Low oxygen electric steamer and control method

Abstract

The present application relates to the technical field of cooking appliances, and more particularly to a low-oxygen electric steamer and control method. The low-oxygen electric steamer comprises a housing, comprising a base and a lid that snaps onto the base. The base includes an inner cavity for holding water and a heater for heating the inner cavity, forming a sealed cooking chamber between the inner cavity and the housing. The cooking chamber is connected to a vacuum module for exhausting air from the cooking chamber. The base is also provided with a pressure relief module connected to the cooking chamber for exhausting air from outside the cooking chamber into the cooking chamber. When the vacuum module is activated, the pressure relief module is deactivated. After cooking is complete, the pressure relief module exhausts air from outside the cooking chamber into the cooking chamber, aligning the pressure inside the cooking chamber with the atmospheric pressure, thereby facilitating the opening of the lid.

Description

Technical Field

[0001] The present application relates to the technical field of cooking appliances, and in particular to a low-oxygen electric steamer and a control method thereof. Background Art

[0002] When existing cooking utensils heat food, the food comes into contact with air, which makes the food easily oxidized during the heating process, resulting in nutrient loss.

[0003] To address the aforementioned issues, Chinese patent application CN110537831A discloses a vacuum cooking vessel and a steam-bake combination machine, comprising: a steamer assembly comprising a base and a lid that interlock to form a chamber for placing food, the chamber containing a water tank, the base and / or lid being heated to heat the water tank; an exhaust assembly comprising an exhaust connection pipe, one end of which connects to the chamber and the other end is connected to a vacuum device. The steam-bake combination machine includes a cooking chamber for accommodating the steamer assembly, the base being in contact with the bottom wall of the cooking chamber, and the cooking chamber being electrically heated to heat the steamer assembly; and an inner chamber connection joint disposed on the inner wall of the cooking chamber, connected to the exhaust connection pipe, which generates negative pressure when powered to extract air from the exhaust connection pipe.

[0004] During the cooking process, food is kept in a vacuum environment, which prevents oxidation and greatly preserves its nutrients and freshness. However, after cooking, if the air pressure inside the chamber is still lower than the external atmospheric pressure, the lid will stick to the base, making it difficult for users to open it, resulting in a poor user experience. Summary of the Invention

[0005] In order to facilitate opening of the lid, the present application provides a low-oxygen electric steamer and a control method.

[0006] In the first aspect, the present application provides a low-oxygen electric steamer, which adopts the following technical solution:

[0007] A low-oxygen electric steamer comprises a body, the body comprising a base and a cover engaged with the base, the base being provided with an inner cavity for holding water and a heater for heating the inner cavity, the inner cavity and the body forming a sealed cooking cavity;

[0008] The cooking cavity is connected to a vacuum module for discharging the air in the cooking cavity; the base is also provided with a pressure relief module connected to the cooking cavity for discharging the air outside the cooking cavity into the cooking cavity; when the vacuum module is turned on, the pressure relief module is in a closed state.

[0009] By adopting the above technical solution, during the cooking process, the vacuum module is turned on and the pressure relief module is closed, and the food is in a low-oxygen environment. Therefore, the food is not easily oxidized during the cooking process, and the nutritional components and taste of the food are retained to a great extent; after cooking is completed, the air outside the cooking cavity is discharged into the cooking cavity through the pressure relief module, so that the air pressure in the cooking cavity is basically the same as the external atmospheric pressure, which facilitates the opening of the lid.

[0010] Optionally, the vacuum module and the pressure relief module are integrated into one to form a vacuum pump, and the vacuum pump is used to discharge the air in the cooking cavity and discharge the air outside the cooking cavity into the cooking cavity.

[0011] By adopting the above technical solution, the vacuum pump module and the pressure relief module are integrated into one, so that the vacuum pump has the effects of vacuuming and inflation at the same time, which is easy to operate, effectively reduces production costs, and can also reduce occupied space.

