JP6906693B2 - Cookware and its control method - Google Patents

Description

The present application relates to the technical field of cooking equipment, and specifically to cooking utensils and control methods thereof.

In the current electric rice cooker technology including a decompression device, the degree of vacuum in the electric rice cooker is generally detected mainly by a pressure sensor. However, since the pressure sensor is an electronic device, if it is installed on the top lid of an electric rice cooker with high temperature and humidity, the service life of the electronic device may be significantly reduced, while the price of the high temperature resistant pressure sensor is high. , Not competitive in the market.

An object of the present application is to solve one of the technical problems existing in the prior art. Therefore, the present application is a method for controlling a cooking utensil that can accurately control the degassing time of a degassing device and can reach a preset pressure regardless of the amount of rice and water in the cooking chamber. I will provide a.

The present application further provides a cooking utensil using the above control method.

In the method of controlling a cooking utensil according to the first embodiment of the present application, the cooking utensil includes a cooking utensil, a lid, a heating device and a degassing device, and the cooking utensil has a cooking chamber with an open top. The lid body is movably attached to the pot body, and the degassing device degass the cooking chamber when the cooking chamber is sealed to create a negative pressure in the cooking chamber. The rice cooking program of the cooking utensil includes at least a water absorption stage, and the control method is such that the heating device heats rice / water in the cooking chamber to a preset temperature in the water absorption stage. A step to control and the current amount of rice / water in the cooking chamber is obtained until the pressure in the cooking chamber reaches a first preset pressure based on the current amount of rice / water. The step of acquiring the degassing time of the degassing device and the step of controlling the degassing device to degas the cooking chamber and starting the time counting, and the time counting time reached the degassing time. When, the step of stopping the degassing of the cooking chamber and maintaining the pressure in the cooking chamber at the first preset pressure is included.

In the cooking utensil control method according to the present application, by using the above control method, the cooking utensil controls the degassing time of the degassing device based on the amount of rice and water in the cooking chamber, thereby controlling the cooking utensils in the cooking chamber. Regardless of the amount of water, the pressure in the cooking chamber is ensured to be the first preset pressure, the control accuracy is high, and the heating device is used in the cooking chamber prior to degassing by the degassing device. Rice and water are heated to a preset temperature, which not only secures the water absorption effect of rice grains and improves the water absorption efficiency of rice grains, improves the cooking effect of cooking utensils, but also shortens the time of the water absorption stage. Contribute and further increase the cooking efficiency of cooking utensils.

In one embodiment according to the present application, the operating time of the heating device until the rice / water in the cooking room is heated to a preset temperature is recorded, and the present state of the cooking room is based on the operating time of the heating device. Get the amount of rice and water.

In some examples, the operating time of the heating device and the current amount of rice / water have a positive correlation.

In some specific examples, the current amount of rice and water in the cooking chamber is calculated by the following formula.
m = Pηt / cΔT
(In the formula, m is the mass of water, P is the heating power of the cooking utensil, η is the energy efficiency coefficient of the cooking utensil, and t is the operating time of the heating device. c is the specific heat capacity coefficient of water, and ΔT is the temperature rise of water.)

In some examples, the preset temperature is between 35 ° C and 50 ° C.

In another embodiment according to the present application, the inside of the kettle is provided with a gravity sensor or a displacement sensor for acquiring the current amount of rice / water in the cooking chamber, or the cooking utensil is cooked by the user. It has an input device for inputting the current amount of rice and water in the room.

Preferably, the cooking chamber has a first water level line, a second water level line ... nth water level line, and the first preset in the cooking room corresponding to the first water level line. The degassing time of the degassing device until the pressure is formed is t _n1 , and the first preset pressure corresponding to the second water level line is formed in the cooking chamber. The degassing time of the degassing device is t _n2 ..., and the degassing time of the degassing device until the first preset pressure is formed in the cooking chamber corresponding to the nth water level line. It is set to t _nn and n <10.

In a further embodiment according to the present application, the rice cooking program includes a heating boiling step, a steaming step, and a heat retention step, and the control method controls such that the degassing device degass the cooking chamber in the heat retention step. And when the pressure in the cooking chamber is maintained at the second preset pressure, the degassing of the cooking chamber is stopped and the pressure in the cooking chamber is set to the second preset. Includes steps to maintain pressure.

Preferably, the first preset pressure is equal to the second preset pressure, or the degassing time of the degassing device in the water absorption step and the heat retention step is equal.

In the cooking utensil control method according to the second embodiment of the present application, the cooking utensil cooking program includes at least a preparation stage and a water absorption stage, and the control method includes the current rice of the cooking utensil in the preparation stage. _{-Obtain the amount of water, calculate the first hour t m1} based on the current amount of rice and water, and vacuum the kitchen of the cooking utensil, and the suction time is t _{m1 for the first hour.} When it reaches, the step S1 in which the vacuuming to the cooking chamber is stopped and the cooking utensil proceeds to the water absorption step and the step S2 in _{which the water absorption step is continued for the second hour t m2 are included.}

In the cooking utensil control method according to the present application, the amount of rice / water is calculated at the preparation stage, the amount of rice / water is determined prior to evacuation in this way, and the amount of rice / water is measured to evacuate. By determining the time and controlling the evacuation time, the degree of evacuation is controlled, so that the degree of evacuation in the cooking room is almost the same even when the amount of rice and water is different, improving the stability of rice cooking. Let me.

In one embodiment according to the present application, the rice cooking program further comprises a heating step, a boiling step and a steaming step, and after step S2, the control method introduces air into the cooking chamber and the cookware is said to be said. Step S3 which proceeds to the heating step and controls to detect the temperature Tt in the cooking chamber and the bottom temperature T in the cooking chamber, and when it is detected that the steam temperature Tt = T1 in the cooking chamber, the cooking Step S4 for controlling the cooking utensil to proceed to the boiling step, and when it is detected that the bottom temperature T = T2 (T2> T1) of the cooking chamber, the cooking utensil is controlled to proceed to the steaming step. After step S5 and the steaming step are _{continued for the third hour t m3} , the cooking chamber is evacuated, and when the evacuating time reaches the fourth hour t _m4 , the evacuating to the cooking chamber is stopped. Further includes step S6 for controlling the above.

