Control Method, Control Device, Cooking Appliance and Storage Medium of a Cooking Appliance

Abstract

The present invention provides a control method, a control device, a cooking appliance, and a readable storage medium for a cooking appliance. The control method for the cooking appliance includes: obtaining the type of food materials in the cooking cavity; determining a first pressure according to the type of food materials; and controlling the heating unit and the pressure valve to operate according to a first operating parameter corresponding to the first pressure. The control method for the cooking appliance provided by the present invention can, by obtaining the type of food materials in the cooking cavity, determine the first pressure in the cooking cavity required for bumping boiling of the food materials according to the type of food materials, and thus can, according to the first operating parameter corresponding to the first pressure, enable the cooking appliance to operate at the first operating parameter, thereby realizing bumping boiling of the food materials during the cooking process without detecting whether the parameters in the cooking cavity reach the bumping boiling condition through detection components such as a pressure sensor during the cooking process, simplifying the structure and control process of the cooking appliance, and reducing the cost of the cooking appliance.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and in particular, to a control method for a cooking appliance, a control device for a cooking appliance, a cooking appliance, and a readable storage medium. Background Art

[0002] In the related art, during the cooking process, a cooking appliance needs to detect the pressure in the cooking cavity in real time, and when the pressure reaches the bumping boiling condition, the ingredients in the cooking cavity are subjected to bumping boiling. This not only has a complex structure, but also the process of controlling bumping boiling is rather cumbersome. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] To this end, a first aspect of the present invention provides a control method for a cooking appliance.

[0005] A second aspect of the present invention provides a control device for a cooking appliance.

[0006] A third aspect of the present invention provides a cooking appliance.

[0007] A fourth aspect of the present invention provides a cooking appliance.

[0008] A fifth aspect of the present invention provides a readable storage medium.

[0009] In view of this, in a first aspect of the present invention, a control method for a cooking appliance is provided. The cooking appliance includes: a cooking cavity; a heating unit for heating the cooking cavity; a pressure valve for adjusting the pressure in the cooking cavity. The control method includes: obtaining the type of the ingredients in the cooking cavity; determining a first pressure according to the type of the ingredients; controlling the heating unit and the pressure valve to operate according to a first operating parameter corresponding to the first pressure.

[0010] The control method for the cooking appliance provided by the present invention first obtains the type of the ingredients to be cooked, that is, the type of the ingredients placed in the cooking cavity of the cooking appliance, and then determines the first pressure required during the cooking process of the ingredients according to the type of the ingredients. Specifically, the first pressure may be the pressure required for bumping boiling during the cooking process of this type of ingredient, that is, during the heating process, when it is necessary to perform bumping boiling on the ingredients, the pressure in the cooking cavity needs to reach the first pressure. Further, the heating unit and the pressure valve are controlled to operate according to the first operating parameter corresponding to the first pressure.

[0011] Specifically, the first operating parameters corresponding to the first pressure may include the heating power and heating time of the heating unit, as well as the opening time and closing time of the pressure valve. Further, according to the sudden boiling pressure required by the ingredients in the cooking cavity, that is, the first pressure, the power of the heating unit and the heating time required for the pressure in the cooking cavity to reach the first pressure can be determined. By controlling the heating unit to operate at this power for this time while keeping the pressure valve closed, the pressure in the cooking cavity can be increased to the first pressure required for the ingredients to suddenly boil. At this time, the control of the heating unit to heat can be stopped, and then the pressure valve can be controlled to open to cause the ingredients in the cooking cavity to suddenly boil, and the opening time of the pressure valve can be controlled to ensure that the pressure in the cooking cavity reaches normal atmospheric pressure, completing the sudden boiling process.

[0012] The control method of the cooking appliance provided by the present invention can determine the first pressure in the cooking cavity required for sudden boiling of the ingredients according to the type of the ingredients in the cooking cavity by obtaining the type of the ingredients in the cooking cavity. Thus, according to the first operating parameters corresponding to the first pressure, the first operating parameters may include operating parameters such as the operating power and operating time of the heating unit, as well as the opening time and closing time of the pressure valve. Furthermore, by making the cooking appliance operate with the first operating parameters, sudden boiling of the ingredients during the cooking process can be achieved, so as to ensure the flatness and heating uniformity degree of the ingredients in the cooking cavity, and further ensure the cooking effect of the ingredients, without the need to detect whether the parameters in the cooking cavity reach the sudden boiling condition through detection components such as a pressure sensor during the cooking process, simplifying the structure and control process of the cooking appliance and reducing the cost of the cooking appliance.

[0013] In addition, according to the control method of the cooking appliance in the above technical solution provided by the present invention, the following additional technical features may also be included:

[0014] In the above technical solution, further, the first operating parameters include the first duty cycle of the heating time in the preset heating cycle of the heating unit and the first heating duration corresponding to the first duty cycle. The steps of controlling the heating unit and the pressure valve to work according to the operating parameters corresponding to the first pressure specifically include: based on the liquid in the cooking cavity having boiled, closing the pressure valve; controlling the heating unit to operate with the preset heating cycle and the first duty cycle and continuing for the first heating duration; based on the heating unit operating to the first heating duration, opening the pressure valve.

[0015] In this technical solution, the heating part of the cooking appliance can heat the cooking cavity in a periodic operation mode. The first operating parameter of the cooking appliance can include the heating time of the heating part in each preset period and the first duty ratio in the preset period, that is, in each heating cycle of the heating part, the ratio of the heating time of the heating part to the total time of the cycle. Further, according to the first pressure and the first duty ratio, the first heating duration corresponding to the first duty ratio can be determined. That is, when the liquid in the cooking cavity is in a boiling state, the pressure valve is closed, and the heating cavity is in a completely sealed state, when the heating part operates at the first duty ratio until the first heating duration, the pressure in the cooking cavity can rise to the first pressure. Further, when the heating part operates to the first duration, the pressure valve is opened, and the heating part is closed to relieve the pressure of the cooking cavity, thereby realizing the sudden boiling of the ingredients in the cooking cavity, making the ingredients roll in the liquid, ensuring the uniform distribution of the ingredients in the liquid, and further ensuring the uniform heating of the ingredients and improving the cooking effect.

[0016] In any of the above technical solutions, further, the first operating parameter further includes the first pressure relief duration. After the step of opening the pressure valve, it further includes: controlling the pressure valve to remain open until the first pressure relief duration.

[0017] In this technical solution, the first operating parameter can further include the first pressure relief duration. When the heating part operates at the first duty ratio until the first heating duration, the pressure valve is opened to relieve the pressure of the cooking cavity to realize the sudden boiling of the cooked ingredients. At the same time, the pressure valve is kept open for a duration up to the first pressure relief duration to ensure that the pressure in the cooking cavity is reduced to the normal atmospheric pressure indoors, so that the ingredients can continue to roll in the liquid in the cooking cavity until they stop, ensuring that the rolled ingredients can be evenly distributed in the cooking cavity, and further ensuring the uniform heating of the ingredients and the cooking effect.

[0018] Specifically, still taking cooking rice as an example, the first pressure is 5 kPa, and the corresponding first pressure relief duration is 112 seconds. That is, when the heating part of the cooking appliance operates at a first duty ratio of 4 / 16 until 48 seconds, the pressure valve is opened and kept open for 112 seconds, thereby ensuring that the pressure in the cooking cavity is reduced from 5 kPa to the normal atmospheric pressure indoors, and further ensuring that the rice can be evenly distributed in the water.

[0019] In any of the above technical solutions, further, before the step of controlling the heating part and the pressure valve to work according to the first operating parameter corresponding to the first pressure, it further includes: opening the pressure valve; controlling the heating part to operate with the second operating parameter to keep the liquid in the cooking cavity boiling continuously.

[0020] In this technical solution, before controlling the heating unit to operate at the first duty cycle so that the pressure in the cooking cavity rises to the first pressure, it is first necessary to control the heating unit to operate to ensure that the liquid in the cooking cavity can continue to boil, so as to ensure that the liquid in the cooking cavity can continuously and stably generate steam, and further ensure that the pressure in the cooking cavity can rise stably and continuously. After the pressure valve is closed and the heating unit operates at the first operating parameter, the pressure in the cooking cavity can rise to the first pressure to ensure the sudden boiling effect on the ingredients in the cooking cavity.

[0021] Specifically, during the cooking process, first open the pressure valve so that the pressure in the cooking cavity can be maintained at the normal atmospheric pressure indoors during the heating process. Then control the heating unit to operate at the second operating parameter to heat the cooking cavity until the liquid in the cooking cavity continues to boil. Then close the pressure valve and control the heating unit to operate at the first operating parameter, that is, control the heating unit to operate at the first duty cycle for the first time so that the pressure in the cooking cavity rises to the first pressure, and control the pressure valve to open to achieve the sudden boiling of the ingredients in the cooking cavity.

[0022] In any of the above technical solutions, further, the second operating parameter includes the second duty cycle of the heating time and the second heating duration corresponding to the second duty cycle.

[0023] In this technical solution, during the stage of heating the cooking cavity until the liquid in the cooking cavity continues to boil, the heating unit of the cooking appliance can still heat the cooking cavity in a periodic operation mode. Correspondingly, the second operating parameter of the cooking appliance can include the second duty cycle of the heating time in each preset cycle of the heating unit in the preset cycle. Further, control the heating unit to operate at the second duty cycle for the second heating duration to achieve the continuous boiling of the liquid in the cooking cavity. Specifically, the second duty cycle can be determined according to the liquid and the amount of ingredients placed in the cooking cavity.

[0024] Specifically, during this heating stage, the pressure valve is in the open state, and the purpose of the second operating parameter is to heat the liquid in the cooking cavity to continuous boiling. Therefore, this heating stage is not affected by the type of ingredients in the cooking cavity. That is, when the amount of liquid placed in the cooking cavity remains unchanged, no matter what kind of ingredients are cooked, the second parameter can be set to the same parameter. Specifically, the second duty cycle can be set to 6 / 16, and correspondingly, the second heating duration is 100 seconds.

[0025] In any of the above technical solutions, further, the cooking appliance further includes a first temperature detection component for detecting the temperature of the upper part of the cooking cavity. Before the step of closing the pressure valve based on the fact that the liquid in the cooking cavity has boiled, it further includes: obtaining the temperature of the upper part of the cooking cavity; and judging whether the liquid in the cooking cavity is boiling based on the temperature of the upper part of the cooking cavity reaching the first preset temperature.

