配置为向第一腔室导入定量液体。
烹饪设备还可以包括释压结构，释压结构被配置为对第一腔室释压。
烹饪设备还可以包括加热装置，加热装置被配置为对烹饪锅加热。
根据本申请的一个实施例的计算机可读存储介质，计算机可读存储介质上存储有烹饪器具的控制程序，烹饪器具的控制程序被处理器执行时实现如本申请上述任一实施例的烹饪器具的控制方法的步骤。
本领域内的技术人员应明白，本申请的实施例可提供为方法、设备(***)或计算机程序产品。因此，本申请可采用完全硬件实施例、完全软件实施例、或结合软件和硬件方面的实施例的形式。而且，本申请可采用在一个或多个其中包含有计算机可用程序代码的计算机可用存储介质(包括但不限于磁盘存储器、CD-ROM、光学存储器等)上实施的计算机程序产品的形式。
本申请是参照根据本申请实施例的方法、设备(***)、和计算机程序产品的流程图和/或方框图来描述的。应理解可由计算机程序指令实现流程图和/或方框图中的每一流程和/或方框、以及流程图和/或方框图 中的流程和/或方框的结合。可提供这些计算机程序指令到通用计算机、专用计算机、嵌入式处理机或其他可编程数据处理设备的处理器以产生一个机器，使得通过计算机或其他可编程数据处理设备的处理器执行的指令产生用于实现在流程图一个流程或多个流程和/或方框图一个方框或多个方框中指定的功能的装置。
这些计算机程序指令也可存储在能引导计算机或其他可编程数据处理设备以特定方式工作的计算机可读存储器中，使得存储在该计算机可读存储器中的指令产生包括指令装置的制造品，该指令装置实现在流程图一个流程或多个流程和/或方框图一个方框或多个方框中指定的功能。
这些计算机程序指令也可装载到计算机或其他可编程数据处理设备上，使得在计算机或其他可编程设备上执行一系列操作步骤以产生计算机实现的处理，从而在计算机或其他可编程设备上执行的指令提供用于实现在流程图一个流程或多个流程和/或方框图一个方框或多个方框中指定的功能的步骤。
应当注意的是，在权利要求中，不应将位于括号之间的任何参考符号构造成对权利要求的限制。单词“包含”不排除存在未列在权利要求中的部件或步骤。位于部件之前的单词“一”或“一个”不排除存在多个这样的部件。本申请可以借助于包括有若干不同部件的硬件以及借助于适当编程的计算机来实现。在列举了若干装置的单元权利要求中，这些装置中的若干个可以是通过同一个硬件项来具体体现。单词第一、第二等的使用不表示任何顺序。可将这些单词解释为名称。
在本申请中，术语“第一”、“第二”、“第三”仅用于描述的目的，而不能理解为指示或暗示相对重要性；术语“多个”则指两个或两个以上，除非另有明确的限定。术语“安装”、“相连”、“连接”、“固定”等术语均应做广义理解，例如，“连接”可以是固定连接，也可以是可拆卸连接，或一体地连接；“相连”可以是直接相连，也可以通过中间媒介间接相连。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本申请中的具体含义。
本申请的描述中，需要理解的是，术语“上”、“下”、“左”、“右”、“前”、“后”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为 了便于描述本申请和简化描述，而不是指示或暗示所指的装置或单元必须具有特定的方向、以特定的方位构造和操作，因此，不能理解为对本申请的限制。
在本说明书的描述中，术语“一个实施例”、“一些实施例”、“具体实施例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或特点包含于本申请的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不一定指的是相同的实施例或实例。而且，描述的具体特征、结构、材料或特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上仅为本申请的优选实施例而已，并不用于限制本申请，对于本领域的技术人员来说，本申请可以有各种更改和变化。凡在本申请的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本申请的保护范围之内。

Claims (65)

