Cooking apparatus

Abstract

This invention proposes a cooking apparatus, comprising: a first heating device, at least partially disposed within a fan cavity to heat the air within the fan cavity; a steam generator, the steam outlet of which is connected to a cooking cavity to allow steam to enter the cooking cavity; and a controller configured to: control the first heating device to operate when the air temperature in the cooking cavity is lower than a first preset temperature, and control the first heating device to stop when the air temperature in the cooking cavity reaches the first preset temperature; control the steam generator to operate at a first duty cycle; after operating for a first preset time, maintain the first heating device in operation to raise the temperature inside the cooking cavity to a second preset temperature, and control the steam generator to operate at a second duty cycle to reduce the humidity inside the cooking cavity, wherein the second duty cycle is less than the first duty cycle. By considering the nutritional characteristics of anthocyanins in vegetables and employing a segmented temperature and steam control cooking curve, the destruction of anthocyanins in vegetables is reduced, and the retention rate of anthocyanins after cooking is improved.

Description

Technical Field

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

[0002] The cooking device may include a shell, an inner liner, and a heating device. The inner liner has a cooking cavity. The heating device is placed inside the inner liner to heat the air inside the inner liner. The food to be cooked is placed inside the cooking cavity to cook the food.

[0003] The inner cavity can also form a fan cavity, and the oven can also include a fan. The fan is located in the fan cavity, which can be connected to the cooking cavity. The fan can drive air to circulate in the cooking cavity and the fan cavity, so that heat can be evenly distributed in the cooking cavity.

[0004] Currently, cooking devices do not have a dedicated mode for steaming vegetables. When steaming vegetables using cooking devices, the usual steaming mode is used, which easily causes the vegetables to turn yellow and lose anthocyanins, resulting in poor appearance and low nutritional value. Therefore, this application proposes a cooking device. Summary of the Invention

[0005] The present invention aims to at least partially solve one of the technical problems in the related art.

[0006] Therefore, according to embodiments of this disclosure, a cooking apparatus is proposed, comprising: Box shell; The inner liner is located inside the outer shell; a cooking cavity is formed inside the inner liner; The fan cavity is located inside the inner liner; The air inlet connects the fan chamber and the cooking chamber. The air outlet connects the fan chamber and the cooking chamber. A fan is installed inside the fan chamber to allow air from the cooking chamber to flow into the fan chamber through the air inlet and then flow back into the cooking chamber through the air outlet. The first heating device is at least partially disposed inside the fan cavity to heat the air inside the fan cavity; A detection device, at least partially located inside the cooking cavity, is used to detect the air temperature and humidity inside the cooking cavity. The steam generator is located inside the housing and outside the inner liner. The steam generator is used to generate steam, and the steam outlet of the steam generator is connected to the cooking cavity to allow steam to enter the cooking cavity. The controller is connected to the first heating device, the fan, the detection device, and the steam generator; The controller is configured as follows: The detection device measures the air temperature and humidity inside the cooking chamber. In the first mode, when the air temperature in the cooking cavity is lower than the first preset temperature, the first heating device is controlled to work; when the air temperature in the cooking cavity reaches the first preset temperature, the first heating device is controlled to stop; the steam generator is controlled to work at the first duty cycle. After the first preset working time, the working frequency of the first heating device is increased to raise the temperature inside the cooking cavity to the second preset temperature, and the steam generator is controlled to work at the second duty cycle to reduce the humidity inside the cooking cavity, wherein the second duty cycle is less than the first duty cycle.

[0007] In the above, optimizing the temperature and humidity control during the cooking process helps to ensure the retention of anthocyanins in the ingredients, which in turn helps to improve the nutritional quality and taste of the food.

[0008] By acquiring the air temperature within the cooking cavity, the temperature is precisely adjusted to the desired level, preventing anthocyanins from becoming unstable and decomposed at high temperatures. Similarly, by acquiring the air humidity within the cooking cavity, the humidity is precisely adjusted to the required level, and the operation of the steam generator can be adjusted accordingly to prevent anthocyanins from dissolving in water and causing excessive loss. This also prevents food from turning yellow, resulting in a better appearance and higher user sensory ratings. Ultimately, this achieves a balance between the nutritional properties of anthocyanins and positive user sensory evaluations.

[0009] According to embodiments of this disclosure, the controller is configured to: control the first heating device to heat the food to a first preset temperature, control the steam generator to operate at a first duty cycle, and after operating for a first preset time, control the fan to turn on. This reduces the humidity inside the food cavity, making anthocyanins less soluble in water and preventing excessive loss.

[0010] According to an embodiment of the present disclosure, the controller is configured to reduce the operating frequency of the first heating device or turn off the first heating device to reduce the temperature inside the cooking cavity after controlling the steam generator to operate at a second duty cycle for a second preset time.

[0011] The above steps involve low-temperature drying of the ingredients. Low-temperature drying reduces the surface moisture of the ingredients, making anthocyanins less soluble in water and preventing excessive loss.

