Atomization control method, system, device and medium for oven

Abstract

The present invention discloses an atomization control method, system, device and medium for an oven, the atomization control method comprising: judging whether the oven enters a preset mode, if so, obtaining the current temperature, set temperature, set time and starting temperature in the oven cavity; the set temperature represents the cooking temperature preset by the oven; the set time represents the cooking time of the oven; the starting temperature represents the temperature in the oven cavity when entering the preset mode; according to the current temperature, the set temperature, the set time and the starting temperature, a corresponding control instruction is generated to control the oven to turn on the atomization state. The present invention enables water mist to be sprayed on the surface of food during baking, and the water penetrates into the meat in a high temperature environment and evaporates quickly, so that the meat food can be crispy on the outside and tender on the inside, thereby improving the cooking effect.

Description

Technical Field

[0001] The present invention relates to the technical field of ovens, and in particular to an atomization control method, system, equipment and medium for ovens. Background Art

[0002] In our daily life, the use scenarios and frequency of ovens are gradually increasing. When using an oven to bake meat, high temperature baking can make the meat food bake quickly and reduce the user's waiting time. However, baking meat food in a high temperature environment can easily make the meat taste dry after baking, affecting the cooking effect of the food.

[0003] The existing cooking method of ovens is mainly to increase the temperature inside the cavity, radiate heat to the food in the oven through high temperature to transfer energy, and the starch, protein, etc. in the food will undergo a series of physical and chemical changes after absorbing heat, and finally the food will be cooked. However, the existing baking method mainly measures whether the food is cooked, and lacks the requirements for the taste of the food, especially for baked meat products. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the defect in the prior art that an oven only bakes food by controlling the temperature, resulting in single control and inability to control the taste of food, and to provide an atomization control method, system, equipment and medium for an oven.

[0005] The present invention solves the above technical problems through the following technical solutions:

[0006] The present invention provides an atomization control method for an oven, the atomization control method comprising:

[0007] Determine whether the oven has entered the preset mode, and if so, obtain the current temperature, set temperature, set time, and starting temperature of the oven cavity;

[0008] The set temperature represents the preset cooking temperature of the oven; the set time represents the cooking time of the oven; the starting temperature represents the temperature inside the oven cavity when entering the preset mode;

[0009] According to the current temperature, the set temperature, the set time and the starting temperature, a corresponding control instruction is generated to control the atomization state of the oven.

[0010] Preferably, the step of generating corresponding control instructions to control the atomization state of the oven includes:

[0011] Get the theoretical interval time of atomization;

[0012] Obtaining the heat preservation time; the heat preservation time represents the cooking time of the oven after the temperature in the oven cavity reaches the set temperature or the cooking time of the oven after atomization;

[0013] When the heat preservation time represents the cooking time of the oven after the oven reaches the set temperature, if the heat preservation time is greater than the theoretical interval time, a start control instruction is generated to control the oven to start the atomization state;

[0014] Or, when the heat preservation time represents the duration of oven cooking after atomization, if the heat preservation time is greater than the theoretical interval time and the stabilization time is greater than a first preset threshold, an opening control instruction is generated to control the oven to turn on the atomization state;

[0015] The stabilization time represents the duration during which the fluctuation of the current temperature of the oven is less than the second preset threshold.

[0016] Preferably, the step of obtaining the theoretical interval time of atomization includes:

[0017] Based on the set temperature and the starting temperature, determining the total number of times the oven is turned on in the atomization state;

[0018] Obtaining the number of times the oven atomization state has been turned on and the remaining time; the remaining time represents the first difference between the set time and the running time; the running time represents the running time after the temperature in the oven cavity reaches the set temperature;

[0019] Based on the total number of times of opening, the number of times of opening, and the remaining time, the theoretical interval time of atomization is obtained.

[0020] Preferably, the step of obtaining the theoretical interval time of atomization further comprises:

[0021] If the holding time represents the duration of oven cooking after atomization and the holding time is greater than the theoretical interval time and the stabilization time is greater than the first preset threshold, determine whether the stabilization time at the previous moment is less than the first preset threshold. If so, update the theoretical interval time.

[0022] Preferably, the step of determining the total number of times the oven is turned on in the atomization state comprises:

[0023] Based on the set temperature and the starting temperature, a heating time is acquired; the heating time represents the time taken to rise from the starting temperature to the set temperature;

[0024] Obtaining a second difference between the set temperature and the starting temperature;

[0025] Obtaining a ratio of the heating time to the second difference;

[0026] When the set time is greater than the third preset threshold, the total number of times the oven is turned on in the atomization state is determined according to the ratio.

