Cooking equipment, cooking methods and readable storage media

Abstract

Embodiments of the present invention provide a cooking device, a cooking method, and a readable storage medium. The cooking device includes: a condensing assembly comprising a correspondingly arranged condensing pipe and a condensing device, with a steam outlet and a drip outlet at opposite ends of the condensing pipe; a movably connected pot body and a lid, the pot body containing a cooking cavity and a heating device for heating the cooking cavity; and a switching device, positioned opposite the drip outlet, having a first position for controlling the opening of the condensing pipe and a second position for controlling the closing of the condensing pipe. In the first position, gas flowing into the condensing pipe from the steam outlet is condensed by the condensing device to form a liquid that can flow into the cooking cavity through the drip outlet. Through this invention, aromatic substances in the steam can be captured during cooking and converted into liquid by the condensing device, ultimately released into the cooking cavity, thereby enhancing the aroma and flavor of the food.

Description

Technical Field

[0001] This invention relates to the field of cooking technology, and more specifically, to a cooking apparatus, a cooking method, and a readable storage medium. Background Technology

[0002] Currently, when cooking rice or porridge, cooking appliances such as rice cookers often cause the loss of aroma components in the ingredients due to heat and fluid disturbance, resulting in rice or porridge with insufficient aroma after cooking. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] In view of this, an embodiment of the first aspect of the present invention provides a cooking apparatus.

[0005] An embodiment of the second aspect of the present invention provides a cooking method.

[0006] A third aspect of the present invention provides a cooking apparatus.

[0007] An embodiment of the fourth aspect of the present invention provides a readable storage medium.

[0008] An embodiment of the fifth aspect of the present invention provides a chip.

[0009] To achieve the above objectives, an embodiment of the first aspect of the present invention provides a cooking device, comprising: a condensing assembly, the condensing assembly including a correspondingly disposed condensing pipe and a condensing device, the two ends of the condensing pipe being a steam outlet and a drip outlet, respectively; a pot body and a top cover movably connected, the pot body being provided with a cooking cavity and a heating device for heating the cooking cavity; and a switching device disposed opposite to the drip outlet, the switching device having a first position for controlling the opening of the condensing pipe and a second position for controlling the closing of the condensing pipe; wherein, when the top cover is fastened to the pot body, the switching device is in the first position, the steam outlet and the drip outlet are respectively connected to the cooking cavity, and the gas flowing into the condensing pipe from the steam outlet is condensed by the condensing device to form a liquid that can flow into the cooking cavity through the drip outlet.

[0010] The cooking device proposed according to the present invention includes a pot body, a lid, and a condensing component. The pot body and lid, as the main cooking components, are similar to traditional structures. This solution adds a condensing component to capture aromatic substances in the steam during cooking and convert them into liquid via a condensing device, ultimately releasing them into the cooking cavity, thus enhancing the aroma and flavor of the ingredients. Specifically, the condensing component, consisting of a condensing pipe and a condensing device, condenses the steam and aromatic substances generated in the cooking cavity into liquid. The two ends of the condensing pipe are a steam inlet and a drip outlet, respectively. During cooking, the steam generated by heating flows into the condensing pipe through the steam inlet. The condensing device then condenses the steam into liquid, which flows back into the cooking cavity through the cold drip outlet, thus preserving the aroma of the rice.

[0011] As is understandable, the pot body provides space for the cooking cavity and heating element, allowing food to be cooked. The lid then snaps onto the pot body, ensuring unobstructed connection between the condenser and the cooking cavity. Once the lid is closed, steam and aroma compounds can smoothly enter the condenser pipe for condensation, and then return to the cooking cavity through the condenser pipe.

[0012] It is important to emphasize that by setting up a switch device opposite the drip outlet, the two positions of the device allow for the opening and closing of the condenser pipe. Specifically, the first position controls the opening of the condenser pipe, and the second position controls its closing. During cooking, when the lid is closed on the pot body, the switch device is in the first position, with the steam vent and drip outlet connected to the cooking cavity. Steam flows from the steam vent into the condenser pipe, condenses into liquid through the condenser, and then flows back into the cooking cavity through the drip outlet, achieving aroma recovery and flavor enhancement. The switch device controls the state of the condenser pipe, switching it to the second position at appropriate times according to the needs of the cooking process, closing the condenser pipe and preventing steam from flowing into it. This helps to regulate the temperature and humidity of the cooking cavity for optimal cooking results.

[0013] In summary, this cooking equipment, through the rational design of the condensation component and the switching device, achieves precise control and utilization of steam and aroma during the cooking process, thereby enhancing the aroma and flavor of the ingredients.

[0014] It should be added that the heating element is responsible for heating the cooking cavity, causing it to produce steam and aromatic substances. This heating element can be a heating element found in traditional cooking appliances such as rice cookers and pressure cookers, which heats the food to produce aroma and steam within the cooking cavity.

[0015] In some technical solutions, optionally, the condenser pipe includes a steam pipe section and a water pipe section, and the condenser device includes a water collection tank, which is located on the condenser pipe and is connected to both the steam pipe section and the water pipe section. The liquid formed after condensation by the condenser device flows into the water collection tank, and the liquid in the water collection tank flows out through the drip outlet of the water pipe section. The switch device is located on the water pipe section and is used to control the connection between the water collection tank and the cooking cavity.

[0016] In this technical solution, the condenser piping system specifically comprises two parts: a steam pipe section and a water pipe section. The steam pipe section guides the steam and aroma substances generated from the cooking cavity, while the water pipe section guides the liquid formed after condensation. A water collection chamber is installed on the condenser piping system to receive the condensed liquid. The water collection chamber is connected to both the steam and water pipe sections, allowing the condensed liquid to flow into it. A water pipe section connects the water collection chamber and a drip outlet, guiding the liquid in the water collection chamber to flow out from the drip outlet. Thus, the condensed liquid can flow back into the cooking cavity through the water pipe section, achieving the return and release of aroma.

[0017] The entire condenser unit condenses steam and aromatic substances into liquid, which is then returned to the cooking cavity via water pipes, achieving aroma recirculation and enhancement. Through the operation of the condenser, the captured aromatic components are stored and not lost during cooking, thus improving the aroma and flavor of the ingredients.

[0018] It should be added that the switch device is located on the water pipe section and is used to control the flow between the water collection tank and the cooking cavity. By controlling the state of the switch device, the flow of liquid in the water collection tank to the cooking cavity can be regulated. When needed, the switch device opens, allowing the liquid in the water collection tank to flow back into the cooking cavity. In this way, the liquid in the cooking cavity not only contains the raw materials for cooking food, but also contains aroma components condensed from the steam.

[0019] By properly controlling the on / off state of the switching device, the aroma can be captured, recovered, and released during the cooking process, thereby enhancing the aroma and flavor of the ingredients.

