A steaming and baking integrated machine and a control method thereof

Abstract

Embodiments of the present application disclose a steaming and baking integrated machine and a control method thereof. The control method comprises: obtaining a temperature rising rate in a cavity of the steaming and baking integrated machine when the machine is working; determining a current steam sufficiency in the cavity according to the temperature rising rate; and adjusting the steam amount in the cavity according to the current steam sufficiency. By using the control method, the steam condition in the cavity can be determined more accurately without adding an additional steam amount detection device, which is conducive to reducing the product manufacturing cost. In addition, the steam amount in the cavity is adjusted based on the current steam condition in the cavity, so that the steam amount in the cavity matches the actual cooking condition, the intelligence and accuracy of steam amount control are improved, and phenomena such as serious water accumulation at the bottom of the cavity or dry burning at the bottom of the cavity are avoided, thereby improving the cooking effect and user application experience.

Description

Technical Field

[0001] This invention relates to the field of kitchen equipment technology, and in particular to a steam oven and its control method. Background Technology

[0002] As people's living standards improve, cooking methods have become more diverse, and steam ovens have gradually entered consumers' field of vision. The steam mode and humidified baking mode of a steam oven require controlling the amount of steam in the cavity. However, in the current technology of steam ovens, the amount of steam in the cavity cannot be adjusted in real time according to the cooking process, which leads to serious water accumulation at the bottom of the cavity or dry burning at the bottom of the cavity, greatly reducing the cooking effect and affecting the user's cooking experience. Summary of the Invention

[0003] In view of this, embodiments of the present invention provide a steam oven and its control method, which adjusts the amount of steam in the cavity of the steam oven in real time according to the cooking conditions, thereby improving the cooking effect and user experience.

[0004] In a first aspect, embodiments of the present invention provide a control method for a steam oven, comprising:

[0005] The heating rate inside the cavity of the steam oven during operation is obtained;

[0006] The current steam sufficiency within the cavity is determined based on the heating rate;

[0007] The amount of steam in the cavity is adjusted based on the current steam availability.

[0008] Optionally, obtaining the heating rate within the cavity of the steam oven includes:

[0009] The heating rate at the bottom of the cavity of the steam oven is obtained during operation.

[0010] Optionally, the steam oven includes an evaporator and a bottom heating element; adjusting the amount of steam in the cavity based on the current steam availability includes:

[0011] Adjust the evaporator's operating frequency according to the current steam availability, and / or adjust the bottom heating element's operating status according to the current steam availability.

[0012] Optionally, determining the current steam sufficiency within the cavity based on the heating rate includes:

[0013] When the heating rate is less than the first rate threshold, it is determined that the current amount of steam in the cavity is sufficient; when the heating rate is greater than or equal to the first rate threshold, it is determined that the current amount of steam in the cavity is insufficient.

[0014] Adjusting the amount of steam in the cavity in real time according to the current steam availability includes:

[0015] When the current steam quantity is sufficient, the operating frequency of the evaporator is kept constant, and / or the bottom heating tube is kept on.

[0016] When the current amount of steam in the cavity is insufficient, increase the operating frequency of the evaporator and / or shut off the bottom heating element.

[0017] Optionally, the steam oven includes an evaporator and a bottom heating element; the control method further includes:

[0018] Determine the current water accumulation at the bottom of the cavity when the steam oven is working;

[0019] Adjust the evaporator's operating frequency according to the current water accumulation at the bottom, and / or adjust the bottom heating element's operating status according to the current water accumulation.

[0020] Optionally, determining the current water accumulation at the bottom of the cavity during the operation of the steam oven includes:

[0021] When the heating rate is less than the second rate threshold, it is determined that the current bottom water accumulation in the cavity is greater than or equal to the water accumulation threshold; when the heating rate is greater than or equal to the second rate threshold, it is determined that the current bottom water accumulation in the cavity is less than the water accumulation threshold.

[0022] Optionally, determining the current water accumulation at the bottom of the cavity during the operation of the steam oven includes:

[0023] The current bottom water volume is calculated according to the formula Qd = Qi - Qo - Qb; where Qd is the current bottom water volume; Qi is the amount of steam discharged into the cavity through the evaporator; Qo is the amount of steam discharged when the steam oven is working; and Qb is the amount of steam converted from bottom water.

[0024] Optionally, the current bottom water volume can be calculated using the formula Qd = Qi - Qo - Qb, including:

[0025] The steam inlet volume is calculated according to the formula Qi = Ki * Ti; where Ki is the conversion coefficient from evaporator opening time to steam inlet volume, and Ti is the evaporator opening time.

[0026] The amount of steam discharged is calculated according to the formula Qo = Ko * To; where Ko is the conversion coefficient between the working time of the steam oven and the amount of steam discharged, and To is the working time of the steam oven.

[0027] The amount of steam converted from the bottom water accumulation is calculated according to the formula Qb=Kb*Tb; where Kb is the conversion coefficient from the opening time of the bottom heating pipe to the amount of steam discharged, and Tb is the opening time of the bottom heating pipe.

[0028] Optionally, adjusting the evaporator's operating frequency based on the current water accumulation status includes:

[0029] When the current bottom water accumulation is greater than or equal to the water accumulation threshold, the evaporator's operating frequency is reduced; when the current bottom water accumulation is less than the water accumulation threshold, the evaporator's operating frequency is increased.

[0030] Adjusting the activation status of the bottom heating element according to the current water accumulation situation includes:

[0031] When the current bottom water accumulation is greater than or equal to the water accumulation threshold, the bottom heating element is kept on; when the current bottom water accumulation is less than the water accumulation threshold, the bottom heating element is turned off.

[0032] Optionally, after determining the current water accumulation at the bottom of the cavity when the steam oven is operating, the method further includes:

[0033] When the amount of steam discharged is greater than or equal to the threshold value of steam discharged, the operating frequency of the evaporator is reduced.

[0034] Optionally, before obtaining the heating rate within the cavity of the steam oven during operation, the method further includes:

[0035] Obtain the target operating parameters input by the user, wherein the target operating parameters include at least the target operating time, the target operating temperature, and the target steam level;

[0036] The steam oven is controlled to operate under the target operating parameters.

[0037] Optionally, the steam oven further includes a water tank; before controlling the steam oven to operate under the target operating parameters, it also includes:

[0038] Calculate the target water consumption required to complete the target task based on the target working parameters;

[0039] Obtain the current remaining water level in the water tank;

[0040] The control of the steam oven under the target operating parameters includes:

[0041] When the current remaining water volume is greater than or equal to the target water volume, the steam oven is controlled to operate under the target operating parameters; when the current remaining water volume is less than the target water volume, a warning message is fed back.

[0042] Optionally, the target water consumption required for the target operation is calculated based on the target operating parameters, including:

[0043] The target water consumption is calculated using the formula Q = Tw * Ls + K1 * Da;

[0044] Where Q is the target water consumption, Tw is the target working time, Ls is the target steam level, K1 is the adjustment coefficient from the target working temperature to the target water consumption, and Da is the target working temperature.

[0045] Optionally, the steam oven also includes a water tank pump; obtaining the current remaining water level in the water tank includes:

[0046] The current remaining water volume is calculated according to the formula Qs = Qf - N * Qp; where Qs is the current remaining water volume, Qf is the maximum water volume of the water tank, N is the number of times the water tank pump draws water from the water tank into the cavity, and Qp is the amount of water drawn in a single pumping operation.

[0047] Optionally, the steam oven also includes a water tank and an evaporator; the control method further includes:

[0048] When the steam oven is working, the remaining target water consumption for completing the remaining tasks in the target work is calculated in real time;

[0049] Obtain the current remaining water level in the water tank;

[0050] The control of the steam oven to operate under the target operating parameters includes:

[0051] When the current remaining water volume is greater than or equal to the remaining target water volume, the evaporator's operating frequency continues to be controlled according to the target steam level; when the current remaining water volume is less than the remaining target water volume, the evaporator's operating frequency is reduced.

