Pressure cooking utensil

Abstract

The utility model discloses a pressure cooking utensil, belongs to the field of life electric appliances, solves the problem that the internal temperature cannot be quickly changed due to the fact that the internal air pressure of the cooking utensil cannot be directly controlled, and adopts the technical scheme that the pressure cooking utensil comprises a pot body and a pot cover, and the pot cover covers the pot body to form a cooking cavity; the pot cover is provided with an exhaust structure, the pot body or the pot cover is provided with an air pump, the air pump comprises a first air port and a second air port, the first air port is communicated to the cooking cavity, the second air port is communicated to the atmosphere, one of the first air port and the second air port is an air inlet, and the other one is an air outlet; a first air valve is arranged between the first air port and the cooking cavity; and / or a second air valve is arranged between the second air port and the atmosphere. The cooking utensil is mainly used for controlling the interior of the cooking cavity to be at high pressure or low pressure, so that the temperature in the cooking cavity is rapidly increased or reduced.

Description

Technical Field

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

[0002] Existing cooking appliances typically only have two internal structures: sealed and open to the atmosphere. This makes it impossible to control the internal pressure and temperature appropriately when cooking different foods, which limits the types of food that can be cooked. Current technologies often only isolate the interior from the atmosphere, allowing the internal liquid to vaporize and the pressure to increase, thereby raising the internal temperature and quickly cooking the food.

[0003] Current cooking appliances lack the function of regulating internal air pressure and cannot make adaptive adjustments for different scenarios. The only way to connect the interior with the atmosphere is to manually open the exhaust structure. However, if the exhaust structure is opened directly, high-temperature steam of about 100°C will be released from the steam vent, which can easily cause burns. In addition, the steam released to the outside can lead to increased humidity in poorly ventilated environments, increased oil mist adsorption, and accelerated corrosion of cabinets and kitchens, resulting in decreased human comfort.

[0004] In well-ventilated environments, users may want to achieve rapid cooling, but the only way to achieve this is through natural cooling by connecting the interior to the atmosphere. This affects the user's ability to consume food promptly and causes inconvenience when using cooking utensils. Summary of the Invention

[0005] In order to overcome the shortcomings of existing cooking appliances that cannot directly control internal air pressure and thus cannot quickly change internal temperature, this application provides a pressure cooking appliance that can control the cooking cavity to be at high or low pressure, thereby rapidly increasing or decreasing the internal temperature.

[0006] To achieve the above objectives, this application adopts the following technical solution: a pressure cooking appliance, comprising a pot body and a pot lid, wherein the pot lid is fitted onto the pot body to form a cooking cavity, the pot lid is provided with an exhaust structure, and the pot body or the pot lid is equipped with an air pump, the air pump including a first air port and a second air port, the first air port being connected to the cooking cavity, the second air port being connected to the atmosphere, one of the first air port and the second air port being an air inlet and the other being an air outlet; a first air valve is provided between the first air port and the cooking cavity; and / or, a second air valve is provided between the second air port and the atmosphere.

[0007] After adopting the above technical solution, this application has the following advantages: The air pump in this utility model can be a unidirectional pump or a bidirectional pump. When the air pump is a unidirectional pump and the gas flows from the atmosphere to the cooking cavity, it is necessary to control the cooking appliance to prevent the discharge of a large amount of high-temperature steam after cooking. The air pump in the pot lid can pressurize the cooking cavity, so that the air pressure in the cooking cavity rises and exceeds one standard atmosphere, causing the boiling point of the liquid in the pot to be higher than the temperature inside the pot, thereby reducing the generation of steam. At the same time, after opening the exhaust structure, a large amount of high-temperature steam will not be discharged from the pot, and the air pump can continuously pump cold air into the pot, so that the pot can fully contact the cold air to cool down. Compared with the cooling method when the exhaust structure is not opened, the cooling speed is faster. When the air pump is a unidirectional pump that directs gas from the cooking chamber to the atmosphere, it can control rapid venting and cooling after cooking. This allows the air pump and exhaust system to simultaneously exhaust gas, rapidly reducing internal pressure. Once a standard atmosphere is reached, the air pump continues to draw air in, at which point the exhaust system can be closed while the pump continues to draw air in, lowering the internal pressure below one standard atmosphere. This lowers the boiling point of the liquid inside, causing it to boil rapidly and achieving even faster cooling. When the air pump is a bidirectional pump, the pressurization and depressurization methods of the cooking appliance can be freely varied according to user needs. For example, in a poorly ventilated environment, the air pump can pressurize the cooking chamber after cooking to circulate cold air and reduce the release of high-temperature steam, achieving faster cooling compared to existing technologies. Conversely, in a well-ventilated environment, the air pump can continuously draw air into the cooking chamber after cooking to lower the temperature, achieving even faster cooling and depressurization.

