Control method and device of cooking utensil, cooking utensil and storage medium

Abstract

The application provides a cooking appliance control method and device, a cooking appliance and a storage medium. The cooking appliance control method comprises the following steps: determining a working stage of the cooking appliance; when the working stage is a temperature and pressure rising stage, controlling a heating assembly to heat a cooking cavity, and controlling an air inlet assembly to ventilate the cooking cavity; after the temperature and pressure rising stage, when the working stage is a pressure relief stage, controlling an air outlet assembly to discharge gas in the cooking cavity according to a first temperature of the cooking cavity; after the pressure relief stage, when the working stage is a temperature keeping stage, controlling the air inlet assembly to ventilate the cooking cavity, and when a second temperature of the cooking cavity is less than or equal to a first preset temperature, controlling the heating assembly to keep the temperature of the cooking cavity. By ventilating the cooking cavity through the air inlet assembly, the application realizes low-temperature high-pressure cooking, and the temperature in the pot is low when cooking is completed, so that the pressure can be quickly released, and the risk and difficulty of opening the cover are reduced.

Description

Technical Field

[0001] This invention relates to the field of cooking equipment technology, and more specifically, to a control method and device for a cooking utensil, a cooking utensil, and a storage medium. Background Technology

[0002] In related technologies, after pressure cookers finish cooking, the pressure is released and the air is released. Generally, to avoid overflow, the venting time is relatively long. If the user does not open the lid in time after the pressure is released, the temperature inside the cavity gradually decreases due to condensation, causing the pressure inside the cavity to drop below atmospheric pressure, creating a negative pressure. In this situation, it is difficult for the user to open the lid, commonly known as "suction." If the lid cannot be opened in time, the cooked food may develop an unpleasant flavor or be overcooked, resulting in poor cooking results. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] Therefore, the first aspect of the present invention proposes a method for controlling a cooking appliance.

[0005] A second aspect of the invention provides a control device for a cooking appliance.

[0006] A third aspect of the invention provides a cooking utensil.

[0007] A fourth aspect of the present invention provides a storage medium.

[0008] In view of the above, according to a first aspect of the present invention, a method for controlling a cooking appliance is provided, wherein the cooking appliance includes a cooking cavity, an air intake assembly, an exhaust assembly, and a heating assembly; the method for controlling the cooking appliance includes: determining a working stage of the cooking appliance; when the working stage is a heating and pressurizing stage, controlling the heating assembly to heat the cooking cavity and controlling the air intake assembly to ventilate the cooking cavity; after the heating and pressurizing stage, when the working stage is a depressurization stage, controlling the exhaust assembly to vent the gas in the cooking cavity according to a first temperature of the cooking cavity; after the depressurization stage, when the working stage is a heat preservation stage, controlling the air intake assembly to ventilate the cooking cavity; and when the second temperature of the cooking cavity is less than or equal to a first preset temperature, controlling the heating assembly to preserve the cooking cavity.

[0009] The present invention provides a control method for a cooking appliance, wherein the cooking appliance includes a cooking chamber, an air intake component, an exhaust component, and a heating component. The air intake component, exhaust component, and heating component are respectively connected to the cooking chamber. The air intake component can introduce gas into the cooking chamber, the exhaust component can expel gas from the cooking chamber, and the heating component can heat the cooking chamber. The control method for the cooking appliance includes: firstly, determining the working stage of the cooking appliance, wherein the working stage can be divided into a heating and pressurizing stage, a depressurizing stage, and a heat preservation stage. The working stage of the cooking appliance can be determined by the working time of the cooking appliance or the temperature inside the cooking chamber. When the working stage of the cooking chamber is heating and pressurizing, the heating component is controlled to heat the cooking chamber, and simultaneously the air intake component is controlled to introduce gas into the cooking chamber. By introducing gas into the cooking chamber, the pressure inside the cooking chamber is increased, thereby achieving high-pressure, low-temperature cooking, thus improving the cooking effect. After the heating and pressurization phase, when the cooking appliance is in the pressure relief phase, the first temperature of the cooking cavity is obtained. Then, based on this first temperature, the exhaust assembly is controlled to expel the gas from the cooking cavity. That is, during the pressure relief phase, different control methods are used to control the exhaust assembly to expel gas from the cooking cavity according to different current temperatures, thus achieving rapid pressure relief. After the pressure relief phase, when the working phase is the heat preservation phase, the air intake assembly is controlled to ventilate the cooking cavity. This allows for rapid cooling of the food inside the cooking cavity and also increases the pressure within the cooking cavity, preventing the lid from being unable to open due to excessively low pressure. When the second temperature inside the cooking cavity is less than or equal to the first preset temperature, it indicates that the food has cooled down. Therefore, the heating assembly is controlled to heat the cooking cavity, thus keeping the food warm. This invention, by controlling the air intake assembly to ventilate the cooking cavity, achieves low-temperature, high-pressure cooking while ensuring a low temperature inside the pot at the end of cooking, thereby enabling rapid pressure relief and reducing the risk and difficulty of opening the lid. Simultaneously, gas is introduced during the heat preservation stage to increase the pressure inside the cooking cavity, thus preventing the lid from being unable to open due to excessively low pressure. Furthermore, when the temperature inside the cooking cavity drops to the first preset temperature, the heating element keeps the food warm, thereby improving user satisfaction.

[0010] In some technical solutions, optionally, when the working stage is the heating and pressurization stage, the steps of controlling the heating component to heat the cooking cavity and controlling the air intake component to ventilate the cooking cavity include: when the working stage is the heating and pressurization stage, controlling the heating component to heat the cooking cavity; obtaining a third temperature of the cooking cavity; when the third temperature is greater than or equal to a second preset temperature, controlling the heating component to stop heating the cooking cavity and controlling the air intake component to ventilate the cooking cavity; obtaining a first pressure of the cooking cavity; when the first pressure is greater than or equal to a first preset pressure, controlling the air intake component to stop ventilating the cooking cavity.

[0011] In this technical solution, when the working stage is the heating and pressurization stage, the steps of controlling the heating component to heat the cooking cavity and controlling the air intake component to ventilate the cooking cavity include: First, when the cooking stage is in the heating and pressurization stage, at the start of cooking, the heating component is controlled to heat the cooking cavity, and a third temperature inside the cooking cavity is acquired in real time. When the third temperature is greater than or equal to a second preset temperature, it indicates that the temperature inside the cooking cavity has reached the maximum temperature set in the heating and pressurization stage. Therefore, the heating component is stopped from heating the cooking cavity, and the air intake component is controlled to ventilate the cooking cavity to increase the pressure inside the cooking cavity, enabling the cooking appliance to operate in a low-temperature, high-pressure mode, thereby improving the cooking effect. While controlling the air intake component to ventilate the cooking cavity, a first pressure inside the cooking cavity is acquired. When the first pressure is greater than or equal to a first preset pressure, the air intake component is controlled to stop ventilating the cooking cavity. When the first pressure is greater than or equal to the first preset pressure, it indicates that the pressure inside the cooking cavity has reached the maximum pressure. Therefore, the air intake component is controlled to stop ventilating, so that the cooking cavity can maintain the first pressure during operation, i.e., entering the pressure holding stage. During the pressure-holding phase, if real-time time monitoring is required, the pressure-holding phase ends when the preset time is reached, and the process proceeds to the next phase. If the preset time has not been reached, the third temperature and the first pressure are acquired in real time. If the third temperature is lower than the second preset temperature and / or the first pressure is lower than the first preset pressure, the heating element needs to be controlled to heat and / or the air intake element needs to be controlled to ventilate, in order to maintain temperature and pressure. By ventilating during the heating and pressurization phase, food can be cooked in a high-pressure, low-temperature cooking environment, thereby improving the cooking effect.

