Control method of pressure cooking appliance and pressure cooking appliance

Abstract

The application discloses a control method of a pressure cooking utensil and the pressure cooking utensil. The control method comprises the following steps: obtaining a cooking parameter of a cooking cavity after a heating device works, wherein the cooking parameter comprises a first pressure-related parameter; when the cooking cavity is in a pressure increasing stage and the first pressure-related parameter reaches a preset anti-overshoot value, controlling the pressure cooking utensil to enter an anti-overshoot working stage, and in the anti-overshoot working stage, the fan is controlled to work. In the anti-overshoot working stage, the fan is started to cool down, the influence of the thermal inertia of the heating device in the product cooking process is offset, and then the pressure overshoot is prevented, so that the pressure cooking utensil can meet the requirements of rapid cooking and precise pressure control, and the problem that the actual cooking pressure of the product exceeds the cooking pressure set by the user or the cooking pressure required by food and affects the taste of food is avoided.

Description

Technical Field

[0001] This invention relates to the field of cooking appliance technology, and in particular to a control method for pressure cooking appliances and pressure cooking appliances. Background Technology

[0002] The conventional heating method of pressure cooking appliances involves the heating element generating heat, which is first transferred to the inner pot in contact with the heating plate, and then to the food inside. However, during the heating process, due to the thermal inertia of the heating element itself—for example, the heating plate stores a large amount of heat during heating—the heating plate may continue to heat the inner pot for a period of time even after the power is turned off. Therefore, due to the thermal inertia of the heating element, pressure overshoot may occur, where the cooking pressure exceeds the target working pressure. Pressure overshoot causes the actual cooking pressure of the product to exceed the user-set pressure or the cooking pressure required by the food, thus affecting the taste of the food and the user experience. Summary of the Invention

[0003] The main objective of this invention is to provide a control method and a pressure cooking appliance for preventing pressure overshoot in the pressure cooking appliance.

[0004] To achieve the above objectives, the present invention provides a control method for a pressure cooking appliance, the pressure cooking appliance comprising a heating container, a heating device, a fan, a detection device, and a control device. The heating container has a cooking chamber, the heating device is used to heat the cooking chamber, the fan is used to blow air into the heating container, the detection device is used to detect the cooking parameters of the cooking chamber, and the control device is electrically connected to the heating device, the fan, and the detection device.

[0005] The control method for the pressure cooking appliance includes:

[0006] After the heating device is activated, the cooking parameters of the cooking chamber are acquired, including a first pressure-related parameter.

[0007] When the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance is controlled to enter the overshoot prevention working stage, during which the fan is controlled to start working.

[0008] Optionally, the first pressure-related parameter includes pressure or temperature.

[0009] Optionally, when the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance is controlled to enter the overshoot prevention working stage. Before the step of controlling the fan to start working in the overshoot prevention working stage, the following steps are also included:

[0010] Obtain the amount of ingredients in the cooking chamber;

[0011] Based on the amount of food in the cooking cavity, determine the first operating parameters of the fan and the heating device during the anti-overflow working stage.

[0012] Optionally, the step of obtaining the amount of ingredients in the cooking cavity includes:

[0013] A first timing is performed from the start of the heating device operation to the overshoot prevention operation stage;

[0014] The amount of ingredients in the cooking cavity is obtained based on the value of the first timing.

[0015] Optionally, during the overshoot prevention phase, the fan and the heating device are controlled to operate in a first alternating manner with a first operating parameter.

[0016] Optionally, the first operating parameters of the fan include the power of the fan and the duration of a single operating cycle;

[0017] The first operating parameter of the heating device includes the duration of a single operating cycle of the heating device.

[0018] Optionally, when the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance is controlled to enter the overshoot prevention working stage. Before the step of controlling the fan to start working in the overshoot prevention working stage, the following steps are also included:

[0019] Obtain the amount of ingredients in the cooking chamber;

[0020] The overshoot prevention setting value is determined based on the amount of ingredients.

[0021] Optionally, the cooking parameters may further include a second pressure-related parameter;

[0022] When the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance is controlled to enter the overshoot prevention working stage. Before the step of controlling the fan to start working in the overshoot prevention working stage, the following steps are also included:

[0023] When the cooking cavity is in the heating stage and the second pressure-related parameter reaches the cold air exhaust setting value, the pressure cooking appliance is controlled to enter the cold air exhaust working stage, during which the fan is controlled to start working.

[0024] Optionally, the second pressure-related parameter includes pressure or temperature.

[0025] Optionally, when the cooking cavity is in the heating stage and the second pressure-related parameter reaches the cold air exhaust setting value, the pressure cooking appliance is controlled to enter the cold air exhaust working stage. Before the step of controlling the fan to start working in the cold air exhaust working stage, the following steps are further included:

[0026] Obtain the amount of ingredients in the cooking chamber;

[0027] Based on the amount of food in the cooking cavity, determine the second operating parameters of the fan and the heating device during the air exhaust phase.

[0028] Optionally, during the cooling air exhaust phase, the fan and the heating device are controlled to operate in a second alternating manner with second operating parameters.

[0029] Optionally, the second operating parameters of the fan include the power of the fan and the duration of a single operating cycle;

[0030] The second operating parameter of the heating device includes the duration of a single operating cycle of the heating device.

[0031] Optionally, when the cooking cavity is in the heating stage and the second pressure-related parameter reaches the cold air exhaust setting value, the pressure cooking appliance is controlled to enter the cold air exhaust working stage. Before the step of controlling the fan to start working in the cold air exhaust working stage, the following steps are further included:

[0032] Obtain the amount of ingredients in the cooking chamber;

[0033] The set value for exhaust air is determined based on the amount of food in the cooking cavity.

