Cooking appliance and control method thereof

Abstract

This invention discloses a cooking appliance and its control method, belonging to the field of household appliance technology, and is designed to solve the problem of poor fermentation results caused by existing appliances that only control temperature. The control method of this invention initiates the fermentation process when both temperature and humidity are within a set range. During fermentation, temperature and humidity are continuously monitored and adjusted to ensure they remain within the set range. This invention uses both temperature and humidity as fermentation parameters, simultaneously controlling both within the fermentation cavity, ensuring the object to be fermented is always in the most suitable fermentation environment, resulting in better fermentation results.

Description

Technical Field

[0001] This invention relates to the field of home appliance technology, and more particularly to cooking appliances and their control methods. Background Technology

[0002] Dough and other materials can ferment under suitable temperature and humidity conditions, which can be used for steaming buns or other purposes. In order to create suitable fermentation conditions, some existing cooking appliances (such as steamers) have fermentation functions, which improve the success rate and effect of fermentation by controlling the humidity level inside the cooking appliance cavity.

[0003] The disadvantages of this cooking appliance for fermentation include: it only detects and controls the humidity inside the cavity, while the temperature inside the cavity depends entirely on the temperature of the moisture itself, resulting in the inability to strictly control the temperature during the fermentation process and poor fermentation effect; the humidity control method is relatively simple, and the cooking appliance is slow to respond when the humidity is unsuitable. Summary of the Invention

[0004] The purpose of this invention is to propose a cooking utensil and its control method, which solves the problem of poor fermentation effect caused by simply controlling the temperature, and improves the fermentation effect.

[0005] To achieve this objective, the present invention employs the following technical solution:

[0006] The cooking appliance control method starts the fermentation process when the temperature and humidity are both within the set range. During the fermentation process, the temperature and humidity are continuously monitored and adjusted to keep them within the set range.

[0007] In one preferred embodiment, before starting the fermentation process, the temperature C in the cavity of the cooking appliance is detected. After confirming that the temperature C is lower than the fermentation temperature C1, the humidity in the cavity of the cooking appliance is detected.

[0008] In one preferred embodiment, when the temperature C in the cavity of the cooking appliance is higher than the fermentation temperature C1, outside air is supplied to the cavity, and cooling is achieved by mixing the outside air with the air in the cavity.

[0009] In one preferred embodiment, the method for controlling the cooking appliance further includes the following steps:

[0010] When the temperature C inside the cavity is lower than the fermentation temperature C1, it is determined whether the humidity data R is lower than the fermentation humidity R1. If so, steam is introduced into the cavity until the humidity data R is greater than or equal to the fermentation humidity R1, driving the gas flow and mixing in the cavity to make the gas temperature and humidity in the cavity uniform. The temperature C inside the cavity is continuously measured, and the humidity data R inside the cavity is continuously measured. It is then determined again whether the temperature C is lower than the fermentation temperature C1 and whether the humidity data R is lower than the fermentation humidity R1.

[0011] In one preferred embodiment, the method for controlling the cooking appliance further includes the following steps:

[0012] When the temperature C inside the cavity is lower than the fermentation temperature C1, it is determined whether the humidity data R is higher than the fermentation humidity R2. If so, the gas inside the cavity is heated, and external gas is driven into the cavity to drive the gas flow and mix in the cavity, so that the temperature and humidity of the gas inside the cavity are uniform. Some of the high humidity gas inside the cavity is discharged from the cavity. The temperature C and humidity data R inside the cavity are continuously measured until the humidity data R is lower than the fermentation humidity R2 and the temperature C is lower than the fermentation temperature C1, at which point the driving of external gas into the cavity is stopped.

[0013] In one preferred embodiment, the method for controlling the cooking appliance further includes the following steps:

[0014] When the temperature C inside the cavity is lower than the fermentation temperature C1, it is determined whether the humidity data R is higher than the fermentation humidity R2. Otherwise, the gas inside the cavity is heated to drive the gas flow and mix in the cavity, so as to make the gas temperature and humidity inside the cavity uniform. The temperature sensor continuously measures the temperature C inside the cavity, and the humidity sensor continuously measures the humidity data R inside the cavity.

