Control method and device of cooking equipment, readable storage medium and cooking equipment

Abstract

The invention provides a control method and device of cooking equipment, a readable storage medium and the cooking equipment, and relates to the technical field of cooking equipment. The control method comprises the following steps: in response to a cooking instruction, controlling the cooking equipment to execute cooking operation; wherein the cooking operation comprises convection heating operation and radiation heating operation, and the fan rotating speed corresponding to the convection heating operation is greater than the fan rotating speed corresponding to the radiation heating operation; under the condition that the cooking equipment executes the radiation heating operation, the infrared heating piece is controlled to start the heating cooking cavity; under the condition that the cooking equipment executes convection heating operation, a fan is controlled to be started to conduct air turbulence in the cooking cavity. By combining the radiation heating operation and the convection heating operation, the outer surface and the inner part of the food material can be respectively heated, so that the cooking speed of the food material is effectively increased, the cooking time is shortened, and the cooking efficiency of the cooking equipment is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cooking equipment, in particular to a control method and device of a cooking equipment, a readable storage medium and the cooking equipment. BACKGROUND

[0002] In the related art, the heating mode of the traditional cooking equipment is mostly convection heating, such as an electric rice cooker is heat convection with water as the medium, and an air fryer is heat convection with air as the medium. The efficiency of the convection heating is limited by the heat transfer efficiency between the medium and the food. When cooking some food with poor thermal conductivity, such as cooking starch food, it leads to the heat brought by the convection heating concentrated on the surface of the food, which is difficult to penetrate inward, resulting in low cooking efficiency of the cooking equipment. SUMMARY

[0003] The present application aims to at least solve the technical problem of low cooking efficiency of the cooking equipment in the prior art or related art.

[0004] To this end, the first aspect of the present application provides a control method of a cooking equipment.

[0005] The second aspect of the present application provides a control device of a cooking equipment.

[0006] The third aspect of the present application provides a control device of a cooking equipment.

[0007] The fourth aspect of the present application provides a readable storage medium.

[0008] The fifth aspect of the present application provides a cooking equipment.

[0009] Therefore, the first aspect of the present application provides a control method of a cooking equipment, the cooking equipment comprising a cooking cavity, an infrared heating element and a fan, the control method comprising: in response to a cooking instruction, controlling the cooking equipment to perform a cooking operation; wherein the cooking operation comprises a convection heating operation and a radiation heating operation, the fan speed corresponding to the convection heating operation being greater than the fan speed corresponding to the radiation heating operation; in the case that the cooking equipment performs the radiation heating operation, controlling the infrared heating element to start heating the cooking cavity; in the case that the cooking equipment performs the convection heating operation, controlling the fan to start air disturbance in the cooking cavity.

[0010] In the technical solution, the cooking device includes but is not limited to an electric rice cooker, an air fryer, a steam oven or an electric steamer. The cooking device includes a cooking cavity for accommodating food materials. The cooking device further includes an infrared heating element and a fan. The infrared heating element is a heat source device operating in a radiation heating mode. The fan can disturb the air in the cooking cavity to form an air flow in the cooking cavity. Taking the air fryer as an example, the heat generated by the operation of the infrared heating element can heat the air around, and the rotation of the fan can guide the air to circulate in the cooking cavity, so as to bring the heat generated by the convection heating element to the food materials, forming a heat convection.

[0011] The infrared heating device can generate infrared light of a specific wavelength, which directly acts on the food materials to achieve heat transfer and heat effect through molecular resonance, thereby directly heating the food materials.

[0012] Exemplarily, the infrared heating element includes but is not limited to a tungsten halogen tube, a carbon fiber carbon tube and a graphene convection heating element, etc.

[0013] Exemplarily, the infrared heating element can be arranged at the top of the cooking cavity to emit infrared rays to the food materials from the top of the food materials.

[0014] Exemplarily, the infrared heating element can also be arranged at the side of the cooking cavity to emit infrared rays to the food materials from the side of the food materials. It can be understood that for the case that the infrared heating element is arranged at the side of the cooking cavity, if a container for containing food materials is arranged in the cooking cavity, the container is correspondingly arranged as a transparent container, such as a glass container.

[0015] Exemplarily, the convection heating element includes but is not limited to an electric heating wire, a heating band and a stainless steel heat pipe, etc.

[0016] Exemplarily, the convection heating element can be arranged at the top of the cooking cavity and located at the air outlet side of the fan. That is, the air flow generated by the fan will first flow through the convection heating element, and then flow into the cooking cavity after being heated by the convection heating element.

[0017] When a user uses the cooking device to cook food materials, the user places the food materials to be cooked into the cooking cavity and selects a required cooking mode to start cooking. After the user selects the cooking mode, the cooking device receives a corresponding cooking instruction and starts to execute a corresponding cooking program based on the cooking instruction, and starts the cooking operation.

[0018] The cooking operation specifically includes a convection heating operation and a radiation heating operation. The convection heating operation is to control the convection heating element and the fan to work, and the air guided by the fan brings the heat generated by the convection heating element to the food materials, thereby performing heat transfer based on the heat convection of the food materials and realizing the convection heating of the food materials.

[0019] The radiation heating operation is to control the infrared heating element to work, and the infrared rays generated by the infrared heating element directly heat the food. Exemplarily, the infrared heating element of the present application can generate short-wave infrared rays.

[0020] The short-wave infrared rays have good penetrability and can directly heat the inside of the food, so as to heat and cook the inside of the food. Especially when cooking starch food, the short-wave infrared rays can easily penetrate into the inside of the starch food, so as to rapidly heat the inside of the starch food.

[0021] Since the cooking operation of the cooking device of the present application has both the radiation heating operation and the convection heating operation, the outside and the inside of the food can be heated by two different heating methods, so that the food is uniformly heated inside and outside, thereby accelerating the cooking speed of the whole food and improving the cooking efficiency.

[0022] For example, when cooking rice, the radiation heating operation is performed in the rice water absorption stage, so that the inner starch of the rice is heated in the rice water absorption stage, thereby promoting the water absorption process of the rice and making the rice complete the gelatinization condition, and reducing the water absorption time required by the traditional electric rice cooker. At the same time, in the middle and late cooking stage, when the water level in the cooking cavity decreases, the radiation heating operation can also supplement the heating of the rice on the liquid surface, further promoting the rapid cooking of the rice on the liquid surface, reducing the time required in the braising stage, and achieving the effect of fast cooking.

[0023] The present application can heat the outside and the inside of the food by combining the radiation heating operation and the convection heating operation, thereby effectively accelerating the cooking speed of the food, reducing the cooking time, and improving the cooking efficiency of the cooking device.

[0024] In some technical solutions of the present application, the cooking operation further includes at least two cooking stages; the step of controlling the cooking device to perform the cooking operation includes: controlling the cooking device to perform the radiation heating operation in at least one cooking stage; or, according to the fan speed, controlling the cooking device to perform the radiation heating operation and / or the convection heating operation.

[0025] In this technical solution, the cooking operation includes at least two cooking stages occurring in time and temperature. In at least one of the cooking stages, the cooking device performs the above-mentioned radiation heating operation, and the radiation heating operation promotes the rapid cooking of the inside of the food. By performing the radiation heating operation in at least one cooking stage, the inside of the food can be directly heated, thereby improving the cooking efficiency.

[0026] Exemplarily, the cooking apparatus can also be controlled to perform one or both of the radiation heating operation and the convection heating operation according to the fan speed. For example, the radiation heating operation is performed when the fan speed is low. For example, the convection heating operation is performed when the fan speed is high. For example, the radiation heating operation and the convection heating operation are both performed when the fan speed is high.

[0027] In some embodiments of the present application, the cooking operation comprises, in sequence, a first cooking phase, a second cooking phase, a third cooking phase, and a fourth cooking phase. The step of controlling the cooking apparatus to perform the cooking operation comprises:

[0028] In the first cooking phase, the cooking apparatus is controlled to perform the radiation heating operation and / or the convection heating operation, and the fan is controlled to operate at a first speed, so that the temperature in the cooking cavity is raised to a first target temperature.

[0029] In the second cooking phase, the cooking apparatus is controlled to perform the radiation heating operation, and the fan is controlled to operate at a second speed, so that the temperature in the cooking cavity is maintained at the first target temperature.

[0030] In the third cooking phase, the cooking apparatus is controlled to perform the radiation heating operation and / or the convection heating operation, so that the temperature in the cooking cavity is raised to a second target temperature; wherein the second target temperature is greater than the first target temperature, and greater than or equal to the boiling temperature of the liquid in the cooking cavity.

[0031] In the fourth cooking phase, the cooking apparatus is controlled to perform the radiation heating operation, and the fan is controlled to operate at a third speed.

[0032] wherein the second speed is less than the first speed, and the third speed is greater than the second speed and less than the first speed.

[0033] In this embodiment, the cooking operation of the present application is exemplified by the cooking of rice by the cooking apparatus. The cooking operation comprises, in sequence, a first cooking phase to a fourth cooking phase. Exemplarily, the first cooking phase is a water absorption and temperature rising phase, the second cooking phase is a penetration heating and water absorption phase, the third cooking phase is a heating and temperature rising phase, and the fourth cooking phase is a pre-boiling maturation phase.

[0034] The first cooking phase is a temperature rising phase. In the first cooking phase, the temperature in the cooking cavity is rapidly raised to a first target temperature. At this time, the fan operates at a first speed.

[0035] The second cooking phase is a water absorption phase. In the second cooking phase, the infrared rays penetrate into the rice to heat, so as to promote the water absorption of the rice starch. In the second phase, the temperature in the cooking cavity is maintained at the first target temperature, and the fan operates at a second speed.