[0034] Optionally, the cooking parameters include the cooking cavity temperature value;

[0035] When the second pressure-related parameter reaches the set value for cold air exhaust, the pressure cooking appliance is controlled to enter the cold air exhaust working stage. Before the step of controlling the fan to start working during the cold air exhaust working stage, the following steps are also included:

[0036] When the heating device is turned on and the temperature of the cooking cavity reaches the first set temperature value, a second timing is started.

[0037] The amount of food in the cooking chamber is obtained based on the value of the second timing.

[0038] Optionally, the cooking parameters may further include a third pressure-related parameter;

[0039] When the temperature-related parameter reaches the set value for cold air discharge, the pressure cooking appliance is controlled to enter the cold air discharge working stage. During the cold air discharge working stage, after the step of controlling the fan to start working, and when the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention set value, the pressure cooking appliance is controlled to enter the overshoot prevention working stage. Before the step of controlling the fan to start working during the overshoot prevention working stage, the following steps are also included:

[0040] When the third pressure-related parameter reaches the pressure increase setting value, the pressure cooking appliance is controlled to enter the pressure increase stage, and the heating device is turned on to work until the pressure increase stage is started for the third time.

[0041] The amount of ingredients in the cooking cavity is obtained based on the value of the third timer.

[0042] The overshoot prevention setting value is determined based on the amount of ingredients.

[0043] Optionally, the third pressure-related parameter may include pressure or temperature.

[0044] Optionally, the cooking parameters may further include a fourth pressure-related parameter;

[0045] When the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance is controlled to enter the overshoot prevention working stage. In the overshoot prevention working stage, after the step of controlling the fan to start working, the following steps are also included:

[0046] When the fourth pressure-related parameter reaches the pressure holding target value, the pressure cooking appliance is controlled to enter the pressure holding stage. During the pressure holding stage, the heating device and the fan are controlled to operate with the fourth working parameter so that the pressure inside the cooking cavity is between the maximum pressure value and the minimum pressure value.

[0047] Optionally, the fourth pressure-related parameter includes pressure or temperature.

[0048] Optionally, before controlling the pressure cooking appliance to enter the pressure holding stage when the fourth pressure-related parameter reaches the pressure holding target value, and prior to the step of controlling the heating device and the fan to operate with the fourth operating parameter to keep the pressure inside the cooking cavity between the maximum and minimum pressure values ​​during the pressure holding stage, the method further includes:

[0049] A fourth timer is performed from the start of the heating device operation to the pressure holding stage;

[0050] The amount of ingredients in the cooking cavity is obtained based on the value of the fourth timer.

[0051] Based on the amount of ingredients, determine the fourth operating parameters of the fan and the heating device during the pressure holding stage.

[0052] Another aspect of the present invention provides a pressure cooking appliance, the pressure cooking appliance comprising:

[0053] Heating container with a cooking cavity;

[0054] A heating device is disposed on the heating container for heating the cooking cavity;

[0055] A fan is mounted on the heating container to blow air onto the heating container;

[0056] A detection device is used to detect the cooking parameters of the cooking cavity, and,

[0057] A control device is electrically connected to the heating device, the fan, and the detection device. The control device includes a memory, a processor, and a control program for the pressure cooking appliance stored in the memory and executable on the processor. The control program for the pressure cooking appliance is configured to implement the steps of the control method for the pressure cooking appliance described above.

[0058] In the technical solution of this invention, when the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overpressure prevention setting value, the pressure cooking appliance is controlled to enter the overpressure prevention working stage. In the overpressure prevention working stage, the fan is turned on to cool down, offsetting the thermal inertia effect of the heating device during the product cooking process, thereby preventing pressure overpressure. This enables the pressure cooking appliance to meet the needs of rapid cooking and precise pressure control, avoiding the problem that the actual cooking pressure of the product exceeds the user-set pressure or the cooking pressure required by the food, thus affecting the taste of the food. Attached Figure Description

[0059] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0060] Figure 1 A schematic diagram of an embodiment of the pressure cooking appliance provided by the present invention;

[0061] Figure 2 This is a schematic diagram of the control device structure for the hardware operating environment involved in the embodiments of the present invention;

[0062] Figure 3 A schematic flowchart of an embodiment of the control method for a pressure cooking appliance provided by the present invention;

[0063] Figure 4A schematic flowchart of another embodiment of the control method for a pressure cooking appliance provided by the present invention;

[0064] Figure 5 A schematic flowchart of another embodiment of the control method for a pressure cooking appliance provided by the present invention;

[0065] Figure 6 A schematic flowchart of another embodiment of the control method for a pressure cooking appliance provided by the present invention;

[0066] Figure 7 A schematic flowchart of another embodiment of the control method for a pressure cooking appliance provided by the present invention;

[0067] Figure 8 A schematic flowchart of another embodiment of the control method for a pressure cooking appliance provided by the present invention;

[0068] Figure 9 A schematic flowchart of another embodiment of the control method for a pressure cooking appliance provided by the present invention;

[0069] Figure 10 A schematic flowchart of another embodiment of the control method for a pressure cooking appliance provided by the present invention;

[0070] Figure 11 A schematic flowchart of another embodiment of the control method for a pressure cooking appliance provided by the present invention;

[0071] Figure 12 A schematic flowchart of another embodiment of the control method for a pressure cooking appliance provided by the present invention;

[0072] Figure 13 A pressure-time diagram of the cooking cavity in an embodiment of the control method for a pressure cooking appliance provided by the present invention.