[0012] In some technical solutions, optionally, when the working stage is the depressurization stage, the step of controlling the exhaust component to discharge the gas in the cooking cavity according to the first temperature of the cooking cavity includes: obtaining the second pressure in the cooking cavity; obtaining the first temperature of the cooking cavity based on the second pressure being greater than or equal to the second preset pressure; controlling the exhaust component to discharge the gas in the cooking cavity according to the first temperature, and controlling the air intake component to ventilate into the cooking cavity.

[0013] In this technical solution, when the working stage is the pressure relief stage, the step of controlling the exhaust component to discharge gas from the cooking cavity based on the first temperature of the cooking cavity includes: acquiring the second pressure inside the cooking cavity, and then comparing the second pressure inside the cooking cavity with a second preset pressure, wherein the second preset pressure can be the minimum pressure inside the cooking cavity, that is, the second preset pressure can be zero. When the second pressure is greater than or equal to the second preset pressure, it indicates that the pressure relief inside the cooking cavity has not been completed and further pressure relief is needed. Therefore, it is necessary to acquire the first temperature of the cooking cavity, and then control the exhaust component to discharge gas from the cooking cavity based on the first temperature. At the same time as venting, the air intake component is controlled to vent air into the cooking cavity to avoid the situation where the pressure inside the pot is too low and the lid cannot be opened. It is understood that different temperatures correspond to different pressures, therefore, different control methods are adopted according to different current temperatures to achieve rapid pressure relief.

[0014] In some technical solutions, optionally, the step of controlling the exhaust component to discharge gas from the cooking cavity according to the first temperature and controlling the intake component to ventilate into the cooking cavity includes: when the first temperature is greater than or equal to a third preset temperature, controlling the exhaust component to discharge gas from the cooking cavity according to a first exhaust cycle and controlling the intake component to ventilate into the cooking cavity; when the first temperature is less than the third preset temperature but greater than a fourth preset temperature, controlling the exhaust component to discharge gas from the cooking cavity according to a second exhaust cycle and controlling the intake component to ventilate into the cooking cavity; when the first temperature is less than or equal to the fourth preset temperature, controlling the exhaust component to discharge gas from the cooking cavity according to a third exhaust cycle and controlling the intake component to ventilate into the cooking cavity; wherein, the working time of the exhaust component and the intake component in the second exhaust cycle is less than the working time of the exhaust component and the intake component in the third exhaust cycle, but greater than the working time of the exhaust component and the intake component in the first exhaust cycle, and the second exhaust cycle is less than the first exhaust cycle and greater than the third exhaust cycle.

[0015] In this technical solution, the steps of controlling the exhaust component to discharge gas from the cooking cavity according to the first temperature and controlling the intake component to ventilate into the cooking cavity include: when the first temperature is greater than or equal to a third preset temperature, controlling the exhaust component to discharge gas from the cooking cavity according to a first exhaust cycle, while simultaneously controlling the intake component to ventilate into the cooking cavity; when the first temperature is less than the third preset temperature but greater than a fourth preset temperature, controlling the exhaust component to discharge gas from the cooking cavity according to a second exhaust cycle, while simultaneously controlling the intake component to ventilate into the cooking cavity; when the first temperature is less than or equal to the fourth preset temperature, controlling the exhaust component to discharge gas from the cooking cavity according to a third exhaust cycle, while simultaneously controlling the intake component to ventilate into the cooking cavity. The operating time of the exhaust component and the intake component in the second exhaust cycle is less than the operating time of the exhaust component and the intake component in the third exhaust cycle, but greater than the operating time of the exhaust component and the intake component in the first exhaust cycle; the second exhaust cycle is less than the first exhaust cycle, but greater than the third exhaust cycle. Understandably, during venting and depressurization, at the same pressure difference, boiling at low temperatures is not as vigorous as boiling at high temperatures. Therefore, the higher the initial temperature, the longer the venting cycle can be, but the operating time of the venting and intake components during the venting cycle can be set to be short. By using different venting and intake times for the cooking chamber at different temperatures, rapid depressurization is achieved.

[0016] In some technical solutions, optionally, after the step of obtaining the second pressure inside the cooking cavity, the method includes: controlling the air intake assembly to ventilate into the cooking cavity when the second pressure is less than a second preset pressure.

[0017] In this technical solution, after the step of obtaining the second pressure inside the cooking cavity, the following steps are taken: when the second pressure is less than the second preset pressure, that is, when the pressure inside the cooking cavity is released, the air intake component is controlled to ventilate the cooking cavity. By controlling the air intake component to ventilate the cooking cavity, the food inside the cooking cavity can be cooled down quickly, thereby preventing the pot lid from being unable to open due to excessively low pressure inside the pot.

[0018] In some technical solutions, optionally, the step of controlling the air intake component to ventilate into the cooking cavity includes: obtaining a third pressure of the cooking cavity; controlling the air intake component to ventilate into the cooking cavity when the third pressure is less than a third preset pressure and the second temperature of the cooking cavity is greater than a first preset temperature; and controlling the air intake component to stop ventilating into the cooking cavity when the third pressure is greater than or equal to the third preset pressure.

[0019] In this technical solution, the step of controlling the air intake component to ventilate the cooking cavity includes: firstly, acquiring the third pressure within the cooking cavity, and then comparing the third pressure with a third preset pressure, where the third preset pressure refers to the pressure value within the cooking cavity when the float has not fallen. When the third pressure is less than the third preset pressure (i.e., after the float has fallen), and the second temperature of the cooking cavity is still greater than the first preset temperature, the air intake component is controlled to ventilate the cooking cavity. When the third pressure is greater than or equal to the third preset pressure (i.e., when the float rises), the air intake component is controlled to stop ventilating the cooking cavity, and then, after the float falls, ventilating the cooking cavity resumes. This replenishes the pressure within the cooking cavity, preventing the pressure inside the pot from becoming too low and the lid from being unable to open. It also reduces condensation on the lid and allows for rapid cooling.

[0020] In some technical solutions, optionally, the step of controlling the air intake component to ventilate into the cooking cavity includes: obtaining a fourth temperature of the cooking cavity; and controlling the air intake component to ventilate into the cooking cavity every first preset time interval when the fourth temperature is less than a fourth preset temperature but greater than a first preset temperature.

[0021] In this technical solution, the step of controlling the air intake component to ventilate the cooking cavity includes: acquiring a fourth temperature of the cooking cavity; when the fourth temperature is lower than a fourth preset temperature (where the fourth preset temperature can be the boiling temperature of the medium in the cooking cavity), controlling the air intake component to ventilate the cooking cavity at a first preset time interval, i.e., periodic ventilation, thereby replenishing the pressure in the cooking cavity and preventing the pressure inside the pot from being too low, which would prevent the lid from being unable to open. It also reduces condensation on the lid and allows for rapid cooling. Furthermore, controlling the periodic ventilation of the air intake component can prevent excessive ventilation time from causing excessive oxidation of the food, resulting in a rancid taste, or excessive simmering time from producing undesirable flavors.

