Cooking device and control method thereof

Abstract

The present application discloses a cooking device and a control method thereof. The cooking device includes: a cooking utensil provided with an outlet; a medium delivery system communicating with the outlet, the medium delivery system being adapted to deliver a medium to the outlet; a heating structure adapted to supply heat to the medium delivery system, and the medium is discharged from the outlet to clean the cooking utensil. The medium delivery system of the present application delivers the medium, so that the medium is discharged through the outlet to the surface of the cooking utensil, and then food residues, oil stains, etc. on the cooking utensil are separated from the surface of the cooking utensil under the action of the medium, realizing the cleaning or pre-cleaning of the cooking utensil. At the same time, the medium delivery system further transfers heat to the medium, and the heated medium is more conducive to dissolving food residues, oil stains, etc., so that the present application has a better cleaning effect on cooking devices with heavy oil stains such as baking trays, ovens, and grills, which is convenient for popularization.

Description

Technical Field

[0001] The present application relates to the field of cooking appliances, and particularly to a cooking appliance and a control method for a cooking appliance. Background Art

[0002] In the cooking appliances of the prior art, such as a griddle, oil, water vapor, etc. generated during the grilling process of food are likely to splash, and then adhere to the baking tray of the griddle. Therefore, after each use of the griddle, the baking tray needs to be carefully cleaned.

[0003] Due to the structural limitations of cooking appliances such as griddles, users are often unable to directly wash the cooking appliances with water. The cleaning operation is difficult, and dirt and bacteria are likely to accumulate inside the cooking appliances. Summary of the Invention

[0004] An object of the present application is to provide a cooking appliance, aiming to enable the cooking appliance to have the function of automatically cleaning cooking utensils, so as to clean or pre-clean the cooking utensils.

[0005] To solve the above technical problems, the present application adopts the following technical solutions:

[0006] The present application provides a cooking appliance, including:

[0007] A cooking utensil, provided with an outlet;

[0008] A medium conveying system, communicating with the outlet, and the medium conveying system is adapted to convey a medium to the outlet;

[0009] A heating structure, adapted to supply heat to the medium conveying system, and the medium is discharged from the outlet to clean the cooking utensil.

[0010] According to a technical solution of the present application, the cooking utensil has a lower surface, the medium conveying system is located below the lower surface and jointly defines a heating cavity with the lower surface, and at least part of the heating structure extends into the heating cavity.

[0011] According to a technical solution of the present application, the heating structure has a first heating surface and a second heating surface, the second heating surface is arranged along the circumference of the first heating surface, wherein the lower surface and the first heating surface are distributed relatively, and part of the structure of the medium conveying system and the second heating surface are distributed relatively.

[0012] According to a technical solution of the present application, the cooking utensil includes a bottom wall and a side wall, the bottom wall and the side wall are bent and transitioned, the bottom wall and the first heating surface are distributed relatively, and the outlet is located on the side wall or in the transition area between the bottom wall and the side wall.

[0013] According to a technical solution of the present application, the cooking utensil includes one or more baking trays.

[0014] According to a technical solution of the present application, the multiple baking trays at least include a first baking tray and a second baking tray. The first baking tray is located below the second baking tray, and the openings of the first baking tray and the second baking tray are oppositely arranged.

[0015] According to a technical solution of the present application, the outlet is provided on the first baking tray.

[0016] According to a technical solution of the present application, the outlet includes a nozzle; and / or

[0017] The medium delivery system further includes a driving member, and the driving member is adapted to drive the medium to be discharged from the outlet.

[0018] According to a technical solution of the present application, the cooking device further includes a base and a cover. The cover is located above the base and is rotatably connected to the base to open or close the base. Among them, the first baking tray is detachably provided on the base, and the second baking tray is provided on the cover.

[0019] According to a technical solution of the present application, the medium delivery system includes a water tank, and the water tank is provided in the base; and / or

[0020] At least one of the first baking tray and the second baking tray is provided with a seal, and the first baking tray and the second baking tray are sealed and connected through the seal.

[0021] According to a technical solution of the present application, the cooking device further includes a detection structure, and the detection structure is adapted to detect the opening and closing of the cover in response to a cleaning instruction and issue a corresponding reminder according to the detection result.

[0022] According to a technical solution of the present application, the cooking device further includes a controller. The controller controls the medium delivery system to clean the cooking utensil in response to a cleaning instruction, and the controller controls the medium delivery system to deliver the medium to the cooking utensil to supplement moisture to the food ingredients in response to a cooking instruction; and / or

[0023] The cooking device includes a griddle.

[0024] Another aspect of the present application further proposes a control method for a cooking device, which is applicable to the cooking device described in any of the foregoing technical solutions. The control method of the cooking device includes the following steps:

[0025] In response to a cleaning instruction, control the heating structure to supply heat to the medium delivery system, and control the medium delivery system to deliver the medium to the outlet of the cooking utensil to clean the cooking utensil.

[0026] According to a technical solution of the present application, controlling the medium delivery system to deliver a medium to the outlet of the cooking utensil to clean the cooking utensil includes:

[0027] Controlling the medium delivery system to intermittently deliver the medium to the outlet.

