Steaming oven

Abstract

The invention provides a steaming and baking oven, and particularly relates to the technical field of kitchenware equipment.The steaming and baking oven comprises an inner container and a one-way air pump, a steaming and baking cavity is defined by the inner container, and an exhaust port is formed in one side of the inner container; the one-way air pump is arranged outside the steaming and baking cavity, the one-way air pump comprises an air outlet, the air outlet is connected with the other side of the inner container, and the one-way air pump is used for introducing external air into the steaming and baking cavity; in any cooking mode of the steaming oven, the one-way air pump is configured to be in a preset working state in a moisture removal mode of the steaming oven. The cost and the assembly complexity are effectively reduced, the moisture removal function does not depend on the operation state of the hot-air blower, any cooking mode of the steaming oven can be covered, the situation that due to continuous work of the hot-air blower, temperature adjustment of the steaming oven is possibly interfered is effectively avoided, and the influence of the moisture removal process on temperature field distribution is remarkably reduced.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen equipment, and in particular to a steam oven. Background Art

[0002] During the cooking process, humidity control is crucial to ensuring the quality and taste of food. This is especially true when cooking ingredients with high moisture content, such as chiffon cakes, egg tarts, dried fruits and vegetables, and meat. If moisture in the inner pot cannot be quickly expelled, the humidity inside the cavity will be too high, affecting the baking effect. Excessive humidity not only makes the surface of the food wet and sticky, but also may prolong the cooking time, resulting in insufficient drying of the interior of the food or overcooking of the exterior.

[0003] Existing technologies typically use a combination of a blower valve or a hot air blower valve to achieve dehumidification. This method works by introducing dry air from outside the inner container into the container, mixing it with the moisture inside before exhausting it, effectively reducing the humidity inside. Over a period of continuous operation, this can significantly improve the humidity inside the container and enhance baking quality.

[0004] However, although the above method can partially solve the humidity problem, it has certain limitations. Both the blower air valve and the hot air blower air valve solutions are relatively high in hardware cost and system complexity, which increases the overall cost of the equipment and puts higher requirements on daily maintenance. Especially when using the hot air blower air valve solution for dehumidification, since the hot air blower needs to work continuously to maintain the dehumidification function, this problem is more prominent in some specific baking modes (such as independent temperature control of upper and lower fires). Since the hot air blower needs to work continuously to maintain the dehumidification function, its continuous operation may interfere with the temperature regulation of the heating tube, resulting in uneven temperature field distribution, thereby affecting the final food cooking effect; and if the hot air blower is not turned on, dehumidification cannot be achieved. Summary of the Invention

[0005] In order to solve at least one of the above-mentioned shortcomings of the prior art, the present application provides a steam oven, comprising:

[0006] An inner pot is enclosed to form a steaming and baking cavity, and an exhaust port is opened on one side of the inner pot;

[0007] a one-way air pump, disposed outside the steam-bake cavity, comprising an air outlet connected to the other side of the inner pot, and configured to introduce external air into the steam-bake cavity;

[0008] In any cooking mode of the steam oven, the one-way air pump is configured to be in a preset working state in the dehumidification mode of the steam oven.

[0009] Optionally, also include:

[0010] A hot air blower is provided in the inner container and is used to adjust the working state according to the cooking mode of the steam oven;

[0011] In the dehumidification mode of the steam oven, the one-way air pump is configured to be in the preset working state when the hot air blower is in any working state.

[0012] Optionally, the ratio of the equivalent diameter of any cross-sectional area of the inflation channel of the one-way air pump to the equivalent diameter of the cross-sectional area of the exhaust port is less than a preset ratio threshold, and the preset ratio threshold is less than 1.

[0013] Optionally, the air outlet is in a positive pressure state.

[0014] Optionally, the dehumidification mode includes a first dehumidification mode. In the preset working state of the first dehumidification mode, the priority of dehumidification is configured to be lower than the priority of temperature control; the steam oven is configured to turn on the first dehumidification mode when the temperature in the steaming and baking cavity is lower than a preset temperature threshold.

