Superheated steam generation method, cooking appliance and storage medium

Abstract

This application relates to a method for generating superheated steam, a cooking appliance, and a storage medium. The method includes: when the liquid in the water storage area is in a saturated boiling state, controlling a first heating element to stop heating the water storage area; controlling a second heating element to continuously heat a dry-burning area; transferring heat from the dry-burning area to the water storage area, maintaining the liquid in the water storage area in a saturated boiling state, and continuously generating steam; simultaneously, secondary heating of the steam to generate superheated steam; solving the problem of large-scale steam leakage in related technical solutions, which reduces cooking efficiency and leads to resource waste; after the liquid in the water storage area is in a saturated boiling state, using the second heating element to separately heat the dry-burning area to continuously generate a small amount of superheated steam, thereby maintaining a stable high-temperature and high-humidity superheated state, improving cooking efficiency and cooking effect, and reducing resource waste.

Description

Technical Field

[0001] This application relates to the field of small household appliance technology, and in particular to methods for generating superheated steam, cooking appliances, and storage media. Background Technology

[0002] Current electric steamers generally suffer from slow steam generation, low steam temperature, and poor cooking results. To address this, some manufacturers have introduced electric steamers that can generate superheated steam more quickly. Their solution involves two heating elements: one heats water to produce steam, and the other heats the steam to produce superheated steam. Both elements operate simultaneously and continuously, generating a large amount of steam, leading to significant steam leakage, reduced cooking efficiency, and wasted resources. Summary of the Invention

[0003] This embodiment provides a method for generating superheated steam, a cooking appliance, and a storage medium to solve the problem of excessive steam leakage in related technical solutions, which reduces cooking efficiency and leads to resource waste.

[0004] In a first aspect, this embodiment provides a method for generating superheated steam, applicable to a cooking appliance, the cooking appliance comprising an inner pot divided into a water storage zone and a dry-burning zone, a first heating element for heating the water storage zone, and a second heating element for heating the dry-burning zone; the method includes:

[0005] When the liquid in the water storage area is in a saturated boiling state, the first heating component is controlled to stop heating the water storage area;

[0006] The second heating element is controlled to continuously heat the dry-burning zone to transfer the heat from the dry-burning zone to the water storage zone, maintain the liquid in the water storage zone in the saturated boiling state, and continuously generate the steam; at the same time, the steam is reheated to generate superheated steam.

[0007] This embodiment solves the problem of excessive steam leakage in related technical solutions, which reduces cooking efficiency and leads to resource waste. After the liquid in the water storage area reaches a saturated boiling state, the second heating element is used to separately heat the dry burning area to continuously generate a small amount of superheated steam, thereby maintaining a stable high temperature and high humidity superheated state, improving cooking efficiency and cooking effect, and reducing resource waste.

[0008] In some embodiments, the method further includes:

[0009] Before the liquid in the water storage area reaches the saturated boiling state, the following conditions are used to determine whether the liquid in the water storage area is in the saturated boiling state:

[0010] Condition 1: Real-time detection of the temperature in the water storage area; when the temperature in the water storage area is greater than or equal to a preset second temperature threshold, it is determined that the liquid in the water storage area is in the saturated boiling state.

[0011] This embodiment enables accurate determination of whether the liquid in the water storage area is in a saturated boiling state, thereby improving control precision.

[0012] Condition 2: Record the heating time of the first heating element in real time; when the heating time of the first heating element reaches the preset second time threshold, determine that the liquid in the water storage area is in the saturated boiling state.

[0013] This embodiment enables the determination of saturated boiling state without temperature sensing components, further saving device costs.

[0014] In some embodiments, the method further includes:

[0015] The water storage area is kept in a water-filled state, while the dry-burning area is kept in a waterless state.

[0016] The first heating element is controlled to start heating, and the temperature in the water storage area is monitored in real time.

[0017] When the temperature in the water storage area is greater than or equal to a preset first temperature threshold, the second heating element is controlled to heat synchronously; the first temperature threshold is less than the second temperature threshold.

[0018] This embodiment preheats the dry-burning zone in advance to prepare for the rapid generation of superheated steam, thereby reducing energy consumption and improving cooking efficiency.

[0019] In some embodiments, the water-containing state of the water storage area is a full water state, and / or, the first temperature threshold is 75°C to 90°C, and / or, the second temperature threshold is 97°C to 100°C.

[0020] This embodiment optimizes the implementation of the superheated steam generation method.

[0021] In some embodiments, the method further includes:

[0022] The water storage area is kept in a water-filled state, while the dry-burning area is kept in a waterless state.

[0023] Control the first heating element to start heating, and record the heating time of the first heating element in real time;

[0024] When the heating time of the first heating component reaches a preset first time threshold, the second heating component is controlled to heat synchronously.

[0025] This embodiment preheats the dry-burning zone in advance to prepare for the rapid generation of superheated steam, thereby reducing energy consumption and improving cooking efficiency.