[0022] According to a second aspect of the present invention, a control device for a cooking appliance is provided. The cooking appliance includes a cooking cavity, an air intake assembly, an exhaust assembly, and a heating assembly. The control device for the cooking appliance includes: a first determining module for determining the working stage of the cooking appliance; a first processing module for controlling the heating assembly to heat the cooking cavity and controlling the air intake assembly to ventilate the cooking cavity when the working stage is a heating and pressurizing stage; a second processing module for controlling the exhaust assembly to vent the gas in the cooking cavity according to a first temperature of the cooking cavity when the working stage is a depressurizing stage after the heating and pressurizing stage; and a third processing module for controlling the air intake assembly to ventilate the cooking cavity when the working stage is a heat preservation stage after the depressurizing stage, and controlling the heating assembly to keep the cooking cavity warm when the second temperature of the cooking cavity is less than or equal to a first preset temperature.

[0023] The present invention provides a control device for a cooking appliance, wherein the cooking appliance includes a cooking chamber and an air intake component. The cooking appliance includes a cooking chamber, an air intake component, an exhaust component, and a heating component. The air intake component, the exhaust component, and the heating component are respectively connected to the cooking chamber. The air intake component can introduce gas into the cooking chamber, the exhaust component can expel gas from the cooking chamber, and the heating component can heat the cooking chamber. The control device for the cooking appliance includes: a first determining module, a first processing module, a second processing module, and a third processing module. The first determining module can determine the working stage of the cooking appliance, which can be divided into a heating and pressurizing stage, a depressurizing stage, and a heat preservation stage. The working stage of the cooking appliance can be determined by the working time of the cooking appliance or the temperature inside the cooking chamber. When the working stage of the cooking chamber is heating and pressurizing, the first processing module controls the heating component to heat the cooking chamber and simultaneously controls the air intake component to introduce air into the cooking chamber. By introducing air into the cooking chamber, the pressure inside the cooking chamber is increased, thereby achieving high-pressure low-temperature cooking and improving the cooking effect. After the heating and pressurization phase, when the cooking appliance is in the depressurization phase, the first temperature of the cooking cavity is obtained. Then, the second processing module can control the exhaust component to expel the gas from the cooking cavity based on the first temperature. That is, during the depressurization phase, different control methods are used to control the exhaust component to expel the gas from the cooking cavity according to different current temperatures, thereby achieving the technical effect of rapid depressurization. After the depressurization phase, when the working phase is the heat preservation phase, the third processing module can control the air intake component to ventilate into the cooking cavity. This can rapidly cool the food in the cooking cavity and increase the pressure inside the cooking cavity, thus preventing the lid from being unable to open due to excessively low pressure. At the same time, when the second temperature inside the cooking cavity is less than or equal to the first preset temperature, it indicates that the food has cooled down. Therefore, the third processing module can also control the heating component to heat the cooking cavity, thereby keeping the food warm. This invention achieves low-temperature, high-pressure cooking while keeping the pot temperature low at the end of cooking by controlling the air intake component to ventilate into the cooking cavity, thus enabling rapid depressurization and reducing the risk and difficulty of opening the lid. Simultaneously, gas is introduced during the heat preservation stage to increase the pressure inside the cooking cavity, thus preventing the lid from being unable to open due to excessively low pressure. Furthermore, when the temperature inside the cooking cavity drops to the first preset temperature, the heating element keeps the food warm, thereby improving user satisfaction.

[0024] According to a third aspect of the present invention, a cooking appliance is provided, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the computer program to implement the steps of the cooking appliance control method as described above.

[0025] The cooking appliance provided by the present invention, when the processor executes the computer program, implements the steps of the control method of the cooking appliance described above, and can achieve the technical effects of any of the above technical solutions, which will not be repeated here.

[0026] According to a fourth aspect of the invention, a storage medium is provided on which a computer program is stored, which, when executed by a processor, implements the steps of the control method for a cooking appliance as described above.

[0027] The storage medium provided by this invention, when the computer program is executed by the processor, implements the steps of the control method of the cooking appliance described above, and can achieve the technical effects of any of the above technical solutions, which will not be elaborated here.

[0028] Additional aspects and advantages of the invention will become apparent in the following description or may be learned by practice of the invention. Attached Figure Description

[0029] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0030] Figure 1 One of the flowcharts illustrating a method for controlling a cooking appliance according to an embodiment of the present invention is shown;

[0031] Figure 2 The diagram illustrates a step in the control method of a cooking appliance according to an embodiment of the present invention, which involves controlling the heating component to heat the cooking cavity and controlling the air intake component to ventilate the cooking cavity when the working stage is the heating and pressurization stage.

[0032] Figure 3 The diagram illustrates a step in the control method of a cooking appliance according to an embodiment of the present invention, where, when the working stage is a depressurization stage, the exhaust assembly is controlled to discharge gas from the cooking cavity based on a first temperature of the cooking cavity.

[0033] Figure 4 The diagram illustrates a step in the control method of a cooking appliance according to an embodiment of the present invention, in which the exhaust assembly is controlled to discharge gas from the cooking cavity based on a first temperature, and the intake assembly is controlled to ventilate into the cooking cavity.

[0034] Figure 5 This is one of the flowcharts illustrating the step of controlling the air intake assembly to ventilate the cooking cavity in a control method for a cooking appliance according to an embodiment of the present invention;

[0035] Figure 6 This is a second schematic flowchart illustrating the step of controlling the air intake component to ventilate the cooking cavity in a cooking appliance control method according to an embodiment of the present invention.

[0036] Figure 7 A second schematic flowchart illustrating a method for controlling a cooking appliance according to an embodiment of the present invention is shown.

[0037] Figure 8 A schematic diagram of an exhaust cycle in a control method for a cooking appliance according to an embodiment of the present invention is shown;

[0038] Figure 9 A schematic block diagram of a control device for a cooking appliance according to an embodiment of the present invention is shown;

[0039] Figure 10 A schematic block diagram of a cooking appliance according to an embodiment of the present invention is shown. Detailed Implementation

[0040] To better understand the above-mentioned objectives, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments of the present invention and the features thereof can be combined with each other.

[0041] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0042] Figure 1 A flowchart illustrating a method for controlling a cooking appliance according to an embodiment of the present invention is shown. The method includes:

[0043] Step 102: Determine the working stage of the cooking appliance;

[0044] Step 104: When the working stage is the heating and pressurization stage, control the heating component to heat the cooking cavity and control the air intake component to ventilate the cooking cavity;

[0045] Step 106: After the heating and pressurization stage, when the working stage is the depressurization stage, the exhaust component is controlled to discharge the gas in the cooking cavity according to the first temperature of the cooking cavity.

[0046] Step 108: After the depressurization stage, when the working stage is the heat preservation stage, control the air intake component to ventilate the cooking cavity. When the second temperature of the cooking cavity is less than or equal to the first preset temperature, control the heating component to keep the cooking cavity warm.

[0047] The present invention provides a control method for a cooking appliance, wherein the cooking appliance includes a cooking chamber, an air intake component, an exhaust component, and a heating component. The air intake component, exhaust component, and heating component are respectively connected to the cooking chamber. The air intake component can introduce gas into the cooking chamber, the exhaust component can expel gas from the cooking chamber, and the heating component can heat the cooking chamber. The control method for the cooking appliance includes: firstly, determining the working stage of the cooking appliance, wherein the working stage can be divided into a heating and pressurizing stage, a depressurizing stage, and a heat preservation stage. The working stage of the cooking appliance can be determined by the working time of the cooking appliance or the temperature inside the cooking chamber. When the working stage of the cooking chamber is heating and pressurizing, the heating component is controlled to heat the cooking chamber, and simultaneously the air intake component is controlled to introduce gas into the cooking chamber. By introducing gas into the cooking chamber, the pressure inside the cooking chamber is increased, thereby achieving high-pressure, low-temperature cooking, thus improving the cooking effect. After the heating and pressurization phase, when the cooking appliance is in the pressure relief phase, the first temperature of the cooking cavity is obtained. Then, based on this first temperature, the exhaust assembly is controlled to expel the gas from the cooking cavity. That is, during the pressure relief phase, different control methods are used to control the exhaust assembly to expel gas from the cooking cavity according to different current temperatures, thus achieving rapid pressure relief. After the pressure relief phase, when the working phase is the heat preservation phase, the air intake assembly is controlled to ventilate the cooking cavity. This allows for rapid cooling of the food inside the cooking cavity and also increases the pressure within the cooking cavity, preventing the lid from being unable to open due to excessively low pressure. When the second temperature inside the cooking cavity is less than or equal to the first preset temperature, it indicates that the food has cooled down. Therefore, the heating assembly is controlled to heat the cooking cavity, thus keeping the food warm. This invention, by controlling the air intake assembly to ventilate the cooking cavity, achieves low-temperature, high-pressure cooking while ensuring a low temperature inside the pot at the end of cooking, thereby enabling rapid pressure relief and reducing the risk and difficulty of opening the lid. Simultaneously, gas is introduced during the heat preservation stage to increase the pressure inside the cooking cavity, thus preventing the lid from being unable to open due to excessively low pressure. Furthermore, when the temperature inside the cooking cavity drops to the first preset temperature, the heating element keeps the food warm, thereby improving user satisfaction.

[0048] Figure 2 This diagram illustrates a step in a cooking appliance control method according to an embodiment of the present invention: when the working stage is a heating and pressurizing stage, the method involves controlling the heating component to heat the cooking cavity and controlling the air intake component to ventilate the cooking cavity. The step of controlling the heating component to heat the cooking cavity and controlling the air intake component to ventilate the cooking cavity when the working stage is a heating and pressurizing stage includes:

[0049] Step 202: When the working stage is the heating and pressurization stage, control the heating component to heat the cooking cavity;

[0050] Step 204: Obtain the third temperature of the cooking cavity;

[0051] Step 206: When the third temperature is greater than or equal to the second preset temperature, control the heating component to stop heating the cooking cavity and control the air intake component to ventilate the cooking cavity;

[0052] Step 208: Obtain the first pressure in the cooking cavity;

[0053] Step 210: When the first pressure is greater than or equal to the first preset pressure, control the air intake component to stop supplying air to the cooking chamber.

[0054] In this embodiment, when the working stage is the heating and pressurization stage, the steps of controlling the heating component to heat the cooking cavity and controlling the air intake component to ventilate the cooking cavity include: First, when the cooking stage is in the heating and pressurization stage, at the start of cooking, the heating component is controlled to heat the cooking cavity, and a third temperature inside the cooking cavity is acquired in real time. When the third temperature is greater than or equal to a second preset temperature, it indicates that the temperature inside the cooking cavity has reached the maximum temperature set in the heating and pressurization stage. Therefore, the heating component is stopped from heating the cooking cavity, and the air intake component is controlled to ventilate the cooking cavity to increase the pressure inside the cooking cavity, so that the cooking appliance can work in a low-temperature, high-pressure mode, thereby improving the cooking effect. While controlling the air intake component to ventilate the cooking cavity, a first pressure inside the cooking cavity is acquired. When the first pressure is greater than or equal to a first preset pressure, the air intake component is controlled to stop ventilating the cooking cavity. When the first pressure is greater than or equal to the first preset pressure, it indicates that the pressure inside the cooking cavity has reached the maximum pressure. Therefore, the air intake component is controlled to stop ventilating so that the cooking cavity can maintain the first pressure during operation, i.e., entering the pressure holding stage. During the pressure-holding phase, if real-time time monitoring is required, the pressure-holding phase ends when the preset time is reached, and the process proceeds to the next phase. If the preset time has not been reached, the third temperature and the first pressure are acquired in real time. If the third temperature is lower than the second preset temperature and / or the first pressure is lower than the first preset pressure, the heating element needs to be controlled to heat and / or the air intake element needs to be controlled to ventilate, in order to maintain temperature and pressure. By ventilating during the heating and pressurization phase, food can be cooked in a high-pressure, low-temperature cooking environment, thereby improving the cooking effect.

[0055] Figure 3 This diagram illustrates a step in a control method for a cooking appliance according to an embodiment of the present invention: when the operating phase is a depressurization phase, the step involves controlling the exhaust assembly to expel gas from the cooking cavity based on a first temperature of the cooking cavity. The step of controlling the exhaust assembly to expel gas from the cooking cavity based on a first temperature of the cooking cavity when the operating phase is a depressurization phase includes:

[0056] Step 302: Obtain the second pressure inside the cooking cavity;

[0057] Step 304: Based on the second pressure being greater than or equal to the second preset pressure, obtain the first temperature of the cooking cavity;

[0058] Step 306: Control the exhaust assembly to expel the gas from the cooking cavity according to the first temperature, and control the air intake assembly to ventilate into the cooking cavity.

[0059] In this embodiment, when the working stage is the pressure relief stage, the step of controlling the exhaust component to discharge gas from the cooking cavity according to the first temperature of the cooking cavity includes: acquiring the second pressure in the cooking cavity, and then comparing the second pressure in the cooking cavity with a second preset pressure, wherein the second preset pressure can be the minimum pressure in the cooking cavity, that is, the second preset pressure can be zero. When the second pressure is greater than or equal to the second preset pressure, it indicates that the pressure relief in the cooking cavity has not been completed and further pressure relief is needed. Therefore, it is necessary to acquire the first temperature of the cooking cavity, and then control the exhaust component to discharge gas from the cooking cavity according to the first temperature. At the same time, the intake component is controlled to ventilate into the cooking cavity, wherein the exhaust component discharges hot gas from the cooking cavity, and the intake component is controlled to ventilate cold gas from the outside into the cooking cavity to rapidly cool the cooking cavity and achieve the purpose of rapid pressure relief. At the same time, it avoids the situation where the pressure inside the pot is too low and the lid cannot be opened. It is understood that different temperatures correspond to different pressures, so different control methods are adopted according to different current temperatures to achieve rapid pressure relief. In addition, the rapid cooling of the cooking cavity prevents the steam at the top of the cooking cavity from condensing and flowing back when it encounters the cold cover. Controlling the exhaust and ventilation can also remove undesirable flavors such as the simmering taste in the later stages of cooking. Combined with the reflux of condensate, it can enhance the aroma of the cooked food.

[0060] Figure 4 A flowchart illustrating the steps of controlling a cooking appliance according to an embodiment of the present invention, specifically controlling the exhaust assembly to discharge gas from the cooking cavity based on a first temperature and controlling the air intake assembly to ventilate the cooking cavity, is shown. The steps of controlling the exhaust assembly to discharge gas from the cooking cavity based on the first temperature and controlling the air intake assembly to ventilate the cooking cavity include:

[0061] Step 402: When the first temperature is greater than or equal to the third preset temperature, control the exhaust component to discharge the gas in the cooking cavity according to the first exhaust cycle, and control the air intake component to ventilate into the cooking cavity.

[0062] Step 404: When the first temperature is less than the third preset temperature and greater than the fourth preset temperature, control the exhaust component to discharge the gas in the cooking cavity according to the second exhaust cycle, and control the air intake component to ventilate into the cooking cavity.