[0073] Explanation of icon numbers:

[0074]

[0075]

[0076] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0077] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0078] It should be noted that if the embodiments of the present invention involve directional indication, the directional indication is only used to explain the relative positional relationship and movement of the components in a certain specific posture. If the specific posture changes, the directional indication will also change accordingly.

[0079] Furthermore, if the embodiments of this invention involve descriptions such as "first" or "second," these descriptions are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. If the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0080] The conventional heating method of pressure cooking appliances involves the heating element generating heat, which is first transferred to the inner pot in contact with the heating plate, and then to the food inside. However, during the heating process, due to the thermal inertia of the heating element itself—for example, the heating plate stores a large amount of heat during heating—the heating plate may continue to heat the inner pot for a period of time even after the power is turned off. Therefore, due to the thermal inertia of the heating element, pressure overshoot may occur, where the cooking pressure exceeds the target working pressure. Pressure overshoot causes the actual cooking pressure of the product to exceed the user-set pressure or the cooking pressure required by the food, thus affecting the taste of the food and the user experience.

[0081] In view of this, the present invention provides a control method for a pressure cooking appliance and a pressure cooking appliance. Figure 1 and Figure 2 This is an embodiment of the pressure cooking appliance provided by the present invention. Figures 3 to 13 An embodiment of the control method for a pressure cooking appliance provided by the present invention.

[0082] See Figure 1 The pressure cooking appliance 100 proposed in this invention includes a heating container 1, a heating device 2, a fan 3, a detection device, and a control device. The heating container 1 has a cooking cavity. The heating device 2 is used to heat the cooking cavity. The fan 3 is used to blow air onto the heating container 1. The detection device is used to detect the cooking parameters of the cooking cavity. The control device is electrically connected to the heating device 2, the fan 3, and the detection device.

[0083] The specific form of the heating device 2 is not limited in the embodiments of the present invention. It can be a hot plate, electromagnetic heating technology, heating tape, resistance wire, infrared, etc. It should be understood that the heating device 22 can mainly heat the cooking cavity. Different heating forms can be set in different positions. The present invention does not limit this.

[0084] It should be noted that, in one embodiment of the present invention, the heating container 1 includes an inner liner, and the space enclosed by the inner liner forms a cooking cavity. The air outlet of the fan 3 faces the inner liner of the heating container 1 to cool and depressurize the cooking cavity. In this embodiment, the cooking cavity is cooled and depressurized by blowing air onto the outer wall of the inner liner. The fan 3 can be set in any position according to different product space limitations.

[0085] It is understood that the detection device is used to detect the cooking parameters of the cooking cavity. The cooking parameters may include parameters such as the temperature and pressure inside the cooking cavity. The temperature inside the cooking cavity can be detected by a temperature detection device, so a temperature detection device can be installed inside the cooking cavity. The pressure inside the cooking cavity can be detected by a pressure detection device, so a pressure detection device can be installed inside the cooking cavity. The temperature detection device and the pressure detection device can be installed at any position inside the cooking cavity according to different product space limitations.

[0086] The pressure cooking appliance 100 also includes a control device. The heating device 2, the fan 3, and the detection device are all electrically connected to the control device. The control device includes a memory, a processor, and a control program for the pressure cooking appliance stored in the memory and executable on the processor. The control program for the pressure cooking appliance is configured to implement the steps of a control method for the cooking appliance.

[0087] Reference Figure 2 , Figure 2 This is a schematic diagram of the control device structure for the hardware operating environment involved in the embodiments of the present invention.

[0088] like Figure 2 As shown, the control device may include: a processor 1001, such as a central processing unit (CPU), a communication bus 1002, a user interface 1003, a network interface 1004, and a memory 1005. The communication bus 1002 is used to enable communication between these components. The user interface 1003 may include a display screen and an input unit such as a keyboard; optionally, the user interface 1003 may also include a standard wired interface or a wireless interface. The network interface 1004 may optionally include a standard wired interface or a wireless interface. The memory 1005 may be a high-speed random access memory or a stable non-volatile memory, such as a disk drive. Optionally, the memory 1005 may also be a storage device independent of the aforementioned processor 1001.

[0089] Those skilled in the art will understand that Figure 2 The structure shown does not constitute a limitation on the control device and may include more or fewer components than shown, or combine certain components, or have different component arrangements.

[0090] like Figure 2 As shown, the memory 1005, which serves as a storage medium, may include an operating system, a network communication device, a user interface device, and a control program for cooking appliances.

[0091] exist Figure 2 In the control device shown, the network interface 1004 is mainly used for data communication with the network server; the user interface 1003 is mainly used for data interaction with the user; the processor 1001 and the memory 1005 in the control device of the present invention can be set in the control device. The control device calls the control program of the cooking appliance stored in the memory 1005 through the processor 1001 and executes the control method of the pressure cooking appliance provided in the embodiment of the present invention.

[0092] This invention provides a control method for a pressure cooking appliance, referring to... Figure 3 , Figure 3 This is a schematic flowchart of an embodiment of a control method for a pressure cooking appliance according to the present invention.

[0093] The control method for the pressure cooking appliance includes the following steps:

[0094] SY10: After the heating device 2 is working, the cooking parameters of the cooking chamber are obtained, including the first pressure-related parameters.

[0095] The first pressure-related parameter can be pressure, temperature, or other pressure-related parameters. Regardless of whether it is pressure, temperature, or other pressure-related parameters, they can all reflect the pressure state in the cooking pot.