[0008] Furthermore, the first air port is an air outlet, the second air port is an air inlet, the air pump is a one-way pump, the first air valve is a one-way valve that connects one-way from the atmosphere to the air pump, and the second air valve is a one-way valve that connects one-way from the air pump to the cooking cavity.

[0009] By employing the aforementioned technical solution, the one-way pump and one-way valve ensure unidirectional airflow. The first valve guarantees that gas can only flow from the main flow to the pump, and the second valve guarantees that gas can only flow from the pump to the cooking chamber. This allows for precise control of the gas flow, enabling the pump to inject cold air into the cooking chamber as designed, preventing backflow, improving the accuracy and stability of pressure control, and facilitating better regulation of internal air pressure and temperature within the cooking appliance. This results in a cooking appliance that produces only a small amount of water vapor with no steam emission during use.

[0010] Furthermore, the first air inlet is an air inlet, the second air inlet is an air outlet, the air pump is a one-way pump, the first air valve is a one-way valve that connects one-way from the cooking cavity side to the air pump side, and the second air valve is a one-way valve that connects one-way from the air pump side to the atmosphere side.

[0011] By employing the aforementioned technical solution, the one-way pump and one-way valve ensure unidirectional airflow. The first valve guarantees that gas can only flow from the cooking chamber to the pump, and the second valve guarantees that gas can only flow from the pump to the atmosphere. This allows for precise control of the gas flow, enabling the pump to deliver hot air into the cooking chamber as designed, preventing backflow, improving the accuracy and stability of pressure control, and facilitating better regulation of internal air pressure and temperature within the cooking appliance. This allows the appliance to achieve rapid cooling and depressurization during use.

[0012] Furthermore, the air pump is a bidirectional pump, and the first air valve and the second air valve are control valves that control the flow between the cooking chamber and the atmosphere.

[0013] By employing the aforementioned technical solution and using a bidirectional pump and control valve, the cooker is able to actively increase or decrease pressure to change the temperature inside the pot. This requires only the addition of existing sensors so that the controller can detect different environments the cooker is in. For example, when the cooker is in a poorly ventilated environment, the air pump can pressurize the cooking cavity after cooking to circulate cold air and reduce the release of high-temperature steam, achieving faster cooling compared to existing technologies. Conversely, when the cooker is in a well-ventilated environment, the air pump can continuously pump air into the cooking cavity after cooking to lower the temperature, achieving even faster cooling and depressurization, thus increasing the cooker's intelligence.

[0014] Furthermore, the pot lid is provided with a first air hole that connects to the cooking cavity, the first air vent is connected to the first air hole, and the air pump is installed on the pot lid.

[0015] By adopting the aforementioned technical solution, the air pump is installed on the lid, making the entire pressure cooking appliance more compact. Furthermore, it is relatively independent of other complex structures within the pot body. When maintenance or repair of the air pump is required, it is not necessary to disassemble the entire cooking appliance; only the lid needs to be operated. This significantly reduces the difficulty and cost of maintenance, improves product maintainability, and extends the product's lifespan.

[0016] Furthermore, the pot body includes a shell, an inner pot, and a transition body. The inner pot is detachably installed from the shell, and the transition body is fixed to the shell. The transition body is fixed to the shell and located between the inner pot and the pot lid. The pot lid, the inner pot, and the transition body together form the cooking cavity. The transition body is provided with a second air hole that communicates with the cooking cavity. The first air port communicates with the second air hole, and the air pump is installed on the pot body.

[0017] Using the aforementioned technical solution, the transition body is fixed to the shell, and the inner pot is detachably installed inside the shell. This structural design makes the overall structure of the pot more stable. As an important part connecting the inner pot and the lid, the transition body can evenly distribute the pressure generated during cooking, reducing damage to components such as the inner pot and lid caused by uneven pressure, thereby improving the durability of the entire cooking appliance and extending its service life. The lid, inner pot, and transition body together form the cooking cavity, which better ensures the sealing of the cooking cavity. The presence of the transition body can effectively fill any gaps that may exist between the inner pot and the lid, reducing the possibility of gas leakage and ensuring that the gas pressure in the cooking cavity can be precisely controlled according to design requirements, thus improving the cooking effect.

[0018] A pressure cooking appliance includes a pot body and a lid, the lid being fitted onto the pot body to form a cooking chamber, the lid having an exhaust structure, and the pot body or lid being equipped with an air pump and a piping structure. The air pump includes an air inlet and an air outlet, the air inlet being selectively connected to one of the cooking chamber and the atmosphere via the piping structure, and the air outlet being selectively connected to the other of the cooking chamber and the atmosphere via the piping structure.

