Cooking device

Abstract

The invention provides a cooking device which comprises a box body forming a shell outside the cooking device, an inner container arranged in the box body, a frying barrel arranged in the box body and located on one side of the inner container, a heating assembly used for heating a frying cavity, a temperature detection device, a pressure detection device and a controller, and the frying cavity is formed in the frying barrel; the controller is configured to control the vacuumizing module to operate so as to extract air from the frying cavity and obtain a pressure value detected by the pressure detection device; obtaining the boiling point of water at the corresponding pressure value according to the pressure value; and obtaining the cooking target oil temperature based on the first arithmetic logic according to the boiling point of the water under the corresponding pressure and the frying temperature parameter. Wherein the frying temperature parameters are determined according to the types of the fried food materials. After the cooking target oil temperature is determined, the heating assembly is controlled to operate so that the cooking target oil temperature can be reached in the frying cavity. The cooking target oil temperature is set according to the change of the pressure value in the frying cavity, the problem of excessive frying or insufficient frying is effectively avoided, and the cooking effect is improved.

Description

Technical Field

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

[0002] With the improvement of living standards, cooking devices have gradually become an indispensable electrical appliance in home life. A cooking device, such as an oven, a steamer or a steam oven, is a cooking device that holds food in a closed space and heats and cooks the food.

[0003] In the related cooking device, the cooking device includes a box body and an inner pot arranged in the box body. A cooking cavity is formed inside the inner pot, and the food in the cooking cavity is cooked at high temperature. In order to enrich the functions of the cooking device, a frying barrel is provided to fry the food at low temperature. During the frying process, the cooking target oil temperature in the frying cavity is difficult to control, resulting in over-frying or under-frying of the food.

[0004] In view of this, this application is filed. Summary of the invention

[0005] The cooking device proposed in the present application is provided with a temperature detection device and a pressure detection device. During the cooking process, the cooking target oil temperature is set according to the change of the pressure value in the frying chamber and the different types of ingredients, and frying is performed based on this to improve the cooking effect.

[0006] The present invention provides a cooking device, which comprises: a box body, which forms an outer shell of the cooking device; an inner pot, which is arranged in the box body; a frying barrel, which is arranged in the box body and located on one side of the inner pot, and a frying cavity is formed in the frying barrel; a vacuum module, which is connected to the frying cavity and is used to vacuum the frying cavity; wherein the frying barrel comprises a barrel body, a barrel cover and a filter cover; the frying cavity is formed inside the barrel body; the barrel cover is rotatably covered on the top surface of the barrel body, and is used to open and close the frying cavity.

[0007] The cooking device also includes a heating component, which is arranged at the bottom of the barrel and is used for heating the frying cavity.

[0008] The cooking device also includes a temperature detection device and a pressure detection device for detecting the temperature and pressure in the frying cavity.

[0009] The cooking device comprises a controller which is electrically connected with a heating component, a vacuum module, a temperature detection device and a pressure detection device.

[0010] The controller is configured to control the vacuum module to operate to evacuate the frying chamber, obtain the pressure value detected by the pressure detection device, obtain the boiling point of water at the corresponding pressure value according to the pressure value, and obtain the cooking target oil temperature based on the first operation logic according to the boiling point of water at the corresponding pressure and the frying temperature parameter. The frying temperature parameter is determined according to the type of fried food.

[0011] After determining the cooking target oil temperature, the heating component is controlled to operate so that the cooking target oil temperature is reached in the frying cavity.

[0012] In the above scheme, the influence of the change of the pressure value in the frying chamber on the boiling point of the water in the food is fully taken into consideration, and the influence of factors such as the water content of different food ingredients on the frying effect is taken into consideration. The cooking target oil temperature is set to effectively avoid the problem of over-frying or insufficient frying and improve the cooking effect.

[0013] In some embodiments, the controller is configured such that the temperature detection device is disposed on the outside of the bottom of the barrel, and the controller is configured such that after obtaining the temperature value detected by the temperature detection device, the controller compensates the detected temperature value according to a preset temperature compensation coefficient.

[0014] The detected temperature is compensated according to a preset temperature compensation coefficient, thereby ensuring the problem of inaccurate detected temperature caused by different setting positions of the temperature detection device.

[0015] In some embodiments, the cooking device further includes an image acquisition device, which is disposed in the frying cavity and is used to obtain a picture of the frying cavity. The image acquisition device is electrically connected to the controller.

[0016] The controller is configured to obtain the pictures collected by the image acquisition device and obtain the type of food in the frying cavity using image analysis technology.

[0017] In the above solution, the type of food is obtained by the image acquisition device and image analysis technology, so as to realize automatic cooking and obtain the information of food. The pictures obtained by the image acquisition device can also be used for other control logics, such as cooking time.

[0018] In some embodiments, the controller is configured to control the temperature detection device to periodically detect the temperature in the frying cavity during the process of the heating component heating the frying cavity, and when the detected temperature value reaches the cooking target oil temperature, reduce the operating power of the heating component or stop the operation of the heating component, so as to accurately control the frying temperature.

[0019] In some embodiments, a plurality of preset pressure ranges and a plurality of boiling point values ​​of water are provided, and each preset pressure range corresponds to a boiling point of water.

[0020] When the pressure value detected by the pressure detection device is within the i-th preset pressure range, it corresponds to the i-th boiling point value.

[0021] The influence relationship between the pressure in the frying chamber and the target cooking oil temperature was considered, the boiling point of water was added as an intermediate quantity, and then the change of the pressure value was used as an influencing factor of the change of the target cooking oil temperature to improve the cooking effect.

[0022] In some embodiments, the controller is configured to control the heating component to preheat the frying cavity before frying so that the temperature in the frying cavity reaches a preheating target oil temperature; wherein the preheating target oil temperature is greater than the cooking target oil temperature.

[0023] The purpose of this preheating operation is to stabilize the temperature inside the frying chamber and reach a preset cooking target oil temperature, which is higher than the cooking target oil temperature required for final frying. This setting helps to compensate for the temperature drop caused by putting in cold ingredients at the beginning of frying, and ensures that the oil temperature is always kept within a suitable range throughout the frying process, thereby improving the quality and taste of fried food. In this way, not only can the cooking speed be accelerated, but also the food can be kept crispy on the outside and tender on the inside, achieving the best cooking effect.

[0024] In some embodiments, the controller is configured to obtain the pressure value detected by the pressure detection device in real time, and adjust the cooking target oil temperature in real time according to the change of the pressure value.

[0025] When the pressure value detected by the pressure detection device changes, the controller will immediately respond to these changes by adjusting the cooking target oil temperature. In this way, it can not only improve cooking efficiency and quality, but also ensure that the results of each cooking are highly consistent. This is especially important for dishes that require precise control of cooking conditions.

[0026] Adjust the working state of the heating component (for example, change the heating power) to ensure that the pressure in the frying chamber remains within an ideal range. This dynamic adjustment mechanism can effectively cope with pressure fluctuations caused by changes in the external environment or during the cooking process, thereby maintaining stable cooking conditions. In this way, not only can cooking efficiency and quality be improved, but also a high degree of consistency in the results of each cooking can be ensured. This is especially important for dishes that require precise control of cooking conditions.