[0026] In some embodiments, the water-containing state of the water storage area is a full water state, and / or, the first time threshold is 4 minutes, and / or, the second time threshold is 7 minutes.

[0027] This embodiment optimizes the implementation of the superheated steam generation method.

[0028] In some embodiments, the method further includes:

[0029] After controlling the second heating component to continuously heat the dry burning zone, the temperature in the water storage zone is monitored in real time;

[0030] When the temperature in the water storage area is greater than or equal to a preset third temperature threshold, the second heating element is controlled to stop heating the dry burning area, and the cooking appliance is controlled to enter the prompt state.

[0031] This embodiment ensures maximum safety during use.

[0032] In some embodiments, the method further includes:

[0033] The third temperature threshold is 105°C to 140°C.

[0034] This embodiment enables the optimization of the superheated steam generation method.

[0035] In some embodiments, the method further includes:

[0036] The temperature at the bottom of the water storage area is detected in real time; when the temperature at the bottom of the water storage area is greater than or equal to the first temperature limit threshold, the second heating element is controlled to stop heating the dry burning area, and the cooking appliance is controlled to enter the prompt state.

[0037] And / or, the temperature at the bottom of the dry-burning zone is detected in real time; when the temperature at the bottom of the dry-burning zone is greater than or equal to the second temperature limit threshold, the second heating element is controlled to stop heating the dry-burning zone, and the cooking appliance is controlled to enter the prompt state.

[0038] This embodiment demonstrates the use of security.

[0039] In some embodiments, the method further includes:

[0040] The first temperature limit threshold is 120°C to 150°C;

[0041] And / or, the second temperature limit threshold is 180°C to 200°C.

[0042] This embodiment enables the optimization of the superheated steam generation method.

[0043] Secondly, this embodiment provides a cooking appliance, including: an inner pot divided into a water storage area and a dry-burning area, a first heating element for heating the water storage area, a second heating element for heating the dry-burning area, a processor, and a memory; the memory stores a computer program, and the processor is configured to execute the steps of the superheated steam generation method as described in the first aspect above when running the computer program.

[0044] In some embodiments, the cooking appliance further includes a first temperature measuring component and a second temperature measuring component;

[0045] The first temperature measuring component is used to detect the temperature in the water storage area in real time; or, to detect the temperature at the bottom of the water storage area in real time.

[0046] The second temperature measuring component is used to detect the temperature at the bottom of the dry burning zone in real time.

[0047] In some embodiments, the inner pot is divided into an inner ring area and an outer ring area by baffles; the inner ring area is closer to the center of the inner pot than the outer ring area.

[0048] The inner ring area serves as the water storage area, and the outer ring area serves as the dry-burning area;

[0049] Alternatively, the inner ring area can be used as the dry-burning zone, and the outer ring area can be used as the water storage zone.

[0050] Thirdly, this embodiment provides a storage medium storing a computer program that, when executed by a processor, implements the superheated steam generation method described in the first aspect above.

[0051] Compared with related technologies, the superheated steam generation method, cooking appliance, and storage medium provided in this embodiment are applicable to the cooking appliance, which includes an inner pot divided into a water storage area and a dry-burning area, a first heating element for heating the water storage area, and a second heating element for heating the dry-burning area. The method includes: when the liquid in the water storage area is in a saturated boiling state, controlling the first heating element to stop heating the water storage area; controlling the second heating element to continuously heat the dry-burning area; so as to transfer the heat from the dry-burning area to the water storage area, maintaining the liquid in the water storage area in a saturated boiling state and continuously generating steam; at the same time, the secondary heating steam generates superheated steam; solving the problem of large steam leakage in related technical solutions, which reduces cooking efficiency and leads to resource waste; after the liquid in the water storage area is in a saturated boiling state, the second heating element is used to heat the dry-burning area separately to continuously generate a small amount of superheated steam, thereby maintaining a stable high temperature and high humidity superheated state, improving cooking efficiency and cooking effect, and reducing resource waste.

[0052] Details of one or more embodiments of this application are set forth in the following drawings and description to make other features, objects and advantages of this application more readily apparent. Attached Figure Description

[0053] The accompanying drawings, which are included to provide a further understanding of this application and form part of this application, illustrate exemplary embodiments and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings:

[0054] Figure 1 This is a cross-sectional view of a cooking appliance according to an embodiment of this application;

[0055] Figure 2 This is an assembly diagram of the heating element and temperature measuring element according to an embodiment of this application;

[0056] Figure 3 This is a schematic diagram of the inner ring area as a water storage area according to an embodiment of this application;

[0057] Figure 4 This is a schematic diagram of the inner ring area as a dry-burning zone in an embodiment of this application;

[0058] Figure 5 This is a flowchart of a superheated steam generation method according to an embodiment of this application;

[0059] Figure 6 This is a flowchart illustrating the preheating process of the dry-burning zone according to an embodiment of this application;

[0060] Figure 7 A flowchart illustrating the preheating of the dry-burning zone according to another embodiment of this application;

[0061] Figure 8This is a flowchart of a preferred embodiment of the superheated steam generation method of this application.