[0012] A heat preservation cavity is provided in the machine body, the heat preservation cavity is not connected with the inner cavity and the cooking cavity, and the heat preservation cavity is located below the inner cavity or arranged outside the inner cavity;

[0013] The air outlet of the vacuum module and the air inlet of the pressure relief module are both communicated with the heat preservation chamber.

[0014] By adopting the above technical solution, the vacuum module draws the air from the cooking cavity into the insulation cavity. The air in the insulation cavity is in a relatively static state, which can keep the inner cavity warm and further improve the cooking efficiency. In addition, after cooking is completed, the pressure relief module draws the air from the insulation cavity into the cooking cavity, making it easier to open the lid.

[0015] The machine body is provided with an air outlet for connecting the heat preservation cavity with the outside world, and an opening and closing mechanism is provided at the air outlet for controlling the opening or closing of the air outlet.

[0016] By adopting the above technical solution, when the pressure in the insulation chamber is too high, the opening and closing mechanism is controlled to open the air outlet to relieve the pressure in the insulation chamber, thereby reducing the possibility of damage to the machine body caused by excessive pressure in the insulation chamber.

[0017] Optionally, the opening and closing mechanism is configured as an automatic pressure relief component;

[0018] A first pressure detection module is provided in the insulation chamber for detecting the pressure value in the insulation chamber; the automatic pressure relief component and the first pressure detection module are both connected to a controller, which controls the automatic pressure relief component to open when the pressure value in the insulation chamber is greater than a preset pressure value.

[0019] By adopting the above technical solution, the first pressure detection module detects the pressure value in the insulation chamber in real time. When the pressure value in the insulation chamber is greater than the preset pressure value, the controller controls the automatic pressure relief component to open to relieve the pressure in the insulation chamber; so that the insulation chamber can not only play an insulation role for the inner cavity, but also further reduce the possibility of damage to the body caused by excessive pressure in the insulation chamber.

[0020] Optionally, a second pressure detection module is provided on the cover body for detecting the pressure value in the cooking cavity;

[0021] The second pressure detection module is connected to the controller. The machine body is provided with an alarm module connected to the controller. When the pressure value in the cooking cavity is consistent with the external atmospheric pressure, the alarm module is triggered.

[0022] Optionally, the vacuum module and the pressure relief module are arranged in the heat preservation chamber.

[0023] In a second aspect, the present application provides a control method for a low-oxygen electric steamer, which adopts the following technical solution:

[0024] A control method for a low-oxygen electric steamer, comprising:

[0025] During the cooking process, the vacuum module is controlled to draw air from the cooking cavity into the heat preservation cavity; wherein the heat preservation cavity is arranged in the machine body and is not connected to the inner cavity and the cooking cavity;

[0026] After the pressure in the cooking cavity is adjusted to a first preset pressure value, the vacuum module is turned off, and the heater is controlled to heat;

[0027] After the heating process is completed, the pressure relief module is controlled to draw the air in the heat preservation cavity into the cooking cavity.

[0028] Also includes:

[0029] During the operation of the pressure relief module, obtaining the pressure value in the cooking cavity;

[0030] When the pressure value in the cooking cavity reaches a preset pressure threshold, the pressure relief module is controlled to be closed.

[0031] Also includes:

[0032] After the pressure value in the heat preservation cavity reaches a second preset pressure value, the heat preservation cavity is depressurized so that the difference between the pressure value in the heat preservation cavity and the pressure value in the cooking cavity is within a preset range. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 It is a cross-sectional view of a low-oxygen electric steamer shown in one embodiment of the present application.

[0034] Figure 2 yes Figure 1 Enlarged view of part A.

[0035] Figure 3 This is a flow chart of a low-oxygen electric steamer control method shown in one embodiment of the present application.