[0096] SY20: When the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot protection setting value, the pressure cooking appliance 100 is controlled to enter the overshoot protection working stage. During the overshoot protection working stage, the fan 3 is controlled to start working.

[0097] It should be noted that when the cooking chamber is in the pressurization stage, the pressure in the cooking chamber is continuously increasing. Pressure overshoot usually occurs in this stage. The overshoot prevention setting can be determined in various ways. For example, the overshoot prevention setting can be determined as a certain value that is less than the user-set target pressure (or the cooking pressure required by the food). The overshoot prevention setting can also be determined as a value related to the amount of food.

[0098] In the technical solution of this invention, when the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overpressure prevention setting value, the pressure cooking appliance is controlled to enter the overpressure prevention working stage. In the overpressure prevention working stage, the fan is turned on to cool down, offsetting the thermal inertia effect of the heating device during the product cooking process, thereby preventing pressure overpressure. This enables the pressure cooking appliance to meet the needs of rapid cooking and precise pressure control, avoiding the problem that the actual cooking pressure of the product exceeds the user-set pressure or the cooking pressure required by the food, thus affecting the taste of the food.

[0099] See Figure 4 , Figure 4 This is a schematic flowchart of another embodiment of the control method for a pressure cooking appliance according to the present invention.

[0100] When the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance 100 is controlled to enter the overshoot prevention working stage. Before the step of controlling the fan 3 to start working in the overshoot prevention working stage, the following steps are also included:

[0101] S101a: Obtain the amount of ingredients in the cooking chamber.

[0102] The amount of ingredients in the cooking cavity can be obtained in various ways. For example, it can be obtained by weighing before the ingredients are put into the cooking cavity, or it can be obtained after the ingredients are put into the cooking cavity. After the ingredients are put into the cooking cavity, it can be obtained by various methods such as weight sensors and timers. This invention does not impose specific limitations on this.

[0103] S102a: Determine the first operating parameters of the fan 3 and the heating device 2 during the anti-overflow working stage based on the amount of food in the cooking cavity.

[0104] The first operating parameters of the fan 3 and the heating device 2 are related to their specific forms, and the present invention does not impose specific limitations on them. For example, when the heating device 2 is a heating element, its operating mode is usually power adjustable, and the first operating parameter of the heating device 2 can be power. When the heating device 2 is a heating plate, the operating mode of the heating plate is usually heating ratio adjustable. The heating ratio is the ratio of the heating time of the heating device 2 to the cooking cavity and the stopping heating time, and the first operating parameter can be the heating ratio. When the fan 3 is a fan assembly, the first operating parameter of the fan 3 can be power or wind speed, etc. Specifically, during the overshoot prevention stage, when the fan 3 is turned on, the heating device 2 can remain on, and the power of the heating device 2 can be reduced. Alternatively, when the fan 3 is turned on, the heating device 2 can be off, that is, the heating device 2 and the fan 3 are turned on alternately. This alternating on / off method will be described in subsequent embodiments.

[0105] Therefore, the operation of the fan 3 and the heating device 2 can be determined on demand during the anti-overflow stage according to different amounts of ingredients, so as to avoid energy waste.

[0106] In one embodiment of the present invention, step S101a may specifically include: performing a first timer on the heating device 2 from the start of operation to the anti-overshoot operation stage; and obtaining the amount of food in the cooking cavity based on the value of the first timer.

[0107] In this embodiment, the amount of food to be cooked is determined based on the timing duration. The more food there is, the longer it will take to cook the food to the target pressure. During the overshoot prevention stage, the operating parameters of the heating device 2 and the fan 3 are related to the amount of food. Therefore, by recording the first timing, the amount of food can be determined, eliminating the need for an additional detection device to monitor the amount of food.

[0108] In one embodiment of the present invention, during the overshoot prevention stage, the fan 3 and the heating device 2 are controlled to operate in a first alternating manner with a first operating parameter.

[0109] In this embodiment, the fan 3 and the heating device 2 operate in a first alternating manner, meaning that when the heating device 2 is turned on, the fan 3 stops working, and vice versa. Thus, the fan 3 and the heating device 2 work alternately, with the fan 3 turning on when the heating device 2 stops to counteract the thermal inertia of the heating device 2.

[0110] In one embodiment of the present invention, the first operating parameters of the fan 3 include the power of the fan 3 and the duration of a single operating cycle; the first operating parameters of the heating device 2 include the duration of a single operating cycle of the heating device.

[0111] It should be noted that the duration of a single working cycle of heating device 2 can be achieved by adjusting the heating ratio of heating device 2. Thus, heating device 2 intermittently heats the cooking cavity. For example, if the heating ratio of heating device 2 is 16 / 30, its single working cycle duration is 16 seconds, and the heating stop time is 14 seconds. Similarly, the duration of a single working cycle of fan 3 can also refer to the time the fan is on within one cycle. Fan 3 and heating device 2 operate in a first alternating manner with the first operating parameters. For example, when the heating ratio of heating device 2 is 16 / 30, heating device 2 heats for 16 seconds, followed by fan 3 on for 14 seconds, then heating device 2 heats for 16 seconds, followed by fan 3 on for 14 seconds, and so on, repeating this alternating pattern so that fan 3 turns on when heating device 2 stops heating.

[0112] See Figure 5In one embodiment of the present invention, when the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance 100 is controlled to enter the overshoot prevention working stage. Before the step of controlling the fan 3 to start working in the overshoot prevention working stage, the following steps are further included:

[0113] S101b: Obtain the amount of ingredients in the cooking chamber.