[0036] The third cooking stage is a heating stage, in which the cooking device performs one or both of radiant heating and convection heating to raise the temperature in the cooking cavity to a second target temperature, causing the liquid in the cooking cavity to boil.

[0037] After entering the fourth cooking stage, the cooking device performs a radiant heating operation, reduces the fan speed, and cooks the ingredients in the cooking cavity.

[0038] The present invention controls the cooking device to perform radiant heating to heat the ingredients during different cooking stages, thereby reducing the time required for the rice to absorb water and the time required for the rice to simmer, thereby improving cooking efficiency.

[0039] In some technical solutions of the present application, optionally, the step of controlling the cooking device to perform a cooking operation further includes: in a first cooking stage, controlling the cooking device to heat the cooking cavity at a first power to raise the temperature in the cooking cavity to a first target temperature.

[0040] In the second cooking stage, the step of controlling the cooking device to perform a radiant heating operation includes: controlling the infrared heating element to heat the cooking cavity at a second power to maintain the temperature in the cooking cavity at a first target temperature; wherein the second power is less than the first power.

[0041] In the third cooking stage, the cooking device is controlled to perform a radiant heating operation and / or a convection heating operation, including: controlling the cooking device to heat the cooking cavity so that the temperature in the cooking cavity is raised to a second target temperature, and obtaining a heating time when the cooking cavity is raised from the first target temperature to the second target temperature; wherein the second target temperature is greater than the first target temperature.

[0042] In the fourth cooking stage, the cooking equipment is controlled to perform a radiant heating operation, including: controlling the infrared heating element to heat the cooking cavity at a third power, and controlling the fan to operate at a third speed; wherein the third power is greater than the second power and less than the first power, and the third speed is greater than the second speed and less than the first speed; wherein the stage length of the fourth cooking stage is positively correlated with the heating time.

[0043] In this technical solution, during the first cooking stage, the rice absorbs water, raising the temperature within the cooking chamber. During this first cooking stage, the infrared heater and fan can be turned on or off. When the infrared heater is on, the combined heating power of the infrared heater and convection heater is a first power p1. When the infrared heater is off, the convection heater's heating power is the first power p1. When the fan is on, the fan's speed is a first speed ω1.

[0044] wherein, exemplarily, the first power is 7 / 8 of the rated power of the cooking device. Exemplarily, the first power is greater than or equal to 850W. Exemplarily, the first rotation speed is 7 / 8 of the maximum rotation speed of the fan. Exemplarily, the first rotation speed is greater than or equal to 2800rpm.

[0045] In the first cooking stage, the temperature in the cooking cavity is rapidly increased to a set first target temperature. When the temperature in the cooking cavity reaches the first target temperature T1, the first cooking stage ends and the second cooking stage begins.

[0046] The second cooking stage is a water absorption stage. In the second cooking stage, the infrared rays penetrate into the rice and heat it up to promote the absorption of water by the starch in the rice. In the second cooking stage, the cooking device heats up at a second power p2. In the second cooking stage, the infrared heating element is kept on, and the convection heating element can be kept on or turned off. When the convection heating element is on, the total heating power of the infrared heating element and the convection heating element is the second power. When the convection heating element is off, the heating power of the infrared heating element is the second power. In the second stage, the rotation speed of the fan is a second rotation speed ω2. Wherein, p2

[0047] The second cooking stage needs to maintain the temperature in the cooking cavity at the first target temperature T1. Exemplarily, assuming that the first target temperature ranges from 80℃ to 90℃, the way to maintain the temperature in the cooking cavity at the first target temperature is to increase the heating power and / or the fan rotation speed when the temperature in the cooking cavity is less than or equal to 80℃, and to decrease the heating power and / or the fan rotation speed when the temperature in the cooking cavity is greater than or equal to 90℃.

[0048] Wherein, since the rotation speed of the fan affects the heating efficiency of the convection heating. The greater the rotation speed of the fan, the higher the efficiency of the convection heating. Since in the process of water absorption by the rice, the penetration of the starch in the inner layer is more difficult, the heat will gradually accumulate on the surface of the rice, causing the temperature in the cooking cavity to rise. Therefore, in the second cooking stage, the rotation speed of the fan will gradually decrease. Exemplarily, the initial value of the second rotation speed is ω2a, and gradually decreases to ω2b in the second cooking stage. Wherein, ω2a is less than ω1.

[0049] When the rotation speed of the fan ω2≤ω2b is detected, or when the cooking time t2≥5min in the second stage, the second cooking stage ends, i.e. the water absorption stage ends, and the third cooking stage begins.

[0050] The third cooking stage is a heating-up stage. In the third cooking stage, the cooking device heats the cooking cavity at a first power, and the fan rotates at a first speed. The purpose of the third stage is to raise the temperature of the rice-water mixture in the cooking cavity to a second target temperature T2. In the third cooking stage, the infrared heating element and the fan can be turned on or off. When the infrared heating element is turned on, the total heating power of the infrared heating element and the convection heating element is the first power p1. When the infrared heating element is not turned on, the heating power of the convection heating element is the first power p1. When the fan is turned on, the fan rotates at the first speed ω1.

[0051] In the third cooking stage, the amount of rice added by the user can be determined by determining the heating time t3 required to raise the temperature in the cooking cavity from the first target temperature T1 to the second target temperature T2. The heating time t3 is positively correlated with the amount of rice added by the user. For example, the second target temperature T2 ranges from 98°C to 104°C.

[0052] When the temperature in the cooking cavity reaches the target temperature T2, the third cooking stage ends and the fourth cooking stage begins.

[0053] The fourth cooking stage is a pre-boiling stage. In the fourth cooking stage, the cooking device heats the cooking cavity at a third power p4a, and the fan rotates at a third speed ω4a. ω4a<ω1, p2<p4a<p1. The duration t4a of the fourth cooking stage is positively correlated with the heating time t3, i.e., positively correlated with the amount of rice added by the user. When the duration of the fourth stage reaches t4a, the fourth cooking stage ends.

[0054] The present application controls the cooking parameters in different cooking stages in detail, performs a radiation heating operation in at least one stage, and controls the fan to work cooperatively to generate convection heating, which can reduce the time required in the water absorption stage when cooking rice and reduce the time required in the stewing stage. Therefore, the cooking efficiency can be improved.

[0055] In some embodiments of the present application, the cooking operation further includes a fifth cooking stage and a sixth cooking stage after the fourth cooking stage, and the step of controlling the cooking device to perform the cooking operation further includes: in the fifth cooking stage, controlling the cooking device to perform a radiation heating operation and controlling the fan to work at a fourth speed; in the sixth cooking stage, controlling the cooking device to perform a radiation heating operation and controlling the fan to work at a fifth speed, so as to reduce the temperature in the cooking cavity to a third target temperature; wherein the fourth speed is less than the second speed, and the fifth speed is less than the fourth speed.

[0056] In this embodiment, the fifth cooking stage is a post-boiling upper layer maturation stage, and the sixth cooking stage is a stewing surface layer maturation stage.

[0057] In the fifth stage, the cooking device is controlled to perform the radiation heating operation, which can supplement the heating of the food exposed above the liquid surface, so that the maturity of the food in the cooking cavity is more uniform. In this stage, the fan speed is the fourth speed.

[0058] In the sixth stage, the cooking device is controlled to continue to perform the radiation heating operation, and the fan speed is reduced to reduce the direct convection heating of the food, thereby avoiding overcooking.

[0059] In some embodiments of the present application, the step of controlling the cooking device to perform the radiation heating operation further includes: obtaining a heating duration when the cooking cavity is raised from the first target temperature to the second target temperature; in the fifth cooking stage, the cooking device is controlled to heat the cooking cavity at a fourth power; wherein the fourth power is less than the second power, and the stage duration of the fifth cooking stage is positively correlated with the heating duration; in the sixth cooking stage, the cooking device is controlled to heat the cooking cavity at a fifth power, so that the temperature in the cooking cavity is reduced to a third target temperature; wherein the fifth power is less than the fourth power, the third target temperature is greater than the first target temperature, and the third target temperature is less than the second target temperature.

[0060] In this technical solution, the fifth cooking stage is the late boiling stage, and in the fifth cooking stage, the water level in the cooking cavity decreases, and part of the rice is exposed above the liquid surface, which is difficult to heat by moisture. Therefore, in the fifth cooking stage, the cooking device performs the radiation heating operation to supplement the heating of the rice exposed above the liquid surface. In the fifth cooking stage, the fan speed is the fourth speed ω4b, and the heating power of the cooking device is the fourth power p4b. Wherein, ω4b<ω2a<ω1, p4b<p1.

[0061] The stage duration t4b of the fifth cooking stage is positively correlated with the heating duration t3, that is, positively correlated with the amount of rice added by the user.

[0062] Since the water in the cooking cavity is less and less in the fifth stage, the temperature in the cooking cavity shows an upward trend. Since the fan speed affects the heating efficiency of the convection heating, the greater the fan speed, the higher the convection heating efficiency. Therefore, in the fifth stage, the fan speed gradually decreases. When the fan speed ω4b<ω4c, or when t4b≥5min, the fifth cooking stage ends and enters the sixth cooking stage.

