Cooking appliance and control method for a cooking appliance

Abstract

The application provides a cooking utensil and a control method for the cooking utensil. The cooking utensil comprises a pot body, a cover body, a steam generating device and a control device. The steam generating device comprises a water container and a steam heating device for heating the water container. The control device is configured to enter a working state at a predetermined time period before steam is needed in a cooking space, and the control device is configured to control the steam heating device to heat water in the steam generating cavity to a boiling critical temperature and maintain the water at the boiling critical temperature after entering the working state, wherein the boiling critical temperature = actual boiling temperature - predetermined value, the predetermined value is 5-12 DEG C, and the actual boiling temperature is the boiling temperature of water in an environment where the cooking utensil is located. According to the cooking utensil, the water in the steam generating cavity is maintained at the boiling critical temperature, steam can be quickly injected when the steam is needed in the cooking space, and thus the cooking efficiency can be improved.

Description

Technical Field

[0001] This invention relates to a cooking appliance and a control method for the cooking appliance. Background Technology

[0002] Cooking appliances typically incorporate steam generators to produce steam for purposes such as steam recovery or steam humidification. When steam is needed in the cooking space, the steam heating device can be controlled to generate steam to heat the surface of the rice, for example, by adding water. However, current cooking appliances usually only begin heating before steam is released, resulting in a certain lag in steam injection.

[0003] Therefore, there is a need for a cooking appliance and a method for controlling the cooking appliance to at least partially solve the problems existing in the related technologies. Summary of the Invention

[0004] The summary section introduces a series of simplified concepts, which will be further explained in detail in the detailed description section. The summary section of this invention is not intended to limit the key features and essential technical features of the claimed technical solution, nor is it intended to determine the scope of protection of the claimed technical solution.

[0005] To at least partially solve the above problems, the present invention provides a cooking utensil, the cooking utensil comprising:

[0006] A pot body, wherein an inner pot is provided in the pot body;

[0007] A lid, which is closable and mounted on the pot body, wherein when the lid is closed on the pot body, a cooking space is formed between the lid and the inner pot; and

[0008] Steam generating device, the steam generating device comprising:

[0009] A water container disposed within the cover, the water container including a steam generating chamber for containing water to be heated to generate steam, the steam generating chamber being communicatively connected to the cooking space to introduce steam into the cooking space to assist cooking when steam is required; and

[0010] A steam heating device, disposed within the cover, for heating the water container; and

[0011] A control device is configured to enter an operating state during a predetermined time period before steam is required in the cooking space, and the control device is configured to, after entering the operating state, control the steam heating device to heat the water in the steam generating chamber to a boiling critical temperature and maintain it at the boiling critical temperature.

[0012] Wherein, the boiling critical temperature = actual boiling temperature - predetermined value, the predetermined value is 5 to 12℃, and the actual boiling temperature is the boiling temperature of water in the environment where the cooking appliance is located.

[0013] According to the cooking appliance of the present invention, by maintaining the water in the steam generating chamber at the boiling critical temperature, the water can be quickly heated to the actual boiling temperature when steam is needed in the cooking space, so as to quickly spray steam, thereby allowing the rice to be replenished with water in time, improving the taste of the rice, and improving cooking efficiency.

[0014] Optionally, the control device is configured to enter the working state when the cooking appliance is powered on. This solution allows the control device to enter the aforementioned working state immediately upon the cooking appliance being powered on, enabling timely heating and maintenance of the water in the steam generating chamber at the boiling critical temperature, thus facilitating rapid steam injection when steam is required in the cooking space.

[0015] Optionally, the control device is configured to maintain the water in the steam generating chamber at the boiling critical temperature and then control the heating mode of the steam heating device based on whether the cooking space requires steam. This solution can control the heating mode of the steam heating device according to the steam demand of the cooking space, thereby enabling more targeted heating and saving energy and reducing costs.

