Cooking equipment, cooking control method and device thereof and computer readable storage medium

Abstract

The invention discloses cooking equipment, a cooking control method and device thereof and a computer readable storage medium, the cooking equipment comprises a cooking cavity, and a first heating piece, a second heating piece and an air heater which are arranged corresponding to the cooking cavity, and the method comprises the following steps: obtaining a coloring degree threshold value of a food material in the cooking cavity in each cooking stage; determining operation parameters of the cooking equipment in each cooking stage according to the coloring degree threshold value; the first heating piece, the second heating piece and the air heater are controlled according to the operation parameters, so that the cavity temperature and / or the bottom temperature of the cooking cavity in each cooking stage are / is adjusted. Therefore, the food materials are cooked through the double heat sources and the air heater, so that the cooking temperature uniformity of the cooking equipment is improved, the cooking time is shortened, heat loss is reduced, and the cooking efficiency is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of household electrical appliances, and in particular, to a cooking control method for a cooking device, a computer-readable storage medium, a cooking control device for a cooking device, and a cooking device. Background Art

[0002] In related technologies, an air fryer is usually designed with a heating method of a common single heating tube cooperating with a blower to cook food materials. However, due to the low heating efficiency of this heating method, the cooking time of the food materials is long, and the heat loss in the cooking cavity is serious, so that the cooked food cannot meet the cooking requirements of users and affects the user experience. Summary of the Invention

[0003] The present invention aims to solve at least one of the technical problems in the related technologies to some extent. For this reason, the first object of the present invention is to provide a cooking control method for a cooking device, which cooks food materials by using a dual heat source and a hot air blower, thereby improving the cooking temperature uniformity of the cooking device, shortening the cooking time, reducing the heat loss, and further improving the cooking efficiency.

[0004] The second object of the present invention is to provide a computer-readable storage medium.

[0005] The third object of the present invention is to provide a cooking control device for a cooking device.

[0006] The fourth object of the present invention is to provide a cooking device.

[0007] To achieve the above object, an embodiment of the first aspect of the present invention provides a cooking control method for a cooking device. The cooking device includes a cooking cavity, and a first heating element, a second heating element, and a hot air blower disposed corresponding to the cooking cavity. The method includes: obtaining a coloring degree threshold of food materials in the cooking cavity at each cooking stage; determining an operating parameter of the cooking device at each cooking stage according to the coloring degree threshold; and controlling the first heating element, the second heating element, and the hot air blower according to the operating parameter to adjust the cavity temperature and / or the bottom temperature of the cooking cavity at each cooking stage.

[0008] The cooking control method of a cooking device according to an embodiment of the present invention includes first obtaining the coloring degree threshold of the food material in the cooking cavity at each cooking stage, then determining the operating parameters of the cooking device at each cooking stage according to the coloring degree threshold, and further controlling the first heating element, the second heating element and the hot air blower according to the operating parameters to adjust the cavity temperature and / or the bottom temperature of the cooking cavity at each cooking stage. Thus, the food material is cooked by a dual heat source and a hot air blower, thereby improving the cooking temperature uniformity of the cooking device, shortening the cooking time, reducing the heat loss, and further improving the cooking efficiency.

[0009] In addition, the cooking control method of the cooking device according to the above embodiment of the present invention may further have the following additional technical features:

[0010] According to an embodiment of the present invention, the determining the operating parameters of the cooking device at each cooking stage according to the coloring degree threshold includes: when the cooking device is in the first cooking stage, determining the operating parameters of the cooking device in the first cooking stage according to the coloring degree threshold of the first cooking stage; when the cooking device is in the second cooking stage, determining the operating parameters of the cooking device in the second cooking stage according to the coloring degree thresholds of the first cooking stage and the second cooking stage; when the cooking device is in the third cooking stage, determining the operating parameters of the cooking device in the third cooking stage according to the coloring degree thresholds of the second cooking stage and the third cooking stage.

[0011] According to an embodiment of the present invention, the obtaining the coloring degree threshold of the food material in the cooking cavity includes: obtaining images of the food material in the cooking cavity at each cooking stage; performing an approximation matching between the images of the food material at each cooking stage and a preset image to obtain the coloring degree threshold of the food material in the cooking cavity.

[0012] According to an embodiment of the present invention, the operating parameters include the power level of the first heating element, the power level of the second heating element, and the power level of the hot air blower.

[0013] According to an embodiment of the present invention, it includes: obtaining the cavity temperature and the bottom temperature of the cooking cavity in the first cooking stage; if the cavity temperature is greater than a first preset temperature threshold and the bottom temperature is greater than a second preset temperature threshold, then controlling the cooking device to enter the second cooking stage; obtaining the cavity temperature and the bottom temperature of the cooking cavity in the second cooking stage; if the cavity temperature is greater than a third preset temperature threshold and the bottom temperature is greater than a fourth preset temperature threshold, then controlling the cooking device to enter the third cooking stage.

