Rotary steam generator, cooking equipment and cooking methods

Abstract

This invention relates to a rotary steam generator, cooking equipment, and cooking method, comprising a rotary arm and a horizontally extending shaft located at one end of the rotary arm. The rotary arm is rotatable around the shaft. The surface of the rotary arm has a vertical surface extending along its length. Steam outlets are formed on the vertical surface, and elongated blades are protruding from it. The blades extend along the length of the vertical surface and are opposite to the steam outlets. The first end of each blade is adjacent to the shaft and has a gap between it and the shaft. Compared to existing methods of fixed-point steam emission, this invention facilitates uniform steam distribution, thereby improving the uniformity of the temperature field around the food being cooked. Compared to methods of directly heating water in the space where the food is placed to generate steam, this invention provides fresh steam, avoiding the reheating of contaminated water and ensuring cooking safety.

Description

Technical Field

[0001] This invention relates to the field of cooking apparatus, and more particularly to a rotary steam generator, cooking equipment, and cooking method. Background Technology

[0002] Steam ovens and other cooking appliances with steaming functions use steam generated by a steam generator to heat food. Existing steam generators for cooking appliances generally include external steam generators and internal steam generators. External steam generators are located outside the inner tank; water from the tank is introduced into the external steam generator, heated into steam, and then introduced into the inner tank through a steam inlet. Common internal steam generators are typically heating plates installed on the bottom wall of the inner tank; water from the tank is directly introduced into the inner tank and then flows to the heating plate to be heated into steam. Examples include Chinese invention patent application number CN202310796202.0 (publication number CN117137309A) and Chinese utility model patent number ZL202320957382.1 (authorization announcement number CN219680329U).

[0003] Furthermore, in existing cooking appliances using external steam generators, steam can only enter the inner pot from a fixed point (i.e., the steam inlet), which easily leads to uneven steam distribution within the inner pot, affecting the uniformity of the internal temperature field and consequently impacting the cooking effect on the food. While existing built-in steam generators also suffer from the problem of a fixed steam supply point, their impact on the uniformity of the internal temperature field is less significant because the heating plate is typically installed centrally on the bottom wall of the inner pot. However, during cooking, the water on the heating plate can become contaminated (e.g., oil stains, juices from the food), and this contaminated condensate flows into the heating plate and is reheated, preventing the supply of fresh steam to the food and posing a potential health hazard to the user. Summary of the Invention

[0004] The first technical problem to be solved by the present invention is to provide a rotary steam generator that not only provides fresh steam, but also makes the steam evenly distributed around the food.

[0005] The second technical problem to be solved by the present invention is to provide a cooking apparatus that incorporates the above-mentioned rotary steam generator, in contrast to the prior art.

[0006] The third technical problem to be solved by the present invention is to provide a cooking method for the above-mentioned cooking device that has good cooking effect compared with the prior art.

[0007] The technical solution adopted by the present invention to solve the first technical problem mentioned above is: a rotary steam generator, characterized in that it includes a rotary arm and a rotating shaft disposed at one end of the rotary arm and extending horizontally, wherein the rotary arm is capable of rotating about the rotating shaft as a center.

[0008] The surface of the aforementioned rotating arm is provided with a vertical surface extending along the length direction of the rotating arm. A steam outlet hole for steam to be ejected is opened on the vertical surface, and a long strip-shaped blade is protruding there. The blade extends along the length direction of the vertical surface and is opposite to the steam outlet hole. The first end of the blade is adjacent to the aforementioned rotating shaft and has a gap between it and the center line of the rotating shaft.

[0009] Furthermore, the vertical surface has a first line of symmetry extending along its length, which intersects the center line of the aforementioned rotating shaft. At least two steam outlets are spaced apart along this first line of symmetry, and the distance between the blades and the first line of symmetry decreases from the first end to the second end of the blade. The smaller the distance between the steam outlet and the center line of the rotating shaft, the greater the influence of negative pressure. Therefore, by arranging the blades as described above, the distribution of negative pressure is adjusted, facilitating uniform steam output from each steam outlet. Simultaneously, this blade arrangement facilitates the extraction of steam from the rotating arm, thereby improving the steam ejection efficiency of the rotating arm.

