Micro-pressure over-temperature steam cooking system and cooking apparatus

Abstract

The application provides a micro-pressure over-temperature steam cooking system and a cooking device, and relates to the technical field of cooking devices. The micro-pressure over-temperature steam cooking system comprises: an inner container having a first cavity; a first steam inlet joint and a steam outlet joint are arranged on the side wall of the inner container, and the first steam inlet joint is in communication with a steam generator; a pot body is arranged in the first cavity; the pot body has a second cavity; a second steam inlet joint in communication with the second cavity is arranged on the pot body, the second steam inlet joint is in fluid communication with the first steam inlet joint, steam is introduced into the second cavity, the pressure in the second cavity is greater than the pressure in the first cavity; and a pressure relief valve in communication with the second cavity is further arranged on the pot body, and the pressure relief valve is in communication with the steam outlet joint. The micro-pressure over-temperature steam cooking system can shorten the cooking time and improve the steam cooking speed.

Description

Technical Field

[0001] This application relates to the field of cooking equipment technology, and in particular to a micro-pressure superheated steam cooking system and cooking equipment. Background Technology

[0002] A steam oven is a kitchen appliance that combines steam cooking and baking functions. In recent years, it has developed rapidly with the increasing demand from consumers for healthy cooking and multifunctional kitchen appliances.

[0003] In existing technology, steam ovens mainly generate steam through a steam generator and directly introduce it into the cavity for cooking to achieve the steam cooking function.

[0004] However, existing steam ovens take a long time to cook using the steam function, and the steam cooking efficiency is low. Utility Model Content

[0005] In view of the above problems, this application provides a micro-pressure superheated steam cooking system and cooking equipment to solve the problems of long cooking time and low steam cooking efficiency when using the steam function of existing steam ovens.

[0006] To achieve the above objectives, the embodiments of this application provide the following technical solutions:

[0007] A first aspect of this application provides a micro-pressure superheated steam cooking system, comprising:

[0008] The inner liner has a first cavity; the side wall of the inner liner is provided with a first steam inlet connector and a steam outlet connector, and the first steam inlet connector is connected to the steam generator.

[0009] The pot body is built into the first cavity; the pot body has a second cavity;

[0010] The pot body is provided with a second steam inlet connector that is connected to the second cavity. The second steam inlet connector is fluidly connected to the first steam inlet connector to introduce steam into the second cavity, so that the pressure in the second cavity is greater than the pressure in the first cavity.

[0011] The boiler body is also equipped with a pressure relief valve that communicates with the second chamber, and the pressure relief valve is connected to the steam exhaust connector.

[0012] The micro-pressure superheated steam cooking system provided in this application designs the pot body as an independent, pressurized, sealed container (second chamber) and directly introduces steam into it. This allows the pressure inside the second chamber to exceed the atmospheric pressure of the external first chamber. Through the pressure relief valve, the pressure inside the second chamber is kept stable within a preset "micro-pressure" range, enabling the temperature of the saturated steam inside the second chamber to exceed the 100°C limit, reaching a "superheated" state. This higher-temperature steam contains a greater enthalpy value, allowing for faster heat transfer to the food. This shortens cooking time and increases steam cooking speed. Furthermore, this application confines the "micro-pressure superheated" cooking process to the relatively small second chamber. Compared to heating the entire first chamber, maintaining a "micro-pressure superheated" environment in only a small pot requires significantly less energy input. Meanwhile, since the second chamber is enclosed within the first chamber at atmospheric pressure, the first chamber acts as insulation or a buffer, effectively reducing heat loss from the second chamber to the external environment. This allows energy to be more concentrated for food cooking, improving thermal efficiency. Consequently, this achieves efficient energy utilization and reduces heat loss.

[0013] In one possible implementation, the pressure relief valve is set to a pressure threshold of 1.3 bar.

[0014] And / or, the pressure range within the second chamber is 1.3 bar to 1.7 bar;

[0015] And / or, the temperature range within the second cavity is 105 ℃ to 120 ℃.

[0016] This method effectively speeds up cooking while preventing excessive decomposition of ingredients due to high temperatures. Within this range, it also better promotes Maillard reactions and protein hydrolysis, enhancing the umami flavor of meat and the richness of broth.

