Cooking equipment and control method and control device thereof

Abstract

The invention discloses cooking equipment and a control method and a control device thereof, and relates to the technical field of kitchen appliances, the cooking equipment comprises a first shell, a heating assembly, a first fan and a humidifying assembly, the first shell comprises a cooking cavity; the heating assembly is configured to generate hot air flow through gas heating. The first fan is configured to drive the hot air flow to enter the cooking cavity; the humidifying assembly is used for adjusting the humidity of the hot air flow before entering the cooking cavity. The control method comprises the steps that a heating assembly and a first draught fan are controlled to operate, so that hot air flow is introduced into a cooking cavity; if it is determined that the cooking equipment operates in the wet baking mode, after the heating assembly and the first draught fan operate, the humidifying assembly is adjusted according to the baking information so as to control the humidity in the cooking cavity. According to the cooking equipment provided by the embodiment of the invention, the heating assembly and the humidifying assembly are arranged, and the humidifying assembly adjusts the humidity of the hot air flow before the hot air flow enters the cooking cavity, so that the humidity in the cooking cavity is adjustable.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliance technology, specifically to a cooking device, a control method for the cooking device, and a control apparatus for the cooking device. Background Technology

[0002] With the iterative upgrades in cooking technology, gas-fired steam ovens and other cooking equipment are gradually replacing traditional electric heating equipment and are widely used in homes, restaurants, and other settings. Gas-fired steam ovens and similar cooking equipment use gas as a heat source, directly releasing high-calorific-value energy through gas combustion, overcoming the efficiency bottleneck of electrothermal conversion and demonstrating significant advantages in heating speed and temperature limits. However, in some technologies, gas-fired steam ovens and similar cooking equipment can cause moisture loss in food during baking, affecting its texture and taste. Summary of the Invention

[0003] One objective of this invention is to provide a cooking device and its control method and control apparatus, which, by setting up a heating component and a humidifying component, adjusts the humidity of the cooking cavity before the hot airflow enters the cooking cavity, thereby achieving adjustable humidity within the cooking cavity.

[0004] A cooking device according to an embodiment of the present invention includes: a first housing, a heating component, a first fan, and a humidifying component. The first housing includes a cooking chamber. The heating component is configured to generate a hot airflow. The first fan is configured to drive the hot airflow into the cooking chamber. The humidifying component is used to adjust the humidity before the hot airflow enters the cooking chamber.

[0005] According to an embodiment of the present invention, the cooking device is equipped with a heating component and a humidification component. The humidification component adjusts the humidity before the hot airflow enters the cooking cavity, thereby achieving adjustable humidity inside the cooking cavity.

[0006] In addition, the cooking apparatus according to the above embodiments of the present invention may also have the following additional technical features: In some embodiments, the cooking device includes a wet baking mode, in which the heating component and the first fan operate, and the humidifying component is adjusted according to baking information to control the humidity inside the cooking cavity.

[0007] In some embodiments, in the wet baking mode, the humidification component is adjusted to control the humidity inside the cooking cavity to be less than or equal to 40%.

[0008] In some embodiments, the cooking device further includes a steaming mode in which the heating element, the first fan, and the humidifying element operate.

[0009] In some embodiments, the humidification component operates at maximum power in the steam mode.

[0010] In some embodiments, in the steam mode, the humidification component is adjusted to control the humidity inside the cooking cavity to be greater than or equal to 80%.

[0011] In some embodiments, the humidification component is configured to introduce a humidifying airflow into the hot airflow before it enters the cooking cavity after being heated by the heating component, so as to humidify the hot airflow.

[0012] In some embodiments, the humidification component is configured to humidify the intake airflow of the heating component.

[0013] In some embodiments, the humidification component is configured to humidify the flame of the heating component or the airflow near the flame.

[0014] In some embodiments, the humidification assembly includes a nozzle or atomizer for generating atomized water to regulate the humidity of the hot airflow.

[0015] In some embodiments, the humidification assembly includes a heater for heating a water source to generate water vapor to regulate the humidity of the hot airflow.

[0016] In some embodiments, the cooking device further includes a temperature sensor for detecting the temperature of the hot airflow introduced into the cooking chamber, and the cooking device is configured to adjust the power of the heating component or the power of the humidifying component according to the temperature of the hot airflow.

[0017] In some embodiments, the cooking device further includes a humidity sensor for detecting the humidity of the hot airflow entering the cooking chamber, and the cooking device is configured to adjust the power of the heating component or the power of the humidifying component based on the humidity of the hot airflow.

[0018] In some embodiments, the heating assembly includes a burner configured to generate the hot gas flow by heating the gas.

[0019] According to an embodiment of the present invention, a control method for a cooking device, wherein the cooking device is the aforementioned cooking device, the control method includes: controlling the operation of the heating component and the first fan to introduce hot airflow into the cooking cavity; determining that the cooking device is operating in a wet baking mode, and then, after the heating component and the first fan are operating, adjusting the humidifying component according to baking information to control the humidity in the cooking cavity.

[0020] In some embodiments, the humidification component includes multiple atomizers, the baking information includes the required baking humidity, and adjusting the humidification component according to the baking information to control the humidity in the cooking cavity includes: increasing the number of atomizers turned on when the humidity in the cooking cavity is less than the required baking humidity; and decreasing the number of atomizers turned on when the humidity in the cooking cavity is greater than or equal to the required baking humidity.

[0021] In some embodiments, controlling the operation of the heating component and the first fan includes: controlling the first fan to start in a first state; after the first fan starts, controlling the heating component to ventilate and ignite; after the heating component is successfully ignited, controlling the first fan to operate in a second state, wherein the operating voltage or operating power of the first fan in the first state is lower than the operating voltage or operating power in the second state.

[0022] In some embodiments, the control method further includes: determining that the cooking device is operating in steam mode, and then controlling the humidification component to operate at maximum power after the heating component and the first fan are running.

[0023] In some embodiments, the control method further includes: determining that the cooking device is operating in steam mode, and then controlling the operation of the heating component according to the cooking temperature inside the cooking cavity after the heating component and the first fan are running.