[0036] Explanation of the accompanying drawings: 1. Body; 11. Base; 12. Cover; 121. Edge; 122. Sealing silicone; 13. Heater; 2. Inner cavity; 21. Extension part; 211. Groove; 22. Accommodation tank; 3. Cooking cavity; 4. Insulation cavity; 5. Vacuum module; 51. Exhaust pipe; 6. Pressure relief module; 7. First pressure detection module; 8. Second pressure detection module. DETAILED DESCRIPTION

[0037] The present application is further described below with reference to the accompanying drawings and specific examples. It should be noted that the examples are merely a specific description of the present application, and their purpose is to enable those skilled in the art to better understand the technical solutions of the present application, and should not be regarded as limiting the present application.

[0038] In the description of this application, it should be noted that the orientations or positional relationships indicated by terms such as "center", "up", "down", "left", "right", "vertical", "horizontal", "inside", and "outside" are based on the orientations or positional relationships shown in the accompanying drawings. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on this application.

[0039] Example 1:

[0040] The present invention discloses a low-oxygen electric steamer comprising a body 1, comprising a base 11 and a lid 12 that snaps onto the base 11. The base 11 houses an inner cavity 2 for holding water and a heater 13 for heating the inner cavity 2. The inner cavity 2 and the body 1 form a sealed cooking chamber 3. A vacuum module 5 is connected to the cooking chamber 3 for exhausting air from the chamber. The base 11 also houses a pressure relief module 6 that communicates with the cooking chamber 3 and exhausts air from the cooking chamber 3 into the chamber. When the vacuum module 5 is activated, the pressure relief module 6 is deactivated.

[0041] After cooking is completed, the pressure relief module 6 is opened, and the air outside the cooking cavity 3 is discharged into the cooking cavity 3 through the pressure relief module 6, so that the air pressure in the cooking cavity 3 is basically consistent with the external atmospheric pressure, which helps to open the cover 12.

[0042] It should be noted that the vacuum module 5 and the pressure relief module 6 are integrated into a vacuum pump, which is used to exhaust air from the cooking chamber 3 and to vent air from outside the cooking chamber 3 into the cooking chamber 3. Specifically, the vacuum pump can be a dual-purpose miniature vacuum pump that can provide both positive and negative pressures. The vacuum port provides negative pressure for vacuuming or inhaling air, while the exhaust port can output compressed air (positive pressure). When the air in the cooking chamber 3 needs to be exhausted, a mechanical device causes the diaphragm inside the vacuum pump to reciprocate, compressing and stretching the air in the pump chamber to create a negative pressure. This creates a pressure difference between the vacuum port and the external atmospheric pressure. This pressure difference compresses (draws) the air in the cooking chamber 3 into the pump chamber and then vents it out the exhaust port, creating a hypoxic state in the cooking chamber 3. When the cooking chamber 3 needs to be inflated, a higher positive pressure is generated at the exhaust port, drawing air from outside the cooking chamber 3 into the pump chamber and then venting it back into the cooking chamber 3 through the vacuum port.

[0043] In other embodiments, the vacuum module 5 and the pressure relief module 6 may be provided separately; the vacuum module 5 may be provided as a vacuum pump or an air extraction pump, and the pressure relief module 6 may be provided as an air pump. When the air in the cooking cavity 3 needs to be exhausted, the vacuum module 5 is activated to exhaust the air in the cooking cavity 3; when the cooking cavity 3 needs to be inflated, the pressure relief module 6 is activated to inflate the cooking cavity 3.

[0044] The vacuum port of the vacuum pump is connected to a vacuum pipe 51 , which is located above the liquid level of the inner cavity 2 to prevent excessive water from flooding the vacuum port and causing the vacuum function to fail.