[0017] In one possible implementation, the micro-pressure superheated steam cooking system further includes a steam inlet pipe, one end of which is connected to a first steam inlet connector and the other end of which is connected to a second steam inlet connector.

[0018] The low-pressure superheated steam cooking system also includes a steam exhaust pipe, one end of which is connected to a steam exhaust connector and the other end is connected to a pressure relief valve.

[0019] This design achieves several advantages. First, it allows for precise isolation and control of the pressure environment within the second chamber, thus better maintaining the "micro-pressure overheating" environment inside the pot. Second, it enables the direct exhaust of waste gas to the overall exhaust system, keeping the first chamber dry and clean, and preventing hot steam from scalding the user when the door is opened, thereby improving equipment safety. Furthermore, the pot connects to the main cooking unit via quick-connect pipe fittings, facilitating pot placement, removal, and cleaning. For the overall design, only standard steam inlet and exhaust interfaces need to be provided, allowing the micro-pressure function to be integrated into existing steam oven platforms, reducing design and manufacturing complexity and improving versatility.

[0020] In one possible implementation, a safety valve is also provided on the pot body, and the safety valve is connected to the second cavity; the set pressure threshold of the safety valve is greater than or equal to the set pressure threshold of the pressure relief valve.

[0021] In this way, when the pressure relief valve fails, causing the pressure in the second chamber to rise continuously and exceed its set threshold, the safety valve will be forced to open and release pressure. This provides redundant safety protection and achieves failover protection.

[0022] In one possible implementation, the pot body includes a body and a cover disposed on the body;

[0023] The pot body also includes a sealing ring, which is arranged around the periphery of the lid and is used to seal the lid and the body together.

[0024] In this way, during the micro-pressure overheating cooking process, the sealing ring can effectively resist the internal steam pressure and prevent high-pressure steam from leaking from the joint surface between the lid and the body, thereby ensuring the stability of the pressure in the second cavity, and thus establishing and maintaining a reliable micro-pressure environment in the second cavity, improving the steam cooking speed.

[0025] In one possible implementation, the cover is provided with at least two latches, which are spaced apart circumferentially along the peripheral edge of the cover.

[0026] The body is provided with at least two locking tongues, which are spaced apart circumferentially along the outer peripheral wall of the body. The locking tongues are used to lock with the latch.

[0027] In this way, by locking the latch and the buckle, not only can a strong mechanical locking force be provided to firmly lock the cover onto the body and ensure that the cover will not be pushed open by internal pressure, but also a stable and sufficient clamping force is provided to make the sealing ring produce a preset elastic deformation, so that the sealing surfaces between the cover and the body are always in close contact when the pressure rises.

[0028] In one possible implementation, the second steam inlet connector is disposed on the outer peripheral side wall of the pot body, and the second steam inlet connector and the locking tongue are offset in the circumferential direction.

[0029] In this way, during micro-pressure overheating cooking, the second steam inlet connector is located inside the inner pot near the rear of the cooking device, thus isolating it from the user's operating area and avoiding the risk of burns when opening the lid. The second steam inlet connector and the locking tongue are offset in the circumferential direction, which can prevent spatial interference between the second steam inlet connector and the locking tongue or the mechanism of the operating latch.

[0030] In one possible implementation, a fixing bracket is provided on the top of the cover, and the fixing bracket extends at least partially out of the edge of the cover along the radial direction of the cover; the latch is rotatably connected to the fixing bracket.

[0031] The top of the cover is also equipped with a handle, which is connected to the fixed bracket.

[0032] In this way, the fixed bracket serves as the core load-bearing structure. After the latch and buckle are locked, the load-bearing function of the fixed bracket ensures that the locking force is efficiently converted into a vertical pressing force on the sealing ring. This makes the sealing ring more evenly stressed, preventing warping that may occur when the lid is subjected to force on one side or excessive force. This ensures a reliable seal throughout the entire circumference of the pot, thus providing a reliable micro-pressure environment. The handle is connected to the fixed bracket, making it easy for users to put on and take off the lid, preventing direct contact with the lid and potential burns.