[0024] In some embodiments, controlling the operation of the heating component according to the cooking temperature requirement in the cooking cavity includes: when the cooking temperature is lower than the set temperature, controlling the gas supply to the heating component and controlling the heating component to re-ignite; when the cooking temperature is greater than or equal to the set temperature, controlling the gas supply to the heating component to stop and controlling the heating component to stop operating.

[0025] In some embodiments, the set temperature is set to 200°C.

[0026] A control device for a cooking apparatus according to an embodiment of the present invention includes a processor, a memory, and a program or instructions stored in the memory and executable on the processor. When the program or instructions are executed by the processor, they implement the steps of the control method for the cooking apparatus as described above. Attached Figure Description

[0027] Figure 1 This is a schematic diagram of the structure of a cooking device in an embodiment of the present invention.

[0028] Figure 2 This is another structural schematic diagram of the cooking device in an embodiment of the present invention.

[0029] Figure 3This is another structural schematic diagram of the cooking device in an embodiment of the present invention.

[0030] Figure 4 This is a flowchart illustrating the control method of the cooking equipment in an embodiment of the present invention, wherein the cooking equipment operates in a wet-bake mode.

[0031] Figure 5 This is a flowchart illustrating the control method of the cooking equipment in an embodiment of the present invention, wherein the cooking equipment is operating in steaming mode.

[0032] Figure 6 This is a flowchart illustrating the control method of the cooking equipment in an embodiment of the present invention.

[0033] Figure label: Cooking equipment 100, first housing 10, cooking chamber 11, baffle 111, airflow inlet 112, heating component 20, second housing 21, burner 22, ignition component 23, first fan 30, humidification component 40, atomizer 41, third housing 42, fourth housing 43, temperature sensor 50, humidity sensor 60, mixing section 70, fifth housing 71, mixing chamber 72. Detailed Implementation

[0034] Gas-fired steam ovens typically have steaming and baking modes. In steaming mode, saturated steam is introduced into the cooking cavity, creating a high humidity level to heat the food. In baking mode, hot air is introduced into the cooking cavity, contacting the surface of the food to bake it. However, in baking mode, the humidity of the hot air is usually low. This causes moisture to escape from the food during baking, resulting in significant moisture loss and affecting the texture of the baked goods.

[0035] Therefore, the present invention provides a cooking device that can realize wet roasting of food, which can not only process food through roasting, but also avoid the loss of moisture in the food and affect its taste.

[0036] Embodiments of the present invention are described in detail below. Examples of these embodiments are illustrated in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain the present invention, and should not be construed as limiting the present invention.

[0037] Combination Figures 1 to 3According to an embodiment of the present invention, a cooking device 100 includes: a first housing 10, a heating assembly 20, a first fan 30, and a humidifying assembly 40. The first housing 10 includes a cooking chamber 11. The heating assembly 20 is configured to generate a hot airflow, and the first fan 30 is configured to drive the hot airflow into the cooking chamber 11. That is, the first fan 30 drives the airflow towards the cooking chamber 11. When the airflow passes through the heating assembly 20, the heating assembly 20 can heat the airflow to generate a hot airflow. The humidifying assembly 40 is used to adjust the humidity before the hot airflow enters the cooking chamber 11. The humidified hot airflow enters the cooking chamber 11, thereby adjusting the humidity inside the cooking chamber 11, making the humidity inside the cooking chamber 11 adjustable, so that the humidity inside the cooking chamber 11 reaches the target humidity set by the user, improving the user experience.

[0038] For example, when the heating component 20 and the humidifying component 40 operate simultaneously, the heating component 20 can generate a hot airflow. Before the hot airflow enters the cooking chamber 11, the humidifying component 40 can humidify the hot airflow and adjust its humidity. Driven by the first fan 30, the humidified hot airflow can quickly enter the cooking chamber 11. The hot airflow can exchange heat with the air in the cooking chamber 11 to increase the cooking temperature in the cooking chamber 11, thereby heating the food in the cooking chamber 11. The hot airflow can also be blown directly onto the surface of the food to heat it.

[0039] The humidified hot airflow can maintain a certain level of humidity inside the cooking cavity 11, reducing moisture loss from the food and preserving its color and flavor. Meanwhile, by adjusting the humidity before the hot airflow enters the cooking cavity 11 through the humidification component 40, the humidity inside the cooking cavity 11 can be adjusted to the target humidity set by the user, thereby improving the user experience. Users can adjust the humidity inside the cooking cavity 11 according to their needs, making the cooking equipment 100 suitable for various usage scenarios.

[0040] According to the embodiments of the present invention, the cooking device 100 is provided with a heating component 20 and a humidifying component 40. The humidifying component 40 adjusts the humidity before the hot airflow enters the cooking cavity 11, so that the humidity inside the cooking cavity 11 is adjustable. The hot airflow can be used to heat the food, and the humidity of the hot airflow can be adjusted at the same time to achieve different cooking modes.

[0041] In related technologies, cooking equipment 100 is equipped with a heat exchanger. The heat exchanger is heated by the hot airflow generated by the heating component 20, which in turn heats the water inside the heat exchanger and generates high-temperature steam. The high-temperature steam is then introduced into the cooking chamber 11 and heats the food inside the cooking chamber 11. In this embodiment of the invention, the cooking equipment 100 eliminates the need for a heat exchanger. Instead, the humidity of the hot airflow is directly adjusted by the humidification component 40. The humidified hot airflow is then introduced into the cooking chamber 11, thereby regulating the humidity within the cooking chamber 11. This improves the heating efficiency of the cooking equipment 100, reduces its production cost, allows for more internal space, and reduces emissions of pollutants such as nitrogen oxides, making it more environmentally friendly.