[0027] In some embodiments, an oil drain port is provided at the bottom of the barrel, and the cooking device further comprises an oil drain module, which comprises:

[0028] Oil storage box,

[0029] The oil drain pipe is used to connect the oil drain port and the oil storage box; the oil in the barrel can be discharged into the oil storage box through the oil drain port and the oil drain pipe;

[0030] A switch assembly, which is used to control whether the frying chamber and the oil storage box are connected;

[0031] The controller is configured to control the switch assembly to open before the driving unit drives the net barrel to rotate at a first speed, so that the oil in the barrel body is discharged into the oil storage box through the oil discharge port and the oil discharge pipe.

[0032] After cooking is finished, the oil in the frying cavity can be drained out of the frying cavity, thereby improving the oil draining performance of the frying barrel.

[0033] In some embodiments, the cooking device includes a drawer box and a drawer, wherein the drawer is pullable inside the drawer box, the drawer box is arranged outside the inner pot, and the frying tub is arranged inside the drawer.

[0034] In some embodiments of the present application, a cooking device is also proposed, which includes: a box body, which forms an outer shell of the cooking device; an inner pot, which is arranged in the box body; a frying barrel, which is arranged in the box body and on one side of the inner pot, and a frying chamber is formed in the frying barrel; a vacuum module, which is connected to the frying chamber, and the vacuum module is used to vacuum the frying chamber; wherein the frying barrel includes a barrel body, a barrel cover and a filter cover; the frying chamber is formed inside the barrel body; the barrel cover is rotatably covered on the top surface of the barrel body, and the barrel cover is used to open and close the frying chamber.

[0035] The cooking device also includes a heating component, which is arranged at the bottom of the barrel and is used for heating the frying cavity.

[0036] The cooking device also includes a temperature detection device and a pressure detection device for detecting the temperature and pressure in the frying cavity.

[0037] The cooking device comprises a controller which is electrically connected with a heating component, a vacuum module, a temperature detection device and a pressure detection device.

[0038] The controller is configured to control the vacuum module to operate so as to evacuate the frying chamber; obtain the pressure value detected by the pressure detection device;

[0039] According to the pressure value, the boiling point of water at the corresponding pressure value is obtained;

[0040] Receiving an electrical signal regarding the type of fried food, and determining a frying temperature parameter corresponding to the fried food according to the electrical signal;

[0041] Obtaining a cooking target oil temperature based on a first operation logic according to the boiling point of water and frying temperature parameters at a corresponding pressure value;

[0042] Control the operation of the heating element to achieve the cooking target oil temperature in the frying cavity.

[0043] In the above embodiment, the frying temperature parameters of the fried food can be obtained according to the received electrical signal, and the cooking target oil temperature can be adjusted according to the pressure change to perform cooking to ensure moderate frying during the cooking process. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 is a structural schematic diagram of a cooking device according to an embodiment of the present application;

[0045] Figure 2 yes Figure 1 Schematic diagram of some internal structures;

[0046] Figure 3 yes Figure 1 Schematic diagram of the structure of the middle drawer and the drawer box;

[0047] Figure 4 yes Figure 3 A schematic diagram of the structure in another state;

[0048] Figure 5 yes Figure 4 Schematic diagram of the structure of the middle drawer;

[0049] Figure 6 yes Figure 5 A schematic diagram of a decomposed structure;

[0050] Figure 7 yes Figure 6 Schematic diagram of the structure inside the middle drawer;

[0051] Figure 8 yes Figure 7 Schematic diagram of the structure from another perspective;

[0052] Fig. 9 is a top view of a drawer of an embodiment of the present application;

[0053] Fig.10 yes Fig. 9 Sectional view at the AA position;

[0054] Fig.11 It is a partial structural schematic diagram of the inner components of a drawer of an embodiment of the present application;

[0055] Fig.12 This is another partial structural diagram of the inner components of a drawer according to an embodiment of the present application;

[0056] Fig.13 It is a partial exploded view of the inner components of a drawer of an embodiment of the present application;

[0057] Fig.14 It is a temperature control logic of a cooking device according to an embodiment of the present application;

[0058] Fig.15is another temperature control logic of the cooking device of one embodiment of the present application;

[0059] The following are the descriptions of the reference numerals:

[0060] Box body 1; cooking cavity 10; inner pot 11; box door 12; heat dissipation duct 13; heat dissipation fan 131;

[0061] Support top plate 14; heat dissipation hood 132; support back plate 15; drawer box 2;

[0062] Drawer 21; top cover 22; frying barrel 3; vacuum module 4; drive module 5; frying chamber 30;

[0063] Vacuum joint 313; barrel body 31; barrel cover 32; net barrel 33; turntable 34;

[0064] Mesh 334; oil leakage port 345; filter cover 35; filter tank 301; oil discharge port 302;

[0065] Oil discharge module 7; oil discharge pipe 71; oil storage box 72; oil pump 73; oil discharge connector 318;

[0066] Temperature detection device 8; Pressure detection device 9. DETAILED DESCRIPTION

[0067] Typical embodiments that embody the features and advantages of the present invention will be described in detail in the following description. It should be understood that the present invention can have various changes in different embodiments without departing from the scope of the present invention, and the descriptions and illustrations therein are essentially used for illustration purposes rather than for limiting the present invention.

[0068] In the description of the present application, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0069] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of this application, "plurality" means two or more, unless otherwise clearly and specifically defined.

[0070] In the description of this application, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be an indirect connection through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0071] Reference Figure 1 In an embodiment of the present application, a cooking device is provided. The cooking device includes a housing 1. The housing 1 is configured as a shell of the cooking device. The housing 1 may be a rectangular hollow structure. It should be noted that, in other embodiments, the housing 1 may also adopt a shell structure of other shapes. The specific shape of the housing 1 may be adjusted as needed and is not limited here.

[0072] Reference Figure 2 In some embodiments, a cooking cavity 10 may be formed in the housing 1. The cooking cavity 10 may be used for high temperature cooking such as steaming and baking food.

[0073] In some embodiments, a take-in / put-out opening may be provided on the front wall of the housing 1. The take-in / put-out opening may be connected to the cooking cavity 10. Food materials may be placed into the cooking cavity 10 through the take-in / put-out opening.

[0074] In some embodiments, the cooking device may include an inner pot 11. The inner pot 11 may be disposed in the housing 1. A cooking cavity 10 is formed in the inner pot 11. The front end of the inner pot 11 has an opening, and the front end opening of the inner pot 11 may be connected to a take-in and put-out port (not shown in the figure), that is, the take-in and put-out port may be connected to the cooking cavity 10 inside the inner pot 11 through the front end opening of the inner pot 11.

[0075] Reference Figure 1 , 2 In some embodiments, a door 12 may be provided on the front side of the cabinet 1. The door 12 may be opposite to the access opening on the front side of the cabinet 1. The door 12 is used to open and close the access opening on the front side of the cabinet 1, so that the door 12 can open and close the cooking cavity 10 in the inner pot 11.

