Control method, control device and steam cooking device

Abstract

The invention provides a control method, a control device and a steam cooking device. The control method is used for controlling cooking cavity temperature of the steam cooking device and includes steps of detecting temperature of a cooking cavity of the steam cooking device, controlling operation power of the steam cooking device according to the detected temperature of the cooking cavity so as to control the temperature of the cooking cavity. By the control method, operation power of the steam cooking device can be accurately controlled according to the temperature of the cooking cavity, so that the temperature of the cooking cavity can be controlled, energy consumption caused by fluctuation of the temperature of the cooking cavity is reduced, and steam cooking effect is thereby guaranteed.

Description

technical field [0001] The present invention relates to the technical field of steam cooking, in particular to a control method, a control device and a steam cooking appliance. Background technique [0002] In recent years, people have paid more and more attention to healthy eating, and their requirements for cooking effects have also become higher and higher. Gradually, people have realized that steaming and cooking can actually meet the requirements very well. Since cooking (i.e. steam heating) relies on the huge latent heat released when the steam liquefies to heat the food, there are many advantages: first, the cooking speed is fast; second, due to the easy diffusibility of the gas, the food is heated evenly, so It avoids part of the overheating and burning that leads to the reduction of nutritional value; third, because the oxygen concentration in the air is reduced during steam cooking, it plays a very good role in protecting most nutrients that are easily oxidized, an...

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Problems solved by technology

The amount of steam generated in this way is affected by the height of the water level in the water container. The higher the water level, the less the amount of steam generated because part of the energy is used to maintain the boiling temperature of the water itself. Moreover, the generated steam cannot be overheated. It can only reach 100°C, and it may be lower when it reaches the cooking place, which is 95°C~97°C. A lot of steam liquefies into liquid droplets and falls back into the connecting pipe during the rising process, wasting a lot of energy

[0008] The above two ways of using the lower heating plate to directly heat water to generate steam lack of precise control of the water supply, resulting in most of the steam products staying on the established water supply method, because the components involved only rely on one gear type temperature controller (some parts also use temperature sensors), and at the same time, when the water supply deviation of the water pump or water valve (if any) is quite large, it is impossible to effectively control the amount of steam generated and the temperature of the steam. Lack of technology to precisely control the temperature of the cavity. The temperature control of the cooking cavity is basically completed by a heater independent of the steam generation system. Since the amount of steam generated cannot be precisely controlled, additional elements are used to heat the cooking cavity When the temperature of the cooking cavity fluctuates more, it will affect the cooking result

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