| 摘要 |
A pressure cooker regulates pressure over its range of cooking temperatures by regulating condensation and vaporization of contained water. Liquid water which has condensed upon a cooled surface collects in a thermally insulated condensate vessel and is vaporized therefrom by a heated surface to control the partial pressure of water vapor. The pressure cooker may also contain air at a predetermined pressure so that temperature can be controlled over a wide range of hot and cold temperatures as water vapor pressure is regulated to enable an increased range of food processing environments. In a preferred embodiment, the pressure cooker is part of a system of domestic appliances wherein a fluid circuit containing a liquid phase thermal exchange fluid includes thermal reservoirs to provide thermal inputs for the appliances. The pressure cooker has a primary heat exchanger which connects to the fluid circuit to attain desired food processing temperatures and has a secondary heat exchanger in the condensate vessel which connects to the fluid circuit to regulate partial pressure of water vapor by vaporization and condensation.
|
