CN112205881A - Control method of cooking appliance and cooking appliance - Google Patents
Control method of cooking appliance and cooking appliance Download PDFInfo
- Publication number
- CN112205881A CN112205881A CN201910615483.9A CN201910615483A CN112205881A CN 112205881 A CN112205881 A CN 112205881A CN 201910615483 A CN201910615483 A CN 201910615483A CN 112205881 A CN112205881 A CN 112205881A
- Authority
- CN
- China
- Prior art keywords
- cooking
- ultrasonic vibrator
- ultrasonic
- cooking appliance
- phase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 221
- 238000000034 method Methods 0.000 title claims abstract description 63
- 238000010438 heat treatment Methods 0.000 claims abstract description 73
- 239000000463 material Substances 0.000 claims abstract description 53
- 235000013305 food Nutrition 0.000 claims abstract description 43
- 239000007788 liquid Substances 0.000 claims abstract description 35
- 238000002604 ultrasonography Methods 0.000 claims description 9
- 238000002203 pretreatment Methods 0.000 claims description 4
- 238000001514 detection method Methods 0.000 abstract description 19
- 238000009210 therapy by ultrasound Methods 0.000 abstract description 14
- 230000000694 effects Effects 0.000 description 15
- 235000015097 nutrients Nutrition 0.000 description 12
- 238000000605 extraction Methods 0.000 description 10
- 235000021055 solid food Nutrition 0.000 description 8
- 238000005265 energy consumption Methods 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 230000002159 abnormal effect Effects 0.000 description 5
- 230000002035 prolonged effect Effects 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 230000009246 food effect Effects 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 238000005192 partition Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000020169 heat generation Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011897 real-time detection Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a control method of a cooking appliance and the cooking appliance, wherein the cooking appliance is provided with a cooking cavity and comprises a heating assembly for heating the cooking cavity and an ultrasonic vibrator for carrying out ultrasonic treatment on food materials in the cooking cavity, the natural frequency of the ultrasonic vibrator is f1, and the control method comprises the following steps: detecting the actual working frequency f2 of the ultrasonic vibrator and comparing with f1, if f1 and f2 meet the preset conditions, judging that the ultrasonic vibrator is in contact with the liquid in the cooking cavity; if f1 and f2 do not meet the preset condition, the ultrasonic vibrator is judged not to be in contact with the liquid in the cooking cavity. According to the control method provided by the embodiment of the invention, whether the ultrasonic vibrator is in contact with the liquid or not can be detected, so that the working condition of the ultrasonic vibrator is controlled according to the detection result, the working condition of the ultrasonic vibrator is more consistent with the actual working environment, the problems of unstable working state, large heat productivity, high noise and the like of the ultrasonic vibrator are prevented, and the use experience of the cooking utensil is favorably improved.
Description
Technical Field
The invention relates to the technical field of cooking appliances, in particular to a control method of a cooking appliance and the cooking appliance.
Background
The food in the cooking utensil is various, and the load that ultrasonic transducer received is complicated, can influence the frequency of transducer, makes it drift, and the characteristic of ultrasonic vibrator changes, and it is difficult to chase after frequently.
In the related art, the ultrasonic transducer of the cooking appliance has the same working mode in different cooking environments, so that the ultrasonic transducer is in an unstable state in the working process, the power is unstable, heat is generated, the noise is extremely sharp, and the use experience of a user is influenced.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art. Therefore, an object of the present invention is to provide a method for controlling a cooking appliance, which can stabilize the operation of an ultrasonic vibrator and can achieve a good food material nutrition extraction effect.
Another object of the present invention is to provide a cooking appliance using the above control method.
According to the control method of the cooking appliance provided with the cooking cavity and comprising the heating assembly for heating the cooking cavity and the ultrasonic vibrator for carrying out ultrasonic treatment on the food material in the cooking cavity, the natural frequency of the ultrasonic vibrator is f1, the control method comprises the following steps: detecting the actual working frequency f2 of the ultrasonic vibrator and comparing with the f1, if the f1 and the f2 meet the preset conditions, judging that the ultrasonic vibrator is in contact with the liquid in the cooking cavity; if the f1 and the f2 do not meet the preset condition, judging that the ultrasonic vibrator is not in contact with the liquid in the cooking cavity.
According to the control method of the cooking utensil provided by the embodiment of the invention, whether the ultrasonic vibrator is in contact with the liquid or not can be detected, so that the working condition of the ultrasonic vibrator is controlled according to the detection result, the working condition of the ultrasonic vibrator is more consistent with the actual working environment, the problems of unstable working state, large heat productivity, high noise and the like of the ultrasonic vibrator are prevented, and the use experience of the cooking utensil is favorably improved.
In addition, the control method of the cooking appliance according to the above embodiment of the present invention may further have the following additional technical features:
according to the control method of the cooking appliance according to some embodiments of the present invention, the predetermined condition is that (F1-F2)/F1 is equal to or greater than a predetermined value F1.
Further, the F1 satisfies: f1 is more than or equal to 1 percent and less than or equal to 4 percent.
According to the control method of the cooking appliance according to some embodiments of the present invention, the predetermined condition is that F1-F2 is greater than or equal to a predetermined value F2.
Further, the F2 satisfies: f2 is more than or equal to 0.5kHz and less than or equal to 1 kHz.
According to the control method of the cooking appliance, the cooking appliance is controlled to enter a first cooking mode, and the first cooking mode comprises the following steps: a first pressure maintaining stage; an ultrasonic phase, performed after the first voltage holding phase, in which the ultrasonic vibrator alternates between on and off.
Furthermore, the working time of each ultrasonic vibrator is first preset time t1, the non-working time of each ultrasonic vibrator is second preset time t2, wherein t1 is more than or equal to 1, and t2 is more than or equal to 2.