[0063] The sixth cooking stage is the braising stage, and in the sixth cooking stage, the cooking device performs the radiation heating operation to speed up the braising efficiency. In the sixth cooking stage, the heating power of the cooking device is the fifth power p5, and the fan speed is the fifth speed ω5. At this time, the temperature of the rice gradually decreases to the third target temperature T3. Wherein, p5<p4b, ω

[0064] 5<ω4c. Illustratively, the fifth power p5 is less than 200W or less than 1 / 8 of the rated power of the cooking device. Illustratively, the falling speed of the fifth rotating speed ω5 is less than the falling speed of the fan rotating speed ω4b in the fifth stage.

[0065] The present application can reduce the time required in the water absorption stage and the braising stage, and can improve the cooking efficiency.

[0066] In some technical solutions of the present application, the cooking device further comprises a convection heating member, the convection heating member and the infrared heating member are arranged at different sides of the cooking cavity; in the case that the cooking device performs a convection heating operation, the convection heating member and the fan are turned on to heat the cooking cavity.

[0067] In this technical solution, the cooking device comprises a convection heating member, the convection heating member and the infrared heating member are arranged at different sides of the cooking cavity. Illustratively, in the case that the convection heating member is arranged, the convection heating member and the fan are arranged at the same side of the cooking cavity. When the convection heating operation is performed, the convection heating member and the fan are turned on, and the heat generated by the convection heating member is conducted to the food material in the air medium under the disturbance of the fan, realizing convection heating.

[0068] In some technical solutions of the present application, the cooking operation comprises a first cooking stage and a second cooking stage; the step of controlling the cooking device to perform the cooking operation comprises:

[0069] In the first cooking stage, the cooking device is controlled to perform a radiation heating operation and / or a convection heating operation, and the fan is controlled to work at a sixth rotating speed, so as to increase the temperature in the cooking cavity to a fourth target temperature;

[0070] In the second cooking stage, the cooking device is controlled to perform a radiation heating operation, the convection heating member is controlled to be turned off, and the fan is controlled to work at a seventh rotating speed, so as to increase the temperature in the cooking cavity to a fifth target temperature; wherein the seventh rotating speed is less than the sixth rotating speed, and the fifth target temperature is greater than or equal to the fourth target temperature.

[0071] In this technical solution, the cooking operation of the technical solution of the present application is exemplified by taking the cooking device with a skin meat food material as an example. Illustratively, the cooking device is an air fryer. When a traditional air fryer is used to cook a skin meat food material, the heating mode of the traditional air fryer is mainly convection heat transfer, that is, the heat is brought to the food material through the air medium. This cooking method is prone to cause problems such as dry wood of the food material, single taste and no hierarchical feeling.

[0072] To this end, the application switches between the convection heating operation and the radiation heating operation in different cooking stages, heats the surface of the food material through the convection heating operation, and penetrates the inside of the food material through the radiation heating operation, so that when cooking food materials such as skin meat, the food material can form an outer layer of crispness and an inner layer of juiciness to achieve a rich taste.

[0073] Among them, the convection heating operation can make the temperature distribution in the cooking cavity more uniform and has greater thermal inertia. The radiation heating operation does not require high-speed operation of the fan to achieve a high cooking temperature, can directly act on the food material, and has smaller thermal inertia.

[0074] Among them, the cooking operation specifically includes a first cooking stage and a second cooking stage after the first cooking stage. In the first cooking stage, the radiation heating operation and the convection heating operation are simultaneously performed, so that the cooking cavity and the food material in the cooking cavity are rapidly heated. In the first cooking stage, the working speed of the fan is the sixth speed, and the target temperature is the fourth target temperature. Through high temperature and high wind speed, the temperature field distribution in the cooking cavity can be more uniform, and the uniformity of up and down heating can be realized.

[0075] In the second cooking stage, the convection heating operation is stopped, and the heat source of the convection heating operation is turned off, that is, the convection heating member is turned off. At this time, the cooking device performs the radiation heating operation. Since the cooking later stage is the main stage of water loss of the food material. Therefore, in the second cooking stage, radiation heat transfer is mainly used, which can achieve high temperature and crisp skin while reducing excessive water loss, so as to achieve the taste of outer crispness and inner tenderness. In the second cooking stage, the working speed of the fan is reduced to the seventh speed, and the cooking temperature is increased to the fifth target temperature, so as to realize water locking and aroma and color enhancement of the food material.

[0076] The application can combine different heat transfer modes to make them play their respective advantages and make up for each other in different stages of the cooking process, thereby improving the cooking effect.

[0077] In some technical solutions of the application, the cooking operation includes a first cooking stage, a second cooking stage, and a third cooking stage. The step of controlling the cooking device to perform the cooking operation includes:

[0078] In the first cooking stage, the cooking device is controlled to simultaneously perform the radiation heating operation and the convection heating operation, and the fan is controlled to work at an eighth speed, so that the temperature in the cooking cavity is increased to a sixth target temperature;

[0079] In the second cooking stage, the cooking device is controlled to perform the convection heating operation, the infrared heating member is controlled to be turned off, and the fan is controlled to work at a ninth speed, so that the temperature in the cooking cavity is reduced to a seventh target temperature; wherein the ninth speed is less than or equal to the eighth speed, and the seventh target temperature is less than or equal to the sixth target temperature;

[0080] In the third cooking phase, the cooking device is controlled to perform the radiation heating operation, the infrared heating element is controlled to be turned on, the convection heating element is controlled to be turned off, and the fan is controlled to work at a tenth rotating speed, so that the temperature in the cooking cavity is increased to an eighth target temperature; wherein the tenth rotating speed is less than the ninth rotating speed, and the eighth target temperature is greater than the seventh target temperature.

[0081] In this technical solution, the cooking operation of the technical solution of the present application is exemplified by taking the cooking device with the meat material with skin as an example. The cooking operation specifically includes a first cooking phase and a second cooking phase after the first cooking phase. In the first cooking phase, the radiation heating operation and the convection heating operation are simultaneously performed, the rotating speed of the fan is an eighth rotating speed, and the target temperature is a sixth target temperature. The radiation heating operation has the characteristics of small thermal inertia and fast temperature rise, and can quickly raise the temperature in the cooking cavity. The convection heating operation has the characteristic of uniform heat distribution, and can make the temperature field in the cooking cavity more uniform.

[0082] In the second cooking phase, the heat source of the radiation heating operation is turned off, that is, the infrared heating element is turned off. At this time, the convection heating operation is used to prevent the food material from being overcooked. In the second cooking phase, the temperature of the cooking cavity is reduced and maintained at a seventh target temperature, so that the inside of the food material is gradually cooked.

[0083] In the third cooking phase, the convection heating operation is stopped, and the heat source of the convection heating operation is turned off, that is, the convection heating element is turned off. At this time, the cooking device performs the radiation heating operation. The third cooking phase is a key phase for forming a crisp skin and water retention in the inside of the food material. By reducing the rotating speed of the fan to the tenth rotating speed and increasing the cooking temperature to the eighth target temperature, the collagen of the skin of the food material can be puffed to form a crisp skin, and the surface of the food material can be fragrant and colored.

[0084] The present application can combine different heat transfer modes to make them play their respective advantages in each stage of the cooking process, so as to improve the cooking effect.

[0085] The second aspect of the present application proposes a control device of a cooking device, the cooking device comprising a cooking cavity, an infrared heating element and a fan, and the control device comprising: a control module configured to control the cooking device to perform a cooking operation in response to a cooking instruction; wherein the cooking operation comprises a convection heating operation and a radiation heating operation, and the rotating speed of the fan corresponding to the convection heating operation is greater than the rotating speed of the fan corresponding to the radiation heating operation; in the case that the cooking device performs the radiation heating operation, the infrared heating element is controlled to be turned on to heat the cooking cavity; and in the case that the cooking device performs the convection heating operation, the fan is controlled to be turned on to generate air turbulence in the cooking cavity.

[0086] In the technical solution, the cooking device includes but is not limited to an electric rice cooker, an air fryer, a steam oven or an electric steamer. The cooking device includes a cooking cavity for accommodating food materials. The cooking device further includes an infrared heating element and a fan. The infrared heating element is a heat source device operating in a radiation heating mode. The fan can disturb the air in the cooking cavity to form an air flow in the cooking cavity. Taking the air fryer as an example, the heat generated by the operation of the infrared heating element can heat the air around, and the rotation of the fan can guide the air to circulate in the cooking cavity, so as to bring the heat generated by the convection heating element to the food materials, forming a heat convection.

[0087] The infrared heating device can generate infrared light of a specific wavelength, which directly acts on the food materials to achieve heat transfer and heat effect through molecular resonance, thereby directly heating the food materials.

[0088] Exemplarily, the infrared heating element includes but is not limited to a tungsten halogen tube, a carbon fiber carbon tube and a graphene convection heating element, etc.

[0089] Exemplarily, the infrared heating element can be arranged at the top of the cooking cavity to emit infrared rays to the food materials from the top of the food materials.

[0090] Exemplarily, the infrared heating element can also be arranged at the side of the cooking cavity to emit infrared rays to the food materials from the side of the food materials. It can be understood that for the case that the infrared heating element is arranged at the side of the cooking cavity, if a container for containing food materials is arranged in the cooking cavity, the container is correspondingly arranged as a transparent container, such as a glass container.

[0091] Exemplarily, the convection heating element includes but is not limited to an electric heating wire, a heating band and a stainless steel heat pipe, etc.

[0092] Exemplarily, the convection heating element can be arranged at the top of the cooking cavity and located at the air outlet side of the fan. That is, the air flow generated by the fan will first flow through the convection heating element, and then flow into the cooking cavity after being heated by the convection heating element.

[0093] When a user uses the cooking device to cook food materials, the user places the food materials to be cooked into the cooking cavity and selects a required cooking mode to start cooking. After the user selects the cooking mode, the cooking device receives a corresponding cooking instruction and starts to execute a corresponding cooking program based on the cooking instruction, and starts the cooking operation.

