A cooking control method of a pressure cooking appliance

Abstract

The application discloses a cooking control method of a pressure cooking utensil, relates to the field of kitchen appliances, and overcomes the problem that high-temperature steam of a cooking utensil in the prior art is sprayed to the surrounding environment, mainly a cooking control method of a pressure cooking utensil, which comprises the following steps: a cooking phase, heating a pressure cooking cavity, increasing the temperature and pressure in the pressure cooking cavity, cooking food in the pressure cooking cavity, and then stopping heating; a steam-free cooling phase, opening an exhaust structure to exhaust the pressure cooking cavity, simultaneously pumping gas into the pressure cooking cavity through a gas pump to maintain a set pressure P1 in the pressure cooking cavity, stopping the gas pump from pumping gas when it is detected that the temperature in the pressure cooking cavity is lower than a set temperature T1, maintaining the exhaust structure to be open, and determining that cooking is completed when it is detected that the pressure in the pressure cooking cavity is lower than a set pressure P2, and P1 > one standard atmospheric pressure >= P2. The application is mainly used for solving the problem that high-temperature steam is sprayed from a cooking utensil.

Description

Technical Field

[0001] This application relates to the field of kitchen appliances, and in particular to a cooking control method for a pressure cooking appliance. Background Technology

[0002] Existing cooking appliances emit high-temperature steam of around 100℃ through their steam vents during cooking, which can easily cause burns. The large amount of steam emitted from these appliances during cooking also poses a risk of burns to users. Furthermore, the release of steam increases ambient humidity, leads to oil mist adsorption, and exacerbates corrosion of cabinets and kitchen surfaces, reducing human comfort.

[0003] The slow temperature drop after cooking in existing pressure cookers is mainly due to several factors. Structurally, the thick, multi-layered composite inner pot made of aluminum alloy or stainless steel has a large heat capacity, allowing the heat absorbed during cooking to be released slowly afterward. The lid and pot body are tightly sealed with a silicone sealing ring, creating a closed space that greatly reduces heat exchange with the outside air. Insulation layers such as ceramic fiber or polyurethane foam inside or outside the pot body further prevent heat conduction. In terms of working principle, the pressure inside the pot increases during cooking, and after cooking, the high-temperature, high-pressure steam is slowly released through a specific vent or pressure valve, with residual steam continuing to provide heat. Some rice cookers also have a waste heat utilization function, where the heating element is slightly heated or the residual heat of the inner pot is used for secondary heating. Furthermore, the low thermal conductivity of the air inside the rice cooker forms an insulation layer, and heat is mainly conducted. The low thermal conductivity of internal components and the decreasing temperature difference over time slow down heat conduction. All these factors combined result in the slow temperature drop after cooking in pressure cookers, thus reducing the user experience. Summary of the Invention

[0004] In order to overcome the shortcomings of the slow temperature drop of pressure cooking appliances after cooking rice, this application provides a cooking control method for pressure cooking appliances, which realizes the rapid temperature drop inside the pressure cooking appliance.

[0005] To achieve the above objectives, this application adopts the following technical solution: a cooking control method for a pressure cooking appliance, the pressure cooking appliance comprising a pot body and a lid, the lid being fitted onto the pot body to form a cooking chamber, the lid being provided with an exhaust structure, and the pot body or lid being equipped with a temperature detection structure, an air pump capable of pumping gas into the cooking chamber, and a pressure detection structure for detecting the pressure within the cooking chamber, the cooking control method comprising: During the cooking stage, the cooking chamber is heated to increase the temperature and pressure inside, cooking the food inside the chamber until it is cooked, and then heating is stopped. During the steam-free cooling stage, the exhaust structure is opened to exhaust gas from the cooking chamber, while gas is pumped into the cooking chamber by an air pump to maintain a set pressure P1. When the temperature inside the cooking chamber is detected to be lower than the set temperature T1, the air pump stops pumping gas, and the exhaust structure remains open. When the pressure inside the cooking chamber is detected to be lower than the set pressure P2, the cooking is considered to be over. Here, P1 > one standard atmosphere ≥ P2.

[0006] By adopting the above technical solution, this application has the following advantages: In the steam-free cooling stage, by maintaining a set pressure P1 inside the cooking cavity, a large amount of cold air is first pumped into the pot through an air pump, causing the temperature inside the pot to drop rapidly. Secondly, maintaining the pressure at P1, which is higher than atmospheric pressure, makes it difficult for the liquid inside the pot to evaporate under high pressure. This results in the discharged gas mainly consisting of relatively low-temperature gas mixed with the original gas inside the pot after being pumped in by the air pump. This gas may contain a small amount of water vapor. Therefore, while rapidly cooling the pot, it also avoids a large amount of water vapor from the cooking appliance being sprayed into the surrounding environment, preventing oil mist adsorption caused by steam and increased corrosion of cabinets and the kitchen. This helps maintain a dry and clean kitchen environment, improving overall comfort. Furthermore, the air pump injects cold air into the pot, accelerating the dissipation of heat and allowing the temperature inside the pot to drop rapidly. This not only shortens the cooling time after cooking but also makes the entire cooking process more compact and efficient, meeting the need for efficient use of cooking appliances.

[0007] Furthermore, during the cooking stage, heating is stopped when the temperature inside the cooking chamber reaches the set value T2 or the pressure reaches the set value P3. Heating is resumed when the temperature inside the cooking chamber reaches the set value T3 or the pressure reaches the set value P4. The above operation is repeated until the food is cooked and then heating is stopped, where T2 > T3 and P3 > P1 > P4.