[0010] Furthermore, the first edge of the blade is a straight edge and perpendicular to the aforementioned vertical plane, while the second edge is a beveled edge and tilts inward relative to the blade from the aforementioned vertical plane toward the first edge of the blade. This design allows for better formation of a negative pressure zone during the rotation of the rotating arm, and also facilitates the removal of steam ejected from each steam outlet from the rotating arm, preventing steam from stagnating at the rotating arm and causing condensation.

[0011] Furthermore, the centerline of the rotating shaft passes through one end of the aforementioned vertical plane, and this vertical plane is the outer side of one side of the rotating arm. In this way, the negative pressure area, each steam outlet, and the blades can be arranged on the same plane (i.e., the vertical plane), so that the negative pressure can better cooperate with the blades to facilitate the steam ejection from the rotating arm.

[0012] Furthermore, the vertical surface includes a central surface and a steam outlet surface. The central surface is a circular surface centered on the centerline of the rotating shaft. One side of this circular surface is stretched outward to form the steam outlet surface with a smooth free end. The steam outlet hole and blades are respectively disposed on this steam outlet surface, and the first end of the blades is located at the junction of the central surface and the steam outlet surface. By designing the vertical surface with a streamlined shape and making the central surface circular, negative pressure loss and steam loss can be minimized, thereby improving steam utilization.

[0013] Furthermore, the rotating arm has an elongated block shape, and the aforementioned vertical surface is the longitudinal section of the rotating arm. This minimizes steam loss and maximizes steam utilization.

[0014] Furthermore, the rotating arm is a hollow block with an internal cavity forming a steam chamber that communicates with the aforementioned steam outlet. One end of the rotating arm has a steam inlet that communicates with the steam chamber, and a steam inlet pipe is connected to the steam inlet, which constitutes the aforementioned rotating shaft. This allows for a simple internal structure of the rotating arm, while also enabling the rotating shaft to simultaneously function as a steam inlet.

[0015] Furthermore, it also includes an evaporator and a water tank for heating water to generate steam. The outlet of the water tank is fluidly connected to the inlet of the evaporator, and the outlet of the evaporator is fluidly connected to the steam inlet of the aforementioned steam inlet pipe. In this way, the water in the water tank enters the evaporator and is heated into steam. Then, the steam enters the steam chamber of the rotating arm and is finally ejected from the steam outlet of the rotating arm.

[0016] The technical solution adopted to further solve the second technical problem mentioned above is as follows: a cooking device, including an inner pot, characterized in that it uses a rotary steam generator as described above, wherein the rotary arm is installed on the side wall of the inner pot and located inside the inner pot, and the vertical surface of the rotary arm is opposite to the inner surface of the side wall where it is located. In this way, as the rotary arm rotates, the steam ejected by the rotary arm can evenly fill the entire interior of the inner pot.

[0017] Furthermore, the rotating arm is installed on the rear side wall of the inner pot, and the aforementioned rotating shaft is installed at the center of the rear side wall, with the height of the rotating shaft adjacent to the second cooking layer of the inner pot. The food to be cooked is generally placed on the second cooking layer (this is a conventional single-layer cooking example; in multi-layer cooking, the food will be placed on other cooking layers simultaneously), which facilitates the even heating of the food by the steam emitted from the rotating arm.

[0018] The technical solution adopted to further solve the third technical problem mentioned above is: a cooking method of the cooking device as described above, including a steaming function, characterized in that the steaming function includes at least a high-heat fast steaming mode, a low-heat slow steaming mode, and a mode of first high-heat fast steaming and then low-heat slow steaming, and the ingredients to be cooked are placed in the second cooking layer of the inner pot in all modes.

[0019] In the high-heat fast steam mode, the steam flow rate of the steam outlet is relatively high, and the rotating arm swings back and forth around the center line of the rotating shaft, and the steam outlet is always no lower than the food to be cooked; this allows a large amount of fresh steam to be sprayed directly onto the surface of the food, quickly steaming the food, such as when steaming seafood.

[0020] In the slow steaming mode, the steam flow rate from the steam vents is relatively low, and the rotating arm rotates circumferentially around the pivot. This allows the steam to be slowly and evenly distributed inside the inner pot, achieving slow steaming of the food, such as when steaming eggs.

