Steam baking integrated equipment, control method thereof, storage medium and controller

Abstract

The application discloses a steaming and roasting integrated equipment and a control method, a storage medium and a controller thereof. The method comprises the following steps: obtaining material information of cooking materials, and determining cooking parameters according to the material information; controlling the steaming and roasting integrated equipment to perform air-frying cooking operation according to the cooking parameters; determining a humidity cooking state in which the steaming and roasting integrated equipment is located; and controlling the steaming and roasting integrated equipment to perform dehumidification operation according to the humidity cooking state and a cavity temperature of the steaming and roasting integrated equipment. According to the method, the steaming and roasting integrated equipment can automatically control the steaming and roasting integrated equipment to perform dehumidification operation according to the humidity cooking state and the cavity temperature of the steaming and roasting integrated equipment during cooking of food, so that the user does not need to adjust humidity, the cooking failure rate is reduced, and the cooking effect is improved.

Description

Technical Field

[0001] This invention relates to the field of cooking technology, and in particular to a steam-oven integrated device and its control method, storage medium, and controller. Background Technology

[0002] The humidity control of steam ovens is difficult, and users are not familiar with the dehumidification function of these ovens. When adjusting the dehumidification function, the food cooked by these ovens may not taste good. Summary of the Invention

[0003] This invention aims to at least partially solve one of the technical problems in related technologies. Therefore, one objective of this invention is to provide a control method for a steam-grill combination appliance that automatically adjusts humidity during cooking, reducing cooking failure rates and improving cooking results.

[0004] A second objective of this invention is to provide a computer-readable storage medium.

[0005] The third objective of this invention is to provide a controller.

[0006] The fourth objective of this invention is to provide a steam-baking integrated device.

[0007] To achieve the above objectives, a first aspect of the present invention provides a control method for a steam-grill combination appliance. The method includes: acquiring ingredient information of the cooking ingredients and determining cooking parameters based on the ingredient information; controlling the steam-grill combination appliance to perform air frying cooking operation based on the cooking parameters; determining the humidity cooking state of the steam-grill combination appliance; and controlling the steam-grill combination appliance to perform dehumidification operation based on the humidity cooking state and the cavity temperature of the steam-grill combination appliance.

[0008] According to the control method of the steam-grill integrated appliance of the present invention, cooking parameters are determined based on the ingredient information, and the ingredients are air-fried according to the cooking parameters. During the air-frying process, the humidity cooking state of the steam-grill integrated appliance is automatically identified, and the appliance is automatically controlled to dehumidify based on the humidity cooking state and cavity temperature. Through intelligent operation, the steam-grill integrated appliance eliminates the need for user humidity adjustment during food cooking, reducing cooking failure rates and improving cooking results.

[0009] In addition, the control method for the steam-oven integrated device proposed in the above embodiments of the present invention may also have the following additional technical features:

[0010] According to one embodiment of the present invention, the ingredient information includes ingredient weight and ingredient type, and the cooking parameters include preheating temperature and total cooking time. Determining the cooking parameters based on the ingredient information includes: determining the preheating temperature based on the ingredient type and determining the total cooking time based on the ingredient weight. Controlling the steam-grill integrated device to perform air frying cooking based on the cooking parameters includes: controlling the steam-grill integrated device to perform air frying cooking based on the preheating temperature.

[0011] According to an embodiment of the present invention, determining the humidity cooking state of the steam oven includes: acquiring the cavity temperature of the steam oven during a first operating time, denoted as the initial operating temperature; acquiring the time taken for the cavity temperature to reach the preheating temperature, denoted as the second time; and determining the humidity cooking state of the steam oven based on the preheating temperature, the initial operating temperature, the first time, and the second time t2.

[0012] According to one embodiment of the present invention, the preheating temperature, the initial operating temperature, the first duration, and the second duration are denoted as T0, T11, t1, and t2, respectively. Determining the humidity cooking state of the steam oven based on the preheating temperature, the initial operating temperature, the first duration, and the second duration includes: if 0.95T0 < T11 ≤ T0 and t1 ≤ 0.8t2, then the steam oven is determined to be in a first humidity cooking state; if 0.95T0 < T11 ≤ T0 and 0.8t2 < t1 < 0.85t2, then the steam oven is determined to be in a second humidity cooking state; if 0.95T0 < T11 ≤ T0 and 0.85t2 < t1 < 0.9t2, then the steam oven is determined to be in a third humidity cooking state; and if 0.95T0 < T11 ≤ T0 and 0.9t2 ≤ t1 < t2, then the steam oven is determined to be in a fourth humidity cooking state.

[0013] According to one embodiment of the present invention, the first duration is the duration required for the steam oven to heat to the preheating temperature under no-load conditions.

