Steaming oven and control method thereof

Abstract

The invention provides a steaming oven and a control method thereof, and belongs to the technical field of kitchen electrical equipment. The steaming oven comprises an inner container, a heating assembly, a steam generator, an exhaust assembly, a detection assembly and a controller, the inner container is provided with a cooking cavity, the heating assembly is connected to the inner container, and the steam generator is connected to the inner container and provides steam for the interior of the inner container; the exhaust assembly is connected to the inner container and comprises a first exhaust channel and a second exhaust channel which are used for exhausting gas in the cooking cavity. The detection assembly is connected to the cooking cavity and used for detecting cooking environment parameters in the cooking cavity; the controller is connected to the heating assembly, the exhaust assembly and the detection assembly, and the controller is configured to receive the cooking environment parameters from the detection assembly and synchronously or alternately control opening and closing of the heating assembly and the first exhaust channel at least based on the cooking environment parameters. The temperature and humidity needed in the frying process of food can be accurately simulated, the cooking quality is remarkably improved, and the effect that the outer portion is scorched and the inner portion is tender is achieved.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliance technology, and in particular to a steam oven and its control method. Background Technology

[0002] As consumers demand greater culinary diversity and quality, steam ovens integrating baking and steaming functions have become essential equipment in modern kitchens. Their core value lies in their ability to simulate various cooking techniques, such as "tender roasting," "crispy roasting," and "pan-frying," through combinations of temperature and humidity.

[0003] Currently, the "frying" function of steam ovens on the market is generally unsatisfactory, mainly due to the following problems: Limited functionality: Most products' "frying" function is simply high-temperature baking, unable to actively adjust the humidity inside the cavity during cooking. Poor cooking results: Due to uncontrollable humidity, food easily falls into a dilemma: when the humidity is too high, the surface fails to form a crisp, golden-brown color, becoming soggy; when the humidity is too low, the internal juices are quickly lost, resulting in a dry texture, failing to achieve the ideal "crispy on the outside, tender on the inside" effect. Summary of the Invention

[0004] The first aspect of this invention addresses the problems of the prior art by providing a steam oven. This steam oven, through the heating component, steam generator, exhaust component, and detection component, performs real-time, dynamic, and phased adjustments to the temperature and humidity inside the cooking cavity. This allows the product to accurately simulate the temperature and humidity required for food during the frying process, significantly improving the final quality of the fried dishes and achieving the ideal effect of "crispy on the outside and tender on the inside," thereby enhancing the product's ease of use and user satisfaction.

[0005] The second aspect of this invention addresses the problems of the prior art by providing a control method for the aforementioned steam oven.

[0006] To achieve the objectives of this invention, the following technical solution is adopted: The first technical solution of the present invention is: a steam oven, the steam oven comprising: The inner pot has a cooking cavity; A heating element, connected to the inner pot, is used to heat the cooking cavity; A steam generator is connected to the inner liner and supplies steam to the interior of the inner liner; An exhaust assembly, connected to the inner liner, includes a first exhaust channel and a second exhaust channel for discharging gas from the cooking cavity; A detection component, connected to the cooking cavity, is used to detect cooking environment parameters within the cooking cavity; A controller is connected to the heating assembly, the exhaust assembly, and the detection assembly, wherein the controller is configured to receive cooking environment parameters from the detection assembly and, based at least on the cooking environment parameters, to synchronously or alternately control the opening and closing of the heating assembly and the first exhaust passage.

[0007] According to one embodiment of the present invention, the back of the inner liner is provided with a first exhaust port and a second exhaust port communicating with the cooking cavity, and the exhaust assembly includes: An air guide cover is installed on the top of the inner liner and forms an air guide channel with the inner liner; An exhaust pipe assembly includes a first exhaust pipe and a second exhaust pipe. The first exhaust pipe is connected between the first exhaust port and the air guide channel to form the first exhaust channel, and the second exhaust pipe is connected between the second exhaust port and the air guide channel to form the second exhaust channel. A solenoid valve is connected to the first exhaust pipe and controls the opening and closing of the first exhaust passage; The first fan has its outlet end connected to the inlet end of the air guide hood to discharge the gas in the air guide channel to the outside of the steam oven.

[0008] According to one embodiment of the present invention, a baking assembly is further provided within the cooking cavity, the baking assembly comprising: The grill rack is slidably connected to the inner wall of the cooking cavity and includes multiple steel wires arranged at equal intervals. A baking pan includes a cooking zone and an oil collection zone located around the periphery of the cooking zone. The oil collection zone is located below the cooking zone, and the bottom of the oil collection zone abuts against the baking rack. The bottom of the cooking zone is located above the baking rack and forms a ventilation gap with it.