[0021] The steaming mode, which involves first high heat for quick steaming and then low heat for slow steaming, starts by rotating the steamer arm so that the steam vents are above the food being cooked. At this point, the steam flow is higher. After cooking for a while, rotate the steamer arm so that the steam vents are below the food, at which point the steam flow is lower. This method maximizes the preservation of the food's flavor and is suitable for steaming meats such as beef and ribs.

[0022] Compared with the prior art, the advantages of the present invention are as follows: the surface of the rotating arm is provided with a vertical surface, on which steam outlets and blades are respectively provided. The blades extend along the length of the vertical surface and are opposite to the steam outlets. The first end of the blades is adjacent to the rotating shaft and has a gap between it and the center line of the rotating shaft. In this way, when the rotating arm is rotating, a negative pressure area is formed with the center line of the rotating shaft as the center and the gap between the center line of the rotating shaft and the first end of the blades as the radius. Driven by the negative pressure, steam is ejected from the steam outlets and flows to the desired area under the guidance of the centrifugal force generated by the rotation of the blades.

[0023] Compared to existing methods of fixed-point steam injection (such as creating steam inlets on the inner pot), this invention facilitates more uniform steam distribution, thereby improving the uniformity of the temperature field around the food being cooked. Furthermore, compared to methods of directly heating water to generate steam within the food-containing space (such as the inner pot) (such as installing a heating plate on the bottom wall of the inner pot), this invention provides fresh steam, avoiding the reheating of contaminated water and thus ensuring cooking safety. Attached Figure Description

[0024] Figure 1 This is a schematic diagram of the structure of the cooking device in an embodiment of the present invention;

[0025] Figure 2 This is a cross-sectional view of the cooking apparatus in an embodiment of the present invention;

[0026] Figure 3 for Figure 2 Enlarged view of section A;

[0027] Figure 4 This is a partial structural diagram of the cooking device in an embodiment of the present invention (with the back panel and bottom panel of the cabinet hidden);

[0028] Figure 5 This is a schematic diagram of the structure of the rotating arm in an embodiment of the present invention;

[0029] Figure 6 for Figure 5 A structural diagram in another direction. Detailed Implementation

[0030] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0031] In the description of this invention, it should be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," and "circumferential," etc., indicating orientation or positional relationships, are based on the orientation or positional relationships shown in the accompanying drawings and are only for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Since the embodiments disclosed in this invention can be arranged in different directions, these terms indicating direction are only for illustration and should not be regarded as limitations. For example, "upper" and "lower" are not necessarily limited to directions opposite to or consistent with the direction of gravity. In addition, features defined with "first" and "second" may explicitly or implicitly include one or more of such features.

[0032] like Figures 1-6 As shown, a cooking apparatus includes a housing 1, an inner pot 2, and a rotary steam generator. The inner pot 2 is disposed within the housing 1, and the rotary steam generator includes a rotating arm 3 and a horizontally extending shaft 4 located at one end of the rotating arm 3. The rotating arm 3 is rotatable about the shaft 4. The surface of the rotating arm 3 has a vertical surface 31 extending along its length. The vertical surface 31 has a steam outlet 33 for steam ejection and a protruding elongated blade 8. The blade 8 extends along the length of the vertical surface 31 and is opposite to the steam outlet 33. The first end 81 of the blade 8 is adjacent to the shaft 4 and has a gap between it and the center line bb of the shaft 4.

[0033] As can be seen from the above, the surface of the rotating arm 3 in this invention is provided with a vertical surface 31, on which steam outlets 33 and blades 8 are respectively provided. The blades 8 extend along the length direction of the vertical surface 31 and are opposite to the steam outlets 33. The first end 81 of the blades 8 is adjacent to the rotating shaft 4 and has a gap between it and the center line bb of the rotating shaft 4. In this way, when the rotating arm 3 is rotating, a negative pressure area is formed with the center line bb of the rotating shaft 4 as the center and the gap between the center line bb of the rotating shaft 4 and the first end 81 of the blades 8 as the radius. Driven by the negative pressure, steam is ejected from the steam outlets 33 and flows around the food to be cooked under the guidance of the centrifugal force generated by the rotation of the blades 8.