[0114] The amount of ingredients in the cooking cavity can be obtained in various ways. For example, it can be obtained by weighing before the ingredients are put into the cooking cavity, or it can be obtained after the ingredients are put into the cooking cavity. After the ingredients are put into the cooking cavity, it can be obtained by various methods such as weight sensors and timers. This invention does not impose specific limitations on this.

[0115] S102b: Determine the overshoot prevention setting value based on the amount of ingredients.

[0116] Because different amounts of ingredients require different amounts of cooking heat and pressure during the pressurization stage, by determining the overpressure prevention setting value according to different amounts of ingredients, the node that can cancel thermal inertia can be more accurately determined, so as to achieve the cooking pressure quickly reach the target pressure without overcharging.

[0117] See Figure 6 In one embodiment of the present invention, the cooking parameters further include a second pressure-related parameter; when the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance 100 is controlled to enter the overshoot prevention working stage. Before the step of controlling the fan 3 to start working in the overshoot prevention working stage, the following steps are also included:

[0118] SW10: When the cooking cavity is in the heating stage and the second pressure-related parameter reaches the cold air exhaust setting value, control the pressure cooking appliance 100 to enter the cold air exhaust working stage. During the cold air exhaust working stage, control the fan 3 to start working.

[0119] The second pressure-related parameter can be either pressure or temperature. For example, the second pressure-related parameter can be temperature, and the exhaust air setpoint can be any value between 85°C and 105°C.

[0120] It should be noted that when the cooking cavity is in the heating stage, there is an air hole on the float valve of the pressure cooker that connects to the outside. When the second pressure-related parameter reaches the cold air exhaust setting value, the fan is turned on to make the water in the pot boil intermittently, which can exhaust the cold air in the pot and make the temperature field of the air and food in the pot uniform, so as to facilitate precise pressure control in the later stages.

[0121] See Figure 7In one embodiment of the present invention, when the cooking cavity is in the heating stage and the second pressure-related parameter reaches the cold air exhaust setting value, the pressure cooking appliance 100 is controlled to enter the cold air exhaust working stage. Before the step of controlling the fan 3 to start working in the cold air exhaust working stage, the following steps are further included:

[0122] S201a: Obtain the amount of ingredients in the cooking chamber.

[0123] The amount of ingredients in the cooking cavity can be obtained in various ways. For example, it can be obtained by weighing before the ingredients are put into the cooking cavity, or it can be obtained after the ingredients are put into the cooking cavity. After the ingredients are put into the cooking cavity, it can be obtained by various methods such as weight sensors and timers. This invention does not impose specific limitations on this.

[0124] S202a: Determine the second operating parameters of the fan 3 and the heating device 2 during the cold air exhaust phase based on the amount of food in the cooking cavity.

[0125] The second operating parameters of the fan 3 and the heating device 2 are related to the specific form of the fan 3 and the heating device 2. The present invention does not impose specific limitations on them. For example, when the heating device 2 is a heating plate, its operating mode is usually adjustable in power, and the second operating parameter of the heating device 2 can be the power. When the heating device 2 is a hot plate, the operating mode of the hot plate is usually adjustable in heating ratio. The heating ratio is the ratio of the heating time of the heating device 2 to the cooking cavity and the stopping heating time, and the second operating parameter can be the heating ratio. When the fan 3 is a fan assembly, the second operating parameter of the fan 3 can be the power or the wind speed, etc.

[0126] In one embodiment of the present invention, during the cooling air exhaust phase, the fan 3 and the heating device 2 are controlled to operate in a second alternating manner with a second operating parameter.

[0127] In this embodiment, the second alternating operation of the fan 3 and the heating device 2 can be such that when the heating device 2 is turned on, the fan 3 stops working, and vice versa. Thus, the fan 3 and the heating device 2 work alternately; when the heating device 2 stops working, the fan 3 turns on to cool the cooking cavity, causing the water in the pot to boil intermittently and expelling cold air from the pot.

[0128] In one embodiment of the present invention, the second operating parameters of the fan 3 include the power of the fan 3 and the duration of a single operating cycle; the second operating parameters of the heating device 2 include the duration of a single operating cycle of the heating device.

[0129] Similar to the above, the duration of a single working cycle of heating device 2 can be achieved by adjusting the heating ratio of heating device 2, which is the ratio of the heating time of heating device 2 to the time when heating stops. The duration of a single working cycle of fan 3 can also refer to the time the fan is on within one cycle. Thus, heating device 2 intermittently heats the cooking cavity, and fan 3 turns on when heating device 2 stops heating.

[0130] See Figure 8 In one embodiment of the present invention, when the cooking cavity is in the heating stage and the second pressure-related parameter reaches the cold air exhaust setting value, the pressure cooking appliance 100 is controlled to enter the cold air exhaust working stage. Before the step of controlling the fan 3 to start working in the cold air exhaust working stage, the following steps are further included:

[0131] S201b: Obtain the amount of ingredients in the cooking chamber.

[0132] The amount of ingredients in the cooking cavity can be obtained in various ways. For example, it can be obtained by weighing before the ingredients are put into the cooking cavity, or it can be obtained after the ingredients are put into the cooking cavity. After the ingredients are put into the cooking cavity, it can be obtained by various methods such as weight sensors and timers. This invention does not impose specific limitations on this.

[0133] S202b: Determine the exhaust air setting value based on the amount of food in the cooking cavity.

