Heat preservation control method of cooking utensil

Abstract

The invention discloses a heat preservation control method of a cooking utensil. The cooking utensil comprises a pot body, an upper cover assembly provided with a steam channel, an opening and closing assembly and a gas pump. The opening and closing assembly is used for opening or closing the steam channel. The gas pump is used for drawing gas in a containing cavity outwards. The heat preservation control method comprises the steps that after the cooking utensil enters a heat preservation stage, the steam channel is closed by the opening and closing assembly, the gas pump is started, the gas pump stops running after running for a first time, the gas pump is started after stopping running for a second time, the process is repeated in this way, and the gas pressure in the containing cavity is maintained within a set range; and after the vacuum state continues for a preset time, the gas pump stops gas drawing, and the steam channel is opened by the opening and closing assembly. According to the heat preservation method of the cooking utensil, heat and water loss in the heat preservation stage is reduced, breeding of germs in a pot is restrained, and the food quality keeping time is prolonged. Running of the gas pump is controlled according to time, the structure is simple, and the cost is low.

Description

technical field [0001] The invention relates to the field of household appliances, in particular to a method for controlling heat preservation of cooking utensils. Background technique [0002] Cooking utensils such as electric rice cookers, during the heat preservation process, the air inside the cooker and the outside air flow freely, taking away the heat and water vapor in the pot, resulting in an increase in the temperature difference between the food at the bottom of the pot and the food on the upper layer, especially the surface of food such as rice is prone to yellowing Etc., affecting the user experience. As the bacteria in the air fall on the food, the number of bacteria in the food will continue to increase, which will accelerate the phenomenon of sour deterioration of the food and reduce the shelf life of the food. Contents of the invention [0003] The present invention aims to solve one of the technical problems in the related art at least to a certain extent...

AI Technical Summary

Problems solved by technology

[0002] Cooking utensils such as electric rice cookers, during the heat preservation process, the air inside the cooker and the outside air flow freely, taking away the heat and water vapor in the pot, resulting in an increase in the temperature difference between the bottom of the pot and the upper layer of food, especially the surface of food such as rice is prone to yellowing etc., affecting the user experience

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