Cooking appliance and thermal insulation control method thereof

Abstract

The invention discloses a cooking appliance and a thermal insulation control method thereof. The cooking appliance comprises a pot body, a cover body, a vacuum device and a heating device, wherein thethermal insulation control method comprises the following steps: when the cooking appliance enters the thermal insulation stage, controlling the heating device to stop heating, and controlling the vacuum device to vacuumize a cooking chamber so as to quickly cool the food in the cooking chamber; detecting the pressure and temperature in the cooking chamber; when the pressure in the cooking chamber is smaller than or equal to a first preset pressure, controlling the vacuum device to stop working, and when the pressure in the cooking chamber is larger than or equal to the second preset pressure, controlling the vaccum device to work Meanwhile, the temperature in the cooking chamber is maintained between the first preset temperature and the second preset temperature by controlling the heating device, so that the thermal insulation can be carried out at a lower heat preservation temperature under a vacuum condition, and the bright-white appearance, moisture, form and mouthfeel of the heat-preserved rice can be effectively improved.

Description

technical field [0001] The invention relates to the technical field of kitchen appliances, in particular to a heat preservation control method for a cooking appliance and a cooking appliance. Background technique [0002] In the related art, such as electric rice cooker and other cooking appliances, the steam outlet is usually directly connected to the atmosphere. During the cooking process, the moisture in the rice is easily lost into the air through the steam flowing out of the steam outlet, which causes the rice to shrink and harden, and the fluffiness decreases. Affect the taste of rice. [0003] Moreover, the heat preservation temperature in the heat preservation stage is relatively high, generally around 73°C. Such a temperature will cause the rice to dry out and turn yellow. But can not lower the heat preservation temperature, lowering the heat preservation temperature will cause a large number of bacteria to breed again, and the heat preservation time is too short. ...

AI Technical Summary

Problems solved by technology

[0002] In the related art, such as electric rice cooker and other cooking appliances, the steam outlet is usually directly connected to the atmosphere. During the cooking process, the moisture in the rice is easily lost into the air through the steam flowing out of the steam outlet, which causes the rice to shrink and harden, and the fluffiness decreases. Affect the taste of rice

[0003] Moreover, the heat preservation temperature in the heat preservation stage is relatively high, generally around 73°C. Such a temperature will cause the rice to dry out and turn yellow.

However, the heat preservation temperature cannot be lowered. Lowering the heat preservation temperature will cause a large number of bacteria to grow, and the heat preservation time is too short.

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