Cooking device, cooking device control method and storage medium

Abstract

The present invention provides a cooking device, a control method for the cooking device, and a storage medium. The cooking device includes: a first pot body; a second pot body, which is arranged in the first pot body; a temperature regulating device, which is configured to regulate the temperature of the second pot body; and a control device, which is connected to the temperature regulating device, and is configured to control the temperature regulating device to regulate the temperature of the second pot body according to an operation instruction of the cooking device. In the cooking device provided by the present invention, the control device controls the temperature regulating device to regulate the temperature of the second pot body according to the operation instruction, and the temperature of the second pot body is regulated under different operation instructions, that is, the temperature regulating device regulates the temperature of the second pot body during the cooking process, so that the second pot body can be heated up and cooled down, so that the temperature of the second pot body can be adjusted within a certain temperature range, meeting the user's needs for different cooking temperatures.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and in particular to a cooking device, a control method for the cooking device, and a computer-readable storage medium. Background Art

[0002] At present, the cooking equipment in the related art cannot adjust the temperature of the cooking pot during the cooking process, so it cannot meet the different requirements of users on cooking temperature, which reduces the user experience. Summary of the invention

[0003] The present invention aims to solve at least one of the technical problems existing in the prior art or related art.

[0004] To this end, a first aspect of the present invention provides a cooking device.

[0005] A second aspect of the present invention also provides a method for controlling a cooking device.

[0006] A third aspect of the present invention also provides a computer-readable storage medium.

[0007] In view of this, the first aspect of the present invention proposes a cooking device, comprising: a first pot body; a second pot body, arranged in the first pot body; a temperature control device, the temperature control device is configured to adjust the temperature of the second pot body; a control device, the control device is connected to the temperature control device, and the control device is configured to control the temperature control device to adjust the temperature of the second pot body according to the operating instructions of the cooking device.

[0008] The cooking device provided by the present invention includes a first pot body, a second pot body, a temperature control device and a control device. The second pot body is arranged in the first pot body, the second pot body is used to hold food, and the temperature control device is used to adjust the temperature of the second pot body. The control device controls the temperature control device to adjust the temperature of the second pot body according to an operation instruction, and adjusts the temperature of the second pot body under different operation instructions. That is, the temperature control device adjusts the temperature of the second pot body during the cooking process, so that the second pot body can be heated up and cooled down, so that the temperature of the second pot body can be adjusted within a certain temperature range, thereby meeting the user's needs for different cooking temperatures.

[0009] It can be understood that the temperature can be adjusted, that is, both heating and cooling can be achieved. In the related art, only one-way heating of the second pot body can be achieved, and cooling needs to be achieved through natural cooling. In other words, the temperature of the second pot body cannot be adjusted in the related art. However, the present application provides a temperature control device so that the temperature of the second pot body can be adjusted within a certain temperature range, thereby improving the cooling rate.

[0010] The above cooking device provided by the present invention may also have the following additional technical features:

[0011] In the above technical solution, further, the temperature control device includes: a refrigeration component, the refrigeration component is connected to the control device, and the refrigeration component is configured to cool the second pot body.

[0012] In this technical solution, the temperature control device includes a refrigeration component, which is connected to the control device for cooling the second pot body.

[0013] In any of the above technical solutions, further, the temperature control device includes: a heating component, the heating component is connected to the control device, and the heating component is configured to heat the second pot body.

[0014] In this technical solution, during the cooking process, the control device controls the heating component to increase the temperature of the second pot body, thereby achieving cooking of the ingredients.

[0015] In any of the above technical solutions, the cooking device further includes: a temperature detection structure, which is configured to detect the temperature value of the second pot body, the temperature detection structure is attached to the outer wall of the second pot body, or the temperature detection structure extends into the second pot body; a timing structure, which is configured to time the running time of the cooking device.

[0016] In this technical solution, the cooking device further includes a temperature detection structure and a timing structure. The temperature detection structure is used to detect the temperature value of the second pot body, so that the control device can adjust the temperature of the second pot body according to the temperature detection structure. The timing structure can time in the reservation stage, and after the timing ends, enter the normal cooking program, that is, enter the heating stage.

[0017] In any of the above technical solutions, further, the refrigeration component includes: a refrigeration component, which is arranged between the first pot body and the second pot body; a refrigeration chamber, which is arranged between the first pot body and the second pot body, and the refrigeration chamber is filled with refrigerant liquid, the refrigeration component is arranged corresponding to the refrigeration chamber, and the refrigeration component is configured to cool the refrigeration chamber; a cooling part, the cooling part is connected to the refrigeration chamber, and the cooling part is configured to cool the second pot body.

[0018] In this technical solution, the refrigeration assembly includes a refrigeration element, a refrigeration chamber and a cooling part. The refrigeration element cools the refrigerant in the refrigeration chamber to reduce its temperature, and then cools the second pot body through the cooling part, thereby improving the refrigeration capacity of the refrigeration assembly.

[0019] In any of the above technical solutions, the cooling unit further includes: an air supply channel, which connects the refrigeration chamber and the second pot body; a fan, which is arranged in the refrigeration chamber and supplies air to the interior of the second pot body through the air supply channel.

[0020] In this technical solution, the cooling part includes an air supply channel and a fan. The air supply channel connects the refrigeration chamber and the second pot body. Driven by the fan, the cold air in the refrigeration chamber is sent to the second pot body through the air supply channel to cool the food in the second pot body.

[0021] In any of the above technical solutions, further, the cooling part also includes: a pump body, the pump body having a first inlet and a first outlet, the first inlet is connected to the refrigeration chamber, and the pump body pumps the refrigerant in the refrigeration chamber through the first inlet; a cooling pipe, the cooling pipe is attached to the outer wall surface of the second pot body, the cooling pipe has a second inlet and a second outlet, the second inlet is connected to the first outlet, and the second outlet is connected to the refrigeration chamber.

[0022] In this technical solution, the cooling part includes a pump body and a cooling pipe, wherein the pump body is used to pump the refrigerant in the refrigeration chamber and form a flow path with the cooling pipe so that the refrigerant flows in the cooling pipe, thereby realizing cooling of the second pot body through the cooling pipe.

[0023] In any of the above technical solutions, further, the refrigeration component is a first refrigeration fin, and a cold end of the first refrigeration fin is attached to the outer wall surface of the refrigeration chamber.

[0024] In this technical solution, the refrigeration element is a first refrigeration sheet, which realizes refrigeration of the refrigeration chamber based on the working principle of the Peltier effect to reduce the temperature of the second pot body, avoid the deterioration of the ingredients, and make the ingredients reach a temperature that the user can eat at the end of cooking.