[0015] Optionally, the dehumidification mode includes a second dehumidification mode. In the preset working state of the second dehumidification mode, the priority of dehumidification is configured to be higher than the priority of temperature control; the steam oven is configured to turn on the second dehumidification mode when the temperature in the steaming and baking cavity is higher than the preset temperature threshold.

[0016] Optionally, the preset temperature threshold is lower than the target cooking temperature, and the difference between the target cooking temperature and the preset temperature threshold is lower than a preset temperature difference threshold.

[0017] Optionally, in the first dehumidification mode, the working gear of the one-way air pump is determined based on a first humidity range to which the humidity in the steaming and baking cavity belongs, and the first humidity range is formed by dividing the humidity by a first humidity threshold.

[0018] In the second dehumidification mode, the working gear of the one-way air pump is determined based on the second humidity range to which the humidity in the steaming and baking cavity belongs, and the second humidity range is formed by dividing by a second humidity threshold; the second humidity threshold is greater than the first humidity threshold.

[0019] Optionally, the dehumidification mode is configured to be started when the humidity in the steaming and baking cavity is greater than a humidity reference value; and the humidity reference value is less than the first humidity threshold.

[0020] Optionally, the steam oven further includes an exhaust fan, and in the dehumidification mode, the working gear of the exhaust fan matches the working gear of the one-way air pump.

[0021] By adopting the above technical solution, this application has the following beneficial effects:

[0022] The present application provides a steam oven, comprising an inner container and a one-way air pump. An exhaust port is formed on one side of the inner container, and the outlet of the one-way air pump is connected to the other side of the inner container, for introducing external air into the steam-bake cavity formed by the inner container. By replacing the two separate components of the conventional solution, the blower / hot air blower and the air valve, which must work together, with a single air pump assembly with unidirectional air conduction characteristics, cost and assembly complexity are effectively reduced. The active air delivery characteristics of the one-way air pump independently establish a one-way airflow path from the external environment to the steam-bake cavity without the involvement of the hot air blower, thus overcoming the prior art's dependence on the operating state of the hot air blower. This allows the dehumidification function to cover all cooking modes of the steam oven. Regardless of the cooking mode, the one-way air pump remains in a preset operating state in the dehumidification mode, ensuring effective dehumidification while effectively avoiding interference with the temperature regulation of the steam oven caused by the continuous operation of the hot air blower. This significantly reduces the impact of the dehumidification process on the temperature field distribution, thereby helping to improve food cooking quality. The steam oven is also suitable for various steam ovens, including those without a hot air blower.

[0023] Other features and advantages of this application will be described in detail in the subsequent detailed description. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present application, in which the same reference numerals generally represent the same components. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0025] Figure 1 This is a structural block diagram of a steam oven provided in an embodiment of the present application;

[0026] Figure 2 This is a structural block diagram of another steam oven provided in an embodiment of the present application;

[0027] Figure 3 It is a flow chart of a dehumidification method for a steam oven provided in an embodiment of the present application. DETAILED DESCRIPTION

[0028] The following will be combined with the accompanying drawings in the embodiments of this application to clearly and completely describe the technical solutions in the embodiments of this application. Obviously, the embodiments described are only part of the embodiments of this application, not all of them. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making any creative work are within the scope of protection of this application.

[0029] References to "one embodiment" or "embodiment" herein refer to specific features, structures, or characteristics that may be included in at least one implementation of the present application. Throughout the description of this application, it should be understood that the terms "upper," "lower," "top," and "bottom," etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings and are intended solely for ease of description and simplification. They do not indicate or imply that the devices or components referred to must have a specific orientation, be constructed, or operate in a specific orientation, and are therefore not to be construed as limiting the present application. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly specifying the number of the technical features indicated. Thus, a feature designated "first" or "second" may explicitly or implicitly include one or more of such features. Furthermore, the terms "first," "second," etc. are used to distinguish similar objects and are not necessarily used to describe a specific order or sequential sequence. It should be understood that such terms are interchangeable where appropriate, so that the embodiments of the present application described herein can be implemented in an order other than that illustrated or described herein.