[0062] Reference numerals: 10, inner pot; 20, first heating element; 30, second heating element; 40, first temperature measuring element; 50, second temperature measuring element. Detailed Implementation

[0063] To better understand the purpose, technical solution, and advantages of this application, the application is described and illustrated below in conjunction with the accompanying drawings and embodiments.

[0064] Unless otherwise defined, the technical or scientific terms used in this application shall have the general meaning understood by one of ordinary skill in the art to which this application pertains. Words such as “a,” “an,” “an,” “the,” “the,” and “these” used in this application do not indicate quantitative limitation and may be singular or plural. The terms “comprising,” “including,” “having,” and any variations thereof used in this application are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or device that comprises a series of steps or modules (units) is not limited to the listed steps or modules (units) but may include steps or modules (units) not listed, or may include other steps or modules (units) inherent to these processes, methods, products, or devices. Words such as “connected,” “linked,” and “coupled” used in this application are not limited to physical or mechanical connections but may include electrical connections, whether direct or indirect. “Multiple” used in this application refers to two or more. “Or” describes the relationship between related objects, indicating that three relationships may exist; for example, “A or B” can represent: A alone, A and B simultaneously, or B alone. Normally, the character " / " indicates that the objects before and after it are in an "or" relationship. The terms "first," "second," "third," etc., used in this application are merely to distinguish similar objects and do not represent a specific order of objects.

[0065] The method embodiments provided in this example can be executed on a terminal, computer, or similar computing device, which can be integrated into a cooking appliance. The cooking appliance includes, but is not limited to, electric steamers, electric lunch boxes, egg cookers, yogurt makers, etc. The method embodiment will be described using an electric steamer as an example. Please refer to [link to documentation]. Figure 1 and Figure 2 This application provides a cooking appliance including an inner pot 10 divided into a water storage area and a dry-heating area, a first heating element 20 for heating the water storage area, and a second heating element 30 for heating the dry-heating area.

[0066] The inner pot 10 can be divided into a water storage area and a dry-heating area using structures such as baffles and raised ribs. For example, circular baffles can divide the inner pot 10 into an inner ring area (closer to the center of the inner pot 10) and an outer ring area (away from the center of the inner pot 10). The inner ring area can then be used as a water storage area, and the outer ring area as a dry-heating area, increasing the temperature of the superheated steam and improving cooking efficiency. Figure 3 As shown; alternatively, the inner ring can be used as a dry-burning zone, and the outer ring as a water storage zone. The liquid in the outer ring acts as a heat buffer to prevent the inner pot 10 from overheating, as shown. Figure 4 As shown. For example, by using vertical baffles, the inner pot 10 can be divided into a left ring (located to the left of the center of the inner pot 10) and a right ring (located to the right of the center of the inner pot 10); then the left ring can be used as a water storage area, and the right ring as a dry-burning area; or, the right ring can be used as a dry-burning area, and the left ring as a water storage area. Of course, the water storage area and the dry-burning area can have other implementation forms, which will not be repeated here. In the above structure, the water storage area and the dry-burning area are integrated, which simplifies the structure, reduces production costs, and facilitates cleaning and maintenance.

[0067] The water storage area and the dry-burning area are each equipped with two independently controlled heating elements (a first heating element 20 and a second heating element 30). The first heating element 20 is used to heat the water storage area; the second heating element 30 is used to heat the dry-burning area. In this embodiment, there are no restrictions on the heating method and the location of the heating elements. Preferably, bottom heating is used, and both the first heating element 20 and the second heating element 30 are coils located at the bottom of the inner pot 10. If the outer ring area is the dry-burning area and the inner ring area is the water storage area, then the inner diameter of the first heating element 20 is smaller than the inner diameter of the circular baffle rib, which is smaller than the inner diameter of the second heating element 30.

[0068] There are no restrictions on the material of the inner pot 10. It can be made of high-temperature resistant materials or materials with high-temperature resistant coatings; of course, it can also be made of conventional materials (which require temperature control).

[0069] In this embodiment, a computer program is stored in the memory, and the processor is configured to run the computer program to execute the steps of each method embodiment. This addresses the problem in related technical solutions where excessive steam leakage reduces cooking efficiency and leads to resource waste. After the liquid in the water storage area reaches a saturated boiling state, the second heating element 30 separately heats the dry-burning area to continuously generate a small amount of superheated steam, thereby maintaining a stable high-temperature and high-humidity superheated state, improving cooking efficiency and effect, and reducing resource waste. The processor may include, but is not limited to, a microprocessor (MCU) or a programmable logic device (FPGA). The memory can be used to store computer programs, such as application software programs and modules, like the computer program corresponding to the rice steaming control method in this embodiment. The processor executes various functional applications and data processing by running the computer program stored in the memory, thus implementing the methods of each embodiment. The memory may include high-speed random access memory (RAM) and non-volatile memory, such as one or more magnetic storage devices, flash memory, or other non-volatile solid-state memory. In some instances, the memory may further include memory remotely located relative to the processor, which can be connected to a terminal via a network. Examples of the aforementioned networks include, but are not limited to, the Internet, corporate intranets, local area networks, mobile communication networks, and combinations thereof. Those skilled in the art will understand that... Figure 1 The structure shown is for illustrative purposes only and does not limit the structure of the electric steamer described above.