  1. 一种烹饪设备，其中，包括：
    烹饪锅；
    物料盛放件，所述物料盛放件至少部分容置于所述烹饪锅内，所述物料盛放件内形成第一腔室，所述烹饪锅与所述物料盛放件之间形成第二腔室，其中，所述第一腔室与所述第二腔室之间形成有液体导通结构，且所述液体导通结构导通所述第一腔室与所述第二腔室；
    压力装置，配置为使所述第一腔室与所述第二腔室之间产生压差；
    释压结构，所述释压结构具有气体通道，所述气体通道与所述第一腔室和所述第二腔室中的至少一者相连，且当所述气体通道导通，使所述第一腔室与所述第二腔室之间的压差减小。
  2. 根据权利要求1所述的烹饪设备，其中，
    所述气体通道与环境连通；
    其中，当所述气体通道导通，使得与所述气体通道相连的所述第一腔室或所述第二腔室与环境之间连通。
  3. 根据权利要求1所述的烹饪设备，其中，
    所述气体通道分别与所述第一腔室和所述第二腔室相连，且当所述气体通道导通，所述气体通道连通所述第一腔室与所述第二腔室。
  4. 根据权利要求1至3中任一项所述的烹饪设备，其中，
    所述气体通道为常开结构；
    所述气体通道的流通面积小于所述压力装置的流通面积。
  5. 根据权利要求1至3中任一项所述的烹饪设备，其中，
    所述释压结构还具有控制件，所述控制件控制所述气体通道的通断。
  6. 根据权利要求5所述的烹饪设备，其中，
    所述控制件包括第一控制阀，所述第一控制阀控制所述气体通道的通断；或
    所述释压结构还包括排气阀，所述排气阀具有排气口及阀芯，所述排气口形成为所述气体通道的至少一部分，所述阀芯适于打开或关闭所述排气口，所述控制件控制所述阀芯并使所述阀芯打开或关闭所述排气口。
  7. 根据权利要求1或2所述的烹饪设备，其中，
    所述第一腔室和所述第二腔室中的一者与所述释压结构及所述压力装置相连；
    所述压力装置适于对与之相连的所述第一腔室或第二腔室加压或减压；
    所述释压结构适于供与之相连的所述第一腔室或第二腔室泄压。
  8. 根据权利要求7所述的烹饪设备，其中，
    所述第一腔室和所述第二腔室中的一者与所述压力装置相连；
    所述烹饪设备设有气体导通结构，所述气体导通结构适配所述第一腔室和所述第二腔室中的另一者。
  9. 根据权利要求8所述的烹饪设备，其中，
    所述压力装置与所述第一腔室相连并适于对所述第一腔室减压，所述气体导通结构与所述第二腔室连通并供所述第二腔室进气；或
    所述压力装置与所述第二腔室相连并适于对所述第二腔室加压，所述气体导通结构与所述第一腔室连通并供所述第一腔室排气。
  10. 根据权利要求8所述的烹饪设备，其中，
    所述气体导通结构包括通道结构；其中，
    所述通道结构为常开结构，或所述通道结构设有单向阀，或所述通道结构设有第二控制阀且所述第二控制阀适于控制所述通道结构的通断。
  11. 根据权利要求8所述的烹饪设备，其中，
    所述烹饪锅上设有所述气体导通结构；或
    所述烹饪设备具有盖体，所述盖体至少盖合所述烹饪锅，且所述盖体上设有所述气体导通结构。
  12. 根据权利要求11所述的烹饪设备，其中，
    所述烹饪锅具有锅本体和锅把手，所述锅本体和所述锅把手中的至少一者上设有所述气体导通结构。
  13. 根据权利要求12所述的烹饪设备，其中，
    所述锅把手上设有所述气体导通结构，所述锅本体上设有通孔，所述通孔连通所述气体导通结构及所述第二腔室。
  14. 根据权利要求7所述的烹饪设备，其中，
    所述第一腔室和所述第二腔室中的一者与所述压力装置相连；
    所述第一腔室和所述第二腔室中的另一者为密闭腔室。
  15. 根据权利要求1至3中任一项所述的烹饪设备，其中，
    所述压力装置包括抽气装置，所述抽气装置适于以抽气方式对与之相连的所述第一腔室或第二腔室减压；
    所述烹饪设备设有进气口，所述第一腔室和所述第二腔室中用于与所述压力装置相连的一者与所述进气口连通；
    所述压力装置还包括第三控制阀，所述第三控制阀与所述进气口及所述抽气装置相连，并控制所述抽气装置与所述进气口之间的通断。