[0030] refer to Figure 1The present application provides a steam oven, including an inner pot and a one-way air pump. The inner pot encloses a steaming and baking cavity. Specifically, the inner pot is usually made of metal with good thermal conductivity and high temperature resistance to ensure uniform and stable temperature during the cooking process. An exhaust port is provided on one side of the inner pot. By setting the shape and size of the exhaust port, moisture can be discharged smoothly, while preventing excessive airflow from causing adverse effects on the food in the cavity. The one-way air pump is arranged outside the steaming and baking cavity. The one-way air pump includes an air outlet, which is connected to the other side of the inner pot. The one-way air pump is used to introduce external air into the steaming and baking cavity. The one-way air pump is a one-way structure, so that the hot air in the steaming and baking cavity will not enter the inside of the one-way air pump in reverse, and there is no need to set up an additional air valve. The one-way air pump introduces dry air from the outside of the steaming and baking cavity into the steaming and baking cavity through the one-way air pump. The dry air and moisture are quickly mixed and then discharged to the outside of the steaming and baking cavity through the exhaust port on the inner pot, thereby reducing the humidity of the inner pot. In a specific implementation, the air outlet of the one-way air pump is sealed and connected to the inner pot through a hose or other connector to ensure that the air can be accurately delivered into the steaming and baking cavity. In a specific implementation, one-way air pumps such as diaphragm air pumps, impeller air pumps, vortex air pumps, screw air pumps and piston air pumps can be used. The one-way air pump is arranged in a lower temperature area outside the steaming and baking cavity (usually the ambient temperature is lower than 85°C) to prevent the high temperature environment from damaging key components such as the motor, circuit board, and seals inside the air pump. In any cooking mode of the steam oven, the one-way air pump is configured to be in a preset working state in the dehumidification mode of the steam oven. Specifically, the one-way air pump works in the dehumidification mode without the participation of a hot air blower. No matter what baking mode the steam oven is in, as long as the dehumidification mode is started, the one-way air pump can complete the dehumidification task. It does not rely on the hot air blower and is not affected by whether the hot air blower is working or not. Even in some steam oven products that are not equipped with a hot air blower, or in specific baking modes where the hot air blower is not suitable to be turned on, the one-way air pump can still effectively dehumidify and ensure humidity control during the cooking process.

[0031] Optionally, the one-way air pump adopts the diaphragm inflation principle, and the ratio of the equivalent diameter of any cross-sectional area of the inflation channel of the one-way air pump to the equivalent diameter of the cross-sectional area of the exhaust port is less than a preset ratio threshold, and the preset ratio threshold is less than 1. Ensure that the one-way air pump can stably introduce external dry air into the steaming and baking cavity at an appropriate speed and flow rate when it is working, and at the same time prevent the hot air in the steaming and baking cavity from reversely entering the one-way air pump, damaging the air pump or affecting its normal operation. Specifically, in the normal baking mode of the steam oven, the hot air is discharged from the exhaust port on the side of the inner tank, effectively avoiding the risk of hot air reversely entering the air pump. In a specific implementation, the cross-sectional area of the inflation channel of the one-way air pump is only less than 1 / 10 of the cross-sectional area of the exhaust port, so that the external dry airflow entering the steaming and baking cavity is a fast and small airflow. After entering the steaming and baking cavity, it has less impact on the temperature field in the steaming and baking cavity, and reduces the temperature field fluctuation in the steaming and baking cavity during dehumidification.

[0032] Optionally, the air outlet is in a positive pressure state, exemplarily above 50 kPa, allowing dry air to enter the steam-bake cavity more smoothly during dehumidification, thereby improving dehumidification efficiency. Specifically, during the cooking process, a certain pressure environment may form within the steam-bake cavity, especially during high-temperature baking or steaming, where the air inside expands due to heat and the pressure increases. A positive pressure air outlet can overcome the pressure resistance within the steam-bake cavity, allowing external dry air to enter the cavity stably and smoothly, mixing fully with the moist air. This allows for more effective dehumidification and ensures food cooking quality.

