Cooking apparatus, cooking method, and readable storage medium

Abstract

Embodiments of the present invention provide a cooking device, a cooking method, and a readable storage medium. The cooking device includes: a condensing assembly comprising a correspondingly arranged condensing pipe and a condensing device, with a steam outlet and a drip outlet at opposite ends of the condensing pipe; a pot body and a lid connected to each other; the pot body having a cooking cavity and an air heating device for heating the cooking cavity; the air heating device specifically comprising: a blower for blowing air into the cooking cavity; a heating device located on the air outlet side of the blower for increasing the temperature of the air driven by the blower; and an evaporator located within the cooking cavity, positioned opposite the drip outlet to collect liquid flowing in from the drip outlet. Through the solution of the present invention, aromatic substances in the steam can be captured during cooking and converted into liquid by the condensing device, ultimately released into the cooking cavity, achieving an enhancement and aroma-enhancing effect on the food's flavor.

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, cooking equipment such as air fryers often cause the loss of aroma components in food due to heat and fluid disturbances, resulting in food with insufficient aroma after cooking. Summary of the Invention

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

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

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

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

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

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

[0009] To achieve the above objectives, an embodiment of the first aspect of the present invention provides a cooking device, comprising: a condensing assembly, the condensing assembly including a correspondingly arranged condensing pipe and a condensing device, the two ends of the condensing pipe being a steam outlet and a drip outlet, respectively; a pot body and a lid connected to each other, the pot body being provided with a cooking cavity and an air heating device for heating the cooking cavity; the air heating device specifically includes: a blower for blowing air into the cooking cavity; a heating device disposed on the air outlet side of the blower, the heating device being used to increase the temperature of the air driven by the blower; and an evaporation device disposed within the cooking cavity, the evaporation device being disposed opposite to the drip outlet to receive liquid flowing in from the drip outlet; wherein the steam outlet and the drip outlet are respectively connected to the cooking cavity, and the gas flowing into the condensing pipe from the steam outlet is condensed by the condensing device to form liquid that can flow into the evaporation device through the drip outlet.

[0010] The cooking device proposed according to the present invention includes a pot body, a lid, a condensing component, and an evaporating device. The pot body and lid, as the main cooking components, are similar in structure to a traditional air fryer. This solution adds a condensing component and an evaporating device to this structure. This allows the condensing component to capture aromatic substances in the steam during cooking and convert them into liquid via the condensing component, which then releases them into the cooking cavity. The evaporating device collects the liquid, thereby enhancing the aroma and flavor of the food. Specifically, the condensing component includes a condensing pipe and a condensing device, capable of condensing 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 to the evaporating device in the cooking cavity through the drip outlet, thus preserving the aroma of the food.

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

[0012] It is important to emphasize that in this solution, the air heating device includes an air supply device, a heating device, and an evaporation device. The air supply device supplies air into the cooking cavity, and the heating device, located on the air outlet side of the air supply device, raises the temperature of the air supplied into the cavity. The combined action of the air heating device and the condensation component helps retain more of the aroma from frying and grilling. Simultaneously, high temperatures generate even better aromas. By passing water vapor and aromas from the cooking stage through a condensation channel at a certain temperature, the aroma components condense into an aqueous solution. This aqueous solution is then released back into the cooking cavity and remains at the evaporation device, thus better preserving the aroma from frying and grilling and reducing aroma loss.

[0013] It should be added that the heating element is responsible for heating the cooking cavity, causing it to produce steam and aromatic substances. This heating element can be a heating element found in traditional cooking appliances such as rice cookers and pressure cookers, which heats the food to produce aroma and steam within the cooking cavity.

[0014] 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. The water pipe section is equipped with a control switch to control the liquid to flow into the evaporator through the water pipe section.

[0015] 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.

[0016] 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.

[0017] It should be added that by installing a control switch on the water pipe section, when the liquid formed after condensation gradually accumulates, it mainly flows out of the cooking cavity through the water pipe section, specifically to the evaporator. That is, when the control switch is closed, the condensed liquid only accumulates in the water pipe section, and only when the control switch is opened will the liquid flow to the evaporator.