[0019] Using the aforementioned technical solution, the air inlet and outlet can be selectively connected to the cooking cavity and the atmosphere through a piping structure, enabling the air pump to perform multiple air pressure regulation functions. It can draw air from the atmosphere and pump it into the cooking cavity, increasing the air pressure to meet the high-pressure environment required for cooking, such as pressure cooking. Alternatively, it can draw air from the cooking cavity and expel it to the atmosphere, reducing the air pressure, suitable for scenarios requiring rapid depressurization and cooling, such as quickly opening the lid after cooking. By flexibly adjusting the air pressure, the temperature of the cooking cavity can be effectively controlled indirectly. When rapid heating is needed, increasing the air pressure raises the boiling point of liquids, allowing food to be cooked at a higher temperature and accelerating the cooking process. Conversely, when rapid cooling is needed, decreasing the air pressure lowers the boiling point of liquids, causing them to boil rapidly and remove heat. Combined with venting and other operations, this reduces the cooking cavity temperature faster than traditional natural cooling methods, saving users waiting time and allowing them to use the food immediately. In poorly ventilated environments, the steam generation and emission can be reduced by pressurizing the cooking cavity with an air pump, thus avoiding problems such as increased humidity and oil mist adsorption caused by large amounts of steam being released into the environment. In well-ventilated environments, the air pump can be used to quickly adjust the air pressure and temperature to meet different user needs, enabling the cooking appliance to perform better in various environments and improving the product's applicability.

[0020] Furthermore, the pipeline structure includes a first air pipe, a second air pipe, a third air pipe, and a fourth air pipe. The first air pipe connects the air inlet and the cooking chamber, the second air pipe connects the air outlet and the cooking chamber, the third air pipe connects the air inlet and the atmosphere, and the fourth air pipe connects the air outlet and the atmosphere. Each of the first, second, third, and fourth air pipes is equipped with a solenoid valve for controlling the on / off state of the pipeline.

[0021] By employing the aforementioned technical solution, and by installing solenoid valves on the first, second, third, and fourth air pipes to control the on / off flow of the pipelines, more precise and independent control can be achieved over the gas flow between the air pump, the cooking chamber, and the atmosphere. Based on specific cooking needs and real-time pressure and temperature conditions, a particular pipe can be precisely selected to open or close, achieving accurate adjustment of air intake and exhaust. Compared to previous solutions, this approach more accurately controls the air pressure and temperature within the cooking chamber, providing a more suitable environment for cooking different foods and further improving cooking results and food quality.

[0022] Furthermore, the pipeline structure includes a first air pipe, a second air pipe, a third air pipe, a fourth air pipe, a first electromagnetic reversing valve, and a second electromagnetic reversing valve. The first air pipe connects the air inlet and the cooking chamber, the second air pipe connects the air outlet and the cooking chamber, the third air pipe connects the air inlet and the atmosphere, and the fourth air pipe connects the air outlet and the atmosphere. The first electromagnetic reversing valve allows the cooking chamber to be selectively connected to either the first or the second air pipe, and the second electromagnetic reversing valve allows the atmosphere to be selectively connected to either the third or the fourth air pipe.

[0023] Using the aforementioned technical solution, the first electromagnetic reversing valve controls the cooking chamber to selectively connect to either the first or second air pipe, while the second electromagnetic reversing valve controls the atmosphere to selectively connect to either the third or fourth air pipe. This design makes the airflow control logic clearer and more centralized. By operating these two electromagnetic reversing valves, the direction and flow rate of gas entering and exiting the cooking chamber can be controlled more precisely, enabling flexible gas pressure adjustment according to different cooking needs, such as rapid pressure increase or slow pressure decrease, thereby improving cooking results and food quality. Compared to other control methods, this centralized control logic reduces the complex coordination requirements between multiple electromagnetic valves, lowers the complexity of the control algorithm, and improves the stability and reliability of the system.

[0024] Furthermore, the pot lid is provided with a pressure detection structure for detecting the pressure inside the cooking cavity.

[0025] Using the aforementioned technical solution, the pressure detection structure can monitor the pressure value inside the cooking cavity in real time and feed this data back to the control system. Based on the preset cooking pressure value, the control system precisely controls the pressure inside the cooking cavity by adjusting components such as the air pump and electromagnetic reversing valve, ensuring that the pressure is always maintained within the range required for optimal cooking. This improves the cooking effect, allowing food to be heated evenly and cooked thoroughly, thus preserving the taste and nutritional components of the food.

[0026] Furthermore, the pot body includes a shell and an inner pot disposed within the shell, and the pot body is provided with a temperature sensing structure for the temperature of the bottom or side wall of the inner pot.

