Steam cooking apparatus, water inlet control method thereof, computer device and storage medium

Abstract

The present application relates to the technical field of steam cooking equipment, and particularly provides a steam cooking equipment, a water inlet control method thereof, a computer device and a storage medium, aiming at solving the problems of high hardware cost and steam supply shortage of the existing steam cooking equipment. The water inlet control method provided by the present application comprises: obtaining an initial temperature of a steam generating component; obtaining a terminal temperature after the electric heating is turned on and operated at a set power for a set time length; calculating a first temperature change amount and a product of the first temperature change amount and the initial temperature; comparing the product with a plurality of preset values in a data table respectively and obtaining a closest preset value, wherein the preset values have a corresponding relationship with water quantity; determining a current water quantity based on the closest preset value; and determining a water inlet quantity based on at least the current water quantity and performing corresponding water inlet operation. The water inlet control method provided by the present application can reduce hardware configuration, lower configuration cost, and ensure sufficient steam supply.

Description

Technical Field

[0001] This invention relates to the field of steam cooking equipment technology, specifically providing a steam cooking equipment and its water inlet control method, computer equipment, and storage medium. Background Technology

[0002] Household steam cooking equipment such as steam ovens and steam cookers mostly use evaporation plates or steam generators to generate steam. Both evaporation plates and steam generators require water inlet control.

[0003] The existing technologies for water intake control mainly include the following methods: one is based on a water level sensor, which detects the water level to determine the water intake volume and timing. However, water level sensors are expensive and prone to scale buildup, which can reduce detection accuracy and thus affect the control accuracy of water intake. The second method is based on a temperature sensor, which detects the temperature of the evaporator or steam generator. When the temperature exceeds a threshold, water intake is controlled. However, at this time, the evaporator or steam generator is already in a dry-burning state. Long-term use will not only affect the service life of the evaporator or steam generator, but also easily lead to insufficient steam supply during cooking, affecting the cooking effect.

[0004] Accordingly, there is a need in the field for a new steam cooking device to solve the above problems. Summary of the Invention

[0005] The present invention aims to solve the above-mentioned technical problems, namely, to solve the problems of high hardware cost and insufficient steam supply in the water inlet control of existing steam cooking equipment.

[0006] In a first aspect, the present invention provides a water inlet control method for a steam cooking device, the steam cooking device including a steam generating component, the steam generating component being provided with an electric heater, the heat generated by the electric heater being suitable for generating steam from water contained in the steam generating component, the steam generating component also being provided with a temperature detection device for detecting the temperature of the steam generating component;

[0007] The water inlet control method includes: obtaining the initial temperature of the steam generating component; turning on the electric heater and running it at a set power for a set time, and then obtaining the final temperature of the steam generating component; calculating a first temperature change and the product of the first temperature change and the initial temperature; comparing the product with multiple preset values ​​in a data table and obtaining the closest preset value, wherein the preset value corresponds to the water volume; determining the current water volume based on the closest preset value; and determining the water inlet volume based at least on the current water volume and performing the corresponding water inlet operation.

[0008] The water intake control method provided by this invention uses only a single temperature detection device and a pre-established preset value data table corresponding to the water volume. It can detect the existing water volume before cooking begins by combining temperature detection with an algorithm, and determine whether to increase the water volume based on the result. This ensures sufficient steam supply, at least in the early stages of cooking when the cooking result is most affected, leading to better cooking results. Furthermore, since the water volume determination stage only involves temperature detection and not the detection of parameters such as water level or pressure, it eliminates the need for hardware such as water level and pressure sensors found in existing technologies, reducing the configuration cost of the cooking equipment. At the same time, reducing the number of detection parameters improves the reliability of the judgment logic.

