A cooking device with rapid temperature rising and falling and a control method thereof

Abstract

The application discloses a cooking equipment capable of quickly raising and lowering temperature and a control method thereof. The cooking equipment comprises a cooking equipment body, and further comprises a water storage tray arranged on an inner cavity of the cooking equipment body, a cold water circulating device for injecting or extracting cold water into or out of the water storage tray, a hot water circulating device for injecting or extracting hot water into or out of the water storage tray, an electromagnetic heating device arranged at the bottom of the water storage tray, an ultrasonic atomizer assembly for spraying cold water atomized water vapor into the inner cavity of the cooking equipment body, and a temperature sensor arranged in the water storage tray. The application can not only maintain the soup water at 100 DEG C for continuous boiling within a set time, but also quickly lower the cavity and the soup water to a target temperature through a cooling stage according to the temperature condition of nutrient substances or harmful substances separated from food materials. The application has the advantages of simple structure and convenient use.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of kitchen appliances, in particular to a cooking equipment capable of rapid temperature rising and falling and a control method thereof. BACKGROUND

[0002] Currently, some cooking equipment, such as soup cooking function of a steam oven, works by delivering hot steam to the cavity to transfer heat to the soup in the stew pot. According to research, in order to ensure the quality of the soup, the soup needs to be boiled violently for a certain period of time before the temperature is lowered for slow stewing. This is because high temperature can significantly increase the precipitation of nutrients such as protein, but when the temperature reaches and continues for a period of time, the increase tends to be flat. However, if the high temperature cooking continues for a long time, the precipitation of harmful substances such as purines will significantly increase.

[0003] For ginseng soup, ginsenosides are the most valuable nutrients. Low-temperature cooking is beneficial to improve the retention rate of ginsenosides. In actual cooking, ginseng is usually cooked with meat, so if you want to maintain good taste and improve the nutrient content of meat (protein, amino acids) and ginseng (ginsenosides) in the soup, while reducing the purine content in the soup, you need to ensure that the steam oven can achieve high-temperature steaming followed by low-temperature steaming.

[0004] Currently, there is no in-depth research on the control method of the steam mode of the steam oven for soup. In view of the above problems, the following problems exist when cooking soup:

[0005] 1. The temperature rising speed of the soup is very slow (according to the experiment, the heating target is 100℃, and the steam oven needs about 30min to heat 500ml water in the stew pot; while the traditional open fire (stove - maximum gear) only needs 4min to heat about 1L water);

[0006] 2. Because the steam oven is a closed space, when switching from high-temperature mode to low-temperature mode, the cooling effect of the soup in the cavity and the stew pot is not obvious, and it takes a long time, which cannot meet the demand of precise temperature falling cooking. (According to the experiment, if the direct traditional control method is used to directly switch to the low-temperature program, it is almost impossible to achieve obvious temperature falling of the cavity and the soup) SUMMARY

[0007] The present application aims to at least solve one of the problems existing in the prior art, and provides a cooking equipment capable of rapid temperature rising and falling and a control method thereof.

[0008] A cooking equipment capable of rapid temperature rising and falling, comprising a cooking equipment body, wherein the cooking equipment body further comprises:

[0009] a water storage tray arranged on the inner cavity of the cooking equipment body;

[0010] a cold water circulating device for injecting or extracting cold water into or out of the water storage tray;

[0011] a hot water circulating device for injecting or extracting hot water into or out of the water storage tray;

[0012] an electromagnetic heating device arranged at the bottom of the water storage tray;

[0013] an ultrasonic atomizer assembly for spraying cold water atomized vapor into the inner cavity of the cooking device body;

[0014] a temperature sensor arranged in the water storage tray.

[0015] Further, the cold water circulating device comprises a water tank, a cold water pipe is arranged in communication between the water tank and the water storage tray, a first electromagnetic valve is arranged in the cold water pipe, and a first water return pump is arranged in the water tank or on the cold water pipe.

[0016] Further, the hot water circulating device comprises a hot water pipe arranged in communication between the evaporator of the cooking device body and the water storage tray, a second electromagnetic valve is arranged in the hot water pipe, and a second water return pump is arranged in the evaporator of the cooking device body or on the hot water pipe.

[0017] Further, the ultrasonic atomizer assembly comprises an ultrasonic atomizer device, and an output port of the ultrasonic atomizer device is in communication with the inner cavity of the cooking device body.