[0034] Compared to existing methods of fixed-point steam injection (e.g., by creating steam inlets 32 on the inner pot 2), this invention facilitates the uniform distribution of steam, thereby improving the uniformity of the temperature field around the food to be cooked. Furthermore, compared to methods of directly heating water to generate steam within the space where the food is placed (e.g., the inner pot 2) (e.g., by installing a heating plate on the bottom wall of the inner pot 2), this invention provides fresh steam, avoiding the reheating of contaminated water and thus ensuring cooking safety.

[0035] Furthermore, in this embodiment, the aforementioned rotating arm 3 is installed on the rear side wall of the inner pot 2, the aforementioned vertical surface 31 faces the opening of the inner pot 2, and the aforementioned rotating shaft 4 is installed at the center of the rear side wall, with the height of the rotating shaft 4 adjacent to the second cooking layer of the inner pot 2. The food to be cooked is generally placed on the second cooking layer (this is a conventional single-layer cooking example; in multi-layer cooking, it would be placed on other cooking layers simultaneously), which facilitates the even heating of the food by the steam emitted from the rotating arm 3. In this embodiment, the cooking layer is formed by placement protrusions 21 protruding from the left and right inner sides of the inner pot 2.

[0036] Furthermore, the aforementioned vertical surface 31 has a first symmetry line aa extending along its length, which intersects the center line bb of the aforementioned rotating shaft 4. There are at least two steam outlets 33 (specifically three in this embodiment) spaced evenly along the first symmetry line aa, and the distance between the aforementioned blades 8 and the aforementioned first symmetry line aa decreases from the first end 81 to the second end 82 of the blades 8. The smaller the distance between the steam outlets 33 and the center line bb of the rotating shaft 4, the greater the influence of negative pressure. Therefore, by arranging the blades 8 as described above, the distribution of negative pressure is adjusted, which facilitates uniform steam output from each steam outlet 33. Simultaneously, the aforementioned arrangement of the blades 8 facilitates the extraction of steam from the rotating arm 3, thereby improving the steam ejection efficiency of the rotating arm 3.

[0037] Preferably, such as Figure 6 As shown, the edge of the first end 81 of the blade 8 is a straight edge and perpendicular to the vertical surface 31, while the edge of the second end 82 is a beveled edge and is inclined inward relative to the blade 8 from the vertical surface 31 toward the first end 81. This design allows for better formation of a negative pressure area when the rotating arm 3 is rotating, and also facilitates the removal of steam ejected from each steam outlet 33 from the rotating arm 3, preventing steam from stagnating at the rotating arm 3 and causing condensation.

[0038] Furthermore, the centerline bb of the aforementioned rotating shaft 4 passes through one end of the aforementioned vertical surface 31, and this vertical surface 31 is the outer side of one side of the rotating arm 3. In this way, the negative pressure area, each steam outlet 33, and the blades 8 can be arranged on the same plane (i.e., the vertical surface 31), so that the negative pressure can better cooperate with the blades 8 to facilitate the steam ejection from the rotating arm 3. Furthermore, as... Figure 5 and Figure 6As shown, the vertical surface 31 includes a central surface 311 and a steam outlet surface 312. The central surface 311 is a circular surface centered on the center line bb of the rotating shaft 4. One side of this circular surface is stretched outward to form the steam outlet surface 312, which has a smooth free end. The steam outlet hole 33 and the blade 8 are respectively disposed on the steam outlet surface 312, and the first end 81 of the blade 8 is located at the junction of the central surface 311 and the steam outlet surface 312. By designing the vertical surface 31 with a streamlined shape and making the central surface 311 circular, negative pressure loss and steam loss can be minimized, thereby improving the steam utilization rate.

[0039] In this embodiment, specifically, the aforementioned rotating arm 3 is elongated in shape, and the aforementioned vertical surface 31 is the longitudinal section of the rotating arm 3, thereby minimizing steam loss and maximizing steam utilization. Furthermore, the aforementioned rotating arm 3 is a hollow block, its internal cavity forming a steam chamber 30 communicating with the aforementioned steam outlet 33. One end of the rotating arm 3 has a steam inlet 32 ​​communicating with the steam chamber 30, and a steam inlet pipe is connected to the steam inlet 32, which constitutes the aforementioned rotating shaft 4. This allows for a simple internal structure of the rotating arm 3, while the rotating shaft 4 can simultaneously function as a steam inlet.