[0027] Preferably, the atomization control method comprises:

[0028] If the starting temperature is greater than a fourth preset threshold, an opening control instruction is generated to turn on the atomization state of the oven.

[0029] The present invention also provides an atomization control system for an oven, the atomization control system comprising:

[0030] An acquisition module is used to determine whether the oven has entered a preset mode, and if so, to obtain the current temperature, set temperature, set time, and starting temperature of the oven cavity;

[0031] The set temperature represents the preset cooking temperature of the oven; the set time represents the cooking time of the oven; the starting temperature represents the temperature inside the oven cavity when entering the preset mode;

[0032] The first instruction generating module is used to generate corresponding control instructions according to the current temperature, the set temperature, the set time and the starting temperature to control the atomization state of the oven.

[0033] Preferably, the first instruction generating module includes:

[0034] A first acquisition unit is used to acquire a theoretical interval time of atomization;

[0035] A second acquisition unit is used to acquire a heat preservation time; the heat preservation time represents the cooking time of the oven after the temperature in the oven cavity reaches the set temperature or the cooking time of the oven after atomization;

[0036] A first instruction generating unit is used for generating a start control instruction to control the oven to start the atomization state when the heat preservation time represents the cooking time of the oven after the oven reaches the set temperature and if the heat preservation time is greater than the theoretical interval time;

[0037] Or, a second instruction generating unit is used to generate a start control instruction to control the oven to start the atomization state when the heat preservation time represents the duration of oven cooking after atomization, if the heat preservation time is greater than the theoretical interval time and the stabilization time is greater than the first preset threshold value;

[0038] The stabilization time represents the duration during which the fluctuation of the current temperature of the oven is less than the second preset threshold.

[0039] Preferably, the first acquiring unit includes:

[0040] A times determination subunit, used to determine the total number of times the atomization state of the oven is turned on based on the set temperature and the starting temperature;

[0041] The first acquisition subunit is used to acquire the number of times the atomization state of the oven has been turned on and the remaining time; the remaining time represents the first difference between the set time and the running time; the running time represents the running time after the temperature in the oven cavity reaches the set temperature;

[0042] The second acquisition subunit is used to acquire the theoretical interval time of atomization based on the total number of times of opening, the number of times of opening, and the remaining time.

[0043] Preferably, the first acquiring unit is further used for:

[0044] If the holding time represents the duration of oven cooking after atomization and the holding time is greater than the theoretical interval time and the stabilization time is greater than the first preset threshold, determine whether the stabilization time at the previous moment is less than the first preset threshold. If so, update the theoretical interval time.

[0045] Preferably, the number determination subunit is further used for:

[0046] Based on the set temperature and the starting temperature, a heating time is acquired; the heating time represents the time taken to rise from the starting temperature to the set temperature;

[0047] Obtaining a second difference between the set temperature and the starting temperature;

[0048] Obtaining a ratio of the heating time to the second difference;

[0049] When the set time is greater than the third preset threshold, the total number of times the oven is turned on in the atomization state is determined according to the ratio.

[0050] Preferably, the atomization control system further comprises:

[0051] The second instruction generating module is used to generate an opening control instruction to turn on the atomization state of the oven if the starting temperature is greater than a fourth preset threshold.

[0052] The present invention provides an electronic device, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor implements the aforementioned atomization control method for an oven when executing the computer program.

[0053] The present invention also provides a computer-readable storage medium having a computer program stored thereon, wherein the computer program, when executed by a processor, implements the aforementioned atomization control method for an oven.

[0054] The positive and progressive effects of the present invention are:

[0055] The present invention provides an atomization control method, system, device and medium for an oven. The atomization control method determines the timing of turning on the atomization state of the oven according to the set temperature, current temperature, set time and starting temperature in the oven cavity, so that during the baking process, water mist can be sprayed on the surface of food. In a high temperature environment, the water penetrates into the inside of the meat and evaporates quickly, so that the meat food can be crispy on the outside and tender on the inside, thereby improving the cooking effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0056] Figure 1 This is a flow chart of an atomization control method for an oven according to Embodiment 1 of the present invention;

[0057] Figure 2 This is a flowchart of step S103 of embodiment 1 of the present invention;

[0058] Figure 3 This is a flowchart of step S1031 of embodiment 1 of the present invention;

[0059] Figure 4 This is a module schematic diagram of an atomization control system for an oven according to Embodiment 2 of the present invention;

[0060] Figure 5 This is a module schematic diagram of a first instruction generation module in Embodiment 2 of the present invention;

[0061] Figure 6 This is a schematic diagram of a module of a first acquisition unit according to Embodiment 2 of the present invention;

[0062] Figure 7 This is a schematic diagram of the structure of an electronic device according to Embodiment 3 of the present invention. DETAILED DESCRIPTION

[0063] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples.

