Cooking appliance and method for pressure control thereof, control device and readable storage medium

Abstract

The application provides a cooking appliance and a pressure build-up control method, a control device and a readable storage medium thereof, the cooking appliance comprising a cooking cavity, a steam generation device and an exhaust port in communication with the cooking cavity, the exhaust port being capable of being opened or closed, the pressure build-up control method comprising: controlling the steam generation device to input steam into the cooking cavity to increase the pressure in the cooking cavity in the case that the exhaust port is closed; opening and closing the exhaust port according to a preset rule in the process that the steam generation device inputs steam into the cooking cavity; and controlling the steam generation device to stop inputting steam into the cooking cavity in the case that the parameters of the cooking appliance meet preset conditions.

Description

Technical Field

[0001] This invention relates to the field of cooking appliances, and more specifically, to a cooking appliance and its pressure control method, control device, and readable storage medium. Background Technology

[0002] Current pressure cookers suffer from slow pressure build-up and release, resulting in generally longer cooking times. However, during prolonged cooking, various meats and harder-to-cook ingredients experience muscle fiber breakdown, collagen decomposition, accelerated protein denaturation, and excessive fat oxidation, leading to a mushy texture, diminished flavor, and reduced nutritional value. Current solutions address this by introducing hot steam into the pot to rapidly build pressure and cook the food quickly under high pressure and temperature. However, the initial presence of cold air in the pot, combined with the hot air, creates a stratification of the air within the cooking chamber due to the density difference between hot and cold air. Hot air floats at the top, while cold air sinks to the bottom, resulting in uneven air distribution. Meanwhile, due to the structural limitations of cooking appliances, the temperature sensor can only be placed on the top cover. This means that the temperature sensor detects the air temperature near the top cover. Since the temperature above the cooking cavity is higher than the temperature below, the temperature sensor cannot reflect the actual temperature inside the cooking cavity. In other words, the steam input method can lead to misjudgment by the temperature sensor, which ultimately affects the accuracy of pressure detection inside the cooking cavity.

[0003] Therefore, how to propose a solution that can achieve rapid steam pressurization while simultaneously providing accurate pressure detection has become an urgent problem to be solved. Summary of the Invention

[0004] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0005] Therefore, the first objective of this invention is to provide a method for controlling the pressure of a cooking appliance.

[0006] A second objective of the present invention is to provide a pressure control device for a cooking appliance.

[0007] A third objective of the present invention is to provide a pressure control device for a cooking appliance.

[0008] A fourth objective of this invention is to provide a readable storage medium.

[0009] The fifth object of the present invention is to provide a cooking utensil.

[0010] The sixth object of the present invention is to provide another cooking utensil.

[0011] In view of the above, the first aspect of the present invention provides a pressure control method for a cooking appliance, the cooking appliance including a cooking chamber, a steam generating device, and an exhaust port communicating with the cooking chamber, the exhaust port being able to open or close, the pressure control method including: when the exhaust port is closed, controlling the steam generating device to input steam into the cooking chamber to increase the pressure inside the cooking chamber; during the process of the steam generating device inputting steam into the cooking chamber, opening and closing the exhaust port according to a preset pattern; when the parameters of the cooking appliance meet preset conditions, controlling the steam generating device to stop inputting steam into the cooking chamber.

[0012] The pressure control method for a cooking appliance provided by the present invention is applicable to a cooking appliance including a cooking chamber and a steam generating device. The cooking chamber is used to hold and cook food, and the steam generating device is used to generate high-temperature steam. The steam generating device heats room-temperature water into high-temperature steam for subsequent input into the cooking chamber. The cooking appliance also includes an exhaust port that can be opened and closed. When the exhaust port is open, it communicates with the inside of the cooking chamber, allowing steam and other gases inside the cooking chamber to be discharged outside the cooking appliance. This pressure control method first ensures that the exhaust port is closed, thereby ensuring that a sealed environment can be formed inside the cooking chamber when steam is input. After the exhaust port is closed, steam can be input into the cooking chamber through the steam generating device to increase the pressure inside the cooking chamber. This allows the pressure and temperature inside the cooking chamber to rise rapidly, thereby achieving the purpose of rapid heating and pressure build-up. That is, in this application, when the exhaust port is closed, steam is directly input into the cooking chamber through the steam generating device to build up pressure, i.e., the steam pressure build-up step is executed in response to the start command of the cooking appliance. In the steam pressurization step, during steam input, the exhaust port is repeatedly opened and closed according to a specific pattern. Closing the exhaust port allows the incoming high-temperature steam to mix thoroughly with the cold air, so that when the exhaust port is reopened, the steam carries away the cold air. Through one or more operations, the cold air in the cooking cavity is essentially expelled. Therefore, when the preset conditions are detected, it indicates that the cold air has been expelled, and the temperature and pressure of the cooking cavity meet the relevant pressurization conditions. In other words, the preset conditions include the pressurization conditions and the completion of the steps of opening and closing the exhaust port according to a preset pattern, ensuring the cold air in the cooking cavity is expelled as set. After this, steam input into the cooking cavity can be stopped, thus completing the entire pressurization cooking operation. This pressurization control method ensures that cold air is expelled during the pressurization process, resulting in a uniform temperature within the cooking cavity after pressurization is complete. This pressure-building control method, on the one hand, achieves rapid pressure build-up by inputting high-temperature steam. This solves the problem of slow pressure build-up, which leads to longer cooking times and affects the taste and nutritional value of food, as is often achieved using the traditional heating method of cooking appliances. On the other hand, this method eliminates the influence of cold air on the pressure-building condition assessment by incorporating repeated opening and closing of the venting mechanism during the pressure-building phase. This results in more accurate pressure-building condition assessment and addresses the issue in existing solutions where temperature sensors are located on the lid, preventing them from detecting the true temperature inside the cooking appliance and thus accurately determining whether the cooking cavity has reached the pressure-building condition. Introducing high-temperature steam into the cooking cavity can also cause temperature sensor misjudgments, reducing detection accuracy. This method avoids malfunctions caused by temperature sensor errors.

[0013] In the above technical solution, the parameters of the cooking appliance satisfying the preset conditions include: the number of times the exhaust port is opened and closed meets the preset number of times, and the pressure or temperature inside the cooking cavity meets the preset pressure or temperature conditions.