[0009] It should be noted that the data table based on the correspondence between preset values ​​and water volume was obtained through several experiments. The experiments were conducted under the condition of constant power heating for a set time, that is, under the condition of constant heat, for different water volumes, after being heated at different initial temperatures, the change in the first temperature was obtained. The curves obtained by fitting several sets of experimental data show that when the water volume is the same, for different initial temperatures, the product of the initial temperature and the change in the first temperature is roughly inversely proportional, that is, the product of the initial temperature and the change in the first temperature is close to a constant value, namely the preset value mentioned above. Different water volumes correspond to a certain preset value, so there is a correspondence between water volume and preset value. Through several experiments, several preset values ​​corresponding to water volumes can be obtained, and then the above data table can be established.

[0010] In some feasible embodiments of the water inlet control method for the steam cooking equipment described above, the control method further includes: obtaining at least one intermediate temperature during the heating period before obtaining the termination temperature; comparing the intermediate temperature with a first preset temperature threshold; and if the intermediate temperature is greater than or equal to the first preset temperature threshold, directly adding a first set amount of water into the steam generating component.

[0011] This solution primarily addresses the scenario where there is no water in the steam generating component before cooking begins. Those skilled in the art will understand that when there is no water in the steam generating component, the heat supplied by the electric heater is mainly used to heat the component, causing it to heat up rapidly. By acquiring one or more intermediate temperatures and comparing them with a first preset temperature threshold, it is possible to more quickly determine if the component is currently in a water-free state. This allows for control of the first preset water intake amount, ensuring sufficient water is available for steam generation before cooking begins.

[0012] The waterless scenario in this invention includes both completely waterless scenarios and scenarios where the amount of water is insufficient to cover most of the surface of the detection area.

[0013] In some feasible embodiments of the water inlet control method for the steam cooking equipment described above, the first set water volume does not exceed two-thirds of the total capacity of the steam generating component.

[0014] Understandably, by controlling the amount of water, we can ensure a sufficient supply of steam, avoid the risk of dry burning, and prevent the waste of water resources.

[0015] In some feasible embodiments of the water inlet control method for the steam cooking equipment described above, the step of "determining the water inlet volume based at least on the current water volume" includes: determining the water inlet volume based on the current water volume and the remaining cooking time.

[0016] When it is determined that the current water volume is insufficient, water needs to be added. The water consumption of a certain cooking process is basically certain. However, since the existing water volume before cooking begins is unknown, it is impossible to determine whether to add more water and how much water to add. By using the control method of this invention to determine the current water volume, and further combining it with the remaining cooking time, the water volume can be controlled more accurately, avoiding water waste.

[0017] It should be noted that the remaining cooking time can be calculated from the start of cooking, or it can be calculated when cooking is interrupted for various reasons and steaming needs to continue after a period of time. In this case, the remaining cooking time is the preset total cooking time minus the cooking time that has already elapsed.

[0018] In some feasible embodiments of the water inlet control method for the steam cooking equipment described above, the control method further includes: after obtaining the initial temperature, comparing the initial temperature with a second preset temperature threshold; if the initial temperature is greater than or equal to the second preset temperature threshold, adding a second set amount of water to the steam generating component; obtaining a second temperature change after water inlet is completed; comparing the second temperature change with a third preset temperature threshold; and selectively adding a third set amount of water to the steam generating component based on the comparison result.

[0019] During the experiment, it was found that when the initial temperature exceeded the second preset temperature threshold, the current water volume determined based on the inverse proportional relationship had a certain deviation. This is because when the initial temperature exceeds the second preset temperature threshold, the heating rate of the steam generating component slows down. At this time, by first adding a second set amount of water to the steam generating component, and then comparing the second temperature change with the third preset temperature threshold, it is determined whether the current water volume is sufficient. If the current water volume is sufficient, the influence of the second set amount of water entering on the temperature of the current water volume will be reduced, that is, the value of the second temperature change will be smaller. Conversely, when the current water volume is insufficient, the influence of the second set amount of water entering on the temperature of the current water volume will be increased, that is, the value of the second temperature change will be larger. This is used to determine whether it is necessary to continue adding water until the water volume is sufficient.

[0020] It should be noted that the second water inlet volume is less than the third water inlet volume, which is less than the first water inlet volume.