[0015] In one preferred embodiment, the method for controlling the cooking appliance further includes the following steps:

[0016] During the process of the temperature sensor continuously measuring the temperature C inside the cavity and the humidity sensor continuously measuring the humidity R inside the cavity, when the temperature sensor measures that the temperature C inside the cavity is greater than C1+A℃, external gas is driven into the cavity and mixed with the gas inside the cavity, and some of the original high-temperature gas inside the cavity is discharged from the cavity; when the temperature C inside the cavity is ∈ [C1-B℃, C1+A℃], the driving of external gas into the cavity is stopped.

[0017] In one preferred embodiment, after fermentation has been completed for a set time, the temperature and humidity in the cavity of the cooking appliance are reduced, and the control device continues to time until a fermentation end signal is received. The control device records and displays the total time from the start of the fermentation program until the fermentation end signal is received.

[0018] On the other hand, the present invention adopts the following technical solution:

[0019] A cooking appliance, including a cavity, for performing the control method of the cooking appliance described above, wherein a temperature sensor and a humidity sensor are disposed within the cavity.

[0020] In one preferred embodiment, the cooking appliance further includes a forced convection system, which includes a motor, a forced exhaust assembly, and convection fan blades. The convection fan blades are connected to the output end of the motor and disposed within the cavity. The forced exhaust assembly is used to exhaust gas from the cavity or to fill the cavity with gas.

[0021] The cooking appliance control method disclosed in this invention uses both temperature and humidity as fermentation parameters, and simultaneously controls the temperature and humidity inside the cavity, so that the object to be fermented is always in the most suitable fermentation environment, resulting in better fermentation effect.

[0022] The cooking appliance disclosed in this invention has a temperature sensor and a humidity sensor installed inside its cavity, which can accurately measure the temperature and humidity inside the cavity, thereby executing the control method of the cooking appliance described above and improving the fermentation effect. Attached Figure Description

[0023] Figure 1 This is a front view of the cooking utensil provided in a specific embodiment of the present invention;

[0024] Figure 2 This is a structural schematic diagram of the cooking utensil provided in a specific embodiment of the present invention.

[0025] In the picture:

[0026] 1. Chamber; 2. Motor; 3. Forced exhaust assembly; 4. Temperature sensor; 5. Humidity sensor; 6. Convection fan blades; 7. Steam inlet; 8. Steam outlet. Detailed Implementation

[0027] To make the above-mentioned objects, features, and advantages of the present invention more apparent and understandable, specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings. Many specific details are set forth in the following description to provide a thorough understanding of the present invention. However, the present invention can be practiced in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0028] In the description of this invention, it should be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," and "circumferential" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0029] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this invention, "a plurality of" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0030] In this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components, unless otherwise explicitly limited. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0031] In this invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "over," and "on top" of the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0032] It should be noted that when an element is referred to as being "fixed to" or "set on" another element, it can be directly on the other element or there may be an intervening element. When an element is considered to be "connected to" another element, it can be directly connected to the other element or there may be an intervening element. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and similar expressions used herein are for illustrative purposes only and do not represent the only possible implementation.

[0033] This embodiment discloses cooking appliances and their control methods, such as Figure 1 and Figure 2 As shown, the cooking appliance includes a cavity 1 for placing the object to be fermented, and the entire fermentation process will be completed within the cavity 1. A temperature sensor 4 and a humidity sensor 5 are installed inside the cavity 1. The temperature sensor 4 can detect the temperature C inside the cavity 1 in real time, and the humidity sensor 5 can detect the humidity R inside the cavity 1 in real time, ensuring that the cavity 1 is continuously maintained under suitable temperature and humidity conditions for fermentation. The specific location and number of temperature sensors 4 and humidity sensors 5 are not limited and can be designed according to the shape and size of the cavity 1.

[0034] Based on the above structure, the cooking appliance also includes a forced convection system. The specific structure of the forced convection system is not limited, as long as it allows the gas within the cavity 1 to flow and can enter and exit the cavity 1 as needed. In this embodiment, the forced convection system includes a motor 2, a forced exhaust assembly 3, convection fan blades 6, and a heating element (not shown). The convection fan blades 6 and the heating element are disposed inside the cavity 1, while the motor 2 and the forced exhaust assembly 3 are disposed outside the cavity 1. The convection fan blades 6 are connected to the output end of the motor 2. Driven by the motor 2, the convection fan blades 6 rotate, thereby causing the gas in the cavity 1 to form an airflow, ensuring that the temperature and humidity are consistent at all locations within the cavity 1. The heating element generates heat after being powered, thereby increasing the temperature inside the cavity 1. The forced exhaust assembly 3 is used to discharge the gas inside the cavity 1 through the exhaust port 8, or to fill the cavity 1 with gas through the inlet port 7, thereby adjusting the temperature and humidity inside and outside the cavity 1.

