A method for removing moisture from a steam oven

Abstract

The present application relates to a kind of steam baking cooking machine's exhaust method, the steam baking cooking machine includes the cooking box with cooking cavity, hot air machine is arranged in the rear of cooking cavity, air blower, the cooking box is opened with first exhaust port, second exhaust port and air inlet, the first exhaust port is equipped with first flow control valve, the second exhaust port is equipped with second flow control valve, air inlet is equipped with third flow control valve and is connected with air blower by pipe body;Steam baking cooking machine works, according to the working parameter in cooking cavity, the rotational speed of hot air machine and the opening of each flow control valve are controlled.The steam baking cooking machine's exhaust method can effectively reduce the humidity in oven to improve the baking effect under the premise of keeping stable temperature in cavity during baking process.

Description

TECHNICAL FIELD

[0001] The present application relates to a kind of steaming and baking cooking machine's dehumidification method. BACKGROUND

[0002] The steaming oven is a kind of kitchen commonly used cooking electric appliance, when using, a large amount of steam will be generated, in order to ensure that the humidity of cavity meets the cooking demand, the humidity control in the steaming oven will be carried out by the way of exhaust. Especially in the baking process, it is necessary to reduce the humidity in the cooking cavity as much as possible. In the prior art, the exhaust is usually controlled according to the humidity information in the cooking cavity, such as the Chinese invention patent application "Cooking utensil exhaust control method, device and cooking utensil system" with publication number CN115444286A (application number 202211305060.5), wherein the cooking utensil exhaust method disclosed in the application obtains the humidity data of the cooking utensil in real time, and controls the exhaust based on the humidity data, so that the humidity in the cooking utensil is reduced to the target humidity. However, in the control process, only the humidity condition is concerned, and the heat dissipation in the exhaust process is not considered, so the temperature condition in the cavity cannot be guaranteed. SUMMARY

[0003] The technical problem to be solved by the present application is to provide a kind of steaming and baking cooking machine's dehumidification method in the above-mentioned prior art, which can effectively reduce the humidity in the oven while keeping the temperature in the cavity stable to improve the baking effect.

[0004] The technical solution adopted by the present application to solve the above technical problem is: a kind of steaming and baking cooking machine's dehumidification method, characterized in that: the steaming and baking cooking machine comprises a cooking box with a cooking cavity, a hot air blower arranged at the rear of the cooking cavity, and a blower, the cooking box is provided with a first exhaust port, a second exhaust port and an air inlet, the first exhaust port is provided with a first flow control valve, the second exhaust port is provided with a second flow control valve, and the air inlet is provided with a third flow control valve and connected with the blower through a pipe.

[0005] When the steaming and baking cooking machine is working, the speed of the hot air blower and the opening degree of each flow control valve are controlled according to the working parameters in the cooking cavity.

[0006] In order to ensure effective dehumidification in the preheating stage, in the preheating stage of the steaming and baking cooking machine, the hot air blower is controlled to work at a set first speed V1, the first flow control valve and the third flow control valve are controlled to be in the closed state, and the opening degree of the second flow control valve is controlled according to the pressure difference Y of the cooking cavity compared with the external air pressure.

[0007] As an improvement, a first pressure difference threshold C1 and a second pressure difference threshold C2 are set, C1

[0008] Detecting the pressure difference Y between the inside and outside of the cooking cavity, if Y≤C1, controlling the opening degree of the second control valve to be D1; if C1YC2, controlling the opening degree of the second control valve to be D2; if Y≥C2, controlling the opening degree of the second control valve to be D3 to exhaust steam; wherein D1D2D3.

[0009] As an improvement, in the countdown phase of the steam oven, if the current is a normal roasting state without setting a recipe, the working parameters in the cooking cavity include cooking set temperature data, cooking cavity temperature data, and the speed of the hot air fan and the opening degree of each control valve are controlled according to the cooking set temperature data and the cooking cavity temperature data.