[0042] In some embodiments, the cooking device 100 includes a wet-bake mode. In this mode, the heating element 20 and the first fan 30 operate, and the humidification element 40 is adjusted according to the baking information to control the humidity inside the cooking cavity 11, thus achieving adjustable humidity within the cooking cavity 11. Users can set the desired baking information before the cooking device 100 operates. In wet-bake mode, the heating element 20 generates hot airflow, and the humidification element 40 adjusts the humidity of the hot airflow according to the baking information. Driven by the first fan 30, the humidified hot airflow can enter the cooking cavity 11 to control the humidity within the cooking cavity 11 to reach the user's desired target humidity, improving the user experience. Furthermore, compared to hot airflow directly entering the cooking cavity 11, hot airflow with a certain level of humidity entering the cooking cavity 11 and heating the food reduces moisture loss from the food within the cooking cavity 11, preserving the color and flavor of the food and preventing over-drying.

[0043] In some embodiments, in the wet-roasting mode, the humidifying component 40 is adjusted to control the humidity inside the cooking cavity 11 to be less than or equal to 40%. The heating component 20 can generate hot airflow, and the humidifying component 40 can adjust the humidity of the hot airflow to make it relatively low. Driven by the first fan 30, the hot airflow with lower humidity can be introduced into the cooking cavity 11 to control the humidity inside the cooking cavity 11 to be less than or equal to 40%. The hot airflow can be blown onto the surface of the food to heat the food inside the cooking cavity 11. The air inside the cooking cavity 11 can absorb the heat from the humidifying airflow, raising the air temperature and roasting the food. The cooking cavity 11 still has a certain humidity, which can avoid over-roasting the food and reduce the loss of moisture from the food.

[0044] In some embodiments, the cooking device 100 also includes a steaming mode, in which the heating component 20, the first fan 30, and the humidifying component 40 operate. In conjunction with the foregoing, compared to the wet-bake mode, the humidity of the cooking cavity 11 in the steaming mode is greater than that in the wet-bake mode. The heating component 20 can generate a hot airflow, and the humidifying component 40 adjusts the humidity of the hot airflow to ensure it has a higher humidity level. This higher humidity hot airflow enters the cooking cavity 11, increasing the humidity within the cavity. The higher humidity hot airflow can then be directed towards the surface of the food to heat it and keep its surface moist. The air within the cooking cavity 11 can absorb the heat from the humidifying airflow, raising its temperature. Simultaneously, the cooking cavity 11 has a higher humidity level, thus steaming the food within the cavity.

[0045] In some embodiments, in steam mode, the humidification component 40 operates at maximum power to improve its humidification efficiency. The heating component 20 generates a hot airflow, and the humidification component 40 adjusts the humidity of this hot airflow to achieve a high humidity level. Driven by the first fan 30, the high-humidity hot airflow can quickly enter the cooking chamber 11, rapidly increasing the humidity within the chamber and thus improving the humidification efficiency of the humidification component 40. The high-humidity hot airflow can be blown onto the surface of the food to heat it and keep its surface moist. The air inside the cooking chamber 11 absorbs the heat from the humidification airflow, raising its temperature, and simultaneously maintaining high humidity within the chamber, thus steaming the food inside.

[0046] In the steam mode, the humidification component 40 is adjusted to control the humidity inside the cooking cavity 11 to be greater than or equal to 80%. The heating component 20 can generate hot airflow, and the humidification component 40 can adjust the humidity of the hot airflow to make it more humid. Driven by the first fan 30, the humid hot airflow can be introduced into the cooking cavity 11 to control the humidity inside the cooking cavity 11 to be greater than or equal to 80%. The air inside the cooking cavity 11 can absorb the heat of the humidification airflow, causing the air temperature to rise. The hot airflow can be blown onto the surface of the food to steam the food inside the cooking cavity 11 and keep the surface of the food moist.

[0047] In some embodiments, the cooking device 100 of the present invention may also include a baking mode, in which hot airflow can be directly used to heat the food in the cooking chamber, and the humidification component 40 may not be activated.

[0048] The methods for regulating the humidity of hot airflow in this invention may include, but are not limited to, the following embodiments.

[0049] Example 1, combined with Figure 2The humidifying component 40 is configured to introduce a humidifying airflow into the hot airflow before it enters the cooking chamber 11 after being heated by the heating component 20, thereby humidifying the hot airflow. Before the hot airflow enters the cooking chamber 11, the humidifying airflow mixes with the hot airflow, achieving humidification of the hot airflow by the humidifying airflow to regulate the humidity of the hot airflow. The humidified hot airflow then enters the cooking chamber 11, thereby regulating the humidity within the cooking chamber 11. Specifically, the mixing of the hot airflow and the humidifying airflow before entering the cooking chamber 11 can generate a mixed airflow, which, when mixed with the hot airflow, can increase the humidity of the hot airflow. Driven by the first fan 30, the mixed airflow enters the cooking chamber 11, and the mixed airflow can be evenly sprayed within the cooking chamber 11 to increase the humidity within the cooking chamber 11 and prevent the food inside the cooking chamber 11 from becoming too dry.

[0050] In Example 2, the humidifying component 40 is configured to humidify the airflow entering the heating component 20. That is, the airflow is humidified before it passes through the heating component for heating, and then the heating component 20 heats the humidified airflow, thereby providing hot airflow to the cooking cavity to regulate the humidity of the hot airflow. The heating component 20 in this invention can be configured to generate hot airflow using gas combustion. Nitrogen oxides are easily produced during gas combustion. By humidifying the airflow entering the heating component 20, the temperature of the hot airflow can be reduced, and the generation of nitrogen oxides can be suppressed, reducing the emission of harmful gases. The humidified hot airflow enters the cooking cavity 11, increasing the humidity of the cooking cavity 11, and the heat release of the hot airflow is more uniform, preventing the food from becoming too dry or over-charred.

[0051] In Example 3, the humidifying component 40 is configured to humidify the flame or airflow near the flame of the heating component 20, thereby increasing the humidity of the flame or airflow near the flame and mitigating the combustion reaction of the heating component 20, thus avoiding energy waste caused by localized high temperatures. Furthermore, humidifying the flame or airflow near the flame of the heating component 20 can reduce the temperature of the flame or airflow near the flame, inhibiting the formation of nitrogen oxides and reducing the emission of harmful gases. Moreover, the humidified combustion gas can alleviate the damage to the wall surface of the heating component 20 caused by high temperatures, extending the service life of the heating component 20.