[0018] In some technical solutions, optionally, the condenser is located inside the upper cover, and the liquid in the water collection tank flows out through the water pipe section and the drip outlet under its own gravity.

[0019] In this technical solution, the condenser assembly is located inside the upper cover, meaning the condenser and passage are situated within the upper part of the cooking appliance. During cooking, steam and aroma substances enter the condenser's passage and then condense into liquid. The liquid in the water collection tank flows out through the water pipe section and drip outlet under its own gravity. This means the condensed liquid is collected in the water collection tank and, under its own gravity, flows through the water pipe section to the drip outlet, and is then released into the cooking cavity.

[0020] 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.

[0021] 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.

[0022] 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.

[0023] 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.

[0024] In some technical solutions, the water collection chamber may optionally be located on the side of the pot body or inside the pot body.

[0025] In this technical solution, the overall size and structure will vary depending on the location of the water collection tank. Specifically, placing the water collection tank on the side of the pot body saves internal space and makes the cooking cavity design simpler. This arrangement ensures that after liquid flows from the condenser into the water collection tank, it flows smoothly out of the pot body through the water pipe and then into the cooking cavity. With the water collection tank located on the side of the pot body, the liquid flow path is relatively short, resulting in higher efficiency in liquid return and release. Furthermore, since the water collection tank is located on the side, it may be easier to observe and maintain.

[0026] Placing the water collection tank inside the pot body allows for a more compact and aesthetically pleasing appearance of the entire cooking appliance. Additionally, the liquid return path can be more concealed, without affecting the pot's design. However, with the water collection tank inside the pot body, the liquid return path may be relatively long, requiring careful design and sealing of the water pipes to prevent leaks. Furthermore, because the water collection tank is located inside the pot body, it may require more frequent disassembly and cleaning.

[0027] 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.

[0028] 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.

[0029] 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.

[0030] Furthermore, the condensation unit and the water collection tank are integrated into one unit.

[0031] 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.

[0032] 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.

[0033] Solid heat exchange components include, but are not limited to, metal sheets, fins, and metal plates.

[0034] 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.

[0035] 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.

[0036] 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.

[0037] 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.

[0038] In some technical solutions, the evaporation device may optionally include a water tray, which is located inside the cooking cavity and is positioned opposite the drip tip to receive the liquid flowing in from the drip tip.

[0039] In this technical solution, a water tray is set up inside the cooking cavity, directly opposite the drip outlet. When the condensed liquid flows out of the drip outlet, it will drip directly onto the water tray, causing the liquid on the water tray to gradually evaporate and enhancing the aroma of the cooked food.

[0040] It should be added that when the air heating device is placed flat on the ground or table, the water tray and the drip tip overlap vertically, that is, the orthographic projection of the drip tip onto the plane of the water tray is inside the water tray.

[0041] In some technical solutions, the evaporation device may optionally include: a bottom heating device located at the bottom of the cooking cavity, which is used to heat the bottom wall of the cooking cavity to heat the liquid dripping from the drip nozzle onto the bottom wall.

[0042] In this technical solution, the device for evaporating and condensing the liquid is located at the bottom of the cooking cavity. When the liquid flows into the cooking cavity from the drip outlet, it drips directly onto the bottom wall of the cooking cavity. On this basis, the bottom heating device can directly heat the liquid, causing it to be heated and turn into gas and evaporate into the cooking cavity, thereby achieving the cooking needs of steaming and baking while diffusing aroma.

[0043] A second aspect of the present invention provides a cooking method for the aforementioned cooking apparatus. The cooking method includes: obtaining a first temperature range; controlling an air heating device to operate while the cooking apparatus is in a cooking state, so that the temperature inside the cooking cavity is within the first temperature range; determining the duration for which the temperature inside the cooking cavity is within the first temperature range; and, if the duration is greater than a first duration, controlling a control switch of the cooking apparatus to open, so that the generated liquid flows through a drip outlet to an evaporation device.