[0026] In this technical solution, the cooking appliance may further be provided with a first temperature detection component for detecting the temperature of the upper part of the cooking cavity. Before the step of closing the pressure valve to increase the pressure in the cooking cavity, first detect the temperature of the upper part of the cooking cavity through the first temperature detection component. When it is obtained that the temperature of the upper part of the cooking cavity reaches the first preset temperature, determine whether the liquid in the cooking cavity is boiling. And on the basis of determining that the liquid in the cooking cavity has boiled, control the pressure valve to close to achieve a continuous increase in the pressure in the cooking cavity. To ensure that the liquid in the cooking cavity can continue to boil, so as to ensure that the liquid in the cooking cavity can continuously and stably generate steam, and further ensure that the pressure in the cooking cavity can rise stably and continuously. After the pressure valve is closed and the heating part operates at the first operating parameter, the pressure in the cooking cavity can rise to the first pressure to ensure the sudden boiling effect on the ingredients in the cooking cavity.

[0027] In any of the above technical solutions, further, based on the pressure valve remaining open for the first pressure relief duration, close the pressure valve; determine the second pressure according to the type of ingredients; control the heating part to work according to the third operating parameter corresponding to the second pressure.

[0028] In this technical solution, when the sudden boiling of the ingredients in the cooking cavity is completed, continuously heat the cooking cavity to ensure the maturity of the ingredients in the cooking cavity, and then complete the cooking process of the ingredients. Specifically, first determine the second pressure required for continuously heating the ingredients according to the type of ingredients in the cooking cavity, determine the third operating parameter corresponding to the second pressure according to the second pressure. When the sudden boiling is completed, that is, the pressure in the cooking cavity rises to the first pressure, open the pressure valve to relieve the pressure in the cooking cavity and continue for the first pressure relief duration, then close the pressure valve to make the pressure in the cooking cavity rise to the second pressure, and control the heating part to operate at the third operating parameter to keep the pressure in the cooking cavity at the second pressure, thereby realizing continuous heating of the ingredients in the cooking cavity until the ingredients are mature and completing the cooking process of the ingredients.

[0029] In any of the above technical solutions, further, the cooking appliance further includes a second temperature detection component for detecting the temperature of the bottom of the cooking cavity. The third operating parameter includes the third duty ratio of the heating time and the third heating duration corresponding to the third duty ratio; the fourth duty ratio of the heating time and the fourth heating duration corresponding to the fourth duty ratio; and the second preset temperature. The step of controlling the heating part to work according to the third operating parameter corresponding to the second pressure includes: detecting the temperature of the bottom of the cooking cavity; controlling the cooking appliance to operate alternately at the third duty ratio and the fourth duty ratio until the temperature of the bottom of the cooking cavity reaches the second preset temperature.

[0030] In this technical solution, the third operating parameter corresponding to the second pressure may include the third duty ratio and the fourth duty ratio of the heating time, as well as the third heating duration and the fourth heating duration corresponding to the third duty ratio and the fourth duty ratio respectively. After the sudden boiling is completed, the heating part can be controlled to operate alternately with the third duty ratio and the fourth duty ratio, so as to keep the pressure in the cooking cavity at the second pressure, and then continuously heat the food materials in the cooking cavity at the second pressure. Specifically, after the pressure in the cooking cavity rises to the first pressure, the pressure valve is opened to relieve the pressure in the cooking cavity and the first pressure relief duration is continued. First, the heating part is controlled to operate at the third duty ratio for the third heating duration, then the heating part is controlled to operate at the fourth duty ratio for the fourth heating duration, and the heating part is controlled to operate alternately with the third duty ratio and the fourth duty ratio.

[0031] Further, the third operating parameter further includes a second preset temperature, and the cooking appliance further includes a second temperature detection component for detecting the temperature at the bottom of the cooking cavity. During the process of controlling the heating part to operate alternately with the third duty ratio and the fourth duty ratio, the temperature at the bottom of the cooking cavity is detected by the second temperature detection component. When the temperature at the bottom of the cooking cavity reaches the second preset temperature, it can be determined that the food materials in the cooking cavity are cooked, and the heating part is controlled to stop operating, completing the cooking process of the food materials.

[0032] In any of the above technical solutions, further, the third operating parameter further includes the fifth duty ratio of the heating time and the fifth heating duration corresponding to the fifth duty ratio, and the control method further includes: based on the temperature at the bottom of the cooking cavity reaching the second preset temperature, controlling the heating part to operate at the fifth duty ratio for the fifth heating duration.

[0033] In this technical solution, after continuously heating the cooking cavity at the second pressure, the cooking cavity can also be heated for heat preservation, so that the cooked food materials can maintain a certain temperature within a certain time, which can further improve the cooking effect of the food materials, and can also maintain the taste of the food materials and improve the user experience.

[0034] Specifically, the third operating parameter may further include the fifth duty ratio of the heating time and the fifth heating duration corresponding to the fifth duty ratio. After the heating part operates alternately with the third duty ratio and the fourth duty ratio until the bottom of the cooking cavity reaches the second preset temperature, the heating part is controlled to operate at the fifth duty ratio for the fifth heating duration to achieve heat preservation heating of the cooking cavity.

[0035] Specifically, the fifth duty ratio and the fifth heating duration corresponding to the fifth duty ratio can be determined according to the types of food materials. The fifth duty ratio can be less than the third duty ratio.

[0036] In any of the above technical solutions, further, the control method of the cooking appliance further includes: closing the pressure valve based on the pressure valve remaining open for a first pressure relief duration; determining a third pressure according to the type of the food ingredient; and controlling the heating unit and the pressure valve to operate according to a fourth operating parameter corresponding to the third pressure.

[0037] In this technical solution, after the food ingredient in the cooking cavity undergoes a sudden boil, according to the type or the amount of the food ingredient, the food ingredient can also undergo a second sudden boil, so as to cause the food ingredient in the cooking cavity to turn back again, further improving the uniform distribution of the food ingredient in the liquid, and thus ensuring the uniformity of heating of the food ingredient and improving the cooking effect.

[0038] Specifically, according to the type of the food ingredient in the cooking cavity, determine the third pressure required for the second sudden boil of the food ingredient, and obtain a fourth operating parameter corresponding to the third pressure. After the first sudden boil is completed, that is, when the pressure in the cooking cavity reaches the first pressure, open the pressure valve and keep it open for the first pressure relief duration, then close the pressure valve, and control the heating unit and the pressure valve to operate with the fourth operating parameter to achieve the second sudden boil of the food ingredient.

[0039] Specifically, the fourth operating parameter corresponding to the third pressure may include the heating power and heating time of the heating unit, and the opening time and closing time of the pressure valve. Further, according to the pressure required for the second sudden boil of the food ingredient in the cooking cavity, that is, the third pressure, the power of the heating unit and the heating time required for the pressure in the cooking cavity to reach the third pressure can be determined. After the first sudden boil is completed and the pressure in the cooking cavity returns to the normal indoor pressure, by controlling the heating unit to operate at this power for this time while keeping the pressure valve closed, the pressure in the cooking cavity can be raised to the third pressure required for the second sudden boil of the food ingredient. At this time, the control of the heating of the heating unit can be stopped, and then the pressure valve is controlled to open to perform the second sudden boil on the food ingredient in the cooking cavity, and the opening time of the pressure valve is controlled to ensure that the pressure in the cooking cavity reaches the normal atmospheric pressure to complete the sudden boil process.

[0040] In any of the above technical solutions, further, the fourth operating parameter includes a sixth duty ratio of the heating time and a sixth heating duration corresponding to the sixth duty ratio. The step of controlling the heating unit and the pressure valve to operate according to the fourth operating parameter corresponding to the third pressure specifically includes: controlling the heating unit to operate with a preset heating cycle and the sixth duty ratio and lasting for the sixth heating duration; and based on the heating unit running to the sixth heating duration, opening the pressure valve again.

[0041] In this technical solution, the fourth operating parameter of the cooking appliance may include the sixth duty ratio of the heating time in each preset cycle of the heating unit in the preset cycle. Further, according to the third pressure and the sixth duty ratio, the sixth heating duration corresponding to the sixth duty ratio can be determined. That is, when the liquid in the cooking cavity is in a boiling state, the pressure valve is closed, and the heating cavity is in a completely sealed state, when the heating unit operates at the sixth duty ratio until the sixth heating duration, the pressure in the cooking cavity can rise to the third pressure. Further, when the heating unit operates to the sixth duration, the pressure valve is opened, and the heating unit is turned off to relieve the pressure in the cooking cavity, thereby realizing the second sudden boiling of the ingredients in the cooking cavity, causing the ingredients to tumble again in the liquid, further improving the uniform distribution of the ingredients in the liquid, and thus ensuring the uniformity of ingredient heating and improving the cooking effect.

[0042] Further, after the heating unit alternately operates at the third duty ratio and the fourth duty ratio until the bottom of the cooking cavity reaches the second preset temperature, the heating unit is controlled to operate at the fifth duty ratio until the fifth heating duration to achieve heat preservation heating of the cooking cavity.

[0043] In any of the above technical solutions, further, the fourth operating parameter further includes the second pressure relief duration. After the step of opening the pressure valve again, it further includes: controlling the pressure valve to remain open until the second pressure relief duration.

[0044] In this technical solution, the fourth operating parameter may further include the second pressure relief duration. When the heating unit operates at the sixth duty ratio until the sixth heating duration, the pressure valve is opened to relieve the pressure in the cooking cavity to achieve sudden boiling of the cooked ingredients. At the same time, the pressure valve is kept open for a duration reaching the second pressure relief duration to ensure that the pressure in the cooking cavity is reduced to the normal atmospheric pressure indoors, so that the ingredients can continue to tumble in the liquid in the cooking cavity until they stop, ensuring that the tumbled ingredients can be evenly distributed in the cooking cavity, thus ensuring the uniformity of ingredient heating and the cooking effect.

[0045] According to the second aspect of the present invention, a control device for a cooking appliance is provided. The cooking appliance includes a cooking cavity; a heating unit for heating the cooking cavity; a pressure valve for adjusting the pressure in the cooking cavity. The control device of the cooking appliance includes: an acquisition unit for acquiring the type of ingredients in the cooking cavity; a determination unit for determining the first pressure according to the type of ingredients; and a control unit for controlling the heating unit and the pressure valve to work according to the first operating parameter corresponding to the first pressure.

[0046] The control device of the cooking appliance provided by the present invention first obtains the type of the food to be cooked through an acquisition unit, that is, the type of the food placed in the cooking cavity of the cooking appliance. Then, a determination unit can determine a first pressure required during the cooking process of the food according to the type of the food. Specifically, the first pressure can be the pressure required for bumping boiling during the cooking process of this type of food. That is, during the heating process, when bumping boiling of the food is required, the pressure in the cooking cavity needs to reach the first pressure. Further, a control unit controls a heating part and a pressure valve to operate according to a first operating parameter corresponding to the first pressure.