[0070] The cooking appliance also includes a first temperature measuring component 40 and a second temperature measuring component 50; the first temperature measuring component 40 is used to detect the temperature in the water storage area in real time; or, to detect the temperature at the bottom of the water storage area in real time; the second temperature measuring component 50 is used to detect the temperature at the bottom of the dry burning area in real time.

[0071] Specifically, for an inner pot 10 with high-temperature resistance, the first temperature measuring component 40 and the second temperature measuring component 50 may not be required, and the method described below can be followed. For an inner pot 10 without high-temperature resistance (requiring temperature limiting control), a first temperature measuring component 40 and a second temperature measuring component 50 may be used. The first temperature measuring component 40 is used to detect the temperature in the water storage area in real time, such as the temperature of the liquid in the water storage area, the temperature inside the cavity when the water in the water storage area is almost boiled dry, etc.; or, to detect the temperature at the bottom of the water storage area in real time, and to calculate various temperatures in the water storage area from the temperature at the bottom, etc., without limitation. The second temperature measuring component 50 is used to detect the temperature at the bottom of the dry-burning area in real time, and it may also calculate the temperature in the dry-burning area from the temperature at the bottom of the dry-burning area, etc., without limitation.

[0072] For applications requiring only temperature limiting, a mechanical bimetallic thermostat can be used as the temperature sensing component. For applications requiring real-time temperature feedback, a temperature sensor with feedback can be used to improve the control accuracy of the superheated steam generation method, thereby further enhancing cooking efficiency.

[0073] It should be noted that the above modules can be functional modules or program modules, and can be implemented through software or hardware. For modules implemented through hardware, the above modules can reside in the same processor; or the above modules can be located in different processors in any combination.

[0074] This embodiment provides a method for generating superheated steam. Figure 5 This is a flowchart of the superheated steam generation method in this embodiment, as follows: Figure 5 As shown, the process includes the following steps:

[0075] Step S510: When the liquid in the water storage area is in a saturated boiling state, control the first heating element to stop heating the water storage area;

[0076] Step S520: Control the second heating element to continuously heat the dry burning zone; so as to transfer the heat of the dry burning zone to the water storage zone, maintain the liquid in the water storage zone in a saturated boiling state, and continuously generate steam; at the same time, the secondary heating steam generates superheated steam.

[0077] In this embodiment, the dry-burning zone remains in a dry-burning state without adding water; the water storage zone has liquid pre-added before executing the method embodiment. A liquid that reaches saturation under a certain pressure is called a saturated liquid, and its corresponding steam is called saturated steam. Saturated steam is initially wet saturated steam; after the water in the saturated liquid completely vaporizes, it becomes dry saturated steam. During the process of steam changing from an unsaturated state to a wet saturated state and then to a dry saturated state, the temperature remains constant; dry saturated steam continues to be heated under constant pressure, and its temperature rises, forming superheated steam. Superheated steam has the characteristics of strong penetration and high baking efficiency when used for food heating. Compared with traditional saturated steam heating methods, it has higher cooking efficiency and requires less cooking time.

[0078] In this embodiment, the liquid in the water storage area is in a saturated boiling state, which means that when the liquid is heated to the corresponding saturation temperature under a set pressure, bubbles are generated simultaneously inside the liquid and at the heated wall surface, and violent vaporization occurs. At this time, the liquid temperature is maintained at the saturation temperature under the pressure and no longer rises. Vapor and liquid coexist in an equilibrium state, and the vaporization process continues inside the liquid. Bubbles are constantly generated, grow, and detach, which is a highly efficient boiling form.

[0079] In this embodiment, the presence or absence of liquid in the water storage area can be determined by detecting the temperature of the liquid and detecting the boiling state of the liquid through image analysis. When it is determined that the liquid in the water storage area is in a saturated boiling state, the first heating element is controlled to stop heating the water storage area, preventing the liquid in the water storage area from over-boiling and thus controlling the generation of excessive steam. Then, the second heating element is controlled to continuously heat the dry-burning area, transferring the heat from the dry-burning area to the water storage area to maintain the liquid in the water storage area in a saturated boiling state, allowing the liquid in the water storage area to continuously generate an appropriate amount of steam. At the same time, the dry-burning area will reheat the steam to generate superheated steam, thereby maintaining a stable high-temperature and high-humidity superheated state, improving cooking efficiency and cooking effect, and reducing resource waste. This solves the problem in related technical solutions where a large amount of steam leaks out, reducing cooking efficiency and causing resource waste.