[0009] According to one embodiment of the present invention, the baking pan includes a bottom wall, the middle of which forms the cooking zone, and the cooking zone is provided with a plurality of protrusions for supporting food and guiding grease, the plurality of protrusions being arranged at equal intervals.

[0010] According to one embodiment of the present invention, the height of the protrusion is 2 to 3 times the thickness of the bottom wall.

[0011] According to one embodiment of the present invention, the outer periphery of the bottom wall is provided with a downwardly recessed annular groove for collecting oil, and the bottom of the annular groove is placed on the baking rack.

[0012] According to one embodiment of the present invention, the bottom of the annular groove is provided with a plurality of support feet.

[0013] According to one embodiment of the present invention, the left and right sides of the annular groove are respectively recessed downward to form a first groove, and the front and rear sides of each first groove are respectively recessed downward to form the support leg.

[0014] According to one embodiment of the present invention, a hot air baffle is provided on the rear side of the inner pot, the hot air baffle dividing the interior of the inner pot into a cooking cavity located at the front and a heating cavity located at the rear; the heating assembly includes: The first heating element is connected to the top wall of the inner liner; The second heating element is located in the heating cavity and connected to the back of the inner liner; The second fan is located in the heating chamber and connected to the back of the inner liner; The second fan is configured to draw gas from the cooking chamber into the heating chamber and blow gas heated by the second heating tube into the cooking chamber.

[0015] According to one embodiment of the present invention, the detection component includes: A temperature sensor is connected to the back of the inner pot to detect the temperature inside the cooking cavity; A humidity sensor is connected to the top of the inner pot to detect the humidity inside the cooking cavity.

[0016] The second technical solution of the present invention is: a control method, wherein the control method is used in the frying function mode of any of the above-mentioned steam ovens, and the control method includes the following steps: Get the currently selected cooking menu; Based on the cooking menu, determine the preset temperature and preset humidity values ​​for each stage. Based on the real-time temperature and humidity of the cooking cavity detected by the detection component, and combined with the preset temperature and humidity values, the current cooking stage is determined. When the real-time temperature is less than or equal to the first preset temperature, it is determined that the system is in the first stage, and the heating component, the steam generator, and the exhaust component are activated. When the real-time temperature of the cooking cavity reaches the second preset temperature and remains at the first preset temperature for a period of time, it is determined that the second stage has begun, and the opening of the exhaust assembly is adjusted according to the real-time humidity. When the second stage is entered and the real-time humidity is less than the second preset humidity, it is determined that the third stage is entered, and the temperature and humidity in the cooking cavity are adjusted by the heating component, the steam generator and the exhaust component.

[0017] According to one embodiment of the present invention, in the first stage, the first heating tube and the second heating tube are started, the second fan operates in a first power mode, and the exhaust assembly only opens the second exhaust passage.

[0018] According to one embodiment of the present invention, in the second stage, the humidity sensor reads the real-time humidity data of the cavity in real time. When the real-time humidity is greater than the first preset humidity, both the first exhaust channel and the second exhaust channel are opened, and the steam generator is turned off.

[0019] According to one embodiment of the present invention, in the third stage, the first exhaust passage is closed and the second fan operates in a second power mode.

[0020] According to one embodiment of the present invention, the control method further includes: When the second fan operates in the second power mode, and the temperature of the cooking cavity reaches the second preset temperature and is maintained for the second preset duration, it is determined that the food is fully cooked, the cooking process ends, and the food enters the heat preservation stage.

[0021] Compared with the prior art, the present invention has the following advantages or beneficial effects: This invention uses the heating component, steam generator, exhaust component, and detection component to adjust the temperature and humidity inside the cooking cavity in real time and in stages. This allows the product to accurately simulate the temperature and humidity required for food during the frying process, significantly improving the final quality of fried dishes and achieving the ideal effect of "crispy on the outside and tender on the inside." It reduces the reliance on the user's professional cooking skills, enabling ordinary family users to easily and reliably reproduce high-quality fried dishes, greatly enhancing the product's ease of use and user satisfaction.

[0022] This invention provides a control method that intelligently determines the cooking stage based on real-time temperature and humidity data, and provides real-time feedback based on the specific cooking state of the food, while also switching the device's operating mode accordingly. This method improves the consistency and automation of cooking results, and enhances the stability and intelligence of the cooking process. Attached Figure Description

[0023] The above and other features and advantages of the present invention will become more apparent from a detailed description of exemplary embodiments thereof with reference to the accompanying drawings.

[0024] Figure 1 This is a schematic diagram of a steam oven according to an exemplary embodiment.

[0025] Figure 2 This is an isometric view of a steam oven according to an exemplary embodiment.