[0044] According to the cooking method proposed in this invention, used in any of the cooking devices mentioned in the above-mentioned technical solutions, specifically, during cooking, the operation of the heating device is controlled according to the characteristics of the ingredients being cooked and the required first temperature range. The heating device provides an appropriate amount of heat energy to maintain the temperature inside the cooking cavity within the steam generation temperature range. When the temperature inside the cooking cavity reaches the steam generation temperature range, steam flows out from the steam outlet and enters the condensing device through the condensing pipe. When the cooking device is in the cooking state, the air heating device is activated. The air is heated and introduced into the cooking cavity to maintain the temperature inside the cooking cavity within the first temperature range. Under the action of the condensing device, the aroma and flavor in the steam are captured. When the temperature inside the cooking cavity is maintained within the first temperature range, the duration for which the temperature inside the cooking cavity is maintained within this range can be determined by controlling the condensing device or by utilizing the condensing device's own structure to condense the steam. If the duration is greater than a preset duration (first duration), the control switch of the cooking device is activated, thereby allowing liquid to flow from the condensing device to the evaporating device, thus realizing the evaporation of the liquid.

[0045] The entire cooking method controls the temperature within the cooking chamber and the operation of the condenser to achieve steam condensation and recirculation, capturing and preserving the aromatic components in the steam, preventing their loss, and releasing them at the appropriate time. This results in an aroma-enhancing effect, such as a fragrant aroma upon opening the lid and improved flavor in the ingredients. This method can adjust the temperature and condensation efficiency during the cooking process according to the needs of different ingredients and dishes, providing more diverse and precise aroma-enhancing effects.

[0046] In some technical solutions, optionally, the method further includes: when the evaporator is a bottom heating device located at the bottom of the cooking cavity, controlling the temperature of the bottom wall surface of the cooking cavity to be greater than 100°C.

[0047] In this technical solution, by incorporating the bottom heating device into the evaporation unit design, liquid evaporation at higher temperatures can be achieved, thereby releasing aroma components more effectively. This method ensures water evaporates quickly, resulting in a strong flavor enhancement, and is suitable for ingredients or dishes requiring rapid aroma enhancement.

[0048] The heating power of the bottom heating device for bottom heating is between 200W and 1500W.

[0049] In some technical solutions, the opening time of the control switch can optionally be related to the flow rate of the water pipe section in the condensate line. This allows the opening time of the switch to be adjusted according to the liquid flow rate.

[0050] 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.

[0051] 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.

[0052] 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.

[0053] 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

[0054] Figure 1 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0055] Figure 2 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0056] Figure 3 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0057] Figure 4 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0058] Figure 5 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0059] Figure 6 A schematic flowchart of a cooking method according to an embodiment of this application is shown;

[0060] Figure 7 A schematic diagram of the structure of a cooking apparatus according to an embodiment of this application is shown;

[0061] Figure 8 A schematic diagram of the structure of a solid heat exchanger according to an embodiment of this application is shown;

[0062] Figure 9 A schematic diagram of a liquid heat exchanger according to an embodiment of this application is shown.

[0063] in, Figures 1 to 5 and Figures 7 to 9The correspondence between the reference numerals and component names in the attached drawings is as follows:

[0064] 1000: Cooking equipment; 102: Condensing component; 1022: Condensing device; 1024: Water collection tank; 1026: Steam outlet; 1028: Drip outlet; 103: Condensing pipe; 1032: Steam pipe section; 1034: Water pipe section; 1042: Pot body; 1044: Top cover; 1046: Cooking cavity; 1048: Air heating device; 1049: Air supply device; 1050: Heating device; 106: Drive device; 1082: Solid heat exchanger; 1084: Liquid heat exchanger; 1085: Liquid storage tank; 1086: Coolant; 1088: Fan; 1109: Storage device; 1110: Processor; 140: Evaporation device; 1402: Water tray; 1404: Bottom heating device. Detailed Implementation

[0065] 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.

[0066] 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.

[0067] 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.

