Steam cooking device and humidity control method

Abstract

The invention discloses a steam cooking device and a humidity control method. The humidity control method comprises the following steps of S1, starting the steam cooking device, selecting a cooking mode, and setting a target temperature and a target humidity; S2, preheating an inner container to the target temperature; S3, continuously humidifying the inner container, collecting the real-time oxygen concentration, and stopping humidification when the real-time oxygen concentration reaches the anti-overshoot oxygen concentration for the first time; S4, judging whether condensate water is completely evaporated or not, and entering S5 when the condensate water is completely evaporated; and S5, judging whether to humidify or not according to the comparison relationship between the real-time oxygen concentration and the target oxygen concentration. According to the humidity control method, humidification is stopped when the real-time oxygen concentration reaches the anti-overshoot oxygen concentration for the first time, whether humidification is needed or not is judged after condensate water is completely evaporated, and the problems that the humidity of the inner container is too highand overshoot is caused by the condensate water, and humidity control is inaccurate are effectively solved. Meanwhile, according to the steam cooking device, an oxygen concentration detection assembly is arranged on a middle-layer plate, so that the oxygen concentration detection assembly is convenient to disassemble and assemble.

Description

technical field [0001] The invention belongs to the technical field of steam cooking devices, and in particular relates to a steam cooking device and a humidity control method. Background technique [0002] The taste of food cooking is related to the ingredients and the cooking environment, and the cooking environment mainly includes temperature and humidity. When the temperature is kept appropriate, the environmental humidity has a great influence on the quality of the cooking taste. For example, if the humidity is too high, steamed food with too much water will appear wet; if steam-baked food is too wet, it will not be crispy on the outside and tender on the inside; if the humidity is too low, it will be difficult to steam the food The food will get too dry etc. so the right cooking humidity is needed for the best taste. [0003] At present, oxygen sensors are used for humidity detection in steam cooking devices, but the oxygen sensors are mostly positioned and installed ...

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Problems solved by technology

[0004] In view of this, the object of the present invention is to provide a humidity control method for a steam cooking device, by stopping the humidification when the real-time oxygen concentration first reaches the anti-overshoot oxygen concentration, and after the condensed water is completely evaporated, according to the real-time oxygen concentration and The comparative relationship of the target oxygen concentration determines whether to humidify, which effectively solves the problems of high humidity overshoot and inaccurate humidity control caused by condensed water

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