Specifically, the calculation formula I of the first time t _{m1 is}
t _mn = 0.7 · ln (P0 / Pt) · (V0 ~ V1) / S ~ 1.5 · ln (P0 / Pt) · (V0 ~ V1) / S
(In the formula, P0 is the initial pressure in the cooking chamber, Pt is the pressure in the cooking chamber after evacuation, V0 is the volume of the cooking chamber, and V1 is the total product of rice and water. Yes, S is the degassing rate.).

Preferably, at least one of the first time t _m1 and the fourth time t _m4 , the calculation formula I is
t _mn = 0.7 · ln (P0 / Pt) · (V0 ~ V1) / S ~ 1.5 · ln (P0 / Pt) · (V0 ~ V1) / S
(In the formula, P0 is the initial pressure in the cooking chamber, Pt is the pressure in the cooking chamber after evacuation, V0 is the volume of the cooking chamber, and V1 is the total product of rice and water. Yes, S is the degassing rate.).

Preferably, the first hour t _m1 and the fourth hour t _m4 are all calculated by the formula I, or the first hour t _m1 is calculated by the formula I and the fourth hour. t _m4 is a predetermined time value.

Preferably, the evacuation operation is performed by a vacuum device, the vacuum device is provided in the pot body or the lid of the cooking utensil, and the vacuum device draws out most of the air in the cooking chamber and puts it in a negative pressure state. After high temperature cooking, through the heating stage, kill most of the bacteria, thereby ensuring the safety of the food in the cookware.

Preferably, the cookware further includes a solenoid valve for controlling the on / off of the evacuation device.

In one embodiment according to the present application, the introduction of air in step S3 is performed by a pressure booster provided on the lid of the cooking utensil.

Specifically, the pressure booster includes a pressure valve and an electromagnet assembly that controls the opening and closing of the pressure valve.

In one embodiment according to the present application, the cooking chamber is defined by an inner pot and a lid of the cooking utensil, and the cooking utensil further includes a displacement sensor and a spring provided below the inner pot, and in step S1. The amount of rice and water is calculated by the formula IIG1 = KL to G2 (in the formula, G1 is the weight of rice: water, G2 is the weight of the inner pot, and K is the elasticity coefficient of the spring. Yes, L is the amount of compression of the spring detected by the displacement sensor).

The cooking utensil according to the third embodiment of the present application includes the method for controlling the cooking utensil according to the first embodiment of the present application, or includes the method for controlling the cooking utensil according to the second embodiment of the present application.

The cooking utensil according to the fourth embodiment of the present application includes an inner pot and an outer pot, a pot body in which a cooking chamber is defined inside the inner pot, a lid movably provided in the pot body, and the cooking. A vacuum device for creating a negative pressure in the chamber, which is provided in the pot body or the lid and vacuums the cooking chamber based on the current amount of rice and water in the cooking chamber. Includes a pressure booster that is provided inside the lid to introduce air into the cooking chamber and does not start at the same time as the vacuum device.

In the cooking utensil according to the present application, the corresponding vacuuming time of the vacuum device is acquired based on the current amount of rice and water in the cooking room, and then the gas is extracted from the cooking room for the corresponding vacuuming time of the vacuum device. By controlling the pressure booster to boost the pressure in the cooking room, transformation control can be realized, the stability of product performance can be enhanced, and the cooking effect of the cooking utensil can be enhanced.

In one embodiment according to the present application, the cooking utensil further includes a measuring device provided in the kettle for measuring the amount of rice and water in the inner kettle.

In one embodiment according to the present application, the measuring device is provided between the inner pot and the outer pot and is located at the bottom of the inner pot, the measuring device includes a displacement sensor and a spring, and the spring is provided. The displacement sensor abuts on the bottom surface of the inner pot, and the displacement sensor detects the amount of expansion and contraction of the spring, or the measuring device includes a sensor that detects the height of rice and water, and the amount of rice and water is determined. Calculated from the height of the rice / water, the cross-sectional area of the inner pot, and the ratio of the amount of rice / water, or the measuring device includes a gravity sensor for detecting the rice: water weight.

Preferably, the amount of rice / water is obtained by the input device of the cooking utensil.

Additional aspects and advantages of the present application are partially described in the following description, some of which will be apparent from the following description or can be grasped by practicing the present application.

The above and / or additional aspects and advantages of the present application will be apparent and easily understood by describing the examples with reference to the drawings below.

It is a structural schematic diagram of the cooking utensil according to one Example of this application. It is a structural schematic diagram of the inner pot of the cooking utensil according to one Example of this application. It is an operation curve diagram of the cooking utensil according to one Example of this application. It is an operation flowchart of the cooking utensil according to one Example of this application. It is the operating principle diagram of the cooking utensil according to one Example of this application. It is a structural schematic diagram of the cooking utensil according to another embodiment of this application. It is a structural schematic diagram of the lid body of the cooking utensil according to another embodiment of this application. It is a partial cross-sectional view of the cooking utensil according to another embodiment of this application. It is an enlarged view of the part A in FIG. It is an enlarged view of the B part in FIG. It is a flowchart of the control method of the cooking utensil by another Example of this application.

Hereinafter, examples of the present application will be described in detail, and examples of the above examples are shown in the drawings, and the same or similar reference numerals always indicate elements having the same or similar functions or elements having the same or similar functions. Hereinafter, the examples described with reference to the drawings are exemplary and are intended to interpret the present application and should not be understood as limiting the present application.

In the description of the present application, "center", "vertical direction", "horizontal direction", "length", "width", "thickness", "top", "bottom", "front", "rear", Terms such as "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "axial direction", "radial direction", "circumferential direction" The indicated orientation or positional relationship is for conveniently or simply explaining the present application based on the orientation or positional relationship shown in the drawing, and the designated device or member is in a specific orientation and has a structure in a specific orientation. It should not be understood as limiting the present application as it is not an instruction or implied when it is manipulated. Unless otherwise specified, the meaning of "plurality" is two or more.