[0047] Specifically, the first operating parameter corresponding to the first pressure may include the heating power and heating time of the heating part, as well as the opening time and closing time of the pressure valve. Further, according to the bumping boiling pressure required by the food in the cooking cavity, that is, the first pressure, the power of the heating part and the heating time required for the pressure in the cooking cavity to reach the first pressure can be determined. The control unit controls the heating part to operate at this power for this time while keeping the pressure valve in a closed state, so that the pressure in the cooking cavity can be increased to the first pressure required for bumping boiling of the food. At this time, the control unit can stop controlling the heating part to heat, and then control the pressure valve to open to perform bumping boiling on the food in the cooking cavity, and control the opening time of the pressure valve to ensure that the pressure in the cooking cavity reaches normal atmospheric pressure to complete the bumping boiling process.

[0048] The control device of the cooking appliance provided by the present invention obtains the type of the food in the cooking cavity through the acquisition unit, so that the determination unit can determine the first pressure in the cooking cavity required for bumping boiling of the food according to the type of the food, so that the control unit can determine according to the first operating parameter corresponding to the first pressure. The first operating parameter may include operating parameters such as the operating power and operating time of the heating part, as well as the opening time and closing time of the pressure valve. Furthermore, the cooking appliance operates with the first operating parameter, so that bumping boiling of the food can be realized during the cooking process to ensure the flatness and heating uniformity degree of the food in the cooking cavity, and further ensure the cooking effect of the food, without detecting whether the parameters in the cooking cavity reach the bumping boiling condition through detection parts such as a pressure sensor during the cooking process, which simplifies the structure and control process of the cooking appliance and reduces the cost of the cooking appliance.

[0049] In any of the above technical solutions, further, the first operating parameter includes a first duty cycle of the heating time in a preset heating cycle of the heating part and a first heating duration corresponding to the first duty cycle. The control unit is specifically configured to: based on the fact that the liquid in the cooking cavity has boiled, close the pressure valve; control the heating part to operate with the preset heating cycle and the first duty cycle and continue for the first heating duration; based on the heating part running to the first heating duration, open the pressure valve.

[0050] Further, the first operating parameter further includes a first pressure relief duration, and the control unit is further configured to: control the pressure valve to remain open until the first pressure relief duration.

[0051] Further, before the step of controlling the heating unit and the pressure valve to operate according to the first operating parameter corresponding to the first pressure, the control unit is further configured to: open the pressure valve; control the heating unit to operate with a second operating parameter so that the liquid in the cooking cavity keeps boiling.

[0052] Further, the cooking appliance further includes a first temperature detection component for detecting the temperature of the upper part of the cooking cavity. Before the step of closing the pressure valve based on the fact that the liquid in the cooking cavity has boiled, the control unit is further configured to: obtain the temperature of the upper part of the cooking cavity; determine whether the liquid in the cooking cavity is boiling based on the temperature of the upper part of the cooking cavity reaching a first preset temperature.

[0053] Further, the control unit is further configured to: close the pressure valve based on the pressure valve remaining open for the first pressure relief duration; determine a second pressure according to the type of the food material; control the heating unit to operate according to a third operating parameter corresponding to the second pressure.

[0054] Further, the cooking appliance further includes a second temperature detection component for detecting the temperature of the bottom of the cooking cavity. The third operating parameter includes a third duty ratio of the heating time and a third heating duration corresponding to the third duty ratio; a fourth duty ratio of the heating time and a fourth heating duration corresponding to the fourth duty ratio; and a second preset temperature. Specifically, the control unit is configured to: control the cooking appliance to operate alternately with the third duty ratio and the fourth duty ratio until the temperature of the bottom of the cooking cavity reaches the second preset temperature.

[0055] Further, the third operating parameter further includes a fifth duty ratio of the heating time and a fifth heating duration corresponding to the fifth duty ratio. The control unit is further configured to: based on the temperature of the bottom of the cooking cavity reaching the second preset temperature, control the heating unit to operate with the fifth duty ratio for the fifth heating duration.

[0056] Further, the control unit is further configured to: close the pressure valve based on the pressure valve remaining open for the first pressure relief duration; determine a third pressure according to the type of the food material; control the heating unit and the pressure valve to operate according to a fourth operating parameter corresponding to the third pressure.

[0057] Further, the fourth operating parameter includes a sixth duty ratio of the heating time and a sixth heating duration corresponding to the sixth duty ratio. Specifically, the control unit is configured to: control the heating unit to operate with a preset heating cycle and the sixth duty ratio and continue for the sixth heating duration; based on the heating unit operating for the sixth heating duration, open the pressure valve again.

[0058] Further, the fourth operating parameter further includes a second pressure relief duration. After the step of reopening the pressure valve, the control unit is further configured to: control the pressure valve to remain open until the second pressure relief duration.

[0059] According to a third aspect of the present invention, there is provided a cooking appliance, including the control device of the cooking appliance according to the above technical solution.

[0060] The cooking appliance provided by the present invention includes the control device of the cooking appliance proposed in the above technical solution. Therefore, the cooking appliance includes all the beneficial effects of the above control device of the cooking appliance, which will not be elaborated herein.

[0061] According to a fourth aspect of the present invention, there is provided a cooking appliance including: a memory and a processor. The memory stores a computer program, and when the computer program is executed by the processor, the steps of the control method of the cooking appliance according to any one of the above technical solutions are implemented.

[0062] The cooking appliance provided by the present invention includes a memory and a processor. The memory stores a computer program, and when the computer program is executed by the processor, the steps of the control method of the cooking appliance according to any one of the above technical solutions can be implemented. Therefore, the cooking appliance has all the beneficial effects of the control method of the cooking appliance proposed in the first aspect, which will not be elaborated herein.

[0063] According to a fifth aspect of the present invention, there is provided a readable storage medium, on which a computer program is stored, and when the computer program is executed by a processor, the control method of the cooking appliance according to any one of the above technical solutions is implemented.

[0064] The readable storage medium provided by the present invention stores a computer program. Since the computer program can implement the control method of the cooking appliance according to any one of the above technical solutions when executed by a processor, the storage medium has all the beneficial effects of the control method of the cooking appliance proposed in the first aspect, which will not be elaborated herein.

[0065] The additional aspects and advantages of the present invention will become apparent in the following description section, or will be understood through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0066] The above and / or additional aspects and advantages of the present invention will become apparent and be readily understood from the description of the embodiments in conjunction with the following drawings, where:

[0067] Figure 1 The flowchart showing the control method of the cooking appliance provided by an embodiment of the present invention;

[0068] Figure 2 The flowchart showing the control method of the cooking appliance provided by another embodiment of the present invention;

[0069] Figure 3 Shows a schematic flowchart of a control method for a cooking appliance provided by another embodiment of the present invention;

[0070] Figure 4 Shows a schematic flowchart of a control method for a cooking appliance provided by another embodiment of the present invention;

[0071] Figure 5 Shows a schematic flowchart of a control method for a cooking appliance provided by another embodiment of the present invention;

[0072] Figure 6 Shows a schematic flowchart of a control method for a cooking appliance provided by another embodiment of the present invention;

[0073] Figure 7 Shows a schematic flowchart of a control method for a cooking appliance provided by another embodiment of the present invention;

[0074] Figure 8 Shows a schematic flowchart of a control method for a cooking appliance provided by another embodiment of the present invention;

[0075] Figure 9 Shows a schematic flowchart of a control method for a cooking appliance provided by another embodiment of the present invention;

[0076] Figure 10 Shows a schematic flowchart of a control method for a cooking appliance provided by another embodiment of the present invention;

[0077] Figure 11 Shows a structural block diagram of a cooking appliance provided by an embodiment of the present invention.

[0078] Wherein, Figure 11 The corresponding relationship between the reference numerals and the component names in is:

[0079] 100 cooking appliance, 102 heating part, 104 pressure valve, 106 first temperature detection part, 108 second temperature detection part, 110 controller, 112 pressure ball. Detailed implementation manners

[0080] In order to more clearly understand the above objects, features and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific implementation manners. It should be noted that, without conflict, the embodiments of the present invention and the features in the embodiments may be combined with each other.

[0081] In the following description, many specific details are set forth to provide a thorough understanding of the present invention. However, the present invention may be practiced in other ways different from those described herein. Therefore, the scope of protection of the present invention is not limited by the limitations of the specific embodiments disclosed below.

[0082] The following refers to Figures 1 to 11 Describe a control method, a control device, a cooking appliance, and a readable storage medium for a cooking appliance provided according to some embodiments of the present invention.

[0083] Embodiment:

[0084] As Figure 1 shown, according to an embodiment of the present invention, a control method for a cooking appliance is proposed. The method includes:

[0085] Step S102, obtaining the type of ingredients in the cooking cavity;

[0086] Step S104, determining a first pressure according to the type of ingredients;

[0087] Step S106, controlling the heating part and the pressure valve to work according to the first operating parameters corresponding to the first pressure.

[0088] Wherein, the cooking appliance includes a cooking cavity and a heating part, wherein the heating part is used to heat the cooking cavity; a pressure valve for adjusting the pressure in the cooking cavity.

[0089] For the control method of the cooking appliance provided by the present invention, first, obtain the type of ingredients to be cooked, that is, the type of ingredients placed in the cooking cavity of the cooking appliance, and then determine the first pressure required during the cooking process of the ingredients according to the type of ingredients. Specifically, the first pressure may be the pressure required for the ingredients of this type to undergo sudden boiling during the cooking process, that is, during the heating process, when it is necessary to perform sudden boiling on the ingredients, the pressure in the cooking cavity needs to reach the first pressure. Further, according to the first operating parameters corresponding to the first pressure, control the heating part and the pressure valve to work.

[0090] Specifically, the first operating parameters corresponding to the first pressure may include the heating power and heating time of the heating part, as well as the opening time and closing time of the pressure valve. Further, according to the sudden boiling pressure required by the ingredients in the cooking cavity, that is, the first pressure, the power of the heating part and the heating time required for the pressure in the cooking cavity to reach the first pressure can be determined. By controlling the heating part to operate at this power until this time, and keeping the pressure valve in the closed state at the same time, the pressure in the cooking cavity can be raised to the first pressure required for the ingredients to undergo sudden boiling. At this time, the control of the heating part to heat can be stopped, and then the pressure valve can be controlled to open to perform sudden boiling on the ingredients in the cooking cavity, and the opening time of the pressure valve can be controlled to ensure that the pressure in the cooking cavity reaches normal atmospheric pressure to complete the sudden boiling process.