[0020] In some technical solutions, optionally, the condenser is located inside the upper cover, and the liquid in the water collection tank flows out through the water pipe section and the drip outlet under its own gravity.

[0021] In this technical solution, the condenser assembly is located inside the upper cover, meaning the condenser and passage are situated within the upper part of the cooking appliance. During cooking, steam and aroma substances enter the condenser's passage and then condense into liquid. The liquid in the water collection tank flows out through the water pipe section and drip outlet under its own gravity. This means the condensed liquid is collected in the water collection tank and, under its own gravity, flows through the water pipe section to the drip outlet, and is then released into the cooking cavity.

[0022] This design allows for the effective collection and storage of aromatic substances, while simultaneously enabling the liquid to reflux and release through natural gravity. The overall effect is enhanced aroma and improved texture and flavor. Furthermore, due to the use of natural gravity, this condensation component is relatively simple to design, easy to implement, and easy to maintain.

[0023] In some technical solutions, optionally, the water collection tank is located on the side of the cooking cavity, and the cooking equipment also includes: a driving device, located on the water pipe section, the driving device being used to drive the liquid in the water collection tank to flow out through the water pipe section from the drip outlet.

[0024] In this technical solution, the water collection tank is placed on the side of the cooking cavity. The cooking device also includes a drive unit located on the water pipe section, used to drive the liquid in the water collection tank to flow out through the drip outlet via the water pipe section. This arrangement makes better use of the space in the cooking cavity, placing the water collection tank directly on the side of the cavity, thus reducing the complexity of the structure inside the top cover. The function of the drive unit is to control the flow speed and direction of the liquid, causing it to flow out of the water collection tank, through the water pipe section into the drip outlet, and finally released into the cooking cavity.

[0025] By controlling the drive mechanism, the liquid is refluxed and released, further enhancing the aroma of the ingredients and improving the texture and flavor of the food. This design makes the cooking equipment relatively simple in structure while ensuring the stability and accuracy of liquid flow.

[0026] In some technical solutions, the water collection chamber may optionally be located on the side of the pot body or inside the pot body.

[0027] In this technical solution, the overall size and structure will vary depending on the location of the water collection tank. Specifically, placing the water collection tank on the side of the pot body saves internal space and makes the cooking cavity design simpler. This arrangement ensures that after liquid flows from the condenser into the water collection tank, it flows smoothly out of the pot body through the water pipe and then into the cooking cavity. With the water collection tank located on the side of the pot body, the liquid flow path is relatively short, resulting in higher efficiency in liquid return and release. Furthermore, since the water collection tank is located on the side, it may be easier to observe and maintain.

[0028] Placing the water collection tank inside the pot body allows for a more compact and aesthetically pleasing appearance of the entire cooking appliance. Additionally, the liquid return path can be more concealed, without affecting the pot's design. However, with the water collection tank inside the pot body, the liquid return path may be relatively long, requiring careful design and sealing of the water pipes to prevent leaks. Furthermore, because the water collection tank is located inside the pot body, it may require more frequent disassembly and cleaning.

[0029] It is understandable that the specific arrangement method should be chosen based on factors such as the specific design requirements of the cooking equipment, manufacturing process, and user experience.

[0030] In some technical solutions, optionally, the condenser pipe includes a steam pipe section and a water pipe section. The cooking equipment also includes a water collection tank, with a condenser device located inside the water collection tank. One end of the steam pipe section faces the condenser device. The steam flowing out of the steam pipe section is condensed by the condenser device to form liquid flowing into the water collection tank. The liquid in the water collection tank flows out through the water pipe section from the drip outlet.

[0031] In this technical solution, the condenser is located inside the water collection chamber. Since one end of the steam pipe section faces the condenser directly, the steam flowing out will directly contact the condenser, condensing and liquefying into liquid, which falls into the water collection chamber and then flows back into the cooking cavity. This allows the steam and aroma generated during cooking to be effectively collected and condensed, without losing most of the aroma components. The condensed liquid is then released back into the cooking cavity, enhancing and improving the aroma of the food, resulting in a fragrant aroma when the lid is opened.

[0032] Furthermore, the condensation unit and the water collection tank are integrated into one unit.

[0033] In some technical solutions, the condensation device may optionally include: a solid heat exchanger that is in contact with the condensation pipeline, wherein the thermal conductivity of the solid heat exchanger is greater than the thermal conductivity of the pipe wall material of the condensation pipeline.

[0034] In this technical solution, by incorporating a solid heat exchanger, the high thermal conductivity of the solid element accelerates the steam condensation process, rapidly transferring heat from the steam to the liquid and achieving efficient condensation. The solid heat exchanger has a higher thermal conductivity than the wall material of the condenser pipe, and its close contact with the condenser pipe ensures rapid heat transfer. This allows the solid heat exchanger to absorb and conduct heat from the condenser pipe more quickly, resulting in a highly efficient condensation process.

[0035] Solid heat exchange components include, but are not limited to, metal sheets, fins, and metal plates.

[0036] In some technical solutions, optionally, the condensation device specifically includes: a liquid heat exchange device, which includes a liquid storage tank and a coolant filled in the liquid storage tank, and condensation pipes passing through the liquid heat exchange device.

[0037] In this technical solution, the condensation device is presented in the form of liquid condensation. Specifically, it is a liquid heat exchanger consisting of a storage tank and a coolant. When steam enters the liquid heat exchanger through the condensation pipe, it comes into contact with the coolant filled in the storage tank. The heat in the steam is absorbed by the coolant, causing the steam to condense into liquid. This condensate is collected in the storage tank, achieving the condensation effect. The storage tank is located inside the condensation device and serves to collect the condensate. The combination of the condensation pipe and the storage tank in the liquid heat exchanger realizes both steam condensation and liquid collection. The condensed liquid is stored, avoiding the loss of valuable components such as aroma and achieving a fragrance-enhancing effect.

[0038] In some technical solutions, the condensation device may optionally include a fan, which is arranged opposite to the condensation pipe and is used to blow air into the condensation pipe.

[0039] In this technical solution, a fan is installed so that when steam enters the condensing device through the condensing pipe, the fan blows air into the condensing pipe, accelerating the cooling process of the steam and causing it to condense into liquid quickly. The airflow from the fan helps improve condensation efficiency and enhances the heat exchange effect of the condensing device.

[0040] In some technical solutions, optionally, an atomizing device is also included, located at the drip outlet, which is used to convert the liquid in the condensation pipe into water mist.

[0041] In this technical solution, by installing an atomizing device at the drip tip, the liquid in the condensation pipe can be finely dispersed into tiny water mist particles. These water mist particles can fully contact the cooked rice, enhancing its aroma.

[0042] In some technical solutions, the switching device may optionally include an electromagnetic switch and / or a gravity switch.

