Steaming, baking and stewing device and control method thereof
Through the steaming and stewing device with three functions: steaming, roasting and stewing, the problems of single functions of traditional equipment and space occupation are solved, and intelligent control and efficient multi-dish cooking are achieved.
Patent Information
- Application Number
- CN202510289760.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-12
- Publication Date
- 2025-07-11
AI Technical Summary
Traditional ovens, steamers and stew pots have a single function, occupying a lot of kitchen space, increasing user time and economic costs.
Design a steaming, grilling and stewing device, integrating steaming, grilling and stewing components, equipped with water vapor supply components and weight sensors, to achieve intelligent control of the amount of cooking water used to avoid dry burning and excessive water.
It realizes the simultaneous cooking of multiple dishes, improves cooking efficiency, avoids skewers of flavor, saves kitchen space and resources, and simplifies user operations.
Smart Images
Figure CN120284109A_ABST
Abstract
Description
Technical Field
[0001] The embodiments of the present invention relate to the technical field of cooking, and in particular, to a steaming, baking and stewing device and a control method thereof. Background Art
[0002] The three cooking methods of steaming, baking and stewing can greatly meet the dining needs of users. For example, puff pastries usually require the baking cooking method, breads and pastries usually require the steaming cooking method, and soups and porridges usually require the stewing cooking method.
[0003] However, traditional ovens, steamers and stew pots have single functions and each occupies a large amount of kitchen space. Users not only need to purchase multiple devices, but also need to set aside storage space for each device, which undoubtedly increases the space burden in the kitchen. In addition, the use and maintenance of multiple devices also increase the time cost and economic cost of users. Summary of the Invention
[0004] The embodiments of the present invention provide a steaming, baking and stewing device and a control method thereof, aiming to solve the problems that traditional ovens, steamers and stew pots have single functions and each occupies a large amount of kitchen space.
[0005] To solve the above technical problems, the object of the present invention is achieved through the following technical solutions: A steaming, baking and stewing device is provided, including:
[0006] A device body, in which a steaming component, a baking component and a stewing component are distributed at intervals;
[0007] A water vapor supply component, arranged inside the device body and used for respectively conveying cooking steam and cooking water to the steaming component and the stewing component;
[0008] Wherein, a support part for placing a stew pot is arranged in the stewing component, and a weight sensor for detecting the amount of water conveyed to the stew pot by the water vapor supply component is arranged on the support part.
[0009] Further, the water vapor supply component includes:
[0010] A water purification tank, arranged inside the steaming component and used for storing cooking water;
[0011] A first conveying member, one end of which is connected to the water purification tank and the other end is connected to the stewing component and used for conveying cooking water to the stew pot placed in the stewing component.
[0012] Further, the water vapor supply component further includes:
[0013] A steam generator, arranged inside the stewing component;
[0014] A second conveying member, one end of which is connected to the water purification tank and the other end is connected to the steam generator;
[0015] A third conveying member, one end of which is connected to the steam generator and the other end is connected to the steaming assembly, for inputting cooking steam generated by the steam generator into the steaming assembly.
[0016] Furthermore, a wastewater recycling assembly is also provided inside the device body. The wastewater recycling assembly is connected to the steam generator and is used for recycling the wastewater generated during the operation of the steam generator.
[0017] Furthermore, heating elements for providing cooking heat are provided in both the baking assembly and the stewing assembly.
[0018] An embodiment of the present invention also provides a steaming, baking and stewing control method, including:
[0019] Responding to the cooking mode selected by the user;
[0020] When the cooking mode is the stewing mode, confirm the stewing type according to the stewing temperature and stewing time set by the user, and confirm the cooking water consumption required to be supplied by the water and steam supply assembly according to the corresponding stewing type;
[0021] Add cooking water to the cooking utensil placed in the stewing assembly through the water and steam supply assembly;
[0022] Detect the added water volume in the cooking utensil through the weight sensor, and when the added water volume reaches the corresponding cooking water consumption, control the water and steam supply assembly to stop adding water;
[0023] Perform heating treatment on the cooking utensil at the corresponding stewing temperature and stewing time through the stewing assembly.