However, in the description of the present application, the meanings of terms such as "attach", "connect to each other", and "connect" should be understood in a broad sense unless there are clear provisions and limitations. For example, a fixed connection, a detachable connection, or an integrated connection is also possible. Mechanical and electrical connections are also possible. It is also possible to connect directly, indirectly connect via a medium between them, and allow the insides of the two members to communicate with each other. A person skilled in the art can understand the specific meanings of the above terms in the present application depending on the specific cases.

Hereinafter, the method of controlling the cooking utensil according to the first embodiment of the present application will be described with reference to FIGS. 1 to 5.

As shown in FIGS. 1 and 2, the cooking utensil 100 according to the embodiment of the present application includes a pot body 10, a lid body 20, a heating device 60, and a degassing device 30a, and the pot body 10 is cooked with an open top. The chamber 11 is provided, the lid 20 is movably attached to the kettle body 10, and the degassing device 30a degass the cooking chamber 11 when the cooking chamber 11 is sealed, and the cooking chamber 11 is degassed. It is used to make the inside negative pressure.

As shown in FIGS. 3 to 5, the rice cooking program of the cooking utensil 100 includes at least a water absorption stage, and the control method of the cooking utensil is as follows.
In step S1, the heating device controls the rice / water in the cooking chamber to be heated to a preset temperature in the water absorption stage.
Obtain the current amount of rice / water in the cooking room and set the degassing time of the degassing device until the pressure in the cooking room reaches the first preset pressure based on the current amount of rice / water. Step S2 to acquire and
Step S3, in which the degassing device controls the cooking chamber to degas and starts timing,
The step S4 includes stopping the degassing of the cooking chamber when the timing time reaches the degassing time and maintaining the pressure in the cooking chamber at the first preset pressure.

In the cooking utensil control method according to the present application, by using the above control method, the cooking utensil controls the degassing time of the degassing device based on the amount of rice and water in the cooking chamber, thereby controlling the cooking utensils in the cooking chamber. Regardless of the amount of water, the pressure in the cooking chamber is ensured to be the first preset pressure, the control accuracy is high, and the heating device is used in the cooking chamber prior to degassing by the degassing device. Rice and water are heated to a preset temperature, which not only secures the water absorption effect of rice grains and improves the water absorption efficiency of rice grains, improves the cooking effect of cooking utensils, but also shortens the time of the water absorption stage. Contribute and further increase the cooking efficiency of cooking utensils.

In one embodiment according to the present application, when the heating device controls to heat the rice / water in the cooking chamber to a preset temperature, the operating time of the heating device, that is, the rice / water in the cooking chamber is preset. The operating time of the heating device until it is heated to a certain temperature is recorded, and based on the operating time of the heating device until the rice and water in the cooking room are heated to a preset temperature in the water absorption stage, the operating time of the heating device is recorded. Get the current amount of rice and water.

That is, in the water absorption stage, first, the rice / water in the cooking room is heated, the amount of rice / water in the cooking room is determined based on the time required to heat the water to a preset temperature, and then the amount of rice / water in the cooking room is determined. Accurately control the operating time of the degassing device based on the amount of rice and water in the cooking room obtained, thereby reducing the pressure in the cooking room to the first, regardless of the amount of rice and water in the cooking room. Ensure that the pressure is preset.

In some examples, the preset temperature is 35 ° C. to 50 ° C., for example, when the preset temperature is 35 ° C., in the water absorption stage, first, the heating device is the rice in the cooking chamber. While controlling to heat the water, the timing is started, and when the rice and water in the cooking room are heated to 35 ° C, the heating device stops heating, and in this way, the rice in the cooking room at the water absorption stage. -Obtain the operating time of the heating device until the water is heated to 35 ° C. Further, the preset temperature may be 40 ° C., 45 ° C., or 45 ° C.

Preferably, the preset temperature is 40 ° C. to 45 ° C., and by setting the preset temperature to 40 ° C. to 45 ° C., the water absorption effect of the rice grains at this temperature is ensured. It enhances the water absorption rate of the cooking utensils, improves the cooking effect of the cooking utensils, makes delicious rice, contributes to shortening the time of the water absorption stage, further enhances the cooking efficiency of the cooking utensils, and improves the user experience.

The larger the amount of rice / water in the cooking room, the longer the operating time of the heating device until the rice / water in the cooking room is heated to a preset temperature, that is, the operating time of the heating device and the current operating time. The amount of rice and water has a positive correlation.

In some specific examples, the current amount of rice / water in the cooking chamber is the following formula: m = Pηt / cΔT (in the formula, m is the mass of rice / water, and P is the mass of the cooking utensil. It is the heating power, η is the energy efficiency coefficient of the cooking utensil, t is the operating time of the heating device, c is the specific heat capacity coefficient of water, and ΔT is the temperature rise of water. ) Is calculated.

Therefore, the amount of rice / water in the cooking room is calculated by the above formula using the operating time of the heating device until the rice / water in the cooking room is heated to a preset temperature, and then the rice / water in the cooking room is calculated. -Controlling the degassing time of the degassing device based on the amount of water allows the pressure in the cooking chamber to be the first preset pressure regardless of the amount of rice and water in the cooking chamber. It can be done and the control accuracy is high.

In another embodiment according to the present application, a gravity sensor for acquiring the current amount of rice and water in the cooking chamber is provided inside the kettle. By installing a gravity sensor, the current amount of rice and water in the cooking room can be obtained based on the measurement result of the gravity sensor, and the degassing time of the degassing device can be calculated based on the amount of rice and water in the cooking room. Precise control, thereby ensuring that the pressure in the cooking chamber is at the first preset pressure, regardless of the amount of rice / water in the cooking chamber.

In another embodiment of the present application, a displacement sensor for acquiring the current amount of rice and water in the cooking chamber is provided inside the pot. By installing a displacement sensor, the current amount of rice and water in the cooking room can be obtained based on the measurement results of the displacement sensor, and the degassing time of the degassing device can be calculated based on the amount of rice and water in the cooking room. Precise control, thereby ensuring that the pressure in the cooking chamber is at the first preset pressure, regardless of the amount of rice / water in the cooking chamber.