[0043] In this technical solution, when the switching device is selected as a switching structure employing electromagnetic or gravity principles, intermittent activation can be achieved, allowing water to intermittently flow back into the cooking cavity through the water passage. Specifically, if the switching device is an electromagnetic switch, the backflow is achieved by preset opening and closing times of the electromagnetic switch, with the opening time being t1 and the closing time being t2, where t1:t2 is between 1 / 10 and 600 / 1. If the switching device is a gravity switch, the opening and closing are achieved by the weight of the condensed water, with the required weight for opening and closing being w1, where w1 ranges from 1g to 70g.

[0044] A second aspect of the present invention provides a cooking method for the aforementioned cooking equipment. The cooking method includes: obtaining a first steam generation temperature range and a second steam generation temperature range; controlling the operation of a heating device while the cooking equipment is in a cooking state, so that the temperature inside the cooking cavity is within the first steam generation temperature range; determining the duration for which the temperature is within the first steam generation temperature range; controlling a condensing device to condense the steam flowing into the condensing pipe from the steam port, and controlling a switching device to remain in a second position; if the duration exceeds a first preset time, and the temperature is within the second steam generation temperature range, controlling the switching device to switch to a first position, and the generated liquid flowing back to the cooking cavity through a drip outlet; wherein the lower limit of the first steam generation temperature range is less than the lower limit of the second steam generation temperature range.

[0045] According to the cooking method proposed in this invention, used in the cooking equipment mentioned in any of the above technical solutions, specifically, during cooking, the operation of the heating device is controlled according to the characteristics of the ingredients and the required steam temperature range, i.e., according to a first steam generation temperature range and a second steam generation temperature range. The heating device provides an appropriate amount of heat energy to maintain the temperature inside the cooking cavity within the steam generation temperature range. When the temperature inside the cooking cavity reaches the steam generation temperature range, steam flows out from the steam outlet and enters the condensing device through the condensing pipe. The condensing device condenses the steam in the condensing pipe, rapidly converting it into a liquid state. The condensed liquid is collected in the water collection tank and flows out through the drip outlet via the water pipe section. This liquid flows back into the cooking cavity, providing an aroma-enhancing effect to the ingredients.

[0046] In this cooking device, sensors can detect the current air pressure in real time and calculate the corresponding steam generation temperature range based on the air pressure value. This allows the steam temperature to be adjusted during the cooking process according to air pressure changes in different regions or operating environments. Of course, the steam generation temperature range can also be a factory-set default value.

[0047] It should be added that after turning on the heating device, the temperature inside the cooking cavity needs to be maintained within the first steam generation temperature range to help preserve the aroma and liquid components of the food. The condenser condenses the steam flowing into the condenser pipe from the steam inlet, thus condensing the moisture and aroma components in the steam into liquid for later use. The control switch remains in the second position, allowing the condenser to continue operating and condensing the steam into liquid. The temperature is continuously monitored to determine if it remains within the first steam generation temperature range, and the duration is recorded. If the duration exceeds a first preset time and the temperature remains within the second steam generation temperature range, the control switch switches to the first position, allowing the liquid to flow back into the cooking cavity through the drip outlet.

[0048] The entire cooking method controls the temperature within the cooking chamber and the operation of the condenser to achieve steam condensation and recirculation, capturing and preserving the aromatic components in the steam, preventing their loss, and releasing them at the appropriate time. This results in an aroma-enhancing effect, such as a fragrant aroma upon opening the lid and improved flavor in the ingredients. This method can adjust the temperature and condensation efficiency during the cooking process according to the needs of different ingredients and dishes, providing more diverse and precise aroma-enhancing effects.

[0049] In some technical solutions, the first preset duration may optionally be a fixed value, or the first preset duration may be related to the total duration during which the temperature inside the cooking cavity is within the steam generation temperature range.

[0050] In this technical solution, the first preset time can be a fixed value or related to the total time within the temperature range of the cooking cavity and the steam generation temperature range. This setting can be flexibly adjusted according to specific cooking needs to ensure optimal cooking results under different conditions. This flexibility can be adjusted according to the actual ingredients and cooking methods to obtain better taste and aroma.

[0051] Optionally, some technical solutions may also include: if the temperature exceeds the upper limit of the first steam generation temperature range when the duration exceeds the first preset duration, then obtain the third temperature range under the current gas pressure; control the switching device to switch to the first working position, and control the heating device and the atomizing device to operate, so that the temperature inside the cooking cavity is within the third temperature range.

[0052] In this technical solution, if the temperature of the cooking cavity exceeds the upper limit of the first steam generation temperature range after a duration exceeding a first preset time, a third temperature range will be obtained based on the current gas pressure. In this case, the switching device will be controlled to switch to the first position, and the operation of the heating device and the atomizing device will be controlled simultaneously to ensure that the temperature inside the cooking cavity is maintained within the third temperature range. This design ensures that even if the temperature exceeds the upper limit of the first range, cooking can continue to be carried out within a suitable range to achieve better cooking results.

[0053] Optionally, some technical solutions may also include: if the switching device is an electromagnetic switch, and the duration exceeds a first preset duration and the temperature is within the second steam generation temperature range, controlling the switching device to periodically switch between the first and second positions; or if the switching device is a gravity switch, and the duration exceeds a first preset duration and the temperature is within the second steam generation temperature range, the switching device to periodically switch between the first and second positions according to the weight located above the switching device.

[0054] In this technical solution, if the switching device is an electromagnetic switch, and the duration exceeds a first preset time while the temperature is within the second steam generation temperature range, then a periodic switching method can be used, i.e., switching between the first and second stations, to control the on / off state of the condensing device. If the switching device is a gravity switch, and the duration exceeds the first preset time while the temperature is within the second steam generation temperature range, then the switching device can achieve periodic switching based on the weight above it. This design utilizes gravity to control the switching state based on weight changes, achieving the corresponding regulatory effect.

[0055] An embodiment of the third aspect of the present invention provides a cooking apparatus, the cooking apparatus including a processor, a memory, and a program or instructions stored in the memory and executable on the processor, wherein the program or instructions, when executed by the processor, implement the steps of the method of the second aspect.

[0056] An embodiment of the fourth aspect of the present invention provides a readable storage medium on which a program or instructions are stored, which, when executed by a processor, implement the steps of the method of the second aspect.

[0057] An embodiment of the fifth aspect of the present invention provides a chip including a processor and a communication interface, the communication interface and the processor being coupled together, the processor being used to run a program or instructions to implement the steps of the method as described in the second aspect.

[0058] 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

[0059] Figure 1 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0060] Figure 2 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0061] Figure 3 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0062] Figure 4 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0063] Figure 5 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0064] Figure 6 A schematic flowchart of a cooking method according to an embodiment of this application is shown;

[0065] Figure 7 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0066] Figure 8 A schematic diagram of the structure of a solid heat exchanger according to an embodiment of this application is shown;

[0067] Figure 9 A schematic diagram of a liquid heat exchanger according to an embodiment of this application is shown.