[0021] In some feasible embodiments of the water inlet control method for the aforementioned steam cooking equipment, the phrase "selectively adding a third set amount of water to the steam generating component based on the comparison result" includes: if the second temperature change is greater than or equal to the third preset temperature threshold, then adding a third set amount of water to the steam generating component; or

[0022] If the second temperature change is less than the third preset temperature threshold, it is determined that there is no need to introduce water into the steam generating component.

[0023] In some feasible embodiments of the water inlet control method for the steam cooking equipment described above, the steam generating component is an evaporator or a steam generator.

[0024] In a second aspect, the present invention also provides a computer device including a memory and a processor, the memory being adapted to store a plurality of program codes, the program codes being adapted to be loaded and run by the processor to perform the water inlet control method of the steam cooking device described in any of the foregoing technical solutions.

[0025] In a third aspect, the present invention also provides a computer-readable storage medium storing a plurality of program codes adapted to be loaded and run by a processor to perform the water inlet control method of the steam cooking device described in any of the foregoing technical solutions.

[0026] In a fourth aspect, the present invention also provides a steam cooking device, the steam cooking device including the aforementioned computer device.

[0027] Those skilled in the art will understand that, since the steam cooking equipment, computer equipment, and computer-readable storage medium are capable of executing the aforementioned water inlet control method for the steam cooking equipment, they possess all the technical effects that the aforementioned control method can achieve, and will not be elaborated further here. Attached Figure Description

[0028] The preferred embodiments of the present invention are described below with reference to the accompanying drawings, in which:

[0029] Figure 1 A flowchart illustrating the water inlet control method for a steam oven provided in an embodiment of the present invention;

[0030] Figure 2 A detailed flowchart of the water inlet control method for a steam oven provided in an embodiment of the present invention. Detailed Implementation

[0031] Preferred embodiments of the present invention will now be described with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are merely illustrative of the technical principles of the present invention and are not intended to limit the scope of protection of the present invention. Those skilled in the art can make adjustments as needed to adapt to specific applications. For example, although the following embodiments are illustrated using a steam oven as an example, this is not limiting. The technical solutions of the present invention are also applicable to other types of cooking equipment such as steam ovens, microwave-steam-oven combos, etc. Such changes in application do not deviate from the spirit of the present invention and should all be limited within the scope of protection of the present invention.

[0032] To better illustrate the invention, numerous specific details are set forth in the following detailed description. Those skilled in the art will understand that the invention can be practiced without certain specific details.

[0033] In the description of this invention, terms such as "upper," "lower," "inner," and "outer," which indicate direction or positional relationships, are based on actual application and are used merely for ease of description. They do not indicate or imply that the device to be protected must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as limiting the invention. Furthermore, ordinal numbers such as "first" and "second" are used only for convenience of explanation and are not used to indicate or imply relative importance.

[0034] Furthermore, it should be noted that, in the description of this invention, unless otherwise explicitly specified and limited, the terms "installation" and "connection" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; 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. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0035] The steam oven provided by this invention includes a cabinet and a door, with the door pivotally connected to the cabinet. An inner liner is provided inside the cabinet, and the inner liner has a cooking cavity. An evaporation plate is provided on the bottom plate of the inner liner. The evaporation plate is connected to an electric heater and a temperature sensor. The electric heater is located on the outside of the evaporation plate, and the heat generated by the electric heater is suitable for generating steam from the water contained in the evaporation plate. The temperature sensor is located on the outside of the evaporation plate and is in close contact with the evaporation plate. It is used to detect the temperature of the evaporation plate. The detection frequency of the temperature sensor can be set and adjusted as needed before leaving the factory.

[0036] Taking steaming meat in this steamer as an example, the conventional operation is for the user to place the food to be steamed into the steamer, set the program, and then press the start button. In existing technology, the electric heating of the evaporator plate starts heating directly after the user presses the start button, and water is added when dry burning is detected, or the water volume and timing are controlled by a water level sensor. The embodiments of this invention provide another technical solution that determines the water volume and timing solely based on a configured temperature sensor. This not only has low hardware costs but also provides precise water control, effectively reducing the probability of the evaporator plate dry burning and insufficient steam supply.