[0033] Specifically, in the embodiment of the present application, by replacing the two independent components of the blower / hot air blower and the air valve that need to work together in the traditional solution with a single air pump assembly with a one-way air guide characteristic, the cost and assembly complexity are effectively reduced; through the active air supply characteristics of the one-way air pump, a one-way airflow path from the external environment to the steaming and baking cavity is independently constructed without the participation of the hot air blower, breaking through the dependence of the existing technology on the operating state of the hot air blower, so that the dehumidification function can cover any cooking mode of the steam oven. Regardless of the cooking mode, the one-way air pump can be in a preset working state in the dehumidification mode, ensuring the dehumidification effect while effectively avoiding the interference with the temperature regulation of the steam oven due to the continuous operation of the hot air blower, significantly reducing the impact of the dehumidification process on the temperature field distribution, and thus helping to improve the cooking quality of food; and it is suitable for various types of steam oven products, including products without a hot air blower.

[0034] refer to Figure 2In one possible embodiment, the steam oven further includes a hot air blower located within the inner chamber. This hot air blower's operating state is adjusted based on the oven's cooking mode, rather than requiring adjustment based on dehumidification needs. This avoids temperature fluctuations within the oven cavity caused by adjusting the hot air blower to coordinate dehumidification. In the oven's dehumidification mode, the one-way air pump is configured to operate in a preset state regardless of the hot air blower's operating state. Specifically, whether the hot air blower is operating or not, or in what operating state, is irrelevant during dehumidification; the one-way air pump only needs to operate in the dehumidification mode.

[0035] Specifically, when the hot air blower is in operation, the one-way air pump introduces dry air from outside the steam-bake cavity into the steam-bake cavity through the one-way air pump. Under the action of the hot air blower, the dry air and moist air are quickly mixed, and then discharged to the outside of the steam-bake cavity through the exhaust port of the inner tank, thereby reducing the humidity of the inner tank. The function of the hot air blower is to mix the hot steam in the steam-bake cavity with the dry cold air on the one hand, and to make the temperature field in different areas of the steam-bake cavity more uniform on the other hand. When the hot air blower is not in operation, the one-way air pump relies on its own power and one-way air guide structure to independently send external dry air into the inner tank, mix it with the moist air in the inner tank, and then discharge it through the exhaust port. This process does not require the help of the airflow power of the hot air blower. Even if the hot air blower is not working, the one-way air pump can rely on its own ability to maintain a stable airflow circulation to achieve the dehumidification function, effectively avoiding the interference of the dehumidification effect caused by changes in the working state of the hot air blower.

[0036] Specifically, in the embodiment of the present application, the hot air blower is located in the inner pot. Its core function is to adjust its operating state according to the cooking mode of the steam oven to meet the temperature and airflow distribution requirements for different cooking needs. The dehumidification system relies on the independent operation of the one-way air pump, eliminating the need to adjust the operating state of the hot air blower for dehumidification. This design allows the hot air blower and dehumidification functions to operate independently without interfering with each other, ensuring that the hot air blower can focus on providing precise temperature and airflow control based on the cooking mode, while the dehumidification function can also effectively regulate humidity.

[0037] In one possible embodiment, the dehumidification mode includes a first dehumidification mode and a second dehumidification mode. In the preset operating state of the first dehumidification mode, dehumidification is prioritized over temperature control. The steam oven is configured to activate the first dehumidification mode when the temperature within the steam-bake cavity falls below a preset temperature threshold. In the preset operating state of the second dehumidification mode, dehumidification is prioritized over temperature control. The steam oven is configured to activate the second dehumidification mode when the temperature within the steam-bake cavity exceeds a preset temperature threshold. Specifically, a temperature sensor is provided within the steam-bake cavity to monitor temperature changes within the cavity in real time during operation. When the temperature is below the preset temperature threshold, temperature control becomes more important. Therefore, the first dehumidification mode is activated, prioritizing dehumidification over temperature control to ensure that the cavity temperature steadily rises and reaches the target cooking temperature. Conversely, when the temperature exceeds the preset temperature threshold, the second dehumidification mode is activated to promptly remove excess moisture, prioritizing dehumidification over temperature control. This prioritizes addressing excessive humidity and preventing excess moisture from affecting food cooking quality.