[0027] By adopting the aforementioned technical solution, the temperature of the bottom or side wall of the inner pot can be monitored in real time and accurately. This allows users to precisely adjust the cooking temperature according to different ingredients and cooking needs, preventing food from burning due to excessive temperature or being undercooked due to insufficient temperature. This ensures that the food reaches the ideal cooking state and improves its taste and quality. Attached Figure Description

[0028] The following description, in conjunction with the accompanying drawings, further illustrates this application:

[0029] Figure 1 This is a schematic diagram of a pressure cooking appliance according to this application;

[0030] Figure 2 for Figure 1 AA full sectional view;

[0031] Figure 3 for Figure 2 Enlarged view of point C;

[0032] Figure 4 for Figure 2 An enlarged view of the closed exhaust structure at point D;

[0033] Figure 5 for Figure 2 An enlarged view of the open exhaust structure at point D;

[0034] Figure 6 for Figure 1 BB full sectional view;

[0035] Figure 7 for Figure 6 Enlarged view of point E;

[0036] Figure 8 for Figure 6 Enlarged view at point F;

[0037] Figure 9 This is a schematic diagram of Example 5;

[0038] Figure 10This is a schematic diagram of one embodiment of a pipeline structure;

[0039] Figure 11 This is a schematic diagram of another embodiment of the pipeline structure.

[0040] Figure Descriptions: 1. Pot body; 11. Cooking cavity; 12. Inner pot; 13. Transition body; 14. Shell; 15. Second vent; 2. Pot lid; 21. Exhaust structure; 22. First vent; 23. Second vent; 24. Inner cover; 25. Steam vent; 26. Valve core; 27. First vent; 3. Temperature detection structure; 4. Air pump; 41. Air inlet; 42. Air outlet; 5. Pressure detection structure; 6. One-way valve; 7. Piping structure; 71. First air pipe; 72. Second air pipe; 73. Third air pipe; 74. Fourth air pipe; 8. Solenoid valve; 81. First solenoid directional valve; 82. Second solenoid directional valve; 9. Electric push rod; 91. Connecting rod. Detailed Implementation

[0041] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments.

[0042] The terms "first," "second," etc. (if present) in the specification and claims of this application are used to distinguish similar objects, not to describe a specific order or sequence. Even if "second" is used before a technical feature for distinction, it does not necessarily imply the presence of "first." It should be understood that in this application, "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion. It should be understood that in this application, "multiple" refers to two or more. "And / or" is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, X and / or Y can represent: X alone, X and Y simultaneously, and Y alone. The character " / " generally indicates that the preceding and following related objects are in an "or" relationship. "Containing X, Y, and Z," "Containing X, Y, and Z" means that all three X, Y, and Z are included; "Containing X, Y, or Z" means that one of X, Y, and Z is included; "Containing X, Y, and / or Z" means that any one, two, or three of X, Y, and Z are included.

[0043] The technical solutions of this application will be described in detail below with specific embodiments. The following specific embodiments can be combined or substituted with each other according to the actual situation, and the same or similar concepts or processes may not be described again in some embodiments.

[0044] Example 1:

[0045] like Figures 1 to 8 As shown, this application provides a pressure cooking appliance, including a pot body 1 and a pot lid 2. The pot lid 2 covers the pot body 1 to form a cooking chamber 11. The pot lid 2 is provided with an exhaust structure 21. An air pump 4 is installed on the pot lid 2. The air pump 4 is a one-way pump. The air pump 4 includes a first air port 22 and a second air port 23. The first air port 22 is connected to the cooking chamber 11, and the second air port 23 is connected to the atmosphere. The second air port 23 is an air inlet 41, and the first air port 22 is an air outlet 42. A first air valve is provided between the first air port 22 and the cooking chamber 11; and / or, a second air valve is provided between the second air port 23 and the atmosphere.

[0046] After adopting the above technical solution, this application has the following advantages: When it is necessary to control the cooking utensils from emitting a large amount of high-temperature steam after cooking food, the air pump 4 in the lid 2 pressurizes the cooking chamber 11, causing the air pressure in the cooking chamber 11 to rise and exceed one standard atmosphere, resulting in the boiling point of the liquid in the pot being higher than the temperature inside the pot, thereby reducing the generation of steam. At the same time, after opening the exhaust structure 21, a large amount of high-temperature steam will not be emitted from the pot, and the air pump 4 can continuously pump cold air into the pot, allowing the pot to fully contact the cold air for cooling. Compared with the cooling method when the exhaust structure 21 is not opened, the cooling speed is faster.

[0047] Understandably, the air valve that comes with the air pump 4 can also be classified as one of the aforementioned air valves.

[0048] Furthermore, the first air valve is a one-way valve 6 that connects one-way from the air pump 4 side to the cooking cavity 11 side, and the second air valve is a one-way valve 6 that connects one-way from the atmosphere side to the air pump 4 side.