[0068] in, Figures 1 to 5 and Figures 7 to 9 The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0069] 1000: Cooking equipment; 102: Condensing component; 1022: Condensing device; 1024: Water collection tank; 1026: Steam outlet; 1028: Drip outlet; 103: Condensing pipe; 1032: Steam pipe section; 1034: Water pipe section; 1042: Pot body; 1044: Top cover; 1046: Cooking cavity; 1048: Heating device; 106: Drive device; 1082: Solid heat exchanger; 1084: Liquid heat exchanger; 1085: Liquid storage tank; 1086: Coolant; 1088: Fan; 1109: Memory; 1110: Processor; 116: Switching device; 118: Atomizing device. Detailed Implementation

[0070] To better understand the above-described objectives, features, and advantages of the embodiments of the present invention, the embodiments of 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.

[0071] Many specific details are set forth in the following description in order to provide a full understanding of this application. However, embodiments of the invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of this application is not limited to the specific embodiments disclosed below.

[0072] The following is in conjunction with the appendix Figures 1 to 9 The present application provides a detailed description of the cooking equipment and cooking method, readable storage medium and chip provided in the embodiments of this application through specific implementation methods and application scenarios.

[0073] This embodiment provides a cooking device 1000, such as... Figure 1As shown, the system includes a pot body 1042, a lid 1044, and a condenser assembly 102. The pot body 1042 and lid 1044 serve as the main cooking components, similar to traditional structures. This design adds a condenser assembly 102 to capture aromatic substances from the steam during cooking and convert them into liquid via a condenser device 1022, ultimately releasing them into the cooking cavity 1046, thus enhancing the aroma and flavor of the ingredients. Specifically, the condenser assembly 102, with its condenser pipe 103 and condenser device 1022, condenses the steam and aromatic substances generated in the cooking cavity 1046 into liquid. The condenser pipe 103 has a steam outlet 1026 and a drip outlet 1028 at its two ends. During cooking, the generated steam flows into the condenser pipe 103 through the steam outlet 1026. The condenser device 1022 then condenses the steam into liquid, which flows back into the cooking cavity 1046 through the drip outlet 1028, preserving the aroma of the rice.

[0074] It is understood that the pot body 1042 provides space for the cooking cavity 1046 and the heating device 1048, allowing food to be cooked. The lid 1044 can be fastened to the pot body 1042 to ensure unobstructed connection between the condenser assembly 102 and the cooking cavity 1046. When the lid 1044 is fastened, steam and aroma substances can smoothly enter the condenser pipe 103 for condensation, and then return to the cooking cavity 1046 through the condenser pipe 103.

[0075] It is important to emphasize that by setting a switch device 116 opposite to the drip outlet 1028, the two positions of the pipe can be used to open and close the pipe. Specifically, the first position is used to control the opening of the condenser pipe 103, and the second position is used to control the closing of the condenser pipe 103. During cooking, when the lid is closed on the pot body, the switch device 116 is in the first position, and the steam vent and drip outlet 1028 are respectively connected to the cooking cavity. Steam flows into the condenser pipe 103 from the steam vent, is condensed into liquid by the condenser, and then flows back into the cooking cavity through the drip outlet 1028, achieving aroma recovery and flavor enhancement. The switch device 116 controls the state of the condenser pipe 103, switching it to the second position at an appropriate time according to the needs of the cooking process, thereby closing the condenser pipe 103 and preventing steam from flowing into it. This helps to regulate the temperature and humidity of the cooking cavity to achieve the best cooking results.

[0076] In summary, through the rational design of the condensation component and the switching device 116, this cooking equipment achieves precise control and utilization of steam and aroma during the cooking process, thereby enhancing the aroma and flavor of the ingredients.

[0077] It should be added that the heating device 1048 is responsible for heating the cooking cavity 1046 to produce steam and aroma substances. The heating device 1048 can be a heating element found in traditional cooking appliances such as rice cookers and pressure cookers, which can produce aroma and steam in the cooking cavity 1046 by heating the food.

[0078] In some embodiments, the condenser pipe 103 optionally includes two parts: a steam pipe section 1032 and a water pipe section 1034. The steam pipe section 1032 is used to guide steam and aroma substances generated from the cooking cavity 1046, while the water pipe section 1034 is used to guide the liquid formed after condensation. Based on this, a water collection chamber 1024 is provided on the condenser pipe 103 to receive the liquid formed after condensation. The water collection chamber 1024 is connected to both the steam pipe section 1032 and the water pipe section 1034, allowing the condensed liquid to flow into the water collection chamber 1024. A water pipe section 1034 is provided connecting the water collection chamber 1024 and the drip outlet 1028 to guide the liquid in the water collection chamber 1024 to flow out from the drip outlet 1028. In this way, the condensed liquid can flow back into the cooking cavity 1046 through the water pipe section 1034, realizing the return and release of aroma.

[0079] The function of the entire condenser 1022 is to condense steam and aromatic substances into liquid, and then allow the liquid to flow back into the cooking cavity 1046 through the water pipe section 1034, achieving the effect of aroma recirculation and enhancement. Through the operation of the condenser 1022, the captured aromatic components are stored and will not be lost during the cooking process, thereby improving the aroma and flavor of the ingredients.

[0080] It should be added that the switch device 116 is located on the water pipe section and is used to control the connection between the water collection tank and the cooking cavity. By controlling the state of the switch device 116, the flow of liquid in the water collection tank to the cooking cavity can be adjusted. When needed, the switch device 116 opens, allowing the liquid in the water collection tank to flow back into the cooking cavity. In this way, the liquid in the cooking cavity not only contains the raw materials for cooking food, but also contains aroma components condensed from steam.

[0081] By properly controlling the on / off state of the switch device 116, the aroma can be captured, recovered, and released during the cooking process, thereby enhancing the aroma and flavor of the ingredients.

[0082] In one specific embodiment, a specific structure is provided, which adds an aroma condensation module and a reflux module to a conventional cooking appliance (rice cooker, pressure cooker, etc.).

[0083] The condensing module mainly consists of two parts: a condenser (i.e., condensing device 1022) and a passage (i.e., the steam pipe section 1032 in the condensing pipe 103). The purpose of the condenser is to control the temperature of the passage, so that the steam and aroma substances coming out of the cooking cavity 1046 are condensed into liquid in the passage. The condenser can be mainly solid contact heat dissipation, such as metal, which can dissipate heat in the passage by contacting it with the passage and utilizing the thermal conductivity of the metal; it can also be mainly liquid contact heat dissipation, such as immersing the passage in water or directly passing steam into water, using the high specific heat capacity of water to cool it down quickly; or it can be mainly airflow heat dissipation, such as using a fan 1088 to increase forced convection to dissipate the heat in the passage into the air. The passage can be an actual pipe or a water passage without pipes (using external forces such as gravity to form a certain water passage).