[0037] Specifically, in combination Figure 1 and Figure 2 As shown, the water inlet control method for a steam oven provided in this embodiment of the invention includes:

[0038] S10. Obtain the initial temperature of the evaporator.

[0039] Specifically, the initial temperature T0 is obtained through a temperature sensor connected to the evaporator plate, and this initial temperature T0 is obtained before the electric heating is turned on. Under normal circumstances, the initial temperature T0 of the evaporator plate is the room temperature.

[0040] S20. Turn on the electric heating and run it at the set power for a set time, then obtain the final temperature of the evaporator.

[0041] Specifically, after the initial temperature T0 is obtained, the controller controls the electric heater to be powered on and heats at full power to release heat to heat the evaporation plate or the evaporation plate and the water contained therein. The heating is continued for a set duration t. After the recorded heating duration reaches t, the heating stops and the termination temperature T2 of the evaporation plate is obtained. The termination temperature T2 is obtained through the same temperature sensor.

[0042] Understandably, the set duration t can be obtained experimentally and is related to the capacity of the drip tray. When the capacity of the steamer is large, the capacity of the drip tray is also relatively large, so the value of the set duration t is relatively large; when the capacity of the steamer is small, the capacity of the drip tray is also relatively small, so the value of the set duration t is relatively small.

[0043] S30. Calculate the first temperature change and the product of the first temperature change and the initial temperature.

[0044] Specifically, the first temperature change ΔT is calculated as ΔT = T2 - T0. The first temperature change ΔT reflects the current water volume. A smaller ΔT value indicates a larger water volume, while a larger ΔT value indicates a smaller water volume or no water. It is understood that the temperature change is smaller in the case of water availability than in the case of no water. Furthermore, in this embodiment of the invention, the product of the first temperature change ΔT and the initial temperature T0, P = ΔT * T0, is also calculated.

[0045] S40. Compare the product with multiple preset values ​​in the data table and obtain the closest preset value, wherein the preset value corresponds to the water volume.

[0046] Specifically, in the technical solution of this invention, after analyzing data obtained from a large number of experiments, it was found that, under the same conditions of water volume, heating power, and heating time, there is an inverse proportional relationship between the initial temperature T0 and the temperature change ΔT. That is, the product of different initial temperatures T0 and the corresponding temperature change ΔT is close to a constant value, which is the preset value in the embodiments of this invention. It should be noted that this algorithm is applicable to the case where the initial temperature T0 > 0.

[0047] It should be noted that the data table in this embodiment of the invention is pre-established through experiments. The process of establishing the data table is as follows: Heating is performed on water bodies with the same volume but different initial temperatures. The interval between adjacent initial temperatures is determined as needed, such as maintaining consistency with the detection accuracy of the temperature sensor or being an integer multiple of the detection accuracy. A graph is established showing the relationship between the difference between the final temperature and the initial temperature and the initial temperature. Furthermore, a preset value corresponding to the water volume is determined through the fitted curve. Similarly, repeated experiments are conducted for different water volumes to obtain the correspondence between the water volume and the preset value. The correspondences between the water volume and the preset value obtained from several sets of experiments are combined to establish a data table. To adapt to different situations, experiments can be further conducted for different heating powers and heating durations to establish a set of data tables to match different models of steam ovens, facilitating data migration between different models of steam ovens.

[0048] S50: Determine the current water volume based on the closest preset value.

[0049] The calculated product P is compared with the data in the data table. First, a data table matching the parameters of the steamer can be selected from the data table set, such as the data table corresponding to the steamer's power. Each preset value stored in this data table corresponds to a water volume. After comparing the obtained product P with the preset values ​​in the data table, the closest preset value can be determined. Based on this closest preset value, the closest water volume can be obtained and set as the current water volume. It should be noted that since the data processing process is a relatively mature existing technology, it will not be elaborated upon here. Understandably, when the amount of data in the data table is large enough, finding the equivalent value of the product P is also achievable, and the determined water volume will be more accurate.