[0025] In any of the above technical solutions, further, the refrigeration component is an evaporator, and the cooking device also includes a heat exchange flow path, the heat exchange flow path includes a compressor, a condenser and an evaporator, and the compressor, the evaporator and the condenser are connected in series.

[0026] In this technical solution, the refrigeration component is an evaporator, and a heat exchange flow path is formed by a compressor, an evaporator, and a condenser to achieve cooling of the refrigeration chamber, thereby improving the refrigeration efficiency and shortening the time required to reduce the food to a temperature that the user can eat.

[0027] In any of the above technical solutions, further, the refrigeration component includes a second refrigeration plate, and the cold end of the second refrigeration plate is attached to the outer wall surface of the second pot body.

[0028] In this technical solution, the refrigeration component includes a second refrigeration plate, and the cold end of the second refrigeration plate is directly attached to the outer wall surface of the second pot body, so that the second refrigeration plate directly cools the second pot body, thereby improving the refrigeration efficiency.

[0029] It can be understood that the first cooling plate and the second cooling plate are both semiconductor cooling plates.

[0030] In any of the above technical solutions, further, the cooking device also includes: a cover body, which is arranged on the opening of the second pot body.

[0031] In this technical solution, the cooking device also includes a cover body, which is arranged on the opening of the second pot body. The second pot body is opened or closed by opening and closing the cover body, thereby improving the cooking efficiency during cooking. When not cooking, the cover body is set to prevent other impurities from falling into the second pot body.

[0032] According to a second aspect of the present invention, a control method for a cooking device is also proposed, which is used for a cooking device as proposed in any one of the first aspects. The control method includes: responding to an operation instruction; controlling a temperature control device to adjust the temperature of the second pot body according to the operation instruction.

[0033] The control method of the cooking device provided in the second aspect of the present invention responds to the operating instruction, and controls the temperature control device to adjust the temperature of the second pot body according to the operating instruction, so that the temperature of the second pot body is adjustable within a certain range, thereby realizing the control of the temperature of the second pot body in different operating stages of the cooking device, so that the second pot body can be heated up and cooled down to meet the different temperature requirements in different operating stages.

[0034] It is understandable that the temperature can be adjusted, that is, both heating and cooling can be achieved, so that the temperature of the second pot body can be adjusted within a certain temperature range.

[0035] In any of the above technical solutions, further, the temperature control device includes a refrigeration component and a heating component, the operating instructions include cooking instructions, and the steps of controlling the temperature control device to adjust the temperature of the second pot body according to the operating instructions specifically include: turning on the heating component according to the cooking instructions; obtaining the temperature value of the second pot body; based on the temperature value reaching a first temperature threshold, turning off the heating component and controlling the refrigeration component to cool the second pot body.

[0036] In this technical solution, the temperature control device includes a refrigeration component and a heating component. After receiving a cooking instruction, the heating component is turned on to heat the second pot body to cook the food in the second pot body. When the temperature value in the second pot body reaches a first temperature threshold, the heating component is turned off to enter the rice stewing stage, and the refrigeration component is controlled to cool the second pot body, so that after the rice stewing stage, the temperature of the food reaches a temperature that the user can eat, thereby reducing the cooling time of the food.

[0037] In any of the above technical solutions, further, the step of controlling the refrigeration component to cool the second pot body specifically includes: turning on the refrigeration component; based on the temperature value reaching a second temperature threshold, controlling the refrigeration component to turn off; wherein the second temperature threshold is less than the first temperature threshold.

[0038] In this technical solution, the process of cooling the second pot body specifically includes turning on the refrigeration component. When the temperature value of the second pot body reaches the second temperature threshold, the refrigeration component is turned off to end the rice stewing program, that is, the cooking process ends. At this time, the temperature of the ingredients is the second temperature threshold, that is, the temperature that the user can eat directly.

[0039] In any of the above technical solutions, further, after the step of controlling the refrigeration component to shut down, it also includes: based on the temperature value reaching a third temperature threshold, turning on the heating component; based on the temperature value reaching a second temperature threshold, turning off the heating component and returning to the step of obtaining the temperature value of the second pot body; wherein the third temperature threshold is less than the second temperature threshold.

[0040] In this technical solution, when the temperature value in the second pot body drops to the second temperature threshold, it enters the insulation stage so that the user can eat at any time. In the insulation stage, since there is no heating by the heating component, the temperature value of the second pot body will gradually decrease. When the temperature value drops to the third temperature threshold, the heating component is turned on for heating, and the heating is stopped after heating to the second temperature threshold, so that the temperature of the food in the second pot body is maintained between the third temperature threshold and the second temperature threshold.

[0041] In any of the above technical solutions, further, the refrigeration assembly includes a refrigeration element, a refrigeration chamber and a cooling unit, the refrigeration element is configured to refrigerate the refrigeration chamber, the cooling unit is connected to the refrigeration chamber, and the cooling unit is configured to refrigerate the second pot body. The control method also includes: turning on the refrigeration element in response to a cooking instruction.

[0042] In this technical solution, after responding to a cooking instruction, the refrigeration component is turned on to cool the refrigeration chamber in advance, so that the cold energy is stored in the refrigeration chamber in advance, thereby improving the cooling efficiency.

[0043] In any of the above technical solutions, further, the step of starting the refrigeration component specifically includes: starting the cooling part.

[0044] In this technical solution, the refrigeration component is turned on in advance to cool the refrigeration chamber in advance. After the temperature value reaches the first temperature threshold and the heating component is turned off, the cooling part is directly turned on to achieve cooling of the second pot body.

[0045] In any of the above technical solutions, further, the operating instruction includes a reservation instruction, and the step of controlling the temperature control device to adjust the temperature of the second pot body according to the operating instruction specifically includes: controlling the refrigeration component to cool the second pot body according to the reservation instruction.

[0046] In this technical solution, in response to the reservation instruction, the reservation stage is entered, and the refrigeration component is controlled to cool the second pot body so that the temperature value of the second pot body is reduced to below the ambient temperature. Therefore, within the reserved time period, the food in the second pot body can be stored in a low-temperature environment to avoid the occurrence of food deterioration due to long-term immersion.

[0047] In any of the above technical solutions, further, the step of controlling the refrigeration component to cool the second pot body specifically includes: turning on the refrigeration component and obtaining the temperature value of the second pot body; based on the temperature value reaching a fourth temperature threshold, controlling the refrigeration component to turn off; based on the temperature value reaching a fifth temperature threshold, returning to the step of turning on the refrigeration component; wherein the fourth temperature threshold is less than the fifth temperature threshold.