[0028] According to a technical solution of the present application, before controlling the medium delivery system to deliver a medium to the outlet of the cooking utensil to clean the cooking utensil, it further includes:

[0029] Real-time detecting the medium temperature and / or obtaining the heating duration;

[0030] After the medium temperature reaches the preset temperature and / or the preset heating duration is reached, controlling the heating structure to suspend operation, and controlling the detection structure to detect the opening and closing of the lid;

[0031] If it is detected that the lid is opened, a reminder is issued, otherwise the step of controlling the medium delivery system to deliver a medium to the outlet of the cooking utensil to clean the cooking utensil is executed.

[0032] The medium delivery system of the present application delivers a medium, so that the medium is discharged through the outlet to the surface of the cooking utensil. Furthermore, food residues, oil stains, etc. on the cooking utensil are separated from the surface of the cooking utensil under the action of the medium, realizing the cleaning or pre-cleaning of the cooking utensil. At the same time, the medium delivery system further transfers heat to the medium, and the heated medium is more conducive to dissolving food residues, oil stains, etc., making the present application have a better cleaning effect on cooking equipment with heavy oil stains such as baking trays, ovens, and grills, which is convenient for popularization. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 is a schematic cross-sectional structure diagram of a part of the structure of a cooking device shown according to an embodiment.

[0034] Figure 2 is Figure 1 an enlarged structural schematic diagram of part A in

[0035] Figure 3 is a schematic cross-sectional structure diagram of a part of the structure of a cooking device shown according to an embodiment.

[0036] Figure 4 is a schematic cross-sectional structure diagram of a cooking device shown according to an embodiment.

[0037] Figure 5 is a flowchart of a control method of a cooking device shown according to an embodiment.

[0038] Figure 6 is a flowchart of a control method of a cooking device shown according to an embodiment.

[0039] 100, Cooking device; 110, Cooking utensil; 110A, First baking tray; 110B, Second baking tray; 111, Bottom wall; 112, Side wall; 113, Outlet; 1131, Nozzle; 114, Seal; 115, Cooking cavity;

[0040] 120, Medium delivery system; 121, Driving member; 122, Water tank; 123, Delivery pipeline;

[0041] 130, Heating structure; 1301, First heating surface; 1302, Second heating surface; 131, Heating tube;

[0042] 140, Heated cavity; 150, Base body; 160, Cover body; 171, Controller; 172, Power supply board; 180, Pressure relief valve; 190, Detection structure. Detailed implementation manners

[0043] Although the present application can be easily presented in different forms of implementation manners, only some specific implementation manners are shown in the drawings and will be described in detail in this specification. At the same time, it can be understood that this specification should be regarded as a demonstration of the principle of the present application and is not intended to limit the present application to what is described herein.

[0044] Therefore, a feature pointed out in this specification will be used to illustrate one feature of one implementation manner of the present application, rather than implying that each implementation manner of the present application must have the feature described. In addition, it should be noted that this specification describes many features. Although some features can be combined together to show a possible system design, these features can also be used in other combinations that are not clearly described. Therefore, unless otherwise stated, the described combination is not intended to be limiting.

[0045] In the implementation manner shown in the drawings, the indication of directions (such as up, down, left, right, front and back) is used to explain that the structures and movements of various elements of the present application are not absolute but relative. When these elements are in the positions shown in the drawings, these explanations are appropriate. If the position descriptions of these elements change, then the indication of these directions also changes accordingly.

[0046] Now, example implementation manners will be described more comprehensively with reference to the drawings. However, the example implementation manners can be implemented in various forms and should not be understood as limited to the examples set forth herein; on the contrary, these example implementation manners are provided so that the description of the present application will be more comprehensive and complete, and the concept of the example implementation manners will be fully conveyed to those skilled in the art. The drawings are only schematic diagrams of the present application and are not necessarily drawn to scale. The same reference numerals in the drawings denote the same or similar parts, and thus their repeated description will be omitted.

[0047] The following further elaborates in detail on the preferred embodiments of the present application in conjunction with the accompanying drawings of this specification.

[0048] Please refer to Figure 1 , Figure 1 which is a schematic cross-sectional structure diagram of a partial structure of a cooking device 100 shown according to an embodiment of the present application.

[0049] An embodiment of the present application provides a cooking device 100, which includes a griddle, an oven, a baking tray, a steamer, a steamer pot, a microwave oven, etc., which are devices for processing and cooking food ingredients. Hereinafter, the present application will be described in detail by taking the griddle as an example.

[0050] The cooking device 100 includes a cooking utensil 110, a medium delivery system 120, and a heating structure 130.

[0051] The cooking utensil 110 can hold food ingredients and process them to achieve cooking. For example, the cooking utensil 110 is a baking tray of a griddle, and this baking tray can process food ingredients such as frying, grilling, and baking.

[0052] Among them, an outlet 113 for communicating with the medium delivery system 120 is provided on the cooking utensil 110.

[0053] More specifically, the outlet 113 can be set at any position on the cooking utensil 110. For example, the outlet 113 is set in the middle area of the cooking utensil 110, which is beneficial for the medium to be discharged from the outlet 113 and dispersed around the outlet 113, so as to realize that the medium is more evenly and fully distributed on the surface of the cooking utensil 110; it can also be set that the outlet 113 is located in the edge area of the cooking utensil 110, which can reduce the probability of direct contact between the outlet 113 and food, thereby reducing the risk of blockage of the outlet 113, ensuring the smoothness of the pipeline, and further ensuring the safety and effectiveness of the cleaning function.