[0045] As one embodiment of the present application, a heat preservation chamber 4 is provided within the cooking chamber body 1. The heat preservation chamber 4 is not connected to either the inner chamber 2 or the cooking chamber 3. The heat preservation chamber 4 is located below the inner chamber 2 or is disposed on the periphery of the inner chamber 2. The air outlet of the vacuum module 5 and the air inlet of the pressure relief module 6 are both connected to the heat preservation chamber 4, thereby extracting air from the cooking chamber 3 into the heat preservation chamber 4, thereby insulating the inner chamber 2 and further improving cooking efficiency. After cooking is completed, the pressure relief module 6 can extract air from the heat preservation chamber 4 into the cooking chamber 3, making the air pressure in the cooking chamber 3 substantially consistent with the external atmospheric pressure, thereby facilitating the opening of the lid 12.

[0046] It should be noted that the top of the inner cavity 2 extends outward to form an extension portion 21, which is in contact with the inner wall of the base 11 and can also be located above the base 11. The insulation chamber 4 is enclosed by the inner cavity 2, the extension portion 21 and the base 11. The vacuum pumping device and the pressure relief module 6 can be arranged in the insulation chamber 4 to make rational use of the space. In addition, the inner cavity 2 is recessed inward to form a receiving groove 22, and the exhaust pipe 51 extends through the receiving groove 22 to above the liquid level of the inner cavity 2, which effectively increases the space of the insulation chamber 4 while ensuring the exhaust and inflation effects of the exhaust pipe 51.

[0047] The body 1 is provided with an air outlet that connects the heat-insulating chamber 4 to the outside world. An opening and closing mechanism is provided at the air outlet to control its opening and closing. When the air pressure within the heat-insulating chamber 4 is excessive, the opening and closing mechanism opens the air outlet, allowing the air within the chamber 4 to be discharged, ensuring normal operation of the electric steamer. In this embodiment, the opening and closing mechanism can be an automatic pressure relief component such as a pressure relief valve; in other embodiments, the opening and closing mechanism can also be a manual pressure relief component such as a manual valve or plug.

[0048] A first pressure detection module 7 is also provided in the heat preservation chamber 4 for detecting the pressure value in the heat preservation chamber 4. The automatic pressure relief component and the first pressure detection module 7 are both connected to a controller. When the pressure value in the heat preservation chamber 4 exceeds a preset pressure value, the automatic pressure relief component is controlled to open, thereby preventing the possibility of excessive pressure in the heat preservation chamber 4 causing damage to the body 1. The first pressure detection module 7 can be configured as a pressure sensor.

[0049] In addition, the lid 12 is provided with a second pressure detection module 8 connected to the controller for detecting the pressure value within the cooking cavity 3. The body 1 is also provided with an alarm module connected to the controller. When the pressure value within the cooking cavity 3 is substantially equal to the external atmospheric pressure, the alarm module is triggered. It should be noted that the second pressure detection module 8 can be configured as a pressure sensor, and the alarm module can be configured as an indicator light or an audible and visual alarm.

[0050] As another embodiment of the present application, a sealing structure is provided at the connection between the top cover and the inner cavity 2, thereby forming a closed space between the top cover and the inner cavity 2. Specifically, the extension portion 21 is recessed downward to form a groove 211, and a rim 121 is provided at the bottom end of the top cover. The rim 121 extends into the groove 211, and a sealing silicone 122 is provided between the groove 211 and the rim 121 to ensure the seal between the top cover and the inner cavity 2. In other embodiments, the sealing structure can also be provided directly at the connection between the top cover and the base 11.

[0051] The specific implementation methods of this application are:

[0052] During use, an appropriate amount of water is added to the inner cavity 2, and the ingredients to be cooked are then placed in the cooking cavity 3. The air in the enclosed cooking cavity 3 is then evacuated to the heat-insulating cavity 4 via the vacuum module 5, placing the cooking cavity 3 in a relatively low-oxygen state. At this point, the inner cavity 2 is heated, transferring heat to the water. Water in this low-oxygen state has a lower boiling point, allowing it to generate steam more quickly. This allows it to contact and heat the food more quickly, gradually cooking it. Simultaneously, the air in the heat-insulating cavity 4 is stagnant, and the heat transfer between molecules is relatively weak, which helps to insulate the inner cavity 2 and further improve cooking efficiency.