[0068] This embodiment provides a cooking device 1000, such as... Figure 1As shown, the appliance includes a cooker body 1042, a top cover 1044, a condenser assembly 102, and an evaporator 140. The cooker body 1042 and the top cover 1044 serve as the main cooking components, similar to the structure of a traditional air fryer. This design adds a condenser assembly 102 and an evaporator 140 to capture aromatic substances in the steam during cooking. These substances are then converted into liquid by the condenser 1022 and released into the cooking cavity 1046, where they are collected by the evaporator 140. This process enhances the aroma and flavor of the food. Specifically, the condensing assembly 102 includes a condensing pipe 103 and a condensing device 1022, which can condense the steam and aroma substances generated in the cooking cavity 1046 into liquid. The two ends of the condensing pipe 103 are a steam port 1026 and a drip port 1028, respectively. During the cooking process, the steam generated by heating will flow into the condensing pipe 103 through the steam port 1026. On this basis, the condensing device 1022 will condense the steam into liquid, which can then flow back to the evaporation device 140 of the cooking cavity 1046 through the cold drip port 1028, thereby preserving the aroma of the food.

[0069] It is understood that the pot body 1042 provides space for the cooking cavity 1046, the heating device 1050, and the evaporation device 140, allowing food to be cooked. The lid 1044 can be fastened to the pot body 1042 to ensure unobstructed connection between the condenser assembly 102 and the cooking cavity 1046. When the lid 1044 is fastened, steam and aroma substances can smoothly enter the condenser pipe 103 for condensation, and then return to the cooking cavity 1046 through the condenser pipe 103.

[0070] It is important to emphasize that in this solution, the air heating device 1048 includes an air supply device 1049, a heating device, and an evaporation device 140. The air supply device 1049 is used to supply air into the cooking cavity, and the heating device is located on the air outlet side of the air supply device 1049 to raise the temperature of the air supplied into the cavity. Under the combined action of the air heating device 1048 and the condensing component, more of the aroma from frying and grilling is retained. Simultaneously, high temperatures are used to generate better aromas. By passing water vapor and aromas from the cooking stage through a condensing channel at a certain temperature, the aroma components are condensed to form an aqueous solution of aroma. This aqueous solution is then released back into the cooking cavity and remains at the evaporation device 140, thus better preserving the aroma from frying and grilling and reducing aroma loss.

[0071] It should be added that the heating device 1050 is responsible for heating the cooking cavity 1046 to produce steam and aroma substances. The heating device 1050 can be a heating element found in traditional cooking appliances such as rice cookers and pressure cookers, which can produce aroma and steam in the cooking cavity 1046 by heating the food.

[0072] 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.

[0073] 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.

[0074] It should be added that by setting a control switch on the water pipe section, when the liquid formed after condensation gradually accumulates, it mainly flows out of the cooking cavity through the water pipe section, specifically to the evaporator 140. That is, when the control switch is closed, the condensed liquid only accumulates in the water pipe section. If the control switch is opened, the liquid will flow to the evaporator 140.

[0075] In one specific embodiment, a specific structure is provided, which adds an aroma condensation module and a reflux module to a conventional cooking appliance (such as an air fryer).

[0076] The condenser module mainly consists of two parts: a condenser, a water passage, and a switch. The purpose of the condenser is to control the temperature of the passage, allowing steam and aroma substances from the cooking cavity to condense into liquid at an appropriate temperature within the passage. The condenser can be primarily a solid-contact heat dissipation device, such as metal, which dissipates heat through contact with the passage using the metal's thermal conductivity; it can also be primarily a liquid-contact heat dissipation device, such as immersing the passage in water or directly immersing it in water, utilizing water's high specific heat capacity for rapid cooling; or it can be primarily an airflow heat dissipation device, such as using a fan to increase forced convection and dissipate heat from the passage into the air. The passage can be an existing pipe or a water passage without pipes (using external forces such as gravity to form a certain water path). The switch controls the timing of water flow from the water tank.

[0077] The reflux module mainly consists of two parts: a water tank and a water passage. Liquid from the temperature-controlled condenser module enters the water tank and flows back into the cooking cavity through the water passage to continue cooking. The water tank primarily stores the condensed liquid, while the water passage allows the condensed liquid to enter the cooking cavity.