[0014] According to one embodiment of the present invention, determining the humidity cooking state of the steam oven includes: if the weight of the food is within a first weight range, determining that the steam oven is in a first humidity cooking state; if the weight of the food is within a second weight range, determining that the steam oven is in a second humidity cooking state, wherein the second weight range is smaller than the first weight range; if the weight of the food is within a third weight range, determining that the steam oven is in a third humidity cooking state, wherein the third weight range is smaller than the second weight range; and if the weight of the food is within a fourth weight range, determining that the steam oven is in a fourth humidity cooking state, wherein the fourth weight range is smaller than the third weight range.

[0015] According to an embodiment of the present invention, the step of activating the dehumidification module in the steam-grill combination device based on the humidity cooking state and the cavity temperature of the steam-grill combination device includes: if the steam-grill combination device is in the first humidity cooking state, then the dehumidification module is activated when the cavity temperature reaches a first temperature; if the steam-grill combination device is in the second humidity cooking state, then the steam-grill combination device is controlled to activate dehumidification when the cavity temperature reaches a second temperature, wherein the second temperature is greater than or equal to the first temperature and less than or equal to the sum of the first temperature and a first preset value; if the steam-grill combination device is in the third humidity cooking state, then the dehumidification module is activated when the cavity temperature reaches a third temperature, wherein the third temperature is greater than or equal to the sum of the first temperature and a second preset value and less than or equal to the sum of the first temperature and a third preset value; if the steam-grill combination device is in the fourth humidity cooking state, then the dehumidification module is activated when the cavity temperature reaches a fourth temperature, wherein the fourth temperature is greater than or equal to the sum of the first temperature and a fourth preset value and less than or equal to the sum of the first temperature and a fifth preset value.

[0016] According to one embodiment of the present invention, controlling the dehumidification operation of the steam-grill integrated appliance based on the humidity cooking state and the cavity temperature of the appliance includes: if the steam-grill integrated appliance is in the first humidity cooking state, the dehumidification module stops working when the cavity temperature reaches a fifth temperature T5, wherein 0.8T1≤T5≤0.83T1; if the steam-grill integrated appliance is in the second humidity cooking state, the dehumidification module stops working when the cavity temperature reaches a sixth temperature T6, wherein 0.8T1≤T6≤0.86T1; if the steam-grill integrated appliance is in the third humidity cooking state, the dehumidification module stops working when the cavity temperature reaches a seventh temperature T7, wherein 0.8T1≤T7≤0.9T1; if the steam-grill integrated appliance is in the fourth humidity cooking state, the dehumidification module stops working when the cavity temperature reaches an eighth temperature T8, wherein 0.85T1≤T8≤0.9T1.

[0017] To achieve the above objectives, a second aspect of the present invention provides a computer-readable storage medium having a computer program stored thereon, wherein when the computer program is executed by a processor, it implements the control method for a steam oven as proposed in the first aspect of the present invention.

[0018] To achieve the above objectives, a third aspect of the present invention provides a controller, including a memory and a processor, wherein the memory stores a computer program, and when the computer program is executed by the processor, it implements the control method for the steam oven integrated device proposed in the first aspect of the present invention.

[0019] To achieve the above objectives, a fourth aspect of the present invention provides a steam-and-bake integrated device, the device comprising: an air fryer for performing air frying operations; a dehumidification device for performing dehumidification operations; a temperature sensor for collecting the cavity temperature of the steam-and-bake integrated device; and a controller according to a third aspect of the present invention, which is connected to the air fryer, the dehumidification device, and the temperature sensor respectively.

[0020] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0021] Figure 1 This is a flowchart of a control method for a steam oven integrated device according to an embodiment of the present invention;

[0022] Figure 2 This is a flowchart illustrating the process of determining the humidity cooking state of a steam-bake integrated appliance according to an embodiment of the present invention.

[0023] Figure 3This is a structural block diagram of the controller according to an embodiment of the present invention;

[0024] Figure 4 This is a schematic diagram of a steam oven integrated device according to an embodiment of the present invention. Detailed Implementation

[0025] Embodiments of the present invention are described in detail below, examples of which are illustrated in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain the present invention, and should not be construed as limiting the present invention.

[0026] The following is in conjunction with the instruction manual appendix. Figures 1-4 The present invention provides a detailed description of the steam oven integrated device and its control method, storage medium, and controller, as well as specific implementation methods.

[0027] Figure 1 This is a flowchart of a control method for a steam-bake integrated appliance according to an embodiment of the present invention. Figure 1 As shown, the control method for a steam oven may include:

[0028] S101, Obtain the ingredient information of the cooking ingredients and determine the cooking parameters based on the ingredient information.