[0091] The control method of the cooking appliance provided by the present invention can determine the first pressure in the cooking cavity required for bumping boiling of the food material according to the type of the food material in the cooking cavity by obtaining the type of the food material in the cooking cavity. Thus, according to the first operating parameters corresponding to the first pressure, the first operating parameters may include operating power of the heating part, operating time, opening time, closing time and other operating parameters of the pressure valve. Furthermore, enabling the cooking appliance to operate with the first operating parameters can achieve bumping boiling of the food material during the cooking process, so as to ensure the flatness and heating uniformity degree of the food material in the cooking cavity, and further ensure the cooking effect of the food material, without the need to detect whether the parameters in the cooking cavity reach the bumping boiling condition through detection parts such as a pressure sensor during the cooking process, simplifying the structure and control process of the cooking appliance and reducing the cost of the cooking appliance.

[0092] According to an embodiment of the present invention, as Figure 2 shown, a control method of a cooking appliance is provided, and the method includes:

[0093] Step S202, obtain the type of the food material in the cooking cavity;

[0094] Step S204, determine the first pressure according to the type of the food material;

[0095] Step S206, based on the fact that the liquid in the cooking cavity has boiled, close the pressure valve;

[0096] Step S208, control the heating part to operate with a preset heating cycle and a first duty ratio, and continue for a first heating duration;

[0097] Step S210, based on the heating part operating to the first heating duration, open the pressure valve.

[0098] In this embodiment, the heating part of the cooking appliance can heat the cooking cavity in a periodic operation mode. The first operating parameter of the cooking appliance can include the heating time of the heating part in each preset period and the first duty cycle in the preset period. That is, in each heating cycle of the heating part, the ratio of the heating time of the heating part to the total time of the cycle. Further, according to the first pressure and the first duty cycle, the first heating duration required to reach the first pressure corresponding to the heating mode of the first duty cycle can be determined. That is, when the liquid in the cooking cavity is in a boiling state, and the pressure valve is closed, and the heating cavity is in a completely sealed state, when the heating part operates at the first duty cycle for the first heating duration, the pressure in the cooking cavity can rise to the first pressure. Further, when the heating part operates to the first duration, the pressure valve is opened, and the heating part is turned off to relieve the pressure in the cooking cavity, thereby realizing the sudden boiling of the ingredients in the cooking cavity, making the ingredients roll in the liquid, ensuring the uniform distribution of the ingredients in the liquid, and further ensuring the uniform heating of the ingredients and improving the cooking effect.

[0099] For example, as shown in Table 1, first, the type of ingredients in the cooking cavity of the cooking appliance is obtained. If it is determined that the ingredients in the cooking cavity are rice, then it can be determined that during the cooking of rice, the sudden boiling pressure can be 5 kPa, that is, the first pressure is 5 kPa. Further, according to the first pressure of 5 kPa, the first duty cycle of the heating time of the heating part and the first heating duration corresponding to the first duty cycle are determined. Specifically, the preset heating cycle of the heating part of the cooking appliance is 16 seconds. During the heating process, the heating time of the heating part in each heating cycle can be 4 seconds. That is, the first duty cycle is 4 / 16, and the first heating duration required to reach the first pressure corresponding to the heating mode of this first duty cycle is 48 seconds. That is, when the heating part operates at a duty cycle of 4 / 16 for 48 seconds, the pressure in the cooking cavity can rise to 5 kPa. Specifically, during the cooking process, after the water in the cooking appliance boils, first, the pressure valve is closed to ensure that the cooking cavity is in a sealed state. At the same time, the heating part is controlled to operate at a duty cycle of 4 / 16 and continue for 48 seconds, so that the pressure in the cooking cavity rises to 5 kPa. Then, the pressure valve is opened, and the heating part is turned off, so that the pressure in the cooking cavity is relieved. The pressure in the cooking cavity suddenly changes, causing the rice in the cooking cavity to roll, realizing the sudden boiling of the rice, making the rice evenly distributed in the water, ensuring the uniform heating of the rice, and ensuring the cooking effect.

[0100] Specifically, according to the types of ingredients, the first pressure can be set to 10 kPa, 15 kPa or 20 kPa. For example, when the ingredients to be cooked are beans or coarse grains and other ingredients that are not easy to mature, the first pressure is set to a relatively high 15 kPa or 20 kPa to ensure that the pressure in the cooking cavity rises to a relatively high pressure, ensuring the maturity of the ingredients. At the same time, by opening the pressure valve, the sudden boiling of the ingredients is achieved, ensuring the uniformity of heating of the ingredients. Specifically, when the first pressure is 15 kPa, the first duty cycle of the heating part can be set to 5 / 16, and the first heating time required to reach the first pressure corresponding to the heating method of this first duty cycle is 64 seconds.

[0101] Table 1

[0102]

[0103] According to an embodiment of the present invention, as Figure 3 shown, a control method for a cooking appliance is proposed, and the method includes:

[0104] Step S302, obtaining the types of ingredients in the cooking cavity;

[0105] Step S304, determining the first pressure according to the types of ingredients;

[0106] Step S306, based on the fact that the liquid in the cooking cavity has boiled, closing the pressure valve;

[0107] Step S308, controlling the heating part to operate with a preset heating cycle and the first duty cycle, and continuing for the first heating time;

[0108] Step S310, based on the heating part running to the first heating time, opening the pressure valve;

[0109] Step S312, controlling the pressure valve to remain open until the first pressure relief time.

[0110] In this embodiment, the first operating parameter may further include the first pressure relief time. When the heating part runs to the first heating time with the first duty cycle, the pressure valve is opened to relieve the pressure in the cooking cavity to achieve the sudden boiling of the cooked ingredients. At the same time, the pressure valve is kept open for a duration reaching the first pressure relief time to ensure that the pressure in the cooking cavity is reduced to the normal atmospheric pressure indoors, so that the ingredients can continue to tumble in the liquid in the cooking cavity until they are stationary, ensuring that the tumbled ingredients can be evenly distributed in the cooking cavity, thereby ensuring the uniformity of heating of the ingredients and ensuring the cooking effect.

[0111] Specifically, as shown in Table 1, still taking the cooking of rice as an example, the first pressure is 5 kPa, and the corresponding first pressure relief duration is 112 seconds. That is, when the heating part of the cooking appliance runs at a first duty cycle of 4 / 16 for 48 seconds, the pressure valve is opened and maintained for 112 seconds, so as to ensure that the pressure in the cooking cavity drops from 5 kPa to the normal atmospheric pressure indoors, and further ensure that the rice can be evenly distributed in the water.

[0112] According to an embodiment of the present invention, as Figure 4 shown, a control method for a cooking appliance is proposed, and the method includes:

[0113] Step S402, obtaining the type of the food material in the cooking cavity;

[0114] Step S404, determining the first pressure according to the type of the food material;

[0115] Step S406, opening the pressure valve;

[0116] Step S408, controlling the heating part to run at a second operating parameter so that the liquid in the cooking cavity keeps boiling;

[0117] Step S410, closing the pressure valve based on the fact that the liquid in the cooking cavity has boiled;

[0118] Step S412, controlling the heating part to run at a preset heating cycle and the first duty cycle, and lasting for a first heating duration;

[0119] Step S414, opening the pressure valve based on the fact that the heating part runs to the first heating duration;

[0120] Step S416, controlling the pressure valve to remain in an open state until the first pressure relief duration.

[0121] In this embodiment, before controlling the heating part to run at the first duty cycle so that the pressure in the cooking cavity rises to the first pressure, it is first necessary to control the heating part to run to ensure that the liquid in the cooking cavity can keep boiling, so as to ensure that the liquid in the cooking cavity can continuously and stably generate steam, and further ensure that the pressure in the cooking cavity can rise stably and continuously, so that after the pressure valve is closed and the heating part runs at the first operating parameter, the pressure in the cooking cavity can rise to the first pressure to ensure the sudden boiling effect on the food material in the cooking cavity.

[0122] Specifically, during the cooking process, first open the pressure valve so that the pressure in the cooking cavity can be maintained at the normal atmospheric pressure in the room during the heating process. Then control the heating unit to operate at the second operating parameter to heat the cooking cavity until the liquid in the cooking cavity keeps boiling. Then close the pressure valve and control the heating unit to operate at the first operating parameter, that is, control the heating unit to operate at the first duty cycle for the first time so that the pressure in the cooking cavity rises to the first pressure, and control the pressure valve to open to achieve the sudden boiling of the ingredients in the cooking cavity.

[0123] Further, the second operating parameter includes a second duty cycle of the heating time in the preset heating cycle and a second heating duration corresponding to the second duty cycle.

[0124] Specifically, when heating the cooking cavity until the liquid in the cooking cavity can reach the stage of continuous boiling, the heating unit of the cooking appliance can still heat the cooking cavity in a periodic operation mode. Correspondingly, the second operating parameter of the cooking appliance can include the second duty cycle of the heating time in each preset cycle of the heating unit in the preset cycle. Further, control the heating unit to operate at the second duty cycle for the second heating duration to achieve the continuous boiling of the liquid in the cooking cavity. Specifically, the second duty cycle can be determined according to the liquid contained in the cooking cavity and the amount of the ingredients.

[0125] Specifically, in this heating stage, the pressure valve is in the open state, and the purpose of the second operating parameter is to heat the liquid in the cooking cavity to continuous boiling. Therefore, this heating stage is not affected by the type of the ingredients contained in the cooking cavity, that is, when the amount of the liquid contained in the cooking cavity remains unchanged, no matter what kind of ingredients are cooked, the second parameter can be set to the same parameter. Specifically, the second duty cycle can be set to 6 / 16, and correspondingly, the second heating duration is 100 seconds.

[0126] According to an embodiment of the present invention, as Figure 5 shown, a control method for a cooking appliance is proposed, and the method includes:

[0127] Step S502, obtaining the type of the ingredients in the cooking cavity;

[0128] Step S504, determining the first pressure according to the type of the ingredients;

[0129] Step S506, opening the pressure valve;

[0130] Step S508, controlling the heating unit to operate at the second operating parameter so that the liquid in the cooking cavity keeps boiling;

[0131] Step S510, obtaining the temperature at the upper part of the cooking cavity;

[0132] Step S512: Based on the temperature at the upper part of the cooking cavity reaching the first preset temperature, determine whether the liquid in the cooking cavity is boiling. If so, execute step S514; if not, execute step S508;

[0133] Step S514: Based on the liquid in the cooking cavity having boiled, close the pressure valve;

[0134] Step S516: Control the heating part to operate with a preset heating cycle and a first duty ratio, and continue for the first heating duration;

[0135] Step S518: Based on the heating part running to the first heating duration, open the pressure valve;

[0136] Step S520: Control the pressure valve to remain open until the first pressure relief duration.

[0137] Wherein, the cooking appliance further includes a first temperature detection component for detecting the temperature at the upper part of the cooking cavity.