[0078] Aroma-enhancing module: The main components are the water tray 1402 and the heating module. The purpose of the water tray 1402 is to trap the backflowing water, and the high temperature of the heating module heats the condensed water, causing the aroma to react and volatilize. This process can be achieved by using the heating module of the cooking appliance or an external heating module to heat the water tray 1402.

[0079] The heating and air supply modules are similar to those of a typical air fryer, with wind speeds ranging from 1000-6000 rpm and heating module power between 200W and 2000W. The goal is to retain more of the grilling aroma while utilizing high temperatures to generate even better fragrance. By passing steam and aroma from the cooking stage through a condensation channel at a specific temperature, the aroma components condense into an aqueous solution, which is then released back into the cooking cavity. This process better preserves the grilling aroma and reduces aroma loss.

[0080] Process: Preparation → Heating → Steaming and Baking for Enhanced Aroma → Cooking Completed.

[0081] The usage steps are as follows:

[0082] Preparation: The user puts the ingredients into the cooking cavity and puts water into the water tank.

[0083] Heating: The heating module and the air supply module start working, heating the cooking cavity to a certain temperature T1, where 120℃≤T1≤200℃. At this time, the food undergoes the Maillard reaction, generating aroma components that dissipate into the cooking cavity. The time to maintain T1 is t1, where t1≥3min.

[0084] Aroma Enhancement through Steaming and Baking: The heating and air supply modules continue to operate, maintaining temperature T1. At this time, the switch is turned on, and the water previously added by the user begins to drip into the water tray 1402. The switch opening time is related to the flow rate in the water passage, ensuring that 1-10g of water enters the water tray 1402 per minute. The water entering the water tray 1402 is heated and evaporated into steam. The steam, carrying the aroma, enters the passage of the condensation module and is condensed into condensate. The condensed water then continues to enter the water tank, repeating the dripping-evaporation-condensation process. This process lasts for t2, where t2 ≥ 3 minutes or until there is no water in the water tank.

[0085] Cooking is finished.

[0086] In one specific embodiment, the evaporation device 140 is a water tray 1402. The water tray 1402 is set in the cooking cavity and is positioned directly opposite the drip outlet. When the condensed liquid flows out from the drip outlet, it will drip directly onto the water tray 1402, thereby causing the liquid on the water tray 1402 to gradually evaporate and enhance the aroma of the cooked food.

[0087] It should be added that when the air heating device 1048 is placed flat on the ground or table, the water tray 1402 and the drip nozzle overlap in the vertical direction, that is, the orthogonal projection of the drip nozzle on the plane where the water tray 1402 is located is inside the water tray 1402.

[0088] In this embodiment, the condensation module and the reflux module are integrated into a single large module.

[0089] Process: Preparation → Heating → Steaming and Baking for Enhanced Aroma → Cooking Completed.

[0090] The usage steps are as follows:

[0091] Preparation: The user puts the ingredients into the cooking cavity and puts water into the water tank.

[0092] Heating: The heating module and the air supply module start working, heating the cooking cavity to a certain temperature T1, where 120℃≤T1≤200℃. At this time, the food undergoes the Maillard reaction, generating aroma components that dissipate into the cooking cavity. The time to maintain T1 is t1, where t1≥3min.

[0093] Aroma Enhancement through Steaming and Baking: The heating and air supply modules continue to operate, maintaining temperature T1. At this time, the switch is turned on, and the water previously added by the user begins to drip into the water tray 1402. The timing of the switch opening is related to the flow rate in the water passage, ensuring that 1-10g of water enters the water tray 1402 per minute. The water entering the water tray 1402 is heated and evaporated into steam. The steam, carrying the aroma, enters the passage of the condensation module and is condensed into condensate. The condensed water continues to enter the water tank, repeating the dripping-evaporation-condensation process. This process lasts for t2, where t2 ≥ 3 minutes or until there is no water in the water tank.

[0094] In another embodiment, the evaporation device 140 is a bottom heating device 1404. The device for evaporating the condensed liquid is located at the bottom of the cooking cavity. When the liquid flows into the cooking cavity from the drip outlet, it will drip directly onto the bottom wall of the cooking cavity. On this basis, the bottom heating device 1404 can directly heat it, so that the liquid is heated and turns into gas and evaporates into the cooking cavity, thereby realizing the cooking needs of steaming and baking while diffusing aroma.