[0029] Specifically, different types and quantities of ingredients require different cooking parameters. In order to enable the steam oven to cook the ingredients better, the cooking parameters are determined based on the ingredient information.

[0030] In obtaining ingredient information for cooking, the user can input the ingredient information, such as weight and type, into the information input module of the steam oven, and then obtain the ingredient information from the module. Alternatively, the user can utilize the intelligent sensors of the steam oven to collect ingredient information, such as weight and type, and obtain the ingredient information to determine cooking parameters. This embodiment of the invention does not limit the method of obtaining ingredient information.

[0031] In embodiments of the present invention, the types of ingredients used for cooking may include, for example, French fries, chicken nuggets, chicken wings, spores, and cabbage. The specific menu may also be changed according to the cooking method of the ingredients, such as fried pork chops, fried shrimp, roast chicken, and roast milk. The embodiments of the present invention do not limit the types of ingredients used for cooking.

[0032] S102 controls the steam-roasting integrated equipment to perform air frying cooking based on cooking parameters.

[0033] Specifically, based on the cooking parameters determined by the ingredient information of the ingredients, the hot air module and / or heating element module of the steam oven are controlled to perform air frying cooking on the ingredients.

[0034] S103, determine the humidity cooking state of the steam oven.

[0035] S104 controls the steam oven to perform dehumidification based on the humidity during cooking and the cavity temperature of the steam oven.

[0036] It should be noted that during heat processing, different types and weights of ingredients lead to varying temperature changes within the oven cavity. Food heat processing is largely related to dehydration reactions. Changes in the cavity temperature can indirectly reflect changes in the moisture content of the food. Different heating modes all increase the moisture content within the cavity, and at different temperature points, the overall humidity will initially increase and then stabilize. Differences in ingredient weight and / or set temperature result in different humidity changes within the cavity. To further achieve precise automatic dehumidification, the humidity cooking state of the steam oven can be determined by combining ingredient weight and / or set temperature, and combined with changes in cavity temperature, the steam oven can be controlled to perform dehumidification operations to improve the taste of the cooked food and shorten cooking time.

[0037] Therefore, during the air frying process, the humidity cooking state of the steam oven is further determined based on the amount of food and / or the set temperature. Based on the humidity cooking state and the cavity temperature of the steam oven, the steam oven is controlled to perform dehumidification.

[0038] In one embodiment of the present invention, the ingredient information may include ingredient weight and ingredient type, and the cooking parameters may include preheating temperature and total cooking time. Determining the cooking parameters based on the ingredient information may include:

[0039] Determine the preheating temperature based on the type of ingredients, and determine the total cooking time based on the weight of the ingredients;

[0040] Among them, controlling the steam-grill combination device to perform air frying cooking based on cooking parameters may include: controlling the steam-grill combination device to perform air frying cooking based on the preheating temperature.

[0041] Specifically, the preheating temperature T0 is determined based on the type of ingredients being cooked, and the total cooking time t is determined based on the weight of the ingredients. When controlling the steam-grill combination equipment to perform air frying based on the cooking parameters, the preheating temperature is used to control the air frying operation.

[0042] In one embodiment of the present invention, the preheating temperature T0 can be selected between 200-300°C depending on the type of food, and the total cooking time t can be selected between 15-60 minutes depending on the weight of the food. The preheating stage can only involve air frying.

[0043] In one embodiment of the present invention, such as Figure 2 As shown, determining the humidity cooking state of a steam oven can include:

[0044] S301, Obtain the cavity temperature of the steam oven during the first operating time, and record it as the initial operating temperature.

[0045] S302, the time taken for the cavity temperature to reach the preheating temperature is recorded as the second time;

[0046] S303 determines the humidity cooking state of the steam oven based on the preheating temperature, the initial operating temperature, the first duration, and the second duration.

[0047] In this embodiment, the first duration is the time required for the steam oven to heat to the preheating temperature under no-load conditions.

[0048] In this embodiment, when determining the humidity cooking state of the steam oven, the cavity temperature during the first operating time of the steam oven can be obtained and recorded as the initial operating temperature. Since the first operating time is the time required for the steam oven to heat up to the preheating temperature under no-load conditions, the initial operating temperature reached by the steam oven under load during the first operating time is less than or equal to the preheating temperature. The time taken for the cavity temperature to reach the preheating temperature is obtained and recorded as the second operating time. Since the first operating time is the time required for the steam oven to heat up to the preheating temperature under no-load conditions, the second operating time for the cavity temperature to reach the preheating temperature under load is greater than or equal to the first operating time. Based on the preheating temperature, the first operating time, and the obtained initial operating temperature and second operating time, the humidity cooking state of the steam oven is determined.

