Cooking equipment, cooking method and readable storage medium

Abstract

The embodiment of the invention provides cooking equipment, a cooking method and a readable storage medium, the cooking equipment comprises a condensation assembly, the condensation assembly comprises a condensation pipeline and a condensation device which are correspondingly arranged, and the two ends of the condensation pipeline are provided with a steam port and a steam outlet respectively; the cooker body and the upper cover are movably connected, and a cooking cavity and a heating device for heating the cooking cavity are arranged in the cooker body; the steam device is arranged in the condensation pipeline; wherein the upper cover is buckled on the cooker body, the steam port and the steam outlet are respectively communicated with the cooking cavity, gas flowing into the condensation pipeline from the steam port is condensed into liquid through the condensation device, and the liquid generates gas which can flow into the cooking cavity through the steam outlet after passing through the steam device. By means of the scheme, aroma substances in steam can be captured in the cooking process and converted into liquid through the condensing device, the liquid is finally gasified through the steam device and then released into the cooking cavity, and the effect of improving the aroma of food materials and enhancing the aroma is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking, and in particular to a cooking device, a cooking method, and a readable storage medium. Background Art

[0002] At present, when cooking rice or porridge with cooking appliances such as rice cookers, the aroma components in the ingredients are usually lost due to heat, fluid disturbance and other reasons, and the rice, porridge, etc. obtained after cooking are insufficient in aroma. 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 a first aspect of the present invention provides a cooking device.

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

[0006] An embodiment of a third aspect of the present invention provides a cooking device.

[0007] An embodiment of a 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] In order to achieve the above-mentioned purpose, an embodiment of the first aspect of the present invention provides a cooking device, including: a condensation component, the condensation component includes a corresponding condensation pipeline and a condensation device, the two ends of the condensation pipeline are respectively a steam port and a steam outlet; a movably connected pot body and an upper cover, the pot body is provided with a cooking cavity and a heating device for heating the cooking cavity; a steam device, which is arranged in the condensation pipeline; wherein, when the upper cover is buckled on the pot body, the steam port and the steam outlet are respectively connected to the cooking cavity, the gas flowing into the condensation pipeline from the steam port is condensed into liquid by the condensation device, and the liquid generates gas after passing through the steam device that can flow into the cooking cavity through the steam outlet.

[0010] The cooking device proposed in the present invention includes a pot body, an upper cover and a condensation component, wherein the pot body and the upper cover are used as the main cooking body, which are similar to the traditional structure. On this basis, the present solution adds a condensation component, so that the aroma substances in the steam can be captured during the cooking process, and converted into liquid through the condensation device, and finally released into the cooking cavity, thereby achieving the effect of enhancing the aroma of the food. Specifically, the condensation pipeline and the condensation device of the condensation component can condense the steam and aroma substances generated in the cooking cavity into liquid, and the two ends of the condensation pipeline are respectively a steam port and a steam outlet. During the cooking process, the steam generated by heating will flow into the condensation pipeline through the steam port. On this basis, the steam will be condensed by the condensation device and converted into liquid. When it needs to be discharged, the liquid will form a gas under the action of the steam device, and then flow back to the cooking cavity through the steam outlet, thereby retaining the aroma of rice.

[0011] It should be emphasized that the present solution has a steam device in the condensation pipeline. When the condensed liquid is refluxed and released, it needs to be converted into a gas state that is more easily diffused through the steam device. The gas flows into the cooking cavity and can be better integrated with the ingredients in the cooking cavity, thereby better recovering the aroma of the rice and reducing the loss of the aroma.

[0012] Among them, the condensed liquid contains aroma substances, which are easy to volatilize and will be diffused into the air under the influence of heat and airflow. However, the boiling point of these aroma substances is higher than 100°C and they are slightly soluble in water. They can be condensed along with the steam and dissolved in the steam water at the same time. In this way, these aroma substances are difficult to evaporate and are thus enriched.

[0013] It can be understood that the pot body provides space for the cooking cavity and the heating device so that the food can be cooked. The upper cover can be buckled with the pot body to ensure that the connection path between the condensation component and the cooking cavity is unobstructed. When the upper cover is buckled, the steam and aroma substances can smoothly enter the condensation pipeline for condensation, and then return to the cooking cavity through the condensation pipeline.

[0014] It should be added that the heating device is responsible for heating the cooking cavity to generate steam and aroma substances. The heating device can be a heating element in a traditional cooking appliance such as an electric rice cooker or a pressure cooker, and the food can generate aroma and steam in the cooking cavity by heating.

[0015] In some technical schemes, optionally, the condensation pipeline specifically includes a steam pipe section and a steam outlet section, and the condensation device specifically includes: a water collecting tank, which is arranged on the condensation pipeline, and the water collecting tank is respectively connected with the steam pipe section and the steam outlet section, and the liquid formed after condensation by the condensation device flows into the water collecting tank; wherein, the steam device is used to heat the water collecting tank, so that the liquid in the water collecting tank is heated to generate gas, and the gas flows out from the steam outlet through the steam outlet section.

[0016] In this technical solution, the condensation pipeline specifically includes two parts: a steam pipe section and a steam outlet section. The steam pipe section is used to guide the steam and aroma substances generated from the cooking cavity, while the steam outlet section is used to guide the liquid formed after condensation. On this basis, a water collecting tank is set on the condensation pipeline to receive the liquid formed after condensation. The water collecting tank is connected to the steam pipe section and the steam outlet section, so that the condensed liquid can flow into the water collecting tank. A steam outlet section connecting the water collecting tank and the steam outlet is set to guide the liquid in the water collecting tank to flow out from the steam outlet. In this way, the condensed liquid will absorb heat under the action of the steam device and transform into a gaseous structure, that is, it will generate gas by heat. The gas can flow back to the cooking cavity through the steam outlet section to achieve the reflux and release of aroma.

[0017] The function of the entire condensing device is to condense steam and aroma substances into liquid, and make the liquid flow back into the cooking cavity through the steam outlet section, thus achieving the effect of aroma reflux and enhancement. Through the operation of the condensing device, the captured aroma components are stored and will not be lost during the cooking process, thereby improving the aroma perception and delicious effect of the ingredients.