[0095] In this embodiment, the water box is removed and a bottom heating module is added. The water flowing down the water channel will drip directly to the bottom and be heated into steam for steaming and baking.

[0096] Process: Preparation → Heating → Steaming and Baking for Enhanced Aroma → Cooking Completed.

[0097] The usage steps are as follows:

[0098] Preparation: The user puts the ingredients into the cooking cavity and puts water into the water tank.

[0099] Heating: The heating module and air supply module start working, heating the cooking cavity to a certain temperature T1, where 120℃≤T1≤200℃. At this temperature, the food undergoes the Maillard reaction, generating aroma components that dissipate into the cooking cavity. The time to maintain T1 is t1, where t1≥3min. During this process, the bottom heating can be activated or deactivated.

[0100] Steaming and Baking for Enhanced Aroma: The heating and air supply modules continue to operate, while the bottom heating system begins, maintaining the cavity temperature at T1. At this time, the switch is turned on, and the water previously added by the user begins to drip into the water tray. The timing of the switch operation is related to the flow rate in the water passage, ensuring a flow rate of 1-10g per minute. The water dripping into the bottom is evaporated by the bottom heating system, forming steam. This steam, carrying the aroma, enters the condensation module's passage and is condensed into condensate. The condensed water continues to flow into the water tank, repeating the dripping-evaporation-condensation process. This process lasts for t2, where t2 ≥ 3 minutes or until the water tank is empty. The bottom heating system maintains the bottom temperature above 100℃ to ensure water evaporation. The heating power of the bottom heating system is between 200W and 1500W.

[0101] Cooking is finished.

[0102] In some embodiments, optionally, such as Figure 2 As shown, the condenser assembly 102 is located inside the upper cover 1044, meaning that the condenser and passage are located in the upper cover 1044 portion of the cooking appliance 1000. During cooking, steam and aroma substances enter the passage of the condenser and then condense into liquid through the condensation process. The liquid in the water collection tank 1024 flows out through the water pipe section 1034 and the drip outlet 1028 under its own gravity. This means that the condensed liquid is collected in the water collection tank 1024 and flows through the water pipe section 1034 to the drip outlet 1028 under its own gravity, and then is released into the cooking cavity 1046.

[0103] 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.

[0104] 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, thereby reducing the complexity of the structure inside the top cover 1044. The function of the drive device 106 is to control the flow speed and direction of the liquid, causing it to flow out of the water collection tank 1024, enter the drip outlet 1028 through the water pipe section 1034, and finally be released into the cooking cavity 1046.

[0105] 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.

[0106] In some embodiments, optionally, the overall size proportions and structure may vary depending on the location of the water collection tank 1024. Specifically, as shown below... Figure 5 As shown, placing the water collection tank 1024 on the side of the pot body 1042 saves internal space and makes the design of the cooking cavity 1046 more concise. This arrangement ensures that after liquid flows from the condenser 1022 into the water collection tank 1024, it flows smoothly out of the pot body 1042 through the water pipe section 1034 and then into the cooking cavity 1046. With the water collection tank 1024 located on the side of the pot body 1042, the liquid flow path is relatively short, resulting in higher efficiency in liquid return and release. Furthermore, since the water collection tank 1024 is located on the side, it may be easier to observe and maintain.

[0107] like Figure 4As shown, placing the water collection tank 1024 inside the pot body 1042 makes the entire cooking appliance 1000 more compact and aesthetically pleasing. Simultaneously, the liquid return path can be relatively more concealed, without affecting the appearance design of the pot body 1042. Since the water collection tank 1024 is located inside the pot body 1042, the liquid return path may be relatively long, requiring careful design and sealing of the water pipe section 1034 to prevent liquid leakage. Furthermore, because the water collection tank 1024 is located inside the pot body 1042, it may require more frequent disassembly and cleaning.

[0108] 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.

[0109] 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.

[0110] Furthermore, the condensation device 1022 and the water collection tank 1024 are integrated into one unit.