[0012] According to embodiments of this disclosure, the controller is configured to control the steam generator to operate at a second duty cycle for a second preset time, and then turn off the steam generator. This reduces humidity within the cooking cavity, making anthocyanins less soluble in water and preventing excessive loss.

[0013] According to embodiments of this disclosure, the controller is configured as follows: In response to user input of cooking mode, target temperature and cooking time commands, the first heating device and steam generator are activated.

[0014] In some embodiments, the temperature and humidity of the cooking chamber are adjusted at different stages according to the cooking mode input by the user to meet the cooking needs of different ingredients, thus achieving precise cooking.

[0015] According to embodiments of this disclosure, the cooking apparatus includes: The voice module connects to the controller; The controller is configured as follows: After receiving user input instructions on cooking mode, target temperature, and cooking time, the voice module is controlled to play a sound.

[0016] According to an embodiment of this disclosure, the front end of the cooking cavity is provided with a cooking cavity opening, and the cooking device includes: The cabinet door is used to open or close the cooking cavity opening; The controller is configured as follows: In response to the instruction to close the cooking cavity opening of the oven door, the first heating device is controlled to operate, and the steam generator is controlled to operate at a first duty cycle. After the first heating device and the steam generator have been operating for a first preset time, the next stage is immediately initiated.

[0017] The system responds to the command to close the cooking cavity opening by controlling the first heating device and the steam generator to operate at a certain duty cycle, so that the air temperature and humidity in the cooking cavity rise rapidly, reducing the impact of opening the door on the air temperature and humidity inside the cooking cavity, better protecting anthocyanins, and shortening the cooking time.

[0018] According to embodiments of this disclosure, the controller is configured as follows: In response to the input cooking mode, target temperature and cooking time instructions, the sum of the durations of the first preset time, the second preset time and the third preset time is the cooking time.

[0019] According to embodiments of this disclosure, a cooking apparatus is also provided, comprising: Box shell; The inner liner is located inside the outer shell; a cooking cavity is formed inside the inner liner, and the front end of the cooking cavity has a cooking cavity opening; The cabinet door is used to open or close the cooking cavity opening; The fan cavity is located inside the inner liner; The air inlet connects the fan chamber and the cooking chamber; The air outlet connects the fan chamber and the cooking chamber; A fan is installed inside the fan chamber to allow air from the cooking chamber to flow into the fan chamber through the air inlet and then flow back into the cooking chamber through the air outlet. The first heating device is at least partially disposed inside the fan cavity to heat the air inside the fan cavity; A detection device, at least partially located inside the cooking cavity, is used to detect the air temperature and humidity inside the cooking cavity. The steam generator is located inside the housing and outside the inner liner. The steam generator is used to generate steam, and the steam outlet of the steam generator is connected to the cooking cavity to allow steam to enter the cooking cavity. The controller is connected to the first heating device, the fan, the detection device, and the steam generator; The controller is configured to acquire the cooking cavity air temperature and cooking cavity air humidity detected by the detection device; In the first mode, the first heating device is controlled to operate so that the temperature inside the cooking cavity reaches the second preset temperature, and the steam generator is controlled to operate. After the second preset working time, reduce the working frequency of the first heating device or turn off the first heating device to lower the temperature of the cooking cavity; turn off the steam generator and control the operation of the fan. Attached Figure Description

[0020] Figure 1 This is a partial structural front view of the cooking apparatus according to an embodiment of this application; Figure 2 This is a partial structural side view of a cooking apparatus according to an embodiment of this application; Figure 3 This is a partial perspective view of the cooking apparatus according to an embodiment of this application; Figure 4 This is a partial structural diagram of a cooking apparatus according to an embodiment of this application; Figure 5 This is a partial front view of the cooking apparatus according to an embodiment of this application; Figure 6 This is a partial structural cross-sectional view of a cooking apparatus according to an embodiment of this application; Figure 7 This is a partial structural view of the cooking apparatus according to an embodiment of this application; Figure 8 This is a partial structural view of the cooking apparatus according to an embodiment of this application; Figure 9 This is a partial structural view of the cooking apparatus according to an embodiment of this application; Figure 10 This is a partial structural view of the cooking apparatus according to an embodiment of this application; Figure 11 This is a partial structural view of the cooking apparatus according to an embodiment of this application; Figure 12 This is a partial structural view of the cooking apparatus according to an embodiment of this application; Figure 13 This is a partial structural view of the cooking apparatus according to an embodiment of this application; Figure 14This is a partial connection diagram of the cooking apparatus according to an embodiment of this application; Figure 15 This is a diagram showing the temperature change inside the cooking cavity according to an embodiment of this application; Figure 16 This is a diagram showing the change in the duty cycle of the steam generator according to the embodiments of this application; Figure 17 It is the control logic of the cooking process of the cooking apparatus according to the embodiments of this application.

