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 correspondingly configured condenser pipe and a condenser device, with a steam outlet and a drip outlet at each end of the condenser pipe. During a cooking cycle, if the cooking device operates within a first time period, the heating device heats the food inside the cooking cavity until the cavity temperature exceeds a first temperature threshold. Gas flowing into the condenser pipe from the steam outlet is condensed and collected by the condenser device to form a liquid. If the cooking device operates within a third time period, the liquid flows into the cooking cavity through the drip outlet. Through this invention, aroma substances are generated during the first high-temperature time period of cooking, and these aroma substances in the steam are captured, converted into liquid by the condenser device, and finally released into the cooking cavity, thus 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 equipment is used for steaming or boiling, on the one hand, it is not easy to produce aroma, and on the other hand, the aroma that is produced is very easy to leak out, resulting in the loss of 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 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 arranged condensing pipe and a condensing device, the two ends of the condensing pipe being a steam port and a drip port, respectively; a cooking cavity and a heating device for heating the cooking cavity; wherein the steam port and the drip port are respectively connected to the cooking cavity, when the cooking device is performing a cooking cycle, the operating time of the cooking device is within a first time period, the heating device heats the food in the cooking cavity until the cavity temperature exceeds a first temperature threshold, the gas flowing into the condensing pipe from the steam port is condensed and collected by the condensing device to form a liquid, the operating time of the cooking device is within a third time period, and the liquid flows into the cooking cavity through the drip port.

[0010] The cooking apparatus proposed according to the present invention includes a cooking cavity, a heating device, and a condensing component. This design adds a condensing component to the cooking cavity and heating device, thereby capturing aromatic substances in the steam during cooking and converting them into liquid via the condensing device, which is then released back into the cooking cavity, 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 drip outlet, thus preserving the aroma of the rice.

[0011] It is important to emphasize that the cooking cycle of the cooking equipment involves different time periods. Specifically, the runtime is divided into a first time period and a third time period, corresponding to different stages or steps of cooking. During the first time period, the heating device heats the food inside the cooking cavity until the cavity temperature exceeds a first temperature threshold. This achieves short-term heating and a high-temperature pretreatment effect, making the food more susceptible to Maillard reactions that produce rich aromas (such as caramelized flavors). During this process, steam enters the condenser pipe from the steam outlet and is condensed into liquid by the condenser. During the third time period, the formed liquid flows into the cooking cavity through the drip outlet. This allows the aroma collected and condensed during the first time period to flow back, returning the collected caramelized flavor substances to the food to enhance its aroma.

[0012] It should be added that the heating element is responsible for heating the cooking cavity, causing it to heat up quickly and produce rich steam and aromatic substances. The heating element can be the heating element found in traditional cooking appliances such as rice cookers and pressure cookers, which causes the food to produce aroma and steam in the cooking cavity through heating.

[0013] In some technical solutions, optionally, the condenser pipeline specifically includes a steam pipe section and a water pipe section, and the condenser specifically includes a water collection tank, which is located on the condenser pipeline and is connected to both the steam pipe section and the water pipe section. The liquid formed after condensation by the condenser 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.

[0014] 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.

[0015] 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.

[0016] In some technical solutions, the condenser is optionally located above the cooking cavity, and the liquid in the water collection tank flows out through the drip outlet via the water pipe section under its own gravity.

[0017] In this technical solution, the condenser assembly is located above the cooking cavity, meaning the condenser and passage are situated in the upper part of the cooking equipment. During cooking, steam and aroma substances enter the condenser passage and then condense into liquid. The liquid in the water collection tank flows out through the drip outlet via the water pipe section 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 then released into the cooking cavity.

[0018] 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.

[0019] 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.

[0020] 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.

[0021] 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.

[0022] In some technical solutions, the water collection tank may optionally be located on the side of the cooking equipment or inside the cooking equipment.

[0023] 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 cooking equipment saves internal space, making the design of the cooking cavity simpler. This arrangement ensures that after liquid flows from the condenser into the water collection tank, it flows smoothly out through the water pipe section and then into the cooking cavity. With the water collection tank located on the side of the cooking equipment, 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.

[0024] Placing the water collection tank inside the cooking appliance allows for a more compact and aesthetically pleasing design. Additionally, the liquid return path can be more concealed, preserving the appliance's appearance. However, with the water collection tank inside the appliance, the liquid return path may be relatively long, requiring careful design and sealing of the water pipe sections to prevent leaks. Furthermore, the water collection tank's location may necessitate more frequent disassembly and cleaning.