In a further embodiment according to the present application, the cookware has a rice / water amount input device for the user to input the current amount of rice / water in the cooking chamber.

For example, when a user cooks two cups of rice, water is added to the cooking room up to the corresponding water level line, the lid is closed, and then the amount of rice and water in the cooking room (for example, currently) via the input device. Enter the water level line or the amount of rice to be put into the cooking room), and then select the cooking process, the cooking utensil will start cooking, the cooking utensil control process will be simple, and it will be advantageous for cost reduction. It becomes.

The cooking chamber has a first water level line, a second water level line ... nth water level line, and is a gas corresponding to the first water level line until the cooking chamber has a first preset pressure. The degassing time of the degassing device is t _n1 , and the degassing time of the degassing device until the cooking chamber is formed at the first preset pressure corresponding to the second water level line is t _n2 ..., n. The degassing time of the degassing device until the cooking chamber reaches the first preset pressure corresponding to the water level line is set to t _nn, and here, n <10 may be set.

Specifically, when manufacturing cooking utensils, based on a large amount of experimental data, for a degassing device of a certain model number, when the amount of rice and water reaches each scale in the inner pot with the rated capacity, the cooking room The time t required to reach the first preset pressure (set vacuum degree P1) is acquired.

Here, the first preset pressure may be a single pressure value or a plurality of different pressure values. When manufacturing, from a large amount of experimental data, for a degassing device of a certain model number, when the amount of rice and water reaches each scale in an inner pot with a rated capacity, the time until each pressure value is set in the cooking chamber. t is acquired.

For example, as shown in FIG. 4, when the water level line of rice and water in the inner pot is the first water level line, the degassing device controls and times the cooking chamber to vent the gas, and the pressure in the cooking chamber is measured. When the first preset pressure is reached, the degassing time of the degassing device _{is recorded as t n1} , and when the water level line of rice and water in the inner pot is the second water level line, the degassing device Controls and times the degassing chamber to perform degassing, and when the pressure in the cooking chamber reaches the first preset pressure, the degassing time of the degassing device is recorded as _{t n2.} When the water level line of rice and water in the inner pot is the nth water level line, the degassing device controls and times the gas in the cooking chamber, and the pressure in the cooking chamber becomes the first preset pressure. When it reaches, the degassing time of the degassing device is recorded as _tnn.

Thereby, a rice cooking program is created for the degassing time of the degassing device corresponding to the amount of each rice / water, whereby the cooking utensil is degassed from the degassing device based on the amount of rice / water in the cooking room. Accurate control of the time ensures that the pressure in the cooking chamber is at the first preset pressure, regardless of the amount of rice or water in the cooking chamber.

As shown in FIG. 3, in a further embodiment according to the present application, the rice cooking program of the cookware further includes a heating boiling step, a steaming step and a heat retention step, and the control method is that the degassing device gasifies the cooking room in the heat retention step. The step of controlling to evacuate and when the pressure in the cooking chamber is maintained at the second preset pressure, the degassing to the kitchen is stopped and the pressure in the cooking chamber is set to the second preset. It further includes a step of maintaining pressure.

Specifically, in the rice cooking program of the cooking utensil, the pressure in the cooking room is controlled to be maintained at 1 atm in the heating boiling stage and the steaming stage, and the temperature in the cooking room is set in advance in the heat retention stage. When the temperature drops to the set heat retention temperature, the degassing device controls to degas the cooking chamber, and when the pressure in the cooking chamber drops to the second preset pressure, the degassing device stops degassing. Therefore, the pressure in the cooking chamber is controlled to be maintained at the second preset pressure (negative pressure state), thereby achieving a heat retaining effect.

In some preferred examples, the first preset pressure is equal to the second preset pressure.

That is, in the water absorption stage of the cooking utensil, the degassing device sucks the pressure in the cooking chamber from the normal pressure state (1 atmospheric pressure) to the first preset pressure so that the cooking chamber is in a negative pressure state. By controlling, the cooking room is made the most suitable environment for water absorption of rice grains, and the water absorption efficiency of rice grains is improved, thereby not only ensuring the water content of rice grains and ensuring the quality of rice, but also the rice. Shorten the time it takes to cook and improve the cooking efficiency of the electric rice cooker.

In the heat retention stage, the degassing device operates to detect the air pressure value in the cooking chamber, and when the air pressure in the cooking chamber drops to the first preset pressure, the degassing device stops operating. Then, the pressure in the cooking chamber is controlled to be maintained at the first preset pressure, thereby achieving the heat retaining effect of the cooking utensil.

In some other preferred example, the degassing time of the degassing device in the water absorption step and the heat retention step is equal. Specifically, when it is detected that the degassing device is controlled to operate and the time is started in the heat retention stage, and the degassing time in the heat retention stage of the degassing device has reached the degassing time in the water absorption stage. , The air pressure in the cooking chamber becomes the second preset pressure, and the degassing device is controlled to stop the operation to maintain the pressure in the cooking chamber at the second preset pressure.

The cooking utensil 100 in one embodiment according to the present application uses the cooking utensil control method described in the above embodiment. The cooking utensil here may be an electric rice cooker, an electric pressure cooker, or the like.

In some examples, the cookware 100 includes a kettle 10, a lid 20, a heating device 60 and a degassing device 30a, the kettle 10 has a cooking chamber 11 with an open top, and the lid 20 , Movably attached to the pot body 10, the degassing device 30a degass the cooking chamber 11 when the cooking chamber 11 is sealed, and makes the inside of the cooking chamber 11 negative pressure.

Since the method for controlling the cooking utensil according to the present application has the above technical effect, the cooking utensil 100 according to the present application also has the above technical effect, that is, the cooking utensil has a simple structure, is compact, and has rice in the cooking chamber. -By controlling the degassing time of the degassing device based on the amount of water, it is ensured that the pressure in the cooking room is set to the first preset pressure regardless of the amount of rice and water in the cooking room. However, the control accuracy is high.