[0049] In this embodiment, the preheating temperature, initial operating temperature, first duration, and second duration are denoted as T0, T11, t1, and t2, respectively. Based on the preheating temperature, initial operating temperature, first duration, and second duration, the humidity cooking state of the steam oven is determined, including:

[0050] If 0.95T0<T11≤T0 and t1≤0.8t2, then the steam oven is determined to be in the first humidity cooking state.

[0051] If 0.95T0<T11≤T0 and 0.8t2<t1<0.85t2, then the steam oven is determined to be in the second humidity cooking state.

[0052] If 0.95T0<T11≤T0 and 0.85t2<t1<0.9t2, then the steam oven is determined to be in the third humidity cooking state.

[0053] If 0.95T0<T11≤T0 and 0.9t2≤t1<t2, then the steam oven is determined to be in the fourth humidity cooking state.

[0054] Specifically, based on the obtained preheating temperature T0, initial operating temperature T11, first duration t1, and second duration t2, it is possible to determine which range the obtained preheating temperature T0, initial operating temperature T11, first duration t1, and second duration t2 fall within, and thus determine which humidity cooking state the steam oven is in.

[0055] In another embodiment of the present invention, determining the humidity cooking state of the steam oven may include:

[0056] If the weight of the food is within the first weight range, the steam oven is set to the first humidity cooking state.

[0057] If the weight of the food is within the second weight range, the steam oven is determined to be in the second humidity cooking state, where the second weight range is smaller than the first weight range;

[0058] If the weight of the food is in the third weight range, the steam oven is in the third humidity cooking state, where the third weight range is smaller than the second weight range.

[0059] If the weight of the food is in the fourth weight range, the steam oven is in the fourth humidity cooking state, where the fourth weight range is smaller than the third weight range.

[0060] For example, the first weight range can be above 600g, the second weight range can be 400g-600g, the third weight range can be 200g-400g, and the fourth weight range can be below 200g.

[0061] In this embodiment, when determining the humidity cooking state of the steam oven, the humidity cooking state can be determined based on the weight range of the food.

[0062] In embodiments of the present invention, the first humidity cooking state is characterized by a large cavity load capacity, with the entire grill rack fully loaded, resulting in the highest moisture content in both the food and the cavity. The second humidity cooking state involves a relatively large cavity load capacity, with the entire grill rack operating at half load, resulting in a relatively high moisture content in both the food and the cavity. The third humidity cooking state involves a relatively small cavity load capacity, with the entire grill rack operating at a lower load, resulting in a relatively low moisture content in both the food and the cavity. The fourth humidity cooking state involves a small cavity load capacity, with the entire grill rack operating at a lower load, resulting in a low moisture content in both the food and the cavity.

[0063] In one embodiment of the present invention, the steam oven is controlled to perform a dehumidification operation based on the humidity cooking state and the cavity temperature of the steam oven, including:

[0064] If the steam oven is in the first humidity cooking state, the dehumidification module in the steam oven will start working when the cavity temperature reaches the first temperature T1.

[0065] If the steam oven is in the second humidity cooking state, the dehumidification module will be activated when the cavity temperature reaches the second temperature T2. The second temperature T2 is greater than or equal to the first temperature T1 and less than or equal to the sum of the first temperature T1 and the first preset value.

[0066] If the steam oven is in the third humidity cooking state, the dehumidification module will be activated when the cavity temperature reaches the third temperature T3. The third temperature T3 is greater than or equal to the sum of the first temperature T1 and the second preset value, and less than or equal to the sum of the first temperature T1 and the third preset value.

[0067] If the steam oven is in the fourth humidity cooking state, the dehumidification module will be activated when the cavity temperature reaches the fourth temperature T4. The fourth temperature is greater than or equal to the sum of the first temperature and the fourth preset value, and less than or equal to the sum of the first temperature and the fifth preset value.

[0068] In this embodiment, the first preset value is 10°C, the second preset value is 5°C, the third preset value is 15°C, the fourth preset value is 10°C, and the fifth preset value is 20°C.

[0069] When the steam oven is in the first humidity cooking state, the air frying operation raises the temperature of the cavity. When the cavity temperature reaches the first temperature T1, the food being cooked releases a large amount of moisture from its interior. As a result, the oxygen slope in the cavity of the steam oven is at its maximum and the humidity increases most significantly at this time. Activating the dehumidification module in the steam oven at this time can improve the crispness of the food.