[0024] Furthermore, the step of confirming the stewing type according to the stewing temperature and stewing time set by the user, and confirming the cooking water consumption required to be supplied by the water and steam supply assembly according to the corresponding stewing type includes:
[0025] Confirm the stewing type according to the stewing temperature and stewing time set by the user; wherein, the stewing types include slow simmering over low heat, medium-temperature stewing, and high-temperature quick boiling;
[0026] Confirm the cooking water consumption required to be supplied by the water and steam supply assembly according to the corresponding stewing type, wherein the stewing temperatures, stewing times, and cooking water consumptions corresponding to slow simmering over low heat, medium-temperature stewing, and high-temperature quick boiling increase in sequence.
[0027] Furthermore, the steaming, baking and stewing control method further includes:
[0028] When the cooking mode is the stewing mode, confirm the stewing temperature and stewing time according to the ingredients selected by the user;
[0029] Detect the weights of the stewing utensil before and after putting in ingredients through the weight sensor to obtain the weight of the ingredients;
[0030] Based on a preset ingredient water addition table, obtain the corresponding water addition amount required for the ingredients of the current weight;
[0031] Add cooking water to the stewing utensil placed in the stewing component through the water vapor supply component;
[0032] Detect the water addition amount in the stewing utensil through the weight sensor, and when the water addition amount reaches the corresponding required water addition amount, control the water vapor supply component to stop adding water;
[0033] Perform a heating process with corresponding stewing temperature and stewing time on the stewing utensil through the stewing component.
[0034] Further, the steaming, baking and stewing control method further includes:
[0035] When the cooking mode is the steaming mode, confirm the set steaming temperature and steaming time set by the user;
[0036] Transport cooking steam that meets the set steaming temperature and steaming time to the steaming component through the water vapor supply component.
[0037] Further, the steaming, baking and stewing control method further includes:
[0038] When the cooking mode is the baking mode, confirm the set baking temperature and baking time set by the user;
[0039] Perform a heating process that meets the set baking temperature and baking time through the baking component.
[0040] The beneficial effects of the embodiments of the present invention are:
[0041] The present invention integrates the three functions of steaming, baking and stewing, and realizes a steaming, baking and stewing device with three independent cavities; that is, three cavities are divided inside the device body, and the structures required for cooking are installed in the three cavities to form three independent components: a steaming component, a baking component and a stewing component. The three components can work simultaneously to realize the simultaneous cooking of multiple dishes, ensuring that users can taste the best flavor of the food just out of the pot in time. The design of independent cavities not only improves the cooking efficiency, but also effectively avoids the flavor of different ingredients from mixing with each other.
[0042] The present invention focuses on the optimized design of the stewing component. Inside the stewing component, there is a supporting part for placing the stewing utensil. The shape of the supporting part can be plate-shaped, and a placement groove for placing the stewing utensil is provided. In addition, a weight sensor is equipped on the supporting part, and this sensor can detect the overall weight of the stewing utensil in real time (including the weights in different states such as before adding ingredients, before adding water, and after adding water). Through this design, the intelligent monitoring of the optimal cooking water consumption provided by the water vapor supply component to the stewing utensil is realized, effectively avoiding safety hazards such as dry burning and resource waste caused by excessive water. Brief Description of the Drawings
[0043] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following will briefly introduce the drawings required for the description of the embodiments. Obviously, the following drawings are some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.