  16. 根据权利要求1至3中任一项所述的烹饪设备，其中，
    所述烹饪设备具有盖体，所述盖体至少盖合所述烹饪锅，所述压力装置及所述释压结构设置在所述盖体上。
  17. 根据权利要求1所述的烹饪设备，其中，
    所述烹饪设备具有盖体，且所述盖体包括第一盖板，所述第一盖板上设有第一密封件和第二密封件，所述第一盖板盖合所述烹饪锅，且所述第一密封件与所述烹饪锅配合，所述第二密封件与所述物料盛放件配合。
  18. 根据权利要求1所述的烹饪设备，其中，
    所述烹饪设备具有盖体，且所述盖体包括第二盖板和第三盖板，所述第二盖板上设有第一密封件，所述第三盖板上设有第二密封件，所述第二盖板盖合所述烹饪锅且所述第一密封件与所述烹饪锅配合，所述第三盖板盖合所述物料盛放件且所述第二密封件与所述物料盛放件配合。
  19. 根据权利要求17或18所述的烹饪设备，其中，
    所述第一密封件和所述第二密封件均为密封环，且所述第一密封件嵌套分布在所述第二密封件的外侧；
    所述第一密封件与所述第二密封件之间内外间隔，所述盖***于所述第一密封件与所述第二密封件之间的位置处设有气体导通结构。
  20. 根据权利要求17或18所述的烹饪设备，其中，
    所述物料盛放件构造有适配平面，所述第二密封件抵靠在所述适配平面上。
  21. 根据权利要求20所述的烹饪设备，其中，
    所述适配平面为环形面，且所述环形面自内端向外端的延伸长度在5mm至15mm的范围内。
  22. 根据权利要求1、2、3、17和18中任一项所述的烹饪设备，其中，
    所述烹饪锅设有水位指示标识；
    所述物料盛放件设有定位部，所述定位部与所述烹饪锅配合，使得所述物料盛放件在所述烹饪锅内定位，且使得所述物料盛放件的位置与相应所述水位指示标识的位置相适。
  23. 根据权利要求22所述的烹饪设备，其中，
    所述物料盛放件设有所述液体导通结构，所述液体导通结构包括通道，所述通道具有端口且所述通道自所述端口与所述第二腔室导通，其中，当所述定位部与所述烹饪锅配合，至少部分所述端口的位置低于相应的所述水位指示标识；
    其中，所述物料盛放件的壁上设有一个或多个通孔，所述通孔形成为所述液体导通结构的至少一部分；和/或所述物料盛放件设有吸管，所述吸管形成为所述液体导通结构的至少一部分。
  24. 根据权利要求22所述的烹饪设备，其中，
    所述物料盛放件包括凹腔体，所述凹腔体为一端具有开口的结构，且所述凹腔体上沿所述开口的边缘设有翻边，所述翻边形成为所述定位部的至少一部分；
    其中，所述翻边构造有下凸起，所述下凸起搭靠在所述烹饪锅上；和/或所述凹腔体具有底壁和侧壁，所述底壁和所述侧壁中的至少一者上设有所述液体导通结构。
  25. 根据权利要求24所述的烹饪设备，其中，
    所述翻边包括第一臂段和第二臂段，所述第一臂段过渡在所述第二臂段与所述凹腔体之间，所述第二臂段构造出所述定位部，所述第一臂段适于与第二密封件抵靠；
    其中，所述第二臂段具有上侧面和下侧面，所述第二臂段被构造成所述上侧面相对于所述第一臂段凹陷、所述下侧面相对于所述第一臂段凸起的凹陷形 状；和/或所述第一臂段的至少部分表面构造为适配平面，所述第二密封件与所述适配平面抵靠。
  26. 一种烹饪设备的控制方法，其中，用于如权利要求1至25中任一项所述的烹饪设备，所述烹饪设备的控制方法包括：
    控制压力装置间歇地对第一腔室和第二腔室中的一者加压或减压。
  27. 根据权利要求26所述的烹饪设备的控制方法，其中，
    在所述控制压力装置间歇地对所述第一腔室和所述第二腔室中的一者加压或减压的步骤中，
    在所述压力装置对所述第一腔室和所述第二腔室中的一者进行加压或减压的过程中，控制气体通道处于关闭状态；
    在所述压力装置停止对所述第一腔室和所述第二腔室中的一者加压或减压的过程中，控制所述气体通道处于打开状态。
  28. 根据权利要求26或27所述的烹饪设备的控制方法，其中，在所述控制压力装置间歇地对所述第一腔室和所述第二腔室中的一者加压或减压的步骤之前，所述烹饪设备的控制方法还包括：
    控制所述烹饪设备的加热装置对烹饪锅加热。