[0111] In some embodiments, optionally, such as Figure 8 As shown, the solid heat exchanger 1082, with its high thermal conductivity, accelerates the condensation process of steam, rapidly transferring heat from the steam to the liquid, achieving efficient condensation. It can be understood that the thermal conductivity of the solid heat exchanger 1082 is greater than that of the wall material of the condensing pipe 103, and the solid heat exchanger 1082 is in close contact with the condensing pipe 103, ensuring that heat can be quickly transferred to the solid heat exchanger 1082. This allows the solid heat exchanger 1082 to absorb and conduct heat from the condensing pipe 103 more quickly, achieving an efficient condensation process.

[0112] Among them, the solid heat exchanger 1082 includes, but is not limited to, metal sheets, fins, metal plates, etc.

[0113] In some embodiments, optionally, such as Figure 9As 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.

[0114] 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.

[0115] 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:

[0116] Step S102: Obtain the first temperature range;

[0117] Step S104: When the cooking equipment is in the cooking state, control the air heating device to operate so that the temperature inside the cooking cavity is within the first temperature range;

[0118] Step S106: Determine the duration for which the temperature inside the cooking cavity remains within the first temperature range;

[0119] Step S108: If the duration is longer than the first duration, the control switch of the cooking device is turned on so that the generated liquid flows through the drip nozzle to the evaporation device.

[0120] The cooking method provided in this embodiment is used in the cooking equipment mentioned in any of the above technical solutions. Specifically, during cooking, the operation of the heating device is controlled according to the characteristics of the ingredients and the required steam temperature range. The heating device provides an appropriate amount of heat energy to maintain the temperature inside the cooking cavity within a first temperature range. When the temperature inside the cooking cavity reaches the steam generation temperature range, steam flows out from the steam outlet and enters the condensing device through the condensing pipe.

[0121] When the cooking equipment is in cooking mode, the air heating device is activated. Air is heated and introduced into the cooking cavity to maintain the temperature within the cavity within a first temperature range. The condenser captures the aroma and flavor from the steam. While the temperature within the cooking cavity is maintained within the first temperature range, the duration for which the temperature is maintained within this range can be determined by controlling the condenser or by utilizing its own structure to condense the steam. If the duration exceeds a preset time (the first time), the control switch of the cooking equipment is activated, causing liquid to flow from the condenser to the evaporator, thereby achieving liquid evaporation.

[0122] It should be added that the opening time of the control switch is related to the flow rate of the water pipe section in the condensate line. This means that the opening time of the switch will be adjusted according to the liquid flow rate.

[0123] Optionally, the cooking equipment can use sensors to detect the current air pressure in real time and calculate the corresponding first temperature range based on the air pressure value. This allows the steam temperature during the cooking process to be adjusted according to air pressure changes in different regions or usage environments, thereby achieving steam generation after heating.

[0124] The entire cooking method controls the temperature within the cooking chamber and the operation of the condenser to achieve steam condensation and recirculation, capturing and preserving the aromatic components in the steam, preventing their loss, and releasing them at the appropriate time. This results in an aroma-enhancing effect, such as a fragrant aroma upon opening the lid and improved flavor in the ingredients. This method can adjust the temperature and condensation efficiency during the cooking process according to the needs of different ingredients and dishes, providing more diverse and precise aroma-enhancing effects.

[0125] In some embodiments, optionally, the method further includes: when the evaporator is a bottom heating device located at the bottom of the cooking cavity, controlling the temperature of the bottom wall surface of the cooking cavity to be greater than 100°C.

[0126] By incorporating a bottom heating element into the evaporation unit design, liquid evaporation at higher temperatures can be achieved, thus releasing aroma components more effectively. This method ensures water evaporates quickly, resulting in a strong flavor enhancement, and is suitable for ingredients or dishes requiring rapid aroma enrichment.

[0127] The heating power of the bottom heating device for bottom heating is between 200W and 1500W.

[0128] Optionally, such as Figure 7As 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.

[0129] It should be noted that the cooking equipment in the embodiments of this application includes the aforementioned electronic and non-electronic devices.