[0134] Because the amount of food varies, the amount of cooking heat required to bring the water in the cooking cavity to a boil is also different. By determining the cold air exhaust setting based on the amount of food, the cold air can be exhausted more accurately.

[0135] See Figure 9 In one embodiment of the present invention, the cooking parameters include the cooking cavity temperature value;

[0136] When the second pressure-related parameter reaches the set value for cold air exhaust, the pressure cooking appliance 100 is controlled to enter the cold air exhaust working stage. Before the step of controlling the fan 3 to start working during the cold air exhaust working stage, the following steps are also included:

[0137] S201c, when the heating device 2 is turned on and the temperature of the cooking cavity reaches the first set temperature value, a second timing is started.

[0138] In this embodiment, the amount of food to be cooked is determined based on the cooking time. The more food there is, the longer it will take to cook the food to the target temperature. There is a correlation between cooking time and the amount of food.

[0139] S202c, Based on the value of the second timing, obtain the amount of ingredients in the cooking cavity.

[0140] Therefore, by recording the second time, the amount of food can be determined, thus eliminating the need for additional detection devices to measure the amount of food.

[0141] See Figure 10 In one embodiment of the present invention, the cooking parameters further include a third pressure-related parameter;

[0142] When the temperature-related parameter reaches the cold air exhaust setting value, the pressure cooking appliance 100 is controlled to enter the cold air exhaust working stage. During the cold air exhaust working stage, after the step of controlling the fan 3 to start working, and when the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance 100 is controlled to enter the overshoot prevention working stage. Before the step of controlling the fan 3 to start working during the overshoot prevention working stage, the following steps are also included:

[0143] SY00: When the third pressure-related parameter reaches the pressure increase setting value, the pressure cooking appliance 100 is controlled to enter the pressure increase stage, and the heating device 2 is turned on to work until the pressure increase stage for the third timer; the amount of food in the cooking cavity is obtained according to the value of the third timer; and the over-pressure prevention setting value is determined according to the amount of food.

[0144] The third pressure-related parameter includes pressure or temperature. By recording the third timing, the amount of food can be determined, eliminating the need for an additional detection device. Timing the time from the start of heating device 2 to the pressurization stage to obtain the food quantity takes into account the potential changes in food quantity during cooking. This allows for a more accurate estimation of the food quantity and, consequently, a more precise determination of the overshoot prevention setting.

[0145] See Figure 11 In one embodiment of the present invention, the cooking parameters further include a fourth pressure-related parameter;

[0146] When the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance 100 is controlled to enter the overshoot prevention working stage. In the overshoot prevention working stage, after the step of controlling the fan 3 to start working, the following steps are also included:

[0147] SB10: When the fourth pressure-related parameter reaches the pressure holding target value, the pressure cooking appliance 100 is controlled to enter the pressure holding stage. During the pressure holding stage, the heating device 2 and the fan 3 are controlled to operate with the fourth working parameter so that the pressure inside the cooking cavity is between the maximum pressure value and the minimum pressure value.

[0148] During the pressure holding phase, the fourth pressure-related parameter includes pressure and temperature. For example, when the fourth pressure-related parameter is pressure, controlling the heating device 2 and fan 3 to operate with the fourth operating parameter means operating with the fourth operating parameter when the heating device 2 and / or fan 3 are turned on. For example, if the current pressure PrCur in the cooking cavity is greater than or equal to the maximum pressure PrTargetH, the heating device 2 is turned off to stop heating, and the fan 3 is turned on according to the fourth operating parameter; when the pressure PrCur in the pot drops to the minimum pressure PrTargetL, the fan 3 is turned off, and the heating device 2 is controlled to heat according to the fourth operating parameter; when PrCur is between PrTargetH and PrTargetL, the heating device 2 is turned off to stop heating, and the fan 3 is turned off.

[0149] See Figure 12 In one embodiment of the present invention, when the fourth pressure-related parameter reaches the pressure-holding target value, the pressure cooking appliance 100 is controlled to enter the pressure-holding stage. Before the step of controlling the heating device 2 and the fan 3 to operate with the fourth operating parameter to keep the pressure inside the cooking cavity between the maximum and minimum pressure values ​​during the pressure-holding stage, the method further includes:

[0150] S301: Start the heating device 2 and start the fourth timing when it reaches the pressure holding stage.

[0151] S302: Obtain the amount of ingredients in the cooking cavity based on the value of the fourth timer.

[0152] By timing the heating device 2 from its start to the pressure-holding stage to obtain the amount of food, the potential changes in the amount of food during cooking are taken into account, thus allowing for a more accurate estimation of the amount of food. Furthermore, by recording the fourth time, the amount of food can be determined, eliminating the need for an additional detection device to measure the amount of food.

[0153] S303: Based on the amount of ingredients, determine the fourth operating parameters of the fan 3 and the heating device 2 during the pressure holding stage.

[0154] The following describes a specific embodiment of the control method for the pressure cooking appliance of the present invention.

[0155] See Figure 13 In this embodiment of the invention, the working stages of the pressure cooking appliance sequentially include: heating stage, cold air exhaust stage, pressure boosting stage, overpressure prevention stage, and pressure holding stage.

[0156] Heating stage: Turn on heating device 2 to enter the heating stage.

[0157] Cooling operation phase:

[0158] When the cooking cavity is in the heating stage and the second pressure-related parameter reaches the cold air exhaust setting value, the control pressure cooking appliance 100 enters the cold air exhaust working stage.