[0018] A control method of the cooking device for rapid temperature rising and falling as described above, comprising the following steps:

[0019] S1: selecting a cooking mode of switching from high temperature to low temperature;

[0020] S2: starting a normal cooking program to cook at a preset high temperature;

[0021] S3: starting an auxiliary rapid temperature rising program for rapidly increasing the temperature of the inner cavity of the cooking device body;

[0022] S4: judging whether a preset auxiliary temperature rising time is reached, if yes, closing the normal cooking program and the auxiliary rapid temperature rising program, and entering step S5; if no, maintaining step S3;

[0023] S5: starting a rapid temperature falling program for rapidly decreasing the temperature of the inner cavity of the cooking device body;

[0024] S6: judging whether a falling temperature T is reached, if yes, closing the rapid temperature falling program and entering step S7; if no, maintaining step S5;

[0025] S7: start a normal cooking program, cook at a preset low temperature until the cooking is finished.

[0026] Further, the normal cooking program comprises turning on the heating pipes to heat the inner cavity of the cooking device body and / or turning on the evaporator to spray steam into the inner cavity of the cooking device body.

[0027] Further, starting the auxiliary rapid heating program specifically comprises opening the second electromagnetic valve and starting the electromagnetic heating device.

[0028] Turning off the auxiliary rapid heating program specifically comprises starting the second water return pump to draw the water in the water storage tray and closing the second electromagnetic valve.

[0029] Further, starting the rapid cooling program specifically comprises opening the first electromagnetic valve and starting the ultrasonic atomization device.

[0030] Turning off the rapid cooling program specifically comprises starting the first water return pump to draw the water in the water storage tray and closing the first electromagnetic valve.

[0031] Further, the calculation formula of the cooling temperature T is:

[0032] The cooling temperature T = [(100-T0)*S+25]℃, wherein T0 is the low temperature value set by the selected program, and S is a coefficient related to the soup capacity value selected by the user in the menu.

[0033] Compared with the prior art, the present application has at least the following advantages:

[0034] In use, after the user selects the cooking mode of high temperature to low temperature, the system starts the normal heating program, and also starts the auxiliary rapid heating program. The auxiliary rapid heating program functions to rapidly heat the soup to the set temperature and make the soup fully boil. After the boiling heating reaches the system set time, the rapid cooling stage is entered. At this time, the upper and lower heating pipes of the steam oven stop heating, stop spraying hot steam into the cavity, spray cold atomized steam into the cavity through the ultrasonic atomizer, and inject cold water into the water storage tray to rapidly cool the cavity and the soup water. The soup water can be maintained at 100℃ for continuous boiling within the set time, and the cavity and the soup water can be rapidly cooled to the target temperature according to the temperature conditions of the nutrient substances or harmful substances separated from the food materials in the cooling stage. The structure is simple and practical and convenient to use. BRIEF DESCRIPTION OF DRAWINGS

[0035] Fig. 1 Fig. 1 is a structural schematic diagram of a rapid temperature rising and falling cooking device according to the present application;

[0036] Fig. 2 Fig. 2 is another structural schematic diagram of a rapid temperature rising and falling cooking device according to the present application.

[0037] Fig. 3 A control method of a cooking device with rapid temperature rising and falling. DETAILED DESCRIPTION

[0038] In order to better understand the technical scheme of the present application, the technical scheme in the embodiments of the present application will be clearly and completely described below in conjunction with the accompanying drawings of the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work should belong to the technical scheme range of the present application.

[0039] As shown in the accompanying drawings, Figs. 1-3 a cooking device with rapid temperature rising and falling, comprising a cooking device body 1, which can be a steam oven, a steam oven, etc., further comprising:

[0040] a water storage tray 2 arranged on the inner cavity of the cooking device body 1;

[0041] a cold water circulating device 3 for injecting or pumping cold water into the water storage tray 2;

[0042] a hot water circulating device 4 for injecting or pumping hot water into the water storage tray 2;

[0043] an electromagnetic heating device 5 arranged at the bottom of the water storage tray 2, which is used to heat the water in the water storage tray 2;

[0044] an ultrasonic atomizer assembly 6 for spraying cold water atomized water vapor into the inner cavity of the cooking device body 1;

[0045] a temperature sensor 7 arranged in the water storage tray 2, which is used to detect the temperature of the water in the water storage tray 2.