[0010] As an improvement, temperature thresholds B1 and B2 are set, and B1B2;

[0011] If the target temperature T of the current cooking work is greater than or equal to B2, the speed of the hot air fan is controlled to be a set first speed V1, the first control valve and the third control valve are controlled to be in a closed state, and the opening degree of the second control valve is controlled to be D3 to exhaust steam;

[0012] If the target temperature B1 of the current cooking work is less than T and greater than B2, the speed of the hot air fan is controlled to be a set second speed V2, and V2>V1, the first control valve and the third control valve are controlled to be in a closed state, and the opening degree of the second control valve is controlled to be D3 to exhaust steam;

[0013] If the target temperature T of the current cooking work is less than or equal to B1, the speed of the hot air fan is controlled to be a set second speed V2, the third control valve is controlled to be in a closed state, and the opening degree of the first control valve and the second control valve is controlled according to the temperature stability in the cooking cavity.

[0014] As an improvement, in the case where the target temperature T of the current cooking work is less than or equal to B1, if T1>T-E, where T1 is the actual temperature detected in the cooking cavity and E is a set temperature error, it is judged that the temperature in the cavity is stable, and the opening degree of the first control valve and the second control valve is controlled to be D3 to exhaust steam at the same time;

[0015] If T1≤T-E, it is judged that the temperature in the cavity is not stable, the first control valve is controlled to be in a closed state, and the opening degree of the second control valve is controlled to be D3 to exhaust steam.

[0016] As an improvement, in the countdown phase of the steam oven, if the current is a normal roasting state without setting a recipe, the working parameters in the cooking cavity include cooking set temperature data, cooking cavity temperature data, and the speed of the hot air fan and the opening degree of each control valve are controlled according to the cooking set temperature data and the cooking cavity temperature data.

[0017] As an improvement, the recipe humidity levels are set to S1, S2 and S3, with S1 < S2 < S3. The lower the humidity level, the less moisture is generated during cooking.

[0018] Set humidity thresholds A1, A2, and A3, where A1 < A2 < A3;

[0019] If the humidity level of the current recipe is S1, control the hot air blower to work at the first speed V1, control the first flow control valve and the third flow control valve to be closed, and at the same time control the opening degree of the second flow control valve to D3 to exhaust steam.

[0020] If the current recipe's humidity level is S2 or S3, the opening degree of the hot air blower and each flow control valve will be controlled according to the temperature stability and humidity level inside the cooking cavity.

[0021] As an improvement, if the current recipe's humidity level is S2, the actual temperature T1 inside the cooking cavity is compared with the target temperature T set in the recipe.

[0022] If T1 > T - E, where E is the set temperature error, then the temperature inside the cavity is determined to be stable, and the speed of the hot air blower is controlled to the set second speed V2, and V2 > V1.

[0023] Under the condition T1 > T-E, if the humidity inside the cooking cavity X ≥ A3, then the second flow control valve is controlled to be closed, and the opening degree of the first and second flow control valves is controlled to D3, while the blower is turned on for forced dehumidification; if A2 < X < A3, then the third flow control valve is controlled to be closed, and the opening degree of the first and second flow control valves is controlled to D3 for dehumidification; if X ≤ A2, then the first and third flow control valves are controlled to be closed, and the opening degree of the second flow control valve is controlled to D3.

[0024] If T1≤T-E, it is determined that the temperature inside the cavity is unstable, and the speed of the hot air blower is controlled to the set first speed V1; the first flow control valve and the third flow control valve are controlled to be in the closed state, and the opening degree of the second flow control valve is controlled to D3.

[0025] As an improvement, if the current recipe's humidity level is S3, the actual temperature T1 inside the cooking cavity is compared with the target temperature T set in the recipe.

[0026] If T1 > T - E, where E is the set temperature error, then the temperature inside the cavity is determined to be stable, and the speed of the hot air blower is controlled to the set second speed V2, and V2 > V1.

[0027] Under the condition T1 > T-E, if the humidity inside the cooking cavity X ≥ A2, then the second flow control valve is controlled to be closed, and the opening degree of the first and second flow control valves is controlled to D3, while the blower is turned on for forced dehumidification; if A1 < X < A2, then the third flow control valve is controlled to be closed, and the opening degree of the first and second flow control valves is controlled to D3 for dehumidification; if X ≤ A1, then the first and third flow control valves are controlled to be closed, and the opening degree of the second flow control valve is controlled to D3.