[0018] In some technical solutions, optionally, the condensation component is arranged in the upper cover, and the steam device is arranged on the upper side of the water collecting bin. The liquid in the water collecting bin is generated by the steam device to flow out from the steam outlet.

[0019] In this technical solution, the condensation assembly is arranged in the upper cover, which means that the condenser and the passage are located in the upper cover part of the cooking device. During the cooking process, steam and aroma substances will enter the passage of the condenser and then become liquid through the condensation process. The liquid in the water collection bin flows out from the steam outlet through the steam outlet section under the action of its own gravity. This means that the condensed liquid will be collected in the water collection bin, and will flow to the steam outlet through the steam outlet section under the action of the gravity of the water collection bin itself, and then released into the cooking cavity.

[0020] It should be added that the steam device is arranged on the upper side of the water collecting bin, so that when exhausting gas to the cooking cavity, the gas can flow to the upper structure more naturally due to its own density, thereby facilitating exhaustion.

[0021] This design allows aroma substances to be effectively collected and stored, while achieving liquid reflux and release through natural gravity. The overall effect is to enhance the aroma of ingredients and improve the taste and flavor of food. And because of the use of natural gravity, the design of this condensation component is relatively simple, easy to implement and maintain.

[0022] In some technical solutions, optionally, the water collection bin is arranged on the side of the cooking cavity, and the cooking device also includes: a driving device, arranged on the steam outlet section, and the driving device is used to drive the liquid in the water collection bin to flow out from the steam outlet through the steam outlet section.

[0023] In this technical solution, the water collection bin is placed on the side of the cooking cavity. At the same time, the cooking device also includes a driving device, which is located on the steam outlet section and is used to drive the liquid in the water collection bin to flow out from the steam outlet through the steam outlet section. This arrangement can better utilize the space of the cooking cavity and place the water collection bin directly on the side of the cavity, thereby reducing the complex structure in the upper cover. The function of the driving device is to control the flow speed and direction of the liquid so that it flows out of the water collection bin, enters the steam outlet through the steam outlet section, and is finally released into the cooking cavity.

[0024] Through the control of the driving device, the reflux and release of the liquid are realized, which further enhances the aroma of the food and improves the taste and flavor of the food. This design makes the cooking equipment structure relatively simple while ensuring the flow stability and accuracy of the liquid.

[0025] In some technical solutions, optionally, the water collecting bin is arranged on the side of the pot body, or the water collecting bin is arranged inside the pot body.

[0026] In this technical solution, the overall size ratio and structure will change depending on the location of the water collection bin. Specifically, placing the water collection bin on the side of the pot body can save space inside the pot body, making the design of the cooking cavity more concise. This arrangement ensures that after the liquid flows into the water collection bin from the condensing device, it flows smoothly out of the pot body through the steam outlet section and then enters the cooking cavity. The water collection bin is located on the side of the pot body, the flow path of the liquid is relatively short, and the liquid reflux and release efficiency is high. In addition, since the water collection bin is located on the side, it may be easier to observe and maintain.

[0027] Placing the water collection tank inside the pot body can make the entire cooking device more compact and beautiful. At the same time, the liquid return path may be relatively more concealed and will not affect the appearance design of the pot body. The water collection tank is located inside the pot body, and the liquid return path may be relatively long. It is necessary to ensure the design and connection sealing of the steam outlet section to prevent liquid leakage. In addition, since the water collection tank is located inside the pot body, it may be necessary to disassemble and clean the water collection tank more frequently.

[0028] It is understandable that the specific arrangement to be chosen needs to be considered based on factors such as the specific design requirements, manufacturing process, and user experience of the cooking equipment.

[0029] In some technical solutions, optionally, the condensation pipeline specifically includes a steam pipe section and a steam outlet section. The liquid condensed by the condensing device in the steam pipe section flows to the upper surface of the steam device, and after being heated by the steam device, flows out from the steam outlet through the steam outlet section.

[0030] In this technical solution, the upper surface of the steam device is directly used to vaporize the water. The condensing device is arranged inside the water collecting bin. In this solution, condensation and liquefaction occur under the action of the condensing device to form liquid, which falls into the water collecting bin. During the flow of the liquid in the condensation pipeline, the liquid is directly heated by the steam device, so that the form of the liquid flowing back into the cooking cavity has changed, that is, it has become a gaseous state, so that the steam and aroma generated during the cooking process can be effectively collected and condensed, and most of the aroma components will not be lost.

[0031] In some technical solutions, optionally, the condensing device specifically includes: a solid heat exchange component, which is in contact with the condensing pipeline, and the thermal conductivity of the solid heat exchange component is greater than the thermal conductivity of the pipe wall material of the condensing pipeline.

[0032] In this technical solution, by setting a solid heat exchanger, the characteristics of high thermal conductivity can be used to accelerate the condensation process of steam, quickly transfer the heat in the steam to the liquid, and achieve an efficient condensation effect. It can be understood that the thermal conductivity of the solid heat exchanger is greater than the thermal conductivity of the wall material of the condensation pipeline, and the solid heat exchanger fits the condensation pipeline, ensuring that heat can be quickly transferred to the solid heat exchanger, so that the solid heat exchanger can absorb and conduct the heat in the condensation pipeline more quickly, and achieve an efficient condensation process.

[0033] Among them, solid heat exchange components include but are not limited to metal sheets, fins, metal plates, etc.

[0034] In some technical solutions, optionally, the condensing device specifically includes: a liquid heat exchange device, the liquid heat exchange device includes a liquid storage tank and a coolant filled in the liquid storage tank, and the condensing pipeline is arranged in the liquid heat exchange device.