[0046] When rapid temperature rising is needed, the hot water circulating device is started to inject hot water in the evaporator into the water storage tray 2, and at the same time, the electromagnetic heating device 5 is used to heat the water in the water storage tray 2 to achieve rapid temperature rising. After the end, the second water return pump pumps out the water in the water storage tray 2;

[0047] When rapid temperature falling is needed, the cold water circulating device 3 is started to inject cold water in the water tank into the water storage tray 2, and at the same time, the ultrasonic atomizer assembly 6 is used to spray cold water atomized water vapor into the inner cavity of the cooking device body 1 to achieve rapid temperature falling. After the end, the first water return pump pumps out the water in the water storage tray 2.

[0048] The cold water circulating device 3 comprises a water tank, a cold water pipe is arranged in communication between the water tank and the water storage tray 2, a first electromagnetic valve 30 is arranged in the cold water pipe, a first water return pump is arranged in the water tank or on the cold water pipe, cold water in the water tank can enter the water storage tray 2 by opening the first electromagnetic valve 30, and cold water in the water storage tray 2 can be pumped back to the water tank by the first water return pump.

[0049] The hot water circulating device 4 comprises a hot water pipe arranged in communication between the evaporator of the cooking equipment body 1 and the water storage tray 2, a second electromagnetic valve 40 is arranged in the hot water pipe, a second water return pump is arranged in the evaporator of the cooking equipment body 1 or on the hot water pipe, hot water in the evaporator can enter the water storage tray 2 by opening the second electromagnetic valve 40, and hot water in the water storage tray 2 can be pumped back to the evaporator by opening the second water return pump.

[0050] The ultrasonic atomizer assembly 6 comprises an ultrasonic atomization device 60, an output port of the ultrasonic atomization device 60 is in communication with the inner cavity of the cooking equipment body 1, and the ultrasonic atomization device 60 can spray cold water atomized water vapor into the inner cavity of the cooking equipment body 1.

[0051] A control method of the cooking equipment capable of rapidly increasing and decreasing temperature as described above comprises the following steps:

[0052] S1: selecting a cooking mode of switching from high temperature to low temperature;

[0053] S2: starting a conventional cooking program and cooking at a preset high temperature;

[0054] S3: starting an auxiliary rapid temperature increasing program for rapidly increasing the temperature of the inner cavity of the cooking equipment body 1;

[0055] S4: judging whether a preset auxiliary temperature increasing time is reached, if yes, closing the conventional cooking program and the auxiliary rapid temperature increasing program, and entering step S5; if no, maintaining step S3;

[0056] S5: starting a rapid temperature decreasing program for rapidly decreasing the temperature of the inner cavity of the cooking equipment body 1;

[0057] S6: judging whether a temperature decreasing temperature T is reached, if yes, closing the rapid temperature decreasing program and entering step S7; if no, maintaining step S5;

[0058] S7: starting the conventional cooking program and cooking at a preset low temperature until the cooking is completed.

[0059] When the user selects the cooking mode of high temperature to low temperature in stewing soup, the system starts the conventional heating program, and also starts the auxiliary rapid heating program, the role of the auxiliary rapid heating program is to make the soup rapidly heat to the set temperature, and make the soup fully boil, after the boiling heating reaches the system set time, enter the rapid cooling stage, at this time, the upper and lower heating pipes of the steam oven stop heating, stop spraying hot steam into the cavity, spray cold atomized steam into the cavity through the ultrasonic atomizer, and inject cold water into the water storage tray to make the cavity and the soup water rapidly cool down to the target temperature, which can maintain 100 DEG C continuous boiling of the soup water in the set time, and according to the temperature condition of the nutrient substances or harmful substances separated from the food material, the cavity and the soup water are rapidly cooled to the target temperature through the cooling stage, and the structure is simple and convenient to use.

[0060] The conventional cooking program of the application comprises opening the heating pipe to heat the inner cavity of the cooking device body 1 and / or opening the evaporator to spray steam into the inner cavity of the cooking device body 1.

[0061] The application starts the auxiliary rapid heating program, specifically: opening the second electromagnetic valve 40 and starting the electromagnetic heating device 5, opening the second electromagnetic valve 40 can make the hot water of the evaporator flow into the water storage tray 2, and then further heat the water in the water storage tray 2 through the electromagnetic heating device 5, so as to realize rapid heating;

[0062] The closing of the auxiliary rapid heating program is specifically: starting the second water return pump to draw back the water in the water storage tray 2 and closing the second electromagnetic valve 40.

