Control method of generating overheat steam by electric steaming furnace

[0051] Implementation mode one:

[0052] See figure 1 The electric steam furnace 10 that adopts the method for controlling superheated steam generated by the electric steam furnace of the present invention includes a furnace body 11, a superheated steam supply device 12, and an electric control device 15. The superheated steam supply device 12 is installed on one side of the furnace body 11.

[0053] The furnace body 11 includes a door 111 for sealing the furnace body and a cooking chamber 112 formed after the furnace body is sealed. The cooking chamber 112 is provided with a temperature sensor 14 for detecting the temperature of the cooking chamber, and the temperature sensor 14 is provided on the top of the cooking chamber 112.

[0054] The superheated steam supply device 12 includes a superheating chamber 121, a fan 122 arranged in the superheating chamber 121, a dry burning element 123 and a steam generating device 13. The steam generating device 13 includes a heating element 131, an atomizing device that is a nozzle 132, a water supply device that is a pressure pump 133, and a water tank 134. The pressure pump 133 supplies the water in the water tank 134 to the nozzle 132. After the nozzle 132 atomizes the water to form water mist, it is heated by the heating element 131 to form steam. The steam passes through the dry burning element 123 to become superheated steam, and finally the superheated steam is heated by the fan 122 Circulate between the overheating chamber 121 and the cooking chamber 112 to achieve cooking food. In this embodiment, the heating element 131 is a heating plate, and the dry firing element 123 is a dry firing tube.

[0055] The electric control device 15 is electrically connected to the fan 122, the dry burning element 123, the heating element 131, the pressure pump 133 and the temperature sensor 14.

[0056] See figure 2 , The flow chart of the control method for generating superheated steam in the electric steam furnace of the present invention, the control method includes the preheating process, steam generation process, and steam superheating process of simultaneously preheating the heating element 131 and the dry burning element 123.

[0057] See image 3 In the first embodiment of the method for controlling superheated steam produced by the electric steam furnace of the present invention, in the preheating process, the electric control device 15 simultaneously starts the heating element 131 and the dry burning element 123 for preheating, that is, starts the electric steam furnace After that, the electric control device 15 drives the heating element 131 to preheat to increase the temperature of the heating element 131 to avoid insufficient heating during the steam generation process; the electronic control device 15 drives the dry burning element 123 to preheat, and the cooking chamber 112 and the overheating chamber The 121 ambient temperature increases, reducing the condensation of steam during cooking. The preheating process also includes the electronic control device 15 detecting the temperature T of the heating element 131 0 And the preset temperature T b Compare, when temperature T 0 Reach or exceed preset temperature T b When entering the steam generation process.

[0058] The steam generation process includes:

[0059] In the atomization step, the electronic control device 15 controls the water supply device to provide the water pressure of the atomization device, and the atomization device sprays water mist; that is, the electronic control device 15 depends on the temperature T of the heating element 131 during the preheating process 0 , The pressure pump 133 which is the water supply device is activated to provide the water pressure of the nozzle 132 which is the atomization device, and the nozzle 132 sprays water mist to the heating element 131.

[0060] In the heating step, the electric control device 15 drives the heating element 131 to heat the water mist to generate heated steam; the temperature of the heated steam is 90-150°C. If the temperature of the heated steam is lower than 90°C, the steam will overheat for a longer time, resulting in reduced cooking efficiency; if the temperature of the heated steam is higher than 150°C, the heating element 131 will burn more seriously, resulting in a reduction in its life. In this embodiment, considering the above problems, the temperature of the heated steam is optimally set to 105°C.

[0061] The heating step continues throughout the steam generation process;

[0062] The atomization step also includes the electronic control device 15 detecting the temperature T of the heated steam 1 , And according to the temperature T 1 Adjust the atomization efficiency of the atomization device. When temperature T 1 When it is too low, reduce the atomization efficiency to reduce the amount of water mist; when T 1 When it is too high, increase the atomization efficiency to increase the amount of water mist to cool down. In this embodiment, the atomization efficiency refers to the average amount of water mist sprayed during the working time of the nozzle 132. The atomization efficiency adjustment range is 2g/min~25g/min. If the adjustment range is less than 2g/min, the amount of steam in the electric steamer is less, and the cooked food is easy to burn; if the adjustment range is greater than 25g/min, the heating steam in the electric steamer is more, resulting in lower temperature. Cooking food is less efficient. In this embodiment, the optimal atomization efficiency is set to 15 g/min. After meeting the requirements, enter the steam superheating process.

[0063] The steam superheating process includes:

[0064] In the superheating step, the electric control device 15 drives the dry burning element 123 to heat the heated steam to form superheated steam. The temperature of the superheated steam is 180 to 400°C. If the temperature of the superheated steam is lower than 180°C, the cooking efficiency is too low; if the temperature of the superheated steam is higher than 400°C, the cooking food is likely to burn. Therefore, in this embodiment, the temperature of the superheated steam is set to 300°C.

[0065] In the adjustment step, the electronic control device 15 detects the temperature T of the superheated steam 2 , And according to the temperature T 2 Adjust the power of the dry burning piece 123. This adjustment step includes the temperature sensor 14 detecting the actual temperature T of the superheated steam in the cooking chamber 112 2 , The actual temperature T 2 And the set temperature T of the cooking chamber 112 c For comparison, when the actual temperature T 2 Greater than or equal to set temperature T c When the actual temperature T 2 Less than set temperature T c , Then determine the actual temperature T 2 And set temperature T c If the temperature difference ΔT is small, for example: the temperature difference ΔT is less than 50 degrees, reduce the power of the dry burning part 123 until the actual temperature T 2 And set temperature T c If the temperature difference ΔT is larger, no adjustment is required. In this way, it is avoided that the temperature of the overheated steam in the cooking chamber rises quickly due to the high heating power of the dry cooking part 123, and cannot be effectively controlled when the set value is reached, causing the actual temperature to exceed the set temperature too much, which affects the cooking effect. In addition, to avoid wasting cooking time by cooling and waiting when the actual temperature reaches or exceeds the set value. Finally, the temperature in the cooking chamber is maintained within the set temperature range to reduce fluctuations and improve cooking efficiency.