[0052] The above-described structures and methods for humidifying hot airflow are merely some implementations of the present invention and are not intended to limit the scope of protection of the present invention. The structures and methods for humidifying hot airflow in the present invention may include, but are not limited to, the above-described embodiments and their combinations.

[0053] In addition, the structure of the humidification component 40 in this invention may include, but is not limited to, the following embodiments.

[0054] Example 1, combined with Figure 2The humidification component 40 includes an atomizer 41 for generating atomized water to regulate the humidity of the hot airflow. For example, before entering the cooking chamber 11, the atomized water generated by the humidification component 40 mixes with the hot airflow. The atomized water absorbs the heat of the hot airflow and generates water vapor. The hot airflow carries the water vapor and enters the cooking chamber 11, increasing the humidity inside the cooking chamber 11 and preventing moisture loss from the food. This accelerates the generation of atomized water. The heating component 20 can generate flue gas by burning gas. In other words, the hot airflow contains flue gas. The flue gas combines with the atomized water and quickly generates water vapor. Driven by the first fan 30, the flue gas can carry the water vapor and quickly enter the cooking chamber 11, exchanging heat with the air inside the cooking chamber 11 to increase the temperature of the cooking chamber 11 and heat the food. Alternatively, the hot airflow carrying water vapor can be blown directly onto the surface of the food. The water vapor can be evenly sprayed onto the surface with the flue gas, avoiding localized over-humidity or dryness inside the cooking chamber 11 and improving the heating efficiency of the cooking equipment 100.

[0055] For example, the cooking device 100 may also be provided with a mixing chamber 72, which may be connected to a humidifying component 40 and a heating component 20. The humidifying component 40 may include an atomizer 41, which generates atomized water through an atomizing water source. The atomized water and hot airflow may be mixed in the mixing chamber 72. The atomized water absorbs the heat of the hot airflow and evaporates to generate water vapor, so that the humidifying component 40 can regulate the humidity of the hot airflow. The mixing chamber 72 may be connected to the cooking chamber 11. Driven by the first fan 30, the hot airflow carrying water vapor is introduced from the mixing chamber 72 into the cooking chamber 11, which raises the temperature in the cooking chamber 11 and increases the humidity in the cooking chamber 11, so as to heat the food in the cooking chamber 11.

[0056] Example 2, combined with Figure 2 The humidification component 40 includes nozzles for generating atomized water to regulate the humidity of the hot airflow. For example, before entering the cooking chamber 11, water mist can be sprayed from the nozzles to humidify the airflow. The atomized water absorbs the heat of the hot airflow and generates water vapor. The hot airflow carries the water vapor and enters the cooking chamber 11, increasing the humidity inside the cooking chamber 11 and preventing moisture loss from the food. This can accelerate the generation of atomized water. The heating component 20 can generate flue gas by burning gas. In other words, the hot airflow contains flue gas. The flue gas combines with the atomized water and quickly generates water vapor. Driven by the first fan 30, the flue gas can carry the water vapor and quickly enter the cooking chamber 11, where it exchanges heat with the air inside the cooking chamber 11 to increase the temperature of the cooking chamber 11 and heat the food. Alternatively, the hot airflow carrying water vapor can be blown directly onto the surface of the food. The water vapor can be evenly sprayed onto the surface with the flue gas, avoiding localized over-humidity or dryness inside the cooking chamber 11 and improving the heating efficiency of the cooking equipment 100.

[0057] In Example 3, the humidification component 40 includes a heater for heating water to generate water vapor to regulate the humidity of the hot airflow. Before entering the cooking chamber 11, the water vapor generated by the humidification component 40 mixes with the hot airflow. The hot airflow carries the water vapor and enters the cooking chamber 11, increasing the humidity inside the cooking chamber 11 and preventing moisture loss from the food. The humidification component 40 may include a heater, which heats the water source and generates water vapor, allowing for more precise control of the amount of water vapor generated, thereby accurately regulating the humidity of the hot airflow. The heating component 20 burns gas to generate flue gas, meaning the hot airflow contains flue gas. Driven by the first fan 30, the flue gas can carry water vapor and quickly enter the cooking chamber 11, exchanging heat with the air inside the cooking chamber 11 to increase the temperature of the cooking chamber 11 and heat the food. Alternatively, the hot airflow carrying water vapor can be directly blown onto the surface of the food, allowing the water vapor to be evenly sprayed onto the surface with the flue gas, preventing localized over-humidity or dryness within the cooking chamber 11 and improving the heating efficiency of the cooking equipment 100.

[0058] Combination Figure 3 and Figure 5 In some embodiments, the cooking device 100 also includes a temperature sensor 50 for detecting the temperature of the hot airflow entering the cooking cavity 11. The cooking device 100 is configured to adjust the power of the heating component 20 or the power of the humidifying component 40 according to the temperature of the hot airflow, thereby precisely controlling the temperature inside the cooking cavity 11 and dynamically adjusting the power of the heating component 20 or the humidifying component 40 so that the temperature inside the cooking cavity 11 is maintained at the temperature required by the user, thereby improving the user experience.

[0059] For example, the temperature sensor 50 can monitor the temperature of the hot airflow entering the cooking cavity 11 in real time. If the temperature inside the cooking cavity 11 is greater than or equal to the temperature set by the user, the cooking device 100 can reduce the power of the heating component 20 to reduce the generation of hot airflow. Alternatively, the cooking device 100 can appropriately increase the power of the humidifying component 40 so that the humidifying component 40 can generate more humidifying airflow. The humidifying airflow mixes with the hot airflow and absorbs the heat of the hot airflow, thereby reducing the temperature of the hot airflow and thus reducing the temperature inside the cooking cavity 11. This keeps the temperature inside the cooking cavity 11 at the temperature required by the user, improving the user experience.

[0060] In addition, if the temperature inside the cooking cavity 11 is lower than the target temperature set by the user, the cooking device 100 can increase the power of the heating component 20 to increase the generation of hot airflow, allowing more hot airflow to enter the cooking cavity 11 and increase the temperature inside the cooking cavity 11; or, the cooking device 100 can appropriately reduce the power of the humidifying component 40 to reduce the generation of humidifying airflow, allowing hotter airflow to enter the cooking cavity 11, thereby increasing the temperature inside the cooking cavity 11.