[0159] When the heating device 2 is turned on and the temperature of the cooking cavity reaches the first set temperature value, a second timing is performed. Based on the second timing value, the amount of food in the cooking cavity is obtained. Based on the amount of food in the cooking cavity, the second operating parameters of the fan 3 and the heating device 2 during the cold air exhaust stage are determined.

[0160] During the cooling air exhaust phase, the control fan 3 is turned on, and the fan 3 and the heating device 2 work alternately with the second operating parameters.

[0161] For example, Table 1 below shows the relationship between the second timing, the amount of food, the heating device, and the second parameters of the fan.

[0162] Table 1

[0163] Second Count [0,200) [200,330) [330,480) [480,720) [720,+∞) Ingredient quantity level 1 2 3 4 5 Heating device power ratio 10 / 16 11 / 16 12 / 16 13 / 16 14 / 16 Fan speed 2700 3000 3300 3600 4000

[0164] Pressure boosting stage: When the third pressure-related parameter reaches the pressure boosting set value, the pressure cooking appliance 100 is controlled to enter the pressure boosting stage, and the heating device 2 is turned on to operate until the pressure boosting stage for the third timer; based on the third timer value, the amount of food in the cooking cavity is obtained; based on the amount of food, the overpressure prevention set value is determined.

[0165] For example, Table 2 below shows the relationship between the third timing, the amount of ingredients, and the anti-overshoot setting.

[0166] Table 2

[0167]

[0168] Overshoot prevention phase:

[0169] When the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot protection setting value, the control pressure cooking appliance 100 enters the overshoot protection working stage.

[0170] A first timer is performed from the start of operation of the heating device 2 until the overshoot prevention stage; based on the first timer value, the amount of food in the cooking cavity is obtained. Based on the amount of food in the cooking cavity, the first operating parameters of the fan 3 and the heating device 2 during the overshoot prevention stage are determined.

[0171] During the overshoot prevention phase, the fan 3 and the heating device 2 are controlled to operate in a first alternating manner with a first operating parameter.

[0172] For example, Table 3 below shows the relationship between the first timing, the amount of food, the heating device, and the first parameters of the fan.

[0173] Table 3

[0174]

[0175] Pressure holding stage:

[0176] (1) When the fourth pressure-related parameter reaches the pressure holding target value, the pressure cooking appliance 100 is controlled to enter the pressure holding stage.

[0177] (2) The heating device 2 is turned on and operated until the pressure holding stage is reached. The fourth timing is performed. Based on the fourth timing value, the amount of food in the cooking cavity is obtained. Based on the amount of food, the fourth operating parameters of the fan 3 and the heating device 2 during the pressure holding stage are determined.

[0178] (3) During the pressure holding stage, the heating device 2 and the fan 3 are controlled to operate with the fourth operating parameter so that the pressure inside the cooking cavity is between the maximum pressure value and the minimum pressure value.

[0179] For example, Table 4 below shows the relationship between the fourth timing, the amount of ingredients, the fan 3, and the fourth operating parameters of the heating device 2.

[0180] Table 4

[0181]

[0182] It should be understood that the above are merely illustrative examples and do not constitute any limitation on the technical solutions of the present invention. In specific applications, those skilled in the art can make settings as needed, and the present invention does not impose any restrictions on this.

[0183] It should be noted that the workflow described above is merely illustrative and does not limit the scope of protection of this invention. In practical applications, those skilled in the art can select some or all of the workflow to achieve the purpose of this embodiment according to actual needs, and no restrictions are imposed here.

[0184] The sequence numbers of the above embodiments of the present invention are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.

[0185] Through the above description of the embodiments, those skilled in the art can clearly understand that the methods of the above embodiments can be implemented by means of software plus necessary general-purpose hardware platforms. Of course, they can also be implemented by hardware, but in many cases the former is a better implementation method. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product is stored in a storage medium (RAM, magnetic disk, optical disk) and includes several instructions to cause a terminal device to execute the methods described in the various embodiments of the present invention.

[0186] The above description is merely a preferred embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made using the contents of the present invention's specification and drawings under the inventive concept of the present invention, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present invention.

Claims

1. A control method for a pressure cooking appliance, characterized in that, The pressure cooking appliance includes a heating container, a heating device, a fan, a detection device, and a control device. The heating container has a cooking chamber, the heating device is used to heat the cooking chamber, the fan is used to blow air into the heating container, the detection device is used to detect the cooking parameters of the cooking chamber, and the control device is electrically connected to the heating device, the fan, and the detection device. The control method for the pressure cooking appliance includes: After the heating device is activated, the cooking parameters of the cooking chamber are acquired, including a first pressure-related parameter and a fourth pressure-related parameter. When the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance is controlled to enter the overshoot prevention working stage. During the overshoot prevention working stage, the fan is controlled to start working. When the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance is controlled to enter the overshoot prevention working stage. Before the step of controlling the fan to start working in the overshoot prevention working stage, the following steps are also included: obtaining the amount of food in the cooking chamber; and determining the first working parameters of the fan and the heating device in the overshoot prevention working stage based on the amount of food in the cooking chamber. During the overshoot prevention phase, the fan and the heating device are controlled to operate in a first alternating mode with a first operating parameter; When the fourth pressure-related parameter reaches the pressure holding target value, the pressure cooking appliance is controlled to enter the pressure holding stage. During the pressure holding stage, the heating device and the fan are controlled to operate with the fourth working parameter so that the pressure inside the cooking cavity is between the maximum and minimum pressure values, so that the pressure inside the cooking cavity reaches the pressure set by the user or the cooking pressure required by the food.

2. The control method according to claim 1, characterized in that, The first pressure-related parameter includes pressure or temperature.

