Cooking equipment and control method thereof

Abstract

The invention relates to cooking equipment and a control method thereof.The cooking equipment comprises an inner container and an air injection assembly, the inner container comprises a cooking cavity with an opening and a hot air cavity located on the back side of the cooking cavity, the cooking cavity is used for cooking food materials, and the hot air cavity communicates with the cooking cavity; the air injection assembly comprises a plurality of nozzles arranged towards the interior of the cooking cavity, each nozzle communicates with the hot air cavity, and at least part of the nozzles are rotationally arranged. According to the scheme, the angles of the nozzles are adjusted by rotating the nozzles, so that more nozzles can be concentrated in an area with insufficient baking, uniform baking of the surface and the interior of food is ensured, the common problem that partial areas in a traditional oven are excessively baked or not baked is solved, and the baking efficiency is improved. Meanwhile, personalized adjustment can be carried out on the nozzle according to parameters such as food types, baking time and surface uniformity in the cooking process, so that the cooking equipment can be dynamically adjusted according to the real-time state of the food, human intervention is avoided, and the cooking efficiency and precision are improved.

Description

Technical Field

[0001] The present application relates to the field of electrical appliance technology, and in particular to cooking equipment and a control method thereof. Background Art

[0002] Cooking equipment, such as ovens, usually uses hot air forced convection to achieve airflow management. Specifically, a heating element is arranged in the hot air cavity, and a motor drives the fan blades to rotate to generate hot air, which is blown into the cooking cavity of the inner pot through the air flow outlet arranged on the hot air blower baffle to exchange heat with the food, and then the air is sucked back into the hot air cavity on the back of the hot air blower baffle through the return air port on the hot air blower baffle, thus forming a hot air circulation.

[0003] However, cooking equipment that adopts such airflow management method has the problem of uneven airflow distribution, which leads to slow baking time of ingredients and affects the baking effect of food. For example, when baking complex ingredients (such as roast chicken), some areas of the ingredients may be over-baked while other areas are under-baked, resulting in uneven baking of the ingredients. Summary of the invention

[0004] Based on this, it is necessary to provide a cooking device and a control method thereof to address the problem that the uniformity of baking food is affected due to insufficient accuracy of airflow regulation in existing cooking devices.

[0005] A cooking device, comprising an inner pot and an air jet assembly, wherein the inner pot comprises a cooking cavity with an opening and a hot air cavity located on the back side of the cooking cavity, the cooking cavity is used to cook food, and the hot air cavity is connected to the cooking cavity; the air jet assembly comprises a plurality of nozzles arranged toward the cooking cavity, each of the nozzles is connected to the hot air cavity, and at least some of the nozzles are rotatably arranged.

[0006] In one embodiment, the cooking device includes a sensor arranged toward the cooking cavity, the sensor is used to detect food in the cooking cavity to obtain food information, and the nozzle is configured to be able to rotate and / or adjust the airflow intensity ejected from the nozzle according to the food information of the sensor.

[0007] In one embodiment, the sensor includes a surface detector, which is used to detect the surface color of the food in the cooking cavity; and / or, the sensor includes a thickness detector, which is used to detect the thickness change of the food in the cooking cavity.

[0008] In one embodiment, the cooking device also includes a processor communicatively connected to the sensor, and the nozzle is controlled by the processor. The processor is used to receive and process food information obtained by the sensor, and control the rotation of the nozzle and / or adjust the intensity of the airflow ejected from the nozzle according to the food information.

[0009] In one embodiment, the cooking device has multiple working modes; when the cooking device is in working mode one, the direction of the nozzle is fixed, and the multiple nozzles are arranged toward the same area of ​​the cooking cavity; when the cooking device is in working mode two, the direction of the nozzle is fixed, and the directions of the multiple nozzles are dispersed; when the cooking device is in working mode three, each of the nozzles rotates synchronously according to the set path and speed, and maintains a consistent direction; when the cooking device is in working mode four, each of the nozzles rotates according to its own set path and speed.

[0010] In one embodiment, the nozzle is located at the top end of the cooking cavity and at least partially protrudes from the interior of the cooking cavity, and the nozzle array located at the top end of the cooking cavity is distributed and together constitutes an upper nozzle group; and / or, the nozzle is located at the bottom end of the cooking cavity and at least partially protrudes from the interior of the cooking cavity, and the nozzle array located at the bottom end of the cooking cavity is distributed and together constitutes a lower nozzle group.