[0130] The processor 1110 is used to obtain a first temperature range under the current air pressure; when the cooking device is in the cooking state, it controls the air heating device to operate so that the temperature inside the cooking cavity is within the first temperature range; it controls the condensing device to condense the steam flowing into the condensing pipe from the steam port, and determines the duration for which the temperature inside the cooking cavity is within the first temperature range; if the duration is greater than a first duration, it controls the control switch of the cooking device to open so that the generated liquid flows to the evaporating device through the drip port; wherein the opening time of the control switch is related to the flow rate of the water pipe section in the condensing pipe.

[0131] 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.

[0132] 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.

[0133] 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.

[0134] 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.

[0135] According to the cooking equipment, cooking method, readable storage medium and chip provided by the present invention, aromatic substances in steam are captured during the cooking process and converted into liquid by a condenser, and finally released into the cooking cavity, thereby enhancing the aroma and flavor of the ingredients.

[0136] 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.

[0137] 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.

[0138] 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.

[0139] The above are merely preferred embodiments of the present invention and are not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A cooking device, characterized in that, include: A condensing assembly, comprising a correspondingly configured condensing pipe and a condensing device, wherein the two ends of the condensing pipe are a steam outlet and a drip outlet, respectively; The pot body and the lid are connected to each other. The pot body is provided with a cooking cavity and an air heating device for heating the cooking cavity. The air heating device specifically includes: a blower for blowing air into the cooking cavity; and a heating device located on the air outlet side of the blower for increasing the temperature of the air driven by the blower. An evaporation device is provided inside the cooking cavity, and the evaporation device is arranged opposite to the drip outlet to receive the liquid flowing in from the drip outlet; The steam inlet and the drip outlet are respectively connected to the cooking cavity. The gas flowing into the condenser pipe from the steam inlet is condensed by the condenser to form a liquid that can flow into the evaporator through the drip outlet. When the cooking equipment is in the cooking state, the air heating device is controlled to operate so that the temperature inside the cooking cavity is within a first temperature range; Determine the duration for which the temperature within the cooking cavity remains within the first temperature range; If the duration is greater than the first duration, the control switch of the cooking device is turned on so that the generated liquid flows through the drip nozzle to the evaporation device.

2. The cooking apparatus according to claim 1, characterized in that, The condenser piping specifically includes a steam pipe section and a water pipe section, and the condenser device specifically includes: A water collection chamber is provided on the condenser pipe, and the water collection chamber is connected to the steam pipe section and the water pipe section respectively. The liquid formed after condensation by the condenser flows into the water collection chamber, and the liquid in the water collection chamber flows out through the drip outlet through the water pipe section. The water pipe section is equipped with a control switch to control the flow of liquid into the evaporation device through the water pipe section.

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

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

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

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

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

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

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

10. The cooking apparatus according to claim 1, characterized in that, The evaporation apparatus specifically includes: A water tray is provided inside the cooking cavity, and the water tray is positioned opposite the drip outlet to receive the liquid flowing in from the drip outlet.

11. The cooking apparatus according to claim 1, characterized in that, The evaporation apparatus specifically includes: A bottom heating device is provided at the bottom of the cooking cavity. The bottom heating device is used to heat the bottom wall surface of the cooking cavity to heat the liquid dripping from the drip outlet onto the bottom wall surface.

12. A cooking method, characterized in that, The cooking apparatus used in any one of claims 1 to 11, the cooking method comprising: Obtain the first temperature range; When the cooking device is in the cooking state, the air heating device is controlled to operate so that the temperature inside the cooking cavity is within the first temperature range; Determine the duration for which the temperature within the cooking cavity remains within the first temperature range; If the duration is greater than the first duration, the control switch of the cooking device is turned on so that the generated liquid flows through the drip nozzle to the evaporation device.

13. The cooking method according to claim 12, characterized in that, Also includes: When the evaporation device is a bottom heating device located at the bottom of the cooking cavity, the temperature of the bottom wall surface of the cooking cavity is controlled to be greater than 100°C.

14. The cooking method according to claim 12, characterized in that, The opening time of the control switch is related to the flow rate of the water pipe section in the condensate pipeline.

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

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

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