[0052] Secondly, embodiments of the present invention also provide a steam oven, comprising:

[0053] Temperature sensor;

[0054] The controller is electrically connected to the temperature sensor. The controller is used to obtain the heating rate inside the cavity when the steam oven is working based on the temperature sensor; it is also used to determine the current steam sufficiency inside the cavity based on the heating rate; and to adjust the amount of steam inside the cavity based on the current steam sufficiency.

[0055] Optionally, the temperature sensor is located at the bottom of the cavity; the temperature sensor is also used to obtain the heating rate at the bottom of the cavity when the steam oven is working.

[0056] Optionally, the steam oven also includes an evaporator and a bottom heating element, both of which are electrically connected to the controller;

[0057] The controller is also configured to adjust the opening frequency of the evaporator according to the current steam availability, and / or adjust the opening state of the bottom heating element according to the current steam availability.

[0058] Optionally, the steam oven also includes an evaporator and a bottom heating element, both of which are electrically connected to the controller;

[0059] The controller is also used to determine the current bottom water level in the cavity when the steam oven is working; and to adjust the evaporator's operating frequency according to the current bottom water level, and / or to adjust the bottom heating element's operating state according to the current water level.

[0060] Optionally, the steam oven also includes a water tank, which is electrically connected to the controller;

[0061] The controller is also used to acquire target operating parameters input by the user; calculate the target water consumption required for the target operation based on the target operating parameters; acquire the current remaining water volume in the water tank; control the steam oven to operate under the target operating parameters when the current remaining water volume is greater than or equal to the target water consumption; and provide a warning message when the current remaining water volume is less than the target water consumption.

[0062] Optionally, the steam oven also includes a water tank pump, which is electrically connected to the controller;

[0063] The controller is also used to: calculate the current remaining water volume according to the formula Qs = Qf - N * Qp; where Qs is the current remaining water volume, Qf is the maximum water volume of the water tank, N is the number of times the water tank pump draws water from the water tank into the cavity, and Qp is the amount of water drawn in a single pumping operation.

[0064] Optionally, the steam oven also includes a water tank and an evaporator, both of which are electrically connected to the controller;

[0065] The controller is also used to calculate in real time the remaining target water consumption after completing the remaining work in the target operation when the steam oven is working; obtain the current remaining water volume in the water tank; when the current remaining water volume is greater than or equal to the remaining target water consumption, continue to control the opening frequency of the evaporator according to the target steam level; and reduce the opening frequency of the evaporator when the current remaining water volume is less than the remaining target water consumption.

[0066] The control method for the steam oven provided in this application includes: acquiring the heating rate inside the cavity during operation; determining the current steam sufficiency inside the cavity based on the heating rate; and adjusting the steam volume inside the cavity based on the current steam sufficiency. Using this control method, the steam situation inside the cavity can be accurately determined without adding additional steam detection devices, which helps reduce product manufacturing costs. Furthermore, adjusting the steam volume inside the cavity based on the current steam situation ensures that the steam volume inside the cavity matches the actual cooking conditions, improving the intelligence and precision of steam control, avoiding problems such as severe water accumulation at the bottom of the cavity or dry burning at the bottom, thus improving cooking results and user experience. Attached Figure Description

[0067] Figure 1 A flowchart illustrating a control method for a steam oven as provided in an embodiment of the present invention;

[0068] Figure 2 This is a three-dimensional structural diagram of a steam oven provided in an embodiment of the present invention;

[0069] Figure 3 This is a partial structural diagram of a steam oven according to an embodiment of the present invention;

[0070] Figure 4 A control logic diagram of a control method for a steam oven provided in an embodiment of the present invention;

[0071] Figure 5 A flowchart illustrating another control method for a steam oven provided in an embodiment of the present invention;

[0072] Figure 6 The control logic diagram is provided for another control method of a steam oven provided in an embodiment of the present invention. Detailed Implementation

[0073] The present invention will now be described in further detail with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and not intended to limit it. Furthermore, it should be noted that, for ease of description, the accompanying drawings show only the parts relevant to the present invention, and not all of the structures.

[0074] In related technologies, steam ovens operating in steam or humidified baking modes generally control the steam system within the cavity to operate at a specific parameter based on the target steam level. During cooking, they do not adjust the amount of steam inside the cavity in real-time according to the actual steam conditions. This can lead to issues such as excessive steam causing water accumulation at the bottom or insufficient steam causing dry burning at the bottom.

[0075] To address the deficiencies of the aforementioned related technologies, this invention provides a control method for a steam oven, which can be executed by the controller in the steam oven provided by this invention. The controller may refer to a central control chip or other central control structure within the steam oven. The technical solution in this application is applicable to operating modes of the steam oven that require steam, such as steam mode or humidified baking mode.

[0076] Figure 1 A flowchart illustrating a control method for a steam oven combo provided in an embodiment of the present invention is shown below. Figure 1 The control method includes:

[0077] S110: Obtain the heating rate inside the cavity of the steam oven during operation.

[0078] Monitoring of the actual operation of the steam oven revealed that the rate of temperature rise within the oven cavity is related to the amount of steam inside. When there is a large amount of steam, the rate of temperature rise is relatively low; conversely, when there is a small amount of steam, the rate of temperature rise is relatively high. Based on this principle, in this embodiment, the temperature inside the steam oven cavity can be acquired in real time during operation, and the amount of steam inside the cavity can be determined based on temperature changes.

[0079] Figure 2 This is a three-dimensional structural diagram of a steam oven according to an embodiment of the present invention. Figure 3 This is a partial structural schematic diagram of a steam oven / grill combo provided in an embodiment of the present invention. (Reference) Figure 2 and Figure 3 In this application, a temperature sensor 1 can be installed inside the cavity. The temperature inside the cavity is detected by the temperature sensor 1, and the temperature rise rate inside the cavity is calculated by a controller (not shown in the figure) that is electrically connected to the temperature sensor 1 based on the temperature value detected by the temperature sensor 1.

[0080] Specifically, the temperature sensor 1 can be used to detect the internal temperature of the cavity in real time, and the heating rate inside the cavity within a set detection period can be calculated. For example, the detection period can be set to 1 minute, but it is not limited to this. Those skilled in the art can set the time according to actual needs.

[0081] S120. Determine the current steam sufficiency in the cavity based on the heating rate.

[0082] Furthermore, as mentioned above, the steam condition within the cavity affects the heating rate. Therefore, after obtaining the heating rate of the cavity during a certain detection cycle, it is possible to determine whether the current steam in the cavity is sufficient during that cycle based on the heating rate. The sufficiency of current steam can include various factors, such as whether the current steam quantity in the cavity matches the current steam demand, or whether the current steam quantity in the cavity is sufficient.

[0083] For example, in a possible embodiment, the correspondence between the steam volume range and the heating rate in the cavity can be established in advance during the factory testing phase of the steam oven based on the actual working conditions of the steam oven; during actual user application, the current steam volume in the cavity can be determined by looking up a table based on the calculated heating rate, and then it can be determined whether the current steam volume matches the steam volume corresponding to the set steam level.

[0084] For example, in other possible embodiments, the determination of steam sufficiency can be qualitative. For instance, during factory testing, staff can set a standard steam density based on actual test results. If the steam density inside the cavity is greater than the standard steam density, the steam volume inside the cavity is considered sufficient; if the steam density inside the cavity is less than the standard steam density, the steam volume inside the cavity is considered insufficient. Then, the heating rate inside the cavity is measured under both sufficient and insufficient steam conditions, and a relationship between steam sufficiency and heating rate is established. During actual user application, the current steam sufficiency inside the cavity can be determined based on the heating rate.