Hereinafter, using an electric rice cooker as an example, one specific embodiment of the cooking utensil 100 according to the present application will be described in detail with reference to FIGS. 1 to 5.

As shown in FIGS. 1 to 5, the electric rice cooker according to the present application includes a pot body 10, a lid body 20, a heating device 60, a degassing device 30a, a control device 70, and a power feeding device 80. Here, the degassing device 30a may be a vacuum pump.

An inner pot 12 for accommodating foodstuffs is provided in the pot body 10, and the heating device 60 is provided in the pot body 10 and is located below the inner pot 12 to heat the inner pot 12. Used for. The power feeding device 80 is provided inside the pot body 10, the lid body 20 is movably attached to the pot body 10, and the degassing device 30a and the control device 70 are provided inside the lid body 20. Both the control device 70 and the heating device 60 are connected to the power feeding device 80, and the power feeding device 80 supplies power to the degassing device 30a and the heating device 60. The degassing device 30a puts the air pressure in the closed inner pot 12 into a negative pressure state, and the control device 70 controls the electric rice cooker to select various cooking processes.

Specifically, the embodiment is as follows so that the cooking chamber can be sucked to a preset degree of vacuum (for example, the first preset pressure) regardless of the amount of rice and water in the inner pot. Is.

First, from a large amount of experimental data, for a vacuum pump of a certain model number, the first preset pressure (set vacuum degree P1) when the amount of rice and water reaches each scale in an inner pot having a rated capacity. ) Was obtained and shown in Table 1.

Next, the formula for heating water: m = Pηt / cΔT (in the formula, m is the mass of water, P is the heating power of the electric rice cooker, and η is the energy efficiency of the electric rice cooker. It is a coefficient, t is the operating time of the heating device, c is the specific heat capacity coefficient of water, and ΔT is the temperature rise of water), so that rice and water of various masses can be rated at rated power. The operating time t of the heating device until heating to a preset temperature is calculated. The judgment method for obtaining various amounts of rice and water from a large amount of usage data is as follows.

Specifically, when the user cooks two cups of rice, the water level in the inner vacuum corresponds to the second water level line, and when the rice cooking program is selected, the rice cooking program first uses the rice / water heating device. Is controlled to heat to a predetermined temperature, the time t to reach this preset temperature is recorded, and then the operating time of the vacuum pump corresponding to the second water level line is selected according to the rice cooking program. Then, the vacuum is drawn, so that various water level lines correspond to different degassing times, and highly accurate control of the degree of vacuum is realized.

Hereinafter, the control method of the cooking utensil 100 in the embodiment of the second aspect according to the present application will be described with reference to FIGS. 6 to 11.

As shown in FIGS. 6 to 11, in the method of controlling the cooking utensil in one embodiment according to the present application, the rice cooking program of the cooking utensil includes at least a preparation stage and a water absorption stage. The control method is
In the preparation stage, the current amount of rice and water of the cooking utensil is acquired, the first hour t _m1 is calculated based on the current amount of rice and water, and the kitchen of the cooking utensil is vacuumed. Then, when the vacuuming time _{reaches the first hour t m1} , the vacuuming to the cooking chamber is stopped and the cooking utensil proceeds to the water absorption stage in step S1.
It includes step S2 in which the water absorption step is _{continued for a second time t m2.}

In the cooking utensil control method according to the present application, the amount of rice / water is calculated at the preparation stage, the amount of rice / water is determined prior to evacuation in this way, and the amount of rice / water is measured to evacuate. The degree of evacuation is controlled by determining the time and controlling the evacuation time, so that the degree of evacuation in the cooking room is almost the same even when the amount of rice and water is different, and the rice cooking by the cooking utensil is stable. Improve sex.

As shown in FIG. 11, in a further embodiment according to the present application, the rice cooking program further includes a heating step, a boiling step and a steaming step, and after the step S2, the control method introduces air into the cooking chamber. Step S3, in which the cooking utensil advances to the heating step and is controlled to detect the steam temperature Tt in the cooking chamber and the bottom temperature T in the cooking chamber.
When it is detected that the steam temperature Tt = T1 in the cooking chamber, step S4 for controlling the cooking utensil to proceed to the boiling stage, and
When it is detected that the bottom temperature of the cooking chamber is T = T2 (T2> T1), step S5 for controlling the cooking utensil to proceed to the steaming stage, and
After the steaming step _{continues for the third hour t m3} , the cooking chamber is evacuated, and when the vacuuming time reaches the fourth hour _tm4 , the step S6 is controlled to stop the evacuation to the cooking chamber. And further include.

Here, the calculation formula I for the first time t _{m1 is as follows.}
t _mn = 0.7 · ln (P0 / Pt) · (V0 ~ V1) / S ~ 1.5 · ln (P0 / Pt) · (V0 ~ V1) / S
(In the formula, P0 is the initial pressure in the cooking chamber, Pt is the pressure in the cooking chamber after evacuation, V0 is the volume of the cooking chamber, and V1 is the total product of rice and water. Yes, S is the degassing rate.)

In some examples, the formula for at least one of _{the first hour t m1} and the fourth hour t _{m4 is formula I.} That is, both the first time t _m1 and the fourth time t _m4 can be calculated by the formula I.

In one embodiment according to the present application, in step S1 and step S6, the evacuation operation is performed by the vacuum device 30b installed in the pot body 10 or the lid body 20 of the cooking utensil 100.

As shown in FIG. 7, the vacuum device 30b includes a vacuum pump 31 and a connecting pipe 33, and the air in the cooking chamber 11 can be evacuated by the vacuum pump 31 to create a negative pressure inside the cooking chamber 11. The cookware 100 further includes a solenoid valve 32 for controlling the on / off of the vacuum device 30b.

In step S3, the introduction of air is performed by the pressure booster 40 provided on the lid 20 of the cooking utensil 100. As shown in FIGS. 8 and 9, the pressure booster 40 includes a pressure valve 41 and an electromagnet assembly 42 that controls the opening and closing of the pressure valve 41.