[0040] Furthermore, the rotary steam generator of the present invention also includes an evaporator 5 for heating water to generate steam and a water tank 6. The outlet of the water tank 6 is fluidly connected to the inlet of the evaporator 5, and the outlet of the evaporator 5 is fluidly connected to the steam inlet of the aforementioned rotating shaft 4. In this way, the water in the water tank 6 enters the evaporator 5 and is heated into steam. Then, the steam enters the steam chamber 30 of the rotating arm 3 and is finally ejected from the steam outlet 33 of the rotating arm 3.

[0041] Furthermore, such as Figure 3 As shown, the aforementioned rotating shaft 4 passes through the mounting hole 22 on the rear side wall of the inner liner 2, while the motor 7 for driving the rotating shaft 4 is located outside the inner liner 2. A sealing element 41 is circumferentially clamped between the edge of the mounting hole 22 and the rotating shaft 4. A bushing 42 is fitted onto the rear end of the rotating shaft 4 and passes through the through hole 11 in the back plate of the housing 1. A steam outlet pipe 51 is fitted onto the end of the bushing 42 exposed in the housing 1, and is connected to the steam outlet of the evaporator 5 through the steam outlet pipe 51. In addition, the water inlet of the evaporator 5 is connected to the water outlet of the water tank 6 through a water inlet pipe 61, and a water pump 10 is installed on the water inlet pipe 61. In this embodiment, the water tank 6 and the evaporator 5 are respectively installed below the inner liner 2.

[0042] Furthermore, the cooking method of the cooking device in this invention includes a steaming function, which includes at least a high-heat fast steaming mode, a low-heat slow steaming mode, and a mode of first high-heat fast steaming and then low-heat slow steaming, and the ingredients to be cooked in each mode are placed in the second cooking layer of the inner pot 2.

[0043] In the high-heat fast steaming mode, the steam flow rate of each of the above-mentioned steam outlets 33 is relatively large. The above-mentioned rotating arm 3 swings back and forth around the center line bb of the above-mentioned rotating shaft 4, and each steam outlet 33 is always not lower than the food to be cooked. This allows a large amount of fresh steam to be directly sprayed onto the surface of the food, quickly steaming the food, such as when steaming seafood.

[0044] In the slow steaming mode, the steam flow rate of each of the steam outlets 33 is relatively low, and the rotating arm 3 rotates circumferentially around the rotating shaft 4. This allows the steam to be slowly and evenly distributed around the food, achieving slow steaming of the food, such as when steaming eggs.

[0045] The steaming mode, which involves high heat for quick steaming followed by low heat for slow steaming, begins by rotating the rotating arm 3 until its steam vents 33 are above the food being cooked. At this point, the steam flow rate through each vent 33 is relatively high. After cooking for a while (the high-heat steaming time should not be too long to avoid dripping juices from the bottom of the food, which would cause the loss of flavor), rotate the rotating arm 3 until its steam vents 33 are below the food being cooked. At this point, the steam flow rate through each vent 33 is relatively low. This method maximizes the preservation of the food's flavor and is suitable for steaming meats such as beef and ribs.

[0046] In this embodiment, the flow rate of each steam outlet 33 is controlled by adjusting the steam generation efficiency of the evaporator 5, and it has multiple flow rate settings, such as low flow rate, medium flow rate, and high flow rate. Specifically, low flow rate refers to a smaller flow rate, while medium and high flow rates refer to larger flow rates, or vice versa.

[0047] The term "fluid connectivity" as used in this invention refers to the spatial relationship between two components or parts (hereinafter referred to as the first part and the second part, respectively), that is, a fluid (gas, liquid, or a mixture of both) can flow from the first part along a flow path and / or be transported to the second part. This can be a direct connection between the first part and the second part, or an indirect connection between the first part and the second part through at least one third party. This third party can be a fluid channel such as a pipe, channel, conduit, guide, hole, or groove, or a chamber that allows fluid to flow through, or a combination of the above.