[0085] Of course, in practical applications, the method of determining the current steam sufficiency in the cavity based on the heating rate is not limited to this. Those skilled in the art can set it according to actual needs. Any method that can determine the current steam sufficiency in the cavity based on the heating rate is within the scope of the technical solution protected by the embodiments of the present invention.

[0086] In this application, the steam condition inside the cavity is reflected based on the internal temperature change of the steam oven, eliminating the need for additional steam detection devices. This helps reduce product manufacturing costs and simplifies the manufacturing process of the steam oven.

[0087] S130: Adjust the amount of steam in the cavity based on the current steam availability.

[0088] Furthermore, the amount of steam in the cavity can be adjusted based on the current steam sufficiency determined in the above steps. For example, when the current steam sufficiency in the cavity is sufficient, the steam sufficiency in the cavity can be kept constant or appropriately reduced; when the current steam sufficiency in the cavity is insufficient, the steam sufficiency in the cavity can be appropriately increased until the current steam sufficiency is detected.

[0089] The embodiments of the present invention do not limit how the amount of steam inside the cavity is adjusted; those skilled in the art can set it according to actual conditions. For example, the operating parameters of the steam generating device in the steam oven can be adjusted, but it is not limited thereto.

[0090] Based on feedback from the current steam conditions inside the cavity, the amount of steam inside the cavity is adjusted to match the actual cooking conditions, thereby improving the intelligence and precision of steam control. This avoids problems such as severe water accumulation at the bottom of the cavity or dry burning at the bottom, thus improving cooking results and user experience.

[0091] The control method for the steam oven provided in this application includes: acquiring the heating rate inside the cavity during operation; determining the current steam sufficiency inside the cavity based on the heating rate; and then adjusting the steam volume inside the cavity based on the current steam sufficiency. Using this control method, the steam situation inside the cavity can be accurately determined without adding additional steam detection devices, which helps reduce product manufacturing costs. Furthermore, adjusting the steam volume inside the cavity based on the current steam situation ensures that the steam volume inside the cavity matches the actual cooking conditions, improving the intelligence and precision of steam control, avoiding problems such as severe water accumulation at the bottom of the cavity or dry burning at the bottom, thus improving cooking results and user experience.

[0092] Optionally, in a possible embodiment, obtaining the heating rate within the cavity of the steam oven may include obtaining the heating rate at the bottom of the cavity when the steam oven is in operation.

[0093] For more details, please refer to the following: Figure 2 and Figure 3 In this application, a temperature sensor 1 can be installed at the bottom of the cavity, and the heating rate at the bottom of the cavity can be determined based on the temperature value detected by the bottom temperature sensor 1. During the operation of the steam oven, steam diffuses from the steam generating device into the cavity. When the steam diffuses to the upper arm or side wall of the cavity, it will condense into water droplets, which will eventually accumulate at the bottom of the cavity. Studies have found that the temperature change at the bottom of the cavity can more accurately reflect the current steam sufficiency in the cavity, while the temperature change at the top of the cavity can more accurately reflect the overall temperature change in the cavity. When the bottom heating rate is large, it indicates that there is less water accumulation at the bottom and less steam in the cavity; when the bottom heating rate is small, it indicates that there is more water accumulation at the bottom and more steam. Therefore, in this embodiment, the current steam situation in the cavity can be determined more accurately based on the temperature change at the bottom of the cavity.

[0094] Of course, since different steam ovens have different internal structures and operating parameters, those skilled in the art can choose which area of ​​the cavity to use to determine the current steam situation based on the actual situation during practical application. This invention does not limit this, as long as the heating rate accurately reflects the steam situation.

[0095] Optional, you can continue to refer to Figure 2 and Figure 3 The steam oven includes an evaporator 2 and a bottom heating element 3. In the above embodiment, S130, adjusting the amount of steam in the cavity according to the current steam availability, can be further refined as: adjusting the opening frequency of the evaporator 2 according to the current steam availability, and / or adjusting the opening state of the bottom heating element 3 according to the current steam availability.

[0096] Specifically, such as Figure 2 and Figure 3 As shown, the steam generating device mentioned in the above embodiment can be an evaporator 2, which provides steam to the cavity. The steam oven also has a top heating element and a bottom heating element 3; the top heating element is mainly used to provide the heat required to heat the food; the bottom heating element 3 is mainly used to heat the water accumulated at the bottom, adjust the temperature difference between the top and bottom of the cavity, and work with the evaporator 2 to regulate the steam situation in the cavity. The evaporator 2, the top heating element, and the bottom heating element 3 are electrically connected to a controller (not shown in the figure) and operate under the control of the controller.

[0097] The structure of the evaporator 2 can be any existing technology, which is neither described in detail nor limited in this application. For example, in this embodiment, the evaporator 2 may include a steam heating tube. Water is heated to boiling in the steam heating tube to form steam, which then diffuses into the cavity from the outlet of the steam heating tube. When the evaporator 2 is on, the steam heating tube heats the liquid water inside and supplies steam into the cavity; when the evaporator 2 is off, the steam heating tube does not heat the water and does not supply steam into the cavity. Therefore, when the evaporator 2 is turned on frequently, it produces more steam, resulting in more steam inside the cavity; when the evaporator 2 is turned on frequently, it produces less steam, resulting in less steam inside the cavity.

[0098] Furthermore, since the bottom heating element 3 is used to heat the water accumulated at the bottom, the on / off state of the bottom heating element 3 and the heating temperature are related to the amount of water accumulated at the bottom and the efficiency of converting the water into steam. By setting the bottom heating element 3, the steam generated by the evaporator 2 and the steam generated by the bottom heating element 3 to heat the water accumulated at the bottom can be used together to maintain the amount of steam in the cavity of the steam oven: realizing the recycling of steam and water accumulated at the bottom in the cavity, achieving the effect of energy and water saving; on the other hand, using the bottom heating element 3 to heat the water accumulated at the bottom can also prevent excessive water accumulation at the bottom from causing an excessive temperature difference between the top and bottom of the cavity.

[0099] Therefore, in this application, the operating frequency of the evaporator 2 can be adjusted according to the current steam availability, as can the operating state of the bottom heating element 3, or both the operating frequency of the evaporator 2 and the operating state of the bottom heating element 3 can be adjusted simultaneously. This ensures that the amount of steam in the cavity after adjustment meets the actual cooking needs, achieving intelligent regulation of the steam situation within the cavity.

[0100] Additionally, it should be noted that since the bottom heating element 3 is used to convert the water accumulated at the bottom, its temperature is generally around 100°C. The heating rate described in this embodiment refers to the heating rate at the bottom of the cavity when the temperature of the bottom heating element 3 reaches approximately 100°C.

[0101] Optionally, in possible embodiments, the above may be applied to... Figure 1 S120 and S130 in the illustrated embodiment are further refined. Specifically, determining the current steam sufficiency in the cavity based on the heating rate may include: determining that the current steam quantity in the cavity is sufficient when the heating rate is less than a first rate threshold; determining that the current steam quantity in the cavity is insufficient when the heating rate is greater than or equal to the first rate threshold; adjusting the steam quantity in the cavity in real time based on the current steam sufficiency may include: controlling the opening frequency of the evaporator 2 to remain unchanged when the current steam quantity is sufficient, and / or controlling the bottom heating tube 3 to remain open; increasing the opening frequency of the evaporator 2 when the current steam quantity in the cavity is insufficient, and / or turning off the bottom heating tube 3.

[0102] Specifically, a first rate threshold can be set first. Based on the relationship between the heating rate and the first rate threshold within a detection cycle, the current steam sufficiency inside the cavity during that detection cycle can be determined. For example, taking the heating rate at the bottom of the cavity as an example, if the bottom heating rate is lower than the first rate threshold, the current steam quantity can be considered sufficient; if the bottom heating rate is equal to or higher than the first heating rate threshold, the current steam quantity can be considered insufficient.

[0103] In this invention, the first rate threshold is not limited to a specific value and can be set by those skilled in the art based on actual test results. In this application, the first rate threshold can be set to 3°C. Actual testing has shown that when the amount of steam inside the cavity is sufficient, the heating rate at the bottom of the cavity is generally lower than 3°C; conversely, when the amount of steam inside the cavity is insufficient, the heating rate at the bottom of the cavity is generally equal to or higher than 3°C. Therefore, during the actual operation of the steam oven, when the controller detects a heating rate at the bottom of the cavity greater than or equal to 3°C, it can be determined that the current amount of steam inside the cavity is sufficient; when the controller detects a heating rate at the bottom of the cavity less than 3°C, it can be determined that the current amount of steam inside the cavity is insufficient.

[0104] Furthermore, when the current steam volume in the cavity is sufficient, the operating frequency of the evaporator 2 can be kept constant, and / or the bottom heating element 3 can be kept on, thereby maintaining the steam volume in the cavity at this level and ensuring the effective circulation of steam and bottom water, thus smoothly completing the steaming and baking process. When the current steam volume in the cavity is insufficient, the operating frequency of the evaporator 2 can be appropriately increased to increase the steam volume in the cavity and restore it to a sufficient level; and / or the bottom heating element 3 can be turned off to prevent dry burning due to insufficient steam and lack of water accumulation at the bottom of the cavity.

[0105] Optionally, when the current steam volume is sufficient, the opening frequency of the evaporator 2 can be appropriately reduced, while the opening frequency of the bottom heating tube 3 or the heating temperature of the bottom heating tube 3 can be increased; when the current steam volume is insufficient, the opening frequency of the bottom heating tube 3 or the heating temperature of the bottom heating tube 3 can be appropriately reduced, so as to control the steam volume in the cavity to remain within a suitable range.

[0106] Figure 4 A control logic diagram of a control method for a steam oven provided in an embodiment of the present invention is shown below. Figure 4 This application describes a specific embodiment. First, the heating rate at the bottom of the cavity is obtained within the detection cycle. It is then determined whether the heating rate is less than a first temperature threshold. If so, the current steam volume is considered sufficient, and the operating frequency of the evaporator 2 and the operating state of the bottom heating element 3 are kept constant to maintain the current steam state. If not, the current steam volume is considered insufficient, and the operating frequency of the evaporator 2 is appropriately increased while the bottom heating element 3 is turned off until sufficient steam volume is detected in the cavity. The above process is performed in each detection cycle until the steaming and baking process is completed.

[0107] For example, when the steam-bake operation begins, the bottom heating element 3 can be preset to operate periodically at a frequency of 30 seconds per minute, and the evaporator 2 can operate periodically at a frequency of 10 seconds per minute. The detection cycle for the steam level inside the cavity can be 1 minute. If it is determined that the current steam level is sufficient, the bottom heating element 3 and the evaporator 2 can continue to operate according to the above parameters. If it is determined that the current steam level is insufficient, the bottom heating element 3 can be turned off, while the evaporator 2 can be controlled to continue operating at a frequency of 20 seconds per minute. In the next detection cycle, if it is determined that the current steam level is sufficient, the bottom heating element 3 can be controlled to continue operating at a frequency of 30 seconds per minute, and the evaporator 2 can be controlled to continue operating at a frequency of 10 seconds per minute.

[0108] Optionally, the structure of the steam oven can still refer to Figure 2 and Figure 3The oven still contains an evaporator 2 and a bottom heating element 3. The control method also includes: determining the current water accumulation at the bottom of the oven cavity when it is working; adjusting the opening frequency of the evaporator 2 according to the current water accumulation, and / or adjusting the opening state of the bottom heating element 3 according to the current water accumulation.

[0109] As mentioned in the above embodiments, the amount of water accumulating at the bottom of the cavity is related to the amount of steam inside the cavity and affects the temperature difference between the top and bottom of the cavity. Therefore, the amount of water accumulating at the bottom should be controlled within a certain range to ensure continuous circulation and conversion between the water and steam, while avoiding excessive water accumulation that could cause a large temperature difference between the top and bottom of the cavity and affect the steaming and baking effect.

[0110] In this embodiment, during the operation of the steam oven, the water accumulation at the bottom of the cavity can be monitored. The operating frequency of the evaporator 2 can be adjusted based on the current water accumulation, or the operating state of the bottom heating element 3 can be adjusted, or both the operating frequency of the evaporator 2 and the operating state of the bottom heating element 3 can be adjusted simultaneously. When there is little water accumulation at the bottom, the operating frequency of the evaporator 2 is appropriately increased and / or the bottom heating element 3 is turned off, increasing the amount of water accumulated at the bottom. When there is a lot of water accumulation at the bottom, the operating frequency of the evaporator 2 is appropriately decreased and / or the bottom heating element 3 is kept on, reducing the amount of water accumulated at the bottom, thereby controlling the amount of water accumulation at the bottom of the cavity to remain within an optimal range.

[0111] The present invention does not limit how to determine the current water accumulation situation. Those skilled in the art can set it according to the actual situation. Any method that can determine the bottom water accumulation situation is within the scope of the technical solution protected by the present invention.

[0112] As can be seen from the above embodiments, the amount of water accumulated at the bottom of the cavity will also affect the heating rate at the bottom of the cavity. Therefore, in this embodiment, during the steaming and baking process, the current water accumulation at the bottom of the cavity can also be determined based on the heating rate at the bottom of the cavity.

[0113] For example, in a possible embodiment, the correspondence between the amount of water accumulated at the bottom and the heating rate can be established in advance during the factory testing phase of the steam oven based on the actual working conditions of the steam oven; during actual user application, the amount of water accumulated at the bottom of the cavity can be determined by looking up a table based on the calculated heating rate.

[0114] For example, in other possible embodiments, the determination of the current bottom water accumulation can be qualitative. For instance, during factory testing, staff can set a water accumulation threshold based on actual test results. A water accumulation at the bottom of the cavity is considered excessive when it is greater than or equal to the threshold; conversely, a water accumulation at the bottom is considered insufficient when it is less than the threshold. Then, the internal heating rate is measured under both excessive and insufficient water accumulation conditions, establishing a relationship between the bottom water accumulation and the heating rate. In actual user applications, the current bottom water accumulation can be determined based on the heating rate.

[0115] The detection of the heating rate is the same as in the above embodiments, and will not be repeated here.

[0116] For example, in a possible embodiment, determining the current bottom water level in the cavity of the steam oven during operation may include: when the heating rate is less than a second rate threshold, determining that the current bottom water level in the cavity is greater than or equal to a water level threshold; when the heating rate is greater than or equal to the second rate threshold, determining that the current bottom water level in the cavity is less than a water level threshold.

[0117] Specifically, a second rate threshold can be set first. Based on the relationship between the heating rate and the second rate threshold within a detection cycle, the current water accumulation at the bottom of the cavity within that detection cycle can be determined. For example, taking the heating rate at the bottom of the cavity as an example, when the heating rate at the bottom is lower than the second rate threshold, it can be considered that the current water accumulation at the bottom is greater than or equal to the water accumulation threshold, i.e., the current water accumulation at the bottom is relatively large; when the heating rate at the bottom is equal to or higher than the second heating rate threshold, it can be considered that the current water accumulation at the bottom of the cavity is less than the water accumulation threshold, i.e., the current water accumulation at the bottom is relatively small.

[0118] In this embodiment of the invention, the value of the second rate threshold is not limited and can be set by those skilled in the art based on actual test results. For example, the second rate threshold can also be set to 3°C. Actual testing has shown that when there is a large amount of water accumulation at the bottom of the cavity, the heating rate at the bottom of the cavity is generally lower than 3°C, and when there is a small amount of water accumulation at the bottom of the cavity, the heating rate at the bottom of the cavity is generally equal to or higher than 3°C. Therefore, in the actual operation of the steam oven, when the controller detects a heating rate at the bottom of the cavity greater than or equal to 3°C, it can be determined that there is a large amount of water accumulation at the bottom of the cavity; when it detects a heating rate at the bottom less than 3°C, it can be determined that there is a small amount of water accumulation at the bottom of the cavity.

[0119] For example, in other possible embodiments, determining the current bottom water level in the cavity of the steam oven during operation may include: calculating the current bottom water level according to the formula Qd = Qi - Qo - Qb; where Qd is the current bottom water level; Qi is the amount of steam discharged into the cavity through the evaporator 2; Qo is the amount of steam discharged from the steam oven during operation; and Qb is the amount of bottom water converted into steam.

[0120] Specifically, in this embodiment, the current bottom water accumulation can also be quantitatively detected. Here, the current bottom water accumulation Qd is the current bottom water accumulation when the steam oven is operating; the steam intake Qi is the amount of steam entering the cavity through the evaporator 2 when the steam oven is operating; the exhaust steam Qo is the amount of steam discharged into the external environment through the gaps when the steam oven is operating; and the bottom water-to-steam conversion Qb is the amount of water vapor converted from the bottom water under the action of the bottom heating element 3 when the steam oven is operating. It can be understood that the steam intake Qi is the total steam volume, which can be divided into the current bottom water accumulation Qd, the exhaust steam Qo, and the bottom water-to-steam conversion Qb. Therefore, the current bottom water accumulation Qd is the difference between the steam intake Qi, the exhaust steam Qo, and the bottom water-to-steam conversion Qb. Using the formula Qd = Qi - Qo - Qb, the current bottom water accumulation Qd can be calculated, thus quantitatively determining the current bottom water accumulation situation. When the current bottom water level is greater than or equal to the water level threshold, the bottom water level is considered to be relatively high; when the current bottom water level is less than the water level threshold, the bottom water level is considered to be relatively low.

[0121] Optionally, in a possible embodiment, the current bottom water accumulation is calculated according to the formula Qd = Qi - Qo - Qb, including: calculating the steam intake volume according to the formula Qi = Ki * Ti; where Ki is the conversion coefficient from the evaporator 2 opening time to the steam intake volume, and Ti is the evaporator 2 opening time; calculating the exhaust steam volume according to the formula Qo = Ko * To; where Ko is the conversion coefficient from the steam oven's operating time to the exhaust steam volume, and To is the steam oven's operating time; and calculating the bottom water accumulation converted into steam volume according to the formula Qb = Kb * Tb; where Kb is the conversion coefficient from the bottom heating element 3 opening time to the exhaust steam volume, and Tb is the bottom heating element 3 opening time.

[0122] Specifically, based on actual tests and data calculations, in this embodiment, the steam intake Qi can be the product of the conversion coefficient Ki from the evaporator 2 opening time to the steam intake and the evaporator 2 opening time Ti; the exhaust steam Qo can be the product of the conversion coefficient Ko from the working time of the steam oven to the exhaust steam and the working time To of the steam oven; and the steam conversion Qb from bottom water accumulation can be the product of the conversion coefficient Kb from the opening time of the bottom heating element 3 to the exhaust steam and the opening time Tb of the bottom heating element 3.

[0123] The amount of steam entering the oven is calculated based on the working time of the evaporator 2, the amount of steam exiting the oven is calculated based on the working time of the steam oven, and the amount of water at the bottom is converted into steam based on the working time of the bottom heating element 3. This allows for a relatively accurate quantitative calculation of the current amount of water at the bottom, thereby enabling precise control of the working parameters of the evaporator 2 and / or the bottom heating element 3.

[0124] The conversion coefficients mentioned above are all empirical values ​​and can be set by those skilled in the art based on actual conditions. This embodiment of the invention does not elaborate on or limit these values. For example, all of the above conversion coefficients can be greater than 0 and less than 1, but are not limited thereto.

[0125] Of course, in other possible embodiments, a water level detection device can also be installed at the bottom of the steam oven to detect the amount of water accumulated at the bottom, etc. The embodiments of the present invention will not be described one by one.

[0126] Optionally, the operating frequency of the evaporator 2 can be adjusted according to the current water accumulation, including: reducing the operating frequency of the evaporator 2 when the current bottom water accumulation is greater than or equal to the water accumulation threshold; increasing the operating frequency of the evaporator 2 when the current bottom water accumulation is less than the water accumulation threshold; and adjusting the operating state of the bottom heating element 3 according to the current water accumulation, including: keeping the bottom heating element 3 on when the current bottom water accumulation is greater than or equal to the water accumulation threshold; and turning off the bottom heating element 3 when the current bottom water accumulation is less than the water accumulation threshold.

[0127] Specifically, when it is determined that there is a large amount of water accumulated at the bottom, the operating frequency of the evaporator 2 can be reduced (for example, from 10 seconds per minute to 5 seconds per minute), and / or the bottom heating element 3 can be kept on; when it is determined that there is a small amount of water accumulated at the bottom, the operating frequency of the evaporator 2 can be appropriately increased (for example, from 10 seconds per minute to 20 seconds per minute), and / or the bottom heating element 3 can be turned off.

[0128] Optionally, when there is a large amount of water accumulated at the bottom, the operating frequency of the evaporator 2 can be kept constant, while the operating frequency of the bottom heating tube 3 or the heating temperature of the bottom heating tube 3 can be increased; when there is a small amount of water accumulated at the bottom, the operating frequency of the bottom heating tube 3 or the heating temperature of the bottom heating tube 3 can be appropriately reduced, so as to keep the amount of water accumulated at the bottom within a suitable range.

[0129] Optionally, after determining the current bottom water accumulation in the cavity when the steam oven is working, the method further includes: reducing the opening frequency of the evaporator 2 when the amount of steam discharged is greater than or equal to the threshold of the amount of steam discharged.

[0130] Specifically, if the amount of steam discharged is too large, it means that there is too much steam in the cavity. Therefore, in this embodiment, a threshold for the amount of steam discharged can be stored in the controller in advance. When it is determined that the amount of steam discharged is greater than or equal to the threshold for the amount of steam discharged, the opening frequency of the evaporator 2 can be appropriately reduced to reduce the amount of steam in the cavity.

[0131] Optionally, in a possible embodiment, before obtaining the heating rate inside the cavity when the steam oven is working, the method further includes: obtaining target operating parameters input by the user, the target operating parameters including at least target operating time, target operating temperature and target steam level; and controlling the steam oven to operate under the target operating parameters.

[0132] Specifically, the steam oven may also include a human-machine interface module (not shown in the figure). This module is electrically connected to the controller and can be a control display panel, which may include a display screen and buttons. Users can input the desired dish information through the human-machine interface module. The controller automatically generates the target operating parameters corresponding to the dish information and then controls the steam oven to operate under those parameters. Alternatively, users can directly input the target operating parameters through the human-machine interface module. The controller receives these parameters and then controls the steam oven to operate under those parameters.

[0133] The target operating parameters include at least the target operating time, target operating temperature, and target steam level. The target operating time is the total operating time of the steam oven, and the target operating temperature is the required steaming and baking temperature to complete the target dish. The target steam level may include the evaporator 2's on time per minute.

[0134] Optional, you can continue to refer to Figure 2 and Figure 3 The steam oven also includes a water tank 4; before controlling the steam oven to work under the target working parameters, it also includes: calculating the target water consumption required to complete the target work based on the target working parameters; obtaining the current remaining water volume in the water tank 4; controlling the steam oven to work under the target working parameters includes: controlling the steam oven to work under the target working parameters when the current remaining water volume is greater than or equal to the target water consumption; and providing a warning message when the current remaining water volume is less than the target water consumption.