[0048] In this technical solution, during the reservation stage, controlling the refrigeration of the second pot body specifically includes: turning on the refrigeration component and obtaining the temperature value of the second pot body, when the fourth temperature threshold is reached, controlling the refrigeration component to turn off, after turning off, since the fourth temperature threshold is lower than the ambient temperature, the temperature of the second pot body will gradually rise after turning off the refrigeration component, when the temperature of the second pot body rises to the fifth temperature threshold, turning on the refrigeration component again, and repeating the above steps, so that the temperature value of the second pot body is maintained between the fourth temperature threshold and the fifth temperature threshold.

[0049] In any of the above technical solutions, the control method further includes: obtaining the operating time of the cooking device, and based on the operating time reaching a time threshold, ending the scheduled operation and performing cooking.

[0050] In this technical solution, during the reservation phase, the operating time of the cooking equipment is obtained. When the operating time reaches a time threshold, the reservation phase ends and the cooking phase, that is, the heating phase, begins.

[0051] According to a third aspect of the present invention, a computer-readable storage medium is further provided, on which a computer program is stored. When the computer program is executed by a processor, the control method of the cooking device as provided in any one of the second aspects is implemented.

[0052] The computer-readable storage medium provided in the third aspect of the present invention includes the control method of the cooking device proposed in any technical solution of the second aspect above, and therefore has all the beneficial effects of the control method of the cooking device.

[0053] Additional aspects and advantages of the present invention will become apparent from the following description or may be learned by practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0054] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0055] Figure 1 A schematic diagram showing the structure of a cooking device according to an embodiment of the present invention is shown;

[0056] Figure 2 A schematic structural diagram of a cooking device according to another embodiment of the present invention is shown;

[0057] Figure 3 A temperature variation curve diagram of a cooking device during cooking according to an embodiment of the present invention is shown;

[0058] Figure 4 A schematic flow chart showing a method for controlling a cooking device according to an embodiment of the present invention;

[0059] Figure 5 Another schematic flow chart of a method for controlling a cooking device according to an embodiment of the present invention is shown;

[0060] Figure 6 Another schematic flow chart of a method for controlling a cooking device according to an embodiment of the present invention is shown;

[0061] Figure 7 A schematic flow chart of a method for controlling a cooking device according to a specific embodiment of the present invention is shown.

[0062] in, Figure 1 and Figure 2 The corresponding relationship between the reference numerals and the component names is as follows:

[0063] 102 first pot body, 104 second pot body, 106 temperature regulating device, 108 control device, 110 refrigeration component, 112 heating component, 114 refrigeration component, 116 refrigeration chamber, 118 cooling part, 1180 air supply channel, 1182 fan, 1184 pump body, 1186 cooling pipe, 120 cover body, 122 detection device, 124 temperature detection structure. DETAILED DESCRIPTION

[0064] In order to more clearly understand the above-mentioned purpose, features and advantages of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0065] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0066] Refer to the following Figures 1 to 7 A cooking device, a control method of a cooking device, and a storage medium according to some embodiments of the present invention are described.

[0067] Embodiment 1:

[0068] like Figure 1 and Figure 2 As shown, according to an embodiment of the first aspect of the present invention, the present invention provides a cooking device, including: a first pot body 102, a second pot body 104, a temperature adjustment device 106 and a control device 108.

[0069] Specifically, the second pot body 104 is arranged in the first pot body 102; the temperature control device 106 is configured to adjust the temperature of the second pot body 104; the control device 108 is connected to the temperature control device 106, and the control device 108 is configured to control the temperature control device 106 to adjust the temperature of the second pot body 104 according to the operating instructions of the cooking equipment.

[0070] The cooking device provided by the present invention includes a first pot body 102, a second pot body 104, a temperature control device 106 and a control device 108. The second pot body 104 is arranged in the first pot body 102, the second pot body 104 is used to hold food, and the temperature control device 106 is used to adjust the temperature of the second pot body 104. The control device 108 controls the temperature control device 106 to adjust the temperature of the second pot body 104 according to an operation instruction, and realizes the adjustment of the temperature of the second pot body 104 under different operation instructions, that is, the temperature control device 106 adjusts the temperature of the second pot body 104 during the cooking process, so that the second pot body 104 can be heated up and cooled down, so that the temperature of the second pot body 104 can be adjusted within a certain temperature range, meeting the user's needs for different cooking temperatures.

[0071] It can be understood that the temperature can be adjusted, that is, both heating and cooling can be achieved. In the related art, only one-way heating of the second pot body 104 can be achieved, and cooling needs to be achieved through natural cooling. In other words, the temperature of the second pot body 104 cannot be adjusted in the related art. However, the present application sets a temperature control device 106, so that the temperature of the second pot body 104 is adjustable within a certain temperature range, thereby improving the cooling rate.

[0072] Specifically, Figure 3 As shown, the cooking process of the cooking device includes a reservation stage, a heating stage, a boiling stage and a rice stewing stage.

[0073] The operation instructions include reservation instructions and cooking instructions. Under the reservation instructions, the cooking device enters the reservation stage, and the control device 108 controls the temperature regulating device 106 to cool the second pot body 104, so that the temperature of the second pot body 104 drops below the ambient temperature, so as to achieve the cooling treatment before cooking the ingredients and avoid the deterioration of the ingredients. After the reservation stage, the temperature rise stage is entered, and then the boiling stage and the rice stewing stage are entered. After entering the rice stewing stage, the control device 108 controls the temperature regulating device 106 to cool the second pot body 104, so that the temperature of the cooked ingredients after the rice stewing stage is the temperature that the user can eat.

[0074] Under the cooking instruction, the cooking equipment enters the heating stage, and the control device 108 controls the temperature regulating structure to heat the second pot body 104 until it enters the boiling stage. In the boiling stage, when the temperature of the second pot body 104 reaches a preset temperature, the heating of the second pot body 104 is stopped and the rice stewing stage is entered. At the same time, the control device 108 controls the temperature regulating device 106 to cool the second pot body 104 during the rice stewing stage, so that after the rice stewing stage is over, the cooked ingredients can reach a temperature that the user can eat, which greatly shortens the cooking time and the waiting time of the user, and avoids the user from eating high-temperature ingredients and causing health problems.

[0075] Of course, the cooking device does not need to set the reservation stage. It can start cooking after receiving the cooking instructions and cool the ingredients during the cooking stage.

[0076] Furthermore, after the rice stewing stage, the cooking device also includes a heat preservation stage, so that the temperature in the second pot body 104 is maintained at a set temperature, so that the user can eat at any time.

[0077] It can be understood that at the end of the rice stewing stage, the temperature of the ingredients has been adjusted to a temperature that the user can eat. Compared with the natural cooling method in the prior art, the embodiment proposed in the present application greatly shortens the cooling time of the ingredients and the waiting time of the user.