[0008] By employing the aforementioned technical solution, the cooking environment within the cooking cavity can be precisely controlled by setting temperature values ​​(T2, T3) and pressure values ​​(P3, P4). During cooking, heating is stopped and started in a timely manner based on changes in temperature and pressure, ensuring that food is cooked at suitable temperatures and pressures. This helps improve cooking results, allowing food to be cooked more evenly and thoroughly, thus guaranteeing the quality and taste of the food. Precise control of temperature and pressure prevents excessively high temperatures and pressures within the cooking cavity, thereby reducing safety hazards caused by excessive pressure, such as explosions, and ensuring the personal safety of users during cooking, providing them with greater peace of mind.

[0009] Furthermore, the air pump includes an air inlet and an air outlet, the air outlet being connected to the cooking chamber and the air inlet being connected to the atmosphere; a one-way valve is provided between the air inlet and the cooking chamber, allowing one-way communication from the air pump side to the cooking chamber side; and / or, a one-way valve is provided between the air outlet and the atmosphere, allowing one-way communication from the atmosphere side to the air pump side.

[0010] By employing the aforementioned technical solution, the one-way valve ensures that gas flows only in a predetermined direction. The one-way valve from the air pump to the cooking chamber prevents gas from flowing back into the air pump, avoiding damage to the air pump caused by the high-temperature, high-pressure gas in the cooking chamber during cooking, thus affecting its performance and lifespan. Similarly, the one-way valve from the atmosphere to the air pump prevents gas from flowing back into the atmosphere from the air pump, ensuring the stability and accuracy of the airflow direction during air pump operation.

[0011] Furthermore, the pot lid is provided with a first vent that connects to the cooking cavity, the vent is connected to the first vent, and the air pump is installed on the pot lid.

[0012] By adopting the aforementioned technical solution, the air pump is installed on the pot lid and connected to the cooking chamber through the first air vent. This design makes full use of the space in the pot lid, making the internal structure of the entire pressure cooker more compact. It also makes the installation and removal of the air pump relatively convenient. When maintenance, repair, or replacement of the air pump is required, users can operate more easily without the need for complex disassembly of the entire pressure cooker.

[0013] Furthermore, the pot body includes a shell, an inner pot, and a transition body. The inner pot and the transition body are disposed inside the shell. The inner pot and the shell are detachably installed. The transition body is fixed to the shell and is located between the inner pot and the lid. The lid, the inner pot, and the transition body together form the cooking cavity. The transition body is provided with a second vent that communicates with the cooking cavity. The vent is connected to the second vent. The air pump is installed on the pot body.

[0014] By employing the aforementioned technical solution, the transition body is fixed to the outer shell, which increases the overall structural stability of the pot. During cooking, especially under conditions of significant pressure changes, a stable structure can better withstand pressure, reducing safety hazards caused by structural instability and ensuring user safety. The transition body, positioned between the lid and the inner pot, serves as a good connection and transition, forming the cooking cavity together with the lid and inner pot, making the structure of the cooking cavity more rational and stable. This structure helps to better maintain the pressure and temperature within the cavity during cooking, improving cooking results and ensuring that food is cooked evenly in a suitable environment. Furthermore, placing the steam vent on the transition body, compared to placing it on the top, allows the vent to face away from the user, making it more convenient for the user, and even in the event of a malfunction, steam is less likely to spray onto the user.

[0015] Furthermore, the air pump includes an air inlet and an air outlet, the air inlet being selectively connected to one of the cooking cavity and the atmosphere via a piping structure, and the air outlet being selectively connected to the other of the cooking cavity and the atmosphere via a piping structure.

[0016] Using the aforementioned technical solution, the air pump's intake and exhaust directions can be flexibly adjusted in different cooking scenarios. For example, when pressurized cooking is required, the air inlet can be connected to the atmosphere, and the air outlet can be connected to the cooking chamber. The air pump then pumps outside air into the chamber, quickly increasing the internal pressure to meet the demands of high-pressure cooking and accelerating the food's cooking speed. Conversely, when certain special cooking methods require lowering the internal pressure, the air inlet can be connected to the cooking chamber, and the air outlet can be connected to the atmosphere. The air pump then extracts the gas from the chamber, creating a low-pressure cooking environment.

[0017] Furthermore, the pipeline structure includes a first air pipe, a second air pipe, a third air pipe, and a fourth air pipe. The first air pipe connects the air inlet and the cooking chamber, the second air pipe connects the air outlet and the cooking chamber, the third air pipe connects the air inlet and the atmosphere, and the fourth air pipe connects the air outlet and the atmosphere. Each of the first, second, third, and fourth air pipes is equipped with a solenoid valve for controlling the on / off state of the pipeline.

[0018] Using the aforementioned technical solution, the gas flow direction can be adjusted according to actual needs at different stages of cooking. In the initial stage of cooking, if a rapid increase in pressure within the cooking chamber is required, the solenoid valves of the third and second gas pipes can be opened, allowing the air pump to draw outside air into the chamber. During the steam-free cooling stage after cooking, the solenoid valves of the first and fourth gas pipes can be opened, allowing the air pump to extract the high-temperature gas from the chamber and release it into the atmosphere, accelerating the cooling process. This allows the system to adapt to different cooking stages.

[0019] Furthermore, the pipeline structure includes a first air pipe, a second air pipe, a third air pipe, and a fourth air pipe. The first air pipe connects the air inlet and the cooking chamber, the second air pipe connects the air outlet and the cooking chamber, the third air pipe connects the air inlet and the atmosphere, and the fourth air pipe connects the air outlet and the atmosphere. The air inlet is equipped with a first electromagnetic reversing valve to selectively connect the air inlet to either the first air pipe or the third air pipe, and the air outlet is equipped with a second electromagnetic reversing valve to selectively connect the air outlet to either the second air pipe or the fourth air pipe.