[0080] In some embodiments, the superheated steam generation method further includes the following steps:

[0081] Before the liquid in the water storage area reaches a saturated boiling state, determine whether the liquid in the water storage area is at a saturated boiling state using any of the following conditions:

[0082] Condition 1: Real-time monitoring of the temperature in the water storage area; when the temperature in the water storage area is greater than or equal to the preset second temperature threshold, it is determined that the liquid in the water storage area is in a saturated boiling state.

[0083] Condition 2: Record the heating time of the first heating element in real time; when the heating time of the first heating element reaches the preset second time threshold, determine that the liquid in the water storage area is in a saturated boiling state.

[0084] Specifically, before the liquid in the water storage area reaches a saturated boiling state, the first heating element continuously heats the water storage area, causing the temperature within the area to rise continuously. This temperature is detected in real time (through direct detection by a top temperature measuring element or indirect detection by a bottom temperature measuring element). During this time, the second heating element may or may not operate; there is no restriction on its operation. Once this temperature is obtained, as long as either condition one or condition two is met, it can be determined that the liquid in the water storage area is in a saturated boiling state, specifically:

[0085] The first method is temperature comparison (condition 1):

[0086] The second temperature threshold is set in advance based on the temperature at which the liquid is in a saturated boiling state. Preferably, the second temperature threshold is 97°C to 100°C (97°C ≤ second temperature threshold ≤ 100°C), which can optimize the implementation of the superheated steam generation method.

[0087] The temperature at the bottom of the water storage area is monitored in real time and compared with a second temperature threshold. If the temperature in the water storage area is greater than or equal to the preset second temperature threshold, the liquid in the water storage area is determined to be in a saturated boiling state; otherwise, the heating of the first heating element is maintained. In this way, it is possible to accurately determine whether the liquid in the water storage area is in a saturated boiling state, thereby improving control accuracy.

[0088] The second method is time control (condition two):

[0089] Since the volume of the water storage area is fixed, the heating time required for the first heating element to reach saturated boiling point in the water storage area can be calculated through measurement and experimentation, and used as a second time threshold (the heating power of the first heating element is controlled to be the same, generally using 100% full power). Preferably, the second time threshold is 7 minutes, which can optimize the implementation of the superheated steam generation method.

[0090] The heating time of the first heating element is recorded in real time and compared with a second time threshold. If the heating time of the first heating element reaches the preset second time threshold, the liquid in the water storage area is determined to be in a saturated boiling state; otherwise, the heating of the first heating element is maintained. In this way, the determination of the saturated boiling state can be achieved without a temperature measuring component, further saving device costs.

[0091] In some of these embodiments, such as Figure 6 As shown, the method for generating superheated steam also includes the following steps:

[0092] Step S610: The water storage area is in a water-filled state, and the dry-burning area is in a waterless state.

[0093] Step S620: Control the first heating element to start heating and monitor the temperature in the water storage area in real time;

[0094] In step S630, when the temperature in the water storage area is greater than or equal to a preset first temperature threshold, the second heating element is controlled to heat synchronously; the first temperature threshold is less than the second temperature threshold.

[0095] This embodiment can be considered as the initial step of temperature comparison. Before starting to control the first heating element to heat up, water needs to be added to the water storage area to make it a water-containing area; while no water is added to the dry-burning area to make it a water-free area. The first temperature threshold is set in advance based on the temperature of the liquid in the water storage area before it reaches water saturation and boiling. Preferably, the first temperature threshold is 75℃ to 90℃ (75℃ ≤ first temperature threshold ≤ 90℃), and the second temperature threshold is 97℃ to 100℃ (97℃ ≤ second temperature threshold ≤ 100℃), which can optimize the implementation of the superheated steam generation method.

[0096] Next, the first heating element is controlled to start heating, and the temperature in the water storage area will continue to rise. At this time, the temperature in the water storage area is monitored in real time. The temperature in the water storage area is compared with the first temperature threshold. If the temperature in the water storage area is greater than or equal to the preset first temperature threshold, it is considered that the liquid in the water storage area is about to reach water saturation and boiling. The second heating element is controlled to heat synchronously to preheat the dry burning area in advance, in preparation for the rapid generation of superheated steam, thereby reducing energy consumption and improving cooking efficiency.

[0097] Furthermore, the water storage area is considered to be in a full water state. It can be assumed that the water storage area is in a full water state after being filled. When the liquid in the water storage area is in a saturated boiling state, the liquid in the water storage area boils and rolls, and some liquid overflows into the dry burning area. The dry burning area has been preheated. When the boiling liquid falls onto the surface of the dry burning area, it quickly vaporizes to generate superheated steam and diffuses, further increasing the temperature in the inner pot to form a superheated environment (greater than 100°). At the same time, it increases the energy density per unit volume in the inner pot, improves the heat exchange effect on the surface of the food, and further improves the cooking efficiency and cooking effect.