[0138] In this embodiment, the cooking appliance may further be provided with a first temperature detection component, which is used for detecting the temperature at the upper part of the cooking cavity. Before the step of closing the pressure valve to increase the pressure in the cooking cavity, first detect the temperature at the upper part of the cooking cavity through the first temperature detection component. When it is obtained that the temperature at the upper part of the cooking cavity reaches the first preset temperature, determine whether the liquid contained in the cooking cavity is boiling. And, on the basis of determining that the liquid contained in the cooking cavity has boiled, control the pressure valve to close to realize the continuous increase of the pressure in the cooking cavity. To ensure that the liquid in the cooking cavity can continue to boil, so as to ensure that the liquid in the cooking cavity can continuously and stably generate steam, and further ensure that the pressure in the cooking cavity can rise stably and continuously. After the pressure valve is closed and the heating part operates with the first operating parameters, the pressure in the cooking cavity can rise to the first pressure to ensure the sudden boiling effect on the food materials in the cooking cavity.

[0139] Specifically, the first temperature detection component can be a temperature sensor, and the first temperature detection component can be arranged at the upper part of the side wall of the cooking cavity to realize the detection of the temperature at the upper part of the cooking cavity. During the operation of the cooking appliance, the heating part usually heats the bottom of the cooking cavity, and the temperature at the bottom of the cooking cavity is usually higher than the upper part temperature. Therefore, by detecting the temperature at the upper part of the cooking cavity, it can be ensured that the overall temperature in the cooking cavity can reach the first preset temperature, and further ensure the accuracy of the judgment on the boiling of the liquid in the cooking cavity.

[0140] Further, the first preset temperature can be set to 85 degrees Celsius to ensure the accuracy of the determination timing of the boiling of the liquid in the cooking cavity when the cooking appliance is operating in an environment with a relatively low atmospheric pressure, avoid the continuous boiling time of the liquid in the cooking cavity, resulting in waste of steam, and further ensure that the pressure in the cooking cavity can reach the first pressure, guaranteeing the effect of sudden boiling of the ingredients.

[0141] According to an embodiment of the present invention, as Figure 6 shown, a control method for a cooking appliance is proposed, and the method includes:

[0142] Step S602, obtaining the type of ingredients in the cooking cavity;

[0143] Step S604, determining the first pressure according to the type of ingredients;

[0144] Step S606, opening the pressure valve;

[0145] Step S608, controlling the heating part to operate with a second operating parameter so that the liquid in the cooking cavity keeps boiling;

[0146] Step S610, obtaining the temperature at the upper part of the cooking cavity;

[0147] Step S612, based on the temperature at the upper part of the cooking cavity reaching the first preset temperature, determining whether the liquid in the cooking cavity is boiling; if so, execute step S614, if not, execute step S608;

[0148] Step S614, based on the liquid in the cooking cavity having boiled, closing the pressure valve;

[0149] Step S616, controlling the heating part to operate with a preset heating period and a first duty cycle and lasting for a first heating duration;

[0150] Step S618, based on the heating part running to the first heating duration, opening the pressure valve;

[0151] Step S620, controlling the pressure valve to remain open until a first pressure relief duration;

[0152] Step S622, based on the pressure valve remaining open for the first pressure relief duration, closing the pressure valve;

[0153] Step S624, determining the second pressure according to the type of ingredients;

[0154] Step S626, controlling the heating part to work according to the third operating parameter corresponding to the second pressure.

[0155] In this embodiment, after the ingredients in the cooking chamber boil suddenly, the cooking chamber is continuously heated to ensure the maturity of the ingredients in the cooking chamber, thereby completing the cooking process of the ingredients. Specifically, first, according to the type of ingredients placed in the cooking chamber, the second pressure required for continuously heating the ingredients is determined, and the third operating parameter corresponding to the second pressure is determined. When the sudden boiling is completed, that is, when the pressure in the cooking chamber rises to the first pressure, the pressure valve is opened to relieve the pressure of the cooking chamber and after continuously relieving the pressure for the first pressure relief duration, the pressure valve is closed so that the pressure in the cooking chamber rises to the second pressure. And the heating part is controlled to operate with the third operating parameter so that the pressure in the cooking chamber is maintained at the second pressure, thereby realizing continuous heating of the ingredients in the cooking chamber until the ingredients are mature and completing the cooking process of the ingredients.

[0156] Specifically, the second pressure can be the same as the first pressure or higher than the first pressure, so as to shorten the continuous heating time of the ingredients and improve the cooking efficiency. Correspondingly, according to the cooking requirements of the ingredients, the second pressure can also be set lower than the first pressure to ensure the cooking effect of the ingredients.

[0157] According to an embodiment of the present invention, as Figure 7 shown, a control method for a cooking appliance is provided, and the method includes:

[0158] Step S702, obtaining the type of ingredients in the cooking chamber;

[0159] Step S704, determining the first pressure according to the type of ingredients;

[0160] Step S706, opening the pressure valve;

[0161] Step S708, controlling the heating part to operate with the second operating parameter so that the liquid in the cooking chamber continuously boils;

[0162] Step S710, obtaining the temperature above the cooking chamber;

[0163] Step S712, based on the temperature above the cooking chamber reaching the first preset temperature, determining whether the liquid in the cooking chamber boils; if so, execute step S714, if not, execute step S708;

[0164] Step S714, based on the fact that the liquid in the cooking chamber has boiled, closing the pressure valve;

[0165] Step S716, controlling the heating part to operate with a preset heating cycle and a first duty ratio and continuously heating for the first heating duration;

[0166] Step S718, based on the heating part running to the first heating duration, opening the pressure valve;

[0167] Step S720, control the pressure valve to remain open until the first pressure relief duration;

[0168] Step S722, based on the pressure valve remaining open for the first pressure relief duration, close the pressure valve;

[0169] Step S724, determine the second pressure according to the type of food ingredient;

[0170] Step S726, detect the temperature at the bottom of the cooking cavity;

[0171] Step S728, control the cooking appliance to operate alternately at the third duty cycle and the fourth duty cycle until the temperature at the bottom of the cooking cavity reaches the second preset temperature.

[0172] In this embodiment, the third operating parameters corresponding to the second pressure may include the third duty cycle and the fourth duty cycle of the heating time, and the third heating duration and the fourth heating duration corresponding to the third duty cycle and the fourth duty cycle respectively. After the bump boiling is completed, the heating part can be controlled to operate alternately at the third duty cycle and the fourth duty cycle, so as to keep the pressure in the cooking cavity at the second pressure, and further realize continuous heating of the food ingredients in the cooking cavity at the second pressure. Specifically, after the pressure in the cooking cavity rises to the first pressure, the pressure valve is opened to relieve the pressure of the cooking cavity and lasts for the first pressure relief duration, first control the heating part to operate at the third duty cycle for the third heating duration, then control the heating part to operate at the fourth duty cycle for the fourth heating duration, and alternately control the heating part to operate in the heating mode of the third duty cycle and the heating mode of the fourth duty cycle.

[0173] Specifically, as shown in Table 1, still taking cooking rice as an example, the first pressure is 5 kPa, the first duty cycle is 4 / 16, the first heating duration corresponding to the heating mode of this first duty cycle is 48 seconds, and the corresponding first pressure relief duration is 112 seconds. The second pressure is the same as the first pressure, the third duty cycle can be set to 4 / 16, and the third heating duration corresponding to the third duty cycle is 48 seconds; the fourth duty cycle is 1 / 16, and the fourth heating duration corresponding to the heating mode of the fourth duty cycle is 48 seconds. When the heating part of the cooking appliance operates at the first duty cycle of 4 / 16 for 48 seconds, the pressure valve is opened and lasts for 112 seconds, then the pressure valve is closed, and the heating part is controlled to operate alternately at the third duty cycle of 4 / 16 and the fourth duty cycle of 1 / 16 for 48 seconds. At the same time, the temperature at the bottom of the cooking cavity is detected by the second temperature detection part until the temperature at the bottom of the cooking cavity reaches the second preset temperature, and the heating part is controlled to stop heating, completing the cooking process of the food ingredients.

[0174] Further, according to the types of ingredients, the second pressure can be set to 10 kPa, 15 kPa, or 20 kPa. For example, when the ingredients to be cooked are beans or coarse grains, which are not easy to mature, the second pressure is set to a relatively high 15 kPa or 20 kPa to ensure that the pressure in the cooking cavity rises to a relatively high pressure and ensure the maturity of the ingredients. Specifically, when the second pressure is 15 kPa, the third duty ratio of the heating unit can be set to 8 / 16, and the corresponding third heating duration is 48 seconds; the fourth duty ratio of the heating unit can be set to 1 / 16, and the corresponding fourth heating duration for this fourth duty ratio heating method is 16 seconds.

[0175] According to an embodiment of the present invention, as Figure 8 shown, a control method for a cooking appliance is proposed, and the method includes:

[0176] Step S802, obtaining the types of ingredients in the cooking cavity;

[0177] Step S804, determining the first pressure according to the types of ingredients;

[0178] Step S806, opening the pressure valve;

[0179] Step S808, controlling the heating unit to operate with the second operating parameters so that the liquid in the cooking cavity continuously boils;

[0180] Step S810, obtaining the temperature at the upper part of the cooking cavity;

[0181] Step S812, based on the temperature at the upper part of the cooking cavity reaching the first preset temperature, determining whether the liquid in the cooking cavity is boiling; if so, execute step S814, if not, execute step S808;

[0182] Step S814, based on the liquid in the cooking cavity already boiling, closing the pressure valve;

[0183] Step S816, controlling the heating unit to operate with a preset heating cycle and the first duty ratio and lasting for the first heating duration;

[0184] Step S818, based on the heating unit running to the first heating duration, opening the pressure valve;

[0185] Step S820, controlling the pressure valve to remain open until the first pressure relief duration;

[0186] Step S822, based on the pressure valve remaining open reaching the first pressure relief duration, closing the pressure valve;

[0187] Step S824, determining the second pressure according to the types of ingredients;

[0188] Step S826, detect the temperature at the bottom of the cooking cavity;

[0189] Step S828, control the cooking appliance to operate alternately at a third duty cycle and a fourth duty cycle until the temperature at the bottom of the cooking cavity reaches a second preset temperature;

[0190] Step S830, based on the temperature at the bottom of the cooking cavity reaching the second preset temperature, control the heating unit to operate at a fifth duty cycle for a fifth heating duration.

[0191] In this embodiment, after continuously heating the cooking cavity at the second pressure, the cooking cavity can also be kept warm, so that the cooked ingredients can maintain a certain temperature for a certain period of time, which can further improve the cooking effect of the ingredients, maintain the taste of the ingredients, and improve the user experience.