[0084] The reflux module mainly consists of two parts: a water collection tank 1024 and a water passage (i.e., water pipe section 1034). Liquid from the condensation module enters the water collection tank 1024 and flows back into the cooking cavity 1046 through the water passage to continue cooking. The main function of the water collection tank 1024 is to store the condensed liquid, while the water passage allows the condensed liquid to enter the cooking cavity 1046.

[0085] By condensing the steam and aroma during the cooking stage to form an aqueous solution of aroma, and then releasing this aqueous solution of aroma back into the cooking cavity 1046, the aroma of the rice can be better preserved and the loss of aroma can be reduced.

[0086] The steps are as follows:

[0087] Preparation: The user places the ingredients into the cooking cavity 1046.

[0088] Heating: The heating module starts working, heating the food in the cooking cavity 1046 to a certain temperature T1, 90℃≤T1≤100℃ (90℃-100℃ can produce noticeable steam at one atmosphere of pressure; adjustments can be made accordingly for negative or positive pressure). At this time, the aroma and steam from the food begin to dissipate to the top of the cooking cavity 1046 and enter the passage through the steam port 1026. The steam and aroma then begin to be condensed into liquid by the condenser and enter the water collection tank 1024. At this point, the passage switch closes, preventing water from entering the inner pot.

[0089] Aroma Recirculation: The heating module continues to operate, controlling the cooking temperature T2. T2 ≥ 90°C (above 90°C at one atmosphere can produce noticeable steam; the temperature can be adjusted accordingly for negative or positive pressure). The aroma and steam from the food continuously dissipate to the top of the cooking cavity and enter the passage through the steam vent. During this time, the steam and aroma are continuously condensed into liquid by the condenser and continuously enter the water collection tank, while the passage switch remains closed. When time t1 has elapsed, where t1 ≥ 5 minutes or t1 ≥ 30%t (t is the total time greater than 90°C), the passage switch opens, and water flows back into the cooking cavity through the water passage to recover the aroma substances until the food is cooked or the preset cooking effect is achieved.

[0090] Final: Cooking is complete.

[0091] In another embodiment, the aroma recirculation step differs from the specific embodiment described above. The steps in this embodiment are as follows: The heating module continues to operate, controlling the cooking temperature T2, where T2 ≥ 95°C. The aroma and steam from the food continuously dissipate to the top of the cooking cavity and enter the passage through the steam vent. At this time, the steam and aroma are continuously condensed into liquid by the condenser and continuously enter the water collection tank. The passage switch remains closed. When time t1 has elapsed, where t1 ≥ 5 minutes or t1 ≥ 40%t (t is the total time greater than 90°C), the top layer of rice is no longer significantly submerged in water. The passage switch opens, and water recirculates into the cooking cavity through the water passage. These recovered aroma substances come into full contact with the rice, enhancing its aroma. This process continues until the food is cooked or the preset cooking effect is achieved.

[0092] In some embodiments, optionally, such as Figure 2 As shown, the condenser assembly 102 is located inside the upper cover 1044, meaning that the condenser and passage are located in the upper cover 1044 portion of the cooking appliance 1000. During cooking, steam and aroma substances enter the passage of the condenser and then condense into liquid through the condensation process. The liquid in the water collection tank 1024 flows out through the water pipe section 1034 and the drip outlet 1028 under its own gravity. This means that the condensed liquid is collected in the water collection tank 1024 and flows through the water pipe section 1034 to the drip outlet 1028 under its own gravity, and then is released into the cooking cavity 1046.

[0093] This design allows for the effective collection and storage of aromatic substances, while simultaneously enabling the reflux and release of liquids through natural gravity. The overall effect is enhanced aroma and improved texture and flavor. Furthermore, due to the use of natural gravity, the design of this condenser component 102 is relatively simple, easy to implement, and easy to maintain.

[0094] In some embodiments, optionally, such as Figure 4 and Figure 5As shown, the water collection tank 1024 is placed on the side of the cooking cavity 1046. The cooking device 1000 also includes a drive device 106 located on the water pipe section 1034, used to drive the liquid in the water collection tank 1024 to flow out through the water pipe section 1034 and the drip outlet 1028. This arrangement better utilizes the space of the cooking cavity 1046, placing the water collection tank 1024 directly on the side of the cavity, thereby reducing the complexity of the structure inside the top cover 1044. The function of the drive device 106 is to control the flow speed and direction of the liquid, causing it to flow out of the water collection tank 1024, enter the drip outlet 1028 through the water pipe section 1034, and finally be released into the cooking cavity 1046.

[0095] Controlled by the drive device 106, the liquid is refluxed and released, further enhancing the aroma of the ingredients and improving the texture and flavor of the food. This design makes the cooking device 1000 relatively simple in structure while ensuring the stability and accuracy of the liquid flow.

[0096] In some embodiments, optionally, the overall size proportions and structure may vary depending on the location of the water collection tank 1024. Specifically, as shown below... Figure 5 As shown, placing the water collection tank 1024 on the side of the pot body 1042 saves internal space and makes the design of the cooking cavity 1046 more concise. This arrangement ensures that after liquid flows from the condenser 1022 into the water collection tank 1024, it flows smoothly out of the pot body 1042 through the water pipe section 1034 and then into the cooking cavity 1046. With the water collection tank 1024 located on the side of the pot body 1042, the liquid flow path is relatively short, resulting in higher efficiency in liquid return and release. Furthermore, since the water collection tank 1024 is located on the side, it may be easier to observe and maintain.

[0097] like Figure 4 As shown, placing the water collection tank 1024 inside the pot body 1042 makes the entire cooking appliance 1000 more compact and aesthetically pleasing. Simultaneously, the liquid return path can be relatively more concealed, without affecting the appearance design of the pot body 1042. Since the water collection tank 1024 is located inside the pot body 1042, the liquid return path may be relatively long, requiring careful design and sealing of the water pipe section 1034 to prevent liquid leakage. Furthermore, because the water collection tank 1024 is located inside the pot body 1042, it may require more frequent disassembly and cleaning.

[0098] Understandably, the specific layout method to choose depends on factors such as the specific design requirements, manufacturing process, and user experience of the cooking equipment 1000.

[0099] In some embodiments, optionally, such as Figure 3As shown, the condenser 1022 is located inside the water collection chamber 1024. Since one end of the steam pipe section 1032 faces the condenser 1022 directly, the steam flowing out will directly contact the condenser 1022. Under the action of the condenser 1022, the steam will condense and liquefy into liquid, falling into the water collection chamber 1024 and then flowing back into the cooking cavity 1046. This allows the steam and aroma generated during cooking to be effectively collected and condensed, without losing most of the aroma components. The condensed liquid is then released back into the cooking cavity 1046, enhancing and improving the aroma of the food, resulting in a fragrant aroma when the lid is opened.

[0100] Furthermore, the condensation device 1022 and the water collection tank 1024 are integrated into one unit.