[0050] S60. Determine the water intake volume based at least on the current water volume and perform the corresponding water intake operation.

[0051] Once the current water volume is determined, the water intake can be adjusted according to needs. For example, the water intake can be reduced if the cooking time is short, and increased if the cooking time is long.

[0052] This embodiment provides a scheme for determining the water intake based on the current water volume and the remaining cooking time. Specifically, when the steam oven just begins the cooking preparation process, the remaining cooking time is the runtime of the cooking program selected by the user, specifically the total time from the start of heating to the end of heating. If the steam oven has already been working for a certain period and still needs to continue cooking, the remaining time is the difference between the aforementioned total time and the already cooked time. This setting allows for more precise control of the water intake. Compared to quantitative water intake, this scheme provides more accurate water intake control and avoids water waste.

[0053] Once the water intake volume is determined, the water intake can be controlled to begin. Specifically, the water intake volume can be controlled by controlling the water intake time, because when the power, flow rate, and water pressure of the water pump are basically stable, the water intake volume corresponds to the water intake time; alternatively, the water intake volume can be controlled by installing a flow meter at the water inlet.

[0054] This completes the initial water filling process before the steam oven starts cooking. This control method avoids water shortage during the early stages of cooking and also prevents overfilling, thus enabling better water control of the steam oven and improving the user experience.

[0055] The above embodiments mainly address the situation where there is water in the evaporation pan but the water volume is insufficient. For example, if the product P is less than a certain preset value, such as if this preset value corresponds to half of the total capacity, this capacity is defined as sufficient water volume. When the product P is less than the preset value, it is determined that no water needs to be added to the evaporation pan. It can be understood that this preset value can also correspond to other values ​​of water volume.

[0056] Example 2

[0057] The technical solution in Example 1 applies to the implementation process when the initial temperature T0 is at room temperature, which is the normal operating state of the steamer. However, in some cases, the steaming process may be interrupted and reheating may be necessary. For example, if meat is removed after 20 minutes of steaming and found to be undercooked, it needs to be reheated. In this case, the initial temperature T0 is relatively high. During the experiment, it was found that when the initial temperature T0 is higher than the second preset temperature threshold, the water quantity determination method based on the inverse proportional relationship has a certain deviation. To address this situation, this embodiment provides a control method, such as... Figure 2 As shown, the control method in this embodiment further includes:

[0058] S101. After obtaining the initial temperature, compare the initial temperature with the second preset temperature threshold.

[0059] Specifically, the second preset temperature threshold B was determined experimentally.

[0060] S102. If the initial temperature T0 is greater than or equal to the second preset temperature threshold, then add the second set amount of water to the evaporation pan.

[0061] Specifically, if T0 ≥ B℃, then add a second set amount of water to the evaporation pan.

[0062] Understandably, the electric heater is not in operation during the process of adding water at the second set water volume, so the water temperature gradually decreases. In addition, since the water added to the evaporator usually comes from the storage tank, the water temperature in the storage tank is basically maintained at room temperature.

[0063] S103. Obtain the second temperature change after the water intake is completed.

[0064] Specifically, after the water intake is completed, the temperature T3 after the water is added is obtained, and the second temperature change ΔT′=|T0-T3|.

[0065] S104. Compare the second temperature change with the third preset temperature threshold.

[0066] Specifically, the second temperature change ΔT′ is compared with the third preset temperature threshold C. The third preset temperature threshold C is determined experimentally based on the principle that mixing a fixed amount of water with the current water volume disperses the heat of the current water. If the current water volume is sufficient, the temperature change of the water after heat dispersion is smaller, i.e., the second temperature change ΔT′ is smaller. If the current water volume is insufficient, the temperature change of the water after heat dilution is larger. By establishing the correspondence between the third preset temperature threshold C and the current water volume, it is possible to further determine whether the current water volume is sufficient.

[0067] S105. Based on the comparison results, selectively add a third set amount of water to the evaporation pan.

[0068] Specifically, the comparison results may fall into the following categories: △T′≥C℃, or △T′<C℃.