[0028] If T1≤T-E, it is determined that the temperature inside the cavity is unstable, and the speed of the hot air blower is controlled to the set first speed V1; the first flow control valve and the third flow control valve are controlled to be in the closed state, and the opening degree of the second flow control valve is controlled to D3.

[0029] If the current recipe's humidity level is S3, the opening degree of the hot air blower and each flow control valve will be controlled according to the temperature stability and humidity within the cooking cavity.

[0030] Compared with existing technologies, the advantages of this invention are as follows: The dehumidification method of the steam oven in this invention employs three flow control valves to control the airflow within the cooking cavity, and also includes an additional blower for forced dehumidification. This allows for several dehumidification methods, including small-volume dehumidification, large-volume dehumidification, and forced dehumidification. Furthermore, based on the working data within the cooking cavity, the speed of the hot air blower and the opening degree of each flow control valve can be controlled. This enables precise control of humidity within the cavity while maintaining a stable temperature, thus meeting the dehumidification requirements during the cooking stage. Attached Figure Description

[0031] Figure 1 This is a perspective view of the steam oven cooking machine in an embodiment of the present invention. Detailed Implementation

[0032] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0033] The dehumidification method used in steam ovens can be applied to steam ovens as well as ovens with similar functions. For example... Figure 1As shown, the steam oven includes a cooking chamber 1 with a cooking cavity, a hot air blower and a blower 2 located at the rear of the cooking cavity. The cooking chamber 1 has a first exhaust port 11, a second exhaust port 12, and an air inlet 13. The first exhaust port 11 is equipped with a first flow control valve 3, the second exhaust port 12 is equipped with a second flow control valve 4, and the air inlet 13 is equipped with a third flow control valve 5 and is connected to the blower 2 through a pipe. That is, in this embodiment, there are two moisture exhaust ports. The air inlet 13 can be controlled to open and close with the blower 2 by the opening and closing of the third flow control valve 5. When the blower 2 is connected, forced ventilation can be achieved based on the operation of the blower 2. In this embodiment, when one exhaust port is open, that is, when only the first flow control valve 3 or the second flow control valve 4 is open, the cooking cavity can be ventilated normally through a single port. For ease of control, in this embodiment, the second flow control valve 4 is opened to achieve single-port ventilation of the cooking cavity. When both exhaust ports are open (i.e., the first flow control valve 3 and the second flow control valve 4 are open simultaneously, and the third flow control valve 5 is closed), high-flow dehumidification can be achieved based on the pressure difference between the cooking cavity and the outside. When one exhaust port is open, the air inlet 13 is open, and the blower 2 is working (i.e., one of the first flow control valve 3 and the second flow control valve 4 is open, the third flow control valve 5 is opened simultaneously, and the blower 2 is turned on), forced dehumidification can be achieved.

[0034] like Figure 1 As shown, the dehumidification method of the steam oven in this embodiment is as follows: when the steam oven is working, the speed of the hot air blower and the opening degree of each flow control valve are controlled according to the working parameters inside the cooking cavity.

[0035] Steam ovens typically operate with three phases: preheating, stabilization, and countdown. The preheating phase is characterized by a continuous temperature rise, during which moisture is constantly released. In the stabilization phase, temperature fluctuations are relatively small and remain relatively constant, and the humidity within the cooking cavity is also relatively stable. During the countdown phase, the humidity inside the cavity is high, requiring rapid dehumidification to ensure optimal baking results and prevent excessive steam overflow when the cooking cavity is opened. Furthermore, the start time for the countdown phase varies depending on the specific menu. Based on the characteristics of a steam oven's operating phases, ensuring effective dehumidification during the preheating and countdown phases is crucial for improving cooking results and ensuring user safety.