[0078] Embodiment 2:

[0079] like Figure 1 and Figure 2 As shown, according to an embodiment of the present invention, it includes the features defined in the above embodiment, and further: the temperature control device 106 includes: a refrigeration component 110, the refrigeration component 110 is connected to the control device 108, and the refrigeration component 110 is configured to cool the second pot body 104.

[0080] In this embodiment, the temperature control device 106 includes a refrigeration component 110 , and the refrigeration component 110 is connected to the control device 108 for cooling the second pot body 104 .

[0081] Specifically, when receiving the reservation instruction, the control device 108 controls the refrigeration component 110 to refrigerate the second pot body 104, so as to cool the food before cooking to avoid the deterioration of the food.

[0082] Furthermore, when the reservation phase ends, the control device 108 controls the refrigeration component 110 to refrigerate the second pot body 104 during the rice cooking phase.

[0083] If cooking is performed directly, upon receiving a cooking instruction, the control device 108 controls the refrigeration component 110 to refrigerate the second pot body 104 during the rice stewing stage, so that the temperature of the ingredients is at a temperature that the user can eat after the rice stewing is completed.

[0084] Furthermore, if Figure 1 and Figure 2 As shown, the temperature control device 106 includes: a heating component 112 , the heating component 112 is connected to the control device 108 , and the heating component 112 is configured to heat the second pot body 104 .

[0085] In this embodiment, during the cooking process, the control device 108 controls the heating component 112 to increase the temperature of the second pot body 104, thereby achieving cooking of the ingredients.

[0086] Specifically, in the temperature rising stage and the boiling stage, the control device 108 controls the heating component 112 to heat the second pot body 104 to achieve cooking of the ingredients in the second pot body 104 .

[0087] Furthermore, if Figure 1 and Figure 2 As shown, the cooking device also includes: a temperature detection structure 124, which is configured to detect the temperature value of the second pot body 104, and the temperature detection structure 124 is attached to the outer wall of the second pot body 104, or the temperature detection structure 124 extends into the second pot body 104; a timing structure, which is configured to time the running time of the cooking device.

[0088] In this embodiment, the cooking device further includes a temperature detection structure 124 and a timing structure, wherein the temperature detection structure 124 is used to detect the temperature value of the second pot body 104, so that the control device 108 can adjust the temperature of the second pot body 104 according to the temperature detection structure 124. The timing structure can time in the reservation stage, and after the timing ends, enter the normal cooking program, that is, enter the heating stage.

[0089] Specifically, Figure 1 As shown, Figure 1 The detection device 122 is integrated with a timing structure and a temperature detection structure, which can be used to detect the temperature of the second pot body 104 and to time the reservation stage.

[0090] It is understandable that, during the reservation stage, the user can set the reservation time according to the actual situation, so as to determine the reservation duration threshold. After the reservation running time reaches the duration threshold, the warm-up stage is entered.

[0091] Embodiment three:

[0092] like Figure 2 As shown, according to an embodiment of the present invention, it includes the features defined in any of the above embodiments, and further: the refrigeration assembly 110 includes: a refrigeration element 114, a refrigeration chamber 116 and a cooling portion 118.

[0093] Specifically, the refrigeration component 114 is arranged between the first pot body 102 and the second pot body 104; the refrigeration chamber 116 is arranged between the first pot body 102 and the second pot body 104, and the refrigeration chamber 116 contains refrigerant liquid. The refrigeration component 114 is arranged corresponding to the refrigeration chamber 116, and the refrigeration component 114 is configured to cool the refrigeration chamber 116; the cooling part 118 is connected to the refrigeration chamber 116, and the cooling part 118 is configured to cool the second pot body 104.

[0094] In this embodiment, the refrigeration assembly 110 includes a refrigeration element 114, a refrigeration chamber 116 and a cooling portion 118. The refrigeration element 114 cools the refrigerant in the refrigeration chamber 116 to reduce its temperature, and then cools the second pot body 104 through the cooling portion 118, thereby increasing the refrigeration capacity of the refrigeration assembly 110.

[0095] Specifically, the cooling unit 118 may be a water circulation structure or a wind circulation structure.

[0096] Specifically, the refrigerant is water.

[0097] Specifically, under the cooking instruction, before the heating structure works or during the operation of the heating structure, the refrigeration component 114 is turned on to refrigerate the refrigeration chamber 116 in advance, which improves the cooling efficiency and shortens the cooling time.

[0098] Embodiment 4:

[0099] like Figure 2 As shown, according to an embodiment of the present invention, it includes the features defined in the above-mentioned embodiment three, and further: the cooling part 118 includes: an air supply channel 1180, the air supply channel 1180 connects the refrigeration chamber 116 and the second pot body 104; the fan 1182, the fan 1182 is arranged in the refrigeration chamber 116, and the fan 1182 supplies air to the interior of the second pot body 104 through the air supply channel 1180.

[0100] In this embodiment, the cooling part 118 includes an air supply channel 1180 and a fan 1182. The air supply channel 1180 connects the refrigeration chamber 116 and the second pot body 104. Driven by the fan 1182, the cold air in the refrigeration chamber 116 is delivered to the second pot body 104 through the air supply channel 1180 to cool the food in the second pot body 104.

[0101] Specifically, the refrigeration chamber 116 has a cavity, the refrigerant is contained in a part of the cavity, the fan 1182 is arranged in another part of the cavity and is connected to the air supply channel 1180, so as to discharge the cold air in the refrigeration chamber 116 into the second pot body 104.

[0102] Furthermore, the cooking device also includes an air inlet and an air outlet, the air inlet is connected to the upper space of the refrigeration chamber 116, and the air outlet is connected to the second pot body 104, so that the airflow discharged into the second pot body 104 through the air supply channel 1180 exchanges heat with the food and then is discharged from the second pot body 104 through the air outlet.

[0103] Embodiment five:

[0104] like Figure 2 As shown, according to an embodiment of the present invention, it includes the features defined in the above-mentioned embodiment three or embodiment four, and further: the cooling part 118 also includes: a pump body 1184, the pump body 1184 has a first inlet and a first outlet, the first inlet is connected to the refrigeration chamber 116, and the pump body 1184 pumps the refrigerant in the refrigeration chamber 116 through the first inlet; a cooling pipe 1186, the cooling pipe 1186 is attached to the outer wall surface of the second pot body 104, the cooling pipe 1186 has a second inlet and a second outlet, the second inlet is connected to the first outlet, and the second outlet is connected to the refrigeration chamber 116.