[0014] In this technical solution, the preset conditions include: the number of times the exhaust port is opened and closed, i.e., setting a preset number of times. By judging whether the number of times the exhaust port is opened and closed meets the preset number, it is determined whether the cold air in the cooking cavity has been completely expelled, i.e., whether the air temperature in the cooking cavity is uniform. At the same time, it is also necessary to determine whether the pressure index or temperature value in the cooking cavity meets the preset conditions. Pressure sensors or temperature sensors can be set to monitor the pressure index or temperature value in the cooking cavity in real time. The method of determining whether the pressure-initiating condition is met by combining the number of times with pressure and temperature makes the judgment logic simpler and easier to implement. Furthermore, since the number of times is more closely related to the expulsion of cold air, the number of times the exhaust port is opened and closed ensures that the cold air is basically expelled.

[0015] In other solutions, the duration of steam release can be used to determine whether all steam has been released. This involves combining duration with pressure and temperature to determine if the pressurization conditions are met, such as the total steam release time and the total duration of the pressurization process. A longer total steam release time results in a more uniform gas temperature within the cooking cavity, bringing the internal gas closer to the temperature of the input steam. Setting a threshold for the total steam release time simplifies the process and reduces the manufacturing difficulty of the cooking appliance.

[0016] In this design, the exhaust port includes a channel connecting the inside and outside of the cooking cavity. A switch can be installed at the exhaust port to open and close it, allowing exhaust to occur through the pressure difference between the inside and outside of the cooking cavity. Alternatively, the exhaust port can also include an interface connected to a suction device. In this case, starting and stopping the suction device allows the exhaust port to be opened and closed, thus enabling and stopping the exhaust from the cooking cavity.

[0017] In one of the technical solutions, the steps of opening and closing the exhaust port according to a preset pattern during the process of inputting steam into the cooking cavity specifically include: opening the exhaust port after a third preset time period of inputting steam into the cooking cavity, and then performing the operation of opening the exhaust port once every fourth preset time period; and closing the exhaust port after the duration of each time the exhaust port is opened reaches the fifth preset time period.

[0018] In this technical solution, during the pressurization step, the exhaust port needs to be opened and closed according to a certain pattern. Specifically, a third, fourth, and fifth preset time periods are set. After steam is input into the cooking cavity for the third preset time period, the exhaust port is opened to expel the cold air remaining inside the cooking cavity. After the preset time period of opening the exhaust port reaches the fifth preset time period, the exhaust port is closed. This operation of opening and closing the exhaust port is performed once every fourth preset time period. That is, by opening and closing the exhaust port repeatedly at regular intervals, the cold air remaining in the cooking cavity will be gradually expelled. The third, fourth, and fifth preset time periods can be adjusted according to the type and quantity of ingredients. In other words, this invention controls the duration of steam input to achieve pressurization conditions in the cooking cavity. Compared with the control methods in related technologies, this invention enables the cooking cavity to pressurize faster, thereby shortening cooking time, reducing the loss of nutrients in the ingredients, and improving the user experience.

[0019] In the above technical solution, the step of determining that the pressure or temperature inside the cooking cavity meets the preset pressure or temperature conditions specifically includes: determining that the temperature of the top cover of the acquired cooking appliance is greater than the preset temperature; and / or determining that the pressure inside the acquired cooking appliance is greater than the preset pressure.

[0020] In this technical solution, the step of determining whether the pressure index or temperature value inside the cooking cavity meets the preset conditions specifically includes: a temperature sensor acquiring the temperature of the cooking appliance lid in real time, and a pressure sensor acquiring the pressure index inside the cooking cavity in real time. Based on this, temperature thresholds and pressure thresholds are set. When the detected temperature or pressure index is greater than the temperature threshold or pressure threshold, it can be determined whether the preset conditions are met inside the cooking cavity. Of course, temperature and pressure sensors can also be installed on the cooking appliance simultaneously. When both the detected temperature and pressure index reach the temperature threshold and pressure threshold, it can be determined that the preset conditions have been met inside the cooking cavity. Compared with solutions in related technologies, the control method of this invention is simple and effective, and easy to implement. In addition, using both temperature and pressure sensors to determine whether the cooking appliance meets the preset conditions can avoid affecting normal cooking due to the failure of a single sensor. That is, even if one sensor fails, cooking can still be completed normally, improving the user experience.

[0021] In the above technical solution, the preset number of times is greater than or equal to 1 and less than or equal to 20.

[0022] In this technical solution, the preset number of times the exhaust port is opened and closed is greater than or equal to 1 time and less than or equal to 20 times. The preset number of times can be set according to the actual situation. The number of times should not be too many, otherwise it will easily lead to an excessively long pressurization time and waste of steam and energy. The number of times should not be too few, otherwise it will lead to incomplete exhaust of cold air. Therefore, the number of times can be reasonably set between 1 and 20 times, such as between 6 and 10 times, based on experiments.

[0023] In the above technical solution, the control method of the present invention further includes: during the process of opening the exhaust port, controlling the steam generator to pause the input of steam into the cooking cavity; during the process of closing the exhaust port, controlling the steam generator to continue inputting steam into the cooking cavity.

[0024] In this technical solution, during the process of controlling the steam generator to input steam into the cooking cavity, when the exhaust port is opened, the steam generator stops inputting steam into the cooking cavity. After the exhaust is completed, i.e., after the exhaust port is closed, the steam generator continues to input steam into the cooking cavity. In other words, the input and exhaust of steam are carried out separately. Compared with continuous steam input, the intermittent operation of the steam generator saves energy, reduces the loss of input steam, and improves the heat exchange efficiency in the cooking cavity.

[0025] In another technical solution, during the process of controlling the steam generator to input steam into the cooking cavity, the steam generator is controlled to continuously input steam into the cooking cavity.

[0026] In this technical solution, the steam generator works continuously while steam is being introduced into the cooking cavity. That is, steam is continuously introduced into the cooking cavity even when the exhaust port is open to exhaust. Compared with intermittent steam input into the cooking cavity, continuous steam input reduces the difficulty of control, avoids writing a lot of programs into the control device, and simplifies the overall control logic.

[0027] In practice, different steam input modes can be selected based on the vent closure conditions. For example, when the float is selected as the vent closure condition, an intermittent steam input mode can be chosen. This is because if continuous steam input is selected, the float will remain in a rising state after reaching a certain condition in the cooking cavity, meaning the vent will always be open. Therefore, it is impossible to determine whether the pressure-building condition has been reached based on the number of times the vent opens and closes. Of course, if the vent closure condition is determined based on time, then either continuous or intermittent steam input can be used.