[0049] By employing the aforementioned technical solution, the one-way pump and one-way valve 6 ensure unidirectional airflow. The first valve guarantees that gas can only flow from the air pump 4 to the cooking chamber 11, and the second valve guarantees that gas can only flow from the main flow to the air pump 4. This allows for precise control of the gas flow direction, enabling the air pump 4 to pump cold air into the cooking chamber 11 as designed, avoiding backflow of gas, improving the accuracy and stability of pressure control, and helping to better realize the cooking appliance's function of regulating internal air pressure and temperature. This allows the cooking appliance to achieve the effect of only a small amount of water vapor and no steam discharge during use.

[0050] Understandably, the first and second air valves can also be control valves used to control the opening and closing of the corresponding air ports.

[0051] Furthermore, the pot lid 2 is provided with a pressure detection structure 5 for detecting the pressure inside the cooking cavity 11.

[0052] Using the aforementioned technical solution, the pressure detection structure 5 can monitor the pressure value inside the cooking cavity 11 in real time and feed this data back to the control system. Based on the preset cooking pressure value, the control system adjusts components such as the air pump 4 and the electromagnetic reversing valve to precisely control the pressure inside the cooking cavity 11, ensuring that the pressure is always maintained within the range required for optimal cooking, thereby improving the cooking effect, enabling the food to be heated evenly and thoroughly cooked, and ensuring the taste and nutritional components of the food.

[0053] Understandably, the pressure detection structure 5 can also be set on the transition body 13 and between the shell 14 and the inner pot 12 of the pot body 1.

[0054] Furthermore, the pot body 1 includes a shell 14 and an inner pot 12 disposed within the shell 14, and the pot body 1 is provided with a temperature sensing structure 3 for the temperature of the bottom or side wall of the inner pot 12.

[0055] By adopting the aforementioned technical solution, the temperature of the bottom or side wall of the inner pot 12 can be monitored in real time and accurately, allowing users to precisely adjust the cooking temperature according to different ingredients and cooking needs, avoiding food from burning due to excessive temperature or not being fully cooked due to excessive temperature, ensuring that the food reaches the ideal cooking state, and improving the taste and quality of the food.

[0056] Understandably, the temperature detection structure 3 can also be set on the pot lid 2.

[0057] Specifically, the cooking appliance also includes a controller electrically connected to the temperature detection structure 3, the pressure detection structure 5, and the exhaust structure 21. The exhaust structure 21 includes an electric push rod 9, which is hinged to a connecting rod 91. The connecting rod 91 is hinged to the pot lid 2. The pot lid 2 includes an inner lid 24 that seals with the inner pot 12. The inner lid 24 has a steam vent 25 and a valve core 26 floating on it. The valve core 26 moves up and down to open and close the steam vent 25. When the gas pressure inside the cooking chamber 11 is greater than the set pressure, the valve core 26 rises to open the steam vent 25, allowing the gas inside the cooking chamber 11 to escape. When the gas pressure inside the cooking chamber 11 is less than the set pressure, the valve core 26 falls to close the steam vent 25, disconnecting the cooking chamber 11 from the atmosphere. Alternatively, when the electric push rod 9 is pulled... When activated, connecting rod 91 rotates around the hinge point with the lid 2, causing connecting rod 91 to drive valve core 26 to float up and open vent hole 25, connecting cooking chamber 11 to the atmosphere. Alternatively, when pushed by electric push rod 9, connecting rod 91 rotates around the hinge point with the lid 2, causing connecting rod 91 to drive valve core 26 to float down and close vent hole 25, disconnecting cooking chamber 11 from the atmosphere. The pressure inside cooking chamber 11 is greater than one standard atmosphere, preventing the liquid inside cooking chamber 11 from reaching its boiling point, thus preventing boiling and steam generation. Temperature detection structure 3 can indirectly detect the temperature of food inside cooking chamber 11 by detecting the side wall or bottom of inner pot 12 in pot body 1. The controller can also be connected to air pump 4 so that the controller can actively detect and control the air pressure and temperature inside cooking chamber 11.

[0058] Example 2:

[0059] The air pump 4 is a one-way pump. The first air port 22 is the air inlet 41, and the second air port 23 is the air outlet 42. The air pump is a one-way pump. The first air valve is a one-way valve 6 that connects one-way from the cooking cavity 11 side to the air pump 4 side. The second air valve is a one-way valve 6 that connects one-way from the air pump 4 side to the atmosphere side.

[0060] By employing the aforementioned technical solution, the one-way pump and one-way valve 6 ensure unidirectional airflow. The first valve guarantees that gas can only flow from the cooking chamber 11 to the air pump 4, and the second valve guarantees that gas can only flow from the air pump 4 to the atmosphere. This allows for precise control of the gas flow direction, enabling the air pump 4 to pump hot air into the cooking chamber 11 as designed, preventing backflow of gas, improving the accuracy and stability of pressure and temperature control, and facilitating better regulation of internal air pressure and temperature by the cooking appliance. This allows the appliance to achieve rapid cooling and depressurization during use.