[0014] According to an embodiment of the present invention, if the cavity temperature is greater than the first temperature protection threshold, or the bottom temperature is greater than the second temperature protection threshold, then control the first heating element, the second heating element, and the hot air blower to stop working.

[0015] According to an embodiment of the present invention, the method further includes: after the cooking time of the cooking device reaches a preset time, control the cooking device to enter a standby state.

[0016] To achieve the above object, an embodiment of the second aspect of the present invention provides a computer-readable storage medium, on which a cooking control program of a cooking device is stored. When the cooking control program of the cooking device is executed by a processor, it implements the cooking control method of the cooking device in the foregoing embodiments of the present invention.

[0017] According to the computer-readable storage medium provided by the embodiment of the present invention, when the processor executes the control program of the cooking device, it improves the cooking temperature uniformity of the cooking device, shortens the cooking time, reduces the heat loss, and thus improves the cooking efficiency.

[0018] To achieve the above object, an embodiment of the third aspect of the present invention provides a cooking control device for a cooking device. The cooking device includes a cooking cavity, and a first heating element, a second heating element, and a hot air blower disposed corresponding to the cooking cavity. The device includes: an acquisition module, configured to acquire the coloring degree threshold of the food material in the cooking cavity at each cooking stage; a determination module, configured to determine the operating parameters of the cooking device at each cooking stage according to the coloring degree threshold; an adjustment module, configured to control the first heating element, the second heating element, and the hot air blower according to the operating parameters to adjust the cavity temperature and / or the bottom temperature of the cooking cavity at each cooking stage.

[0019] According to the cooking control device of the cooking device provided by the embodiment of the present invention, first, the acquisition module acquires the coloring degree threshold of the food material in the cooking cavity at each cooking stage. Secondly, the determination module determines the operating parameters of the cooking device at each cooking stage according to the coloring degree threshold. Furthermore, the adjustment module controls the first heating element, the second heating element, and the hot air blower according to the operating parameters to adjust the cavity temperature and / or the bottom temperature of the cooking cavity at each cooking stage. Thus, the food material is cooked by a dual heat source and a hot air blower, thereby improving the cooking temperature uniformity of the cooking device, shortening the cooking time, reducing the heat loss, and thus improving the cooking efficiency.

[0020] To achieve the above object, an embodiment of the fourth aspect of the present invention provides a cooking device, which includes the cooking control device of the cooking device in the foregoing embodiments of the present invention.

[0021] The cooking device according to an embodiment of the present invention, by adopting the cooking control device of the above cooking device, improves the cooking temperature uniformity of the cooking device, shortens the cooking time, reduces the heat loss, and thus improves the cooking efficiency.

[0022] Additional aspects and advantages of the present invention will be given in part in the following description, become apparent in part from the following description, or be learned through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 is a schematic structural diagram of a cooking device according to an embodiment of the present invention;

[0024] Figure 2 is a schematic flowchart of a cooking control method of a cooking device according to an embodiment of the present invention;

[0025] Figure 3 is a schematic flowchart of a cooking control method of a cooking device according to another embodiment of the present invention;

[0026] Figure 4 is a schematic flowchart of a cooking control method of a cooking device according to another embodiment of the present invention;

[0027] Figure 5 is a schematic flowchart of a cooking control method of a cooking device according to another embodiment of the present invention;

[0028] Figure 6 is a schematic flowchart of a cooking method of a cooking device according to a specific embodiment of the present invention;

[0029] Figure 7 is a schematic block diagram of a cooking control device of a cooking device according to an embodiment of the present invention;

[0030] Figure 8 is a schematic block diagram of a cooking device according to an embodiment of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0031] Embodiments of the present invention will be described in detail below. Examples of the embodiments are shown in the accompanying drawings, where the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below by referring to the accompanying drawings are exemplary and are intended to explain the present invention, and should not be construed as limiting the present invention.

[0032] The cooking control method, computer-readable storage medium, cooking control device, and cooking device of the cooking device according to embodiments of the present invention will be described below with reference to the accompanying drawings.

[0033] Before introducing the cooking control method and device of the cooking device according to the embodiments of the present invention, the structure of the cooking device in the embodiments of the present invention will be described accordingly. Specifically, as Figure 1 shown, the cooking device 1000 includes a cooking cavity 1001, and a first heating element 1002, a second heating element 1003 and a hot air blower 1004 provided corresponding to the cooking cavity 1001. In addition, a camera 1005 is also provided on the cooking cavity 1001.