[0076] Reference Figure 2 In some embodiments, a heater (not shown) may be provided in the housing 1. The heater may be used to create a high temperature environment in the cooking cavity 10 of the inner pot 11, thereby realizing the roasting and baking functions of the cooking device.

[0077] In some embodiments, the heater may be disposed on the inner wall of the inner pot 11 , such as the top of the cooking cavity 10 .

[0078] It should be noted that in other embodiments, the heater may also be disposed at the back or bottom of the cooking cavity 10 , or on other side walls of the cooking cavity 10 .

[0079] Reference Figure 2 In some embodiments, a heat dissipation duct 13 may be provided in the box body 1. One end of the heat dissipation duct 13 may be connected to the inside of the box body 1. The other end of the heat dissipation duct 13 may be connected to the external space of the box body 1. The heat dissipation duct 13 may be used to discharge air to the outside of the box body 1 to dissipate heat. The heat in the box body 1 may be discharged to the outside of the box body 1 through the heat dissipation duct 13, thereby achieving the heat dissipation function inside the box body 1.

[0080] In some embodiments, a heat dissipation fan 131 may be provided in the heat dissipation duct 13. The heat dissipation fan 131 may be used to provide wind power. When the heat dissipation fan 131 is running, the air inlet end of the heat dissipation duct 13 may draw air in the box body 1, and discharge the air to the outside of the box body 1 through the air outlet end of the heat dissipation duct 13 to dissipate heat, thereby realizing the heat dissipation function inside the box body 1.

[0081] In some embodiments, the end of the heat dissipation duct 13 communicating with the housing 1 may be an air inlet end. The end of the heat dissipation duct 13 communicating with the outside of the housing 1 may be an air outlet end. The heat dissipation fan 131 may be disposed at the air inlet end of the heat dissipation duct 13.

[0082] It should be noted that, in other embodiments, the heat dissipation fan 131 may also be disposed at other positions of the heat dissipation duct 13 .

[0083] Reference Figure 2 In some embodiments, the heat dissipation duct 13 may be disposed in the top area of ​​the housing 1. The heat dissipation duct 13 may be disposed above the top of the cooking cavity 10. The heat dissipation duct 13 may be disposed above the top of the inner pot 11.

[0084] It should be noted that, in some other embodiments, the heat dissipation duct 13 may also be provided at other positions of the cooking cavity 10 and the inner pot 11. The heat dissipation duct 13 may also be provided at other positions in the box body 1.

[0085] Reference Figure 2 In some embodiments, a supporting top plate 14 may be provided in the box body 1. The supporting top plate 14 may be provided above the inner tank 11 at intervals. The heat dissipation duct 13 may be arranged above the top of the supporting top plate 14.

[0086] In some embodiments, a heat dissipation hood 132 may be provided on the top surface of the supporting top plate 14. The heat dissipation hood 132 and the supporting top plate 14 may enclose a heat dissipation duct 13. At this time, the rear end of the heat dissipation hood 132 may serve as the air inlet end of the heat dissipation duct 13. The heat dissipation fan 131 may be provided at the rear end of the heat dissipation hood 132. The front end of the heat dissipation hood 132 may face the front side of the box body 1 and serve as the air outlet end of the heat dissipation duct 13.

[0087] In some embodiments, a support back plate 15 may be provided in the box body 1. The support back plate 15 may be provided on the back side of the inner liner 11. The bottom of the support back plate 15 may be supported on the box body 1. The top of the support back plate 15 may be connected to the rear end of the support top plate 14. The front end of the support top plate 14 may be fixed on the box body 1, so that the support top plate 14 can be stably fixed on the upper side of the inner liner 11.

[0088] Reference Figure 2 In some embodiments, a steam generator (not shown) may be provided in the housing 1. The steam generator may be provided outside the inner pot 11. The steam generator may be connected to the cooking cavity 10 in the inner pot 11 through a steam pipeline, thereby creating a high-temperature steam environment in the cooking cavity 10 of the inner pot 11, and realizing the steam cooking function in the cooking cavity 10.

[0089] In some embodiments, the steam generator may be disposed on the rear wall of the supporting back plate 15. It should be noted that, in some other embodiments, the steam generator may also be directly disposed on the rear wall of the inner container 11.

[0090] Reference Figure 2 In some embodiments, the cooking device may include a water storage box 16. The water storage box 16 may be used to store water. The water storage box 16 may be disposed in the housing 1. The water storage box 16 may be used to supply water to the steam generator, the interior of the cooking cavity 10, and the like.

[0091] In some embodiments, the water storage box 16 may be disposed on the top surface of the support top plate 14. It should be noted that, in some other embodiments, the water storage box 16 may also be disposed at other positions in the box body 1.

[0092] Figure 3 yes Figure 1 Schematic diagram of the structure of the middle drawer 21 and the drawer box 2. Figure 4 yes Figure 3 Schematic diagram of the structure in another state.

[0093] Reference Figure 3 , 4In some embodiments, the cooking device may include a drawer box 2. A drawer 21 may be provided in the drawer box 2. The drawer 21 may be provided inside the drawer box 2 in a retractable manner. A drawer opening (not shown) may be provided at the front end of the drawer box 2. The drawer 21 may be slidably pushed into the drawer box 2 through the drawer opening. The drawer 21 may also be slidably pulled out from the drawer opening.

[0094] In some embodiments, the drawer box 2 can be arranged outside the inner container 11. The drawer box 2 can be arranged below the bottom of the box body 1, so that the drawer 21 can be arranged below the bottom of the inner container 11.

[0095] It should be noted that, in some other embodiments, the drawer box 2 may also be disposed inside the box body 1. The drawer box 2 may be disposed below the bottom of the inner liner 11. Alternatively, in other embodiments, the drawer box 2 may also be integrally formed with the box body 1.

[0096] Reference Figure 5-8 As shown, in some embodiments, the cooking device may include a vacuum frying system. The vacuum frying system can be used to perform vacuum low-temperature frying on the food. Compared with conventional frying, the oil temperature during vacuum low-temperature frying is usually controlled between 80°C and 100°C, which is much lower than the 160°C to 230°C of conventional frying. Such low-temperature treatment can effectively reduce the damage to heat-sensitive nutrients in food, such as vitamins and antioxidants, thereby better preserving the nutritional value of the food.

[0097] It should be noted that in a vacuum environment, the boiling point of water in food is lowered and can evaporate quickly, which greatly shortens the drying time. This not only improves production efficiency, but also reduces the adverse changes that may occur in food due to long-term high-temperature treatment, and makes the food crispy and delicious.

[0098] Because the food is fried under vacuum, the moisture in the food can be directly converted into steam and escaped instead of absorbing a large amount of oil. Therefore, the oil content of vacuum fried food can be significantly lower than that of traditional fried food, generally between 10% and 20%, which helps to provide a healthier diet option.