[0061] In this embodiment, when it is necessary to control the cooking appliance to quickly exhaust and cool down after cooking food, the air pump 4 and the exhaust structure 21 can exhaust at the same time, so that the internal air pressure drops rapidly. After reaching a standard atmosphere, the air pump 4 continues to pump air. At this time, the exhaust structure 21 can be closed, while the air pump 4 continues to pump air, drawing the internal pressure to a state below a standard atmosphere. This lowers the boiling point of the internal liquid and causes it to boil rapidly. Compared with the traditional method of connecting the internal space with the atmosphere, this achieves a faster cooling effect.

[0062] Example 3:

[0063] The air pump 4 is a bidirectional pump, and the first air valve and the second air valve are control valves that control the opening and closing of the cooking chamber 11 and the atmosphere.

[0064] By employing the aforementioned technical solution, and using a bidirectional pump and control valve, the cooker is able to actively increase or decrease pressure to change the temperature inside the pot. Only the addition of an existing environmental sensor is needed to allow the controller to detect different environments the cooker is in. For example, when the cooker is in a poorly ventilated environment, the air pump 4 can pressurize the cooking chamber 11 after cooking to circulate cold air and reduce the release of high-temperature steam, achieving faster cooling compared to existing technologies. Conversely, when the cooker is in a well-ventilated environment, the air pump 4 can continuously pump air into the cooking chamber 11 after cooking to reduce the amount of hot air in the chamber and cause the liquid inside to evaporate rapidly, resulting in a temperature decrease and faster cooling and depressurization, thus increasing the cooker's intelligence.

[0065] Example 4:

[0066] The pot lid 2 is provided with a first air hole 27 that connects to the cooking cavity 11, and the first air inlet 22 is connected to the first air hole 27. The air pump 4 is installed on the pot lid 2.

[0067] By adopting the aforementioned technical solution, the air pump 4 is installed on the pot lid 2, making the structure of the entire pressure cooking appliance more compact. Furthermore, it is relatively independent of other complex structures in the pot body 1. When maintenance or repair of the air pump 4 is required, it is not necessary to disassemble the entire cooking appliance; only the pot lid 2 needs to be operated. This greatly reduces the difficulty and cost of maintenance, improves product maintainability, and extends the product's service life.

[0068] Example 5:

[0069] like Figure 9 As shown, an air pump 4 is installed on the pot body 1. The pot body 1 includes a shell 14, an inner pot 12, and a transition body 13. The inner pot 12 is detachably installed from the shell 14. The transition body 13 is fixed to the shell 14 and is located between the inner pot 12 and the pot lid 2. The pot lid 2, the inner pot 12, and the transition body 13 together form the cooking cavity 11. The transition body 13 is provided with a second air hole 15 that communicates with the cooking cavity 11. The first air port 22 communicates with the second air hole 15. The air pump 4 is installed on either the shell 14 or the transition body 13 of the pot body 1.

[0070] Using the aforementioned technical solution, the transition body 13 is fixed to the shell 14, and the inner pot 12 is detachably installed inside the shell 14. This structural design makes the overall structure of the pot body 1 more stable. As an important part connecting the inner pot 12 and the lid 2, the transition body 13 can evenly distribute the pressure generated during cooking, reducing damage to components such as the inner pot 12 and lid 2 caused by uneven pressure, thereby improving the durability of the entire cooking appliance and extending its service life. The lid 2, inner pot 12, and transition body 13 together form the cooking cavity 11, a design that better ensures the sealing of the cooking cavity 11. The presence of the transition body 13 can effectively fill any gaps that may exist between the inner pot 12 and the lid 2, reducing the possibility of gas leakage and ensuring that the gas pressure inside the cooking cavity 11 can be precisely controlled according to design requirements, thus improving the cooking effect.

[0071] Specifically, the inner pot 12 and the transition body 13 are located inside the shell 14.

[0072] Example 6:

[0073] A pressure cooking appliance includes a pot body 1 and a lid 2. The lid 2 covers the pot body 1 to form a cooking chamber 11. The lid 2 is provided with an exhaust structure 21. The pot body 1 or the lid 2 is equipped with an air pump 4 and a pipeline structure 7. The air pump 4 includes an air inlet 41 and an air outlet 42. The air inlet 41 can be selectively connected to one of the cooking chamber 11 and the atmosphere through the pipeline structure 7. The air outlet 42 can be selectively connected to the other of the cooking chamber 11 and the atmosphere through the pipeline structure 7.

