Control method for oven, computer program product and oven

Abstract

The invention relates to a control method for an oven, and the control method at least comprises the following steps: after a starting instruction of a stewing mode of the oven is received, a cavity of the oven is heated at first power, and a container for containing food materials to be stewed and water is placed in the cavity; detecting at least one parameter about a gas atmosphere in the cavity; the state of water in the container is judged according to the at least one parameter, when the water in the container is in a boiling state, the cavity is heated with second power, and the second power is smaller than the first power; and when the second power is used for heating for a preset time, ending the stewing mode. The invention also relates to a corresponding computer program product and to a corresponding oven. Soup can be avoided, the effect of food materials is reliably ensured, and energy is saved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of household appliances, in particular to a control method for an oven. The present application also relates to a corresponding computer program product and a corresponding oven. BACKGROUND

[0002] In the process of stewing, food materials, water and seasonings are usually added into a stewing pot, and the stewing pot is placed on a gas stove. A large fire is used to boil the water in the stewing pot, and then the gas stove is turned to a medium or small fire to stew the food materials for a long time until they are soft and tender. However, if the gas stove is not turned to a medium or small fire in time when the water in the stewing pot is boiled with a large fire, the boiling water will overflow from the stewing pot and may extinguish the gas stove, thereby causing kitchen pollution and the risk of gas leakage. Therefore, the user needs to stay near the gas stove to observe in order to adjust the heating power of the gas stove in time.

[0003] Currently, a stewing function is provided in some ovens. In order to ensure the stewing effect, the user needs to use a specified stewing container and strictly add the amount of food materials and water according to a recipe, otherwise, problems such as loss of soup, turbidity of soup, overflow of soup and even dry burning are likely to occur due to a long boiling state, which not only adversely affects the cooking effect of the food materials, but also wastes energy and easily causes the user to lose interest in using the stewing function of the oven. SUMMARY

[0004] Therefore, one purpose of the embodiments of the present application is to provide an improved control method for an oven, by which the heating power of the oven can be adjusted in time when the water is boiling, so as to avoid the overflow of soup, reliably ensure the cooking effect of the food materials and save energy, and the type of food materials, the amount of water and the type of container for stewing food materials are not limited, which can significantly improve the user experience. Another purpose of the present application is to provide a corresponding computer program product and a corresponding oven.

[0005] According to a first aspect of the present application, a control method for an oven is provided, wherein the control method comprises at least the following steps:

[0006] S1: after receiving a starting instruction of a stewing mode of the oven, heating a cavity of the oven at a first power, wherein a container containing food materials to be stewed and water is placed in the cavity;

[0007] S2: detecting at least one parameter about a gas atmosphere in the cavity;

[0008] S3: judging the state of the water in the container according to the at least one parameter, wherein when the water in the container is in a boiling state, heating the cavity at a second power, the second power being less than the first power;

[0009] S4: ending the stewing mode when heating at the second power reaches a preset time.

[0010] Compared with the prior art, in the control method for the oven according to the present application, first, the cavity of the oven is heated at a first power corresponding to a large fire power to heat the food material to be stewed and water in a container placed in the cavity, the form of the container and the type of the food material are not limited, and at least one parameter about the gas atmosphere in the cavity is detected, from which the state of the water in the container can be judged, especially when the water reaches a boiling state, the at least one parameter will satisfy a certain condition, wherein when the water in the container reaches the boiling state, the heating power of the cavity is converted to a second power less than the first power, which corresponds to a small fire power, so as to timely and automatically adjust the heating power of the cavity when the water in the container boils and avoid the boiling water from overflowing from the container, and the stewing mode is ended when heating at the second power reaches a preset time, thereby ensuring the desired cooking effect and avoiding energy waste, thereby significantly improving the user's experience.

[0011] Exemplarily, the parameter is selected from the following group: oxygen content, humidity, air pressure. During the heating of the water in the container, especially when the water boils, these parameters change accordingly, so that the state of the water in the container can be reflected according to the parameter.