[0192] Specifically, the third operating parameter may further include a heating method with a fifth duty cycle of the heating time and a fifth heating duration corresponding to the heating method with the fifth duty cycle. When the heating unit operates alternately in the heating method with the third duty cycle and the heating method with the fourth duty cycle until the bottom of the cooking cavity reaches the second preset temperature, control the heating unit to operate in the heating method with the fifth duty cycle and continue for the fifth heating duration to achieve heat preservation heating of the cooking cavity.

[0193] Specifically, the heating method with the fifth duty cycle and the fifth heating duration corresponding to the heating method with the fifth duty cycle can be determined according to the type of ingredients. The fifth duty cycle can be less than the third duty cycle.

[0194] According to an embodiment of the present invention, as Figure 9 shown, a control method for a cooking appliance is proposed, and the method includes:

[0195] Step S902, obtain the type of ingredients in the cooking cavity;

[0196] Step S904, determine the first pressure according to the type of ingredients;

[0197] Step S906, open the pressure valve;

[0198] Step S908, control the heating unit to operate with the second operating parameter so that the liquid in the cooking cavity keeps boiling;

[0199] Step S910, obtain the temperature at the upper part of the cooking cavity;

[0200] Step S912, based on the temperature at the upper part of the cooking cavity reaching the first preset temperature, determine whether the liquid in the cooking cavity is boiling; if so, execute step S914, if not, execute step S908;

[0201] Step S914: Close the pressure valve based on the fact that the liquid in the cooking chamber has boiled;

[0202] Step S916: Control the heating unit to operate with a preset heating cycle and a first duty ratio, and continue for a first heating duration;

[0203] Step S918: Open the pressure valve based on the heating unit having operated for the first heating duration;

[0204] Step S920: Control the pressure valve to remain open until a first pressure relief duration;

[0205] Step S922: Close the pressure valve based on the pressure valve having remained open for the first pressure relief duration;

[0206] Step S924: Determine a third pressure according to the type of food ingredients;

[0207] Step S926: Control the heating unit and the pressure valve to work according to a fourth operating parameter corresponding to the third pressure;

[0208] Step S928: Determine a second pressure according to the type of food ingredients;

[0209] Step S930: Detect the temperature at the bottom of the cooking chamber;

[0210] Step S932: Control the cooking appliance to operate alternately with a third duty ratio and a fourth duty ratio until the temperature at the bottom of the cooking chamber reaches a second preset temperature;

[0211] Step S934: Based on the temperature at the bottom of the cooking chamber reaching the second preset temperature, control the heating unit to operate with a fifth duty ratio for a fifth heating duration.

[0212] In this embodiment, after the ingredients in the cooking chamber experience a sudden boil, according to the type or quantity of the ingredients, the ingredients can also be subjected to a second sudden boil, so as to make the ingredients in the cooking chamber turn over again, further improving the uniform distribution of the ingredients in the liquid, and thus ensuring the uniformity of ingredient heating and improving the cooking effect.

[0213] Specifically, according to the type of ingredients placed in the cooking chamber, determine the third pressure required for the second sudden boil of the ingredients, and obtain the fourth operating parameter corresponding to the third pressure. After the first sudden boil is completed, that is, when the pressure in the cooking chamber reaches the first pressure, open the pressure valve and keep it open for the first pressure relief duration, then close the pressure valve, and control the heating unit and the pressure valve to operate with the fourth operating parameter to achieve the second sudden boil of the ingredients.

[0214] Specifically, the fourth operating parameter corresponding to the third pressure may include the heating power and heating time of the heating unit, as well as the opening time and closing time of the pressure valve. Further, according to the pressure required for the second sudden boiling of the ingredients in the cooking cavity, that is, the third pressure, the power of the heating unit and the heating time required for the pressure in the cooking cavity to reach the third pressure can be determined. After the first sudden boiling is completed and the pressure in the cooking cavity returns to the normal indoor pressure, by controlling the heating unit to operate at this power for this time while keeping the pressure valve closed, the pressure in the cooking cavity can be increased to the third pressure required for the second sudden boiling of the ingredients. At this time, the control of the heating unit to heat can be stopped, and then the pressure valve can be controlled to open to perform the second sudden boiling of the ingredients in the cooking cavity, and the opening time of the pressure valve can be controlled to ensure that the pressure in the cooking cavity reaches the normal atmospheric pressure, completing the sudden boiling process.

[0215] According to an embodiment of the present invention, as Figure 10 shown, a control method for a cooking appliance is provided, and the method includes:

[0216] Step S1002, obtaining the type of ingredients in the cooking cavity;

[0217] Step S1004, determining the first pressure according to the type of ingredients;

[0218] Step S1006, opening the pressure valve;

[0219] Step S1008, controlling the heating unit to operate with a second operating parameter so that the liquid in the cooking cavity keeps boiling;

[0220] Step S1010, obtaining the temperature at the upper part of the cooking cavity;

[0221] Step S1012, based on the temperature at the upper part of the cooking cavity reaching a first preset temperature, determining whether the liquid in the cooking cavity is boiling; if so, execute step S1014, if not, execute step S1008;

[0222] Step S1014, based on the liquid in the cooking cavity having boiled, closing the pressure valve;

[0223] Step S1016, controlling the heating unit to operate with a preset heating cycle and a first duty ratio and lasting for a first heating duration;

[0224] Step S1018, based on the heating unit operating to the first heating duration, opening the pressure valve;

[0225] Step S1020, controlling the pressure valve to remain open until a first pressure relief duration;

[0226] Step S1022, based on the pressure valve remaining open reaching the first pressure relief duration, closing the pressure valve;

[0227] Step S1024, determine the third pressure according to the type of food ingredient;

[0228] Step S1026, control the heating part to operate with a preset heating period and a sixth duty cycle, and continue for a sixth heating duration;

[0229] Step S1028, based on the heating part operating to the sixth heating duration, open the pressure valve again;

[0230] Step S1030, control the pressure valve to remain open until a second pressure relief duration;

[0231] Step S1032, determine the second pressure according to the type of food ingredient;

[0232] Step S1034, detect the temperature at the bottom of the cooking cavity;

[0233] Step S1036, control the cooking appliance to operate alternately with a third duty cycle and a fourth duty cycle until the temperature at the bottom of the cooking cavity reaches a second preset temperature;

[0234] Step S1038, based on the temperature at the bottom of the cooking cavity reaching the second preset temperature, control the heating part to operate with a fifth duty cycle for a fifth heating duration.

[0235] In this embodiment, the fourth operating parameter of the cooking appliance may include the heating time of the heating part in each preset period and the sixth duty cycle in the preset period. Further, according to the third pressure and the sixth duty cycle, the sixth heating duration corresponding to the heating method of the sixth duty cycle can be determined. That is, when the liquid in the cooking cavity is in a boiling state, the pressure valve is closed, and the heating cavity is in a completely sealed state, when the heating part operates with the sixth duty cycle to the sixth heating duration, the pressure in the cooking cavity can rise to the third pressure. Further, when the heating part operates to the sixth duration, the pressure valve is opened, and the heating part is turned off to relieve the pressure of the cooking cavity, thereby realizing the second sudden boiling of the food ingredients in the cooking cavity, enabling the food ingredients to tumble again in the liquid, further improving the uniform distribution of the food ingredients in the liquid, and thus ensuring the uniformity of food ingredient heating and improving the cooking effect.

[0236] Specifically, as shown in Table 1, still taking the cooking of rice as an example, the first pressure is 5 kPa, the first duty cycle is 4 / 16, the first heating duration corresponding to the heating method of this first duty cycle is 48 seconds, and the corresponding first pressure relief duration is 112 seconds. The third pressure is the same as the first pressure, and the sixth duty cycle can be set to 3 / 16, and the sixth heating duration corresponding to the heating method of the sixth duty cycle is 64 seconds; when the heating part of the cooking appliance runs at the first duty cycle of 4 / 16 for 48 seconds, open the pressure valve and keep it open for 112 seconds, then close the pressure valve, control the heating part to run at the sixth duty cycle of 3 / 16 for 64 seconds to make the pressure in the cooking cavity reach the sixth pressure, and then open the pressure valve to relieve the pressure in the cooking cavity to achieve the second sudden boiling of the ingredients.

[0237] Specifically, the third pressure can be the same as the first pressure or higher than the first pressure, so as to shorten the time for the pressure in the cooking cavity to reach the third pressure and improve the cooking efficiency. Correspondingly, the third pressure can also be set to be lower than the first pressure according to the cooking requirements of the ingredients to ensure the cooking effect of the ingredients.

[0238] Further, after the second sudden boiling of the ingredients is completed, close the pressure valve, control the heating part to alternately run at the third duty cycle of 4 / 16 and the fourth duty cycle of 1 / 16 for 48 seconds. At the same time, detect the temperature at the bottom of the cooking cavity through the second temperature detection part until the temperature at the bottom of the cooking cavity reaches the second preset temperature, and then control the heating part to stop heating to complete the heating and cooking of the ingredients.

[0239] Further, when the heating part alternately runs at the heating method of the third duty cycle and the heating method of the fourth duty cycle until the bottom of the cooking cavity reaches the second preset temperature, control the heating part to run so that the heating part runs at the heating method of the fifth duty cycle and lasts for the fifth heating duration to achieve the heat preservation heating of the cooking cavity.

[0240] Further, the fourth operating parameter can also include the second pressure relief duration. When the heating part runs at the sixth duty cycle to the sixth heating duration, open the pressure valve to relieve the pressure in the cooking cavity to achieve the sudden boiling of the cooked ingredients. At the same time, keep the pressure valve open for the second pressure relief duration to ensure that the pressure in the cooking cavity drops to the normal atmospheric pressure indoors, so that the ingredients can continue to tumble in the liquid in the cooking cavity until they are stationary, ensuring that the tumbled ingredients can be evenly distributed in the cooking cavity, and further ensuring the uniformity of ingredient heating and the cooking effect.

[0241] Specifically, still taking the cooking of rice as an example, the third pressure is 5 kPa, and the corresponding second pressure relief duration is 112 seconds. That is, when the heating part of the cooking appliance operates at the sixth duty ratio of 3 / 16 for 64 seconds, the pressure valve is opened and maintained for 112 seconds, so as to ensure that the pressure in the cooking cavity drops from 5 kPa to the normal atmospheric pressure indoors, and further ensure that the rice is evenly distributed in the water.

[0242] According to a second aspect of the present invention, a control device for a cooking appliance is provided. The cooking appliance includes a cooking cavity and a heating part for heating the cooking cavity, and a pressure valve for adjusting the pressure in the cooking cavity. The control device of the cooking appliance includes: an acquisition unit for acquiring the type of the food placed in the cooking cavity; a determination unit for determining a first pressure according to the type of the food; and a control unit for controlling the heating part and the pressure valve to work according to the first operating parameters corresponding to the first pressure.