[0026] Figure 3 This is a cross-sectional view of a steam oven according to an exemplary embodiment.

[0027] Figure 4 This is a schematic diagram of a baking assembly according to an exemplary embodiment.

[0028] Figure 5 yes Figure 4 Sectional view along the AA direction.

[0029] Figure 6 This is a schematic diagram of a baking pan according to an exemplary embodiment.

[0030] Figure 7 This is a side view of a baking pan according to an exemplary embodiment.

[0031] Figure 8 This is a flowchart illustrating a steam oven control method according to an exemplary embodiment.

[0032] Explanation of reference numerals in the attached figures: 1. Inner liner; 10. Cooking cavity; 101. First exhaust port; 102. Second exhaust port; 11. Hot air baffle; 12. Heating cavity; 2. Heating assembly; 21. First heating element; 22. Second heating element; 23. Second fan; 24. Third heating element; 25. Heat insulation cover; 3. Steam generator; 4. Exhaust assembly; 41. Air guide shroud; 42. Exhaust pipe assembly; 421. First exhaust pipe; 422. Second exhaust pipe; 43. Solenoid valve; 44. First fan; 5. Detection components; 51. Temperature sensor; 52. Humidity sensor; 6. Baking components; 61. Baking rack; 62. Baking tray; 621. Bottom wall; 6211. Protrusion; 6212. Annular groove; 6213. Support leg; 6214. First groove. Detailed Implementation

[0033] Exemplary embodiments will now be described more fully with reference to the accompanying drawings. However, these exemplary embodiments can be implemented in many forms and should not be construed as limited to the embodiments set forth herein; rather, they are provided so that the invention will be thorough and complete, and the concept of the exemplary embodiments will be fully conveyed to those skilled in the art. The same reference numerals in the drawings denote the same or similar structures, and therefore their detailed description will be omitted.

[0034] The terms “a,” “one,” and “the” are used to indicate the existence of one or more elements / components / etc.; the terms “include” and “have” are used to indicate an open-ended meaning of inclusion and to mean that there may be other elements / components / etc. in addition to the listed elements / components / etc.

[0035] This invention provides a steam oven, such as... Figure 1-7 As shown, the steam oven includes an inner cavity 1, a heating element 2, a steam generator 3, an exhaust element 4, and a detection element 5. The inner cavity 1 has a cooking cavity 10. The heating element 2 is connected to the inner cavity 1 for heating the cooking cavity 10. The steam generator 3 is connected to the inner cavity 1 and provides steam to the interior of the inner cavity 1. The exhaust element 4 is connected to the inner cavity 1 and includes a first exhaust channel and a second exhaust channel for discharging gas from the cooking cavity 10. The detection element 5 is connected to the cooking cavity 10 for detecting cooking environment parameters within the cooking cavity 10. A controller is connected to the heating element 2, the exhaust element 4, and the detection element 5. The controller is configured to receive cooking environment parameters from the detection element 5 and, at least based on the cooking environment parameters, synchronously or alternately control the opening and closing of the heating element 2 and the first exhaust channel. In the initial stage of cooking, the heating element 2 rapidly raises the cavity temperature to the high temperature required for frying. Simultaneously, the steam generator 3 supplies a small amount of steam to the cooking cavity 10 to maintain sufficient moisture inside the food. In the later stages of cooking, when the real-time humidity exceeds the first preset humidity, the steam generator 3 can be turned off, while the first and second exhaust channels are opened to quickly remove moisture from the inside of the cooking cavity 10. Because the inside of the cooking cavity 10 maintains a high temperature, it ensures that the outer skin of the food is dry and crispy. In the later stages of cooking, the wind speed of the second fan 23 in the heating element 2 is reduced, and the first exhaust channel is closed to reduce heat loss and excessive drying of the food surface caused by excessive airflow. Therefore, this application utilizes a heating component 2, a steam generator 3, an exhaust component 4, and a detection component 5 to dynamically adjust the temperature and humidity within the cooking cavity in real time and in stages. This allows the product to accurately simulate the temperature and humidity required for food during the frying process, significantly improving the final quality of fried dishes and achieving the ideal "crispy on the outside and tender on the inside" effect. This not only greatly increases the success rate of cooking and the quality of dishes but also reduces the reliance on the user's professional cooking skills, enabling ordinary home users to easily and consistently reproduce high-quality fried dishes, greatly enhancing the product's usability and user satisfaction. This invention breaks through the existing technical convention of simply equating the frying function with high-temperature baking. By innovatively introducing coordinated, dynamic, and staged control of temperature and humidity in the frying cooking process, a single device can accurately simulate the dual physical environments of "rapid surface charring" and "internal moisture retention" required in traditional frying, improving cooking quality and experience.