As shown in FIGS. 8 and 10, in one embodiment according to the present application, the water vapor temperature Tt in the cooking chamber is detected by the temperature sensor 53. The probe end of the temperature sensor 53 extends into the cooking chamber 11. The bottom temperature T of the cooking chamber is detected by a temperature controller provided at the bottom of the outer pot.

In some examples, the kitchen 11 is defined by the inner pot 12 and the lid 20 of the cookware 100. The cookware 100 further includes a displacement sensor 51 and a spring 52 provided below the inner pot 12.

When the cooking utensil 100 starts cooking rice, the displacement sensor 51 detects the amount of compression L of the spring 52, and then calculates the amount of rice / water G1 based on the formula II: G1 = KL to G2. .. Here, G1 is the weight of rice: water, G2 is the weight of the inner pot 12, K is the elastic modulus of the spring 52, and L is the amount of compression of the spring detected by the displacement sensor. .. Next, a vacuum is formed by the calculation formula I: t _mn = 0.7 · ln (P0 / Pt) · (V0 to V1) / S to 1.5 · ln (P0 / Pt) · (V0 to V1) / S. The pulling time t _m1 is calculated. At this time, the electromagnet assembly 42 controls so that the solenoid valve 32 is turned on at the same time as the pressure valve 41 is turned off, and the vacuum pump 31 operates to evacuate the cooking chamber 11 for 1 hour t _m1. Go to make the kitchen 11 negative pressure.

_{After the evacuation} time reaches t m1 for the first hour, the cookware 100 proceeds to the water absorption stage, controls and turns off the electromagnetic valve 32, the vacuum pump 31 stops operating, and the pressure valve 41 turns off. The state is maintained, and at this stage, the cooking chamber 11 maintains a negative pressure state.

After the duration of the water absorption stage _{reaches the second hour t m2} , the cookware 100 proceeds to the heating stage and introduces air through the pressure booster 40. Specifically, the electromagnet assembly 42 controls and turns on the pressure valve 41 so that the vacuum device 30b does not operate, and the pressure in the cooking chamber 11 increases.

Further, the temperature sensor 53 detects the water vapor temperature Tt in the cooking chamber 11. When the temperature sensor 53 detects that the steam temperature inside the cooking chamber 11 is T1, the cookware 100 proceeds to the boiling stage, at which time the electromagnet assembly 42 keeps the pressure valve 41 in the on state. At the same time, the vacuum pump 31 keeps the non-operating state.

When the temperature controller detects that the temperature at the bottom of the cooking chamber 11 (that is, the bottom of the inner pot) has reached T2 (T2> T1), the cookware 100 proceeds to the steaming stage, at which time the electromagnet assembly 42 Further, the pressure valve 41 is controlled to keep the on state, and at the same time, the vacuum pump 31 keeps the non-operating state.

After entering the steaming stage and _{elapses 3 hours t m3} , the electromagnet assembly 42 controls and turns off the pressure valve 41. The solenoid valve 32 is turned on, the vacuum pump 31 starts to operate, and the cooking chamber 11 is evacuated _{for 4 hours t m4.} When the evacuation time _{reaches t m4} for the fourth hour, the cooking utensil 100 stops evacuation.

The calculation method of the theoretical evacuation time is t = ln (P0 / P1) · (V0 to V1) / S (in the equation, P0 is the initial pressure inside the cooking chamber 11 and Pt is the initial pressure after evacuation. It is the pressure inside the cooking chamber 11, V0 is the volume of the cooking chamber 11, V1 is the total volume of rice and water, and S is the degassing speed of the vacuum pump 31).

When P0, V0 and S are known, the evacuation time t is set to obtain a predetermined pressure Pt. Considering the equal volume of the cooking chamber 11 and the wear in vacuuming, the actual vacuuming time is 0.7 · ln (P0 / Pt) · (V0 / V1) / S ~ 1.5 · ln (P0 / Pt). -It may be set in the range of (V0 to V1) / S.

In some preferred examples, the first time t _m1 and the fourth time t _m4 of the evacuation can be calculated by the formula I, respectively.

In another preferred example, the first time t _m1 of evacuation in the preparatory stage is calculated by formula I, and the fourth time t _m4 of evacuation in the steaming stage is a predetermined time value, which is a predetermined time. The value of can be in the time range corresponding to Table 3.

In another embodiment according to the present application, after step S6, the cooking utensil control method further includes a step of stopping the evacuation and at the same time controlling the cooking utensil to proceed to the heat retention stage.
Specifically, when the _evacuation time reaches t m4 for the fourth hour, the cooking utensil 100 proceeds to the heat retention stage. In this process, the electromagnet assembly 42 controls the pressure valve 41 to turn off and the solenoid valve 32 to turn off, and the vacuum pump 31 stops operating, whereby the user opens the lid and eats rice. Until the pump is taken out, the cooking chamber 11 is maintained in a negative pressure state, the loss of heat is reduced, and the heat retention effect is realized.

The cooking utensil 100 of one embodiment according to the present application uses the control method of the cooking utensil 100 described in the above embodiment. Since the control method has the technical effect, the kitchenware 100 according to the present application measures the amount of rice and water prior to the evacuation step, and calculates the evacuation time based on the measured amount of rice and water. By controlling the degree of evacuation by controlling the evacuation time, the degree of evacuation in the kitchen 11 is almost the same even when the amounts of rice and water are different, and the performance of the cooking utensil 100 becomes stable. , The user experience is good.

Hereinafter, the cooking utensil 100 of one embodiment according to the present application will be described with reference to FIGS. 6 to 10. The cooking utensil 100 here may be an electric rice cooker, an electric pressure cooker, an electric stew pot, or the like.

As shown in FIGS. 6 to 10, the cooking utensil 100 in one embodiment according to the present application includes a kettle body 10, a lid body 20, a vacuum device 30b, and a pressure booster 40.