[0061] Combination Figure 3 and Figure 4 In some embodiments, the cooking device 100 also includes a humidity sensor 60, which is used to detect the humidity of the hot airflow entering the cooking cavity 11. The cooking device 100 is configured to adjust the power of the heating component 20 or the humidification component 40 according to the humidity of the hot airflow, thereby accurately controlling the temperature inside the cooking cavity 11 and dynamically adjusting the power of the heating component 20 or the humidification component 40 so that the temperature inside the cooking cavity 11 is maintained at the temperature required by the user, thereby improving the user experience.

[0062] For example, the humidity sensor 60 can monitor the humidity inside the cooking cavity 11 in real time. If the humidity inside the cooking cavity 11 is greater than or equal to the target humidity set by the user, the cooking device 100 can increase the power of the heating component 20 to increase the generation of hot air. More hot air flows into the cooking cavity 11, which can accelerate the evaporation of moisture inside the cooking cavity 11 and reduce the humidity inside the cooking cavity 11. Alternatively, the humidifying air can be mixed with the hot air and the humidity of the hot air can be adjusted. The cooking device 100 can appropriately reduce the power of the humidifying component 40 to reduce the generation of humidifying air. The humidity of the hot air decreases, thereby reducing the humidity inside the cooking cavity 11 so that the humidity inside the cooking cavity 11 is maintained at the humidity required by the user and improves the user experience.

[0063] In addition, if the humidity inside the cooking cavity 11 is less than the target humidity set by the user, the cooking device 100 can reduce the power of the heating component 20 to reduce the generation of hot airflow; or, the cooking device 100 can appropriately increase the power of the humidifying component 40 to increase the generation of humidifying airflow, so that more humidifying airflow mixes with the hot airflow, increasing the humidity of the hot airflow, and allowing the hot airflow with higher humidity to enter the cooking cavity 11, thereby increasing the humidity inside the cooking cavity 11.

[0064] In some embodiments, the heating assembly 20 includes a burner configured to generate the hot gas flow by heating the gas.

[0065] In addition, the heating component 20 may also be configured to include an electric heater, etc.

[0066] Combination Figure 4 According to the control method of the cooking device 100 of the present invention, the cooking device 100 is the aforementioned cooking device 100. The control method includes: controlling the operation of the heating component 20 and the first fan 30 to introduce hot airflow into the cooking cavity 11; determining that the cooking device 100 is operating in a wet baking mode, then after the heating component 20 and the first fan 30 are operating, adjusting the humidifying component 40 according to the baking information to control the humidity in the cooking cavity 11, so that the humidity in the cooking cavity 11 is adjustable, so that the humidity in the cooking cavity 11 reaches the target humidity set by the baking information, thereby improving the user's user experience.

[0067] For example, the user can set the desired baking information. After the cooking device 100 is started, it controls the heating component 20 and the first fan 30 to operate, so as to introduce hot airflow into the cooking cavity 11. The cooking device 100 is set to operate in wet baking mode. In wet baking mode, the heating component 20 can generate hot airflow by burning gas. The humidifying component 40 adjusts the humidity of the hot airflow according to the baking information. Driven by the first fan 30, the humidified hot airflow can be introduced into the cooking cavity 11 to control the humidity in the cooking cavity 11 to reach the target humidity required by the user, thereby improving the user experience. In addition, compared with the hot airflow directly entering the cooking cavity 11, the hot airflow with a certain humidity enters the cooking cavity 11 and heats the food, reducing the loss of moisture in the food in the cooking cavity 11, maintaining the color and flavor of the food, and avoiding the food from being over-dried.

[0068] According to the control method of the cooking device 100 of the present invention, by setting a heating component 20 and a humidifying component 40, the humidifying component 40 adjusts the humidity before the hot air flows into the cooking cavity 11, so that the humidity inside the cooking cavity 11 can be adjusted.

[0069] The control method for the cooking device 100 according to the embodiments of the present invention includes the aforementioned cooking device 100. The specific structure of the cooking device 100 is as described in the above embodiments. Since this control method adopts all the technical solutions of all the above embodiments, it has at least all the beneficial effects brought about by the technical solutions of the above embodiments, which will not be described in detail here.

[0070] In some embodiments, the humidification component 40 includes multiple atomizers 41. The baking information includes the required baking humidity. Adjusting the humidification component 40 according to the baking information to control the humidity in the cooking cavity 11 includes: increasing the number of atomizers 41 that are turned on when the humidity in the cooking cavity 11 is less than the required baking humidity; and reducing the number of atomizers 41 that are turned on when the humidity in the cooking cavity 11 is greater than or equal to the required baking humidity. The multiple atomizers 41 may include two, three, four, or even more. Adjusting the number of atomizers 41 that are turned on according to the required baking temperature allows for more precise control of the humidification component 40 in regulating the humidity of the hot airflow. The humidified hot airflow enters the cooking cavity 11, making the humidity in the cooking cavity 11 adjustable.

[0071] For example, the multiple atomizers 41 may include four atomizers 41, and the user can set the required baking humidity. When the cooking device 100 is running, if the humidity in the cooking chamber 11 is less than the required baking humidity, the number of atomizers 41 that are turned on can be increased, for example, three or four atomizers 41 can be turned on, thereby increasing the humidification capacity of the humidification component 40 and increasing the humidity of the hot airflow, allowing the hot air with higher humidity to flow into the cooking chamber 11 and increase the humidity in the cooking chamber 11; if the humidity in the cooking chamber 11 is greater than or equal to the required baking humidity, the number of atomizers 41 that are turned on can be reduced, for example, one or two atomizers 41 can be turned on, or all atomizers 41 can be turned off, thereby reducing the humidification capacity of the humidification component 40 and reducing the humidity of the hot airflow, allowing the hot air with lower humidity to flow into the cooking chamber 11, while the hot airflow causes the moisture in the cooking chamber 11 to evaporate quickly, reducing the humidity in the cooking chamber 11.

