Baking control methods, equipment and ovens

Abstract

This application provides a baking control method, apparatus, and oven. The method includes: receiving control information input by a user, the control information including the number of layers on which the object to be baked is placed; obtaining the category and placement position of the object to be baked; determining a target baking mode from multiple baking modes based on the number of layers, category, and placement position, wherein the baking times for the multiple baking modes are the same; and baking the object to be baked according to the target baking mode. This method enables the oven to bake food in the same amount of time using multiple layers as it does baking the same type of food in a single layer, thus improving the baking efficiency of the oven when baking food in multiple layers.

Description

Technical Field

[0001] This application relates to smart home technology, and more particularly to a baking control method, device, and oven. Background Technology

[0002] An oven is a common kitchen appliance, and baking food is a popular cooking method. With the increasingly fast pace of life, people demand higher baking efficiency. To improve efficiency, people often bake multiple layers of food simultaneously. However, current ovens often take longer to bake multiple layers of food than to bake the same type of food on a single layer, resulting in relatively low baking efficiency. Summary of the Invention

[0003] This application provides a baking control method, apparatus, and oven that enables the oven to bake food in multiple layers in the same time as baking the same type of food in a single layer, thereby improving the baking efficiency of the oven when baking food in multiple layers.

[0004] In a first aspect, this application provides a baking control method, comprising: receiving control information input by a user, the control information including the number of layers on which the object to be baked is placed; obtaining the category and placement position of the object to be baked; determining a target baking mode from multiple baking modes based on the number of layers, category, and placement position, wherein the baking time corresponding to the multiple baking modes is the same; and baking the object to be baked according to the target baking mode.

[0005] Optionally, a target baking mode can be determined from multiple baking modes based on the number of layers, category, and placement location, including: determining the target baking mode from multiple baking modes according to the pre-stored correspondence between the number of layers, category, and placement location of baking objects and baking modes.

[0006] This method allows for the rapid acquisition of the target baking mode, further improving baking efficiency.

[0007] Optionally, before determining the target baking mode from multiple baking modes according to the pre-stored correspondence between the number of layers, categories, and placement positions of the baking objects and baking modes, the method further includes: determining baking conditions based on the category of the baking object, the baking conditions including a first temperature range, or a second temperature range and the duration of the second temperature range; controlling the oven to bake in a first heating mode; determining the method of measuring the temperature inside the oven based on the number of layers, categories, and placement positions of the baking objects, and determining a first temperature inside the oven according to the measurement method; if the first temperature meets the baking conditions, determining the baking time of the oven based on the time taken to reach the baking conditions; if the baking time is equal to the preset heating time, determining the first heating mode and the preset heating time as the baking mode corresponding to the number of layers, categories, and placement positions of the baking objects.

[0008] This method ensures that the baking object is cooked when the first temperature inside the oven meets the baking conditions by setting reasonable baking conditions and controlling the oven to heat the object in different heating modes. Furthermore, based on the relationship between baking time and preset time, multiple baking modes with the same baking time can be determined, so that the oven can still complete the baking with the same baking time when baking objects on different layers. Compared with existing technologies, this method can improve the efficiency of ovens when baking multiple layers.

[0009] Optionally, the method for measuring the oven temperature is determined based on the number of layers of the baked object, the category of the baked object, and the placement position of the baked object, including: if the category of the baked object is the first category, then the first temperature sensor is controlled to measure the temperature of the oven cavity based on the number of layers of the baked object and the placement position of the baked object, and / or the second temperature sensor is controlled to measure the temperature inside the baked object; if the category of the baked object is the second category, then the first temperature sensor is controlled to measure the temperature of the oven cavity based on the number of layers of the baked object and the placement position of the baked object.

[0010] This method, on the one hand, selects different types of temperature measuring devices based on the type of baking object to perform personalized temperature monitoring inside the oven. This not only allows for more accurate temperature determination but also saves resources and reduces costs. On the other hand, selecting temperature sensors installed at corresponding locations based on the number of baking objects and their placement further improves the accuracy of temperature monitoring inside the oven.

[0011] Optionally, if the baking time is not equal to the preset heating time, the oven is controlled to stop heating, and when the oven temperature is less than or equal to the preset temperature value, a second heating mode different from the first heating mode is used for baking until the baking time is equal to the preset heating time. Then, the second heating mode with a baking time equal to the preset heating time and the preset heating time are determined as the baking mode corresponding to the number of layers of the baking object, the category of the baking object, and the placement position of the baking object.

[0012] When the baking time corresponding to the first heating mode is not equal to the preset heating time, the method can determine the second heating mode with a baking time equal to the preset heating time through repeated iterations. This allows the oven to determine multiple baking modes with the same baking time, so that the oven can still complete the baking with the same baking time when baking objects on different layers. Compared with the existing technology, this method can improve the efficiency of the oven when baking multiple layers.

