Pressure cooking utensil, control method and device thereof

Abstract

The invention discloses a pressure cooking utensil and a control method and device thereof. The control method comprises the following steps that: temperature in a pressure cooking utensil is obtained; whether the temperature in the pressure cooking utensil is greater than a first preset temperature threshold value or not is judged; if the temperature in the pressure cooking utensil is greater than the first preset temperature threshold value, whether the temperature in the pressure cooking utensil is within a first preset temperature range or not is further judged; if the temperature in the pressure cooking utensil is within the first preset temperature range, pressure in the pressure cooking utensil is controlled to be within a first pressure range; if the temperature of the pressure cooking utensil is beyond the first preset temperature range, whether the temperature in the pressure cooking utensil is within a second preset temperature range or not is judged; and if the temperaturein the pressure cooking utensil is within the second preset temperature range, the pressure in the pressure cooking utensil is controlled to be within a second pressure range. Thus, boiling can be achieved at low temperature, and meanwhile, an optimal boiling effect can be achieved.

Description

technical field

[0001] The invention relates to the technical field of household appliances, in particular to a pressure cooking appliance and a control method and device thereof. Background technique

[0002] In order to solve the problem of uneven heating and water absorption of rice grains in a cooking utensil pot due to gelatinization and sticking of rice during the cooking process. Utilizing the higher the atmospheric pressure, the higher the boiling point, and the lower the atmospheric pressure, the lower the boiling point. The air pressure in the cooking utensil pot is reduced through the air extraction device, so that the boiling temperature drops to near the temperature where the rice has not started to gelatinize or has just begun to gelatinize, that is, "Low temperature boiling" uses the detached air bubbles generated by boiling to disturb the rice grains. Under the disturbance, the rice grains do not stick to each other, avoid agglomeration, and make the rice gra...

Examples

example 1

[0072] In the T1 stage, the pressure in the pot is controlled in the first pressure range of 10kPa-80kPa, and in the T2 stage, the pressure in the pot is controlled in the second pressure range of 30kPa-90kPa for experiments. The experimental results are shown in Table 1 below:

[0073] Table 1

[0074]

example 2

[0076] In order to better realize the negative pressure in the pot, reduce the cost of the air extraction device, and ensure the boiling effect, in this example, the pressure in the pot is controlled in the first pressure range of 20kPa-70kPa in the T1 stage, and the pot is controlled in the T2 stage. The internal pressure is controlled in the second pressure range of 40kPa-90kPa for experiments, and the experimental results are shown in Table 2 below:

[0077] Table 2

[0078]

example 3

[0080] In this example, the more common miniature vacuum pump can be used as the air extraction device, and the cost is relatively low. In order to make the boiling effect and the heating uniformity effect better, the pressure in the pot is controlled in the first pressure range of 40kPa-60kPa in the T1 stage. In the T2 stage, the pressure in the pot is controlled to the second pressure range of 50kPa-90kPa for experiments, and the experimental results are shown in Table 3 below:

[0081] table 3

[0082]

[0083] Example 4: It can be seen from Table 3 that if the parameters shown in Table 3 are designed, the boiling and heating effects are ideal. In order to further reduce the cost, low-end products can also achieve the reduction in boiling point caused by vacuuming. The heating performance is improved. In this example, the pressure in the pot is controlled in the first pressure range of 60kPa-80kPa in the T1 stage, and the experiment is carried out when the pressure in th...

technical field

[0001] The invention relates to the technical field of household appliances, in particular to a pressure cooking appliance and a control method and device thereof. Background technique

[0002] In order to solve the problem of uneven heating and water absorption of rice grains in a cooking utensil pot due to gelatinization and sticking of rice during the cooking process. Utilizing the higher the atmospheric pressure, the higher the boiling point, and the lower the atmospheric pressure, the lower the boiling point. The air pressure in the cooking utensil pot is reduced through the air extraction device, so that the boiling temperature drops to near the temperature where the rice has not started to gelatinize or has just begun to gelatinize, that is, "Low temperature boiling" uses the detached air bubbles generated by boiling to disturb the rice grains. Under the disturbance, the rice grains do not stick to each other, avoid agglomeration, and make the rice gra...

Examples

example 1

[0072] In the T1 stage, the pressure in the pot is controlled in the first pressure range of 10kPa-80kPa, and in the T2 stage, the pressure in the pot is controlled in the second pressure range of 30kPa-90kPa for experiments. The experimental results are shown in Table 1 below:

[0073] Table 1

[0074]

example 2

[0076] In order to better realize the negative pressure in the pot, reduce the cost of the air extraction device, and ensure the boiling effect, in this example, the pressure in the pot is controlled in the first pressure range of 20kPa-70kPa in the T1 stage, and the pot is controlled in the T2 stage. The internal pressure is controlled in the second pressure range of 40kPa-90kPa for experiments, and the experimental results are shown in Table 2 below:

[0077] Table 2

[0078]

example 3

[0080] In this example, the more common miniature vacuum pump can be used as the air extraction device, and the cost is relatively low. In order to make the boiling effect and the heating uniformity effect better, the pressure in the pot is controlled in the first pressure range of 40kPa-60kPa in the T1 stage. In the T2 stage, the pressure in the pot is controlled to the second pressure range of 50kPa-90kPa for experiments, and the experimental results are shown in Table 3 below:

[0081] table 3

[0082]

[0083] Example 4: It can be seen from Table 3 that if the parameters shown in Table 3 are designed, the boiling and heating effects are ideal. In order to further reduce the cost, low-end products can also achieve the reduction in boiling point caused by vacuuming. The heating performance is improved. In this example, the pressure in the pot is controlled in the first pressure range of 60kPa-80kPa in the T1 stage, and the experiment is carried out when the pressure in th...

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