[0028] In any of the above technical solutions, the steps of opening and closing the exhaust port according to a preset pattern during the process of the steam generator inputting steam into the cooking cavity specifically include: opening the exhaust port after a first preset time after each time the exhaust port is closed, and closing the exhaust port after each time the exhaust port is opened and the exhaust port closure condition is obtained.

[0029] In this technical solution, a first preset time is set. After the exhaust port is closed, and when the time reaches the first preset time, the exhaust port is opened. When the exhaust port is closed, the steam generator will input high-temperature steam into the cooking cavity. The high-temperature steam and the original air in the cooking cavity are fully mixed, which makes the air temperature in the cooking cavity uniform. At the same time, the operation of opening and closing the exhaust port is repeated multiple times. Each time the exhaust port is opened and the closing condition is met, the exhaust port is closed. Through repeated exhaust operations, compared with only one exhaust operation, the gas temperature in the cooking cavity can be more uniform, avoiding the temperature sensor from affecting the temperature detection accuracy due to uneven temperature in the cooking cavity.

[0030] In the above technical solution, the vent closure conditions include: the duration of each vent opening is up to a second preset duration; and / or each time the vent is opened, the state of the float is detected to meet a preset state.

[0031] In this technical solution, the vent can be closed based on the duration of its opening or the state of the float. In the scheme where the vent is closed based on its opening duration, a second preset duration is set. Timing begins when the vent is opened for venting, and the vent is closed when the venting duration reaches the second preset duration, completing one venting cycle. In the scheme where the vent is closed based on the float's state, a first height and a second height are set. A float is placed at the vent. During the process of introducing steam into the cooking cavity, the pressure inside the cooking cavity is higher than the external environmental pressure, causing the float to gradually rise. During the venting process, the pressure inside the cooking cavity gradually decreases, causing the float to slowly descend. When the float descends to the second height, it indicates that one venting cycle has been completed, and the vent can be closed. This invention provides two completely different exhaust port closing conditions, thereby enabling the configuration of different cooking devices. Furthermore, during the manufacturing of cooking appliances, they can be categorized into high-end (two control methods), medium-end (automatic control), and low-end (manual control) based on different control methods. Different configurations of cooking appliances are priced differently, providing corresponding cooking appliances for users with different needs.

[0032] In the above technical solution, the first preset duration is greater than or equal to 5 seconds and less than or equal to 60 seconds; the second preset duration is greater than or equal to 1 second and less than or equal to 10 seconds.

[0033] In this technical solution, the first preset time is the preset time for inputting steam, and the second preset time is the preset time for venting steam. The first preset time is longer than the second preset time, which ensures that the pressure inside the cooking cavity is greater than the pressure of the external environment in most cases. This completes the pressurization and depressurization, further completing the heat exchange between the cold air and high-temperature steam inside the cooking cavity, shortening the cooking time, and improving the quality of the cooked ingredients.

[0034] A second aspect of the present invention provides a pressure control device for a cooking appliance, the cooking appliance including a cooking chamber, a steam generator, and an exhaust port communicating with the cooking chamber, the exhaust port being openable or closed. The pressure control device includes: a first control module, which, when the exhaust port is closed, controls the steam generator to input steam into the cooking chamber to increase the pressure inside the cooking chamber; a second control module, which is used to open and close the exhaust port according to a preset pattern during the process of inputting steam into the cooking chamber; and a third control module, which is used to control the steam generator to stop inputting steam into the cooking chamber when the parameters of the cooking appliance meet preset conditions.

[0035] The pressure control device for a cooking appliance provided by the present invention is used in a cooking appliance, which includes a cooking chamber and a steam generator. The cooking chamber is used to hold and cook food, and the steam generator is used to generate high-temperature steam. The steam generator heats room-temperature water into high-temperature steam for subsequent input into the cooking chamber. The cooking appliance also includes an exhaust port that can be opened and closed. When open, the exhaust port communicates with the inside of the cooking chamber, allowing steam and other gases to be discharged outside the cooking appliance. The pressure control device includes a first control module, a second control module, and a third control module. When the pressure control device is working, the second control module first controls the exhaust port to close, thereby ensuring a sealed environment is formed inside the cooking chamber when steam is input. After the exhaust port is closed, the steam generator can input steam into the cooking chamber, thereby increasing the pressure inside the cooking chamber. This allows the pressure and temperature inside the cooking chamber to rise rapidly, achieving the purpose of rapid heating and pressure build-up. That is, in this application, after the second control module controls the exhaust port to close, the steam generator directly pressurizes the appliance using steam, i.e., it executes the steam pressure build-up step in response to the start command of the cooking appliance. During the steam pressurization step, that is, during the steam input process, the second control module repeatedly opens and closes the exhaust port according to a certain pattern. The purpose of closing the exhaust port is to ensure that the incoming high-temperature steam and cold air are fully mixed, so that when the exhaust port is reopened, the cold air can be carried out by the steam. Through one or more operations, the cold air in the cooking cavity can be basically expelled. Therefore, when the preset conditions are detected, it means that the cold air has been expelled, and the temperature and pressure of the cooking cavity also meet the relevant pressurization conditions. That is, the preset conditions include the pressurization conditions and the completion of the steps of opening and closing the exhaust port according to the preset pattern, and the expulsion of cold air from the cooking cavity meets the set conditions. After that, the third control module can control the steam generator to stop inputting steam into the cooking cavity, thus completing the entire pressurization cooking operation. This pressurization control method can ensure that the cold air is expelled during the pressurization process, so that the temperature in the cooking cavity is uniform after pressurization is completed. This pressure-building control method, on the one hand, achieves rapid pressure build-up by inputting high-temperature steam. This solves the problem of slow pressure build-up in related technologies that rely on the original heating method of cooking appliances to raise the internal pressure, leading to longer cooking times and affecting the taste and nutritional value of the food. On the other hand, this method incorporates repeated opening and closing of the venting valve during the pressure-building phase, eliminating the influence of cold air on the judgment of pressure-building conditions. This results in more accurate judgment of pressure-building conditions. It also addresses the issue in existing solutions where temperature sensors are located on the lid, preventing them from detecting the true temperature inside the cooking appliance and thus failing to accurately determine whether the cooking cavity has reached the pressure-building condition. Furthermore, the input of high-temperature steam into the cooking cavity can cause misjudgments by the temperature sensor, reducing detection accuracy. This method avoids malfunctions caused by temperature sensor errors.

[0036] In this configuration, the first control module and the third control module are the same module. Of course, the first control module and the third control module can also be two independent modules.