[0105] In this embodiment, the cooling part 118 includes a pump body 1184 and a cooling pipe 1186, wherein the pump body 1184 is used to pump the refrigerant in the refrigeration chamber 116 and form a flow path with the cooling pipe 1186 so that the refrigerant flows in the cooling pipe 1186, thereby realizing the cooling of the second pot body 104 through the cooling pipe 1186.

[0106] It can be understood that the pump body 1184 is connected to the refrigeration chamber 116 through a water pumping pipe, the pump body 1184 is connected to the cooling pipe 1186 through a water inlet pipe, and the cooling pipe 1186 is connected to the refrigeration chamber 116 through a water return pipe.

[0107] Embodiment six:

[0108] According to an embodiment of the present invention, the features defined in any one of the above-mentioned embodiments 3 to 5 are included, and further: the refrigeration element 114 is a first refrigeration fin, and the cold end of the first refrigeration fin is attached to the outer wall surface of the refrigeration chamber 116.

[0109] In this embodiment, the refrigeration element 114 is a first refrigeration sheet, which realizes cooling of the refrigeration chamber 116 based on the working principle of the Peltier effect to reduce the temperature of the second pot body 104, avoid the deterioration of the ingredients, and make the ingredients reach a temperature that the user can eat at the end of cooking.

[0110] In another possible embodiment, the refrigeration element 114 is an evaporator, and the cooking device further includes a heat exchange flow path, the heat exchange flow path includes a compressor, a condenser and an evaporator, and the compressor, the evaporator and the condenser are connected in series.

[0111] In this embodiment, the refrigeration element 114 is an evaporator, and a heat exchange flow path is formed by a compressor, an evaporator and a condenser to achieve refrigeration of the refrigeration chamber 116, thereby improving the refrigeration efficiency and shortening the time required to reduce the food to a temperature that the user can eat.

[0112] Embodiment seven:

[0113] According to an embodiment of the present invention, it includes the features defined in any of the above embodiments, and further: the refrigeration assembly 110 includes a second refrigeration plate, and the cold end of the second refrigeration plate is attached to the outer wall surface of the second pot body 104.

[0114] In this embodiment, the refrigeration assembly 110 includes a second refrigeration fin, and the cold end of the second refrigeration fin is directly attached to the outer wall surface of the second pot body 104, so that the second refrigeration fin directly cools the second pot body 104, thereby improving the refrigeration efficiency.

[0115] It can be understood that the first cooling plate and the second cooling plate are both semiconductor cooling plates.

[0116] Furthermore, if Figure 1 and Figure 2 As shown, the cooking device further includes: a cover body 120 , which is disposed on the opening of the second pot body 104 .

[0117] In this embodiment, the cooking device also includes a cover body 120, which is covered on the opening of the second pot body 104. The second pot body 104 is opened or closed by opening and closing the cover body 120, thereby improving the cooking efficiency during cooking. When not cooking, the cover body 120 can prevent other impurities from falling into the second pot body 104.

[0118] Furthermore, if Figure 1 and Figure 2 As shown, the cooking device further includes: a heat dissipation part, which is connected to the hot end of the second refrigeration fin.

[0119] In this embodiment, the cooking device also includes a heat dissipation part, which is connected to the hot end of the second refrigeration plate and is used to dissipate heat from the hot end of the second refrigeration plate, thereby conducting the heat generated by the hot end to the outside of the second pot body 104 to ensure the cooling effect of the second refrigeration plate.

[0120] Furthermore, the heat dissipation part includes a heat dissipation fan and a heat sink. The heat sink is attached to the hot end of the second refrigeration plate. The heat dissipation fan is arranged corresponding to the heat sink, and the heat at the hot end is transferred to the heat sink. The heat dissipation fan is suitable for conducting the heat of the heat sink out of the second pot body 104.

[0121] Embodiment eight:

[0122] According to a second aspect of the present invention, a control method for a cooking device is also provided, which is used for the cooking device provided in any one of the first aspects.

[0123] like Figure 4 FIG. 1 is a flow chart showing a control method for a cooking device according to an embodiment of the present invention. The control method includes:

[0124] Step 402: responding to an operation instruction;

[0125] Step 404: controlling the temperature regulating device to regulate the temperature of the second pot body according to the operation instruction.

[0126] The control method of the cooking device provided in the second aspect of the present invention responds to the operating instruction, and controls the temperature control device to adjust the temperature of the second pot body according to the operating instruction, so that the temperature of the second pot body is adjustable within a certain range, thereby realizing the control of the temperature of the second pot body in different operating stages of the cooking device, so that the second pot body can be heated up and cooled down to meet the different temperature requirements in different operating stages.

[0127] It is understandable that the temperature can be adjusted, that is, both heating and cooling can be achieved, so that the temperature of the second pot body can be adjusted within a certain temperature range.

[0128] Specifically, the operation instructions include reservation instructions and cooking instructions. Under the reservation instructions, the cooking device enters the reservation stage, and the control device controls the temperature regulating device to cool down the second pot body to achieve cooling treatment before cooking the ingredients to prevent the ingredients from spoiling. After the reservation stage, it enters the heating stage, and then enters the boiling stage and the rice stewing stage. When entering the rice stewing stage, the control device controls the temperature regulating device to cool down the second pot body, so that the temperature of the cooked ingredients after the rice stewing stage is the temperature that the user can eat.

[0129] Under the cooking instruction, the cooking equipment enters the heating stage, and the control device controls the temperature regulating structure to heat the second pot body until it enters the boiling stage. In the boiling stage, when the temperature of the second pot body reaches the preset temperature, the heating of the second pot body is stopped and the rice stewing stage is entered. At the same time, the control device controls the temperature regulating device to cool the second pot body in the rice stewing stage, so that after the rice stewing stage is over, the cooked ingredients can reach a temperature that the user can eat, which greatly shortens the cooking time and the waiting time of the user. That is, under the cooking instruction, the cooking equipment enters the heating stage, boiling stage and rice stewing stage in sequence.

[0130] Embodiment nine:

[0131] like Figure 5 FIG. 1 is a flow chart showing a control method for a cooking device according to an embodiment of the present invention. The control method includes:

[0132] Step 502: responding to a cooking instruction;

[0133] Step 504: Turn on the heating component according to the cooking instruction;

[0134] Step 506: Obtain the temperature value of the second pot;

[0135] Step 508: Determine whether the temperature value reaches the first temperature threshold, if yes, proceed to step 510, if no, return to step 506;

[0136] Step 510: Turn off the heating component and control the refrigeration component to cool the second pot.

[0137] The temperature control device includes a refrigeration component and a heating component, and the operation instructions include cooking instructions.