[0054] It should be noted that the number of the outlets 113 can be one, two, or more, and no specific limitation is made here. Those skilled in the art can set according to specific requirements.

[0055] The medium delivery system 120 communicates with the outlet 113 on the cooking utensil 110. The medium delivery system 120 is used to deliver the medium to the outlet 113, and the medium is discharged from the outlet 113 to clean the cooking utensil 110.

[0056] The medium is discharged through the outlet 113 to the surface of the cooking utensil 110, so that food residues, oil stains, etc. on the cooking utensil 110 are separated from the surface of the cooking utensil 110 under the action of the medium, realizing the cleaning or pre-cleaning of the cooking utensil 110.

[0057] For example, the outlet 113 is configured to communicate with an external water supply system; the medium is discharged through the external water supply system and the outlet 113 to the surface of the cooking utensil 110; more specifically, the outlet 113 and the external water supply system are connected through a delivery pipe 123.

[0058] Alternatively, the medium delivery system 120 may also include a water tank 122 for storing the medium, and the outlet 113 is connected to the water tank 122; the medium is discharged through the water tank 122 and the outlet 113 to the surface of the cooking utensil 110; more specifically, the outlet 113 and the water tank 122 are connected through a delivery pipe 123. The cooking device 100 is equipped with its own water tank 122, and the cooking device 100 does not need to be connected to an external water supply system. On the one hand, it saves the user from the operation steps of repeated disassembly and assembly, and on the other hand, the cooking device 100 is not limited by the external water supply system and the connecting pipelines, and the cooking device 100 has higher independence and can be freely placed and moved. The specific structure of the water tank 122 will be described in detail in the subsequent embodiments.

[0059] The medium includes any one or more of gas, liquid, and gas mixtures. For example, the medium includes any one or more of water and water vapor. Further, the medium can also be water or water vapor mixed with detergent to further improve the washing effect by using the detergent.

[0060] To further improve the cleaning effect of the medium, in this embodiment, the heating structure 130 of the cooking device 100 is configured to supply heat to the medium delivery system 120. The medium delivery system 120 further transfers heat to the medium, and the heated medium is transported by the medium delivery system 120 to the outlet 113 for discharge. The heated medium is more conducive to dissolving food residues, oil stains, etc., so that this embodiment has a better cleaning effect on cooking devices 100 such as baking trays, ovens, and grills with heavy oil stains, which is convenient for popularization.

[0061] Regarding the heating structure 130, for example, the heating structure 130 can be implemented by any one or more heating methods such as resistance heating, microwave heating, and infrared heating. For example, the heating structure 130 includes a heating plate and a heating tube 131.

[0062] In some embodiments, as Figure 2 shown, the cooking utensil 110 has an upper surface and a lower surface. Specifically, the upper surface is adapted to contact and cook food ingredients; the medium delivery system 120 is located below the lower surface, so that the medium delivery system 120 avoids the food ingredients, preventing the medium delivery system 120 from occupying the upper surface of the cooking utensil 110, realizing that the cooking device 100 has a larger cooking space, and also avoiding the contamination of the medium delivery system 120 by food ingredients and oil stains.

[0063] Furthermore, the lower surface of the cooking utensil 110 and the medium delivery system 120 jointly define a heating cavity 140. For example, at least part of the medium delivery system 120 is annular or curved, and the annular or curved medium delivery system 120 and the lower surface of the cooking utensil 110 enclose the heating cavity 140.

[0064] Taking a griddle as an example, it can be understood that the baking tray of the griddle also needs to be heated by a heating element when processing food materials. In this embodiment, the medium delivery system 120 is arranged below the cooking utensil 110 and encloses the heating cavity 140 with the cooking utensil 110, so that a relatively enclosed space is formed below the cooking utensil 110. By using the medium delivery system 120 to form a certain partition between the heating cavity 140 and the environment, the heat generated by the heating element is not easily transferred to the environment, so that the heat generated by the working of the heating element is fully transferred to the cooking utensil 110, reducing heat loss. At the same time, the risk of high temperature of other components of the cooking device 100 is also reduced, and the service life of other components is prolonged.

[0065] In addition, the medium delivery system 120 is closer to the cooking utensil 110 and the heating element. During the cooking process, the heat generated by the working of the heating element can be used to preheat the medium delivery system 120, making full use of the heat and accelerating the heating speed of the medium during the cleaning process. Also, during the cleaning process, the residual heat of the cooking utensil 110 can be transferred to the medium delivery system 120, further accelerating the heating speed of the medium during the cleaning process and avoiding heat loss.

[0066] It should be noted that the aforementioned "relatively enclosed space" does not mean completely airtight. The medium delivery system 120 does not have to be in complete contact with and against the lower surface of the cooking utensil 110. As Figure 1 shown, there can be a certain gap between the two, and the gap provides a certain amount of movement between the two. On the one hand, it provides a deformation space for the thermal deformation of the medium delivery system 120, and on the other hand, it also provides a floating space for the cooking utensil 110 to move up and down under the weight of the food materials, reducing the product assembly difficulty.

[0067] Furthermore, at least part of the heating structure 130 is arranged to extend into the heating cavity 140. In this way, the heating structure 130 can supply heat to both the medium delivery system 120 and the cooking utensil 110, that is, combining the heating structure 130 with the aforementioned heating element, achieving multiple functions with one object, eliminating the need to separately set up a heating element, reducing the number of components of the product, simplifying the structure of the product, and reducing the cost of the product.