[0098] Of course, the water storage area is not full, and the preheated dry burning area can also generate superheated steam by reheating the steam, which can also improve cooking efficiency and cooking effect.

[0099] Additionally, it should be noted that for the three parameters—full water state of the water storage area, first temperature threshold of 75℃ to 90℃, and second temperature threshold of 97℃ to 100℃—selecting one or more combinations can optimize the implementation of the superheated steam generation method.

[0100] In some of these embodiments, such as Figure 7 As shown, the method for generating superheated steam also includes the following steps:

[0101] Step S710: The water storage area is in a water-filled state, and the dry-burning area is in a waterless state.

[0102] Step S720: Control the first heating element to start heating and record the heating time of the first heating element in real time;

[0103] Step S730: When the heating time of the first heating component reaches a preset first time threshold, control the second heating component to heat synchronously.

[0104] This embodiment can be considered as the initial step of time control. Before starting to control the first heating element to heat up, water needs to be added to the water storage area to ensure it is in a water-filled state; while no water is added to the dry-burning area to ensure it is in a water-free state. The second time threshold is preset based on the heating time of the first heating element required before the liquid in the water storage area reaches water saturation and boiling. Preferably, the first time threshold is 4 minutes, which can optimize the implementation of the superheated steam generation method.

[0105] Next, the first heating element is controlled to start heating, and the temperature in the water storage area will continue to rise. At this time, the heating time of the first heating element is recorded in real time. The heating time is compared with the first time threshold. If the heating time of the first heating element reaches the preset first time threshold, it is considered that the liquid in the water storage area is about to reach water saturation and boiling. The second heating element is controlled to heat synchronously to preheat the dry burning area in advance, in preparation for the rapid generation of superheated steam, thereby reducing energy consumption and improving cooking efficiency.

[0106] Furthermore, the water storage area is considered to be in a full water state. It can be assumed that the water storage area is in a full water state after being filled. When the liquid in the water storage area is in a saturated boiling state, the liquid in the water storage area boils and rolls, and some liquid overflows into the dry burning area. The dry burning area has been preheated. When the boiling liquid falls onto the surface of the dry burning area, it quickly vaporizes to generate superheated steam and diffuses, further increasing the temperature in the inner pot to form a superheated environment (greater than 100°). At the same time, it increases the energy density per unit volume in the inner pot, improves the heat exchange effect on the surface of the food, and further improves the cooking efficiency and cooking effect.

[0107] Additionally, it should be noted that for the three parameters—full water state of the water storage area, first time threshold of 4 minutes, and second time threshold of 7 minutes—selecting one or more combinations can optimize the implementation of the superheated steam generation method.

[0108] In some embodiments, the superheated steam generation method further includes the following steps:

[0109] Real-time monitoring of the temperature at the bottom of the water storage area;

[0110] When the temperature at the bottom of the water storage area is greater than or equal to the first temperature limit threshold, the second heating element is controlled to stop heating the dry burning area, and the cooking appliance is controlled to enter the prompt state.

[0111] And / or, real-time monitoring of the temperature at the bottom of the dry-burning zone;

[0112] When the temperature at the bottom of the dry-burning zone is greater than or equal to the second temperature limit threshold, the second heating element is controlled to stop heating the dry-burning zone, and the cooking appliance is controlled to enter the prompt state.

[0113] This embodiment describes the specific implementation logic of temperature limiting control, which can improve the safety of the method embodiment's operation. It is primarily designed for inner pots that lack high-temperature resistance. Its implementation can be achieved by using a first temperature sensing component and / or a second temperature sensing component.

[0114] The first temperature limit threshold is set by the temperature at which the liquid in the test water storage area boils dry. Preferably, the first temperature limit threshold is 120℃ to 150℃ (120℃ ≤ first temperature limit threshold ≤ 150℃), which can optimize the implementation of the superheated steam generation method.

[0115] Next, the first temperature measuring component can detect the temperature at the bottom of the water storage area in real time and compare the temperature with the first temperature limit threshold. When the temperature at the bottom of the water storage area is greater than or equal to the first temperature limit threshold, it is considered that the water storage area has burned dry and there is a safety risk. The first heating component is then controlled to stop heating the water storage area, and the cooking appliance is controlled to enter the warning state.

[0116] The second temperature limit threshold is set based on the temperature that can be reached in the dry-burning zone when the liquid in the test water storage area boils dry. Preferably, the second temperature limit threshold is between 180℃ and 200℃ (180℃ ≤ second temperature limit threshold ≤ 200℃), which can optimize the implementation of the superheated steam generation method.

[0117] Next, the second temperature sensing component can detect the temperature at the bottom of the dry burning zone in real time and compare it with the second temperature limit threshold. When the temperature at the bottom of the dry burning zone is greater than or equal to the second temperature limit threshold, it is considered that the water storage area has burned dry and there is a safety risk. The second heating component is then controlled to stop heating the water storage area, and the cooking appliance is controlled to enter the warning state.