[0036] To ensure effective dehumidification during the preheating stage, the hot air blower is controlled to operate at a set first speed V1 during the preheating phase of the steam oven. In this embodiment, V1 is a relatively low speed. The first flow control valve 3 and the third flow control valve 5 are kept closed, while the second flow control valve 4 is kept open. This means that normal dehumidification is sufficient to meet the dehumidification requirements of the cooking cavity. Simultaneously, the opening degree of the second flow control valve 4 is controlled based on the pressure difference Y between the cooking cavity and the external air pressure. This ensures smooth dehumidification and maintains a stable temperature within the cooking cavity.

[0037] Specifically, a first differential pressure threshold C1 and a second differential pressure threshold C2 are set, where C1 < C2. For more precise control, multiple differential pressure thresholds can be set for segmented control. The pressure difference Y between the cooking cavity and the external air pressure is detected. If Y ≤ C1, it indicates a small pressure difference between the cooking cavity and the external air pressure. In this case, opening a small flow valve is sufficient for smooth dehumidification, and the opening of the second control valve is controlled to D1. If C1 < Y ​​< C2, it indicates a moderate pressure difference between the cooking cavity and the external air pressure. To ensure smooth dehumidification, the opening of the second control valve needs to be further increased, and the opening of the second control valve is controlled to D2. If Y ≥ C2, it indicates a large pressure difference between the cooking cavity and the external air pressure. To ensure smooth dehumidification, the opening of the second control valve needs to be further increased, and the opening of the second flow control valve 4 is controlled to D3 for steam exhaust. Here, D1 < D2 < D3. In this embodiment, the opening D3 represents the fully open state, which can be set according to specific needs.

[0038] During the countdown phase of the steam oven cooking machine, the requirements for dehumidification vary depending on the cooking situation. For example, for ordinary baking without a set recipe, it is usually sufficient to dehumidify smoothly and maintain a stable temperature, with relatively low requirements for humidity precision.

[0039] Thus, if the current state is normal baking without a recipe, the working parameters inside the cooking cavity include the cooking set temperature data and the temperature data inside the cooking cavity. Then, the speed of the hot air blower and the opening degree of each flow control valve are controlled according to the cooking set temperature data and the temperature data inside the cooking cavity.

[0040] Specifically, temperature thresholds B1 and B2 are set, where B1 < B2.

[0041] If the target cooking temperature T ≥ B2, the hot air blower speed is controlled at the set first speed V1, the first flow control valve 3 and the third flow control valve 5 are kept closed, and the second flow control valve 4 is opened to D3 to exhaust steam. That is, when the target temperature is high, the high temperature itself has a certain drying effect, and the humidity inside the cavity is usually slightly lower. Therefore, by using a lower hot air blower speed and a single exhaust port, the cooking cavity temperature is maintained while ensuring smooth dehumidification.

[0042] If the target temperature for the current cooking operation is B1 < T < B2, the speed of the hot air blower is controlled to the set second speed V2, and V2 > V1. The first flow control valve 3 and the third flow control valve 5 are controlled to be closed, while the opening degree of the second flow control valve 4 is controlled to D3 to exhaust steam. Since the target temperature inside the cooking cavity is relatively moderate, the temperature requirement inside the cooking cavity is not high. At this time, the speed of the hot air blower can be increased, and a single exhaust port can be used for dehumidification. In this way, dehumidification can be smoothly carried out while ensuring the stability of the cooking cavity temperature.

[0043] If the target cooking temperature T ≤ B1, the hot air blower speed is controlled to the set second speed V2, and the third flow control valve 5 is kept closed. Simultaneously, the opening degrees of the first and second flow control valves 3 and 4 are controlled based on the temperature stability within the cooking cavity. Since the target temperature within the cooking cavity is relatively low, the corresponding temperature inside the cooking cavity will also be relatively low. Therefore, the temperature fluctuation during dehumidification has a relatively large impact. In this case, it is necessary to determine the specific dehumidification method based on the temperature stability within the cooking cavity, thereby ensuring smooth dehumidification and maintaining the temperature stability within the cooking cavity.

[0044] Specifically, if the target temperature of the current cooking operation is T≤B1, and if T1>T-E, where T1 is the actual temperature detected inside the cooking cavity and E is the set temperature error, then it is determined that the temperature inside the cavity is stable, and the opening degree of the first flow control valve 3 and the second flow control valve 4 is controlled to be D3 while simultaneously venting steam.