[0037] A third aspect of the present invention provides a pressure control device for a cooking appliance, comprising a memory and a processor. The memory stores programs or instructions. When the processor executes the programs or instructions stored in the memory, it implements the steps of the pressure control method for a cooking appliance according to any embodiment of the first aspect of this application.

[0038] The control device provided by the present invention includes a memory and a processor. Since the processor can execute the control method of any of the technical solutions in the first aspect when executing the program or instructions in the memory, the pressure control device for the cooking appliance provided by the present invention has all the beneficial effects of the control method of any of the technical solutions in the first aspect of the present invention, which will not be elaborated further here.

[0039] The fourth aspect of this invention provides a readable storage medium on which a program or instructions are stored. When the program or instructions are executed by a processor, they implement the steps of the control method of any of the solutions in the first aspect of this application.

[0040] The readable storage medium provided by the present invention, since it stores a program or instructions for implementing the control method of any of the technical solutions in the first aspect, has all the beneficial effects of the control method of any of the technical solutions in the first aspect of the present invention, which will not be elaborated here.

[0041] The fifth aspect of the present invention provides a cooking appliance, including a pressure control device for the cooking appliance of the second or third aspect, and a readable storage medium provided in the fourth aspect.

[0042] The cooking appliance provided by the present invention includes a pressure control device for the cooking appliance according to the second or third aspect, and a readable storage medium provided by the fourth aspect. Therefore, the cooking appliance provided by the present invention has all the beneficial effects of the control method of any of the technical solutions in the second or third and fourth aspects of the present invention, which will not be repeated here.

[0043] The sixth aspect of the present invention provides a cooking appliance, comprising: a cooking cavity; a steam generating device for injecting steam into the cooking cavity to increase the pressure inside the cooking cavity; a heating device for heating the cooking cavity; an exhaust device including an exhaust port and a switch disposed at the exhaust port, the switch being capable of opening or closing the exhaust port; and a pressure or temperature detection device for acquiring the pressure or temperature inside the cooking cavity.

[0044] Additional aspects and advantages of the invention will become apparent in the following description or may be learned by practice of the invention. Attached Figure Description

[0045] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0046] Figure 1 A schematic diagram of the structure of a cooking appliance provided in an embodiment of the present invention is shown;

[0047] Figure 2 One of the flowcharts of the pressure control method for a cooking appliance provided in an embodiment of the present invention is shown;

[0048] Figure 3 A second schematic flowchart of the pressure control method for a cooking appliance provided in an embodiment of the present invention is shown;

[0049] Figure 4 The third schematic flowchart of the pressure control method for a cooking appliance provided in the embodiment of the present invention is shown;

[0050] Figure 5 The fourth schematic flowchart of the pressure control method for a cooking appliance provided in the embodiment of the present invention is shown.

[0051] Figure 6 Fifth of the flowcharts illustrates the pressure control method for a cooking appliance provided in an embodiment of the present invention;

[0052] Figure 7 A schematic flowchart of the pressure control method for a cooking appliance provided in an embodiment of the present invention is shown in Figure 6.

[0053] Figure 8 One of the schematic block diagrams of a pressure control device for a cooking appliance provided in an embodiment of the present invention is shown;

[0054] Figure 9 A second schematic block diagram of a pressure control device for a cooking appliance provided in an embodiment of the present invention is shown.

[0055] in, Figure 1 , Figure 8 and Figure 9 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0056] 1 Cooking cavity, 2 Top cover, 21 Temperature sensor, 23 Exhaust port, 3 Heating device, 4 Water tank, 5 Flow device, 6 Water pumping device, 7 Steam generator, 8 One-way valve, 9 Pressure control device, 90 First control module, 92 Second control module, 94 Third control module, 96 Processor, 98 Memory. Detailed Implementation

[0057] To better understand the above-mentioned objectives, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0058] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0059] The following reference Figures 1 to 9 This invention describes the pressure control method and control device for cooking appliances provided by the present invention.

[0060] Example 1

[0061] According to one embodiment of the present invention, a pressure control method for a cooking appliance is provided, wherein the structure of the cooking appliance can be as follows: Figure 1 As shown. Specifically, as Figure 1 As shown, the cooking appliance includes a cooking chamber 1 and a steam generator 7. The cooking chamber 1 is used to hold and cook food, and the steam generator 7 is used to generate high-temperature steam. The steam generator 7 heats room-temperature water into high-temperature steam for subsequent input into the cooking chamber. The cooking appliance also includes an exhaust port 23 that can be opened and closed. When open, the exhaust port 23 communicates with the inside of the cooking chamber 1, allowing steam and other gases inside the cooking chamber 1 to be discharged outside the cooking appliance. This method is as follows... Figure 2 As shown, it includes the following steps:

[0062] S102: With the exhaust port closed, control the steam generator to input steam into the cooking cavity to increase the pressure inside the cooking cavity;

[0063] S104: During the process of the steam generator inputting steam into the cooking cavity, the exhaust port is opened and closed according to a preset pattern;

[0064] S106: When the parameters of the cooking appliance meet the preset conditions, control the steam generator to stop inputting steam into the cooking cavity.

[0065] In this embodiment, according to the pressure control method of the cooking appliance provided by the present invention, the exhaust port is first confirmed to be closed to ensure that a sealed environment can be formed in the cooking cavity when steam is input into the cooking cavity through the steam generator. After the exhaust port is closed, steam can be input into the cooking cavity through the steam generator to increase the pressure in the cooking cavity, thereby rapidly increasing the pressure and temperature in the cooking cavity, thus achieving the purpose of rapid heating and pressure build-up. That is, in this application, after the exhaust port is closed, pressure is directly achieved through steam, that is, the steam pressure build-up step is executed in response to the start command of the cooking appliance. In the steam pressure build-up step, that is, during the steam input process, the exhaust port is repeatedly opened and closed according to a certain pattern. The purpose of closing the exhaust port is to allow the high-temperature steam to be fully mixed with the cold air so that when the exhaust port is reopened, the cold air can be carried out by the steam. Thus, through one or more operations, the cold air in the cooking cavity can be basically discharged. Therefore, when the preset conditions are detected, it indicates that the cold air has been discharged and the temperature, pressure, etc. of the cooking cavity also meet the relevant pressure build-up conditions. In other words, the preset conditions, including the pressure-building conditions and the steps of opening and closing the exhaust vent according to a preset pattern, are completed, and the cold air expelled from the cooking cavity meets the set conditions. After this, the input of steam into the cooking cavity can be stopped, thus completing the entire pressure-building cooking operation. This pressure-building control method ensures that cold air is expelled during the pressure-building process, resulting in a uniform temperature within the cooking cavity after pressure building is complete. This pressure-building control method, on the one hand, uses high-temperature steam to achieve rapid pressure building, thereby solving the problem of slow pressure building in related technologies that use the original heating method of cooking appliances to heat the inside of the pot and increase the gas pressure, which leads to longer cooking times and affects the taste and nutritional value of the food. Meanwhile, this pressure-initiating control method, by incorporating repeated opening and closing of the exhaust vents during the pressure-initiating phase, eliminates the influence of cold air on the judgment of pressure-initiating conditions. Therefore, it makes the judgment of pressure-initiating conditions more accurate. This solves the problem in existing solutions where temperature sensors are located on the top cover, preventing them from detecting the true temperature inside the cooking appliance and thus failing to accurately determine whether the pressure-initiating conditions have been met. Specifically, introducing high-temperature steam into the cooking cavity can lead to misjudgments by the temperature sensor, reducing detection accuracy. This method avoids judgment errors caused by temperature sensors. In the above embodiment, the parameters of the cooking appliance meeting the preset conditions include: the number of times the exhaust vent is opened and closed meets a preset number of times, and the pressure or temperature inside the cooking cavity meets the preset pressure or temperature conditions.