[0033] In one possible implementation, the micro-pressure superheated steam cooking system further includes:

[0034] Temperature sensor, used to monitor the temperature inside the second chamber;

[0035] The controller is electrically connected to the temperature sensor and the steam generator. The controller is used to control the steam output rate of the steam generator based on the temperature inside the second chamber.

[0036] This ensures that the temperature inside the second chamber is precisely stabilized within a preset range, avoiding overcooking due to excessively high temperatures or reduced cooking efficiency due to insufficient temperatures, thus guaranteeing consistent cooking results.

[0037] A second aspect of this application also provides a cooking device, including the micro-pressure superheated steam cooking system as described above.

[0038] The cooking equipment of the second aspect includes the micro-pressure superheated steam cooking system of the first aspect. Therefore, the cooking equipment of the second aspect includes the structure and beneficial effects of the micro-pressure superheated steam cooking system of the first aspect.

[0039] In addition to the technical problems solved by the embodiments of this application, the technical features constituting the technical solutions, and the beneficial effects brought about by the technical features of these technical solutions described above, other technical problems that can be solved by the micro-pressure superheated steam cooking system and cooking equipment provided by the embodiments of this application, other technical features included in the technical solutions, and the beneficial effects brought about by these technical features will be further explained in detail in the specific implementation. Attached Figure Description

[0040] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0041] Figure 1 A cross-sectional view of the cooking apparatus provided in the embodiments of this application along the vertical direction;

[0042] Figure 2 A partial sectional view of the cooking apparatus provided in the embodiments of this application along the vertical direction;

[0043] Figure 3 For this Figure 1 A perspective view of the pot shown;

[0044] Figure 4 A flowchart illustrating the temperature control process of a micro-pressure overheated steam cooking system provided in this application embodiment.

[0045] Explanation of reference numerals in the attached figures:

[0046] 10. Inner liner; 101. First cavity; 11. First steam inlet connector; 12. Steam exhaust connector; 20. Boiler body; 201. Second cavity; 21. Main body; 211. Second steam inlet connector; 212. Locking tongue; 22. Cover; 221. Pressure relief valve; 222. Safety valve; 223. Sealing ring; 224. Lock; 225. Fixed bracket; 226. Handle; 31. Steam inlet pipe; 32. Steam exhaust pipe; 41. Temperature sensor; 42. Steam generator; 43. Controller. Detailed Implementation

[0047] First, those skilled in the art should understand that these embodiments are merely for explaining the technical principles of this application and are not intended to limit the scope of protection of this application. Those skilled in the art can make adjustments as needed to adapt to specific application scenarios.

[0048] Secondly, it should be noted that, in the description of the embodiments of this application, unless otherwise explicitly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in the embodiments of this application according to the specific circumstances.

[0049] As described in the background section, steam ovens in the related art suffer from the problem of long cooking times and low steam cooking efficiency when using the steam function. The inventors' research revealed that this problem arises because steam ovens in the related art typically operate under atmospheric pressure. First, at standard atmospheric pressure (approximately 1 bar), the highest temperature that water vapor can reach is limited to 100°C. This upper temperature limit makes the rate of heat transfer to the interior of food relatively slow, especially for large or dense ingredients (such as whole chickens, large pieces of meat, or root vegetables), requiring a longer time to reach the required level of doneness at the center. Second, to generate steam, steam ovens typically use the entire inner cavity as the cooking space, which has a large volume. Heating such a large space and maintaining a saturated steam environment at 100°C consumes a significant amount of energy and time. More importantly, during the cooking process, to expel air from the cavity and prevent the accumulation of cold air, the system needs to continuously introduce new steam and expel old steam, resulting in a significant waste of heat energy and water vapor, leading to low thermal efficiency.