[0011] In one of the embodiments, the jet assembly also includes a fixing member, which is fixedly arranged and has an inlet channel connected to the hot air chamber, and the nozzle has an ejection channel connected to the inlet channel. One end of the nozzle is a spherical structure, and the other end is arranged toward the cooking chamber. The fixing member is provided with a spherical groove corresponding to the nozzle, and the nozzle portion is located in the spherical groove so as to be rotatably connected to the fixing member.

[0012] In one of the embodiments, the inner pot includes a baffle, which is located between the cooking cavity and the hot air cavity, and the baffle is provided with a return air port connecting the hot air cavity and the cooking cavity, and the return air port is arranged on the open end surface of the baffle parallel to the cooking cavity.

[0013] In one embodiment, the return air outlet is in the shape of an elongated strip, and a plurality of the return air outlets are arranged at intervals along the height direction.

[0014] In one embodiment, the baffle includes a back plate, which is arranged parallel to the opening of the cooking cavity, and the return air outlet is opened on the back plate, and the baffle also includes an upper plate, which is connected to the top of the back plate, and the upper plate and the back plate both participate in defining the cooking cavity and the hot air cavity, and at least part of the nozzles are connected to the upper plate; and / or, the baffle also includes a lower plate, which is connected to the bottom end of the back plate, and the back plate and the lower plate both participate in defining the cooking cavity and the hot air cavity, and at least part of the nozzles are connected to the lower plate.

[0015] A control method for a cooking device is applied to the cooking device, wherein the cooking device comprises an inner pot provided with a cooking cavity and a nozzle arranged toward the cooking cavity, wherein the nozzle is used to spray air toward the cooking cavity, and the nozzle is rotatably arranged. The control method for the cooking device comprises the following steps: detecting food in the cooking cavity to obtain food information, and selecting a working mode of the cooking device according to the food information; or, preselecting a working mode of the cooking device; and adjusting the rotation direction of the nozzle and / or adjusting the airflow intensity sprayed from the nozzle according to the selected working mode.

[0016] In one of the embodiments, the step of "adjusting the rotation direction of the nozzle and / or adjusting the intensity of the airflow ejected from the nozzle according to the selected working mode" includes the following steps: if working mode one is selected, the direction of the nozzle is controlled to be fixed and dispersed; if working mode two is selected, the direction of the nozzle is controlled to be fixed and concentrated in a set area setting in the cooking chamber; if working mode three is selected, the nozzle is controlled to rotate according to the set path and speed, and all nozzles rotate synchronously to maintain a consistent direction; if working mode four is selected, the nozzle is controlled to rotate according to the set path and speed, and the intensity of the airflow ejected is reduced, and the nozzle rotation direction and / or the intensity of the airflow ejected from the nozzle are adjusted in time according to the food information.

[0017] The cooking device provided in the above scheme, by setting a nozzle that is rotatable and facing the cooking cavity, on the one hand, uses the nozzle to concentrate the airflow and sprays the airflow into the cooking cavity at high pressure to quickly heat the surface and interior of the food, improve energy efficiency, and reduce baking time, thereby achieving efficient heat transfer and fast baking. On the other hand, by rotating the nozzle to adjust the angle of the nozzle, more nozzles can be concentrated on the under-baked area, thereby ensuring uniform baking of the surface and interior of the food, avoiding the problem of over-baking or underbaking of some areas that is common in traditional ovens. At the same time, it is also possible to achieve personalized adjustment of the nozzle according to parameters such as food type, baking time, surface uniformity, etc. during the cooking process, so that the cooking equipment can be dynamically adjusted according to the real-time status of the food, avoiding human intervention, and improving cooking efficiency and accuracy. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is a schematic diagram of the structure of a cooking device in one embodiment of the present application.

[0019] Figure 2 for Figure 1 Schematic diagram of a cross section of a cooking device.

[0020] Figure 3 for Figure 2 Schematic cross-section of the nozzle and fixing parts.