[0016] Optionally, the cooking appliance further includes a top temperature sensor and a bottom temperature sensor, which are disposed in the lid and electrically connected to the control device for detecting the top and bottom temperatures of the water container. This design facilitates the measurement of the top and bottom temperatures of the water container, allowing for appropriate adjustment of the heating mode of the steam heating device based on these temperatures, thereby improving heating efficiency.

[0017] The present invention also provides a control method for the cooking appliance described above, the control method comprising:

[0018] S1 The control device enters a working state during a predetermined time period before steam is required in the cooking space; and

[0019] The control device described in S2 controls the steam heating device to heat the water in the steam generating chamber to the boiling critical temperature and maintain it at the boiling critical temperature.

[0020] Wherein, the boiling critical temperature = actual boiling temperature - predetermined value, the predetermined value is 5 to 12℃, and the actual boiling temperature is the boiling temperature of water in the environment where the cooking appliance is located.

[0021] According to the control method for cooking appliances of the present invention, by maintaining the water in the steam generating chamber at the boiling critical temperature, the water can be quickly heated to the actual boiling temperature when steam is needed in the cooking space, so as to quickly inject steam, thereby allowing the rice to be replenished with water in time, improving the taste of the rice, and improving cooking efficiency.

[0022] Optionally, the control method further includes the following after step S2:

[0023] S3 determines whether the cooking space requires steam; and

[0024] S4 controls the heating mode of the steam heating device based on the judgment result.

[0025] This solution can control the heating mode of the steam heating device according to the steam demand of the cooking space, thereby enabling more targeted heating and saving energy and reducing costs.

[0026] Optionally, controlling the heating method of the steam heating device based on the judgment result includes:

[0027] When it is determined that the cooking space requires steam, the steam heating device is controlled to continuously heat the water in the steam generating chamber from the boiling critical temperature to the actual boiling temperature; and

[0028] When it is determined that the cooking space does not require steam, the steam heating device is controlled to heat intermittently to keep the water in the steam generating chamber at the boiling critical temperature.

[0029] This solution can control the heating mode of the steam heating device according to the steam demand of the cooking space, thereby enabling more targeted heating and saving energy and reducing costs.

[0030] Optionally, the control method further includes:

[0031] After entering the working state, the control device first determines whether the actual boiling temperature stored in the system is zero, and determines whether to detect the actual boiling temperature based on the determination result.

[0032] This scheme can determine whether the actual boiling temperature is stored in the system, and can detect the actual boiling temperature in a timely manner when the actual boiling temperature is not stored in the system.

[0033] Optionally, the control method further includes:

[0034] When the control device determines that the actual boiling temperature stored in the system is not zero, it determines the current temperature environment of the water container and performs corresponding operations based on the determination result.

[0035] This solution can perform heating operations according to the current temperature environment of the water container.

[0036] Optionally, the cooking appliance further includes a top temperature sensor and a bottom temperature sensor, which are disposed in the lid and electrically connected to the control device for detecting the top and bottom temperatures of the water container.

[0037] The step of determining the current temperature environment of the water container and performing corresponding operations based on the determination result includes:

[0038] The initial values ​​of the top temperature and / or the bottom temperature are obtained. When the initial values ​​of the top temperature and the bottom temperature are both less than 3 to 10°C, it is determined that the current temperature environment of the water container is low. The boiling critical temperature is compensated and the compensated boiling critical temperature is determined.

[0039] When the initial value of the bottom temperature is greater than 33-40°C and the top and bottom temperatures continue to rise, it is determined that the current temperature environment of the water container is high, and the boiling critical temperature is determined.

[0040] This solution, by obtaining the initial values ​​of the top temperature and / or the bottom temperature, can determine the current temperature environment of the water container, thereby enabling targeted heating operations. Furthermore, by compensating for the boiling critical temperature of the water container in a low-temperature environment, the prolonged heating time caused by the low temperature can be compensated for.

[0041] Optionally, the control method further includes:

[0042] When it is determined that the current temperature environment of the water container is high, the control device controls the steam heating device to pause for a predetermined period of time when the bottom temperature reaches 75-80°C.

[0043] This solution can prevent excessive preheating, thereby effectively achieving thermal balance.