[0072] Optionally, depending on the required baking humidity, the humidifying component 40 can also adjust the humidification amount of the humidifying component 40 by adjusting the operating frequency of the multiple atomizers 41, thereby controlling the humidity of the hot airflow. If the humidity in the cooking chamber 11 is lower than the required baking humidity, the operating frequency of the multiple atomizers 41 can be increased, thereby increasing the humidification amount of the humidifying component 40 and increasing the humidity of the hot airflow, allowing the hot air with higher humidity to flow into the cooking chamber 11 and increasing the humidity in the cooking chamber 11; if the humidity in the cooking chamber 11 is greater than or equal to the required baking humidity, the operating frequency of the multiple atomizers 41 can be decreased, thereby decreasing the humidification amount of the humidifying component 40 and decreasing the humidity of the hot airflow, allowing the hot air with lower humidity to flow into the cooking chamber 11, while the hot airflow causes the moisture in the cooking chamber 11 to evaporate quickly, reducing the humidity in the cooking chamber 11.

[0073] Combination Figure 4 and Figure 5In some embodiments, controlling the operation of the heating component 20 and the first fan 30 includes: controlling the first fan 30 to start in a first state; after the first fan 30 starts, controlling the heating component 20 to ventilate and ignite; after the heating component 20 is successfully ignited, controlling the first fan 30 to operate in a second state, wherein the operating voltage or operating power of the first fan 30 in the first state is lower than the operating voltage or operating power in the second state, that is, the operating voltage of the first fan 30 in the first state is lower than the operating voltage in the second state, or the operating power of the first fan 30 in the first state is lower than the operating power in the second state. The first fan 30 starts in the first state to ensure that the heating component 20 can be successfully ignited; after successful ignition, the heating component 20 generates a hot airflow, and the first fan 30 operates in the second state. Driven by the first fan 30, the hot airflow can be quickly introduced into the cooking cavity 11 to improve the heating efficiency of the cooking device 100 and reduce the energy consumption of the cooking device 100.

[0074] For example, the operating voltage of the first fan 30 in the first state can be lower than that in the second state. The first fan 30 is controlled to start and run in the first state. The first fan 30 can drive external air into the heating component 20. The heating component 20 can be supplied with gas and ignited. This prevents the first fan 30 from blowing out the flame of the heating component 20 due to excessive airflow, ensuring that the heating component 20 can be successfully ignited. After the heating component 20 is successfully ignited, the first fan 30 is controlled to run in the second state. After successful ignition, the heating component 20 generates hot airflow. Driven by the first fan 30, the humidified hot airflow can be quickly introduced into the cooking chamber 11 to improve the heating efficiency of the cooking equipment 100.

[0075] In contrast to the first fan 30 continuously operating in the second state, the first fan 30 can switch between the first state and the second state. When the heating component 20 is ignited, the first fan 30 can operate in the first state. After the heating component 20 is successfully ignited, the first fan 30 can operate in the second state to reduce the energy loss of the cooking device 100 and avoid wasting the energy of the cooking device 100.

[0076] Optionally, the operating voltage in the first state can be 4V, and the first fan drives external air into the heating component 20; the operating voltage in the second state can be 12V, which accelerates the flow rate of hot air into the cooking cavity 11.

[0077] Combination Figure 5In some embodiments, the control method further includes: determining that the cooking device 100 is operating in steam mode, then after the heating component 20 and the first fan 30 are running, controlling the humidification component 40 to operate at maximum power to improve the humidification efficiency of the humidification component 40. Specifically, the heating component 20 can generate hot airflow using gas combustion, and the humidification component 40 adjusts the humidity of the hot airflow to make it relatively high. Driven by the first fan 30, the relatively humid hot airflow can quickly enter the cooking chamber 11, rapidly increasing the humidity within the cooking chamber 11, thereby improving the humidification efficiency of the humidification component 40. The relatively humid hot airflow can be blown onto the surface of the food to heat the food and keep its surface moist. The air inside the cooking chamber 11 can absorb the heat from the humidification airflow, raising the air temperature, while the moisture inside the cooking chamber 11 can absorb heat and evaporate to generate steam, thus steaming the food inside the cooking chamber 11.

[0078] In some embodiments, the control method further includes: if the cooking device 100 is determined to be operating in steam mode, then after the heating component 20 and the first fan 30 are running, the operation of the heating component 20 is controlled according to the cooking temperature in the cooking cavity 11 to ensure that the water vapor temperature in the cooking cavity 11 is high and to quickly steam the food in the cooking cavity 11, while reducing the energy loss of the heating component 20.

[0079] In summary, compared to the wet baking mode, the humidity of the cooking cavity 11 in the steam mode is higher than that in the wet baking mode. After the heating component 20 and the first fan 30 are running, the heating component 20 can generate hot airflow using gas combustion, and the humidification component 40 adjusts the humidity of the hot airflow to make it more humid. The humid hot airflow enters the cooking cavity 11, increasing the humidity inside the cooking cavity 11. The humid hot airflow can be blown onto the surface of the food to heat the food and keep the surface of the food moist.

[0080] The operation of the heating element 20 can be controlled according to the cooking temperature inside the cooking chamber 11. When the temperature inside the cooking chamber 11 is low, the heating element 20 operates, and the hot airflow generated by the heating element 20 is continuously introduced into the cooking chamber 11. The air inside the cooking chamber 11 can absorb the heat of the humidifying airflow, raising the air temperature and ensuring that the temperature inside the cooking chamber 11 is high, thus quickly steaming the food inside the cooking chamber 11 and improving the heating efficiency of the cooking equipment 100. When the temperature inside the cooking chamber 11 is high, the operating power of the heating element 20 can be reduced, or the heating element 20 can be stopped. The high-temperature steam inside the cooking chamber 11 can be used to continue steaming the food, reducing the gas consumption of the heating element 20 and improving the energy efficiency of the heating element 20.

[0081] Optionally, the humidification component 40 may include an atomizer 41. Multiple atomizers 41 can generate atomized water, which can be mixed with hot airflow. The atomized water absorbs heat from the hot airflow and evaporates to generate water vapor, thereby increasing the water vapor generation rate. The operation of the heating component 20 is controlled according to the cooking temperature in the cooking chamber 11, which can control the generation of water vapor. The hot airflow can carry water vapor into the cooking chamber 11, raising the temperature of the water vapor in the cooking chamber 11 and cooking the food in the cooking chamber 11.