[0135] Figure 5 A flowchart illustrating another control method for a steam oven provided in an embodiment of the present invention. Figure 5 The control method shown is a further refinement based on the above embodiments, refer to... Figure 5 The control method includes:

[0136] S210. Obtain the target working parameters input by the user.

[0137] The target operating parameters include at least the target operating time, target operating temperature, and target steam level.

[0138] S220. Calculate the target water consumption required to complete the target task based on the target working parameters.

[0139] In this embodiment, the target water consumption required to complete the target task (i.e., steaming and baking the target dish) can be calculated based on the target operating parameters. The target water consumption is the amount of water that the steam oven needs to convert into steam using the evaporator 2 to complete the target task.

[0140] Optionally, the embodiments of the present invention do not limit the calculation method of the target water consumption. For example, in a possible embodiment, the target water consumption corresponding to different operating parameters can be stored in advance in the steam oven, and when the user actually uses it, the controller directly retrieves the target water consumption corresponding to the target operating parameters.

[0141] For example, in other possible embodiments, calculating the target water consumption required for the target operation based on the target operating parameters may include: calculating the target water consumption according to the formula Q = Tw * Ls + K1 * Da; where Q is the target water consumption, Tw is the target operating time, Ls is the target steam level, K1 is the adjustment coefficient from the target operating temperature to the target water consumption, and Da is the target operating temperature.

[0142] Specifically, in this embodiment, the target water consumption Q can be calculated based on various target operating parameters. The target water consumption Q is the sum of the product of the target operating time Tw and the target steam level Ls, the adjustment coefficient K1 from the target operating temperature to the target water consumption, and the target operating temperature Da. The target steam level can be the time the evaporator 2 is open per minute. To ensure the accuracy of the target water consumption calculation, an adjustment coefficient K1 from the target operating temperature to the target water consumption is introduced. When the target operating temperature Da is low (e.g., around 40°C), the required steam consumption is also relatively small, and the adjustment coefficient K1 can be negative. The product of the adjustment coefficient K1 and the target operating temperature Da is also negative, resulting in a relatively small target water consumption that matches the actual required steam consumption. When the target operating temperature Da is high (e.g., above 100°C), the required steam consumption is relatively large, and the corresponding adjustment coefficient K1 can be positive. The product of the adjustment coefficient K1 and the target operating temperature Da is also positive, resulting in a relatively large target water consumption that matches the actual required steam consumption. Using the above formula to calculate the target water consumption, the target water consumption required for the target work can be calculated more accurately.

[0143] Furthermore, it should be noted that the above-mentioned formula for calculating the target water consumption is based on statistical data obtained through extensive simulation tests and calculations. Any modified formulas that can be derived by those skilled in the art based on this formula are within the scope of the technical solutions protected by the embodiments of this invention.

[0144] S230, Get the current remaining water volume in the water tank.

[0145] Specifically, the steam oven also includes a water tank 4, which stores the water needed for the steaming and baking process. The water tank 4 is connected to the evaporator 2 and electrically connected to the controller. The water in the water tank 4 is heated and evaporated by the evaporator 2 before entering the oven cavity. The controller can obtain the current remaining water level in the water tank 4 and determine whether the remaining water level is sufficient to complete the current task.

[0146] The method for obtaining the current remaining water volume in water tank 4 can be set by those skilled in the art according to actual conditions, and this embodiment of the invention does not elaborate on or limit this method. For example, a water level detection device can be installed in water tank 4 to detect the current remaining water volume, but this is not limited to this. In this configuration, the electrical connection between the controller and water tank 4 can refer to the electrical connection between the controller and the water level detection device.

[0147] It should be noted that the execution order of S230 is not limited. This example only shows that S230 is executed after S220. In practice, S230 can also be executed before S210 or S220.

[0148] S240. When the current remaining water volume is greater than or equal to the target water volume, control the steam oven to operate under the target operating parameters; when the current remaining water volume is less than the target water volume, provide a warning message.

[0149] Furthermore, the controller determines the relationship between the current remaining water volume and the target water volume. If the current remaining water volume is greater than or equal to the target water volume, it means that the water in water tank 4 is sufficient to complete this steaming and baking process, and the controller will control the steam oven to operate according to the target operating parameters. If the current remaining water volume is less than the target water volume, it means that the water in water tank 4 is insufficient to complete this steaming and baking process. In this case, the controller can provide a warning message to the user through the human-machine interaction module, reminding the user that water tank 4 is low on water; or remind the user to re-enter the target operating parameters (which may include reducing the target operating time and / or reducing the target operating level, etc.).

[0150] S250: Obtain the heating rate inside the cavity of the steam oven during operation.

[0151] S260. Determine the current steam sufficiency in the cavity based on the heating rate.

[0152] S270: Adjust the amount of steam in the cavity based on the current steam availability.

[0153] After the steam oven starts working, execute steps S250-S270 as described above. The specific implementation of steps S250-S270 is the same as in the above embodiments, and will not be repeated here.

[0154] In this embodiment of the invention, the target water consumption can be calculated based on the target working parameters before the steaming and baking process begins. Then, it can be determined whether the current remaining water in the water tank 4 is sufficient to complete the steaming and baking process. An alarm will be triggered when the water is insufficient, so as to predict the water shortage in advance, reduce the situation where the steaming and baking process stops due to lack of water, and improve the cooking success rate.

[0155] For example, in a possible embodiment, the steam oven also includes a water tank pump; obtaining the current remaining water volume of the water tank 4 includes: calculating the current remaining water volume according to the formula Qs = Qf - N * Qp; where Qs is the current remaining water volume, Qf is the maximum water volume of the water tank 4, N is the number of times the water tank pump draws water from the water tank 4 into the cavity, and Qp is the amount of water drawn in a single pumping operation.

[0156] Specifically, in this embodiment, a small water box 5 can be installed in the cavity, which is connected to the water tank 4 and the evaporator 2 respectively. A water tank pump is installed at the connection between the water tank 4 and the small water box 5. The water tank pump is used to pump water from the water tank 4 to the small water box 5 and then into the evaporator 2.

[0157] A microswitch (not shown in the figure) can also be installed inside water tank 4. The controller is electrically connected to both the microswitch and the water tank pump. When the user adds water to water tank 4, they first pull out water tank 4, fill it with water, and then put it back in. When water tank 4 is put back in, the microswitch is triggered. After detecting the microswitch action, the controller updates the remaining water level in water tank 4 to the maximum water level Qf. Before the steaming and baking process begins, the water tank pump will draw water from water tank 4. The controller can record the number of times the water tank pump operates. The product of the number of pumping operations N and the single pumping volume Qp is the total pumping volume. The difference between the maximum water level Qf and N*Qp is the current remaining water level Qs in water tank 4 after pumping.

[0158] Using the above method, there is no need to install a water level detection device in the water tank 4, which can reduce the production cost of the steam oven.

[0159] Optionally, in possible embodiments, the steam oven may still include a water tank 4 and an evaporator 2; the control method may further include: when the steam oven is working, calculating in real time the remaining target water consumption for completing the remaining work in the target operation; obtaining the current remaining water consumption of the water tank 4; controlling the steam oven to work under the target operating parameters, including: when the current remaining water consumption is greater than or equal to the remaining target water consumption, continuing to control the opening frequency of the evaporator 2 according to the target steam level; when the current remaining water consumption is less than the remaining target water consumption, reducing the opening frequency of the evaporator 2.

[0160] Specifically, in this embodiment, during the execution of the target operation by the steam oven, the controller can also calculate in real time the remaining target water volume required to complete the remaining steaming and baking operations, and simultaneously obtain the current remaining water volume in water tank 4; then, it determines the relationship between the current remaining water volume and the remaining target water volume. If the current remaining water volume is greater than or equal to the remaining target water volume, it means that the remaining water volume in water tank 4 is sufficient to complete the subsequent steaming and baking operations, and the controller continues to control the evaporator 2 to operate according to the initially set target steam level. If the current remaining water volume is less than the remaining target water volume, it means that the remaining water volume in water tank 4 is insufficient to complete the subsequent steaming and baking operations, and the controller can appropriately reduce the operating frequency of the evaporator 2, and can also issue an alarm.