[0138] In this embodiment, the temperature control device includes a refrigeration component and a heating component. After receiving a cooking instruction, the heating component is turned on to heat the second pot body to cook the food in the second pot body. When the temperature value in the second pot body reaches a first temperature threshold, the heating component is turned off to enter the rice stewing stage, and the refrigeration component is controlled to cool the second pot body, so that after the rice stewing stage, the temperature of the food reaches a temperature that the user can eat, thereby reducing the cooling time of the food.

[0139] Specifically, after receiving the cooking instruction, the heating stage is entered, and after the heating stage ends, the boiling stage is entered. In the boiling stage, the temperature value of the second pot body reaches the first temperature threshold. At this time, the heating component is turned off, the rice stewing stage is entered, and the refrigeration component is turned on for cooling.

[0140] Further, in step 510, the step of controlling the refrigeration component to refrigerate the second pot body specifically includes: turning on the refrigeration component; based on the temperature value reaching a second temperature threshold, controlling the refrigeration component to turn off; wherein the second temperature threshold is less than the first temperature threshold.

[0141] In this embodiment, the process of cooling the second pot body specifically includes turning on the refrigeration component. When the temperature value of the second pot body reaches the second temperature threshold, the refrigeration component is turned off to end the rice stewing program, that is, the cooking process ends. At this time, the temperature of the ingredients is the second temperature threshold, that is, the temperature at which the user can directly eat.

[0142] Specifically, after the temperature value reaches the second temperature threshold, the rice stewing stage may be ended after a period of time to improve the taste of the food.

[0143] Specifically, the second temperature threshold is set as required, and further, the second temperature threshold is less than or equal to 65°C.

[0144] Furthermore, after the step of controlling the refrigeration component to shut down, it also includes: based on the temperature value reaching a third temperature threshold, turning on the heating component; based on the temperature value reaching a second temperature threshold, turning off the heating component and returning to the step of obtaining the temperature value of the second pot body; wherein the third temperature threshold is less than the second temperature threshold.

[0145] In this embodiment, when the temperature value in the second pot body drops to the second temperature threshold, it enters the insulation stage so that the user can eat at any time. In the insulation stage, since there is no heating by the heating component, the temperature value of the second pot body will gradually decrease. When the temperature value drops to the third temperature threshold, the heating component is turned on for heating, and the heating is stopped after heating to the second temperature threshold, so that the temperature of the food in the second pot body is maintained between the third temperature threshold and the second temperature threshold.

[0146] Specifically, the third temperature threshold is set as needed. Further, the third temperature threshold is greater than or equal to 55°C and less than 65°C.

[0147] Furthermore, the refrigeration assembly includes a refrigeration element, a refrigeration chamber and a cooling unit, the refrigeration element is configured to refrigerate the refrigeration chamber, the cooling unit is connected to the refrigeration chamber, and the cooling unit is configured to refrigerate the second pot body. The control method also includes: turning on the refrigeration element in response to a cooking instruction.

[0148] In this embodiment, after responding to the cooking instruction, the refrigeration component is turned on to cool the refrigeration chamber in advance, so that the cold energy is stored in the refrigeration chamber in advance, thereby improving the cooling efficiency.

[0149] Specifically, the refrigeration component may be turned on before the heating component is turned on, or the refrigeration component may be turned on during the process of the heating component heating the second pot body.

[0150] Furthermore, the step of starting the refrigeration component specifically includes: starting the cooling part.

[0151] In this embodiment, the refrigeration component is turned on in advance to cool the refrigeration chamber in advance, and after the temperature value reaches the first temperature threshold and the heating component is turned off, the cooling part is directly turned on to achieve cooling of the second pot body.

[0152] Specifically, the cooling part includes a fan and an air supply channel, and turning on the cooling part specifically includes turning on the fan.

[0153] Specifically, the cooling part includes a pump body and a cooling pipe, and opening the cooling part specifically includes opening the pump body.

[0154] Embodiment ten:

[0155] like Figure 6 FIG. 1 is a flow chart showing a control method for a cooking device according to an embodiment of the present invention. The control method includes:

[0156] Step 602: responding to the reservation instruction;

[0157] Step 604: controlling the refrigeration component to refrigerate the second pot according to the reservation instruction;

[0158] Step 606: Obtaining the operating time of the cooking device;

[0159] Step 608: Determine whether the running time reaches the time threshold, if not, return to step 606, if yes, proceed to step 610;

[0160] Step 610: End the scheduled operation and proceed with cooking.

[0161] In this embodiment, in response to the reservation instruction, the reservation stage is entered, and the refrigeration component is controlled to cool the second pot body so that the temperature value of the second pot body is reduced to below the ambient temperature, so that within the reserved time period, the food in the second pot body can be stored in a low temperature environment to avoid the occurrence of food deterioration due to long-term immersion.

[0162] At the same time, in the reservation stage, the operating time of the cooking equipment is obtained. When the operating time reaches the time threshold, the reservation stage ends and enters the cooking stage, that is, the heating stage.

[0163] Specifically, the control process of the cooking stage is the same as the above-mentioned procedure after responding to the cooking instructions. During the rice stewing stage, the refrigeration component is controlled to cool the second pot body so that the temperature value of the second pot body will resist the second temperature threshold, so that the temperature reaches a temperature that the user can eat after the rice stewing is completed.

[0164] It is understandable that when the operating time reaches the time threshold, if the refrigeration component is turned on at this time, the refrigeration component needs to be turned off to enter the heating stage.

[0165] Furthermore, the step of controlling the refrigeration component to cool the second pot body specifically includes: turning on the refrigeration component and obtaining the temperature value of the second pot body; based on the temperature value reaching a fourth temperature threshold, controlling the refrigeration component to turn off; based on the temperature value reaching a fifth temperature threshold, returning to the step of turning on the refrigeration component; wherein the fourth temperature threshold is less than the fifth temperature threshold.

[0166] In this embodiment, during the reservation stage, controlling the refrigeration of the second pot body specifically includes: turning on the refrigeration component and obtaining the temperature value of the second pot body, when the fourth temperature threshold is reached, controlling the refrigeration component to turn off, after turning off, since the fourth temperature threshold is lower than the ambient temperature, the temperature of the second pot body will gradually rise after turning off the refrigeration component, when the temperature of the second pot body rises to the fifth temperature threshold, turning on the refrigeration component again, and repeating the above steps, so that the temperature value of the second pot body is maintained between the fourth temperature threshold and the fifth temperature threshold.

[0167] Specifically, the fourth temperature threshold and the fifth temperature threshold are set as needed. Further, the fourth temperature threshold is less than or equal to 10°C, and the fifth temperature threshold is less than or equal to 15°C and greater than 10°C.