[0094] The cooking operation specifically includes a convection heating operation and a radiation heating operation. The convection heating operation is to control the convection heating element and the fan to work, and the air guided by the fan brings the heat generated by the convection heating element to the food materials, thereby performing heat transfer based on the heat convection of the food materials and realizing the convection heating of the food materials.

[0095] The radiation heating operation is to control the infrared heating element to work, and the infrared rays generated by the infrared heating element directly heat the food. Exemplarily, the infrared heating element of the present application can generate short-wave infrared rays.

[0096] The short-wave infrared rays have good penetrability and can directly heat the inside of the food, so as to heat and cook the inside of the food. Especially when cooking starch food, the short-wave infrared rays can easily penetrate into the inside of the starch food, so as to rapidly heat the inside of the starch food.

[0097] Since the cooking operation of the cooking device of the present application has both the radiation heating operation and the convection heating operation, the outside and the inside of the food can be heated by two different heating methods, so that the food is uniformly heated inside and outside, thereby accelerating the cooking speed of the whole food and improving the cooking efficiency.

[0098] For example, when cooking rice, the radiation heating operation is performed in the rice water absorption stage, so as to heat the inner starch of the rice in the rice water absorption stage, thereby promoting the water absorption process of the rice and making the rice complete the gelatinization condition, and reducing the water absorption time required by the traditional electric rice cooker. Meanwhile, in the middle and late cooking stage, when the water level in the cooking cavity decreases, the radiation heating operation can also supplement the heating of the rice on the liquid surface, further promoting the rapid cooking of the rice on the liquid surface and reducing the time required in the braising stage, so as to achieve the effect of fast cooking.

[0099] The present application can respectively heat the outside and the inside of the food by combining the radiation heating operation and the convection heating operation, thereby effectively accelerating the cooking speed of the food, reducing the cooking time, and improving the cooking efficiency of the cooking device.

[0100] The third aspect of the present application provides a control device of a cooking device, which comprises a memory for storing programs or instructions, and a processor for executing the programs or instructions to realize the steps of the control method of the cooking device provided in any of the above technical solutions, so as to achieve the same technical effects. To avoid repetition, details are not repeated here.

[0101] The fourth aspect of the present application provides a readable storage medium having programs or instructions stored thereon, which are executed by a processor to realize the steps of the control method of the cooking device provided in any of the above technical solutions, so as to achieve the same technical effects. To avoid repetition, details are not repeated here.

[0102] The fifth aspect of the present application provides a cooking device comprising the control device of the cooking device provided in any of the above technical solutions and / or the readable storage medium provided in any of the above technical solutions, so as to also include all the technical effects thereof. To avoid repetition, details are not repeated here. BRIEF DESCRIPTION OF DRAWINGS

[0103] The above and / or additional aspects and advantages of the present application will become apparent and more readily appreciated from the following description, taken in conjunction with the following drawings in which:

[0104] Figure 1 A structural schematic diagram of a cooking apparatus of some embodiments of the present application is shown;

[0105] Figure 2 A structural schematic diagram of a cooking apparatus of some embodiments of the present application is shown;

[0106] Figure 3 A flowchart of a control method of a cooking apparatus of some embodiments of the present application is shown;

[0107] Figure 4 A cooking profile schematic diagram of some embodiments of the present application is shown;

[0108] Figure 5 A cooking profile schematic diagram of some embodiments of the present application is shown;

[0109] Figure 6 A cooking profile schematic diagram of some embodiments of the present application is shown;

[0110] Figure 7 A cooking profile schematic diagram of some embodiments of the present application is shown;

[0111] Figure 8 A structural block diagram of a control device of a cooking apparatus of some embodiments of the present application is shown;

[0112] Figure 9 A structural block diagram of a control device of a cooking apparatus of some embodiments of the present application is shown.

[0113] Reference Signs:

[0114] 100 cooking apparatus, 102 cooking cavity, 104 infrared heating element, 106 convection heating element, 108 fan. DETAILED DESCRIPTION

[0115] In order to enable a clearer understanding of the above-mentioned purposes, features and advantages of the present application, the present application will be further described in detail below with reference to the drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0116] In the following description, a large number of specific details are set forth in order to facilitate a thorough understanding of the present application, however, the present application can also be implemented in other ways different from those described herein, therefore, the scope of protection of the present application is not limited by the specific embodiments disclosed below.

[0117] The following description will be made with reference to the drawingsFigures 1 to 9 A control method and device of a cooking apparatus, a readable storage medium and the cooking apparatus are described according to some embodiments of the present application.

[0118] In some embodiments of the present application, a control method of a cooking apparatus is provided, Figure 1 and Figure 2 A structural diagram of a cooking apparatus of some embodiments of the present application is shown, as Figure 1 and Figure 2 As shown, the cooking apparatus 100 includes a cooking cavity 102, an infrared heating element 104 and a fan 108.

[0119] Figure 3 A flowchart of a control method of a cooking apparatus of some embodiments of the present application is shown, the control method comprising:

[0120] Step 302, in response to a cooking instruction, controlling the cooking apparatus to perform a cooking operation; wherein the cooking operation includes a convection heating operation and a radiation heating operation, the fan speed corresponding to the convection heating operation being greater than the fan speed corresponding to the radiation heating operation;

[0121] Step 304, in the case where the cooking apparatus performs the radiation heating operation, controlling the infrared heating element to start heating the cooking cavity;

[0122] Step 306, in the case where the cooking apparatus performs the convection heating operation, controlling the fan to start air turbulence in the cooking cavity.

[0123] In this embodiment, the cooking apparatus includes but is not limited to a rice cooker, an air fryer, a steam oven or an electric steamer. The cooking apparatus includes a cooking cavity for accommodating food materials. The cooking apparatus further includes an infrared heating element and a fan. The infrared heating element is a heat source device for radiation heating operation. The fan can disturb the air in the cooking cavity, thereby forming an air flow in the cooking cavity. Taking the air fryer as an example, the heat generated by the operation of the infrared heating element will heat the air around it, and the rotation of the fan can guide the air to circulate in the cooking cavity, thereby bringing the heat generated by the convection heating element to the food materials, forming a heat convection.

[0124] Illustratively, the infrared heating element includes but is not limited to a tungsten halogen tube, a carbon fiber carbon tube and a graphene convection heating element, etc.

[0125] Illustratively, the infrared heating element can be arranged at the top of the cooking cavity to emit infrared rays to the food materials from the upper direction of the food materials.

[0126] Exemplarily, the infrared heating member can also be arranged at the periphery of the cooking cavity to emit infrared rays to the food material from the periphery of the food material. It can be understood that, for the case that the infrared heating member is arranged at the periphery of the cooking cavity, if a container for containing the food material is arranged in the cooking cavity, the container is correspondingly arranged as a transparent container, such as a glass container.

[0127] Exemplarily, the convection heating member includes, but is not limited to, an electric heating wire, a heating belt, a stainless steel heat pipe, and the like.

[0128] Exemplarily, the convection heating member can be arranged at the top of the cooking cavity, at the air outlet side of the fan. That is, the airflow generated by the fan will first flow through the convection heating member, and then flow into the cooking cavity after being heated by the convection heating member.

[0129] When the user uses the cooking device to cook the food material, the user places the food material to be cooked into the cooking cavity, and selects the required cooking mode to start cooking. After the user selects the cooking mode, the cooking device receives the corresponding cooking instruction, and starts to execute the corresponding cooking program based on the cooking instruction, and starts the cooking operation.

[0130] The cooking operation specifically includes a convection heating operation and a radiation heating operation. The convection heating operation is to control the convection heating member and the fan to work, and to guide the air generated by the fan to carry the heat generated by the convection heating member to the food material, so as to perform heat transfer based on heat convection on the food material, and to realize convection heating of the food material.

[0131] The radiation heating operation is to control the infrared heating member to work, and to directly heat the food material by the infrared rays generated by the infrared heating member. Exemplarily, the infrared heating member of the present application can generate short-wave infrared rays.

[0132] The short-wave infrared rays have good penetrability, and can directly heat the inside of the food material to make the inside of the food material warm and cooked. Especially when cooking starch food material, the short-wave infrared rays can easily penetrate into the inside of the starch food material, so as to make the inside of the starch food material warm quickly.

[0133] Since the cooking operation of the cooking device of the present application has both radiation heating operation and convection heating operation, the outside and the inside of the food material can be heated by two different heating methods respectively, so that the food material is uniformly heated inside and outside, and thus the overall cooking speed of the food material can be accelerated, and the cooking efficiency can be improved.

[0134] For example, when cooking rice, by performing a radiation heating operation during the rice water absorption stage, the inner layer starch of the rice is heated, thereby promoting the water absorption process of the rice, making the rice complete the gelatinization condition, and reducing the water absorption time required by the traditional electric rice cooker. At the same time, during the middle and late stages of cooking, after the water level in the cooking cavity decreases, the rice on the liquid surface can be supplemented by the radiation heating operation, further promoting the rapid ripening of the rice on the liquid surface, reducing the time required in the braising stage, and achieving the effect of fast cooking.

[0135] The present application can effectively accelerate the ripening speed of the food material, reduce the cooking time, and improve the cooking efficiency of the cooking device by combining the radiation heating operation and the convection heating operation to heat the outer surface and the inner part of the food material respectively.