[0036] In a preferred embodiment of the present invention, such as Figure 1-3As shown, the back of the inner liner 1 is provided with a first exhaust port and a second exhaust port 102 connected to the cooking cavity 10. The exhaust assembly 4 includes a wind guide shroud 41, an exhaust pipe assembly 42, a solenoid valve 43, and a first fan 44. The wind guide shroud 41 covers the top of the inner liner 1 and forms a wind guide channel with the inner liner 1. The exhaust pipe assembly 42 includes a first exhaust pipe 421 and a second exhaust pipe 422. The first exhaust pipe 421 connects the first exhaust port and the wind guide channel to form a first exhaust channel, and the second exhaust pipe 422 connects the second exhaust port 102 and the wind guide channel to form a second exhaust channel. The solenoid valve 43 is connected to the first exhaust pipe 421 and controls the opening and closing of the first exhaust channel. The air outlet of the first fan 44 is connected to the air inlet of the wind guide shroud 41 to exhaust the gas in the wind guide channel to the outside of the steam oven. In this application, the steam in the cooking cavity 10 can enter the wind guide shroud 41 through the first exhaust channel and / or the second exhaust channel, and then be exhausted to the outside of the steam oven under the action of the first fan 44. The second exhaust passage is always open. Solenoid valve 43 controls the opening and closing of the first exhaust passage. The exhaust volume is maximized when both the first and second exhaust passages are fully open, and minimized when only the second exhaust passage is open. The controller, through the solenoid valve, can control the exhaust volume of the cooking cavity 10, thereby regulating the humidity within the cooking cavity 10 to prevent excessive or insufficient humidity and improve cooking quality.

[0037] In a preferred embodiment of the present invention, such as Figure 1 , 3 As shown in Figure 7, the cooking cavity 10 also includes a baking assembly 6, which comprises a baking rack 61 and a baking tray 62. The baking tray 62 includes a cooking zone and an oil collection zone located around the periphery of the cooking zone. The baking rack 61 is slidably connected to the inner wall of the cooking cavity 10 and includes multiple equally spaced steel wire strips. The oil collection zone is located below the cooking zone, with its bottom abutting against the baking rack 61. The bottom of the cooking zone is located above the baking rack 61, forming a ventilation gap with it. The baking rack 61 is installed inside the cooking cavity 10, and the baking tray 62 is placed on the baking rack 61. The baking tray 62 is preferably made of aluminum, and its surface is coated with a ceramic oil coating. This gives the baking tray 62 excellent thermal conductivity, enabling rapid and uniform heating, while also solving problems such as sticking, food safety, and ease of cleaning associated with aluminum. Furthermore, the cooking cavity 10 can be provided with multiple sliding grooves for mounting the baking rack 61, with the sides of the baking rack 61 slidably connected to the sliding grooves. When using the frying function mode, the grill rack 61 is inserted into the groove in the middle of the cooking cavity 10. At this time, the grill pan 62 is located above the center line of the second fan 23. The hot air blown out by the second fan 23 can reach the cooking zone through the ventilation gap, so that the food is always in the golden airflow zone, heated evenly, and the cooking quality is improved.

[0038] In a preferred embodiment of the present invention, such as Figure 1 , 3As shown in Figure 7, the baking pan 62 includes a bottom wall 621, with a cooking zone formed in the middle of the bottom wall 621. The cooking zone has multiple raised sections 6211 for supporting food and draining grease, arranged at equal intervals. The raised sections 6211 are rectangular stripes, minimizing contact area between the bottom of the baking pan 62 and the grill rack 61, reducing installation friction, and protecting the coating on the pan's surface. Furthermore, the hot air from the second fan 23 quickly passes through the gaps between the wire strips on the grill rack 61, fully covering the baking pan 62, reducing installation friction between the grill rack and the pan support, and achieving rapid and even heating. The multiple raised sections 6211 also prevent large-area contact between oil on the pan and food, improving cooking quality. In a preferred embodiment of the present invention, such as Figure 1 , 3 As shown in Figure 7, the height of the protrusion 6211 is 2 to 3 times the thickness of the bottom wall 621. In this application, the thickness of the bottom wall 621 and the material of the baking pan 62 are 1 to 2 mm, and the height of the protrusion is 2 to 6 mm. This design allows air channels to form between adjacent protrusions 6211, reducing the contact area between food and the baking pan 62, resulting in greater pressure and the ability to quickly reach and maintain high temperatures, thereby greatly promoting the Maillard reaction. It also allows food grease to enter the gaps between adjacent protrusions 6211, facilitating cleaning. Furthermore, it achieves higher structural rigidity, ensuring product quality stability and reliability, and reducing the risk of pot deformation due to uneven thermal stress.