[0020] By employing the aforementioned technical solution, the first and second electromagnetic reversing valves enable the air pump to quickly switch between different operating modes. For example, when rapid pressurization is required during cooking, the electromagnetic reversing valves can quickly connect the air inlet to the atmosphere (third air pipe) and the air outlet to the cooking chamber (second air pipe), allowing the air pump to rapidly pump outside air into the chamber. Conversely, when it is necessary to expel gas from the chamber for depressurization or cooling, the air inlet can be connected to the cooking chamber (first air pipe) and the air outlet to the atmosphere (fourth air pipe), achieving efficient gas exchange and pressure regulation. Compared to the traditional method of using multiple electromagnetic valves to control the opening and closing of each air pipe separately, the electromagnetic reversing valves can more precisely control the gas flow direction. They ensure that the air inlet and outlet can only be connected to either the cooking chamber or the atmosphere at a time, avoiding gas mixing and unnecessary energy loss, thus improving the efficiency and reliability of the air pump.

[0021] A cooking control method for a pressure cooking appliance, the pressure cooking appliance comprising a pot body and a pot lid, the pot lid being fitted onto the pot body to form a cooking chamber, the pot lid being provided with an exhaust structure, the pot body or pot lid being equipped with a temperature detection structure, an air pump capable of pumping out gas from the cooking chamber, and a pressure detection structure for detecting the pressure within the cooking chamber, the cooking control method comprising: a cooking stage, heating the cooking chamber to increase the temperature and pressure within the cooking chamber to cook the food within the cooking chamber, and then stopping the heating; Rapid cooling phase: Step S21: Open the exhaust structure to connect the cooking cavity with the atmosphere; Step S22: Gas is pumped out of the cooking chamber using an air pump. When the temperature inside the cooking chamber is detected to be lower than the set temperature T4, the air pump stops pumping gas, and the cooking is considered complete. Here, P5 < one standard atmosphere.

[0022] By employing the aforementioned technical solution, the temperature and pressure inside the cooking cavity are first increased during the cooking stage. This high-pressure environment allows for rapid cooking of food, shortening the overall cooking time and improving efficiency. After cooking, a rapid cooling phase begins. By opening the exhaust system and using an air pump to expel gas, heat dissipation and pressure reduction within the cooking cavity are accelerated. Once the pressure inside the pot gradually reaches a critical value relative to the outside environment, the air pump continues to expel gas, changing the exhaust system from expelling gas to introducing cold air. This increases the amount of low-temperature gas entering the pot, accelerating heat dissipation from the food. Compared to natural cooling, this significantly reduces cooling time. Furthermore, the reduced pressure lowers the boiling point of the liquid inside the pot, causing it to evaporate rapidly and carry away heat, further accelerating the temperature drop. This allows users to open the lid and retrieve the food more quickly, saving waiting time and preventing safety accidents caused by excessive pressure inside the pot.

[0023] Furthermore, in step S22, when the gas is pumped out of the cooking cavity by the air pump, the pressure in the cooking cavity drops by P5. When the temperature in the cooking cavity is detected to be lower than the set temperature T4, the air pump stops pumping out the gas, and the cooking is determined to be over.

[0024] Using the aforementioned technical solution, when the pressure inside the cooking cavity decreases, the boiling point of the liquid decreases accordingly, causing the liquid inside the cavity to boil. The boiling process absorbs a large amount of heat, and this phase change heat dissipation method is much more efficient than simple gas convection heat dissipation. The rapid pumping of gas causes a rapid decrease in pressure, prompting the liquid to boil quickly. This can remove a large amount of heat in a short time, causing the temperature inside the pot to drop rapidly, greatly shortening the time required for cooling down and allowing users to perform subsequent operations, such as removing food, more quickly.

[0025] A cooking control method for a pressure cooking appliance, the pressure cooking appliance comprising a pot body and a pot lid, the pot lid being fitted onto the pot body to form a cooking chamber, the pot lid being provided with an exhaust structure, the pot body or pot lid being equipped with a temperature detection structure, an air pump capable of pumping out gas from the cooking chamber, and a pressure detection structure for detecting the pressure within the cooking chamber, the cooking control method comprising: a cooking stage, heating the cooking chamber to increase the temperature and pressure within the cooking chamber to cook the food within the cooking chamber, and then stopping the heating; Boiling and cooling stage: Step S21: Open the exhaust structure to exhaust the cooking cavity and release the high-pressure gas inside the cooking cavity. After the exhaust structure stops venting gas, close the open exhaust structure. Step S22: The gas in the cooking chamber is pumped out by the air pump, so that the pressure in the cooking chamber drops to P6, causing the liquid in the cooking chamber to boil and generate steam. The food in the pot quickly removes heat, and the temperature in the pot drops rapidly. When the temperature in the cooking chamber is detected to be lower than the set temperature T4, the air pump stops pumping gas, and the cooking is determined to be over. Here, P6 < one standard atmosphere.

[0026] By adopting the aforementioned technical solution, the operation method of first closing the exhaust structure and then using an air pump to pump the gas out of the cooking cavity can reduce the pressure in the cooking cavity to P6 more quickly. Compared with the operation method of opening the exhaust structure and turning on the air pump at the same time, the operation method of this solution will reduce the gas pressure in the cooking cavity even more, so that the liquid in the pot will evaporate quickly and achieve a rapid drop in the temperature inside the pot.

[0027] Furthermore, step S22 and step S21 are performed simultaneously; or, step S22 is performed later than step S21.