[0044] Figure 1 Schematic diagram of the overall structure of the steaming, baking and stewing device provided by the embodiment of the present invention;
[0045] Figure 2 Schematic diagram of the internal pipeline (back side) of the steaming, baking and stewing device provided by the embodiment of the present invention;
[0046] Figure 3 One of the schematic flowcharts of the steaming, baking and stewing control method provided by the embodiment of the present invention;
[0047] Figure 4 Schematic diagram of the sub-process of step S302 provided by the embodiment of the present invention;
[0048] Figure 5 One of the schematic diagrams of the steaming, baking and stewing control method provided by the embodiment of the present invention;
[0049] Figure 6 One of the schematic diagrams of the steaming, baking and stewing control method provided by the embodiment of the present invention;
[0050] Figure 7 One of the schematic diagrams of the steaming, baking and stewing control method provided by the embodiment of the present invention.
[0051] Explanation of the markings in the figures:
[0052] 1. Supporting part; 2. Stewing utensil; 3. Clean water tank; 4. First water pump; 5. First pipeline; 6. Steam generator; 7. Second water pump; 8. Second pipeline; 9. Third pipeline; 10. Recovery pipeline; 11. Recovery pump; 12. Waste water tank; 13. Heating element. Detailed Embodiments
[0053] To further illustrate the technical means and effects adopted by the present invention to achieve the intended invention purpose, the following, in conjunction with the accompanying drawings and preferred embodiments, details the specific implementation manners, structures, features and their effects of the application according to the present invention as follows. In the following description, different "one embodiment" or "embodiment" do not necessarily refer to the same embodiment. In addition, the specific features, structures, or characteristics in one or more embodiments can be combined in any suitable form.
[0054] In the description of the present invention, it should be clear that the terms "first", "second", etc. in the specification and claims of the present invention and the above-mentioned drawings are used to distinguish similar objects, and do not have to be used to describe a specific order or sequence; the terms "vertical", "horizontal", "longitudinal", "front", "rear", "left", "right", "up", "down", "horizontal", etc. indicate the orientation or position relationship based on the orientation or position relationship shown in the drawings, and are only for the convenience of describing the present invention, rather than meaning that the indicated device or element must have a specific orientation or position, so it cannot be understood as a limitation to the present invention.
[0055] It should also be clear that when used in this specification and the appended claims, the terms "comprising" and "including" indicate the presence of the described features, wholes, steps, operations, elements and / or components, but do not exclude the presence or addition of one or more other features, wholes, steps, operations, elements, components and / or their combinations.
[0056] It should be further clear that the term "and / or" used in the specification and claims of the present invention refers to any combination and all possible combinations of one or more of the associated listed items, and includes these combinations.
[0057] As used in this specification and the appended claims, the term "if" can be interpreted as "when...", "once", "in response to determining", or "in response to detecting" according to the context. Similarly, the phrase "if determined" or "if [the described condition or event] is detected" can be interpreted as meaning "once determined", "in response to determining", "once [the described condition or event] is detected", or "in response to detecting [the described condition or event]" according to the context.
[0058] Please refer to Figure 1 and Figure 2 , Figure 1 which is the structure of the steaming, baking and stewing device provided by the embodiment of the present invention. Figure 2 which is the schematic diagram of the internal pipeline of the steaming, baking and stewing device (dorsal side) provided by the embodiment of the present invention.
[0059] The steaming, baking and stewing device of the present invention includes:
[0060] The device body is internally provided with a steaming component, a baking component, and a stewing component which are distributed at intervals;
[0061] A water vapor supply component is arranged inside the device body and is used to respectively convey cooking steam and cooking water to the steaming component and the stewing component;
[0062] Among them, a support part 1 for placing the stewing utensil 2 is arranged inside the stewing component, and a weight sensor for detecting the water volume conveyed from the water vapor supply component to the stewing utensil 2 is arranged on the support part 1.
[0063] In this embodiment, the functions of steaming, baking, and stewing are integrated into one design, realizing a steaming, baking, and stewing device with three independent cavities; that is, three cavities (a steaming cavity A, a baking cavity B, and a stewing cavity C) are divided inside the device body, and the structures required for cooking are installed in the three cavities to form three independent components: a steaming component, a baking component, and a stewing component. The three components can work simultaneously to realize the simultaneous cooking of multiple dishes, ensuring that users can taste the best flavor of the food just out of the pot in time. The design of independent cavities not only improves the cooking efficiency but also effectively avoids the flavor mixing between different ingredients.