[0034] Among them, the first heating device 1002 is a heating tube with high power (rated power greater than 2000W), which can be used to adjust the temperature of the cooking cavity 1001. The second heating device 1003 is an infrared disk with low power (rated power less than 2000W), which can be used to adjust the bottom temperature of the cooking cavity. The hot air blower 1004 is composed of a motor and a fan blade. Among them, the fan blade is driven by the motor to rotate to bring hot air into the cooking cavity 1001, so that the ingredients in the cooking cavity 1001 can be heated evenly.

[0035] It should be noted that in the above embodiment, the hot air blower 1004 has multiple gears (high gear, medium gear and low gear). Among them, the fan speed corresponding to the high gear can be preferably 2500 rpm / min, the fan speed corresponding to the medium gear can be preferably 2000 rpm / min, and the fan speed corresponding to the low gear can be preferably 1500 rpm / min. In addition, the present invention may not specifically limit the fan speed values corresponding to multiple gears.

[0036] Figure 2 is a schematic flowchart of the cooking control method of the cooking device according to the embodiments of the present invention.

[0037] Specifically, in some embodiments of the present invention, the cooking control method of the cooking device includes:

[0038] S101, obtaining the coloring degree threshold of the ingredients in the cooking cavity at each cooking stage.

[0039] Specifically, in this embodiment, a camera can be installed in the cooking device, and then the clear and unobstructed image of the ingredients in the cooking cavity can be collected in real time through the camera. Furthermore, based on the ingredient image and the preset image data in the local library, the coloring degree threshold of the ingredients in the cooking cavity at each cooking stage can be obtained.

[0040] S102, determining the operating parameters of the cooking device at each cooking stage according to the coloring degree threshold.

[0041] Specifically, in this embodiment, the operating parameters include the power level of the first heating element, the power level of the second heating element, and the power level of the hot air blower. Among them, according to the corresponding relationship between the coloring degree threshold of the ingredients in the cooking cavity at each cooking stage and the power levels of the first heating device, the second heating device, and the hot air blower, the power levels of the first heating device, the second heating device, and the hot air blower in the cooking device at each cooking stage can be determined.

[0042] It should be noted that the corresponding relationship between the coloring degree threshold and the power levels of the first heating device, the second heating device, and the hot air blower can be stored in the local database of the cooking device in the form of a table for easy look-up.

[0043] S103, Control the first heating element, the second heating element, and the hot air blower according to the operating parameters to adjust the cavity temperature and / or the bottom temperature of the cooking cavity at each cooking stage.

[0044] Specifically, in this embodiment, after determining the power levels of the first heating device, the second heating device, and the hot air blower at each cooking stage, the first heating element, the second heating element, and the hot air blower can be controlled to work according to the determined power levels at each cooking stage to adjust the cavity temperature and / or the bottom temperature of the cooking cavity at each cooking stage.

[0045] Furthermore, in some embodiments of the present invention, as Figure 3 shown, determining the operating parameters of the cooking device at each cooking stage according to the coloring degree threshold includes:

[0046] S201, When the cooking device is in the first cooking stage, determine the operating parameters of the cooking device in the first cooking stage according to the coloring degree threshold of the first cooking stage.

[0047] Specifically, in this embodiment, when the cooking device is in the first cooking stage, the camera in the cooking device can collect clear and unobstructed images of the ingredients in the cooking cavity in real time. Furthermore, by comparing the ingredient images with the preset image data in the local library, the coloring degree threshold Para1 of the first cooking stage can be obtained. Then, according to the coloring degree threshold Para1 of the first cooking stage, the operating parameters of the cooking device in the first cooking stage (for example, the power level of the first heating device is P1, the power level of the second heating device is P2, and the power level of the hot air blower is P3) are determined to control the first heating element to heat the ingredients at the power level P1, the second heating element to heat the ingredients at the power level P2, and the hot air blower to blow hot air on the ingredients at the power level P3, respectively.

[0048] S202. When the cooking device is in the second cooking stage, determine the operating parameters of the cooking device in the second cooking stage according to the coloring degree thresholds of the first cooking stage and the second cooking stage.

[0049] Specifically, in this embodiment, when the cooking device is in the second cooking stage, the camera in the cooking device can collect clear and unobstructed images of the food in the cooking cavity in real time. Furthermore, by comparing the food image with the preset image data in the local library, the coloring degree threshold Para2 in the second cooking stage can be obtained. Then, the change rate of the coloring degree threshold Para1 at the end of the first cooking stage and the coloring degree threshold Para2 in the second cooking stage is used as the dynamic coloring degree threshold Para3 of the cooking device in the second cooking stage. Then, the operating parameters of the cooking device in the second cooking stage are determined according to the dynamic coloring degree threshold Para3 (for example, the power level of the first heating device is P4, the power level of the second heating device is P5, and the power level of the hot air blower is P6), so as to control the first heating element to heat the food at the power level P4, the second heating element to heat the food at the power level P5, and the hot air blower to blow hot air on the food at the power level P6 respectively.