[0021] Description of reference numerals:

[0022] 100, cooking equipment; 110, liner; 111, cooking cavity; 112, hot air cavity; 113, outer shell; 120, jet assembly; 121, nozzle; 1211, ejection channel; 122, upper nozzle group; 123, lower nozzle group; 124, fixing part; 1241, inlet channel; 1242, spherical groove; 130, sensor; 140, baffle; 141, back plate; 1411, return air outlet; 142, upper plate; 143, lower plate; 150, fan; 160, heating tube; 170, grill. DETAILED DESCRIPTION

[0023] In order to make the above-mentioned purposes, features and advantages of the present application more obvious and easy to understand, the specific implementation methods of the present application are described in detail below in conjunction with the accompanying drawings. In the following description, many specific details are set forth to facilitate a full understanding of the present application. However, the present application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar improvements without violating the connotation of the present application, so the present application is not limited by the specific embodiments disclosed below.

[0024] In the description of the present application, it should be understood that if the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. appear, the orientation or position relationship indicated by these terms is based on the orientation or position relationship shown in the accompanying drawings, which is only for the convenience of describing the present application and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present application.

[0025] In addition, if the terms "first" or "second" appear, these terms are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include at least one of the features. In the description of this application, if the term "plurality" appears, the meaning of "plurality" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0026] In this application, unless otherwise clearly specified and limited, if the terms "installed", "connected", "connected", "fixed" and the like appear, these terms should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integrated connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements, unless otherwise clearly defined. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to the specific circumstances.

[0027] In the present application, unless otherwise clearly specified and limited, if there is a description that a first feature is "above" or "below" a second feature, etc., or similar descriptions appear, it may mean that the first and second features are in direct contact, or that the first and second features are in indirect contact through an intermediate medium. Moreover, the first feature being "above", "above" and "above" the second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. The first feature being "below", "below" and "below" the second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0028] It should be noted that if an element is referred to as being "fixed to" or "disposed on" another element, it may be directly on the other element or there may be a central element. If an element is considered to be "connected to" another element, it may be directly connected to the other element or there may be a central element at the same time. If any, the terms "vertical", "horizontal", "upper", "lower", "left", "right" and similar expressions used in this application are for illustrative purposes only and do not represent the only implementation method.

[0029] See also Figure 1 , Figure 1 A structural schematic diagram of a cooking device 100 in an embodiment of the present application is shown. The cooking device 100 provided in an embodiment of the present application may be an oven, a steam oven, or any device with a cooking function.

[0030] like Figure 1 As shown, the cooking device 100 includes an inner pot 110 and an air jet assembly 120, Figure 2 As shown, Figure 2 FIG. 1 is a cross-sectional schematic diagram of a cooking device 100 in an embodiment of the present application. The inner pot 110 includes a cooking cavity 111 with an open front end and a hot air cavity 112 located at the back side of the cooking cavity 111. Figure 1 As shown, the cooking device 100 further includes a grill 170. The cooking cavity 111 is used to cook food. The grill 170 is located in the cooking cavity 111 and is used to place food. Figure 2As shown, the hot air chamber 112 is connected to the cooking chamber 111, so that hot air can circulate in the hot air chamber 112 and the cooking chamber 111. Figure 2 As shown, the cooking device 100 further includes a heating tube 160 disposed in the hot air cavity 112 , and the heating tube 160 is used to generate heat to heat the air temperature inside the hot air cavity 112 .

[0031] like Figure 1 and Figure 2 As shown, the jet assembly 120 includes a plurality of nozzles 121 arranged toward the cooking cavity 111, and each nozzle 121 is connected to the hot air cavity 112, so that the hot air in the hot air cavity 112 can be sprayed into the cooking cavity 111 through any nozzle 121. Compared with the air flow outlets of other structures, the nozzle 121 can concentrate the air flow and has the function of spraying the air flow into the cooking cavity 111 at high pressure. It has the function of quickly heating the surface and interior of the food, so as to improve energy efficiency and reduce baking time, thereby realizing efficient heat transfer and fast baking.

[0032] At least part of the nozzles 121 are rotatably arranged. Optionally, the angle and direction of the nozzles 121 can be adjusted by a built-in motor or a steering mechanism, which is not limited. By rotating the nozzles 121 to adjust the angle of the nozzles 121, more nozzles 121 can be concentrated on the under-baked area, thereby ensuring uniform baking of the surface and interior of the food, and avoiding the problem of over-baking or under-baking of some areas common in traditional ovens. In this embodiment, each nozzle 121 can be rotatably arranged, so that the angle of the nozzle 121 can be adjusted with greater freedom, and can adapt to more cooking needs.