[0066] The working principle of the electric steamer 10 is as follows: firstly, place food in the cooking chamber 112, close the door 111, and start the electric steamer 10; then, the dry heating element 123 and the heating element 131 are heated, and after heating for a period of time, The pressure pump 133 is started, and the pressure pump 133 supplies water to the nozzle 132. The water provided by the pressure pump 133 forms a mist through the nozzle 132 and sprays it on the heating element 131, so that the mist quickly forms heated steam and the dry burning element 123 is heated The heated steam forms superheated steam; then, the fan 122 blows the superheated steam in the superheating chamber 121 into the cooking chamber 112 and the superheating chamber 121 to circulate to cook food. At the same time, the temperature sensor 14 detects the temperature in the cooking chamber 112, and The comparison is made to adjust the power of the dry boiling element 123 to avoid excessively high temperature from burning the food; finally, after cooking, turn off the dry boiling element 123, the heating element 131, the fan 122 and the pressure pump 133.

[0067] In addition, the steam superheating process and the steam generating process described in this embodiment are performed simultaneously, that is, when heated steam is generated, the dry burning member 123 heats the heated steam to form superheated steam. Avoid the danger of condensation during steam transfer.

[0068] In the present invention, water is formed into water mist through the atomization step, and then the heating step directly heats the water mist to form steam. The steam generation speed is faster, the steam supply of the electric steamer is sufficient, the cooking efficiency is improved, and the waste of water resources is reduced. . In addition, the steam generation process and the steam superheating process are carried out at the same time and can be completed in one chamber. In this way, the heating element that generates heated steam can also be used to further increase the steam temperature, save electricity, and increase the steam superheating speed.

[0069] In addition, the present invention also sets the power adjustment step in the steam overheating process, when the temperature of the cooking chamber is close to the set temperature, the power of the dry cooking is reduced, reducing the risk of excessively high temperature in the cooking chamber and affecting the cooking effect; When the temperature of the cooking chamber exceeds the set temperature, the power of the dry cooking part is reduced to ensure that the temperature in the cooking chamber is maintained at the set temperature, which effectively increases the cooking speed.

[0070] Implementation mode two:

[0071] See Figure 4 The second embodiment of the method for controlling superheated steam produced by an electric steamer of the present invention is different from the first embodiment in that the control of the superheated steam produced by the electric steamer further includes an electric control device detecting the temperature of the heated steam T 1 And the preset temperature T s Compare, when temperature T 1 Greater than the preset temperature T s At time, the fan 122 is driven to work.

[0072] So when the temperature T 1 The preset temperature T is not reached s At this time, the heated steam has a preheating effect on the electric steamer; when the temperature T 1 Reach or exceed preset temperature T s At the time, start the fan to ensure the heating speed of the heated steam and avoid direct contact with the food by the colder steam, which will affect the cooking efficiency. After the fan 122 is activated, the superheated steam in the superheating chamber 121 is blown into the cooking chamber 112 and the superheating chamber 121 to circulate until the cooking ends. In this embodiment, the remaining processes and beneficial effects are consistent with the first embodiment, and will not be repeated here.

[0073] Implementation mode three:

[0074] See Figure 5 The third embodiment of the method for controlling superheated steam generated by the electric steam furnace of the present invention is different from the second embodiment in that the steam generation process and the steam superheat process are cycled alternately. That is, after the preheating phase is over, the steam superheating process generates heated steam for a period of time, then it is turned off, enters the steam superheating process, turned off, and then enters the steam generation process, and so on alternately until the end of cooking.

[0075] The steam generation process includes an atomization step and a heating step. The heating step works for a period of time t before entering the atomization step, and the atomization step and the heating step are stopped at the same time. In this way, it is avoided that when the water mist is sprayed, the temperature of the heating element 131 is low, and the vaporization speed of the water mist is slow, and condensation is formed. In addition, in this embodiment, the heating step first works for a period of time t in the range of 5 s to 30 s. When t is less than 5 s, the heating element 131 does not generate enough heat to completely vaporize the water mist; when t is greater than 30 s, the heating element 131 Overheating and dry burning will shorten the lifespan, and water mist sprayed on the overheated heating element 131 is easy to splash, which is also not conducive to vaporization. Therefore, the optimal time is set to 10s. The time range for generating heated steam during the steam generation process is 10s~40s. When the time for generating heated steam during steam generation is less than 10s, the amount of steam is too small, which is not conducive to cooking; when the time for generating heated steam during steam generation is greater than 40s, the moisture is too much More, the temperature drops more and the cooking time is too long. After meeting the requirements, enter the steam superheating process.

[0076] The steam superheating process ends after working for a period of time, and then enters the steam generation process, which alternately circulates until the cooking time ends. The working time of the steam superheating process is within 10s~120s; when the working time of the steam superheating process is less than 10s, the overheating temperature of the cooking chamber 112 is too low, and the cooking time is too long; when the working time of the steam superheating process is greater than 120s, the temperature of the cooking chamber 112 If it is too high, the food will burn easily. Therefore, the optimal value for setting the working time of the steam superheating process is 60s.

[0077] In the present invention, the steam superheating process and the steam generating process are alternately performed, so that the steam can effectively penetrate into the food, and the food can be cooked more fully.

[0078] In this embodiment, the remaining processes and beneficial effects are consistent with the first embodiment, and will not be repeated here.