Control method, device, equipment and computer readable storage medium

A control method and technology for cooking equipment, applied in the field of cooking control device, computer-readable storage medium, and cooking control, can solve the problems of prolonging cooking time, affecting indoor air quality and user health, and generating oil fume, etc., so as to reduce cooking time, The effect of enhancing the cooking effect

Active Publication Date: 2020-04-21
GUANGDONG MIDEA KITCHEN APPLIANCES MFG CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the related technology, for the cooking operation of barbecue, on the one hand, if the heating temperature is higher than the smoke point of the fat, the fat in the meat and the edible oil covering the surface of the meat will produce oily smoke. If it enters the room, it will affect the indoor air quality and the health of users
[0003] On the other hand, according to the existing control method, if the heating temperature is lowered in order to prevent oily smoke, the cooking effect of the meat will be affected and the cooking time will be prolonged

Method used

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  • Control method, device, equipment and computer readable storage medium
  • Control method, device, equipment and computer readable storage medium
  • Control method, device, equipment and computer readable storage medium

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Such as figure 1 As shown, the cooking control method according to one embodiment of the present invention includes:

[0063] Step 102, in response to a cooking instruction, control the operation of the heating device to perform a preheating operation on the cooking cavity until the preheating is over.

[0064] Wherein, the heating device may specifically include a hot air assembly composed of a fan and a heating pipe, or only include a heating pipe.

[0065] Therefore, a possible implementation of the above step 102 is: in response to the cooking instruction, control to turn on the heating pipe and the fan at the same time to preheat the cooking cavity; detect that the temperature in the cavity has risen to greater than or equal to the third temperature threshold, and preheat When the duration of the heat operation is greater than or equal to the duration threshold, the control turns off the heating pipe and the fan.

[0066] Another possible implementation of the ab...

Embodiment 2

[0074] Such as figure 2 As shown, the cooking control method according to another embodiment of the present invention includes:

[0075] In step 202, the preset operation ends, and the opening and closing signal of the door of the cooking device and / or the pressure signal of the pressure sensor in the cooking cavity are detected, and a feedback signal is generated.

[0076] Step 204, in response to the feedback signal, control to turn on the heating device.

[0077] In step 206, it is detected that the temperature in the cooking cavity is heated to be greater than or equal to the first temperature threshold, the heating device is controlled to be turned off, and the steam generator is controlled to be turned on.

[0078] In step 208, it is detected that the temperature in the cavity drops to less than or equal to the second temperature threshold, and the heating device is turned on again, and the steam generator is turned off, so as to enter the next intermittent cycle.

[...

Embodiment 3

[0082] Such as image 3 As shown, the cooking control method according to another embodiment of the present invention includes:

[0083] Step 302 , the preset operation ends, and the opening and closing signal of the door of the cooking device and / or the pressure signal of the pressure sensor in the cooking cavity are detected, and a feedback signal is generated.

[0084] Step 304, in response to the feedback signal, control to turn on the heating device and the steam generator.

[0085] In step 306, it is detected that the temperature in the cooking cavity is heated to be greater than or equal to the first temperature threshold, and the heating device and the steam generator are controlled to be turned off.

[0086] In step 308, it is detected that the temperature in the cavity drops to less than or equal to the second temperature threshold, and the heating device and the steam generator are re-controlled to enter the next intermittent cycle.

[0087] Step 310, execute a pl...

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PUM

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Abstract

The invention provides a control method, device, equipment and a computer readable storage medium, and the method comprises the steps: responding to a cooking instruction, and controlling a heating device to operate so as to carry out the preheating operation on a cooking cavity till the preheating is finished; and responding to a feedback signal of putting food materials into the cooking cavity,controlling the heating device to intermittently operate, and controlling a steam generator to be started so as to execute cooking operation on the cooking cavity. According to the technical scheme, on one hand, the cooking efficiency can be guaranteed, and on the other hand, by reducing the oxygen content in the cooking cavity, the amount of grease for a thermal oxygen reaction can be reduced, sothat the grease smoke point is prevented from being reduced, or the reduction amount of the grease smoke point is reduced, and the generated oil smoke amount is reduced.

Description

technical field [0001] The present invention relates to the technical field of cooking, in particular, to a cooking control method, a cooking control device, cooking equipment and a computer-readable storage medium. Background technique [0002] In the related technology, for the cooking operation of barbecue, on the one hand, if the heating temperature is higher than the smoke point of the fat, the fat in the meat and the edible oil covering the surface of the meat will produce oily smoke. If it enters the room, it will affect the indoor air quality and the health of users . [0003] On the other hand, according to the existing control method, if the heating temperature is lowered in order to prevent oily smoke from being produced, the cooking effect of the meat will be affected and the cooking time will be prolonged. [0004] In addition, any discussion of the background technology in the entire specification does not mean that the background technology must be the prior ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J37/06A47J27/04
CPCA47J27/04A47J37/0641A47J2027/043
Inventor 黄静张志艳贾逾泽位天意刘天毅张智
Owner GUANGDONG MIDEA KITCHEN APPLIANCES MFG CO LTD
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