[0074] Using the aforementioned technical solution, the air inlet 41 and air outlet 42 can be selectively connected to the cooking chamber 11 and the atmosphere through the pipeline structure 7, enabling the air pump 4 to achieve multiple air pressure regulation functions. It can draw air from the atmosphere and pump it into the cooking chamber 11, increasing the air pressure inside the chamber to meet the high-pressure environment required for cooking, such as quickly cooking food in a pressure cooker; it can also draw air from the cooking chamber 11 and exhaust it into the atmosphere, reducing the air pressure inside the chamber, suitable for scenarios requiring rapid depressurization and cooling, such as quickly opening the lid 2 after cooking. By flexibly adjusting the air pressure, the temperature of the cooking chamber 11 can be effectively controlled indirectly. When rapid heating is needed, increasing the air pressure raises the boiling point of the liquid, allowing food to be cooked at a higher temperature and accelerating the cooking process; when rapid cooling is needed, decreasing the air pressure lowers the boiling point of the liquid, causing it to boil rapidly and remove heat. Combined with exhaust and other operations, this can lower the temperature of the cooking chamber 11 faster than traditional natural cooling methods, saving users waiting time and allowing them to use the food promptly. In poorly ventilated environments, the steam generation and emission can be reduced by pressurizing the cooking chamber 11 with the air pump 4, thus avoiding problems such as increased humidity and oil mist adsorption caused by large amounts of steam being released into the environment. In well-ventilated environments, the air pump 4 can be used to quickly adjust the air pressure and temperature to meet different user needs, enabling the cooking appliance to perform better in various environments and improving the applicability of the product.

[0075] Furthermore, such as Figure 10 As shown, the pipeline structure 7 includes a first air pipe 71, a second air pipe 72, a third air pipe 73, and a fourth air pipe 74. The first air pipe 71 connects the air inlet 41 and the cooking chamber 11, the second air pipe 72 connects the air outlet 42 and the cooking chamber 11, the third air pipe 73 connects the air inlet 41 and the atmosphere, and the fourth air pipe 74 connects the air outlet 42 and the atmosphere. Each of the first air pipe 71, the second air pipe 72, the third air pipe 73, and the fourth air pipe 74 is equipped with a solenoid valve 8 for controlling the opening and closing of the pipeline.

[0076] By employing the aforementioned technical solution, and by installing solenoid valves 8 on the first air pipe 71, second air pipe 72, third air pipe 73, and fourth air pipe 74 to control the on / off state of the pipes, more precise and independent control can be achieved over the gas flow between the air pump 4, the cooking chamber 11, and the atmosphere. Based on specific cooking needs and real-time pressure and temperature conditions, a particular pipe can be precisely selected to open or close, achieving accurate adjustment of air intake and exhaust. Compared to previous solutions, this method can more accurately control the air pressure and temperature within the cooking chamber 11, providing a more suitable environment for cooking different foods and further improving cooking results and food quality.

[0077] In another embodiment, such as Figure 11 As shown, the pipeline structure 7 includes a first air pipe 71, a second air pipe 72, a third air pipe 73, a fourth air pipe 74, a first electromagnetic reversing valve 81, and a second electromagnetic reversing valve 82. The first air pipe 71 connects the air inlet 41 and the cooking chamber 11, the second air pipe 72 connects the air outlet 42 and the cooking chamber 11, the third air pipe 73 connects the air inlet 41 and the atmosphere, and the fourth air pipe 74 connects the air outlet 42 and the atmosphere. The first electromagnetic reversing valve allows the cooking chamber 11 to be selectively connected to either the air inlet 41 or the air outlet 42, and the second electromagnetic reversing valve 82 allows the atmosphere to be selectively connected to either the air inlet 41 or the air outlet 42.

[0078] Using the aforementioned technical solution, the first electromagnetic reversing valve 81 controls the cooking chamber 11 to selectively connect to either the air inlet 41 or the air outlet 42, while the second electromagnetic reversing valve 82 controls the atmosphere to selectively connect to either the air inlet 41 or the air outlet 42. This design makes the airflow control logic clearer and more centralized. By operating these two electromagnetic reversing valves, the direction and flow of gas in and out of the cooking chamber 11 can be controlled more precisely, enabling flexible gas pressure adjustment according to different cooking needs, such as rapid pressure increase or slow pressure decrease, thereby improving the cooking effect and the quality of the food. Compared with other control methods, this centralized control logic reduces the complex collaborative work requirements between multiple electromagnetic valves 8, lowers the complexity of the control algorithm, and improves the stability and reliability of the system.

[0079] In addition to the preferred embodiments described above, this application has other implementation methods. All other embodiments obtained by those skilled in the art based on the embodiments in this application without creative effort are within the scope of protection claimed in this application.