[0025] 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.

[0026] 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.

[0027] 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.

[0028] Furthermore, the condensation unit and the water collection tank are integrated into one unit.

[0029] 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.

[0030] 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.

[0031] Solid heat exchange components include, but are not limited to, metal sheets, fins, and metal plates.

[0032] 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.

[0033] 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.

[0034] 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.

[0035] 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.

[0036] Optionally, some technical solutions may also include: a cooking water tank connected to the cooking cavity, and a first switch on the cooking water tank; wherein, the operating time of the cooking equipment is within a second time period, the first switch is controlled to open so that the cooking water tank fills the cooking cavity with water.

[0037] In this technical solution, by setting up an additional water tank—specifically, a cooking water tank connected to the cooking cavity—water can be injected into the cooking cavity during the cooking process, enabling a cooking process of frying followed by boiling or frying followed by steaming. Specifically, a first switch is installed on the cooking water tank, and the cooking equipment operates within a second time period. During this time period, controlling the first switch to open allows the cooking water tank to inject water into the cooking cavity.

[0038] An embodiment of the second aspect of the present invention provides a cooking method for the above-mentioned cooking equipment. The cooking method includes: determining the operating time of the cooking equipment; when the operating time is within a first time period, controlling the heating device of the cooking equipment to heat the food in the cooking cavity until the cavity temperature exceeds a first temperature threshold, and the gas flowing into the condenser pipe from the steam port is condensed and collected by the condenser device to form a liquid; when the operating time is within a third time period, the liquid flows into the cooking cavity through the drip port.

[0039] According to the cooking method proposed in this invention, used in the cooking equipment mentioned in any of the above technical solutions, specifically, the length of the entire cooking cycle, including different time periods, can be determined by acquiring the runtime. The runtime can be adjusted as needed based on the properties of the ingredients and the desired effect. In the first time period, the heating device is activated, and the temperature gradually rises. Through heating, the moisture inside the ingredients begins to evaporate, and the steam carries the aroma and flavor of the ingredients. As the cavity temperature gradually exceeds a first temperature threshold, the steam flows into the condenser pipe through the steam outlet and condenses into liquid under the action of the condenser. That is, the aroma and flavor are released from the ingredients and captured in the condensate. In the third time period, the previously collected condensate flows back into the cooking cavity through the drip outlet. Through the return of the liquid, the aroma previously released from the ingredients is reabsorbed onto the surface of the ingredients, enhancing their aroma. Furthermore, the return of the liquid may also bring back some seasoning substances from the condensate, further enhancing the flavor and texture of the food.

[0040] By controlling heating, condensation, and liquid reflux at different time points, the aroma, flavor, and texture of food are maximized, resulting in richer and more intense flavors and more delicious cooked products.

[0041] Optionally, in the above technical solution, the cooking device includes a cooking water tank connected to the cooking cavity, and the cooking water tank is provided with a first switch. The cooking method further includes: when the running time is within a second time period, controlling the first switch to open so that the cooking water tank fills the cooking cavity with water; wherein the first time period, the second time period, and the third time period are arranged in sequence.

[0042] In this technical solution, the entire cooking cycle is divided into three time periods: a first time period, a second time period, and a third time period. In the first time period, the heating device is activated, and the temperature inside the cavity gradually rises, rapidly generating aroma for subsequent condensation and collection by the condenser. In the second time period, the first switch is activated, and the cooking water tank fills the cooking cavity while the heating module continues to operate, enabling a cooking process of frying followed by boiling or frying followed by steaming. In the third time period, the reflux pipe of the condenser module is activated, opening to return the caramelized aroma substances collected during the high-temperature pretreatment stage back to the food, thus enhancing its flavor.

[0043] By sequentially executing these three time-phase steps, the cooking equipment can better control the cooking process. First, heating raises the temperature; then, water is injected to maintain humidity for cooking; and finally, the reflux of the liquid enhances the aroma and flavor of the food. This creates a more delicious and flavorful cooking result while preserving the moisture and freshness of the ingredients.

[0044] A third aspect of the present invention provides a 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 first aspect.

[0045] 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 first aspect.