[0035] In this technical solution, the condensing device is presented in the form of liquid condensation, and specifically a liquid heat exchange device composed of a liquid storage tank and a coolant is used for condensation. When the steam enters the liquid heat exchange device through the condensation pipeline, it contacts the coolant filled in the liquid storage tank. The heat in the steam will be absorbed by the coolant, causing the steam to condense into liquid. Such condensed liquid will be collected in the liquid storage tank to achieve the condensation effect. The liquid storage tank is located inside the condensing device and serves to collect the condensed liquid. The combination of the condensation pipeline and the liquid storage tank in the liquid heat exchange device realizes the condensation of steam and the collection of liquid. The condensed liquid is stored to avoid the loss of valuable components such as aroma and achieve a fragrance enhancement effect.

[0036] In some technical solutions, optionally, the condensing device specifically includes: a fan, which is arranged opposite to the condensing pipeline, and the fan is used to discharge air to the condensing pipeline.

[0037] In this technical solution, by setting a fan, when the steam enters the condensing device through the condensing pipeline, the fan will blow air into the condensing pipeline to accelerate the cooling process of the steam and quickly condense the steam into liquid. The air discharge function of the fan helps to improve the condensation efficiency and enhance the heat exchange effect of the condensing device.

[0038] An embodiment of the second aspect of the present invention provides a cooking method for the above-mentioned cooking device, the cooking method comprising: obtaining a steam generation temperature range; when the cooking device is in a cooking state, controlling the operation of a heating device so that the temperature in the cooking cavity is within the steam generation temperature range; controlling a condensing device to condense steam flowing into the condensing pipeline from a steam port, and controlling the operation of a steam device to generate gas that flows back to the cooking cavity through a steam outlet.

[0039] The cooking method proposed in the present invention is used for the cooking equipment mentioned in any of the above technical solutions. Specifically, when cooking, the operation of the heating device is controlled according to the characteristics of the cooking ingredients and the required steam temperature range. The heating device will provide an appropriate amount of heat energy to keep the temperature in the cooking cavity within the steam generation temperature range. When the temperature in the cooking cavity reaches the steam generation temperature range, the steam will flow out from the steam port and enter the condensing device through the condensing line. The fan in the condensing device will blow towards the steam in the condensing line to accelerate its condensation process and quickly convert it into a liquid state. The liquid formed after condensation will be collected in the water collection tank, and when it refluxes, it will be vaporized by the steam device, so that the gas formed after vaporization flows out from the steam outlet through the steam outlet section to provide a flavoring effect for the ingredients.

[0040] Among them, in the cooking device, a sensor can be used to detect the current air pressure in real time, and the corresponding steam generation temperature range can be calculated based on the air pressure value. In this way, the steam temperature during the cooking process can be adjusted according to the air pressure changes in different regions or usage environments. Of course, the steam generation temperature range can also be a fixed default value set by the factory.

[0041] The entire cooking method controls the temperature in the cooking cavity and the operation of the condensing device to achieve condensation and reflux of steam, capture and preserve the aroma components in the steam to avoid their loss, and release them at the appropriate time, thereby achieving the aroma when the lid is opened and the aroma of the ingredients is enhanced. 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 enhancement effects.

[0042] In any technical solution, optionally, it also includes: determining the duration that the temperature is within the steam generation temperature range; and controlling the operation of the steam device when the duration exceeds a first preset time.

[0043] In this technical solution, the operation of the steam device is limited. Specifically, when the length of time that the temperature is within the steam generating temperature range has reached a set value, that is, the duration exceeds a first preset time, the steam device is controlled to continue operating to ensure that there is sufficient time to release the aroma or complete a specific cooking process.

[0044] In any technical solution, optionally, the steam generation temperature range specifically includes a first temperature range, a second temperature range and a third temperature range, a switch device is provided at the steam outlet, and the cooking method further includes: when the temperature is within the first temperature range, controlling the switch device to close; when the temperature is within the second temperature range, controlling the switch device to open so that gas flows from the steam outlet into the cooking cavity; when the temperature exceeds the upper limit of the second temperature range, periodically controlling the steam module to operate, keeping the switch device open, and controlling the temperature to be within the third temperature range.

[0045] In this technical solution, different temperature ranges for steam generation, namely, a first temperature range, a second temperature range, and a third temperature range, are obtained according to the current gas pressure. The cooking device is set to a cooking state, and the heating device is started so that the temperature in the cooking cavity is within the steam generation temperature range. According to the current temperature, the switch device at the steam outlet is controlled. If the temperature is within the first temperature range, the switch device is controlled to be closed to prevent gas from entering the cooking cavity. If the temperature is within the second temperature range, the switch device is controlled to be opened so that gas flows into the cooking cavity from the steam outlet. The temperature exceeds the upper limit of the second temperature range: if the temperature exceeds the upper limit of the second temperature range, the steam module is periodically controlled to operate to keep the temperature in the cooking cavity within the third temperature range. At the same time, the switch device is kept opened to continue to allow gas to enter the cooking cavity.

[0046] Through the above steps, the cooking device accurately controls the flow of gas and the change of temperature according to different temperature ranges and the state of the switch device, thereby achieving better aroma capture, release and cooking effects.

[0047] An embodiment of the third aspect of the present invention provides a cooking device, which includes a processor, a memory, and a program or instruction stored in the memory and executable on the processor, and when the program or instruction is executed by the processor, the steps of the method of the first aspect are implemented.

[0048] An embodiment of the fourth aspect of the present invention provides a readable storage medium, on which a program or instruction is stored, and when the program or instruction is executed by a processor, the steps of the method of the first aspect are implemented.

[0049] An embodiment of the fifth aspect of the present invention provides a chip, the chip includes a processor and a communication interface, the communication interface and the processor are coupled, and the processor is used to run programs or instructions to implement the steps of the method of the first aspect.

[0050] Additional aspects and advantages of the present invention will become apparent from the following description or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] Figure 1 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0052] Figure 2 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0053] Figure 3 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0054] Figure 4 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0055] Figure 5 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0056] Figure 6 A schematic diagram of a cooking method according to an embodiment of the present application is shown;

[0057] Figure 7 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0058] Figure 8 A schematic structural diagram of a solid heat exchange element according to an embodiment of the present application is shown;

[0059] Fig. 9 A schematic structural diagram of a liquid heat exchange device according to an embodiment of the present application is shown;

[0060] Fig.10 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown;

[0061] Fig.11 A schematic structural diagram of a cooking device according to an embodiment of the present application is shown.