[0099] Low temperature treatment and rapid dehydration help to maintain the original color and flavor of food. The aroma and flavor components in food are not easily lost in a vacuum state, but will be concentrated due to the reduction of water, making the product taste crispier and more flavorful.

[0100] During the vacuum frying process, due to the extremely low moisture content and the fact that it is carried out in an oxygen-free environment, the growth of microorganisms can be effectively inhibited, the shelf life of food can be extended, and it is easy to store and transport.

[0101] This technology is applicable to a variety of food raw materials, including but not limited to fruits, vegetables, dried fruits, aquatic products, and livestock and poultry meat, and can produce snack foods with unique taste and rich nutrition.

[0102] Before frying, you can first preheat the frying chamber to avoid excessive oil absorption by the ingredients due to frying in cold oil.

[0103] However, during the low-temperature frying process, the frying chamber needs to be continuously evacuated during the cooking process, and the food will produce water vapor and the internal temperature changes during the frying process, causing the pressure in the frying chamber to fluctuate. If a cooking target oil temperature is always maintained, the food may be over-fried or under-fried. Therefore, the cooking target oil temperature for frying needs to be adjusted according to the change in pressure.

[0104] Reference Figure 4 In some embodiments, a top cover 22 may be provided on the top surface of the drawer 21. The top cover 22 may cover the top opening of the drawer 21. The top cover 22 may enclose the frying tub 3, the vacuum module 4, the driving module 5, etc. in the vacuum frying system inside the drawer 21.

[0105] Reference Figure 2-8 As shown, in some embodiments, the vacuum frying system can be arranged inside the drawer 21. It should be noted that, in other embodiments, the vacuum frying system can also be arranged in the box 1, and the vacuum frying system can be arranged in other areas outside the inner pot 11.

[0106] Reference Figure 5-8 As shown, in some embodiments, the vacuum frying system may include a frying barrel 3. A frying chamber 30 may be formed inside the frying barrel 3. The frying chamber 30 may be used to place oil, and the food in the frying chamber 30 may be fried after the oil is heated.

[0107] In some embodiments, the vacuum frying system may include a vacuum module 4. The vacuum module 4 may be connected to the frying chamber 30 in the frying barrel 3. The vacuum module 4 is used to evacuate the frying chamber 30. Therefore, the food may be vacuum fried in the frying chamber 30.

[0108] In some embodiments, a vacuum joint 313 connected to the frying chamber 30 may be provided on the outer wall of the frying barrel 3. The vacuum module 4 may be connected to the vacuum joint 313. The vacuum module 4 may extract the air in the frying chamber 30 through the vacuum joint 313, thereby achieving vacuumization in the frying chamber 30.

[0109] Reference Figure 9-15 In some embodiments, the frying barrel 3 may include a barrel body 31. A frying cavity 30 may be formed inside the barrel body 31. An opening communicating with the frying cavity 30 may be provided at the top of the barrel body 31.

[0110] In some embodiments, the vacuum connector 313 may be protrudingly disposed on the outer wall of the barrel body 31. The vacuum connector 313 may be disposed at a top region of the outer wall of the barrel body 31. The vacuum connector 313 may be disposed close to the top opening of the barrel body 31.

[0111] Reference Figure 6 In some embodiments, the frying barrel 3 may include a barrel cover 32. The barrel cover 32 may be movably covered on the top surface of the barrel body 31. The barrel cover 32 may be used for the top opening of the barrel body 31, and further for opening and closing the frying chamber 30.

[0112] In some embodiments, the barrel cover 32 can be rotatably covered on the top surface of the barrel body 31. The barrel cover 32 can rotate relative to the barrel body 31 to open or close the frying chamber 30.

[0113] It should be noted that, in other embodiments, the barrel cover 32 may also be detachably covered on the top opening of the barrel body 31 .

[0114] In some embodiments, when the drawer 21 is pulled out from the drawer box 2 , the barrel cover 32 can be exposed from the drawer box 2 , so that the barrel cover 32 can be rotated to open or close the top opening of the barrel body 31 , thereby facilitating the opening and closing of the frying chamber 30 .

[0115] Reference Figure 9-10 In some embodiments, the frying barrel 3 may include a net barrel 33. The net barrel 33 may be disposed in the frying chamber 30. The inside of the net barrel 33 may be used to place food to be fried. The oil in the frying chamber 30 may enter the inside of the net barrel 33, and then fry the food in the net barrel 33.

[0116] In some embodiments, the net barrel 33 can be rotatably disposed in the frying chamber 30. During the vacuum low-temperature frying process, the net barrel 33 can rotate in the frying chamber 30, thereby driving the food in the net barrel 33 to rotate in the frying chamber 30, which can improve the frying efficiency and frying uniformity of the food in the net barrel 33.

[0117] In some embodiments, the top of the net barrel 33 may be provided with an opening. The food to be fried can be put into the net barrel 33 through the top opening of the net barrel 33. The fried food can be taken out through the top opening of the net barrel 33.

[0118] Reference Fig. 9 In some embodiments, the vacuum frying system may include a driving module 5. The driving module 5 may be in transmission connection with the net barrel 33. The driving module 5 may drive the net barrel 33 to rotate in the frying chamber 30.

[0119] Reference Fig.14In some embodiments, the frying tub 3 may include a turntable 34. The turntable 34 may be rotatably disposed in the frying chamber 30. The net barrel 33 may be detachably supported on the top surface of the turntable 34. The driving end of the driving module 5 is connected to the turntable. When the driving module 5 rotates, the driving unit can drive the turntable and the net barrel to rotate synchronously in the frying chamber 30.

[0120] Reference Fig.12 In some embodiments, mesh holes 334 may be provided on the bottom wall of the net barrel 33. The oil in the frying chamber 30 may enter the inside of the net barrel 33 through the mesh holes 334 on the bottom wall of the net barrel 33, and the food inside the net barrel 33 may be fried. A plurality of mesh holes 334 may be provided on the bottom wall of the net barrel 33. The plurality of mesh holes 334 may be arranged at intervals on the bottom wall of the net barrel 33. The number and intervals of the mesh holes 334 on the bottom wall of the net barrel 33 may be adjusted as needed, and are not limited here.

[0121] In some embodiments, mesh holes 334 may be provided on the peripheral side wall of the net barrel 33. The oil in the frying chamber 30 may enter the inside of the net barrel 33 through the mesh holes 334 on the peripheral side wall of the net barrel 33, and fry the food inside the net barrel 33. A plurality of mesh holes 334 may be provided on the peripheral side wall of the net barrel 33. The plurality of mesh holes 334 may be arranged at intervals on the peripheral side wall of the net barrel 33. The number and interval of the mesh holes 334 on the peripheral side wall of the net barrel 33 may be adjusted as needed, and are not limited here.

[0122] It should be noted that, in some embodiments, multiple mesh holes 334 may be provided on both the bottom wall and the peripheral side wall of the net bucket 33. In some embodiments, the mesh holes 334 may also be provided only on the bottom wall of the net bucket 33, or the mesh holes 334 may also be provided only on the peripheral side wall of the net bucket 33.