[0028] By employing the aforementioned technical solution, the air pump starts pumping gas simultaneously with the opening of the exhaust structure. This dual action allows for a faster reduction in pressure and temperature within the cooking chamber. The exhaust structure naturally releases high-pressure gas, while the air pump actively extracts gas; this dual action results in a faster pressure drop, prompting the liquid to boil more quickly, generating steam to carry away heat. This significantly shortens the cooling time required, improves post-cooking cooling efficiency, and allows users to perform subsequent operations, such as removing food, more quickly. The phased pressure reduction method, where step S22 is executed later than step S21, allows for better control of the speed and magnitude of pressure changes for foods or cooking scenarios that are sensitive to pressure changes. This approach, where natural venting precedes air pump activation, better meets diverse cooking needs and ensures optimal food cooking results and quality. Attached Figure Description

[0029] The following description, in conjunction with the accompanying drawings, further illustrates this application: Figure 1 This is a schematic diagram of a cooking control method for a pressure cooking appliance according to this application; Figure 2 for Figure 1 AA full sectional view; Figure 3 for Figure 2 Enlarged view of point C; Figure 4 for Figure 2 An enlarged view of the closed exhaust structure at point D; Figure 5 for Figure 2 An enlarged view of the open exhaust structure at point D; Figure 6 for Figure 1 BB full sectional view; Figure 7 for Figure 6 Enlarged view of point E; Figure 8 for Figure 6 Enlarged view at point F; Figure 9 This is a schematic diagram of Example 2; Figure 10 This is a schematic diagram of the pipeline structure. Figure Descriptions: 1. Pot body; 11. Cooking cavity; 12. Inner pot; 13. Transition body; 14. Shell; 2. Pot lid; 21. Exhaust structure; 22. First vent; 23. Second vent; 24. Inner cover; 25. Steam vent; 26. Valve core; 3. Temperature detection structure; 4. Air pump; 41. Air inlet; 42. Air outlet; 5. Pressure detection structure; 6. One-way valve; 7. Piping structure; 71. First air pipe; 72. Second air pipe; 73. Third air pipe; 74. Fourth air pipe; 8. Solenoid valve; 81. First solenoid directional valve; 82. Second solenoid directional valve; 9. Electric push rod; 91. Connecting rod. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments.

[0031] The terms "first," "second," etc. (if present) in the specification and claims of this application are used to distinguish similar objects, not to describe a specific order or sequence. Even if "second" is used before a technical feature for distinction, it does not necessarily imply the presence of "first." It should be understood that in this application, "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. It should be understood that in this application, "multiple" refers to two or more. "And / or" is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, X and / or Y can represent: X alone, X and Y simultaneously, and Y alone. The character " / " generally indicates that the preceding and following related objects are in an "or" relationship. "Containing X, Y, and Z," "Containing X, Y, and Z" means that all three X, Y, and Z are included; "Containing X, Y, or Z" means that one of X, Y, and Z is included; "Containing X, Y, and / or Z" means that any one, two, or three of X, Y, and Z are included.

[0032] The technical solutions of this application will be described in detail below with specific embodiments. The following specific embodiments can be combined or substituted with each other according to the actual situation, and the same or similar concepts or processes may not be described again in some embodiments.

[0033] Example 1: like Figures 1 to 8As shown, this application provides a cooking control method for a pressure cooking appliance. The pressure cooking appliance includes a pot body 1 and a lid 2. The lid 2 covers the pot body 1 to form a cooking chamber 11. The lid 2 is provided with an exhaust structure 21. The pot body 1 or the lid 2 is equipped with a temperature detection structure 3, an air pump 4 capable of pumping gas into the cooking chamber 11, and a pressure detection structure 5 for detecting the pressure inside the cooking chamber 11. The cooking control method includes: During the cooking stage, the cooking chamber 11 is heated to increase the temperature and pressure inside the cooking chamber 11, cooking the food inside the cooking chamber 11 until it is cooked, and then the heating is stopped. During the steam-free cooling stage, the exhaust structure 21 is opened to exhaust the cooking chamber 11, while the air pump 4 pumps gas into the cooking chamber 11 to maintain the set pressure P1 inside the cooking chamber 11. When the temperature inside the cooking chamber 11 is detected to be lower than the set temperature T1, the air pump 4 stops pumping gas, and the exhaust structure 21 remains open. When the pressure inside the cooking chamber 11 is detected to be lower than the set pressure P2, the cooking is determined to be over. Here, P1 > one standard atmosphere ≥ P2.

[0034] By adopting the above technical solution, this application has the following advantages: In the steam-free cooling stage, by maintaining a set pressure P1 inside the cooking chamber 11, a large amount of cold air is first pumped into the pot by the air pump 4, causing the temperature inside the pot to drop rapidly. Secondly, maintaining the pressure at P1, which is higher than atmospheric pressure, makes it difficult for the liquid inside the pot to evaporate under high pressure. This results in the discharged gas mainly consisting of relatively low-temperature gas mixed with the original gas inside the pot after being pumped in by the air pump 4, which may contain a small amount of water vapor. Therefore, while rapidly cooling the pot, it also avoids a large amount of water vapor from the cooking appliance being sprayed into the surrounding environment, preventing oil mist adsorption caused by steam and increased corrosion of cabinets and the kitchen. This helps maintain a dry and clean kitchen environment, improving overall comfort. Furthermore, the air pump 4 pressurizes the cold air into the pot, accelerating the dissipation of heat and allowing the temperature inside the pot to drop rapidly. This not only shortens the cooling time after cooking but also makes the entire cooking process more compact and efficient, meeting the need for efficient use of cooking appliances.

[0035] Specifically, the cooking appliance also includes a controller electrically connected to the temperature detection structure 3, the pressure detection structure 5, and the exhaust structure 21. The exhaust structure 21 includes an electric push rod 9, which is hinged to a connecting rod 91. The connecting rod 91 is hinged to the lid 2. The lid 2 includes an inner lid 24 that seals with the inner pot. The inner lid 24 has a steam vent 25 and a valve core 26 that floats on the inner lid. The valve core 26 floats up and down to open and close the steam vent 25. The pressure value of P1 is greater than one standard atmosphere, so that the liquid in the cooking cavity 11 does not reach the boiling point and therefore does not boil to produce steam. The temperature detection structure 3 can indirectly detect the temperature of the food inside the cooking cavity 11 by detecting the side wall or bottom of the inner pot 12 in the pot body 1.