[0039] In a preferred embodiment of the present invention, such as Figure 1 , 3 As shown in Figure 7, the outer periphery of the bottom wall 621 is provided with a downwardly recessed annular groove 6212 for collecting oil, and the bottom of the annular groove 6212 rests on the baking rack 61. It is easy to see from the figure that the annular groove 6212 is located entirely below the bottom wall 621 and the protrusion 6211, with the bottom of the annular groove 6212 in contact with the baking rack 61, and the bottom wall 621 and the protrusion 6211 both located above the baking rack 61. In this way, the oil from the cooking process will collect in the annular groove 6212, preventing excessive contact between oil and food, improving the taste of the food, and the annular groove 6212 can also enhance the overall structural strength of the baking pan 62.

[0040] In a preferred embodiment of the present invention, such as Figure 1 , 3As shown in Figure 7, the bottom of the annular groove 6212 is provided with multiple support feet 6213. The baking pan 62 is provided with four support feet 6213, all of which are inserted between the wire strips of the grill rack 61 to limit the pan and prevent it from sliding out directly during the pulling process. In addition, the four support feet 6213 can also be placed flat on the countertop, increasing the overall stability of the pan, reducing the contact area between the bottom and the countertop, and better protecting the coating on the surface of the pan.

[0041] In a preferred embodiment of the present invention, such as Figure 1 , 3 As shown in Figure 7, the left and right sides of the annular groove 6212 are recessed downwards to form first grooves 6214, and the front and rear sides of each first groove 6214 are recessed downwards to form support legs 6213. In this application, the protrusion 6211 of the baking tray 62, the first grooves 6214 of the annular groove 6212, and the support legs 6213 are integrally formed, resulting in high structural strength, resistance to deformation and damage, uniform and stable heat transfer, and no unsanitary corners, making the product more aesthetically pleasing.

[0042] In a preferred embodiment of the present invention, such as Figure 1-3 As shown, a hot air baffle 11 is provided on the rear side of the inner liner 1, which divides the interior of the inner liner 1 into a cooking cavity 10 at the front and a heating cavity 12 at the rear. The heating assembly 2 includes a first heating tube 21, a second heating tube 22, and a second fan 23. The first heating tube 21 is connected to the top wall of the inner liner 1, and the second heating tube 22 is located in the heating cavity 12 and connected to the back of the inner liner 1. The second fan 23 is located in the heating cavity 12 and connected to the back of the inner liner 1. The second fan 24 is configured to draw gas from the cooking cavity 10 into the heating cavity 12 and blow the gas heated by the second heating tube 22 into the cooking cavity 10. The second fan 23 in this application has a high-speed setting and a low-speed setting. When the cooking cavity 10 needs to be heated quickly or the food needs to be dehydrated quickly, the high-speed setting can be turned on. When the cooking cavity 10 needs to maintain a certain humidity or to prevent the food from drying out excessively, the low-speed setting can be turned on. The controller of this application can control the power mode of the second fan 23 based on the different temperature and humidity requirements at different cooking stages, and can accurately regulate the temperature and humidity during the cooking process, effectively improving the taste and cooking quality of "fried" dishes.

[0043] Preferably, the heating assembly 2 further includes a third heating tube 24 and a heat insulation cover 25. The heat insulation cover 25 is connected to the bottom of the inner liner 1 and forms a heat insulation cavity with it. The third heating tube 24 is located in the heat insulation cavity. When the steam oven needs to perform steaming or baking functions, the third heating tube 24 can be started simultaneously with the first heating tube 21 and the second heating tube 22 to quickly increase the temperature of the cooking cavity 10, ensure the uniformity of temperature in the cooking cavity 10, and improve the cooking effect.

[0044] In a preferred embodiment of the present invention, as Figure 1-3 shown, the detection component 5 includes a temperature sensor 51 and a humidity sensor 52. The temperature sensor 51 is connected to the back of the inner container 1 to detect the temperature in the cooking cavity 10; the humidity sensor 52 is connected to the top of the inner container 1 to detect the humidity in the cooking cavity 10. Through the signals of the temperature sensor 51 and the humidity sensor 52, the controller can control the heating component 2, the exhaust component 4 and the detection component 5 to accurately regulate the temperature and humidity during the cooking process, thereby effectively improving the taste and cooking quality of the "fried" dishes.

[0045] An embodiment of the present invention provides a control method, as Figure 8 shown, this control method is used for the frying function mode of the above-mentioned steam oven, and specifically includes: Step 100: Obtain the currently selected cooking menu; The user selects a target menu from multiple preset menus through the human-computer interaction interface of the device, such as a touch screen, a knob or a mobile phone APP, for example, "fried eggs", "pancakes", "fried steak", etc. The device controller reads the unique program identifier corresponding to this menu.