[0044] Optionally, the compensated boiling critical temperature = the actual boiling temperature - a predetermined value + a compensation value, wherein the compensation value is 2 to 3°C.

[0045] This solution compensates for the extended heating time caused by low temperatures by compensating for the boiling critical temperature of the water container in the low-temperature environment.

[0046] Optionally, the control method further includes: when the control device determines that the actual boiling temperature stored in the system is zero, then determining the actual boiling temperature.

[0047] This method, by determining the actual boiling temperature, facilitates the deduction of the critical boiling temperature.

[0048] Optionally, determining the actual boiling temperature includes:

[0049] The steam heating device is controlled to heat the water, and the highest value of the top temperature is obtained within each time period. When the change of the highest value of the top temperature within a predetermined number of time periods does not exceed a predetermined value, the obtained highest value of the top temperature is recorded as the actual boiling temperature.

[0050] This method can improve the accuracy of actual boiling temperature measurement.

[0051] Optionally, the control method further includes: before the water in the steam generating chamber reaches a predetermined temperature, the control device controls the steam heating device to continuously heat the water; and when the water in the steam generating chamber is between the predetermined temperature and the boiling critical temperature, the control device controls the steam heating device to heat the water intermittently, wherein the predetermined temperature satisfies: 50℃ < the predetermined temperature < the boiling critical temperature. This scheme can effectively save energy and reduce costs.

[0052] Optionally, determining whether the cooking space requires steam includes:

[0053] The system confirms the steam usage flag. When the steam usage flag is set to 0, it is determined that the cooking space does not require steam. When the steam usage flag is set to 1, it is determined that the cooking space requires steam.

[0054] This solution can effectively determine whether the cooking space requires steam, and thus control the heating mode of the steam heating device based on the determination result.

[0055] Optionally, the control device enters the working state when the cooking appliance is powered on. This solution, by having the control device enter the aforementioned working state even when the cooking appliance is powered on, can promptly heat the water in the steam generating chamber and maintain it at the boiling critical temperature, so as to quickly inject steam when steam is needed in the cooking space. Attached Figure Description

[0056] The following drawings, which illustrate embodiments of the present invention, are included as part of this invention for understanding its principles. The drawings depict embodiments of the invention and their descriptions, serving to explain the principles of the invention. In the drawings,

[0057] Figure 1 This is a cross-sectional schematic diagram of the lid of a cooking utensil according to a preferred embodiment of the present invention;

[0058] Figure 2 A schematic flowchart illustrating a control method for a cooking appliance according to a preferred embodiment of the present invention; and

[0059] Figure 3 This is a schematic diagram of a process for detecting the actual boiling temperature according to a preferred embodiment of the present invention. Detailed Implementation

[0060] In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the invention. However, it will be apparent to those skilled in the art that embodiments of the invention may be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described in order to avoid confusion with embodiments of the invention.

[0061] To fully understand the embodiments of the present invention, detailed structures will be presented in the following description. Obviously, the implementation of the embodiments of the present invention is not limited to the specific details familiar to those skilled in the art.

[0062] This invention provides a cooking appliance. The cooking appliance according to the invention can be a rice cooker, electric pressure cooker, or other cooking appliances, and in addition to cooking rice, it can also cook porridge, make soup, stir-fry, and perform other functions. Except for the lid, the cooking appliance according to the invention has a substantially the same structure as conventional cooking appliances; therefore, for simplicity, an overall schematic diagram of the cooking appliance is omitted in the accompanying drawings, showing only the lid. The preferred embodiments of the invention are described below with reference to the accompanying drawings.

[0063] refer to Figure 1 The cooking appliance according to the present invention may include a pot body and a lid 1. The pot body may be generally constructed in the shape of a rounded cuboid, with an inner pot disposed inside. The inner pot may be constructed to be removable within the pot body. For example, in one embodiment, a cylindrical inner pot storage portion may be provided in the pot body, allowing the inner pot to be freely placed into or removed from the inner pot storage portion. This removable configuration allows the user to easily remove the inner pot for cleaning. Of course, in other embodiments, the inner pot may also be fixedly disposed within the pot body in a non-removable manner. The pot body is typically also provided with a heating device for heating the inner pot.