[0050] It should be noted that, in this embodiment, the time taken for the food in the cooking cavity to change from the coloring degree threshold Para1 at the end of the first cooking stage to the coloring degree threshold Para2 can be recorded, and its slope can be calculated to obtain the dynamic coloring degree threshold Para3. Then, according to the dynamic coloring degree threshold Para3, the operating parameters of the cooking device in the second cooking stage are determined by looking up a table, so as to compensate for the temperature offset in the second cooking stage.

[0051] S203. When the cooking device is in the third cooking stage, determine the operating parameters of the cooking device in the third cooking stage according to the coloring degree thresholds of the second cooking stage and the third cooking stage.

[0052] Specifically, in this embodiment, when the cooking device is in the third cooking stage, the camera in the cooking device can collect clear and unobstructed images of the ingredients in the cooking cavity in real time. Furthermore, by comparing the ingredient images with the preset image data in the local library, the coloring degree threshold Para4 in the third cooking stage can be obtained. Then, the change rate of the coloring degree threshold Para2 at the end of the second cooking stage and the coloring degree threshold Para4 in the third cooking stage is used as the dynamic coloring degree threshold Para5 of the cooking device in the third cooking stage. Then, according to the dynamic coloring degree threshold Para5, the operating parameters of the cooking device in the third cooking stage are determined (for example, the power level of the first heating device is P7, the power level of the second heating device is P8, and the power level of the hot air blower is P9), so as to control the first heating element to heat the ingredients at the power level P7, the second heating element to heat the ingredients at the power level P8, and the hot air blower to blow hot air on the ingredients at the power level P9 respectively.

[0053] It should be noted that, in this embodiment, the time taken for the coloring degree of the ingredients in the cooking cavity to change from the coloring degree threshold Para2 at the end of the second cooking stage to the coloring degree threshold Para4 can be recorded, and its slope can be calculated to obtain the dynamic coloring degree threshold Para5. Then, according to the dynamic coloring degree threshold Para5, the operating parameters of the cooking device in the third cooking stage can be determined by looking up a table to compensate for the temperature offset in the third cooking stage.

[0054] Furthermore, in some embodiments of the present invention, as Figure 4 shown, obtaining the coloring degree threshold of the ingredients in the cooking cavity includes:

[0055] S301, obtaining images of the ingredients in the cooking cavity at each cooking stage.

[0056] Specifically, in this embodiment, a camera can be installed in the cooking device, so that clear and unobstructed images of the ingredients in the cooking cavity at each cooking stage can be collected in real time through the camera. In addition, the present invention does not specifically limit the method of obtaining images of the ingredients in the cooking cavity at each cooking stage.

[0057] S302, performing approximate matching between the images of the ingredients at each cooking stage and the preset images to obtain the coloring degree threshold of the ingredients in the cooking cavity.

[0058] Specifically, in this embodiment, after the clear and unobstructed food ingredient images in the cooking cavity at each cooking stage are collected in real time by the camera, the food ingredient images can be approximately matched with the preset image data in the local library through an image retrieval function (for example, one or more algorithms among the color layout descriptor feature extraction algorithm, the color and edge directional descriptor feature extraction algorithm, and the scalable color descriptor feature extraction algorithm) to obtain a matching result, and the coloring degree threshold of the food ingredients in the cooking cavity can be obtained according to the matching combination, where the coloring degree threshold of the food ingredients in the cooking cavity can be used to represent the coloring degree distribution of the food ingredients.

[0059] Further, in some embodiments of the present invention, as Figure 5 shown, the method includes:

[0060] S401, obtaining the cavity temperature and the bottom temperature of the cooking cavity in the first cooking stage.

[0061] Specifically, in this embodiment, as Figure 1 shown, the bottom temperature of the cooking cavity 1001 can be collected by setting a thermocouple 1006 at the bottom of the cooking cavity 1001, and the cavity temperature of the cooking cavity 1001 can be collected by setting an NTC (Negative Temperature Coefficient) sensor 1007 above the cooking cavity 1001. Further, when the cooking device is in the first cooking stage, the cavity temperature and the bottom temperature of the cooking cavity in the first cooking stage can be obtained through the NTC sensor 1007 and the thermocouple 1006 respectively. In addition, the present invention may not specifically limit the manner of obtaining the cavity temperature and the bottom temperature of the cooking cavity in the first cooking stage.