[0035] Specifically, when the temperature inside the cavity 1 is too high, the heating tube is turned off and exhaust is vented through the vent hole 8 to achieve cooling; when the temperature inside the cavity 1 is too low, the heating tube is turned on and the vent hole 8 is turned off to achieve heating; when the humidity inside the cavity 1 is too high, the humid gas is vented through the vent hole 8; when the humidity inside the cavity 1 is too low, the humid gas is filled into the cavity 1 through the steam inlet 7, and the fan blades 6 are turned on to stir the gas in the cavity 1 evenly.

[0036] The control method of this cooking appliance is as follows: when the temperature and humidity are both within the set range, the fermentation program is started. During the fermentation process, the temperature and humidity are continuously detected and adjusted to keep them within the set range.

[0037] Compared to existing fermentation methods that simply control temperature or humidity, this control method simultaneously controls both temperature and humidity within the cavity 1, placing the object to be fermented in the most suitable fermentation environment, resulting in better fermentation. In this embodiment, before starting the fermentation process, the temperature within the cavity 1 of the cooking appliance is detected. Once the temperature is confirmed to be within the set range, the humidity within the cavity 1 is then detected. In this embodiment, "within the set range" specifically means "the temperature is below the required fermentation temperature C1," making the judgment condition more accurate and easier to implement.

[0038] To achieve greater uniformity of temperature and humidity within cavity 1, the gas flow within cavity 1 of the cooking appliance is driven to mix during fermentation. Specifically, the forced convection system operates continuously during fermentation, introducing steam into cavity 1 as needed, expelling steam from cavity 1, and facilitating gas flow within cavity 1. This mixes gases of different temperatures and humidity levels, improving the uniformity and accuracy of temperature and humidity within cavity 1, which is beneficial for fermentation.

[0039] To simplify the control process, before starting the fermentation program, if the temperature C in the cooking appliance's cavity 1 exceeds the required fermentation temperature C1, the control device will issue a warning message, requesting user intervention to cool down the temperature as quickly as possible and prevent fermentation failure or over-fermentation due to high temperature. Alternatively, the fermentation program can be started first, and then the temperature C in cavity 1 can be monitored. When the temperature C in cavity 1 exceeds the required fermentation temperature C1, the fermentation program will stop and the user will be notified.

[0040] Fermentation differs from ordinary cooking. Even after all the cooking utensils have stopped working, the fermentation process continues; the object to be fermented continues to ferment in cavity 1. Fermentation is only truly complete when the user removes the object from cavity 1 and begins the next processing step. Therefore, the time when all the cooking utensils stop working is merely the set time for the fermentation process; the actual fermentation time is the time when the user removes the object from cavity 1 and begins the next processing step.

[0041] Considering the above-mentioned practical situation, in this embodiment, after the fermentation reaches the set time, the control device issues a prompt message to remind the user to remove the fermented food in time, so as to avoid the user's oversight or forgetfulness. The prompt message may be, but is not limited to, a buzzer sound, a flashing icon on the display screen, or an alarm sent by the intelligent control system to the smart terminal.

[0042] Then, the forced exhaust system 3 is activated to deliver low-temperature, low-humidity external air into the cavity 1. The motor 2 and convection fan 6 are started to drive the gas flow within the cavity 1, reducing the temperature and humidity. The forced exhaust system 3 then discharges some of the high-temperature, high-humidity gas from the cavity 1 through the exhaust port 8, further reducing the temperature and humidity and slowing down the fermentation process. Before fermentation begins, the temperature C detected by the temperature sensor 4 within the cavity 1 is recorded as the initial temperature C2. When the temperature within the cavity 1 reaches C ≤ C2 - D℃, all components of the cooking appliance, except for the control device, cease operation. The value of D is not specifically limited; in this embodiment, D = 2.