Claims

1. A pressure cooking appliance, comprising a pot body (1) and a lid (2), wherein the lid (2) covers the pot body (1) to form a cooking cavity (11), and the lid (2) is provided with a venting structure (21), characterized in that, The pot body (1) or pot lid (2) is equipped with an air pump (4), the air pump (4) includes a first air port (22) and a second air port (23), the first air port (22) is connected to the cooking cavity (11), the second air port (23) is connected to the atmosphere, one of the first air port (22) and the second air port (23) is an air inlet (41), and the other is an air outlet (42); A first air valve is provided between the first air inlet (22) and the cooking cavity (11); and / or, a second air valve is provided between the second air inlet (23) and the atmosphere.

2. A pressure cooking appliance according to claim 1, characterized in that, The first air port (22) is an air outlet (42), the second air port (23) is an air inlet (41), the air pump is a one-way pump, the first air valve is a one-way valve (6) that connects one-way from the atmospheric side to the air pump (4), and the second air valve is a one-way valve (6) that connects one-way from the air pump (4) to the cooking cavity (11).

3. A pressure cooking appliance according to claim 1, characterized in that, The first air inlet (22) is an air inlet (41), the second air inlet (23) is an air outlet (42), the air pump is a one-way pump, the first air valve is a one-way valve (6) that connects one-way from the cooking cavity (11) side to the air pump (4) side, and the second air valve is a one-way valve (6) that connects one-way from the air pump (4) side to the atmosphere side.

4. A pressure cooking appliance according to claim 1, characterized in that, The air pump (4) is a two-way pump, and the first air valve and the second air valve are control valves that control the opening and closing of the cooking cavity and the atmosphere.

5. A pressure cooking appliance according to claim 1, characterized in that, The pot lid (2) is provided with a first air hole (27) that connects to the cooking cavity (11), and the first air port (22) is connected to the first air hole (27). The air pump (4) is installed on the pot lid (2).

6. A pressure cooking appliance according to claim 1, characterized in that, The pot body (1) includes a shell (14), an inner pot (12) and a transition body (13). The inner pot (12) is detachably installed from the shell (14). The transition body (13) is fixed to the shell (14). The transition body (13) is fixed to the shell (14) and located between the inner pot (12) and the pot lid (2). The pot lid (2), the inner pot (12) and the transition body (13) together form the cooking cavity (11). The transition body (13) is provided with a second air hole (15) that communicates with the cooking cavity (11). The first air port (22) is connected to the second air hole (15). The air pump (4) is installed on the pot body (1).

7. A pressure cooking appliance, comprising a pot body (1) and a lid (2), wherein the lid (2) covers the pot body (1) to form a cooking cavity (11), and the lid (2) is provided with a venting structure (21), characterized in that, The pot body (1) or pot lid (2) is equipped with an air pump (4) and a pipeline structure (7). The air pump (4) includes an air inlet (41) and an air outlet (42). The air inlet (41) can be selectively connected to one of the cooking cavity (11) and the atmosphere through the pipeline structure (7). The air outlet (42) can be selectively connected to the other of the cooking cavity (11) and the atmosphere through the pipeline structure (7).

8. A pressure cooking appliance according to claim 7, characterized in that, The pipeline structure (7) includes a first air pipe (71), a second air pipe (72), a third air pipe (73) and a fourth air pipe (74). The first air pipe (71) connects the air inlet (41) and the cooking chamber (11). The second air pipe (72) connects the air outlet (42) and the cooking chamber (11). The third air pipe (73) connects the air inlet (41) and the atmosphere. The fourth air pipe (74) connects the air outlet (42) and the atmosphere. Each of the first air pipe (71), the second air pipe (72), the third air pipe (73) and the fourth air pipe (74) is equipped with a solenoid valve (8) for controlling the opening and closing of the pipeline.

9. A pressure cooking appliance according to claim 7, characterized in that, The pipeline structure (7) includes a first air pipe (71), a second air pipe (72), a third air pipe (73), a fourth air pipe (74), a first electromagnetic reversing valve (81), and a second electromagnetic reversing valve (82). The first air pipe (71) connects the air inlet (41) and the cooking chamber (11). The second air pipe (72) connects the air outlet (42) and the cooking chamber (11). The third air pipe (73) connects the air inlet (41) and the atmosphere. The fourth air pipe (74) connects the air outlet (42) and the atmosphere. The first electromagnetic reversing valve allows the cooking chamber (11) to be selectively connected to either the air inlet (41) or the air outlet (42). The second electromagnetic reversing valve (82) allows the atmosphere to be selectively connected to either the air inlet (41) or the air outlet (42).

10. A pressure cooking appliance according to claim 1 or 7, characterized in that, The lid (2) is provided with a pressure detection structure (5) for detecting the gas pressure in the cooking cavity (11). The pot body (1) includes a shell (14) and an inner pot (12) located in the shell (14). The pot body (1) or the lid (2) is provided with a temperature detection structure (3) for detecting the temperature in the cooking cavity (11).

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