[0063] The application starts the rapid cooling program, specifically: opening the first electromagnetic valve 30 and starting the ultrasonic atomizing device 60, by opening the first electromagnetic valve 30, the cold water in the water tank can enter the water storage tray 2, and at the same time, the ultrasonic atomizing device 60 sprays cold water atomized steam into the inner cavity of the cooking device body 1, so as to realize rapid cooling;

[0064] The closing of the rapid cooling program is specifically: starting the first water return pump to draw back the water in the water storage tray 2 and closing the first electromagnetic valve 30.

[0065] The calculation formula of the cooling temperature T of the application is:

[0066] The cooling temperature T is [(100-T0)*S+25] DEG C, wherein T0 is the low temperature value set by the selected program, and S is a coefficient related to the stewing soup capacity value selected by the user in the menu.

[0067] The above detailed description of the specific embodiments of the present application has described the technical solutions and beneficial effects of the present application, and it should be understood that the above description is only the most preferred embodiment of the present application and is not intended to limit the present application. Any modifications, supplements and equivalent replacements made within the principle range of the present application shall be included in the protection range of the present application.

Claims

1. A cooking apparatus capable of rapid temperature increase and decrease, comprising a cooking apparatus body (1), characterized in that, The cooking equipment body (1) further comprises: a water storage tray (2) arranged on the inner cavity of the cooking equipment body (1); a cold water circulating device (3) for injecting or pumping cold water into the water storage tray (2); a hot water circulating device (4) for injecting or pumping hot water into the water storage tray (2); an electromagnetic heating device (5) arranged at the bottom of the water storage tray (2); an ultrasonic atomizer assembly (6) for spraying cold water atomized steam into the inner cavity of the cooking equipment body (1); a temperature sensor (7) arranged in the water storage tray (2).

2. The rapid temperature rising and falling cooking apparatus according to claim 1, wherein The cold water circulating device (3) comprises a water tank, a cold water pipe is arranged in communication between the water tank and the water storage tray (2), a first electromagnetic valve (30) is arranged in the cold water pipe, and a first water return pump is arranged in the water tank or on the cold water pipe.

3. The rapid temperature rising and falling cooking apparatus according to claim 2, wherein The hot water circulating device (4) comprises a hot water pipe arranged in communication between an evaporator of the cooking equipment body (1) and the water storage tray (2), a second electromagnetic valve (40) is arranged in the hot water pipe, and a second water return pump is arranged in the evaporator of the cooking equipment body (1) or on the hot water pipe.

4. The cooking apparatus according to any one of claims 1 to 3, wherein The ultrasonic atomizer assembly (6) comprises an ultrasonic atomizing device (60), and an output port of the ultrasonic atomizing device (60) is in communication with the inner cavity of the cooking equipment body (1).

5. The control method of the rapid temperature rising and falling cooking apparatus as claimed in claim 3, wherein The method comprises the following steps: S1: selecting a high-temperature switching low-temperature cooking mode; S2: starting a conventional cooking program and cooking at a preset high-temperature temperature; S3: starting an auxiliary rapid heating program for rapidly increasing the temperature of the inner cavity of the cooking equipment body (1); S4: determining whether the preset auxiliary heating time is reached, if yes, closing the conventional cooking program and the auxiliary rapid heating program, and entering step S5; if no, maintaining step S3; S5: starting a rapid cooling program for rapidly reducing the temperature of the inner cavity of the cooking equipment body (1); S6: determining whether the cooling temperature T is reached, if yes, closing the rapid cooling program and entering step S7; if no, maintaining step S5; S7: starting a conventional cooking program and cooking at a preset low-temperature temperature until the cooking is completed; The conventional cooking program comprises starting a heating pipe to heat the inner cavity of the cooking equipment body (1) and / or starting an evaporator to spray steam into the inner cavity of the cooking equipment body (1); Starting the auxiliary rapid heating program specifically comprises opening the second electromagnetic valve (40) and starting the electromagnetic heating device (5); Closing the auxiliary rapid heating program specifically comprises starting the second water return pump to pump the water in the water storage tray (2) back and closing the second electromagnetic valve (40), and starting the rapid cooling program specifically comprises opening the first electromagnetic valve (30) and starting the ultrasonic atomizing device (60); Closing the rapid cooling program specifically comprises starting the first water return pump to pump the water in the water storage tray (2) back and closing the first electromagnetic valve (30).

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