[0045] If T1≤T-E, it is determined that the temperature inside the cavity is unstable, and the first flow control valve 3 is controlled to be closed, and the opening degree of the second flow control valve 4 is controlled to D3 to exhaust steam.

[0046] During the countdown phase of the steam oven, if the current setting is the smart oven mode with a smart recipe, the recipe will be more complex and the humidity requirements within the cooking cavity will be more precise. In this case, the working parameters within the cooking cavity include the dehumidification level data of the recipe, the temperature data within the cooking cavity, and the humidity data within the cooking cavity. Based on the cooking temperature settings and the temperature data within the cooking cavity, the speed of the hot air blower and the opening of each flow control valve are controlled.

[0047] Specifically, set the humidity levels S1, S2, and S3 for the recipe, where S1 < S2 < S3. The lower the humidity level, the less moisture is generated during cooking, and the lower the required dehumidification performance. Set humidity thresholds A1, A2, and A3, where A1 < A2 < A3.

[0048] If the current recipe's humidity level is S1, such as for meat products like chicken cutlets, the dehumidification rate during operation is not high. Therefore, the hot air blower is controlled to operate at a lower first speed V1, the first flow control valve 3 and the third flow control valve 5 are kept closed, and the second flow control valve 4 is opened to D3 to expel steam. In other words, a lower hot air blower speed and the use of a single exhaust port are sufficient to effectively remove moisture.

[0049] If the current recipe's humidity level is S2 or S3, the opening degree of the hot air blower and each flow control valve will be controlled according to the temperature stability and humidity level inside the cooking cavity.

[0050] Specifically, if the humidity level of the current recipe is S2, such as when cooking foods like windy cakes, the amount of moisture removed during cooking is relatively moderate. The actual temperature T1 inside the cooking cavity is compared with the target temperature T set in the recipe.

[0051] If T1 > T - E, where E is the set temperature error, then the temperature inside the cavity is determined to be stable, and the speed of the hot air blower is controlled to the set second speed V2, and V2 > V1.

[0052] Under the condition T1 > T-E, if the humidity inside the cooking cavity X ≥ A3, then the second flow control valve 4 is controlled to be closed, and the opening degree of the first flow control valve 3 and the second flow control valve 4 is controlled to D3, while the blower 2 is turned on for forced dehumidification; if A2 < X < A3, then the third flow control valve 5 is controlled to be closed, and the opening degree of the first flow control valve 3 and the second flow control valve 4 is controlled to D3 for dehumidification; if X ≤ A2, then the first flow control valve 3 and the third flow control valve 5 are controlled to be closed, and the opening degree of the second flow control valve 4 is controlled to D3.

[0053] If T1≤T-E, it is determined that the temperature inside the cavity is unstable. In this case, it is necessary to control the speed and dehumidification of the hot air blower to avoid further temperature fluctuations. Thus, the speed of the hot air blower is controlled to the set first speed V1; the first flow control valve 3 and the third flow control valve 5 are controlled to be in the closed state, and the opening degree of the second flow control valve 4 is controlled to be D3.

[0054] If the current recipe has a humidity level of S3, such as recipes for dried lemons or melt-in-your-mouth beans that require a large amount of moisture to be released during cooking, compare the actual temperature T1 inside the cooking cavity with the target temperature T set in the recipe.

[0055] If T1 > T - E, where E is the set temperature error, then the temperature inside the cavity is determined to be stable, and the speed of the hot air blower is controlled to the set second speed V2, and V2 > V1.

[0056] Under the condition T1 > T-E, if the humidity inside the cooking cavity X ≥ A2, then the second flow control valve 4 is controlled to be closed, and the opening degree of the first flow control valve 3 and the second flow control valve 4 is controlled to D3, while the blower 2 is turned on for forced dehumidification; if A1 < X < A2, then the third flow control valve 5 is controlled to be closed, and the opening degree of the first flow control valve 3 and the second flow control valve 4 is controlled to D3 for dehumidification; if X ≤ A1, then the first flow control valve 3 and the third flow control valve 5 are controlled to be closed, and the opening degree of the second flow control valve 4 is controlled to D3.