[0033] like Figure 1 and Figure 2 As shown, in one embodiment, the inner pot 110 includes a baffle 140, which is located between the cooking cavity 111 and the hot air cavity 112. The inner pot 110 also includes a shell 113, which is enclosed by the shell 113 and the baffle 140 to form the hot air cavity 112. The baffle 140 is provided with a return air port 1411 connecting the hot air cavity 112 and the cooking cavity 111. The return air port 1411 is used to return the hot air in the cooking cavity 111 to the hot air cavity 112, so as to realize the hot air circulation between the cooking cavity 111 and the hot air cavity 112. The hot air cavity 112 is at least partially located on the side of the baffle 140 away from the opening, and the return air port 1411 is provided on the end surface of the baffle 140 parallel to the opening of the cooking cavity 111.

[0034] like Figure 2As shown, in one embodiment, the baffle 140 includes a back plate 141, the back plate 141 is arranged parallel to the opening of the cooking cavity 111, and the return air port 1411 is opened on the back plate 141, the baffle 140 also includes an upper plate 142, the upper plate 142 is connected to the top of the back plate 141, the upper plate 142 and the back plate 141 both participate in defining the cooking cavity 111 and the hot air cavity 112, the upper plate 142 and the back plate 141 together enclose the hot air cavity 112, and at least part of the nozzle 121 is connected to the upper plate 142;

[0035] like Figure 2 As shown, in one embodiment, the baffle 140 also includes a lower plate 143, which is connected to the bottom end of the back plate 141, and the back plate 141 and the lower plate 143 both participate in defining the cooking cavity 111 and the hot air cavity 112, and the lower plate 143 and the back plate 141 together enclose the hot air cavity 112, and at least part of the nozzle 121 is connected to the lower plate 143.

[0036] like Figure 2 As shown, in this embodiment, the upper plate 142, the lower plate 143 and the back plate 141 together form a baffle 140, and the baffle 140 and the shell together enclose a hot air chamber 112, and the hot air chamber 112 includes a back portion located on the back plate 141 away from the open side, an upper portion of the upper plate 142 away from the lower plate 143, and a lower portion of the lower plate 143 away from the upper plate 142. Figure 2 In the illustrated embodiment, the upper portion and the back portion, as well as the lower portion and the back portion, are arranged at an angle.

[0037] In order to facilitate the airflow to flow in the hot air cavity 112, the cooking device 100 further includes a fan 150, which is disposed in the hot air cavity 112 and acts on the airflow in the hot air cavity 112, so that the airflow in the hot air cavity 112 has a tendency to flow into the cooking cavity 111. In this embodiment, the fan 150 is disposed between two parts of the hot air cavity 112 disposed at an angle, that is, at the intersection of the upper part and the back part, and at the intersection of the lower part and the back part, so that the airflow in the hot air cavity 112 is slanted as shown in the figure. Figure 2 In this embodiment, the fan 150 is a cross-flow fan 150 .

[0038] like Figure 2 As shown, in one embodiment, the return air port 1411 is in a long strip shape so that the airflow from the cooking cavity 111 to the hot air cavity 112 is efficient. And the multiple return air ports 1411 are arranged at intervals along the height direction so that the airflow flows evenly into the lower pressure area between the two fans 150 in the hot air cavity 112.

[0039] like Figure 1 and Figure 2As shown, in one embodiment, the cooking device 100 includes a sensor 130 disposed toward the cooking cavity 111, and the sensor 130 is used to detect the food in the cooking cavity 111 to obtain food information. It can be understood that the food information can be the type of food, the location of the food, the size of the food, the surface color change of the food during the cooking process, the surface temperature distribution of the food during the cooking process, the thickness change of the food during the cooking process, etc. It can be any information that affects the cooking requirements of the food measured by the corresponding detection element, without limitation. The sensor 130 can detect the temperature and appearance changes of the food through infrared, optical imaging or other technologies.