[0038] Optionally, the preset temperature threshold is lower than the target cooking temperature, and the difference between the target cooking temperature and the preset temperature threshold is lower than the preset temperature difference threshold, so as to allow a certain amount of time for dehumidification to ensure that when the target cooking temperature is reached, the humidity in the cavity is also at an appropriate level. Exemplarily, the first dehumidification mode is turned on when T<T0-5℃ (preheating stage), and the second dehumidification mode is turned on when T≥T0-5℃ (maintenance stage), wherein T is the temperature in the steaming and baking cavity, T0 is the target cooking temperature, T0 can be set by the user or automatically set by the steaming oven according to the cooking mode, and 5℃ is the preset temperature difference threshold. The preset temperature difference threshold can be dynamically adjusted according to different cooking modes. When the hot air blower is not working, for example, when the steaming oven is not fully open or in the circulating air mode, the hot air blower can be turned on moderately in the first part of the preheating stage to increase the preheating speed.

[0039] Specifically, in the embodiment of the present application, by setting two dehumidification modes, the priority of dehumidification and temperature control can be flexibly adjusted according to the temperature conditions within the steam-bake cavity, thereby achieving more precise control of the cooking environment. Specifically, prioritizing temperature control during the preheating phase helps to evenly heat the food and speed up cooking, avoiding excessive dehumidification leading to low cavity temperatures and prolonged cooking time. Prioritizing dehumidification during the maintenance phase can promptly remove excess moisture, preventing problems such as a damp surface on the food and uneven baking, thereby improving the taste and quality of the food.

[0040] In one possible embodiment, the operating position of the one-way air pump in the first dehumidification mode is determined based on a first humidity range within the steaming and baking chamber, where the first humidity range is defined by a first humidity threshold. In the second dehumidification mode, the operating position of the one-way air pump is determined based on a second humidity range within the steaming and baking chamber, where the second humidity range is defined by a second humidity threshold; the second humidity threshold is greater than the first humidity threshold. Specifically, a humidity sensor is provided within the steaming and baking chamber. During cooking, the humidity sensor monitors humidity changes within the chamber in real time, and the operating position of the one-way air pump is flexibly adjusted based on the humidity value within different ranges, thereby achieving precise dehumidification.

[0041] The dehumidification mode is configured to activate when the humidity within the steaming and baking chamber exceeds a reference humidity value; the reference humidity value is less than a first humidity threshold. Specifically, when the humidity detected by the humidity sensor exceeds the preset reference humidity value, dehumidification is required, thereby activating the dehumidification mode, controlling the one-way air pump to enter operation, and starting the dehumidification operation to reduce the humidity within the chamber and ensure humidity control during food cooking.

[0042] For example, the humidity reference value is W0, the first humidity threshold is 1.2W0, and accordingly, the first humidity range includes a humidity range below 1.2W0 and a humidity range above 1.2W0. The second humidity threshold is 1.5W0, and accordingly, the second humidity range includes a humidity range below 1.5W0 and a humidity range above 1.5W0. For example, the dehumidification mode is activated when the humidity in the steaming and baking cavity is higher than W0. In the first dehumidification mode, the dehumidification priority is lower than the temperature control priority. When the humidity in the steaming and baking cavity is lower than 1.2W0, the one-way air pump operates at a low speed, and when the humidity in the steaming and baking cavity is higher than 1.2W0, the one-way air pump operates at a medium speed. In the second dehumidification mode, the dehumidification priority is higher than the temperature control priority. When the humidity in the steaming and baking cavity is lower than 1.5W0, the one-way air pump operates at a medium speed, and when the humidity in the steaming and baking cavity is higher than 1.5W0, the one-way air pump operates at a high speed.