Further, the duration time of the first pressure holding stage is t3, the duration time of the first cooking mode is t7, wherein t1 is more than or equal to 2min and less than or equal to 4min, t2 is more than or equal to 2min and less than or equal to 4min, t3 is more than or equal to 2min and less than or equal to 5min, and t7 is more than or equal to 10min and less than or equal to 40 min.
In some embodiments of the invention, the ultrasound phase has a duration t4 and satisfies: t4 is not less than 15min and not more than 25 min.
In some embodiments of the invention, after the first depressurization phase and before the sonication phase, the first cooking mode further comprises: a power-off silent phase in which the heating assembly is powered off to stop heating, and the ultrasonic vibrator does not emit ultrasonic waves.
Further, during the ultrasound phase, the heating assembly is de-energized to stop heating.
Furthermore, the duration of the power-off silent phase is t5, the duration of the ultrasonic phase is t6, wherein t5 is more than or equal to 0.5min and less than or equal to 2min, and t6 is more than or equal to 10min and less than or equal to 20 min.
In some embodiments of the invention, after the ultrasound phase, the first cooking mode further comprises: a heat-up phase during which the heating assembly is energized to heat up the top temperature in the cooking chamber to a first temperature T1, the first temperature T1 being not higher than the maximum temperature of the first pressure-holding phase.
Optionally, the power-off silent phase, the ultrasonic phase and the heating and pressure-increasing phase are sequentially executed once to form a cycle, and the first cooking mode is ended after the cycle is executed 2-5 times.
Further, the ultrasound phase has a duration t8 and satisfies: t8 is more than or equal to 5min and less than or equal to 10 min.
Optionally, in the first pressure holding stage, the ultrasonic vibrator operates continuously or intermittently.
In some embodiments of the present invention, when the ultrasonic vibrator is not in contact with the liquid in the cooking cavity, the control method further comprises the steps of: controlling the cooking appliance to enter a second cooking mode, the second cooking mode comprising: a second pre-treatment phase, the heating assembly being electrically heated to raise the temperature of the top inside the cooking chamber to a third temperature T3; a second pressure holding stage in which the heating component operates in an intermittent heating mode and the cooking appliance is not vented outwardly; an exhaust stage performed after the second pressure holding stage, in which the ultrasonic vibrator does not operate.
The cooking appliance according to the embodiment of the invention adopts the control method of the cooking appliance according to the embodiment of the invention.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 is a flowchart of a control method of a cooking appliance according to an embodiment of the present invention;
fig. 2 is a line graph of temperature, ultrasonic power versus time in a first cooking mode of the control method according to the first embodiment of the present invention;
fig. 3 is a line graph of temperature, ultrasonic power versus time in a first cooking mode of a control method according to a second embodiment of the present invention;
fig. 4 is a line graph of temperature, ultrasonic power versus time in a first cooking mode of a control method according to a third embodiment of the present invention;
fig. 5 is a flowchart of a control method of a cooking appliance according to some embodiments of the present invention;
FIG. 6 is a line graph of temperature, ultrasonic power versus time for a second cooking mode of a control method according to some embodiments of the invention;
fig. 7 is a schematic structural view of a cooking appliance according to some embodiments of the present invention.
Reference numerals:
a cooking appliance 100; a cooking chamber 101;
an ultrasonic vibrator device 30; a vibrating rod 34;
a partition cover 40; a housing cavity 401; a weep hole 402.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, are not to be construed as limiting the present invention.
A control method of a cooking appliance and the cooking appliance according to an embodiment of the present invention are described below with reference to the accompanying drawings.
The cooking appliance provided by the embodiment of the invention can be provided with a cooking cavity and comprises a heating assembly and an ultrasonic vibrator, wherein the heating assembly can be used for heating the cooking cavity and further heating food materials, the natural frequency of the ultrasonic vibrator is f1, and the ultrasonic vibrator can perform ultrasonic treatment on the food materials in the cooking cavity so as to improve the influence extraction effect and the cooking efficiency of the food materials.
In the related art, the ultrasonic transducers of the cooking appliance operate in the same mode in different cooking environments. However, the cooking utensil contains a large variety of foods, the load on the ultrasonic transducer is complex, the frequency of the transducer can be affected, the transducer can drift, the characteristics of the ultrasonic vibrator are changed, frequency tracking is difficult, the ultrasonic transducer is in an unstable state, power is unstable, heat is generated, noise is extremely sharp, and the use experience of a user is affected.
For example, the ultrasonic transducer is in contact with or not in contact with liquid, which has different effects on the working stability of the ultrasonic transducer, and if the same working mode is adopted in two working environments, the performance of the ultrasonic transducer is not matched with the actual working environment, which causes the problems of generating larger heat or larger noise, etc.
In the present invention, referring to fig. 1, a method for controlling a cooking appliance according to an embodiment of the present invention may include the steps of:
detecting the actual working frequency f2 of the ultrasonic vibrator and comparing with f1, if f1 and f2 meet the preset conditions, judging that the ultrasonic vibrator is in contact with the liquid in the cooking cavity; if f1 and f2 do not meet the preset condition, the ultrasonic vibrator is judged not to be in contact with the liquid in the cooking cavity.
Therefore, according to the control method of the cooking utensil provided by the embodiment of the invention, whether the ultrasonic vibrator is in contact with the liquid or not can be detected, so that the working condition of the ultrasonic vibrator can be controlled according to the detection result, the working condition of the ultrasonic vibrator is more consistent with the actual working environment, the problems of unstable working state, large heat productivity, large noise and the like of the ultrasonic vibrator are prevented, and the use experience of the cooking utensil is favorably improved.