[0123] Reference Fig.13 In some embodiments, the turntable 34 may be provided with an oil leakage port 345. The oil leakage port 345 may be connected to the spaces above and below the turntable 34. When the net barrel 33 is disposed above the turntable 34, the oil leakage port 345 may be connected to the mesh 334 on the bottom wall of the net barrel 33, and the oil above the turntable 34 and inside the net barrel 33 may flow to the space below the turntable 34 through the oil leakage port 345.

[0124] In some embodiments, the turntable 34 may be provided with a plurality of oil leakage ports 345. The plurality of oil leakage ports 345 may be arranged circumferentially at intervals on the turntable 34. The plurality of oil leakage ports 345 may be arranged circumferentially at intervals on the circumferential side of the rotating shaft of the turntable 34. The plurality of oil leakage ports 345 are arranged circumferentially at intervals. It should be noted that the number, shape and interval of the oil leakage ports 345 on the turntable 34 may be adjusted as required and are not limited here.

[0125] Reference Fig.13In some embodiments, the frying tub 3 may include a filter cover 35. A filter slot 301 may be recessed on the bottom surface of the frying cavity 30. The filter cover 35 may be disposed at the bottom of the frying cavity 30. The filter cover 35 may cover the top notch of the filter slot 301. The filter cover 35 is provided with a filter hole (not shown in the figure). The oil in the frying cavity 30 may be filtered by the filter cover 35 and then enter the filter slot 301 below the filter cover 35.

[0126] In some embodiments, the barrel body 31 may be provided with an oil drain port 302 connected to the filter tank 301. The oil drain port 302 may be provided at the bottom of the frying cavity 30. The oil drain port 302 may be recessed on the bottom surface of the filter tank 301. The oil that enters the filter tank 301 after being filtered by the filter cover 35 may be discharged from the frying cavity 30 through the oil drain port 302.

[0127] Reference Fig.13 In some embodiments, the oil discharge port 302 may be disposed at a side edge of the filter tank 301. In a direction toward the oil discharge port 302, the bottom surface of the filter tank 301 may be arranged to extend downwardly at an angle. During the oil discharge process, the oil in the filter tank 301 may automatically flow to the oil discharge port 302 along the bottom surface of the filter tank 301.

[0128] In some embodiments, the oil drain port 302 may be disposed at the lowest point of the filter tank 301 , so that all the oil in the filter tank 301 can be discharged from the frying cavity 30 through the oil drain port 302 .

[0129] It should be noted that, in other embodiments, the oil drain port 302 may be disposed on the side wall of the filter tank 301 .

[0130] Reference Fig.13 In some embodiments, the filter groove 301 may be annular and arranged around the peripheral edge of the bottom surface of the frying cavity 30 .

[0131] In some embodiments, the filter cover 35 may be annular. The contour of the filter cover 35 may be consistent with the contour of the top notch of the filter tank 301. The filter cover 35 may be detachably covered at the top notch of the filter tank 301.

[0132] Reference Figure 12-13 In some embodiments, the vacuum frying system may include an oil drain module 7. The oil drain module 7 is disposed inside the drawer 21. The oil drain module 7 may be connected to the oil drain port 302. The oil drain module 7 may be used to discharge the oil in the frying cavity 30 to the outside of the barrel 31 through the oil drain port 302.

[0133] In some embodiments, the oil drain module 7 may include an oil drain pipe 71. One end of the oil drain pipe 71 may be in communication with the oil drain port 302. The oil in the frying cavity 30 may be discharged to the outside of the barrel 31 through the oil drain port 302 and the oil drain pipe 71.

[0134] In some embodiments, the oil drain module 7 may include an oil storage box 72. The other end of the oil drain pipe 71 may be in communication with the inside of the oil storage box 72. The oil in the frying cavity 30 may be drained into the oil storage box 72 through the oil drain port 302 and the oil drain pipe 71.

[0135] In some embodiments, the oil drain module 7 may include an oil pump 73. The oil pump 73 may be disposed on the oil drain pipe 71. When the oil pump 73 is turned on, the oil pump 73 can extract the oil in the filter tank 301 at the bottom of the frying cavity 30 through the oil drain pipe 71 and the oil drain port 302, and discharge the extracted oil into the oil storage box 72 through the oil drain pipe 71.

[0136] In some embodiments, an oil drain connector 318 may be protruding from the outer wall of the barrel 31. The inside of the oil drain connector 318 may be connected to the oil drain port 302. One end of the oil drain pipe 71 may be connected to the oil drain connector 318, and then connected to the oil drain port 302 through the oil drain connector 318.

[0137] In some embodiments, the oil drain module 7 may include a switch assembly for controlling whether the frying cavity 30 and the oil storage box are connected.

[0138] The switch assembly can be arranged on the oil discharge pipe 71. The switch assembly can be arranged in the pipeline between the oil discharge port 302 and the oil pump 73. The switch assembly can be used to open and close the oil discharge pipe 71.

[0139] When the switch assembly closes the oil drain pipe 71 , the switch assembly can close the oil drain port 302 , so that the frying chamber 30 is sealed and isolated from the outside, so as to facilitate vacuuming the inside of the frying chamber 30 .

[0140] When the switch assembly opens the oil drain pipe 71, the filter tank 301 at the bottom of the frying chamber 30 can be connected to the oil storage box 72 through the oil drain pipe 71. The oil pump 73 can extract the oil in the filter tank 301 and discharge the extracted oil into the oil storage box 72.

[0141] In some embodiments, the vacuum frying system may include a control module. The control module may be used to control the operation of each power unit in the drawer 21. The control module may include a controller. The controller may be arranged in the drawer 21. The controller may be used to control the operation of each power unit in the drawer 21.

[0142] In some embodiments, the controller may be electrically connected to the driving unit 52 of the driving module 5. The controller may control the driving unit 52 to work, thereby controlling the net barrel 33 to rotate inside the frying chamber 30.

[0143] In some embodiments, the controller may be electrically connected to the vacuum module 4 . The controller may control the vacuum module 4 to work, thereby controlling the vacuum operation in the frying chamber 30 .

[0144] In some embodiments, the switch assembly can be connected to the controller via an electrical signal, and the switch assembly can be controlled to operate via the controller.

[0145] In some embodiments, the cooking device comprises a temperature detection device 8. Figure 9-10 The temperature detection device 8 is installed on the outside of the bottom of the barrel 31 to detect the pressure in the frying chamber 30.

[0146] In some embodiments, the controller is configured such that the temperature detection device 8 is disposed on the outside of the bottom of the barrel 31, and the controller is configured such that after obtaining the temperature value detected by the temperature detection device 8, the detected temperature value is compensated according to a preset temperature compensation coefficient.

[0147] The detected temperature is compensated according to a preset temperature compensation coefficient, thereby ensuring that the problem of inaccurate detected temperature caused by different settings of the temperature detection device 8 is avoided.

[0148] The temperature detection device 8 is installed on the outside of the bottom of the barrel body 31 so as to accurately measure the temperature of the material (here mainly oil) in the barrel body 31 .

[0149] After obtaining the temperature values ​​detected by the temperature detection device 8, these detected temperature values ​​are compensated according to the preset temperature compensation coefficient. The temperature compensation coefficient is usually pre-set based on experimental data and actual use experience, and is used to correct measurement errors caused by environmental factors (such as external temperature changes, differences in heat conduction efficiency, etc.). In this way, the controller can provide more accurate and stable temperature control, thereby ensuring that the temperature of the material in the barrel 31 is always maintained within the required range, improving the overall control accuracy and stability. This is especially important for industrial or scientific research applications that require precise temperature control.

[0150] In some embodiments, the cooking device comprises a pressure detection device 9. Fig.11 , the pressure detection device 9 is installed in the frying cavity 30. In some embodiments, the pressure detection device 9 is installed on the upper side wall of the frying cavity 30. It is used to detect the pressure of the frying cavity 30.

[0151] The pressure detection device 9 is installed inside the frying cavity 30, and the specific position can be selected on the upper side wall of the frying cavity 30. This arrangement can more effectively monitor the pressure changes in the frying cavity 30.

[0152] By accurately monitoring the pressure in the frying chamber 30, the heat transfer efficiency during the frying process can be better controlled to ensure the quality and safety of food processing. In addition, such a design also helps to prevent safety hazards caused by excessive pressure, such as equipment damage or explosion risks, thereby ensuring the safety of operators. In practical applications, the position and number of the pressure detection device 9 can also be adjusted according to different process requirements to meet specific process parameter control requirements.

[0153] In some embodiments, the cooking device further includes an image acquisition device. The image acquisition device is disposed in the frying cavity 30. The image acquisition device is used to acquire images in the frying cavity 30. The image acquisition device is electrically connected to the controller to send the acquired images.

[0154] In some embodiments, the controller obtains the pictures collected by the image acquisition device and uses image analysis technology to obtain the type of food in the frying cavity 30.

[0155] The image acquisition device is installed inside the frying cavity 30, and is specifically used to capture images inside the frying cavity 30, so as to monitor and analyze the conditions inside the frying cavity 30. The image acquisition device is connected to the controller via wires or wirelessly, and can transmit the captured images to the controller in real time for processing and analysis.

[0156] In some specific embodiments, the controller receives and processes the image data transmitted by the image acquisition device. By using advanced image analysis technology, the controller can identify the type of food in the frying chamber 30. This step not only helps to automatically identify the type of food currently being processed, but also assists the control system to adjust the corresponding cooking parameters (such as temperature, time, etc.) to adapt to the optimal cooking conditions for different ingredients.

[0157] The combined use of the image acquisition device and the controller enables the cooking device to have the capabilities of intelligent recognition and adaptive adjustment, providing users with a more convenient and efficient cooking experience.

[0158] In some embodiments, the image acquisition device captures images of the frying cavity 30 periodically or as needed, and transmits the images to the controller.

[0159] The image data is transmitted to the controller via wired or wireless means. The image analysis software in the controller preprocesses the received image data, including noise reduction, contrast enhancement and other operations. Key features such as color, shape, texture, etc. are extracted from the preprocessed image. The extracted features are classified using machine learning algorithms to identify the types of food in the image.

[0160] In some embodiments, the control module may include a control box. The control box may be disposed inside the drawer 21. The control box may be disposed on the inner side wall of the drawer 21. The controller may be disposed inside the control box.

[0161] In some embodiments, the net barrel 33 of the cooking device is used to perform frying operations on the ingredients.

[0162] In some embodiments, the oil is heated in the oil drum manually or by a set oil injection device for subsequent frying.

[0163] In some embodiments, when the heating assembly is controlled to heat the frying cavity 30 , the driving unit 52 is controlled to drive the net barrel to rotate to make the temperature in the frying cavity 30 uniform.

[0164] In some embodiments, the controller is configured to control the vacuum module to operate to evacuate the frying chamber 30 to reduce the pressure inside the chamber, thereby affecting the boiling point of water and further changing the physical reaction of food during frying. The pressure value detected by the pressure detection device 9 is obtained.

[0165] In some embodiments, the boiling point of water at the corresponding pressure value is obtained according to the detected pressure value.

[0166] Based on the obtained pressure value, the controller will calculate the boiling point of water under the pressure condition through a pre-set formula or algorithm. Because as the pressure decreases, the boiling point of water will also decrease accordingly, which is very important for controlling the amount of steam generated and the frying temperature during the frying process.

[0167] During the vacuum frying process, the boiling point of water inside the food changes according to the change of vacuum pressure. The following table shows the relationship between the boiling point of water and the pressure of the environment. In some embodiments, the boiling point of water at the corresponding pressure value can be obtained by looking up the table.

[0168]

[0169] In some embodiments, the cooking target oil temperature is obtained based on the first operation logic according to the boiling point of water under the corresponding pressure and the frying temperature parameter, wherein the frying temperature parameter is determined according to the type of fried food.

[0170] It should be noted that the target oil temperature for cooking must ensure that the food can be heated quickly and evenly, while also avoiding the situation where the food is burnt on the outside and raw or burnt on the inside due to excessive temperature.

[0171] In some embodiments, the frying temperature parameter T 食 Set as the temperature difference between the oil temperature and the boiling point of the water inside the food. It should be noted that the frying temperature parameter T 食 The unit is ℃.

[0172] The frying temperature parameters for different types of recipes are also different. For example, for fruits with high water content, in order to ensure rapid vaporization and expansion, the frying temperature parameters need to be set higher. For some ingredients that need to retain their color or nutrients, the frying temperature parameters need to be set lower.

[0173] In some embodiments, the cooking target oil temperature T oil is set to the boiling point T 沸点i and frying temperature parameter T 食 sum.

[0174] Specifically, T 油 =T 沸点i +T 食 .

[0175] In some embodiments, after determining the cooking target oil temperature, the heating assembly is controlled to operate so that the cooking target oil temperature is reached in the frying cavity 30. In the above process, it is also necessary to continuously monitor the temperature change and make fine adjustments in time to ensure that the final frying effect meets expectations.

[0176] Through the above series of automated operations, not only the frying efficiency is improved, but also the quality and taste of the food can be maintained to a large extent, while the uncertainty caused by human intervention is reduced.

[0177] In the above scheme, the influence of the change of the pressure value in the frying chamber 30 on the boiling point of the water in the food is fully taken into consideration, and the influence of factors such as the water content of different food materials on the frying effect is taken into consideration, and the cooking target oil temperature is set to effectively avoid the problem of over-frying or insufficient frying and improve the cooking effect.

[0178] Reference Fig.14 , illustrating a temperature control logic of the cooking device in an embodiment of the present application.

[0179] The image acquisition device acquires pictures in the frying cavity 30 and sends the acquired pictures to the controller, which performs image recognition to obtain the type of food in the frying cavity 30 (S1401).