[0013] Optionally, if the first temperature meets the baking conditions, the baking time of the oven is determined based on the time taken for the first temperature to reach the baking conditions, including: if the category of the object to be baked is the second category, if the first temperature meets the baking conditions, the oxygen content in the oven is determined; when the oxygen content is equal to the preset oxygen content, the working time of the oxygen sensor is determined; and the baking time of the oven is determined based on the time taken for the first temperature to reach the baking conditions and the working time of the oxygen sensor.

[0014] When the baking object is classified as Category II, this method can control the oven to produce different baking times for different baking objects, thereby meeting the different baking needs of users.

[0015] Optionally, obtaining the category and placement location of the object to be baked includes: acquiring at least one image through the image acquisition module inside the oven; performing image analysis on the at least one image to obtain the category and placement location of the object to be baked.

[0016] This method enables the oven to automatically identify the type and placement of food to be baked through image analysis, thereby improving baking efficiency and enhancing the user experience.

[0017] Secondly, this application provides a baking control device, the device comprising:

[0018] The receiving module is used to receive control information input by the user, including the number of layers on which the object to be baked is placed.

[0019] The acquisition module is used to obtain the category and placement location of the object to be baked.

[0020] The determination module is used to select the target baking mode from multiple baking modes based on the number of layers, category, and placement position. The baking time is the same for multiple baking modes.

[0021] The processing module is used to bake the object to be baked according to the target baking mode.

[0022] Optionally, the determining module is specifically used to determine the target baking mode from multiple baking modes according to the pre-stored correspondence between the number of layers, categories, and placement positions of baking objects and baking modes.

[0023] Optionally, the determining module is further configured to determine baking conditions based on the category of the object to be baked, the baking conditions including a first temperature range, or a second temperature range and the duration of the second temperature range; control the oven to bake in a first heating mode; determine the method of measuring the temperature inside the oven based on the number of layers of the object to be baked, the category of the object to be baked, and the placement position of the object to be baked, and determine the first temperature inside the oven according to the measurement method; if the first temperature meets the baking conditions, determine the baking time of the oven based on the time taken to reach the baking conditions; if the baking time is equal to the preset heating time, determine the first heating mode and the preset heating time as the baking mode corresponding to the number of layers of the object to be baked, the category of the object to be baked, and the placement position of the object to be baked.

[0024] Optionally, the determining module is specifically used to control the first temperature sensor to measure the temperature inside the oven cavity based on the number of layers and the placement position of the baking object if the category of the baking object is the first category, and / or to control the second temperature sensor to measure the temperature inside the baking object; if the category of the baking object is the second category, the first temperature sensor is controlled to measure the temperature inside the oven cavity based on the number of layers and the placement position of the baking object.

[0025] Optionally, the determining module is specifically used to control the oven to stop heating if the baking time is not equal to the preset heating time, and to use a second heating mode different from the first heating mode for baking when the oven temperature is less than or equal to the preset temperature, until the baking time is equal to the preset heating time. Then, the second heating mode with a baking time equal to the preset heating time and the preset heating time are determined as the baking mode corresponding to the number of layers of the baking object, the category of the baking object, and the placement position of the baking object.

[0026] Optionally, this determining module is specifically used for the category of the baking object being the second category. If the first temperature meets the baking conditions, the oxygen content in the oven is determined; when the oxygen content is equal to the preset oxygen content, the working time of the oxygen sensor is determined; and the baking time of the oven is determined based on the time taken to reach the baking conditions at the first temperature and the working time of the oxygen sensor.

[0027] Optionally, the acquisition module is specifically used to acquire at least one image through the image acquisition module inside the oven; perform image analysis on the at least one image to obtain the category of the object to be baked and the placement position of the object to be baked.

[0028] Thirdly, this application provides an oven, comprising: a memory and a processor; the memory and the processor being connected; the memory being used to store a computer program; and the processor being used to implement any of the baking control methods provided in the first aspect and the optional portion thereof when the computer program is executed.

[0029] Fourthly, this application provides a computer-readable storage medium storing computer-executable instructions that, when executed by a processor, are used to implement any of the baking control methods provided in the first aspect and the optional portion thereof.

[0030] The baking control method, apparatus, and oven provided in this application first receive user input including the number of layers on which the object to be baked is placed; then, they obtain the category and placement position of the object to be baked; next, based on the number of layers, category, and placement position, they determine a target baking mode from multiple baking modes corresponding to the same baking time; finally, they bake the object to be baked according to the selected target baking mode. This method can control the baking time of the oven to be the same when baking food in multiple layers as when baking the same type of food in a single layer, thereby improving the baking efficiency of multi-layer baking. Attached Figure Description

[0031] To more clearly illustrate the technical solutions in this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0032] Figure 1 A schematic flowchart of the baking control method provided in this application;

[0033] Figure 2 A schematic diagram of the structure of the oven provided in this application;

[0034] Figure 3 Another schematic diagram of the baking control method provided in this application;

[0035] Figure 4 Another structural schematic diagram of the oven provided in this application;

[0036] Figure 5 Another structural schematic diagram of the oven provided in this application;

[0037] Figure 6 A schematic diagram of the baking control device provided in this application;

[0038] Figure 7 This is another structural schematic diagram of the oven provided in this application. Detailed Implementation

[0039] To make the objectives, technical solutions, and advantages of this application clearer, the technical solutions of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0040] Existing ovens typically require users to manually set the temperature and baking time, making the process cumbersome. Furthermore, because the heating elements operate on the same pattern, the baking time varies depending on the number of food items being baked, resulting in inconsistent baking times for different number of items. In particular, baking multiple layers of food takes longer and is less efficient.