[0069] If the second temperature change is greater than or equal to the third preset temperature threshold, i.e., △T′≥C℃, then the option to add the third preset amount of water to the evaporation pan is selected.

[0070] The second set water volume is less than the third set water volume, and both are determined experimentally. The second set water volume is used to determine whether the water volume is sufficient, and the third set water volume is used to generate steam.

[0071] If the second temperature change is less than the third preset temperature threshold, i.e., △T′<C℃, it is determined that there is no need to add water to the evaporation pan. At this time, the steam oven can be controlled to run the cooking program directly.

[0072] Example 3

[0073] When there is no water in the evaporator, its temperature will rise rapidly during heating, potentially reaching the temperature required for dry burning. In this case, the evaporator is already in a dry-burning state, which is detrimental to its lifespan. Experiments have shown that when there is water in the evaporator, its temperature typically does not exceed a certain value (the specific temperature depends on the material of the evaporator). Therefore, the control method in this embodiment adds an additional judgment step to minimize the probability of the evaporator burning dry. Specifically, as... Figure 2 As shown, the control method in this embodiment further includes:

[0074] S101′: Before obtaining the termination temperature, obtain at least one intermediate temperature during the heating period.

[0075] Specifically, the number of intermediate temperatures T1 can be one or more, and the number of intermediate temperatures T1 is the same as the number of comparisons in step S102'. It can be understood that the more intermediate temperatures T1 there are, the more timely and accurate the judgment result will be.

[0076] S102′: Compare the intermediate temperature with the first preset temperature threshold.

[0077] Specifically, the first preset temperature threshold A is based on the material of the evaporator and is determined through experiments. Taking 304 stainless steel as an example, when there is water in the evaporator and the water volume is sufficient, the temperature of the evaporator does not exceed 110℃. Based on this, the first preset temperature threshold A can be set to a value higher than 110℃, such as 115℃.

[0078] S103. If the intermediate temperature is greater than or equal to the first preset temperature threshold, then add the first set amount of water directly into the evaporation pan.

[0079] Specifically, if T1≥A, then add the first set amount of water directly into the evaporation pan and start cooking.

[0080] Preferably, the first set water volume does not exceed two-thirds of the total capacity of the evaporation pan.

[0081] The above embodiments provide a control method that ensures a sufficient supply of steam in the early stages of cooking solely through a configured temperature sensor. It is understood that after the initial water addition, no further water is typically needed during the entire steaming process. When the steaming time exceeds the time required for a single water addition, subsequent water additions can be determined by judging whether the water is dry. This can at least prevent dry-burning problems in some situations, thereby extending the lifespan of the evaporator.

[0082] It should be noted that the above embodiments are illustrated using a steam oven equipped with an evaporation plate as an example. Alternatively, a steam generator can be used to generate steam instead of an evaporation plate. When a steam oven or other steam cooking equipment is equipped with a steam generator, the steam generator is usually connected to a water tank. The water tank, steam generator, etc., are located above or below the inner liner, and the generated steam is sent to the cooking chamber of the inner liner through a steam pipe.

[0083] Understandably, when a steam generator is used to generate steam instead of an evaporator, the electric heating and temperature sensor settings in the steam generator are similar to those in the evaporator.

[0084] The invention also provides a computer device including a memory and a processor. The memory is adapted to store multiple lines of program code, which are adapted to be loaded and run by the processor to execute the water inlet control method for a steam oven in any of the foregoing technical solutions.

[0085] This invention also provides a computer-readable storage medium storing multiple lines of program code adapted to be loaded and run by a processor to execute the water inlet control method for a steam oven in any of the foregoing technical solutions.

[0086] Understandably, this computer device can be located behind the control panel.

[0087] This invention also provides a steam cooking device, which is equipped with the aforementioned computer device.

[0088] In the description of this invention, "processor" can include hardware, software, or a combination of both. A processor can be a central processing unit, microprocessor, image processor, digital signal processor, or any other suitable processor. A processor has data and / or signal processing capabilities. A processor can be implemented in software, in hardware, or a combination of both. Non-transitory computer-readable storage media includes any suitable medium capable of storing program code, such as magnetic disks, hard disks, optical disks, flash memory, read-only memory, random access memory, etc.