[0136] In some embodiments of the present application, the cooking operation further includes at least two cooking stages; the step of controlling the cooking device to perform the cooking operation includes: during at least one of the cooking stages, controlling the cooking device to perform the radiation heating operation; or, according to the fan speed, controlling the cooking device to perform the radiation heating operation and / or the convection heating operation.

[0137] In this embodiment, the cooking operation includes at least two cooking stages occurring in time and temperature. During at least one of the cooking stages, the cooking device performs the above-mentioned radiation heating operation, which promotes the rapid ripening of the inner part of the food material. By performing the radiation heating operation during at least one of the cooking stages, the inner part of the food material can be directly heated, thereby improving the cooking efficiency.

[0138] For example, the radiation heating operation is performed when the fan speed is low. For example, the convection heating operation is performed when the fan speed is high. For example, the radiation heating operation and the convection heating operation are performed simultaneously when the fan speed is high.

[0139] In some embodiments of the present application, the cooking operation includes a first cooking stage, a second cooking stage, a third cooking stage, and a fourth cooking stage in sequence; the step of controlling the cooking device to perform the cooking operation includes:

[0140] During the first cooking stage, the cooking device is controlled to perform the radiation heating operation and / or the convection heating operation, and the fan is controlled to work at a first speed to raise the temperature in the cooking cavity to a first target temperature;

[0141] During the second cooking stage, the cooking device is controlled to perform the radiation heating operation, and the fan is controlled to work at a second speed to maintain the temperature in the cooking cavity at the first target temperature;

[0142] In the third cooking stage, the cooking device is controlled to perform a radiation heating operation and / or a convection heating operation to increase the temperature in the cooking cavity to a second target temperature; wherein the second target temperature is greater than the first target temperature and greater than or equal to a boiling temperature of the liquid in the cooking cavity;

[0143] In the fourth cooking stage, the cooking device is controlled to perform the radiation heating operation, and the fan is controlled to operate at a third rotational speed;

[0144] wherein the second rotational speed is less than the first rotational speed, the third rotational speed is greater than the second rotational speed, and the third rotational speed is less than the first rotational speed.

[0145] In this embodiment, the cooking operation of the present application is exemplified by taking the cooking of rice by the cooking device as an example. The cooking operation specifically includes a plurality of cooking stages, namely, a first cooking stage to a fourth cooking stage. Exemplarily, the first cooking stage is a water absorption and temperature rising stage of the rice, the second cooking stage is a penetration heating and water absorption stage, the third cooking stage is a heating and temperature rising stage, and the fourth cooking stage is a pre-boiling and maturation stage.

[0146] The first cooking stage is a temperature rising stage. In the first cooking stage, the temperature in the cooking cavity is rapidly increased to a set first target temperature. At this time, the rotational speed of the fan is a first rotational speed.

[0147] The second cooking stage is a water absorption stage. In the second cooking stage, the infrared rays penetrate into the rice to heat and promote the starch of the rice to absorb water by starting to perform the radiation heating operation. In the second stage, the temperature in the cooking cavity is maintained at the first target temperature, and the rotational speed of the fan is a second rotational speed.

[0148] The third cooking stage is a heating and temperature rising stage. In the third cooking stage, the cooking device performs one or both of the radiation heating operation and the convection heating operation. At this time, the temperature in the cooking cavity is increased to a second target temperature to make the liquid in the cooking cavity boil.

[0149] After entering the fourth cooking stage, the cooking device performs the radiation heating operation and reduces the rotational speed of the fan to cook the food material in the cooking cavity.

[0150] The present application can reduce the time required for the water absorption stage of the rice and the time required for the stewing stage by controlling the cooking device to perform the radiation heating operation in different cooking stages to heat the food material. Therefore, the cooking efficiency can be improved.

[0151] In some embodiments of the present application, optionally, the step of controlling the cooking device to perform the cooking operation further includes: in the first cooking stage, controlling the cooking device to heat the cooking cavity at a first power to increase the temperature in the cooking cavity to the first target temperature.

[0152] In the second cooking stage, the cooking device is controlled to perform a radiation heating operation, including: controlling the infrared heating element to heat the cooking cavity at a second power, so as to maintain the temperature in the cooking cavity at a first target temperature; wherein the second power is less than the first power.

[0153] In the third cooking stage, the cooking device is controlled to perform a radiation heating operation and / or a convection heating operation, including: controlling the cooking device to heat the cooking cavity so that the temperature in the cooking cavity rises to a second target temperature, and obtaining a heating duration when the cooking cavity rises from the first target temperature to the second target temperature; wherein the second target temperature is greater than the first target temperature.

[0154] In the fourth cooking stage, the cooking device is controlled to perform a radiation heating operation, including: controlling the infrared heating element to heat the cooking cavity at a third power, and controlling the fan to work at a third rotating speed; wherein the third power is greater than the second power, and the third power is less than the first power, the third rotating speed is greater than the second rotating speed, and the third rotating speed is less than the first rotating speed; wherein the stage duration of the fourth cooking stage is positively correlated with the heating duration.

[0155] In this embodiment, in the first cooking stage, the rice absorbs water, and the temperature in the cooking cavity rises. In the first cooking stage, the infrared heating element and the fan can be turned on or turned off. In the case of turning on the infrared heating element, the total heating power of the infrared heating element and the convection heating element is the first power p1. In the case of not turning on the infrared heating element, the heating power of the convection heating element is the first power p1. In the case of turning on the fan, the rotating speed of the fan is the first rotating speed ω1.

[0156] wherein, for example, the first power is 7 / 8 of the rated power of the cooking device. For example, the first power is greater than or equal to 850W. For example, the first rotating speed is 7 / 8 of the maximum rotating speed of the fan. For example, the first rotating speed is greater than or equal to 2800rpm.

[0157] In the first cooking stage, the temperature in the cooking cavity rises rapidly to the set first target temperature. When the temperature in the cooking cavity reaches the first target temperature T1, the first cooking stage ends and the second cooking stage begins.

[0158] The second cooking stage is a water absorption stage. In the second cooking stage, the infrared rays penetrate into the rice to heat the rice, so as to promote the water absorption of the starch in the rice. In the second cooking stage, the cooking device heats at a second power p2. In the second cooking stage, the infrared heating element is kept on, and the convection heating element can be kept on or turned off. When the convection heating element is turned on, the total heating power of the infrared heating element and the convection heating element is the second power. When the convection heating element is not turned on, the heating power of the infrared heating element is the second power. In the second stage, the speed of the fan is a second speed ω2. In the second stage, p2 < p1, and ω2 < ω1.

[0159] 2 < ω1.

[0160] The second cooking stage needs to maintain the temperature in the cooking cavity at the first target temperature T1. For example, assuming that the first target temperature ranges from 80°C to 90°C, the temperature in the cooking cavity is maintained at the first target temperature in the following manner: increasing the heating power and / or the speed of the fan when the temperature in the cooking cavity is less than or equal to 80°C, and decreasing the heating power and / or the speed of the fan when the temperature in the cooking cavity is greater than or equal to 90°C.

[0161] In the second cooking stage, the speed of the fan gradually decreases. For example, the initial value of the second speed is ω2a, and gradually decreases to ω2b in the second cooking stage. In the second stage, ω2a < ω1.

[0162] When the speed of the fan ω2 ≤ ω2b is detected, or when the cooking time t2 ≥ 5 min in the second stage, the second cooking stage ends, i.e., the water absorption stage ends, and the third cooking stage starts.

[0163] The third cooking stage is a heating and temperature rising stage. In the third cooking stage, the cooking device heats the cooking cavity at a large first power, and the speed of the fan is a large first speed. The purpose of the third stage is to make the temperature of the rice-water mixture in the cooking cavity reach a set second target temperature T2. In the third cooking stage, the infrared heating element and the fan can be turned on or turned off. When the infrared heating element is turned on, the total heating power of the infrared heating element and the convection heating element is the first power p1. When the infrared heating element is not turned on, the heating power of the convection heating element is the first power p1. When the fan is turned on, the speed of the fan is the first speed ω1.

[0164] In the third cooking stage, the amount of rice added by the user can be determined by determining a heating time t3 for the temperature in the cooking cavity to rise from the first target temperature T1 to the second target temperature T2. The heating time t3 is positively correlated with the amount of rice added by the user. For example, the second target temperature T2 ranges from 98°C to 104°C.

[0165] When the temperature in the cooking cavity reaches the target temperature T2, the third cooking stage ends and a fourth cooking stage begins.

[0166] The fourth cooking stage is a pre-boiling stage. In the fourth cooking stage, the cooking device heats the cooking cavity at a third power p4a, and the fan rotates at a third speed ω4a. ω4a < ω1, p2 < p4a < p1. The stage time t4a of the fourth cooking stage is positively correlated with the heating time t3, that is, positively correlated with the amount of rice added by the user. When the duration of the fourth stage reaches t4a, the fourth cooking stage ends.

[0167] The present application controls the cooking parameters in different cooking stages in detail, performs a radiation heating operation in at least one stage, and controls the fan to work cooperatively to generate convection heating, which can reduce the time required in the water absorption stage when cooking rice and reduce the time required in the simmering stage. Therefore, the cooking efficiency can be improved.

[0168] In some embodiments of the present application, optionally, the cooking operation further includes a fifth cooking stage and a sixth cooking stage after the fourth cooking stage, and the step of controlling the cooking device to perform the cooking operation further includes: in the fifth cooking stage, controlling the cooking device to perform a radiation heating operation and controlling the fan to work at a fourth speed; in the sixth cooking stage, controlling the cooking device to perform a radiation heating operation and controlling the fan to work at a fifth speed, so that the temperature in the cooking cavity decreases to a third target temperature; wherein the fourth speed is less than the second speed, and the fifth speed is less than the fourth speed.