Optionally, to further improve the detection accuracy, before detecting the actual operating frequency f2 of the ultrasonic vibrator, the control method may further include detecting the initial frequency of the ultrasonic vibrator to obtain the natural frequency f1 of the ultrasonic vibrator, that is, the natural frequency f1 of the ultrasonic vibrator is detected again each time cooking is performed, so as to reduce the influence of installation errors, air humidity, temperature and the like on the frequency of the ultrasonic vibrator, and make the detection result more accurate.
According to the actual requirement, in some embodiments, the predetermined condition may be: (F1-F2)/F1 is equal to or greater than a predetermined value F1. That is, when (F1-F2)/F1 is not less than F1, the ultrasonic vibrator is judged to be in contact with the liquid; and (F1-F2)/F1 < F1, the ultrasonic transducer is judged not to be in contact with the liquid.
Further, F1 may satisfy: f1 is more than or equal to 1 percent and less than or equal to 4 percent. For example, in some embodiments, F1 may be 1%, 2%, 3%, 4%, and so forth. The applicant researches and discovers that in the range, the detection results of most cooking utensils and most ultrasonic vibrators are consistent with the actual situation, and the detection accuracy can be ensured.
In other embodiments, the predetermined condition may be: F1-F2 is equal to or greater than a predetermined value F2. That is, when F1-F2 is not less than F2, the ultrasonic vibrator is judged to be in contact with the liquid; if F1-F2 < F2, it is judged that the ultrasonic transducer is not in contact with the liquid.
Further, F2 may satisfy: f2 is more than or equal to 0.5kHz and less than or equal to 1 kHz. For example, in some embodiments, F2 may be 0.6kHz, 0.7kHz, 0.8kHz, 0.9kHz, and the like. The applicant researches and discovers that in the range, the detection results of most cooking utensils and most ultrasonic vibrators are consistent with the actual situation, and the detection accuracy can be ensured.
According to some embodiments of the invention, the control method may comprise the following steps when the ultrasonic vibrator is in contact with the liquid in the cooking cavity: controlling the cooking appliance to enter a first cooking mode, the first cooking mode comprising: a first hold-down phase and an ultrasonic phase, and the ultrasonic phase is performed after the first hold-down phase.
From this, the edible material in the culinary art intracavity, steam, pressure etc. tend to stably at first constant voltage stage state, make the supersound stage after, ultrasonic vibrator during operation, ultrasonic load is more simple stable, ultrasonic load is little to ultrasonic vibrator's frequency influence, it is easier to chase after, make ultrasonic vibrator can be in more stable state in the course of the work, with calorific capacity and the sharp-pointed abnormal sound that reduces ultrasonic vibrator, not only be favorable to improving ultrasonic vibrator's life, and be favorable to reducing cooking utensil's culinary art noise, improve user's use experience.
It should be noted that, in the first pressure maintaining stage, the pressure in the cooking cavity may be maintained at a fixed pressure value, or may fluctuate within a predetermined range, as long as the requirement that the state in the cooking cavity gradually tends to be stable is satisfied.
In addition, in the ultrasonic stage, the ultrasonic vibrator can be alternately operated and not operated, the ultrasonic vibrator can emit ultrasonic waves outwards when being operated, and the ultrasonic vibrator stops emitting the ultrasonic waves when not being operated. Therefore, when the ultrasonic vibrator works, the mechanical vibration and cavitation of ultrasonic waves can act on food materials, so that nutrient substances in the food materials are quickly separated out and dissolved in soup, the extraction time of nutrient components and the flavoring time of the food materials are reduced, and the taste of the food materials is better. And the working method of the ultrasonic vibrator alternative work can meet the requirement of nutrient extraction, and meanwhile, the ultrasonic vibrator does not need to continuously work for too long time, so that the heating condition of the ultrasonic vibrator is favorably reduced, the noise and energy consumption of ultrasonic treatment can be reduced, the cooking utensil works more energy-saving, and the use experience is better.
According to the control method of the cooking appliance, the ultrasonic stage is executed after the first pressure maintaining stage, so that the state in the cooking cavity in the ultrasonic stage is stable, the influence on the ultrasonic vibrator is reduced, the ultrasonic vibrator is not easy to drift, the working state is more stable, the power is more stable, sharp abnormal sound is not easy to generate, the use feeling of a user is improved, the ultrasonic vibrator works and does not work alternately in the ultrasonic stage, the service life of the ultrasonic vibrator can be prolonged, the energy consumption is reduced, and the nutrition extraction effect of food materials is good.
According to some embodiments of the present invention, as shown in fig. 2-4, each time of the ultrasonic vibrator is a first predetermined time t1, and each time of the ultrasonic vibrator is a second predetermined time t2, wherein 1 ≦ t1: t2 ≦ 2, for example, in some embodiments, t1: t2 may be 1.2, 1.4, 1.6, 1.8, and so on, respectively. The ultrasonic effect is poor because of too short working time or too long non-working time of the ultrasonic vibrator, the food material nutrient extraction effect is poor, and the effect of preventing the ultrasonic vibrator from being too high in temperature is poor because of too long working time or too short non-working time of the ultrasonic vibrator, so that the service life of the ultrasonic vibrator is not prolonged. Therefore, within the proportion range, the food material nutrition extraction effect is favorably improved, the protection of the ultrasonic vibrator is also favorably realized, and the design is more reasonable.
It should be noted that when the ultrasonic vibrator is operated and not operated alternately, the multiple times of operating time may be the same or different, and the multiple times of non-operating time may be the same or different, and it is only required that the operating time and the non-operating time of each time meet the requirement that t1: t2 is not more than 1.
Optionally, in some embodiments, as shown in fig. 2-4, t1 is not less than 2min and not more than 4min, t2 is not less than 2min and not more than 4min, and the working time t1 and t2 of the ultrasonic vibrator better meet the requirements of good nutrition extraction effect and low heat productivity. The duration of the first pressure holding stage is t3, and satisfies that t3 is less than or equal to 5min when 2min, the pressure in the cooking cavity can be stabilized when the duration t3 of the first pressure holding stage is within the time range, and the cooking time is not too long due to t 3.
