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 comprises the following steps of S101, acquiring the real-time oxygen concentration of an inner cavity of the steam cooking equipment, S102, acquiring a preset oxygen concentration range corresponding to the real-time oxygen concentration, S103, obtaining preset water pump currentaccording to the corresponding relation between the preset oxygen concentration and the preset water pump current, S104, detecting the current water pump current of a water pump, and judging whetherthe current water pump current is within a certain range of the preset water pump current or not, if so, entering the step S105, if not, entering the step S106, S105, controlling the water pump to continue to operate according to the current water pump current, and S106, controlling the steam cooking equipment to stop running. The humidity of the inner cavity of the steam cooking equipment is effectively controlled, the problem that cooked food is too wet or too dry is avoided or reduced, operation of the steam cooking equipment better meets the cooking requirement of the food, and therefore the food taste of the steam cooking equipment can be improved.

Description

technical field [0001] The invention relates to the technical field of kitchen appliances, in particular to a method for controlling steam cooking equipment and the steam cooking equipment. Background technique [0002] In the existing cooking mode of the steam oven, it is mainly to control the temperature of the inner cavity at present, especially the preheating mode, which does not combine the comprehensive control of the humidity parameters and temperature parameters in the inner cavity, so the food with higher humidity control requirements , often its taste is not good after cooking, resulting in poor user experience. [0003] In addition, when the internal volume of the steaming oven is large, in order to achieve the required humidity, it often needs to work for a long time, and the humidification speed is slow, and the food with high humidity is cooked, especially if the user has steamed and cooked twice. In the case of high humidity in the operating and cooking envir...

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Problems solved by technology

[0002] In the existing cooking mode of the steam oven, at present, it is mainly to control the temperature of the inner cavity, especially the preheating mode, which does not combine the comprehensive control of the humidity parameters and temperature parameters in the inner cavity, so the food with higher humidity control requirements , often the taste is not good after cooking, resulting in poor user experience

[0003] In addition, when the internal volume of the steaming oven is large, in order to achieve the required humidity setting, it often takes a long time to work, and the humidification speed is slow, and the food with high humidity is cooked, especially if the user has steamed and cooked twice. In the case of high humidity in the operating and cooking environment, the steam oven still needs to follow the control logic of heating up the inner cavity first and then humidifying, so that the humidification time of the inner cavity will be longer and the user experience will be worse

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