[0062] S402, if the cavity temperature is greater than the first preset temperature threshold and the bottom temperature is greater than the second preset temperature threshold, then control the cooking device to enter the second cooking stage.

[0063] Specifically, in this embodiment, if the cavity temperature of the cooking cavity is greater than the first preset temperature threshold and the bottom temperature of the cooking cavity is greater than the second preset temperature threshold, it can be determined that the cooking device has completed the cooking task in the first cooking stage. At this time, the cooking device can be controlled to enter the second cooking stage. Among them, the first preset temperature threshold can preferably be 20°C ± the first offset temperature, and the second preset temperature threshold can preferably be 20°C ± the second offset temperature. In addition, the present invention may not specifically limit the values of the first preset temperature threshold and the second preset temperature threshold.

[0064] It should be understood that since the NTC sensor 1007 is usually arranged at the top of the cooking device, and the cavity temperature of the cooking cavity is the central temperature of the cavity, therefore, in the above embodiments of the present invention, by setting the first offset temperature at the first preset temperature threshold to ensure the accuracy and reliability of the cavity temperature control. At the same time, the second offset temperature is also set at the second preset temperature threshold to further ensure the accuracy and reliability of the cavity temperature control.

[0065] S403, obtain the cavity temperature and the bottom temperature of the cooking cavity in the second cooking stage.

[0066] Specifically, in this embodiment, when the cooking device is in the second cooking stage, the cavity temperature and the bottom temperature of the cooking cavity in the second cooking stage can be obtained through the NTC sensor and the thermocouple respectively. In addition, the present invention may not specifically limit the manner of obtaining the cavity temperature and the bottom temperature of the cooking cavity in the second cooking stage.

[0067] S404, if the cavity temperature is greater than the third preset temperature threshold and the bottom temperature is greater than the fourth preset temperature threshold, then control the cooking device to enter the third cooking stage.

[0068] Specifically, in this embodiment, if the cavity temperature of the cooking cavity is greater than the third preset temperature threshold and the bottom temperature of the cooking cavity is greater than the fourth preset temperature threshold, then control the cooking device to enter the third cooking stage. Among them, the third preset temperature threshold can preferably be 10°C, and the fourth preset temperature threshold can preferably be 10°C. In addition, the present invention may not specifically limit the values of the third preset temperature threshold and the fourth preset temperature threshold.

[0069] Furthermore, in some embodiments of the present invention, if the cavity temperature is greater than the first temperature protection threshold, or the bottom temperature is greater than the second temperature protection threshold, then control the first heating element, the second heating element, and the hot air blower to stop working.

[0070] It can be understood that in the above embodiments of the present invention, when the cavity temperature and the bottom temperature of the cooking device do not meet the preset conditions for entering the next cooking stage, the operating parameters of each cooking stage can also be adjusted in real time to adjust the cooking time of each cooking stage.

[0071] Specifically, in this embodiment, if the cavity temperature of the cooking cavity is greater than the first temperature protection threshold (the first heating element triggers overheat protection), or the bottom temperature of the cooking cavity is greater than the second temperature protection threshold (the second heating element triggers overheat protection), at this time, the first heating element, the second heating element, and the hot air blower can be controlled to stop working to ensure the safety and reliability of the cooking device.

[0072] Among them, the first temperature protection threshold can preferably be 5°C, and the second temperature protection threshold can preferably be 5°C. In addition, the present invention may not specifically limit the values of the first temperature protection threshold and the second temperature protection threshold.

[0073] Further, in some embodiments of the present invention, the method further includes: after the cooking time of the cooking device reaches a preset time, controlling the cooking device to enter the standby state.

[0074] Specifically, in this embodiment, the cooking device can start timing the cooking time when entering the first cooking stage, and after the cooking time of the cooking device reaches the preset time, control the cooking device to enter the standby state, where the preset time can be set accordingly according to actual cooking needs. For example, the preset time can be set to 2 minutes, 3 minutes, 4 minutes, etc. In addition, the present invention may not specifically limit the value of the preset time.

[0075] The following combines the attached Figure 6 drawings and specific embodiments of the present invention to illustrate the specific process steps of the cooking control method of the cooking device, as Figure 6 shown, the specific steps are as follows:

[0076] S1, Obtain images of the ingredients in the cooking cavity at each cooking stage.

[0077] S2, Perform approximate matching on the images of the ingredients at each cooking stage with the preset images to obtain the coloring degree threshold of the ingredients in the cooking cavity.