[0057] If T1≤T-E, it is determined that the temperature inside the cavity is unstable, and the speed of the hot air blower is controlled to the set first speed V1; the first flow control valve 3 and the third flow control valve 5 are controlled to be in the closed state, and the opening degree of the second flow control valve 4 is controlled to D3.

[0058] If the current recipe's humidity level is S3, the opening degree of the hot air blower and each flow control valve will be controlled according to the temperature stability and humidity within the cooking cavity.

[0059] The dehumidification method of the steam oven in this invention employs three flow control valves to control the airflow within the cooking cavity, and also includes an additional blower 2 for forced dehumidification. This allows for several dehumidification modes, including small-volume dehumidification, large-volume dehumidification, and forced dehumidification. Furthermore, based on the operating data within the cooking cavity, the speed of the hot air blower and the opening degree of each flow control valve can be controlled. This enables precise control of humidity within the cavity while maintaining a stable temperature, thus meeting the dehumidification requirements during the cooking stage.

Claims

1. A method for dehumidifying a steam oven, characterized in that: The steam oven includes a cooking chamber (1) with a cooking cavity, a hot air blower and a blower (2) located at the rear of the cooking cavity. The cooking chamber (1) is provided with a first exhaust port (11), a second exhaust port (12) and an air inlet (13). The first exhaust port (11) is provided with a first flow control valve (3), the second exhaust port (12) is provided with a second flow control valve (4), and the air inlet (13) is provided with a third flow control valve (5) and is connected to the blower (2) through a pipe. When the steam oven is working, it controls the speed of the hot air blower and the opening of each flow control valve according to the working parameters inside the cooking cavity. During the preheating stage of the steam oven, the hot air blower is controlled to work at the set first speed V1, the first flow control valve (3) and the third flow control valve (5) are controlled to be closed, and the opening degree of the second flow control valve (4) is controlled according to the pressure difference Y between the cooking cavity and the external air pressure. Set a first differential pressure threshold C1 and a second differential pressure threshold C2, where C1 < C2; The pressure difference Y between the inside of the cooking cavity and the outside is detected. If Y≤C1, the opening degree of the second control valve is controlled to be D1; if C1<Y<C2, the opening degree of the second control valve is controlled to be D2; if Y≥C2, the opening degree of the second flow control valve (4) is controlled to be D3 to exhaust steam; where D1<D2<D3.

2. The dehumidification method of the steam oven according to claim 1, characterized in that: During the countdown phase of the steam oven cooking machine, if the current state is a normal baking state without a recipe set, the working parameters inside the cooking cavity include the cooking set temperature data and the temperature data inside the cooking cavity. Then, the speed of the hot air blower and the opening degree of each flow control valve are controlled according to the cooking set temperature data and the temperature data inside the cooking cavity.

3. The dehumidification method of the steam oven according to claim 2, characterized in that: Set temperature thresholds B1 and B2, where B1 < B2; If the target temperature of the current cooking work is T≥B2, control the speed of the hot air blower to the set first speed V1, control the first flow control valve (3) and the third flow control valve (5) to be closed, and control the opening degree of the second flow control valve (4) to D3 to exhaust steam. If the target temperature of the current cooking operation is B1 < T < B2, control the speed of the hot air blower to the set second speed V2, and V2 > V1, control the first flow control valve (3) and the third flow control valve (5) to be closed, and at the same time control the opening degree of the second flow control valve (4) to D3 to exhaust steam. If the target temperature of the current cooking operation is T≤B1, the speed of the hot air blower is controlled to the set second speed V2, the third flow control valve (5) is controlled to be closed, and the opening degree of the first flow control valve (3) and the second flow control valve (4) is controlled according to the temperature stability in the cooking cavity.

4. The dehumidification method of the steam oven according to claim 3, characterized in that: If the target temperature of the current cooking operation is T≤B1, and if T1>T-E, where T1 is the actual temperature detected in the cooking cavity and E is the set temperature error, then it is determined that the temperature in the cavity is stable, and the opening degree of the first flow control valve (3) and the second flow control valve (4) is controlled to be D3 while exhausting steam. If T1≤T-E, it is determined that the temperature inside the cavity is unstable, and the first flow control valve (3) is controlled to be closed, and the opening degree of the second flow control valve (4) is controlled to D3 to exhaust steam.