In the present invention, with continued reference to FIGS. 2-4, the duration of the first cooking mode is t7 and satisfies 10min ≦ t7 ≦ 40 min. Therefore, the ultrasonic vibrator has enough time to carry out ultrasonic treatment on the food material, so that the nutrient components can be fully extracted, and the duration time is not too long, which causes too long cooking time.
For example, in some embodiments, the duration t3 of the first pressure holding stage may be 2.5min, 3min, 3.5min, 4min, 4.5min, etc., respectively, and the duration t7 of the first cooking mode may be 15min, 20min, 25min, 30min, 35min, etc., respectively.
According to some embodiments of the invention, as shown in fig. 2, during the ultrasonic phase, the heating assembly may operate, i.e. heat the cooking chamber, and the cooking appliance may be vented outwards, whereby the food material within the cooking chamber may boil. In the ultrasonic stage, the nutrient components of the food materials can be fully separated out through ultrasonic treatment, the food materials can be fully mixed through exhaust boiling, the food is heated more uniformly through full convection, the nutrient components are dissolved in the liquid food materials more uniformly, and the situation that the separation speed of the nutrient components is reduced due to overhigh concentration of the nutrient components in the liquid food materials around the solid food materials is prevented.
In addition, the heating assembly can work in intermittent heating mode, can reduce the energy consumption, avoids exhausting the number of times too much, can prevent to exhaust when realizing having pressure boiling and lead to the energy waste and eat the excessive loss of liquid in the material too frequently.
Further, as shown in fig. 2, the duration of the ultrasound phase is t4, and t4 may satisfy: 15min ≦ t4 ≦ 25min, for example, in some embodiments, the duration of the ultrasound phase, t4, may be 16min, 18min, 20min, 22min, 24min, and so forth, respectively. The ultrasonic wave oscillator can carry out ultrasonic treatment on food materials more fully within the time range, so that the nutrient components are fully separated out, and energy waste and overlong cooking time caused by overlong ultrasonic time can be avoided.
In the embodiment in which the ultrasonic transducer operates intermittently, the duration of the ultrasonic phase includes the sum of the time during which the ultrasonic transducer operates and the time during which the ultrasonic transducer does not operate. For example, in the embodiment in which the ultrasonic vibrator operation time t1 and the non-operation time t2 are alternately performed, the "duration t4 of the ultrasonic phase" refers to the sum of a plurality of t1 and a plurality of t2 in the entire alternation process.
In some embodiments of the present invention, as shown in fig. 3, after the first hold-down phase and before the ultrasonic phase, the first cooking mode may further include a power-off quiet phase in which the heating assembly is powered off to stop heating and the ultrasonic vibrator does not emit ultrasonic waves. The food material and steam state in the cooking cavity can further tend to be stable on the basis of the first pressure maintaining stage, so that the stability of the load of the ultrasonic vibrator in the ultrasonic stage is further improved, and the working stability of the ultrasonic vibrator is further improved.
Further, as shown in fig. 3, in the ultrasonic stage, the heating assembly may be powered off to stop heating, and since the heating assembly does not continue to heat and the residual heat of the heating assembly is not enough to continuously increase the pressure of the cooking cavity, the ultrasonic stage does not need to exhaust, that is, the food material does not boil when the ultrasonic vibrator works, and the food material is only sufficiently mixed under the action of the ultrasonic, so that the influence of boiling on the working stability of the ultrasonic vibrator can be reduced, and the reduction of sharp abnormal sounds is facilitated.
In some embodiments, as shown in FIG. 3, the duration of the power-off silence phase is t5 and the duration of the ultrasound phase is t6, where 0.5min ≦ t5 ≦ 2min, 10min ≦ t6 ≦ 20 min. When t5 is too short, the states of food materials, pressure and the like in the cooking cavity cannot tend to be stable, when t5 is too long, the cooking time is too long, when t6 is too short, the nutrient components are not fully extracted, and when t6 is too long, the cooking time is too long. Within the time range, the ultrasonic vibrator is beneficial to the stability of the working state of the ultrasonic vibrator during ultrasonic treatment, the nutrient components of the food materials are fully extracted, and the required cooking time is more reasonable.
In addition, since the power-off silent phase stabilizes the states of the food material, the pressure and the like in the cooking cavity, the frequency tracking of the ultrasonic vibrator is easier, and the working state is more stable, so that when the same food material is cooked, the duration t6 of the ultrasonic phase shown in fig. 3 can be shorter compared with an embodiment not including the power-off silent phase, which is beneficial to reducing energy consumption.
According to a further embodiment of the present invention, as shown in fig. 4, after the ultrasonic phase, the first cooking mode may further include a heat-up phase in which the heating assembly is energized to heat up the top temperature in the cooking cavity to a first temperature T1, the first temperature T1 being not higher than the highest temperature of the first pressure-holding phase. Therefore, through the heating and pressure boosting stage, the temperature and the pressure in the cooking cavity can be kept within a certain range, the situation that the taste of the food material is influenced due to the fact that the temperature or the pressure in the cooking cavity is too low to cause the food material to be completely cooked is prevented, and the reduction of the cooking time is facilitated.
Alternatively, as shown in fig. 4, the power-off silence phase, the ultrasonic phase, and the heat-up step-up phase are sequentially performed once may constitute one cycle. In some embodiments, the first cooking mode may end after the cycle is performed 2-5 times; in other embodiments, the first cooking mode may end when the duration of the first cooking mode reaches a predetermined time t7, wherein 10min ≦ t7 ≦ 40 min; in still other embodiments, the first cooking mode may simultaneously determine when to end according to the number of times the cycle is performed and t7, for example, in some embodiments, the first cooking mode may end when the shorter of the time required for the cycle to be performed a predetermined number of times and t7 arrives.