[0021] In the above figures: cooking device 100; shell 1; inner liner 2; cooking cavity 21; cooking cavity opening 211; inner liner rear wall 22; inner liner top wall 23; inner liner bottom wall 24; door 3; fan cover 4; fan cavity 40; air inlet 41; air outlet 42; fan 5; first heating device 61; first heating section 611; second heating device 62; second heating section 621; third heating device 63; third heating section 631; detection device 71; steam generator 72; water storage box 73; water pump 74; fastener 75; controller 8. Detailed Implementation

[0022] To make the objectives and implementation methods of this application clearer, the exemplary implementation methods of this application will be clearly and completely described below with reference to the accompanying drawings of the exemplary embodiments of this application. Obviously, the exemplary embodiments described are only some embodiments of this application, and not all embodiments.

[0023] It should be noted that the brief descriptions of terms in this application are only for the convenience of understanding the embodiments described below, and are not intended to limit the embodiments of this application. Unless otherwise stated, these terms should be understood in their ordinary and common meaning.

[0024] The terms "first," "second," "third," etc., used in the specification, claims, and accompanying drawings of this application are used to distinguish similar or related objects or entities, and do not necessarily imply a specific order or sequence, unless otherwise specified. It should be understood that such terms are interchangeable where appropriate.

[0025] The terms “comprising” and “having”, and any variations thereof, are intended to cover but not exclude inclusion, for example, a product or device that includes a range of components is not necessarily limited to all of the components that are clearly listed, but may include other components that are not clearly listed or that are inherent to such product or device.

[0026] This application discloses a cooking apparatus 100, which is described below with reference to the accompanying drawings.

[0027] refer to Figures 1-4The cooking apparatus 100 may include a housing 1. The housing 1 can be used to protect components located inside the housing 1.

[0028] The height of the casing 1 can be measured from its bottom to its top. The casing 1 can also have a length direction. The length of the casing 1 can be measured from one end to the other. The casing 1 can also have a front-to-back direction. The front of the casing 1 can be the side facing the user. Of the height, length, and front-to-back directions of the casing 1, any two directions are perpendicular to each other.

[0029] refer to Figures 1-4 The cooking apparatus 100 may include an inner pot 2. The inner pot 2 may be disposed inside the outer shell 1. A cooking cavity 21 may be formed inside the inner pot 2. The cooking cavity 21 may be a cavity for placing food. The front end of the cooking cavity may be provided with a cooking cavity opening 211 so that food can be put into or taken out of the cooking cavity.

[0030] refer to Figures 1-4 The oven 100 may have a door 3. The door 3 is movably connected to the front side of the oven shell 1. The door 3 is rotatably connected to the oven shell 1. The door 3 may be located at the front end of the cooking cavity opening, and the door 3 is used to open or close the cooking cavity opening.

[0031] In this application, references Figures 5-7 The cooking apparatus may include a fan cavity 40. The fan cavity 40 may be located within the inner liner. The cooking apparatus may include an air inlet 41. The air inlet can connect the fan cavity and the cooking cavity. The air inlet may be located within the inner liner. The cooking apparatus may include an air outlet 42. The air outlet can connect the fan cavity and the cooking cavity. The air outlet may be located within the inner liner.

[0032] In this application, references Figures 5-7 The cooking apparatus may include a blower 5. The blower 5 may include a fan. The fan may be located inside the blower cavity so that air from the cooking cavity flows into the blower cavity through the air inlet and then flows back into the cooking cavity through the air outlet.

[0033] The fan 5 may include a fan motor. The fan motor may be connected to a fan to drive the fan to rotate. The fan motor drives the fan to rotate so that air in the cooking cavity flows into the fan cavity through the air inlet and then flows back into the cooking cavity through the air outlet.

[0034] The fan can establish air circulation between the fan chamber and the cooking chamber, making the air temperature and humidity relatively uniform throughout the cooking chamber and the fan chamber. This avoids large temperature or humidity differences between two far apart areas, thus preventing uneven cooking caused by large temperature differences.

[0035] In this application, the fan can be a centrifugal fan. The centrifugal fan can be positioned opposite the air inlet. Air from the cooking chamber can enter the centrifugal fan along its axial direction through the air inlet, and then flow out of the centrifugal fan radially.

[0036] In this application, there may be multiple air outlets. Multiple air outlets may surround the outside of the air inlet. There may be four air outlets. Each air outlet may have several holes. Each air inlet may have several holes.

[0037] In this application, references Figures 5-7 The inner liner 2 may include a rear wall 22. The rear wall 22 may be located at the rear end of the inner liner.

[0038] The fan motor's rotating shaft can pass through the rear wall of the inner liner and be inserted into the fan cavity, connecting to the fan. This allows most of the fan motor to be located outside the inner liner, preventing steam or excessively high temperatures inside the inner liner from affecting the fan motor.

[0039] In this application, references Figures 5-7 The cooking apparatus 100 may include a fan cover 4. The fan cover 4 may be disposed inside the inner pot 2. The fan cover and the inner pot may define a fan cavity 40.

[0040] The fan cover 4 can be located in front of the rear wall of the inner liner. The fan cover and the rear wall of the inner liner can define a fan cavity. The fan cavity can be located behind the cooking cavity.