[0082] Combination Figure 5 In some embodiments, controlling the operation of the heating component 20 according to the cooking temperature requirement in the cooking cavity 11 includes: when the cooking temperature is lower than the set temperature, controlling the gas supply to the heating component 20 and controlling the heating component 20 to re-ignite; when the cooking temperature is greater than or equal to the set temperature, controlling the gas supply to the heating component 20 to stop and controlling the heating component 20 to stop operating, thereby more accurately controlling the intermittent ignition of the heating component 20 according to the cooking temperature in the cooking cavity 11, while reducing the energy loss of the heating component 20.

[0083] For example, the heating element 20 may also include a gas valve, which can be configured to control whether gas is supplied to the heating element 20. If the cooking temperature is lower than the set temperature, the gas valve can control the gas supply to the heating element 20 and control the heating element 20 to reignite. The heating element 20 uses the gas to heat and generate a hot airflow. The humidifying element 40 adjusts the humidity of the hot airflow. The humidified hot airflow can be supplied to the cooking chamber 11 to raise the temperature inside the cooking chamber 11. If the cooking temperature is greater than or equal to the set temperature, the gas valve can interrupt the gas supply. No gas is supplied to the heating element 20, and the heating element 20 is controlled to stop operating. Since the heating element 20 cannot generate a hot airflow, the high-temperature steam inside the cooking chamber 11 can be used to continue cooking the food, reducing the waste of gas inside the heating element 20.

[0084] In some embodiments, the temperature is set to 200°C to ensure that the temperature of the steam in the cooking cavity 11 is greater than or equal to 200°C, so that the steam in the cooking cavity 11 can reach a superheated state and achieve rapid steaming of the food in the cooking cavity 11.

[0085] The control device of the cooking apparatus 100 according to an embodiment of the present invention includes a processor, a memory, and a program or instructions stored in the memory and executable on the processor. When the program or instructions are executed by the processor, they implement the steps of the control method of the cooking apparatus 100 as described above.

[0086] The following describes a specific embodiment of the cooking device 100 and its control method according to the accompanying drawings.

[0087] Combination Figures 1 to 3According to an embodiment of the present invention, a cooking device 100 includes: a first housing 10, a heating component 20, a first fan 30, and a humidifying component 40. The first housing 10 includes a cooking chamber 11. The heating component 20 is configured to generate a hot airflow by heating with gas. The first fan 30 is configured to drive the hot airflow into the cooking chamber 11 and provide air to the heating component 20. The humidifying component 40 is used to adjust the humidity before the hot airflow enters the cooking chamber 11. The cooking device 100 is further provided with a mixing chamber 72, which is connected to a humidifying component 40 and a heating component 20. The humidifying component 40 includes an atomizer 41, which generates atomized water through an atomizing water source. The atomized water and hot air flow mix in the mixing chamber 72. The atomized water absorbs the heat from the hot air flow and evaporates to generate water vapor, so that the humidifying component 40 can regulate the humidity of the hot air flow. The mixing chamber 72 is connected to a cooking chamber 11. Driven by the first fan 30, the hot air flow carries water vapor into the cooking chamber 11, which raises the temperature in the cooking chamber 11 and increases the humidity in the cooking chamber 11, so as to heat the food in the cooking chamber 11.

[0088] The cooking cavity 11 is provided with an airflow inlet 112, which is located on the rear wall of the cooking cavity 11. The airflow inlet 112 of the cooking cavity 11 is provided with a baffle 111. The upper end of the baffle 111 is closed, and the lower end, left end and right end of the baffle 111 have gaps with the wall of the cooking cavity 11. The humidified hot airflow is input into the cooking cavity 11 through the gaps, thereby improving the uniformity of the hot airflow in the cooking cavity 11. The heating assembly 20 includes a second housing 21, a burner 22, and an ignition assembly 23. The burner 22 is located inside the second housing 21, and the ignition assembly 23 is used to ignite the burner 22. The humidification assembly 40 includes a third housing 42, a fourth housing 43, and an atomizer 41. The atomizer 41 is located inside the fourth housing 43 and is configured to atomize the water source inside the fourth housing 43. The third housing 42 covers the outside of the fourth housing 43 to prevent leakage of the atomized water produced by the atomizer 41. The third housing 42 is made of stainless steel, which has excellent corrosion resistance and is suitable for use in humid environments. The fourth housing 43 is made of plastic to reduce the material cost of the fourth housing 43.

[0089] Furthermore, the cooking device 100 also includes a mixing section 70, which includes a fifth housing 71 and a mixing chamber 72 disposed within the fifth housing 71. The fifth housing 71 has a first opening and a second opening at its two ends along the left and right directions, respectively. The first opening connects the fifth housing 71 and the second housing 21, allowing the hot air generated by the heating component 20 to flow into the mixing chamber 72. The second opening connects the fifth housing 71 and the third housing 42, allowing the humidifying air generated by the humidifying component 40 to flow into the mixing chamber 72. The hot airflow and the humidifying airflow are mixed in the mixing chamber 72, enabling the humidifying component 40 to regulate the humidity of the hot airflow. The walls of the cooking chamber 11 are provided with a temperature sensor 50 and a humidity sensor 60 for monitoring the temperature and humidity of the hot airflow flowing into the cooking chamber 11.

[0090] Combination Figures 4 to 6 The control method for the cooking device 100 according to an embodiment of the present invention includes the following steps: In step S101, the heating component 20 and the first fan 30 are controlled to operate, and hot airflow is introduced into the cooking cavity 11. When the heating component 20 is ignited, the first fan 30 operates in a first state; after the heating component 20 is successfully ignited, the first fan 30 operates in a second state.

[0091] In step S102, if it is determined that the cooking device 100 is running in wet baking mode, then after the heating component 20 and the first fan 30 are running, the humidification component 40 is adjusted according to the baking information to control the humidity in the cooking cavity 11.