[0040] The sensor 130 system can provide accurate feedback to ensure that any unevenness of the food during the baking process can be detected in time. The nozzle 121 is configured to rotate according to the food information of the sensor 130 to adjust the angle of the nozzle 121, so as to concentrate the cooking of the food and provide the best baking solution for different types of food, thereby improving the baking effect and user experience. In another embodiment, the nozzle 121 is configured to adjust the airflow intensity ejected by the nozzle 121 according to the food information of the sensor 130 to adjust the overall cooking time or adjust the heat of the local area, thereby improving the baking quality.

[0041] During the baking process, the surface color of the food will become darker as the temperature rises, for example, from the light color of raw meat to the golden or brown color of cooked meat. In one embodiment, the sensor 130 includes a surface detector, which is used to detect the surface color of the food in the cooking cavity 111. Exemplarily, the surface detector is an optical detector, which detects the change of the surface color in real time, and judges the baking state of different parts of the food by analyzing the color change of the food surface, thereby providing a basis for adjusting the rotation angle of the nozzle 121 and the intensity of the ejected airflow.

[0042] During the baking process, the density and volume of the food will change. In one embodiment, the sensor 130 includes a thickness detector, which is used to detect the thickness change of the food in the cooking cavity 111. Exemplarily, the thickness detector can be an ultrasonic sensor 130, which detects the thickness change of the food surface, infers the food, and determines whether the inside is cooked, thereby providing a basis for adjusting the rotation angle of the nozzle 121 and the intensity of the ejected airflow, ensuring that the thicker area is adequately covered by the airflow.

[0043] In one embodiment, the cooking device 100 further includes a processor, which is communicatively connected to the sensor 130, and the nozzle 121 is controlled by the processor. The processor is used to receive and process the food information obtained by the sensor 130, and analyze the baking state of the food in real time according to the food information, and issue instructions to adjust the direction and airflow intensity of the rotating nozzle 121, so as to control the rotation of the nozzle 121 and / or adjust the airflow intensity ejected by the nozzle 121. It can adjust the nozzle 121 in a personalized manner according to parameters such as food type, baking time, surface uniformity, etc., so that the cooking device 100 can be dynamically adjusted according to the real-time state of the food, avoid human intervention, and improve cooking efficiency and accuracy. The above cooking device 100 realizes intelligent control of the cooking device 100 by automatically monitoring, feeding back food information and adjusting the nozzle 121, reducing the user's operating burden and improving the baking effect.

[0044] In one embodiment, the cooking device 100 has multiple working modes. When the cooking device 100 is in working mode 1, during the process of cooking food, the direction of the nozzle 121 is fixed, and multiple nozzles 121 are arranged toward the same area of ​​the cooking cavity 111 to locally heat the area.

[0045] This mode is suitable for food with irregular shapes or uneven thickness. It can be automatically triggered when the sensor 130 detects that the temperature of some areas of the food is low and there is a situation of undercooking. By strengthening the heating locally, it ensures that the food is evenly baked as a whole, reduces the phenomenon of over-baking or partially cold, and improves the baking effect and food taste. For example, when the sensor 130 detects that the temperature of some areas of complex-shaped food such as roasted chicken is low, the nozzle 121 rotates to adjust the direction, increases the airflow to concentrate on these areas, and the airflow in other more cooked areas will be reduced accordingly to avoid overheating.

[0046] This mode is also suitable for fast baking when the baking time needs to be shortened. At this time, all nozzles 121 are concentrated on the food surface to increase the airflow intensity, speed up the heat transfer efficiency, accelerate the heating of the food surface and the evaporation of water, increase the wind speed, and make the airflow more concentrated, which helps to form a crispy food surface. For example, the baking time of crispy grilled meat or grilled chicken wings is shortened, and a quick baking effect is formed on the food surface, which is suitable for quickly forming ingredients with a crispy outside and tender inside.

[0047] In one embodiment, when the cooking device 100 is in working mode 2, during the cooking process, the direction of the nozzle 121 is fixed, the directions of the plurality of nozzles 121 are dispersed, and the airflow is dispersed over the entire surface of the food. This mode is suitable for food that needs to be evenly heated as a whole, such as bread, pizza, etc.