[0041] An air inlet 41 can be formed on the fan cover plate 4. The air inlet 41 can connect the fan chamber and the cooking chamber. The air inlet 41 can be the entrance for air to flow from the cooking chamber into the fan chamber.

[0042] An air outlet 42 can be formed on the fan cover plate 4. The air outlet 42 can connect the fan chamber and the cooking chamber. The air outlet 42 can be the outlet for air to flow from the fan chamber into the cooking chamber.

[0043] In this application, references Figures 6-10 The cooking apparatus may include a first heating device 61. The first heating device 61 can be used to heat the air inside the fan cavity. The first heating device 61 may be at least partially disposed inside the fan cavity.

[0044] refer to Figures 6-10 The first heating device 61 may include a first heating element 611. The first heating element may surround the outside of the fan along its circumference. The first heating element may be spirally wound into at least two turns.

[0045] The first heating device 61 can heat the air after it flows out of the centrifugal fan, and the heated air flows back to the cooking chamber through the air outlet.

[0046] In this application, references Figures 6-11 The cooking apparatus may include a second heating device 62. The second heating device may include a second heating element 621. The second heating element 621 may be disposed inside the cooking cavity. The second heating element 621 may be disposed at the top of the cooking cavity.

[0047] The second heating element 621 can heat the air located inside the cooking chamber. The second heating element 611 can be a heating wire. The second heating device can be located above the area where the food to be cooked is placed.

[0048] In this application, references Figures 6-12 The cooking apparatus may include a third heating device 63. The third heating device 63 may include a third heating element 631. The third heating element 631 may be located below the inner pot. The third heating element may be a heating wire.

[0049] The inner liner may include an inner liner bottom wall 24. The inner liner bottom wall may be located at the bottom end of the inner liner. The third heating unit 631 may be located below the inner liner bottom wall.

[0050] In this application, the cooking apparatus may include a detection device. The detection device can be used to detect the air temperature and humidity inside the cooking cavity. The detection device may be at least partially located inside the cooking cavity.

[0051] The detection device may include a temperature detection element. The temperature detection element is used to detect the temperature inside the cooking cavity. The temperature detection element may be a temperature sensor.

[0052] The temperature sensor may be at least partially located inside the cooking cavity to detect the temperature inside the cooking cavity.

[0053] In this application, the inner liner may include an inner liner top wall 23. The inner liner top wall 23 may be located at the top of the inner liner. A temperature sensing element may be connected to the inner liner top wall, enabling better detection of the air temperature inside the cooking cavity.

[0054] In this application, references Figure 14 The detection device 71 may include a humidity detection element. The humidity detection element is used to detect the humidity inside the cooking cavity. The humidity detection element may be a humidity sensor.

[0055] The humidity sensor can be at least partially located inside the cooking cavity to detect the humidity inside the cooking cavity.

[0056] In this application, the detection device can be a temperature and humidity detection element, which can be a temperature and humidity sensor. The temperature and humidity sensor can be at least partially disposed inside the cooking cavity to detect the temperature and humidity inside the cooking cavity.

[0057] In this application, references Figures 10-13The cooking apparatus may include a steam generator 72. The steam generator 72 may be located inside the housing. The steam generator 72 may be located outside the inner liner. The steam generator may be located at the rear of the inner liner. The steam generator is used to generate steam to supply steam into the cooking cavity, enabling the cooking apparatus to steam food.

[0058] The steam generator has a steam outlet. The steam outlet is connected to the cooking chamber to introduce steam into the cooking chamber.

[0059] In this application, a steam inlet is provided on the inner liner. The steam inlet and steam outlet are connected, and the steam inlet and cooking cavity are also connected, so that the steam outlet and cooking cavity are connected. The steam inlet may be formed on the rear wall of the inner liner, and the steam inlet may be connected to the cooking cavity via a fan cavity.

[0060] In this application, a steam inlet is provided on the inner liner. The steam outlet of the steam generator is connected to a steam outlet pipe, which is inserted into the steam inlet, allowing the steam outlet to communicate with the fan chamber via the steam outlet pipe. The steam inlet may be formed on the rear wall of the inner liner. The steam outlet pipe can communicate with the fan chamber and the cooking chamber.

[0061] In this application, references Figures 10-13 The cooking apparatus may include a water storage box 73 for storing water. The water storage box may be located inside the outer shell. The water storage box may be located outside the inner liner. The water storage box may be located on top of the inner liner.

[0062] refer to Figures 10-13 The cooking apparatus may include a water pump 74. The water pump 74 may be located at the rear of the inner tank, with its inlet connected to a water storage box and its outlet connected to a steam generator. Utilizing the pumping capacity of the water pump 74, the water pump 74 delivers water from the water storage box to the steam generator.

[0063] In this application, references Figures 10-13 The cooking apparatus may include a fixing member 75. The fixing member is located at the rear of the inner pot. A steam generator may be fixed to the fixing member. A water pump may be fixed to the fixing member.

[0064] In this application, references Figure 14 The cooking apparatus may include a controller 8. The controller 8 may be connected to a fan. The controller 8 may control the rotation and stopping of the fan 5.