[0041] If the oven could be controlled to use different heating modes when baking foods on different layers, the problems in existing technologies could be solved, and the efficiency of baking multi-layered foods in an oven could be improved. Since oven heating elements are typically located at the top, bottom, and side walls of the oven cavity, the distance between the food being baked and the heating elements varies depending on its placement, resulting in different heating rates. Furthermore, the required baking temperatures usually differ depending on the type or quantity of the food being baked. If these factors are fully considered, and the corresponding heating mode is determined based on the number of layers, type, and specific placement of the food, and then the oven heating elements are controlled to use different heating modes, the time required to bake multi-layered foods can be the same as baking a single-layered food, thus improving the baking efficiency of multi-layered foods in an oven.

[0042] Figure 1 This is a flowchart illustrating a baking control method provided in this application, which can be applied to an oven, such as... Figure 1 As shown, the method includes:

[0043] S101, Receive control information input by the user.

[0044] The control information includes the number of layers on which the food to be baked is placed. Specifically, the number of layers refers to the number of baking racks in the oven, such as baking one layer of food, baking two layers of food, etc.

[0045] Users can input control information through the oven's human-machine interface, or through a remote control; they can also input control information in voice form through the oven's voice acquisition device.

[0046] For example, when a user is baking three layers of food in an oven, the user can input the baking layer number 3 through the buttons on the oven's human-computer interaction interface.

[0047] S102. Obtain the category and placement location of the object to be baked.

[0048] The placement of the food to be baked refers to the location of the rack containing the food inside the oven. For example, Figure 2 This is a schematic diagram of the structure of the oven provided in this application. Figure 2 The oven shown includes 6 rack slots 21, classifying it as a 6-rack oven. Figure 2 As shown, the grill rack 22 is inserted into the grill rack slot 21. Assuming the slots for placing the grill racks inside a 6-layer oven are arranged from bottom to top as the first to sixth layers, Figure 2 The grill rack 22 is located in the grill rack slots of the first, fourth, and sixth layers. Assume that... Figure 2 If the baking racks in the oven are all filled with objects to be baked, then the positions of the objects to be baked are the locations of the first, fourth, and sixth rack slots.

[0049] Specifically, one possible way to obtain the category and location of the object to be baked is for the user to input the category and location of the object to be baked through the oven's interface or a voice acquisition device.

[0050] Another possible way to obtain the category and placement of the object to be baked is to acquire at least one image through the image acquisition module inside the oven; and to perform image analysis on the at least one image to obtain the category and placement of the object to be baked.

[0051] This method enables the oven to automatically identify the type and placement of food to be baked through image analysis, thereby improving baking efficiency and enhancing the user experience.

[0052] S103. Determine the target baking mode from multiple baking modes based on the number of layers of the object to be baked, the category of the object to be baked, and the placement of the object to be baked.

[0053] Among them, multiple baking modes have the same baking time.

[0054] For example, a target baking mode can be determined from multiple baking modes based on a pre-stored correspondence between the layer number, category, and placement of baking objects and baking modes. This method enables rapid acquisition of the target baking mode, further improving baking efficiency.

[0055] When baking in an oven, heating is typically achieved through heating elements. For example, baking mode 1 corresponds to a heating element mode of 30 minutes on, 30 minutes off, for a total heating time of 1 hour. Baking mode 2 corresponds to a heating element mode of 40 minutes on, 20 minutes off, for a total heating time of 1 hour.

[0056] S104. Bake the object to be baked according to the target baking mode.

[0057] Specifically, the heating element is controlled to heat the object to be baked according to the heating mode corresponding to the target baking mode. For example, if the target baking mode is baking mode 1 in the example above, the heating element is controlled to heat the object to be baked for 1 hour in a manner that heats for 30 minutes and stops heating for 30 minutes.

[0058] The baking control method provided in this application first receives user input, including the layer number control information of the object to be baked, to obtain the appropriate layer number for the object to be baked; then, it obtains the category and placement position of the object to be baked; further, based on the obtained layer number, category, and placement position of the object to be baked, it determines the target baking mode from multiple baking modes corresponding to the same baking time, and bakes the object to be baked according to the target baking mode. This method can control the baking time to be consistent whether the oven bakes the same type of object in a single layer or multiple layers. On the one hand, it can improve the baking efficiency of the oven when baking in multiple layers; on the other hand, the user's waiting time is consistent in both single-layer and multi-layer baking, resulting in a better user experience.

[0059] Understandably, for an oven to determine the target baking mode from multiple baking modes corresponding to the same baking time based on the number of layers, type, and placement of the items to be baked, it first needs to determine multiple baking modes corresponding to the same baking time. The following is a detailed explanation of how to determine multiple baking modes corresponding to the same baking time.