[0062] in, Figures 1 to 5 and Figures 7 to 11 The corresponding relationship between the reference numerals and the component names is as follows:

[0063] 1000: cooking equipment; 102: condensing assembly; 1022: condensing device; 1024: water collecting tank; 1026: steam port; 1028: steam outlet; 103: condensing pipeline; 1032: steam pipe section; 1034: steam outlet section; 1042: pot body; 1044: upper cover; 1046: cooking cavity; 1048: heating device; 106: driving device; 1082: solid heat exchange element; 1084: liquid heat exchange device; 1085: liquid storage tank; 1086: coolant; 1088: fan; 1109: memory; 1110: processor; 120: steam device. DETAILED DESCRIPTION

[0064] In order to more clearly understand the above-mentioned purposes, features and advantages of the embodiments of the present invention, the embodiments of the present invention are further described in detail below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0065] In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the embodiments of the present invention may also be implemented in other ways different from those described herein. Therefore, the scope of protection of the present application is not limited to the specific embodiments disclosed below.

[0066] The following is combined with Figures 1 to 11 , the cooking device and cooking method, readable storage medium and chip provided in the embodiments of the present application are described in detail through specific embodiments and their application scenarios.

[0067] This embodiment provides a cooking device 1000, such as Figure 1 As shown, it includes a pot body 1042, an upper cover 1044 and a condensation component 102, wherein the pot body 1042 and the upper cover 1044 serve as the cooking body, which is similar to the traditional structure. On this basis, this solution adds a condensation component 102, so that the aroma substances in the steam can be captured during the cooking process, and converted into liquid through the condensation device 1022, and finally released into the cooking cavity 1046, thereby achieving the effect of enhancing the aroma of the food. Specifically, the condensation component 102, the condensation pipeline 103 and the condensation device 1022 can condense the steam and aroma substances generated in the cooking cavity 1046 into liquid. The two ends of the condensation pipeline 103 are respectively a steam port 1026 and a steam outlet 1028. During the cooking process, the steam generated by heating will flow into the condensation pipeline 103 through the steam port 1026. On this basis, the steam will be condensed and converted into liquid through the condensation device 1022. When it needs to be discharged, the liquid will form a gas under the action of the steam device 120, and then flow back to the cooking cavity 1046 through the cold steam outlet 1028, thereby retaining the aroma of rice.

[0068] It should be emphasized that the present solution has a steam device 120 in the condensation pipeline. When the condensed liquid is refluxed and released, it needs to be converted into a gas state that is more easily diffused through the steam device 120. The gas flows into the cooking cavity and can be better integrated with the ingredients in the cooking cavity, thereby better recovering the aroma of the rice and reducing the loss of the aroma.

[0069] It can be understood that the pot body 1042 provides space for the cooking cavity 1046 and the heating device 1048, so that the food can be cooked. The upper cover 1044 can be buckled with the pot body 1042 to ensure that the connection path between the condensation component 102 and the cooking cavity 1046 is unobstructed. When the upper cover 1044 is buckled, the steam and aroma substances can smoothly enter the condensation pipeline 103 for condensation, and then return to the cooking cavity 1046 through the condensation pipeline 103.

[0070] It should be added that the heating device 1048 is responsible for heating the cooking cavity 1046 to generate steam and aroma substances. The heating device 1048 can be a heating element in a traditional cooking appliance such as an electric rice cooker or a pressure cooker, and the food can generate aroma and steam in the cooking cavity 1046 by heating.

[0071] In some embodiments, optionally, Figure 3 As shown, the condensation pipeline 103 specifically includes two parts: a steam pipe section 1032 and a steam outlet section 1034. The steam pipe section 1032 is used to guide the steam and aroma substances generated from the cooking cavity 1046, and the steam outlet section 1034 is used to guide the liquid formed after condensation. On this basis, a water collecting bin 1024 is provided on the condensation pipeline 103 to receive the liquid formed after condensation. The water collecting bin 1024 is connected to the steam pipe section 1032 and the steam outlet section 1034, so that the condensed liquid can flow into the water collecting bin 1024. The steam outlet section 1034 connecting the water collecting bin 1024 and the steam outlet 1028 is provided to guide the liquid in the water collecting bin 1024 to flow out from the steam outlet 1028. In this way, the condensed liquid will absorb heat under the action of the steam device 120 and transform into a gaseous structure, that is, generate gas by heat. The gas can flow back to the cooking cavity 1046 through the steam outlet section 1034 to achieve the reflux and release of aroma.

[0072] It can be understood that the steam device 120 is used to heat the water collecting bin so that the liquid in the water collecting bin is heated to generate gas, and the gas flows out from the steam outlet through the steam outlet section.

[0073] The function of the entire condensing device 1022 is to condense steam and aroma substances into liquid, and to make the liquid flow back into the cooking cavity 1046 through the steam outlet section 1034, thereby achieving the effect of reflux and enhancement of aroma. Through the operation of the condensing device 1022, the captured aroma components are stored and will not be lost during the cooking process, thereby improving the aroma perception and delicious effect of the food.

[0074] In a specific embodiment, a specific structure is provided, in which an aroma condensation module and a back-spray module are added to a conventional cooking appliance (electric rice cooker, pressure cooker, etc.).

[0075] Condensation module: It mainly consists of two parts, the condenser and the passage. 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 are condensed into liquid in the passage. The condenser can be mainly solid contact heat dissipation, such as metal, which can be in contact with the passage to dissipate the heat in the passage by using the thermal conductivity of the metal; it can also be mainly liquid contact heat dissipation, such as immersing the passage in water or directly allowing steam to pass into water, using the high specific heat capacity of water to quickly cool down; it can also be mainly airflow heat dissipation, such as using a fan to increase forced convection to dissipate the heat in the passage into the air. The passage can be an actual pipeline or a waterway without pipelines (using external forces such as gravity to form a certain waterway for water).