In the process of executing the period for multiple times, the food and steam are enabled to tend to be stable through the power-off silent phase and then enter the ultrasonic phase for ultrasonic treatment, the temperature and the pressure are gradually reduced in the ultrasonic process, the food and steam enter the heating and pressure increasing phase after the ultrasonic treatment is finished to enable the temperature and the pressure to be increased to a preset state, then the food and steam are enabled to tend to be stable through the power-off silent phase and then are subjected to ultrasonic treatment, and the circulation is carried out, so that the temperature, the pressure and the working state of the ultrasonic vibrator in the cooking cavity can be kept in the optimal state, the ultrasonic treatment is carried out while the heat preservation and pressure maintenance are realized, the ultrasonic treatment and the heating and pressure increase are not carried out simultaneously, and the heating and.
As shown in fig. 4, the ultrasound phase has a duration t8 and satisfies: t8 is more than or equal to 5min and less than or equal to 10 min. Since the heating and pressure increasing stage, the power-off silent stage and the ultrasonic stage are mutually matched, so that the temperature, the pressure and the working state of the ultrasonic vibrator in the cooking cavity are all kept in the optimal state, when the same food material is cooked, the duration t8 of the ultrasonic stage shown in fig. 4 can be shorter than that of an embodiment not including the heating and pressure increasing stage, and the energy consumption is favorably reduced.
According to some embodiments of the invention, the power P1 of the ultrasonic vibrator may be 20W-50W, for example, in some embodiments, the power of the ultrasonic vibrator may be 25W, 30W, 35W, 40W, 45W, and the like. In the power range, the ultrasonic effect of the ultrasonic vibrator is good, the working noise is low, the heat productivity is low, the service life of the ultrasonic vibrator is prolonged, the noise level is reduced, and the user experience is improved.
In the present invention, the power P1 when the ultrasonic transducer emits the ultrasonic wave does not exceed the maximum power Pmax of the ultrasonic transducer, so as to prevent the ultrasonic transducer from burning out due to an excessively high amount of heat generation.
According to some embodiments of the present invention, as shown in fig. 2 to 4, in the first pressure maintaining stage, the heating assembly can operate in the intermittent heating mode, and the cooking utensil does not exhaust air outwards, so that the food can be cooked in a stable pressure state, and the energy consumption in the first pressure maintaining stage can be reduced.
The cooking appliance can comprise a first temperature sensor and a second temperature sensor, wherein the first temperature sensor is used for detecting the bottom temperature of the cooking cavity, the second temperature sensor is used for detecting the top temperature of the cooking cavity, the cooking appliance can control the heating state of the heating assembly according to the bottom temperature and the top temperature of the cooking cavity, so that the heating state of the heating assembly can better meet the cooking requirement of food materials in the cooking cavity, and the temperature control in the cooking cavity is more accurate.
Specifically, the intermittent heating mode may include the steps of:
and judging whether the detection result of the first temperature sensor reaches the rated temperature Tmax, if so, stopping heating the heating assembly, and preventing the heating assembly from being damaged due to the fact that the temperature of the heating assembly exceeds the rated temperature Tmax. It should be noted that "stop heating" means that the heating assembly is not operated when the power is cut off, but actually the heating assembly still remains residual heat or is heating the cooking cavity.
If the detection result of the first temperature sensor does not reach the rated temperature Tmax, it is determined whether the detection result of the second temperature sensor reaches the first temperature T1. If the detection result of the second temperature sensor does not reach the first temperature T1, the heating assembly continues to heat, so that the temperature in the cooking cavity continues to rise.
If the detection result of the second temperature sensor reaches the first temperature T1, the heating assembly stops heating, the temperature in the cooking cavity gradually decreases after the heating is stopped, and then whether the detection result of the second temperature sensor is greater than a second temperature T2 is judged along with the gradual decrease of the temperature, wherein T1 is greater than T2. If the detection result of the second temperature sensor is greater than the second temperature T2, the heating assembly keeps stopping heating, so that the temperature in the cooking cavity continues to drop, and if the detection result of the second temperature sensor is not greater than the second temperature T2, the heating assembly continues to be powered on for heating, so that the temperature in the cooking cavity gradually rises, and whether the detection result of the second temperature sensor reaches the first temperature T1 or not is continuously judged. Thus, as shown in fig. 2 to 4, the top temperature of the cooking chamber may fluctuate back and forth between T1 and T2, and the bottom temperature in the cooking chamber does not exceed the rated temperature Tmax, ensuring safety of cooking and stability of temperature and pressure control.
According to some embodiments of the present invention, as shown in fig. 2-4, the first cooking mode may further include a first pre-treatment phase, which is performed before the first pressure holding phase, in which the heating assembly is electrically operated so that the top temperature in the cooking cavity may be raised to a first temperature T1, the first temperature T1 being equal to the maximum temperature of the first pressure holding phase.
Optionally, as shown in fig. 2 to fig. 4, in the first pressure holding stage, the ultrasonic vibrator may also emit ultrasonic waves, for example, the ultrasonic vibrator may work continuously or intermittently, so as to perform ultrasonic treatment on the food material in the first pressure holding stage, which is beneficial to improving the nutrition extraction effect. It should be noted that, when the ultrasonic vibrator works intermittently, the ultrasonic vibrator stops working for a period of time after working for a period of time, and circulates in sequence, the duration of each working and the duration of each non-working can be flexibly set according to actual conditions, and the ultrasonic power of the first voltage holding stage and the ultrasonic power of the ultrasonic stage can be the same or different.
In some embodiments of the present invention, when the cooking appliance performs the first cooking mode, the ultrasonic vibrator may extend into the liquid in the cooking cavity, so that the ultrasonic vibrator may directly transmit the mechanical vibration to the liquid medium, which may reduce the intermediate energy transmission loss, and is beneficial to improving the ultrasonic effect.