[0060] Figure 3 This is another schematic diagram of the baking control method provided in this application, which can be applied to an oven, such as... Figure 3 As shown, the method includes:

[0061] S301. Determine the baking conditions based on the category of the object being baked.

[0062] The baking conditions include a first temperature range, or a second temperature range and the duration of the second temperature range. The first category can include meat products such as bacon, chicken wings, and roast duck; the second category can include pasta products such as cookies, bread, and cream puffs.

[0063] When baking conditions include a first temperature range and a second temperature range, the first temperature range and the second temperature range do not overlap, and the temperature value in the first temperature range is higher than the temperature value in the second temperature range.

[0064] Specifically, when the object to be baked is of the first category, the baking conditions can be set to the internal temperature of the object to be within [T]. 中心 -30℃, ∞), or, baking conditions can be set to the oven cavity temperature belonging to [T]. 中心 -2℃, T 中心 +2℃] and continue for the preset duration, while the internal temperature of the object being baked is within [T 中心 -50℃, T 中心 -30℃] and continue for a preset time, where the preset time can be set according to the actual needs of the baking object. Different types of baking objects can correspond to different preset times; for example, roast duck and bacon can correspond to different preset times. When the baking object is of the second category, the baking conditions can be set to the oven temperature being [T 中心 -2℃, T 中心 +2℃]. Where, T 中心 This refers to the rated temperature of the oven cavity when baking food. The actual temperature value corresponds one-to-one with the object being baked, and the specific value can be determined according to the specific object to be baked.

[0065] For example, when the object to be baked is bacon, let's assume that the bacon corresponds to T. 中心 If the temperature is 230℃, then the baking conditions can be set such that the internal temperature of the bacon is within the range [200℃, ∞), or the baking conditions can be set such that the oven temperature is within the range [228℃, 232℃] for 5 minutes, and the internal temperature of the bacon is within the range [180℃, 200℃] for 5 minutes. When the object being baked is a cookie, assuming the temperature T for the cookie is... 中心 If the temperature is 180℃, then the baking conditions can be set to the oven temperature range [178℃, 182℃].

[0066] S302, Control the oven to bake in the first heating mode.

[0067] For example, suppose the first heating mode is that the heating element heats for 30 minutes and then stops heating for 30 minutes. Controlling the oven to bake in the first heating mode means controlling the heating element to heat for 30 minutes and then stop for 30 minutes.

[0068] S303. Determine the method for measuring the oven temperature based on the number of layers of the baked object, the type of the baked object, and the placement of the baked object, and determine the first temperature inside the oven according to the measurement method.

[0069] The first temperature can be the temperature inside the oven cavity and / or the temperature inside the object being baked.

[0070] Specifically, one possible implementation of determining the oven temperature measurement method based on the number of layers, category, and placement of the baked object is as follows: If the baked object is of the first category, then based on the number of layers and placement of the baked object, control the first temperature sensor to measure the oven cavity temperature, and / or control the second temperature sensor to measure the internal temperature of the baked object; if the baked object is of the second category, then based on the number of layers and placement of the baked object, control the first temperature sensor to measure the oven cavity temperature.

[0071] This method, on the one hand, selects different types of temperature measuring devices based on the type of baking object to perform personalized temperature monitoring inside the oven. This not only allows for more accurate temperature determination but also saves resources and reduces costs. On the other hand, selecting temperature sensors installed at corresponding locations based on the number of baking objects and their placement further improves the accuracy of temperature monitoring inside the oven.

[0072] Furthermore, if the category of the baking object is the first category, then according to the number of layers of the baking object and the placement position of the baking object, a possible implementation of controlling the first temperature sensor to measure the temperature of the oven cavity and / or controlling the second temperature sensor to measure the temperature inside the baking object is as follows: if the category of the baking object is the first category, according to the preset correspondence between the number of layers of the baking object, the placement position of the baking object and the first temperature sensor and / or the second temperature sensor, the first temperature sensor is controlled to measure the temperature of the oven cavity and / or the second temperature sensor is controlled to measure the temperature inside the baking object.

[0073] If the category of the baking object is the second category, then one possible way to control the first temperature sensor to measure the temperature inside the oven according to the number of layers and the placement position of the baking object is: if the category of the baking object is the second category, then control the first temperature sensor to measure the temperature inside the oven according to the preset correspondence between the number of layers and the placement position of the baking object and the first temperature sensor.

[0074] Furthermore, the first temperature inside the oven is determined according to the measurement method, which is the temperature of the oven cavity and / or the temperature inside the baking object measured according to different measurement methods.

[0075] The following is a specific example to illustrate S303. Figure 4 Another structural schematic diagram of the oven provided in this application is shown below. Figure 4 As shown, three first temperature sensors, namely first temperature sensor 41, first temperature sensor 42, and first temperature sensor 43, are evenly arranged on the back panel of the oven. Specifically, first temperature sensor 41 is located near the first rack slot, first temperature sensor 42 is located near the fourth rack slot, and first temperature sensor 43 is located near the sixth rack slot. The oven also includes three second temperature sensors. Figure 4 Not shown in the diagram, specifically, the second temperature sensor can be a food probe. The food probe is inserted into the baking object to detect the internal temperature of the baking object. The other end of the food probe is connected to the oven via wired or wireless means to transmit the detected internal temperature of the baking object to the oven.