[0076] Back-spray module: It is mainly composed of three parts, the water collection tank, the heating module and the gas passage. The liquid coming out of the condensation module enters the water collection tank. The heating module heats the liquid in the water collection tank to generate steam, which returns to the cooking cavity through the gas passage. The water collection tank is mainly used to store the condensed liquid, the heating module is used to heat the liquid in the water collection tank to generate steam with fragrance, and the gas passage guides the steam with gas into the cooking cavity.

[0077] The specific implementation method applied to the above structure is to condense the water vapor and aroma in the cooking stage to form an aromatic aqueous solution, and then vaporize the aromatic aqueous solution and release it back into the cooking cavity, so as to better recover the aroma of the rice and reduce the loss of aroma.

[0078] The steps to use are as follows:

[0079] Preparation: The user places the ingredients into the cooking cavity.

[0080] Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90℃-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape 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 bin. At this time, there is no liquid or very little liquid in the water collection bin, and almost no steam is generated.

[0081] Condensation back spray: The heating module continues to work, maintaining the temperature T1, and the aroma and steam in the food continue to escape 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 enter the water collection bin. Since the heating module is also continuously heating the water collection bin, the condensed liquid enters the water collection bin and is continuously heated to form fragrant steam, which is continuously sprayed back into the cooking cavity through the gas passage and continues to participate in cooking until the food is cooked or the preset cooking effect is achieved. The water condensed by the condenser accounts for more than 10% of the water lost during cooking, and condensing more than 30% of the water is the best.

[0082] Cooking is finished.

[0083] In a specific embodiment, optionally, a separate heater (ie, the steam device 120) is added to the water collection bin, so that the timing of the back spraying can be better controlled.

[0084] Use the same steps as above:

[0085] Preparation: The user places the ingredients into the cooking cavity.

[0086] Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape 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 bin.

[0087] Condensation back spray: The heating module continues to work, controlling the cooking temperature T2, T2 ≥ 90 ° C (above 90 ° C under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be increased or decreased accordingly), the aroma and steam in the food continue to escape 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 continue to enter the water collection bin. At this time, the heater is not started. When time t1 passes, where t1 ≥ 5min or t1 ≥ 30% t (t is the total time greater than 90 ° C), the heater is started, so that the liquid in the water collection bin is heated and vaporized, and enters the cooking cavity through the gas passage to recover the aroma substances until the food is cooked or the preset cooking effect is achieved.

[0088] Cooking is finished.

[0089] In some embodiments, optionally, Figure 2 As shown, the condensation assembly 102 is arranged in the upper cover 1044, which means that the condenser and the passage are located in the upper cover 1044 part of the cooking device 1000. During the cooking process, steam and aroma substances will enter the passage of the condenser and then become liquid through the condensation process. The liquid in the water collection bin 1024 flows out from the steam outlet 1028 through the steam outlet section 1034 under the action of its own gravity. This means that the condensed liquid will be collected in the water collection bin 1024, and will flow to the steam outlet 1028 through the steam outlet section 1034 under the action of the gravity of the water collection bin 1024 itself, and then released into the cooking cavity 1046.

[0090] It should be added that the steam device 120 is arranged on the upper side of the water collecting bin, so that when exhausting gas to the cooking cavity, the gas can flow to the upper structure more naturally due to its own density, thereby facilitating exhaustion.

[0091] This design can effectively collect and store aroma substances, while achieving liquid reflux and release through natural gravity. The overall effect is to enhance the aroma of food and improve the taste and flavor of food. In addition, due to the use of natural gravity, the design of this condensation component 102 is relatively simple and easy to implement and maintain.

[0092] In some embodiments, optionally, Figure 4 and Figure 5As shown, the water collecting bin 1024 is placed on the side of the cooking cavity 1046. At the same time, the cooking device 1000 also includes a driving device 106, which is located on the steam outlet section 1034 and is used to drive the liquid in the water collecting bin 1024 to flow out from the steam outlet 1028 through the steam outlet section 1034. This arrangement can better utilize the space of the cooking cavity 1046, and directly place the water collecting bin 1024 on the side of the cavity, thereby reducing the complex structure in the upper cover 1044. The function of the driving device 106 is to control the flow speed and direction of the liquid, so that it flows out of the water collecting bin 1024, enters the steam outlet 1028 through the steam outlet section 1034, and is finally released into the cooking cavity 1046.

[0093] The reflux and release of the liquid are achieved through the control of the driving device 106, further enhancing the aroma of the food and improving the taste and flavor of the food. This design makes the cooking device 1000 relatively simple in structure while ensuring the flow stability and accuracy of the liquid.

[0094] The structure of this specific embodiment can arrange the condensing device at the side or the top.

[0095] The cooking process is as follows:

[0096] Start cooking: The user puts the ingredients into the cooking cavity and starts the cooking process.

[0097] Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90℃-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape 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 bin. At this time, the passage switch is closed and water cannot enter the inner pot.

[0098] Cooking: The heating module continues to work, controlling the cooking temperature T2, T2 ≥ 95°C. The aroma and steam in the ingredients continue to escape to the top of the cooking cavity and enter the passage through the steam port. At this time, the steam and aroma continue to be condensed into liquid by the condenser and continue to enter the water collection bin. The heater / upper heating module does not start. This process migrates through temperature. When the water in the rice is boiled dry, the heating module continues to heat the cooking cavity, which will cause the temperature at the bottom of the rice to rise to above 100°C. When this temperature change is detected, it enters the next stage.

[0099] Stewing rice: The heating module works intermittently to maintain a certain cooking temperature T3, 80℃≤T3≤98℃. At this time, the heater / upper heating module is turned on to heat the liquid in the water collection bin to vaporize it and enter the cooking cavity to enhance the flavor of the rice. This process migrates over time and takes between 2-13 minutes.

[0100] Cooking is finished.

[0101] The steam back-injection process can also be carried out during the insulation stage at the end of cooking to continuously add aroma to the rice.