  29. 根据权利要求28所述的烹饪设备的控制方法，其中，所述控制所述烹饪设备的所述加热装置对所述烹饪锅加热的步骤具体包括：
    控制所述烹饪设备的所述加热装置对所述烹饪锅加热预设时长；或
    控制所述烹饪设备的所述加热装置对所述烹饪锅加热使得所述烹饪锅内的介质的温度升至预设温度阈值。
  30. 根据权利要求26或27所述的烹饪设备的控制方法，其中，在所述控制压力装置间歇地对所述第一腔室和所述第二腔室中的一者加压或减压的步骤之后，所述烹饪设备的控制方法还包括：
    控制所述烹饪设备的加热装置对烹饪锅加热。
  31. 一种烹饪设备的控制装置，适用于烹饪设备，其中，包括：
    处理器；
    用于储存所述处理器可执行指令的存储器，其中，所述处理器用于执行所述存储器中储存的所述可执行指令时实现如权利要求26至30中任一项所述的 烹饪设备的控制方法的步骤。
  32. 一种烹饪设备，其中，包括如权利要求31所述的烹饪设备的控制装置。
  33. 一种计算机可读存储介质，其上存储有计算机程序，其中，所述计算机程序适于被处理器加载并执行，且所述计算机程序被所述处理器执行时实现如权利要求26至30中任一项所述的烹饪设备的控制方法的步骤。
  34. 一种烹饪设备的控制方法，其中，用于具有第一腔室和压力装置的烹饪设备，所述烹饪设备的控制方法包括：
    响应于烹饪指令，在吸水阶段控制所述压力装置运行，所述压力装置被配置为使所述第一腔室增压或减压，
    其中，所述第一腔室增压或减压适于使所述第一腔室进水。
  35. 根据权利要求34所述的烹饪设备的控制方法，用于还具有第二腔室且所述第二腔室与所述第一腔室之间连通的烹饪设备，其中，所述响应于烹饪指令，在吸水阶段控制所述压力装置运行，具体包括：
    响应于所述烹饪指令，控制所述压力装置启动运行在所述第一腔室与所述第二腔室之间配置出压差，所述压差适于驱动所述第二腔室内的液体流入所述第一腔室。
  36. 根据权利要求35所述的烹饪设备的控制方法，用于还具有释压结构的烹饪设备，其中，所述响应于烹饪指令，在吸水阶段控制所述压力装置运行，还包括：
    控制开启所述释压结构，
    其中，所述释压结构被配置为使所述第一腔室释压。
  37. 根据权利要求36所述的烹饪设备的控制方法，其中，所述响应于烹饪指令，在吸水阶段控制所述压力装置运行，具体包括：
    响应于所述烹饪指令，控制所述压力装置持续运行；
    检测到所述压力装置的运行参数和/或所述第一腔室的状态参数与预设的浸泡检测参数匹配，控制所述压力装置进入浸泡工作模式，
    其中，在所述浸泡工作模式，所述压力装置被配置为进入关闭状态，或所述压力装置被配置为降功率运行、或所述压力装置被配置为间歇运行。
  38. 根据权利要求37所述的烹饪设备的控制方法，其中，所述吸水阶段包括浸泡吸水阶段，所述控制开启所述释压结构，具体包括：
    在所述浸泡吸水阶段，检测所述压力装置在所述浸泡工作模式下的持续时长；
    若所述持续时长大于或等于第一预设时长，控制开启所述释压结构。
  39. 根据权利要求38所述的烹饪设备的控制方法，其中，还包括：
    检测到所述释压结构完成所述浸泡吸水阶段的释压操作，响应于所述释压结构的关闭操作，在冲刷吸水阶段，启动交替执行控制开启所述压力装置与控制开启所述释压结构的操作。
  40. 根据权利要求39所述的烹饪设备的控制方法，用于还具有加热装置的烹饪设备，其中，所述在冲刷吸水阶段，启动交替执行控制开启所述压力装置与控制开启所述释压结构的操作，具体包括：
    检测到所述释压结构完成所述浸泡吸水阶段的释压操作，控制开启所述加热装置，并采集所述第一腔室和/或所述第二腔室的水温；
    检测到所述水温大于或等于冲刷预设温度，交替执行控制开启所述压力装置与控制开启所述释压结构的操作。
  41. 根据权利要求37所述的烹饪设备的控制方法，其中，所述吸水阶段包括冲刷吸水阶段，所述响应于烹饪指令，在吸水阶段控制所述压力装置运行，具体包括：
    响应于所述烹饪指令，交替执行控制开启所述压力装置与控制开启所述释压结构的操作。
  42. 根据权利要求39或41所述的烹饪设备的控制方法，其中，所述在所述冲刷吸水阶段，交替执行控制开启所述压力装置与控制开启所述释压结构的操作，具体包括：