[0078] S3, Determine the operating parameters of the cooking device in the first cooking stage according to the coloring degree threshold of the first cooking stage, and control the first heating element, the second heating element, and the hot air blower according to the operating parameters to adjust the cavity temperature and / or the bottom temperature of the cooking cavity in the first cooking stage.

[0079] S4, Obtain the cavity temperature and the bottom temperature of the cooking cavity in the first cooking stage.

[0080] S5, If the cavity temperature is greater than the first preset temperature threshold and the bottom temperature is greater than the second preset temperature threshold, then control the cooking device to enter the second cooking stage.

[0081] S6, Determine the operating parameters of the cooking device in the second cooking stage according to the coloring degree thresholds of the first cooking stage and the second cooking stage, and control the first heating element, the second heating element, and the hot air blower according to the operating parameters to adjust the cavity temperature and / or the bottom temperature of the cooking cavity in the second cooking stage.

[0082] S7, Obtain the cavity temperature and the bottom temperature of the cooking cavity in the second cooking stage.

[0083] S8. If the cavity temperature is greater than the third preset temperature threshold and the bottom temperature is greater than the fourth preset temperature threshold, then control the cooking device to enter the third cooking stage.

[0084] S9. Determine the operating parameters of the cooking device in the third cooking stage according to the coloring degree thresholds in the second and third cooking stages, and control the first heating element, the second heating element, and the hot air blower according to the operating parameters to adjust the cavity temperature and / or the bottom temperature of the cooking cavity in the third cooking stage.

[0085] In summary, for the cooking control method of the cooking device proposed according to the embodiments of the present invention, first, obtain the coloring degree thresholds of the ingredients in the cooking cavity at each cooking stage. Secondly, determine the operating parameters of the cooking device at each cooking stage according to the coloring degree thresholds. Furthermore, control the first heating element, the second heating element, and the hot air blower according to the operating parameters to adjust the cavity temperature and / or the bottom temperature of the cooking cavity at each cooking stage. Thus, the ingredients are cooked by the dual heat sources and the hot air blower, thereby improving the cooking temperature uniformity of the cooking device, shortening the cooking time, reducing the heat loss, and further improving the cooking efficiency.

[0086] Based on the cooking device control method of the cooking device proposed in the foregoing embodiments of the present invention, embodiments of the present invention also propose a computer-readable storage medium, on which a cooking control program of the cooking device is stored. When the cooking control program of the cooking device is executed by a processor, the cooking control method of the cooking device in the foregoing embodiments of the present invention is implemented.

[0087] In summary, for the computer-readable storage medium proposed according to the embodiments of the present invention, when the processor executes the control program of the cooking device, the cooking temperature uniformity of the cooking device is improved, the cooking time is shortened, the heat loss is reduced, and the cooking efficiency is further improved.

[0088] Figure 7 It is a schematic block diagram of the cooking control device of the cooking device according to the embodiments of the present invention.

[0089] Specifically, in some embodiments of the present invention, as Figure 7 shown, the cooking control device 100 of the cooking device includes an acquisition module 10, a determination module 20, and an adjustment module 30.

[0090] Among them, the acquisition module 10 is used to acquire the coloring degree thresholds of the ingredients in the cooking cavity at each cooking stage; the determination module 20 is used to determine the operating parameters of the cooking device at each cooking stage according to the coloring degree thresholds; the adjustment module 30 is used to control the first heating element, the second heating element, and the hot air blower according to the operating parameters to adjust the cavity temperature and / or the bottom temperature of the cooking cavity at each cooking stage.

[0091] In some embodiments of the present invention, the determination module 20 is specifically configured to, when the cooking device is in the first cooking stage, determine the operating parameters of the cooking device in the first cooking stage according to the coloring degree threshold in the first cooking stage; when the cooking device is in the second cooking stage, determine the operating parameters of the cooking device in the second cooking stage according to the coloring degree thresholds in the first and second cooking stages; when the cooking device is in the third cooking stage, determine the operating parameters of the cooking device in the third cooking stage according to the coloring degree thresholds in the second and third cooking stages.

[0092] In some embodiments of the present invention, the acquisition module 10 is specifically configured to acquire images of the food ingredients in the cooking cavity at each cooking stage; perform an approximation matching between the images of the food ingredients at each cooking stage and a preset image to obtain the coloring degree threshold of the food ingredients in the cooking cavity.

[0093] In some embodiments of the present invention, the operating parameters include the power level of the first heating element, the power level of the second heating element, and the power level of the hot air blower.