[0064] In this embodiment, the stewing component is optimized. A support part 1 for placing the stewing utensil 2 is arranged inside the stewing component. The shape of the support part 1 can be plate-shaped, and a placement groove for placing the stewing utensil 2 is opened. In addition, a weight sensor is equipped on the support part 1, and this sensor can detect the overall weight of the stewing utensil 2 in real time (including the weights in different states such as before adding ingredients, before adding water, and after adding water). Through this design, the intelligent monitoring of the best cooking water volume provided by the water vapor supply component to the stewing utensil 2 is realized, effectively avoiding safety hazards such as dry burning and the waste of resources caused by excessive water.
[0065] In one embodiment, the water vapor supply component includes:
[0066] A water purification tank 3 is arranged inside the steaming component and is used to store cooking water;
[0067] A first conveying member, one end of which is connected to the water purification tank 3 and the other end is connected to the stewing component and is used to convey cooking water to the stewing utensil 2 placed in the stewing component.
[0068] In this embodiment, the water purification tank 3 can be connected to an external water source to realize the automatic water replenishment function, ensuring the continuous supply of water during the operation of the device. The first conveying member includes a first water pump 4 and a first pipeline 5. The two ends of the first pipeline 5 are respectively connected to the water purification tank 3 and the stewing component. The first water pump 4 is arranged on the first pipeline 5. Through the first water pump 4, the cooking water in the water purification tank 3 can be pumped into the stewing utensil 2 (a water receiving port can be arranged on the upper edge of the mouth of the stewing utensil 2) in the stewing component to meet the water demand during the stewing process.
[0069] The first pipeline 5 in this embodiment is made of high-quality materials, resistant to corrosion and high temperature, ensuring the reliability and safety of long-term use, and can adapt to different layouts and installation requirements of cooking equipment.
[0070] In one embodiment, the water vapor supply assembly further includes:
[0071] A steam generator 6, disposed inside the stewing assembly;
[0072] A second conveying member, one end connected to the clean water tank 3 and the other end connected to the steam generator 6;
[0073] A third conveying member, one end connected to the steam generator 6 and the other end connected to the steaming assembly, for inputting cooking steam generated by the steam generator 6 into the steaming assembly.
[0074] In this embodiment, the steam generator 6 generates steam by heating the water in the clean water tank 3. The second conveying member is responsible for transporting the water in the clean water tank 3 to the steam generator 6 to ensure that it has enough water source for heating and steam generation. The third conveying member plays a key role in transporting the generated cooking steam to the stewing assembly, so that the steam can evenly fill the stewing assembly to achieve stable cooking. The whole design cleverly combines the three links of steam generation, transportation and cooking, realizing an efficient and energy-saving cooking method.
[0075] Specifically, the second conveying member includes a second water pump 7 and a second pipeline 8. The two ends of the second pipeline 8 are respectively connected to the clean water tank 3 and the steam generator 6. The cooking water in the clean water tank 3 can be pumped to the steam generator 6 through the second water pump 7.
[0076] Specifically, the third conveying member includes a third pipeline, one end connected to the output port of the steam generator 6 and the other end connected to the steaming cavity of the steaming assembly.
[0077] In one embodiment, a waste water recovery assembly is further provided inside the device body. The waste water recovery assembly is connected to the steam generator 6 and is used to recover the waste water generated during the operation of the steam generator 6.