Claims

1. A rotary steam generating device, characterized by, The rotary arm (3) is capable of rotating around the rotating shaft (4), and the surface of the rotary arm (3) is provided with a vertical surface (31) extending along the length direction of the rotary arm (3), the vertical surface (31) is provided with steam outlet holes (33) for steam to be discharged, and the vertical surface (31) is further provided with a strip-shaped blade (8) extending along the length direction of the vertical surface (31) and opposite to the steam outlet holes (33), the first end (81) of the blade (8) is adjacent to the rotating shaft (4) and spaced apart from the center line (bb) of the rotating shaft (4). The vertical surface (31) has a first symmetry line (aa) extending along the length direction of the vertical surface (31), the first symmetry line (aa) intersects the center line (bb) of the rotating shaft (4), the steam outlet holes (33) are at least two and are arranged at intervals along the first symmetry line (aa), and the spacing between the blade (8) and the first symmetry line (aa) decreases from the first end (81) to the second end (82) of the blade (8). The end edge of the first end (81) of the blade (8) is a straight edge and is perpendicular to the vertical surface (31), and the end edge of the second end (82) is an inclined edge and is inclined inward relative to the blade (8) from the vertical surface (31) toward the first end (81) of the blade (8). The center line (bb) of the rotating shaft (4) passes through one end of the vertical surface (31), and the vertical surface (31) is one of the outer side surfaces of the rotary arm (3).

2. The rotary steam generating device according to claim 1, wherein The vertical surface (31) includes a center surface (311) and a steam outlet surface (312), wherein the center surface (311) is a circular surface with the center line (bb) of the rotating shaft (4) as the center, one side of the circular surface is stretched outward to form the steam outlet surface (312) with a smooth free end, and the steam outlet holes (33) and the blade (8) are arranged on the steam outlet surface (312).

3. The rotary steam generating device according to claim 2, wherein The rotary arm (3) has a long block shape, and the vertical surface (31) is a longitudinal cross section of the rotary arm (3).

4. The rotary steam generating device according to any one of claims 1 to 3, characterized in that, The rotary arm (3) is a hollow block, and the inner cavity constitutes a steam cavity (30) communicating with the steam outlet holes (33), one end of the rotary arm (3) is provided with a steam inlet hole (32) communicating with the steam cavity (30), and a steam inlet pipe is connected to the steam inlet hole (32), and the steam inlet pipe constitutes the rotating shaft (4).

5. The rotary steam generating device according to any one of claims 1 to 3, wherein Further comprising an evaporator (5) for heating water to generate steam and a water tank (6), the water outlet of the water tank (6) is in fluid communication with the water inlet of the evaporator (5), and the gas outlet of the evaporator (5) is in fluid communication with the steam inlet end of the rotating shaft (4).

6. The rotary steam generating device as claimed in claim 5, characterized in that The rotary steam generating device is applied to a cooking appliance, and the rotary arm (3) is mounted on the side wall of the inner container (2) in the inner container (2), and the vertical surface (31) is opposite to the inner surface of the side wall.

7. Cooking apparatus comprising an inner vessel (2), characterised in that The rotary arm (3) is mounted on the rear side wall of the inner container (2), the rotating shaft (4) is mounted at the center of the rear side wall, and the height of the rotating shaft (4) is adjacent to the second cooking layer of the inner container (2).

8. The cooking apparatus of claim 7, wherein, ​ 9. A cooking method of the cooking apparatus as claimed in claim 8, comprising a steaming function, characterized in that, The steaming function at least includes a large-fire fast steaming mode, a small-fire slow steaming mode and a large-fire fast steaming and then small-fire slow steaming mode, and the food to be cooked is placed on the second cooking layer of the inner container (2) in each mode; In the large-fire fast steaming mode, the steam flow rate of the steam outlet hole (33) is large, the rotating arm (3) swings left and right with the center line (bb) of the rotating shaft (4) as the center, and the height of the steam outlet hole (33) is always not lower than the food to be cooked; In the small-fire slow steaming mode, the steam flow rate of the steam outlet hole (33) is small, and the rotating arm (3) rotates circumferentially with the rotating shaft as the center; In the large-fire fast steaming and then small-fire slow steaming mode, first, the rotating arm (3) is rotated to a position where the steam outlet hole (33) is above the food to be cooked, at this time, the steam flow rate of the steam outlet hole (33) is large, after a period of cooking, the rotating arm (3) is rotated to a position where the steam outlet hole (33) is below the food to be cooked, at this time, the steam flow rate of the steam outlet hole (33) is small.

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