Further, as shown in fig. 5, when the ultrasonic vibrator is not in contact with the liquid in the cooking cavity, the control method may further include the steps of:
and controlling the cooking appliance to enter a second cooking mode.
Alternatively, in some embodiments, detecting whether the ultrasonic vibrator is in contact with the liquid in the cooking cavity may be a real-time detection, for example, controlling the cooking appliance to enter the first cooking mode upon initial contact of the ultrasonic vibrator with the liquid, and controlling the cooking appliance to switch to the second cooking mode upon detection of non-contact of the ultrasonic vibrator with the liquid during the first cooking mode.
As shown in fig. 5 and 6, the second cooking mode may include:
s31: in a second pre-treatment phase, the heating assembly is electrically heated to raise the temperature of the top portion inside the cooking chamber to a third temperature T3. In the present invention, the third temperature T3 in the second cooking mode and the first temperature T1 in the first cooking mode may be equal or not.
S32: and a second pressure maintaining stage in which the heating assembly operates in the intermittent heating mode and the cooking appliance is not exhausted outwardly, the temperature in the cooking cavity may float between a third temperature T3 and a fourth temperature T4 (wherein T3 > T4), and the food material in the cooking cavity may be cooked under a stable pressure condition.
S33: exhaust stage, exhaust stage carries out after the second pressurize stage, and at exhaust stage, the ultrasonic vibrator is out of work, and cooking utensil can exhaust to make the edible material intensive mixing in the culinary art intracavity, the culinary art effect is more even.
Alternatively, as shown in fig. 6, in the second pressure maintaining stage, the ultrasonic vibrator may work continuously or intermittently to perform ultrasonic processing on the food material in the second pressure maintaining stage, which is beneficial to improving the cooking efficiency and the cooking effect. Optionally, the ultrasonic power P2 of the ultrasonic wave oscillator in the second pressure holding stage may be equal to or different from the ultrasonic power of the ultrasonic wave oscillator in the first pressure holding stage.
Alternatively, the duration of the second pressure holding phase may be t9, the duration of the venting phase may be t10, and the duration of the second cooking mode may be t11, wherein 2min ≦ t9 ≦ 5min, 15min ≦ t10 ≦ 30min, and 10min ≦ t11 ≦ 40 min. Here, the duration t11 of the second cooking mode refers to the sum of the durations of the second preprocessing stage, the second pressure holding stage, and the exhaust stage.
As shown in fig. 2-4 and 6, after the first cooking mode or the second cooking mode is finished, the heating assembly is controlled to be powered off to stop heating, the ultrasonic vibrator does not work, the cooking appliance exhausts air, so that the temperature in the cooking cavity gradually drops to room temperature T0, the upper cover of the cooking appliance can open the cavity opening of the cooking cavity, and a user can take and place food materials.
Alternatively, the cooking appliance may include an inner pan formed with a cooking cavity and an outer pan within which the inner pan is placed during cooking. As shown in fig. 5, before detecting whether the ultrasonic vibrator is in contact with the liquid in the cooking cavity, the control method may further include the steps of:
and detecting whether the inner pot is placed in the outer pot, if the inner pot is available, detecting whether the ultrasonic vibrator is in contact with the liquid in the cooking cavity, and if the inner pot is unavailable, stopping working and sending a prompt message to prompt a user that the inner pot is not placed in the outer pot. Alternatively, the prompt message may be a prompt voice, an alarm sound, a display message, or the like.
Optionally, as shown in fig. 5, after the user starts the program and before detecting whether the inner pot is placed in the outer pot, the control method may further include a program self-check to detect whether the program storing the control method is ready and correct.
The cooking appliance according to the embodiment of the invention adopts the control method of the cooking appliance according to the embodiment of the invention. Because the control method of the cooking appliance has the beneficial technical effects, the cooking appliance according to the embodiment of the invention has the advantages that the ultrasonic stage is executed after the first pressure maintaining stage, so that the state in the cooking cavity in the ultrasonic stage is stable, the influence on the ultrasonic vibrator is reduced, the ultrasonic vibrator is not easy to drift, the working state is more stable, the power is more stable, sharp abnormal sound is not easy to generate, the use feeling of a user is improved, the ultrasonic vibrator works and does not work alternately in the ultrasonic stage, the service life of the ultrasonic vibrator can be prolonged, the energy consumption is reduced, and the nutrition extraction effect of food materials is good.
Referring to fig. 7, the cooking appliance 100 has a cooking cavity 101, and the cooking appliance 100 includes an ultrasonic vibrator assembly including an ultrasonic vibrator device 30 and a separation cover 40. The ultrasonic vibrator device 30 has a vibration rod 34, and at least a portion of the vibration rod 34 may extend into the cooking cavity 101 to ultrasonically treat the food material in the cooking cavity 101. If the separating cover 40 is not provided, the vibrating rod 34 of the ultrasonic vibrator device 30 directly contacts with the solid food material, the solid food material may expand in volume (such as rice absorbs water and expands) during the cooking process to press the vibrating rod 34, or the leaves and the like hook the vibrating rod 34, so that the vibrating rod 34 interferes with the food material, and the cooking utensil 100 is not easy to open.
Therefore, in the present invention, the cooking utensil 100 is provided with the separation cover 40, the separation cover 40 can cover the vibration rod 34, and the separation cover 40 is provided with the liquid passing hole 402, and the liquid passing hole 402 can allow the liquid medium to enter the separation cover 40 to contact the vibration rod 34.