[0064] Example 1

[0065] like Figure 1 As shown, this embodiment discloses an atomization control method for an oven, and the atomization control method includes:

[0066] Step S101, determine whether the oven enters the preset mode, if yes, execute step S102; if no, execute step S104;

[0067] Step S102, obtaining the set temperature, current temperature, set time and starting temperature of the oven cavity;

[0068] Specifically, the preset mode may be a cooking mode for meat in the smart menu. The current temperature in the oven cavity may be detected by a temperature sensor. The set temperature is recorded as T1, the current temperature is recorded as T2, the set time is recorded as t1, and the starting temperature in the oven cavity is recorded as T3.

[0069] The set temperature represents the preset cooking temperature of the oven; the set time represents the cooking time of the oven; the starting temperature represents the temperature inside the oven cavity when entering the preset mode;

[0070] Step S103, generating corresponding control instructions according to the current temperature, the set temperature, the set time and the starting temperature to control the oven to turn on the atomization state;

[0071] Step S104, controlling the oven to not turn on the atomization state.

[0072] This solution determines the timing of turning on the atomization state of the oven through the set temperature, current temperature, set time and starting temperature in the oven cavity, so that during the baking process, water mist can be sprayed on the surface of the food. In a high temperature environment, the water penetrates into the meat and evaporates quickly, so that the meat food can be crispy on the outside and tender on the inside, thereby improving the cooking effect.

[0073] like Figure 2 As shown, in one practicable manner, step S103 includes:

[0074] Step S1031, obtaining the theoretical interval time of atomization; the theoretical interval time is recorded as t2;

[0075] Step S1032, obtaining the heat preservation time; the heat preservation time represents the cooking time of the oven after the temperature in the oven cavity reaches the set temperature or the cooking time of the oven after atomization; the heat preservation time is recorded as t5;

[0076] Step S1033, when the heat preservation time represents the cooking time of the oven after the oven reaches the set temperature, if the heat preservation time is greater than the theoretical interval time, a start control instruction is generated to control the oven to start the atomization state;

[0077] Specifically, after the oven enters the preset mode, there are three working states, namely, preheating, countdown, and non-working. When the current temperature T2 of the oven is greater than the set temperature T1, the oven working state is switched from the preheating state to the countdown state. When the heat preservation time represents the cooking time of the oven after the oven reaches the set temperature, that is, just after the oven reaches the set temperature, if the heat preservation time is greater than the theoretical interval time, an opening control instruction is generated to control the oven to turn on the atomization state.

[0078] Or, when the heat preservation time represents the duration of oven cooking after atomization, if the heat preservation time is greater than the theoretical interval time and the stabilization time is greater than the first preset threshold, an opening control instruction is generated to control the oven to turn on the atomization state; the stabilization time represents the duration of the fluctuation of the current temperature of the oven less than the second preset threshold. The first preset threshold is recorded as D, the second preset threshold is recorded as H, and the stabilization time is recorded as t7.

[0079] Specifically, when the oven enters the countdown working state, if the insulation time t5≥t2 and the current temperature T2 is kept stable for t7≥D, the temperature in the cavity is kept stable and then the atomization state is turned on. For example, assuming that the current temperature is 120°C, the first preset threshold is 5 minutes, and the second preset threshold is 3°C, if the temperature in the cavity is 120±3°C for more than 5 minutes, an opening control instruction is generated to control the oven to turn on the atomization state.

[0080] This solution determines whether the oven is in the atomization state by comparing the heat preservation time with the theoretical interval time of atomization, thereby effectively ensuring the accuracy of the oven's atomization state, and then during the baking process, water mist can be sprayed on the food surface at the appropriate time to ensure the cooking effect.

[0081] like Figure 3 As shown, in one practicable manner, step S1031 includes:

[0082] Step S10311, based on the set temperature and the starting temperature, determine the total number of times the oven is turned on in the atomization state; the total number of times the oven is turned on is recorded as m.

[0083] Step S10312, obtaining the number of times the oven atomization state has been turned on and the remaining time, recording the number of times turned on as n and the remaining time as t3; the remaining time represents the first difference between the set time and the running time; the running time represents the running time after the temperature in the oven cavity reaches the set temperature;

[0084] Step S10313: based on the total number of times the device is turned on, the number of times the device has been turned on, and the remaining time, obtain a theoretical interval time for atomization.

[0085] Specifically, the theoretical interval time of atomization can be determined according to the formula t2=t3 / (m-n+1).