[0066] Example 2

[0067] like Figure 3 As shown, according to an embodiment of the present invention, a pressure control method for a cooking appliance is proposed, the method comprising:

[0068] S202: With the exhaust port closed, control the steam generator to input steam into the cooking cavity to increase the pressure inside the cooking cavity;

[0069] S204: During the process of the steam generator inputting steam into the cooking cavity, the exhaust port is opened and closed according to a preset pattern;

[0070] S206: After the number of times the exhaust port is opened and closed meets the preset number of times, and after determining that the pressure or temperature inside the cooking cavity meets the preset pressure or temperature conditions, stop inputting steam into the cooking cavity.

[0071] In this embodiment, the preset conditions include the number of times the exhaust port is opened and closed, i.e., a preset number of times is set. By judging whether the number of times the exhaust port is opened and closed meets the preset number, it is determined whether the cold air in the cooking cavity has been completely expelled, i.e., whether the air temperature in the cooking cavity is uniform. At the same time, it is also necessary to determine whether the pressure index or temperature value in the cooking cavity meets the preset conditions. Pressure sensors or temperature sensors can be used to monitor the pressure index or temperature value in the cooking cavity in real time. The method of determining whether the pressure-initiating condition is met by combining the number of times the exhaust port is opened and closed with pressure and temperature makes the judgment logic simpler and easier to implement. Furthermore, since the number of times the exhaust port is opened and closed is more closely related to the expulsion of cold air, the number of times the exhaust port is opened and closed ensures that the cold air is basically expelled.

[0072] In this embodiment, the exhaust port includes a channel connecting the inside and outside of the cooking cavity. A switch can be installed at the exhaust port to open and close it. The exhaust port releases air through the pressure difference between the inside and outside of the cooking cavity. Alternatively, the exhaust port can also include an interface connected to a suction device. In this case, the exhaust port can be opened and closed by starting and stopping the suction device, thus enabling the exhaust from the cooking cavity to proceed and stop.

[0073] In one embodiment, the steps of opening and closing the exhaust port according to a preset pattern during the process of inputting steam into the cooking cavity specifically include: opening the exhaust port after a third preset time period of inputting steam into the cooking cavity, and then performing the operation of opening the exhaust port once every fourth preset time period; and closing the exhaust port after the duration of each time the exhaust port is opened reaches a fifth preset time period.

[0074] In this embodiment, during the pressurization step, the exhaust port needs to be opened and closed according to a certain pattern. Specifically, a third, fourth, and fifth preset duration are set. After steam is input into the cooking cavity for the third preset duration, the exhaust port is opened to expel the cold air remaining inside the cooking cavity. After the preset duration of the open exhaust port reaches the fifth preset duration, the exhaust port is closed. This operation of opening and closing the exhaust port is performed once every fourth preset duration. That is, by opening and closing the exhaust port repeatedly at regular intervals, the cold air remaining in the cooking cavity will be gradually expelled. The third, fourth, and fifth preset durations can be adjusted according to the type and quantity of ingredients. In other words, this invention controls the duration of steam input to achieve pressurization conditions in the cooking cavity. Compared with control methods in related technologies, this invention enables the cooking cavity to pressurize faster, thereby shortening cooking time, reducing the loss of nutrients in the ingredients, and improving the user experience.

[0075] Example 3

[0076] In another embodiment, the duration of steam discharge can also be used to determine whether the steam has been completely expelled. This involves combining the duration with pressure and temperature to determine if the pressure-initiating conditions are met, such as the total steam inlet time and the total duration of the pressure-initiating step. A longer total steam inlet time results in a more uniform gas temperature within the cooking cavity, and the internal gas temperature is closer to the temperature of the input steam. Setting a threshold for the total steam inlet time simplifies the process and reduces the manufacturing difficulty of the cooking appliance.

[0077] Example 4

[0078] like Figure 4 As shown, according to an embodiment of the present invention, a pressure control method for a cooking appliance is proposed, the method comprising:

[0079] S302: With the exhaust port closed, control the steam generator to input steam into the cooking cavity to increase the pressure inside the cooking cavity;

[0080] S304: During the process of the steam generator inputting steam into the cooking cavity, the exhaust port is opened and closed according to a preset pattern;

[0081] S306: After the number of times the exhaust port is opened and closed meets the preset number of times, and it is determined that the temperature of the top cover of the cooking appliance is greater than the preset temperature; and / or it is determined that the pressure inside the cooking appliance is greater than the preset pressure, the steam generator is controlled to stop inputting steam into the cooking chamber.

[0082] In this embodiment, the step of determining whether the pressure index or temperature value inside the cooking cavity meets the preset conditions further includes: a temperature sensor acquiring the temperature of the cooking appliance lid in real time, and a pressure sensor acquiring the pressure index inside the cooking cavity in real time. Based on this, temperature thresholds and pressure thresholds are set. When the detected temperature or pressure index is greater than the temperature threshold or pressure threshold, it can be determined whether the preset conditions are met inside the cooking cavity. Of course, temperature and pressure sensors can also be installed on the cooking appliance simultaneously. When the detected temperature and pressure index both reach the temperature threshold and pressure threshold, it can be determined that the preset conditions have been met inside the cooking cavity. Compared with solutions in related technologies, the control method of the present invention is simple and effective, and easy to implement. In addition, using both temperature and pressure sensors to determine whether the cooking appliance meets the preset conditions can avoid affecting normal cooking due to the failure of a single sensor. That is, even if one sensor fails, cooking can still be completed normally, improving the user experience.