[0169] In this embodiment, the fifth cooking stage is a post-boiling upper layer maturation stage, and the sixth cooking stage is a simmering surface layer maturation stage.

[0170] In the fifth stage, controlling the cooking device to perform a radiation heating operation can supplement the heating of the food material exposed above the liquid surface, so that the maturity of the food material in the cooking cavity is more uniform. In this stage, the fan rotates at a fourth speed.

[0171] In the sixth stage, the cooking device continues to perform a radiation heating operation, and the speed of the fan is reduced to reduce the direct convection heating of the food material and avoid overcooking.

[0172] In some embodiments of the present application, the step of controlling the cooking device to perform the radiation heating operation further comprises: obtaining a heating duration of the cooking cavity from the first target temperature to the second target temperature; controlling the cooking device to heat the cooking cavity at a fourth power during a fifth cooking stage; wherein the fourth power is less than the second power, and a stage duration of the fifth cooking stage is positively correlated with the heating duration; and controlling the cooking device to heat the cooking cavity at a fifth power during a sixth cooking stage, so as to reduce the temperature in the cooking cavity to a third target temperature; wherein the fifth power is less than the fourth power, the third target temperature is greater than the first target temperature, and the third target temperature is less than the second target temperature.

[0173] In this embodiment, the fifth cooking stage is a post-boiling stage. During the fifth cooking stage, the water level in the cooking cavity decreases, and part of the rice is exposed above the liquid surface, which is difficult to be heated by water. Therefore, during the fifth cooking stage, the cooking device performs the radiation heating operation to supplement the heating of the rice exposed above the liquid surface. During the fifth cooking stage, the speed of the fan is the fourth speed ω4b, and the heating power of the cooking device is the fourth power p4b. Wherein, ω4b<ω2a<ω1, p4b<p1.

[0174] The stage duration t4b of the fifth cooking stage is positively correlated with the heating duration t3, that is, positively correlated with the amount of rice added by the user.

[0175] Since the water in the cooking cavity decreases during the fifth stage, the temperature in the cooking cavity tends to rise. Since the speed of the fan affects the heating efficiency of the convection heating. The greater the speed of the fan, the higher the efficiency of the convection heating. Therefore, during the fifth stage, the speed of the fan gradually decreases. When the speed of the fan ω4b<ω4c, or when t4b≥5min, the fifth cooking stage ends and enters the sixth cooking stage.

[0176] The sixth cooking stage is a braising stage. During the sixth cooking stage, the cooking device performs the radiation heating operation to speed up the braising efficiency. During the sixth cooking stage, the heating power of the cooking device is the fifth power p5, and the speed of the fan is the fifth speed ω5. At this time, the temperature of the rice gradually decreases to the third target temperature T3. Wherein, p5<p4b, ω

[0177] 5<ω4c. Illustratively, the fifth power p5 is less than 200W or less than 1 / 8 of the rated power of the cooking device. Illustratively, the fifth speed ω5 decreases at a speed slower than the speed of the fan ω4b during the fifth stage.

[0178] The present application can reduce the time required for the water absorption stage and the braising stage, and can improve the cooking efficiency.

[0179] In some embodiments of the present application, the step of controlling the cooking device to perform the radiation heating operation further comprises: Figure 1and Figure 2 As shown, the cooking apparatus further comprises a convection heating member 106, which is disposed at a different side of the cooking cavity 102 from the infrared heating member 104; in a case where the cooking apparatus performs a convection heating operation, the convection heating member and the fan are controlled to be turned on to heat the cooking cavity.

[0180] In this embodiment, the cooking apparatus comprises a convection heating member, which is disposed at a different side of the cooking cavity from the infrared heating member. Exemplarily, in a case where the convection heating member is disposed, the convection heating member is disposed at the same side of the cooking cavity as the fan. In a case where a convection heating operation is performed, the convection heating member and the fan are turned on, and the heat generated by the convection heating member is conducted to the food material in the air as a medium under the disturbance of the fan, so as to achieve convection heating.

[0181] In some embodiments of the present application, optionally, the cooking operation comprises a first cooking phase and a second cooking phase; the step of controlling the cooking apparatus to perform the cooking operation comprises:

[0182] In the first cooking phase, the cooking apparatus is controlled to perform a radiation heating operation and / or a convection heating operation, and the fan is controlled to work at a sixth rotating speed, so as to increase the temperature in the cooking cavity to a fourth target temperature;

[0183] In the second cooking phase, the cooking apparatus is controlled to perform a radiation heating operation, the convection heating member is controlled to be turned off, and the fan is controlled to work at a seventh rotating speed, so as to increase the temperature in the cooking cavity to a fifth target temperature; wherein the seventh rotating speed is less than the sixth rotating speed, and the fifth target temperature is greater than or equal to the fourth target temperature.

[0184] In this embodiment, the cooking operation of the embodiments of the present application is exemplified by taking the cooking apparatus as an example of cooking a skin-on meat food material. Exemplarily, the cooking apparatus is an air fryer. In the cooking of a skin-on meat food material by a traditional air fryer, the heating mode of the traditional air fryer is mainly convection heat transfer, that is, the heat is brought to the food material by the air medium. This cooking method is prone to cause problems such as dry wood of the food material, single taste, and lack of hierarchical taste.

[0185] To this end, the present application switches between the convection heating operation and the radiation heating operation in different cooking phases, heats the surface of the food material by the convection heating operation, and penetrates the inside of the food material by the radiation heating operation, so as to achieve the formation of the food material with an outer layer of crispness and an inner layer of rich juiciness in the cooking of a skin-on meat food material and the like.

[0186] Among them, the convection heating operation can make the temperature distribution in the cooking cavity more uniform and has greater thermal inertia. The radiation heating operation can reach a relatively high cooking temperature without the high rotating speed operation of the fan, can directly act on the food material, and has smaller thermal inertia.

[0187] AsFigure 4 and Figure 5 As shown in FIG. 6, D1 corresponds to the first cooking stage, D2 corresponds to the second cooking stage, D3 corresponds to the third cooking stage, D4 corresponds to the fourth cooking stage, D5 corresponds to the fifth cooking stage, and D6 corresponds to the sixth cooking stage.

[0188] wherein, Figure 6 FIG. 6 shows a cooking curve diagram of some embodiments of the present application, as Figure 6 As shown in FIG. 6, the cooking operation specifically includes a first cooking stage and a second cooking stage after the first cooking stage. In the first cooking stage, the radiation heating operation and the convection heating operation are simultaneously performed, so as to rapidly heat the cooking cavity and the food material in the cooking cavity. In the first cooking stage, the working speed of the fan is the sixth speed, and the target temperature is the fourth target temperature. Through high temperature and high wind speed, the temperature field distribution in the cooking cavity can be more uniform, and the uniformity of the upper and lower heating can be realized.

[0189] In the second cooking stage, the convection heating operation is stopped, and the heat source of the convection heating operation is turned off, that is, the convection heating member is turned off. At this time, the cooking device performs the radiation heating operation. Since the food material moisture loss is the main stage in the later cooking stage. Therefore, in the second cooking stage, the radiation heat transfer is mainly used, which can achieve the high-temperature crisp skin while reducing the excessive loss of moisture, so as to realize the taste of outer crisp and inner tender. In the second cooking stage, the working speed of the fan is reduced to the seventh speed, and the cooking temperature is increased to the fifth target temperature, so as to realize moisture locking and aroma and color enhancement of the food material.

[0190] The present application can combine different heat transfer modes to make them play their respective advantages and make up for each other in each stage of the cooking process, thereby improving the cooking effect.

[0191] In some embodiments of the present application, optionally, the sixth speed ranges from 1500 rpm to 2500 rpm; the seventh speed ranges from 0 rpm to 1500 rpm; the fourth target temperature ranges from 120 DEG C to 180 DEG C; and the fifth target temperature ranges from 180 DEG C to 260 DEG C.

[0192] In this embodiment, for example, the sixth speed is 2000 rpm. The seventh speed is 0 rpm, that is, the fan is turned off in the second cooking stage. The fourth target temperature is 160 DEG C. The fifth target temperature is 240 DEG C.

[0193] In some embodiments of the present application, optionally, the cooking operation includes a first cooking stage, a second cooking stage, and a third cooking stage; and the step of controlling the cooking device to perform the cooking operation includes:

[0194] In the first cooking stage, the cooking device is controlled to simultaneously perform the radiation heating operation and the convection heating operation, the fan is controlled to work at an eighth rotating speed, so as to increase the temperature in the cooking cavity to a sixth target temperature;

[0195] In the second cooking stage, the cooking device is controlled to perform the convection heating operation, the infrared heating element is controlled to be closed, the fan is controlled to work at a ninth rotating speed, so as to decrease the temperature in the cooking cavity to a seventh target temperature; wherein the ninth rotating speed is less than or equal to the eighth rotating speed, and the seventh target temperature is less than or equal to the sixth target temperature;

[0196] In the third cooking stage, the cooking device is controlled to perform the radiation heating operation, the infrared heating element is controlled to be opened, the convection heating element is controlled to be closed, and the fan is controlled to work at a tenth rotating speed, so as to increase the temperature in the cooking cavity to an eighth target temperature; wherein the tenth rotating speed is less than the ninth rotating speed, and the eighth target temperature is greater than the seventh target temperature.