[0161] In this configuration, when the steam oven is working, if the controller detects that the water level in the water tank 4 is insufficient, it can adjust the working state of the evaporator 2 according to the remaining working time to avoid interrupting the steaming and baking process and improve the success rate of cooking.

[0162] Additionally, a top temperature sensor 6 can be installed on the top of the steam oven. This sensor detects the temperature at the top of the cavity, which can also be understood as detecting the current operating temperature inside the cavity. The top temperature sensor 6 is electrically connected to the controller. When the top temperature sensor 6 detects that the operating temperature is lower than the target operating temperature, the controller activates the top heating element 7 to supplement heat. When the top temperature sensor 6 detects that the operating temperature is higher than the target operating temperature, the controller deactivates the top heating element 7 to maintain the cavity temperature at the target operating temperature.

[0163] Figure 6 This is a control logic diagram of another control method for a steam oven provided in an embodiment of the present invention. Figure 6 The illustrated embodiment is a specific implementation of another optional control method provided by the present invention. (See reference...) Figure 6First, the system acquires the target operating parameters input by the user. Then, it calculates the target water consumption required to complete the target operation based on these parameters. Next, it checks if the current remaining water level in the tank is greater than or equal to the target water consumption. If so, the steam oven operates under the target operating parameters. If the remaining water level is less than the target water consumption, the user is prompted to add water or re-enter the target operating parameters. After the user re-enters the target operating parameters, the system executes the above process again based on the re-entered parameters. Further, during the operation of the steam oven, the system acquires the heating rate at the bottom of the cavity and checks if it is less than a first temperature threshold. If so, the system maintains the current operating frequency of the evaporator 2 and the operating state of the bottom heating element 3 to preserve the current steam state. If not, the system appropriately increases the operating frequency of the evaporator 2 and shuts off the bottom heating element 3 until sufficient steam is detected in the cavity. This process is repeated in each detection cycle until the steaming and baking operation is determined to be complete. After completion, the evaporator 2 and bottom heating element 3 are shut off, and the entire control process ends.

[0164] Based on the same concept, this invention also provides a steam oven, which can be further referenced. Figure 2 and Figure 3 The steam oven includes:

[0165] Temperature sensor 1 is used to obtain the heating rate inside the cavity of the steam oven during operation;

[0166] The controller (not shown in the figure) is electrically connected to the temperature sensor 1. The controller obtains the heating rate inside the cavity when the steam oven is working based on the temperature sensor 1; determines the current steam sufficiency inside the cavity based on the heating rate; and adjusts the amount of steam inside the cavity based on the current steam sufficiency.

[0167] The steam oven provided in this application can accurately determine the steam situation inside the cavity without the need for additional steam detection devices, which helps reduce product manufacturing costs. Furthermore, by adjusting the steam volume inside the cavity based on feedback from the current steam situation, the steam volume inside the cavity matches the actual cooking conditions, improving the intelligence and precision of steam control. This avoids problems such as severe water accumulation at the bottom of the cavity or dry burning at the bottom, thus improving cooking results and user experience.

[0168] Optionally, in a possible embodiment, the temperature sensor 1 is disposed at the bottom of the cavity; the temperature sensor 1 is also used to obtain the heating rate of the bottom of the cavity when the steam oven is working.

[0169] Optionally, in possible embodiments, the steam oven may further include an evaporator 2 and a bottom heating element 3, both of which are electrically connected to a controller; the controller is also used to adjust the opening frequency of the evaporator 2 according to the current steam availability, and / or to adjust the opening state of the bottom heating element 3 according to the current steam availability.

[0170] Optionally, in possible embodiments, the steam oven may still include an evaporator 2 and a bottom heating element 3, both of which are electrically connected to a controller; the controller is also used to determine the current bottom water accumulation in the cavity when the steam oven is working; and to adjust the opening frequency of the evaporator 2 according to the current bottom water accumulation, and / or to adjust the opening state of the bottom heating element 3 according to the current water accumulation.

[0171] Optionally, in a possible embodiment, the steam oven also includes a water tank 4, which is electrically connected to the controller; the controller is further configured to: acquire target operating parameters input by the user; calculate the target water consumption required for the target operation based on the target operating parameters; acquire the current remaining water volume in the water tank 4; control the steam oven to operate under the target operating parameters when the current remaining water volume is greater than or equal to the target water consumption; and provide a warning message when the current remaining water volume is less than the target water consumption.

[0172] Optionally, in a possible embodiment, the steam oven also includes a water tank 4 pump, which is electrically connected to the controller.

[0173] The controller is also used to calculate the current remaining water volume according to the formula Qs=Qf-N*Qp; where Qs is the current remaining water volume, Qf is the maximum water volume of water tank 4, N is the number of times the water pump of water tank 4 pumps water from water tank 4 into the cavity, and Qp is the amount of water pumped in a single pumping operation.

[0174] Optionally, in possible embodiments, the steam oven may still include a water tank 4 and an evaporator 2, both of which are electrically connected to the controller. The controller is also used to: calculate in real time the remaining target water consumption for completing the remaining work in the target operation when the steam oven is working; obtain the current remaining water consumption of the water tank 4; continue to control the opening frequency of the evaporator 2 according to the target steam level when the current remaining water consumption is greater than or equal to the remaining target water consumption; and reduce the opening frequency of the evaporator 2 when the current remaining water consumption is less than the remaining target water consumption.

[0175] Optionally, in possible embodiments, the top of the steam oven may also be equipped with a top heating element 7 and an upper temperature sensor 6, which is used to detect the temperature at the top of the cavity. Both the upper temperature sensor 6 and the top heating element 7 are electrically connected to the controller. When the upper temperature sensor 6 detects that the operating temperature is lower than the target operating temperature, the controller controls the top heating element 7 to turn on to supplement heat. When the upper temperature sensor 6 detects that the operating temperature is higher than the target operating temperature, the controller controls the top heating element 7 to turn off, so as to keep the cavity temperature at the target operating temperature.

[0176] The steam oven provided in this embodiment of the invention includes all the technical features and corresponding beneficial effects of the steam oven provided in any embodiment of the invention, which will not be repeated here.

[0177] Note that the above description is merely a preferred embodiment of the present invention and the technical principles employed. Those skilled in the art will understand that the present invention is not limited to the specific embodiments described herein, and various obvious changes, readjustments, combinations, and substitutions can be made without departing from the scope of protection of the present invention. Therefore, although the present invention has been described in detail through the above embodiments, the present invention is not limited to the above embodiments, and may include many other equivalent embodiments without departing from the concept of the present invention, the scope of which is determined by the scope of the appended claims.

Claims

1. A control method for a steam oven, characterized in that, include: The heating rate inside the cavity of the steam oven during operation is obtained; The current steam sufficiency within the cavity is determined based on the heating rate; The amount of steam in the cavity is adjusted based on the feedback of the current steam sufficiency. Obtaining the heating rate within the cavity of the steam oven during operation includes: Obtain the internal temperature and detection cycle of the steam oven during operation; The heating rate is determined based on the internal temperature and the detection cycle; The steam oven includes an evaporator and a bottom heating element; it adjusts the amount of steam in the cavity based on the current steam availability, including: Adjust the evaporator's operating frequency according to the current steam availability, and / or adjust the bottom heating element's operating status according to the current steam availability; Determining the current steam sufficiency within the cavity based on the heating rate includes: When the heating rate is less than the first rate threshold, it is determined that the current amount of steam in the cavity is sufficient; when the heating rate is greater than or equal to the first rate threshold, it is determined that the current amount of steam in the cavity is insufficient. Adjusting the amount of steam in the cavity in real time according to the current steam availability includes: When the current steam quantity is sufficient, the operating frequency of the evaporator is kept constant, and / or the bottom heating tube is kept on. When the current steam quantity in the cavity is insufficient, increase the operating frequency of the evaporator and / or shut off the bottom heating element; The heating rate refers to the temperature change at the bottom of the cavity.