[0092] In step S103, the number of atomizers 41 turned on is adjusted according to the required humidity for baking.

[0093] In step S104, if it is determined that the cooking device 100 is operating in steam mode, then after the heating component 20 and the first fan 30 are running, the humidification component 40 is controlled to operate at maximum power.

[0094] In step S105, the operation of the heating component 20 is controlled according to the cooking temperature inside the cooking cavity 11.

[0095] In the description of this invention, it should be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," and "circumferential" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this invention and simplifying the description, and are not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0096] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this invention, "a plurality of" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0097] In this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components, unless otherwise explicitly limited. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0098] In this invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "over," and "on top" of the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0099] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0100] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A cooking appliance (100), characterized in that, include: A first housing (10) includes a cooking cavity (11); A heating assembly (20) configured to generate a hot airflow; A first fan (30) is configured to drive the hot airflow into the cooking cavity (11); Humidification component (40) is used to adjust the humidity before the hot airflow enters the cooking cavity (11).

2. The cooking apparatus (100) according to claim 1, characterized in that, The cooking device (100) includes a wet baking mode, in which the heating component (20) and the first fan (30) operate, and the humidifying component (40) is adjusted according to baking information to control the humidity in the cooking cavity (11).

3. The cooking apparatus (100) according to claim 2, characterized in that, In the wet baking mode, the humidification component (40) is adjusted to control the humidity in the cooking cavity (11) to be less than or equal to 40%.

4. The cooking apparatus (100) according to claim 1, characterized in that, The cooking device (100) also includes a steaming mode in which the heating component (20), the first fan (30), and the humidifying component (40) operate.

5. The cooking apparatus (100) according to claim 4, characterized in that, In the steam mode, the humidification component (40) operates at maximum power; or, in the steam mode, the humidification component (40) is adjusted to control the humidity in the cooking cavity (11) to be greater than or equal to 80%.

6. The cooking apparatus (100) according to any one of claims 1-5, characterized in that, The humidification component (40) is configured to introduce a humidifying airflow into the hot airflow before it enters the cooking cavity (11) after being heated by the heating component (20), so as to humidify the hot airflow.

7. The cooking apparatus (100) according to any one of claims 1-5, characterized in that, The humidification component (40) is configured to humidify the airflow entering the heating component (20); or, the humidification component (40) is configured to humidify the flame of the heating component (20) or the airflow near the flame.

8. The cooking apparatus (100) according to any one of claims 1-5, characterized in that, The humidification assembly (40) includes a nozzle or atomizer (41) for generating atomized water to regulate the humidity of the hot airflow; or, the humidification assembly (40) includes a heater for heating a water source to generate water vapor to regulate the humidity of the hot airflow.

9. The cooking apparatus (100) according to any one of claims 1-5, characterized in that, The cooking device (100) further includes a temperature sensor (50) for detecting the temperature of the hot airflow entering the cooking chamber (11), and the cooking device (100) is configured to adjust the power of the heating component (20) or the power of the humidifying component (40) according to the temperature of the hot airflow. And / or, the cooking device (100) further includes a humidity sensor (60) for detecting the humidity of the hot airflow entering the cooking chamber (11), and the cooking device (100) is configured to adjust the power of the heating component (20) or the power of the humidifying component (40) according to the humidity of the hot airflow.

10. The cooking apparatus (100) according to any one of claims 1-5, characterized in that, The heating assembly (20) includes a burner configured to generate the hot gas flow by heating the gas.

11. A method for controlling a cooking apparatus (100), wherein the cooking apparatus (100) is the cooking apparatus (100) according to any one of claims 1-10, characterized in that, The control method includes: The heating assembly (20) and the first fan (30) are controlled to operate to introduce hot airflow into the cooking cavity (11); If the cooking device (100) is determined to be operating in wet baking mode, then after the heating component (20) and the first fan (30) are running, the humidification component (40) is adjusted according to the baking information to control the humidity in the cooking cavity (11).

12. The control method according to claim 11, characterized in that, The humidification component (40) includes a plurality of atomizers (41), the baking information includes the required baking humidity, and adjusting the humidification component (40) according to the baking information to control the humidity in the cooking cavity (11) includes: When the humidity in the cooking chamber (11) is less than the required humidity for baking, the number of atomizers (41) turned on is increased. When the humidity in the cooking chamber (11) is greater than or equal to the required baking humidity, the number of atomizers (41) turned on is reduced.

13. The control method according to claim 11, characterized in that, The control of the operation of the heating assembly (20) and the first fan (30) includes: Control the first fan (30) to start in the first state; After the first fan (30) is started, the heating component (20) is controlled to ventilate and ignite; After the heating component (20) is successfully ignited, the first fan (30) is controlled to operate in the second state. Wherein, the operating voltage or operating power of the first fan (30) in the first state is lower than the operating voltage or operating power in the second state.

14. The control method according to claim 11, characterized in that, The control method further includes: If the cooking device (100) is determined to be operating in steam mode, then after the heating component (20) and the first fan (30) are running, the humidification component (40) is controlled to operate at maximum power.

15. The control method according to claim 11, characterized in that, The control method further includes: If the cooking device (100) is determined to be operating in steam mode, then after the heating component (20) and the first fan (30) are running, the operation of the heating component (20) is controlled according to the cooking temperature in the cooking cavity (11).

16. The control method according to claim 15, characterized in that, The control of the operation of the heating component (20) according to the cooking temperature requirement in the cooking cavity (11) includes: When the cooking temperature is lower than the set temperature, the gas is controlled to be supplied to the heating component (20), and the heating component (20) is controlled to be re-ignited; When the cooking temperature is greater than or equal to the set temperature, the gas supply to the heating element (20) is stopped, and the heating element (20) is stopped from operating.

17. The control method according to claim 16, characterized in that, The set temperature is set to 200℃.

18. A control device for a cooking appliance (100), characterized in that, It includes a processor, a memory, and a program or instructions stored in the memory and executable on the processor, wherein the program or instructions, when executed by the processor, implement the steps of the control method of the cooking apparatus (100) as claimed in any one of claims 11-17.

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