[0089] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments of the present invention can also be implemented by hardware related to computer program instructions. The computer program can be stored in a computer-readable storage medium, and when the computer program is executed by a processor, it can implement the steps of the various method embodiments described above. The computer program includes computer program code, which can be in the form of source code, object code, executable file, or some intermediate form. The computer-readable storage medium can include any entity or device capable of carrying the computer program code, a medium, a USB flash drive, a portable hard drive, a magnetic disk, an optical disk, a computer memory, a read-only memory, a random access memory, an electrical carrier signal, a telecommunication signal, and a software distribution medium, etc.

[0090] The technical solution of the present invention has been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of the present invention is obviously not limited to these specific embodiments. Without departing from the principles of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will all fall within the scope of protection of the present invention.

Claims

1. A method for controlling the water inlet of a steam cooking device, characterized in that, The steam cooking equipment includes a steam generating component, which is equipped with an electric heater. The heat generated by the electric heater is suitable for generating steam from the water contained in the steam generating component. The steam generating component is also equipped with a temperature detection device for detecting the temperature of the steam generating component. The water inlet control method includes: Obtain the initial temperature of the steam generating component; After turning on the electric heater and running it at a set power for a set time, the final temperature of the steam generating component is obtained. Calculate the first temperature change and the product of the first temperature change and the initial temperature; The product is compared with multiple preset values ​​in the data table to obtain the closest preset value, wherein the preset value corresponds to the water volume; The current water volume is determined based on the closest preset value; The water intake volume is determined based on the current water volume, and the corresponding water intake operation is performed.

2. The water inlet control method for the steam cooking equipment according to claim 1, characterized in that, The control method further includes: Before obtaining the termination temperature, at least one intermediate temperature during the heating period is obtained; The intermediate temperature is compared with a first preset temperature threshold. If the intermediate temperature is greater than or equal to the first preset temperature threshold, then a first set amount of water is directly added to the steam generating component.

3. The water inlet control method for the steam cooking equipment according to claim 2, characterized in that, The first set water volume does not exceed two-thirds of the total capacity of the steam generating component.

4. The water inlet control method for the steam cooking equipment according to claim 1, characterized in that, The step of "determining the inflow rate based at least on the current water volume" includes: The water intake is determined based on the current water volume and the remaining cooking time.

5. The water inlet control method for the steam cooking equipment according to claim 1, characterized in that, The control method further includes: After obtaining the initial temperature, the initial temperature is compared with a second preset temperature threshold. If the initial temperature is greater than or equal to the second preset temperature threshold, then a second set amount of water is added to the steam generating component; Obtain the second temperature change after the water intake is completed; The second temperature change is compared with the third preset temperature threshold. Based on the comparison results, a third set amount of water is selectively added to the steam generating component.

6. The water inlet control method for the steam cooking equipment according to claim 5, characterized in that, The phrase "selectively adding a third set amount of water to the steam generating component based on the comparison results" includes: If the second temperature change is greater than or equal to the third preset temperature threshold, then a third set amount of water is added to the steam generating component; or If the second temperature change is less than the third preset temperature threshold, it is determined that there is no need to introduce water into the steam generating component.

7. The water inlet control method for a steam cooking device according to any one of claims 1 to 6, characterized in that, The steam generating component is an evaporator or a steam generator.

8. A computer device, characterized in that, The computer device includes a memory and a processor, the memory being adapted to store a plurality of program codes, the program codes being adapted to be loaded and run by the processor to perform the water inlet control method of the steam cooking apparatus according to any one of claims 1 to 7.

9. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores a plurality of program codes adapted to be loaded and run by a processor to perform the water inlet control method of the steam cooking apparatus according to any one of claims 1 to 7.

10. A steam cooking device, characterized in that, The steam cooking equipment includes the computer equipment as described in claim 8.

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