[0046] A fifth aspect of the present invention provides a chip including a processor and a communication interface coupled to the processor, the processor being used to run a program or instructions to implement the steps of the method as described in the first aspect.

[0047] 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

[0048] Figure 1 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0049] Figure 2 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0050] Figure 3 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0051] Figure 4 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0052] Figure 5 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0053] Figure 6 A schematic flowchart of a cooking method according to an embodiment of this application is shown;

[0054] Figure 7 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0055] Figure 8 A schematic diagram of the structure of a solid heat exchanger according to an embodiment of this application is shown;

[0056] Figure 9 A schematic diagram of a liquid heat exchanger according to an embodiment of this application is shown.

[0057] 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:

[0058] 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; 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; 144: Cooking water tank; 1442: First switch. Detailed Implementation

[0059] 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.

[0060] 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.

[0061] 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.

[0062] This embodiment provides a cooking device 1000, such as... Figure 1 As shown, the system includes a cooking cavity, a heating device, and a condenser assembly 102. This design adds a condenser assembly 102 to the cooking cavity and heating device, allowing the capture of aromatic substances from the steam during cooking. The condenser assembly 1022 then converts these substances into liquid, which is released back into the cooking cavity 1046, enhancing the aroma of the food. Specifically, the condenser assembly 102, condenser pipe 103, and condenser assembly 1022 condense the steam and aromatic substances generated in the cooking cavity 1046 into liquid. The two ends of the condenser pipe 103 are a steam outlet 1026 and a drip outlet 1028, respectively. During cooking, the steam generated by heating flows into the condenser pipe 103 through the steam outlet 1026. The condenser assembly 1022 then condenses the steam into liquid, which flows back into the cooking cavity 1046 through the drip outlet 1028, thus preserving the aroma of the rice.

[0063] It is important to emphasize that the cooking cycle of the cooking equipment involves different time periods. Specifically, the runtime is divided into a first time period and a third time period, corresponding to different stages or steps of cooking. During the first time period, the heating device heats the food inside the cooking cavity until the cavity temperature exceeds a first temperature threshold. This achieves short-term heating and a high-temperature pretreatment effect, making the food more susceptible to Maillard reactions that produce rich aromas (such as caramelized flavors). During this process, steam enters the condenser pipe from the steam outlet and is condensed into liquid by the condenser. During the third time period, the formed liquid flows into the cooking cavity through the drip outlet. This allows the aroma collected and condensed during the first time period to flow back, returning the collected caramelized flavor substances to the food to enhance its aroma.

[0064] It should be added that the heating device 1048 is responsible for heating the cooking cavity 1046, causing it to heat up quickly and produce rich steam and aromatic substances. The heating device 1048 can be a heating element found in traditional cooking appliances such as rice cookers and pressure cookers, which can cause the food to produce aroma and steam in the cooking cavity 1046 through heating.

[0065] 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.

[0066] 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.

[0067] Optionally, an additional water tank, namely a cooking water tank 144 connected to the cooking cavity, is provided. Water can be injected into the cooking cavity through the cooking water tank 144 during the cooking process, enabling a cooking process of frying followed by boiling or frying followed by steaming. Specifically, a first switch 1442 is provided on the cooking water tank 144, and the operating time of the cooking equipment is within a second time period. During this time period, by controlling the first switch 1442 to open, water can be injected into the cooking cavity from the cooking water tank 144.

[0068] In a specific embodiment, a specific structure is provided, mainly comprising the following key components: a condensation module: the main purpose of this module is to recover the aroma substances generated during the high-temperature pretreatment stage. It utilizes water vapor generated by the evaporation of the food itself or added steam as a carrier. After passing through the condensation module, these gases containing aroma substances are condensed into liquid. The condensation module can be in the form of metal heat dissipation, air cooling, or water cooling; a reflux pipe: its main purpose is to return the caramelized aroma substances collected during the high-temperature pretreatment stage to the food in the later stages of cooking to enhance the aroma; a water tank: its main purpose is to inject water into the cooking cavity during the cooking process, enabling cooking processes such as frying before boiling or frying before steaming; and a heating module: this module provides heating for the cooking process. This heating module can quickly heat to over 100°C, thereby achieving the effect of high-temperature pretreatment in a short time, making the food more prone to Maillard reactions to produce a rich aroma (such as caramelized aroma).

