Control method of steam cooking equipment and steam cooking equipment

Abstract

The invention provides a control method of steam cooking equipment and the steam cooking equipment. The control method of the steam cooking equipment comprises the steps that in response to an controlinstruction for entering a preheating program, hot wind equipment is controlled to heat a steam box with the first power until the temperature in the steam box reaches a first temperature interval, and a vapor generator is controlled to end the preheating program after running with the second power for the first duration; after a feedback signal of detecting food materials placed in the steam boxis received, the temperature in the steam box is acquired, and it is judged whether or not the temperature in the steam box is in a second temperature interval; if yes, the vapor generator is controlled to run with the third power to make the temperature in the steam box maintained in a third temperature interval, wherein the first temperature interval is greater than the second temperature interval and the third temperature interval, the steam box is heated to a higher temperature in the preheating program, thereby effectively shortening the subsequent cooking duration, and improving the taste of the food materials.

Description

technical field [0001] The present invention relates to the field of kitchen utensils, and more specifically, to a control method of steam cooking equipment, a steam cooking equipment and a computer-readable storage medium. Background technique [0002] Steamed fish is a commonly used home-cooked dish. It is popular with consumers because of its less nutritional loss and smooth, tender and delicious taste. However, when the existing cooking equipment prepares steamed fish, such as using a microwave oven according to the microwave oven recipe, the success rate of the steamed fish is low, the degree of steamed fish needs to be judged by the user, the meat of the steamed fish is not too tender, the cooking time of the steamed fish is long, and the water box It does not save water, and there is a lot of water in the cavity after steaming the fish; at the same time, when cooking steamed fish on the market, steam ovens (stoves with steam) only use the fish as a common dish for uni...

AI Technical Summary

Problems solved by technology

However, when the existing cooking equipment prepares steamed fish, such as using a microwave oven according to the microwave oven recipe, the success rate of the steamed fish is low, the degree of steamed fish needs to be judged by the user, the meat of the steamed fish is not too tender, the cooking time of the steamed fish is long, and the water box It does not save water, and there is a lot of water in the cavity after steaming the fish; at the same time, when cooking steamed fish on the market, steam ovens (stoves with steam) only use the fish as a common dish for unified cooking, with the purpose of steaming, and finally steam the fish The tender and juicy taste is not guaranteed, so the steamed fish does not work well

Images