2. The control method according to claim 1, characterized in that, Obtaining the heating rate within the cavity of the steam oven includes: The heating rate at the bottom of the cavity of the steam oven is obtained during operation.

3. The control method according to claim 1, characterized in that, The steam oven includes an evaporator and a bottom heating element; the control method further includes: Determine the current water accumulation at the bottom of the cavity when the steam oven is working; Adjust the evaporator's operating frequency according to the current bottom water accumulation, and / or adjust the bottom heating element's operating status according to the current bottom water accumulation.

4. The control method according to claim 3, characterized in that, Determining the current water accumulation at the bottom of the cavity of the steam oven during operation includes: When the heating rate is less than the second rate threshold, it is determined that the current bottom water accumulation in the cavity is greater than or equal to the water accumulation threshold; when the heating rate is greater than or equal to the second rate threshold, it is determined that the current bottom water accumulation in the cavity is less than the water accumulation threshold.

5. The control method according to claim 3, characterized in that, Determining the current water accumulation at the bottom of the cavity of the steam oven during operation includes: The current bottom water accumulation is calculated according to the formula Qd=Qi-Qo-Qb; where Qd is the current bottom water accumulation; Qi is the amount of steam discharged into the cavity through the evaporator; Qo is the amount of steam discharged when the steam oven is working; and Qb is the amount of steam converted from bottom water.

6. The control method according to claim 5, characterized in that, The current bottom water volume is calculated using the formula Qd=Qi-Qo-Qb, including: According to the formula Calculate the steam inlet flow rate; where Ki is the conversion coefficient from evaporator start-up time to steam inlet flow rate, and Ti is the evaporator start-up time; According to the formula Calculate the amount of steam discharged; where Ko is the conversion coefficient from the working time of the steam oven to the amount of steam discharged, and To is the working time of the steam oven. According to the formula Calculate the amount of steam converted from the bottom water accumulation; where Kb is the conversion coefficient from the opening time of the bottom heating tube to the amount of steam discharged, and Tb is the opening time of the bottom heating tube.

7. The control method according to claim 4 or 5, characterized in that, Adjusting the evaporator's operating frequency based on the current bottom water level includes: When the current bottom water accumulation is greater than or equal to the water accumulation threshold, the evaporator's operating frequency is reduced; when the current bottom water accumulation is less than the water accumulation threshold, the evaporator's operating frequency is increased. Adjusting the activation status of the bottom heating element according to the current water accumulation at the bottom includes: When the current bottom water accumulation is greater than or equal to the water accumulation threshold, the bottom heating element is kept on; when the current bottom water accumulation is less than the water accumulation threshold, the bottom heating element is turned off.

8. The control method according to claim 6, characterized in that, After determining the current water accumulation at the bottom of the cavity when the steam oven is operating, the process also includes: When the amount of steam discharged is greater than or equal to the threshold value of steam discharged, the operating frequency of the evaporator is reduced.

9. The control method according to claim 1, characterized in that, Before obtaining the heating rate within the cavity of the steam oven during operation, the method further includes: Obtain the target operating parameters input by the user, wherein the target operating parameters include at least the target operating time, the target operating temperature, and the target steam level; The steam oven is controlled to operate under the target operating parameters.

10. The control method according to claim 9, characterized in that, The steam oven also includes a water tank; before controlling the steam oven to operate under the target operating parameters, it also includes: Calculate the target water consumption required to complete the target task based on the target working parameters; Obtain the current remaining water level in the water tank; The control of the steam oven under the target operating parameters includes: When the current remaining water volume is greater than or equal to the target water volume, the steam oven is controlled to operate under the target operating parameters; when the current remaining water volume is less than the target water volume, a warning message is fed back.

11. The control method according to claim 10, characterized in that, Calculate the target water consumption required for the target operation based on the target operating parameters, including: According to the formula Calculate the target water consumption; Where Q is the target water consumption, Tw is the target working time, Ls is the target steam level, K1 is the adjustment coefficient from the target working temperature to the target water consumption, and Da is the target working temperature.

12. The control method according to claim 10, characterized in that, The steam oven also includes a water tank pump; obtaining the current remaining water level in the water tank includes: According to the formula Calculate the current remaining water volume; where Qs is the current remaining water volume, Qf is the maximum water volume of the water tank, N is the number of times the water tank pump draws water from the water tank into the cavity, and Qp is the amount of water drawn in a single pumping operation.

13. The control method according to claim 9, characterized in that, The steam oven also includes a water tank and an evaporator; the control method further includes: When the steam oven is working, the remaining target water consumption for completing the remaining tasks in the target work is calculated in real time; Obtain the current remaining water level in the water tank; The control of the steam oven to operate under the target operating parameters includes: When the current remaining water volume is greater than or equal to the remaining target water volume, the evaporator's operating frequency continues to be controlled according to the target steam level; when the current remaining water volume is less than the remaining target water volume, the evaporator's operating frequency is reduced.

14. A steam oven, used to execute the control method for a steam oven as described in any one of claims 1-13, characterized in that, include: Temperature sensor; A controller is electrically connected to the temperature sensor, and the controller is used to obtain the heating rate inside the cavity of the steam oven when it is working based on the temperature sensor. It is also used to determine the current steam sufficiency in the cavity based on the heating rate; and to adjust the amount of steam in the cavity based on the current steam sufficiency.

15. The steam oven as described in claim 14, characterized in that, The temperature sensor is located at the bottom of the cavity; the controller is also used to obtain the heating rate at the bottom of the cavity when the steam oven is working based on the temperature sensor.

16. The steam oven as described in claim 14, characterized in that, The steam oven also includes an evaporator and a bottom heating element, both of which are electrically connected to the controller. The controller is also configured to adjust the opening frequency of the evaporator according to the current steam availability, and / or adjust the opening state of the bottom heating element according to the current steam availability.

17. The steam oven as described in claim 14, characterized in that, The steam oven also includes an evaporator and a bottom heating element, both of which are electrically connected to the controller. The controller is also used to determine the current bottom water level in the cavity when the steam oven is working; and to adjust the evaporator's operating frequency according to the current bottom water level, and / or to adjust the bottom heating element's operating state according to the current bottom water level.

18. The steam oven as described in claim 14, characterized in that, The steam oven also includes a water tank, which is electrically connected to the controller; The controller is also used to acquire the target operating parameters input by the user, calculate the target water consumption required for the target operation based on the target operating parameters, acquire the current remaining water volume in the water tank, control the steam oven to operate under the target operating parameters when the current remaining water volume is greater than or equal to the target water consumption, and provide a warning message when the current remaining water volume is less than the target water consumption.

19. The steam oven as described in claim 18, characterized in that, The steam oven also includes a water tank pump, which is electrically connected to the controller. The controller is also used to determine the formula Calculate the current remaining water volume; where Qs is the current remaining water volume, Qf is the maximum water volume of the water tank, N is the number of times the water tank pump draws water from the water tank into the cavity, and Qp is the amount of water drawn in a single pumping operation.

20. The steam oven as described in claim 14, characterized in that, The steam oven also includes a water tank and an evaporator, both of which are electrically connected to the controller. The controller is also used to calculate in real time the remaining target water consumption after completing the remaining work in the target operation when the steam oven is working; obtain the current remaining water volume in the water tank; when the current remaining water volume is greater than or equal to the remaining target water consumption, continue to control the opening frequency of the evaporator according to the target steam level; and reduce the opening frequency of the evaporator when the current remaining water volume is less than the remaining target water consumption.

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