[0076] Assuming the baking object is classified as Category 1, has a single layer, and is placed in the fourth rack slot, the oven temperature is measured as follows: the first temperature sensor 42 measures the oven cavity temperature t. 42 The second temperature sensor 45 is used to measure the internal temperature t of the object being baked. 45 Correspondingly, the initial temperature T inside the oven can be expressed as: T = t 42 Or T = t 45 .

[0077] Assuming the baking object is classified as Category 1, has two layers, and is placed in the slots of the third and fifth racks, the oven temperature is measured as follows: Temperature sensors 41, 42, and 43 are used to measure the oven cavity temperature t. 41 t 42 t 43 And control the second temperature sensors 44 and 45 to measure the internal temperature t of the baking object respectively. 44 t 45 Correspondingly, the first temperature T inside the oven can be expressed as:

[0078] T = [t] 42 +(t 41 +t 43 )÷2]÷2 or T=(t 44 +t 45)÷2.

[0079] Assuming the baking object is classified as Category 1, has three layers, and is placed in the slots of the second, fourth, and sixth racks, the oven temperature is measured as follows: Temperature sensors 41, 42, and 43 are used to measure the oven cavity temperature t. 41 t 42 t 43 And control the second temperature sensors 44, 45 and 46 to measure the internal temperature t of the baking object. 44 t 45 t 46 Correspondingly, the first temperature T inside the oven can be expressed as:

[0080] T=(t 42 +t 41 +t 43 )÷3 or T=(t 44 +t 45 +t 46 )÷3.

[0081] Assuming the baking object is classified as Category 2, has a single layer, and is placed in the slot of the fourth rack, the oven temperature is measured as follows: the first temperature sensor 42 measures the oven cavity temperature t. 42 Correspondingly, the initial temperature T inside the oven can be expressed as: T = t 42 .

[0082] Assuming the baking object is classified as Category 2, has two layers, and is placed in the slots of the third and fifth racks, the oven temperature is measured as follows: Temperature sensors 41, 42, and 43 are used to measure the oven cavity temperature t. 42 t 41 and t 43 Correspondingly, the first temperature T inside the oven can be expressed as:

[0083] T = [t] 42 +(t 41 +t 43 )÷2]÷2.

[0084] Assuming the baking object is classified as Category 2, has three layers, and is placed in the slots of the second, fourth, and sixth racks, the oven temperature is measured as follows: Temperature sensors 41, 42, and 43 are used to measure the oven cavity temperature t. 42 t 41 and t43 Correspondingly, the first temperature T inside the oven can be expressed as:

[0085] T=(t 42 +t 41 +t 43 )÷3.

[0086] S304. If the first temperature meets the baking conditions, the baking time of the oven shall be determined based on the time it takes for the first temperature to reach the baking conditions.

[0087] If the first temperature meets the baking conditions, the object in the oven can be considered to be cooked. At this time, the baking time of the oven can be determined based on the time it takes for the first temperature to reach the baking conditions, and thus the time required for the object in the oven to be cooked can be determined.

[0088] The following examples are based on S301 and Figure 4 The example shown is for illustration.

[0089] For example, assuming the baking object has a single layer and is placed in the fourth rack slot, when the baking object is of the first category, such as bacon, its corresponding first temperature is T = t. 42 Or T = t 45 The baking conditions are: the internal temperature of the bacon is within [200℃, ∞), or the oven temperature is within [228℃, 232℃] for 5 minutes, and the internal temperature of the bacon is within [180℃, 200℃] for 5 minutes. If T = t 42 ≥200℃, or 228℃≤T=t 45 ≤232℃ for 5 minutes, and 180℃≤T=t 42 If the temperature is ≤200℃ and maintained for 5 minutes, the first temperature inside the oven is considered to meet the baking conditions.

[0090] Assuming the baking object has two layers, is placed in the slots of the third and fifth racks, and is classified as Category II (e.g., cookies), then the first temperature T inside the oven can be expressed as: T = [t 42 +(t 41 +t 43 )÷2]÷2. Baking conditions are that the oven temperature is between [178℃ and 182℃]. If 178℃≤T=[t 42 +(t 41 +t 43 If 182℃ is less than or equal to 2, then the first temperature inside the oven is considered to meet the baking conditions.

[0091] Sometimes, due to the unique internal structure of the baked goods, especially when the goods are in the second category, the oven temperature may rise relatively quickly. However, because the baking time is short, the goods may not be fully cooked when the oven temperature reaches the preset range. Therefore, to further ensure baking results and improve oven performance, one possible implementation for determining the baking time based on the time it takes for the oven temperature to reach the first baking condition when the baked goods are in the second category is as follows: when the baked goods are in the second category, if the first temperature meets the baking condition and remains at the preset time, the baking time is determined by the time it takes for the oven temperature to reach the first temperature and the preset time. For example, the baking time can be obtained by adding the time it takes for the oven temperature to reach the first temperature and the preset time.