[0069] By adding high-temperature pretreatment to the food (e.g., drip steaming, baking + steaming, frying + boiling combination), the food can develop a caramelized aroma through short-term high-temperature treatment. At the same time, the water vapor generated by the food's own evaporation or the added steam is used to condense and enrich these caramelized substances, thereby reducing the loss of aroma during the cooking process. Finally, in the later stages of cooking, these collected aroma substances are returned to the food to achieve the purpose of enhancing the aroma.

[0070] The specific process is as follows:

[0071] Add the ingredients that need to be cooked;

[0072] Start the heating module and condensation module. The heating module quickly heats up to over 100°C. At this time, the food is pre-treated at high temperature and produces a caramel aroma. The caramel aroma substances enter the condensation module with water vapor for condensation and collection. After the aroma collection is complete, turn off the condensation module.

[0073] The water tank fills the cooking cavity with water while the heating module continues to work, enabling cooking processes such as frying before boiling or frying before steaming.

[0074] During the later stages of cooking, the reflux pipe is opened to return the caramelized aroma substances collected during the high-temperature pretreatment stage to the ingredients, thereby enhancing the aroma.

[0075] Cooking is finished.

[0076] In some embodiments, optionally, such as Figure 2As shown, the condenser assembly 102 is located above the cooking cavity, meaning the condenser and passage are located in the upper part of the cooking device 1000. During cooking, steam and aroma substances enter the passage of the condenser and then condense into liquid. 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.

[0077] 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.

[0078] In some embodiments, optionally, such as Figure 4 and Figure 5 As 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, thus reducing the complexity of the structure inside the top cover. 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, through the water pipe section 1034 into the drip outlet 1028, and finally released into the cooking cavity 1046.

[0079] 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.

[0080] 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 5As shown, placing the water collection tank 1024 on the side of the cooking appliance saves internal space, making 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 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 cooking appliance, 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.

[0081] like Figure 4 As shown, placing the water collection tank 1024 inside the cooking appliance allows for a more compact and aesthetically pleasing overall appearance. Simultaneously, the liquid return path can be more concealed, without affecting the aesthetic design of the cookware body. Since the water collection tank 1024 is located inside the cooking appliance, the liquid return path may be relatively long, requiring careful design and sealing of the water pipe section 1034 to prevent leakage. Furthermore, because the water collection tank 1024 is located inside the cooking appliance, it may require more frequent disassembly and cleaning.

[0082] 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.

[0083] In some embodiments, optionally, such as Figure 3 As 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.

[0084] Furthermore, the condensation device 1022 and the water collection tank 1024 are integrated into one unit.

[0085] In some embodiments, optionally, such as Figure 8As 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.

[0086] Among them, the solid heat exchanger 1082 includes, but is not limited to, metal sheets, fins, metal plates, etc.

[0087] 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.

[0088] In some embodiments, optionally, such as Figure 4 As 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.

[0089] 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 As shown, it includes:

[0090] Step S102: Determine the operating time of the cooking equipment;

[0091] Step S104: When the running time is within the first time period, control the heating device of the cooking equipment to heat the food in the cooking cavity until the cavity temperature exceeds the first temperature threshold. The gas flowing into the condenser pipe from the steam port is condensed and collected by the condenser device to form a liquid.

[0092] Step S106: When the running time is within the third time period, the liquid flows into the cooking cavity through the drip outlet.

[0093] The cooking method provided in this embodiment is used with the cooking equipment mentioned in any of the above technical solutions. Specifically, by acquiring the runtime, the length of the entire cooking cycle, including different time periods, can be determined. The runtime can be adjusted as needed based on the properties of the ingredients and the desired effect. In the first time period, the heating device is activated, and the temperature gradually rises. Through heating, the moisture inside the ingredients begins to evaporate, and the steam carries the aroma and flavor of the ingredients. As the cavity temperature gradually exceeds the first temperature threshold, the steam flows into the condenser pipe through the steam outlet and condenses into liquid under the action of the condenser. That is, the aroma and flavor are released from the ingredients and captured in the condensate. In the third time period, the previously collected condensate flows back into the cooking cavity through the drip outlet. Through the return of the liquid, the aroma previously released from the ingredients is reabsorbed onto the surface of the ingredients, enhancing their aroma. In addition, the return of the liquid may also bring back some seasoning substances from the condensate, further enhancing the flavor and texture of the food.

[0094] By controlling heating, condensation, and liquid reflux at different time points, the aroma, flavor, and texture of food are maximized, resulting in richer and more intense flavors and more delicious cooked products.

[0095] In some embodiments, the cooking device may optionally include a cooking water tank connected to the cooking cavity, and the cooking water tank is provided with a first switch. The cooking method may further include: when the running time is within a second time period, controlling the first switch to open so that the cooking water tank fills the cooking cavity with water; wherein the first time period, the second time period, and the third time period are arranged in sequence.

[0096] The entire cooking cycle is divided into three time periods: the first, second, and third periods sequentially. In the first period, the heating device is activated, and the temperature inside the cavity gradually rises, rapidly generating aroma for subsequent condensation and collection by the condenser. In the second period, the first switch is activated, filling the cooking chamber with water from the cooking tank while the heating module continues to operate, enabling cooking processes such as frying followed by boiling or frying followed by steaming. In the third period, the reflux pipe of the condenser module is activated, opening to return the caramelized aroma substances collected during the high-temperature pretreatment stage back to the ingredients, thus enhancing their flavor.

[0097] By sequentially executing these three time-phase steps, the cooking equipment can better control the cooking process. First, heating raises the temperature; then, water is injected to maintain humidity for cooking; and finally, the reflux of the liquid enhances the aroma and flavor of the food. This creates a more delicious and flavorful cooking result while preserving the moisture and freshness of the ingredients.

[0098] 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.

[0099] It should be noted that the cooking equipment in the embodiments of this application includes the aforementioned electronic and non-electronic devices.

[0100] The processor 1110 is used to determine the running time of the cooking equipment; when the running time is within a first time period, the heating device of the cooking equipment is controlled to heat the food in the cooking cavity until the cavity temperature exceeds a first temperature threshold, and the gas flowing into the condenser pipe from the steam port is condensed and collected by the condenser to form a liquid; when the running time is within a third time period, the liquid flows into the cooking cavity through the drip port.

[0101] 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.

[0102] 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.

[0103] 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.

[0104] 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.

[0105] According to the cooking equipment, cooking method, readable storage medium and chip provided by the present invention, aroma substances are first generated through a high temperature in the first time period during the cooking process, and aroma substances in steam are captured, converted into liquid by a condensation device, and finally released into the cooking cavity, thereby achieving the effect of enhancing the aroma and flavor of the ingredients.

[0106] 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.

[0107] 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.

[0108] 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.

[0109] 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; A cooking cavity and a heating device for heating the cooking cavity; The steam inlet and the drip outlet are respectively connected to the cooking cavity. When the cooking equipment is performing a cooking cycle, the cooking equipment runs for a first time period. The heating device heats the food in the cooking cavity until the cavity temperature exceeds a first temperature threshold. The gas flowing into the condenser pipe from the steam inlet is condensed and collected by the condenser to form a liquid. When the cooking equipment runs for a third time period, the liquid flows into the cooking cavity through the drip outlet. Also includes: A cooking water tank is connected to the cooking cavity, and a first switch is provided on the cooking water tank; The cooking device operates within a second time period, during which the first switch is turned on to allow the cooking water tank to fill the cooking cavity with water. The first time period, the second time period, and the third time period are arranged in sequence.

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 of the water pipe section.

3. The cooking apparatus according to claim 2, characterized in that, The condenser assembly is located above the cooking cavity, 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 tank is located on the side of the cooking equipment, or the water collection tank is located inside the cooking equipment.

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. A cooking method, characterized in that, The cooking apparatus used in any one of claims 1 to 9, the cooking method comprising: Determine the operating time of the cooking equipment; When the running time is within the first time period, the heating device of the cooking equipment is controlled to heat the food in the cooking cavity until the cavity temperature exceeds the first temperature threshold. The gas flowing into the condenser pipe from the steam port is condensed and collected by the condenser device to form a liquid. If the running time falls within the third time period, the liquid flows into the cooking cavity through the drip outlet; The cooking device includes a cooking water tank connected to the cooking cavity, and the cooking water tank is equipped with a first switch. The cooking method further includes: If the running time is within the second time period, the first switch is turned on to allow the cooking water tank to fill the cooking cavity with water. The first time period, the second time period, and the third time period are arranged in sequence.

11. A cooking appliance, 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 claim 10.

12. 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 claim 10.

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