[0086] This solution determines the theoretical interval time of atomization by setting the temperature, starting temperature, the number of times the oven atomization state has been turned on, and the remaining time, thereby effectively ensuring the accuracy of the oven's atomization state when it is turned on, and then during the baking process, water mist can be sprayed on the food surface at the appropriate time to ensure the cooking effect.

[0087] In an implementable manner, step S1031 further includes:

[0088] If the heat preservation time represents the duration of oven cooking after atomization and the heat preservation time is greater than the theoretical interval time and the stabilization time is greater than the first preset threshold, determine whether the stabilization time at the previous moment is less than the first preset threshold. If so, update the theoretical interval time.

[0089] Specifically, after the oven enters the countdown working state, if the heat preservation time t5≥t2 and the time t7 for the probe temperature T2 to maintain stability is <D, the oven does not turn on the atomization state at this time. It is not until t7≥D that the oven turns on the atomization state, and the number of times n of activation is incremented. At this time, the activation interval time is re-assigned as t2 = t3 / (m - n + 1).

[0090] In this solution, if (m - n) = 1, that is, only the last atomization state activation remains. If t2 < B2, that is, the interval time for the oven to activate the last atomization state is very short, the oven does not turn on the atomization state at this time. Where B2 is a preset threshold for a short time.

[0091] In this solution, by dynamically updating the theoretical interval time, the accuracy of the oven turning on the atomization state is further improved. Furthermore, during the baking process, water mist can be sprayed on the food surface at an appropriate time, ensuring the cooking effect.

[0092] In an implementable manner, step S10311 includes:

[0093] Based on the set temperature and the starting temperature, obtain the heating-up time, and record the heating-up time as t4; the heating-up time represents the time taken to rise from the starting temperature to the set temperature;

[0094] Obtain the second difference between the set temperature and the starting temperature;

[0095] Obtain the ratio of the heating-up time and the second difference;

[0096] When the set time is greater than the third preset threshold, determine the total number of times the oven atomization state is turned on according to the ratio. Where the third preset threshold is denoted as B1.

[0097] Specifically, if the state is in the countdown, when the set temperature T1≤A, the total number of times the atomization state is turned on is m = 0; when the set temperature T1 > A, judge the total number of times m of the atomization state according to the result of t4 / (T1 - T3);

[0098] When t1 > B1 and t4 / (T1 - T3) > C1, the total number of times m of the atomization state is turned on is m = d1;

[0099] When t1 > B1 and t4 / (T1 - T3) < C2, the total number of times m that the atomization state is turned on = d2;

[0100] When t1 < B2, that is, when the cooking time is very short, the total number of times m that the atomization state is turned on = 0;

[0101] In other cases, the total number of times m that the atomization state is turned on = d3;

[0102] Among them, B2 is the fourth preset threshold, B1 > B2; C2 < C1. A is a preset temperature. In this solution, it is assumed that when a certain food is at a temperature lower than 150 degrees, the food is in a relatively low-temperature state, and there is no need to spray water mist on the surface of the food, so the oven does not need to turn on the atomization state. Otherwise, it is necessary to spray water mist on the surface of the food, and the oven needs to turn on the atomization state.

[0103] In this solution, by comprehensively considering the set temperature, the starting temperature, and the heating time, the total number of times the oven atomization state is turned on is determined, thereby more effectively ensuring the accuracy of the oven turning on the atomization state. Furthermore, during the baking process, water mist can be sprayed on the surface of the food at an appropriate time, further improving the cooking effect.

[0104] In an implementable manner, the atomization control method includes:

[0105] If the starting temperature is greater than the fourth preset threshold, an opening control instruction is generated to cause the oven to turn on the atomization state. Among them, the fourth preset threshold is denoted as E.

[0106] Specifically, when the oven is in a non-working state and the starting temperature is greater than the fourth preset threshold E, an opening control instruction is directly generated to cause the oven to turn on the atomization state.

[0107] Or, when the oven is in a non-working state and the starting temperature is greater than the fourth preset threshold E, a prompt message is first generated to prompt the user that the temperature in the oven cavity is too high. If the user chooses to cool the cavity, an opening control instruction is generated to cause the oven to turn on the atomization state. The opening duration t8 can also be set according to requirements.

[0108] In this solution, when in a non-working state, the cavity temperature can be judged, and the user can choose to turn on the atomization state to achieve the purpose of quickly cooling the cavity. That is, after the oven baking work is completed, the inner wall of the cavity can be atomized and sprayed with water to achieve the purpose of cooling the cavity.