[0048] In one of the embodiments, when the cooking device 100 is in working mode three, during the process of cooking the food, each nozzle 121 rotates synchronously according to the set path and speed, and maintains a consistent direction, ensuring that the airflow is evenly distributed on the surface of the food to achieve a uniform baking effect, ensuring that there is no local over-baking or undercooking, and is suitable for food that requires higher baking uniformity.

[0049] In one embodiment, when the cooking device 100 is in working mode 4, each nozzle 121 rotates according to its own set path and speed. The nozzle 121 will perform refined airflow control based on the real-time sensor 130 feedback to prevent the surface temperature of the food from being too high or too low. It is suitable for baking ingredients that require precise temperature control, such as pastries. The sensor 130 will accurately detect the temperature distribution of the food. According to the feedback, the nozzle 121 rotates at a lower speed, and the airflow intensity is adjusted to a soft and uniform airflow to prevent over-scorching, so as to ensure the balance of the temperature inside and on the surface of the food, and avoid overheating of the surface of pastries or undercooking of the center during baking. It is suitable for scenes that require stable and precise baking.

[0050] like Figure 1 and Figure 2 As shown, in one embodiment, the nozzle 121 is located at the top of the cooking cavity 111 and at least partially protrudes from the inside of the cooking cavity 111. Figure 2 As shown, the nozzles 121 are connected to the upper plate 142 , and the nozzles 121 located at the top of the cooking cavity 111 are distributed in an array and together form an upper nozzle group 122 .

[0051] In one embodiment, the nozzle 121 is located at the bottom of the cooking cavity 111 and at least partially protrudes from the inside of the cooking cavity 111. Figure 2 As shown, the nozzles 121 are connected to the lower plate 143 , and the nozzles 121 located at the bottom of the cooking cavity 111 are distributed in an array and together form a lower nozzle group 123 .

[0052] In this embodiment, the spray assembly includes an upper nozzle assembly 122 and a lower nozzle assembly 123, which act on the upper and lower parts of the food, respectively, so that the food can be evenly roasted in the upper and lower directions. In other embodiments, only the upper nozzle assembly 122 may be provided, which is applied to food roasted in a roasting pan, or only the lower nozzle assembly 123 may be provided, which is applied to food roasted in a hanging manner.

[0053] Combination Figure 3As shown, in one embodiment, the jet assembly 120 further includes a fixing member 124, which is fixedly arranged. In this embodiment, the fixing member 124 is fixedly connected to the upper plate 142 or the lower plate 143, and the fixing member 124 is provided with an inlet channel 1241 communicating with the hot air chamber 112, and the air flow in the hot air chamber 112 flows to the nozzle 121 through the inlet channel 1241. The nozzle 121 is provided with a jetting channel 1211 communicating with the inlet channel 1241, and the opening of the jetting through groove is arranged toward the cooking chamber 111, so that the air flow in the hot air chamber 112 is sprayed toward the inside of the cooking chamber 111 through the inlet channel 1241 and the jetting channel 1211, so as to heat the food.

[0054] In this embodiment, if Figure 3 As shown, one end of the nozzle 121 is in a spherical structure, and the other end is arranged toward the cooking cavity 111. The fixing member 124 is provided with a spherical groove 1242 corresponding to the nozzle 121. The nozzle 121 is partially located in the spherical groove 1242 to be rotatably connected to the fixing member 124, thereby realizing the rotatable setting of the nozzle 121.

[0055] The cooking device 100 provided in the above scheme is provided with a nozzle 121 that is rotatably arranged toward the cooking cavity 111. On the one hand, the nozzle 121 is used to concentrate the airflow and spray the airflow into the cooking cavity 111 at high pressure to quickly heat the surface and interior of the food, improve energy efficiency, and reduce baking time, thereby achieving efficient heat transfer and rapid baking. On the other hand, by rotating the nozzle 121 to adjust the angle of the nozzle 121, more nozzles 121 can be concentrated on the under-baked area, thereby ensuring uniform baking of the surface and interior of the food, avoiding the problem of over-baking or under-baking of some areas that is common in traditional ovens, and at the same time, it is also possible to achieve personalized adjustment of the nozzle 121 according to parameters such as food type, baking time, surface uniformity, etc. during the cooking process, so that the cooking device 100 can be dynamically adjusted according to the real-time status of the food, avoiding human intervention, and improving cooking efficiency and accuracy.