Therefore, in the ultrasonic process, the separating cover 40 can separate the solid food material in the cooking cavity 101 from the ultrasonic vibrator device 30, and the liquid medium or the solid food material with the volume smaller than the aperture of the liquid passing hole 402 can enter the cover cavity 401 through the liquid passing hole 402 and contact with the ultrasonic vibrator device 30, so that when the ultrasonic vibrator device 30 works, high-frequency vibration can be transmitted to the solid food material outside the cover cavity 401 through the medium, and ultrasonic processing of the food material is realized. While the ultrasonic effect is ensured, the solid food material with the larger volume cannot contact with the ultrasonic vibrator device 30, and the solid food material with the smaller volume has smaller influence on the operation of the ultrasonic vibrator device 30, even can be ignored. Therefore, the partition cover 40 can effectively reduce the load on the ultrasonic vibrator device 30, and the load is simple and stable, so that the ultrasonic vibrator device 30 is not easy to drift, the frequency tracking is easy, the working state of the ultrasonic vibrator device 30 is more stable, the power is more stable, sharp abnormal sound is not easy to generate, and the use feeling of a user is improved.
Other constructions and operations of the cooking appliance according to the embodiments of the present invention are known to those skilled in the art and will not be described in detail herein.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
In the description herein, references to the description of the terms "embodiment," "particular embodiment," "example," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
While embodiments of the invention have been shown and described, it will be understood by those of ordinary skill in the art that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.
Claims (18)
1. A method for controlling a cooking appliance, wherein the cooking appliance has a cooking cavity and comprises a heating assembly for heating the cooking cavity and an ultrasonic vibrator for ultrasonically treating food materials in the cooking cavity, and the natural frequency of the ultrasonic vibrator is f1, the method comprises the following steps:
detecting the actual working frequency f2 of the ultrasonic vibrator and comparing with the f1,
if the f1 and the f2 meet a preset condition, judging that the ultrasonic vibrator is in contact with liquid in the cooking cavity;
if the f1 and the f2 do not meet the preset condition, judging that the ultrasonic vibrator is not in contact with the liquid in the cooking cavity.
2. The control method of a cooking appliance according to claim 1, wherein the predetermined condition is that (F1-F2)/F1 is equal to or greater than a predetermined value F1.
3. The control method of the cooking appliance according to claim 2, wherein the F1 satisfies: f1 is more than or equal to 1 percent and less than or equal to 4 percent.
4. The control method of the cooking appliance according to claim 1, wherein the predetermined condition is that F1-F2 is equal to or greater than a predetermined value F2.
5. The control method of the cooking appliance according to claim 4, wherein the F2 satisfies: f2 is more than or equal to 0.5kHz and less than or equal to 1 kHz.
6. The method for controlling a cooking appliance according to any one of claims 1 to 5, wherein when the ultrasonic vibrator is in contact with the liquid in the cooking cavity, the method further comprises the steps of:
controlling the cooking appliance to enter a first cooking mode, the first cooking mode comprising:
a first pressure maintaining stage;
an ultrasonic phase, performed after the first voltage holding phase, in which the ultrasonic vibrator alternates between on and off.
7. The method for controlling a cooking utensil of claim 6, wherein each time the ultrasonic vibrator is operated for a first predetermined time t1, each time the ultrasonic vibrator is not operated for a second predetermined time t2, wherein 1 ≦ t1: t2 ≦ 2.
8. The method of controlling a cooking appliance according to claim 7, wherein the first pressure maintaining period has a duration of t3 and the first cooking mode has a duration of t7, wherein,
2min≤t1≤4min，2min≤t2≤4min，2min≤t3≤5min，10min≤t7≤40min。
9. the method for controlling a cooking appliance according to claim 6, wherein the duration of the ultrasonic phase is t4 and satisfies: t4 is not less than 15min and not more than 25 min.
10. The method of controlling a cooking appliance of claim 6, wherein after the first hold pressure phase and before the ultrasonic phase, the first cooking mode further comprises:
a power-off silent phase in which the heating assembly is powered off to stop heating, and the ultrasonic vibrator does not emit ultrasonic waves.
11. The method of claim 10, wherein during the ultrasonic phase, the heating assembly is de-energized to stop heating.
12. The method of claim 10, wherein the power-off quiet period has a duration of t5 and the ultrasonic period has a duration of t6, wherein 0.5min ≦ t5 ≦ 2min, and 10min ≦ t6 ≦ 20 min.
13. The method of controlling a cooking appliance of claim 10, wherein after the ultrasonic phase, the first cooking mode further comprises:
a heat-up phase during which the heating assembly is energized to heat up the top temperature in the cooking chamber to a first temperature T1, the first temperature T1 being not higher than the maximum temperature of the first pressure-holding phase.
14. The method of claim 13, wherein the power-off quiet phase, the ultrasonic phase and the heat-up and pressure-boosting phase are sequentially performed once to constitute a cycle, and the first cooking mode is finished after the cycle is performed 2-5 times.
15. The method for controlling a cooking appliance according to claim 13, wherein the ultrasound phase has a duration t8 and satisfies: t8 is more than or equal to 5min and less than or equal to 10 min.
16. The method for controlling a cooking appliance according to claim 6, wherein the ultrasonic vibrator is operated continuously or intermittently in the first pressure maintaining stage.
17. The method for controlling a cooking appliance according to any one of claims 1 to 5, wherein when the ultrasonic vibrator is not in contact with the liquid in the cooking cavity, the method further comprises the steps of:
controlling the cooking appliance to enter a second cooking mode, the second cooking mode comprising:
a second pre-treatment phase, the heating assembly being electrically heated to raise the temperature of the top inside the cooking chamber to a third temperature T3;
a second pressure holding stage in which the heating component operates in an intermittent heating mode and the cooking appliance is not vented outwardly;
an exhaust stage performed after the second pressure holding stage, in which the ultrasonic vibrator does not operate.