[0070] In embodiments of the present invention, the oxygen slope can be determined by a humidity sensor. When the humidity inside the steam oven is high, the amount of oxygen in the cavity will decrease. That is, a significant increase in humidity leads to a significant decrease in oxygen, and a large oxygen slope indicates that more moisture is released during the cooking process.

[0071] When the steam oven is in the second humidity cooking state, the air frying operation raises the temperature of the cavity. When the cavity temperature reaches the second temperature T2, where T1≤T2≤T1+10, the food releases a large amount of moisture, resulting in the highest oxygen slope and the most significant increase in humidity inside the cavity of the steam oven. At this time, activating the dehumidification module in the steam oven can improve the crispness of the food.

[0072] Compared to the first humidity cooking state (large portion, such as greater than 600g), due to the difference in portion size between the first humidity cooking state (large portion, such as greater than 600g) and the second humidity cooking state (such as 400g-600g) in the steam oven, the humidity increase in the second humidity cooking state is relatively slower than that in the first humidity cooking state.

[0073] When the steam oven is in the third humidity cooking state, the air frying operation raises the temperature of the cavity. When the cavity temperature reaches the third temperature T3, where T1+5≤T3≤T1+15, the food releases a large amount of moisture during cooking. This results in the lowest oxygen content and the highest humidity concentration inside the steam oven cavity. Under relatively low moisture content, the dehumidification efficiency is the highest. At this time, starting the dehumidification module in the steam oven can improve the crispness of the food.

[0074] When the steam oven is in the fourth humidity cooking state, the air frying operation raises the temperature of the cavity to the fourth temperature T4. When T1+10≤T4≤T1+20, the food being cooked releases a large amount of moisture from its interior. This results in the lowest oxygen slope and the highest humidity concentration in the cavity of the steam oven. Under relatively low moisture content, the dehumidification efficiency is the highest. At this time, the dehumidification module in the steam oven is activated to improve the crispness of the food.

[0075] In one embodiment of the present invention, the steam oven is controlled to perform a dehumidification operation based on the humidity cooking state and the cavity temperature of the steam oven, including:

[0076] If the steam oven is in the first humidity cooking state, the dehumidification module will stop working when the cavity temperature reaches the fifth temperature T5, where 0.8T1≤T5≤0.83T1;

[0077] If the steam oven is in the second humidity cooking state, the dehumidification module will stop working when the cavity temperature reaches the sixth temperature T6, where 0.8T1≤T6≤0.86T1;

[0078] If the steam oven is in the third humidity cooking state, the dehumidification module will stop working when the cavity temperature reaches the seventh temperature T7, where 0.8T1≤T7≤0.9T1;

[0079] If the steam oven is in the fourth humidity cooking state, the dehumidification module will stop working when the cavity temperature reaches the eighth temperature T8, where 0.85T1≤T8≤0.9T1.

[0080] When the steam oven is in the first humidity cooking state, as a large amount of hot and humid steam is expelled from the cavity, the cavity temperature gradually decreases. When the cavity temperature reaches the fifth temperature T5, where 0.8T1≤T5≤0.83T1, the dehumidification module can be stopped. It should be noted that when the cavity temperature reaches the fifth temperature T5, the oxygen in the cavity of the steam oven is balanced, meaning that the humidity expelled during cooking is relatively low, and the dehumidification module can be stopped at this point.

[0081] When the steam oven is in the second humidity cooking state, as a large amount of hot and humid steam is expelled from the cavity, the cavity temperature gradually decreases. When the cavity temperature reaches the sixth temperature T6, where 0.8T1≤T6≤0.86T1, the dehumidification module can be stopped. It should be noted that when the cavity temperature reaches the sixth temperature T6, the oxygen in the cavity of the steam oven is balanced, meaning that the humidity expelled during cooking is relatively low, and the dehumidification module can be stopped at this point.

[0082] When the steam oven is in the third humidity cooking state, as a large amount of hot and humid steam is expelled from the cavity, the cavity temperature gradually decreases. When the cavity temperature reaches the seventh temperature T7, where 0.8T1≤T7≤0.9T1, the dehumidification module can be stopped. It should be noted that when the cavity temperature reaches the seventh temperature T7, the oxygen level inside the steam oven is balanced, meaning that the humidity expelled during cooking is relatively low, and the dehumidification module can be stopped at this point.

[0083] When the steam oven is in the fourth humidity cooking state, as a large amount of hot and humid steam is expelled from the cavity, the cavity temperature gradually decreases until it reaches the eighth temperature, T8. Where 0.85T1 ≤ T8 ≤ 0.9T1, the dehumidification module can be stopped. It should be noted that when the cavity temperature reaches the eighth temperature, T8, the oxygen level inside the steam oven is balanced, meaning that the humidity expelled during cooking is relatively low, and the dehumidification module can be stopped at this point.