[0092] For example, if the preset baking time for cookies is 10 minutes, and the oven takes 30 minutes to reach the first temperature when baking cookies, then the baking time can be determined to be 40 minutes.

[0093] However, when baking different items, such as bread slices and flatbread, the oven temperature may quickly reach the initial temperature, but the slices may not yet be properly baked. Users may have different preferences for crispness. If the oven continues to heat for the same amount of time after reaching the initial temperature, the resulting bread slices may not meet their needs. To solve this problem, after reaching the initial temperature, the oven needs to be heated for different durations depending on the item being baked, thus satisfying varying user requirements. Specifically, an oxygen sensor installed inside the oven can detect the oxygen content and determine the required heating time based on this information. Lower oxygen levels indicate a drier oven interior and that the baked goods are closer to being fully cooked. Figure 5 Another structural schematic diagram of the oven provided in this application, as shown below. Figure 5 As shown, the upper surface of the oven is provided with a socket 51. When an oxygen sensor is needed, it can be inserted into the oven through the socket 51.

[0094] Optionally, when the category of the object to be baked is the second category, if the first temperature meets the baking conditions, another possible implementation for determining the oven's baking time based on the time it takes for the first temperature to reach the baking conditions is as follows: If the first temperature meets the baking conditions, determine the oxygen content inside the oven; when the oxygen content equals the preset oxygen content, determine the working time of the oxygen sensor; and determine the oven's baking time based on the time taken for the first temperature to reach the baking conditions and the working time of the oxygen sensor. For example, the baking time can be determined by the sum of the time taken for the oven to reach the first temperature and the working time of the oxygen sensor.

[0095] When the baking object is classified as Category II, this method can control the oven to produce different baking times for different baking objects, thereby meeting the different baking needs of users.

[0096] The operating time of the oxygen sensor can be determined by the following formula:

[0097] T stop =t min +nt min +T 补 ;

[0098] Among them, T stop The duration of oxygen sensor operation, t min This indicates the time when the oxygen sensor detects that the oxygen content inside the oven equals the preset oxygen level, where n is a preset parameter. Different baking objects correspond to different n values, where n < 1. 补 The compensation time is determined based on fluctuations in the oxygen content inside the oven.

[0099] For example, if the oven takes 30 minutes to reach the first temperature when baking cookies, and the oxygen sensor takes 15 minutes to reach the preset oxygen content, then the baking time is 45 minutes.

[0100] This method allows for the determination of different baking times for different baking objects, thereby improving the baking results.

[0101] Optionally, the baking time can also be determined using an oxygen sensor as follows: when the type of object being baked is Category II, if the first temperature meets the baking conditions, the oxygen content inside the oven is determined; if the oxygen content is less than or equal to a preset oxygen content, the baking time is determined based on the time it takes for the first temperature to reach the baking conditions. For example, the baking time can be directly determined as the baking time of the oven.

[0102] This method further detects the oxygen content inside the oven and determines the relationship between the oxygen content and the preset oxygen content, thereby indirectly determining the dryness inside the oven and more accurately determining the baking state of the object being baked.

[0103] S305. If the baking time is equal to the preset heating time, then the first heating mode and the preset heating time are determined as the baking mode corresponding to the number of layers of the baking object, the category of the baking object, and the placement position of the baking object.

[0104] The baking mode includes the heating method and heating time of the heating element.

[0105] For example, when baking double-layer cookies, with the cookies placed in the slots of the third and fifth racks, the preset heating time is 2 hours. If the oven heating elements are controlled in a first heating mode of heating for 30 minutes and stopping for 30 minutes, when the first temperature inside the oven meets the baking conditions, i.e., when 178℃ ≤ T=[t S2 +(t S1 +t S3 )÷2]÷2≤182℃÷3, assuming the baking time is also 2 hours, that is, the baking time is equal to the preset heating time, then the first heating mode and the preset heating time, that is, the heating tube heating method is heating for 30 minutes, stopping for 30 minutes, and the heating time is 1 hour, are determined to be the baking mode corresponding to baking double-layer cookies, and the cookies are placed in the positions of the third and fifth rack slots.

[0106] Optional, also includes:

[0107] S306. If the baking time is not equal to the preset heating time, the oven is controlled to stop heating. When the oven temperature is less than or equal to the preset temperature, a second heating mode different from the first heating mode is used for baking until the baking time is equal to the preset heating time. Then, the second heating mode with a baking time equal to the preset heating time and the preset heating time are determined as the baking mode corresponding to the number of layers of the baking object, the category of the baking object, and the placement position of the baking object.

[0108] When the baking time corresponding to the first heating mode is not equal to the preset heating time, the method can determine the second heating mode with a baking time equal to the preset heating time through repeated iterations. This allows the oven to determine multiple baking modes with the same baking time, so that the oven can still complete the baking with the same baking time when baking objects on different layers. Compared with the existing technology, this method can improve the efficiency of the oven when baking multiple layers.