[0064] The lid 1 is mounted on the pot body in an openable and closable manner. Therefore, the lid 1 typically has a shape that conforms to the shape of the pot body, allowing for easy closing. When the lid 1 is open relative to the pot body, the opening of the inner pot is exposed, allowing the user to add ingredients to the inner pot or remove cooked food from it. When the lid 1 is closed on the pot body, it covers the inner pot, creating a cooking space between them. A sealing element is also provided between the lid 1 and the inner pot to maintain a good seal within the cooking space.

[0065] The cooking appliance according to the invention is further provided with a steam generating device 2. (See reference) Figure 1 A steam generator 2 is installed in the lid 1 and is used to generate steam to assist cooking. A first steam channel 3 is provided on the lid 1. When the lid 1 is closed, the steam generator 2 can communicate with the cooking space at least through the first steam channel 3, so as to introduce steam into the cooking space to assist cooking. Taking a rice cooker as an example, the specific operation of assisting cooking can be as follows: during the rice cooking process, the steam generated by the steam generator 2 is introduced into the cooking space to heat the rice from above, so that the rice can be heated evenly and the heating efficiency can be improved; or after the rice is cooked, the steam generated by the steam generator 2 is introduced into the cooking space to keep the rice warm and fresh, so as to maintain its good taste.

[0066] In this embodiment, the steam generating device 2 includes a water container 4 and a steam cover 5.

[0067] Specifically, the water container 4 is removably disposed in the cover 1 so that the user can remove the water container 4 for cleaning or replacement. The containing space of the water container 4 constitutes the steam generating chamber 41, which is used to contain water to be heated to generate steam.

[0068] Furthermore, the steam generating device 2 also includes a steam heating device 6 for heating the water in the steam generating chamber 41 to generate steam. Therefore, the steam heating device 6 is preferably located below or to the side of the steam generating chamber 41. Exemplarily, the steam heating device 6 can be constructed as a heating tube. Of course, the steam heating device 6 can also be constructed in other forms, such as an electromagnetic heating device.

[0069] The steam cover 5 is connected to the cover body 1 and can be opened and closed relative to the steam generating chamber 41. Preferably, the steam cover 5 can be detachably connected to the cover body 1. Thus, the user can easily remove the steam cover 5 to clean accumulated oil, rice stains, or dust, or to replace it if the steam cover 5 or its seals are damaged. Figure 1The diagram shows the steam cover 5 in the closed state, which closes the steam generating chamber 41. The steam cover 5 can also be in the open state. By opening the steam cover 5, the user can observe the water level and cleanliness (such as the presence of scale) inside the steam generating chamber 41, and then decide whether to perform operations such as adding water or cleaning the steam generating chamber 41.

[0070] Continue to refer to Figure 1 The cooking appliance also includes a top temperature sensor 7 and a bottom temperature sensor 8 disposed in the lid, which are used to detect the top and bottom temperatures of the water container. In a preferred embodiment, the top temperature sensor may be disposed on the steam cover 5, and the bottom temperature sensor may be abutted against the bottom wall of the water container to accurately measure the top and bottom temperatures of the water container.

[0071] The cooking appliance according to the invention also includes a control device. The control device is electrically connected to the aforementioned top temperature sensor 7 and bottom temperature sensor 8 to acquire the top and bottom temperatures of the water container in a timely manner. The control device according to the invention is configured to enter a working state during a predetermined time period before steam is needed in the cooking space, and after entering the working state, the control device controls the steam heating device to heat the water in the steam generating chamber to a boiling critical temperature and maintain it at the boiling critical temperature. Wherein, the boiling critical temperature = actual boiling temperature - predetermined value, the predetermined value being 5 to 12°C, and the actual boiling temperature being the boiling temperature of water in the environment where the cooking appliance is located, i.e., the boiling point. For example, the predetermined value can be set to 9°C or 10°C, etc., correspondingly, when the actual boiling temperature is 100°C, the boiling critical temperature can be set to 90°C or 91°C, etc. Those skilled in the art can set it according to actual needs. The "boiling critical temperature" mentioned herein refers to the top temperature of the water container. Preferably, the control device is configured to enter the above-mentioned working state as soon as the cooking appliance is powered on. This solution can heat the water in the steam generating chamber in a timely manner and maintain it at the boiling critical temperature, so that steam can be quickly injected when steam is needed in the cooking space.