[0168] It can be understood that the first temperature threshold is greater than the second temperature threshold, the second temperature threshold is greater than the third temperature threshold, the third temperature threshold is greater than the fifth temperature threshold, and the fifth temperature threshold is greater than the fourth temperature threshold.

[0169] The second temperature threshold is lower than the ambient temperature.

[0170] Embodiment eleven:

[0171] According to a specific embodiment of the present invention, Figure 1 and Figure 2 As shown, the cooking device includes a first pot body 102, a second pot body 104, a temperature control device 106 and a control device 108. The second pot body 104 is arranged in the first pot body 102. The temperature control device 106 is configured to adjust the temperature of the second pot body 104. The control device 108 is connected to the temperature control device 106. The control device 108 is configured to control the temperature control device 106 to adjust the temperature of the second pot body 104 according to the operating instructions of the cooking device.

[0172] The temperature control device 106 includes a refrigeration component 110 and a heating component 112 to adjust the temperature of the second pot body 104. Specifically, the temperature control device 106 can adjust the second pot body 104 between -5°C and 100°C. The refrigeration component 110 is a semiconductor refrigeration plate or a compressor refrigeration system.

[0173] Specifically, the second pot body 104 is a rotating body with an opening facing upward, and at least a portion of the heating component 112 is in contact with the second pot body 104 for heating the second pot body 104 .

[0174] Furthermore, the cooking device further includes a cover body 120 , and the cover body 120 is arranged to cover the opening of the second pot body 104 .

[0175] Furthermore, the cooking device also includes a temperature detection structure 124 and a timing structure for detecting cooking process parameters of the second pot body 104 .

[0176] Through the above arrangement, the cooking device can realize temperature control on the second pot body 104 in different cooking stages, so that the temperature of the second pot body 104 can be both higher and lower than the ambient temperature.

[0177] Specifically, Figure 3 As shown, the cooking device has a reservation stage, a heating stage, a boiling stage, a rice stewing stage and a heat preservation stage. The cooking device can adjust the temperature of the second pot body 104 in different cooking stages. When the user selects the reservation operation, the reservation function is executed in response to the reservation instruction, and the refrigeration component 110 of the temperature control device 106 works to reduce the temperature in the second pot body 104 to the set value, and detects the running time of the reservation stage. When the running time reaches the time set by the user, the reservation operation ends and enters the cooking stage, so that in the reservation stage, the ingredients can be stored in a lower environment to avoid deterioration, thereby realizing the cooling of the ingredients before cooking.

[0178] Specifically, when the cooking device finishes cooking, the temperature of the food is generally between 90°C and 100°C, which is not conducive to direct consumption. Therefore, during the cooking process, the temperature detection structure 124 obtains the temperature value of the cooking process. When the temperature value reaches the first temperature threshold, the temperature adjustment device 106 is controlled to cool the second pot body 104 to the set temperature value. Compared with natural cooling, this application greatly reduces the cooling time of the food and realizes the rapid cooling of the food. Among them, the first temperature threshold is set as needed.

[0179] Specifically, Figure 2As shown, the control device 108 is arranged on the cover body 120, the temperature detection structure 124 is arranged on the cover body 120, and extends into the second pot body 104 from the opening of the second pot body 104, wherein the refrigeration assembly 110 includes a refrigeration element 114, a refrigeration chamber 116 and a cooling portion 118, the refrigeration element 114 is arranged between the first pot body 102 and the second pot body 104; the refrigeration chamber 116 is arranged between the first pot body 102 and the second pot body 104, the refrigeration chamber 116 contains a refrigeration liquid, the refrigeration element 114 is arranged corresponding to the refrigeration chamber 116, and the refrigeration element 114 is configured to cool the refrigeration chamber 116; the cooling portion 118 is connected to the refrigeration chamber 116, and the cooling portion 118 is configured to cool the second pot body 104.

[0180] Among them, the cooling part 118 includes a water circulation component and an air circulation component. Specifically, the air circulation component includes an air supply channel 1180 and a fan 1182. The air supply channel 1180 connects the refrigeration chamber 116 and the second pot body 104; the fan 1182 is arranged in the refrigeration chamber 116, and the fan 1182 supplies air to the interior of the second pot body 104 through the air supply channel 1180.

[0181] The water circulation component includes a pump body 1184 and a cooling pipe 1186. The pump body 1184 has a first inlet and a first outlet. The first inlet is connected to the refrigeration chamber 116, and the pump body 1184 pumps the refrigerant in the refrigeration chamber 116 through the first inlet; the cooling pipe 1186 is attached to the outer wall surface of the second pot body 104, and the cooling pipe 1186 has a second inlet and a second outlet. The second inlet is connected to the first outlet, and the second outlet is connected to the refrigeration chamber 116.

[0182] Specifically, cooking equipment includes rice cookers, electric pressure cookers, etc.

[0183] Specifically, Figure 7 FIG. 1 is a flow chart showing a control method for a cooking device according to a specific embodiment of the present invention. The control method includes:

[0184] Step 702: responding to a cooking instruction and turning on a refrigeration component and a heating component according to the cooking instruction;

[0185] Step 704: obtaining the temperature value of the second pot;

[0186] Step 706: Determine whether the temperature value reaches the first temperature threshold, if yes, proceed to step 708, if no, return to step 704;

[0187] Step 708: Turn off the heating component and turn on the pump or fan;

[0188] Step 710: Obtain the temperature value of the second pot;

[0189] Step 712: determine whether the temperature value reaches the second temperature threshold, if yes, proceed to step 714, if no, return to step 710;

[0190] Step 714: Control the temperature value to be maintained between the second temperature threshold and the third temperature threshold.

[0191] In this embodiment, when a cooking instruction is received, before or during the operation of the heating component of the cooking equipment, the refrigeration component is controlled to start working to cool the refrigeration chamber so that the temperature of the air or refrigerant in the refrigeration chamber is reduced to below the ambient temperature. After the heating component finishes working, the pump body or the fan is turned on to cool the inner surface or outer surface of the second pot body by the low-temperature air or low-temperature liquid in the refrigeration chamber. In this way, the refrigeration component is used to perform refrigeration in advance, thereby improving the cooling efficiency.

[0192] Specifically, step 714 includes: controlling the refrigeration component to turn off; obtaining the temperature value of the second pot body; turning on the heating component based on the temperature value reaching the third temperature threshold; turning off the heating component and returning to the step of obtaining the temperature value of the second pot body based on the temperature value reaching the second temperature threshold.

[0193] Embodiment 12:

[0194] According to a third aspect of the present invention, a computer-readable storage medium is further provided, on which a computer program is stored. When the computer program is executed by a processor, the control method of the cooking device as provided in any one of the second aspects is implemented.