[0083] In the above embodiments, the preset number of times is greater than or equal to 1 and less than or equal to 20.

[0084] In this embodiment, the preset number of times the exhaust port is opened and closed is greater than or equal to 1 time and less than or equal to 20 times. The preset number of times can be set according to the actual situation. The number of times should not be too many, otherwise it will easily lead to an excessively long pressurization time and a waste of steam and energy. The number of times should not be too few, otherwise it will lead to incomplete exhaust of cold air. Therefore, the number of times can be reasonably set between 1 and 20 times, such as between 6 and 10 times, based on the experiment.

[0085] Example 5

[0086] like Figure 5 As shown, according to an embodiment of the present invention, a pressure control method for a cooking appliance is proposed. The difference between this method and the embodiment is that S104 specifically includes:

[0087] S1042: During the process of inputting steam into the cooking cavity through the steam generator, the exhaust port is controlled to open and close according to a preset pattern;

[0088] S1044: During the process of controlling the vent to open, the steam generator stops inputting steam into the cooking cavity; during the process of controlling the vent to close, the steam generator continues to input steam into the cooking cavity.

[0089] In this embodiment, when the exhaust port is open, the input of steam into the cooking cavity stops; after the exhaust is complete and the exhaust port is closed, the input of steam into the cooking cavity resumes. In other words, the input and exhaust of steam are performed separately. Compared to continuous steam input, the intermittent operation of the steam generator saves energy, reduces steam loss, and improves the heat exchange efficiency within the cooking cavity.

[0090] In another embodiment, the steam generator operates continuously while steam is being introduced into the cooking cavity. That is, steam is continuously introduced into the cooking cavity while the exhaust port is open for venting. Compared to intermittent steam input into the cooking cavity, continuous steam input reduces control difficulty, avoids writing a large amount of program into the control device, and simplifies the overall control logic.

[0091] In practice, different steam input modes can be selected based on the vent closure conditions. For example, when the float is selected as the vent closure condition, an intermittent steam input mode can be chosen. This is because if continuous steam input is selected, the float will remain in a rising state after reaching a certain condition in the cooking cavity, meaning the vent will always be open. Therefore, it is impossible to determine whether the pressure-building condition has been reached based on the number of times the vent opens and closes. Of course, if the vent closure condition is determined based on time, then either continuous or intermittent steam input can be used.

[0092] Example 6

[0093] like Figure 6 As shown, according to an embodiment of the present invention, a pressure control method for a cooking appliance is proposed, the method comprising:

[0094] S402: With the exhaust port closed, control the steam generator to input steam into the cooking cavity to increase the pressure inside the cooking cavity;

[0095] S404: After each time the exhaust port is closed for a first preset time, the exhaust port is opened, and after each time the exhaust port is opened and the exhaust port closure condition is obtained, the exhaust port is closed.

[0096] S406: After the number of times the exhaust port is opened and closed meets the preset number of times, and it is determined that the temperature of the top cover of the cooking appliance is greater than the preset temperature; and / or it is determined that the pressure inside the cooking appliance is greater than the preset pressure, stop inputting steam into the cooking cavity.

[0097] In this embodiment, a first preset time is set. After the exhaust port is closed, and when the time reaches the first preset time, the exhaust port is opened. When the exhaust port is closed, the steam generator will input high-temperature steam into the cooking cavity. The high-temperature steam and the original air in the cooking cavity are fully mixed, and the air temperature in the cooking cavity is made uniform. At the same time, the operation of opening and closing the exhaust port is repeated multiple times. Each time the exhaust port is opened and the closing condition is met, the exhaust port is closed. After repeated exhaust operations, compared with only one exhaust operation, the gas temperature in the cooking cavity can be made more uniform, and the temperature sensor will not be affected by the uneven temperature in the cooking cavity, thus avoiding the temperature sensor from affecting the accuracy of temperature detection.

[0098] In the above embodiments, the vent closure conditions include: the duration of each vent opening is up to a second preset duration; and / or each time the vent is opened, the state of the float is detected to meet a preset state.

[0099] In this embodiment, the vent can be closed based on the duration of its opening or based on the state of the float. In the scheme where the vent is closed based on the duration of its opening, a second preset duration is set. Timing begins when the vent is opened for venting, and the vent is closed when the venting duration reaches the second preset duration, completing one venting cycle. In the scheme where the vent is closed based on the state of the float, a first height and a second height are set. A float is placed at the vent. During the process of introducing steam into the cooking cavity, the pressure inside the cooking cavity is higher than the external environmental pressure, causing the float to gradually rise. During the venting process, the pressure inside the cooking cavity gradually decreases, causing the float to slowly descend. When the float descends to the second height, it indicates that one venting cycle of the cooking cavity has been completed, and the vent can be closed. This invention provides two completely different exhaust port closing conditions, thereby enabling the configuration of different cooking devices. Furthermore, during the manufacturing of cooking appliances, they can be categorized into high-end (two control methods), medium-end (automatic control), and low-end (manual control) based on different control methods. Different configurations of cooking appliances are priced differently, providing corresponding cooking appliances for users with different needs.

[0100] In the above embodiments, the first preset duration is greater than or equal to 5 seconds and less than or equal to 60 seconds; the second preset duration is greater than or equal to 1 second and less than or equal to 10 seconds.

[0101] In this embodiment, the first preset duration is the preset duration for inputting steam, and the second preset duration is the preset duration for discharging steam. The first preset duration is longer than the second preset duration, ensuring that the pressure inside the cooking cavity is greater than the pressure of the external environment in most cases. This completes the pressurization and depressurization, further completing the heat exchange between the cold air and high-temperature steam inside the cooking cavity, shortening the cooking time, and improving the quality of the cooked ingredients.

[0102] Example 7

[0103] like Figure 7 As shown, according to an embodiment of the present invention, a pressure control method for a cooking appliance is proposed, the method comprising:

[0104] S502: Enter steam pressurization mode;

[0105] S504: Determine whether the temperature detected by the temperature sensor has reached the threshold. If the temperature detected by the temperature sensor has not reached the threshold, execute steps S506, S508, and S510 in sequence; otherwise, execute step S512.