[0072] Once the water in the steam generating chamber is maintained at the critical boiling temperature, the control device can adjust the heating method of the steam heater based on whether the cooking space requires steam. Specifically, the control device can determine whether the cooking space needs steam. When it is determined that the cooking space needs steam, such as during the rice-cooking stage, the control device can control the steam heater to heat continuously, raising the water in the steam generating chamber from the critical boiling temperature to the actual boiling temperature. Since the critical boiling temperature and the actual boiling temperature are very close, this solution can rapidly inject steam when the cooking space needs it, thereby improving cooking efficiency. When it is determined that the cooking space does not need steam, the steam heater is controlled to heat intermittently, maintaining the water in the steam generating chamber at the critical boiling temperature. This solution can control the heating method of the steam heater accordingly based on the steam demand of the cooking space, allowing for more targeted heating and saving energy and reducing costs.

[0073] Preferably, the cooking appliance system includes a steam usage flag. When steam is needed in the cooking space, the control program sets the steam usage flag to 1; when steam is not needed, the control program sets the steam usage flag to 0. This program can be automatically set and stored in the control device. In actual use, the heating method of the steam heating device can be determined by judging this steam usage flag.

[0074] Preferably, the control device is configured to first determine the actual boiling temperature after entering the working state, because the actual boiling temperature is a prerequisite for determining the boiling critical temperature. This can usually be confirmed by checking if the actual boiling temperature stored in the system's memory is zero. Typically, when the actual boiling temperature stored in the system is zero, it can be determined that the cooking appliance is being used for the first time, and the system does not store any data on the boiling temperature. In this case, the actual boiling temperature can be measured (see below). Figure 3 (Describe this process in detail).

[0075] When the actual boiling temperature stored in the system is not zero, it can be determined that the cooking appliance is not being used for the first time. The system stores the actual boiling temperature, which can be used to determine the critical boiling temperature in the future.

[0076] Once the actual boiling temperature has been measured or the actual boiling temperature stored in the system has been obtained, the control device will then determine the current temperature environment of the water container and perform corresponding operations based on the determination result.

[0077] In a preferred embodiment, the current temperature environment of the water container is determined, and corresponding operations are performed based on the determination result, including:

[0078] Initial values ​​of the top and / or bottom temperatures are obtained. When both initial values ​​are less than 3–10°C (exemplarily, this temperature can be 10°C), the current temperature environment of the water container is determined to be low. In this case, the boiling critical temperature can be compensated, and the compensated boiling critical temperature can be determined. The compensated boiling critical temperature = actual boiling temperature - predetermined value + compensation value. Preferably, the compensation value is 2–3°C. This solution compensates for the extended heating time caused by the low temperature by compensating for the boiling critical temperature of the water container in the low-temperature environment.

[0079] When the initial bottom temperature is greater than 33-40℃, for example, 35℃, and the control device detects a continuous rise in both the top and bottom temperatures, it determines that the water added to the water container is hot water and that the current temperature environment of the water container is high. At this point, the boiling critical temperature can be directly determined. Furthermore, the control device controls the steam heating device to pause for 30 seconds when the bottom temperature reaches 75-80℃, for example, 80℃. This scheme can prevent excessive preheating, thereby effectively achieving thermal balance.

[0080] Preferably, to obtain more accurate top and bottom temperatures, the control device controls the top and bottom temperature sensors to perform multiple temperature measurements during each measurement process to calculate the average value. For example, during one temperature measurement, the control device detects the AD value of the I / O ports connected to the top and bottom temperature sensors, reads 18 data points every 100ms, removes the highest and lowest values, and calculates the average of the remaining 16 data points as the measured temperature value of the water container.