[0102] In some embodiments, optionally, the overall size ratio and structure may also change according to the different positions of the water collection bin 1024. Figure 5 As shown, placing the water collection bin 1024 on the side of the pot body 1042 can save the internal space of the pot body 1042, making the design of the cooking cavity 1046 more concise. This arrangement can ensure that after the liquid flows into the water collection bin 1024 from the condensing device 1022, it flows out of the pot body 1042 smoothly through the steam outlet section 1034 and then enters the cooking cavity 1046. The water collection bin 1024 is located on the side of the pot body 1042, the flow path of the liquid is relatively short, and the liquid reflux and release efficiency is high. In addition, since the water collection bin 1024 is located on the side, it may be easier to observe and maintain.

[0103] like Figure 4 As shown, placing the water collecting bin 1024 inside the pot body 1042 can make the entire cooking device 1000 more compact and beautiful. At the same time, the path of liquid reflux may be relatively more concealed and will not affect the appearance design of the pot body 1042. The water collecting bin 1024 is located inside the pot body 1042, and the reflux path of the liquid may be relatively long. It is necessary to ensure the design and connection sealing of the steam outlet section 1034 to prevent liquid leakage. In addition, since the water collecting bin 1024 is located inside the pot body 1042, the water collecting bin 1024 may need to be disassembled and cleaned more frequently.

[0104] It is understandable that the specific arrangement to be selected needs to be considered based on factors such as the specific design requirements, manufacturing process, and user experience of the cooking device 1000.

[0105] In some embodiments, optionally, Fig.11 As shown, the liquid passes through the upper surface of the steam device 120 and is directly vaporized by the action of the steam device 120. The condensing device is arranged inside the water collecting bin. In this scheme, the liquid is condensed and liquefied under the action of the condensing device to form a liquid, which falls into the water collecting bin. During the flow of the liquid in the condensation pipeline, it is directly heated by the steam device 120, so that the form of the liquid flowing back into the cooking cavity has changed, that is, it has become a gaseous state, so that the steam and aroma generated during the cooking process can be effectively collected and condensed, and most of the aroma components will not be lost.

[0106] Specifically, in this specific embodiment, the gas passage includes the function of a part of the water collection tank. The condensed liquid flows out of the passage and directly contacts the hot surface (the upper heating module or the side surface of the gas passage), and immediately vaporizes to generate steam, which enters the cooking cavity along the gas passage.

[0107] The cooking process is as follows:

[0108] Preparation: The user places the ingredients into the cooking cavity.

[0109] Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape 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 begin to drip on the upper heating module.

[0110] Condensation back spray: The heating module continues to work, controlling the cooking temperature T2, T2 ≥ 90℃ (obvious steam can be generated above 90℃ under one atmosphere, and it can be increased or decreased accordingly if it is negative pressure or positive pressure). The aroma and steam in the food continue to escape to the top of the cooking cavity and enter the passage through the steam port. At this time, the upper heating module is also started. When the steam and aroma are continuously condensed into liquid by the condenser and continuously drip into the area above the hot heating module (the temperature of this area is maintained at more than 100℃), due to the influence of high temperature, these liquids are immediately heated and vaporized, and enter the cooking cavity through the gas passage to recover the aroma substances until the food is cooked or the preset cooking effect is achieved.

[0111] Cooking is finished.

[0112] In some embodiments, optionally, Figure 8 As shown, the solid heat exchanger 1082 is provided, and the characteristics of high thermal conductivity can be used to accelerate the condensation process of steam, quickly transfer the heat in the steam to the liquid, and achieve an efficient condensation effect. It can be understood that the thermal conductivity of the solid heat exchanger 1082 is greater than the thermal conductivity of the pipe wall material of the condensation pipeline 103, and the solid heat exchanger 1082 fits the condensation pipeline 103, ensuring that the heat can be quickly transferred to the solid heat exchanger 1082, so that the solid heat exchanger 1082 can absorb and conduct the heat in the condensation pipeline 103 more quickly, and achieve an efficient condensation process.

[0113] The solid heat exchange element 1082 includes but is not limited to metal sheets, fins, metal plates, etc.

[0114] In some embodiments, optionally, Fig. 9As shown, the condensing device 1022 is presented in the form of liquid condensation, and the liquid heat exchange device 1084 composed of a liquid storage tank 1085 and a coolant 1086 is specifically used for condensation. When the steam enters the liquid heat exchange device 1084 through the condensing line 103, it contacts the coolant 1086 filled in the liquid storage tank 1085, and the heat in the steam is absorbed by the coolant 1086, causing the steam to condense into liquid. Such condensed liquid will be collected in the liquid storage tank 1085 to achieve the condensation effect. The liquid storage tank 1085 is located inside the condensing device 1022 and serves to collect the condensed liquid. The combination of the condensing line 103 and the liquid storage tank 1085 in the liquid heat exchange device 1084 realizes the condensation of steam and the collection of liquid. The condensed liquid is stored, which avoids the loss of valuable components such as aroma and achieves the fragrance enhancement effect.

[0115] In some embodiments, optionally, Figure 4 As shown, a fan 1088 is provided. When the steam enters the condensing device 1022 through the condensing pipe 103, the fan 1088 blows air toward the condensing pipe 103 to accelerate the cooling process of the steam and quickly condense the steam into liquid. The air discharge function of the fan 1088 helps to improve the condensation efficiency and enhance the heat exchange effect of the condensing device 1022.

[0116] In a specific embodiment, Fig.10 As shown, the position of the water collecting tank 1024 is adjusted, and an upper heating module (i.e., a steam device 120) for heating is arranged above the water collecting tank 1024. This can omit the structure of the gas passage, and only requires adding an air outlet. The upper heating module is used to heat the liquid in the water collecting tank to vaporize it, and the generated steam is discharged from the air outlet and enters the cooking cavity.

[0117] The cooking process is as follows:

[0118] Preparation: The user places the ingredients into the cooking cavity.

[0119] Heating: The heating module starts working and heats the food in the cooking cavity to a certain temperature T1, 90℃≤T1≤100℃ (90-100℃ under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be adjusted accordingly). At this time, the aroma and steam in the food begin to escape 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.

[0120] Condensation back spray: The heating module continues to work, controlling the cooking temperature T2, T2 ≥ 90 ° C (above 90 ° C under one atmosphere can produce obvious steam, if it is negative pressure or positive pressure, it can be increased or decreased accordingly), the aroma and steam in the food continue to escape 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 continue to enter the water collection tank. At this time, the upper heating module is not started. When the time t1 passes, where t1 ≥ 5min or t1 ≥ 30% t (t is the total time greater than 90 ° C), the upper heating module is started, so that the liquid in the water collection tank is heated and vaporized, and enters the cooking cavity through the air outlet, and the aroma substances are recovered until the food is cooked or the preset cooking effect is achieved.

[0121] Cooking is finished.

[0122] Another aspect of the present application provides an embodiment of a cooking method, which is used in a cooking device 1000 of any of the above embodiments. The cooking method is as follows: Figure 6 As shown, including:

[0123] Step S102: obtaining a steam generation temperature range;

[0124] Step S104: when the cooking device is in a cooking state, controlling the heating device to operate so that the temperature in the cooking cavity is within a steam generation temperature range;

[0125] Step S106: controlling the condensing device to condense the steam flowing into the condensing pipeline from the steam port, and controlling the steam device to operate to generate gas that flows back to the cooking cavity through the steam outlet.

[0126] The cooking method provided in this embodiment is used for the cooking equipment mentioned in any of the above technical solutions. Specifically, when cooking, the operation of the heating device is controlled according to the characteristics of the cooking ingredients and the required steam temperature range. The heating device will provide an appropriate amount of heat energy to keep the temperature in the cooking cavity within the steam generation temperature range. When the temperature in the cooking cavity reaches the steam generation temperature range, the steam will flow out from the steam port and enter the condensing device through the condensing line. The fan in the condensing device will blow towards the steam in the condensing line to accelerate its condensation process and quickly convert it into a liquid state. The liquid formed after condensation will be collected in the water collection bin, and when it refluxes, it will be vaporized by the steam device, so that the gas formed after vaporization flows out from the steam outlet through the steam outlet section to provide a flavoring effect for the ingredients.

[0127] Among them, in the cooking device, a sensor can be used to detect the current air pressure in real time, and the corresponding steam generation temperature range can be calculated based on the air pressure value. In this way, the steam temperature during the cooking process can be adjusted according to the air pressure changes in different regions or usage environments. Of course, the steam generation temperature range can also be a fixed default value set by the factory.

[0128] The entire cooking method controls the temperature in the cooking cavity and the operation of the condensing device to achieve condensation and reflux of steam, capture and preserve the aroma components in the steam to avoid their loss, and release them at the appropriate time, thereby achieving the aroma when the lid is opened and the aroma of the ingredients is enhanced. 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 enhancement effects.

[0129] In any embodiment, optionally, it also includes: determining the duration that the temperature is within the steam generation temperature range; and controlling the operation of the steam device when the duration exceeds a first preset time.

[0130] This embodiment limits the operation of the steam device. Specifically, when the length of time that the temperature is within the steam generating temperature range has reached a set value, that is, the duration exceeds a first preset time, the steam device is controlled to continue operating to ensure that there is sufficient time to release the aroma or complete a specific cooking process.

[0131] In any embodiment, optionally, the steam generation temperature range specifically includes a first temperature range, a second temperature range and a third temperature range, a switch device is provided at the steam outlet, and the cooking method further includes: when the temperature is within the first temperature range, controlling the switch device to close; when the temperature is within the second temperature range, controlling the switch device to open so that gas flows from the steam outlet into the cooking cavity; when the temperature exceeds the upper limit of the second temperature range, periodically controlling the steam module to operate, keeping the switch device open, and controlling the temperature to be within the third temperature range.

[0132] In this embodiment, different temperature ranges for steam generation, namely, a first temperature range, a second temperature range, and a third temperature range, are obtained according to the current gas pressure. The cooking device is set to a cooking state, and the heating device is started so that the temperature in the cooking cavity is within the steam generation temperature range. According to the current temperature, the switch device at the steam outlet is controlled. If the temperature is within the first temperature range, the switch device is controlled to be closed to prevent gas from entering the cooking cavity. If the temperature is within the second temperature range, the switch device is controlled to be opened so that gas flows into the cooking cavity from the steam outlet. The temperature exceeds the upper limit of the second temperature range: If the temperature exceeds the upper limit of the second temperature range, the steam module is periodically controlled to operate to keep the temperature in the cooking cavity within the third temperature range. At the same time, the switch device is kept opened to continue to allow gas to enter the cooking cavity.

[0133] Through the above steps, the cooking device accurately controls the flow of gas and the change of temperature according to different temperature ranges and the state of the switch device, thereby achieving better aroma capture, release and cooking effects.

[0134] Alternatively, if Figure 7 As shown, the embodiment of the present application also provides a cooking device 1000, including a processor 1110, a memory 1109, and a program or instruction stored in the memory 1109 and executable on the processor 1110. When the program or instruction is executed by the processor 1110, each process of the embodiment of the above-mentioned cooking method is implemented, and the same technical effect can be achieved. To avoid repetition, it will not be described here.

[0135] It should be noted that the cooking equipment in the embodiments of the present application includes the above-mentioned electronic equipment and non-electronic equipment.

[0136] Among them, the processor 1110 is used to obtain the steam generation temperature range under the current air pressure; when the cooking equipment is in the cooking state, the heating device is controlled to operate so that the temperature in the cooking cavity is within the steam generation temperature range; the condensing device is controlled to condense the steam flowing into the condensation pipeline from the steam port, and the steam device is controlled to operate to generate gas that flows back to the cooking cavity through the steam outlet.

[0137] An embodiment of the present application also provides a readable storage medium, on which a program or instruction is stored. When the program or instruction is executed by a processor, each process of the above-mentioned cooking method embodiment is implemented and the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0138] The processor is the processor in the electronic device in the above embodiment. The readable storage medium includes a computer readable storage medium, such as a computer read-only memory (ROM), a random access memory (RAM), a magnetic disk or an optical disk.