The kettle body 10 includes an inner kettle 12 and an outer kettle 13, a cooking chamber 11 is defined inside the inner kettle 12, and a lid 20 is attached to the upper part of the kettle 10 and connected to the kettle 10. , The lid 20 is movable between the closed position and the open position. The vacuum device 30b may be mounted in the lid 20 or in the kettle 10 and evacuates the cooking chamber 11 based on the current amount of rice / water in the cooking chamber 11. , The cooking chamber 11 can be made a negative pressure. The pressure booster 40 is installed in the lid 20 to introduce air into the cooking chamber 11, and cannot be started at the same time as the vacuum device 30b.

As described above, the cooking utensil 100 according to the present application acquires the corresponding vacuuming time of the vacuum apparatus 30b based on the current amount of rice and water in the cooking chamber 11, and then the corresponding vacuuming by the vacuum apparatus 30b. By extracting air from the cooking chamber 11 for a certain period of time and increasing the pressure in the cooking chamber 11 by the pressure booster 40, transformation control is realized, the stability of product performance is enhanced, and the cooking effect of the cooking utensil 100 is enhanced. Can be done.

As shown in FIG. 6, in one embodiment according to the present application, the lid 20 has a gas vent 21 and an exhaust port 22. The cooking chamber 11 is defined by the inner pot 12 and the lid 20 of the cooking utensil 100.

As shown in FIGS. 7 and 8, in a preferred embodiment according to the present application, the vacuum device 30b includes a vacuum pump 31 and a connecting pipe 33, and the vacuum pump 31 is provided in the lid 20. Of course, the vacuum pump 31 may be installed in the pot body 10. One end of the vacuum pump 31 communicates with the gas vent 21 via the connecting pipe 33, and the other end of the vacuum pump 31 communicates with the exhaust port 22 via the connecting pipe 33. The vacuum pump 31 draws air from the cooking chamber 11 from the gas vent 21 and discharges the air from the exhaust port 22 to the outside of the cooking chamber 11, thereby creating a negative pressure inside the cooking chamber 11 of the cooking utensil 100.

In some examples, the cookware 100 further includes a solenoid valve 32, which is connected between the gas vent 21 and the vacuum pump 31 to turn on the vacuum pump 31 and the gas vent 21. -Controls off and further controls the operation of the vacuum device 30b. The electromagnetic valve 32 can control the on / off of the vacuum pump 31 and the gas vent 21 at any time, and also shuts off the air pressure inside the connecting pipe 33 from the air pressure at the inlet of the vacuum pump 31, thereby blocking the connecting pipe 33. It avoids the phenomenon that the pressure is directly transmitted to the inlet of the vacuum pump 31 due to the sudden change of the air pressure inside, effectively protects the vacuum pump 31, and extends the useful life of the vacuum pump 31.

As shown in FIGS. 8 and 9, in a preferred embodiment according to the present application, the pressure booster 40 comprises a pressure valve 41 and an electromagnet assembly 42 for controlling the opening and closing of the pressure valve 41.

In some examples, the lid 20 has an air supply port (not shown) and the pressure valve 41 is provided at the air supply port of the lid 20 so that it can move between the closed position and the open position. It has a member 411. The air supply port is closed only when the closing member 411 is in the closed position, and the air supply port is opened only when the closing member 411 is in the open position.

The closing member 411 may be formed as a spherical shape, the production process is simple, the production cost is low, and the closing member 411 can be easily sealed with the air supply port, so that the closing member 411 closes the air supply port. Enhances the sealing effect when.

In some examples, the pressure valve 41 further includes a support base 412. The support base 412 is provided on the lid 20, and the support base 412 is provided with a gas passage hole that penetrates the support base 412 along the axial direction of the air supply port, and one end of the support base 412 is supplied with air. The outer peripheral edge of the support base 412, which is inserted into the mouth, is sealed and fitted to the inner peripheral edge of the air supply port. When the closing member 411 is in the closed position, the closing member 411 abuts and seals to fit the inner peripheral edge of the other end of the support base 412, and the support base 412 is installed at the air supply port. The sealing effect of the closing member 411 on the air supply port is enhanced.

The support base 412 includes an annular member 4121 and a support base 4122, the annular member 4121 is installed so as to surround the air supply port, and the annular member 4121 is located at the center of the annular member 4121 along the axial direction of the annular member 4121. A gas passage hole penetrating the 4121 may be formed. The upper surface of the annular member 4121 has a recessed recess, and the support base 4122 is attached to the recess of the annular member 4121 and is connected to the outer peripheral edge of the annular member 4121. The support base 4122 may be formed in an annular shape extending along the circumferential direction of the outer peripheral edge of the annular member 4121.

In a further embodiment according to the present application, the electromagnet assembly 42 is provided on the lid 20 and is connected to the closing member 411 to drive the closing member 411 to move between the closed and open positions, and the electromagnet. By controlling the movement of the closing member 411 with the assembly 42, the automation level of the cooking utensil 100 is increased, and it is possible to avoid causing burns to the user by manually operating the closing member 411, thereby improving the user's operation experience. Contribute.

In some specific embodiments, the electromagnet assembly 42 includes an electromagnet 421 and a push rod 422. The electromagnet 421 is provided on the lid 20, the push rod 422 is provided on the electromagnet 421 so as to be movable in the horizontal direction, and the closing member 411 can move in conjunction with one end thereof.

As shown in FIGS. 8 and 10, in one embodiment according to the present application, the cooking utensil 100 is further provided with a measuring device 50 provided in the pot body 10 for measuring the amount of rice and water in the inner pot 12. include.

In some preferred examples, the measuring device 50 is provided between the inner pot 12 and the outer pot 13 and is located at the bottom of the inner pot 12, where the measuring device 50 includes a displacement sensor 51 and a spring 52. The spring 52 abuts on the bottom surface of the inner pot 12, the displacement sensor 51 detects the amount of expansion and contraction of the spring 52, and the amount of rice and water can be calculated by the calculation formula II.

In some other preferred example, the measuring device 50 may include a sensor (not shown) that detects the height of the rice / water, thereby the height of the rice / water, the cross-sectional area of the inner pot, and so on. And the value of the amount of rice / water can be obtained by calculating using the ratio of the amount of rice / water, and further, the first hour t _{m1 of vacuuming in the preparatory stage can be obtained based on the amount of rice / water.} can.