[0078] In this embodiment, the waste water recovery assembly includes a recovery pipeline 10, a recovery pump 11 and a waste water tank 12. The two ends of the recovery pipeline 10 are respectively connected to the steam generator 6 and the waste water tank 12. The recovery pump 11 is disposed on the recovery pipeline 10, and the waste water tank 12 is disposed in the steaming assembly. Based on this, the recovery pump 11 is used to pump the waste water generated in the steam generator 6 to the waste water tank 12 through the recovery pipeline 10, realizing the centralized collection and treatment of waste water. The design of the waste water tank 12 not only facilitates the storage of waste water, but also facilitates subsequent purification or other treatment operations of the waste water, thereby improving the resource utilization efficiency and reducing environmental pollution.
[0079] In one embodiment, a heating element 13 for providing cooking heat is provided in both the baking component and the stewing component.
[0080] In this embodiment, the heating element 13 is preferably an electric heating element, such as an electric heating wire or an electric heating tube, which can quickly and evenly provide the heat required for cooking. The heating element 13 of the baking component is preferably two groups of electric heating tubes arranged on the upper and lower sides of the baking cavity. The heating element 13 of the stewing component is preferably two groups of heating tubes in a hemispherical shape, and the stewing utensil 2 is placed in the placement groove formed by the two groups of heating tubes to achieve simulated open-fire heating.
[0081] An embodiment of the present invention also provides a steaming, baking and stewing control method, which is applied to the above-mentioned steaming, baking and stewing device.
[0082] Please refer to Figure 3 , Figure 3 which is a schematic flowchart of the steaming, baking and stewing method provided by the embodiment of the present invention.
[0083] Embodiment 1:
[0084] As Figure 3 shown, the steaming, baking and stewing control method includes steps S301-S305.
[0085] S301. Respond to the cooking mode selected by the user;
[0086] S302. When the cooking mode is the stewing mode, confirm the stewing type according to the stewing temperature and stewing time set by the user, and confirm the cooking water consumption that the water vapor supply component needs to supply according to the corresponding stewing type;
[0087] S303. Add cooking water to the stewing utensil 2 placed in the stewing component through the water vapor supply component;
[0088] S304. Detect the water addition amount in the stewing utensil 2 through the weight sensor, and when the water addition amount reaches the corresponding cooking water consumption, control the water vapor supply component to stop adding water;
[0089] S305. Perform heating treatment on the stewing utensil 2 at the corresponding stewing temperature and stewing time through the stewing component.
[0090] In this embodiment, a control scheme for the cooking water volume based on the stewing temperature and stewing time is designed for the stewing mode. This scheme not only improves the intelligent level of stewing cooking but also ensures the taste and nutrition of the stewed food. Specifically, different combinations of stewing temperature and stewing time can correspond to different stewing types, and different stewing types correspond to different cooking water consumption. After the user selects the stewing mode, they only need to put the cooking utensil 2 containing the ingredients into the stewing component and set the stewing temperature and stewing time, and the system can automatically confirm the stewing type and the required cooking water consumption. Through the coordinated cooperation of the water vapor supply component and the weight sensor, the required cooking water consumption is accurately added to the cooking utensil 2, thus ensuring the best stewing effect.
[0091] In one embodiment, as Figure 4 shown, step S302 includes:
[0092] S401. Confirm the stewing type according to the stewing temperature and stewing time set by the user; wherein, the stewing types include slow simmering over low heat, medium-temperature stewing, and high-temperature quick boiling;
[0093] S402. Confirm the cooking water consumption that the water vapor supply component needs to supply according to the corresponding stewing type, where the stewing temperature, stewing time, and cooking water consumption corresponding to slow simmering over low heat, medium-temperature stewing, and high-temperature quick boiling increase in sequence.
[0094] In one embodiment, confirm the stewing type according to the stewing temperature and stewing time set by the user; wherein, the stewing types include slow simmering over low heat, medium-temperature stewing, and high-temperature quick boiling; confirm the cooking water consumption that the water vapor supply component needs to supply according to the corresponding stewing type, where the stewing temperature, stewing time, and cooking water consumption corresponding to slow simmering over low heat, medium-temperature stewing, and high-temperature quick boiling increase in sequence.
[0095] In this embodiment, based on the stewing temperature and stewing time, the stewing types can be divided into three types: slow simmering over low heat, medium-temperature stewing, and high-temperature quick boiling. For example, three temperature ranges (low temperature, medium temperature, and high temperature) are set, and three corresponding time ranges (slow time, medium time, and quick time) are set. The combination of low temperature and slow time is used as slow simmering over low heat, the combination of medium temperature and medium time is used as medium-temperature stewing, and the combination of high temperature and quick time is used as high-temperature quick boiling. Each stewing type is optimized for specific ingredients and taste requirements. Slow simmering over low heat is suitable for dishes that need to be stewed for a long time to fully release the fragrance of the ingredients. Medium-temperature stewing is suitable for those dishes that need to be stewed for a moderate time, which can not only ensure the ingredients are cooked through but also avoid the loss of taste caused by over-stewing. High-temperature quick boiling is suitable for ingredients that need to be quickly stewed, which can rapidly increase the temperature of the ingredients in a short time and lock in the freshness and nutrition of the ingredients.
[0096] It should be understood that the use of three stewing types and the corresponding three required cooking water amounts for the stewing type is only a preferred implementation. In some other ways, more stewing types and the corresponding cooking water amounts can be set according to actual needs. For example, for some perishable or easily mashed ingredients, a low-temperature and fast-time stewing mode can be set to better maintain their original taste and nutritional value. Such flexible settings can greatly expand the application range of the stewing equipment and enable it to meet more diverse cooking needs.
[0097] Embodiment 2:
[0098] In another embodiment, as Figure 5 shown, when the cooking mode is the stewing mode, the following control method of steps S501 - S506 can also be adopted.
[0099] As Figure 5 shown, the steaming, roasting, and stewing control method further includes steps S501 - S506.
[0100] S501. When the cooking mode is the stewing mode, confirm the stewing temperature and stewing time according to the ingredients selected by the user;
[0101] S502. Detect the weight of the stewing utensil 2 before and after putting in the ingredients through the weight sensor to obtain the weight of the ingredients;
[0102] S503. Based on the preset ingredient water addition table, obtain the corresponding water addition amount required for the ingredients of the current weight;
[0103] S504. Add cooking water to the stewing utensil 2 placed in the stewing component through the water vapor supply component;
[0104] S505. Detect the water addition amount in the stewing utensil 2 through the weight sensor, and when the water addition amount reaches the required corresponding water addition amount, control the water vapor supply component to stop adding water;
[0105] S506. Perform heating treatment on the stewing utensil 2 at the corresponding stewing temperature and stewing time through the stewing component.
[0106] Different from the solution of steps S301 - S305, this embodiment designs a control scheme for the stewing water amount based on the stewing ingredients for the stewing mode. This scheme only requires the user to input the ingredients to automatically adjust the required water addition amount for stewing.
[0107] Specifically, first, through the recognition of the cooking mode, it is determined that the current operation is in the stewing mode. The system then guides the user to select the ingredients to be stewed, which can be completed through the touch screen menu or voice commands to ensure that the user can easily select the specific ingredient types.
[0108] Then, after obtaining the ingredient information selected by the user, the system will automatically calculate the most suitable stewing temperature and stewing time for the ingredient according to a preset algorithm or database. This calculation process fully considers factors such as the characteristics of the ingredient, nutrient retention, and taste, ensuring that the stewed food is both delicious and healthy. At the same time, the weight sensor starts to work, precisely measuring the weight change of the stewing utensil 2 before and after putting in the ingredients, thereby obtaining the actual weight of the ingredients. This data is crucial for the subsequent calculation of the water addition amount. Based on the obtained ingredient weight, the system further consults a preset ingredient water addition amount table, which is obtained based on a large amount of experimental data and experience, and can give the most suitable water addition amount suggestions for ingredients of different weights.
[0109] Finally, the water vapor supply component starts to work, slowly adding cooking water to the stewing utensil 2 until the water addition amount reaches the required water addition amount calculated by the system; during this process, the weight sensor continuously monitors the water addition amount to ensure the accuracy of water addition; thus ensuring the best stewing effect.
[0110] Embodiment Three:
[0111] In another embodiment, when the cooking mode is the stewing mode, the following steps can also be adopted.
[0112] When the cooking mode is the stewing mode, according to the ingredients selected by the user and the stewing time, the cooking water required for stewing is calculated using the formula Ww = Wf*(T^0.8), where Wf is the mass of the solid food (g), T is the stewing time (h), and Ww is the optimal cooking water added before cooking (g). Based on the calculated optimal cooking water (g), water is added to the stewing utensil 2, and the stewing work is performed using the default stewing temperature or the stewing temperature additionally set by the user.
[0113] In one embodiment, as Figure 6 shown, the steaming, baking, and stewing control method further includes:
[0114] S601. When the cooking mode is the steaming mode, confirm the steaming temperature and steaming time set by the user;
[0115] S602. Deliver cooking steam that meets the set steaming temperature and steaming time to the steaming component through the water vapor supply component.
[0116] In this embodiment, in the steaming mode, the working state of the water vapor supply component can be intelligently adjusted to ensure that the temperature and duration of the cooking steam precisely match the user's settings. In addition, a temperature sensor and a time counter are equipped inside the steaming component to continuously monitor the temperature change and the steamed time during the steaming process. Once the user-set conditions are reached, the cooking device will automatically stop the steam supply to prevent over-steaming of the food and maintain the taste and nutrition of the food.
[0117] In one embodiment, as Figure 7 shown, the steaming, baking, and stewing control method further includes:
[0118] S701. When the cooking mode is the baking mode, confirm the baking temperature and baking time set by the user;
[0119] S702. Perform a heating process that conforms to the set baking temperature and baking time through the baking component.
[0120] In this embodiment, in the baking mode, the system will intelligently adjust the baking temperature inside the baking component to ensure that the food is evenly heated and achieves an ideal baking effect. In addition, the control method will also precisely control the duration of the heating process according to the baking time set by the user, avoiding the food from becoming dry and hard due to over-baking or affecting the taste due to insufficient baking. During the baking process, the system will also monitor the status inside the oven in real time to ensure the safety and stability of the cooking process.
[0121] The above is the preferred solution of the steaming, baking, and stewing control method of the present invention, which realizes the integrated design of the three functions of steaming, baking, and stewing. It can not only greatly reduce the occupied space of kitchen equipment, but also simplify the operation process of users and improve the cooking efficiency. Among them, the stewing function is further optimized. Based on various stewing requirements set by the user (i.e., at least one of the stewing temperature, stewing time, and ingredients), a control scheme for intelligently adjusting the cooking water consumption is realized, effectively avoiding safety hazards such as dry burning and resource waste caused by excessive water.
[0122] This patent aims to realize the integrated design of the three functions of steaming, baking, and stewing. It can not only greatly reduce the occupied space of kitchen equipment, but also simplify the operation process of users and improve the cooking efficiency. By integrating multiple functions, the steaming, baking, and stewing all-in-one machine not only saves valuable kitchen space for users, but also greatly reduces the time and energy required for cooking, improving the overall cooking experience of users. This method uses the method of three independent cavities, and can simultaneously process three kinds of foods in the ways of steaming, baking, and stewing, realizing the simultaneous output of multiple dishes without flavor mixing.
[0123] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, provided that these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalent technologies, the present invention also intends to include these changes and modifications.
[0124] As described above, it is only the specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention can easily think of various equivalent modifications or substitutions, and these modifications or substitutions should all be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims
1. A steam cooking, baking and stewing device, characterized in that, Comprising: The device body, inside which there are a steaming component, a baking component and a stewing component distributed at intervals; A water vapor supply component, arranged inside the device body and used to respectively supply cooking steam and cooking water to the steaming component and the stewing component; Wherein, a support part for placing a stewing utensil is provided inside the stewing component, and a weight sensor for detecting the amount of water supplied to the stewing utensil by the water vapor supply component is provided on the support part.