[0081] In a preferred embodiment, the control device is further configured to continuously heat the steam heating device before the water in the steam generating chamber reaches a predetermined temperature; and to intermittently heat the steam heating device when the water in the steam generating chamber is between the predetermined temperature and the boiling critical temperature, wherein the predetermined temperature satisfies: 50°C < predetermined temperature < boiling critical temperature. For example, the predetermined temperature can be 55–60°C. This solution can effectively save energy and reduce costs.

[0082] In another preferred embodiment, during the heating of water in the water container, the control device monitors the top temperature in real time and controls the heating duty cycle according to a certain ratio based on the difference between the top temperature and the boiling critical temperature. That is, the greater the difference between the actual top temperature and the boiling critical temperature, the longer the heating time and the shorter the pause time; conversely, the smaller the difference, the shorter the heating time and the longer the pause time. This scheme allows for more precise control of the heating temperature and prevents excessive waste heat from the steam heating device.

[0083] In a preferred embodiment, when the bottom temperature exceeds 145-150°C or the top temperature exceeds the actual boiling temperature +8-12°C, it can be determined that the water container is currently in a dry-burning state. At this time, the steam heating device can be controlled to forcibly stop heating to ensure safety.

[0084] The following will combine Figure 2 and Figure 3 A preferred embodiment of the control method for a cooking appliance according to the present invention is described in detail below. It should be noted that the implementing apparatus and methods involved in the method steps below have already been described in detail above, and for the sake of brevity, they will not be repeated below.

[0085] like Figure 2 As shown, the control method according to the present invention includes:

[0086] Turn on the cooking appliance and the control device will enter working mode.

[0087] After the control device enters the working state, it first checks whether the actual boiling temperature stored in the system's memory is zero. Typically, when the actual boiling temperature stored in the system is zero, it can be determined that the cooking appliance is being used for the first time, and the system has no stored boiling temperature. In this case, the actual boiling temperature can be measured (see below). Figure 3 (Describe this process in detail).

[0088] When the actual boiling temperature stored in the system is not zero, it can be determined that the cooking appliance is not being used for the first time and that the system stores the actual boiling temperature.

[0089] Next, the control device determines the current temperature environment of the water container and performs corresponding operations based on the determination result.

[0090] Specifically, the system determines the current temperature environment of the water container and performs corresponding operations based on the determination result, including:

[0091] Initial values ​​of the top and / or bottom temperatures are obtained. When both initial values ​​are less than 3–10°C, the current temperature environment of the water container is determined to be low. The boiling critical temperature is then compensated, and the compensated boiling critical temperature is determined. The compensated boiling critical temperature = actual boiling temperature - predetermined value + compensation value. Preferably, the compensation value is 2–3°C.

[0092] When the initial bottom temperature exceeds 33-40°C and the control device detects a continuous rise in both the top and bottom temperatures, it determines that the water container is currently in a high-temperature environment, at which point the boiling critical temperature can be directly determined. Furthermore, the control device pauses the steam heating device for a predetermined duration (30-40 seconds) when the bottom temperature reaches 75-80°C to prevent excessive preheating and effectively achieve thermal balance.

[0093] Next, the control device can control the steam heating device to heat the water in the steam generating chamber to the boiling critical temperature, and control the heating mode of the steam heating device based on whether the cooking space needs steam. Specifically, the control device can determine whether the cooking space needs steam. When it is determined that the cooking space needs steam, such as during the rice-cooking stage, the control device can control the steam heating device to heat continuously to heat the water in the steam generating chamber from the boiling critical temperature to the actual boiling temperature. Since the boiling critical temperature and the actual boiling temperature are very close, this solution can quickly inject steam when the cooking space needs steam, thereby improving cooking efficiency. When it is determined that the cooking space does not need steam, the steam heating device is controlled to heat intermittently to maintain the water in the steam generating chamber at the boiling critical temperature. This solution can control the heating mode of the steam heating device according to the steam demand of the cooking space, thereby enabling more targeted heating and saving energy and reducing costs.