[0101] In some embodiments, optionally, such as Figure 8 As shown, the solid heat exchanger 1082, with its high thermal conductivity, accelerates the condensation process of steam, rapidly transferring heat from the steam to the liquid, achieving efficient condensation. It can be understood that the thermal conductivity of the solid heat exchanger 1082 is greater than that of the wall material of the condensing pipe 103, and the solid heat exchanger 1082 is in close contact with the condensing pipe 103, ensuring that heat can be quickly transferred to the solid heat exchanger 1082. This allows the solid heat exchanger 1082 to absorb and conduct heat from the condensing pipe 103 more quickly, achieving an efficient condensation process.

[0102] Among them, the solid heat exchanger 1082 includes, but is not limited to, metal sheets, fins, metal plates, etc.

[0103] In some embodiments, optionally, such as Figure 9 As shown, the condensation device 1022 is presented in the form of liquid condensation. Specifically, it is condensed by a liquid heat exchanger 1084 composed of a storage tank 1085 and a coolant 1086. When steam enters the liquid heat exchanger 1084 through the condensation pipe 103, it comes into contact with the coolant 1086 filled in the storage tank 1085. The heat in the steam is absorbed by the coolant 1086, causing the steam to condense into liquid. This condensate is collected in the storage tank 1085, achieving the condensation effect. The storage tank 1085 is located inside the condensation device 1022 and serves to collect the condensate. The combination of the condensation pipe 103 and the storage tank 1085 in the liquid heat exchanger 1084 realizes the condensation of steam and the collection of liquid. The condensed liquid is stored, avoiding the loss of valuable components such as aroma and achieving an aroma-enhancing effect.

[0104] In some embodiments, optionally, such as Figure 4As shown, a fan 1088 is installed. When steam enters the condensing device 1022 through the condensing pipe 103, the fan 1088 blows air out of the condensing pipe 103 to accelerate the cooling process of the steam and cause it to condense into liquid quickly. The airflow from the fan 1088 helps to improve condensation efficiency and enhance the heat exchange effect of the condensing device 1022.

[0105] In some embodiments, optionally, an atomizing device 118 is provided at the drip outlet 1028 to finely disperse the liquid in the condenser pipe 103 into tiny water mist particles. These water mist particles can fully contact the rice, enhancing its aroma.

[0106] In one specific embodiment, an atomizing module (i.e., atomizing device 118) is added, which can turn water into water mist and diffuse it into the cooking cavity.

[0107] The cooking process is as follows:

[0108] Start cooking: The user puts the ingredients into the cooking cavity and starts the cooking program.

[0109] Heating: The heating module starts working, heating the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90-100℃ can produce obvious steam under one atmosphere of pressure; if it is negative or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to dissipate to the top of the cooking cavity and enter the passage through the steam port. At this time, the steam and aroma begin to be condensed into liquid by the condenser and enter the water collection tank. At this time, the passage switch is closed, and water cannot enter the inner pot.

[0110] Cooking rice: The heating module continues to work, controlling the cooking temperature T2. T2 ≥ 95℃. The aroma and steam from the ingredients continue to dissipate to the top of the cooking cavity and enter the passage through the steam vent. At this time, the steam and aroma are continuously condensed into liquid by the condenser and continuously enter the water collection tank. The passage switch remains closed. This process is achieved through temperature migration. When the water in the rice is cooked dry, the heating module continues to heat the cooking cavity, causing the temperature at the bottom of the rice to rise to over 100℃. When this temperature change is detected, the process enters the next stage.

[0111] Rice cooking: The heating module works intermittently to maintain a certain cooking temperature T3, 80℃≤T3≤98°C. At this time, the circuit switch is opened, and water flows back into the atomization module through the water passage. It is atomized into water mist and enters the cooking cavity. These aromatic water mists come into full contact with the rice, making the rice more fragrant. This process takes 2-13 minutes.

[0112] Cooking is finished.

[0113] Using water mist to circulate back into the rice cooker during the rice cooking stage can prevent the rice from having noticeable white drips.

[0114] In some embodiments, optionally, when the switch device 116 is selected as a switch structure employing electromagnetic or gravity principles, intermittent activation can be achieved, thereby allowing water to intermittently flow back into the cooking cavity through the water passage. Specifically, if the switch device 116 is an electromagnetic switch, the backflow is achieved by preset opening and closing times of the electromagnetic switch, with the electromagnetic opening time being t1 and the electromagnetic switch closing time being t2, where t1:t2 is between 1 / 10 and 600 / 1. If the switch device 116 is a gravity switch, the opening and closing are achieved by the weight of the condensate, with the weight required for opening and closing being w1, where w1 ranges from 1g to 70g.

[0115] In one specific embodiment, the cooking process is as follows, with intermittent reflux based on total volume / time:

[0116] Start cooking: The user puts the ingredients into the cooking cavity and starts the cooking program.

[0117] Heating: The heating module starts working, heating the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90-100℃ can produce obvious steam under one atmosphere of pressure; if it is negative or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to dissipate to the top of the cooking cavity and enter the passage through the steam port. At this time, the steam and aroma begin to be condensed into liquid by the condenser and enter the water collection tank. At this time, the electromagnetic / gravity switch closes, and water cannot enter the inner pot.

[0118] Aroma recirculation: The heating module continues to work, controlling the cooking temperature T2. When T2 ≥ 95℃, the aroma and steam in the food continue to dissipate to the top of the cooking cavity and enter the passage through the steam port. At this time, the steam and aroma are continuously condensed into liquid by the condenser and continuously enter the water collection tank. The electromagnetic / gravity switch continues to open and close, causing water to intermittently flow back into the cooking cavity through the water passage to recover the aroma substances until the food is cooked or the preset cooking effect is achieved.

[0119] (1) If it is an electromagnetic switch: the return current is carried out by the preset opening and closing time of the electromagnetic switch. The electromagnetic opening time is t1 and the electromagnetic switch closing time is t2, where t1:t2 is between 1 / 10 and 600 / 1.

[0120] (2) If it is a gravity switch: it is opened and closed by the weight of the condensate. The weight required for opening and closing is w1, and the range of w1 is between 1 and 70g.

[0121] Cooking is finished.

[0122] This application also provides an embodiment of a cooking method for the cooking apparatus 1000 of any of the above embodiments, the cooking method being as follows: Figure 6 Shown, including:

[0123] Step S102: Obtain the first steam generation temperature range and the second steam generation temperature range;

[0124] Step S104: When the cooking equipment is in the cooking state, control the heating device to operate so that the temperature inside the cooking cavity is within the first steam generation temperature range;

[0125] Step S106: Determine the duration for which the temperature remains within the first steam generation temperature range;

[0126] Step S108: Control the condensing device to condense the steam flowing into the condensing pipe from the steam port, and control the switch device to remain in the second position;

[0127] Step S110: If the duration exceeds the first preset duration and the temperature is within the second steam generation temperature range, the control switch device switches to the first working position, and the generated liquid flows back to the cooking cavity through the drip nozzle.