[0043] When dehumidifying in the baking mode of a steam oven, the prior art uses a combination of a blower air valve or a hot air blower air valve to achieve dehumidification. The blower or hot air blower has a fixed speed and a fixed dehumidification speed. In pursuit of rapid dehumidification, this sacrifices the negative impact of dehumidification on the temperature field of the inner tank, causing a rapid drop in the humidity and temperature of the inner tank during dehumidification, affecting the cooking effect. In view of this, in the embodiments of the present application, a one-way air pump is coordinated with a temperature sensor and a humidity sensor to dynamically adjust the operating gear of the one-way air pump. This allows for precise control of the dehumidification speed in any cooking mode, minimizing the impact on the temperature field of the inner tank during dehumidification, and achieving a balance between the dehumidification speed and the cooking effect.

[0044] In one possible embodiment, the steam oven further includes an exhaust fan installed at the exhaust port of the steam oven's inner chamber or in an exhaust duct connected to the port. This exhaust fan serves as the power source for the exhaust duct and is primarily composed of a fan impeller, a motor, and a housing. The motor drives the impeller to rotate, generating negative pressure that draws hot and humid air from the steaming and baking chamber and discharges it to the outside environment. The exhaust fan has multiple operating speeds, and variable exhaust volumes can be achieved by adjusting the motor speed. In dehumidification mode, to achieve efficient dehumidification and maintain balanced airflow within the steaming and baking chamber, the exhaust fan's operating speed matches the operating speed of the one-way air pump. When the one-way air pump is operating at a higher speed, introducing a large amount of dry air, the control system increases the exhaust fan's operating speed accordingly, increasing exhaust volume and ensuring that excess moisture within the chamber is expelled promptly. Conversely, when the one-way air pump is operating at a lower speed, the exhaust fan also decreases its speed to avoid excessive exhaust, which wastes energy and causes pressure imbalance within the chamber. While ensuring the dehumidification effect, the airflow organization in the steaming and baking cavity is optimized, the dehumidification efficiency is improved, the temperature and humidity in the cavity are maintained stable, and a good environment is provided for food cooking.

[0045] Specifically, the one-way air pump draws dry air into the oven cavity, while the exhaust fan expel excess heat from the inner pot. The one-way air pump draws dry air from outside the oven cavity, where it quickly mixes with the moist air. The air is then expelled through the exhaust port and duct on the inner pot, reducing humidity.

[0046] In a specific implementation, the one-way air pump and the exhaust fan are both equipped with three working gears: high speed, medium speed, and low speed. The higher the gear speed, the faster the one-way air pump blows dry air into the steam-bake cavity, and the faster the exhaust fan exhausts the gas. When both are running at high speed, the dehumidification speed is the fastest. The hot air blower is usually a fixed working gear. The temperature sensor detects the center temperature of the steam-bake cavity in real time, and the humidity sensor monitors the humidity in the steam-bake cavity in real time. For example, during the preheating stage of the steam oven, that is, when T is less than T0-5°C, the food begins to be heated. At this time, the humidity in the steam-bake cavity slowly increases, the humidity change is relatively small, and the need for dehumidification adjustment is also low. In order to increase the preheating speed in the steam-bake cavity, the exhaust fan initially runs at a low speed, thereby slowing down the speed of hot air discharge, which helps to accumulate heat in the cavity and the rapid rise in temperature. At the same time, the one-way air pump draws in dry air at low speed to replace the small amount of air lost to exhaust and maintain pressure balance within the cavity. However, the need for dehumidification is low at this stage, so the low speed of the air pump is sufficient to meet humidity control requirements. During the maintenance phase (T ≥ T0-5°C), the food reaches a higher level of doneness, and the humidity within the steaming and baking cavity increases significantly. Humidity fluctuations are significant, and the need for dehumidification control increases accordingly. At this point, the exhaust fan needs to be switched to medium or high speed to expel the hot, humid air and reduce humidity within the cavity. Simultaneously, the one-way air pump speed is increased accordingly, introducing more dry air. This, in conjunction with the exhaust fan, accelerates the replacement and removal of moisture, ensuring the cavity maintains an appropriate humidity level and creating a favorable environment for further cooking.