[0118] It should be noted that the above-mentioned methods for detecting and comparing the temperature at the bottom of the water storage area can be performed simultaneously or separately, both of which can improve the safety of the method implementation.

[0119] The notification status indicates whether water needs to be added or cooking is complete, and there are no restrictions on this.

[0120] In some embodiments, the superheated steam generation method further includes the following steps:

[0121] After controlling the second heating element to continuously heat the dry burning zone, the temperature in the water storage area is monitored in real time;

[0122] When the temperature in the water storage area is greater than or equal to the preset third temperature threshold, the second heating element is controlled to stop heating the dry burning area, and the cooking appliance is controlled to enter the prompt state.

[0123] In this embodiment, another method for preventing the liquid in the water storage area from burning dry is provided.

[0124] The third temperature threshold is set by the temperature at which the liquid in the test water storage area is about to boil dry. Preferably, the third temperature threshold is between 105℃ and 140℃ (105℃ ≤ third temperature threshold ≤ 140℃), which can optimize the implementation of the superheated steam generation method.

[0125] Next, after controlling the second heating element to continuously heat the dry burning zone, the temperature in the water storage zone is monitored in real time; this temperature is compared with a third temperature threshold; when the temperature in the water storage zone is greater than or equal to the preset third temperature threshold, it is considered that the water storage zone is about to dry out and there is a safety risk, so the second heating element is controlled to stop heating the dry burning zone and the cooking appliance is controlled to enter the warning state; so as to ensure the safety of use to the greatest extent.

[0126] The present embodiment will now be described and illustrated through preferred embodiments.

[0127] like Figure 8 As shown, the process of this preferred embodiment is as follows:

[0128] The water storage area is filled with water, ensuring it is in a water-filled state; the dry-burning area is left unfilled, ensuring it is in a water-free state; the first heating element is controlled to start heating, and the temperature in the water storage area is monitored in real time; it is determined whether the temperature is greater than or equal to a first temperature threshold T1; if the temperature in the water storage area is less than the first temperature threshold T1, the first heating element continues to heat; if the temperature in the water storage area is greater than or equal to the first temperature threshold T1, the second heating element is controlled to heat synchronously.

[0129] The temperature in the water storage area is monitored in real time to determine whether the temperature is greater than or equal to the second temperature threshold T2. If the temperature in the water storage area is less than the second temperature threshold T2, the first heating element and the second heating element continue to heat. If the temperature in the water storage area is greater than or equal to the second temperature threshold T2, the first heating element is controlled to stop heating the water storage area. The second heating element is controlled to continue heating the dry burning area to transfer the heat from the dry burning area to the water storage area, maintain the liquid in the water storage area in a saturated boiling state, and continuously generate steam. At the same time, the secondary heating steam generates superheated steam.

[0130] The temperature in the water storage area is detected in real time; it is determined whether the temperature is greater than or equal to the third temperature threshold T3; if the temperature is less than the third temperature threshold T3, the second heating element is controlled to continue heating the dry burning area; if the temperature in the water storage area is greater than or equal to the preset third temperature threshold, the second heating element is controlled to stop heating the dry burning area and the cooking appliance is controlled to enter the prompt state.

[0131] Through the above preferred embodiments, the second heating element is used to separately heat the dry-burning zone to continuously generate a small amount of superheated steam, thereby maintaining a stable high-temperature and high-humidity superheated state, improving cooking efficiency and cooking effect, and reducing resource waste; and the safety of the method embodiment during operation is improved by setting a third temperature threshold; and by using full water boiling combined with dry-burning zone preheating, the temperature in the inner pot is further increased to form a superheated environment (greater than 100°), while increasing the energy density per unit volume in the inner pot, improving the heat exchange effect on the surface of the food, and further improving cooking efficiency and cooking effect.

[0132] Furthermore, in conjunction with the superheated steam generation method provided in the above embodiments, this embodiment can also provide a storage medium for implementation. The storage medium stores a computer program; when executed by a processor, the computer program implements any of the superheated steam generation methods described in the above embodiments.

[0133] It should be understood that the specific embodiments described herein are merely illustrative of the application and not intended to limit it. All other embodiments derived by those skilled in the art based on the embodiments provided in this application without inventive effort are within the scope of protection of this application.

[0134] Obviously, the accompanying drawings are merely some examples or embodiments of this application. Those skilled in the art can apply this application to other similar situations based on these drawings without any creative effort. Furthermore, it is understood that although the work done in this development process may be complex and lengthy, for those skilled in the art, certain design, manufacturing, or production modifications made based on the technical content disclosed in this application are merely conventional technical means and should not be considered as insufficient disclosure of this application.

[0135] The term "embodiment" in this application refers to a specific feature, structure, or characteristic described in connection with an embodiment that may be included in at least one embodiment of this application. The appearance of this phrase in various places in the specification does not necessarily imply the same embodiment, nor does it imply that it is mutually exclusive with or independent of other embodiments. It will be clearly or implicitly understood by those skilled in the art that the embodiments described in this application may be combined with other embodiments without conflict.