[0050] To address the aforementioned technical problems, this application provides a low-pressure overheated steam cooking system and cooking equipment. The low-pressure overheated steam cooking system includes: an inner liner having a first cavity; a first steam inlet connector and a steam outlet connector are provided on the side wall of the inner liner, the first steam inlet connector being connected to a steam generator; a pot body built into the first cavity; the pot body having a second cavity; a second steam inlet connector connected to the second cavity is provided on the pot body, the second steam inlet connector being fluidly connected to the first steam inlet connector to introduce steam into the second cavity, making the pressure in the second cavity greater than the pressure in the first cavity; the pot body is also provided with a pressure relief valve connected to the second cavity, the pressure relief valve being connected to the steam outlet connector.

[0051] The micro-pressure superheated steam cooking system provided in this application designs the pot body as an independent, pressurized, sealed container (second chamber) and directly introduces steam into it. This allows the pressure inside the second chamber to exceed the atmospheric pressure of the external first chamber. Through the pressure relief valve, the pressure inside the second chamber is kept stable within a preset "micro-pressure" range, enabling the temperature of the saturated steam inside the second chamber to exceed the 100°C limit, reaching a "superheated" state. This higher-temperature steam contains a greater enthalpy value, allowing for faster heat transfer to the food. This shortens cooking time and increases steam cooking speed. Furthermore, this application confines the "micro-pressure superheated" cooking process to the relatively small second chamber. Compared to heating the entire first chamber, maintaining a "micro-pressure superheated" environment in only a small pot requires significantly less energy input. Meanwhile, since the second chamber is enclosed within the first chamber at atmospheric pressure, the first chamber acts as insulation or a buffer, effectively reducing heat loss from the second chamber to the external environment. This allows energy to be more concentrated for food cooking, improving thermal efficiency. Consequently, this achieves efficient energy utilization and reduces heat loss.

[0052] To make the above-mentioned objectives, features, and advantages of the embodiments of this application more apparent and understandable, 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 a part of the embodiments of this application, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this application without creative effort are within the scope of protection of this application.

[0053] Please refer to the attached document. Figure 1-4 The first aspect of this application provides a micro-pressure superheated steam cooking system, comprising:

[0054] The inner liner 10 has a first cavity 101; the side wall of the inner liner 10 is provided with a first steam inlet connector 11 and a steam outlet connector 12, and the first steam inlet connector 11 is connected to the steam generator 42.

[0055] The pot body 20 is built into the first cavity 101; the pot body 20 has a second cavity 201;

[0056] The pot body 20 is provided with a second steam inlet connector 211 that is connected to the second cavity 201. The second steam inlet connector 211 is in fluid communication with the first steam inlet connector 11 to introduce steam into the second cavity 201, so that the pressure in the second cavity 201 is greater than the pressure in the first cavity 101.

[0057] The boiler body 20 is also equipped with a pressure relief valve 221 that is connected to the second cavity 201. The pressure relief valve 221 is connected to the steam exhaust connector 12.

[0058] It should be noted that "fluid connectivity" refers to the spatial relationship between two components or parts (hereinafter referred to as the first part and the second part, respectively), that is, fluid (gas, liquid or a mixture of both) can flow from the first part along the flow path and / or be transported to the second part. It can be that the first part and the second part are directly connected, or that the first part and the second part are indirectly connected through at least one third party. The third party can be a fluid channel such as a pipe, channel, conduit, flow guide, hole, groove, or a chamber that allows fluid to flow through, or a combination of the above.

[0059] In this embodiment, a pressure environment higher than atmospheric pressure (e.g., 1.3 bar-1.7 bar) is created within the second chamber 201, thereby raising the steam temperature to above 100°C (e.g., 105°C-120°C). The pressure relief valve 221 has a set pressure threshold (e.g., 1.3 bar). When steam continuously flows into the second chamber 201 and the pressure within the second chamber 201 reaches the set pressure threshold, the pressure relief valve 221 automatically opens to discharge excess steam from the second chamber 201. Conversely, when the pressure within the second chamber 201 falls below the set pressure threshold due to cooling or cessation of steam intake, the pressure relief valve 221 automatically closes. This ensures that the pressure within the second chamber 201 remains stable within a preset "micro-pressure" range. According to the principles of physics, the boiling point of water increases with increasing pressure. This further ensures the continuous existence of the "superheated" steam environment.