[0106] S506: Steam injection for Ti seconds;

[0107] S508: Exhaust port opened for Tg seconds;

[0108] S510: Close the exhaust port;

[0109] S512: Stop injecting steam.

[0110] In this embodiment, high-temperature steam is injected into the pot via a steam generator to achieve rapid heating and pressurization, allowing the food to heat up quickly under the influence of the high-temperature steam. Because steam carries a large amount of latent heat, the steam enters the pot and comes into contact with the food, causing a phase change and releasing a significant amount of latent heat, thus accelerating the cooking process. Due to the rapid injection of steam, the meat in the pot can be placed in a high-pressure environment in a very short time (heating and pressurization are synchronized, or even pressurization is faster than heating). After maintaining the temperature and pressure for a period of time, the food is cooked. However, during the steam injection process, the presence of cold air in the original inner pot causes uneven mixing of the cold air and high-temperature steam during injection, resulting in an uneven temperature field within the inner pot cavity. This leads to uneven heating of the food and prevents the food from achieving a uniformly cooked state. Therefore, to effectively remove the cold air and ensure a uniform temperature field within the inner pot, such as... Figure 7 As shown, after injecting high-temperature steam for Ti seconds, the system control lever opens for Tg seconds. Because steam has already been injected into the inner pot, the internal pressure is higher than the external ambient pressure, creating a pressure difference. Gas in the inner pot quickly escapes through the pressure relief channel, achieving the purpose of expelling cold air from the inner pot. After expelling, the lever is closed, and high-temperature steam is injected again. Then the lever is opened again to expel steam. This process is repeated N times until the temperature detector reaches the system's set temperature threshold, at which point the steam venting action stops. Based on this scheme, the goal of expelling cold air from the inner pot and uniformly heating the steam in the inner pot is achieved.

[0111] Among them, Ti ranges from 5 seconds to 60 seconds, Tg ranges from 1 second to 10 seconds, and the number of times N ranges from 1 to 20 times.

[0112] like Figure 8As shown, a second aspect of the present invention provides a pressure control device 9 for a cooking appliance, which includes a cooking cavity 1, a steam generator 7, and an exhaust port 23 communicating with the cooking cavity 1. The exhaust port 23 can be opened or closed. The pressure control device 9 includes a first control module 90, a second control module 92, and a third control module 94. The first control module 90, when the exhaust port 23 is closed, controls the steam generator 7 to input steam into the cooking cavity 1, increasing the pressure within the cooking cavity 1. The second control module 92 is used to open and close the exhaust port 23 according to a preset pattern during the input of steam into the cooking cavity 1. The third control module 94 is used to control the steam generator 7 to stop inputting steam into the cooking cavity 1 when the parameters of the cooking appliance meet preset conditions. The first control module 90 and the third control module 94 are the same control module. Alternatively, the first control module 90 and the third control module 94 can be two independent modules.

[0113] The pressure control device 9 for a cooking appliance provided by the present invention is used in a cooking appliance including a cooking chamber 1 and a steam generator 7. The cooking chamber 1 is used to hold and cook food, and the steam generator 7 is used to generate high-temperature steam. The steam generator 7 heats room-temperature water into high-temperature steam for subsequent input into the cooking chamber 1. The cooking appliance also includes an exhaust port 23 that can be opened and closed. When the exhaust port 23 is open, it communicates with the inside of the cooking chamber 1, allowing steam and other gases inside the cooking chamber 1 to be discharged outside the cooking appliance. The pressure control device 9 includes a first control module 90, a second control module 92, and a third control module 94. When the pressure control device 9 is working, the second control module 92 first controls the exhaust port 23 to close, thereby ensuring that a sealed environment can be formed inside the cooking chamber 1 when steam is input. After the exhaust port 23 is closed, the steam generator 7 can input steam into the cooking chamber 1, thereby increasing the pressure inside the cooking chamber 1. This allows the pressure and temperature inside the cooking chamber 1 to rise rapidly, achieving the purpose of rapid heating and pressure build-up. In this application, after the second control module 92 closes the exhaust port 23, the steam generator 7 directly pressurizes the steam, i.e., it executes the steam pressurization step in response to the start command of the cooking appliance. During the steam pressurization step, i.e., during steam input, the second control module 92 controls the exhaust port 23 to repeatedly open and close according to a certain pattern. The purpose of closing the exhaust port 23 is to ensure that the high-temperature steam and cold air are fully mixed, so that when the exhaust port 23 is reopened, the cold air can be carried out by the steam. Thus, through one or more operations, the cold air in the cooking cavity 1 can be basically discharged. Therefore, when the preset conditions are detected, it indicates that the cold air has been discharged, and the temperature and pressure of the cooking cavity 1 also meet the relevant pressurization conditions. That is, the preset conditions include the pressurization conditions and the completion of the steps of opening and closing the exhaust port 23 according to the preset pattern, and the discharge of cold air from the cooking cavity 1 meets the set conditions. Afterwards, the third control module 94 can control the steam generator 7 to stop inputting steam into the cooking cavity 1, thus completing the entire pressurization cooking operation. This pressure control method ensures that cold air is expelled during the pressure build-up process, resulting in a uniform temperature within the cooking cavity 1 after pressure build-up. This method, by inputting high-temperature steam, enables rapid pressure build-up, thus solving the problem of slow pressure build-up in related technologies that rely on the original heating method of cooking appliances to raise the internal pressure, leading to longer cooking times and affecting the taste and nutritional value of the food.Meanwhile, this pressure control method, by incorporating repeated opening and closing of the exhaust system during the pressure-building phase, eliminates the influence of cold air on the judgment of pressure-building conditions. Therefore, it makes the judgment of pressure-building conditions more accurate. This solves the problem in the existing solution where the temperature sensor 21 is located on the top cover 2, which prevents the temperature sensor 21 from detecting the actual temperature inside the cooking appliance. Consequently, it cannot accurately detect whether the pressure-building conditions have been met inside the cooking cavity 1. In other words, the input of high-temperature steam into the cooking cavity 1 can lead to misjudgment by the temperature sensor 21, reducing the detection accuracy. This method avoids judgment errors caused by the temperature sensor 21.

[0114] like Figure 9 As shown, a third aspect of the present invention provides a pressure control device 9 for a cooking appliance, including a memory 98 and a processor 96. The memory 98 stores programs or instructions. When the processor 96 executes the programs or instructions stored in the memory 98, it implements the steps of the pressure control method for a cooking appliance according to any embodiment of the first aspect of this application.