[0109] Embodiment 2

[0110] As Figure 4 shown, this embodiment discloses an atomization control system for an oven, and the atomization control system includes:

[0111] The acquisition module 1 is used to determine whether the oven has entered the preset mode, and if so, to obtain the current temperature, set temperature, set time and starting temperature of the oven cavity;

[0112] The set temperature represents the preset cooking temperature of the oven; the set time represents the cooking time of the oven; the starting temperature represents the temperature inside the oven cavity when entering the preset mode;

[0113] Specifically, the preset mode may be a cooking mode for meat in the smart menu. The current temperature in the oven cavity may be detected by a temperature sensor. The set temperature is recorded as T1, the current temperature is recorded as T2, the set time is recorded as t1, and the starting temperature in the oven cavity is recorded as T3.

[0114] The first instruction generating module 2 is used to generate corresponding control instructions according to the current temperature, the set temperature, the set time and the starting temperature to control the atomization state of the oven.

[0115] This solution determines the timing of turning on the atomization state of the oven through the set temperature, current temperature, set time and starting temperature in the oven cavity, so that during the baking process, water mist can be sprayed on the surface of the food. In a high temperature environment, the water penetrates into the meat and evaporates quickly, so that the meat food can be crispy on the outside and tender on the inside, thereby improving the cooking effect.

[0116] like Figure 5 As shown, in an practicable manner, the first instruction generating module 2 includes:

[0117] A first acquisition unit 21 is used to acquire a theoretical interval time of atomization;

[0118] The second acquisition unit 22 is used to acquire the heat preservation time; the heat preservation time represents the cooking time of the oven after the temperature in the oven cavity reaches the set temperature or the cooking time of the oven after atomization;

[0119] A first instruction generating unit 23 is used for generating a start control instruction to control the oven to start the atomization state when the heat preservation time represents the cooking time of the oven after the oven reaches the set temperature and if the heat preservation time is greater than the theoretical interval time;

[0120] Specifically, after the oven enters the preset mode, there are three working states, namely, preheating, countdown, and non-working. When the current temperature T2 of the oven ≥ the set temperature T1, the working state of the oven switches from the preheating state to the countdown state. When the heat preservation time represents the cooking time of the oven after the oven reaches the set temperature, that is, just after the oven reaches the set temperature, if the heat preservation time is greater than the theoretical interval time, an opening control instruction is generated to control the opening of the atomization state.

[0121] Or, a second instruction generating unit 24 is used to generate a start control instruction to control the oven to start the atomization state if the heat preservation time represents the duration of oven cooking after atomization, and if the heat preservation time is greater than the theoretical interval time and the stabilization time is greater than the first preset oven threshold;

[0122] The stabilization time represents the duration of time during which the fluctuation of the current temperature of the oven is less than the second preset threshold value, wherein the first preset threshold value is recorded as D, the second preset threshold value is recorded as H, and the stabilization time is recorded as t7.

[0123] Specifically, when the oven enters the countdown working state, if the insulation time t5≥t2 and the current temperature T2 is kept stable for t7≥D, the temperature in the cavity is kept stable and then the atomization state is turned on. For example, assuming that the current temperature is 120°C, the first preset threshold is 5 minutes, and the second preset threshold is 3°C, if the temperature in the cavity is 120±3°C for more than 5 minutes, an opening control instruction is generated to control the oven to turn on the atomization state.

[0124] This solution determines whether the oven is in the atomization state by comparing the heat preservation time with the theoretical interval time of atomization, thereby effectively ensuring the accuracy of the oven's atomization state, and then during the baking process, water mist can be sprayed on the food surface at the appropriate time to ensure the cooking effect.

[0125] like Figure 6 As shown, in an practicable manner, the first acquisition unit 21 includes:

[0126] The times determination subunit 211 is used to determine the total times of opening the atomization state of the oven based on the set temperature and the starting temperature; the total times of opening is recorded as m.

[0127] The first acquisition subunit 212 is used to obtain the number of times the oven atomization state has been turned on and the remaining time, the number of times the oven atomization state has been turned on is recorded as n, and the remaining time is recorded as t3; the remaining time represents the first difference between the set time and the running time; the running time represents the running time after the temperature in the oven cavity reaches the set temperature;

[0128] The second acquisition subunit 213 is used to acquire the theoretical interval time of atomization based on the total number of activation times, the number of activation times and the remaining time.

[0129] Specifically, the theoretical interval time of atomization can be determined according to the formula t2=t3 / (m-n+1).