[0084] The inventors conducted numerous experiments using the control method of the steam-grill integrated device provided in the embodiments of the present invention, and found that the control method of the steam-grill integrated device provided in the embodiments of the present invention can shorten the cooking time by about 20% and improve the crispness of food by about 30%.

[0085] As a specific example, if the food ingredient is French fries, weighs 600g, the preheating temperature T0 is 230℃, and the total cooking time t is 25min (cooking parameters), the weight of the food indicates that the steam oven is in the fourth humidity cooking state. Under no-load conditions, the steam oven requires 3 minutes to heat to the preheating temperature of 230℃.

[0086] The steam oven operates in an air fry mode. At the 3-minute mark, the cavity temperature reaches the initial temperature of 100℃. At the 10-minute mark, the dehumidification module, controlled by the aforementioned system, activates and stops at the 230℃ cavity temperature. As dehumidification proceeds, the cavity temperature gradually decreases, stopping at 184℃-191℃, at which point the dehumidification module stops operating. After stopping the dehumidification module, the oven waits for cooling for 4 minutes, completing the cooking process in a total of 25 minutes.

[0087] It should be noted that in this example, the heating phase of the steam oven took 13 minutes. At the 10-minute mark, the cavity temperature reached 230℃, and the dehumidification module was activated. Dehumidification lasted for 11 minutes. As dehumidification continued, the cavity temperature of the steam oven gradually decreased after the 13-minute mark, and the dehumidification module stopped operating at a cavity temperature of 184℃-191℃, i.e., at the 21-minute mark.

[0088] The above cooking method resulted in a dehydration rate of 44.5% for the fries, a reduction in cooking time from 29 minutes to 22 minutes (29-25) / 29 = 14%, and an increase in crispness from 1.2 to 1.7 (42%).

[0089] The control method of the steam-grill combination appliance of this invention determines cooking parameters based on the ingredient information and performs air-frying cooking on the ingredients according to these parameters. During the air-frying process, the humidity cooking state of the steam-grill combination appliance is automatically identified, and the appliance is automatically controlled to dehumidify based on the humidity cooking state and cavity temperature. Through intelligent operation, the steam-grill combination appliance eliminates the need for user humidity adjustment during food cooking, reducing cooking failure rates and improving cooking results.

[0090] This invention provides a computer-readable storage medium.

[0091] In this embodiment, a computer program is stored on a computer-readable storage medium. When the computer program is executed by a processor, it implements the control method of the steam oven as described above.

[0092] This invention provides a controller.

[0093] In this embodiment, the controller 40 may include a memory 41 and a processor 42. The memory 41 stores a computer program. When the computer program is executed by the processor 42, it implements the control method of the steam oven as described above.

[0094] Figure 3 This is a structural block diagram of the controller according to an embodiment of the present invention. Figure 3 As shown, the controller 40 includes a processor 42 and a memory 41. The processor 42 and the memory 41 are connected, for example, via a bus 43. Optionally, the controller 40 may also include a transceiver 44. It should be noted that in practical applications, the transceiver 44 is not limited to one, and the structure of the controller 40 does not constitute a limitation on the embodiments of the present invention.

[0095] Processor 42 may be a CPU (Central Processing Unit), a general-purpose processor, a DSP (Digital Signal Processor), an ASIC (Application Specific Integrated Circuit), an FPGA (Field Programmable Gate Array), or other programmable logic devices, transistor logic devices, hardware components, or any combination thereof. It may implement or execute the various exemplary logic blocks, modules, and circuits described in connection with this disclosure. Processor 42 may also be a combination that implements computational functions, such as a combination of one or more microprocessors, a combination of a DSP and a microprocessor, etc.

[0096] Bus 43 may include a pathway for transmitting information between the aforementioned components. Bus 43 may be a PCI (Peripheral Component Interconnect) bus or an EISA (Extended Industry Standard Architecture) bus, etc. Bus 43 may be divided into address bus, data bus, control bus, etc. For ease of representation, Figure 3 The bus is represented by a single thick line, but this does not mean that there is only one bus or one type of bus.

[0097] The memory 41 stores a computer program corresponding to the control method of the steam oven in the above embodiments of the present invention. This computer program is executed by the processor 42. The processor 42 executes the computer program stored in the memory 41 to implement the content shown in the aforementioned method embodiments. Figure 3 The controller 40 shown is merely an example and should not be construed as limiting the functionality and scope of use of embodiments of the present invention.

[0098] The computer-readable storage medium and controller of the present invention utilize the control method of the steam oven as described above to enable the oven to perform intelligent cooking operations during the food cooking process, eliminating the need for user humidity adjustment, reducing cooking failure rate, and improving cooking effect.