[0065] The controller 8 can be connected to the first heating device 61. The controller 8 can control the first heating device 61 to operate in order to heat the air and control the first heating device 61 to stop operating.

[0066] The controller 8 can be connected to the steam generator 72. The controller 8 can control the operation of the steam generator 72 and control the steam generator 72 to stop operating.

[0067] When the steam generator 72 is working, the steam generator 72 operates with a certain duty cycle. The duty cycle of the steam generator 72 is the ratio of the working time of the steam generator 72 in one cycle to the total time in one cycle. The total time in one cycle is the sum of the working time of the steam generator 72 in one cycle and the stopping time of the steam generator 72 in one cycle.

[0068] The controller 8 can be connected to the detection device 71, and the controller 8 can acquire the humidity and temperature of the air inside the cooking cavity detected by the detection device 71.

[0069] The cooking device can have a first mode, in which vegetables are steamed, ensuring they remain bright green and with minimal anthocyanin loss. The first mode can also serve as an anthocyanin retention mode.

[0070] In this application, the controller 8 can be configured to acquire the cooking cavity air temperature and cooking cavity air humidity detected by the detection device 71.

[0071] In some embodiments, when the air temperature in the cooking cavity is lower than the first preset temperature, the first heating device 61 is controlled to operate, and when the air temperature in the cooking cavity reaches the first preset temperature, the first heating device 61 is controlled to stop.

[0072] Within a first preset time period, when the air temperature in the cooking cavity is lower than the first preset temperature, the first heating device 61 is controlled to work; when the air temperature in the cooking cavity reaches the first preset temperature, the first heating device 61 is controlled to stop. This allows for temperature control within the cooking cavity, ensuring that the temperature inside the cooking cavity is around the first preset temperature. This reduces the destruction and loss of activity of anthocyanins in the food, preserves the color of vegetables, and prevents the vegetables from fading or turning pale, resulting in a better appearance and higher sensory scores.

[0073] Within a first preset time period, the temperature inside the cooking cavity is controlled to reach the first preset temperature. This prevents the anthocyanins from being destroyed due to excessively high temperatures inside the cooking cavity, thus ensuring the retention of anthocyanins in the vegetables.

[0074] The first preset temperature is T1, and T1 ≥ the value of the third parameter. The value of the third parameter can be any value between 45-55℃, which can prevent the first preset temperature from being too low, resulting in an excessively long overall cooking time. T1 ≤ the value of the fourth parameter. The value of the fourth parameter can be any value between 68-75℃, which can prevent the first preset temperature from being too high, causing anthocyanins to be destroyed or oxidized, resulting in the color of the food to fade.

[0075] In some embodiments, the steam generator 72 is controlled to operate at a first duty cycle for a first preset time.

[0076] Within a first preset time period, the steam generator 72 is controlled to maintain the humidity of the cooking chamber within a set range. Appropriate temperature and humidity allow the pigments in the vegetable cells to dissolve. In the current mode, the cooking chamber opening is closed to prevent excessive steam leakage. The cooking chamber is relatively enclosed, and in this relatively enclosed environment, with humidity within the set range, the oxygen content in the air inside the cooking chamber is low. In this oxygen-deficient environment, anthocyanin degradation is not significant. Therefore, within the first preset time period, yellowing of the food is prevented, and anthocyanin degradation is minimized, preserving both the appearance and nutritional value of the food.

[0077] The first duty cycle is greater than the first parameter value, which can be any value between 1 / 4 and 3 / 5, to avoid the first duty cycle being too small, which would cause the humidity inside the cooking cavity to increase too slowly.

[0078] The first duty cycle is less than the second parameter value, which can be any value between 3 / 4 and 1, to avoid the first duty cycle being too large, which would cause the humidity inside the cooking cavity to increase too quickly.

[0079] In some embodiments, after the first heating device 61 operates for a first preset time or after the steam generator 72 operates at a first duty cycle for a first preset time, the operating frequency of the first heating device 61 is increased to raise the temperature inside the cooking cavity to a second preset temperature, and the steam generator 72 is controlled to operate at a second duty cycle to reduce the humidity inside the cooking cavity, wherein the second duty cycle is less than the first duty cycle.

[0080] The second preset temperature is T2, where T2 ≥ the seventh parameter value. The seventh parameter value can be any value between 95-105℃, which avoids the second preset temperature being too low, resulting in an excessively long overall cooking time. T2 ≤ the eighth parameter value. The eighth parameter value can be any value between 155-165℃, which avoids the second preset temperature being too high, causing anthocyanins to be destroyed or oxidized, leading to fading of the food's color.

[0081] The second duty cycle is greater than the fifth parameter value. The fifth parameter value can be any value between 1 / 7 and 1 / 5 to avoid the second duty cycle being too small, which would result in insufficient humidity in the cooking cavity during this stage.

[0082] The second duty cycle is less than the sixth parameter value. The sixth parameter value can be any value between 1 / 4 and 1 / 2. This is to avoid the second duty cycle being too large, which would result in insufficient humidity inside the cooking cavity during this stage.