[0094] In some embodiments of the present invention, the determination module 20 is specifically configured to acquire the cavity temperature and the bottom temperature of the cooking cavity in the first cooking stage; if the cavity temperature is greater than the first preset temperature threshold and the bottom temperature is greater than the second preset temperature threshold, then control the cooking device to enter the second cooking stage; acquire the cavity temperature and the bottom temperature of the cooking cavity in the second cooking stage; if the cavity temperature is greater than the third preset temperature threshold and the bottom temperature is greater than the fourth preset temperature threshold, then control the cooking device to enter the third cooking stage.

[0095] In some embodiments of the present invention, if the cavity temperature is greater than the first temperature protection threshold, or the bottom temperature is greater than the second temperature protection threshold, then control the first heating element, the second heating element, and the hot air blower to stop working.

[0096] In some embodiments of the present invention, the adjustment module 30 is further configured to control the cooking device to enter the standby state after the cooking time of the cooking device reaches the preset time.

[0097] It should be noted that other specific embodiments of the cooking control device of the cooking device proposed in the embodiments of the present invention can refer to the specific embodiments of the cooking control method of the cooking device in the foregoing embodiments of the present invention. To reduce redundancy, they will not be elaborated herein.

[0098] In summary, for the cooking control device of the cooking appliance according to the embodiments of the present invention, first, the obtaining module obtains the coloring degree threshold of the food material in the cooking cavity at each cooking stage. Secondly, the determining module determines the operating parameters of the cooking appliance at each cooking stage according to the coloring degree threshold. Furthermore, the adjusting module controls the first heating element, the second heating element and the hot air blower according to the operating parameters to adjust the cavity temperature and / or the bottom temperature of the cooking cavity at each cooking stage. Thus, the food material is cooked by the dual heat sources and the hot air blower, thereby improving the cooking temperature uniformity of the cooking appliance, shortening the cooking time, reducing the heat loss, and further improving the cooking efficiency.

[0099] Figure 8 is a block diagram of a cooking appliance according to an embodiment of the present invention.

[0100] Specifically, in some embodiments of the present invention, as Figure 8 shown, the cooking appliance 1000 includes the cooking control device 100 in the embodiments of the present invention.

[0101] Optionally, the cooking appliance 1000 may be an air fryer.

[0102] In summary, for the cooking appliance according to the embodiments of the present invention, by adopting the cooking control device in the above embodiments, the food material can be cooked by the dual heat sources and the hot air blower, thereby improving the cooking temperature uniformity of the cooking appliance, shortening the cooking time, reducing the heat loss, and further improving the cooking efficiency.

[0103] In addition, the other components and functions of the cooking appliance in the embodiments of the present invention are known to those skilled in the art. To reduce redundancy, they are not described herein.

[0104] Note that the logic and / or steps represented in the flowchart or otherwise described herein, for example, can be considered as a definite sequence list of executable instructions for implementing logical functions, and can be specifically implemented in any computer-readable medium for use by an instruction execution system, apparatus, or device (such as a computer-based system, a system including a processor, or other systems that can fetch and execute instructions from the instruction execution system, apparatus, or device), or in combination with these instruction execution systems, apparatuses, or devices. For the purposes of this specification, a "computer-readable medium" can be any device that can contain, store, communicate, propagate, or transport a program for use by or in combination with an instruction execution system, apparatus, or device. More specific examples (non-exhaustive list) of computer-readable media include the following: an electrical connection portion with one or more wirings (electronic device), a portable computer diskette (magnetic device), a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium can even be paper or other suitable media on which the program can be printed, because the program can be obtained electronically, for example, by optically scanning the paper or other media, followed by editing, interpretation, or otherwise processing as appropriate, and then storing it in a computer memory.

[0105] It should be understood that the various parts of the present invention can be implemented by hardware, software, firmware, or a combination thereof. In the above-described embodiments, multiple steps or methods can be implemented by software or firmware stored in a memory and executed by a suitable instruction execution system. For example, if implemented by hardware, as in another embodiment, any one or a combination of the following techniques well known in the art can be used: discrete logic circuits having logic gate circuits for implementing logical functions on data signals, application-specific integrated circuits having suitable combinational logic gate circuits, programmable gate arrays (PGAs), field-programmable gate arrays (FPGAs), etc.

[0106] In the description of this specification, the description with reference to terms such as "one embodiment", "some embodiments", "example", "specific example", or "some examples", etc. means that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0107] In the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. is based on the orientation or positional relationship shown in the drawings. It is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as a limitation on the present invention.

[0108] In addition, the terms "first" and "second" are only used for descriptive purposes and should not be construed as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, features defined with "first" and "second" may explicitly or implicitly include at least one of such features. In the description of the present invention, the meaning of "a plurality" is at least two, such as two, three, etc., unless otherwise specifically and clearly defined.