[0053] After heating is completed, the air outside the cooking cavity 3 is discharged into the cooking cavity 3 through the pressure relief module 6; at this time, the second pressure detection module 8 detects the pressure value inside the cooking cavity 3 in real time. When the air pressure inside the cooking cavity 3 is basically consistent with the external atmospheric pressure, the warning module is triggered to remind the user that cooking is completed, and the cover 12 can be opened at this time.

[0054] Among them, during the cooking process, the first pressure detection module 7 detects the pressure value in the insulation chamber 4 in real time. When the pressure value in the insulation chamber 4 is greater than the preset pressure value, the controller controls the automatic pressure relief component to open and relieve the pressure of the insulation chamber 4; so that the insulation chamber 4 can play an insulation role for the inner cavity 2 while reducing the possibility of damage to the body 1 caused by excessive pressure in the insulation chamber 4.

[0055] Example 2:

[0056] Based on the above-mentioned low-oxygen electric steamer, the present application also discloses a control method for the low-oxygen electric steamer.

[0057] As an implementation of the control method, the present invention includes:

[0058] S100, during the cooking process, controlling the vacuum module to draw air from the cooking cavity into the heat preservation cavity; wherein the heat preservation cavity is disposed within the machine body and is not connected to the inner cavity or the cooking cavity;

[0059] S200, after the pressure in the cooking chamber is adjusted to a first preset pressure value, the vacuuming module is turned off and the heater is controlled to heat;

[0060] S300: After the heating process is completed, the pressure relief module is controlled to draw the air in the heat preservation chamber into the cooking chamber.

[0061] It should be noted that the first preset pressure value is set based on the desired temperature within the cooking chamber. The temperature within the cooking chamber corresponds to the degree of vacuum, and the pressure within the cooking chamber is determined based on the corresponding vacuum degree. The vacuum degree is the difference between atmospheric pressure and the cooking chamber pressure. For example, a vacuum degree of 92°C corresponds to 0.025 MPa, a vacuum degree of 90°C corresponds to 0.031 MPa, and a vacuum degree of 80°C corresponds to 0.053 MPa.

[0062] When the pressure in the heat preservation chamber reaches a second preset pressure value, the heat preservation chamber is depressurized to maintain the difference between the pressure in the heat preservation chamber and the pressure in the cooking chamber within a preset range. It should be noted that the second preset pressure value is the maximum pressure the heat preservation chamber can withstand. This pressure value is related to the space occupied by the heat preservation chamber, the material of the machine body, and the sealing performance of the heat preservation chamber, and can be determined by personnel through continuous testing.

[0063] Specifically, after the vacuum module draws the air in the cooking cavity into the insulation cavity, the insulation cavity is in a high-pressure state and the cooking cavity is in a low-pressure state. When the difference between the pressure value in the insulation cavity and the pressure value in the cooking cavity is too large, it is easy to cause damage to the inner cavity, and the sealing requirements of the insulation cavity are high; and when the difference between the pressure value in the insulation cavity and the external atmospheric pressure is too large, it is easy to cause damage to the machine body.

[0064] Therefore, it is necessary to control the pressure values ​​in the heat preservation chamber and the pressure values ​​in the cooking chamber. After the pressure value in the heat preservation chamber reaches a second preset pressure value, the heat preservation chamber is depressurized so that the difference between the pressure values ​​in the heat preservation chamber and the pressure values ​​in the cooking chamber is within 20-60 kPa. This value can be obtained through experiments.

[0065] Among them, also include:

[0066] During the operation of the pressure relief module, obtaining the pressure value in the cooking cavity;

[0067] When the pressure value in the cooking cavity reaches a preset pressure threshold, the pressure relief module is controlled to be closed.