[0043] The control device continues timing until the user receives a prompt and opens the door of cavity 1. The control device detects the door opening signal via a door control switch (not shown), confirms that the user has stopped fermentation and begun subsequent cooking operations, and then stops timing. The control device displays the total time from the start of the fermentation program until the fermentation end signal is received. In this embodiment, the "fermentation end signal" is the door opening signal; that is, the fermentation process is considered complete when the user opens the door of cavity 1.

[0044] The method for controlling this cooking appliance includes the following steps:

[0045] Step S1: The user places the dough to be fermented into the cavity 1 of the cooking appliance, sets the fermentation time on the control panel (not shown), activates the temperature sensor 4 and humidity sensor 5, detects the temperature C and humidity R data in the cavity 1, and records the measured temperature as the initial temperature C2.

[0046] Step S2: Determine whether the temperature C inside the chamber 1 is higher than the fermentation temperature C1. If yes, proceed to step S3; otherwise, proceed to step S4. The specific value of C1 is not limited and can be obtained through multiple experiments. In this embodiment, C1 is 35℃±3℃, resulting in higher fermentation efficiency and better quality of the fermented product.

[0047] Step S3: The fermentation process is paused, and the control device issues a prompt message, instructing the user to remove the object to be fermented and open the door to dissipate heat, then proceed to step S2. The specific method of the prompt message is not limited, as long as it reminds the user that the temperature has exceeded the limit. Preferably, the buzzer (not shown) of the cooking appliance emits a prompt sound, the icon on the display screen (not shown) of the cooking appliance flashes, or a message is sent to a smart terminal.

[0048] Step S4: Start timing the fermentation. It should be noted that the fermentation time can be started immediately after setting the fermentation time in step S1; the effect is the same. The only difference is that the timing needs to be paused in step S2 when the temperature C exceeds the required fermentation temperature C1. Setting the "start timing the fermentation" in step S4, after confirming that the initial temperature C2 meets the requirements, eliminates the need to pause the timing, making the procedure simpler and more convenient to use.

[0049] Step S5: Determine if the humidity data R is lower than the required humidity R1 for fermentation. If yes, proceed to step S6; otherwise, proceed to step S8. The suitable humidity range for fermentation is [R1, R2], where R1 < R2. The specific values ​​of R1 and R2 can be obtained through a limited number of food fermentation experiments.

[0050] Step S6: The steam system (not shown) inputs high-temperature and high-humidity steam into the cavity 1 through the steam inlet 7 until the humidity data R ≥ the humidity R1 required for fermentation; the forced convection system is started to drive the gas flow in the cavity 1 and mix it with the newly input high-temperature and high-humidity steam so that the gas temperature and humidity in the cavity 1 are uniform.

[0051] Step S7: Temperature sensor 4 continuously measures the temperature C inside cavity 1, and humidity sensor 5 continuously measures the humidity R inside cavity 1, thereby adjusting the working time and power of the steam system. Proceed to step S5.

[0052] Step S8: Determine whether the humidity data R is higher than the humidity R2 required for fermentation. If yes, proceed to step S9; otherwise, proceed to step S10.

[0053] Step S9: Activate the heating tubes surrounding the convection fan blades 6 to heat the gas in cavity 1. Activate the forced exhaust assembly 3 to drive external gas into cavity 1. Activate the forced convection system to mix the gas in cavity 1, while simultaneously expelling some of the high-humidity gas from cavity 1 through exhaust port 8, thereby increasing the temperature and reducing the humidity of the gas in cavity 1. Proceed to step S8.

[0054] Step S10: Activate the heating tubes located around the convection fan blades 6 to heat the gas in cavity 1. Activate the forced convection system to drive the gas flow and mixing in cavity 1, so that the gas temperature and humidity in cavity 1 are uniform.

[0055] Step S11: Temperature sensor 4 continuously measures the temperature C inside cavity 1, and humidity sensor 5 continuously measures the humidity data R inside cavity 1 to control and adjust the operation of forced exhaust assembly 3 and heating tube.