[0036] Furthermore, during the cooking stage, when the temperature inside the cooking chamber 11 reaches the set value T2 or the pressure reaches the set value P3, heating is stopped. When the temperature inside the cooking chamber 11 reaches the set value T3 or the pressure reaches the set value P4, heating is resumed. The above operation is repeated until the food is cooked and then heating is stopped, where T2 > T3 and P3 > P1 > P4.

[0037] By employing the aforementioned technical solution, the cooking environment within the cooking cavity 11 can be precisely controlled by setting temperature values ​​(T2, T3) and pressure values ​​(P3, P4). During cooking, heating is stopped and started in a timely manner based on changes in temperature and pressure, ensuring that food is cooked at appropriate temperatures and pressures. This helps improve cooking results, allowing food to be cooked more evenly and thoroughly, thus guaranteeing the quality and taste of the food. Precise control of temperature and pressure prevents excessively high temperatures and pressures within the cooking cavity 11, thereby reducing safety hazards caused by excessive pressure, such as explosions, and ensuring the personal safety of users during cooking, providing greater peace of mind.

[0038] Specifically, P3 is greater than P1, which is greater than P4 and is greater than one standard atmosphere, and T2 is greater than T1 and greater than T3.

[0039] Furthermore, the air pump 4 includes an air inlet 41 and an air outlet 42, the air outlet 42 being connected to the cooking chamber 11 and the air inlet 41 being connected to the atmosphere; a one-way valve 6 is provided between the air inlet 41 and the cooking chamber 11, which is connected in one direction from the air pump 4 to the cooking chamber 11.

[0040] By employing the aforementioned technical solution, the one-way valve 6 ensures that gas flows only in a predetermined direction. The one-way valve 6, located from the air pump 4 to the cooking chamber 11, prevents gas in the cooking chamber 11 from flowing back into the air pump 4, thus avoiding damage to the air pump 4 caused by the high-temperature, high-pressure gas in the cooking chamber 11 during cooking, and preventing impact on the performance and lifespan of the air pump 4. Similarly, the one-way valve 6, located from the atmosphere to the air pump 4, prevents gas in the air pump 4 from flowing back into the atmosphere, ensuring the stability and accuracy of the airflow direction when the air pump 4 is operating.

[0041] Understandably, in another embodiment, a one-way valve 6 is provided between the air outlet 42 and the atmosphere, allowing one-way communication from the atmosphere side to the air pump 4 side.

[0042] Understandably, in another embodiment, a one-way valve 6 is provided between the air inlet 41 and the cooking chamber 11, which communicates unidirectionally from the air pump 4 side to the cooking chamber 11 side, and a one-way valve 6 is provided between the air outlet 42 and the atmosphere, which communicates unidirectionally from the atmosphere side to the air pump 4 side.

[0043] It is understandable that the valves that come with the air pump 4 can be classified as one of the valves mentioned above. For example, the valve that connects the air inlet 41 to the cooking chamber 11 and runs from the air pump 4 to the cooking chamber 11 can be a one-way valve 6 that comes with the air pump 4. Alternatively, the valve that connects the air outlet 42 to the atmosphere and runs from the atmosphere to the air pump 4 can be a one-way valve 6 that comes with the air pump 4.

[0044] Furthermore, the pot lid 2 is provided with a first air hole 22 that connects to the cooking cavity 11, the air outlet 42 is connected to the first air hole 22, and the air pump 4 is installed on the pot lid 2.

[0045] By adopting the aforementioned technical solution, the air pump 4 is installed on the pot lid 2 and connected to the cooking chamber 11 through the first air hole 22. This design makes full use of the space of the pot lid 2, making the internal structure of the entire pressure cooking appliance more compact. It also makes the installation and disassembly of the air pump 4 relatively convenient. When maintenance, repair, or replacement of the air pump 4 is required, users can operate more easily without the need for complex disassembly of the entire pressure cooking appliance.

[0046] Example 2: like Figure 9 As shown, the pot body 1 includes a shell 14, an inner pot 12, and a transition body 13. The inner pot 12 and the transition body 13 are disposed inside the shell 14. The inner pot 12 and the shell 14 are detachably installed. The transition body 13 is fixed to the shell 14 and is located between the inner pot 12 and the pot lid 2. The pot lid 2, the inner pot 12, and the transition body 13 together form the cooking cavity 11. The transition body 13 is provided with a second vent 23 that communicates with the cooking cavity 11. The vent 42 is connected to the second vent 23. The air pump 4 is installed on the pot body 1.

[0047] Using the aforementioned technical solution, the transition body 13 is fixed to the shell 14, which increases the overall structural stability of the pot body 1. During cooking, especially under conditions of significant pressure changes, a stable structure can better withstand pressure, reducing safety hazards caused by structural instability and ensuring user safety. The transition body 13, positioned between the lid 2 and the inner pot 12, provides excellent connection and transition, forming the cooking cavity 11 together with the lid 2 and the inner pot 12, making the structure of the cooking cavity 11 more rational and stable. This structure helps to better maintain the pressure and temperature within the cavity during cooking, improving cooking results and ensuring that food is cooked evenly in a suitable environment. Furthermore, placing the vent 42 on the transition body 13, compared to placing it on the top, allows the vent 42 to face away from the user, making it more convenient for the user and preventing steam from easily spraying onto the user even in case of a malfunction.

[0048] Specifically, such as Figure 9As shown, the transition body 13 is positioned higher than the inner pot 12 within the shell 14 and is located on one side of the shell 14.

[0049] Example 3: like Figure 10 As shown, the air pump 4 includes an air inlet 41 and an air outlet 42. The air inlet 41 can be selectively connected to one of the cooking cavity 11 and the atmosphere through the pipe structure 7, and the air outlet 42 can be selectively connected to the other of the cooking cavity 11 and the atmosphere through the pipe structure 7.

[0050] Using the aforementioned technical solution, the air intake and exhaust directions of the air pump 4 can be flexibly adjusted in different cooking scenarios. For example, when pressurized cooking is required, the air intake 41 can be connected to the atmosphere, and the air outlet 42 can be connected to the cooking chamber 11. The air pump 4 will pump outside air into the chamber, quickly increasing the pressure inside the chamber to meet the requirements of high-pressure cooking and speed up the cooking process. When certain special cooking methods require reducing the pressure inside the chamber, the air intake 41 can be connected to the cooking chamber 11, and the air outlet 42 can be connected to the atmosphere. The air pump 4 will extract the gas from the chamber, creating a low-pressure cooking environment.

[0051] Furthermore, the pipeline structure 7 includes a first air pipe 71, a second air pipe 72, a third air pipe 73, and a fourth air pipe 74. The first air pipe 71 connects the air inlet 41 and the cooking chamber 11, the second air pipe 72 connects the air outlet 42 and the cooking chamber 11, the third air pipe 73 connects the air inlet 41 and the atmosphere, and the fourth air pipe 74 connects the air outlet 42 and the atmosphere. Each of the first air pipe 71, the second air pipe 72, the third air pipe 73, and the fourth air pipe 74 is equipped with a solenoid valve 8 for controlling the on / off state of the pipeline.

[0052] Using the aforementioned technical solution, the gas flow direction can be adjusted according to actual needs at different stages of cooking. In the initial stage of cooking, if a rapid increase in pressure is required within the cooking chamber 11, the solenoid valves 8 of the third gas pipe 73 and the second gas pipe 72 can be opened, allowing the air pump 4 to pump outside air into the chamber. During the steam-free cooling stage after cooking, the solenoid valves 8 of the first gas pipe 71 and the fourth gas pipe 74 can be opened, allowing the air pump 4 to extract the high-temperature gas from the chamber and release it into the atmosphere, accelerating the cooling process. This allows the system to adapt to different cooking stages.

[0053] Example 4: like Figure 10As shown, the pipeline structure 7 includes a first air pipe 71, a second air pipe 72, a third air pipe 73, and a fourth air pipe 74. The first air pipe 71 connects the air inlet 41 and the cooking chamber 11. The second air pipe 72 connects the air outlet 42 and the cooking chamber 11. The third air pipe 73 connects the air inlet 41 and the atmosphere. The fourth air pipe 74 connects the air outlet 42 and the atmosphere. The air inlet 41 is equipped with a first electromagnetic reversing valve 81, which allows the air inlet 41 to be selectively connected to either the first air pipe 71 or the third air pipe 73. The air outlet 42 is equipped with a second electromagnetic reversing valve 82, which allows the air outlet 42 to be selectively connected to either the second air pipe 72 or the fourth air pipe 74.

[0054] By employing the aforementioned technical solution, the first electromagnetic reversing valve 81 and the second electromagnetic reversing valve 82 enable the air pump 4 to quickly switch between different operating modes. For example, when rapid pressurization is required during cooking, the electromagnetic reversing valves can quickly connect the air inlet 41 to the atmosphere (third air pipe 73) and the air outlet 42 to the cooking chamber 11 (second air pipe 72), allowing the air pump 4 to quickly pump outside air into the chamber. Conversely, when it is necessary to expel gas from the chamber for depressurization or cooling, the air inlet 41 can be connected to the cooking chamber 11 (first air pipe 71) and the air outlet 42 to the atmosphere (fourth air pipe 74), achieving efficient gas exchange and pressure regulation. Compared to the traditional method of using multiple electromagnetic valves 8 to control the opening and closing of each air pipe separately, the electromagnetic reversing valves can more precisely control the gas flow direction. They ensure that the air inlet 41 and the air outlet 42 can only be connected to one of the cooking chamber 11 or the atmosphere at a time, avoiding gas mixing and unnecessary energy loss, and improving the efficiency and reliability of the air pump 4.

[0055] Example 5: A cooking control method for a pressure cooking appliance, the pressure cooking appliance comprising a pot body 1 and a lid 2, the lid 2 being fitted onto the pot body 1 to form a cooking chamber 11, the lid 2 being provided with an exhaust structure 21, the pot body 1 or the lid 2 being equipped with a temperature sensing structure 3, an air pump 4 capable of pumping gas out of the cooking chamber 11, and a pressure sensing structure 5 for detecting the pressure within the cooking chamber 11, the cooking control method comprising: During the cooking stage, the cooking chamber 11 is heated to increase the temperature and pressure inside the cooking chamber 11, cooking the food inside the cooking chamber 11 until it is cooked, and then the heating is stopped. Rapid cooling phase: Step S21: Open the exhaust structure 21 to connect the cooking cavity 11 with the atmosphere; In step S22, gas is pumped out of the cooking chamber 11 by the air pump 4. When the temperature inside the cooking chamber 11 is detected to be lower than the set temperature T4 (which can be detected indirectly), the air pump 4 stops pumping gas and the cooking is determined to be over.

[0056] By adopting the aforementioned technical solution, the temperature and pressure inside the cooking cavity 11 are first increased during the cooking stage. This high-pressure environment allows for rapid cooking of food, shortening the overall cooking time and improving efficiency. After cooking, a rapid cooling stage begins. By opening the exhaust structure 21 and using the air pump 4 to pump out gas, heat dissipation and pressure reduction within the cooking cavity 11 are accelerated. Once the pressure inside the pot gradually reaches the critical value relative to the outside, the air pump 4 continues to pump out gas, causing the exhaust structure 21 to change from discharging gas to introducing cold air. This increases the amount of low-temperature gas entering the pot, accelerating heat dissipation from the food inside. Compared to natural cooling, this significantly reduces cooling time. Furthermore, the reduced pressure inside the pot lowers the boiling point of the liquid, causing it to evaporate rapidly and carry away heat, further accelerating the temperature drop. This allows users to open the lid 2 more quickly to retrieve the food, saving waiting time and preventing safety accidents caused by excessive pressure inside the pot.

[0057] Furthermore, in step S22, when the gas is pumped out of the cooking chamber 11 by the air pump 4, the pressure inside the cooking chamber 11 drops to P5. When the temperature inside the cooking chamber 11 is detected to be lower than the set temperature T4, the air pump 4 stops pumping out the gas, and the cooking is determined to be over. Here, P5 < one standard atmosphere.

[0058] Using the aforementioned technical solution, when the pressure inside the cooking cavity 11 decreases, the boiling point of the liquid decreases accordingly, causing the liquid inside the cavity to boil. The boiling process absorbs a large amount of heat, and this phase change heat dissipation method is much more efficient than simple gas convection heat dissipation. The air pump 4 rapidly pumps out gas, causing a rapid decrease in pressure, which in turn causes the liquid to boil quickly. This removes a large amount of heat in a short time, rapidly lowering the temperature inside the pot and significantly reducing the time required for cooling. This allows users to perform subsequent operations, such as removing food, more quickly.

[0059] Specifically, the pressure of P5 is less than one standard atmosphere, which allows the liquid in the cooking cavity 11 to boil and generate steam at a temperature below 100°C, quickly removing the heat from the food in the pot and causing the temperature inside the pot to drop rapidly.

[0060] Example 6: A cooking control method for a pressure cooking appliance, the pressure cooking appliance comprising a pot body 1 and a lid 2, the lid 2 being fitted onto the pot body 1 to form a cooking chamber 11, the lid 2 being provided with an exhaust structure 21, the pot body 1 or the lid 2 being equipped with a temperature sensing structure 3, an air pump 4 capable of pumping gas out of the cooking chamber 11, and a pressure sensing structure 5 for detecting the pressure within the cooking chamber 11, the cooking control method comprising: During the cooking stage, the cooking chamber 11 is heated to increase the temperature and pressure inside the cooking chamber 11, cooking the food inside the cooking chamber 11 until it is cooked, and then the heating is stopped. Boiling and cooling stage: Step S21: Open the exhaust structure 21 to exhaust the cooking chamber 11 and release the high-pressure gas inside the cooking chamber 11. After the exhaust structure 21 stops venting gas to the outside, close the open exhaust structure 21. In step S22, the gas inside the cooking chamber 11 is pumped out by the air pump 4, causing the pressure inside the cooking chamber 11 to drop to P6. This causes the liquid inside the cooking chamber 11 to boil and generate steam, which quickly removes heat from the food in the pot, causing the temperature inside the pot to drop rapidly. When the temperature inside the cooking chamber 11 is detected to be lower than the set temperature T4 (which can be detected indirectly), the air pump 4 stops pumping gas, and the cooking is determined to be over. Here, P6 < one standard atmosphere.

[0061] By adopting the aforementioned technical solution, by first closing the exhaust structure 21 and then using the air pump 4 to pump the gas out of the cooking cavity 11, the pressure in the cooking cavity 11 can be reduced to P6 more quickly. Compared with the method of opening the exhaust structure 21 and the air pump 4 at the same time, the operation method of this solution will reduce the gas pressure in the cooking cavity 11 even more, so that the liquid in the pot will evaporate quickly and the temperature in the pot will drop rapidly.

[0062] Specifically, the air pressure at P6 is less than that at P5, which is less than one standard atmosphere.

[0063] Furthermore, step S22 and step S21 are performed simultaneously; or, step S22 is performed later than step S21.

[0064] By employing the aforementioned technical solution, the air pump 4 starts pumping gas simultaneously with the opening of the exhaust structure 21. The combined effect of these two methods allows for a faster reduction in pressure and temperature within the cooking chamber 11. The exhaust structure 21 naturally discharges high-pressure gas, while the air pump 4 actively extracts gas. This dual action results in a faster pressure drop, prompting the liquid to boil more quickly, generating steam to remove heat and significantly shortening the cooling time. This improves post-cooking cooling efficiency, allowing users to perform subsequent operations, such as removing food, more quickly. The phased pressure reduction method, where step S22 is executed later than step S21, allows for better control of the speed and magnitude of pressure changes for foods or cooking scenarios that are sensitive to pressure changes. This approach, where natural venting precedes the activation of the air pump 4, better meets diverse cooking needs and ensures optimal food cooking results and quality.

[0065] Specifically, the pressures set above, such as P1 / P2 / P3 / P4 / P5 / P6, can all be a range and can be adaptively adjusted as the internal temperature decreases.

[0066] In addition to the preferred embodiments described above, this application has other implementation methods. All other embodiments obtained by those skilled in the art based on the embodiments in this application without creative effort are within the scope of protection claimed in this application.

Claims

1. A cooking control method for a pressure cooking appliance, the pressure cooking appliance comprising a pot body and a lid, the lid fitting over the pot body to form a cooking chamber, the lid having a venting structure, characterized in that, The pot body or lid is equipped with a temperature detection structure, an air pump capable of pumping gas into the cooking cavity, and a pressure detection structure for detecting the pressure inside the cooking cavity. The cooking control method includes: During the cooking stage, the cooking chamber is heated to increase the temperature and pressure inside, cooking the food inside the chamber until it is cooked, and then heating is stopped. During the steam-free cooling stage, the exhaust structure is opened to exhaust gas from the cooking chamber, while gas is pumped into the cooking chamber by an air pump to maintain a set pressure P1. When the temperature inside the cooking chamber is detected to be lower than the set temperature T1, the air pump stops pumping gas, and the exhaust structure remains open. When the pressure inside the cooking chamber is detected to be lower than the set pressure P2, the cooking is considered to be over. Here, P1 > one standard atmosphere ≥ P2.