[0180] The image acquisition device and image recognition technology can accurately identify the type of food in the frying chamber 30, and can maintain a high recognition rate even when facing a variety of different food. This helps to ensure that each food can obtain the best frying conditions.

[0181] The corresponding frying temperature parameters are obtained according to the set algorithm or formula based on the type of food (S1402).

[0182] Automatically adjust frying temperature parameters based on the type of food, ensuring that each food is fried at the most suitable temperature to ensure the best taste and cooking results. For example, some food may require a higher temperature to form a crispy crust, while others require a lower temperature to avoid burning.

[0183] The frying chamber 30 is continuously evacuated by a vacuum module (S1403).

[0184] Continuously evacuating the frying chamber 30 using the vacuum module can effectively reduce the pressure in the chamber, thereby affecting the boiling point of water. This not only helps the food to be heated faster and more evenly, but also reduces oil absorption, making the finished product healthier.

[0185] The pressure detection device 9 is controlled to detect the pressure in the frying chamber 30 (S1404).

[0186] The boiling point of the water in the food at this time is obtained by looking up a table or calculating a formula according to the pressure in the frying chamber 30 (S1405).

[0187] The pressure detection device 9 is combined with the corresponding calculation method, so that the system can monitor and adjust the pressure level in the frying chamber 30 in real time. By looking up the table or formula to calculate the boiling point of the water inside the food, the frying conditions can be dynamically adjusted to adapt to the changing environmental factors.

[0188] The cooking target oil temperature is calculated based on the first logic operation according to the boiling point of the water in the current ingredients and the frying temperature parameters (S1406).

[0189] Based on the first logical operation rule, the system can intelligently calculate the target oil temperature for cooking according to the boiling point of the water in the food and the preset frying temperature parameters. This precise temperature control can not only improve cooking efficiency, but also maximize the preservation of the original nutrients and flavor of the food.

[0190] After the cooking target oil temperature is determined, the heating assembly is controlled to operate so that the cooking target oil temperature in the frying cavity 30 reaches (S1407).

[0191] The operation of the heating assembly is controlled so that the actual temperature in the frying chamber 30 reaches the cooking target oil temperature quickly and stably. This precise temperature control capability helps prevent overcooked or undercooked food caused by temperature fluctuations, ensuring that the ideal frying effect can be achieved every time.

[0192] In the above control logic, S1401 and S1402 need to be executed in sequence, and the execution order of S1401 and S1403 can be adjusted. The technical solution of the present application does not limit the execution order here.

[0193] In some embodiments, the controller is configured to control the temperature detection device 8 to periodically detect the temperature in the frying cavity 30 during the process of the heating component heating the frying cavity 30, and when the detected temperature value reaches the cooking target oil temperature, reduce the operating power of the heating component or stop the operation of the heating component, so as to accurately control the frying temperature.

[0194] In some embodiments, a plurality of preset pressure ranges and a plurality of boiling point values ​​of water are provided, and each preset pressure range corresponds to a boiling point of water.

[0195] When the pressure value detected by the pressure detection device 9 is within the i-th preset pressure range, it corresponds to the i-th boiling point value.

[0196] The influence relationship between the pressure in the frying cavity 30 and the cooking target oil temperature is considered, the boiling point of water is added as an intermediate amount, and then the change of the pressure value is used as an influencing factor of the change of the cooking target oil temperature to improve the cooking effect.

[0197] In some embodiments, the pressure is set to N intervals, and the cooking target oil temperature is N target values, so that the cooking target oil temperature can be dynamically adjusted according to the different pressures, so that the cooked ingredients are more stable and taste better, which is more conducive to the implementation of smart recipes.

[0198] When C1<C<C2, the boiling point of water is T 沸点1 Wherein, C is the real-time detected pressure value in the frying chamber 30 .

[0199] When C2<C<C3, the boiling point of water is T 沸点2 .

[0200] By analogy, when Cn-1<C<Cn, the boiling point of water is T 沸点n-1 .

[0201] In some embodiments, the controller is configured to control the heating assembly to preheat the frying cavity 30 before frying so that the temperature in the frying cavity 30 reaches a preheating target oil temperature; wherein the preheating target oil temperature is greater than the cooking target oil temperature.

[0202] The purpose of this preheating operation is to stabilize the temperature inside the frying chamber 30 and reach a preset cooking target oil temperature, which is higher than the cooking target oil temperature required to be maintained during the final frying. This setting helps to compensate for the temperature drop caused by the addition of cold ingredients at the beginning of frying, and ensures that the oil temperature is always maintained within a suitable range during the entire frying process, thereby improving the quality and taste of the fried food. In this way, not only can the cooking speed be accelerated, but also the food can be ensured to be crispy on the outside and tender on the inside, achieving the best cooking effect.

[0203] In some embodiments, the controller is configured to obtain the pressure value detected by the pressure detection device 9 in real time, and adjust the cooking target oil temperature in real time according to the change of the pressure value.

[0204] When the pressure value detected by the pressure detection device 9 changes, the controller will immediately respond to these changes by adjusting the cooking target oil temperature. In this way, it can not only improve the cooking efficiency and quality, but also ensure that the cooking results are highly consistent each time. This is especially important for dishes that require precise control of cooking conditions.

[0205] Adjust the working state of the heating component (e.g., change the heating power) to ensure that the pressure in the frying chamber 30 is maintained within an ideal range. This dynamic adjustment mechanism can effectively cope with pressure fluctuations caused by changes in the external environment or during the cooking process, thereby maintaining stable cooking conditions. In this way, not only can the cooking efficiency and quality be improved, but also the results of each cooking can be ensured to be highly consistent. This is especially important for dishes that require precise control of cooking conditions.

[0206] In some embodiments, the controller is configured to control the vacuum module to operate to evacuate the frying chamber 30; obtain the pressure value detected by the pressure detection device 9;

[0207] According to the pressure value, the boiling point of water at the corresponding pressure value is obtained;

[0208] Receiving an electrical signal regarding the type of fried food, and determining a frying temperature parameter corresponding to the fried food according to the electrical signal;

[0209] Obtaining a cooking target oil temperature based on a first operation logic according to the boiling point of water and frying temperature parameters at a corresponding pressure value;

[0210] The heating assembly is controlled to operate so that the cooking target oil temperature in the frying cavity 30 is reached.

[0211] In the above embodiment, the frying temperature parameters of the fried food can be obtained according to the received electrical signal, and the cooking target oil temperature can be adjusted according to the pressure change to perform cooking to ensure moderate frying during the cooking process.

[0212] Reference Fig.15 , illustrating another temperature control logic of the cooking device in an embodiment of the present application.

[0213] The pressure detected by the pressure detection device 9 is obtained (S1501).

[0214] When the detected pressure is within the i-th preset pressure range, the boiling point of water is the i-th boiling point value (S1502).

[0215] The corresponding frying temperature parameter is determined according to the received electrical signal regarding the type of food (S1503).

[0216] The cooking target oil temperature is obtained based on the first operation logic according to the i-th boiling point value and the frying temperature parameter (S1504).