[0060] In this embodiment, the pressure relief valve 221 is in fluid communication with the steam vent connector 12 on the inner liner 10. This allows the exhaust gas generated during the low-pressure cooking process to work in conjunction with the oven's own dehumidification and exhaust functions, maintaining the integrity and stability of the entire system. It also prevents high-temperature, high-pressure steam from being directly discharged into the first cavity 101, thus preventing a large amount of residual steam in the first cavity 101 and avoiding scalding to the user when the door is opened. Furthermore, it prevents high-temperature, high-pressure steam from condensing into wastewater in the first cavity 101, contaminating the inner liner 10, and increasing the cleaning burden. This orderly drainage of exhaust gas maintains the cleanliness and stability of the system.

[0061] The micro-pressure superheated steam cooking system provided in this application designs the pot body 20 as an independent, pressurized, sealed container (second chamber 201) and directly introduces steam into it. This allows the pressure inside the second chamber 201 to exceed the atmospheric pressure of the external first chamber 101. Through the pressure relief valve 221, the pressure inside the second chamber 201 is kept stable within a preset "micro-pressure" range, enabling the temperature of the saturated steam inside the second chamber 201 to exceed the 100°C limit, reaching a "superheated" state. This higher-temperature steam contains a greater enthalpy, allowing for faster heat transfer to the food. According to the Clausius-Clapeyron equation, the saturated vapor pressure of water increases exponentially with temperature. This shortens cooking time and increases the speed of steam cooking.

[0062] Furthermore, this application confines the "micro-pressure overheating" cooking process within a relatively small second cavity 201. Compared to heating the entire first cavity 101, maintaining a "micro-pressure overheating" environment in only a small pot requires significantly less energy input. Simultaneously, since the second cavity 201 is enclosed within the atmospheric-pressure first cavity 101, the first cavity 101 acts as insulation or a buffer, effectively reducing heat loss from the second cavity 201 to the external environment. This allows energy to be more concentrated for food cooking, improving thermal efficiency. Thus, efficient energy utilization and reduced heat loss are achieved.

[0063] In one possible implementation, the pressure threshold set for the pressure relief valve 221 is 1.3 bar;

[0064] And / or, the pressure range within the second chamber 201 is 1.3 bar to 1.7 bar;

[0065] And / or, the temperature range within the second cavity 201 is 105 ℃ to 120 ℃.

[0066] In this embodiment, the pressure threshold of the pressure relief valve 221 is set to 1.3 bar. By maintaining the pressure range within the second chamber 201 at 1.3 bar to 1.7 bar, the corresponding temperature range within the second chamber 201 can be increased to 105 ℃ to 120 ℃. This effectively accelerates cooking while preventing excessive decomposition of ingredients due to high temperatures. Furthermore, within this temperature range, Maillard reactions and protein hydrolysis are better promoted, enhancing the umami flavor of meat and the richness of broth.

[0067] In one possible implementation, please see Figure 1 As shown, the micro-pressure overheated steam cooking system also includes a steam inlet pipe 31, one end of which is connected to the first steam inlet connector 11 and the other end is connected to the second steam inlet connector 211.

[0068] The low-pressure overheated steam cooking system also includes a steam exhaust pipe 32, one end of which is connected to the steam exhaust connector 12 and the other end is connected to the pressure relief valve 221.

[0069] In this embodiment, steam generated by the steam generator 42 can be directly and precisely injected into the sealed pot body 20 (second cavity 201) through the steam inlet pipe 31. The exhaust pipe 32 connects the exhaust connector 12 and the pressure relief valve 221, providing a controlled exhaust channel for excess steam in the second cavity 201. On one hand, this achieves precise isolation and control of the pressure environment within the second cavity 201, thereby better maintaining the "micro-pressure overheating" environment inside the pot body 20. On the other hand, it allows exhaust gas to be directly discharged to the overall exhaust system, not only keeping the first cavity 101 dry and clean but also preventing hot steam from rushing towards the user and causing burns when the door is opened, thus improving equipment safety. Furthermore, the pot body 20 is connected to the main cooking equipment via a quick-connect pipe connector, facilitating the removal, placement, and cleaning of the pot body 20. For the overall design, only standard steam inlet and exhaust interfaces need to be reserved to integrate the micro-pressure function into the existing steam oven platform, reducing design and manufacturing complexity and improving versatility.