[0068] Moreover, during the cleaning phase, while the heating structure 130 supplies heat to the medium delivery system 120, part of the heat is also transferred to the cooking utensil 110, causing the cooking utensil 110 to heat up to a certain extent. The heated cooking utensil 110 is conducive to melting the oil stains, making it easier for the oil stains and residues to be washed down by the medium, thus improving the cleaning effect.

[0069] In some embodiments, the heating structure 130 has a first heating surface 1301 and a second heating surface 1302 disposed along the circumference of the first heating surface 1301; more specifically, the second heating surface 1302 extends from the circumference of the first heating surface 1301 towards the side away from the cooking utensil 110, making the structure more compact.

[0070] Among them, the lower surface of the cooking utensil 110 is distributed opposite to the first heating surface 1301, and part of the structure of the medium delivery system 120 is distributed opposite to the second heating surface 1302. More specifically, part of the structure of the medium delivery system 120 is in a ring shape or a curved shape, and the ring-shaped or curved medium delivery system 120 surrounds the second heating surface 1302. Thereby increasing the contact area between the medium delivery system 120 and the second heating surface 1302 and improving the heat absorption efficiency of the medium delivery system 120.

[0071] In some embodiments, the cooking utensil 110 includes a bottom wall 111 and a side wall 112 that is bent and transitions with the bottom wall 111, so that the bottom wall 111 and the side wall 112 enclose a cooking cavity 115 to facilitate holding food and prevent spilling.

[0072] Among them, the shapes and sizes of the bottom wall 111 and the first heating surface 1301 are adapted to each other and their positions are distributed opposite to each other to maximize the heating surface of the cooking utensil 110 and increase the heating rate of the cooking utensil 110.

[0073] The outlet 113 is provided on the side wall 112 of the cooking utensil 110; or the outlet 113 is provided in the transition area between the bottom wall 111 and the side wall 112 of the cooking utensil 110.

[0074] It can be understood that the bottom wall 111 of the cooking utensil 110 is relatively more concentrated in heat absorption, and the temperature in the middle area of the bottom wall 111 is higher than the temperature of the edge area of the bottom wall 111 and the side wall 112. Setting the outlet 113 on the side wall 112 or in the transition area between the bottom wall 111 and the side wall 112 is conducive to reducing the impact of high temperature on the medium delivery system 120, avoiding aging of the medium delivery system 120, and extending its service life; in addition, in order to improve cooking efficiency, users usually tend to place the ingredients in the middle area of the bottom wall 111 with a higher temperature, thus effectively reducing the probability of direct contact between the outlet 113 and the food, thereby reducing the risk of blockage of the outlet 113, ensuring the smoothness of the pipeline, and further ensuring the safety and effectiveness of the cleaning function.

[0075] In some embodiments, such as Figure 3 shown, the cooking vessel 110 includes one or more baking trays.

[0076] Furthermore, the multiple baking trays at least include a first baking tray 110A and a second baking tray 110B. For example, at least one of the first baking tray 110A and the second baking tray 110B is in a groove shape, and the other can open or close the one with the groove shape. When the two baking trays are closed, a cooking cavity 115 is enclosed.

[0077] Even further, both the first baking tray 110A and the second baking tray 110B are in a groove shape with openings. Among them, the openings of the first baking tray 110A and the second baking tray 110B are arranged opposite to each other, which increases the volume of the cooking cavity 115, so that the cooking device 100 can hold more food.

[0078] And, the first baking tray 110A is arranged below the second baking tray 110B. In this way, the first baking tray 110A can receive the medium, avoiding the overflow of the medium, and at the same time facilitating subsequent operations such as pouring by the user. At the same time, since the food is usually directly placed on the first baking tray 110A, there will be a large amount of oil stains, food residues, etc. on the surface of the first baking tray 110A. The first baking tray 110A receives the medium, enabling the medium to fully soak the first baking tray 110A, further promoting the peeling of the oil stains and food residues on the first baking tray 110A, and improving the cleaning effect of the first baking tray 110A.

[0079] In some embodiments, the outlet 113 is provided on the first baking tray 110A. In this way, the medium is discharged from the outlet 113 on the first baking tray 110A and can wash the second baking tray 110B under the action of inertia, achieving the purpose of cleaning two baking trays while setting an outlet 113 on one baking tray. At the same time, the medium for washing the second baking tray 110B has a certain impact force, which promotes the peeling of the oil stains and food residues on the second baking tray 110B and improves the cleaning effect of the second baking tray 110B.

[0080] For further example, the second baking tray 110B has multiple protrusions. For example, the surface of the second baking tray 110B has multiple horizontal stripes or grid patterns. In this way, the user can place the food on the second baking tray 110B and cook the food by the second baking tray 110B to achieve the function of barbecuing. The protrusions on the second baking tray 110B are beneficial for storing oil, avoiding the food from getting burnt, and making the barbecue more delicious. And the first baking tray 110A is set to be flat-bottomed, so that the first baking tray 110A is more convenient for functions such as making pancakes and flat pancakes, killing two birds with one stone.

[0081] However, although the protrusions of the second baking tray 110B are beneficial to the baking function, they also bring the drawback of being prone to dirt accumulation. In the embodiment, the outlet 113 is arranged on the first baking tray 110A, so that the medium flushes from the outlet 113 to the second baking tray 110B, which is more conducive to flushing away the residual oil stains and residues between the protrusions of the second baking tray 110B, improving the cleaning effect of the second baking tray 110B and facilitating the subsequent processing by the user.