[0056] A control method of a cooking device 100 is applied to the cooking device 100 in any of the above embodiments. The control method can also be applied to any cooking device 100 having the following characteristics: the cooking device 100 includes an inner pot 110 having a cooking cavity 111 and a nozzle 121 arranged toward the cooking cavity 111, the nozzle 121 is used to spray air toward the cooking cavity 111, and the nozzle 121 is rotatably arranged.

[0057] The control method of the cooking device 100 includes the following steps: S10: Detect the food in the cooking cavity 111 to obtain food information, and select the working mode of the cooking device 100 according to the food information. It can be understood that the working mode of the cooking device 100 can be selected before cooking begins, according to the type of food, etc., or it can be selected during the cooking process according to the surface color changes of the food.

[0058] In other embodiments, S10: preselecting the working mode of the cooking device 100. Preselecting the working mode of the cooking device 100 means that the cooking device 100 has different built-in working modes, and before the cooking device 100 starts to cook food, the user manually selects a preset working mode.

[0059] S20: According to the selected working mode, the rotation direction of the nozzle 121 and / or the strength of the airflow sprayed by the nozzle 121 are adjusted. Each mode is provided with a corresponding rotation direction or rotation mode of the nozzle 121, and also with a corresponding airflow strength sprayed by the nozzle 121.

[0060] In one embodiment, the step “S20: adjusting the rotation direction of the nozzle 121 and / or adjusting the intensity of the airflow ejected from the nozzle 121 according to the selected working mode” includes the following steps:

[0061] If working mode 1 is selected, the direction of the nozzle 121 is controlled to be fixed and dispersed, and the airflow is dispersed to the entire surface of the food, which is suitable for food that needs to be heated evenly as a whole.

[0062] If the working mode 2 is selected, the direction of the nozzle 121 is fixed and concentrated in the set area setting in the cooking cavity 111. When the set area is the entire food, the airflow is more concentrated, which helps to form a crispy food surface, and the cooking time is shortened, and the food surface forms a quick baking effect. When the set area is a local position of the food, it is suitable for the situation where the food is irregular in shape or uneven in thickness, and is used to solve the problem of uneven baking.

[0063] If working mode three is selected, the nozzles 121 are controlled to rotate according to the set path and speed, and all nozzles 121 rotate synchronously to maintain a consistent direction, ensuring that the airflow is evenly distributed on the surface of the food to achieve a uniform baking effect, which is suitable for foods with high overall baking requirements.

[0064] If working mode four is selected, the nozzle 121 is controlled to rotate according to the set path and speed, and the intensity of the ejected airflow is reduced. The rotation direction of the nozzle 121 and / or the intensity of the airflow ejected from the nozzle 121 are adjusted in time according to the food information to achieve fine temperature control and avoid the food surface temperature being too high or too low. It is suitable for baking ingredients that require precise temperature control, and the airflow intensity is adjusted to a soft and uniform airflow to prevent excessive burning, so as to ensure the temperature balance between the inside and the surface of the food.

[0065] The temperature distribution and baking status of the food surface are monitored by sensor 130. Each working state provides precise airflow control for different baking requirements, which can provide users with an intelligent, flexible and efficient baking experience.

[0066] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0067] The above-described embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be construed as limiting the scope of the patent application. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. Therefore, the protection scope of the patent application shall be subject to the attached claims.

Claims

1. A cooking device, characterized in that: The cooking device comprises: An inner pot, comprising an open cooking cavity and a hot air cavity located at the back of the cooking cavity, the cooking cavity is used to cook food, and the hot air cavity is connected to the cooking cavity; and The jet assembly comprises a plurality of nozzles arranged toward the cooking cavity, each of the nozzles is connected to the hot air cavity, and at least part of the nozzles are rotatably arranged.

2. The cooking device according to claim 1, characterized in that: The cooking device includes a sensor arranged toward the cooking cavity, the sensor is used to detect food in the cooking cavity to obtain food information, and the nozzle is configured to be able to rotate and / or adjust the airflow intensity sprayed by the nozzle according to the food information of the sensor.

3. The cooking device according to claim 2, characterized in that: The sensor comprises a surface detector, and the surface detector is used to detect the surface color of the food in the cooking cavity; And / or, the sensor includes a thickness detector, and the thickness detector is used to detect a thickness change of the food in the cooking cavity.