    在一次交替执行的过程中，响应于控制所述压力装置进入所述浸泡工作模式的操作，控制开启所述释压结构。
  43. 根据权利要求39或41所述的烹饪设备的控制方法，其中，还包括：
    在所述冲刷吸水阶段，若所述压力装置和/或所述释压结构的开启次数大于或等于预设次数，控制所述释压结构对所述第一腔室释压后，控制关闭所述 压力装置与所述释压结构；和/或
    若所述冲刷吸水阶段的持续时长大于或等于第二预设时长，控制所述释压结构对所述第一腔室释压后，控制关闭所述压力装置与所述释压结构。
  44. 根据权利要求36至41中任一项所述的烹饪设备的控制方法，其中，所述控制开启所述释压结构，还包括：
    检测到所述释压结构的开启时长大于或等于第三预设时长；和/或
    检测到所述第一腔室的状态参数与预设的回落检测参数匹配，控制关闭所述释压结构。
  45. 根据权利要求35至41中任一项所述的烹饪设备的控制方法，其中，所述控制所述压力装置启动运行在所述第一腔室与所述第二腔室之间配置出压差，具体包括：
    控制所述压力装置对所述第一腔室抽气和/或控制所述压力装置向所述第二腔室排气，以配置所述压差。
  46. 根据权利要求39至41中任一项所述的烹饪设备的控制方法，其中，在所述响应于烹饪指令，在吸水阶段控制所述压力装置运行前，还包括：
    采集所述第二腔室的液位参数；
    若根据所述液位参数确定所述第二腔室的液位低于或等于所述第一腔室的底面，则控制所述压力装置与所述释压结构在所述浸泡吸水阶段或所述冲刷吸水阶段运行；
    若根据所述液位参数确定所述第二腔室的液位高于所述第一腔室的底面，则控制所述压力装置与所述释压结构依次在所述浸泡吸水阶段与所述冲刷吸水阶段运行。
  47. 根据权利要求46所述的烹饪设备的控制方法，用于还具有排水结构和/或抽水装置的烹饪设备，其中，还包括：
    若所述第二腔室的液位高于所述第一腔室的底面液位，在结束所述吸水阶段后，控制开启所述排水结构和/或所述抽水装置；
    检测到所述第二腔室的液位低于或等于所述第一腔室的底面，控制关闭所述排水结构和/或所述抽水装置。
  48. 一种烹饪设备的控制方法，其中，用于具有第一腔室、压力装置、排 水装置和/或抽水装置的烹饪设备，所述烹饪设备的控制方法包括：
    响应于烹饪指令，在吸水阶段控制所述压力装置运行，所述压力装置被配置为使所述第一腔室增压或减压，所述第一腔室增压适于使所述第一腔室内的物料进行正压吸水，所述第一腔室减压适于对使述第一腔室内的物料进行负压吸水；
    检测到所述压力装置的工作参数满足预设的吸水处理条件，控制启动所述排水装置和/或所述抽水装置，
    其中，所述排水装置被配置为使所述第一腔室排水，所述抽水装置被配置为对所述第一腔室抽水。
  49. 根据权利要求48所述的烹饪设备的控制方法，其中，还用于具有进液装置的烹饪设备，在所述响应于烹饪指令，控制所述压力装置运行前，还包括：
    控制所述进液装置启动，所述进液装置被配置为向所述第一腔室导入定量液体。
  50. 根据权利要求48所述的烹饪设备的控制方法，其中，还用于具有释压结构的烹饪设备，所述控制方法还包括：
    检测到所述运行参数满足所述吸水处理条件，控制开启所述释压结构。
  51. 根据权利要求48所述的烹饪设备的控制方法，其中，所述检测到所述压力装置的工作参数满足预设的吸水处理条件，控制启动所述排水装置和/或所述抽水装置，具体包括：
    检测到所述压力装置的开启时长大于或等于第四预设时长，和/或检测到所述第一腔室在指定压力下的持续时长大于或等于第五预设时长，则确定所工作参数满足所述吸水处理条件；
    控制启动所述排水装置并检测所述第一腔室的液位；
    检测到所述第一腔室的液位低于或等于预设水位，控制关闭所述排水装置和/或所述抽水装置。
  52. 根据权利要求35至41、以及48至51中任一项所述的烹饪设备的控制方法，用于还具有加热装置的烹饪设备，其中，还包括：
    检测到所述吸水阶段的持续时长大于或等于预设吸水时长，则确定结束所 述吸水阶段，并在沸腾烹饪阶段，控制所述加热装置根据第一功率启动运行，并控制所述加热装置的运行时长大于或等于第六预设时长。