[0243] For the control device of the cooking appliance provided by the present invention, first, the acquisition unit acquires the type of the food to be cooked, that is, the type of the food placed in the cooking cavity of the cooking appliance. Then, the determination unit can determine the first pressure required during the cooking of the food according to the type of the food. Specifically, the first pressure can be the pressure required for the food of this type to undergo sudden boiling during the cooking process. That is, during the heating process, when it is necessary to cause sudden boiling of the food, the pressure in the cooking cavity needs to reach the first pressure. Further, the control unit controls the heating part and the pressure valve to work according to the first operating parameters corresponding to the first pressure.

[0244] Specifically, the first operating parameters corresponding to the first pressure may include the heating power and heating time of the heating part, as well as the opening time and closing time of the pressure valve. Further, according to the sudden boiling pressure required by the food in the cooking cavity, that is, the first pressure, the power of the heating part and the heating time required for the pressure in the cooking cavity to reach the first pressure can be determined. The control unit controls the heating part to operate at this power for this time while keeping the pressure valve in the closed state, so as to raise the pressure in the cooking cavity to the first pressure required for the food to undergo sudden boiling. At this time, the control unit can stop controlling the heating part to heat, and then control the pressure valve to open to cause sudden boiling of the food in the cooking cavity, and control the opening time of the pressure valve to ensure that the pressure in the cooking cavity reaches the normal atmospheric pressure to complete the sudden boiling process.

[0245] The control device of the cooking appliance provided by the present invention obtains the type of the food material in the cooking cavity through an acquisition unit, so that a determination unit can determine a first pressure in the cooking cavity required for bumping boiling of the food material according to the type of the food material, and thus a control unit can determine, according to a first operating parameter corresponding to the first pressure, the first operating parameter may include operating power of a heating unit, operating time, and opening time and closing time of a pressure valve and other operating parameters. Furthermore, the cooking appliance operates with the first operating parameter, so that bumping boiling of the food material can be achieved during the cooking process, to ensure the flatness and heating uniformity degree of the food material in the cooking cavity, and further ensure the cooking effect of the food material, without detecting whether the parameters in the cooking cavity reach the bumping boiling condition through a detection piece such as a pressure sensor during the cooking process, simplifying the structure and control process of the cooking appliance, and reducing the cost of the cooking appliance.

[0246] Furthermore, the control unit can control the heating unit of the cooking appliance to heat the cooking cavity in a periodic operation mode. The first operating parameter of the cooking appliance may include a first duty cycle of the heating time in each preset period of the heating unit in the preset period, that is, in each heating cycle of the heating unit, the ratio of the heating time of the heating unit to the total time of the cycle. Further, according to the first pressure and the first duty cycle, a first heating duration corresponding to the first duty cycle can be determined, that is, when the liquid in the cooking cavity is in a boiling state, and the pressure valve is closed and the heating cavity is in a completely sealed state, when the heating unit operates at the first duty cycle until the first heating duration, the pressure in the cooking cavity can rise to the first pressure. Further, when the heating unit operates to the first duration, the pressure valve is opened and the heating unit is closed to relieve the pressure of the cooking cavity, thereby realizing bumping boiling of the food material in the cooking cavity, making the food material roll in the liquid, ensuring the uniform distribution of the food material in the liquid, and further ensuring the heating uniformity of the food material and improving the cooking effect.

[0247] Furthermore, the first operating parameter may further include a first pressure relief duration. When the heating unit operates at the first duty cycle until the first heating duration, the pressure valve is opened to relieve the pressure of the cooking cavity to realize bumping boiling of the cooked food material. At the same time, the pressure valve is kept open for a duration reaching the first pressure relief duration to ensure that the pressure in the cooking cavity is reduced to the normal atmospheric pressure indoors, so that the food material can continuously roll in the liquid in the cooking cavity until it stops, ensuring that the rolled food material can be evenly distributed in the cooking cavity, and further ensuring the heating uniformity of the food material and the cooking effect.

[0248] Specifically, still taking the cooking of rice as an example, the first pressure is 5 kPa, and the corresponding first pressure relief duration is 112 seconds. That is, when the heating part of the cooking appliance operates at a first duty cycle of 4 / 16 until 48 seconds, the pressure valve is opened and maintained for 112 seconds, so as to ensure that the pressure in the cooking cavity decreases from 5 kPa to the normal atmospheric pressure indoors, and further ensure that the rice can be evenly distributed in the water.

[0249] Further, before the control unit controls the heating part to operate at the first duty cycle so that the pressure in the cooking cavity rises to the first pressure, it is first necessary to control the heating part to operate to ensure that the liquid in the cooking cavity can continue to boil, so as to ensure that the liquid in the cooking cavity can continuously and stably generate steam, and further ensure that the pressure in the cooking cavity can rise stably and continuously. After the pressure valve is closed and the heating part operates at the first operating parameter, the pressure in the cooking cavity can rise to the first pressure to ensure the sudden boiling effect on the ingredients in the cooking cavity.

[0250] Specifically, during the cooking process, first open the pressure valve so that the pressure in the cooking cavity can be maintained at the normal atmospheric pressure indoors during the heating process, and then control the heating part to operate at the second operating parameter to heat the cooking cavity until the liquid in the cooking cavity continues to boil. Then close the pressure valve and control the heating part to operate at the first operating parameter, that is, control the heating part to operate at the first duty cycle until the first time, so that the pressure in the cooking cavity rises to the first pressure, and control the pressure valve to open to achieve the sudden boiling of the ingredients in the cooking cavity.

[0251] Further, during the stage when the control unit controls the heating part to heat the cooking cavity until the liquid in the cooking cavity continues to boil, the heating part of the cooking appliance can still heat the cooking cavity in a periodic operation mode. Correspondingly, the second operating parameter of the cooking appliance can include the heating time of the heating part in each preset cycle and the second duty cycle in the preset cycle. Further, control the heating part to operate at the second duty cycle until the second heating duration to achieve the continuous boiling of the liquid in the cooking cavity. Specifically, the second duty cycle can be determined according to the liquid and the amount of ingredients contained in the cooking cavity.

[0252] Specifically, during this heating stage, the pressure valve is in the open state, and the purpose of the second operating parameter is to heat the liquid in the cooking cavity to continuous boiling. Therefore, this heating stage is not affected by the type of ingredients in the cooking cavity. That is, when the amount of liquid contained in the cooking cavity remains unchanged, no matter what kind of ingredients are cooked, the second parameter can be set to the same parameter. Specifically, the second duty cycle can be set to 6 / 16, and correspondingly, the second heating duration is 100 seconds.

[0253] Furthermore, the cooking appliance may also be provided with a first temperature detection component for detecting the temperature of the upper part of the cooking cavity. Before the step of controlling the pressure valve to close to increase the pressure in the cooking cavity, first detect the temperature of the upper part of the cooking cavity through the first temperature detection component. When the temperature of the upper part of the cooking cavity reaches the first preset temperature, determine whether the liquid in the cooking cavity is boiling. And on the basis of determining that the liquid in the cooking cavity has boiled, control the pressure valve to close to continuously increase the pressure in the cooking cavity. To ensure that the liquid in the cooking cavity can continuously boil, so as to ensure that the liquid in the cooking cavity can continuously and stably generate steam, and further ensure that the pressure in the cooking cavity can rise stably and continuously. After the pressure valve is closed and the heating part operates with the first operating parameter, the pressure in the cooking cavity can rise to the first pressure to ensure the sudden boiling effect on the ingredients in the cooking cavity.

[0254] Furthermore, after the sudden boiling of the ingredients in the cooking cavity is completed, the control unit continuously heats the cooking cavity by controlling the heating part to ensure the maturity of the ingredients in the cooking cavity, and further completes the cooking process of the ingredients. Specifically, first determine the second pressure required for continuously heating the ingredients according to the type of the ingredients in the cooking cavity, and determine the third operating parameter corresponding to the second pressure according to the second pressure. After the sudden boiling is completed, that is, when the pressure in the cooking cavity rises to the first pressure, open the pressure valve to relieve the pressure in the cooking cavity and continue for the first pressure relief duration, then close the pressure valve to make the pressure in the cooking cavity rise to the second pressure. And control the heating part to operate with the third operating parameter to keep the pressure in the cooking cavity at the second pressure, thereby realizing continuous heating of the ingredients in the cooking cavity until the ingredients are mature and completing the cooking process of the ingredients.

[0255] Furthermore, the third operating parameter corresponding to the second pressure may include the third duty ratio and the fourth duty ratio of the heating time, and the third heating duration and the fourth heating duration corresponding to the third duty ratio and the fourth duty ratio respectively. After the sudden boiling is completed, the heating part can be controlled to operate alternately with the third duty ratio and the fourth duty ratio, so as to keep the pressure in the cooking cavity at the second pressure, and further realize continuous heating of the ingredients in the cooking cavity at the second pressure. Specifically, after the pressure in the cooking cavity rises to the first pressure, open the pressure valve to relieve the pressure in the cooking cavity and continue for the first pressure relief duration, first control the heating part to operate with the third duty ratio for the third heating duration, then control the heating part to operate with the fourth duty ratio for the fourth heating duration, and alternately control the heating part to operate with the third duty ratio and the fourth duty ratio.

[0256] Further, after continuously heating the cooking cavity at the second pressure, the control unit can also control the heating part to perform heat preservation heating on the cooking cavity, so that the cooked ingredients can maintain a certain temperature within a certain period of time, thereby further improving the cooking effect of the ingredients, maintaining the taste of the ingredients, and improving the user experience.

[0257] Specifically, the third operating parameter can also include the fifth duty cycle of the heating time and the fifth heating duration corresponding to the fifth duty cycle. When the heating part operates alternately at the third duty cycle and the fourth duty cycle until the bottom of the cooking cavity reaches the second preset temperature, control the heating part to operate at the fifth duty cycle for the fifth heating duration to achieve heat preservation heating of the cooking cavity.

[0258] Specifically, the fifth duty cycle and the fifth heating duration corresponding to the fifth duty cycle can be determined according to the type of ingredients. The fifth duty cycle can be less than the third duty cycle.

[0259] Further, after the ingredients in the cooking cavity experience a sudden boil, according to the type or quantity of the ingredients, the ingredients can also be subjected to a second sudden boil, so that the ingredients in the cooking cavity are agitated again, further improving the uniform distribution of the ingredients in the liquid, and thus ensuring the uniformity of ingredient heating and improving the cooking effect.

[0260] Specifically, according to the type of ingredients in the cooking cavity, determine the third pressure required for the second sudden boil of the ingredients, and obtain the fourth operating parameter corresponding to the third pressure. After the first sudden boil is completed, that is, when the pressure in the cooking cavity reaches the first pressure, open the pressure valve and keep it open for the first pressure relief duration, then close the pressure valve, and control the heating part and the pressure valve to operate with the fourth operating parameter to achieve the second sudden boil of the ingredients.