18. A cooking appliance, characterized in that a control method of the cooking appliance according to any one of claims 1-17 is employed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910615483.9A CN112205881B (en) | 2019-07-09 | 2019-07-09 | Control method of cooking appliance and cooking appliance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910615483.9A CN112205881B (en) | 2019-07-09 | 2019-07-09 | Control method of cooking appliance and cooking appliance |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112205881A true CN112205881A (en) | 2021-01-12 |
| CN112205881B CN112205881B (en) | 2022-02-25 |
Family
ID=74047339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910615483.9A Active CN112205881B (en) | 2019-07-09 | 2019-07-09 | Control method of cooking appliance and cooking appliance |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112205881B (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4356371A (en) * | 1979-11-12 | 1982-10-26 | Matsushita Electric Industrial Company, Limited | Small load detection by comparison between input and output parameters of an induction heat cooking apparatus |
| WO1997049500A1 (en) * | 1996-06-26 | 1997-12-31 | Kimberly-Clark Worldwide, Inc. | An apparatus and method for controlling an ultrasonic transducer |
| CN101952693A (en) * | 2008-02-18 | 2011-01-19 | 贝克曼考尔特公司 | Method for checking the state of a pipette, pipetting method, pipetting device, and suction tube for a pipetting device |
| CN201939104U (en) * | 2011-01-11 | 2011-08-24 | 郑华 | Ultrasonic wave high-pressure soup pot |
| CN102858211A (en) * | 2010-04-27 | 2013-01-02 | 雀巢产品技术援助有限公司 | Beverage machine with integrated ultrasonic transceiver |
| CN202910002U (en) * | 2012-09-16 | 2013-05-01 | 丹东市华尔康科技有限公司 | Frequency adjusting ultrasonic water tank |
| CN205671413U (en) * | 2015-08-05 | 2016-11-09 | 青岛农业大学 | A kind of digesting apparatus utilizing ultrasonic wave rush to ooze |
| CN107249751A (en) * | 2015-02-24 | 2017-10-13 | 李奎塔布系统有限公司 | Improved solid decomposition device and method |
| CN109953636A (en) * | 2017-12-25 | 2019-07-02 | 佛山市顺德区美的电热电器制造有限公司 | cooking equipment |
-
2019
- 2019-07-09 CN CN201910615483.9A patent/CN112205881B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4356371A (en) * | 1979-11-12 | 1982-10-26 | Matsushita Electric Industrial Company, Limited | Small load detection by comparison between input and output parameters of an induction heat cooking apparatus |
| WO1997049500A1 (en) * | 1996-06-26 | 1997-12-31 | Kimberly-Clark Worldwide, Inc. | An apparatus and method for controlling an ultrasonic transducer |
| CN101952693A (en) * | 2008-02-18 | 2011-01-19 | 贝克曼考尔特公司 | Method for checking the state of a pipette, pipetting method, pipetting device, and suction tube for a pipetting device |
| CN102858211A (en) * | 2010-04-27 | 2013-01-02 | 雀巢产品技术援助有限公司 | Beverage machine with integrated ultrasonic transceiver |
| CN201939104U (en) * | 2011-01-11 | 2011-08-24 | 郑华 | Ultrasonic wave high-pressure soup pot |
| CN202910002U (en) * | 2012-09-16 | 2013-05-01 | 丹东市华尔康科技有限公司 | Frequency adjusting ultrasonic water tank |
| CN107249751A (en) * | 2015-02-24 | 2017-10-13 | 李奎塔布系统有限公司 | Improved solid decomposition device and method |
| CN205671413U (en) * | 2015-08-05 | 2016-11-09 | 青岛农业大学 | A kind of digesting apparatus utilizing ultrasonic wave rush to ooze |
| CN109953636A (en) * | 2017-12-25 | 2019-07-02 | 佛山市顺德区美的电热电器制造有限公司 | cooking equipment |
Non-Patent Citations (1)
| Title |
|---|
| 刘丽艳等: "超声频率和液位对空化场的影响", 《天津大学学报(自然科学与工程技术版)》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112205881B (en) | 2022-02-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109953636B (en) | Cooking apparatus | |
| CN109259579A (en) | Electric steam box control method and electric steam box | |
| RU2122338C1 (en) | Food preparing apparatus | |
| WO2021143777A1 (en) | Cooking appliance, control method therefor, control device thereof, and computer readable storage medium | |
| CN111449536A (en) | Control method of air fryer with cooking function | |
| US20190313673A1 (en) | Procedure for food structure improvement prior to cooking and related equipment | |
| CN110123130B (en) | Steam processing method and related device and storage device | |
| CN112205881B (en) | Control method of cooking appliance and cooking appliance | |
| CN207430653U (en) | Ultrasonic unit and with its cooking equipment | |
| JP2019154767A (en) | Cooking tool | |
| CN109965682A (en) | Control method, control system and the cooker of cooker | |
| CN111076240A (en) | Microwave cooking appliance and control method thereof | |
| JP2019201842A (en) | Cooker | |
| CN209863443U (en) | Cooking appliance and ultrasonic transducer for cooking appliance | |
| CN207118819U (en) | Cooking apparatus | |
| CN112535414B (en) | Cooking appliance, control device and heat preservation control method thereof, and computer readable storage medium | |
| CN111380709B (en) | Fault detection method of cooking utensil and cooking utensil | |
| JP7278462B2 (en) | heating cooker | |
| CN213640533U (en) | Take ultrasonic wave oscillation formula to evaporate roast dual-energy machine | |
| CN112212971A (en) | Detection device and method for household appliance, household appliance and storage medium | |
| CN213664766U (en) | Electric cooker with ultrasonic function | |
| JP2009005949A (en) | Rice cooker | |
| CN108618564A (en) | Cooking apparatus and sterilization control method | |
| CN110859496B (en) | Vacuum cooking utensil and cooking method thereof | |
| CN113133669A (en) | Control method and device, cooking equipment and readable storage medium |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |