1137 results about "Steaming" patented technology

The invention provides a gas-liquid partitioning device and a steaming oven, the gas-liquid partitioning device comprises a seat body, the seat body is provided with a gas inlet and a gas outlet, the seat body is internally provided with a processing cavity, the processing cavity is internally provided with a condensation part, the condensation part divides the cavity into an upper cavity for cooling gas and a lower cavity for condensing water vapor, the seat body is provided with a driving device, and the driving device is connected with the processing cavity. A channel switching main body is arranged between the upper chamber and the lower chamber, the channel switching main body is in transmission connection with the driving device, the channel switching main body is connected with the air inlet, the upper chamber is communicated with the air inlet through the channel switching main body to form a first channel, and the lower chamber is communicated with the air inlet through the channel switching main body to form a second channel; the outlet ends of the first channel and the second channel are both communicated with the outlet gas, and the driving device drives the channel switching body to act, so that the first channel and the second channel are switched and communicated.

The present invention provides a steaming oven, comprising: a steaming and baking chamber, comprising a shell for enclosing a steaming and baking space; a heating assembly for heating the shell; and a refrigeration unit, which is arranged in close contact with the shell and has a cooling state for absorbing the heat of the shell and a normal temperature state for stopping absorbing the heat of the shell. When a user uses a reservation function, the food to be steamed and baked is placed in a relatively closed steaming and baking chamber, and the refrigeration unit is switched to a cooling state, absorbing the heat of the shell, so that the temperature of the shell is reduced, thereby reducing the temperature inside the steaming and baking chamber, and preventing the food from deteriorating during the reserved time of waiting for steaming and baking.

The invention discloses a control method and device of an integrated cooker, the integrated cooker and a storage medium, and relates to the technical field of artificial intelligence. The method comprises the following steps: detecting a first temperature value in a steaming and baking oven in a current task period; according to the first temperature value and the temperature change rate between the first temperature value and a second temperature value detected in the previous task period, the current rotating speed value of the variable-frequency fan and the on-off state of the fixed-frequency fan in the current task period are determined; and the variable-frequency fan is adjusted based on the current rotating speed value, and the fixed-frequency fan is controlled based on the on-off state, so that the temperature of the steaming oven reaches the target temperature value. According to the technical scheme, the cooling fan of the integrated cooker is intelligently controlled according to the temperature in the steaming oven and the temperature change rate, the heating rate of the steaming oven is increased, meanwhile, the cooling efficiency of the steaming oven is guaranteed, and therefore the experience feeling of a user using the integrated cooker is improved.

The invention discloses steaming and baking cooking equipment, a control method and device thereof, equipment and a medium. The micro steaming and baking cooking equipment comprises a microwave generator and a steam generator, and the method comprises the steps that a target function mode selected by a user is received, cooking operation information corresponding to the target function mode is obtained, the user is prompted, and the cooking operation information comprises partition plate hierarchical placement information and food material hierarchical placement information; acquiring image information of the food materials, performing image recognition on the image information to determine attribute information of the food materials, and calling a target cooking program corresponding to the target function mode according to the attribute information and a preset cooking rule; and controlling at least one of the first heating pipe, the second heating pipe, the steam generator and the microwave generator according to the target cooking program to cook the food materials. According to the invention, synchronous operation of steaming and baking functions is realized, so that waiting time of multi-time cooking is eliminated, and temperature drop and taste deterioration caused by waiting when food is cooked first are avoided.

The invention relates to a cooking control method of a steaming oven and the steaming oven. The steaming oven comprises an oven body, an oven door and a door control switch arranged on the oven body and used for detecting the state of the oven door, an inner container and an air blower communicated with the inner container are further arranged in the oven body, and the method comprises the steps that the state of the oven door detected by the door control switch is obtained; and if the box door is in the open state, the air blower is controlled to operate at the highest-gear power until the door control switch detects that the box door is in the closed state for a first preset time, and the air blower is controlled to operate at the highest-gear power until the door control switch detects that the box door is in the closed state for the first preset time. The gear power of the air blower is increased to the highest gear power within the first preset time from the time when the box door is in the open state to the time when the box door is in the closed state, the air pressure in the inner container is lower than that in the air blower, the risk that high-pressure steam flows backwards into the air blower at the time when the box door is closed is avoided, backward flowing cannot be caused, and the service life of the air blower is prolonged. And a better safety effect is achieved.

The embodiment of the invention relates to the technical field of image processing, and discloses a food placement position indication method, device and equipment and a storage medium, the method comprises the following steps: obtaining a to-be-processed image, the to-be-processed image comprising food and a tray; food contour information and tray contour information are acquired based on the to-be-processed image; an offset distance and an offset angle are obtained based on the food contour information and the tray contour information, the offset distance refers to the distance between the center of the food and the center of the tray, and the offset angle refers to the angle that the center of the food deviates from the center of the tray; and acquiring a guidance result based on the offset distance and the offset angle, wherein the guidance result is used for correcting the placement position of the food in the tray. When the position of the food placed by the user is not in the center position of the tray, the position of the food in the tray can be corrected based on the guidance result. Objective and accurate judgment of the off-center degree of food in the tray of the steaming and baking oven is realized, and the cooking effect is improved.

The invention discloses a hopper type white spirit retort feeding device, and particularly relates to the technical field of white spirit production, the hopper type white spirit retort feeding device comprises a storage bin and a support frame, a fermented grain feeding device is fixedly mounted on the inner surface of the support frame, and the output end of a spiral auger is communicated with the fermented grain feeding device; the fermented grain feeding device comprises a storage hopper fixedly mounted on the inner surface of the supporting frame, a caking dispersing structure is arranged on the inner surface of the storage hopper, and a spreading structure is fixedly mounted at the lower end of the storage hopper. According to the hopper type liquor retort feeding device, sorghum is scattered under the action of the driving motor and the caking dispersing structure, the situation that the sorghum caked due to cooking enters a liquor retort is avoided, meanwhile, the sorghum is further scattered under the action of the spreading structure and then is evenly spread into the liquor retort layer by layer, the spreading uniformity of fermented grains is guaranteed, and the liquor retort feeding efficiency is improved. And the influence of uneven distribution on the taste of the wine is reduced, so that automatic steaming is realized, the participation of personnel is reduced, the potential safety hazard caused by high temperature is reduced, and the labor intensity is reduced.

The utility model discloses an energy-saving rice steaming box with internal steam circulation, which comprises a rice steaming box cabinet body, a cabinet door arranged on the rice steaming box cabinet body, a rice steaming chamber arranged in the rice steaming box cabinet body, a water tank arranged below the rice steaming chamber, an electric heater arranged in the water tank, a plurality of steaming plates arranged in the rice steaming chamber, and a water tank arranged below the water tank, the two sides of the steaming plates are arranged on the rice steaming plate supports respectively, one end of each steaming plate is close to the cabinet door, a steam runner is formed between the other end of each steaming plate and the inner wall of the rice steaming chamber, a plurality of flow guide plates are inserted into the steam runners, the upper ends of the flow guide plates are obliquely upward and close to the corresponding steaming plates, and the lower ends of the flow guide plates are located in the steam runners. According to the energy-saving rice steaming box with the steam internal circulation function, the flow guide plate is additionally arranged in the steam flow channel of the rice steaming box, steam circulation flow heat exchange is promoted, the heat transfer performance of a poor heat exchange area of the rice steaming box is enhanced, the temperature uniformity of the rice steaming box is improved, then the heat efficiency of the rice steaming box is improved, and steam waste heat loss is reduced.

The utility model discloses continuous operation crayfish cooking equipment, which relates to the field of cooking equipment and comprises a conveying frame, a steel mesh conveying belt is mounted on the conveying frame, and a steam hood is fixed at the top of the conveying frame. One side, close to the discharging end of the steel mesh conveying belt, of the conveying frame is provided with a striking strip below the steel mesh conveying belt through an elastic connecting piece; according to the continuous-operation crayfish cooking equipment, by arranging structures such as beating strips, springs and discs, in the continuous crayfish cooking process, the bottom face of the steel mesh conveying belt can be beaten, crayfishes clamped on the steel mesh conveying belt can be separated from the steel mesh conveying belt through inertia, and the crayfish cooking efficiency is improved. The crayfish is prevented from being continuously hung on the steel mesh conveying belt and even falling into the inner side of an exhaust structure below the steel mesh conveying belt, equipment damage is avoided, and the probability of repeated steaming and waste of the crayfish is reduced.

The utility model belongs to the technical field of steaming ovens, and particularly relates to a steaming oven structure with a heat preservation drawer. The interior of the steaming oven shell assembly is divided into an upper independent cavity and a lower independent cavity through a partition plate, and the upper independent cavity and the lower independent cavity are provided with a steaming oven and a heat preservation drawer respectively. The heat preservation drawer is composed of a supporting plate, a connecting sliding rail, a heat preservation heating pipe, a touch panel and a control circuit board. The left side and the right side of the supporting plate are connected with a pair of connecting sliding rails, and the connecting sliding rails are connected with the guide rails on the inner wall of the upper-layer cavity. A heat preservation heating pipe is embedded in the surface of the supporting plate. The front end of the supporting plate is connected with a touch panel, and a control circuit board is arranged on the inner side of the touch panel. The heat preservation drawer is additionally arranged on the basis of a traditional steaming oven, processed food materials can be stored in a heat preservation mode, and it is avoided that food is cooled to affect eating; and meanwhile, a control circuit is integrated on the inner side of the drawer end cover, so that the maintenance convenience is improved while panel touch control is realized.

The invention discloses a brewing process of tartary buckwheat wine. The brewing process comprises the following steps: soaking grains, primarily steaming, covering the grains, re-steaming, cooling and mixing yeast, saccharifying and fermenting, fermenting in a jar, and distilling to obtain the wine. According to the method, the grain soaking water consumption, the grain soaking water temperature, the grain soaking time, the cooking time and the like are taken as factors, the cracking rate and the gelatinization degree of the tartary buckwheat are taken as evaluation indexes, the shape of the cooked tartary buckwheat is combined, U11 (116) is designed by adopting a uniform test, and finally, optimal process parameters are screened and obtained.

The invention relates to a cooking utensil, and aims to solve the technical problem that a top pot body is inconvenient to assemble, disassemble and clean due to the fact that the existing like products have few steaming, frying and boiling integrated steaming, frying and boiling pot bodies and the design of pot body bottom heating structures and corresponding component structures is not good enough. A steaming and decocting pot body is arranged at the top of a machine body of the cooking utensil, a back blowing air frying mechanism is arranged in the machine body on the rear portion of the lower portion of the cooking utensil, and the cooking utensil is characterized in that the steaming and decocting pot body is a riveting type steaming and decocting pot body, the bottom of the steaming and decocting pot body is placed in a pot body heat preservation and insulation layer in a groove in the top of the machine body, and the pot body heat preservation and insulation layer is fixedly arranged on the machine body and integrally connected with the machine body. A steam box with a steam rack and a pot cover is arranged at a pot opening in the top of the steaming and decocting pot body; an upper heating pipe is fixedly arranged at the bottom of the steaming and decocting pot body in a riveting mode, one side of the bottom of the steaming frame abuts against a steaming and decocting pot body temperature controller in the machine body, a fuse box is arranged in the machine body in the middle of the bottom of the steaming frame, and when the steaming and decocting pot body is placed on the top of the machine body, an upper fuse in the fuse box is connected with the upper heating pipe.

A vacuum heat preservation pot comprises a pot body and a pot cover, the pot body is formed by welding a thick pot body and a stainless steel shell, the thick pot body is formed by stretching an aluminum / stainless steel double-layer composite board, aluminum serves as an inner layer, stainless steel serves as an outer layer, and the stainless steel shell is welded and fixed to the outer side of the thick pot body. The lower end of the stainless steel shell is basically flush with the bottom face of the thick pot body in a transition mode, the upper end of the stainless steel shell is located below the pot edge, and a sealed vacuum layer is formed between the stainless steel shell and the outer side wall of the thick pot body after the stainless steel shell and the outer layer stainless steel of the thick pot body are welded. The vacuum pot has the advantages of being reasonable in structural design, fast in heating, good in heat preservation performance, simple in manufacturing process, high in production efficiency, capable of achieving multifunctional operation such as braising, steaming and boiling, capable of effectively reducing energy consumption and saving cooking time and good in practical performance.

The invention relates to the technical field of food processing equipment, in particular to an intelligent pastry continuous leavening and steaming system which comprises a leavening mechanism and a steaming mechanism and further comprises a conveying assembly, a steam supply system and a control system. The conveying assembly penetrates through the leavening mechanism and the steaming mechanism and is used for sequentially conveying pastries into the leavening mechanism to finish leavening and conveying the pastries into the steaming mechanism to finish steaming, and the leavening mechanism and the steaming mechanism are each of a modular structure and are composed of a plurality of independent leavening units or steaming units which are in butt joint front and back; a liftable fermentation section upper cover device is arranged at the top of the fermentation mechanism, a liftable steaming section upper cover device is arranged at the top of the steaming mechanism, the fermentation section upper cover device and the steaming section upper cover device are each provided with a drainage structure, and each drainage structure comprises a flow guide plate and a collecting groove; the control system is electrically connected with the leavening mechanism, the steaming mechanism, the conveying assembly and the steam supply system. The pastry food leavening and steaming device can improve the leavening and steaming efficiency of pastry food.

The invention relates to a steaming and baking machine control method and device, control equipment, steaming and baking equipment, computer equipment, a computer readable storage medium and a computer program product, and the method comprises the steps: obtaining a target cooking program of a steaming and baking machine and a humidity parameter of the steaming and baking machine, and determining a heating parameter of a heating device of the steaming and baking machine based on the target cooking program, controlling a heating device to work according to the target cooking program, the heating parameter and the humidity parameter, and controlling a steam generator of the steaming and baking machine to generate steam according to the target cooking program and the humidity parameter. The control of the steaming and baking machine is determined in combination with the selected target cooking program, and the heating device and the steam generator of the steaming and baking machine are further controlled respectively, so that the cooking process of the steaming and baking machine can be ensured to be reliable, water vapor accumulation in the steaming and baking machine is reduced, and the use reliability of the steaming and baking machine is improved.

The invention relates to the technical field of kitchen household appliances, and provides a steaming and baking integrated machine. The steaming and baking integrated machine comprises a steaming and baking inner container, a disinfection inner container, a first disinfection structure arranged in the disinfection inner container, a refrigeration structure and a fluid power part. The steaming and baking inner container and the disinfection inner container are arranged in a spaced mode in the first direction, the first disinfection structure is arranged in the disinfection inner container and comprises a lamp tube and a lampshade surrounding the outer side of the lamp tube, and a first disinfection cavity is formed between the lampshade and the lamp tube; the refrigeration structure is arranged on the outer sides of the steaming and baking inner container and the disinfection inner container and provided with a refrigeration cavity, and the refrigeration cavity and the first disinfection cavity are communicated and jointly define a first flow path. According to the steaming and baking integrated machine, the steaming and baking inner container cooking and the disinfection inner container disinfection can be met, and meanwhile sterilization and disinfection of the steaming and baking inner container and cooling operation after cooking can be taken into consideration.

The utility model relates to the technical field of tea processing equipment, in particular to a tea cake pressing machine. According to the technical scheme, the device comprises a main body frame, a machine table is arranged at the bottom of the main body frame, two sets of discharging assemblies are arranged at the top of the main body frame, circular discharging machines are symmetrically installed at the bottom of each set of discharging assembly, and a conveying belt is installed between the tops of the two sets of circular discharging machines and the discharging assemblies; a hopper located at the top of the main body frame is installed at the discharging end of the circular discharging machine, a tea steaming chamber is installed and connected below the hopper through a support, and a tea pressing assembly is installed at the position, located in the middle of the main body frame, of one side of the tea steaming chamber. The full-automatic tea steaming and pressing machine is novel and compact in structure, integrates tea discharging, tea steaming, pressing and conveying, improves integration of equipment, reduces input of manual labor force, and is high in production efficiency.

The utility model discloses a cooking device for prefabricated packaged food, which relates to the technical field of food processing, and comprises a water storage tank, on the inner wall of which a plurality of electric heating tubes are fixedly installed, and on the inner wall of which a plurality of evenly arranged upper and lower insertion holes are provided, in which a plurality of insertion holes are slidably installed placement blocks, and on the tops of a plurality of placement blocks are provided placement grooves located in the water storage tank. The utility model has a reasonable structure, and water is heated by electric heating tubes, and food is placed in the placement grooves. A plurality of placement grooves can be used to place food with different cooking times, and food with a low cooking time can be placed on the top according to the different cooking times of the food, so that it can be taken out in sequence from top to bottom, and when the cooked food is taken out, it is sealed by a sealing mechanism, and the space below the placement block is sealed to prevent a large amount of steam from leaking out, and will not affect the cooking of the food below.

The utility model discloses an extrusion evaporation drying device for dried meat floss production, which comprises a working table, support legs are arranged below the working table, the front end and the rear end of the working table are respectively provided with two mounting seats which are in bilateral symmetry, guide rods are arranged between the mounting seats, a rotary threaded rod is arranged between the guide rods, and the rotary threaded rod is connected with the support legs. A guide rod and a rotating threaded rod are arranged on the base, a sliding seat is arranged on the guide rod and the rotating threaded rod in a sliding and sleeving mode, a dried meat floss raw material groove is fixed to the upper surface of the sliding seat, an evaporation-drying box body is clamped above the guide rod and the rotating threaded rod, a through groove is formed in the inner side of the evaporation-drying box body, and a heat dissipation grid is arranged on the outer side of the evaporation-drying box body. According to the device, extrusion operation is added on the basis of traditional evaporation drying, the evaporation drying efficiency and effect are further improved, and then the processing efficiency of the dried meat floss food is improved.

The invention discloses a synergetic color protection method for hot-processed eggplants. The eggplants are inhibited from browning through combination of multiple technologies. The method comprises the following steps: pretreatment, preparation of a color protection solution (compounding of ascorbic acid, tea polyphenol and calcium chloride, ultrasonic high and low temperature circulating blanching, pulse vacuum treatment and gradient temperature control secondary enzyme deactivation. After being treated by the method disclosed by the invention, the polyphenoloxidase (PPO) activity can be synergistically inhibited, the cell permeability and the anti-oxidation effect can be regulated and controlled, and the color difference delta E value (less than 5.0) can be obviously reduced. The method is suitable for color protection pretreatment of eggplant processing forms such as hot drying, hot frying and hot steaming, the color protection efficiency is greatly improved, no synthetic preservative needs to be added, and a possible way is provided for deep development of eggplants in the field of prefabricated vegetables.

The utility model relates to the technical field of cooking equipment, in particular to a steaming oven door body and a steaming oven thereof. The steaming oven door body comprises a door plate, a light-emitting part, a display panel and a handle, a cavity is formed in the door plate, the light-emitting part and the display panel are both installed in the cavity, the handle is connected with the door plate, and a reflection slope is constructed on the side, facing the door plate, of the handle and faces the door plate. At least part, corresponding to the light-emitting part, of the door plate and the part, corresponding to the display panel, of the door plate are both of a light-transmitting structure, and light emitted by the light-emitting part can irradiate the reflection slope through the door plate. The door panel has the advantages that light emitted by the light-emitting part can irradiate the surface of the door panel through the reflection slope, so that the lamp effect of an atmosphere lamp is formed on the door panel, the overall visual effect of the door panel is improved, the surface of the door panel can be illuminated, the display panel can also be illuminated, and a better auxiliary light source is provided for a user to watch display.

The invention provides a method for preparing a coarse cereal fermented staple food based on an enzyme-bacterium synergistic effect, belongs to the technical field of coarse cereal staple food processing, and aims to solve the problems that the existing coarse cereal staple food is high in hardness, rough in taste, obvious in oral adhesion feeling, loose in structure and poor in flavor coordination in a cold state. The preparation method comprises the following steps: pretreating raw materials, preparing dough through cooperation of bacteria and enzymes, and fermenting and steaming, wherein the raw materials comprise lactic acid esterification modified inulin, enzyme microcapsules, coated enzymes, calcium carbonate-starch composite sustained-release microspheres and the like. The preparation method provided by the invention can effectively improve the cold-state comprehensive quality of the coarse cereal staple food, maintain low cold-state hardness, roughness and adhesive force, reduce the residue falling rate, ensure pure flavor and no beany flavor, stabilize the calcium dissolution rate, adapt to non-heating eating scenes such as daily room temperature and low temperature in winter, and realize the consideration of cold-state quality and nutrient enrichment.

The utility model provides a steaming and refining barrel of a steaming and refining machine, which comprises a cylindrical steaming and refining barrel body which is horizontally and transversely arranged, a feed port is arranged at the upper end of the steaming and refining barrel body, a steaming and refining cavity is arranged in the steaming and refining barrel body, a horizontal stirring shaft is arranged in the steaming and refining cavity, and two ends of the stirring shaft extend out of two opposite end surfaces of the steaming and refining barrel body. The stirring shaft is rotationally connected with the steaming and refining barrel body, at least one end of the stirring shaft is connected with a stirring shaft driving device used for driving the stirring shaft to rotate, a plurality of staggered stirring rods are fixed on the stirring shaft, two scraping plates which are vertically arranged are fixed on the stirring rods, and the two scraping plates are respectively used for scraping materials on the end surface and the circumferential surface of the steaming and refining barrel body. According to the utility model, the two scraping plates which are vertically arranged are fixed on the stirring rod, and materials on the end surface and the circumferential surface of the steaming and refining barrel body are respectively scraped by the two scraping plates during stirring, so that the materials are prevented from being adhered to the inner wall of the steaming and refining barrel body, the stirring effect is not influenced, and the steaming and refining barrel is more sanitary and more convenient to clean.

The invention discloses flos carthami based on synergistic interaction of gradient steaming and Baijiu segmented medicine moistening and a processing method of the flos carthami, and belongs to the technical field of traditional Chinese medicine processing. The method comprises the following steps: primary moistening: mixing safflower and white spirit according to a mass ratio of 10: (2.0-2.5), and carrying out closed moistening at room temperature for 1.5-3.0 hours; re-moistening: supplementing the white spirit until the mass ratio of the safflower to the white spirit is 10: (3-4), and pressurizing and moistening for 0.5-2.0 hours at the temperature of 30-40 DEG C and the pressure of 0.11-0.14 Mpa; performing primary steaming: performing normal-pressure steaming at 75-85 DEG C for 0.5-1.5 h; main steaming is conducted, specifically, steaming is conducted for 2-4 h at the temperature of 95-105 DEG C and under the pressure of 0.02-0.04 Mpa; performing final steaming: performing steaming for 0.3-1.0 h at the temperature of 85-95 DEG C and the pressure of 0.03-0.05 Mpa; recovering the steamed volatile oil, and adding the volatile oil into a finished product according to 0.3-0.5% of the weight of the safflower; and drying in a dark and low-temperature manner.

The invention belongs to the technical field of industrial monitoring and data visualization, and particularly discloses a prefabricated T-beam intelligent steam-curing visualization method and system based on a three-dimensional temperature field, and the method comprises the steps: calculating the size of a prefabricated T-beam to be subjected to steam-curing, the size of an internal space of a steam-curing chamber, and the size of an external space of the steam-curing chamber; generating a three-dimensional space model in the steam curing chamber loaded with the prefabricated T-shaped beam according to the position coordinates of the prefabricated T-shaped beam after the prefabricated T-shaped beam is transferred to the steam curing chamber through the movable pedestal; generating a corresponding three-dimensional wind speed field and a three-dimensional humidity field according to the three-dimensional space model; and according to the three-dimensional wind speed field and the three-dimensional humidity field, generating a visual three-dimensional temperature field corresponding to the three-dimensional space of the steam curing chamber through a harmonic interpolation algorithm and a digital twinning method. According to the method, the three-dimensional space model of the steam-curing room based on the type of the prefabricated T-shaped beam is constructed, the real-time environment data is integrated to construct the three-dimensional temperature field, the problem of local over-steaming or insufficient curing is avoided, and meanwhile, the visual temperature field can visually track the microenvironment change of each area in the steam-curing room.

The utility model belongs to the technical field of kitchen equipment, and particularly relates to a dehumidification device and steaming and baking equipment. The dehumidification device comprises an air inlet duct and a condensation duct; the air inlet duct comprises an air inlet pipe and a fan; an air outlet of the fan communicates with the first end of the air inlet pipe, and the second end of the air inlet pipe is used for communicating with the inner side of the inner container. The condensation air duct comprises an air outlet structure and a condensation part; the air outlet structure is used for communicating the inner side of the inner container with the outer side of the inner container, and at least part of the condensation part is arranged in the air outlet structure. The dehumidification device is used for solving the problems that the cooking effect of food materials can be affected by the high-humidity inner container environment, and the using effect of the steaming oven is poor.

The invention relates to the technical field of steaming ovens, and discloses a control method of a steaming oven and the steaming oven, the steaming oven is provided with a cooking cavity, a steam generating device, an air inlet channel and an exhaust channel, the air inlet channel is provided with an electromagnetic valve, and the exhaust channel is provided with an exhaust fan; the method comprises the steps that based on a cleaning instruction, the steaming oven is controlled to enter a first stage of a cleaning mode, and in the first stage, a steam generation device is controlled to heat a cooking cavity to a first preset temperature; after the first stage is finished, the steaming oven is controlled to enter a second stage of the cleaning mode; in the second stage, the electromagnetic valve is opened, the exhaust fan is started, and the temperature and / or humidity of the cooking cavity are / is detected; and based on the temperature and / or the humidity, the electromagnetic valve and the exhaust fan are controlled to be closed. Therefore, the tedious operation of manually cleaning the steaming and baking oven is effectively avoided, the cleaning efficiency is remarkably improved, odor tainting between food of different cooking batches or different cooking types and food odor pollution caused by odor tainting are effectively avoided, and the user experience is remarkably improved.

1. The name of the product of this design: Electric ceramic stove (5). 2. Purpose of the product of this design: a stove device used for boiling water and steaming. 3. The design key point of this appearance design product lies in the shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

1. The name of the product with this design: Multifunctional all-in-one pot (steaming, hot pot and frying). 2. Purpose of the product of this design: used for cooking food. 3. The design key point of this appearance design product lies in the shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The door body comprises an outer door plate, an inner door plate, a left door pocket and a right door pocket, the left door pocket and the right door pocket are arranged at the left end and the right end of the outer door plate and the left end and the right end of the inner door plate respectively, and a middle interlayer is formed between the left door pocket and the right door pocket. The handle assembly is arranged at the upper end of the outer door plate and the upper end of the inner door plate in the left-right direction and comprises a handle base extending in the left-right direction, the front face of the handle base is flush with the front face of the outer door plate, and the front face of the handle base is concavely provided with a holding groove for a hand to stretch into and hold to open and close the door. And the left end and the right end of the handle seat are respectively connected with the corresponding door pocket buckles and are respectively fixed through fasteners. The problem of collision caused by protruding arrangement of the handle in the prior art can be solved, the handle can be fixed without adhesion, the handle seat can be prevented from loosening after long-term use, and firmness of the handle seat mounting structure is guaranteed.