[0261] Specifically, the fourth operating parameter corresponding to the third pressure can include the heating power and heating time of the heating part, as well as the opening time and closing time of the pressure valve. Further, according to the pressure required for the second sudden boil of the ingredients in the cooking cavity, that is, the third pressure, the power of the heating part and the heating time required for the pressure in the cooking cavity to reach the third pressure can be determined. After the first sudden boil is completed and the pressure in the cooking cavity returns to the normal indoor pressure, by controlling the heating part to operate at this power for this time while keeping the pressure valve closed, the pressure in the cooking cavity can be increased to the third pressure required for the second sudden boil of the ingredients. At this time, the control of the heating part to heat can be stopped, and then the pressure valve can be controlled to open to perform the second sudden boil on the ingredients in the cooking cavity, and the opening time of the pressure valve can be controlled to ensure that the pressure in the cooking cavity reaches normal atmospheric pressure to complete the sudden boil process.

[0262] Further, the fourth operating parameter of the cooking appliance may include the sixth duty ratio of the heating time in each preset cycle of the heating unit in the preset cycle. Further, according to the third pressure and the sixth duty ratio, the sixth heating duration corresponding to the sixth duty ratio can be determined. That is, when the liquid in the cooking cavity is in a boiling state, the pressure valve is closed, and the heating cavity is in a completely sealed state, when the heating unit operates at the sixth duty ratio until the sixth heating duration, the pressure in the cooking cavity can rise to the third pressure. Further, when the heating unit operates to the sixth duration, the pressure valve is opened, and the heating unit is turned off to relieve the pressure in the cooking cavity, thereby realizing the second sudden boiling of the ingredients in the cooking cavity, causing the ingredients to roll again in the liquid, further improving the uniform distribution of the ingredients in the liquid, and thus ensuring the uniformity of ingredient heating and improving the cooking effect.

[0263] Further, when the heating unit alternately operates at the third duty ratio and the fourth duty ratio until the bottom of the cooking cavity reaches the second preset temperature, the heating unit is controlled to operate at the fifth duty ratio until the fifth heating duration to achieve the heat preservation heating of the cooking cavity.

[0264] Further, the fourth operating parameter may further include the second pressure relief duration. When the heating unit operates at the sixth duty ratio until the sixth heating duration, the pressure valve is opened to relieve the pressure in the cooking cavity to achieve the sudden boiling of the cooked ingredients. At the same time, the pressure valve is kept open for the second pressure relief duration to ensure that the pressure in the cooking cavity is reduced to the normal atmospheric pressure indoors, so that the ingredients can continue to roll in the liquid in the cooking cavity until they stop, ensuring that the rolled ingredients can be evenly distributed in the cooking cavity, and thus ensuring the uniformity of ingredient heating and the cooking effect.

[0265] According to the third aspect of the present invention, as Figure 11 shown, a cooking appliance 100 is provided, including the control device of the cooking appliance 100 in the above technical solution.

[0266] The cooking appliance 100 provided by the present invention includes the control device of the cooking appliance 100 proposed in the above embodiment. Therefore, the cooking appliance 100 includes all the beneficial effects of the control device of the cooking appliance 100, which will not be elaborated here.

[0267] Further, the cooking appliance 100 may include a heating unit 102 for heating the cooking cavity; a pressure valve 104 for controlling the opening and closing of the cooking cavity by controlling the switch of the pressure valve 104; a first temperature detector 106 for detecting the temperature of the upper part of the cooking cavity; a second temperature detector 108 for detecting the temperature of the bottom of the cooking cavity. A controller 110 is respectively connected to the heating unit 102, the first temperature detector 106 and the second temperature detector 108, and is configured to control the operation of the heating unit 102 according to the temperature and pressure of the cooking cavity.

[0268] Further, the cooking appliance 100 may further include a pressure ball 112 disposed on the lid of the cooking appliance 100. When the pressure in the cooking cavity rises to a pressure threshold, the pressure ball 112 is lifted to relieve the pressure of the cooking cavity, avoiding accidents caused by excessive pressure in the cooking cavity.

[0269] According to a fourth aspect of the present invention, there is provided a cooking appliance including a memory and a processor. Wherein, the memory stores a computer program, and when the computer program is executed by the processor, it can implement the steps of the control method of the cooking appliance in any one of the above embodiments. Therefore, this cooking appliance has all the beneficial effects of the control method of the cooking appliance proposed in the first aspect, which will not be elaborated herein.

[0270] According to a fifth aspect of the present invention, there is provided a readable storage medium on which a computer program is stored. Since when the computer program is executed by the processor, it can implement the control method of the cooking appliance in any one of the above embodiments, this storage medium has all the beneficial effects of the control method of the cooking appliance proposed in the first aspect, which will not be elaborated herein.

[0271] In the description of this specification, the terms "first" and "second" are only used for descriptive purposes and cannot be construed as indicating or implying relative importance unless otherwise clearly defined and limited; the terms "connection", "installation", "fixation", etc. should all be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0272] In the description of this specification, the descriptions of the terms "one embodiment", "some embodiments", "specific embodiments", etc. mean that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic descriptions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0273] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, various modifications and variations can be made to the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A control method for a cooking appliance, characterized in that, The cooking appliance includes: a cooking cavity; a heating part for heating the cooking cavity; a pressure valve for adjusting the pressure in the cooking cavity; The control method includes: Obtain the type of ingredients in the cooking cavity; Determine a first pressure according to the type of the ingredients; Control the heating part and the pressure valve to work according to a first operating parameter corresponding to the first pressure; The first operating parameter includes a first duty cycle of the heating time in a preset heating cycle of the heating part of the cooking appliance and a first heating duration corresponding to the first duty cycle. The step of controlling the heating part and the pressure valve to work according to the operating parameter corresponding to the first pressure specifically includes: Based on the liquid in the cooking cavity having boiled, close the pressure valve; Control the heating part to operate at the preset heating cycle and the first duty cycle, and continue for the first heating duration; Based on the heating part running to the first heating duration, open the pressure valve.

2. The control method according to claim 1, wherein The first operating parameter further includes a first pressure relief duration. After the step of opening the pressure valve, it further includes: Control the pressure valve to remain open until the first pressure relief duration.

3. The control method according to claim 1, wherein Before the step of controlling the heating part and the pressure valve to work according to the first operating parameter corresponding to the first pressure, it further includes: Open the pressure valve; Control the heating part to operate with a second operating parameter so that the liquid in the cooking cavity continues to boil.

4. The control method according to claim 3, wherein The second operating parameter includes a second duty cycle of the heating time and a second heating duration corresponding to the second duty cycle.

5. The control method according to claim 1, wherein The cooking appliance further includes a first temperature detection part for detecting the temperature of the upper part of the cooking cavity. Before the step of closing the pressure valve based on the liquid in the cooking cavity having boiled, it further includes: Obtain the temperature of the upper part of the cooking cavity; Based on the temperature of the upper part of the cooking cavity reaching a first preset temperature, judge whether the liquid in the cooking cavity has boiled.

6. The control method according to claim 2, wherein The control method further includes: Based on the pressure valve remaining open until the first pressure relief duration, close the pressure valve; Determine a second pressure according to the type of the ingredients; Control the heating part to work according to a third operating parameter corresponding to the second pressure.

7. The control method according to claim 6, characterized in that, The cooking appliance further includes a second temperature detection part for detecting the temperature of the bottom of the cooking cavity. The third operating parameter includes a third duty cycle of the heating time and a third heating duration corresponding to the third duty cycle; a fourth duty cycle of the heating time and a fourth heating duration corresponding to the fourth duty cycle; And a second preset temperature; The step of controlling the heating part to work according to the third operating parameter corresponding to the second pressure includes: Detect the temperature of the bottom of the cooking cavity; Control the cooking appliance to operate alternately with the third duty cycle and the fourth duty cycle until the temperature of the bottom of the cooking cavity reaches the second preset temperature.

8. The control method according to claim 7, wherein The third operating parameter further includes a fifth duty cycle of the heating time and a fifth heating duration corresponding to the fifth duty cycle. The control method further includes: Based on the temperature at the bottom of the cooking cavity reaching the second preset temperature, control the heating part to operate at the fifth duty cycle for the fifth heating duration.

9. The control method according to claim 2, wherein Further included are: Based on the pressure valve remaining in the open state for the first pressure relief duration, close the pressure valve; Determine the third pressure according to the type of the food ingredient; Control the heating part and the pressure valve to work according to the fourth operating parameter corresponding to the third pressure.

10. The control method according to claim 9, wherein The fourth operating parameter includes the sixth duty cycle of the heating time and the sixth heating duration corresponding to the sixth duty cycle. The step of controlling the heating part and the pressure valve to work according to the fourth operating parameter corresponding to the third pressure specifically includes: Control the heating part to operate at the preset heating cycle and the sixth duty cycle, and continue for the sixth heating duration; Based on the heating part operating to the sixth heating duration, open the pressure valve again.

11. The control method according to claim 10, wherein The fourth operating parameter further includes the second pressure relief duration. After the step of opening the pressure valve again, further included is: Control the pressure valve to remain in the open state until the second pressure relief duration.

12. A control device for a cooking appliance, characterized in that, The cooking appliance includes: a cooking cavity; a heating part for heating the cooking cavity; a pressure valve for adjusting the pressure in the cooking cavity; the control device of the cooking appliance includes: An acquisition unit for acquiring the type of the food ingredient in the cooking cavity; A determination unit for determining the first pressure according to the type of the food ingredient; A control unit for controlling the heating part and the pressure valve to work according to the first operating parameter corresponding to the first pressure; The control unit controls the heating part of the cooking appliance to heat the cooking cavity in a periodic operation mode. The first operating parameter includes the first duty cycle of the heating time in the preset heating cycle of the heating part of the cooking appliance and the first heating duration corresponding to the first duty cycle. The step of controlling the heating part and the pressure valve to work according to the operating parameter corresponding to the first pressure specifically includes: Based on the liquid in the cooking cavity having boiled, close the pressure valve; Control the heating part to operate at the preset heating cycle and the first duty cycle, and continue for the first heating duration; Based on the heating part operating to the first heating duration, open the pressure valve.

13. A cooking appliance, characterized in that, Included are: The control device of the cooking appliance according to claim 12.

14. A cooking appliance, characterized in that, Included are: A memory and a processor. The memory stores a computer program, and when the computer program is executed by the processor, the steps of the control method of the cooking appliance according to any one of claims 1 to 11 are implemented.

15. A readable storage medium, on which a computer program is stored, characterized in that, When the computer program is executed by the processor, the steps of the control method of the cooking appliance according to any one of claims 1 to 11 are implemented.

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