[0082] In some embodiments, the outlet 113 includes a nozzle 1131, and the nozzle 1131 has a greater impact force, which can better wash the second baking tray 110B, so that the oil stains and food residues sticking to the second baking tray 110B can be effectively washed away, improving the cleaning effect of the second baking tray 110B.

[0083] Furthermore, it is set that the water outlet of the nozzle 1131 can rotate relative to the second baking tray 110B, so as to further expand the flushing range of the nozzle 1131 and improve the flushing effect of the nozzle 1131.

[0084] Of course, it can be understood that in other embodiments, the nozzle 1131 can also be arranged on the second baking tray 110B to wash the first baking tray 110A and improve the cleaning effect of the first baking tray 110A.

[0085] Those skilled in the art can understand that the outlet 113 is not limited to the structural form of the nozzle 1131. For example, the outlet 113 can also be a through hole arranged on the first baking tray 110A and / or the second baking tray 110B. Among them, the number of through holes is not specifically limited and can be set arbitrarily. The structural form of the through hole has the beneficial effects of convenient processing, low cost, and not affecting the cooking of the baking tray.

[0086] In some embodiments, the medium delivery system 120 further includes a driving member 121 (such as a water pump), and the driving member 121 is adapted to drive the medium to be discharged from the outlet 113. By using the driving member 121 to drive the medium, the flow rate of the medium is increased, thereby enhancing the flushing force of the medium and improving the cleaning effect.

[0087] In some embodiments, as Figure 4 shown, the cooking device 100 further includes a base 150 and a cover 160. The cover 160 is located above the base 150 and is rotatably connected to the base 150 to open or close the base 150.

[0088] The cover 160 and the base 150 respectively have installation spaces, and the components of the cooking device 100 can be placed in the installation spaces. More specifically, the first baking tray 110A is arranged on the base 150, and the second baking tray 110B is arranged on the cover 160.

[0089] For example, the cover body 160 is hinged to the base body 150, and the cover body 160 can rotate relative to the base body 150 to open or close the base body 150. Further, the cover body 160 can also rotate to a horizontal position, so that the second baking tray 110B on the cover body 160 can also place food ingredients, so as to meet the user's use requirements for barbecuing.

[0090] Further, the first baking tray 110A is detachably arranged on the base body 150, so that the user can remove the first baking tray 110A. More specifically, after the medium conveying system 120 cleans the first baking tray 110A and the second baking tray 110B, the medium is placed on the first baking tray 110A, and the user can remove the first baking tray 110A to pour it. Compared with the whole cooking device 100 being poured at the user end, this embodiment is both labor-saving and the medium is not easily spilled, further improving the user's use experience.

[0091] For example, the first baking tray 110A is clamped on the base body 150, which not only realizes firm installation and fixation, but also facilitates the user to disassemble.

[0092] Of course, those skilled in the art can also set the first baking tray 110A to be non-removable relative to the base body 150 according to needs. The advantage of such a design is that it is beneficial to ensure the assembly accuracy between the outlet 113 and the medium conveying system 120, avoid misalignment between the two, and thus ensure the reliability of medium conveying.

[0093] In some embodiments, the medium conveying system 120 includes a water tank 122 for storing the medium, and the outlet 113 is communicated with the water tank 122.

[0094] Further, the water tank 122 is arranged inside the base body 150. Compared with the scheme where the water tank 122 is located outside the base body 150 and the cover body 160, such a design is more conducive to realizing the integration of the product, facilitating the movement of the product, and making the appearance of the product more concise. And placing the water tank 122 inside the base body 150 at a lower position is beneficial to lower the overall center of gravity of the machine, improve the stability of the product, and compared with setting the water tank 122 on the cover body 160, it is beneficial to reduce the weight of the cover body 160, making it easier for the user to open and close the cover body 160 and providing a better product use experience.

[0095] Regarding the structure of the water tank 122, for example, the water tank 122 is distributed circumferentially along the heating structure 130, thereby increasing the contact area between the water tank 122 and the heating structure 130. Further for example, the water tank 122 is annular and surrounds the heating structure 130 circumferentially. Such a design makes full use of the heating surface of the heating structure 130, improves the heating efficiency, and also makes full use of the circumferential space of the base 150, avoiding an additional increase in the overall height of the machine due to the water tank 122, realizing a compact layout of the water tank 122 and the heating structure 130 to meet the development requirements of product miniaturization.

[0096] Further for example, a water replenishing hole is provided on the base 150, and the water replenishing hole is communicated with the water tank 122. The user can replenish the medium into the water tank 122 through the water replenishing hole.

[0097] Furthermore, the cooking device 100 further has a hole cover, which is adapted to the water replenishing hole, and the hole cover is used to open or close the water replenishing port.

[0098] In some embodiments, at least one of the first baking tray 110A and the second baking tray 110B is provided with a seal 114 (such as a sealing ring), and the first baking tray 110A and the second baking tray 110B are hermetically connected through the seal 114. By sealing the first baking tray 110A and the second baking tray 110B with the seal 114, a relatively airtight cooking space is formed between the first baking tray 110A and the second baking tray 110B, which avoids the risk of medium overflow during the cleaning stage. At the same time, it is beneficial to increase the pressure in the cooking space under the action of the increase in the medium and the rise in temperature, so that the pressure in the cooking space is greater than the ambient pressure, realizing a slightly pressurized state in the cooking space. The slightly pressurized state is beneficial to promoting the dissolution of oil stains and food residues in the medium, further improving the cleaning effect.