3. The control method according to claim 1, characterized in that, The steps for obtaining the amount of ingredients for the cooking chamber include: A first timing is performed from the start of the heating device operation to the overshoot prevention operation stage; The amount of ingredients in the cooking cavity is obtained based on the value of the first timing.

4. The control method according to claim 1, characterized in that, The first operating parameters of the fan include the power of the fan and the duration of a single operating cycle; The first operating parameter of the heating device includes the duration of a single operating cycle of the heating device.

5. The control method according to claim 1, characterized in that, When the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance is controlled to enter the overshoot prevention working stage. Before the step of controlling the fan to start working in the overshoot prevention working stage, the following steps are also included: Obtain the amount of ingredients in the cooking chamber; The overshoot prevention setting value is determined based on the amount of ingredients.

6. The control method according to claim 1, characterized in that, The cooking parameters also include a second pressure-related parameter; When the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention setting value, the pressure cooking appliance is controlled to enter the overshoot prevention working stage. Before the step of controlling the fan to start working in the overshoot prevention working stage, the following steps are also included: When the cooking cavity is in the heating stage and the second pressure-related parameter reaches the cold air exhaust setting value, the pressure cooking appliance is controlled to enter the cold air exhaust working stage, during which the fan is controlled to start working.

7. The control method according to claim 6, characterized in that, The second pressure-related parameter includes pressure or temperature.

8. The control method according to claim 6 or 7, characterized in that, When the cooking cavity is in the heating stage and the second pressure-related parameter reaches the cold air exhaust setting value, the pressure cooking appliance is controlled to enter the cold air exhaust working stage. Before the step of controlling the fan to start working in the cold air exhaust working stage, the following steps are also included: Obtain the amount of ingredients in the cooking chamber; Based on the amount of food in the cooking cavity, determine the second operating parameters of the fan and the heating device during the air exhaust phase.

9. The control method according to claim 8, characterized in that, During the cooling air exhaust phase, the fan and the heating device are controlled to operate in a second alternation mode with second operating parameters.

10. The control method according to claim 8 or 9, characterized in that, The second operating parameters of the fan include the power of the fan and the duration of a single operating cycle; The second operating parameter of the heating device includes the duration of a single operating cycle of the heating device.

11. The control method according to claim 6, characterized in that, When the cooking cavity is in the heating stage and the second pressure-related parameter reaches the cold air exhaust setting value, the pressure cooking appliance is controlled to enter the cold air exhaust working stage. Before the step of controlling the fan to start working in the cold air exhaust working stage, the following steps are also included: Obtain the amount of ingredients in the cooking chamber; The set value for exhaust air is determined based on the amount of food in the cooking cavity.

12. The control method according to claim 8 or 11, characterized in that, The cooking parameters include the cooking chamber temperature value; When the second pressure-related parameter reaches the set value for cold air exhaust, the pressure cooking appliance is controlled to enter the cold air exhaust working stage. Before the step of controlling the fan to start working during the cold air exhaust working stage, the following steps are also included: When the heating device is turned on and the temperature of the cooking cavity reaches the first set temperature value, a second timing is started. The amount of food in the cooking chamber is obtained based on the value of the second timing.

13. The control method according to any one of claims 6-12, characterized in that, The cooking parameters also include a third pressure-related parameter; When the temperature-related parameter reaches the set value for cold air discharge, the pressure cooking appliance is controlled to enter the cold air discharge working stage. During the cold air discharge working stage, after the step of controlling the fan to start working, and when the cooking chamber is in the pressurization stage and the first pressure-related parameter reaches the overshoot prevention set value, the pressure cooking appliance is controlled to enter the overshoot prevention working stage. Before the step of controlling the fan to start working during the overshoot prevention working stage, the following steps are also included: When the third pressure-related parameter reaches the pressure increase setting value, the pressure cooking appliance is controlled to enter the pressure increase stage, and the heating device is turned on to work until the pressure increase stage is started for the third time. The amount of ingredients in the cooking cavity is obtained based on the value of the third timer. The overshoot prevention setting value is determined based on the amount of ingredients.

14. The control method according to claim 13, characterized in that, The third pressure-related parameter includes pressure or temperature.

15. The control method according to claim 1, characterized in that, The fourth pressure-related parameter includes pressure or temperature.

16. The control method according to claim 1, characterized in that, When the fourth pressure-related parameter reaches the pressure-holding target value, the pressure cooking appliance is controlled to enter the pressure-holding stage. Before the step of controlling the heating device and the fan to operate with the fourth operating parameter to keep the pressure inside the cooking cavity between the maximum and minimum pressure values ​​during the pressure-holding stage, the method further includes: A fourth timer is performed from the start of the heating device operation to the pressure holding stage; The amount of ingredients in the cooking cavity is obtained based on the value of the fourth timer. Based on the amount of ingredients, determine the fourth operating parameters of the fan and the heating device during the pressure holding stage.

17. A pressure cooking appliance, characterized in that, The pressure cooking appliance includes: Heating container with a cooking cavity; A heating device is disposed on the heating container for heating the cooking cavity; A fan is mounted on the heating container to blow air onto the heating container; A detection device is used to detect the cooking parameters of the cooking cavity, and, A control device electrically connected to the heating device, the fan, and the detection device, the control device including a memory, a processor, and a control program for a pressure cooking appliance stored in the memory and executable on the processor, the control program for the pressure cooking appliance being configured to implement the steps of the control method for a pressure cooking appliance as claimed in any one of claims 1 to 16.

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