[0128] The cooking method provided in this embodiment is used in the cooking equipment mentioned in any of the above technical solutions. Specifically, during cooking, the operation of the heating device is controlled according to the characteristics of the ingredients and the required steam temperature range, i.e., according to a first steam generation temperature range and a second steam generation temperature range. The heating device provides an appropriate amount of heat energy to maintain the temperature inside the cooking cavity within the steam generation temperature range. When the temperature inside the cooking cavity reaches the steam generation temperature range, steam flows out from the steam outlet and enters the condensing device through the condensing pipe. The fan in the condensing device blows the steam in the condensing pipe, accelerating its condensation process and rapidly converting it into a liquid state. The condensed liquid is collected in the water collection tank and flows out through the drip outlet via the water pipe section. This liquid flows back into the cooking cavity, providing an aroma-enhancing effect to the ingredients.

[0129] In this cooking device, sensors can detect the current air pressure in real time and calculate the corresponding steam generation temperature range based on the air pressure value. This allows the steam temperature to be adjusted during the cooking process according to air pressure changes in different regions or operating environments. Of course, the steam generation temperature range can also be a factory-set default value.

[0130] It should be added that after turning on the heating device, the temperature inside the cooking cavity needs to be maintained within the first steam generation temperature range to help preserve the aroma and liquid components of the food. The condenser condenses the steam flowing into the condenser pipe from the steam inlet, thus condensing the moisture and aroma components in the steam into liquid for later use. The control switch remains in the second position, allowing the condenser to continue operating and condensing the steam into liquid. The temperature is continuously monitored to determine if it remains within the first steam generation temperature range, and the duration is recorded. If the duration exceeds a first preset time and the temperature remains within the second steam generation temperature range, the control switch switches to the first position, allowing the liquid to flow back into the cooking cavity through the drip outlet.

[0131] The entire cooking method controls the temperature within the cooking chamber and the operation of the condenser to achieve steam condensation and recirculation, capturing and preserving the aromatic components in the steam, preventing their loss, and releasing them at the appropriate time. This results in an aroma-enhancing effect, such as a fragrant aroma upon opening the lid and improved flavor in the ingredients. This method can adjust the temperature and condensation efficiency during the cooking process according to the needs of different ingredients and dishes, providing more diverse and precise aroma-enhancing effects.

[0132] In some embodiments, the first preset duration may be a fixed value, or the first preset duration may be related to the total duration during which the temperature inside the cooking cavity is within the steam generation temperature range.

[0133] The first preset cooking time can be a fixed value or related to the total time within the temperature range of the cooking cavity and the steam generation temperature range. This setting can be flexibly adjusted according to specific cooking needs to ensure optimal cooking results under different conditions. This flexibility can be adjusted based on the actual ingredients and cooking methods to achieve better taste and aroma.

[0134] In some embodiments, optionally, the method further includes: if the temperature exceeds the upper limit of the first steam generation temperature range when the duration exceeds the first preset duration, then obtaining a third temperature range under the current air pressure; controlling the switching device to switch to the first working position, and controlling the heating device and the atomizing device to operate, so that the temperature inside the cooking cavity is within the third temperature range.

[0135] If the temperature of the cooking cavity exceeds the upper limit of the first steam generation temperature range after a duration exceeding the first preset time, a third temperature range will be determined based on the current air pressure. In this case, the switching device will switch to the first position, and the operation of the heating and atomizing devices will be controlled simultaneously to ensure that the temperature inside the cooking cavity is maintained within the third temperature range. This design ensures that even if the temperature exceeds the upper limit of the first range, cooking can continue to be controlled within a suitable range to achieve better cooking results.

[0136] In some embodiments, optionally, the method further includes: if the switching device is an electromagnetic switch, and the duration exceeds a first preset duration and the temperature is within the second steam generation temperature range, controlling the switching device to periodically switch between a first station and a second station; or if the switching device is a gravity switch, and the duration exceeds a first preset duration and the temperature is within the second steam generation temperature range, the switching device to periodically switch between a first station and a second station according to the weight located above the switching device.

[0137] If the switching device is an electromagnetic switch, and the duration exceeds a first preset time while the temperature is within the second steam generation temperature range, then a periodic switching method can be used, i.e., switching between the first and second stations, to control the on / off state of the condensing device. If the switching device is a gravity switch, and the duration exceeds the first preset time while the temperature is within the second steam generation temperature range, then the switching device can achieve periodic switching based on the weight above it. This design utilizes gravity to control the switching state based on weight changes, achieving the corresponding regulatory effect.

[0138] Optionally, such as Figure 7 As shown, this application embodiment also provides a cooking device 1000, including a processor 1110, a memory 1109, and a program or instructions stored in the memory 1109 and executable on the processor 1110. When the program or instructions are executed by the processor 1110, they implement the various processes of the above-described cooking method embodiments and achieve the same technical effects. To avoid repetition, they will not be described again here.

[0139] It should be noted that the cooking equipment in the embodiments of this application includes the aforementioned electronic and non-electronic devices.

[0140] The processor 1110 is used to obtain a first steam generation temperature range and a second steam generation temperature range under the current air pressure; when the cooking equipment is in the cooking state, it controls the heating device to operate so that the temperature inside the cooking cavity is within the first steam generation temperature range; determines the duration for which the temperature is within the first steam generation temperature range; controls the condensing device to condense the steam flowing into the condensing pipe from the steam port, and controls the switching device to remain in the second position; if the duration exceeds a first preset time, and the temperature is within the second steam generation temperature range, it controls the switching device to switch to the first position, and the generated liquid flows back to the cooking cavity through the drip outlet; wherein the lower limit of the first steam generation temperature range is less than the lower limit of the second steam generation temperature range.

[0141] This application also provides a readable storage medium storing a program or instructions. When the program or instructions are executed by a processor, they implement the various processes of the above-described cooking method embodiments and achieve the same technical effects. To avoid repetition, they will not be described again here.

[0142] The processor is the processor in the electronic device described in the above embodiments. The readable storage medium includes computer-readable storage media, such as computer read-only memory (ROM), random access memory (RAM), magnetic disk, or optical disk.

[0143] This application also provides a chip, which includes a processor and a communication interface. The communication interface and the processor are coupled. The processor is used to run programs or instructions to implement the various processes of the above-described cooking method embodiments and achieve the same technical effect. To avoid repetition, it will not be described again here.

[0144] It should be understood that the chip mentioned in the embodiments of this application may also be referred to as a system-on-a-chip, system chip, chip system, or system-on-a-chip, etc.

[0145] According to the cooking equipment, cooking method, readable storage medium and chip provided by the present invention, aromatic substances in steam are captured during the cooking process and converted into liquid by a condenser, and finally released into the cooking cavity, thereby enhancing the aroma and flavor of the ingredients.