[0139] An embodiment of the present application further provides a chip, which includes a processor and a communication interface, wherein the communication interface and the processor are coupled, and the processor is used to run programs or instructions to implement the various processes of the above-mentioned cooking method embodiment, and can achieve the same technical effect. To avoid repetition, it will not be repeated here.

[0140] It should be understood that the chip mentioned in the embodiments of the present application can also be called a system-level chip, a system chip, a chip system or a system-on-chip chip, etc.

[0141] According to the cooking equipment, cooking method, readable storage medium and chip provided by the present invention, aroma substances in the steam are captured during the cooking process and converted into liquid by a condensation device, and finally released into the cooking cavity after being vaporized by a steam device, thereby achieving the effect of enhancing the aroma of the food.

[0142] In the present invention, the terms "first", "second", and "third" are used for descriptive purposes only and should not be understood as indicating or implying relative importance; the term "plurality" refers to two or more, unless otherwise clearly defined. The terms "installed", "connected", "connected", "fixed", etc. should be understood in a broad sense. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; "connected" can be a direct connection or an indirect connection through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0143] In the description of the present invention, it is necessary to understand that the directions or positional relationships indicated by terms such as “upper”, “lower”, “left”, “right”, “front” and “back” are based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or unit referred to must have a specific direction, be constructed and operated in a specific orientation, and therefore, cannot be understood as a limitation on the present invention.

[0144] In the description of this specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0145] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A cooking device, characterized in that: include: A condensation component, the condensation component comprises a correspondingly arranged condensation pipeline and a condensation device, and the two ends of the condensation pipeline are respectively a steam port and a steam outlet; A pot body and an upper cover are movably connected, wherein the pot body is provided with a cooking cavity and a heating device for heating the cooking cavity; A steam device, arranged in the condensation pipeline; Wherein, when the upper cover is buckled onto the pot body, the steam port and the steam outlet are respectively connected to the cooking cavity, the gas flowing into the condensation pipeline from the steam port is condensed into liquid through the condensation device, and the liquid generates gas flowing into the cooking cavity through the steam outlet after passing through the steam device.

2. The cooking device according to claim 1, characterized in that: The condensation pipeline specifically includes a steam pipe section and a steam outlet section, and the condensation device specifically includes: A water collecting tank is arranged on the condensation pipeline, and the water collecting tank is respectively connected with the steam pipe section and the steam outlet section, and the liquid formed after condensation by the condensation device flows into the water collecting tank; Wherein, the steam device is used to heat the water collecting bin so that the liquid in the water collecting bin is heated to generate gas, and the gas flows out from the steam outlet through the steam outlet section.

3. The cooking device according to claim 2, characterized in that: The condensation assembly is arranged in the upper cover, the steam device is arranged on the upper side of the water collecting bin, and the liquid in the water collecting bin is converted into gas which flows out from the steam outlet through the steam device.

4. The cooking device according to claim 2, characterized in that: The water collecting bin is arranged on the side of the cooking cavity, and the cooking device further comprises: A driving device is arranged on the steam outlet section, and is used to drive the liquid in the water collecting bin to flow out from the steam outlet through the steam outlet section.

5. The cooking device according to claim 4, characterized in that: The water collecting bin is arranged on the side of the pot body, or the water collecting bin is arranged inside the pot body.

6. The cooking device according to claim 1, characterized in that The condensation pipeline specifically includes a steam pipe section and a steam outlet section. The liquid condensed by the condensing device in the steam pipe section flows to the upper surface of the steam device, and after being heated by the steam device, flows out from the steam outlet through the steam outlet section.

7. The cooking device according to any one of claims 1 to 6, characterized in that: The condensing device specifically comprises: The solid heat exchange component is fitted with the condensation pipeline, and the thermal conductivity of the solid heat exchange component is greater than the thermal conductivity of the pipe wall material of the condensation pipeline.

8. The cooking device according to any one of claims 1 to 6, characterized in that: The condensing device specifically comprises: A liquid heat exchange device, the liquid heat exchange device comprises a liquid storage tank and a coolant filled in the liquid storage tank, and the condensation pipeline is arranged in the liquid heat exchange device.

9. The cooking device according to any one of claims 1 to 6, characterized in that: The condensing device specifically comprises: A fan is arranged opposite to the condensation pipeline, and the fan is used to discharge air to the condensation pipeline.

10. A cooking method, characterized in that: The cooking device according to any one of claims 1 to 9, wherein the cooking method comprises: Get the steam generation temperature range; When the cooking device is in a cooking state, controlling the heating device to operate so that the temperature in the cooking cavity is within the steam generation temperature range; The condensing device is controlled to condense the steam flowing into the condensing pipeline from the steam port, and the steam device is controlled to operate to generate gas flowing back to the cooking cavity through the steam outlet.

11. The cooking method according to claim 10, characterized in that: Also includes: determining a duration that the temperature is within the steam generation temperature range; When the duration exceeds a first preset time, the steam device is controlled to operate.

12. The cooking method according to claim 10, characterized in that: The steam generation temperature range specifically includes a first temperature range, a second temperature range and a third temperature range, a switch device is provided at the steam outlet, and the cooking method further includes: When the temperature is within the first temperature range, controlling the switch device to close; When the temperature is within the second temperature range, controlling the switch device to turn on so that gas flows from the steam outlet into the cooking cavity; When the temperature exceeds the upper limit of the second temperature range, the steam module is periodically controlled to operate, the switch device is kept open, and the temperature is controlled to be within the third temperature range.

13. A cooking device, characterized in that: The method comprises a processor, a memory, and a program or instruction stored in the memory and executable on the processor, wherein the program or instruction, when executed by the processor, implements the steps of the cooking method according to any one of claims 10 to 12.

14. A readable storage medium, characterized in that: The readable storage medium stores a program or instruction, and when the program or instruction is executed by a processor, the steps of the cooking method according to any one of claims 10 to 12 are implemented.

Images