[0083] In the above, optimizing the temperature and humidity control during the cooking process helps to ensure the retention of anthocyanins in the ingredients, which in turn helps to improve the nutritional quality and taste of the food.

[0084] By acquiring the air temperature within the cooking cavity, the temperature is precisely adjusted to the desired level, preventing anthocyanins from becoming unstable and decomposed at high temperatures. Similarly, by acquiring the air humidity within the cooking cavity, the humidity is precisely adjusted to the required level, and the operation of the steam generator 72 can be adjusted accordingly to prevent anthocyanins from dissolving in water and causing excessive loss. This also prevents food from turning yellow, resulting in a better appearance and higher user sensory evaluation. Ultimately, this achieves a balance between the nutritional properties of anthocyanins and positive user sensory feedback.

[0085] In some embodiments, the controller 8 is configured to: control the first heating device 61 to heat the cooking cavity to reach a first preset temperature; control the steam generator 72 to operate at a first duty cycle; and after operating for a first preset time, control the fan 5 to turn on. This reduces the humidity inside the cooking cavity, making anthocyanins less soluble in water and preventing excessive loss.

[0086] According to an embodiment of the present disclosure, the controller 8 is configured to reduce the operating frequency of the first heating device 61 or turn off the first heating device 61 to reduce the temperature inside the cooking cavity after the steam generator 72 operates at a second duty cycle for a second preset time.

[0087] The above steps involve low-temperature drying of the ingredients. Low-temperature drying reduces the surface moisture of the ingredients, making anthocyanins less soluble in water and preventing excessive loss.

[0088] After the steam generator 72 operates at a second duty cycle for a second preset time, the operating frequency of the first heating device 61 is adjusted to bring the temperature of the cooking chamber to a third preset temperature. The temperature of the cooking chamber is maintained at the third preset temperature for a third preset time to dry the food inside the cooking chamber at a low temperature.

[0089] The third preset temperature is T3, where T3 ≥ the ninth parameter value. The ninth parameter value can be any value between 74-78℃, which prevents the third preset temperature from being too low, resulting in undercooked food. T3 ≤ the tenth parameter value. The tenth parameter value can be any value between 81-85℃, which prevents the third preset temperature from being too high, causing anthocyanins to be destroyed or oxidized, resulting in fading of the food's color.

[0090] Table 1 shows the anthocyanin retention rates at different preset temperatures under certain humidity conditions.

[0091]

[0092] The data in the table above are experimental data for experimental vegetables in a laboratory setting. This application protects the changes in the heating element. The technical solution protected by this application is not limited to the parameters of the first preset temperature, the second preset temperature, and the third preset temperature mentioned above.

[0093] The anthocyanin content in the food was determined in accordance with the provisions of NY / T2640 in the Technical Requirements and Test Methods for Healthy Cooking Performance of Cooking Devices (T / CNLIC 0105-2023).

[0094] The following table shows the anthocyanin retention rates of steam generator 72 at different stages and with different duty cycles at a certain temperature.

[0095]

[0096] The data in the table above are experimental data for specific vegetables under laboratory conditions. This application protects the changes in the operating state of the steam generator 72. The technical solution protected by this application is not limited to the aforementioned first preset temperature, second preset temperature, and third preset temperature.

[0097] In some embodiments, the controller 8 is configured to control the steam generator 72 to operate at a second duty cycle for a second preset time, and then turn off the steam generator 72. This reduces the humidity inside the cooking cavity, making anthocyanins less soluble in water and preventing excessive loss.

[0098] During the third preset time, when the steam generator 72 is not working, the fan 5 is activated. The rotation of the fan 5 creates air circulation between the cooking cavity and the fan 5 chamber, making the temperature and humidity in the cooking cavity relatively uniform. This avoids uneven local humidity and temperature, which can lead to uneven coloring of the food due to local yellowing, and also prevents excessive degradation of anthocyanins in the food.

[0099] The above-mentioned cooking method incorporates different steam control programs at different cooking stages. Through a three-stage temperature and steam control cooking curve, the anthocyanins in the vegetables can be preserved, while also preventing the vegetables from turning yellow and ensuring sensory evaluation.

[0100] This embodiment proposes a steaming mode that takes into account sensory evaluation, cooking efficiency, and nutrient retention.

[0101] Reference Figure 15 After cooking begins, the first heating device 61 is controlled to operate, and the cooking cavity is heated by the first heating device 61 to bring the cooking cavity to a first preset temperature. This achieves low-temperature cooking at this stage, reducing the oxidation and decomposition of anthocyanins at high temperatures and increasing the retention rate of anthocyanins.

[0102] After the first heating device 61 operates for a first preset time, the operating frequency of the first heating device 61 is increased to raise the temperature of the cooking cavity to a second preset temperature. Cooking at the second preset temperature allows the food to cook quickly, and the humidity of the superheated steam is lower, making anthocyanins less soluble in water and preventing excessive loss.