[0217] After the cooking target oil temperature is determined, the heating assembly is controlled to operate so that the cooking target oil temperature in the frying cavity 30 reaches (S1505).

[0218] The present application proposes a cooking device, which includes a box body 1, an inner pot 11, a frying barrel 3 with a frying cavity 30 formed therein, a vacuum module 4 for evacuating the frying cavity 30, a temperature detection device 8 for detecting the temperature in the frying cavity 30, and a pressure detection device 9 for detecting the pressure in the frying cavity 30. The present application is a temperature control method based on dynamic adjustment of vacuum negative pressure. The cooking target oil temperature can be deduced by detecting the pressure value in the frying barrel according to the relationship between the pressure value and the boiling point of water, thereby realizing dynamic adjustment of temperature control. If the cooking target oil temperature is not dynamically adjusted, the food may not be completely dehydrated or may be over-fried after frying. This solution can make the state of the cooked ingredients more stable and the taste better, and is more conducive to the realization of smart recipes.

[0219] Although the present invention has been described with reference to several typical embodiments, it should be understood that the terms used are illustrative and exemplary, rather than restrictive. Since the present invention can be embodied in a variety of forms without departing from the spirit or essence of the invention, it should be understood that the above embodiments are not limited to any of the foregoing details, but should be interpreted broadly within the spirit and scope defined by the appended claims, so all changes and modifications falling within the scope of the claims or their equivalents should be covered by the appended claims.

Claims

1. A cooking device, characterized in that: include: A housing, the housing forming an outer shell of the cooking device; An inner tank, which is arranged inside the box body; A frying barrel is arranged in the box and located on one side of the inner pot, a frying cavity is formed in the frying barrel, and the frying barrel comprises: A barrel body, wherein the frying cavity is formed inside the barrel body; A barrel cover, the barrel cover is arranged on the top surface of the barrel body, and the barrel cover is used to open and close the frying chamber; A net bucket, the net bucket is arranged in the barrel body, the interior of the net bucket is connected to the interior of the barrel body, and the interior of the net bucket can be used to place food to be fried; A vacuum pumping module, the vacuum pumping module is connected to the frying chamber and is used to vacuum the frying chamber; A heating component, which is arranged at the bottom of the barrel and is used to heat the frying cavity; A temperature detection device, used to detect the temperature in the frying chamber; A pressure detection device, used for detecting the pressure in the frying chamber; A controller electrically connected to the heating assembly, the vacuum module, the temperature detection device and the pressure detection device; The controller is configured to control the vacuum module to operate so as to evacuate the frying chamber; and obtain the pressure value detected by the pressure detection device; Obtaining the boiling point of water at the corresponding pressure value according to the pressure value; Obtaining a cooking target oil temperature based on a first operation logic according to the boiling point of water and a frying temperature parameter at a corresponding pressure value, wherein the frying temperature parameter is determined according to the type of fried food; The heating component is controlled to operate so that the cooking target oil temperature in the frying cavity reaches the cooking target oil temperature.

2. The cooking device according to claim 1, characterized in that: The controller is configured such that the temperature detection device is arranged on the outside of the bottom of the barrel; The controller is configured to obtain a temperature value detected by the temperature detection device; The detected temperature value is compensated according to a preset temperature compensation coefficient.

3. The cooking device according to claim 1, characterized in that: Also includes: An image acquisition device, which is disposed in the frying cavity and is used to obtain a picture of the frying cavity; The image acquisition device is electrically connected to the controller; The controller is configured to obtain the picture obtained by the image acquisition device and obtain the type of food in the frying cavity using image analysis technology; The corresponding frying temperature parameter is obtained according to the type of food.

4. The cooking device according to claim 1, characterized in that: The controller is configured to control the temperature detection device to periodically detect the temperature in the frying cavity during the process of the heating component heating the frying cavity, and when the detected temperature value reaches the cooking target oil temperature, reduce the operating power of the heating component or stop the operation of the heating component.

5. The cooking device according to claim 1, characterized in that: A plurality of preset pressure ranges and a plurality of boiling point values ​​of water are provided, each of the preset pressure ranges corresponding to a boiling point value of water; When the pressure value detected by the pressure detection device is within the i-th preset pressure range, it corresponds to the i-th boiling point value.

6. The cooking device according to claim 1, characterized in that: The controller is configured to control the heating component to preheat the frying cavity before frying, so that the temperature in the frying cavity reaches a preheating target oil temperature; The preheating target oil temperature is greater than the cooking target oil temperature.

7. The cooking device according to claim 1, characterized in that: The controller is configured to obtain the pressure value detected by the pressure detection device in real time, and adjust the cooking target oil temperature in real time according to the change of the pressure value.

8. The cooking device according to claim 1, characterized in that: The cooking device comprises a drawer box and a drawer, wherein the drawer is pullable inside the drawer box, the drawer box is arranged outside the inner pot, and the frying tub is arranged inside the drawer.

9. The cooking device according to claim 1, characterized in that: The bottom of the barrel is provided with an oil drain port, and the cooking device further comprises an oil drain module, which comprises: Oil storage box, An oil drain pipe, which is used to connect the oil drain port and the oil storage box; the oil in the barrel can be drained into the oil storage box through the oil drain port and the oil drain pipe; A switch assembly, used for controlling whether the frying chamber and the oil storage box are connected; The controller is configured to control the switch assembly to open after frying is completed, so that the oil in the barrel body is discharged into the oil storage box through the oil discharge port and the oil discharge pipe.

10. A cooking device, characterized in that: include: A housing, the housing forming an outer shell of the cooking device; An inner tank, which is arranged inside the box body; A frying barrel is arranged in the box and located on one side of the inner pot, a frying cavity is formed in the frying barrel, and the frying barrel comprises: A barrel body, wherein the frying cavity is formed inside the barrel body; A barrel cover, the barrel cover is arranged on the top surface of the barrel body, and the barrel cover is used to open and close the frying chamber; A net bucket, the net bucket is arranged in the barrel body, the interior of the net bucket is connected to the interior of the barrel body, and the interior of the net bucket can be used to place food to be fried; A vacuum pumping module, the vacuum pumping module is connected to the frying chamber and is used to vacuum the frying chamber; A heating component, which is arranged at the bottom of the barrel and is used to heat the frying cavity; A temperature detection device, used to detect the temperature in the frying chamber; A pressure detection device, used for detecting the pressure in the frying chamber; A controller electrically connected to the heating assembly, the vacuum module, the temperature detection device and the pressure detection device; The controller is configured to control the vacuum module to operate so as to evacuate the frying chamber; and obtain the pressure value detected by the pressure detection device; Obtaining the boiling point of water at the corresponding pressure value according to the pressure value; receiving an electrical signal regarding the type of fried food, and determining a frying temperature parameter corresponding to the fried food according to the electrical signal; Obtaining a cooking target oil temperature based on a first operation logic according to the boiling point of water at a corresponding pressure value and the frying temperature parameter; The heating component is controlled to operate so that the cooking target oil temperature in the frying cavity reaches the cooking target oil temperature.

Images