[0136] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of patent protection. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the appended claims.

Claims

1. A method for generating superheated steam, characterized in that, Applicable to a cooking appliance, the cooking appliance comprising an inner pot divided into a water storage area and a dry-heating area, a first heating element for heating the water storage area, and a second heating element for heating the dry-heating area; the method comprising: When the liquid in the water storage area is in a saturated boiling state, the first heating component is controlled to stop heating the water storage area; The second heating element is controlled to continuously heat the dry-burning zone to transfer the heat from the dry-burning zone to the water storage zone, maintain the liquid in the water storage zone in the saturated boiling state, and continuously generate the steam; at the same time, the steam is reheated to generate superheated steam.

2. The method for generating superheated steam according to claim 1, characterized in that, The method further includes: Before the liquid in the water storage area reaches the saturated boiling state, the following conditions are used to determine whether the liquid in the water storage area is in the saturated boiling state: Condition 1: Real-time detection of the temperature in the water storage area; when the temperature in the water storage area is greater than or equal to a preset second temperature threshold, it is determined that the liquid in the water storage area is in the saturated boiling state. Condition 2: Record the heating time of the first heating element in real time; when the heating time of the first heating element reaches the preset second time threshold, determine that the liquid in the water storage area is in the saturated boiling state.

3. The method for generating superheated steam according to claim 2, characterized in that, The method further includes: The water storage area is kept in a water-filled state, while the dry-burning area is kept in a waterless state. The first heating element is controlled to start heating, and the temperature in the water storage area is monitored in real time. When the temperature in the water storage area is greater than or equal to a preset first temperature threshold, the second heating element is controlled to heat synchronously; the first temperature threshold is less than the second temperature threshold.

4. The method for generating superheated steam according to claim 3, characterized in that, The water storage area is in a full water state, and / or the first temperature threshold is 75°C to 90°C, and / or the second temperature threshold is 97°C to 100°C.

5. The method for generating superheated steam according to claim 2, characterized in that, The method further includes: The water storage area is kept in a water-filled state, while the dry-burning area is kept in a waterless state. Control the first heating element to start heating, and record the heating time of the first heating element in real time; When the heating time of the first heating component reaches a preset first time threshold, the second heating component is controlled to heat synchronously.

6. The method for generating superheated steam according to claim 5, characterized in that, The water storage area is in a full water state, and / or the first time threshold is 4 minutes, and / or the second time threshold is 7 minutes.

7. The method for generating superheated steam according to claim 1, characterized in that, The method further includes: After controlling the second heating component to continuously heat the dry burning zone, the temperature in the water storage zone is monitored in real time; When the temperature in the water storage area is greater than or equal to a preset third temperature threshold, the second heating element is controlled to stop heating the dry burning area, and the cooking appliance is controlled to enter the prompt state.

8. The method for generating superheated steam according to claim 7, characterized in that, The method further includes: The third temperature threshold is 105°C to 140°C.

9. The method for generating superheated steam according to claim 1, characterized in that, The method further includes: The temperature at the bottom of the water storage area is detected in real time; when the temperature at the bottom of the water storage area is greater than or equal to the first temperature limit threshold, the second heating element is controlled to stop heating the dry burning area, and the cooking appliance is controlled to enter the prompt state. And / or, the temperature at the bottom of the dry-burning zone is detected in real time; when the temperature at the bottom of the dry-burning zone is greater than or equal to the second temperature limit threshold, the second heating element is controlled to stop heating the dry-burning zone, and the cooking appliance is controlled to enter the prompt state.

10. The method for generating superheated steam according to claim 9, characterized in that, The method further includes: The first temperature limit threshold is 120°C to 150°C; And / or, the second temperature limit threshold is 180°C to 200°C.

11. A cooking utensil, characterized in that, include: The device comprises an inner pot divided into a water storage area and a dry-burning area, a first heating element for heating the water storage area, a second heating element for heating the dry-burning area, a processor, and a memory; the memory stores a computer program, and the processor is configured to run the computer program to perform the steps of the superheated steam generation method according to any one of claims 1 to 10.

12. The cooking utensil according to claim 11, characterized in that, The cooking appliance also includes a first temperature measuring component and a second temperature measuring component; The first temperature measuring component is used to detect the temperature in the water storage area in real time; or, to detect the temperature at the bottom of the water storage area in real time. The second temperature measuring component is used to detect the temperature at the bottom of the dry burning zone in real time.

13. The cooking utensil according to claim 11, characterized in that, The inner pot is divided into an inner ring area and an outer ring area by baffles; the inner ring area is closer to the center of the inner pot than the outer ring area. The inner ring area serves as the water storage area, and the outer ring area serves as the dry-burning area; Alternatively, the inner ring area can be used as the dry-burning zone, and the outer ring area can be used as the water storage zone.

14. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the steps of the superheated steam generation method according to any one of claims 1 to 10.

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