[0070] In one possible implementation, please see Figure 3 As shown, a safety valve 222 is also provided on the pot body 20. The safety valve 222 is connected to the second chamber 201. The set pressure threshold of the safety valve 222 is greater than or equal to the set pressure threshold of the pressure relief valve 221.

[0071] In this embodiment, when the pressure relief valve 221 fails, causing the pressure inside the second chamber 201 to continuously rise and exceed its set threshold, the safety valve 222 will be forcibly opened to relieve pressure. This provides redundant safety protection and achieves failover protection.

[0072] In one possible implementation, please see Figure 2 As shown, the pot body 20 includes a main body 21 and a cover 22 disposed on the main body 21;

[0073] The pot body 20 also includes a sealing ring 223, which is arranged circumferentially along the peripheral edge of the lid 22 and is used to seal the lid 22 and the body 21.

[0074] In this embodiment, the sealing ring 223 forms an elastic sealing barrier between the cover 22 and the body 21. During the micro-pressure overheating cooking process, the sealing ring 223 can effectively resist the internal steam pressure and prevent high-pressure steam from leaking from the joint surface of the cover 22 and the body 21, thereby ensuring the stability of the pressure in the second cavity 201, and thus establishing and maintaining a reliable micro-pressure environment in the second cavity 201, improving the steam cooking speed.

[0075] Furthermore, during manufacturing and assembly, minor unevenness or dimensional deviations may exist at the mating surfaces of the cover 22 and the body 21. The elastic sealing ring 223 can be compressed to compensate for tolerances and deformation, ensuring a long-lasting seal.

[0076] In one possible implementation, please see Figure 2 and Figure 3 As shown, at least two latches 224 are provided on the cover 22, and the at least two latches 224 are spaced apart circumferentially along the peripheral edge of the cover 22.

[0077] The main body 21 is provided with at least two locking tongues 212, which are spaced apart circumferentially along the outer peripheral wall of the main body 21. The locking tongues 212 are used to lock with the latch 224.

[0078] In this embodiment, the locking tongue 212 and the latch 224 not only provide a strong mechanical locking force to firmly lock the cover 22 onto the body 21, ensuring that the cover 22 will not be pushed open by internal pressure, but also provide a stable and sufficient clamping force to cause the sealing ring 223 to produce a preset elastic deformation, thereby keeping the sealing surfaces between the cover 22 and the body 21 in close contact when the pressure rises.

[0079] Furthermore, multiple latches 224 are spaced circumferentially along the periphery of the cover 22, and correspondingly, multiple latches 212 are spaced circumferentially along the outer periphery of the body 21. This not only ensures that the pressure of the cover 22 on the sealing ring 223 is uniform, avoiding local sealing problems caused by single-point or asymmetrical locking, but also prevents the cover 22 from warping or deforming under pressure, thereby ensuring the integrity of the entire sealing surface.

[0080] During use, if there is still pressure inside the pot body 20 (higher than ambient pressure), the latch 224 and the tongue 212 will be interlocked, preventing the user from opening the lid 22. This avoids the risk of severe burns caused by accidentally opening the lid under pressure and being instantly sprayed with high-temperature, high-pressure steam.

[0081] In one possible implementation, please see Figure 3 As shown, the second steam inlet connector 211 is disposed on the outer peripheral side wall of the body 21, and the second steam inlet connector 211 and the locking tongue 212 are offset in the circumferential direction.

[0082] In this embodiment, the second steam inlet connector 211 and its connected pipes are components that continuously pass through high-temperature steam, resulting in very high temperatures. By placing the second steam inlet connector 211 on the outer peripheral sidewall of the main body 21, during micro-pressure overheating cooking, the second steam inlet connector 211 is located within the inner pot 10 near the rear of the cooking device, thus isolating it from the user's operating area and avoiding the risk of burns when opening the lid. The second steam inlet connector 211 and the locking tongue 212 are staggered circumferentially, preventing spatial interference between the second steam inlet connector 211 and the locking tongue 212 or the mechanism for operating the locking mechanism. Furthermore, arranging the load-bearing component (locking tongue 212) and the functional interface (second steam inlet connector 211) evenly staggered circumferentially allows for more balanced stress distribution on the overall structure of the pot body 20 and more efficient space utilization.