[0099] In some embodiments, the cooking device 100 further includes a detection structure 190. The detection structure 190 can detect the opening and closing state of the cover body 160. For example, the detection structure 190 is an eddy current detection structure 190, an inductive detection structure 190, a Hall detection structure 190, or an optoelectronic detection structure 190.

[0100] The cooking device 100 is at least provided with a cooking button and a cleaning button. When the user triggers the cooking button, the cooking button generates a cooking instruction, and the cooking device 100 responds to the cooking instruction to cook food. When the user triggers the cleaning button, the cleaning button generates a cleaning instruction, and the cooking device 100 responds to the cleaning instruction to clean the cooking utensil 110.

[0101] The detection structure 190 can detect the opening and closing of the cover 160 in response to a cleaning instruction. This ensures that the cover 160 closes the base 150 during the cleaning stage, preventing the medium from overflowing due to the open cleaning of the cooking device 100, avoiding scalding the user with high-temperature medium, facilitating environmental hygiene and user safety, and also avoiding the situation of detecting the opening and closing of the cover 160 during the cooking stage, enabling the cooking device 100 to cook with an open mouth and preventing false alarms of the detection structure 190.

[0102] The detection structure 190 can also issue corresponding reminders based on the detection results. The reminders include any one or more of text, sound, image, light, etc. More specifically, during the cleaning stage, if the detection structure 190 detects that the cover 160 is not closed to the base 150, a reminder is issued to prompt the user to close the cover in time to ensure the safe use of the product.

[0103] In some embodiments, the cooking device 100 further includes a controller 171. The controller 171 controls the medium delivery system 120 to clean the cooking utensil 110 in response to a cleaning instruction, and the controller 171 controls the medium delivery system 120 to deliver medium to the cooking utensil 110 to supplement moisture to the ingredients in response to a cooking instruction.

[0104] Taking the cooking device 100 such as a baking tray and a griddle as an example, during the cooking process, the moisture in the food is easily evaporated, resulting in water shortage in the cooked food and affecting the taste. In this embodiment, it is arranged to use the medium delivery system 120 to deliver medium to the cooking utensil 110 to supplement moisture to the ingredients, making the food cooked by the cooking device 100 more delicious.

[0105] Moreover, the medium delivery system 120 can both clean the cooking utensil 110 and supplement moisture to the ingredients, enriching the usage functions of the medium delivery system 120, achieving multi-purpose use of one object, effectively reducing the components of the product, streamlining the structure of the product, and realizing the miniaturization of the product.

[0106] Furthermore, the cooking device 100 further includes a power supply board 172 that supplies power to the controller 171.

[0107] In some embodiments, the cooking device 100 includes a griddle.

[0108] Please refer to Figure 5 , Figure 5 which is a flowchart of a control method of a cooking device according to an embodiment of the present application.

[0109] An embodiment of the present application proposes a control method for a cooking device 100. The control method of the cooking device 100 is applicable to the cooking device 100 in any of the foregoing embodiments.

[0110] The control method of the cooking device 100 includes the following steps:

[0111] S102: In response to a cleaning instruction, control the heating structure 130 to supply heat to the medium delivery system 120, and control the medium delivery system 120 to deliver a medium to the outlet 113 of the cooking utensil 110 to clean the cooking utensil 110.

[0112] More specifically, a cleaning button is provided on the cooking device 100, and the user can trigger the cleaning button to send a cleaning instruction to the cooking device 100. After receiving the cleaning instruction, the cooking device 100 controls the heating structure 130 to supply heat to the medium delivery system 120 according to the cleaning instruction, so that the medium in the medium delivery system 120 is heated up, and controls the medium delivery system 120 to work to deliver the medium. The medium is discharged through the outlet 113 to the surface of the cooking utensil 110, so that food residues, oil stains, etc. on the cooking utensil 110 are separated from the surface of the cooking utensil 110 under the action of the medium, realizing the cleaning or pre-cleaning of the cooking utensil 110.

[0113] In some embodiments, the foregoing controlling the medium delivery system 120 to deliver a medium to the outlet 113 of the cooking utensil 110 to clean the cooking utensil 110 includes:

[0114] Control the medium delivery system 120 to intermittently deliver the medium to the outlet 113.

[0115] The intermittent delivery of the medium delivery system 120 is beneficial to extending the time for the medium to act on the surface of the cooking utensil 110, enabling the medium to soak the cooking utensil 110 and further improving the cleaning effect.

[0116] In some embodiments, before the foregoing controlling the medium delivery system 120 to deliver a medium to the outlet 113 of the cooking utensil 110 to clean the cooking utensil 110, it further includes:

[0117] Real-time detect the medium temperature and / or obtain the heating duration;

[0118] After the medium temperature reaches a preset temperature and / or reaches a preset heating duration, control the heating structure 130 to suspend operation, and control the detection structure 190 to detect the opening and closing of the cover 160;

[0119] If it is detected that the cover 160 is opened, give a reminder, otherwise execute the step of controlling the medium delivery system 120 to deliver a medium to the outlet 113 of the cooking utensil 110 to clean the cooking utensil 110.

