Cooking apparatus, and control method, device and storage medium thereof

Abstract

This application discloses a cooking device and its control method, apparatus, and storage medium. The control method includes: acquiring first information about food to be heated, the first information including the type and weight of the food; determining a first control strategy based on the first information; wherein the first control strategy includes multiple cooking stages and operating parameters corresponding to each cooking stage, the multiple cooking stages including at least a first cooking stage and a second cooking stage; sequentially controlling the operation of a microwave device and a hot air device of the cooking device in the first cooking stage according to the first control strategy, and sequentially controlling the operation of a hot air device and a dehumidification device of the cooking device in the second cooking stage.

Description

Technical Field

[0001] This application relates to the field of automatic steaming and baking technology, and in particular to a cooking device and its control method, apparatus and storage medium. Background Technology

[0002] Fried or baked foods are very popular. For cooled fried or baked foods, such as frozen or refrigerated French fries, fried chicken and other starchy or breaded foods, or foods with skin such as roasted chicken wings and roasted chicken legs, if the cooled fried or baked foods are reheated for a short time in order to quickly thaw and warm them up, the surface of the food will often become too moist after heating, resulting in a soft and collapsed skin. If the food is baked for a long time in order to make the skin crispy again, the inside of the food will become dry or the surface will be burnt, making it difficult to regain the crispness it had before cooling, which seriously affects the taste of fried or baked foods. Summary of the Invention

[0003] In view of this, embodiments of this application provide a cooking device and its control method, apparatus and storage medium, which aim to restore the crispy effect on the surface of fried or baked foods and lock in internal moisture, shorten the crisping time and reduce the oil content.

[0004] The technical solution of this application embodiment is implemented as follows:

[0005] In a first aspect, embodiments of this application provide a method for controlling a cooking device, comprising: acquiring first information about food to be heated, the first information including the type and weight of the food;

[0006] Based on the first information, a first control strategy is determined; wherein, the first control strategy includes multiple cooking stages and working parameters corresponding to each cooking stage, and the multiple cooking stages include at least a first cooking stage and a second cooking stage;

[0007] According to the first control strategy, the microwave device and hot air device of the cooking equipment are controlled to operate sequentially in the first cooking stage, and the hot air device and dehumidification device of the cooking equipment are controlled to operate sequentially in the second cooking stage.

[0008] In some implementations, determining the first control strategy based on the first information includes: determining a temperature threshold and a total cooking time based on the type and weight of the food; and determining multiple cooking stages included in the first control strategy and the corresponding operating parameters for each cooking stage according to the type of food, the temperature threshold, and the total cooking time.

[0009] In some implementations, when the type of food belongs to a first category, the plurality of cooking stages further includes a third cooking stage; before controlling the operation of the microwave device and hot air device of the cooking equipment in the first cooking stage according to the first control strategy, and before sequentially controlling the operation of the hot air device and dehumidification device of the cooking equipment in the second cooking stage, the method further includes: controlling the operation of the humidification device of the cooking equipment in the third cooking stage according to the first control strategy.

[0010] In some implementations, the operating parameters corresponding to the first cooking stage include: a first cooking temperature of the first cooking stage, a first cooking time of the first cooking stage, the operating time of the microwave device in the first cooking stage, and the operating time of the hot air device in the first cooking stage; the operating parameters corresponding to the second cooking stage include: a second cooking temperature of the second cooking stage, a second cooking time of the second cooking stage, the operating time of the hot air device in the second cooking stage, and the operating time of the dehumidification device in the second cooking stage; wherein, the sum of the first cooking time and the second cooking time is equal to the total cooking time.

[0011] In some implementations, the first cooking temperature is less than or equal to the temperature threshold; the operating time of the microwave device in the first cooking stage is greater than or equal to 30% of the first cooking time and less than or equal to 85% of the first cooking time; the operating time of the hot air device in the first cooking stage is greater than or equal to 50% of the first cooking time and less than or equal to 85% of the first cooking time.

[0012] In some embodiments, the second cooking temperature is greater than or equal to the difference between the temperature threshold and 35 degrees Celsius, and less than or equal to the temperature threshold; the operating time of the hot air device in the second cooking stage is equal to the second cooking time; the operating time of the dehumidification device in the second cooking stage is greater than or equal to 30% of the second cooking time and less than or equal to 80% of the second cooking time.

[0013] In some implementations, the working parameters corresponding to the third cooking stage include: the third cooking time of the third cooking stage; the sum of the third cooking time, the second cooking time and the first cooking time is equal to the total cooking time.

[0014] Secondly, embodiments of the present invention provide a control device for a cooking apparatus, the device being applied in the cooking apparatus, the device comprising: an acquisition unit, a processing unit, and a control unit; wherein;

[0015] The acquisition unit is used to acquire first information about the food to be heated, the first information including the type and weight of the food;

[0016] The processing unit is configured to determine a first control strategy based on the first information; wherein the first control strategy includes multiple cooking stages and working parameters corresponding to each cooking stage, and the multiple cooking stages include at least a first cooking stage and a second cooking stage;

[0017] The control unit is configured to sequentially control the operation of the microwave device and the hot air device of the cooking equipment in the first cooking stage according to the first control strategy, and to sequentially control the operation of the hot air device and the dehumidification device of the cooking equipment in the second cooking stage.

[0018] Thirdly, embodiments of the present invention provide a cooking apparatus, the cooking apparatus comprising: a processor and a memory for storing a computer program capable of running on the processor, wherein the processor, when running the computer program, performs the steps of the method described in the first aspect.

[0019] Fourthly, embodiments of the present invention provide a computer-readable storage medium storing a computer program, characterized in that, when the computer program is executed by a processor, it implements the steps of the method described in the first aspect.

[0020] Fifthly, embodiments of the present invention provide a computer program product, including a computer program, characterized in that, when the computer program is executed by a processor, it implements the steps of the method described in the first aspect.

[0021] The technical solution provided in this application embodiment determines a first control strategy including multiple cooking stages and corresponding working parameters for each cooking stage based on the first information of the food to be heated. According to the first control strategy, the microwave device and the hot air device are operated sequentially in the first cooking stage, and the hot air device and the dehumidification device are operated sequentially in the second cooking stage. This restores the crispy effect on the surface of fried or baked foods and locks in the internal moisture, shortens the crisping time, and reduces the oil content. Attached Figure Description

[0022] Figure 1 This is a flowchart illustrating the control method of the cooking equipment according to an embodiment of the present invention;

[0023] Figure 2 This is a schematic diagram illustrating the correspondence between temperature and time in the first control strategy of this invention. Figure 1 ;

[0024] Figure 3 This is a schematic diagram illustrating the correspondence between temperature and time in the first control strategy of this invention. Figure 2 ;

[0025] Figure 4 This is a flowchart illustrating a method for controlling a cooking device in an application example of an embodiment of the present invention.