[0197] In this embodiment, the cooking operation of the cooking device is exemplified by taking the cooking of the meat food material with skin as an example. Wherein, Figure 7 The cooking curve diagram of some embodiments of the present application is shown as follows: Figure 7 As shown in the figure, the cooking operation specifically includes a first cooking stage and a second cooking stage after the first cooking stage. In the first cooking stage, the radiation heating operation and the convection heating operation are simultaneously performed, the rotating speed of the fan is the eighth rotating speed, and the target temperature is the sixth target temperature. Wherein, the radiation heating operation has the characteristics of small thermal inertia and fast temperature rise, which can quickly raise the temperature in the cooking cavity. The convection heating operation has the characteristic of uniform heat distribution, which can make the temperature field in the cooking cavity more uniform.

[0198] In the second cooking stage, the heat source of the radiation heating operation is closed, that is, the infrared heating element is closed. At this time, through the convection heating operation, the situation of over-browning of the food material is prevented. In the second cooking stage, the temperature of the cooking cavity is decreased and maintained at the seventh target temperature, so that the internal part of the food material is gradually cooked.

[0199] In the third cooking stage, the convection heating operation is stopped, and the heat source of the convection heating operation is closed, that is, the convection heating element is closed. At this time, the cooking device performs the radiation heating operation. The third cooking stage is the key stage for forming the crisp skin and water retention of the internal part of the food material. By reducing the rotating speed of the fan to the tenth rotating speed and increasing the cooking temperature to the eighth target temperature, the collagen of the skin of the food material can be puffed to form the crisp skin, and the surface of the food material can be fragrant and colored.

[0200] Exemplarily, taking the cooking of the roasted chicken leg as an example, compared with the convection heating method alone or the radiation heating method alone, the present application can significantly improve the crispness of the skin, and the specific data is shown in Table 1:

[0201] Table 1

[0202] Group Crispiness (mm) Variance Convective heat transfer 0.58 0.24 Radiative heat transfer 0.50 0.17 Radiative combined convective heat transfer 0.45 0.11 Lift 22％ 54％

[0203] As shown in Table 1, in the cooking of roast chicken legs, the present application improves the crispness of the outer skin by 22% compared with the traditional convection heat, and the variance index reflects the difference between the crispness of different parts of the same chicken leg, which represents the uniformity of crispness. It can be seen that the variance of the present application is the smallest, and the surface uniformity is improved by 54% compared with the traditional convection heat.

[0204] The present application can combine different heat transfer methods to make the most of their respective advantages in each stage of the cooking process, so as to improve the cooking effect.

[0205] In some embodiments of the present application, optionally, the eighth rotation speed ranges from 1500 rpm to 2500 rpm; the ninth rotation speed ranges from 1000 rpm to 2000 rpm; the tenth rotation speed ranges from 0 rpm to 1500 rpm; the sixth target temperature ranges from 180 DEG C to 260 DEG C; the seventh target temperature ranges from 120 DEG C to 180 DEG C; and the eighth target temperature ranges from 180 DEG C to 260 DEG C.

[0206] In this embodiment, for example, the eighth rotation speed is 2000 rpm, the ninth rotation speed is 1500 rpm, and the tenth rotation speed is 0 rpm. The sixth target temperature is 220 DEG C, the seventh target temperature is 160 DEG C, and the eighth target temperature is 220 DEG C.

[0207] In some embodiments of the present application, optionally, the infrared heating element has an emission wavelength ranging from 0.8 μm to 3.7 μm.

[0208] In this embodiment, starch has a better absorption effect on infrared rays with a wavelength of 0.8 μm to 3.7 μm, and infrared rays with a wavelength of 0.8 μm to 3.7 μm have a better penetration effect on starch food materials, which can penetrate into the interior of the rice, helping to quickly increase the temperature inside the rice, promoting the rice to absorb water, and speeding up the completion of the preconditions for rice gelatinization, thereby improving the cooking efficiency.

[0209] In some embodiments of the present application, a control device of a cooking device is provided, and the cooking device includes a cooking cavity, an infrared heating element, and a fan. Figure 8 The structural block diagram of the control device of the cooking device of some embodiments of the present application is shown as Figure 8As shown, the control device 800 comprises a control module 802 configured to control the cooking device to perform a cooking operation in response to a cooking instruction; wherein the cooking operation comprises a convection heating operation and a radiation heating operation, the fan rotating speed corresponding to the convection heating operation is greater than the fan rotating speed corresponding to the radiation heating operation; in the case that the cooking device performs the radiation heating operation, the infrared heating element is controlled to be turned on to heat the cooking cavity; in the case that the cooking device performs the convection heating operation, the fan is controlled to be turned on to disturb the air in the cooking cavity.

[0210] In this embodiment, the cooking device includes but is not limited to an electric rice cooker, an air fryer, a steam oven or an electric steamer. The cooking device comprises a cooking cavity for accommodating food materials. The cooking device further comprises an infrared heating element and a fan. The infrared heating element is a heat source device for the radiation heating operation. The fan can disturb the air in the cooking cavity, thereby forming an air flow in the cooking cavity. Taking the air fryer as an example, the heat generated by the operation of the infrared heating element can heat the air around, and the rotation of the fan can guide the air to circulate in the cooking cavity, thereby bringing the heat generated by the convection heating element to the food materials to form a heat convection.

[0211] Exemplarily, the infrared heating element includes but is not limited to a tungsten halogen tube, a carbon fiber carbon tube and a graphene convection heating element, etc.

[0212] Exemplarily, the infrared heating element can be arranged at the top of the cooking cavity to emit infrared rays to the food materials from the top of the food materials.

[0213] Exemplarily, the infrared heating element can also be arranged at the side of the cooking cavity to emit infrared rays to the food materials from the side of the food materials. It can be understood that for the case that the infrared heating element is arranged at the side of the cooking cavity, if a container for containing food materials is arranged in the cooking cavity, the container is correspondingly arranged as a transparent container, such as a glass container.

[0214] Exemplarily, the convection heating element includes but is not limited to an electric heating wire, a heating band and a stainless steel heat pipe, etc.

[0215] Exemplarily, the convection heating element can be arranged at the top of the cooking cavity and located at the air outlet side of the fan. That is, the air flow generated by the fan will first flow through the convection heating element, and then flow into the cooking cavity after being heated by the convection heating element.

[0216] When a user uses the cooking device to cook food materials, the user places the food materials to be cooked into the cooking cavity and selects a desired cooking mode to start cooking. After the user selects the cooking mode, the cooking device receives a corresponding cooking instruction and starts to perform a corresponding cooking program based on the cooking instruction, and starts the cooking operation.

[0217] The cooking operation specifically includes a convection heating operation and a radiation heating operation. The convection heating operation is to control the convection heating member and the fan to work, and the fan guides air to bring the heat generated by the convection heating member to the food material, so as to perform heat transfer based on heat convection on the food material, and realize convection heating of the food material.

[0218] The radiation heating operation is to control the infrared heating member to work, and directly heat the food material through the infrared rays generated by the infrared heating member. Exemplarily, the infrared heating member of the present application can generate short-wave infrared rays.

[0219] The short-wave infrared rays have good penetrability, and can directly heat the inside of the food material to make the inside of the food material warm and cook. Especially when cooking starch food material, the short-wave infrared rays can easily penetrate into the inside of the starch food material, so as to make the inside of the starch food material warm quickly.

[0220] Since the cooking operation of the cooking device of the present application has both the radiation heating operation and the convection heating operation, the outside and the inside of the food material can be heated through two different heating methods, so that the food material is uniformly heated inside and outside, and thus the overall cooking speed of the food material can be accelerated, and the cooking efficiency can be improved.

[0221] For example, when cooking rice, the radiation heating operation is performed in the rice water absorption stage to make the inner layer of starch of the rice warm, so as to promote the water absorption process of the rice, make the rice complete the gelatinization condition, and reduce the water absorption time required by the traditional electric rice cooker. At the same time, in the middle and late cooking stage, when the water level in the cooking cavity decreases, the radiation heating operation can also supplement the heating of the rice on the liquid surface, further promote the rapid cooking of the rice on the liquid surface, reduce the time required in the braising stage, and achieve the effect of fast cooking.

[0222] The present application can respectively heat the outside and the inside of the food material by combining the radiation heating operation and the convection heating operation, so as to effectively accelerate the cooking speed of the food material, reduce the cooking time, and improve the cooking efficiency of the cooking device.

[0223] In some embodiments of the present application, a control device of a cooking device is provided, Figure 9 The structure block diagram of the control device of the cooking device of some embodiments of the present application is shown as follows, Figure 9 As shown, the control device 900 includes a memory 902 for storing programs or instructions, and a processor 904 for executing the programs or instructions to realize the steps of the control method of the cooking device provided in any of the above embodiments, so as to achieve the same technical effects. To avoid repetition, details are not described herein.

[0224] In some embodiments of the present application, a readable storage medium is provided, which stores a program or instructions, and the program or instructions are executed by a processor to implement the steps of the control method of the cooking device provided in any of the above embodiments, thus achieving the same technical effects. To avoid repetition, details are not described here.

[0225] In some embodiments of the present application, a cooking device is provided, which comprises the control device of the cooking device provided in any of the above embodiments, and / or the readable storage medium provided in any of the above embodiments, thus also comprising all the technical effects thereof. To avoid repetition, details are not described here.

[0226] The method can be implemented in various ways according to specific features and / or example applications. For example, the method can be implemented by a combination of hardware, firmware, and / or software. For example, in a hardware implementation, the processor can be implemented in one or more application specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field programmable gate arrays (FPGAs), controllers, micro-controllers, microprocessors, electronic devices, other devices for performing the above functions, and / or combinations thereof.