[0083] In one possible implementation, please see Figure 2 and Figure 3 As shown, a fixing bracket 225 is provided on the top of the cover 22, and the fixing bracket 225 extends at least partially out of the edge of the cover 22 along the radial direction of the cover 22; the latch 224 is rotatably connected to the fixing bracket 225.

[0084] The top of the cover 22 is also provided with a handle 226, which is connected to the fixed bracket 225.

[0085] In this embodiment, the fixed bracket 225 extends radially outward from the edge of the cover 22, providing a lever arm fulcrum for the latch 224 away from the center of the cover. When the user presses down the handle 226, this force is directly transmitted to the latch 224 through the rigid fixed bracket 225. The latch 224 is rotatably connected to the fixed bracket 225. After the cover 22 is placed on the body 21, the latch 224 is rotated relative to the fixed bracket 225 by turning it, thereby locking the latch 224 with the latch tongue 212. The fixed bracket 225 is the core load-bearing structure. After the latch tongue 212 and the latch 224 are locked, the load-bearing effect of the fixed bracket 225 ensures that the locking force is efficiently converted into a vertical pressing force on the sealing ring 223, making the sealing ring 223 more evenly stressed. This avoids warping of the cover 22 when it is subjected to force on one side or excessive force, thereby ensuring that the pot body 20 can achieve reliable sealing throughout the entire circumference, and thus providing a reliable micro-pressure environment. The handle 226 is connected to the fixed bracket 225, which makes it easy for the user to pick up and put down the cover 22, and avoids the user from directly contacting the cover 22 and causing burns.

[0086] In one possible implementation, please see Figure 2 and Figure 4 As shown, the micro-pressure superheated steam cooking system also includes:

[0087] Temperature sensor 41 is used to monitor the temperature inside the second cavity 201;

[0088] The controller 43 is electrically connected to the temperature sensor 41 and the steam generator 42. The controller 43 is used to control the steam output rate of the steam generator 42 based on the temperature in the second chamber 201.

[0089] In this embodiment, the temperature sensor 41 can monitor the temperature inside the second chamber 201 in real time and feed the signal back to the controller 43. The controller 43 compares the detected temperature with a preset target temperature (e.g., 110 °C). If the temperature is too low, the controller controls the steam generator 42 to increase the steam output rate, quickly increasing the temperature and pressure; if the temperature is close to or reaches the target, the controller reduces the steam output rate, maintaining only a balanced state. This ensures that the temperature inside the second chamber 201 is precisely stabilized within the preset range, avoiding overcooking due to excessively high temperatures or decreased cooking efficiency due to insufficient temperatures, thus guaranteeing consistent cooking results.

[0090] During operation, the controller 43 can precisely control the output rate of the steam generator 42 based on real-time temperature requirements. Once the target temperature is reached, the steam generator 42 can operate intermittently at a lower rate to offset a small amount of heat loss and maintain a low-pressure, high-temperature environment within the second chamber 201. This avoids ineffective waste of steam, reduces energy consumption during cooking, and is more energy-efficient and environmentally friendly.

[0091] A second aspect of this application also provides a cooking device, including the micro-pressure superheated steam cooking system as described above.

[0092] Given that the cooking equipment in this embodiment includes the micro-pressure superheated steam cooking system described in any of the above embodiments, the structure and beneficial effects of the cooking equipment including the micro-pressure superheated steam cooking system will not be described in detail here.

[0093] The various embodiments or implementation methods described in this specification are presented in a progressive manner. Each embodiment focuses on the differences from other embodiments, and the same or similar parts between the embodiments can be referred to each other.