[0109] For example, when baking double-layer cookies, with the cookies placed in the slots of the third and fifth racks, the preset heating time is 2 hours. If the oven heating elements are controlled in a first heating mode of heating for 30 minutes and stopping for 30 minutes, when the first temperature inside the oven meets the baking conditions, i.e., when 178℃ ≤ T=[t S2 +(t S1 +t S3 If the baking time is 3 hours, which is not equal to the preset heating time, then the oven will stop heating. When the oven temperature is less than or equal to the preset temperature, for example, when the oven is completely cooled, the oven heating element will be controlled to heat for 40 minutes and then stop for 20 minutes in the second heating mode. If the baking time is 2 hours, which is equal to the preset heating time, then the second heating mode and the preset heating time will be determined as the baking mode corresponding to baking double-layer cookies and placing the cookies in the slots of the third and fifth racks.

[0110] The baking control method provided in this application first determines the baking conditions based on the category of the object being baked and controls the oven to bake in a first heating mode. Then, based on the number of layers, category, and placement of the object being baked, the method for measuring the temperature inside the oven is determined, and a first temperature inside the oven is determined according to the measurement method. Further, if the first temperature meets the baking conditions, the baking time when the temperature inside the oven reaches the first temperature is determined. If the baking time is equal to a preset heating time, the first heating mode and the preset heating time are determined as the baking mode corresponding to the number of layers, category, and placement of the object being baked. If the baking time is not equal to the preset heating time, the oven is controlled to stop heating, and when the oven temperature is less than or equal to the preset temperature, a second heating mode different from the first heating mode is used for baking until the baking time equals the preset heating time. Then, the second heating mode with a baking time equal to the preset heating time and the preset heating time are determined as the baking mode corresponding to the number of layers, category, and placement of the object being baked. This method can determine multiple baking modes corresponding to the same baking time and can also determine the correspondence between the number of layers, category, and placement of the object being baked and multiple baking modes.

[0111] It is understood that the two embodiments described above can be combined with each other.

[0112] Figure 6 A schematic diagram of the baking control device provided in this application is shown below. Figure 6 As shown, the device includes:

[0113] The receiving module 61 is used to receive control information input by the user, including the number of layers on which the object to be baked is placed.

[0114] The acquisition module 62 is used to acquire the category and placement location of the object to be baked.

[0115] The determination module 63 is used to determine the target baking mode from multiple baking modes based on the number of layers, category, and placement position. The baking time is the same for multiple baking modes.

[0116] Processing module 64 is used to bake the object to be baked according to the target baking mode.

[0117] Optionally, the determining module 63 is specifically used to determine a target baking mode from multiple baking modes according to the pre-stored correspondence between the number of layers, categories, and placement positions of baking objects and baking modes.

[0118] Optionally, the determining module 63 is further configured to determine baking conditions based on the category of the object to be baked, the baking conditions including a first temperature threshold, or a second temperature threshold and the duration of the second temperature threshold, wherein the first temperature threshold is greater than the second temperature threshold; control the oven to bake in a first heating mode; determine the method of measuring the temperature inside the oven based on the number of layers of the object to be baked, the category of the object to be baked, and the placement position of the object to be baked, and determine the first temperature inside the oven according to the measurement method; if the first temperature meets the baking conditions, determine the baking time of the oven based on the time taken to reach the baking conditions; if the baking time is equal to the preset heating time, determine the first heating mode and the preset heating time as the baking mode corresponding to the number of layers of the object to be baked, the category of the object to be baked, and the placement position of the object to be baked.

[0119] Optionally, the determining module 63 is specifically used to control the first temperature sensor to measure the temperature inside the oven cavity based on the number of layers and the placement position of the baking object if the category of the baking object is the first category, and / or to control the second temperature sensor to measure the temperature inside the baking object; if the category of the baking object is the second category, the first temperature sensor is controlled to measure the temperature inside the oven cavity based on the number of layers and the placement position of the baking object.

[0120] Optionally, the determining module 63 is specifically used to control the oven to stop heating if the baking time is not equal to the preset heating time, and to use a second heating mode different from the first heating mode for baking when the oven temperature is less than or equal to the preset temperature, until the baking time is equal to the preset heating time. Then, the second heating mode with a baking time equal to the preset heating time and the preset heating time are determined as the baking mode corresponding to the number of layers of the baking object, the category of the baking object, and the placement position of the baking object.

[0121] Optionally, the determining module 63 is specifically used for the category of the baking object being the second category. If the first temperature meets the baking conditions, the oxygen content in the oven is determined; when the oxygen content is equal to the preset oxygen content, the working time of the oxygen sensor is determined; and the baking time of the oven is determined based on the time taken to reach the baking conditions at the first temperature and the working time of the oxygen sensor.

[0122] Optionally, the acquisition module 62 is specifically used to acquire at least one image through the image acquisition module inside the oven; perform image analysis on the at least one image to obtain the category of the object to be baked and the placement position of the object to be baked.

[0123] The baking control device provided in this application has the same specific content and effects as described in the above embodiments, and will not be repeated here.