[0227] The computer readable storage medium can be a tangible device that can retain and store instructions for use by an instruction execution device. The computer readable storage medium can be, for example, but is not limited to, an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing. A non-exhaustive list of more specific examples of the computer readable storage medium includes the following: a portable computer diskette, a hard disk, a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or Flash memory), a static random access memory (SRAM), a portable compact disc read-only memory (CD-ROM), a digital video disc (DVD), a memory stick, a floppy disk, a mechanically encoded device such as punch-cards or raised structures in a groove having instructions recorded thereon, and any suitable combination of the foregoing. A computer readable storage medium, as used herein, is not to be construed as being transitory signals per se, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagating through a waveguide or other transmission media, or electrical signals through a wire, cable, or other transmission media.

[0228] In the description of the present application, the term "a plurality of" means two or more, unless otherwise explicitly defined. The terms "upper", "lower", and the like, indicate the orientation or positional relationship as shown in the drawings, which are for purposes of description only and are not intended to indicate or imply that a device or element must have a particular orientation, be constructed and operated in a particular orientation, and therefore should not be construed as limiting the application. The terms "connected", "coupled", "fixed", and the like, should be interpreted broadly, for example, "connected" can mean fixedly connected, removably connected, or integrally connected, and can mean directly connected or indirectly connected via an intermediate medium. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0229] In the description of the present application, the terms "one embodiment", "some embodiments", "certain embodiments", and the like, mean 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 application. In the present application, the illustrative expressions 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 any suitable manner in any one or more embodiments or examples.

[0230] The above descriptions are only the preferred embodiments of the present application, and are not intended to limit the present application. The present application can have various modifications and changes for those skilled in the art. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A control method of a cooking apparatus, characterized by, The cooking device comprises a cooking cavity, an infrared heating element and a fan, and the control method comprises: in response to a cooking instruction, controlling the cooking device to perform a cooking operation; wherein the cooking operation comprises a convection heating operation and a radiation heating operation, and the fan rotating speed corresponding to the convection heating operation is greater than the fan rotating speed corresponding to the radiation heating operation; in the case that the cooking device performs the radiation heating operation, controlling the infrared heating element to start heating the cooking cavity; in the case that the cooking device performs the convection heating operation, controlling the fan to start air turbulence in the cooking cavity.

2. The control method according to claim 1, characterized by, The cooking operation further comprises at least two cooking stages; the step of controlling the cooking device to perform a cooking operation comprises: in at least one of the cooking stages, controlling the cooking device to perform the radiation heating operation; alternatively, according to the fan rotating speed, controlling the cooking device to perform the radiation heating operation and / or the convection heating operation.

3. The control method according to claim 2, characterized by, The cooking operation comprises a first cooking stage, a second cooking stage, a third cooking stage and a fourth cooking stage in sequence; The step of controlling the cooking device to perform a cooking operation comprises: in the first cooking stage, controlling the cooking device to perform the radiation heating operation and / or the convection heating operation, and controlling the fan to work at a first rotating speed, so as to increase the temperature in the cooking cavity to a first target temperature; in the second cooking stage, controlling the cooking device to perform the radiation heating operation, and controlling the fan to work at a second rotating speed, so as to maintain the temperature in the cooking cavity at the first target temperature; in the third cooking stage, controlling the cooking device to perform the radiation heating operation and / or the convection heating operation, so as to increase the temperature in the cooking cavity to a second target temperature; wherein the second target temperature is greater than the first target temperature, and greater than or equal to the boiling temperature of liquid in the cooking cavity; in the fourth cooking stage, controlling the cooking device to perform the radiation heating operation, and controlling the fan to work at a third rotating speed; wherein the second rotating speed is less than the first rotating speed, the third rotating speed is greater than the second rotating speed, and the third rotating speed is less than the first rotating speed.

4. The control method according to claim 3, characterized by The step of controlling the cooking device to perform a cooking operation further comprises: in the first cooking stage, controlling the cooking device to heat the cooking cavity at a first power, so as to increase the temperature in the cooking cavity to a first target temperature; in the second cooking stage, the step of controlling the cooking device to perform the radiation heating operation comprises: controlling the infrared heating element to heat the cooking cavity at a second power, so as to maintain the temperature in the cooking cavity at the first target temperature; wherein the second power is less than the first power; in the third cooking stage, the step of controlling the cooking device to perform the radiation heating operation and / or the convection heating operation comprises: controlling the cooking device to heat the cooking cavity so that the temperature in the cooking cavity is raised to a second target temperature, and obtaining a heating time for the cooking cavity to be heated from the first target temperature to the second target temperature; wherein the second target temperature is greater than the first target temperature; In the fourth cooking stage, controlling the cooking device to perform the radiant heating operation includes: controlling the infrared heating element to heat the cooking cavity at a third power, and controlling the fan to operate at a third speed; wherein the third power is greater than the second power and less than the first power, and the third speed is greater than the second speed and less than the first speed; The duration of the fourth cooking stage is positively correlated with the heating duration.

5. The control method according to claim 4, characterized by The cooking operation further includes a fifth cooking stage and a sixth cooking stage after the fourth cooking stage, and the step of controlling the cooking device to perform the cooking operation further includes: In the fifth cooking stage, controlling the cooking device to perform the radiant heating operation and controlling the fan to operate at a fourth speed; In the sixth cooking stage, controlling the cooking device to perform the radiant heating operation and controlling the fan to operate at a fifth speed so as to reduce the temperature in the cooking cavity to a third target temperature; The fourth speed is lower than the second speed, and the fifth speed is lower than the fourth speed.

6. The control method according to claim 5, characterized by The step of controlling the cooking device to perform the radiant heating operation further includes: Obtaining a heating time for the cooking cavity to heat from the first target temperature to the second target temperature; In the fifth cooking stage, controlling the cooking device to heat the cooking cavity at a fourth power; wherein the fourth power is less than the second power, and the stage duration of the fifth cooking stage is positively correlated with the heating duration; In the sixth cooking stage, the cooking device is controlled to heat the cooking cavity at a fifth power so that the temperature in the cooking cavity is reduced to a third target temperature; wherein the fifth power is less than the fourth power, the third target temperature is greater than the first target temperature, and the third target temperature is less than the second target temperature.

7. The control method according to claim 1, characterized by, The cooking device further comprises a convection heating element, wherein the convection heating element and the infrared heating element are arranged on different sides of the cooking cavity; In the case where the cooking device performs the convection heating operation, the convection heating element and the fan are controlled to turn on to heat the cooking cavity.

8. The control method according to claim 7, characterized by, The cooking operation includes a first cooking stage and a second cooking stage; The step of controlling the cooking device to perform a cooking operation includes: In the first cooking stage, controlling the cooking device to perform the radiant heating operation and / or the convection heating operation, and controlling the fan to operate at a sixth speed, so as to increase the temperature in the cooking cavity to a fourth target temperature; In the second cooking phase, the cooking device is controlled to perform the radiation heating operation, the convection heating member is controlled to be closed, and the fan is controlled to work at a seventh rotating speed, so as to increase the temperature in the cooking cavity to a fifth target temperature; wherein the seventh rotating speed is less than the sixth rotating speed, and the fifth target temperature is greater than or equal to the fourth target temperature.

9. The control method according to claim 7, characterized by, The cooking operation comprises a first cooking phase, a second cooking phase, and a third cooking phase. The step of controlling the cooking device to perform the cooking operation comprises: In the first cooking phase, the cooking device is controlled to simultaneously perform the radiation heating operation and the convection heating operation, and the fan is controlled to work at an eighth rotating speed, so as to increase the temperature in the cooking cavity to a sixth target temperature; In the second cooking phase, the cooking device is controlled to perform the convection heating operation, the infrared heating member is controlled to be closed, and the fan is controlled to work at a ninth rotating speed, so as to decrease the temperature in the cooking cavity to a seventh target temperature; wherein the ninth rotating speed is less than or equal to the eighth rotating speed, and the seventh target temperature is less than or equal to the sixth target temperature; In the third cooking phase, the cooking device is controlled to perform the radiation heating operation, the infrared heating member is controlled to be opened, the convection heating member is controlled to be closed, and the fan is controlled to work at a tenth rotating speed, so as to increase the temperature in the cooking cavity to an eighth target temperature; wherein the tenth rotating speed is less than the ninth rotating speed, and the eighth target temperature is greater than the seventh target temperature.

10. The control method according to any one of claims 1 to 9, characterized by, The infrared heating member has a light-emitting wavelength ranging from 0.75 μm to 5.0 μm.

11. A control device for a cooking device, characterized in that: The cooking device comprises a cooking cavity, an infrared heating member, and a fan, and the control device comprises: a control module configured to control the cooking device to perform a cooking operation in response to a cooking instruction; wherein the cooking operation comprises a convection heating operation and a radiation heating operation, and the corresponding fan rotating speed of the convection heating operation is greater than the corresponding fan rotating speed of the radiation heating operation; in a case where the cooking device performs the radiation heating operation, the infrared heating member is controlled to be opened to heat the cooking cavity; in a case where the cooking device performs the convection heating operation, the fan is controlled to be opened to generate air turbulence in the cooking cavity.

12. A control device of a cooking apparatus, characterized by, comprise: a memory configured to store a program or an instruction; a processor configured to implement the steps of the control method according to any one of claims 1 to 10 when executing the program or the instruction.

13. A readable storage medium, on which a program or instructions are stored, characterized in that, The program or the instruction, when executed by the processor, implements the steps of the control method according to any one of claims 1 to 10.

14. A cooking apparatus, characterized by, comprise: a control device of a cooking device according to claim 11 or 12; and / or a readable storage medium according to claim 13.

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