[0056] In steps S7 and / or S11, when the temperature sensor 4 measures a temperature C > C1 + A℃ inside the cavity 1, the forced exhaust system 3 drives external gas into the cavity 1, starts the motor 2 and the convection fan 6, and drives the gas inside the cavity 1 to flow, causing the newly entered external gas to mix with the original gas in the cavity 1. This discharges some of the original high-temperature gas from the cavity 1 through the exhaust port 8, thereby cooling the gas in the cavity 1. When the temperature inside the cavity 1 C ∈ [C1 - B℃, C1 + A℃], the driving of external gas into the cavity 1 is stopped. The specific values ​​of A and B are not limited and can be determined according to actual needs. In this embodiment, A = 2 and B = 5.

[0057] 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, 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 method for controlling cooking utensils, characterized in that, The fermentation process begins when both temperature and humidity are within the set range. During fermentation, temperature and humidity are continuously monitored and adjusted to keep them within the set range. Before starting the fermentation process, place the object to be fermented into the cavity (1) of the cooking appliance, set the fermentation time on the control panel, and start the temperature sensor (4) and humidity sensor (5). First, detect the temperature C in the cavity (1) of the cooking appliance. After confirming that the temperature C is lower than the fermentation temperature C1, detect the humidity in the cavity (1) of the cooking appliance. After the fermentation time is set, the control device sends a prompt message to remove the fermented food, and lowers the temperature and humidity in the cavity (1) of the cooking appliance until the temperature in the cavity (1) is C∈[C1-B (°C), C1+A (°C)]. The control device continues to time until a fermentation end signal is received. The control device records and displays the total time from the start of the fermentation program until the fermentation end signal is received. The fermentation end signal is the door opening signal.

2. The control method for cooking appliances according to claim 1, characterized in that, When the temperature C in the cavity (1) of the cooking appliance is higher than the fermentation temperature C1, outside air is supplied to the cavity (1) and the temperature is reduced by mixing the outside air with the air in the cavity (1).

3. The control method for cooking appliances according to claim 1, characterized in that, The method for controlling the cooking appliance also includes the following steps: When the temperature C in the cavity (1) is lower than the fermentation temperature C1, determine whether the humidity data R is lower than the fermentation humidity R1. If so, input steam into the cavity (1) until the humidity data R ≥ the fermentation humidity R1, drive the gas flow and mix in the cavity (1) so that the gas temperature and humidity in the cavity (1) are uniform. Continuously measure the temperature C in the cavity (1) and continuously measure the humidity data R in the cavity (1), and again determine whether the temperature C is lower than the fermentation temperature C1 and whether the humidity data R is lower than the fermentation humidity R1.

4. The control method for cooking appliances according to claim 1, characterized in that, The method for controlling the cooking appliance also includes the following steps: When the temperature C in the cavity (1) is lower than the fermentation temperature C1, determine whether the humidity data R is higher than the fermentation humidity R2. If so, heat the gas in the cavity (1), drive the external gas into the cavity (1), discharge some of the high humidity gas in the cavity (1) from the cavity (1), drive the gas flow and mix in the cavity (1) so that the gas temperature and humidity in the cavity (1) are uniform. Continuously measure the temperature C and humidity data R in the cavity (1) until the humidity data R is lower than the fermentation humidity R2 and the temperature C is lower than the fermentation temperature C1, and stop driving the external gas into the cavity (1).

5. The control method for cooking appliances according to claim 1, characterized in that, The method for controlling the cooking appliance also includes the following steps: When the temperature C in the cavity (1) is lower than the fermentation temperature C1, it is determined whether the humidity data R is higher than the fermentation humidity R2. Otherwise, the gas in the cavity (1) is heated to drive the gas flow and mix in the cavity (1) so that the gas temperature and humidity in the cavity (1) are uniform. The temperature sensor (4) continuously measures the temperature C in the cavity (1), and the humidity sensor (5) continuously measures the humidity data R in the cavity (1).

6. The method for controlling a cooking appliance according to any one of claims 3 to 5, characterized in that, The method for controlling the cooking appliance also includes the following steps: During the process of temperature sensor (4) continuously measuring temperature C in cavity (1) and humidity sensor (5) continuously measuring humidity data R in cavity (1), when temperature sensor (4) measures temperature C in cavity (1) > C1+A℃, external gas is driven into cavity (1) and mixed with gas in cavity (1), and some of the original high-temperature gas in cavity (1) is discharged from cavity (1); when temperature C in cavity (1) ∈ [C1-B℃, C1+A℃], the driving of external gas into cavity (1) is stopped.

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