[0012] Exemplarily, in step S2, a plurality of parameters in the cavity are detected and in step S3, the state of the water in the container is comprehensively judged according to the plurality of parameters. Thereby, the state of the water in the container can be judged significantly more accurately.

[0013] Exemplarily, in step S3, the temperature of the water in the container is calculated according to the at least one parameter combined with a prediction model, which is established based on experimental data and / or empirical formula, wherein when the temperature reaches a first set value and / or the slope of the temperature is less than a first slope threshold after experiencing a stepwise decline phase, it is judged that the water in the container is in a boiling state; and / or, in step S3, when the at least one parameter reaches a second set value and / or the absolute value of the slope of the at least one parameter is greater than a second slope threshold, it is judged that the water in the container is in a boiling state. Thereby, the water in the container can be judged to be in a boiling state in different ways according to the at least one parameter, so as to timely adjust the heating power of the cavity.

[0014] Exemplarily, in step S3, the state of the water in the container is judged according to a plurality of detection values of the at least one parameter in time series. This can improve the accuracy of the judgment result and avoid false judgments caused by detection fluctuations or errors of the parameter.

[0015] Exemplarily, in step S4, the user is reminded and / or the keep-warm mode is switched when the stewing mode ends. Thus, the taste of the food is prevented from getting worse due to the food getting cold and the user's experience is improved.

[0016] Exemplarily, the second power and / or the preset time is determined according to the type of the food and / or the input instruction of the user. Thus, the cooking effect of the food can be improved accordingly.

[0017] Exemplarily, the first power is the maximum allowable power of the oven. This can shorten the stewing time of the food as much as possible.

[0018] Exemplarily, during the heating of the cavity at the second power, the stewing mode ends when the at least one parameter, especially the humidity, is less than a third set value. Thus, the dry burning problem of the container can be reliably avoided.

[0019] According to a second aspect of the present application, a computer program product is provided, comprising a computer program, wherein the computer program, when executed by one or more processors, enables the processors to perform the control method according to the present application.

[0020] According to a third aspect of the present application, an oven is provided, wherein the oven at least comprises:

[0021] - a cavity;

[0022] - a heating unit configured to heat the cavity;

[0023] - a detection unit configured to detect at least one parameter related to the gas atmosphere in the cavity; and

[0024] - a control unit configured to implement the control method according to the present application by using the computer program product according to the present application to control the heating process of the heating unit to the cavity.

[0025] Exemplarily, the detection unit comprises at least one of the following group: an oxygen sensor, a humidity sensor, a gas pressure sensor; and / or, the oven further comprises an interaction unit configured to receive the input instruction of the user and / or notify the user; and / or, the oven further comprises a container which can be placed in the cavity and is configured to accommodate the food to be stewed and water; and / or, the heating unit has at least one of the following group: an upper heating tube, a lower heating tube, a back heating tube, a top infrared heating tube. BRIEF DESCRIPTION OF DRAWINGS

[0026] The principles, features and advantages of the present application can be better understood by reference to the following description, taken in conjunction with the accompanying drawings, in which:

[0027] Figure 1 a schematic block diagram of an oven according to an exemplary embodiment of the present application is shown;

[0028] Figure 2 a schematic flow chart of a control method for an oven according to an exemplary embodiment of the present application is shown. DETAILED DESCRIPTION

[0029] In order that the technical problems to be solved by the present application, the technical solutions and the beneficial technical effects are more clearly understood, the present application will be further described in detail below in conjunction with the drawings and a plurality of exemplary embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application, but not to limit the protection scope of the present application. Herein, for the sake of brevity, the elements with the same reference signs are only marked once in the drawings when necessary.

[0030] It should be understood that, in the present document, the expressions "first", "second", etc. are only used for descriptive purposes and should not be understood as indicating or implying relative importance, nor should they be understood as implicitly indicating the number of the technical features indicated. The features qualified with "first", "second" can explicitly or implicitly indicate that they include at least one such feature.

[0031] Figure 1 a schematic block diagram of an oven 100 according to an exemplary embodiment of the present application is shown.

[0032] As Figure 1 shown, the oven 100 comprises a cavity 10 which can be heated to cook foodstuff located within the cavity 10, wherein the cavity 10 can be configured as a closed space with an opening which is closed by a door. Herein, a container 20 is placed in the cavity 10, which can contain foodstuff to be stewed and water, wherein the container 20 and the foodstuff and water in the container 20 are heated as well when the cavity 10 is heated. In particular, the oven 100 comprises the container 20 which is exclusively used in the cavity 10 of the oven 100 to stew foodstuff. It is also possible, however, that the container 20 is provided by the user individually and configured in different types, such as a casserole, a cast iron pot or a stainless steel stew pot, etc.

[0033] As Figure 1As shown, the oven 100 includes a heating unit 30 configured to heat the cavity 10. The heating power of the cavity 10 can be adjusted by controlling the electrical power of the heating unit 30. The heating unit 30 may have at least one of the following: an upper heating element, a lower heating element, a rear heating element, and a top infrared heating element. In particular, the heating unit 30 has multiple heating elements, which can be controlled separately and used to heat different areas of the cavity 10 to meet different heating requirements.

[0034] like Figure 1 As shown, the oven 100 includes a detection unit 40 configured to detect at least one parameter relating to the gas atmosphere in the cavity 10, which may reflect the state of the water in the container 20, such as the oxygen content, humidity, or air pressure in the cavity 10. Here, the detection unit 40 may extend into the cavity 10 and include at least one of an oxygen sensor, a humidity sensor, and a pressure sensor. Alternatively, the detection unit 40 may include multiple sensors of the above. Furthermore, other sensors that are deemed meaningful by those skilled in the art may also be considered.

[0035] like Figure 1 As shown, the oven 100 includes a control unit 50, which is communicatively connected to the heating unit 30 and the detection unit 40, respectively, and is configured to implement the control method according to the invention using a computer program product according to the invention, so as to control the heating process of the heating unit 30 on the cavity 10 according to the detection result of the detection unit 40. The computer program product according to the invention includes a computer program, which, when executed by one or more processors, enables the processors to execute the control method according to the invention. (See attached diagram.) Figure 2 The control method according to the present invention is explained in detail.

[0036] For example, such as Figure 1 As shown, the oven 100 also includes an interaction unit 60, which is configured to receive user input commands, such as heating element position, food type, heating time, heating temperature, and heating power. Furthermore, the interaction unit 60 can also notify the user, for example, that the heating process has ended or that it has switched to keep-warm mode.

[0037] Figure 2 A schematic flowchart of a control method for an oven 100 according to an exemplary embodiment of the present invention is shown.

[0038] like Figure 2 As shown, the control method for oven 100 includes at least the following steps:

[0039] S1 : after receiving a start instruction of a stewing mode of the oven 100, heating the cavity 10 of the oven 100 by the heating unit 30 with a first power, the first power corresponding to a high fire power and being in a temperature range of the heating unit 30, for example, greater than 220°C, wherein the container 20 is placed in the cavity 10, the container containing food materials to be stewed and water;

[0040] S2: detecting at least one parameter about the gas atmosphere in the cavity 10 by the detecting unit 40, the parameter reflecting the state of the water in the container 20;

[0041] S3: judging the state of the water in the container 20 according to the at least one parameter, wherein when the water in the container 20 is in a boiling state, heating the cavity 10 by the heating unit 30 with a second power less than the first power, the second power corresponding to a low fire power and being in a temperature range of the heating unit 30, for example, 120°C to 180°C;

[0042] S4: ending the stewing mode when the heating by the heating unit 30 with the second power reaches a preset time.

[0043] Exemplarily, the parameter is selected from the following group: oxygen content, humidity, air pressure. Taking the oxygen content as an example, as the heating process with the first power proceeds, the temperature of the water in the container 20 gradually rises, and more and more water in a gaseous state escapes from the container 20 into the cavity 10, thereby causing the oxygen content in the cavity 10 to gradually decrease, when the water in the container 20 reaches the boiling state, a large amount of water vapor enters the cavity 10 from the container 20, which causes a sudden decrease in the oxygen content in the cavity 10, thereby the state of the water in the container 20 can be judged according to the change of the oxygen content in the cavity 10. This is similarly applicable to the humidity and air pressure in the cavity 10. Of course, other parameters considered meaningful by those skilled in the art can also be considered. In particular, multiple parameters in the cavity 10 are detected in step S2 and the state of the water in the container 20 is comprehensively judged according to the multiple parameters in step S3, thereby the state of the water in the container 20 can be more accurately judged.

[0044] Exemplarily, in step S3, the temperature of the water in the container 20 is calculated according to at least one parameter in combination with a prediction model, which can be pre-established based on experimental data and / or empirical formula and stored in the control unit 50, wherein the at least one parameter, especially a plurality of parameters, is taken as an input value of the prediction model, and the temperature of the water in the container 20 is taken as an output value of the prediction model. Here, the temperature of the water in the container 20 gradually increases during the heating process until reaching 100℃, and when the temperature output by the prediction model reaches a first set value, for example, 99℃ or 100℃, it can be judged that the water in the container 20 has reached the boiling state. However, it can also be considered that the slope of the temperature of the water in the container 20 significantly decreases when reaching the boiling state, and when the slope of the temperature output by the prediction model is less than a first slope threshold value, for example, 0.1, after experiencing a stepwise decrease phase, it can be judged that the water in the container 20 has reached the boiling state. Thus, the state of the water in the container 20 can be accurately judged according to the correlation between the at least one parameter and the temperature of the water in the container 20.

[0045] Furthermore, it is also possible that, in step S3, when the at least one parameter reaches a second set value and / or the absolute value of the slope of the at least one parameter is greater than a second slope threshold value, it is judged that the water in the container 20 is in the boiling state. Here, again taking the oxygen content in the cavity 10 as an example, when the water in the container 20 reaches the boiling state, a large amount of water vapor enters the cavity 10 from the container 20, which causes a sudden decrease in the oxygen content in the cavity 10, so that the oxygen content in the cavity 10 reaches or is lower than the second set value and the absolute value of the slope of the oxygen content suddenly increases to exceed the second slope threshold value, for example, 1.0. This also applies to other parameters, such as humidity or air pressure. Thus, the state of the water in the container 20 can be directly judged according to the at least one parameter.

[0046] Exemplarily, in step S3, the state of the water in the container 20 is judged according to a plurality of detection values of the at least one parameter in time series. For example, according to the five detection values of the oxygen content in time series at a certain sampling frequency in combination with a prediction model, five temperature values of the water in the container 20 are calculated, wherein when all the five temperature values reach the first set value, it is determined that the water in the container 20 is in the boiling state. Thus, the state of the water in the container 20 can be more accurately judged and false judgments caused by detection fluctuations or errors of the parameters can be avoided.

[0047] Exemplarily, in step S1, the first power can be the maximum allowable power of the oven 100 or the maximum achievable power of the heating unit 30, so that the time required for the water in the container 20 to reach the boiling state can be shortened as much as possible. In addition, in steps S3 and S4, the second power and the preset time of heating with the second power can be determined according to the type of food material, which can be specified by the user, for example, the second power and the preset time are greater when the food material is beef than when the food material is chicken. In addition, the second power and the preset time of heating with the second power can also be determined according to the input instruction of the user, wherein the second power can depend on the set heating temperature, for example, in the temperature range of 120°C to 180°C.

[0048] Exemplarily, in step S4, during the heating of the cavity 10 with the second power, the detection unit 40 continuously detects the at least one parameter related to the gas atmosphere in the cavity 10, wherein when the at least one parameter, in particular the humidity, is less than a third set value, it indicates that there is almost no or only a reduced amount of water vapor from the container 20 into the cavity 10, in which case the water in the container 20 is not sufficient to support the normal food material stewing process and the problem of dry burning of the container can occur, in which case the stewing mode of the oven 100 is ended. Thus, the damage to the container 20 and the food material can be effectively avoided.