[0046] Step 200: Determine the preset temperature values and preset humidity values for the corresponding stages according to the cooking menu; The controller retrieves the cooking curve data associated with the program identifier from the storage unit. This data defines at least two consecutive cooking stages, for example, the first stage of rapid heating, the second stage of dehydration and coloring, and the third stage of internal ripening, and sets target control parameters for each stage, including but not limited to: preset temperature values such as T1, T2, and preset humidity values such as H1, H2, where 35°C < T1 ≤ 100°C, 100°C ≤ T2 ≤ 180°C, 30% ≤ H1 ≤ 50%, 10% ≤ H2 ≤ 30%. These parameters constitute the ideal cooking model for this menu.

[0047] Step 300: Based on the real-time temperature and real-time humidity of the cooking cavity 10 detected by the detection component 5, combined with the preset temperature values and preset humidity values, judge the current cooking stage; The controller continuously receives the real-time data transmitted by the temperature sensor and the humidity sensor, and conducts a logical comparison with the preset temperature values and preset humidity values retrieved in step 200 to determine the actual cooking stage of the cooking process Step 400: When the real-time temperature is less than or equal to the first preset temperature, it is determined that it is in the first stage, and the heating component 2, the steam generator 3 and the exhaust component 4 are started; The first stage of this application is the rapid heating stage, which is the process of heating the cooking cavity from the ambient temperature to the target starting temperature. The first preset temperature is T1, where 35°C < T1 ≤ 100°C. In this stage, the heating component 2, the steam generator 3, and the exhaust component 4 are started. The frying pan utilizes the good thermal conductivity of its aluminum material to absorb heat energy and transfer it to the food on the frying pan. At the same time, the steam generator 3 is started to deliver a small amount of steam into the cavity. The exhaust component 4 only opens the second exhaust channel, so that the moisture inside the food can be kept sufficient, preventing the problems of rapid water loss and dry and firewood taste due to too low humidity.

[0048] Step 500: When the real-time temperature of the cooking cavity reaches the second preset temperature and remains stable for the first preset duration, it is determined that the second stage is entered, and the opening degree of the exhaust component 4 is adjusted according to the real-time humidity condition.

[0049] Before entering the second stage, it is required that the real-time temperature reaches the preset temperature A, the preset temperature T2 ± 5°C and the duration reaches t1, where 100°C ≤ T2 ≤ 180°C, 3 min ≤ t1 ≤ 10 min, in order to indicate that the cooking cavity 10 has been fully preheated, the heat distribution tends to be uniform, and the food ingredients begin to enter a stable hot processing state. At this time, the controller determines to enter the second stage and switches to the control strategy corresponding to this stage, such as adjusting the opening degree of the exhaust component 4 to avoid excessive humidity in the cooking cavity 10 affecting the taste of the food and ensuring that the outer skin of the food is dry and crispy.

[0050] Step 600: When the second stage is entered and the real-time humidity is less than the second preset humidity, it is determined that the third stage is entered, and the temperature and humidity in the cooking cavity are adjusted through the heating component 2, the steam generator 3, and the exhaust component 4.

[0051] When the second stage is entered and after the second preset duration t2, if the real-time humidity continuously remains lower than the second preset humidity value H2, where 10% ≤ H2 ≤ 30%, 5 min ≤ t2 ≤ 30 min, it is determined that the current is in the third stage of internal ripening of the food. Then, in the third stage, it is necessary to control the opening degrees of the second fan 23 and the exhaust component 4 simultaneously, reducing the heat loss caused by too strong air flow and the excessive air drying of the food surface.

[0052] This application achieves cooking control shifting from "time-driven" to "state-driven" by decomposing a preset cooking curve into multiple stages with temperature and humidity as key indicators and dynamically determining the current stage using real-time sensor data. Through physical parameter feedback, it eliminates the influence of differences in ingredient quantity, initial state, and environment, improving cooking consistency. Applying appropriate heat load and humidity only at the necessary stages avoids energy waste and precisely controls the "steaming-baking-browning" process of the ingredients, optimizing the final taste. Users do not need to intervene in the process; the equipment automatically completes complex state transitions, simplifying operation, lowering the barrier to professional cooking, and enhancing automation and user experience. In other words, this application provides a control method that can intelligently determine the cooking stage based on real-time temperature and humidity data, provide real-time feedback based on the specific cooking state of the food, and synchronize the equipment's operating mode accordingly. This improves the consistency and automation level of cooking results, and enhances the stability and intelligence of the cooking process. In a preferred embodiment of the present invention, in the first stage, the heating assembly 2, the steam generator 3, and the exhaust assembly 4 are activated. The first heating element 21 and the second heating element 22 are activated, the second fan 23 operates in a first power mode, and the exhaust assembly 4 only opens the second exhaust channel. In the frying function mode of the steam oven, the third heating element 24 located at the bottom of the inner cavity 1 is not activated; only the first heating element 21 and the second heating element 22 are activated. The second fan 23 includes high-speed and low-speed settings. In the second stage, it operates at high speed to quickly heat the inner cavity. At this time, the frying pan absorbs heat energy using the good thermal conductivity of its aluminum material and transfers it to the food on the frying pan. The steam generator 3 is simultaneously activated, delivering a small amount of steam into the cavity, and only the second exhaust channel is opened to maintain sufficient moisture inside the food, preventing the food from rapidly losing moisture and becoming dry due to low humidity.