[0094] The following will refer to Figure 3 A schematic diagram illustrating a process for detecting the actual boiling temperature according to a preferred embodiment of the present invention.

[0095] like Figure 3 As shown, the steps for detecting the actual boiling temperature include:

[0096] Control the steam heating device to heat the steam and obtain the highest value of the top temperature within each time period;

[0097] After heating for a predetermined time, determine whether the change in the highest value of the top temperature within a predetermined time period does not exceed a predetermined value, such as ±2℃.

[0098] When the judgment result is yes, the steam heating device is controlled to stop heating, and the highest of the highest values ​​of the obtained top temperature is recorded as the actual boiling temperature. This temperature is then recorded in the system's memory as the boiling temperature record for the next operation.

[0099] For example, with a five-second cycle, temperature is sampled once per second, and the highest temperature value within each cycle is recorded. After heating for three minutes, it is determined whether the change in the highest temperature at the top within six five-second cycles (i.e., 30 seconds) does not exceed a predetermined value, such as ±2℃. When the determination result is yes, the highest of these six temperature values ​​is determined to be the actual boiling temperature under the current environment. It is understood that those skilled in the art can determine specific cycle times or heating durations and other parameters according to actual needs.

[0100] Preferably, when the heating time exceeds 5 to 6 minutes, or when the top maximum temperature is maintained for more than 30 to 40 seconds, the control device can control the steam heating device to stop heating for protection control.

[0101] Unless otherwise defined, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used herein is for descriptive purposes only and is not intended to limit the invention. Terms such as “set” appearing herein can refer to either a component being directly attached to another component or a component being attached to another component via an intermediary. A feature described in one embodiment herein may be applied, alone or in combination with other features, to another embodiment, unless that feature is not applicable in that other embodiment or is otherwise stated.

[0102] The present invention has been described through the above embodiments; however, it should be understood that the above embodiments are for illustrative purposes only and are not intended to limit the present invention to the described embodiments. Those skilled in the art will understand that many variations and modifications can be made based on the teachings of the present invention, and all such variations and modifications fall within the scope of protection claimed by the present invention.

Claims

1. A cooking utensil, characterized in that, The cooking appliance includes: A pot body, wherein an inner pot is provided in the pot body; The lid (1) is closable and mounted on the pot body, and when the lid is closed on the pot body, a cooking space is formed between the lid and the inner pot; and Steam generating device (2), the steam generating device comprising: Water container (4), the water container being disposed within the cover, the water container including a steam generating chamber (41), the steam generating chamber being used to contain water to be heated to generate steam, the steam generating chamber being communicative with the cooking space to introduce steam into the cooking space to assist cooking when steam is needed; and Steam heating device (6), the steam heating device being disposed in the cover body, is used to heat the water container; and A control device is configured to enter an operating state during a predetermined time period before steam is required in the cooking space. Upon entering the operating state, the control device is configured to control the steam heating device to heat the water in the steam generating chamber to a boiling critical temperature and maintain it at that temperature. Before the water in the steam generating chamber reaches the predetermined temperature, the control device controls the steam heating device to continuously heat the water. When the water in the steam generating chamber is between the predetermined temperature and the boiling critical temperature, the control device controls the steam heating device to intermittently heat the water. Wherein, the boiling critical temperature = actual boiling temperature - predetermined value, the predetermined value is 5~12℃, the actual boiling temperature is the boiling temperature of water in the environment where the cooking appliance is located, and the predetermined temperature satisfies: 50℃ < predetermined temperature < boiling critical temperature.

2. The cooking utensil according to claim 1, characterized in that... The control device is configured to enter the working state when the cooking appliance is powered on.

3. The cooking utensil according to claim 1, characterized in that... The control device is configured to maintain the water in the steam generating chamber at the boiling critical temperature and then control the heating mode of the steam heating device based on whether the cooking space requires steam.

4. The cooking utensil according to claim 1, characterized in that... It also includes a top temperature sensor (7) and a bottom temperature sensor (8), which are disposed in the cover and electrically connected to the control device for detecting the top and bottom temperatures of the water container.