[0047] Specifically, in the embodiment of the present application, through the coordinated cooperation of the one-way air pump, exhaust fan, temperature sensor and humidity sensor, the speed gear of the one-way air pump and exhaust fan is dynamically adjusted, and the dehumidification speed in all cooking modes is accurately controlled to achieve a balance between the dehumidification speed and the food cooking effect.

[0048] In order to facilitate understanding of the technical solution of this application, Figure 3 Taking the example of the present invention, the dehumidification method of the steam oven provided in the embodiment of the present application is described in detail.

[0049] When the steam oven is operating in full-open or circular air mode (in full-open or circular air mode, the hot air blower must be on), the hot air blower is first controlled to operate, the exhaust fan runs at low speed, and the one-way air pump is disabled. Then, the temperature sensor information T and humidity sensor information W are read. Based on different temperature and humidity conditions, the control system will automatically adjust the operating status of each component. When T is less than T0-5°C, the first dehumidification mode is activated. In this mode: if W ≤ W0, the hot air blower remains running, the exhaust fan runs at low speed, and the one-way air pump is disabled. If W0 < W < 1.2W0, the hot air blower remains running, the exhaust fan runs at low speed, and the one-way air pump operates at low speed. If 1.2W0 ≤ W ≤ 100%, the hot air blower remains running, the exhaust fan runs at medium speed, and the one-way air pump operates at medium speed. When T≥T0-5℃, turn on the second dehumidification mode. In the second dehumidification mode: if W≤W0, the hot air blower keeps running, the exhaust fan runs at medium speed, and the one-way air pump does not work; if W0<W<1.5W0, the hot air blower keeps running, the exhaust fan runs at medium speed, and the one-way air pump works at medium speed; if 1.5W0≤W≤100%, the hot air blower keeps running, and the exhaust fan and the one-way air pump work at high speed.

[0050] If the oven's operating mode is not full-on or circular, the hot air blower will not operate. The temperature sensor information T and humidity sensor information W will be read. The control system will automatically adjust the operating status of each component based on different temperature and humidity conditions. When T < T0-5°C, the first dehumidification mode will be activated. In this mode: if W ≤ W0, the hot air blower will remain inoperative, the exhaust fan will operate at low speed, and the one-way air pump will not operate. If W0 < W < 1.2W0, the hot air blower will remain inoperative, the exhaust fan will operate at low speed, and the one-way air pump will operate at low speed. If 1.2W0 ≤ W ≤ 100%, the hot air blower will remain inoperative, the exhaust fan will operate at medium speed, and the one-way air pump will operate at medium speed. When T≥T0-5℃, turn on the second dehumidification mode. In the second dehumidification mode: if W≤W0, the hot air blower remains inoperative, the exhaust fan runs at medium speed, and the one-way air pump does not work; if W0<W<1.5W0, the hot air blower remains inoperative, the exhaust fan and the one-way air pump run at medium speed; if 1.5W0≤W≤100%, the hot air blower remains inoperative, and the exhaust fan and the one-way air pump work at high speed.

[0051] In summary, the steam oven of the present application includes an inner container and a one-way air pump. An exhaust port is formed on one side of the inner container, and the outlet of the one-way air pump is connected to the other side of the inner container for introducing external air into the steam-bake cavity formed by the inner container. By replacing the two independent components of the traditional solution, the blower / hot air blower and the air valve, which need to work together, with a single air pump assembly with a one-way air guide characteristic, the cost and assembly complexity are effectively reduced. The active air supply characteristic of the one-way air pump independently establishes a one-way airflow path from the external environment to the steam-bake cavity without the participation of the hot air blower, breaking through the dependence of the existing technology on the operating state of the hot air blower, and enabling the dehumidification function to cover all cooking modes of the steam oven. Regardless of the cooking mode, the one-way air pump can be in a preset working state in the dehumidification mode, ensuring the dehumidification effect while effectively avoiding the interference with the temperature regulation of the steam oven caused by the continuous operation of the hot air blower. The effect of the dehumidification process on the temperature field distribution is significantly reduced, thereby helping to improve the cooking quality of food. The steam oven is also suitable for various steam oven products, including those without a hot air blower.