In yet another preferred example, the measuring device 50 may further include a gravity sensor for detecting rice: water weight. The gravity sensor is provided in the pot body 10 to measure the weight of rice and water in the cooking chamber 11, and further calculates _{the first time t m1 of evacuation in the preparatory stage based on the amount of rice and water.}

In a further embodiment according to the present application, the amount of rice / water can be obtained by inputting through an input device (not shown) of the cooking utensil 100. In the preparation stage, the user puts a predetermined amount of rice / water into the cooking room 11, then inputs the corresponding amount of rice / water via the input device of the cooking utensil 100, and then the cooking utensil 100. Calculates the corresponding vacuuming time based on the input amount of rice and water, and controls the vacuum apparatus 30b to degas for the corresponding vacuuming time.

In some examples, the bottom of the outer pot 13 is provided with a temperature controller so as to be in close contact with the bottom surface of the inner pot 12, whereby the temperature inside the cooking chamber 11 can be easily detected and the progress of rice cooking can be promoted. Can be controlled.

Other structures and operations of the kitchenware 100 according to the present application are known to those skilled in the art and are therefore omitted.

In the description of the present specification, terms such as "one example", "some examples", "exemplary example", "example", "concrete example", or "some examples" The description of is meant to include in at least one example or example of the present application the particular feature, structure, material or property described in the example or exemplary. In the present specification, the exemplary expressions of the above terms do not necessarily mean the same embodiment or example. Also, the particular features, structures, materials or properties described can be combined in any one or more embodiments or examples in a suitable manner.

Although the examples of the present application have been shown and described, those skilled in the art can make various changes, modifications, replacements and modifications to these examples without departing from the principles and spirit of the present application. It can be understood that the scope of the present application is limited by the scope of claims and their equivalents.

100 Cookware 10 Pot 11 Cooking room 12 Inner pot 13 Outer pot 20 Lid 21 Degassing port 22 Exhaust port 30a Degassing device 30b Vacuum device 31 Vacuum pump 32 Electromagnetic valve 33 Connection pipe 40 Pressure booster 41 Pressure valve 411 Closed Member 412 Support base 4121 Ring member 4122 Support base 42 Electromagnet assembly 421 Electromagnet 422 Push rod 50 Measuring device 51 Displacement sensor 52 Spring 53 Temperature sensor 60 Heating device 70 Control device 80 Power supply device L (L1, L2 ... Ln) Water level line

Claims (9)

It ’s a method of controlling cooking utensils.
The cookware includes a kettle, a lid, a heating device and a degassing device.
The kettle has a cooking cavity with an open top, the lid is movably attached to the kettle, and the degassing device is relative to the cooking cavity when the cooking cavity is sealed. Used to degas and create a negative pressure in the cooking cavity, the cooking utensil cooking program includes at least a water absorption step.
The control method is
In the water absorption step, a step of controlling the heating device to heat the rice / water in the cooking cavity to a preset temperature, and
The gas obtained from the current amount of rice / water in the cooking cavity until the pressure in the cooking cavity reaches a first preset pressure based on the current amount of rice / water. Steps to obtain the degassing time of the degassing device,
A step of controlling the degassing device to degas the cooking cavity and starting timing.
When the measured time reaches the gas release time, to stop the gas release for the cooking cavity, viewed including the steps of: maintaining a pressure within the cooking cavity to said first preset pressure,
The operating time of the heating device until the rice / water in the cooking cavity is heated to a preset temperature is recorded, and the current rice / water in the cooking cavity is recorded based on the operating time of the heating device. Get the amount,
The first preset pressure is a single pressure value.
A method of controlling cooking utensils, which is characterized by the fact that. The operating time of the heating device and the current amount of rice / water have a positive correlation.
The method for controlling a cooking utensil according to claim 1. The current amount of rice and water in the cooking cavity is calculated by the following formula.
The method for controlling a cooking utensil according to claim 1 or 2.
m = Pηt / cΔT
(In the formula, m is the mass of rice and water, P is the heating power of the cooking utensil, η is the energy efficiency coefficient of the cooking utensil, and t is the operating time of the heating device. Yes, c is the specific heat capacity coefficient of water, and ΔT is the temperature rise of water.) The preset temperature is 35 ° C to 50 ° C.
The method for controlling a cooking utensil according to claim 1. Inside the kettle, a gravity sensor or a displacement sensor for acquiring the current amount of rice / water in the cooking cavity is provided, or the cooking utensil can be used by the user to obtain the current rice / water in the cooking cavity. Has an input device for inputting the amount of water,
The method for controlling a cooking utensil according to claim 1. The cooking cavity has a first water level line, a second water level line, ..., an nth water level line.
The degassing time of the degassing device until the first preset pressure is formed in the cooking cavity corresponding to the first water level line is set to t _n1 and is set to the second water level line. In the cooking cavity corresponding to the nth water level line, the degassing time of the degassing device until the first preset pressure is formed in the corresponding cooking cavity is set to t _{n2. Let t nn} be the degassing time of the degassing device until the first preset pressure is formed, and n <10 and n are positive integers .
The method for controlling a cooking utensil according to any one of claims 1 to 5. The rice cooking program includes a heating boiling step, a steaming step, and a heat retention step.
In the heat retention step, a step of controlling the degassing device to degas the cooking cavity, and
When the pressure in the cooking cavity is maintained at the second preset pressure, the degassing of the cooking cavity is stopped and the pressure in the cooking cavity is reduced to the second preset pressure. To maintain, including,
The method for controlling a cooking utensil according to any one of claims 1 to 6, wherein the cooking utensil is controlled. The first preset pressure is equal to the second preset pressure, or the degassing time of the degassing device in the water absorption step and the heat retention step is equal.
The method for controlling a cooking utensil according to claim 7. It ’s a cooking utensil,
The method for controlling the cooking utensil according to any one of claims 1 to 8 is used.
A cooking utensil characterized by that.

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