[0130] In this solution, by setting the temperature, starting temperature, the number of times the oven atomization state has been turned on, and the remaining time, and making a joint judgment, the theoretical atomization interval time is determined, thus effectively ensuring the accuracy of turning on the atomization state of the oven. Furthermore, during the baking process, water mist can be sprayed on the food surface at an appropriate time, ensuring the cooking effect.

[0131] In an implementable manner, the first acquisition unit 21 is further configured to:

[0132] If the holding time represents the cooking duration of the oven after atomization and the holding time is greater than the theoretical interval time and the stabilization time is greater than the first preset threshold, determine whether the stabilization time at the previous moment is less than the first preset threshold. If so, update the theoretical interval time.

[0133] Specifically, after the oven enters the countdown working state, if the holding time t5≥t2 and the time t7 for the probe temperature T2 to remain stable is less than D, the oven does not turn on the atomization state at this time. It is not until t7≥D that the oven turns on the atomization state, and the number of times n turned on is incremented. At this time, the opening interval time is re-assigned as t2 = t3 / (m - n + 1).

[0134] In this solution, if (m - n) = 1, that is, there is only the last time to turn on the atomization state, and if t2 < B2, that is, the interval time for the oven to turn on the last atomization state is very short, the oven does not turn on the atomization state at this time. Here, B2 is a preset threshold for a short time.

[0135] In this solution, by dynamically updating the theoretical interval time, the accuracy of turning on the atomization state of the oven is further improved. Furthermore, during the baking process, water mist can be sprayed on the food surface at an appropriate time, ensuring the cooking effect.

[0136] In an implementable manner, the number determination subunit 211 is further configured to:

[0137] Based on the set temperature and the starting temperature, obtain the heating-up time, and record the heating-up time as t4; the heating-up time represents the time taken to rise from the starting temperature to the set temperature;

[0138] Obtain the second difference between the set temperature and the starting temperature;

[0139] Obtain the ratio of the heating-up time and the second difference;

[0140] When the set time is greater than the third preset threshold, determine the total number of times to turn on the oven atomization state according to the ratio. Here, the third preset threshold is denoted as B1.

[0141] Specifically, if the state is in the countdown, when the set temperature T1 ≤ A, the total number of times the atomization state is turned on is m = 0; when the set temperature T1 > A, the total number of times the atomization state is turned on, m, is determined according to the result of t4 / (T1 - T3).

[0142] When t1 > B1 and t4 / (T1 - T3) > C1, the total number of times the atomization state is turned on, m = d1;

[0143] When t1 > B1 and t4 / (T1 - T3) < C2, the total number of times the atomization state is turned on, m = d2;

[0144] When t1 < B2, that is, when the cooking time is very short, the total number of times the atomization state is turned on, m = 0;

[0145] In other cases, the total number of times the atomization state is turned on, m = d3;

[0146] Among them, B2 is the fourth preset threshold, B1 > B2; C2 < C1. A is a preset temperature. In this solution, it is assumed that when a certain food is at a temperature less than 150 degrees, the food is in a relatively low temperature state, so there is no need to spray water mist on the surface of the food, and the oven does not need to turn on the atomization state. On the contrary, it is necessary to spray water mist on the surface of the food, and the oven needs to turn on the atomization state.

[0147] In this solution, by comprehensively considering the set temperature, the starting temperature, and the heating time, the total number of times the oven atomization state is turned on is determined, thus more effectively ensuring the accuracy of the oven turning on the atomization state. Furthermore, during the baking process, water mist can be sprayed on the surface of the food at an appropriate time, further improving the cooking effect.

[0148] As Figure 4 shown, in an implementable manner, the atomization control system further includes:

[0149] The second instruction generation module 3 is used to generate an opening control instruction to make the oven turn on the atomization state if the starting temperature is greater than the fourth preset threshold; among them, the fourth preset threshold is denoted as E.

[0150] Specifically, when the oven is in a non-working state and the starting temperature is greater than the fourth preset threshold E, an opening control instruction is directly generated to make the oven turn on the atomization state.

[0151] Or, when the oven is in a non-working state and the starting temperature is greater than the fourth preset threshold E, a prompt message is first generated to prompt the user that the temperature in the oven cavity is too high. If the user chooses to cool the cavity, an opening control instruction is generated to make the oven turn on the atomization state. The opening duration t8 can also be set according to requirements.

[0152] This solution can judge the cavity temperature when it is not in working state, and the user can choose to turn on the atomization state to achieve the purpose of quickly cooling the cavity. That is, after the oven baking work is completed, the inner wall of the cavity can be sprayed with atomized water to achieve the purpose of cooling the cavity.