[0109] In the present invention, unless otherwise clearly specified and defined, the terms "mounted", "connected", "coupled", "fixed", etc. shall be construed in a broad sense. For example, it may be a fixed connection, a detachable connection, or integrated; it may be a mechanical connection or an electrical connection; it may be directly connected or indirectly connected through an intermediate medium, and it may be the internal communication of two elements or the interaction relationship between two elements, unless otherwise clearly defined. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0110] In the present invention, unless otherwise clearly specified and defined, the first feature being "on" or "under" the second feature may be that the first and second features are in direct contact, or the first and second features are indirectly in contact through an intermediate medium. Moreover, the first feature being "above", "over" and "on top of" the second feature may be that the first feature is directly above or obliquely above the second feature, or merely indicates that the first feature has a higher horizontal height than the second feature. The first feature being "under", "beneath" and "underneath" the second feature may be that the first feature is directly below or obliquely below the second feature, or merely indicates that the first feature has a lower horizontal height than the second feature.

[0111] Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and should not be construed as limitations on the present invention. Those of ordinary skill in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A cooking control method for a cooking device, characterized in that, The cooking device includes a cooking cavity, as well as a first heating element, a second heating element and a hot air blower arranged corresponding to the cooking cavity. The method includes: Obtaining the coloring degree threshold of the food material in the cooking cavity at each cooking stage; Determining the operating parameters of the cooking device at each cooking stage according to the coloring degree threshold; Controlling the first heating element, the second heating element and the hot air blower according to the operating parameters to adjust the cavity temperature and / or bottom temperature of the cooking cavity at each cooking stage.

2. The cooking control method of the cooking device according to claim 1, characterized in that The determining the operating parameters of the cooking device at each cooking stage according to the coloring degree threshold includes: When the cooking device is in the first cooking stage, determining the operating parameters of the cooking device in the first cooking stage according to the coloring degree threshold of the first cooking stage; When the cooking device is in the second cooking stage, determining the operating parameters of the cooking device in the second cooking stage according to the coloring degree thresholds of the first cooking stage and the second cooking stage; When the cooking device is in the third cooking stage, determining the operating parameters of the cooking device in the third cooking stage according to the coloring degree thresholds of the second cooking stage and the third cooking stage.

3. The cooking control method of the cooking device according to claim 1 or 2, characterized in that, The obtaining the coloring degree threshold of the food material in the cooking cavity includes: Obtaining images of the food material in the cooking cavity at each cooking stage; Performing an approximation match between the images of the food material at each cooking stage and a preset image to obtain the coloring degree threshold of the food material in the cooking cavity.

4. The cooking control method of the cooking device according to claim 3, characterized in that, The operating parameters include the power level of the first heating element, the power level of the second heating element and the power level of the hot air blower.

5. The cooking control method of the cooking device according to claim 2, characterized in that, Includes: Obtaining the cavity temperature and bottom temperature of the cooking cavity in the first cooking stage; If the cavity temperature is greater than a first preset temperature threshold and the bottom temperature is greater than a second preset temperature threshold, then controlling the cooking device to enter the second cooking stage; Obtaining the cavity temperature and bottom temperature of the cooking cavity in the second cooking stage; If the cavity temperature is greater than a third preset temperature threshold and the bottom temperature is greater than a fourth preset temperature threshold, then controlling the cooking device to enter the third cooking stage.

6. The cooking control method of the cooking device according to claim 5, characterized in that, If the cavity temperature is greater than a first temperature protection threshold, or the bottom temperature is greater than a second temperature protection threshold, then controlling the first heating element, the second heating element and the hot air blower to stop working.

7. The cooking control method of the cooking device according to claim 1, wherein The method further includes: After the cooking time of the cooking device reaches a preset time, controlling the cooking device to enter a standby state.

8. A computer-readable storage medium, characterized in that, A cooking control program of the cooking device is stored thereon. When the cooking control program of the cooking device is executed by a processor, it implements the cooking control method of the cooking device according to any one of claims 1-7.

9. A cooking control device for a cooking appliance, characterized in that, The cooking device includes a cooking cavity, as well as a first heating element, a second heating element and a hot air blower arranged corresponding to the cooking cavity. The device includes: An obtaining module, configured to obtain the coloring degree threshold of the food material in the cooking cavity at each cooking stage; A determining module, configured to determine the operating parameters of the cooking device at each cooking stage according to the coloring degree threshold; The adjustment module is used to control the first heating element, the second heating element and the hot air blower according to the operating parameters, so as to adjust the cavity temperature and / or the bottom temperature of the cooking cavity in each cooking stage.

10. A cooking device, characterized in that, A cooking control device including the cooking equipment according to claim 9.

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