[0063] Step 406: When the first temperature is less than or equal to the fourth preset temperature, control the exhaust component to discharge the gas in the cooking cavity according to the third exhaust cycle, and control the air intake component to ventilate into the cooking cavity.

[0064] In the second exhaust cycle, the working time of the exhaust components and intake components is shorter than that of the exhaust components and intake components in the third exhaust cycle, but longer than that of the exhaust components and intake components in the first exhaust cycle. The second exhaust cycle is shorter than the first exhaust cycle, but longer than the third exhaust cycle.

[0065] In this embodiment, the steps of controlling the exhaust component to discharge gas from the cooking cavity according to the first temperature and controlling the intake component to ventilate into the cooking cavity include: when the first temperature is greater than or equal to a third preset temperature, controlling the exhaust component to discharge gas from the cooking cavity according to a first exhaust cycle, while simultaneously controlling the intake component to ventilate into the cooking cavity; when the first temperature is less than the third preset temperature but greater than a fourth preset temperature, controlling the exhaust component to discharge gas from the cooking cavity according to a second exhaust cycle, while simultaneously controlling the intake component to ventilate into the cooking cavity; when the first temperature is less than or equal to the fourth preset temperature, controlling the exhaust component to discharge gas from the cooking cavity according to a third exhaust cycle, while simultaneously controlling the intake component to ventilate into the cooking cavity. The operating time of the exhaust component and the intake component in the second exhaust cycle is less than the operating time of the exhaust component and the intake component in the third exhaust cycle, but greater than the operating time of the exhaust component and the intake component in the first exhaust cycle; the second exhaust cycle is less than the first exhaust cycle, but greater than the third exhaust cycle. Understandably, during venting and depressurization, at the same pressure difference, boiling at low temperatures is not as vigorous as boiling at high temperatures. Therefore, the higher the initial temperature, the longer the venting cycle can be, but the operating time of the venting and intake components during the venting cycle can be set to be short. By using different venting and intake times for the cooking chamber at different temperatures, rapid depressurization is achieved.

[0066] In some technical solutions, optionally, after the step of obtaining the second pressure inside the cooking cavity, the method includes: controlling the air intake assembly to ventilate into the cooking cavity when the second pressure is less than a second preset pressure.

[0067] In this technical solution, after the step of obtaining the second pressure inside the cooking cavity, the following steps are taken: when the second pressure is less than the second preset pressure, that is, when the pressure inside the cooking cavity is released, the air intake component is controlled to ventilate the cooking cavity. By controlling the air intake component to ventilate the cooking cavity, the food inside the cooking cavity can be cooled down quickly, thereby preventing the pot lid from being unable to open due to excessively low pressure inside the pot.

[0068] Figure 5This diagram illustrates one of the flow charts of a cooking appliance control method according to an embodiment of the present invention, specifically the step of controlling the air intake assembly to supply air into the cooking cavity. The step of controlling the air intake assembly to supply air into the cooking cavity includes:

[0069] Step 502: Obtain the third pressure in the cooking cavity;

[0070] Step 504: When the third pressure is less than the third preset pressure and the second temperature of the cooking cavity is greater than the first preset temperature, control the air intake component to ventilate into the cooking cavity;

[0071] Step 506: When the third pressure is greater than or equal to the third preset pressure, control the air intake assembly to stop supplying air into the cooking cavity.

[0072] In this embodiment, the step of controlling the air intake component to ventilate the cooking cavity includes: firstly, acquiring the third pressure within the cooking cavity, and then comparing the third pressure with a third preset pressure, where the third preset pressure refers to the pressure value within the cooking cavity when the float has not fallen. When the third pressure is less than the third preset pressure, i.e., after the float falls, and the second temperature of the cooking cavity is still greater than the first preset temperature, the air intake component is controlled to ventilate the cooking cavity; when the third pressure is greater than or equal to the third preset pressure, i.e., when the float rises, the air intake component is controlled to stop ventilating the cooking cavity, and then, after the float falls, ventilating the cooking cavity continues, thereby replenishing the pressure within the cooking cavity and preventing the pressure inside the pot from being too low, which would prevent the lid from being unable to open. It also reduces condensation on the lid and allows for rapid cooling. Secondly, controlling the air intake component to ventilate periodically can prevent excessive ventilation time from causing excessive oxidation of the food, resulting in a rancid taste, or excessive simmering time from producing unpleasant flavors. Figure 6 This is a second schematic flowchart illustrating the step of controlling the air intake component to ventilate the cooking cavity in a control method for a cooking appliance according to an embodiment of the present invention. Prior to the step of controlling the air intake component to ventilate the cooking cavity at a third preset time interval when the working stage is the first depressurization stage, the method includes:

[0073] Step 602: Obtain the fourth temperature of the cooking cavity;

[0074] Step 604: When the fourth temperature is less than the fourth preset temperature but greater than the first preset temperature, control the air intake component to ventilate into the cooking cavity every first preset time interval.

[0075] In this embodiment, the step of controlling the air intake assembly to ventilate the cooking cavity includes: acquiring a fourth temperature of the cooking cavity; when the fourth temperature is lower than a fourth preset temperature (where the fourth preset temperature can be the boiling temperature of the medium in the cooking cavity), controlling the air intake assembly to ventilate the cooking cavity every first preset time interval, i.e., periodic ventilation, thereby replenishing the pressure in the cooking cavity and preventing the pressure inside the pot from being too low, which would prevent the lid from opening. It also reduces condensation on the lid and allows the temperature to cool down quickly.

[0076] For example, Figure 7 A second schematic flowchart illustrating a control method for a cooking appliance according to an embodiment of the present invention is shown; wherein the control method includes:

[0077] Step 702: Start cooking;

[0078] Step 704: Heating;

[0079] Step 706: Determine if T > T1; if the result is Y, proceed to step 708; if the result is N, proceed to step 704.

[0080] Step 708: Pump air;

[0081] Step 710: Determine if P > P1; if the result is Y, proceed to step 712; if the result is N, proceed to step 708.

[0082] Step 712: Determine whether t2' > t2. If the result is Y, proceed to step 716; if the result is N, proceed to step 714.

[0083] Step 714: Heating and pressurizing with air pump;

[0084] Step 716: Determine if there is pressure inside the pot. If the result is Y, proceed to step 718; if the result is N, proceed to step 732.

[0085] Step 718: Determine if T > T2; if the result is Y, proceed to step 720; if the result is N, proceed to step 722.

[0086] Step 720: Exhaust method 2;

[0087] Step 722: Determine if T > T3; if the result is Y, proceed to step 724; if the result is N, proceed to step 726.

[0088] Step 724: Exhaust method 3;

[0089] Step 726: Determine if T > Tn; if the result is Y, proceed to step 728; if the result is N, proceed to step 730.

[0090] Step 728: Exhaust method n;

[0091] Step 730: Exhaust method n+1;

[0092] Step 732: Pump air;

[0093] Step 734: Determine if T > T4'; if the result is Y, proceed to step 732; if the result is N, proceed to step 736.

[0094] Step 736: Insulation;

[0095] Step 738: End.