  53. 根据权利要求52所述的烹饪设备的控制方法，其中，还包括：
    检测到所述加热装置根据所述第一功率的运行时长大于或等于第六预设时长，和/或检测到所述第二腔室内的水温在大于或等于沸腾温度状态下的持续时长大于或等于第七预设时长，确定结束所述沸腾烹饪阶段，并在焖煮烹饪阶段，控制所述加热装置根据第二功率继续运行；
    检测到所述加热装置根据所述第二功率的运行时长大于或等于第八预设时长，控制关闭所述加热装置，以结束烹饪进程。
  54. 一种烹饪设备的控制装置，其中，包括：
    存储器、处理器及存储在所述存储器上并可在所述处理器上运行的计算机程序；
    所述计算机程序被所述处理器执行时实现如权利要求34至47以及52、53中任一项所述的烹饪设备的控制方法的步骤。
  55. 一种烹饪设备的控制装置，其中，包括：
    存储器、处理器及存储在所述存储器上并可在所述处理器上运行的计算机程序；
    所述计算机程序被所述处理器执行时实现如权利要求50至53中任一项所述的烹饪设备的控制方法的步骤。
  56. 一种烹饪设备，其中，包括：
    烹饪锅，具有第一腔室；
    如权利要求54所述的烹饪设备的控制装置；
    压力装置，与所述控制装置连接，所述压力装置被配置为使所述第一腔室增压或减压，所述第一腔室增压或减压适于使所述第一腔室进水。
  57. 根据权利要求56所述的烹饪设备，其中，还包括：
    物料盛放件，所述物料盛放件至少部分容置于所述烹饪锅内，所述物料盛放件内形成第一腔室，所述烹饪锅与所述物料盛放件之间形成第二腔室，其中，所述第一腔室与所述第二腔室之间形成有液体通道，且所述液体通道导通所述第一腔室与所述第二腔室；
    所述压力装置还被配置为在所述第一腔室与所述第二腔室之间配置出压差，所述压差适于驱动所述第二腔室内的液体流入所述第一腔室。
  58. 根据权利要求57所述的烹饪设备，其中，还包括：
    释压结构，所述释压结构具有第一气体通道，所述第一气体通道与所述第一腔室和所述第二腔室中的至少一者相连，且当所述第一气体通道导通，使所述第一腔室的内外部之间的压差减小。
  59. 根据权利要求58所述的烹饪设备，其中，还包括：
    腔室状态检测组件，设置所述物料盛放件和/或所述烹饪锅内，所述吸水状态检测组件连接于所述控制装置，所述吸水状态检测组件被配置为检测所述第一腔室和/或所述第二腔室的状态参数，所述状态检测组件包括温度传感器，以及液位传感器和/或气压传感器。
  60. 根据权利要求58所述的烹饪设备，其中，还包括：
    排液装置和/或抽液装置，连接于所述控制装置，所述排液装置被配置为从所述第二腔室排液，所述抽液装置被配置为从所述第二腔室抽液。
  61. 一种烹饪设备，其中，包括：
    烹饪锅，具有第一腔室；
    如权利要求55所述的烹饪设备的控制装置；
    压力装置，与所述控制装置连接，所述压力装置被配置为使所述第一腔室增压或减压，所述第一腔室增压适于使所述第一腔室内的物料进行正压吸水，所述第一腔室减压适于对使述第一腔室内的物料进行负压吸水；
    排水装置和/或抽水装置，与所述控制装置连接，所述排水装置被配置为使所述第一腔室排水，所述抽水装置被配置为对所述第一腔室抽水。
  62. 根据权利要求61所述的烹饪设备，其中，还包括：
    进液装置，与所述控制装置连接，所述进液装置被配置为向所述第一腔室导入定量液体。
  63. 根据权利要求61所述的烹饪设备，其中，还包括：
    释压结构，与所述控制装置连接，所述释压结构被配置为对所述第一腔室释压。
  64. 根据权利要求56至63中任一项所述的烹饪设备，其中，还包括：
    加热装置，与所述控制装置连接，所述加热装置被配置为对所述烹饪锅加热。
  65. 一种计算机可读存储介质，其中，所述计算机可读存储介质上存储有烹饪设备的控制程序，所述烹饪设备的控制程序被处理器执行时实现如权利要求34至53中任一项所述的烹饪设备的控制方法的步骤。
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