2. The steaming, baking and stewing device according to claim 1, characterized in that The water vapor supply component includes: A water purification tank, arranged inside the steaming component and used to store cooking water; A first conveying member, one end of which is connected to the water purification tank and the other end of which is connected to the stewing component and used to supply cooking water to the stewing utensil placed inside the stewing component.
3. The steaming, baking and stewing device according to claim 2, wherein, The water vapor supply component further includes: A steam generator, arranged inside the stewing component; A second conveying member, one end of which is connected to the water purification tank and the other end of which is connected to the steam generator; A third conveying member, one end of which is connected to the steam generator and the other end of which is connected to the steaming component, used to input the cooking steam generated by the steam generator into the steaming component.
4. The steaming, baking and stewing device according to claim 3, characterized in that A waste water recovery component is further arranged inside the device body, and the waste water recovery component is connected to the steam generator and used to recover the waste water generated by the steam generator during operation.
5. The steaming, baking and stewing device according to claim 1, characterized in that Heating members for providing cooking heat are provided inside both the baking component and the stewing component.
6. A steaming, baking, and stewing control method, applied to the steaming, baking, and stewing device according to any one of claims 1-5, characterized in that, Comprising: In response to the cooking mode selected by the user; When the cooking mode is the stewing mode, confirm the stewing type according to the stewing temperature and stewing time set by the user, and confirm the cooking water consumption that the water vapor supply component needs to supply according to the corresponding stewing type; Add cooking water to the stewing utensil placed in the stewing component through the water vapor supply component; Detect the added water amount in the stewing utensil through the weight sensor, and when the added water amount reaches the corresponding cooking water consumption, control the water vapor supply component to stop adding water; Perform heating treatment on the stewing utensil at the corresponding stewing temperature and stewing time through the stewing component.
7. The steaming, baking and stewing control method according to claim 6, which comprises: confirming the stewing type according to the stewing temperature and stewing time set by the user, and confirming the cooking water consumption required to be supplied by the water vapor supply component according to the corresponding stewing type, wherein, Comprising: Confirm the stewing type according to the stewing temperature and stewing time set by the user; wherein, the stewing type includes slow simmering, medium-temperature stewing and high-temperature quick boiling; Confirm the cooking water consumption that the water vapor supply component needs to supply according to the corresponding stewing type, and the stewing temperature, stewing time and cooking water consumption corresponding to slow simmering, medium-temperature stewing and high-temperature quick boiling increase in sequence.
8. The steaming, baking and stewing control method according to claim 6, characterized in that, Further comprising: When the cooking mode is the stewing mode, confirm the stewing temperature and stewing time according to the ingredients selected by the user; Detect the weight of the stewing utensil before and after putting the ingredients through the weight sensor to obtain the weight of the ingredients; Based on a preset ingredient water addition amount table, obtain the corresponding water addition amount required for the ingredients of the current weight; Add cooking water to the stewing utensil placed in the stewing component through the water vapor supply component; Detect the added water amount in the stewing utensil through the weight sensor, and when the added water amount reaches the required corresponding water addition amount, control the water vapor supply component to stop adding water; Perform heating treatment on the stewing utensil at the corresponding stewing temperature and stewing time through the stewing component.
9. The steaming, baking and stewing control method according to claim 6, characterized in that, Further comprising: When the cooking mode is the steaming mode, confirm the steaming temperature and steaming time set by the user; The cooking steam meeting the set steaming temperature and steaming time is conveyed to the steaming component through the water vapor supply component.
10. The steaming, baking and stewing control method according to claim 6, wherein It further includes: When the cooking mode is the baking mode, confirm the set baking temperature and baking time set by the user; Perform the heating process meeting the set baking temperature and baking time through the baking component.