[0053] In a preferred embodiment of the present invention, in the second stage, the humidity sensor 52 reads the real-time humidity data of the cavity. When the real-time humidity is greater than the first preset humidity, both the first exhaust channel and the second exhaust channel are opened, and the steam generator 3 is turned off. The second stage is the dehydration and coloring stage of the outer skin, which requires controlling the humidity in the cooking cavity 10. When the real-time humidity is greater than the first preset humidity H1, where 30%≤H1≤50%, the solenoid valve on the first exhaust channel is opened, and the first exhaust port 101 and the second exhaust port 102 can simultaneously and quickly cook the water vapor inside the cooking cavity 10. Since the second fan 23 is running at high speed, it can maintain a high temperature inside the cooking cavity 10, and the steam generator 3 stops working, ensuring that the outer skin of the food is dry and crispy.

[0054] In a preferred embodiment of the invention, in the third stage, the first exhaust passage is closed, and the second fan 23 operates in a second power mode. With the first exhaust passage closed and the second fan 23 operating at a low speed, heat loss due to excessive airflow and excessive drying of the food surface are reduced.

[0055] In a preferred embodiment of the present invention, in the third stage, the control method of the steam oven further includes: when the heating component 2 operates in the second power mode, the temperature of the cooking cavity 10 reaches the second preset temperature and is maintained for the second preset time t2, wherein 5min≤t2≤30min, it is determined that the food is fully cooked, the cooking process ends, and the oven enters the heat preservation stage.

[0056] In this embodiment of the invention, the term "multiple" refers to two or more, unless otherwise explicitly defined. The terms "install," "connect," and "fix" should be interpreted broadly. For example, "connect" can mean a fixed connection, a detachable connection, or an integral connection. Those skilled in the art can understand the specific meaning of the above terms in this embodiment of the invention based on the specific circumstances.

[0057] In the description of the embodiments of the present invention, it should be understood that the terms "upper" and "lower" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing the embodiments of the present invention and simplifying the description, and do not indicate or imply that the device or unit referred to must have a specific orientation or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the embodiments of the present invention.

[0058] In the description of this specification, the terms "an embodiment," "a preferred embodiment," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0059] The above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. For those skilled in the art, various modifications and variations can be made to the embodiments of the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the embodiments of the present invention should be included within the protection scope of the embodiments of the present invention.

Claims

1. A steam oven, characterized in that, include: Inner liner (1), having a cooking cavity (10); Heating component (2) is connected to the inner pot (1) and is used to heat the cooking cavity (10); A steam generator (3) is connected to the inner liner (1) and supplies steam to the interior of the inner liner (1); The exhaust assembly (4) is connected to the inner liner (1) and includes a first exhaust channel and a second exhaust channel for discharging gas from the cooking cavity (10). The detection component (5) is connected to the cooking cavity (10) and is used to detect the cooking environment parameters inside the cooking cavity (10); A controller is connected to the heating assembly (2), the exhaust assembly (4), and the detection assembly (5), wherein the controller is configured to receive the cooking environment parameters from the detection assembly (5) and, based at least on the cooking environment parameters, to synchronously or alternately control the opening and closing of the heating assembly (2) and the first exhaust passage.

2. The steam oven according to claim 1, characterized in that, The inner liner (1) has a first exhaust port and a second exhaust port (102) connected to the cooking cavity (10) on its back. The exhaust assembly (4) includes: An air guide hood (41) is placed on top of the inner liner (1) and forms an air guide channel with the inner liner (1); The exhaust pipe assembly (42) includes a first exhaust pipe (421) and a second exhaust pipe (422). The first exhaust pipe (421) is connected between the first exhaust port and the air guide channel to form the first exhaust channel, and the second exhaust pipe (422) is connected between the second exhaust port (102) and the air guide channel to form the second exhaust channel. A solenoid valve (43) is connected to the first exhaust pipe (421) and controls the opening and closing of the first exhaust passage; The first fan (44) has its air outlet connected to the air inlet of the air guide hood (41) to discharge the gas in the air guide channel to the outside of the steam oven.