[0026] Figure 5 This is a flowchart illustrating a control method for a cooking device in another application example of an embodiment of the present invention.

[0027] Figure 6 This is a schematic diagram of the composition of the control device of the cooking equipment according to an embodiment of the present invention;

[0028] Figure 7 This is a schematic diagram of the hardware composition of the cooking device according to an embodiment of the present invention. Detailed Implementation

[0029] The present application will now be described in further detail with reference to the accompanying drawings and embodiments.

[0030] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0031] This application provides a method for controlling a cooking device. Figure 1 This is a flowchart illustrating the control method of the cooking equipment according to an embodiment of the present invention; as shown below. Figure 1 As shown, the method includes:

[0032] Step 101: Obtain first information about the food to be heated, including the type and weight of the food;

[0033] Step 102: Determine a first control strategy based on the first information; wherein the first control strategy includes multiple cooking stages and working parameters corresponding to each cooking stage, and the multiple cooking stages include at least a first cooking stage and a second cooking stage;

[0034] Step 103: Control the microwave device and hot air device of the cooking equipment to operate sequentially in the first cooking stage according to the first control strategy, and control the hot air device and dehumidification device of the cooking equipment to operate sequentially in the second cooking stage.

[0035] Here, the cooking device in this embodiment of the invention can be a device that has functions such as microwave heating, baking and steaming of food to be heated. For example, the cooking device can be a microwave oven with steam and bake functions or an oven with microwave and steam functions, etc. This embodiment of the invention does not specifically limit this.

[0036] For example, the cooking device includes at least a microwave device (or a first heating element), a hot air device (or a second heating element), and a humidifying device (or a third heating element). The microwave device (or the first heating element) heats the food through microwave radiation, specifically by penetrating the food and causing water molecules within it to vibrate and rub against each other, thus generating heat. The hot air device (or the second heating element) heats the food through thermal radiation and, driven by a drive unit, blows gas to form a circulating airflow within the cooking cavity of the cooking device, thereby heating the food through thermal convection. The humidifying device (or the third heating element) converts water into high-temperature steam through a heating plate (or evaporation plate) to heat the food and increase its moisture content.

[0037] In this embodiment, the cooking device acquires first information including the type and weight of the food to be heated. The food to be heated can be different types of cooled fried / baked food, such as overnight fried chicken, French fries, chicken wings, roasted chicken legs, etc. The first information is information related to the food to be heated, and may include at least the type of food (as exemplified above) and the weight of the food (e.g., 500g fried chicken, 300g chicken wings, 100g French fries, etc.).

[0038] This embodiment mainly focuses on cooking control for two types of food: one is fried / baked food with starch or starch coating, such as French fries and fried chicken. The control method of this embodiment can make the starch coating crispy again quickly, ensuring the crispy coating effect while reducing the oil content; the other is food with a skin, such as roasted chicken wings and roasted chicken. The control method of this embodiment can make the skin puff up and crispy again and remove fat.

[0039] Therefore, in some alternative embodiments, the types of food can be the two categories mentioned above: starchy or breaded foods and foods with a skin. In other alternative embodiments, the types of food can be further subdivided based on the two categories mentioned above, such as fried chicken, French fries, chicken wings, roasted chicken legs, etc.

[0040] In some optional embodiments, obtaining the first information about the food to be heated includes: obtaining the first information based on user input. In this embodiment, the cooking device can detect user input operations via a touch panel or touch buttons; and obtain the first information based on the input operations. For example, the touch panel may include shortcut menus for various foods, and the user can click on the shortcut menu corresponding to the food, thereby enabling the cooking device to obtain the first information.

[0041] In some alternative embodiments, obtaining the first information about the food to be heated includes obtaining the first information based on sensors of the cooking device. For example, an image sensor may be installed inside the cooking cavity of the cooking device, and the type and / or weight of the food can be obtained by analyzing and identifying images acquired by the image sensor.

[0042] It should be noted that the embodiments of the present invention do not impose specific restrictions on the method by which the cooking device obtains the first information.

[0043] In this embodiment, after obtaining first information related to the food to be heated, the cooking device determines a first control strategy for the food to be heated based on the first information, so as to achieve rapid heating and crisping of the food to be heated through multiple cooking stages in the first control strategy and according to the working parameters corresponding to each cooking stage.

[0044] The first control strategy represents the operational logic for each cooking stage determined by different first pieces of information. This operational logic includes multiple cooking stages executed sequentially, devices enabled for each cooking stage, and corresponding operating parameters. The multiple cooking stages include at least a first cooking stage and a second cooking stage, where the first cooking stage and the second cooking stage are stages for performing different cooking processes on the food to be heated. For cooking stages that achieve different functions, there can be multiple corresponding operating parameters. The description of the first cooking stage, the second cooking stage, and the operating parameters corresponding to different cooking stages in this embodiment of the invention will be explained in detail later.

[0045] The embodiments of the present invention are mainly aimed at the cooking control of fried / baked foods with starch or starch coating, as well as foods with a coating, to achieve a crisping effect.

[0046] For starchy foods or foods with a starchy outer layer, frying creates a crisp, dense porous structure. During cooling, these porous structures absorb moisture from the environment, causing the food to lose its crispness. The moisture content of this outer layer is generally between 20% and 40%. Foods with a crust, on the other hand, form fewer pores after frying and absorb far less water during cooling. The moisture content of their crispy crust is generally between 10% and 20% (excluding the unexpanded portion).

[0047] Based on this, the embodiments of the present invention have designed targeted control strategies for different types of food during the frying and cooling process, in order to restore the crispy surface of the food and lock in the internal moisture, thereby shortening the crisping time and reducing the oil content.

[0048] Specifically, in the early stage of re-crispening, a high-temperature heating environment is maintained to allow the moisture in the outer skin to evaporate quickly, creating an internal force that causes the outer skin to bulge again, forming a crispy porous structure, thus achieving initial re-crispening. In the later stage, the temperature is lowered to avoid excessive Maillard reaction that could cause the food surface to burn, while dehumidification is activated to accelerate the loss of moisture from the food, thus achieving re-crispening.