[0115] like Figure 9 As shown, the pressure control device 9 provided by the present invention includes a memory 98 and a processor 96. Since the processor 96 can execute the control method of any embodiment of the first aspect when executing the program or instructions on the memory 98, the pressure control device 9 for cooking appliances provided by the present invention has all the beneficial effects of the control method of any embodiment of the first aspect of the present invention, which will not be elaborated here.

[0116] An embodiment of the fourth aspect of the present invention provides a readable storage medium having a program or instructions stored thereon. When executed by a processor, the program or instructions implement the steps of the control method of any of the schemes in the first aspect of the present application.

[0117] The readable storage medium provided by the present invention, since it stores a program or instructions for implementing the control method of any embodiment of the first aspect, has all the beneficial effects of the control method of any embodiment of the first aspect of the present invention, which will not be elaborated here.

[0118] The fifth aspect of the present invention provides a cooking appliance, including a pressure control device 9 of the cooking appliance of the second or third aspect, and a readable storage medium provided in the fourth aspect.

[0119] The cooking appliance provided by the present invention includes a pressure control device 9 for the cooking appliance according to the second or third aspect, and a readable storage medium provided by the fourth aspect. Therefore, the cooking appliance provided by the present invention has all the beneficial effects of the control method of any embodiment of the second or third and fourth aspects of the present invention, which will not be repeated here.

[0120] like Figure 1As shown, a sixth aspect of the present invention provides a cooking appliance, comprising: a cooking chamber 1, a top cover 2, a temperature sensor 21, an exhaust port 23, a heating device 3, a water tank 4, a flow device 5, a water pumping device 6, a steam generator 7, a one-way valve 8, and a steam passage. The steam generator 7 is used to inject steam into the cooking chamber 1 to increase the pressure inside the cooking chamber 1; the heating device 3 is used to heat the cooking chamber 1; the exhaust device includes an exhaust port 23 and a switch element disposed at the exhaust port 23, the switch element being able to open or close the exhaust port 23; furthermore, the exhaust device also includes a suction device, which can exhaust gas from inside the cooking chamber, and the suction device is more efficient at exhausting gas from the cooking chamber than ordinary exhaust devices. A pressure or temperature detection device is used to obtain the pressure or temperature inside the cooking chamber 1.

[0121] Furthermore, the cooking appliance provided according to the present invention also includes a pressure control device 9 for the cooking appliance of the second or third aspect, or a readable storage medium provided in the fourth aspect.

[0122] In the description of this specification, the terms "connection," "installation," and "fixing," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0123] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0124] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for controlling the pressure of a cooking appliance, characterized in that, The cooking appliance includes a cooking chamber, a steam generator, and an exhaust port communicating with the cooking chamber. The exhaust port can be opened or closed. The pressure control method includes: With the exhaust port closed, the steam generator is controlled to input steam into the cooking chamber to increase the pressure inside the cooking chamber; During the process of the steam generator inputting steam into the cooking cavity, the exhaust port is opened and closed according to a preset pattern; When the parameters of the cooking appliance meet the preset conditions, the steam generator is controlled to stop inputting steam into the cooking cavity; The parameters of the cooking appliance meet the preset conditions, including: The number of times the exhaust port is opened and closed meets a preset number, and the pressure or temperature inside the cooking cavity is determined to meet a preset pressure or temperature condition.

2. The pressure control method for a cooking appliance according to claim 1, characterized in that, The step of determining that the pressure or temperature inside the cooking cavity meets the preset pressure or temperature conditions specifically includes: It is determined that the temperature of the lid of the cooking appliance is greater than a preset temperature; and / or It is determined that the pressure inside the cooking appliance is greater than the preset pressure.

3. The pressure control method for a cooking appliance according to claim 1, characterized in that, The preset number of times is greater than 1 and less than or equal to 20.

4. The pressure control method for a cooking appliance according to claim 1, characterized in that, Also includes: During the opening of the exhaust port, the steam generator is controlled to pause the input of steam into the cooking cavity; During the process of closing the exhaust port, the steam generator is controlled to continue to input steam into the cooking cavity.

5. The pressure control method for a cooking appliance according to claim 1, characterized in that, During the process of controlling the steam generator to input steam into the cooking cavity, the steam generator is controlled to continuously input steam into the cooking cavity.

6. The pressure control method for a cooking appliance according to any one of claims 1 to 5, characterized in that, The step of opening and closing the exhaust port according to a preset pattern during the process of the steam generator inputting steam into the cooking cavity specifically includes: The exhaust port is opened after a first preset time period after each closure, and closed after each closure of the exhaust port and the closure condition is obtained.

7. The pressure control method for a cooking appliance according to claim 6, characterized in that, The conditions for closing the exhaust port include: The duration of each opening of the vent is up to a second preset time; and / or Each time the vent is opened, the state of the float is detected to meet the preset state.

8. The pressure control method for a cooking appliance according to claim 7, characterized in that, The first preset duration is greater than or equal to 5 seconds and less than or equal to 60 seconds; The second preset duration is greater than or equal to 1 second and less than or equal to 10 seconds.

9. A pressure control device for a cooking appliance, characterized in that, A cooking appliance, the cooking appliance including a cooking chamber, a steam generator, and an exhaust port communicating with the cooking chamber, the exhaust port being capable of being opened or closed, the pressure control device including: The first control module, when the exhaust port is closed, controls the steam generator to input steam into the cooking cavity, thereby increasing the pressure inside the cooking cavity; The second control module is used to open and close the exhaust port according to a preset pattern during the process of inputting steam into the cooking cavity; The third control module is used to control the steam generator to stop inputting steam into the cooking cavity when the parameters of the cooking appliance meet the preset conditions. The parameters of the cooking appliance that meet the preset conditions include: the number of times the exhaust port is opened and closed meets the preset number of times, and the pressure or temperature inside the cooking cavity meets the preset pressure or temperature conditions.

10. A pressure control device for a cooking appliance, characterized in that, include: A memory that stores programs or instructions; When the processor executes the program or instructions stored in the memory, it implements the steps of the pressure control method for the cooking appliance as described in any one of claims 1 to 8.

11. A readable storage medium having a program or instructions stored thereon, characterized in that, When the program or the instruction is processed, the steps of the pressure control method for the cooking appliance as described in any one of claims 1 to 8 are implemented.

12. A cooking utensil, characterized in that, include: The pressure control device for a cooking appliance as described in claim 9 or 10; and / or The readable storage medium as described in claim 11.

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