[0195] The computer-readable storage medium provided in the third aspect of the present invention includes the control method of the cooking device proposed in any embodiment of the second aspect above, and therefore has all the beneficial effects of the control method of the cooking device.

[0196] In the present invention, the term "plurality" refers to two or more than two, unless otherwise clearly defined. The terms "installed", "connected", "connected", "fixed", etc. should be understood in a broad sense. For example, "connected" can be a fixed connection, a detachable connection, or an integral connection; "connected" can be a direct connection or an indirect connection through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0197] In the description of this specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0198] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A cooking device, characterized in that: include: The first pot body; A second pot body, disposed inside the first pot body; a temperature regulating device, the temperature regulating device being configured to regulate the temperature of the second pot body; a control device, the control device being connected to the temperature regulating device, the control device being configured to control the temperature regulating device to regulate the temperature of the second pot body according to an operation instruction of the cooking device, the temperature regulating device regulating the temperature of the second pot body during the cooking process; The temperature regulating device comprises: a refrigeration component, the refrigeration component being connected to the control device and configured to refrigerate the second pot body; The operation instruction includes a cooking instruction, and when the cooking instruction is received, the control device controls the refrigeration component to cool the second pot body during the rice cooking stage; After the rice stewing stage, the cooking device further includes a heat preservation stage so that the temperature inside the second pot body is maintained at a set temperature.

2. The cooking device according to claim 1, characterized in that: The temperature control device also includes: A heating component is connected to the control device, and the heating component is configured to heat the second pot body.

3. The cooking device according to claim 2, characterized in that: Also includes: a temperature detection structure, wherein the temperature detection structure is configured to detect the temperature value of the second pot body, the temperature detection structure is attached to the outer wall of the second pot body, or the temperature detection structure extends into the second pot body; A timing structure is configured to time the operation time of the cooking device.

4. The cooking device according to claim 2 or 3, characterized in that: The refrigeration assembly comprises: A refrigeration component is arranged between the first pot body and the second pot body; A refrigeration chamber is provided between the first pot body and the second pot body, wherein a refrigeration liquid is contained in the refrigeration chamber, wherein the refrigeration element is provided corresponding to the refrigeration chamber, and wherein the refrigeration element is configured to cool the refrigeration chamber; A cooling unit is communicated with the refrigeration chamber and is configured to cool the second pot body.

5. The cooking device according to claim 4, characterized in that: The cooling unit comprises: an air supply channel, the air supply channel communicating with the refrigeration chamber and the second pot body; A fan is disposed in the refrigeration chamber, and the fan supplies air to the interior of the second pot body through the air supply passage.

6. The cooking device according to claim 4, characterized in that The cooling unit comprises: A pump body, wherein the pump body has a first inlet and a first outlet, the first inlet is connected to the refrigeration chamber, and the pump body pumps the refrigerant in the refrigeration chamber through the first inlet; A cooling pipe is attached to the outer wall of the second pot body, and has a second inlet and a second outlet. The second inlet is connected to the first outlet, and the second outlet is connected to the refrigeration chamber.

7. The cooking device according to claim 4, characterized in that The refrigeration element is a first refrigeration fin, and the cold end of the first refrigeration fin is attached to the outer wall surface of the refrigeration chamber; or The refrigeration component is an evaporator, and the cooking device further includes a heat exchange flow path, which includes a compressor, a condenser and the evaporator, and the compressor, the evaporator and the condenser are connected in series.

8. The cooking device according to claim 2 or 3, characterized in that: The refrigeration component includes a second refrigeration fin, and a cold end of the second refrigeration fin is attached to the outer wall surface of the second pot body.

9. A method for controlling a cooking device, used for the cooking device according to any one of claims 1 to 8, characterized in that: The control method comprises: responding to an operation instruction; The temperature regulating device is controlled according to the operation instruction to adjust the temperature of the second pot body.

10. The control method of cooking equipment according to claim 9, wherein the temperature adjustment device comprises a refrigeration component and a heating component, wherein: The operation instruction includes a cooking instruction, and the step of controlling the temperature regulating device to adjust the temperature of the second pot body according to the operation instruction specifically includes: turning on the heating component according to the cooking instruction; Obtaining the temperature value of the second pot body; Based on the temperature value reaching a first temperature threshold, the heating component is turned off and the refrigeration component is controlled to cool the second pot body.

11. The control method of cooking equipment according to claim 10, characterized in that: The step of controlling the refrigeration component to refrigerate the second pot body specifically includes: Turning on the refrigeration component; Based on the temperature value reaching a second temperature threshold, controlling the refrigeration component to shut down; The second temperature threshold is lower than the first temperature threshold.

12. The control method of cooking equipment according to claim 11, characterized in that: After the step of controlling the refrigeration component to shut down, the method further includes: Based on the temperature value reaching a third temperature threshold, turning on the heating component; Based on the temperature value reaching the second temperature threshold, turning off the heating component and returning to the step of obtaining the temperature value of the second pot body; Wherein, the third temperature threshold is lower than the second temperature threshold.

13. The control method of the cooking device according to claim 11, wherein the refrigeration assembly comprises a refrigeration element, a refrigeration chamber and a cooling unit, wherein the refrigeration element is configured to refrigerate the refrigeration chamber, the cooling unit is connected to the refrigeration chamber, and the cooling unit is configured to refrigerate the second pot body, characterized in that: The control method further comprises: In response to the cooking instruction, the refrigeration element is turned on.

14. The control method of cooking equipment according to claim 13, characterized in that: The step of opening the refrigeration component specifically includes: The cooling section is turned on.

15. The control method of a cooking device according to any one of claims 10 to 14, characterized in that: The operation instruction includes a reservation instruction, and the step of controlling the temperature regulating device to adjust the temperature of the second pot body according to the operation instruction specifically includes: The refrigeration component is controlled to cool the second pot body according to the reservation instruction.

16. The control method of cooking equipment according to claim 15, characterized in that: The step of controlling the refrigeration component to refrigerate the second pot body specifically includes: Turning on the refrigeration component and obtaining the temperature value of the second pot body; Based on the temperature value reaching a fourth temperature threshold, controlling the refrigeration component to shut down; Based on the temperature value reaching a fifth temperature threshold, returning to the step of starting the refrigeration component; The fourth temperature threshold is smaller than the fifth temperature threshold.

17. The control method of cooking equipment according to claim 16, characterized in that: The control method further comprises: The operation time of the cooking device is obtained, and based on the operation time reaching a time threshold, the scheduled operation is terminated and cooking is performed.

18. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the control method of the cooking device according to any one of claims 9 to 17 is implemented.

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