[0103] After the first heating device 61 operates for a second preset time in the previous stage, the operating frequency of the first heating device 61 is reduced to lower the temperature of the cooking cavity to a third preset temperature. The first heating device 61 is then turned off after operating for a third preset time, completing this cooking stage. This second low-temperature cooking reduces the surface moisture of the food, making anthocyanins insoluble in water and preventing excessive loss.

[0104] Reference Figure 16 After cooking begins, the steam generator 72 is first controlled to operate at the first duty cycle.

[0105] After the steam generator 72 operates at the first duty cycle for a first preset time, it is adjusted to operate at the second duty cycle for a second preset time and then shut down.

[0106] In the above steps, the steam generator 72 is first controlled to work at the first duty cycle to increase the humidity in the cooking cavity and keep the cooking cavity within a certain humidity range. While taking into account the cooking needs, the anthocyanin dissolution in water is reduced to improve the anthocyanin retention rate.

[0107] Then, the steam generator 72 is controlled to operate at the second duty cycle, working in conjunction with the first heating device 61 and the fan 5 to provide superheated steam with lower humidity, so that the food can cook quickly and reduce cooking time.

[0108] In the final working stage, the steam generator 72 is turned off to achieve a low-temperature drying stage for the food, reducing the moisture on the surface of the food and making the anthocyanins insoluble in water, thus preventing excessive loss.

[0109] Reference Figure 16 After cooking begins, the steam generator 72 is first controlled to operate at a first steam frequency for a first preset time, and then the steam generator 72 is controlled to operate at a second steam frequency for a second preset time before being turned off. The first steam frequency is less than the second steam frequency.

[0110] In some embodiments, the controller 8 is configured to activate the first heating device 61 and the steam generator 72 in response to user input of a cooking mode, target temperature, and cooking time command.

[0111] In response to the input instructions for the first mode, target temperature, and cooking time, the first heating device 61 and the steam generator 72 are activated, enabling low-temperature heating within the cooking cavity to achieve a certain level of temperature and humidity. This ensures that the food placed inside is in a suitable temperature and humidity environment, preventing the anthocyanins in vegetables from being destroyed due to excessively high temperatures and effectively improving the retention rate of anthocyanins.

[0112] In some embodiments, the temperature and humidity of the cooking chamber are adjusted at different stages according to the cooking mode input by the user to meet the cooking needs of different ingredients, thus achieving precise cooking.

[0113] In some embodiments, the cooking device includes a voice module connected to the controller 8.

[0114] Controller 8 is configured to: upon receiving user input of cooking mode, target temperature, and cooking time commands, control the voice module to play a sound; and after the user has set the relevant cooking parameters, control the voice module to issue a completion prompt tone.

[0115] The cooking device also includes a display screen. The controller 8 is configured to control the information displayed on the display screen to advance the current cooking stage.

[0116] The cooker can be made of transparent material, allowing users to observe the changes in the ingredients during cooking. Combined with the current cooking stage displayed on the screen, users can determine whether adjustments to the cooking parameters are necessary.

[0117] In some embodiments, the controller 8 is configured to control the first heating device 61 to operate and the steam generator 72 to operate at a first duty cycle in response to an instruction to close the cooking cavity opening of the cabinet door, and to immediately enter the next stage after the first heating device 61 and the steam generator 72 have been operating for a first preset time.

[0118] In response to the command to close the cooking cavity opening, the first heating device 61 is controlled to work, and the steam generator 72 is controlled to work at a certain duty cycle, so that the air temperature and humidity in the cooking cavity rise rapidly, reducing the impact of opening the door on the air temperature and humidity in the cooking cavity, better protecting anthocyanins, and shortening the cooking time.

[0119] In some embodiments, the controller 8 is configured to: in response to input cooking mode, target temperature and cooking time instructions, the sum of the durations of the first preset time, the second preset time and the third preset time is the cooking time.

[0120] The second preset time shall not be less than the duration of the first preset time. The duration of the second preset time can be 70% of the total cooking time.

[0121] The first preset time shall not be less than the duration of the third preset time. The duration of the first preset time can be 20% of the total cooking time. The duration of the third preset time can be 10% of the total cooking time.

[0122] It is understood that this application only protects the relationship between the first preset time, the second preset time and the third preset time. The above parameters are only examples and do not limit the technical solution in this application.

[0123] In this application, the cooking process includes three stages: the first stage is a temperature and humidity control stage, with a working time of a first preset time; the second stage is a high-temperature enzyme inactivation stage, with a working time of a second preset time; and the third stage is a low-temperature drying stage, with a third preset time.

[0124] Reference Figure 17 This describes the control logic of the cooking process in this application.

[0125] The user selects the first mode on the operation interface and sets the target temperature and cooking time (S1801).

[0126] After the user places the ingredients into the cooking cavity, the temperature inside the cooking cavity is detected (S1804).

[0127] Control the first heating device 61 to operate (S1802).

[0128] Determine whether the temperature inside the cooking cavity has reached the first preset temperature (S1805). In step S1805, if the first preset temperature is reached, then step S1806 is executed to stop the first heating device 61 from working, and then step S1804 is executed.