[0096] Among them, Figure 7 In this diagram, T represents the real-time temperature detected by the temperature sensor on the lid of the pot; T1 represents the preset cooking temperature. Different values ​​are set according to different menus. For example, for soup, T1 = 108℃. P represents the real-time pressure value inside the pot read by a pressure sensor or displacement sensor. The displacement sensor converts the displacement into a corresponding pressure value. P1 represents the preset cooking pressure. Different values ​​are set according to different menus. For example, for soup, 70kPa is set. t2' represents the time used for the heat preservation and pressure holding stage; t2 represents the preset heat preservation and pressure holding stage time, with different preset values ​​for different menus. T2, T3, and Tn indicate that the temperature inside the pot will decrease during venting; different venting methods are used to accelerate the venting speed at different temperatures; venting method 2 / 3 / n / n+1 represents different venting methods. Figure 7 As shown, the cooking process mainly includes: a heating and pressurizing stage, a pressure holding stage, a pressure releasing stage, and a gas pumping stage. In the heating and pressurizing stage, the cooking cavity is first heated. Then, when T is greater than T1, the gas pump is controlled to pump gas into the cooking cavity. When P is greater than P1, the pressure holding stage begins. In the pressure holding stage, when t2' is greater than t2, the pressure releasing stage begins; when t2' is not greater than t2, the cooking cavity is heated and gas is pumped to maintain pressure. In the pressure releasing stage, the pressure inside the pot is first checked. If pressure is present, different pressure releasing methods are selected based on the temperature of the cooking cavity, such as... Figure 8As shown, t_on: the time the vent valve is open. This time varies depending on the temperature and the menu. The lower the temperature, the longer t_on, and the less likely the cooked food will overflow. t_T: one venting cycle. After opening the vent valve, the food in the pot will boil and produce foam. Continuous venting will cause overflow, so you need to wait for the foam to subside before venting to prevent overflow. This time varies depending on the temperature and the menu. The lower the temperature, the shorter t_T, and the less likely the cooked food will overflow. For example, when making soup, the preset pressure is 70 kPa. Without a pump, to reach 70 kPa, the pot temperature needs to reach approximately 114°C (at standard atmospheric pressure in plains areas). With a pump, a preset pressure of 70 kPa can control the pot temperature to approximately 108°C. If the pressure is insufficient, it can be increased by the pump. This method actually results in better cooking, making the food more tender. When cooking is finished and pressure is released, the pressure release will be faster at a pot temperature of 108℃ than at 114℃. During pressure release, with the same pressure difference, boiling at 108℃ is less intense than at 114℃, so the venting time (t_on) can be longer, and the venting cycle (t_T) shorter. For example, when T is greater than 106℃, venting method 2 is used, i.e., venting and pumping simultaneously (t_on = 0.5 seconds), with a venting cycle (t_T = 6 seconds). When 106℃ ≥ T > 104℃, venting method 3 is used, i.e., venting and pumping simultaneously (t_on = 0.6 seconds), with a venting cycle (t_T = 5 seconds). When 104℃ ≥ T > 102℃, venting method 4 is used, i.e., venting and pumping simultaneously (t_on = 0.8 seconds), with a venting cycle (t_T = 4 seconds). When T ≤ 102℃, venting method 5 is used, i.e., venting and pumping simultaneously (t_on = 1 second), with a venting cycle (t_T = 3 seconds). The venting method varies depending on the menu; for ingredients that are prone to overflow, such as porridge, the t_T will be relatively longer.

[0097] When there is no pressure in the cooking cavity, the gas pumping stage begins, meaning gas is pumped into the cooking cavity. T4' represents the preset temperature for entering the heat preservation stage. This can be 70℃, and the value can be set differently depending on the menu. For example, the ideal temperature for soups is 50℃, so this value can be set to 50℃. When the cooking appliance has a float detection device, if the float is detected falling and the temperature is greater than T4', gas pumping continues. If the float is detected rising again, gas pumping stops, and gas pumping resumes after the float falls again. This replenishes the pressure inside the pot, preventing the lid from becoming too low and unable to open, reducing condensation on the lid, and quickly cooling the temperature. When the cooking appliance does not have a float detection device, if the temperature is detected to be below 100℃ (the boiling point of water at standard atmospheric pressure; this temperature can be set lower for higher altitudes), gas pumping occurs periodically, for example, once every 30 seconds. As the temperature decreases, the pumping cycle can be reduced. Meanwhile, when the temperature is below T4', you can pump air once every 20 minutes. After the previous pumping, the pressure inside the pot will be consistent with the outside pressure. The pumping is mainly to remove the simmering taste from the long cooking time.

[0098] Figure 9 A schematic block diagram of a control device for a cooking appliance according to an embodiment of the present invention is shown; wherein, the control device 90 of the cooking appliance includes:

[0099] The first determining module 902 is used to determine the working stage of the cooking appliance;

[0100] The first processing module 904 is used to control the heating component to heat the cooking cavity and control the air intake component to ventilate the cooking cavity when the working stage is the heating and pressurization stage.

[0101] The second processing module 906 is used to control the exhaust component to discharge the gas in the cooking cavity according to the first temperature of the cooking cavity after the heating and pressurization stage, when the working stage is the depressurization stage.

[0102] The third processing module 908 is used to control the air intake component to ventilate the cooking cavity after the depressurization stage, when the working stage is the heat preservation stage, and to control the heating component to keep the cooking cavity warm when the second temperature of the cooking cavity is less than or equal to the first preset temperature.

[0103] The present invention provides a control device 90 for a cooking appliance, wherein the cooking appliance includes a cooking chamber and an air intake assembly. The cooking appliance includes a cooking chamber, an air intake assembly, an exhaust assembly, and a heating assembly. The air intake assembly, the exhaust assembly, and the heating assembly are respectively connected to the cooking chamber. The air intake assembly can introduce gas into the cooking chamber, the exhaust assembly can exhaust gas from the cooking chamber, and the heating assembly can heat the cooking chamber. The control device 90 for the cooking appliance includes: a first determining module 902, a first processing module 904, a second processing module 906, and a third processing module 908. The first determining module 902 can determine the working stage of the cooking appliance, wherein the working stage can be divided into a heating and pressurizing stage, a depressurization stage, and a heat preservation stage. The working stage of the cooking appliance can be determined by the working time of the cooking appliance or the temperature inside the cooking chamber. When the cooking appliance is in the heating and pressurization stage, the first processing module 904 controls the heating component to heat the cooking cavity and simultaneously controls the air intake component to ventilate the cooking cavity. This ventilation increases the pressure within the cooking cavity, achieving high-pressure, low-temperature cooking and improving the cooking effect. After the heating and pressurization stage, when the appliance is in the depressurization stage, the first temperature of the cooking cavity is obtained. The second processing module 906 then controls the exhaust component to expel the gas from the cooking cavity based on this temperature. In other words, during the depressurization stage, different control methods are used to control the exhaust component to expel gas from the cooking cavity based on the current temperature, achieving rapid depressurization. After the depressurization stage, when the cooking stage is in the heat preservation stage, the third processing module 908 controls the air intake component to ventilate the cooking cavity. This rapidly cools the food inside the cooking cavity and increases the pressure, preventing the lid from being unable to open due to low pressure. Simultaneously, when the second temperature inside the cooking cavity is less than or equal to the first preset temperature, it indicates that the food has cooled down. Therefore, the third processing module 908 can also control the heating component to heat the cooking cavity, thereby keeping the food warm. This invention achieves low-temperature, high-pressure cooking by controlling the air intake component to ventilate the cooking cavity, resulting in a low temperature inside the pot at the end of cooking, allowing for rapid pressure release and reducing the risk and difficulty of opening the lid. Simultaneously, introducing gas during the heat preservation stage increases the pressure inside the cooking cavity, preventing the lid from being unable to open due to excessively low pressure. Furthermore, when the temperature inside the cooking cavity drops to the first preset temperature, the heating component keeps the food warm, thereby improving user satisfaction.