[0146] In this invention, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance; the term "multiple" refers to two or more unless otherwise explicitly defined. The terms "install," "connect," "link," and "fix" should be interpreted broadly. For example, "connect" can be a fixed connection, a detachable connection, or an integral connection; "link" 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.

[0147] In the description of this invention, it should be understood that the terms "upper," "lower," "left," "right," "front," "rear," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or unit referred to must have a specific orientation or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0148] 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.

[0149] The above are merely preferred embodiments of the present invention and are not intended to limit the 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 cooking device, characterized in that, include: A condensing assembly, comprising a correspondingly configured condensing pipe and a condensing device, wherein the two ends of the condensing pipe are a steam outlet and a drip outlet, respectively; The pot body and the lid are movably connected, and the pot body is provided with a cooking cavity and a heating device for heating the cooking cavity; A switching device is disposed opposite to the drip outlet, and the switching device has a first position for controlling the opening of the condenser pipe and a second position for controlling the closing of the condenser pipe; When the upper cover is fastened to the pot body, the switch device is in the first working position, the steam port and the drip port are respectively connected to the cooking cavity, and the gas flowing into the condenser pipe from the steam port is condensed by the condenser device to form a liquid that can flow into the cooking cavity through the drip port. Obtain the first steam generation temperature range and the second steam generation temperature range; When the cooking equipment is in the cooking state, the heating device is controlled to operate so that the temperature inside the cooking cavity is within the first steam generation temperature range; Determine the duration for which the temperature remains within the first steam generation temperature range; The condensing device is controlled to condense the steam flowing into the condensing pipeline from the steam port, and the switching device is controlled to remain in the second working position. If the duration exceeds the first preset duration and the temperature is within the second steam generation temperature range, the switching device is controlled to switch to the first working position, and the generated liquid flows back to the cooking cavity through the drip outlet. If the duration exceeds the first preset duration, and the temperature exceeds the upper limit of the first steam generation temperature range, then a third temperature range under the current gas pressure is obtained. The switching device is controlled to switch to the first working position, and the heating device and atomizing device are controlled to operate so that the temperature inside the cooking cavity is within the third temperature range.

2. The cooking apparatus according to claim 1, characterized in that, The condenser piping specifically includes a steam pipe section and a water pipe section, and the condenser device specifically includes: A water collection chamber is provided on the condenser pipe, and the water collection chamber is connected to the steam pipe section and the water pipe section respectively. The liquid formed after condensation by the condenser flows into the water collection chamber, and the liquid in the water collection chamber flows out through the drip outlet through the water pipe section. The switching device is located in the water pipe section and is used to control the connection between the water collection tank and the cooking cavity.

3. The cooking apparatus according to claim 2, characterized in that, The condensation component is located inside the upper cover, and the liquid in the water collection chamber flows out through the water pipe section and the drip outlet under its own gravity.

4. The cooking apparatus according to claim 2, characterized in that, The water collection tank is located on the side of the cooking cavity, and the cooking device further includes: A driving device is provided on the water pipe section, and the driving device is used to drive the liquid in the water collection tank to flow out through the water pipe section from the drip outlet.

5. The cooking apparatus according to claim 4, characterized in that, The water collection chamber is located on the side of the pot body, or the water collection chamber is located inside the pot body.

6. The cooking apparatus according to claim 1, characterized in that, The condenser piping specifically includes a steam pipe section and a water pipe section, and the cooking equipment also includes: A water collection tank is provided, and the condensing device is located inside the water collection tank. One end of the steam pipe section is positioned facing the condensing device. The steam flowing out of the steam pipe section is condensed by the condensing device to form liquid flowing into the water collection tank. The liquid in the water collection tank flows out through the water pipe section from the drip outlet.

7. The cooking apparatus according to any one of claims 1 to 6, characterized in that, The condensation device specifically includes: A solid heat exchanger is attached to the condenser pipe, and the thermal conductivity of the solid heat exchanger is greater than that of the pipe wall material of the condenser pipe.

8. The cooking apparatus according to any one of claims 1 to 6, characterized in that, The condensation device specifically includes: A liquid heat exchange device, comprising a liquid storage tank and a coolant filled in the liquid storage tank, wherein a condenser pipe passes through the liquid heat exchange device.

9. The cooking apparatus according to any one of claims 1 to 6, characterized in that, The condensation device specifically includes: A fan is disposed opposite to the condenser pipe, and the fan is used to blow air into the condenser pipe.

10. The cooking apparatus according to any one of claims 1 to 6, characterized in that, Also includes: An atomizing device is provided at the drip outlet, and the atomizing device is used to convert the liquid in the condensation pipe into water mist.

11. The cooking apparatus according to any one of claims 1 to 6, characterized in that, The switching device includes an electromagnetic switch and / or a gravity switch.

12. A cooking method, characterized in that, The cooking apparatus used in any one of claims 1 to 11, the cooking method comprising: Obtain the first steam generation temperature range and the second steam generation temperature range; When the cooking equipment is in the cooking state, the heating device is controlled to operate so that the temperature inside the cooking cavity is within the first steam generation temperature range; Determine the duration for which the temperature remains within the first steam generation temperature range; The condensing device is controlled to condense the steam flowing into the condensing pipeline from the steam port, and the switching device is controlled to remain in the second working position. If the duration exceeds the first preset duration and the temperature is within the second steam generation temperature range, the switching device is controlled to switch to the first working position, and the generated liquid flows back to the cooking cavity through the drip outlet. If the duration exceeds the first preset duration, and the temperature exceeds the upper limit of the first steam generation temperature range, then a third temperature range under the current gas pressure is obtained. The switching device is controlled to switch to the first working position, and the heating device and atomizing device are controlled to operate, so that the temperature inside the cooking cavity is within the third temperature range; Wherein, the lower limit of the first steam generation temperature range is less than the lower limit of the second steam generation temperature range.

13. The cooking method according to claim 12, characterized in that, The first preset duration is a fixed value, or the first preset duration is related to the total duration during which the temperature inside the cooking cavity is within the steam generation temperature range.

14. The cooking method according to claim 12, characterized in that, Also includes: When the switching device is an electromagnetic switch, if the duration exceeds a first preset duration and the temperature is within the range of the second steam generation temperature, the switching device is controlled to periodically switch between the first station and the second station; or When the switching device is a gravity switch, if the duration exceeds the first preset duration and the temperature is within the second steam generation temperature range, the switching device periodically switches between the first station and the second station according to the weight located above the switching device.

15. A cooking device, characterized in that, It includes a processor, a memory, and a program or instructions stored in the memory and executable on the processor, wherein the program or instructions, when executed by the processor, implement the steps of the cooking method as described in any one of claims 12 to 14.

16. A readable storage medium, characterized in that, The readable storage medium stores a program or instructions that, when executed by a processor, implement the steps of the cooking method as described in any one of claims 12 to 14.

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