Pressure Relief Devices and Cooking Appliances
A technology for pressure relief devices and cooking utensils, which is applied to cooking utensils, pressure cookers, kitchen utensils, etc., and can solve problems such as high power consumption, overflow of cooking cavity liquid, and adhesion of solenoid valves and safety valves.
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Embodiment 1
[0072] Such as Figure 1 to Figure 5 As shown, the pressure relief device according to an embodiment of the present invention is used for a cooking appliance. The pressure relief device is arranged in the upper cover of the cooking appliance, or the pressure relief device and the upper cover are integrally formed. The lid is fastened with the pot body to form a cooking cavity, and the pressure relief device includes: a first pressure relief assembly 10 and a second pressure relief assembly 20 .
[0073] Wherein, the first pressure relief assembly 10 is configured to perform a pressure relief process on the cooking cavity of the cooking appliance in response to a pressure relief instruction.
[0074] The second pressure relief assembly 20 specifically includes: a seat body 202 , a pressure relief element 204 and a temperature change element 206 .
[0075] Optionally, the seat body 202 has a pressure relief channel connected to the cooking cavity, and one end of the pressure re...
Embodiment 2
[0132] Image 6 A graphical representation of a cooking control scheme according to an embodiment of the present invention is shown.
[0133] Such as Image 6 As shown, taking an electric rice cooker as an example, the cooking control scheme proposed according to the present invention includes stages such as preheating, water absorption, heating, boiling, stewing and heat preservation, specifically:
[0134] (1) During the preheating stage, heat the temperature in the cooking chamber from 25°C to 50°C.
[0135] (2) In the water absorption stage, maintain the temperature in the cooking cavity at about 50°C, so that the material can absorb water at a constant temperature, thereby increasing the water absorption rate and water absorption capacity.
[0136] (3) In the heating stage, the temperature in the cooking cavity is heated from 50°C to 105°C.
[0137] (4) During the boiling phase, the first pressure relief component is not faulty, and when the processor determines that t...
Embodiment 3
[0139] Figure 7 A schematic diagram showing a cooking control scheme according to another embodiment of the present invention.
[0140] Such as Figure 7 As shown, taking an electric rice cooker as an example, the cooking control scheme proposed according to the present invention includes stages such as preheating, water absorption, heating, boiling, stewing and heat preservation, specifically:
[0141] (1) During the preheating stage, heat the temperature in the cooking chamber from 25°C to 50°C.
[0142] (2) In the water absorption stage, maintain the temperature in the cooking cavity at about 50°C, so that the material can absorb water at a constant temperature, thereby increasing the water absorption rate and water absorption capacity.
[0143] (3) In the heating stage, the temperature in the cooking cavity is heated from 50°C to 105°C.
[0144] (4) During the boiling stage, when the processor determines that the air pressure in the cooking cavity reaches P, it trigger...
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