A dual-purpose steamer and its working control method

Abstract

The invention relates to a dual-purpose steam box and a work control method of the dual-purpose steam box. The dual-purpose steam box comprises a box body. An inner container assembly with a cooking chamber is arranged in the box body. The box body is provided with a box door used for opening the cooking chamber. A steam generator communicated with the cooking chamber and a water tank communicated with the steam generator are further arranged in the box body. The dual-purpose steam box is characterized in that a temperature sensor and a pressure sensor are arranged in the cooking chamber, the inner container assembly is provided with a steam valve which enables the cooking chamber to be communicated with the outside, an electromagnetic lock used for locking the box door is mounted on the inner container assembly or the box door, a lock hole matched with a lock bar of the electromagnetic lock is formed in the box door or the inner container assembly correspondingly, a control assembly capable of outputting a normal pressure steaming work pattern and a pressure steaming work pattern is arranged in the box body, and a heating element of the steam generator, the temperature sensor or the pressure sensor, the electromagnetic lock and the steam valve are all connected with the control assembly. The dual-purpose steam box integrates two heating patterns, namely the normal pressure steaming work pattern and the pressure steaming work pattern.

Description

technical field [0001] The invention relates to a dual-purpose steamer and a working control method thereof. Background technique [0002] At present, the steamers on the market are all atmospheric pressure steamers. When this type of steamer is cooking difficult-to-cook foods such as large pieces of meat, chicken, and soft-shelled turtle, the heat must penetrate the entire piece of food because the temperature of the saturated steam is about 100°C. It is more difficult. It takes a long time for the heat to penetrate into the food. The food cooked for a long time is not soft enough and the taste is not good. However, some pressure cookers and electric pressure cookers use pressure cookers to cook food. Because the ingredients are heated under supersaturated steam for a long time, the heating temperature is high, and the food is easily boiled, which will also affect the taste. Contents of the invention [0003] The first technical problem to be solved by the present invent...

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Problems solved by technology

[0002] At present, the steamers on the market are all atmospheric pressure steamers. When this type of steamer is cooking difficult-to-cook foods such as large pieces of meat, chicken, and soft-shelled turtle, the heat must penetrate the entire piece of food because the temperature of the saturated steam is about 100°C. It is more difficult, the heat penetrates into the food for a long time, the food cooked for a long time, the meat is not soft enough, and the taste is not good

However, some pressure cookers and electric pressure cookers with pressure cook food, because the ingredients are heated under supersaturated steam for a long time, the heating temperature is high, the food is easy to boil, and it will also affect the taste.

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