[0049] Based on this, the first control strategy of the present invention includes at least a first cooking stage and a second cooking stage executed sequentially. In the first cooking stage, the microwave device and the hot air device of the cooking equipment are controlled to operate sequentially to achieve initial crisping. In the second cooking stage, the hot air device and the dehumidification device of the cooking equipment are controlled to operate sequentially to achieve crisping of the food.

[0050] In this embodiment, the first control strategy may differ based on the different first information, namely the different types and weights of the food. For example, different first information may correspond to different working parameters for the cooking stages in the first control strategy. For instance, if the food is 500 grams of fried chicken, the total cooking time is A, the first cooking stage duration is A1, and the second cooking stage duration is A2 (other working parameters are not shown). As another example, if the food is 500 grams of French fries, the total cooking time is B, the first cooking stage duration is B1, and the second cooking stage duration is B2 (other working parameters are not shown); B is less than A. Yet another example, if the food is 250 grams of fried chicken, the total cooking time is C, the first cooking stage duration is C1, and the second cooking stage duration is C2 (other working parameters are not shown); C is less than A.

[0051] In some optional embodiments, workers can experimentally determine the operating parameters corresponding to each cooking stage for various ingredients at specified weights, and pre-set these parameters in the cooking equipment. The cooking equipment can then determine the operating parameters corresponding to each cooking stage based on the pre-set data and the first information (the type and weight of the food). For example, after acquiring the first information, the cooking equipment determines a first control strategy based on that information; specifically, a calculation module within the cooking equipment can calculate the operational logic of the cooking stages within the first control strategy based on the first information.

[0052] In some optional embodiments, determining the first control strategy based on the first information includes: determining a temperature threshold and a total cooking time based on the type and weight of the food; and determining multiple cooking stages included in the first control strategy and the working parameters corresponding to each cooking stage according to the type of food, the temperature threshold, and the total cooking time.

[0053] In this embodiment, the cooking device determines the temperature threshold and total cooking time required to cook the food based on the type and weight of the food to be heated in the first information, and then determines multiple cooking stages and the corresponding working parameters for each cooking stage based on the determined temperature threshold and total cooking time.

[0054] The temperature threshold is the highest temperature that must be reached to complete the cooking of the food to be heated, and the unit can be degrees Celsius (°C), which is the temperature that cannot be exceeded when executing each cooking stage in the first control strategy; the total cooking time is the total time required to complete the cooking of the food to be heated, and the unit can be minutes (min) or seconds (s), which is the total time required to complete all cooking stages in the first control strategy.

[0055] Understandably, the cooking stages included in the first control strategy may differ for different types and weights of food, and the required temperature thresholds and total cooking times may also differ. For example, for heavier foods to be heated (such as roasted lamb leg, fried chicken, etc.), the determined total cooking time t is larger compared to lighter foods to be heated; for vegetable foods coated with batter (such as French fries, fried mushrooms, fried eggplant, etc.), the determined temperature threshold T is lower compared to fried / roasted meat foods (such as roasted lamb leg, roasted chicken leg, fried chicken, etc.).

[0056] In some optional embodiments, the operating parameters corresponding to the first cooking stage include: a first cooking temperature of the first cooking stage, a first cooking time of the first cooking stage, the operating time of the microwave device in the first cooking stage, and the operating time of the hot air device in the first cooking stage; the operating parameters corresponding to the second cooking stage include: a second cooking temperature of the second cooking stage, a second cooking time of the second cooking stage, the operating time of the hot air device in the second cooking stage, and the operating time of the dehumidification device in the second cooking stage; wherein, the sum of the first cooking time and the second cooking time is equal to the total cooking time.

[0057] In this embodiment, the operating parameters corresponding to the first cooking stage in the first control strategy may include: the first cooking temperature, the first cooking time, the operating time of the microwave device in the first cooking stage, and the operating time of the hot air device in the first cooking stage; the operating parameters corresponding to the second cooking stage in the first control strategy may include: the second cooking temperature, the second cooking time, the operating time of the hot air device in the second cooking stage, and the operating time of the dehumidification device in the second cooking stage.

[0058] In this embodiment, for starchy foods or foods with a starchy outer skin, a crisp and dense porous structure is formed after frying or baking. During the cooling process, these porous structures absorb external moisture, and the moisture content of the starchy outer skin generally reaches between 20% and 40%, resulting in the food not being crisp.

[0059] Based on the above reasons, when determining the first control strategy for re-crispening according to the first information of starchy or breaded foods, the cooking device of this invention can determine two cooking stages: the early stage of re-crispening (i.e., the first cooking stage) and the late stage of re-crispening (i.e., the second cooking stage). In the first cooking stage, a high-temperature heating environment needs to be maintained to rapidly heat the food so that the solidified oil inside melts quickly. At the same time, microwave flash steaming is used to generate heat from the water molecules absorbed inside the food, forming an implosion force from the inside out, which puffs up the outer skin and accelerates the washing off of oil, thereby achieving initial re-crispening. In the second cooking stage, the re-crispening temperature needs to be lowered to avoid excessive Maillard reaction that would cause the food surface to turn black, and the dehumidification mode needs to be activated to accelerate moisture loss, thereby achieving rapid re-crispening.

[0060] Therefore, the first cooking stage of the first control strategy in the embodiment of the present invention can be a cooking stage used for high-temperature baking of food before crisping; the microwave device and the hot air device are respectively devices installed in the cooking equipment that can be used in the first cooking stage; the microwave device is used to microwave heat the food, and the hot air device is used to bake the food, that is, the first cooking stage can include two sub-stages, namely the microwave stage and the hot air stage.

[0061] The first cooking temperature is the first temperature threshold required to complete the first cooking stage, and the unit can be degrees Celsius (°C). This is the temperature that cannot be exceeded when performing the microwave and hot air stages in the first cooking stage, and the first cooking temperature is less than or equal to the cooking threshold. The first cooking time is the total time required to complete the first cooking stage, and the unit can be minutes (min) or seconds. This is the time that cannot be exceeded when performing the microwave and hot air stages in the first cooking stage. The operating time of the microwave device in the first cooking stage is the time required to perform the microwave stage in the first cooking stage, and the unit can be minutes (min) or seconds. The operating time of the hot air device in the first cooking stage is the time required to perform the hot air stage in the first cooking stage, and the unit can be minutes (min) or seconds. Furthermore, the operating parameters corresponding to the first cooking stage may also include the operating power and operating cycle of the microwave device and the operating power of the hot air device in the first cooking stage. The unit of operating power can be watts (W), and the unit of operating cycle can be seconds.

[0062] In this embodiment of the invention, the second cooking stage in the first control strategy can be a low-temperature dehumidification stage used in the later stages of crisping. The hot air device and the dehumidification device are respectively devices installed in the cooking equipment that can be used in the second cooking stage. The hot air device is used to bake the food, and the dehumidification device is used to dehumidify the food. That is, the second cooking stage can include two sub-stages: a hot air stage and a dehumidification stage. It should be noted that the hot air device in the second cooking stage and the hot air device in the first cooking stage are the same device that can operate in different cooking stages.

[0063] The second cooking temperature is the second temperature threshold required to complete the second cooking stage, and the unit can be degrees Celsius (°C). This is the temperature that cannot be exceeded when performing the hot air and dehumidification stages of the second cooking stage, and the second cooking temperature must be less than or equal to the cooking threshold. The second cooking time is the total time required to complete the second cooking stage, and the unit can be minutes (min) or seconds. This is the time that cannot be exceeded when performing the hot air and dehumidification stages of the second cooking stage. The operating time of the hot air device in the second cooking stage is the time required to perform the hot air stage of the second cooking stage, and the unit can be minutes (min) or seconds. The operating time of the dehumidification device in the second cooking stage is the time required to perform the dehumidification stage of the second cooking stage, and the unit can be minutes (min) or seconds. Furthermore, the operating parameters corresponding to the second cooking stage may also include the operating power of the hot air device in the second cooking stage, and the unit can be watts (W).

[0064] In some alternative embodiments, the dehumidification device is used to accelerate the loss of moisture from the cooking cavity. In practical applications, the door of the cooking equipment can be opened through a structural component to create a gap for dehumidification. In other alternative embodiments, the dehumidification device can also be implemented using other structural or functional components, which is not limited in this embodiment. It should be noted that during the dehumidification process by opening the door through the structural component, the hot air device can operate, but other components of the cooking equipment, such as the microwave device, cannot operate.

[0065] It is understood that, since the first control strategy determined by the cooking device in this embodiment of the invention for starchy or breaded foods is to execute the first cooking stage first and then the second cooking stage, that is, the first control strategy only includes the first cooking stage and the second cooking stage, the sum of the first cooking time of the first cooking stage and the second cooking time of the second cooking stage in the first control strategy is the total cooking time.

[0066] In some alternative embodiments, the first cooking temperature is less than or equal to the temperature threshold; the operating time of the microwave device in the first cooking stage is greater than or equal to 30% of the first cooking time and less than or equal to 85% of the first cooking time; the operating time of the hot air device in the first cooking stage is greater than or equal to 50% of the first cooking time and less than or equal to 85% of the first cooking time.

[0067] In this embodiment, for the working parameters corresponding to the first cooking stage, the first cooking temperature in the first cooking stage is less than or equal to the temperature threshold, that is, the first temperature threshold required to complete the first cooking stage does not exceed the total temperature threshold required to complete the entire first control strategy. In other words, the relationship between the first cooking temperature T1 and the cooking temperature threshold T can be expressed as: T1≤T.

[0068] The microwave device's operating time in the first cooking stage is greater than or equal to 30% of the first cooking time and less than or equal to 85% of the first cooking time. That is, during the execution of the first cooking stage, the microwave stage time is greater than or equal to 30% of the first cooking time and less than or equal to 85% of the first cooking time. In other words, the relationship between the microwave device's operating time t2 and the first cooking time t1 in the first cooking stage can be expressed as: 30%t1≤t2≤85%t1.

[0069] It should be noted that the microwave device in the first cooking stage can operate cyclically within the corresponding running time. For example, the microwave device can be set to operate in a cycle of 30s-60s, and it is specified that it will start operating in the second half of each cycle, and so on. Taking a microwave device with a running time of 240s and a running cycle of 30s as an example, it will not start for the first 15s of each running cycle, and will start for the last 15s, and so on for 8 cycles.

[0070] In the first cooking stage, the operating time of the hot air device is greater than or equal to 50% of the first cooking time and less than or equal to 85% of the first cooking time. That is, during the execution of the first cooking stage, the time of the hot air stage is greater than or equal to 50% of the first cooking time and less than or equal to 85% of the first cooking time. In other words, the relationship between the operating time t3 of the hot air device in the first cooking stage and the first cooking time t1 can be expressed as: 50%t1≤t3≤85%t1.

[0071] It is understandable that the microwave stage and the hot air stage in the first cooking stage can overlap in execution time, that is, the hot air stage can be executed simultaneously for part of the time during the microwave stage in the first cooking stage.

[0072] It should be noted that the embodiments of the present invention do not impose specific restrictions on the specific operating sequence and time allocation of the microwave device and the hot air device in the first cooking stage. For example, if the first cooking time t1 = 7 min, the operating time of the microwave device in the first cooking stage t2 = 4 min, and the operating time of the hot air device t3 = 6 min, it is possible to choose to run the microwave device and the hot air device simultaneously from the 1st to the 4th minute, pause the operation at the 5th minute, and run the hot air device from the 6th to the 7th minute; it is also possible to choose to run the microwave device and the hot air device simultaneously from the 1st to the 2nd minute, pause the operation at the 3rd minute, run the microwave device and the hot air device simultaneously from the 4th to the 5th minute, and run the hot air device from the 6th to the 7th minute; or it is also possible to choose to run the microwave device from the 1st to the 4th minute, and run the hot air device from the 2nd to the 7th minute, etc.

[0073] In some alternative embodiments, the second cooking temperature is greater than or equal to the difference between the temperature threshold and 35 degrees Celsius, and less than or equal to the temperature threshold; the operating time of the hot air device in the second cooking stage is equal to the second cooking time; the operating time of the dehumidification device in the second cooking stage is greater than or equal to 30% of the second cooking time and less than or equal to 80% of the second cooking time.

[0074] In this embodiment, regarding the working parameters corresponding to the second cooking stage, since the second cooking stage is a low-temperature dehumidification stage after high-temperature heating, the temperature of this stage must not only be lower than the highest temperature threshold but also higher than a minimum temperature threshold to avoid the cooking effect of the second cooking stage being affected by excessively low temperature. Therefore, the second cooking temperature in the second cooking stage can be set to be greater than or equal to the difference between the temperature threshold and 35°C, and less than or equal to the temperature threshold. That is, the second temperature threshold required to complete the second cooking stage is not lower than the difference between the total temperature threshold required to complete the entire second control strategy and 35°C, and does not exceed the total temperature threshold required to complete the entire second control strategy. In other words, the relationship between the second cooking temperature T2 and the cooking temperature threshold T can be expressed as: T-35°C≤T2≤T.

[0075] In some alternative embodiments, the second cooking temperature is lower than the first cooking temperature.

[0076] In this embodiment, the operating time of the hot air device in the second cooking stage is equal to the second cooking time, that is, the hot air device runs throughout the second cooking stage.

[0077] In this embodiment, the operating time of the dehumidification device in the first cooking stage is greater than or equal to 30% of the second cooking time and less than or equal to 80% of the second cooking time. That is, during the execution of the second cooking stage, the time of the dehumidification stage is greater than or equal to 30% of the second cooking time and less than or equal to 80% of the second cooking time. In other words, the relationship between the operating time t5 of the dehumidification device in the second cooking stage and the second cooking time t4 can be expressed as: 30%t4≤t5≤80%t4.

[0078] It should be noted that the embodiments of the present invention do not limit the specific implementation process of the dehumidification stage. For example, when the hot air device is working, dehumidification can be carried out by opening the door of the cooking device to form a narrow gap, and the dehumidification can be ended by automatically closing the gap of the door. The ventilation function can be realized at the same time during the hot air stage.

[0079] It is understandable that the hot air stage and the dehumidification stage in the second cooking stage have some overlap in execution time, meaning that the dehumidification stage can be executed simultaneously while the hot air stage in the second cooking stage is being performed.

[0080] It should be noted that the embodiments of the present invention do not impose specific restrictions on the specific operating sequence and operating time allocation of the hot air device and the dehumidification device in the second cooking stage. For example, when the second cooking time is determined and the operating time of the hot air device in the second cooking stage is t4 = 5 min and the operating time of the dehumidification device is t5 = 3 min, the dehumidification device can be operated from the 3rd to the 5th minute of the hot air device operation; or the dehumidification device can be operated from the 2nd minute of the hot air device operation, stopped at the 3rd minute, and then operated again for 4 to 5 minutes, etc.

[0081] As an example, for starchy or breaded foods, the first control strategy can be defined as follows: total cooking time t = 12 min, temperature threshold T = 200℃; first cooking temperature T1 = 200℃, microwave device operating power 600W, hot air device operating power 1500W, first cooking time t1 = 7 min, where microwave device operating time t2 = 4 min, hot air device operating time t3 = 6 min, microwave device operates in 30-second cycles, with the last 15 seconds of each cycle, and this cycle repeats; second cooking temperature T2 = 170℃, hot air device operating power 1000W, second cooking time t4 = 5 min, dehumidification begins from the 2nd minute, dehumidification time t5 = 3 min. Figure 2 This is a schematic diagram illustrating the correspondence between temperature and time in the first control strategy of this invention. Figure 1 According to such Figure 2The first control strategy shown controls the operation of the devices at each stage to achieve rapid crisping of starchy or breaded foods.

[0082] In this embodiment, after determining the first control strategy based on the first information, the microwave device and hot air device of the cooking equipment are controlled to operate sequentially in the first cooking stage according to the first control strategy. Then, in the second cooking stage, the hot air device and dehumidification device of the cooking equipment are controlled to operate sequentially, so as to achieve rapid crisping of the food to be heated through the first control strategy.

[0083] In some alternative embodiments, when the type of food belongs to the first category, the plurality of cooking stages further includes a third cooking stage; prior to step 103, the method further includes: controlling the humidification device of the cooking equipment to operate in the third cooking stage according to the first control strategy.

[0084] In this embodiment, the first category refers to food with a skin. Food with a skin forms fewer pores after frying and absorbs far less water during cooling. Generally, the moisture content of its crispy skin is between 10% and 20% (excluding the unexpanded portion). The first cooking stage mainly utilizes the rapid heating effect of microwaves to quickly evaporate the moisture in the skin, creating an implosion force from the inside out that causes the skin to puff up again, forming a crispy porous structure. A moisture content of 20% to 40% in the skin is optimal for this purpose. Therefore, for food of the first category, a humidifier is needed to increase the humidity in the cooking chamber to replenish the food with moisture before cooking according to the first and second cooking stages. That is, when the food belongs to the first category, the multiple cooking stages in the corresponding first control strategy may also include a third cooking stage, which is executed before the first and second cooking stages. The specific execution process of the third cooking stage involves controlling the operation of the humidifier in the cooking equipment.

[0085] In other words, when the cooking device of this invention determines the first control strategy for re-crispening based on the first information of the crust-type food, it can determine three cooking stages: the early stage of re-crispening (i.e., the third cooking stage), the middle stage of re-crispening (i.e., the first cooking stage), and the late stage of re-crispening (i.e., the second cooking stage). In the third cooking stage, a humidifying device with a humidifying function is used to humidify the surface of the food to be heated, forming a high-humidity cooking environment. In the first cooking stage, a high-temperature heating environment is maintained to allow the humidified food to heat up quickly, so that the internally solidified oil melts quickly. At the same time, microwave flash steaming is used to generate heat from the water molecules absorbed inside the food, forming an implosion force from the inside out, causing the crust to expand and accelerating the washing away of oil, thereby achieving the initial re-crispening. In the second cooking stage, the re-crispening temperature needs to be lowered to avoid excessive Maillard reaction that would cause the food surface to turn black, and the dehumidification mode is activated to accelerate moisture loss, thereby achieving rapid re-crispening.

[0086] Therefore, the third cooking stage of the first control strategy in this embodiment of the invention can be a cooking stage used to fully humidify the food to be heated in the early stage of crisping; the humidifying device is a device installed in the cooking equipment that can be used in the third cooking stage, and the humidifying device fully humidifies the food by means of steam or other humidification methods, that is, the third cooking stage is the humidification stage.

[0087] It should be noted that the execution order of the first control strategy determined for the first category of food, which is the first cooking stage and the second cooking stage after the third cooking stage, is similar to the devices involved in the first cooking stage and the specific execution process in the first control strategy determined for starchy or breaded foods mentioned above, and will not be elaborated on here.

[0088] In this embodiment, after obtaining the first information of the first category of food to be heated, according to the first control strategy determined for this type of food, which includes a third cooking stage, a first cooking stage, and a second cooking stage, the humidification device is controlled to operate in the third cooking stage, the microwave device and the hot air device are controlled to operate in the first cooking stage, and the dehumidification device is controlled in the second cooking stage, thereby completing the rapid re-crispening of the first category of food.

[0089] In some optional embodiments, the working parameters corresponding to the third cooking stage include: the third cooking time of the third cooking stage; the sum of the third cooking time, the second cooking time and the first cooking time is equal to the total cooking time.

[0090] In this embodiment, for the first category of food to be heated, the operating parameters corresponding to the third cooking stage in the determined first control strategy may include the third cooking time of the third cooking stage. The third cooking time shown is the total time required to complete the third cooking stage, and the unit can be minutes (min) or seconds, that is, the time required to execute the humidification stage, which is also the running time of the humidification device.

[0091] In addition, the operating parameters corresponding to the third cooking stage may also include the operating power of the humidifying device in the third cooking stage, which can be in watts (W), the water consumption of the humidifying device, which can be in grams (g) or milliliters, and the third cooking temperature of the third cooking stage. The third cooking temperature is the third temperature threshold required to complete the third cooking stage, which can be in degrees Celsius (°C), that is, the temperature that cannot be exceeded when performing the humidification stage. The third cooking temperature is less than or equal to the cooking threshold. In this embodiment of the invention, there are no specific restrictions on the third cooking time and the third cooking temperature. It is sufficient to maintain the humidity of the cavity between 70% and 90%. For example, the third cooking time t6 can be set to ≤ 20 min and the third cooking temperature T0 to ≤ 200 °C, provided that the total temperature threshold and the total cooking time are not exceeded.

[0092] It is understood that, since the first control strategy determined by the cooking device of the present invention for food with a skin (i.e., the first category of food) is to first execute the third cooking stage, then execute the first cooking stage, and finally execute the second cooking stage, that is, the first control strategy includes the third cooking stage, the first cooking stage, and the second cooking stage, the sum of the third cooking time of the third cooking stage, the first cooking time of the first cooking stage, and the second cooking time of the second cooking stage in the first control strategy is the total cooking time.

[0093] As an example, for foods with a skin (i.e., the first category of food), the total cooking time in the first control strategy can be determined to be t = 15 min, and the temperature threshold T = 200℃; the third cooking temperature in the third cooking stage is T0 = 80℃, the operating power of the humidifier is no more than 500W, and the water consumption is no more than 10g; the first cooking temperature in the first cooking stage is T1 = 200℃, the operating power of the microwave device is 600W, the operating power of the hot air device is 1500W, and the first cooking time is t1 = 7 min, of which the operating time of the microwave device is t2 = 4 min, the operating time of the hot air device is t3 = 6 min, and the microwave device operates in a 30-second cycle, with the last 15 seconds of each cycle, and so on; the second cooking temperature in the second cooking stage is T2 = 170℃, the operating power of the hot air device is 1000W, the second cooking time is t4 = 5 min, and dehumidification begins from the 2nd minute, with a dehumidification time of t5 = 3 min. Figure 3This is a schematic diagram illustrating the correspondence between temperature and time in the first control strategy of this invention. Figure 2 According to such Figure 3 The first control strategy shown controls the operation of the devices at each stage to achieve rapid re-crispization of the first category of food.

[0094] The following example illustrates the control method of cooking equipment.

[0095] As an example, Figure 4 This is a flowchart illustrating a control method for a cooking device in an application example of an embodiment of the present invention; as shown below. Figure 4 As shown, combined with Figure 2 The relationship between temperature and time, specifically for starchy or breaded foods, such as 500g of leftover fried chicken, demonstrates the following process for achieving rapid crisping:

[0096] Step 201: Obtain the first information of the food to be heated, wherein the type of food in the first information is fried chicken and the weight of the food is 500g;

[0097] Step 202: Determine the first control strategy, including each cooking stage and its corresponding working parameters, based on the first information;

[0098] Step 203: After preheating the cavity of the cooking equipment (the preheating process was not completed during the cooking process) Figure 4 (As shown in the first control strategy), according to the working parameters corresponding to the first cooking stage in the first control strategy, the first cooking stage is executed within 0 to 7 minutes, including controlling the microwave device to run for 4 minutes and the hot air device to run for 6 minutes, and controlling the microwave device to run for the last 15 seconds of each cycle with a 30-second cycle to bake the food to be heated at high temperature.

[0099] Step 204: According to the working parameters corresponding to the second cooking stage in the first control strategy, the second cooking stage is executed within 8 to 12 minutes. The hot air device is controlled and operated throughout the process, and the dehumidification device is operated for 3 minutes starting at the 9th minute to dehumidify the food to be heated at a low temperature, thereby completing the rapid crisping of 500g of overnight fried chicken.

[0100] By using the first control strategy determined for starchy or breaded foods in this embodiment of the invention, the operation of the devices in each cooking stage of the first control strategy is controlled. The food is first baked at high temperature and then dehumidified at low temperature. Compared with existing cooking equipment, under the same conditions, it can achieve the beneficial effects of shortening the crisping time by 20% and increasing the degreasing rate by 5.5%. While improving the crisping efficiency of the cooking equipment, it also greatly restores the original effect of the food.

[0101] As another example Figure 5This is a flowchart illustrating a control method for a cooking device in another application example of the present invention; as shown below. Figure 5 As shown, combined with Figure 3 The relationship between temperature and time, for foods with a skin (i.e., Category 1 foods), such as 500g of overnight roasted chicken wings, demonstrates the specific process for achieving rapid crisping:

[0102] Step 301: Obtain the first information of the food to be heated, wherein the type of food in the first information is roasted chicken wings and the weight of the food is 500g.

[0103] Step 302: Determine the first control strategy, including each cooking stage and corresponding working parameters, based on the first information.

[0104] Step 303: After preheating the cavity of the cooking equipment (the preheating process was not completed during the cooking process) Figure 5 (As shown in the text), according to the working parameters corresponding to the third cooking stage in the first control strategy, the third cooking stage is executed within 0 to 3 minutes, during which the humidification device is operated throughout the process to fully humidify the food to be heated.

[0105] For example, the cooking temperature T0 of the third cooking stage can be set to 80°C, the steam power to be ≤500W, and the steam water consumption to be ≤10g. At this time, the humidity of the cavity can be maintained between 70-90%.

[0106] Step 304: According to the working parameters corresponding to the first cooking stage in the first control strategy, the first cooking stage is executed within 4 to 10 minutes, wherein the microwave device is controlled to run for 4 minutes and the hot air device for 6 minutes, and the microwave device is controlled to run for 15 seconds of each cycle with a 30-second cycle to bake the food to be heated at high temperature.

[0107] Step 305: According to the working parameters corresponding to the second cooking stage in the first control strategy, the second cooking stage is executed from 11 to 15 minutes. The hot air device is controlled and operated throughout the process, and the dehumidification device is operated for 3 minutes starting at 13 minutes to dehumidify the food to be heated at low temperature, thereby completing the rapid crisping of 500g of overnight roasted chicken wings.

[0108] By using the first control strategy determined for a first category of food with its own outer skin in this embodiment of the invention, the operation of the devices in each cooking stage of the first control strategy is controlled. The food is first fully humidified, then baked at high temperature, and finally dehumidified at low temperature. Compared with existing cooking equipment, under the same conditions, it can achieve the beneficial effects of shortening the crisping time by 12% and increasing the degreasing rate by 3.6%. While improving the crisping efficiency of the cooking equipment, it also greatly restores the original effect of the food.

[0109] To implement the method of the embodiments of the present invention, the embodiments of the present invention also provide a control device for a cooking device, which corresponds to the control method of the cooking device described above. The steps in the control method embodiments of the cooking device described above are also fully applicable to the control device embodiments of the cooking device.

[0110] Figure 6 This is a schematic diagram of the composition of the control device of the cooking equipment according to an embodiment of the present invention; as shown below. Figure 6 As shown, an embodiment of the present invention provides a control device for a cooking appliance, the device comprising: an acquisition unit 41, a processing unit 42, and a control unit 43; wherein,

[0111] The acquisition unit 41 is used to acquire first information about the food to be heated, the first information including the type and weight of the food;

[0112] The processing unit 42 is configured to determine a first control strategy based on the first information; wherein the first control strategy includes multiple cooking stages and working parameters corresponding to each cooking stage, and the multiple cooking stages include at least a first cooking stage and a second cooking stage;

[0113] The control unit 43 is used to sequentially control the operation of the microwave device and the hot air device of the cooking equipment in the first cooking stage according to the first control strategy, and to sequentially control the operation of the hot air device and the dehumidification device of the cooking equipment in the second cooking stage.

[0114] In some embodiments, the processing unit 42 is configured to determine a temperature threshold and a total cooking time based on the type and weight of the food, and to determine multiple cooking stages included in the first control strategy and the working parameters corresponding to each cooking stage according to the type of food, the temperature threshold, and the total cooking time.

[0115] In some embodiments, when the type of food belongs to a first category, the plurality of cooking stages further includes a third cooking stage; the control unit 43 is configured to control the humidification device of the cooking device to operate in the third cooking stage in accordance with the first control strategy before controlling the operation of the microwave device and the hot air device of the cooking device in the first cooking stage in accordance with the first control strategy, and before controlling the operation of the hot air device and the dehumidification device of the cooking device in the second cooking stage in sequence.

[0116] In some embodiments, the operating parameters corresponding to the first cooking stage include: a first cooking temperature of the first cooking stage, a first cooking time of the first cooking stage, the operating time of the microwave device in the first cooking stage, and the operating time of the hot air device in the first cooking stage; the operating parameters corresponding to the second cooking stage include: a second cooking temperature of the second cooking stage, a second cooking time of the second cooking stage, the operating time of the hot air device in the second cooking stage, and the operating time of the dehumidification device in the second cooking stage; wherein, the sum of the first cooking time and the second cooking time is equal to the total cooking time.

[0117] In some embodiments, the first cooking temperature is less than or equal to the temperature threshold; the operating time of the microwave device in the first cooking stage is greater than or equal to 30% of the first cooking time and less than or equal to 85% of the first cooking time; the operating time of the hot air device in the first cooking stage is greater than or equal to 50% of the first cooking time and less than or equal to 85% of the first cooking time.

[0118] In some embodiments, the second cooking temperature is greater than or equal to the difference between the temperature threshold and 35 degrees Celsius, and less than or equal to the temperature threshold; the operating time of the hot air device in the second cooking stage is equal to the second cooking time; the operating time of the dehumidification device in the second cooking stage is greater than or equal to 30% of the second cooking time and less than or equal to 80% of the second cooking time.

[0119] In some embodiments, the working parameters corresponding to the third cooking stage include: the third cooking time of the third cooking stage; the sum of the third cooking time, the second cooking time and the first cooking time is equal to the total cooking time.

[0120] It should be noted that the control device for the cooking equipment provided in the above embodiments is only illustrated by the division of the above-described program units when controlling the cooking equipment. In practical applications, the above processing can be assigned to different program units as needed, that is, the internal structure of the device can be divided into different program units to complete all or part of the processing described above. In addition, the control device for the cooking equipment provided in the above embodiments and the control method embodiments for the cooking equipment belong to the same concept, and the specific implementation process can be found in the method embodiments, which will not be repeated here.

[0121] Based on the hardware implementation of the above program units, and in order to implement the method of the embodiments of the present invention, the embodiments of the present invention also provide a cooking device. Figure 7 This is a schematic diagram of the hardware composition of the cooking device according to an embodiment of the present invention. It should be noted that... Figure 7This is merely an exemplary structure of the cooking device, not the entire structure; it can be implemented as needed. Figure 7 The structure shown may be part or all of the structure.

[0122] like Figure 7 As shown, the cooking device 50 provided in this embodiment of the invention includes at least one processor 51, a memory 52, and a user interface 53. The various components of the cooking device 50 are coupled together via a bus system 54. It can be understood that the bus system 54 is used to implement communication between these components. In addition to a data bus, the bus system 54 also includes a power bus, a control bus, and a status signal bus. However, for clarity, in... Figure 7 The general labeled all buses as Bus System 54.

[0123] The memory 52 in this embodiment of the invention is used to store various types of data to support the operation of the cooking equipment. Examples of such data include any computer programs used to operate on the cooking equipment.

[0124] The control method for the cooking device disclosed in this embodiment of the invention can be applied to or implemented by the processor 51. The processor 51 may be an integrated circuit chip with signal processing capabilities. During implementation, each step of the control method for the cooking device can be completed by the integrated logic circuitry in the hardware of the processor 51 or by instructions in software form. The processor 51 can be a general-purpose processor, a digital signal processor (DSP), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. The processor 51 can implement or execute the methods, steps, and logic block diagrams disclosed in this embodiment of the invention. The general-purpose processor can be a microprocessor or any conventional processor, etc. The steps of the method disclosed in this embodiment of the invention can be directly manifested as execution by a hardware decoding processor, or execution by a combination of hardware and software modules in the decoding processor. The software modules can be located in a storage medium, specifically memory 52. ​​The processor 51 reads information from memory 52 and, in conjunction with its hardware, completes the steps of the control method for the cooking device provided in this embodiment of the invention.

[0125] In an exemplary embodiment, the cooking device may be implemented by one or more application-specific integrated circuits (ASICs), DSPs, programmable logic devices (PLDs), complex programmable logic devices (CPLDs), field-programmable gate arrays (FPGAs), general-purpose processors, controllers, microcontrollers (MCUs), microprocessors, or other electronic components to perform the aforementioned method.

[0126] It is understood that memory 52 can be volatile memory or non-volatile memory, or both. Non-volatile memory can be read-only memory (ROM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), electrically erasable programmable read-only memory (EEPROM), ferromagnetic random access memory (FRAM), flash memory, magnetic surface memory, optical disc, or compact disc read-only memory (CD-ROM); magnetic surface memory can be disk storage or magnetic tape storage. Volatile memory can be random access memory (RAM), which is used as an external cache. By way of example, but not limitation, many forms of RAM are available, such as Static Random Access Memory (SRAM), Synchronous Static Random Access Memory (SSRAM), Dynamic Random Access Memory (DRAM), Synchronous Dynamic Random Access Memory (SDRAM), Double Data Rate Synchronous Dynamic Random Access Memory (DDRSDRAM), Enhanced Synchronous Dynamic Random Access Memory (ESDRAM), Sync Link Dynamic Random Access Memory (SLDRAM), and Direct Rambus Random Access Memory (DRRAM).The memories described in the embodiments of this invention are intended to include, but are not limited to, these and any other suitable types of memories.

[0127] In an exemplary embodiment, the present invention also provides a storage medium, namely a computer storage medium, specifically a computer-readable storage medium, such as a memory 52 including a computer program, which can be executed by the processor 51 of the cooking device to complete the steps described in the method of the present invention. The computer-readable storage medium can be a memory such as ROM, PROM, EPROM, EEPROM, Flash Memory, magnetic surface memory, optical disc, or CD-ROM.

[0128] In an exemplary embodiment, the present invention also provides a computer program product, including a computer program that can be executed by a processor 51 of a cooking device to perform the steps described in the method of the present invention.

[0129] The methods disclosed in the several method embodiments provided in this application can be arbitrarily combined without conflict to obtain new method embodiments.

[0130] The features disclosed in the several product embodiments provided in this application can be arbitrarily combined without conflict to obtain new product embodiments.

[0131] In the several embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. The device embodiments described above are merely illustrative. For example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods, such as: multiple units or components can be combined, or integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the various components shown or discussed can be through some interfaces, and the indirect coupling or communication connection between devices or units can be electrical, mechanical, or other forms.

[0132] The units described above as separate components may or may not be physically separate. The components shown as units may or may not be physical units, that is, they may be located in one place or distributed across multiple network units. Some or all of the units may be selected to achieve the purpose of this embodiment according to actual needs.

[0133] In addition, in the various embodiments of the present invention, each functional unit can be integrated into one processing unit, or each unit can be a separate unit, or two or more units can be integrated into one unit; the integrated unit can be implemented in hardware or in the form of hardware plus software functional units.

[0134] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A method for controlling a cooking device, characterized in that, The method includes: Obtain first information about the food to be heated, including the type and weight of the food; Based on the first information, a first control strategy is determined; wherein, the first control strategy includes multiple cooking stages and working parameters corresponding to each cooking stage, and the multiple cooking stages include at least a first cooking stage and a second cooking stage; According to the first control strategy, the microwave device and hot air device of the cooking equipment are controlled to operate sequentially in the first cooking stage, and the hot air device and dehumidification device of the cooking equipment are controlled to operate sequentially in the second cooking stage.

2. The method according to claim 1, characterized in that, Determining the first control strategy based on the first information includes: Based on the type and weight of the food, a temperature threshold and a total cooking time are determined. According to the type of food, the temperature threshold, and the total cooking time, multiple cooking stages included in the first control strategy and the corresponding working parameters for each cooking stage are determined.

3. The method according to claim 2, characterized in that, When the type of food belongs to the first category, the plurality of cooking stages also include a third cooking stage; Before controlling the operation of the microwave device and the hot air device of the cooking equipment in the first cooking stage according to the first control strategy, and before sequentially controlling the operation of the hot air device and the dehumidification device of the cooking equipment in the second cooking stage, the method further includes: The humidification device of the cooking equipment is controlled to operate in the third cooking stage according to the first control strategy.

4. The method according to claim 2, characterized in that, The operating parameters corresponding to the first cooking stage include: the first cooking temperature of the first cooking stage, the first cooking time of the first cooking stage, the operating time of the microwave device in the first cooking stage, and the operating time of the hot air device in the first cooking stage. The operating parameters corresponding to the second cooking stage include: the second cooking temperature of the second cooking stage, the second cooking time of the second cooking stage, the operating time of the hot air device in the second cooking stage, and the operating time of the dehumidification device in the second cooking stage; Wherein, the sum of the first cooking time and the second cooking time equals the total cooking time.

5. The method according to claim 4, characterized in that, The first cooking temperature is less than or equal to the temperature threshold; In the first cooking stage, the operating time of the microwave device is greater than or equal to 30% and less than or equal to 85% of the first cooking time. In the first cooking stage, the hot air device operates for more than or equal to 50% and less than or equal to 85% of the first cooking time.

6. The method according to claim 4, characterized in that, The second cooking temperature is greater than or equal to the difference between the temperature threshold and 35 degrees Celsius, and less than or equal to the temperature threshold. The operating time of the hot air device in the second cooking stage is equal to the second cooking time; In the second cooking stage, the dehumidification device operates for more than or equal to 30% and less than or equal to 80% of the second cooking time.

7. The method according to claim 3, characterized in that, The working parameters corresponding to the third cooking stage include: the third cooking time of the third cooking stage; The sum of the third cooking time, the second cooking time, and the first cooking time equals the total cooking time.

8. A control device for a cooking appliance, characterized in that, The device is used in cooking equipment, and the device includes: an acquisition unit, a processing unit, and a control unit; wherein... The acquisition unit is used to acquire first information about the food to be heated, the first information including the type and weight of the food; The processing unit is configured to determine a first control strategy based on the first information; wherein the first control strategy includes multiple cooking stages and working parameters corresponding to each cooking stage, and the multiple cooking stages include at least a first cooking stage and a second cooking stage; The control unit is configured to sequentially control the operation of the microwave device and the hot air device of the cooking equipment in the first cooking stage according to the first control strategy, and to sequentially control the operation of the hot air device and the dehumidification device of the cooking equipment in the second cooking stage.

9. A cooking device, characterized in that, include: A processor and memory for storing computer programs that can run on the processor, wherein, The processor, when running a computer program, performs the steps of the method according to any one of claims 1 to 7.

10. A computer-readable storage medium storing a computer program thereon, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 7.

11. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 7.

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