[0129] If the first preset temperature is not reached in step S1805, then step S1802 is executed.

[0130] The steam generator 72 is controlled to operate at a first duty cycle (S1803). During this cooking stage, the cooking device maintains a low-temperature steam output to prevent anthocyanins from being destroyed, oxidized, and decomposed at high temperatures, thereby losing their activity.

[0131] After the first preset time, the first heating device 61 is activated to bring the cooking cavity to the second preset temperature (S1807). Control the steam generator 72 to operate at the second duty cycle (S1808). Turn on fan 5 (S1811). Control fan 5 to reduce humidity in the cooking chamber, thereby reducing surface moisture of the food and preventing anthocyanins from dissolving in water and thus avoiding excessive loss. During this cooking stage, superheated steam can quickly cook the food. At the same time, the lower humidity of the superheated steam makes anthocyanins less soluble in water, preventing excessive loss.

[0132] After the second preset time, the steam generator 72 is turned off (S1809). This stops sending steam into the cooking cavity, reducing the humidity inside the cooking cavity and facilitating drying.

[0133] Reduce the operation of the first heating device 61 to bring the cooking cavity to the third preset temperature (S1810).

[0134] After the third preset time, the fan 5 is turned off (S1812).

[0135] The ratio between the first preset time, the second preset time, and the third preset time can be adjusted according to the different types of vegetables and their own characteristics.

[0136] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this application.

[0137] For ease of explanation, the above description has been provided in conjunction with specific embodiments. However, the above exemplary discussion is not intended to be exhaustive or to limit the embodiments to the specific forms disclosed above. Various modifications and variations can be obtained based on the above teachings. The selection and description of the above embodiments are for the purpose of better explaining the principles and practical applications, thereby enabling those skilled in the art to better utilize the described embodiments and various different variations of embodiments suitable for specific use considerations.

Claims

1. A cooking apparatus, characterized in that, include: Box shell; An inner liner is disposed inside the outer shell, and a cooking cavity is formed inside the inner liner; The fan cavity is located inside the inner liner; An air inlet is used to connect the fan chamber and the cooking chamber; An air outlet is used to connect the fan chamber and the cooking chamber; A fan is provided inside the fan chamber so that air in the cooking chamber flows into the fan chamber through the air inlet and then flows back into the cooking chamber through the air outlet. A first heating device is at least partially disposed within the fan cavity to heat the air within the fan cavity; A detection device, at least partially disposed within the cooking cavity, is used to detect the air temperature and humidity within the cooking cavity. A steam generator is disposed inside the housing and outside the inner liner. The steam generator is used to generate steam, and the steam outlet of the steam generator is connected to the cooking cavity to allow steam to enter the cooking cavity. A controller, which is connected to the first heating device, the fan, the detection device, and the steam generator; The controller is configured to acquire the cooking cavity air temperature and cooking cavity air humidity detected by the detection device; In the first mode, in the first stage, the first heating device is controlled to work so that the cooking cavity reaches a first preset temperature; the steam generator is controlled to work with a first duty cycle, and after the steam generator runs for a first preset time, the second stage begins. In the second stage, the operating frequency of the first heating device is increased to raise the temperature inside the cooking cavity to a second preset temperature. The steam generator is controlled to operate at a second duty cycle to reduce the humidity inside the cooking cavity, wherein the second duty cycle is less than the first duty cycle. The fan is turned on and the steam generator operates at the second duty cycle for a second preset time before entering the third stage. In the third stage, the steam generator is turned off, the operating frequency of the first heating device is reduced or the first heating device is turned off, so that the temperature of the cooking cavity drops to a third preset temperature and the third preset temperature is maintained for a third preset time. The cooking time is the sum of the first preset time, the second preset time, and the third preset time; the second preset time is not less than the duration of the first preset time; and the first preset time is not less than the duration of the third preset time.

2. The cooking apparatus according to claim 1, characterized in that, The second preset time is greater than the first preset time.

3. The cooking apparatus according to claim 1, characterized in that, The controller is configured to shut down the first heating device and the fan after a third preset time has elapsed since the steam generator was shut down.

4. The cooking apparatus according to claim 1, characterized in that, The controller is configured to: In response to user input of cooking mode, target temperature, and cooking time commands, the first heating device and the steam generator are activated.

5. The cooking apparatus according to claim 1, characterized in that, include: The voice module is connected to the controller; The controller is configured to: Upon receiving user input instructions regarding cooking mode, target temperature, and cooking time, the system controls the voice module to play sound.

6. The cooking apparatus according to claim 1, characterized in that, The cooking cavity has a cooking cavity opening at its front end, and the cooking device includes: The cabinet door is used to open or close the cooking cavity opening; The controller is configured to: In response to the instruction to close the cooking cavity opening of the cabinet door, the first heating device is controlled to operate, and the steam generator is controlled to operate at a first duty cycle. After the first heating device and the steam generator have been operating for a first preset time, the process immediately proceeds to the next stage.

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