[0052] In this application, unless otherwise specified or limited, the terms "connected" and "connection" should be understood in a broad sense. For example, they can refer to fixed connection, detachable connection, or integration; mechanical connection, electrical connection; direct connection, indirect connection through an intermediate medium, internal connection between two components, or interaction between two components. Those skilled in the art will understand the specific meanings of the above terms in this application based on specific circumstances.

[0053] It should be noted that the order of the embodiments of the present application described above is for descriptive purposes only and does not represent the superiority or inferiority of the embodiments. The above description describes specific embodiments, and other embodiments are also within the scope of the appended claims. In some cases, the actions or steps described in the claims can be performed in the order of different embodiments and can achieve the expected results. In addition, the processes depicted in the accompanying drawings do not necessarily require a specific order or a connection order to achieve the desired results. In some embodiments, multi-tasking parallel processing is also possible or may be advantageous.

[0054] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referred to each other. The key points of each embodiment are the differences from other embodiments.

[0055] The above are only preferred embodiments of the present application and are not intended to limit the present application. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present application should be included in the scope of protection of the present application.

Claims

1. A steam oven, characterized in that: include: An inner pot is enclosed to form a steaming and baking cavity, and an exhaust port is opened on one side of the inner pot; a one-way air pump, disposed outside the steam-bake cavity, comprising an air outlet connected to the other side of the inner pot, and configured to introduce external air into the steam-bake cavity; In any cooking mode of the steam oven, the one-way air pump is configured to be in a preset working state in the dehumidification mode of the steam oven.

2. The steam oven according to claim 1, characterized in that: Also includes: A hot air blower is provided in the inner container and is used to adjust the working state according to the cooking mode of the steam oven; In the dehumidification mode of the steam oven, the one-way air pump is configured to be in the preset working state when the hot air blower is in any working state.

3. The steam oven according to claim 1, characterized in that: The ratio of the equivalent diameter of any cross-sectional area of the inflation channel of the one-way air pump to the equivalent diameter of the cross-sectional area of the exhaust port is less than a preset ratio threshold, and the preset ratio threshold is less than 1.

4. The steam oven according to claim 1, characterized in that: The air outlet is in a positive pressure state.

5. The steam oven according to any one of claims 1 to 4, characterized in that: The dehumidification mode includes a first dehumidification mode. In the preset working state of the first dehumidification mode, the priority of dehumidification is configured to be lower than the priority of temperature control; the steam oven is configured to turn on the first dehumidification mode when the temperature in the steaming and baking cavity is lower than the preset temperature threshold.

6. The steam oven according to claim 5, characterized in that: The dehumidification mode includes a second dehumidification mode, in which, in a preset working state of the second dehumidification mode, the priority of dehumidification is configured to be higher than the priority of temperature control; The steam oven is configured to start the second dehumidification mode when the temperature in the steaming and baking cavity is higher than the preset temperature threshold.

7. The steam oven according to claim 6, characterized in that: The preset temperature threshold is lower than a target cooking temperature, and a difference between the target cooking temperature and the preset temperature threshold is lower than a preset temperature difference threshold.

8. The steam oven according to claim 6, characterized in that: In the first dehumidification mode, the working gear of the one-way air pump is determined based on a first humidity range to which the humidity in the steaming and baking cavity belongs, and the first humidity range is formed by dividing the humidity by a first humidity threshold; In the second dehumidification mode, the working gear of the one-way air pump is determined based on the second humidity range to which the humidity in the steaming and baking cavity belongs, and the second humidity range is formed by dividing by a second humidity threshold; the second humidity threshold is greater than the first humidity threshold.

9. The steam oven according to claim 8, characterized in that: The dehumidification mode is configured to be activated when the humidity in the steaming and baking cavity is greater than a humidity reference value; and the humidity reference value is less than the first humidity threshold.

10. The steam oven according to claim 9, characterized in that: It also includes an exhaust fan. In the dehumidification mode, the working gear of the exhaust fan matches the working gear of the one-way air pump.

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