[0153] Example 3

[0154] Figure 7 This is a schematic diagram of the structure of an electronic device provided in Example 3 of the present invention. The electronic device includes a memory, a processor, and a computer program stored in the memory and executable on the processor, and the processor implements the atomization control method for an oven provided in Example 1 when executing the program. Figure 7 The electronic device 40 shown is only an example and should not bring any limitation to the functions and scope of use of the embodiments of the present invention.

[0155] like Figure 7 As shown, the electronic device 40 may be in the form of a general-purpose computing device, for example, it may be a server device. The components of the electronic device 40 may include, but are not limited to: at least one processor 41, at least one memory 42, and a bus 43 connecting different system components (including the memory 42 and the processor 41).

[0156] The bus 43 includes a data bus, an address bus, and a control bus.

[0157] The memory 42 may include a volatile memory, such as a random access memory (RAM) 421 and / or a cache memory 422 , and may further include a read-only memory (ROM) 423 .

[0158] The memory 42 may also include a program / utility 425 having a set (at least one) of program modules 424, such program modules 424 including but not limited to: an operating system, one or more application programs, other program modules, and program data, each of which or some combination may include an implementation of a network environment.

[0159] The processor 41 executes various functional applications and data processing by running the computer programs stored in the memory 42, such as the atomization control method for an oven provided in Embodiment 1 of the present invention.

[0160] The electronic device 40 may also communicate with one or more external devices 44 (e.g., keyboards, pointing devices, etc.). Such communication may be performed via an input / output (I / O) interface 45. Furthermore, the model-generated device 40 may also communicate with one or more networks (e.g., a local area network (LAN), a wide area network (WAN), and / or a public network, such as the Internet) via a network adapter 46. As shown, the network adapter 46 communicates with other modules of the model-generated device 40 via a bus 43. It should be understood that, although not shown in the figure, other hardware and / or software modules may be used in conjunction with the model-generated device 40, including but not limited to: microcode, device drivers, redundant processors, external disk drive arrays, RAID (disk array) systems, tape drives, and data backup storage systems, etc.

[0161] It should be noted that although several units / modules or sub-units / modules of the electronic device are mentioned in the above detailed description, this division is merely exemplary and not mandatory. In fact, according to an embodiment of the present invention, the features and functions of two or more units / modules described above can be embodied in one unit / module. Conversely, the features and functions of one unit / module described above can be further divided into multiple units / modules to be embodied.

[0162] Example 5

[0163] This embodiment provides a computer-readable storage medium on which a computer program is stored. When the program is executed by a processor, the atomization control method for an oven provided in Embodiment 1 is implemented.

[0164] The readable storage medium may include but is not limited to: a portable disk, a hard disk, a random access memory, a read-only memory, an erasable programmable read-only memory, an optical storage device, a magnetic storage device or any suitable combination of the above.

[0165] In a possible implementation manner, the present invention can also be implemented in the form of a program product, which includes a program code. When the program product is run on a terminal device, the program code is used to enable the terminal device to execute the atomization control method for an oven provided in Example 1.

[0166] The program code for executing the present invention may be written in any combination of one or more programming languages, and may be executed entirely on a user device, partially on a user device, as an independent software package, partially on a user device and partially on a remote device, or entirely on a remote device.

[0167] Although the specific embodiments of the present invention are described above, it should be understood by those skilled in the art that this is only for illustration and the protection scope of the present invention is defined by the appended claims. Those skilled in the art may make various changes or modifications to these embodiments without departing from the principles and essence of the present invention, but these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A method for controlling atomization of an oven, characterized in that: The atomization control method comprises: Determine whether the oven has entered the preset mode, and if so, obtain the current temperature, set temperature, set time, and starting temperature of the oven cavity; The set temperature represents the preset cooking temperature of the oven; the set time represents the cooking time of the oven; the starting temperature represents the temperature inside the oven cavity when entering the preset mode; Generate corresponding control instructions according to the current temperature, the set temperature, the set time and the starting temperature to control the oven to start the atomization state, specifically including: Get the theoretical interval time of atomization; Obtaining the heat preservation time; the heat preservation time represents the cooking time of the oven after the temperature in the oven cavity reaches the set temperature or the cooking time of the oven after atomization; When the heat preservation time represents the cooking time of the oven after the oven reaches the set temperature, if the heat preservation time is greater than the theoretical interval time, a start control instruction is generated to control the oven to start the atomization state; Or, when the heat preservation time represents the duration of oven cooking after atomization, if the heat preservation time is greater than the theoretical interval time and the stabilization time is greater than a first preset threshold, an opening control instruction is generated to control the oven to turn on the atomization state; The stabilization time represents the duration during which the fluctuation of the current temperature of the oven is less than the second preset threshold value; The step of obtaining the theoretical interval time of atomization comprises: Based on the set temperature and the starting temperature, determining the total number of times the oven is turned on in the atomization state; Obtaining the number of times the oven atomization state has been turned on and the remaining time; the remaining time represents the first difference between the set time and the running time; the running time represents the running time after the temperature in the oven cavity reaches the set temperature; Based on the total number of times of opening, the number of times of opening, and the remaining time, the theoretical interval time of atomization is obtained.