[0099] This invention provides a steam-roasting integrated appliance.

[0100] Figure 4 This is a schematic diagram of a steam-oven integrated device according to an embodiment of the present invention. Figure 4 As shown, the steam oven 100 may include:

[0101] Air fryer 10, used for performing air frying operations;

[0102] Dehumidification device 20 is used for dehumidification operation;

[0103] Temperature sensor 30 is used to collect the cavity temperature of the steam oven;

[0104] The controller 40 described above is connected to the air fryer 10, the dehumidification device 20, and the temperature sensor 30, respectively.

[0105] Specifically, the controller 40 acquires the ingredient information of the food being cooked, determines the cooking parameters based on the ingredient information, and then uses the air fryer 10 to air fry the food according to the cooking parameters. The air fryer 10 may include a hot air module and a heating element module, and the hot air module and / or the heating element module are used to air fry the food.

[0106] During cooking, the controller 40 determines the humidity cooking status of the steam oven and obtains the cavity temperature of the steam oven via the temperature sensor 30. Based on the humidity cooking status and cavity temperature of the steam oven, the controller controls the dehumidification device 20 of the steam oven to perform dehumidification.

[0107] In one embodiment of the present invention, the controller 40 can determine the humidity cooking state of the steam oven based on the preheating temperature, the first temperature, the first duration, and the second duration.

[0108] In another embodiment of the present invention, the controller 40 can determine the humidity cooking state of the steam oven based on the weight of the ingredients being cooked.

[0109] For example, the humidity cooking states of a steam oven include a first humidity cooking state, a second humidity cooking state, a third humidity cooking state, and a fourth humidity cooking state. In the first humidity cooking state: the cavity has a large load capacity, the entire grill rack is fully loaded, and the food and the cavity have the highest moisture content. In the second humidity cooking state: the cavity has a relatively large load capacity, the entire grill rack is at half load, and the food and the cavity have a relatively high moisture content. In the third humidity cooking state: the cavity has a relatively small load capacity, the entire grill rack is at a lower load, and the food and the cavity have a relatively low moisture content. In the fourth humidity cooking state: the cavity has a small load capacity, the entire grill rack is at a lower load, and the food and the cavity have a low moisture content.

[0110] The steam oven of this invention combines a dehumidification device and a temperature sensor. During the cooking process, the dehumidification device is automatically controlled to achieve automatic humidity control based on the humidity cooking status and cavity temperature of the steam oven. Through intelligent operation, it improves the operability of humidity adjustment for beginners, reduces cooking failure rate, and improves cooking effect.

[0111] It should be noted that the logic and / or steps represented in the flowchart or otherwise described herein, for example, can be considered as a sequenced list of executable instructions for implementing logical functions, and can be specifically implemented in any computer-readable medium for use by, or in conjunction with, an instruction execution system, apparatus, or device (such as a computer-based system, a processor-included system, or other system that can fetch and execute instructions from, an instruction execution system, apparatus, or device). For the purposes of this specification, "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transmit programs for use by, or in conjunction with, an instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of computer-readable media include: an electrical connection having one or more wires (electronic device), a portable computer disk drive (magnetic device), random access memory (RAM), read-only memory (ROM), erasable and editable read-only memory (EPROM or flash memory), fiber optic devices, and portable optical disc read-only memory (CDROM). Alternatively, the computer-readable medium may be paper or other suitable media on which the program can be printed, since the program can be obtained electronically, for example, by optically scanning the paper or other medium, followed by editing, interpreting, or otherwise processing as necessary, and then stored in a computer memory.

[0112] It should be understood that various parts of the present invention can be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, multiple steps or methods can be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, it can be implemented using any one or a combination of the following techniques known in the art: discrete logic circuits having logic gates for implementing logical functions on data signals, application-specific integrated circuits (ASICs) having suitable combinational logic gates, programmable gate arrays (PGAs), field-programmable gate arrays (FPGAs), etc.