[0068] Specifically, the second pressure detection module detects the pressure value in the cooking cavity in real time. When the air pressure in the cooking cavity is substantially consistent with the external atmospheric pressure, the pressure relief module is controlled to close, and the lid can be opened conveniently at this time.

[0069] The above are all preferred embodiments of the present application, and are not intended to limit the scope of protection of the present application. Therefore, any equivalent changes made based on the structure, shape, and principle of the present application should be included in the scope of protection of the present application.

Claims

1. A low-oxygen electric steamer, characterized by: The machine body comprises a base and a cover that is fastened to the base, wherein an inner cavity for holding water and a heater for heating the inner cavity are provided in the base, and a sealed cooking cavity is formed between the inner cavity and the machine body; a heat preservation cavity is provided in the machine body, and the heat preservation cavity is not connected to the inner cavity and the cooking cavity; The cooking cavity is connected to a vacuum module for discharging the air in the cooking cavity; the base is also provided with a pressure relief module connected to the cooking cavity for discharging the air outside the cooking cavity into the cooking cavity; the air outlet end of the vacuum module and the air inlet end of the pressure relief module are both connected to the heat preservation cavity; when the vacuum module is turned on, the pressure relief module is in a closed state.

2. A low-oxygen electric steamer according to claim 1, characterized in that: The vacuum module and the pressure relief module are integrated into one body to form a vacuum pump, and the vacuum pump is used to discharge the air in the cooking cavity and discharge the air outside the cooking cavity into the cooking cavity.

3. A low-oxygen electric steamer according to claim 1 or 2, characterized in that: The heat preservation cavity is located below the inner cavity or is arranged outside the inner cavity.

4. A low-oxygen electric steamer according to claim 3, characterized in that: The machine body is provided with an air outlet for connecting the heat preservation cavity with the outside world, and an opening and closing mechanism is provided at the air outlet for controlling the opening or closing of the air outlet.

5. A low-oxygen electric steamer according to claim 4, characterized in that: The opening and closing mechanism is configured as an automatic pressure relief assembly; A first pressure detection module is provided in the insulation chamber for detecting the pressure value in the insulation chamber; the automatic pressure relief component and the first pressure detection module are both connected to a controller, which controls the automatic pressure relief component to open when the pressure value in the insulation chamber is greater than a preset pressure value.

6. A low-oxygen electric steamer according to claim 5, characterized in that: The cover is provided with a second pressure detection module for detecting the pressure value in the cooking cavity; The second pressure detection module is connected to the controller. The machine body is provided with an alarm module connected to the controller. When the pressure value in the cooking cavity is consistent with the external atmospheric pressure, the alarm module is triggered.

7. The low-oxygen electric steamer according to claim 3, characterized in that: The vacuum pumping module and the pressure relief module are arranged in the heat preservation chamber.

8. A control method based on the low-oxygen electric steamer according to claim 1, characterized in that: include: During the cooking process, the vacuum module is controlled to draw air from the cooking cavity into the heat preservation cavity; wherein the heat preservation cavity is arranged in the machine body and is not connected to the inner cavity and the cooking cavity; After the pressure in the cooking cavity is adjusted to a first preset pressure value, the vacuum module is turned off, and the heater is controlled to heat; After the heating process is completed, the pressure relief module is controlled to draw the air in the heat preservation cavity into the cooking cavity.

9. The control method of the low-oxygen electric steamer according to claim 8, characterized in that: Also includes: During the operation of the pressure relief module, obtaining the pressure value in the cooking cavity; When the pressure value in the cooking cavity reaches a preset pressure threshold, the pressure relief module is controlled to be closed.

10. The control method of the low-oxygen electric steamer according to claim 8, characterized in that: Also includes: After the pressure value in the heat preservation cavity reaches a second preset pressure value, the heat preservation cavity is depressurized so that the difference between the pressure value in the heat preservation cavity and the pressure value in the cooking cavity is within a preset range.

Images