2. The cooking control method for a pressure cooking appliance according to claim 1, characterized in that, During the cooking stage, heating is stopped when the temperature inside the cooking chamber reaches the set value T2 or the pressure reaches the set value P3. Heating is resumed when the temperature inside the cooking chamber reaches the set value T3 or the pressure reaches the set value P4. The above operation is repeated until the food is cooked and then heating is stopped, where T2 > T3 and P3 > P1 > P4.

3. The cooking control method for a pressure cooking appliance according to claim 1, characterized in that, The air pump includes an air inlet and an air outlet, the air outlet being connected to the cooking chamber and the air inlet being connected to the atmosphere; A one-way valve is provided between the air inlet and the cooking chamber, allowing one-way communication from the air pump side to the cooking chamber side; and / or, a one-way valve is provided between the air outlet and the atmosphere, allowing one-way communication from the atmosphere side to the air pump side.

4. The cooking control method for a pressure cooking appliance according to claim 3, characterized in that, The pot lid is provided with a first vent that connects to the cooking chamber, the vent is connected to the first vent, and the air pump is installed on the pot lid.

5. The cooking control method for a pressure cooking appliance according to claim 3, characterized in that, The pot body includes a shell, an inner pot, and a transition body. The inner pot is detachably installed from the shell, and the transition body is fixed to the shell. The transition body is fixed to the shell and located between the inner pot and the lid. The lid, the inner pot, and the transition body together form the cooking cavity. The transition body is provided with a second vent that communicates with the cooking cavity. The vent is connected to the second vent. The air pump is installed on the pot body.

6. The cooking control method for a pressure cooking appliance according to claim 1, characterized in that, The air pump includes an air inlet and an air outlet. The air inlet can be selectively connected to one of the cooking cavity and the atmosphere via a piping structure, and the air outlet can be selectively connected to the other of the cooking cavity and the atmosphere via a piping structure.

7. The cooking control method for a pressure cooking appliance according to claim 6, characterized in that, The pipeline structure includes a first air pipe, a second air pipe, a third air pipe, and a fourth air pipe. The first air pipe connects the air inlet and the cooking chamber, the second air pipe connects the air outlet and the cooking chamber, the third air pipe connects the air inlet and the atmosphere, and the fourth air pipe connects the air outlet and the atmosphere. Each of the first, second, third, and fourth air pipes is equipped with a solenoid valve to control the on / off state of the pipeline.

8. The cooking control method for a pressure cooking appliance according to claim 6, characterized in that, The piping structure includes a first air pipe, a second air pipe, a third air pipe, and a fourth air pipe. The first air pipe connects the air inlet and the cooking chamber, the second air pipe connects the air outlet and the cooking chamber, the third air pipe connects the air inlet and the atmosphere, and the fourth air pipe connects the air outlet and the atmosphere. The air inlet is equipped with a first electromagnetic reversing valve to selectively connect the air inlet to either the first air pipe or the third air pipe, and the air outlet is equipped with a second electromagnetic reversing valve to selectively connect the air outlet to either the second air pipe or the fourth air pipe.

9. A cooking control method for a pressure cooking appliance, the pressure cooking appliance comprising a pot body and a lid, the lid fitting over the pot body to form a cooking chamber, the lid having a venting structure, characterized in that... The pot body or lid is equipped with a temperature sensing structure, an air pump capable of pumping gas out of the cooking cavity, and a pressure sensing structure for detecting the pressure inside the cooking cavity. The cooking control method includes: During the cooking stage, the cooking chamber is heated to increase the temperature and pressure inside, cooking the food inside the chamber until it is cooked, and then heating is stopped. Rapid cooling phase: Step S21: Open the exhaust structure to connect the cooking cavity with the atmosphere; Step S22: The gas inside the cooking chamber is pumped out by an air pump. When the temperature inside the cooking chamber is detected to be lower than the set temperature T4, the air pump stops pumping out the gas, and the cooking is determined to be over.

10. A cooking control method for a pressure cooking appliance according to claim 9, characterized in that, In step S22, when the gas is pumped out of the cooking cavity by the air pump, the pressure in the cooking cavity drops to P5. When the temperature in the cooking cavity is detected to be lower than the set temperature T4, the air pump stops pumping out the gas, and the cooking is determined to be over. Here, P5 < one standard atmosphere.

11. A cooking control method for a pressure cooking appliance, the pressure cooking appliance comprising a pot body and a lid, the lid fitting over the pot body to form a cooking chamber, the lid having a venting structure, characterized in that, The pot body or lid is equipped with a temperature sensing structure, an air pump capable of pumping gas out of the cooking cavity, and a pressure sensing structure for detecting the pressure inside the cooking cavity. The cooking control method includes: During the cooking stage, the cooking chamber is heated to increase the temperature and pressure inside, cooking the food inside the chamber until it is cooked, and then heating is stopped. Boiling and cooling stage: Step S21: Open the exhaust structure to exhaust the cooking cavity and release the high-pressure gas inside the cooking cavity. After the exhaust structure stops venting gas to the outside, close the open exhaust structure. Step S22: The gas inside the cooking chamber is pumped out by the air pump, so that the pressure inside the cooking chamber drops to P6. When the temperature inside the cooking chamber is detected to be lower than the set temperature T4, the air pump stops pumping out the gas, and the cooking is determined to be over. Here, P6 < one standard atmosphere.

12. The cooking control method for a pressure cooking appliance according to claim 11, characterized in that, Step S22 is performed simultaneously with step S21; or step S22 is performed later than step S21.

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