5. A control method for a cooking appliance as described in any one of claims 1-4, characterized in that, The control method includes: S1 The control device enters a working state during a predetermined time period before steam is required in the cooking space; and The control device S2 controls the steam heating device to heat the water in the steam generating chamber to the boiling critical temperature and maintain it at the boiling critical temperature. Before the water in the steam generating chamber reaches the predetermined temperature, the control device controls the steam heating device to continuously heat the water. When the water in the steam generating chamber is between the predetermined temperature and the boiling critical temperature, the control device controls the steam heating device to intermittently heat the water. Wherein, the boiling critical temperature = actual boiling temperature - predetermined value, the predetermined value is 5~12℃, the actual boiling temperature is the boiling temperature of water in the environment where the cooking appliance is located, and the predetermined temperature satisfies: 50℃ < predetermined temperature < boiling critical temperature.

6. The control method according to claim 5, characterized in that... The control method further includes the following after step S2: S3 determines whether the cooking space requires steam; and S4 controls the heating mode of the steam heating device based on the judgment result.

7. The control method according to claim 6, characterized in that... The method of controlling the heating mode of the steam heating device based on the judgment result includes: When it is determined that the cooking space requires steam, the steam heating device is controlled to continuously heat the water in the steam generating chamber from the boiling critical temperature to the actual boiling temperature; and When it is determined that the cooking space does not require steam, the steam heating device is controlled to heat intermittently to keep the water in the steam generating chamber at the boiling critical temperature.

8. The control method according to claim 5, characterized in that... It also includes: After entering the working state, the control device first determines whether the actual boiling temperature stored in the system is zero, and determines whether to detect the actual boiling temperature based on the determination result.

9. The control method according to claim 8, characterized in that, Also includes: When the control device determines that the actual boiling temperature stored in the system is not zero, it determines the current temperature environment of the water container and performs corresponding operations based on the determination result.

10. The control method according to claim 9, characterized in that, The cooking appliance also includes a top temperature sensor and a bottom temperature sensor, which are disposed in the lid and electrically connected to the control device for detecting the top and bottom temperatures of the water container. The step of determining the current temperature environment of the water container and performing corresponding operations based on the determination result includes: The initial values ​​of the top temperature and / or the bottom temperature are obtained. When the initial values ​​of the top temperature and the bottom temperature are both less than 3~10℃, it is determined that the current temperature environment of the water container is low, and the boiling critical temperature is compensated and the compensated boiling critical temperature is determined. When the initial value of the bottom temperature is greater than 33~40℃ and the top temperature and the bottom temperature continue to rise, it is determined that the current temperature environment of the water container is high temperature, and the boiling critical temperature is determined.

11. The control method according to claim 10, characterized in that, Also includes: When it is determined that the current temperature environment of the water container is high, the control device controls the steam heating device to pause for a predetermined period of time when the bottom temperature reaches 75~80°C.

12. The control method according to claim 10, characterized in that, The compensated boiling critical temperature = the actual boiling temperature - the predetermined value + the compensation value, wherein the compensation value is 2~3℃.

13. The control method according to claim 8, characterized in that, The control method further includes: when the control device determines that the actual boiling temperature stored in the system is zero, then determining the actual boiling temperature.

14. The control method according to claim 13, characterized in that, Determining the actual boiling temperature includes: The steam heating device is controlled to heat the water, and the highest value of the top temperature is obtained within each time period. When the change of the highest value of the top temperature within a predetermined number of time periods does not exceed a predetermined value, the obtained highest value of the top temperature is recorded as the actual boiling temperature.

15. The control method according to claim 6, characterized in that, The determination of whether the cooking space requires steam includes: The system confirms the steam usage flag. When the steam usage flag is set to 0, it is determined that the cooking space does not require steam. When the steam usage flag is set to 1, it is determined that the cooking space requires steam.

16. The control method according to any one of claims 5-15, characterized in that, The control device enters the working state when the cooking appliance is powered on.

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