[0113] In the description of this specification, references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0114] In the description of this invention, it should be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," and "circumferential" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this invention and simplifying the description, and are not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0115] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this invention, "a plurality of" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0116] In this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components, unless otherwise explicitly limited. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0117] In this invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "over," and "on top" of the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0118] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A control method for a steam-oven integrated appliance, characterized in that, The method includes: Obtain the ingredient information of the cooking ingredients, and determine the cooking parameters based on the ingredient information; The steam-roasting appliance is controlled to perform air frying cooking based on the cooking parameters. Determine the humidity cooking state of the steam oven; Based on the humidity cooking state and the cavity temperature of the steam oven, the steam oven is controlled to perform a dehumidification operation. The ingredient information includes ingredient weight and type; the cooking parameters include preheating temperature and total cooking time; and the cooking parameters are determined based on the ingredient information, including: The preheating temperature is determined based on the type of ingredients, and the total cooking time is determined based on the weight of the ingredients; The method of controlling the steam-grill combination device to perform air frying cooking operation according to the cooking parameters includes: controlling the steam-grill combination device to perform air frying cooking operation according to the preheating temperature. Determining the humidity cooking state of the steam oven includes: The cavity temperature of the steam oven during the first operating time is recorded as the initial operating temperature, wherein the first operating time is the time required for the steam oven to heat to the preheating temperature under no-load conditions. The time taken for the cavity temperature to reach the preheating temperature is recorded as the second time. The humidity cooking state of the steam oven is determined based on the preheating temperature, the initial operating temperature, the first duration, and the second duration, denoted as T0, T11, t1, and t2, respectively. The determination of the humidity cooking state of the steam oven based on the preheating temperature, the initial operating temperature, the first duration, and the second duration includes: If 0.95T0<T11≤T0 and t1≤0.8t2, then the steam oven is determined to be in the first humidity cooking state.

2. The control method for the steam-oven integrated equipment according to claim 1, characterized in that, Let the preheating temperature, the initial operating temperature, the first duration, and the second duration be T0, T11, t1, and t2, respectively. The step of determining the humidity cooking state of the steam oven based on the preheating temperature, the initial operating temperature, the first duration, and the second duration includes: If 0.95T0<T11≤T0 and 0.8t2<t1<0.85t2, then the steam oven is determined to be in the second humidity cooking state. If 0.95T0<T11≤T0 and 0.85t2<t1<0.9t2, then the steam oven is determined to be in the third humidity cooking state. If 0.95T0<T11≤T0 and 0.9t2≤t1<t2, then the steam oven is determined to be in the fourth humidity cooking state.

3. The control method for the steam-oven integrated equipment according to claim 2, characterized in that, The step of controlling the steam oven to perform a dehumidification operation based on the humidity cooking state and the cavity temperature of the steam oven includes: If the steam oven is in the first humidity cooking state, the dehumidification module in the steam oven will be activated when the cavity temperature reaches the first temperature T1. If the steam oven is in the second humidity cooking state, the dehumidification module is activated when the cavity temperature reaches the second temperature, wherein the second temperature is greater than or equal to the first temperature and less than or equal to the sum of the first temperature and the first preset value. If the steam oven is in the third humidity cooking state, the dehumidification module will be activated when the cavity temperature reaches the third temperature. The third temperature is greater than or equal to the sum of the first temperature and the second preset value, and less than or equal to the sum of the first temperature and the third preset value. The first preset value is greater than the second preset value, and the third preset value is greater than the first preset value. If the steam oven is in the fourth humidity cooking state, the dehumidification module is activated when the cavity temperature reaches the fourth temperature. The fourth temperature is greater than or equal to the sum of the first temperature and the fourth preset value, and less than or equal to the sum of the first temperature and the fifth preset value. The fifth preset value is greater than the third preset value, and the fourth preset value is equal to the first preset value.

4. The control method for the steam-oven integrated equipment according to claim 3, characterized in that, The step of controlling the steam oven to perform a dehumidification operation based on the humidity cooking state and the cavity temperature of the steam oven includes: If the steam oven is in the first humidity cooking state, the dehumidification module will stop working when the cavity temperature reaches the fifth temperature T5, wherein 0.8T1≤T5≤0.83T1; If the steam oven is in the second humidity cooking state, the dehumidification module will stop working when the cavity temperature reaches the sixth temperature T6, where 0.8T1≤T6≤0.86T1; If the steam oven is in the third humidity cooking state, the dehumidification module will stop working when the cavity temperature reaches the seventh temperature T7, where 0.8T1≤T7≤0.9T1; If the steam oven is in the fourth humidity cooking state, the dehumidification module will stop working when the cavity temperature reaches the eighth temperature T8, where 0.85T1≤T8≤0.9T1.

5. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the control method for the steam oven as described in any one of claims 1-4.

6. A controller, comprising a memory and a processor, wherein the memory stores a computer program, characterized in that, When the computer program is executed by the processor, it implements the control method for the steam oven as described in any one of claims 1-4.

7. A steam-oven integrated appliance, characterized in that, The device includes: Air fryer equipment, used for air frying operations; Dehumidification device, used for dehumidification operation; A temperature sensor is used to collect the cavity temperature of the steam oven. The controller according to claim 6 is connected to the air fryer, the dehumidification device and the temperature sensor respectively.

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