3. The steam oven according to claim 1, characterized in that, The cooking cavity (10) is further provided with a baking component (6), which includes: The grill rack (61) is slidably connected to the inner wall of the cooking cavity (10) and includes multiple steel wires arranged at equal intervals; The baking pan (62) includes a cooking zone and an oil collection zone located around the periphery of the cooking zone. The oil collection zone is located below the cooking zone, and the bottom of the oil collection zone abuts against the baking rack (61). The bottom of the cooking zone is located above the baking rack (61) and forms a ventilation gap with it.

4. The steam oven according to claim 3, characterized in that, The baking pan (62) includes a bottom wall (621), the middle of which forms the cooking area. The cooking area is provided with a plurality of protrusions (6211) for supporting food and guiding oil, and the plurality of protrusions (6211) are arranged at equal intervals.

5. The steam oven according to claim 4, characterized in that, The height of the protrusion (6211) is 2 to 3 times the thickness of the bottom wall (621).

6. The steam oven according to claim 4, characterized in that, The outer periphery of the bottom wall (621) is provided with a downwardly recessed annular groove (6212) for collecting oil, and the bottom of the annular groove (6212) is placed on the baking rack (61).

7. The steam oven according to claim 6, characterized in that, The bottom of the annular groove (6212) is provided with multiple support feet (6213).

8. The steam oven according to claim 7, characterized in that, The left and right sides of the annular groove (6212) are respectively recessed downward to form a first groove (6214), and the front and rear sides of each first groove (6214) are respectively recessed downward to form the support leg (6213).

9. The steam oven according to claim 1, characterized in that, A hot air baffle (11) is provided on the rear side of the inner pot (1), which divides the interior of the inner pot (1) into a cooking cavity (10) located at the front and a heating cavity (12) located at the rear; the heating assembly (2) includes: The first heating element (21) is connected to the top wall of the inner liner (1); The second heating tube (22) is located in the heating chamber (12) and is connected to the back of the inner liner (1); The second fan (23) is located in the heating chamber (12) and connected to the back of the inner liner (1); The second fan (23) is configured to draw gas from the cooking chamber (10) into the heating chamber (12) and blow the gas heated by the second heating tube (22) into the cooking chamber (10).

10. The steam oven according to claim 1, characterized in that, The detection component (5) includes: A temperature sensor (51) is connected to the back of the inner pot (1) to detect the temperature inside the cooking cavity (10); A humidity sensor (52) is connected to the top of the inner pot (1) to detect the humidity inside the cooking cavity (10).

11. A control method for a steam oven, characterized in that, For the frying function mode of the steam oven according to any one of claims 1 to 10, the control method includes the following steps: Get the currently selected cooking menu; Based on the cooking menu, determine the preset temperature and preset humidity values ​​for each stage. Based on the real-time temperature and humidity of the cooking cavity (10) detected by the detection component (5), and combined with the preset temperature value and preset humidity value, the current cooking stage is determined. When the real-time temperature is less than or equal to the first preset temperature, it is determined that it is in the first stage, and the heating component (2), the steam generator (3) and the exhaust component (4) are started. When the real-time temperature of the cooking chamber (10) reaches the second preset temperature and continues for the first preset time, it is determined that the second stage is entered, and the opening of the exhaust component (4) is adjusted according to the real-time humidity. When the second stage is entered and the real-time humidity is less than the second preset humidity, it is determined that the third stage is entered, and the temperature and humidity in the cooking cavity are adjusted by the heating component (2), the steam generator (3) and the exhaust component (4).

12. The control method for a steam oven according to claim 11, characterized in that, In the first stage, the first heating tube (21) and the second heating tube (22) are started, the second fan (23) operates in the first power mode, and the exhaust assembly (4) only opens the second exhaust channel.

13. The control method for a steam oven according to claim 11, characterized in that, In the second stage, the humidity sensor (52) reads the real-time humidity data of the cavity in real time. When the real-time humidity is greater than the first preset humidity, both the first exhaust channel and the second exhaust channel are opened, and the steam generator (3) is turned off.

14. The control method for a steam oven according to claim 11, characterized in that, In the third stage, the first exhaust passage is closed and the second fan (23) operates in the second power mode.

15. The control method for a steam oven according to claim 11, characterized in that, Also includes: When the second fan (23) operates in the second power mode, and the temperature of the cooking cavity (10) reaches the second preset temperature and is maintained for the second preset time, it is determined that the food is fully cooked, the cooking process ends, and the heat preservation stage begins.

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