5. The dehumidification method of the steam oven according to claim 1, characterized in that: During the countdown phase of the steam oven, if the current state is the smart baking mode of the smart recipe, the working parameters inside the cooking cavity include the dehumidification level data of the recipe, the temperature data inside the cooking cavity, and the humidity data inside the cooking cavity. Then, based on the cooking temperature setting data and the temperature data inside the cooking cavity, the speed of the hot air blower and the opening degree of each flow control valve are controlled.

6. The dehumidification method of the steam oven according to claim 5, characterized in that: Set the humidity levels of the recipe to S1, S2 and S3, where S1 < S2 < S3. The lower the humidity level, the less moisture is generated during cooking. Set humidity thresholds A1, A2, and A3, where A1 < A2 < A3; If the humidity level of the current recipe is S1, control the hot air blower to work at the first speed V1, control the first flow control valve (3) and the third flow control valve (5) to be closed, and control the opening degree of the second flow control valve (4) to D3 to exhaust steam. If the current recipe's humidity level is S2 or S3, the opening degree of the hot air blower and each flow control valve will be controlled according to the temperature stability and humidity level inside the cooking cavity.

7. The dehumidification method of the steam oven according to claim 6, characterized in that: If the current recipe's humidity level is S2, compare the actual temperature T1 inside the cooking cavity with the target temperature T set in the recipe. If T1 > T - E, where E is the set temperature error, then the temperature inside the cavity is determined to be stable, and the speed of the hot air blower is controlled to the set second speed V2, and V2 > V1. Under the condition T1>T-E, if the humidity inside the cooking cavity X≥A3, then the second flow control valve (4) is controlled to be closed, and the opening degree of the first flow control valve (3) and the second flow control valve (4) is controlled to be D3, and the blower (2) is turned on to perform forced dehumidification; if A2<X<A3, then the third flow control valve (5) is controlled to be closed, and the opening degree of the first flow control valve (3) and the second flow control valve (4) is controlled to be D3 to perform dehumidification; if X≤A2, then the first flow control valve (3) and the third flow control valve (5) are controlled to be closed, and the opening degree of the second flow control valve (4) is controlled to be D3. If T1≤T-E, it is determined that the temperature inside the cavity is unstable, and the speed of the hot air blower is controlled to the set first speed V1; the first flow control valve (3) and the third flow control valve (5) are controlled to be closed, and the opening degree of the second flow control valve (4) is controlled to be D3.

8. The dehumidification method of the steam oven according to claim 6, characterized in that: If the current recipe's humidity level is S3, compare the actual temperature T1 inside the cooking cavity with the target temperature T set in the recipe. If T1 > T - E, where E is the set temperature error, then the temperature inside the cavity is determined to be stable, and the speed of the hot air blower is controlled to the set second speed V2, and V2 > V1. Under the condition that T1 > T-E, if the humidity inside the cooking cavity X ≥ A2, then the second flow control valve (4) is controlled to be closed, and the opening degree of the first flow control valve (3) and the second flow control valve (4) is controlled to be D3, and the blower (2) is turned on to perform forced dehumidification; if A1 < X < A2, then the third flow control valve (5) is controlled to be closed, and the opening degree of the first flow control valve (3) and the second flow control valve (4) is controlled to be D3 to perform dehumidification; if X ≤ A1, then the first flow control valve (3) and the third flow control valve (5) are controlled to be closed, and the opening degree of the second flow control valve (4) is controlled to be D3. If T1≤T-E, it is determined that the temperature inside the cavity is unstable, and the speed of the hot air blower is controlled to the set first speed V1; the first flow control valve (3) and the third flow control valve (5) are controlled to be closed, and the opening degree of the second flow control valve (4) is controlled to be D3. If the current recipe's humidity level is S3, the opening degree of the hot air blower and each flow control valve will be controlled according to the temperature stability and humidity within the cooking cavity.

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