[0120] Before conveying the medium, the temperature of the medium is detected in this embodiment to ensure that the medium temperature reaches the preset temperature, thereby ensuring the cleaning effect of the medium. When the medium temperature reaches the preset temperature, the opening and closing of the cover 160 are also detected. Only when the cover 160 closes the seat body 150 can the medium be conveyed; otherwise, a reminder is issued to prompt the user to close the cover 160 in time to ensure the safe use of the product.

[0121] A specific embodiment

[0122] This specific embodiment provides a griddle which can generate high-temperature water / steam to automatically spray-wash the baking tray of the griddle, greatly improving the convenience and cleanliness of user cleaning. For a griddle with a detachable baking tray, pre-treatment spray-washing can also be performed to avoid food residues from drying and caking on the baking tray, making it difficult to clean.

[0123] The structure of the griddle will be described in detail below:

[0124] The griddle includes a housing, a heating component, a baking tray, a water tank 122, and a nozzle 1131.

[0125] The housing includes a seat body 150 and a cover 160. The cover 160 is rotatably connected to the seat body 150, and the cover 160 rotates relative to the seat body 150 to open or close the seat body 150. Further, the griddle further includes a locking member adapted to lock the seat body 150 and the cover 160.

[0126] The baking tray includes a first baking tray 110A and a second baking tray 110B. The second baking tray 110B is located above the first baking tray 110A. Among them, the first baking tray 110A is disposed in the seat body 150, and the second baking tray 110B is disposed in the cover 160. When the cover 160 closes the seat body 150 and the first baking tray 110A and the second baking tray 110B are locked, a cooking cavity 115 is formed.

[0127] The heating component includes a first heating element (please refer to the aforementioned heating structure 130 for understanding) and a second heating element. The first heating element is located below the first baking tray 110A to supply heat to the first baking tray 110A, and the second heating element is located above the second baking tray 110B to supply heat to the second baking tray 110B.

[0128] The water tank 122 of the griddle is disposed circumferentially around the first heating element. More specifically, the water tank 122 is disposed around the first heating element, so that the first heating element can not only heat the first baking tray 110A but also heat the water tank 122, achieving multiple functions with one object.

[0129] On any one or more of the first baking tray 110A and the second baking tray 110B, there is also a sensor or a switch (please refer to the aforementioned detection structure 190 for understanding). The sensor or the switch is used to detect the opening and closing of the lid 160, so as to avoid the situation of spraying water when the lid is opened, wetting the tabletop or hurting the user, and improving the use safety of the product.

[0130] On any one or more of the first baking tray 110A and the second baking tray 110B, there is also a sealing ring. The first baking tray 110A and the second baking tray 110B are hermetically connected through the sealing ring to prevent water leakage.

[0131] After the user takes away the food and manually starts the cleaning program, the first heating element starts to heat the water tank 122. After reaching the heating time point or temperature point, it detects whether the lid is opened. If the lid has been opened, a prompt sound or text, or a flashing light is emitted; if the lid has not been opened, the water pump is started to spray water / steam for several stages. The high-temperature water / steam can effectively clean the oil stains, and the cleaning waste water accumulates in the first baking tray 110A, which is convenient for the user to clean later.

[0132] For more details, please refer to Figure 6 , Figure 6 is a flowchart of the control method of the cooking device shown according to an embodiment of the present application. The control method of the cooking device includes the following steps;

[0133] S202: The heating structure works to heat the water in the water tank;

[0134] S204: When the water temperature reaches the preset temperature, the heating structure stops working;

[0135] S206: Determine whether the lid is opened? If so, execute step S208: issue a reminder, otherwise execute step S210: the driving member works, and the nozzle continuously sprays for a time t1, and at least repeats the spraying action once.

[0136] This embodiment is not limited to the griddle, and can also be used in cooking devices 100 such as ovens, baking trays, steamers, and steam cookers.

[0137] Furthermore, considering that during the cooking process of the existing griddle, due to high-temperature cooking, the food loses moisture, which will cause the food to become dry and affect the taste.

[0138] This embodiment can also use the water tank 122 to perform steam supplementary cooking on the ingredients during the cooking process, thereby improving the taste of the food, such as making the cake softer and the roasted meat tenderer.

[0139] More specifically, the cooking device 100 is further provided with a pressure relief valve 180 communicated with the cooking cavity 115. A sealing ring is arranged between the first baking tray 110A and the second baking tray 110B. When the griddle is heated, the pressure inside the pot will gradually increase due to the escape of moisture in the food. When the pressure in the cooking cavity 115 is greater than the pressure threshold of the pressure relief valve 180, the pressure relief valve 180 will open to release water vapor. When the cooking program reaches the set time T1, the water pump starts to work and sprays water vapor into the cooking cavity 115 through the nozzle 1131. After the water flow rate reaches the set value, the water pump stops working. The humidity sensor of the griddle continuously detects the humidity in the cooking cavity 115. When the water vapor decreases during the pressure relief process and the humidity inside the pot drops to the set value A0, the water pump starts to work again. After the water flow rate reaches the set value, the water pump stops working. This cycle continues until the cooking program ends.

[0140] Due to the use of the pressure cooking method, the water absorption rate of the ingredients is higher than that of normal pressure cooking, and the situation of being wet outside and dry inside will not occur. Moreover, the water vapor leaked through the pressure relief valve 180 is less than the water leaked from a common normal pressure griddle communicated with the atmosphere.