4. The cooking device according to claim 2, characterized in that: The cooking device also includes a processor communicatively connected to the sensor, and the nozzle is controlled by the processor. The processor is used to receive and process food information obtained by the sensor, and control the rotation of the nozzle and / or adjust the airflow intensity ejected from the nozzle according to the food information.

5. The cooking device according to claim 1 or 4, characterized in that: The cooking device has multiple working modes; when the cooking device is in working mode one, the direction of the nozzle is fixed, and the multiple nozzles are arranged toward the same area of ​​the cooking cavity; when the cooking device is in working mode two, the direction of the nozzle is fixed, and the directions of the multiple nozzles are dispersed; when the cooking device is in working mode three, each of the nozzles rotates synchronously according to the set path and speed, and maintains a consistent direction; when the cooking device is in working mode four, each of the nozzles rotates according to its own set path and speed.

6. The cooking device according to claim 1, characterized in that The nozzle is located at the top of the cooking cavity and at least partially protrudes from the inside of the cooking cavity, and the nozzles located at the top of the cooking cavity are distributed in an array and together form an upper nozzle group; And / or, the nozzle is located at the bottom end of the cooking cavity and at least partially protrudes from the inside of the cooking cavity, and the nozzle array located at the bottom end of the cooking cavity is distributed and together constitutes a lower nozzle group.

7. The cooking device according to claim 1, characterized in that The jet assembly also includes a fixing part, which is fixedly arranged and has an inlet channel connected to the hot air chamber. The nozzle has an ejection channel connected to the inlet channel. One end of the nozzle is a spherical structure, and the other end is arranged toward the cooking chamber. The fixing part is provided with a spherical groove corresponding to the nozzle, and the nozzle portion is located in the spherical groove so as to be rotatably connected to the fixing part.

8. The cooking device according to claim 1, characterized in that The inner pot includes a baffle, which is located between the cooking cavity and the hot air cavity, and the baffle is provided with a return air port connecting the hot air cavity and the cooking cavity, and the return air port is arranged on the open end surface of the baffle parallel to the cooking cavity.

9. The cooking device according to claim 8, characterized in that The return air outlet is in a strip shape, and a plurality of the return air outlets are arranged at intervals along the height direction.

10. The cooking device according to claim 8, characterized in that The baffle includes a back plate, the back plate is arranged parallel to the opening of the cooking cavity, and the return air port is opened on the back plate. The baffle further comprises an upper plate, the upper plate is connected to the top of the back plate, the upper plate and the back plate both participate in defining the cooking cavity and the hot air cavity, and at least part of the nozzles are connected to the upper plate; And / or, the baffle further includes a lower plate, the lower plate is connected to the bottom end of the back plate, and both the back plate and the lower plate participate in defining the cooking cavity and the hot air cavity, and at least part of the nozzles are connected to the lower plate.

11. A method for controlling a cooking device, characterized in that: Applied to a cooking device, the cooking device comprises an inner pot provided with a cooking cavity and a nozzle arranged toward the cooking cavity, the nozzle is used to spray air toward the cooking cavity, and the nozzle is rotatably arranged, and the control method of the cooking device comprises the following steps: Detecting food in the cooking cavity to obtain food information, and selecting a working mode of the cooking device according to the food information; or pre-selecting a working mode of the cooking device; According to the selected working mode, the rotation direction of the nozzle is adjusted and / or the intensity of the air flow sprayed from the nozzle is adjusted.

12. The control method of cooking equipment according to claim 11, characterized in that: The step of "adjusting the rotation direction of the nozzle and / or adjusting the airflow intensity ejected from the nozzle according to the selected working mode" includes the following steps: If working mode 1 is selected, the direction of the control nozzles is fixed and dispersed; If working mode 2 is selected, the direction of the control nozzle is fixed and concentrated in the set area setting in the cooking cavity; If working mode 3 is selected, the nozzles are controlled to rotate according to the set path and speed, and all nozzles rotate synchronously to maintain the same direction; If working mode four is selected, the nozzle is controlled to rotate according to the set path and speed, and the intensity of the airflow sprayed out is reduced, and the nozzle rotation direction and / or the intensity of the airflow sprayed out of the nozzle are adjusted in time according to the food information.

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