[0104] In some technical solutions, optionally, the first processing module 904 is specifically used to control the heating component to heat the cooking cavity when the working stage is the heating and pressurization stage; obtain a third temperature of the cooking cavity; control the heating component to stop heating the cooking cavity when the third temperature is greater than or equal to a second preset temperature, and control the air intake component to ventilate the cooking cavity; obtain a first pressure of the cooking cavity; and control the air intake component to stop ventilating the cooking cavity when the first pressure is greater than or equal to a first preset pressure.

[0105] In this technical solution, the first processing module 904 is specifically used to control the heating component to heat the cooking cavity at the start of cooking when the cooking stage is in the heating and pressurization stage. Simultaneously, it acquires the third temperature inside the cooking cavity in real time. When the third temperature is greater than or equal to the second preset temperature, it indicates that the temperature inside the cooking cavity has reached the maximum temperature set during the heating and pressurization stage. Therefore, it stops the heating component from heating the cooking cavity and simultaneously controls the air intake component to ventilate the cooking cavity to increase the pressure inside the cooking cavity, enabling the cooking appliance to operate in a low-temperature, high-pressure mode, thereby improving the cooking effect. While controlling the air intake component to ventilate the cooking cavity, it acquires the first pressure inside the cooking cavity. When the first pressure is greater than or equal to the first preset pressure, it controls the air intake component to stop ventilating the cooking cavity. When the first pressure is greater than or equal to the first preset pressure, it indicates that the pressure inside the cooking cavity has reached the maximum pressure. Therefore, it controls the air intake component to stop ventilating so that the cooking cavity can maintain the first pressure, i.e., enter the pressure holding stage. During the pressure-holding phase, if real-time time monitoring is required, the pressure-holding phase ends when the preset time is reached, and the process proceeds to the next phase. If the preset time has not been reached, the third temperature and the first pressure are acquired in real time. If the third temperature is lower than the second preset temperature and / or the first pressure is lower than the first preset pressure, the heating element needs to be controlled to heat and / or the air intake element needs to be controlled to ventilate, in order to maintain temperature and pressure. By ventilating during the heating and pressurization phase, food can be cooked in a high-pressure, low-temperature cooking environment, thereby improving the cooking effect.

[0106] In some technical solutions, optionally, the second processing module 906 is specifically used to obtain a second pressure inside the cooking cavity; obtain a first temperature of the cooking cavity based on the second pressure being greater than or equal to a second preset pressure; control the exhaust assembly to discharge the gas inside the cooking cavity according to the first temperature, and control the air intake assembly to ventilate into the cooking cavity.

[0107] In this technical solution, the second processing module 906 is specifically used to acquire the second pressure inside the cooking cavity, and then compare the second pressure inside the cooking cavity with a second preset pressure. The second preset pressure can be the minimum pressure inside the cooking cavity, i.e., the second preset pressure can be zero. When the second pressure is greater than or equal to the second preset pressure, it indicates that the pressure inside the cooking cavity has not yet been completely released and further pressure release is needed. Therefore, it is necessary to acquire the first temperature of the cooking cavity, and then control the exhaust component to expel the gas inside the cooking cavity based on the first temperature. Simultaneously, the air intake component is controlled to ventilate the cooking cavity to prevent the pressure inside the pot from being too low, thus preventing the lid from opening. It is understood that different temperatures correspond to different pressures; therefore, different control methods are used depending on the current temperature to achieve rapid pressure release.

[0108] In some technical solutions, optionally, the second processing module 906 is specifically used to control the exhaust component to discharge the gas in the cooking cavity and control the air intake component to ventilate into the cooking cavity according to the first exhaust cycle when the first temperature is greater than or equal to the third preset temperature; to control the exhaust component to discharge the gas in the cooking cavity and control the air intake component to ventilate into the cooking cavity according to the second exhaust cycle when the first temperature is less than the third preset temperature but greater than the fourth preset temperature; and to control the exhaust component to discharge the gas in the cooking cavity and control the air intake component to ventilate into the cooking cavity according to the third exhaust cycle when the first temperature is less than or equal to the fourth preset temperature; wherein, the working time of the exhaust component and the air intake component in the second exhaust cycle is less than the working time of the exhaust component and the air intake component in the third exhaust cycle, but greater than the working time of the exhaust component and the air intake component in the first exhaust cycle, and the second exhaust cycle is less than the first exhaust cycle and greater than the third exhaust cycle.

[0109] In this technical solution, the second processing module 906 is specifically used to control the exhaust component to discharge the gas in the cooking cavity according to the first exhaust cycle when the first temperature is greater than or equal to the third preset temperature, and simultaneously control the air intake component to ventilate into the cooking cavity; when the first temperature is less than the third preset temperature but greater than the fourth preset temperature, it controls the exhaust component to discharge the gas in the cooking cavity according to the second exhaust cycle, and simultaneously controls the air intake component to ventilate into the cooking cavity; when the first temperature is less than or equal to the fourth preset temperature, it controls the exhaust component to discharge the gas in the cooking cavity according to the third exhaust cycle, and simultaneously controls the air intake component to ventilate into the cooking cavity. The working time of the exhaust component and air intake component in the second exhaust cycle is shorter than that in the third exhaust cycle, but longer than that in the first exhaust cycle. The second exhaust cycle is shorter than the first exhaust cycle, but longer than the third exhaust cycle. It is understood that during exhaust and depressurization, at the same pressure difference, low-temperature boiling is not as intense as high-temperature boiling. Therefore, the higher the first temperature, the longer the exhaust cycle can be, but the working time of the exhaust component and air intake component in the exhaust cycle can be set to a shorter time. Rapid pressure relief is achieved by using different times for venting and intake in the cooking chamber at different temperatures.

[0110] In some technical solutions, optionally, the third processing module 908 is used to control the air intake assembly to ventilate into the cooking cavity when the second pressure is less than the second preset pressure.

[0111] In this technical solution, the third processing module 908 is used to control the air intake component to ventilate the cooking cavity when the second pressure is less than the second preset pressure, that is, when the pressure in the cooking cavity is released. By controlling the air intake component to ventilate the cooking cavity, the food in the cooking cavity can be cooled down quickly, thereby preventing the pot lid from being unable to open due to excessively low pressure.

[0112] In some technical solutions, optionally, the third processing module 908 is specifically used to obtain the third pressure of the cooking cavity; when the third pressure is less than the third preset pressure and the second temperature of the cooking cavity is greater than the first preset temperature, it controls the air intake component to ventilate into the cooking cavity; when the third pressure is greater than or equal to the third preset pressure, it controls the air intake component to stop ventilating into the cooking cavity.

[0113] In this technical solution, the third processing module 908 is specifically used to first acquire the third pressure inside the cooking cavity, and then compare the third pressure with the third preset pressure, where the third preset pressure refers to the pressure value inside the cooking cavity when the float has not fallen. When the third pressure is less than the third preset pressure, that is, after the float falls, and the second temperature of the cooking cavity is still greater than the first preset temperature, the air intake component is controlled to ventilate the cooking cavity; when the third pressure is greater than or equal to the third preset pressure, that is, when the float rises, the air intake component is controlled to stop ventilating the cooking cavity, and then waits for the float to fall before resuming ventilating the cooking cavity, thereby replenishing the pressure inside the cooking cavity and preventing the pressure inside the pot from being too low, making it impossible to open the lid. It also reduces condensation on the lid and allows the temperature to cool down quickly. Secondly, controlling the periodic ventilation of the air intake component can prevent excessive ventilation time from causing excessive oxidation of the food, resulting in a rancid taste, or excessive simmering time from producing unpleasant flavors. In some technical solutions, optionally, the third processing module 908 is specifically used to obtain the fourth temperature of the cooking cavity; when the fourth temperature is less than the fourth preset temperature and greater than the first preset temperature, the air intake component is controlled to ventilate into the cooking cavity every first preset time interval.

[0114] In this technical solution, the third processing module 908 is specifically used to acquire a fourth temperature of the cooking cavity. When the fourth temperature is lower than a fourth preset temperature (which can be the boiling temperature of the medium inside the cooking cavity), the air intake component is controlled to ventilate the cooking cavity at first preset time intervals, i.e., periodic ventilation. This replenishes the pressure inside the cooking cavity, preventing the pressure inside the pot from becoming too low and the lid from being unable to open. It also reduces condensation on the lid and allows the temperature to cool down quickly.

[0115] Figure 10 A schematic block diagram of a cooking appliance according to an embodiment of the present invention is shown; wherein the cooking appliance 100 includes a memory 1002, a processor 1004, and a computer program stored in the memory 1002 and executable on the processor 1004, wherein the processor 1004 executes the computer program to implement the steps of the cooking appliance control method as described above.

[0116] The cooking appliance 100 provided by the present invention, when the processor 1004 executes the computer program to implement the steps of the above-described control method of the cooking appliance, can achieve the technical effects of any of the above embodiments, and will not be described again.

[0117] One embodiment of the present invention provides a storage medium having a computer program stored thereon, which, when executed by a processor, implements the steps of the control method for a cooking appliance as described above.

[0118] The storage medium provided by the present invention, when the computer program is executed by the processor, implements the steps of the control method of the cooking appliance described above, and can achieve the technical effects of any of the above embodiments, which will not be repeated here.

[0119] In the description of this specification, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance, unless otherwise expressly specified and limited. The terms "connection," "installation," and "fixing," etc., should be interpreted broadly. For example, "connection" can mean a fixed connection, a detachable connection, or an integral connection; it can mean a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0120] In the description of this specification, the terms "one embodiment," "some embodiments," "specific 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.

[0121] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for controlling a cooking utensil, characterized in that, The cooking appliance includes a cooking chamber, an air intake assembly, an exhaust assembly, and a heating assembly; the control method of the cooking appliance includes: Determine the working stage of the cooking appliance; When the working stage is the heating and pressurization stage, the heating component is controlled to heat the cooking cavity, and the air intake component is controlled to ventilate the cooking cavity. After the heating and pressurization stage, when the working stage is the depressurization stage, the exhaust assembly is controlled to discharge the gas in the cooking chamber according to the first temperature of the cooking chamber; After the pressure relief stage, when the working stage is the heat preservation stage, the air intake component is controlled to ventilate the cooking cavity. When the second temperature of the cooking cavity is less than or equal to the first preset temperature, the heating component is controlled to keep the cooking cavity warm.

2. The control method for cooking appliances according to claim 1, characterized in that, When the working stage is the heating and pressurization stage, the steps of controlling the heating component to heat the cooking cavity and controlling the air intake component to ventilate the cooking cavity include: When the working stage is the heating and pressurization stage, the heating component is controlled to heat the cooking cavity; Obtain the third temperature of the cooking cavity; When the third temperature is greater than or equal to the second preset temperature, the heating component is controlled to stop heating the cooking cavity, and the air intake component is controlled to ventilate the cooking cavity. Obtain the first pressure in the cooking cavity; When the first pressure is greater than or equal to the first preset pressure, the air intake component is controlled to stop supplying air to the cooking cavity.

3. The control method for cooking appliances according to claim 1, characterized in that, When the working stage is the depressurization stage, the step of controlling the exhaust assembly to discharge the gas in the cooking cavity according to the first temperature of the cooking cavity includes: Obtain the second pressure within the cooking cavity; The first temperature of the cooking cavity is obtained based on the second pressure being greater than or equal to the second preset pressure; The exhaust assembly is controlled to expel gas from the cooking chamber based on the first temperature, and the intake assembly is controlled to ventilate the cooking chamber.

4. The control method for cooking appliances according to claim 3, characterized in that, The steps of controlling the exhaust assembly to discharge gas from the cooking chamber according to the first temperature and controlling the intake assembly to ventilate into the cooking chamber include: When the first temperature is greater than or equal to the third preset temperature, the exhaust assembly is controlled to discharge the gas in the cooking cavity according to the first exhaust cycle, and the air intake assembly is controlled to ventilate into the cooking cavity. When the first temperature is less than the third preset temperature and greater than the fourth preset temperature, the exhaust assembly is controlled to discharge the gas in the cooking cavity according to the second exhaust cycle, and the air intake assembly is controlled to ventilate into the cooking cavity. When the first temperature is less than or equal to the fourth preset temperature, the exhaust assembly is controlled to discharge the gas in the cooking cavity according to the third exhaust cycle, and the air intake assembly is controlled to ventilate into the cooking cavity. Wherein, the working time of the exhaust component and the intake component in the second exhaust cycle is less than the working time of the exhaust component and the intake component in the third exhaust cycle, but greater than the working time of the exhaust component and the intake component in the first exhaust cycle, and the second exhaust cycle is less than the first exhaust cycle, but greater than the third exhaust cycle.

5. The control method for cooking appliances according to claim 3, characterized in that, After the step of obtaining the second pressure within the cooking cavity, the following steps are included: When the second pressure is less than the second preset pressure, the air intake assembly is controlled to ventilate the cooking cavity.

6. The control method for cooking appliances according to claim 5, characterized in that, The step of controlling the air intake assembly to ventilate the cooking cavity includes: Obtain the third pressure in the cooking cavity; When the third pressure is less than the third preset pressure and the second temperature of the cooking cavity is greater than the first preset temperature, the air intake component is controlled to ventilate into the cooking cavity. When the third pressure is greater than or equal to the third preset pressure, the air intake assembly is controlled to stop supplying air into the cooking cavity.

7. The control method for cooking appliances according to claim 5, characterized in that, The step of controlling the air intake assembly to ventilate the cooking cavity includes: Obtain the fourth temperature of the cooking cavity; When the fourth temperature is less than the fourth preset temperature but greater than the first preset temperature, the air intake component is controlled to ventilate the cooking cavity every first preset time interval.

8. A control device for a cooking utensil, characterized in that, The cooking appliance includes a cooking chamber, an air intake assembly, an exhaust assembly, and a heating assembly; the control device of the cooking appliance includes: A first determining module is used to determine the working stage of the cooking appliance; The first processing module is used to control the heating component to heat the cooking cavity and control the air intake component to ventilate the cooking cavity when the working stage is the heating and pressurization stage. The second processing module is used to control the exhaust assembly to discharge the gas in the cooking cavity according to the first temperature of the cooking cavity after the heating and pressurization stage, based on the working stage being the depressurization stage; The third processing module is used to control the air intake component to ventilate the cooking cavity after the pressure relief stage, when the working stage is the heat preservation stage, and to control the heating component to keep the cooking cavity warm when the second temperature of the cooking cavity is less than or equal to the first preset temperature.

9. A cooking utensil, characterized in that, include: A memory that stores programs or instructions; A processor that, when executing the program or the instructions, performs a method for controlling a cooking appliance as described in any one of claims 1 to 7.

10. A storage medium having a program or instructions stored thereon, characterized in that, When the program or the instructions are executed by the processor, the control method of the cooking appliance as described in any one of claims 1 to 7 is performed.

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