[0094] It should be noted that the terms "one embodiment," "embodiment," "exemplary embodiment," "some embodiments," etc., mentioned in the specification indicate that the described embodiment may include a specific feature, structure, or characteristic, but not every embodiment necessarily includes that specific feature, structure, or characteristic. Furthermore, such phrases do not necessarily refer to the same embodiment. Moreover, when a specific feature, structure, or characteristic is described in connection with an embodiment, implementing such a feature, structure, or characteristic in conjunction with other embodiments, whether explicitly described or not, is within the knowledge scope of those skilled in the art.

[0095] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this application.

Claims

1. A micro-pressure superheated steam cooking system, characterized in that, include: The inner liner (10) has a first cavity (101); a first steam inlet connector (11) and a steam outlet connector (12) are provided on the side wall of the inner liner (10), and the first steam inlet connector (11) is connected to the steam generator (42); The pot body (20) is built into the first cavity (101); the pot body (20) has a second cavity (201); The pot body (20) is provided with a second steam inlet connector (211) that communicates with the second cavity (201). The second steam inlet connector (211) is in fluid communication with the first steam inlet connector (11) to introduce steam into the second cavity (201) so that the pressure in the second cavity (201) is greater than the pressure in the first cavity (101). The pot body (20) is also provided with a pressure relief valve (221) that communicates with the second cavity (201), and the pressure relief valve (221) is connected to the steam exhaust connector (12).

2. The micro-pressure superheated steam cooking system according to claim 1, characterized in that, The pressure threshold set for the pressure relief valve (221) is 1.3 bar; And / or, the pressure range within the second cavity (201) is 1.3 bar to 1.7 bar; And / or, the temperature range within the second cavity (201) is 105 ℃ to 120 ℃.

3. The micro-pressure superheated steam cooking system according to claim 1, characterized in that, The micro-pressure overheated steam cooking system also includes a steam inlet pipe (31), one end of which is connected to the first steam inlet connector (11), and the other end is connected to the second steam inlet connector (211); The micro-pressure overheated steam cooking system also includes a steam exhaust pipe (32), one end of which is connected to the steam exhaust connector (12), and the other end is connected to the pressure relief valve (221).

4. The micro-pressure superheated steam cooking system according to claim 1, characterized in that, The pot body (20) is also provided with a safety valve (222), which is connected to the second cavity (201); the set pressure threshold of the safety valve (222) is greater than or equal to the set pressure threshold of the pressure relief valve (221).

5. The micro-pressure superheated steam cooking system according to claim 1, characterized in that, The pot body (20) includes a main body (21) and a cover (22) covering the main body (21). The pot body (20) also includes a sealing ring (223), which is arranged circumferentially along the peripheral edge of the lid (22) and is used to seal the lid (22) and the body (21).

6. The micro-pressure superheated steam cooking system according to claim 5, characterized in that, The cover (22) is provided with at least two latches (224), and the at least two latches (224) are arranged circumferentially at intervals along the peripheral edge of the cover (22); The body (21) is provided with at least two locking tongues (212), and the at least two locking tongues (212) are arranged circumferentially along the outer peripheral wall of the body (21), and the locking tongues (212) are used to lock with the latch (224).

7. The micro-pressure superheated steam cooking system according to claim 6, characterized in that, The second steam inlet connector (211) is disposed on the outer peripheral sidewall of the body (21), and the second steam inlet connector (211) and the locking tongue (212) are offset in the circumferential direction.

8. The micro-pressure superheated steam cooking system according to claim 6, characterized in that, A fixing bracket (225) is provided on the top of the cover (22), and the fixing bracket (225) extends at least partially out of the edge of the cover (22) along the radial direction of the cover (22); the latch (224) is rotatably connected to the fixing bracket (225); The top of the cover (22) is also provided with a handle (226), which is connected to the fixed bracket (225).

9. The micro-pressure superheated steam cooking system according to any one of claims 1-8, characterized in that, The micro-pressure superheated steam cooking system also includes: Temperature sensor (41) is used to monitor the temperature inside the second cavity (201); A controller (43) is electrically connected to the temperature sensor (41) and the steam generator (42), and the controller (43) is used to control the steam output rate of the steam generator (42) based on the temperature inside the second cavity (201).

10. A cooking device, characterized in that, Including the micro-pressure superheated steam cooking system as described in any one of claims 1 to 9 above.

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