[0141] The structural form provided in this embodiment is only one arrangement scheme. Those skilled in the art can also make adaptive modifications to the specific structural form in combination with actual needs under the guidance of the inventive concept of this embodiment application. However, as long as it does not depart from the inventive concept of this application, it belongs to the protection scope of this application.

[0142] The above is only a preferred and feasible embodiment of this application, and does not limit the protection scope of this application. Any equivalent structural changes made by using the content of the specification and drawings of this application are included in the protection scope of this application.

Claims

1. A control method for a cooking device (100), applicable to the cooking device (100), characterized in that, The cooking device (100) includes: A cooking utensil (110) provided with an outlet (113); A medium delivery system (120) communicating with the outlet (113), the medium delivery system (120) being adapted to deliver a medium to the outlet (113); A heating structure (130) adapted to supply heat to the medium delivery system (120), and the medium is discharged from the outlet (113) to clean the cooking utensil (110); The cooking utensil (110) has a lower surface, the medium delivery system (120) is located on the lower side of the lower surface and jointly defines a heating cavity (140) with the lower surface, and at least part of the heating structure (130) extends into the heating cavity (140); The heating structure (130) has a first heating surface (1301) and a second heating surface (1302), the second heating surface (1302) is arranged along the circumference of the first heating surface (1301), wherein, the lower surface and the first heating surface (1301) are distributed opposite to each other, and part of the structure of the medium delivery system (120) is distributed opposite to the second heating surface (1302); The cooking utensil (110) is used for holding food ingredients; Wherein, the control method includes the following steps: In response to a cleaning instruction, control the heating structure (130) to supply heat to the medium delivery system (120), and control the medium delivery system (120) to deliver a medium to the outlet (113) of the cooking utensil (110) to clean the cooking utensil (110).

2. The control method of the cooking device (100) according to claim 1, characterized in that, The controlling the medium delivery system (120) to deliver a medium to the outlet (113) of the cooking utensil (110) to clean the cooking utensil (110) includes: Controlling the medium delivery system (120) to intermittently deliver a medium to the outlet (113).

3. The control method of the cooking device (100) according to claim 1 or 2, characterized in that, Before the controlling the medium delivery system (120) to deliver a medium to the outlet (113) of the cooking utensil (110) to clean the cooking utensil (110), it further includes: Real-time detecting the medium temperature and / or obtaining the heating duration; After the medium temperature reaches a preset temperature and / or reaches a preset heating duration, control the heating structure (130) to pause working, and control the detecting structure (190) to detect the opening and closing of the cover body (160); If it is detected that the cover body (160) is opened, a reminder is issued, otherwise the step of controlling the medium delivery system (120) to deliver a medium to the outlet (113) of the cooking utensil (110) to clean the cooking utensil (110) is executed.

4. The control method of the cooking device (100) according to claim 1, wherein The cooking utensil (110) includes a bottom wall (111) and a side wall (112), the bottom wall (111) and the side wall (112) are bent and transitioned, the bottom wall (111) and the first heating surface (1301) are distributed opposite to each other, and the outlet (113) is located on the side wall (112) or in the transition area between the bottom wall (111) and the side wall (112).

5. The control method of the cooking device (100) according to claim 1, characterized in that the cooking utensil (110) includes one or more baking trays.

6. The control method of the cooking device (100) according to claim 5, characterized in that the multiple baking trays at least include a first baking tray (110A) and a second baking tray (110B), the first baking tray (110A) is located below the second baking tray (110B), and the opening of the first baking tray (110A) is arranged opposite to the opening of the second baking tray (110B).

7. The control method of the cooking device (100) according to claim 6, characterized in that the outlet (113) is arranged on the first baking tray (110A).

8. The control method of the cooking device (100) according to claim 7, characterized in that the outlet (113) includes a nozzle (1131); and / or the medium delivery system (120) further includes a driving member (121), and the driving member (121) is adapted to drive the medium to be discharged from the outlet (113).

9. The control method of the cooking device (100) according to claim 6, characterized in that the cooking device (100) further includes a base (150) and a cover (160), the cover (160) is located above the base (150) and is rotatably connected to the base (150) to open or close the base (150), wherein the first baking tray (110A) is detachably arranged on the base (150), and the second baking tray (110B) is arranged on the cover (160).

10. The control method of the cooking device (100) according to claim 9, characterized in that the medium delivery system (120) includes a water tank (122), and the water tank (122) is arranged inside the base (150); and / or at least one of the first baking tray (110A) and the second baking tray (110B) is provided with a seal (114), and the first baking tray (110A) and the second baking tray (110B) are hermetically connected through the seal (114).

11. The control method of the cooking device (100) according to claim 9, characterized in that the cooking device (100) further includes a detection structure (190), and the detection structure (190) is adapted to detect the opening and closing of the cover (160) in response to a cleaning instruction and issue a corresponding reminder according to the detection result.

12. The control method of the cooking device (100) according to claim 1, characterized in that the cooking device (100) further includes a controller (171), the controller (171) controls the medium delivery system (120) to clean the cooking utensil (110) in response to a cleaning instruction, and the controller (171) controls the medium delivery system (120) to deliver medium to the cooking utensil (110) to supplement moisture to the food ingredients in response to a cooking instruction; and / or the cooking device (100) includes a griddle.

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