[0049] Exemplarily, in step S4, the user is reminded to take out the container 20 in time at the end of the stewing mode by the interaction unit 60, for example, in the form of voice and / or in the form of APP information. In addition, it can also be considered that the stewing mode is automatically switched to the holding mode at the end of the stewing mode, so as to maintain the edible taste of the food material in the container 20.

[0050] Although specific embodiments have been described above, these embodiments are not intended to limit the scope of the present disclosure, even if a single embodiment is described with respect to a particular feature. The examples of features provided in the present disclosure are intended to be illustrative rather than limiting, unless otherwise stated. In actual implementation, a plurality of features can be combined with each other as technically feasible according to actual needs. Various substitutions, modifications and alterations can also be conceived without departing from the spirit and scope of the present disclosure.

Claims

1. A control method for an oven (100), characterized in that, The control method comprises at least the following steps: S1 : heating, after receiving a start instruction of a stewing mode of the oven (100), a cavity (10) of the oven (100) with a first power, wherein a container (20) containing food materials to be stewed and water is placed in the cavity (10); S2: detecting at least one parameter related to the gas atmosphere in the cavity (10); S3: determining the state of the water in the container (20) according to the at least one parameter, wherein when the water in the container (20) is in a boiling state, heating the cavity (10) with a second power, the second power being less than the first power; S4: ending the stewing mode when heating with the second power reaches a preset time.

2. The control method according to claim 1, wherein the parameter is selected from the group consisting of oxygen content, humidity, gas pressure; and / or a plurality of parameters in the cavity (10) are detected in step S2 and the state of the water in the container (20) is determined according to the plurality of parameters in step S3.

3. The control method according to claim 1 or 2, wherein in step S3, the temperature of the water in the container (20) is calculated according to the at least one parameter combined with a prediction model, the prediction model being established based on experimental data and / or empirical formula, wherein when the temperature reaches a first set value and / or the slope of the temperature is less than a first slope threshold after experiencing a stepwise decline phase, it is determined that the water in the container (20) is in a boiling state; and / or in step S3, when the at least one parameter reaches a second set value and / or the absolute value of the slope of the at least one parameter is greater than a second slope threshold, it is determined that the water in the container (20) is in a boiling state.

4. The control method according to any one of the preceding claims, wherein in step S3, the state of the water in the container (20) is determined according to a plurality of detected values of the at least one parameter in time series.

5. The control method according to any one of the preceding claims, wherein in step S4, a user is reminded and / or a warming mode is switched to when the stewing mode ends.

6. The control method according to any one of the preceding claims, wherein the second power and / or the preset time are determined according to the type of food materials and / or input instructions of a user; and / or the first power is the maximum allowable power of the oven.

7. The control method according to any one of the preceding claims, wherein in step S4, when the at least one parameter, especially the humidity, is less than a third set value during heating the cavity (10) with the second power, the stewing mode is ended.

8. A computer program product comprising a computer program, wherein, When the computer program is executed by one or more processors, the processors can perform the control method according to any one of claims 1-7.

9. An oven (100), characterized in that The oven (100) comprises at least: a cavity (10); a heating unit (30) configured to heat the cavity (10). - a detection unit (40) configured to be adapted to detect at least one parameter related to the gaseous atmosphere in the cavity (10); and - a control unit (50) configured to be adapted to implement the control method according to any one of claims 1 to 7 with the computer program product according to claim 8, to control the heating process of the cavity (10) by the heating unit (30).

10. The oven (100) according to claim 9, characterized in that, the detection unit (40) comprises at least one of the following group: an oxygen sensor, a humidity sensor, a barometric pressure sensor; and / or the oven (100) further comprises an interaction unit (60) configured to be adapted to receive input instructions from a user and / or to notify the user; and / or the oven (100) further comprises a container (20) which can be placed in the cavity (10) and which is configured to be adapted to contain the foodstuff to be stewed and water; and / or the heating unit (30) has at least one of the following group: an upper heating tube, a lower heating tube, a back heating tube, a top infrared heating tube.

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