[0124] Figure 7 Another structural schematic diagram of the oven provided in this application is shown below. Figure 7 As shown, the oven includes a processor 71 and a memory 72; the processor 71 and the memory 72 are communicatively connected. The memory 72 is used to store computer programs. The processor 71 is used to call the computer programs stored in the memory 72 to implement the methods in the above-described method embodiments.

[0125] Optionally, the oven also includes a transceiver 73 for communicating with other devices.

[0126] The oven can perform the baking control method described above. The details and effects can be found in the method implementation section, and will not be repeated here.

[0127] This application also provides a computer-readable storage medium, which includes a computer program for implementing the baking control method as described in the above embodiments. The specific content and effects can be found in the above embodiments, and will not be repeated here.

[0128] In the several embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. For example, the device embodiments described above are merely illustrative. For instance, the division of modules is only a logical functional division, and there may be other division methods in actual implementation. For example, multiple modules may be combined or integrated into another system, or some features may be ignored or not executed.

[0129] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this application.

Claims

1. A baking control method, characterized in that, The method is applied to an oven, and the method includes: Receive control information input by the user, the control information including the number of layers on which the object to be baked is placed; Obtain the category and placement location of the object to be baked; Based on the number of layers, the category, and the placement position, a target baking mode is determined from multiple baking modes, wherein the baking time corresponding to the multiple baking modes is the same; The object to be baked is baked according to the target baking mode.

2. The method according to claim 1, characterized in that, The step of determining the target baking mode from multiple baking modes based on the number of layers, the category, and the placement position includes: The target baking mode is determined from the plurality of baking modes according to the pre-stored correspondence between the number of layers, categories, and placement positions of baking objects and baking modes.

3. The method according to claim 2, characterized in that, Before determining the target baking mode from the plurality of baking modes according to the pre-stored correspondence between the number of layers, categories, and placement positions of baking objects and baking modes, the method further includes: Baking conditions are determined based on the category of the object to be baked, the baking conditions including a first temperature range, or a second temperature range and the duration of the second temperature range; Control the oven to bake in the first heating mode; The method for measuring the temperature inside the oven is determined based on the number of layers of the baked object, the category of the baked object, and the placement of the baked object, and the first temperature inside the oven is determined according to the measurement method. If the first temperature meets the baking conditions, the baking time of the oven is determined based on the time it takes for the first temperature to reach the baking conditions. If the baking time is equal to the preset heating time, then the first heating mode and the preset heating time are determined as the baking mode corresponding to the number of layers of the baking object, the category of the baking object, and the placement position of the baking object.

4. The method according to claim 3, characterized in that, The method for determining the oven temperature based on the number of layers of the baked object, the type of the baked object, and the placement of the baked object includes: If the category of the baking object is the first category, then according to the number of layers of the baking object and the placement position of the baking object, the first temperature sensor is controlled to measure the temperature of the oven cavity, and / or the second temperature sensor is controlled to measure the temperature inside the baking object; If the category of the baking object is the second category, then the first temperature sensor is controlled to measure the temperature of the oven cavity according to the number of layers of the baking object and the placement position of the baking object.

5. The method according to claim 3 or 4, characterized in that, If the baking time is not equal to the preset heating time, the oven is controlled to stop heating, and when the oven temperature is less than or equal to the preset value, a second heating mode different from the first heating mode is used for baking until the baking time is equal to the preset heating time. Then, the second heating mode with the baking time equal to the preset heating time and the preset heating time are determined as the baking mode corresponding to the number of layers of the baking object, the category of the baking object, and the placement position of the baking object.

6. The method according to claim 3 or 4, characterized in that, If the first temperature meets the baking conditions, the baking time of the oven is determined based on the time taken for the first temperature to reach the baking conditions, including: The category of the object to be baked is the second category. If the first temperature meets the baking conditions, the oxygen content in the oven is determined. When the oxygen content is equal to the preset oxygen content, the working time of the oxygen sensor is determined; The baking time of the oven is determined based on the time taken to reach the first temperature and the working time of the oxygen sensor.

7. The method according to any one of claims 1-4, characterized in that, The step of obtaining the category and placement location of the object to be baked includes: At least one image is acquired using the image acquisition module inside the oven; Image analysis is performed on the at least one image to obtain the category of the object to be baked and the placement position of the object to be baked.

8. A baking control device, characterized in that, include: A receiving module is used to receive control information input by the user, the control information including the number of layers on which the object to be baked is placed; The acquisition module is used to acquire the category of the object to be baked and the placement position of the object to be baked; A determining module is configured to determine a target baking mode from multiple baking modes based on the number of layers, the category, and the placement position, wherein the multiple baking modes correspond to the same baking time. The processing module is used to bake the object to be baked according to the target baking mode.

9. An oven, characterized in that, include: Memory and processor; the memory and processor are connected; The memory is used to store computer programs; The processor is configured to implement the method as described in any one of claims 1-7 when the computer program is executed.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer-executable instructions, which, when executed by a processor, are used to implement the method as described in any one of claims 1 to 7.

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