2. The atomization control method for an oven according to claim 1, characterized in that: The step of obtaining the theoretical interval time of atomization also includes: If the holding time represents the duration of oven cooking after atomization and the holding time is greater than the theoretical interval time and the stabilization time is greater than the first preset threshold, determine whether the stabilization time at the previous moment is less than the first preset threshold. If so, update the theoretical interval time.

3. The atomization control method for an oven according to claim 1, characterized in that: The step of determining the total number of times the oven is turned on in the atomization state comprises: Based on the set temperature and the starting temperature, a heating time is acquired; the heating time represents the time taken to rise from the starting temperature to the set temperature; Obtaining a second difference between the set temperature and the starting temperature; Obtaining a ratio of the heating time to the second difference; When the set time is greater than the third preset threshold, the total number of times the oven is turned on in the atomization state is determined according to the ratio.

4. The atomization control method for an oven according to claim 1, characterized in that: The atomization control method comprises: If the starting temperature is greater than a fourth preset threshold, an opening control instruction is generated to turn on the atomization state of the oven.

5. An atomization control system for an oven, characterized in that: The atomization control system comprises: An acquisition module is used to determine whether the oven has entered a preset mode, and if so, to obtain the current temperature, set temperature, set time, and starting temperature of the oven cavity; The set temperature represents the preset cooking temperature of the oven; the set time represents the cooking time of the oven; the starting temperature represents the temperature inside the oven cavity when entering the preset mode; A first instruction generating module, used for generating corresponding control instructions according to the current temperature, the set temperature, the set time and the starting temperature, so as to control the atomization state of the oven; The first instruction generation module includes: A first acquisition unit is used to acquire a theoretical interval time of atomization; A second acquisition unit is used to acquire a heat preservation time; the heat preservation time represents the cooking time of the oven after the temperature in the oven cavity reaches the set temperature or the cooking time of the oven after atomization; A first instruction generating unit is used for generating a start control instruction to control the oven to start the atomization state when the heat preservation time represents the cooking time of the oven after the oven reaches the set temperature and if the heat preservation time is greater than the theoretical interval time; Or, a second instruction generating unit is used to generate a start control instruction to control the oven to start the atomization state when the heat preservation time represents the duration of oven cooking after atomization, if the heat preservation time is greater than the theoretical interval time and the stabilization time is greater than the first preset threshold value; The stabilization time represents the duration during which the fluctuation of the current temperature of the oven is less than the second preset threshold value; The first acquiring unit includes: A times determination subunit, used to determine the total number of times the atomization state of the oven is turned on based on the set temperature and the starting temperature; The first acquisition subunit is used to acquire the number of times the atomization state of the oven has been turned on and the remaining time; the remaining time represents the first difference between the set time and the running time; the running time represents the running time after the temperature in the oven cavity reaches the set temperature; The second acquisition subunit is used to acquire the theoretical interval time of atomization based on the total number of times of opening, the number of times of opening, and the remaining time.

6. The atomization control system for an oven according to claim 5, characterized in that: The first acquisition unit is further used for: If the holding time represents the duration of oven cooking after atomization and the holding time is greater than the theoretical interval time and the stabilization time is greater than the first preset threshold, determine whether the stabilization time at the previous moment is less than the first preset threshold. If so, update the theoretical interval time.

7. The atomization control system for an oven according to claim 5, characterized in that: The number determination subunit is also used for: Based on the set temperature and the starting temperature, a heating time is acquired; the heating time represents the time taken to rise from the starting temperature to the set temperature; Obtaining a second difference between the set temperature and the starting temperature; Obtaining a ratio of the heating time to the second difference; When the set time is greater than the third preset threshold, the total number of times the oven is turned on in the atomization state is determined according to the ratio.

8. The atomization control system for an oven according to claim 5, characterized in that: The atomization control system further comprises: The second instruction generating module is used to generate an opening control instruction to turn on the atomization state of the oven if the starting temperature is greater than a fourth preset threshold.

9. An electronic device comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that: When the processor executes the computer program, the atomization control method for an oven as described in any one of claims 1 to 4 is implemented.

10. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the atomization control method for an oven as claimed in any one of claims 1 to 4 is implemented.

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